Cinnamon Apple Granola

I have been sitting on this recipe for quite some time.  It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator.  I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.

This is the perfect flavor for this time a year and can be enjoyed plain or with milk!  The added protein powder makes this the perfect high fat and moderate protein breakfast!!!  You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.

Maybe a dehydrator should be on your holiday wish list!!!  The Nesco that I have is very reasonably priced.

Cinnamon Apple Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
• 1 apple, diced
• 1/3 cup almond flour
• 1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
• 2 1/2 tsp cinnamon
• 1 tsp lucuma powder, optional
• 1/2 cup apple sauce
• 1/4 cup honey
• 2 tbsp almond butter
• 1/2 tsp vanilla extract
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
2. In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

*Substitute the protein powder for an additional 1/4 cup almond flour.

I used Nature’s Hollow Xylitol Honey for a lower sugar option.

For those of you that try this in the oven, let us all know how it turned out!

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Butter Truffles

Have you tried my Chocolate Peanut Butter Balls (almond butter option), if you haven't, you really should!!  There is even added protein in the recipe to make them that much better!  This Pumpkin Truffle recipe is similar and perfect for a fall chocolate fix!  I don't think I have ever enjoyed or made a pumpkin recipe with chocolate, but I have to say, I like these two hanging out together!!

The inside, what I am calling the pumpkin butter, was scrumptious on it's own.  Feel free to skip the chocolate altogether and use it as a spread or dip.  Another option, if you want to leave out the chocolate, (I think you're crazy) is to roll the balls in coconut instead of dipping them.  Lots of variations here!!!

Recipe: Pumpkin Butter Truffles

Ingredients

• 1/2 cup pumpkin
• 1/2 cup almond butter
• 2-3 tbsp maple syrup
• 1/4 cup vanilla protein powder (Optional, add 1/4 cup more flour to replace.  I used Jay Robb's Vanilla Egg White Protein )
• 1/2 cup almond flour
• 1 tbsp lucuma powder (optional, adds maple flavor)
• 3/4-1 tsp pumpkin spice
• 1/4 tsp cinnamon
• dash or two of sea salt (omit if using salted nut butter)

Chocolate:

• 1/3 cup dark chocolate chip
• 1 tbsp cacao butter or coconut oil

Instructions

1. Combine the pumpkin, almond butter, syrup and oil in a bowl
2. In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt
3. Add the wet to the dry and mix well
4. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls
5. Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes
6. While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer
7. With a spoon or a toothpick, place each ball into the chocolate and coat
8. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes
9. Store in the refrigerator or freezer

Quick notes

*Any nut or seed butter would work here. Coconut butter would be an option as well.

*I used a Xylitol Maple Syrup for less sugar, so I added a couple teaspoons of Swerve (my favorite all natural sweetener).

Variations

If you prefer to roll these in shredded coconut, once you form the balls, they should be soft enough and sticky to roll at that time.  I would throw them back in the freezer to set for about 30 minutes.  Store these in the refrigerator or freezer as well.

Let me know what other combinations you guys try!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cinnamon Maple Coconut Bites

Tiss the season for lots of cinnamon...and pumpkin spices!  Here is another easy recipe for a quick sweet treat similar to my Coconut Vanilla Bean Dough Bites Recipe and the Coconut Brownie Bites Recipe.  I used a dehydrator, but it's not necessary.  If you have been thinking of buying one though, I'd bite the bullet and do it, so worth it!!

Cinnamon has some amazing health benefits so why not incorporate it into your day!  A few of those benefits include:  regulates blood sugar, reduces LDL cholesterol levels, has natural anti-infectious compounds, reduces pain linked to arthritis, may reduce the proliferation of cancer cells, serves as a natural food preservative, contains fiber, calcium, iron, and manganese, can be effective for menstrual pain and infertility.  Wow, I might have to make more of these bites or another batch of my Apple Cinnamon Upside Down Cakes!

Cinnamon Maple Coconut Bites

Ingredients

• 1 1//2 cups unsweetened shredded coconut
• 1/4 cup vanilla protein powder (I used Jay Robb’s Vanilla Egg White Protein), sub for almond flour if you prefer
• 1 tbsp coconut oil
• 3-4 tbsp maple syrup*
• 1/2 tsp vanilla extract
• 1 tbsp lucuma powder (optional)
• 2 tsp cinnamon
• dash of sea salt

Instructions

1. Pour the coconut into a food processor and blend until small pieces are produced
2. Add all of the remaining ingredients and blend well.
3. Using a small cookie scoop, place each bite onto dehydrator sheets
4. Dehydrate at 125 for 2-4 hours depending on how soft you want them
5. Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting

Quick Notes

*I used Xylitol Maple Syrup as a reduced sugar option.

*For more information on Lucuma, read this post

I like to reheat mine each time I treat myself to one or two or maybe three!!  Store in an airtight container.

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Spice Granola

Happy Fall!!  Tomorrow is the first day of fall so bring on the pumpkin!

I think one of the biggest concerns for people going grain free is, "what will I eat for breakfast?" We have been so trained to eat cereals, toast, pancakes and waffles with an occasional egg for breakfast, carbs and more carbs!  If you are missing your morning cereal, here's the solution!  This granola recipe along with my other granola recipes (Banana Nut Granola and Almond Nut Joy Granola) are the perfect high fat and moderate protein breakfast!  Enjoy them with unsweetened almond or coconut milk or on top of greek yogurt, if you tolerate dairy or just plain.

If you would prefer to make soft cookies out of this recipe as opposed to crunchy granola, that is an option.  I personally like the granola best for the crunch, the cookies are soft and I prefer my nuts crunchy.  Dehydration is recommended but certainly not required.  If you have been thinking of getting a dehydrator, the one I have is very reasonable and so worth it!  I have quite a few recipes that I use it for including, beef jerky, cookies and crackers.  So if you have been contemplating, get it!!!

Grain Free Pumpkin Spiced Granola

Ingredients

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder (optional or add more flour. I usedJay Robb’s Vanilla Egg White Protein)
• 1 tsp lucuma (optional)
• 1/2 tsp vanilla
• 1/4 cup maple syrup, honey or coconut nectar*
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 11/2 -2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• couple dashes of sea salt

Instructions

1. Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma and all the spices and salt in a bowl and mix well
2. In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener and vanilla
3. Combine the two bowls and stir until all the dry ingredients are coated
4. Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
5. For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Quick notes

* I used Xylitol Maple Syrup which is far less sweet than regular syrup and honey. I added 1/4 cup of erythritol as well. If you want it sweeter, make sure to add a granulated sweetener, not more liquid. It will make the granola too soupy.

Variations

If you prefer a soft cookie instead of crunchy granola, spoon out the “dough” onto a parchment lined cookie sheet and bake at 200 for 2 hours

Kate's Healthy Cupboard - Gluten Free Recipes

Banana Nut Protein Taffy

I am having so much fun with my food processor and dehydrator!  It's so hot here that I don't want to use the oven, so dehydrator it is!  Between all the dehydrated goodies and ice cream I have been making/eating, I'm one happy girl!

I was trying to create a banana bread type cracker and ended up with taffy.  I almost was going to call it banana jerky, but it's sticky once you start chewing...so taffy it is!  Regardless, this makes for a great high protein satisfying snack!  Feel free to add more flour and nuts or decrease the bananas to try to get it to a cracker consistency.

I have not tried this in the oven.  I would suggest the lowest heat setting or dehydrator setting if your oven has that option.  Spread the batter on a parchment lined cookie sheet.  Depending on how hot your temp is, you may want to crack open the oven door.   Or simply buy an inexpensive dehydrator, so worth it!!

Recipe: Banana Nut Protein Taffy

Ingredients

• 2 small bananas

• 1 cup vanilla protein (I used Jay Robb's Vanilla Egg White Protein)
• 1 cup almond flour
• 1/8 - 1/4 cup liquid sweetener
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• 1/2 cup walnuts, chopped

Instructions

1. Mash the bananas until smooth
2. Add the remaining ingredients to the bowl and mix well
3. Spread the mixture onto lined dehydrator trays
4. Dehydrate at 115 for 8-10 hours or until desired texture
5. Remove from trays and break into pieces.  Store in a glass airtight container

Feel free to substitute the protein for more flour.  The flour may absorb more liquid and make it more of a cracker.

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Vanilla Bean Ice Cream

It's chilly and rainy here, but that doesn't stop me from making ice cream!!  This vanilla bean ice cream is so versatile and can be jazzed up so many ways.  Feel free to add in nuts, fruit, chocolate chips, nut butters, etc.  I think its perfect plain and simple.

I have a no sugar option below using Swerve.  I actually prefer the taste of this over the real honey, but those sweeteners cause liquids to become rock hard in the freezer.  If you plan to eat the ice cream straight from the ice cream maker, it's not a problem.  It's really not a problem at all if you let it thaw out before serving straight from the freezer.

I don't include this in the recipe, but you could make this a high protein treat.  I would add 1/4 cup vanilla egg white protein to this.  Add it as the very last step and run the mixture through a blender to remove protein lumps.  I'm sure any protein powder would work, I would suggest only use a vanilla, strawberry or chocolate flavored one.

Recipe: Dairy Free Vanilla Bean Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 1 cup vanilla unsweetened milk, non-dairy*
• 1/2 tsp vanilla bean powder (2-3 beans)
• 4 egg yolks
• 1/4 -1/2 cup sweetener (honey, palm sugar, coconut nectar or for no sugar use Swerve)
• 1 tbsp vanilla extract

Instructions

1. Combine cans of coconut milk, non dairy milk, and vanilla beans in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
2. Once milk begins to simmer, turn heat down to low
3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
5. Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won't be using an ice cream maker or anxious for it to cool)
6. Place cold mixture into ice cream maker and follow directions
7. Store in an airtight container

Quick notes

*I prefer to use the So Delicious Vanilla Coconut Milk with no sugar

Enjoy!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Raw Coconut Cookie Bites

In case you haven't noticed, I like making sweet treats!!  I was recently told I should open a gluten free bakery...and the idea keeps crossing my mind!!  I love the creative side of making treats and have always enjoyed baking, even as a kid.  Once you have to eliminate gluten in your diet, traditional baked goods are not an option.  That's a good thing in the sense that it makes you eliminate processed junk and goodies with added sugar, but it's a bad thing when you have a sweet tooth!

I am a person of balance and if I want something sweet, I will eat something sweet.  It's when we tell ourselves we can't have something that that something becomes our battle constantly and something we tend to over eat.  I allow myself a Double Chocolate Gooey Brownie, a Grain Free Cinnamon Roll or a Chocolate Peanut Butter Protein Ball when I feel like it and will have no regret!  So I will continue to create sweet treats that are far better for you than just about anything you can buy off a store shelf.  I try to always include a healthy fat or protein source in my sweet recipes to make any sugar/insulin response that much less.  Many times I also suggest safe alternative sweeteners to decrease the sugar content in a recipe.  You can read more about those on my Ingredients Page or shop for them in the Amazon store link.

With that said, here is a yummy treat if you are a coconut fan!!  This raw coconut cookie recipe is sweetened with fruit only, packed with healthy fats and gives an option to add extra protein to them.

Recipe: Raw Coconut Cookie Bites

Ingredients

• 3 cups Medjool Dates* (de-pitted)
• 1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
• 4 tbsp coconut creme/butter*, softened
• 2 tbsp virgin coconut oil, softened*
• 1 1/2 cups raw almonds
• 1/3 cup vanilla egg white protein (optional but adds some vanilla flavoring to the cookies)

Instructions

1. Once the dates have soaked for a couple hours, add them to a food processor along with the coconut creme/butter and coconut oil (add protein at this time)
2. Process until mixture is well combined and creme and oil are fully melted
3. Add in the coconut and blend until consistency is doughy and moldable
4. Add the almonds at this time and blend until almonds are well incorporated
5. Pack the dough into balls, you may need to press firmly
6. I prefer to store in the refrigerator in an airtight container. The coconut creme and oil will harden when cooled and allow for a harder ball

Quick notes

*You can find Medjool Dates in the produce section of most grocery stores or the bulk section of Whole Foods. Don't forget to de-pit them!!

*You can find Coconut Butter at most Whole Foods or Vitamin Cottage or Coconut Creme online at Tropical Traditions

*Make sure to use Virgin Coconut Oil, not Refined or Expeller Pressed, you want the coconut flavor!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Vanilla Bean Pudding

I love easy desserts, especially desserts that have a decent amount of protein in them.  This recipe has many variations and can be made with or without added protein.  Just like the Peanut Butter Protein Balls and the Grain Free Cookie Dough Truffles, no one would ever know there was egg white protein powder in it!

Recipe: Dairy Free Vanilla Bean Pudding

Ingredients

• 1 can full fat coconut milk (I like Thai Kitchen for the thickness)
• 2/3 cup non-dairy milk (I like coconut or almond)
• 2 egg yolks (optional, but makes it creamier)
• 4 tbsp arrowroot powder
• 1/8 tsp vanilla bean powder (1 pod, scraped)
• 2 tbsp virgin coconut oil
• 1/4 cup Lakanto, Wholesome Sweeteners Zero or coconut palm sugar (could try honey, maple syrup of coconut nectar in a lesser amount)
• 1/4 cup vanilla egg white protein (optional)

Instructions

1. In a mixing bowl whisk the egg yolks and set aside
2. In another bowl, beat the 2/3 cup milk and the arrowroot until smooth
3. Combine the two bowls and add the protein powder at this time, set aside
4. Add the can of coconut milk, vanilla beans, sweetener and oil to a saucepan, slowly bring to a boil
5. Reduce the heat and SLOWLY add the egg mixture a little at a time, stirring constantly so the eggs don't cook
6. Continue stirring until the pudding thickens and coats the back of a spoon
7. If protein was added or you want a smoother texture, run the mixture through a blender
8. Pour into ramekins, jars, bowl, etc and place in the frig to set up (about 4 hours or overnight)

Quick notes

I think the vanilla beans give this a stronger flavor. If you opt for vanilla extract, add it in at the very end. I would try 1 tsp to taste.

Don't be in a hurry to take this off the stove, make sure it thickens up.

This is an easy way to fulfill a sweet craving and not feel guilty about it!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Truffles

I promise I will tone it down a bit with the chocolate after Valentine's Day.  Chocolate just makes everything better and is so fun to work with.

I created these truffles to be very low in sugar with a bit of added protein.  There are numerous variations to this recipe so feel free to experiment.

Recipe: Coconut TrufflesIngredients

• 1 3/4 cup coconut chips or unsweetened shredded coconut
• 1/4 cup full fat coconut milk (I used Thai Kitchen for it's thickness)
• 1/4 cup vanilla egg white protein or any vanilla protein
• 1 1/2 tbsp virgin coconut oil
• 1 - 1 1/2 tbsp powdered* Swerve for no sugar option or coconut palm sugar
• 1/2 tsp vanilla

Coating:

• 1/3 cup dark chocolate
• 1 tbsp cacao butter* or virgin coconut oil
• 2 tbsp finely ground coconut (optional)

Instructions

1. Place all of the ingredients (except chocolate coating) in a food processor and pulse until well combined
2. Form into 1 inch round balls and place on a parchment lined cookie sheet or plate
3. Place in the freezer for an hour

Coating:

1. Place a mixing bowl over a pot of simmering water and melt the chocolate and cacao butter or coconut oil
2. Roll each ball in the chocolate and remove using a spoon
3. Sprinkle the finely shredded coconut on each ball as soon as you take them out of the chocolate
4. Return the balls to the freezer for the chocolate to set
5. Store the truffles in the refrigerator so the inside is soft

Quick notes

*Run whatever dry sweetener you choose through a blender to powder it.  If you don't, it will create a grainy texture.

*Cacao Butter is what gives these there smooth hard coating.  Coconut oil works too, just not as smooth looking

Variations

You could leave the protein out but will need to add more coconut to absorb some of the moisture.

You might be able to use a liquid sweetener but will need to add more coconut or you could add some almond flour. This will create a different taste but still might be good.

You could stick one whole almond into each ball and create an Almond Joy Truffle.

Let us know what variations you create!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Raw Chocolate Chip Cookie Dough Truffles

Who doesn't love raw chocolate chip cookie dough!  I think I almost like it better than the cookies.  These little gluten free treats are full or protein and can be made with or without the chocolate coating.  This recipe was created for raw dough in mind, it is not an actual cookie recipe of mine.  I do not know if these will turn out if you choose to cook them.  They do not have baking soda in them so they may be a bit flat, but still good I imagine!

I added vanilla egg white protein to these just like I did with the Peanut Butter Protein Balls.  It is an option, but adds additional protein to this treat and you would never know it's in there!  I am going to be experimenting with plain egg white protein in the next couple months.  I think it's a great way to get some additional protein in recipes without knowing it's there!  It's like cooking with egg whites so it should be an easy adjustment in recipes for me.   If you haven't yet, try some of the recipes I have already created with the added protein.  Grain Free Thin Pancakes, Peanut Butter Protein Balls, Grain Free Almond Nut Joy Granola and Grain Free Banana Nut Granola.

Recipe: Raw Chocolate Chip Cookie Dough TrufflesIngredients

• 1 cup almond flour (I used Bob's)
• 1/4 cup vanilla egg white protein or use additional almond flour
• 1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
• 1 tbsp non-dairy milk such as coconut milk (omit if using honey or other liquid sweetener)
• 1 1/2 tsp vanilla (2 tsp if not using vanilla protein powder)
• 1/4 tsp salt
• 1/4 cup Swerve Confectioner's or powdered (run through blender or coffee grinder) Swerve, coconut palm sugar or honey
• 1/4 cup dark chocolate chips

Chocolate Coating

• 2/3 cup dark chocolate chips
• 1 1/2 tbsp cacao butter or coconut oil (cacao butter info)

Instructions

1. Mix flour, protein powder, salt and sweetener in a bowl
2. In a smaller bowl, mix all the wet ingredients and pour into the dry and mix well
3. Fold in the chocolate chips
4. Roll into inch size balls and place on a plate or lined cookie sheet
5. Place in the freezer for 30 minutes

Chocolate Coating (optional)

1. In a double broiler or in a saucepan placed over simmering water, melt the chips and cacao butter or oil
2. Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to the plate or cookie sheet
3. Place the balls back into the freezer for the chocolate to set
4. Store in the frig or freezer

Makes about 12 truffles

If you are hesitant to buy egg white protein, don't be!  I promise you will put it to good use in my recipes and not to mention all the benefits in protein from eggs!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Peanut Butter Protein Balls

How can you go wrong when you mix chocolate and peanut butter, you can't!  I typically don't eat peanut butter since it is a legume not a nut.  I did however have one of these and there is something about peanut butter that's just a little bit tastier than almond butter.  An exception would be Justin's Nut Butter Maple and Vanilla Almond Butter.  Those would be ridiculously good in this recipe!  These  could certainly be made with any kind of nut butter or sunflower seed butter (which is awesome!  I prefer Marantha brand over any of the others) if you have nut allergies.  I will be creating a coconut butter truffle in the near future as well.

These little guys are packed with protein from the peanut butter and the added vanilla egg white protein powder.  It adds a little bit of vanilla flavor and is so hidden in there, no one would know they were eating it!  I imagine it can be replaced with a vanilla whey protein powder if you can handle dairy (whey is typically not the issue for people, it's the casein that is found in dairy products such as cheese, milk, yogurt, etc.)  It could also be left out completely but I suggest taking advantage of the additional protein content!

I used Cacao butter (literally the pure oil of the cacao bean, which comes directly from the cacao tree, and is what white chocolate is made of) and dark chocolate chips for the chocolate coating.  The butter is what gives it the smooth hard texture.  Cacao butter has no sugar in it and is full of nutrients!  Cacao Butter, Cacao Beans, Cacao Powder, Cacao Nibs and Cacao Paste are packed with minerals and antioxidants, including polyphenols, catechins and epicatechins that help to fight off free radicals, giving you a healthy, complete superfood. In addition, flavonols help the body produce Nitric Oxide, a compound essential for proper heart function.  So enjoy these treats knowing you are eating something with great health benefits instead of eating a Reese's Peanut Butter Cup!!

Recipe: Chocolate Peanut Butter Protein BallsIngredients

• 1 cup natural peanut butter (I prefer fresh grind from Whole Foods or Vitamin Cottage)
• 1/3 cup honey or Swerve for low sugar option
• 1 Tbsp refined coconut oil, melted (virgin if you want a coconut taste to it)
• 1 tsp vanilla extract (1 1/2 tsp if you are not adding vanilla flavored protein powder)
• 1/4-1/2 cup almond flour, depending on liquid or granulated sweetener used (I use Bob's Red Mill)
• 1/4 cup vanilla egg white protein (use 1/4 cup more almond flour if you don't add this in)
• 1/2 tsp sea salt (omit if using jarred peanut butter with added salt)

Chocolate Coating:

• 2/3 cup dark chocolate chips
• 1 1/2 tbsp cacao butter (refined coconut oil will work)

Instructions

1. Mix all of the ingredients (except chocolate coating) in a bowl
2. Roll the mixture into one inch balls and place on a parchment lined cookie sheet. Place in the freezer for 30 minutes
3. In a double broiler or in a sauce pan over a pot of simmering water, melt the chocolate chips and cacao butter. Let cool for a few minutes
4. Dip the balls into the chocolate with a spoon and place back on the cookie sheet
5. Return the balls to the freezer until chocolate hardens
6. Store in the frig or freezer in an airtight container

Quick notes

This makes about 16 balls.  Whole Foods sells single serve packets of the Jay Robb Vanilla Egg White Protein if you don't want to buy an entire container.  The packet is 1/4 cup.

Variations

If you want to decrease the sugar in the recipe, I suggest using Nature's Hollow Honey made with Xylitol.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Thin Pancakes

Thin pancakes were a childhood favorite.  Our neighbor Patty Jo gave my mom this recipe and it was used so often in our home.  I remember my mom making them for breakfast every time we had  sleepovers as kids.  We would slap on butter, sugar, powdered sugar, syrup or a little bit of everything.  Roll them up or fold them over so they were thick enough to cut and grab with a fork.  Many people would say these were like crepes, but to me they will forever be thin pancakes.

I make the original recipe a lot for Tom and every time he says, "these are so damn good!"  I don't know how they couldn't be with all the butter, powdered sugar and syrup he has them soaking in!  I am always drooling over his plate just enjoying the smell since I can't have them.  Well now I can!!!  I have finally come up with a recipe that is grain free and has a similar texture and taste.  The extra bonus is that they are full of protein and dairy free too!  I certainly eat mine a little different than I did as a kid, but I enjoy them just as much!  I like these as a sweet treat, but these could easily be savory with egg, ham and cheese or many other variations.

Recipe: Grain Free Thin Pancakes

Ingredients

• 2 large eggs
• 2 Tbsp coconut oil or butter, melted (I used refined, virgin will give a coconut flavor if that's desired)
• 3/4 cup almond flour
• 1 Tbsp coconut flour
• 1/2 cup plain egg white protein
• 2 1/2 cups non-dairy milk (I used vanilla unsweetened coconut milk, almond would be great too)

Instructions

1. Beat eggs and 1 cup of milk until smooth
2. Add flours, protein powder, oil or butter and additional milk and continue to beat until smooth
3. Heat an oiled skillet over medium to medium high heat
4. Pour 1/4-1/2 cup (depending on small or large skillet) batter in to pan and swirl around
5. Once the batter on top looks like it's set, flip the pancake. That side should be a bit brown
6. Cook until the other side is brown
7. Add your toppings or syrup and roll, fold or leave flat

Variations

If you want a more savory "crepe", use a plain unflavored milk.

Use vanilla flavored egg white protein if you want more of a vanilla taste.

Quick Notes

Makes 12 small or 6 large pancakes.  I keep the batter in the fridge and make them as I want or you can make them all and store in a bag in the fridge to be warmed up later.

I like to eat mine with Nature's Hollow Maple Syrup made from Xylitol.  My almond coconut spread with bananas or strawberries and a little chocolate drizzle would be delicious too!  Get creative and let us know what your favorite way to fill these grain free treats!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Nut Joy Granola

When I created the VixiBar line over 3 years ago, I had so many flavor ideas.  Once I created and perfected a few flavors, it was so easy to figure out the others.  I think that is how my recipe creating is going to go as well.  I come up with one grain free dough ball cookie recipe and then I have 5 more like it to try.  I come up with a granola recipe, then I have 5 other flavor ideas in mind.  At least I'm giving variety and hopefully appealing to everyone's tastes!  I know not everyone is going to love every thing I create!!

Enjoy as a cereal, snack or topping on home-made dairy free ice cream

Recipe: Grain-Free Almond Nut Joy Granola

Ingredients

• 2 cups raw almonds
• 1 cup raw cashews
• 1/2 cup raw macadamia nuts
• 1 cup almond flour*
• 1/2 cup psyllium husk (could replace with almond flour)
• 1 3/4 cups coconut chips, flakes or shreds
• 1/2 cup vanilla egg white protein powder*
• 2/3 cup roasted almond butter
• 1/2 cup plus a little more virgin coconut oil*
• 2/3 cup full fat coconut milk
• 3/4 cup honey* (I used Nature's Hollow)
• 1 tsp vanilla
• 1/2 cup dark chocolate crushed into pieces
• dash celtic sea salt

Instructions

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
4. Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less or more
7. Once mixture has cooled just a bit, add the chocolate pieces and mix well.  You want the mixture a bit warm to make chocolate melt stick to the granola.  If it's too hot it will coat the mixture.  Still good this way, just not chunks of chocolate.  You could also add once it's completely cooled if you just want pieces in the mixture.  I use a dehydrator and like to add the chocolate to the mixture before it dehydrates.  The chocolate does melt some, but that's my favorite!!!

Quick notes

*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!

*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.

*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.  If you cut down on the amount of honey, you may need to add more oil or milk for additional liquid

*I love using Whole Foods or Tropical Traditions Organic Virgin Coconut Oil in recipes when I want the coconut flavor to be present in the recipe

Kate's Healthy Cupboard - Gluten Free Recipes

Grain-Free Banana Nut Granola

When you think of granola, you think of oats.  It's hard to find recipes without the use of oats.  I know there's gluten free oats, but since going grain-free, those are not an option.  So many recipes for grain-free granola seem more like trail mix to me.  I wanted to create something that was crunchy, but at the same time didn't taste like a pile of nuts and dried fruits.

I came across a recipe from Maria Emmerich that caught my attention.  It had psyllium husk in it and it seemed like that would give it a great texture and hold it all together.  I liked her recipe, but I will be very honest with you about something.  Psyllium husk is fiber and when a recipe calls for 2 cups of it, the result is simply not pretty the next day.  If you suffer from constipation, then feel free to add lots more of it to my recipes!  I like to include it for some texture and added fiber, but certainly not 2 cups!!  I took her idea but completely changed the recipe to my own flavors and liking.  The result...some very addicting, crunchy and tasty treats!!!   I had to hurry up and take these photos before I ate it all!  Hope you enjoy it as much as I do!

Recipe: Grain-Free Banana Nut Granola

Ingredients

• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds (optional)
• 1/2 cup vanilla egg white protein*
• 1/8 cup roasted almond butter
• 3/4 cup honey* (I used Nature's Hollow Xylitol Honey)
• 1 tsp vanilla
• 3/4 cup over ripe banana, mashed or pureed (about 2 small)
• dash of sea salt

Instructions

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces.
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine bananas, almond butter, vanilla and honey
4. Pour the banana mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.
6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less

Quick notes

*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!

*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.

*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.

Variations

I do not eat peanuts, but here is an option. Replace some of the nuts for unsalted peanuts and replace the almond butter for peanut butter.

Enjoy as a cereal with unsweetened almond, coconut or hemp milk or just as a crunchy snack!

Kate's Healthy Cupboard - Gluten Free Recipes