Raw Pumpkin Cookie Balls and Fall Favorites

November 17, 2016 Kate Criswell

Are you pumkined out yet? Truth be told, I am not a huge pumpkin person, but these cookie balls are so good! They almost taste like cookie dough and they definitely take care of a sweet craving!

Ingredients:

3/4 cup canned pumpkin
3/4 cup almond butter
1/4 cup granulated sweetener (Maple Sugar would be awesome. I used Swerve for a low sugar alternative)
1/2 cup almond flour
1/4 cup vanilla protein powder (optional, use almond flour as replacement)
1/4-1/2 tsp cinnamon or pumpkin pie spice
1/8 tsp sea salt
2 cups shredded coconut
1/2 cup chocolate chips (use Enjoy Life for dairy free option)

Instructions:

Combine the pumpkin, almond butter, sweetener, flour, protein powder, spice and salt
Add in the coconut and chocolate chip, stir until combined
Line a cookie sheet with parchment paper
Roll the dough into golf ball size balls and place them on the cookie sheet
Place in the fridge to harden
Store in a glass container in the fridge

Enjoy!

Favorite Fall Finds

I wanted to share a few of my favorite finds for fall. I am in love with Primal Palate's Organic Spices and have almost completely stocked my spice rack with them! Their blends are seriously the best and the Pumpkin and Apple Pie Spice blends are a must for this time of year. They also have a Gingersnap and Cinnamon Sugar Cookie blend that I cannot wait to try in recipes. I could eat the Sugar Cookie one with a spoon...I'm not kidding!! The best part is, they are available on Amazon Prime!!!

I have missed burning candles, but gave them up after learning how toxic most candles are. Everything from the wax to the wick and especially the fragrances are not good for us. I love my diffuser, but there is something about burning a candle and enjoying the glow of a candle in the winter time. I was recently introduced to Woodlot, a small apothecary out of Canada and am in love with their candles! I also love supporting small business owners! Their eco-friendly candles are free of petroleum, phthalates, synthetic fragrances and gmo's. They are made with coconut oil and non gmo soy wax, cotton core wicks and are scented with pure essential oils. I ordered three different candles, Cinder for fall with scents of cedarwood, cinnamon and orange, Wildwoods for Christmas with an evergreen, pine and clove scent and the Original. These will be the perfect hostess gift and they arrived just a few days after I ordered them!!

The cold air has finally moved into Colorado and that means my skin needs extra moisture. Beautycounter's Lustro Face Oil is my must have skincare product for everyday, but even more so in the winter months! The seven plant based oils are full of anti-oxidants and fatty acids that make your skin glow! Unlike synthetic oils, which can sit on the skin, these face oils absorb easily for ultimate hydration! I love the Soothing Oil and use it morning and night after cleansing and follow with a moisturizer. Beautycounter is my favorite brand for safe non toxic skincare and makeup. Give a Lusto Face Oil a try, you have 60 days to fall in love with it or return it for a full refund! I promise your skin will thank you! (Want to be in the know when Beautycounter offers amazing deals on products or when I am giving away a FREE product? Sign up for email notifications here. A pop up will show up shortly after you go to the page)

XOXO,

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!!

Chocolate Strawberry Coconut Bark

February 11, 2014 Kate

I'm excited to bring you this fun Valentine's Day Treat! I had a bunch of chocolate recipes planned, but truth be told, I didn't want a bunch of chocolate around! When it comes to chocolate, I just don't have any will power...sorry you guys have to pay the price.

How did I get these to look pink and taste like strawberries...with freeze dried strawberries! Freeze dried is very different than dehydrated, they are hard and like the texture of a Cheeto...not that I have had them lately! When you blend these in a food processor, you are left with powdered strawberry dust. You can find many different fruits that have been freeze dried, but strawberries are the lowest sugar fruit (12 grams in the entire bag)and obviously I needed a red fruit. Raspberries or cranberries would work as well. I ordered mine form Tropical Traditions, but Whole Foods sells the Organic Freeze Dried Strawberries I used and they also sell Just Strawberries that can be found in their produce section. I know Trader Joe's also sells them, but they are not organic and I personally won't eat berries unless they are organic. Strawberries are one of the worst in terms of pesticides.

I also use Confectioner's Swerve in this recipe to add a bit more sweetness...and I have a "sweet" give away from Swerve Sweeteners! I am giving away 3 bags (2 granulated and 1 confectioners of Swerve to 3 lucky winners...that's 9 free bags of Swerve!!! To enter this giveaway you must go like Swerve on Facebook and Pinterest and also comment on this blog post. Please tell us what Kate's Healthy Cupboard Recipe you want to try if you win the Swerve! The winners will be selected on Valentine's Day!!!!

Recipe: Chocolate Strawberry Coconut Bark

Ingredients

4 cups coconut chips
1/4 cup cacao butter (see variations below for substitution)
2 tbsp coconut butter/creme
2 tbsp grass-fed butter
2 tbsp full fat coconut milk cream (the hard cream found on the top of a refrigerated can of milk)
1/4 cup powdered freeze dried strawberries* (about 3/4 of 1.2 ounce bag)
1/2 cup powdered sweetener* (I used Confectioner's Swerve)
1/2 cup dark chocolate chips

Instructions

Place coconut chips in a large mixing bowl and set aside
Combine the cacao butter, butter, coconut cream and coconut milk in a double broiler and melt
Pour the mixture over the coconut and stir to coat completely
Combine the powdered strawberries and sweetener in a large ziploc bag
Pour the coconut into the bag and shake well to coat
Spread out on a parchment lined cookie sheet. You want it in one big pressed down clump so it will stick together as it cools
Place the cookie sheet in the frig to let harden
Melt the chocolate chips in a double broiler and drizzle over the bark once it's cooled and hard
Place back into the frig to let the chocolate harden
Break into pieces and store in the refrigerator in an airtight container

Variations

I used the cacao butter to give this another element of chocolate flavor. I believe you could try this with coconut oil, but I would maybe reduce the amount by a tablespoon. Cacao butter completely hardens in cold and coconut oil isn't as hard but should work just fine. I suggest the cacao butter for more flavor!!
Notes
Run the strawberries in your food processor until completely powdered. A blender like the Vitamix or spice grinder may also work.

Kate's Healthy Cupboard - Gluten Free Recipes

Pineapple Coconut Bars with Chocolate Macadamia Nut Crust (Guest Post)

October 24, 2013 Kate

I am so excited to share this guest post by Adriana of Living Healthy With Chocolate! She is so very talented and has taken one of my favorite foods...chocolate and incorporated it into each and every recipe she creates! Adriana lives in Hawaii and I think this tropical dessert tells a story of the amazing fresh foods she has access to on the island. Coconut, chocolate and macadamia nuts are some of my favorites and these bars look delicious! These are grain free and only sweetened with fruit and just a tiny bit of honey. Enjoy her story and recipe below and be sure to go check out her blog and follow her on Facebook and Pinterest to see all of her creations!!!

Pineapple and coconut are two of the most abundant fruits here in Hawaii. As you may know, pineapples are cultivated on an agricultural scale here by Dole Plantation. The farms are right next to my house and as I drive to and from work I can smell the sweet scent in the air. It is lovely! The down side of these farms is that they are heavily sprayed with pesticides and it breaks my heart every time I see the giant machinery spraying the crops. There are some growers in the islands that grow pineapple organically, but the price is over $8 for a very small pineapple, which makes it a rare and special treat for me.

Coconut on the other hand is everywhere. Some fruit stands sell the meat for very cheap, about $3.00 for a full bag. The organic store near my house often sells whole coconuts for just $1.50 each! How lucky am I?! Coconut is my favorite everyday snack and there is plenty of it here :) My husband and I often go to the local green waste drop off area by my house to look for coconuts that the tree trimmers just throw away by the dozens.....sometimes we are able to fill multiple containers with fresh coconut water and then we freeze the fresh meat.

How about the combination of coconut, pineapple, chocolate and macadamia nuts? If you haven't tried the four together you are in for a real treat. In this recipe I tried to mix all of these delicious foods into one irresistible dessert.

This is a very easy to make recipe and the consistency is soft and moist. The chocolate crust is sweetened with a creamy date paste and loaded with macadamia nuts. The top layer is a simple mixture of fresh pineapple and coconut. Depending on how sweet your pineapple is, you can add some raw honey to the mixture. I felt that one tablespoon was sweet enough, but feel free to add more if you would like it to be sweeter. Enjoy!Select this line to insert text description of recipe here

Pineapple Coconut Bars with Chocolate Macadamia Nut Crust

Ingredients

Crust:

1/2 cup almond flour
4 tablespoons raw cacao powder
1/3 cup macadamia nuts
5 medjool dates (about 1/2 cup)
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut oil, melted

Filling:

2 eggs
1 cup fresh pineapple, chopped
1 1/3 cup shredded coconut, unsweetened
1 tablespoon fresh lime juice
1 tablespoon vanilla extract
1 tablespoon raw honey
1/2 cup almond flour
pinch of salt

Instructions

Crust:

1. in a large bowl, mix the almond flour and cacao powder
2. chop the macadamia nuts in a food processor and add it to the bowl
3. remove pits from dates and process it in the food processor until creamy
4. add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients
5. spread the mixture evenly on the bottom of an 8×8-inch pan lined with parchment paper

Filing:

1. in a large bowl beat the 2 eggs
2. mix in the pineapple, 1 cup of shredded coconut (reserve the remaining 1/3 cup for the top), lime juice, vanilla and honey
3. gently mix in the almond flour and salt
4. pour mixture over the crust and sprinkle with remaining shredded coconut
5. bake at 350°F for about 20 minutes or until the top starts to turn brown and the pineapple/coconut layer is firm
6. set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator.

Homemade Creamy Coconut Milk

September 9, 2013 Kate

I have tried to like homemade coconut or almond milk, but just can't give up my store bought milks. They are creamy and seem thicker than homemade versions. I imagine if you add dates to sweeten your milk, they may make it thicker, but I don't want that much sugar added to my milk.

The ingredient that is responsible for the creaminess in the box varieties is carrageenan or sometimes guar gum. Carrageenan is from red seaweed that acts is a thickener or emulsifier. It's what gives many ice creams a good mouth feel. You'd think that seaweed would be safe or even beneficial, but studies show it may be hard on the gastrointestinal tract. It may be fine for some of you, but my thought is that if possible, remove it from my diet. There is more and more talk about the dangers of it, enough to make food manufacturers remove it. Califia (my favorite brand found in the refrigerate section in a plastic bottle) and So Delicious are in the process of removing carrageenan. In the meantime, I have found a way to make a creamy homemade version!

Th secret ingredient, kelp noodles!! Kelp is a brown seaweed full of nutrients! Some people take kelp for it's iodine content. Many of you have probably had these noodles in stir fry, as pasta or in a salad. Most natural grocery stores sell them or you can find them on Amazon, but they are much less expensive at your local store. They are usually found in the refrigerator section, often times near fermented foods or vegetarian cheeses and tofu (don't be buying any of these). I rinse the noodles well and store it in an airtight container. I promise you would never taste or even know the noodles are in the milk!!

Recipe: Homemade Creamy Coconut Milk

Ingredients

1/2 cup kelp noodles (loose, don't pack them)*
1/2 tsp vanilla extract
dash of sea salt
sweetener (optional, I use liquid stevia or Swerve for no sugar option)

Instructions

Blend the coconut and water on high until smooth. Pour through a Nut Milk Bag or cheesecloth into a pitcher, drain all of the liquid out of the bag
Pour the mixture back into the blender and add the kelp noodles, vanilla, salt and sweetener. Blend on high until smooth.
Store in an airtight container in the refrigerator

Quick notes

*Make sure you rinse and drain the noodles before you use them.

Variations

Add kelp noodles to any homemade nut milk to make it creamier. Increase the amount of noodles if you prefer thicker milk.

Vanilla Bean Macaroons (Egg-Free)

April 29, 2013 Kate

If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth. Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without. I decided to try a different binding agent and make these egg-less.

The secret ingredient, gelatin! Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more. I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin). An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth. Not only is it great for skin, hair and nails, but it is great for your gut and joints. I actually add a spoonful of this to my cup of broth everyday! It is flavorless and you will never know it's in these cookies!

Vanilla Macaroons

Ingredients

2 cups unsweetened coconut
1/4 cup virgin coconut oil, melted
2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
1/4 – 1/2 cup granulated sweetener*
3/4 tsp gelatin
1/4 tsp vanilla beans (1-2 beans)
1/8 tsp sea salt

Instructions

Combine all ingredients in a food processor and blend until a dough forms
With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
Bake at 350 for about 8 minutes or until very slightly brown
Let cookies cool to set up, they will fall apart when warm
These can be stored at room temperature or for a harder cookie, store in the refrigerator

Quick notes

*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

These could also be done in a food dehydrator and would turn out just as yummy!!

Coconut Cashew Cookies

February 26, 2013 Kate

This has to be one of my favorite cookie recipes that I have created!! They taste so buttery even though there's no butter in them, they are made with virgin coconut oil and melt in your mouth. I used my favorite virgin coconut oil from Tropical Traditions and they want to give a lucky reader a free 32 ounce jar of their Gold Label Virgin Coconut Oil!

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America's source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

To enter to win, you must subscribe to Tropical Traditions newsletter and comment on this blog post with what you would make or do with the coconut oil if you win. They do not sell any info and this will allow you to receive email updates of all of their sales...they have a lot! I order so many things from them including their farm fresh soy free eggs, grass-fed ground beef, coconut oil, flour and cream. The winner will be randomly chosen on March 6th.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Cashew Coconut Cookies

Ingredients

1 1/2 cups raw cashews
1 cup unsweetened shredded coconut
1/3 – 1/2 cup granulated sweetener*
1/4 tsp vanilla beans, about 2 beans
1/4 tsp baking soda
1/4 tsp sea salt, just shy of
1/4 cup virgin coconut oil, melted
2 tbsp full fat coconut milk

Instructions

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created
Add the sweetener, vanilla beans, salt and soda and pulse until combined
Add in the oil and coconut milk and pulse again to form a dough
Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven
Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much
Bake at 350 for 8-10 minutes, until slightly brown
Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp
Store in an airtight container

Quick notes

*I used about 1/2 cup of Swerve and a tablespoon of coconut palm sugar to make these low in sugar.

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.

Dairy Free Coconut Cream Pie

November 21, 2012 Kate

I know you're thinking why on earth is this yellow not white? There are egg yolks in this recipe and I buy pastured eggs from a farm and the yolks are bright yellow-orange in color. It just so happened that one of the yolks was super dark in color...mmmm more nutrients!!! I could almost call this Coconut Custard Pie, it's that creamy!! I found it very easy to keep taste testing the filling over and over even though it tasted perfect the first spoonful. I might just have to make this filling alone and call it a pudding or turn it into an ice cream!!! Who says you need dairy to make things taste good!!!

Recipe: Dairy Free Coconut Cream Pie

Ingredients

Crust:

1 1/2 cups raw cashews
1 cup unsweetened shredded coconut
1 tbsp virgin coconut oil
1 tbsp coconut butter or more oil
3 dates, pitted*
1/4 tsp vanilla beans or vanilla ext
1-2 tbsp granulated sweetener (I used combo of Swerve and Palm Sugar)
dash of sea salt

Filling:

2 cans full fat coconut milk, refrigerated (I prefer Thai Kitchen Brand when using the cream portion)
1/2 cup unsweetened shredded coconut
1/2 cup virgin coconut oil*
1/2 cup granulated sweetener (I used Swerve with 2 tbsp palm sugar for the caramel flavor)
1/4 cup arrowroot powder
2-3 egg yolks (more yolks means more custard like)
1/4 tsp sea salt

Instructions

Crust:

Place the cashews, coconut, sweetener, salt and dates in a food processor and pulse until it looks like rough sand
Add the oil, coconut butter and vanilla and combine until dough forms. If it doesn't start to stick you can add a tiny bit of water
Press dough into the bottom and sides of a glass pie pan
Place in the freezer to set while you make the filling

Filling:

Remove cans of coconut milk that have been refrigerated and scrape out the cream that is on the top of the can. This should be about 3/4 of the can.
Place the cream in a medium saucepan along with the sweetener, coconut, salt and coconut oil. Heat over medium high heat until it simmers, then remove from heat
While that is heating up, whisk the yolks and arrowroot in a small bowl.
Slowly add a ladle full at a time of the milk to the yolks and continue whisking every time you add more. This is tempering the yolks so they are "cooked".Do about 4 ladles worth and then add the yolk mixture back into the remaining milk mixture and return to MEDIUM heat for 30 seconds and keep mixing the entire time. The mixture should start to bubble. Remove immediately (don't want the eggs to start to cook!) and let cool about 5 minutes
Pour the filling into the crust and place in the freezer for an hour to set.
Move the pie from the freezer to the frig and store there until you are ready to serve it.

Quick notes

*I used deglet dates which are smaller than medjools. You may only need 2 medjools, unless you want it sweeter. Dates are found in the produce section of the grocery store or in the bulk aisle of Whole Foods

*Make sure you use Virgin Coconut Oil that has a coconut taste to it. You want this added flavor in the filling

Variations

Raw almonds should work for the crust as well. Cashews are a sweeter nut and pairs well with coconut.

If you want to get crazy, use your leftover egg whites combined with sweetener and vanilla to form a meringue to place on the of the filling once it's set.

Grain Free Chocolate Drop Cookies - No Bake

November 5, 2012 Kate

Some thing came up in conversation with my mom that reminded us of these cookies I used to make as a kid. Remember the chocolate oatmeal and peanut butter cookies you'd just drop on a cookie sheet and a short time later they were ready to eat without ever stepping foot in the oven? I sure do! I dug around for the recipe and realized about half the ingredients aren't allowed in my body. I thought about how I could change this recipe, I needed something with structure to replace the oats and nuts weren't exciting me. The recipe sat on the counter for a couple days and then got put away.

A few weeks ago I was in the mood for fudge or something of that consistency. I got on Pinterest and looked at my Dessert Inspiration Board, (a board full of dessert ideas that I want to try to healthify) which is the board with the most pins, go figure!!! I had pinned, not once, but twice this picture of these no-bake chocolate drop cookies. It was almost the exact same recipe as the one I just spoke of! Into the kitchen I went...and out I came 5 lbs heavier...at least I felt like that! Needless to say, I loved these and have made them a couple more times since.

These have become my go to sweet treat, they have replaced my daily serving of one of my dairy free ice creams up until now. These are delicious and full of healthy fats from butter (optional), coconut oil and almonds. I make mine with a natural sugar alternative, Swerve (erythritol), so they are sugar free as well! I love using Swerve in my recipes!!! It is basically fermented glucose so the sugars have been removed. For those of you that eat fermented foods, such as kraut, kombucha, etc, same concept in terms of the sugar being removed. Erythritol also naturally occurs in many fruits and vegetables like melons, grapes, asparagus as well as fermented foods. It does not affect blood glucose levels and will not upset your stomach. I love it and use it for all of my recipes that call for granulated sugar (I use palm sugar here and there to get a brown sugar, caramel taste at times). Swerve now has a confectioners sugar (powdered sugar) that I am going to try for some holiday baking. I have used Wholesome Sweeteners erythritol in the past and its great, but I think this is better! The Whole Foods at Southglenn, for you locals, sells it, but the best price is on the Swerve website. If you buy 3 packages, you save on the product and get free shipping! Stick around for some more news on Swerve, I just found out they are offering another deal for holiday baking, buy 2 packages of Confectioner (powdered) Swerve get on e free!!!!!! This is a great deal and can also be found at their website the month of November or simply click here!!!

Recipe: Chocolate Drop Cookies

Ingredients

1/4 cup non-dairy milk (I used So Delicious no sugar vanilla coconut milk)
1/4 cup grassfed butter or virgin coconut oil (I used a combo of both. I prefer virgin oil over expeller pressed oil so that you get more coconut tones)
3/4-1 cup granulated sweetener (I used 1 cup of Swerve, Start with less palm sugar)
2 tbsp cocoa powder
1 3/4 cup shredded coconut
3/4 cup almond butter*
1/2 tsp vanilla extract
dash of sea salt

Instructions

In a medium size sauce pan, combine the butter/oil, cocoa, sugar and milk
Bring to a boil, let boil for 1-2 minutes
Remove from heat and add in the almond butter, coconut, vanilla and salt. Stir until combined
Place spoonfuls of the mixture on parchment lined cookie sheet or plates
Place in the freezer to for 30 minutes to set
Store in an airtight container in the refrigerator

Variations

*Any nut or seed butter would work here. You could also try coconut butter, but I am not sure I would do 3/4 cup, so start with less, the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn't as pronounced as peanut butter in taste, therefore I used more of it than the original recipe called for (original called for peanut butter).

Cinnamon Maple Coconut Bites

October 5, 2012 Kate

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

Pour the coconut into a food processor and blend until small pieces are produced
Add all of the remaining ingredients and blend well.
Using a small cookie scoop, place each bite onto dehydrator sheets
Dehydrate at 125 for 2-4 hours depending on how soft you want them
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.

Coconut Shrimp Cakes

August 23, 2012 Kate

This is my version of fried coconut shrimp done in a completely different form! These are so easy and so tasty! I kept it really simple but there are plenty of different flavor options. I wanted to taste the mild sweetness of the coconut without anything over shadowing that. Some cayenne pepper would spice it up or some curry could be good as well!

Most coconut shrimp recipes involve flour or cornstarch and they also use sweetened coconut. I chose to leave out the flour and let the coconut be the binder along with the egg. I don't think it needs flour, but feel free to play around with almond or coconut flour. As for the coconut, these are definitely not as sweet as coconut shrimp you find on most menus. Again, feel free to use sweetened coconut or add a bit of a sweetener.

I enjoyed these plain, that's how I like things! There are numerous dipping sauce recipes and sauces sold in a bottle that would be great with these. One that comes to mind is a Mango Habanero Sauce that you can find at Whole Foods that is fantastic on grilled shrimp. Better yet, make your own!

Coconut Shrimp Cakes

Ingredients

1 1b raw shrimp, shelled and deveined
3/4 – 1 cup unsweetened shredded coconut (use sweetened or add sweetener if you like it sweeter)
2 egg whites
1/2 tsp celtic sea salt
2 tbsp virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Instructions

Cut off tails of the shrimp and place in a food processor.
Pulse the shrimp until they are in tiny pieces, almost like mush.
In a large bowl, whisk the egg whites.
Add the shrimp, coconut and salt to the eggs and combine
Form the batter into 8 patties about 1/2 inch thick
Heat 1 tbsp of oil in a large skillet over medium heat
Add four patties to the skillet and cook about 4-5 minutes per side
Add the other tbsp of oil to the pan and cook the remaining 4 patties

Enjoy!

Grain Free Coconut Sweet Bread

July 30, 2012 Kate

As many of you know, a good grain free bread recipe is hard to find! Elana from Elana's Pantry has a few grain free recipes as well as Against all Grains that use nut butter for their base. I wanted to create something with minimal amounts of nuts. Using coconut as my filler, this came out GREAT!!! Coconut is a bit sweet so I went towards a sweeter bread. It probably turned out sweeter than I plained, but there was no complaining by anyone!!! Feel free to decrease the sweetener or leave it out completely. This bread comes out super moist and would be a real treat with some melted grass-fed butter on top!!!

Recipe: Coconut Sweet Bread

Ingredients
1/2 cup coconut flour
1/4 cup almond flour
1/2 cup shredded coconut
1/4 - 1/2 cup granulated sweetener such as coconut palm sugar (I used 1/2 cup Swerve for low sugar option)
1/2 tsp baking soda
1/4 tsp sea salt
3 eggs
3/4 cup full fat canned coconut milk
1 1//2 tsp vanilla extract
1/2 tsp apple cider vinegar

Instructions
Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour
In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar
Combine the two bowls and stir until well combined and smooth
Pour the batter into a greased bread pan
Bake at 350 for 45 minutes

Quick notes
Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

Enjoy!!!

Coconut Pancakes and Strawberry Syrup

July 20, 2012 Kate

Grain free baking seems to rely a lot on almond flour and coconut flour. I love baked goods with almond flour, but I don't believe any of us need to be eating almond flour everyday. I need to work with coconut flour more, the taste just isn't as decadent as the almond flour. In an attempt to try different flours, I have been playing with shredded coconut. Hence the Coconut Brownie Bites and the Coconut Vanilla Bean Dough Bites I recently posted. I will also be posting a new recipe that uses chestnut flour, more on that soon!

These coconut pancakes turned out great and hold their structure really well. I give the option for added protein powder for those of you looking for a high protein breakfast. I highly recommend it and think it adds some sweetness to this recipe. The pancakes themselves are not that sweet, so feel free to add more sweetener or more vanilla if you choose to not include a vanilla powder. The strawberry syrup makes them sweet enough for my liking or you could simply use butter and maple syrup. Just keep that in mind before you dump more sugar into the recipe! I actually spread butter on them when they are still warm and eat them plain. I also find them super convenient to eat cold and on the run...not literally!

Recipe: Coconut Pancakes and Strawberry Syrup

Ingredients
Syrup:
2 cups fresh strawberries, diced
1/2 cup water
Pancakes:
1 1/2 cups shredded coconut
1/2 cup egg whites plus 3 eggs
1/4 cup vanilla protein powder (I used Jay Robb's Vanilla Egg White Protein)
1/2 tsp vanilla
1/2 - 1 tbsp sweetener of choice (I used erythritol)
1/8 tsp baking soda

Instructions
Syrup:
Combine the water and strawberries in a saucepan and bring to a boil
Once boiling, turn down and simmer for 15-20 minutes
Pancakes:
Add all ingredients in a blender and combine
Heat an oiled skillet to med-high heat
Use 1/3- 1/2 cup batter and spread out a little as it is thick
Cook until lightly brown and flip to cook the other side
Makes about 8 small pancakes and 2-3 servings of syrup

I had fresh strawberries so I used them, but you could use any berry or a mixture. I tossed some shredded coconut over the top for presentation purposes, but feel free to do the same

Coconut Brownie Bites

July 9, 2012 Kate

Here is another recipe from my dehydrator, but should work in an oven as well. I am loving these little bite treats when I am craving something sweet. These brownies are rich from the cocoa, so feel free to add additional sweetener. I think they are just perfect the way they are, but I realize we all have different thoughts on how sweet a brownie should be!

Recipe: Coconut Brownie Bites

Ingredients

1/2 tsp vanilla bean powder (optional)
1/2 tsp vanilla extract (add more if not using beans)
1 tbsp lucuma powder (optional)
1/4 - 1/2 cup honey*

Instructions

Pour the coconut into a food processor and blend until small pieces are produced
Add all of the remaining ingredients and blend well.
Using a small cookie scoop, place each bite onto dehydrator sheets
Dehydrate at 125 for 2-4 hours depending on how soft you want them
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 honey that is less sweet than regular honey. Start with a 1/4 cup of regular honey and taste.

I have not tried these in the oven yet, so please let us know how they turn out!

Coconut Vanilla Bean Dough Bites

June 21, 2012 Kate

The title says it all, but I will add one more thing...MELT IN YOUR MOUTH DELICIOUS! If you like coconut, go make these and report back to us about how good they are.

I used my dehydrator for this recipe, been using it a lot lately. These can certainly be done in an oven as well. My oven has a dehydrator setting on it so check to see if yours has that option too. If not, set the temperature for as low as possible (mine is 175). I have quite a few recipes coming up that use the dehydrator. It is a favorite among raw foodies because you are simply removing all of the moisture without cooking. It does take a lot longer than the oven, but also allows for more nutrients to be present. I personally prefer the dehydrator over the oven method for the treats that I have been making. I have a very inexpensive one (for now, looking at a different one for the shape of it will make some recipes easier) that can be found at Bed, Bath and Beyond or Amazon. It is the round Nesco that you can purchase additional trays if need be.

This recipe calls for Lucuma Powder, a superfood referred to as Inca Gold. I have had a package of this sitting in my frig for over 6 months so I decided to finally use it! It is not necessary in this recipe, but it does add flavor.

What is Lucuma...a sweet and edible fruit of the Lucuma tree (Pouteria obovata, or Lucuma obovata), resembling a persimmon in appearance.

According to Navita Naturals, (where I order my superfoods from) Lucuma is considered a healthy alternative sweetener as it lends a sweet taste to recipes, but is very low in sugars. With naturally occurring beta-carotene, niacin, and iron, lucuma powder is a welcome antidote to notorious “empty calorie” sweeteners. Lucuma Powder has a distinctively sweet fragrance and full-bodied, maple-like taste. A deliciously versatile dessert ingredient, lucuma blends well to make alluring smoothies, puddings, and ice creams, and can also be used as a flour in exotic pies and pastries.

Ingredients

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 tsp vanilla bean powder (1-2 pods)
1/2 tsp vanilla ext
1 tbsp Lucuma Powder (optional)
3 tbsp virgin coconut oil, softened
2 tbsp coconut cream/butter, softened
3 tbsp liquid sweetener* (maple syrup, honey or coconut nectar)

Instructions

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size
Add in the remaining ingredients and blend until a dough forms
Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet
Dehydrate at 125 for 2-4 hours
Bake at 175 for 1-2 hours
Check the bites regularly to see if desired level of "doughiness" has been met

Quick notes

*I used xylitol honey which is not as sweet as regular honey. I added 2 tbsp of Lakanto (erythritol) as well.

These are best right out of the dehydrator/oven. Don't get me wrong, they are still delicious the next day too...if they last that long. You can throw them into the dehydrator or oven for 5 minutes to reheat before you enjoy them again! Store in an airtight container, I prefer glass.

Raw Coconut Cookie Bites

May 3, 2012 Kate

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
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)
Process until mixture is well combined and creme and oil are fully melted
Add in the coconut and blend until consistency is doughy and moldable
Add the almonds at this time and blend until almonds are well incorporated
Pack the dough into balls, you may need to press firmly
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!

Coconut Truffles

February 13, 2012 Kate

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
Place all of the ingredients (except chocolate coating) in a food processor and pulse until well combined
Form into 1 inch round balls and place on a parchment lined cookie sheet or plate
Place in the freezer for an hour
Coating:
Place a mixing bowl over a pot of simmering water and melt the chocolate and cacao butter or coconut oil
Roll each ball in the chocolate and remove using a spoon
Sprinkle the finely shredded coconut on each ball as soon as you take them out of the chocolate
Return the balls to the freezer for the chocolate to set
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!

Almond Coconut Spread

January 15, 2012 Kate

I am a HUGE fan of Justin's Nut Butters, especially his new Vanilla Almond Butter. It's like frosting and we all know how much I love frosting! I was fortunate enough to meet Justin in Boulder where the company is based. He is such a nice guy so supporting him is easy!

This Almond Coconut Spread reminds me of Justin's products, but is different in terms of ingredients. I had an idea based off a peanut butter dip recipe my mom makes when she entertains. I knew it was a success when it became as addicting as Justin's! When you don't need an apple slice or cracker to spread it on, just a spoon, you have a winner!!

Recipe: Almond Coconut Spread

Ingredients
3/4 cup almond butter (I use the fresh grind from Whole Foods or you could make your own)
1/2 cup full fat coconut milk
1/3- 1/2 cup powdered (run through blender or coffee grinder) Lakanto* or powdered coconut sugar. You could also use honey, maple syrup or coconut nectar to taste)
2 TBSP Coconut Cream/Butter (could probably use virgin coconut oil)
2 tsp vanilla
Dash of sea salt (omit if using jarred almond with added salt)

Instructions
Combine all ingredients in a food processor and blend for a couple minutes
Store in the refrigerator in an airtight container
The spread with thicken up in the frig

Quick notes
*You don't have to powder the Lakanto or Wholesome Sweeteners Zero, but it will result in a bit of grittiness.

Variations
*You could use Wholesome Sweeteners Zero and a little Lo Han (1/4 tsp) in place of Lakanto

This treat could be used in so many different ways! It is awesome on apples, could do bananas or any other fruit, spread on grain free crepes with strawberries and roll it up. Spread it on these Grain Free "Wheat" Crackers, use as a frosting or simply eat it out of the jar! Let us all know what other tasty treats you come up with!!!

Almond Nut Joy Granola

January 7, 2012 Kate

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
In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
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
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

Grain-Free Banana Nut Granola

January 7, 2012 Kate

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
In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces.
In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
In a small bowl, combine bananas, almond butter, vanilla and honey
Pour the banana mixture over the nut mixture and stir until nut mixture is coated
Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.
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!

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