Coconut Cranberry Delight (Gluten Free/ Grain Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Paleo/ Egg Free)

With Christmas coming, you might be looking for a special dessert to serve to your guests. This combines the flavours of coconut, the sweetness of maple syrup as well as the tartness of cranberries for not only a delicious but yet healthy dessert.

Coconut Cranberry Delight- Paleo

Coconut Cranberry Delight (Gluten Free/ Grain Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Paleo/ Egg Free)

Base:

1 c. dates- pitted

1 1/2 c. almond meal

1/3 c. coconut oil

1 Tbsp. coconut flour

Filling:

2 c. cranberries

1/2 maple syrup

2 tsp. coconut flour

1/2 c. unsweetened coconut

Preheat oven to 350 degrees.

Soak dates in boiling water for 10 minutes. Set aside.

In a food processor, put in drained dates, almond meal, coconut oil and 1 Tbsp. coconut flour. Pulse until combined. Press into greased 9″ by 9″ baking dish leaving some up the sides to hold in filling.

Then in the food processor, add cranberries, maple syrup and 2 tsp. coconut flour. Pulse until just combined. Pour into base. Top with coconut.

Coconut-Cranberry Delight

Bake for 40 minutes. Serve warm or cold. For an special dessert top with Whipped Coconut Cream or Vanilla Ice Cream.

Pumpkin Streusel Muffins (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Fall has so many yummy flavours doesn’t it? One of which is pumpkin. I have never been a fan of pumpkin pie… Yes throw the stones now, but I’m not… I do however like Pumpkin Cake. I also love pumpkin muffins. This time I decided to make them of so much nicer with no eggs and a lovely streusel topping.

 

Wait until you see what i do to them in an upcoming post….

Pumpkin-Streusel Muffins

Pumpkin Streusel Muffins (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Muffins:

1 c. gluten free flour mix  (mine or a store bought mix)

1/2 c. sorghum flour (or 1/2 c. more gf flour mix)

3/4 tsp. xanthan gum

1 c. palm sugar (or desired granular sugar)

1/2 c. ground flax

4 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1 tsp. baking soda

1/3 c. coconut oil

2 c. pumpkin puree (not pumpkin pie filling)

1 Tbsp. lemon juice

1/2 c. milk alternative (I use coconut milk)

Streusel Topping:

1/2 c. gluten free flour mix

1/2 c. palm sugar

1/3 c. coconut oil (softened)

2 tsp. pumpkin pie spice

Preheat oven to 400 degrees

To make streusel topping, mix flour, sugar, coconut oil and spices together in a small bowl. Set aside.

In a medium size bowl whisk together, flours, xanthan gum, sugar, flax, spices, baking powder and soda.

In another medium size bowl stir together, coconut oil, pumpkin, lemon juice and milk. Add in dry ingredients and stir until mixed.

Scoop batter into greased 12 muffin tins and 12 mini muffin tin approximately half way. Then divide the streusel topping over all of your muffins.

Bake minis for 10-11 minutes and regulars for 20-22 minutes or until toothpick comes out clean. Loosen them while still warm or else the topping will harden and it will be harder to remove them from the tins.

PumpkinStreusel Muffins

Freezes well.

Shared On: Real Food Recipes, Tasty Tuesday, Fat Tuesday, The Southern Special, Tasty Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesday, The Yuck Stops Here

Pumpkin Pie Spice

To me, the cooler air, leaves falling and the smell of cinnamon cooking says fall. Better than just cinnamon is Pumpkin Pie Spice. The mixture of cinnamon, ginger, nutmeg, cloves and allspice mixed into anything pumpkin is delicious! Just sprinkle it into your coffee for a festive feel.

Pumpkin Pie Spice

Pumpkin Pie Spice

4 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground nutmeg

2 tsp. ground allspice

2 tsp. ground cloves

PumpkinPie Spice

Mix together and keep in a sealed bag or covered jar for up to 6 months.

Homemade Hamburger Helper (Gluten Free)

Let’s face it, Hamburger Helper was a staple growing up. Who didn’t love the convenience of opening up a box and almost everything being done. I even did this when my kids were small.

I think back now and realize that it may not have been the best choice I could have made. Now I wouldn’t even dream of making a boxed meal. Let alone the fact that my allergies wouldn’t permit it. It really doesn’t take much more time to make it from scratch and definitely tastes much better. You can make it a little different each time by switching up pastas and adding in different veggies.

Try this quick and easy meal tonight!

Homemade Hamberger Helper w Goat Cheese

Homemade Hamburger Helper (Gluten Free)

1 lb. ground beef, turkey or chicken

1 medium size onion-diced

1 clove garlic- minced

added veggies if desired **

2 tsp. mustard powder

1 tsp. smoked paprika

1 tsp. cumin

1/2 sea salt

1/2 tsp. black pepper

2 1/2 c. gluten free pene pasta (or desired pasta)

1 1/2 c. milk alternative (I use coconut milk)

2 c. water

1/2 c. goat cheese (or desired cheese)

In a large skillet over medium heat, brown ground meat. Stir in onions and added veggies if adding any, let cook for five minutes. Add in garlic, spices, water and milk. Stir thoroughly. Stir in pasta and cover. Cook for 11-13 minutes or until pasta is to desired texture. Add in crumbled goat cheese and stir thoroughly.

Homemade Hamberger Helper w Goat Cheese

**you can add up to 2 cups of desired veggies if you would like, ex: zucchini, peppers, broccoli, cauliflower, etc.

Shared On: In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesdays, Gluten Free Wednesday, Real Food Friday, Foodie Friends Friday, Gluten Free Fridays, Real Food Recipes

Double Apple Cinnamon Pancakes (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Nothing say fall like the taste and aroma of cinnamon and apples cooking! My husband and I were walking through the applefest in our town last weekend. The aroma of apples and cinnamon were everywhere! My husband, not having any of my food issues bought many wonderful baked apple treats. When we got home I immediately took out some Upside Down Apple Caramel Cake from my freezer. Delicious!

Sunday morning I decided that I had to whip up a batch of my Apple Cinnamon Pancakes and add a lovely warm Apple Maple Syrup for the top. This is the ultimate in apples and cinnamon! Try them together or separately.

Double Apple Cinnamon Pancakes

Double Apple Cinnamon Pancakes (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Pancakes:

1/2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more of gluten free flour)

1/2 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. xanthan gum

3 tsp. ground cinnamon

2 Tbsp. coconut oil plus a little extra for cooking (or other mild oil)

2 c. milk alternative (I use coconut milk)

1 Tbsp. lemon juice

2 c. grated apple ( I used gala and kept on the skins)

Apple Maple Syrup:

2 c. apples- peeled and diced (I used two gala)

1 Tbsp. coconut oil

2/3 c. maple syrup

2 tsp. ground cinnamon

To make Pancakes:

In a small bowl whisk together flours, flax, xanthan gum, baking powder, baking soda and cinnamon. Set aside.

In a medium size bowl stir together coconut oil, milk alternative, lemon juice and grated apple. Add in dry mixture and stir thoroughly.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 3 Tablespoons of pancake batter onto hot skillet, flattening batter slightly.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

Makes approximately 8 pancakes. Pancakes freeze well.

To make Apple Maple Syrup:

In an medium size pan over medium low heat melt coconut oil and add diced apples and cinnamon. Let simmer approximately five minutes stirring occasionally.

Vegan Double Apple Cinnamon Pancakes

For more great breakfast ideas:

Strawberry Rhubarb Pancakes

Healthy Chia Seed Cereal

Sweet Potato Bacon Hash

Spiced Apple Grainfree Scones

Shared On: Real Food Recipes, Mix It up Monday, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Healthy Vegan Fridays

 

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

Some days, especially during the week, you think “No I can’t make a roast because I don’t have the time.” This recipe will change that for you. In an hour you can have a great roast dinner on the table for your family to enjoy! You can even cut up veggies and roast them right next to your meat for a completely fabulous dinner!!

I show how it’s done on the bbq, but I have also made it several times in the oven.

Quick & Easy Pork Loin Roast

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

1-2 2 lb. half pork loin roasts

3 Tbsp. spice mix or spice mixture of your choice

Rub spice mixture all over roasts. Place meat onto preheated bbq on medium high or skillet on medium high. Cook on each side for approximately 3 minutes.

Pork Loin Roast

Then wrap meat into heavy foil or into covered pan. Cook for twenty minutes or until internal meat temperature reaches 160 degrees.

Let covered meat sit off heat for ten minutes then cut. This keeps the meat’s juices in.

Quick&Easy Pork Loin Roast

Less than an hour to eat a fantastic roast dinner.

Brushetta Topped Pork Loin Roin with Roasted Veggies

Kick it up a notch by adding Brushetta to top your Pork Loin Roast with Roasted Veggies

 

Shared On: Real Food Recipes, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out Of The Kitchen, Tasty Tuesday, Fat Tuesday, Tasty Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays

 

Old Fashion Oatmeal Cookies (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Nut Free/ Vegan)

Oatmeal cookies take us back to our childhood! I believe moms feel good about giving a child an oatmeal cookie because oats are not only good for us but also filling.

Old Fashion Oatmeal Cookies

Hmm… Oats are good for us and filling? Moms feed their children oatmeal for breakfast, right? So I think I should also call these breakfast cookies just because they are filled with oats, flax, coconut oil, dates,and don’t forget cinnamon. Cinnamon can help with stabilizing blood sugar, IBS, candida, as well as many more health benefits.

So enjoy your cookies and allow your children to enjoy them as well!! Think about what a cool mom you would be if you let your children eat cookies for breakfast!!

OldFashion Oatmeal Cookies

Old Fashion Oatmeal Cookies (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Nut Free/ Vegan)

4 c. gluten free oats- divided

1/4 c. ground flax

1/2 tsp. baking soda

1/4 tsp. sea salt

3 tsp. ground cinnamon

2 tsp. ground cloves

1/2 tsp,. ground nutmeg

1/2 c. dates- pits removed

1/2 c. coconut oil

1/2 c. maple syrup or desired sweetener

1/2 c. milk alternative

1 tsp. vanilla

1 c. add ins- raisins, nuts, chocolate chips, etc.

Preheat oven to 350 degrees.

Cover with boiling water, soak dates  and set aside.

Take 2 cups of oats and pulse in food processor until made into flour. Place into medium size bowl. Add in remaining oats, flax, baking soda, sea salt, and spices. Stir to mix.

Drain water from dates and place into food processor. Add coconut oil and pulse to make into paste. Put date paste into large bowl. Add sweetener, milk alternative, and vanilla. Stir until mixed. Add dry ingredients and stir until mixed thoroughly. Stir in what ever add ins you’d like.

Drop by tablespoon onto parchment paper lined baking sheet. Flatten with a fork. Bake for 11-12 minutes for nice chewy texture. Makes approximately three dozen cookies. Freezes well.

Oatmeal Cookies

You may also like:

Cranapple Breakfast Cookies

Coconut Almond Chewy Bars

No-Bake Nut Free Energy Bars

Shared On: Motivational Monday , Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen Party, Fat Tuesday, The Southern Special, The Yuck Stops Here, Gluten Free Wednesday, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Fridays

 

 

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

It is fall! The leaves are changing colour, painting a beautiful picture all around us! There are many wonderful flavours that bring us back, thinking about all of the “falls” from our past.

One of the wonderful flavours in the fall would be apples. Among many recipes and flavours would be Apple Chips, Spiced Apple SconesApple Maple Sweet PotatoesGinger Apple Pork Roast, Apple Crisp, Caramel Apple Flan and Apple Pie with Shortbread Crust.

The tastes of apple together with cinnamon and caramel is wonderful! I think it just smells like fall when you can smell apples and cinnamon baking in the oven.

What are some of your favourite flavours of fall?

Upsidedown Apple Caramel Cake

Picture shows cake served with Whipped Coconut Cream

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Apple base:

3 apples-peeled and diced (I used gala)

1/4 c. coconut oil (or butter if dairy is tolerated)

1/2 c. palm sugar (or desired sugar)

1/3 c. water

1 Tbsp. ground cinnamon

1 tsp. vanilla

Cake batter:

1 c. gluten free flour mix

1/4 c. sorghum flour (or 1/4 c. more flour mix)

1/2 tsp. xanthan gum

3/4 tsp. baking powder

3/4 tsp. baking soda

2/3 c. palm sugar (or desired sugar)

2 tsp. ground cinnamon

2 eggs

1/4 c. coconut oil ( or desired mild oil)

1 c.  milk alternative (I use coconut milk)

1 tsp. vanilla

1 grated apple- I used gala

Preheat oven to 350 degrees.

In a medium size pan over medium heat mix together, apples, coconut oil, sugar, water and cinnamon and cook for five minutes stirring occasionally. Then remove from heat and add vanilla. Set aside.

In a medium size bowl whisk together flours, xanthum gum, baking powder, baking soda, sugar and cinnamon. Set aside.

In another bowl beat together, eggs, coconut oil and milk alternative. Add in dry mixture. Beat on medium for two minutes. Stir in grated apple.

Put apple caramel mixture into a greased 9″ by 9″ pan**, covering bottom. Pour batter evenly over the top on apple caramel mixture. Do not stir!

Bake for 40-45 minutes or until toothpick comes out clean.

Upsidedown Apple-Caramel Cake

Let cool slightly before removing from pan (10 mins). When removing, use a knife around the edge of the cake to loosen. Put a plate slightly larger then pan over the cake and invert. Can be served warm or cool. Freezes nicely.

** Use a pan that is at least 2 inches high. Cake rises quite a bite then settles back down after it comes out of the oven.

Shared On: Mostly Homemade Mondays, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

A few weeks ago I was able to get two half bushels of peppers. With the green ones, I made stuffed peppers. You may have seen my Beef and Veggie Stuffed Peppers. They are great! I also wanted to make more of my Santa Fe Quinoa Stuffed Peppers. I have made these with and without chicken. Both ways are great!

Santa Fe Quinoa Stuffed Peppers

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

1/2-3/4 c. uncooked quinoa ***

1 c. cooked chicken-optional (do not add if vegan)

1 c. cooked black beans

2/3 c. corn (I used frozen)

1 medium onion- diced

1 tomato-diced

2 cloves garlic- minced

2 tsp. ground cumin

2 tsp. ground mustard

1/2 tsp. black pepper

1/2 tsp. chili pepper flakes (optional)

sea salt to taste

4-5 peppers depending on the size

Add quinoa to pot with double the water and 1/2 tsp. sea salt. Put on medium heat and bring covered pot to a boil. Cook for 15-17 minutes or until water has been absorbed. Mix in remaining ingredients except for peppers. Set aside.

Wash peppers, cut off tops, scoop out seeds and discard. Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender. These freeze beautifully.

*** If adding chicken to recipe then use 1/2 c. quinoa. If not adding chicken then cook 3/4 c. quinoa***

Shared On: Motivational Monday, Real Food Recipes, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special  , Tasty Tuesday, Waste Not Want Not, Tickle My Tastebuds, Allergy Free Wednesdays, The Yuck Stops Here, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Healthy Vegan Fridays, Foodie Friends Friday

Cinnamon Raisin Avocado Chickpea Cookies (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Egg Free/ Refined Sugar Free)

So I have made Chocolate Chip Chickpea Cookies and Chocolatey Avocado Chickpea Cookies. Now I am playing with one of my other favourite flavours, cinnamon. Even though chocolate is my favourite flavour, I would have to say that cinnamon is probably a close second.

Now I could have called this an “oatmeal” raisin cookie, but it’s not. No oatmeal. It does remind me of one though, which is fabulous! Nice and chewy goodness!

 

Cinnamon Raisin Avocado Chickpea Cookies

Cinnamon Raisin Avocado Chickpea Cookies (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Egg Free/ Refined Sugar Free)

1 c. chickpeas- cooked and rinsed

1 ripe avocado- peel and pit removed

1/2 c. nut or seed butter

1/3 c. maple syrup (or honey if not vegan)

2 tsp. black strap molasses

1 tsp. baking powder

3 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 c. raisins

Preheat oven to 350 degrees.

Put all ingredients except raisins into food processor. Pulse until mixed and smooth scraping down sides as needed. Add in raisins, only pulse two times just to mix through.

Line cookie sheets with parchment paper. Using two teaspoons or a one inch scoop line dough onto cookie sheets leaving approximately one inch between each. Flatten cookies slightly with  a fork if desired. Bake for 18-20 minutes. 

Cinnamon-Raisin Avocado Chickpea Cookies

Store in a sealed container on counter for up to five days or in the freezer.

Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Real Food Friday, Gluten Free Friday, Healthy Vegan Friday

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