Shortbread Mexican Wedding Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Soy Free/ Nut Free)

Before we know it, we will all start our Christmas baking! Yes I said the “C” word. You know it’s coming. You know that it will be here sooner than you think. So why not figure out what you are going to be baking. You know that you always say that you’re going to get ahead of the game, but it will be December 24th and you’ll be freaking out because you haven’t baked anything . Or you say that you don’t have room in your freezer…

Then these cookies are perfect for you. They don’t need to be frozen. You can also make a few batches with different add ins, to make many different flavours. You can make them today be have all your baking done, way ahead of schedule!!

Shortbread Mexican Wedding Cookies

Either way, enjoy them and all that the holidays have to go with it!

Shortbread Mexican Wedding Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Soy Free/ Nut Free)

1 3/4 c. gluten free flour mix

1 1/2 tsp. xanthan gum

1/2 c. xylitol (or desired granular sweetener)

1/4 tsp. sea salt

1 c. coconut oil ( or dairy free butter)

1 vanilla

1 c. add ins of your choice- chocolate chips, nuts(if not allergic to nuts), dried cranberries, coconut, etc.

Preheat oven to 350 degrees.

In a small bowl whisk together, gluten free flour, xanthan gum and sea salt. Set aside. In a large bowl beat together coconut oil, desired sweetener and vanilla. Beat until creamy. Stir in flour mixture. Then stir in add ins.

Drop or roll dough in one inch balls. Bake for 11-12 minutes or until slightly golden. Makes approximately 40 one inch cookies.

Shortbread Mexican Wedding Cookies

Store in a sealed container for up to eight weeks.

Shared On: Allergy Free Thursdays. Sunday Food Link Up, Holiday Gluten Free Fix.

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

Who says that you can only eat muffins filled with berries in the summer. My freezer is filled with delicious berries that I froze in the summer! Some people want to wait until the dead of winter. I say enjoy them all year long!! You can have your own creations. Choose one kind of berry or add three. What ever flavour you would like is your choice.

Very Berry Muffins

 

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

3/4 c. gluten free muffin mix

3/4 c. sorghum flour (or 3/4 c. more gluten free flour mix)

1/3. c. ground flax

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

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

2 Tbsp. coconut oil

1/2 c. unsweetened apple sauce

1 c. milk alternative (I use my cashew milk. Do not use that if you are nut free)

1 Tbsp. lemon juice

1 c. mixed berries (if frozen do not defrost)

Preheat oven to 400 degrees

In a medium size bowl whisk together flours, ground flax, sugar, baking powder, baking soda, xanthan gum and sea salt. Cut in coconut oil. Set aside.

In a large bowl pour in milk alternative, apple sauce and lemon juice. Stir to mix. Add flour mixture into milk mixture and mix well with fork. Stir in berries just until combined.

Divide batter between 12 greased muffin tins. Bake for 17-20 minutes or until toothpick comes out clean. Let cool for ten minutes then remove onto cooling rack.

Very Berry Muffins

 

Store muffins in a sealed container for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday’s Marathon of Food.

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Fall has arrived and so has October! All of the lovely colours from the leaves changing colour are a great site to see! Is there any better smell in the fall than cinnamon and apples baking? I absolutely love it! As I was told by a friend of mine who smelled it baking, “It smells like fall in here”.

With the Canadian Thanksgiving being next Monday, I know I’ll be serving this scrumptious dessert!

Paleo Apple Spice Cake

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Cake:

2/3 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

2/3 c. palm sugar

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

2 Tbsp. coconut oil

2 Tbsp lemon juice

3/4 c. milk alternative

2 c. diced apples (I have used Macs and Paula reds but whatever kind will work)

Topping:

2 Tbsp. coconut oil

1/3 c. palm sugar

1/3 c. tapioca starch

2 tsp. ground cinnamon

Preheat oven to 350 degrees

In a medium size bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Then stir in coconut oil. Add lemon juice and milk alternative and stir completely. Mixture will seem dry, don’t worry. Fold in diced apples. Pour batter into 9 inch baking pan that is lined with parchment paper.

Mix together ingredients for topping, then spread over batter.

Bake for 30-35 minutes

Serve with coconut whipped cream if desired. Serve warm or cold. Store in a sealed container on the counter for up to two days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays

Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)

I have been stressed out about blogging lately. There is far too much going on in my life right now. I started doing this blog to help people suffering with food allergies, as well as myself. I enjoy creating delicious, allergy friendly recipes for everyone. Unfortunately, I have been getting stressed out about getting recipes created as well as getting them onto my site. As other bloggers know, you don’t just make a recipe once and post it. I sometimes make recipes four or five times, before I think they are good enough to post. I have been posting weekly for many years. I’m sorry, but I just can’t keep up anymore. I will still continue to do recipe development, but on a slower scale. For now, I will only be posting, say once or twice a month.  I was just going to walk away from it completely, but I don’t want to do that. I am sorry for scaling back. At some point I will jump back into things more completely. For now, I hope you understand….

So my hubby has been having some gut issues and has been more restricted in his foods than I am. Nothing raw for the last half of the summer. Cooking stew in August was fun. Gluten free and dairy free has been easy. He has also had to stay away from anything that causes gas in any way. So I haven’t been able to cook with onions. Lets just say that I’ve been experimenting even more than normal trying to find good flavours that his gut can handle. This soup is delicious and thankfully, he can enjoy it! Hopefully soon we can figure out what is the cause or this may have to be his be lifestyle.

Carrot Ginger Soup

Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)

6 c. carrots- peeled and chopped

1 inch ginger- minced

1 tsp. ground cumin (optional)

4 c. vegetable broth

sea salt and pepper to taste

Put carrots, ginger, cumin and vegetable broth into a large pot and cover. Bring to a boil, then turn down to medium until carrots are cooked through. Could be 15 minutes to 30 depending on the size of your carrots. Then place mixture into your blender and puree. Put back into pot to reheat. Add sea salt and pepper to taste.

Carrot Ginger Soup

Can be stored in the fridge for up to 5 days. Freezes well.

Shared On: Allergy Free Thursdays, Sunday Fitness and Food, Healthy Vegan Fridays.

Cinnamon Scones (Paleo/ Grain Free/ Gluten Free/ Vegan/ Nut Free/ Soy Free/ Dairy Free)

So you’re looking for something to eat for breakfast… Hmm… You want something with a little bit of sweet. You love cinnamon… Yes, I know… Cinnamon Scones!! But not just any scones… You want them made healthy, grain free, nut free, vegan… Yes!!

Cinnamon Scones

Oops, sorry, you were just listening to the conversation I had in my head a few weeks ago…

How about having a delicious cinnamon scone for breakfast while you enjoy your quiet cup of tea? You know… Now that the kids are headed back to school! Woo Hoo! Now, my kids are grown, but I’m sure many moms out there can agree. Whether you have kids around or not, these scones are a great way to start your day!

Cinnamon Scones

Cinnamon Scones (Paleo/ Grain Free/ Gluten Free/ Vegan/ Nut Free/ Soy Free/ Dairy Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1/3 c. palm sugar

2 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, palm sugar, baking powder, baking soda, cinnamon and salt. Mix in coconut oil. Stir in lemon juice and milk alternative. Scoop onto parchment paper lined cookie sheet.

Cinnamon Scones

Bake for 14-16 minutes. Makes 6. Store on the counter in a sealed container for up to two days. Freezes beautifully.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Gluten Free Recipe Fix.

Blueberry “Cheese” Cake (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Soy Free)

The summer is winding down, but we can still get blueberries here in Ontario. As I have said before, I love being able to get fresh local produce. I try to buy local whenever possible.

Blueberry "Cheese" Cake

This “cheese” cake is a win win in my book! You get the creaminess of cheese cake without the dairy that causes so many people, including myself, trouble. Everyone who tries this creamy “cheese” cake absolutely loves it!

I hope you do too!

 

Blueberry "Cheese" Cake

Blueberry “Cheese” Cake (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Soy Free)

Crust:

1 1/2 c. dates-pitted

1 1/2 c. walnuts

Soak dates for 5 minutes in boiling water. Drain, then place dates and walnuts in food processor or blender. Pulse until mixture is chopped up. Press mixture into 8″ to 10″ pan. Set aside.

Filling:

2 c. raw cashews (soaked for at least 4 hours)

2 c. blueberries

1/2 c. dates (soaked for 5 minutes in boiling water)

1 Tbsp. maple syrup (can use honey if not vegan)

1 tsp. vanilla (I use mine)

1/3 c. extra blueberries to top cake

Drain cashews and dates. Place all ingredients (except your reserved blueberries) into blender. Put blender on high until all ingredients are pureed. Pour mixture into crust.

Top with reserved blueberries. Freeze cake for at least four hours before serving. Store cake in the freezer. When serving cake after thoroughly frozen, let sit on the counter for at least 30 minutes for cutting and serving.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays.

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

As I have told you before, there are many dishes that I make that I don’t post on here. I don’t know why, I just haven’t. I am trying to post some of those dishes that I didn’t think anyone would care about. Especially when you’ve been making a dish for quite awhile, then take it to a couple of gatherings and people say, “Is that on your site?” So yes, I had to add this nacho dip.

Three Layer Nacho Dip

It is absolutely delicious! No one seems to care that it is made without dairy. As I have told you before, when I go to a gathering I always bring a couple of dishes. This last time I brought my nacho dip as well as a blueberry “cheese” cake. Yes, I will share that next week. It was also a great hit!

Three Layer Nacho Dip

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1 batch cashew cream cheese

1 batch garden fresh salsa

Guacamole:

3 ripe avocados- pit and skin removed

1 Tbsp. lime juice

1 small onion

sea salt to taste

Place onion in food processor and pulse to mince. Add avocados and lime juice. Pulse to mix thoroughly. Add sea salt to taste.

Using a 9″ by 9″ container start with cashew cream cheese layer, then top with guacamole, and end with garden fresh salsa.

Layers can be made up to two days ahead, but wait until day of to assemble.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

Summer is wonderful isn’t it? Being able to spend time outside, enjoying time with family and friends and enjoying nature! I also enjoy that we have so many farmer’s markets near us! Sadly, my vegetable garden hasn’t done that well this year. I just haven’t had the time that needs to be spent on it. I have decided that next year, I will just put plants into pots on my deck. Maybe I will have time in the future for a big vegetable garden. Unfortunately, I just don’t have that time right now.

However, I love that we are able to go to our local farmer’s markets and get fresh produce! When the veggies are in season I love making this salsa! I will also be making a cooked version again this year, so that I can enjoy our Ontario vegetables all year long.

Fresh Garden Salsa

Now here’s the question….. Cilantro- love it or hate it? Some people absolutely love it, while other’s can’t stand it. They,(whomever “they” are) say that in some people cilantro reacts and tastes like soap.Personally, I don’t really care for it.  I am very partial to basil. Love fresh basil. So when I make my salsa I put in basil. It’s your choice what you use. Either way, enjoy the bounty of fresh vegetables that we have available now!

Fresh Garden Salsa

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

2 medium or 1 large tomato

1 sweet pepper (your choice of colour or 1/2 one colour and 1/2 another)

2 scallions/green onions

1 jalapeno pepper- optional

handful of cilantro or basil-remove stems

handful of parsley-remove stems

1 Tbsp. raw apple cider vinegar

sea salt and pepper to taste

Dice all the vegetables removing seeds from peppers and tomatoes. Add in chopped cilantro or basil, chopped parsley and vinegar. Add sea salt and pepper to taste. Store in the fridge for up to two days.

Shared On: Allergy Free Thursdays

 

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

With summer going strong you may be really feeling the heat these days! You know that it is too hot to cook, so salads are definitely the way to go. Unfortunately, you are running out of good salad dressing ideas. Here are some great dressing to add to your collections! For even more salads check out this.

I love having salads for lunch and dinner! To add protein, just add some, nuts, seeds, beans or cooked meat such as grilled chicken. The combinations are endless. Keeps me satisfied for hours!

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

Vinaigrette Dressing and Marinade

Vinaigrette Dressing and Marinade

Raspberry Vinaigrette

Raspberry Vinaigrette

 

Raw Cashew Ranch Dressing

Raw Cashew Ranch Dressing

Maple Citrus Dressing

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

Ginger Sesames Dressing and Marinade

Ginger Sesame Dressing and Marinade

Tomato Vinaigrette

Tomato Vinaigrette

Poppy Seed Dressing

Spinach and Strawberry Salad with Poppy Seed Dressing

Avocado Green Goddess Dressing

Avocado Green Goddess Dressing

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

 

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

It is just too hot to bake. I’m tired. I have no energy. I want brownies. Well I want a brownie type thing. I also want a treat that is way more healthy than a brownie. I need energy…

Do any of these statements work for you? Every one of them works for me!!

Chocolate Energy Balls

These energy balls are so delicious that your mouth will think that you are having a loaded brownie. You know those ones that you could buy in your old life that were full of nuts and coconut and all that stuff you now can’t have. These chocolate balls are also packed with protein, so you’ll get energy!

They are absolutely decadent, with no baking and best of all, NO Guilt!!  Enjoy!!

Chocolate Energy Balls

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

1 1/2 c. dates

1/4 c. sunflower seed butter (or desired type)

1 tsp. vanilla (I use mine)

3/4 c. pumpkin seeds

1/2 c. hemp hearts

1/2 c. unsweetened shredded coconut

1/4 c. raw cacao (or cocoa)

1/4 tsp. sea salt

Place dates into food processor and pulse until they form a ball. Spread them back out and add sunflower seed butter and vanilla. Pulse until mixed. Add remaining ingredients and pulse until mixed.

Spoon out mixture and form into one inch balls.I wet my hands to roll balls to make it easier. Store in the fridge in a covered container for up to a week. Freezes well. Makes approximately 24 balls.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

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