Month: September 2013

Pumpkin Cake with Cashew Icing (Gluten Free/ Dairy Free/ Refined Sugar Free)

With fall officially starting last weekend, what better time to break out a great Pumpkin Cake!

Pumpkin Cake With Cashew Icing

In the fields, the pumpkins are ripening, the leaves are changing colour and the temperatures are dropping. You can go for a walk and see all the gorgeous colours changing 🙂 So go and enjoy the beauty that is all around us!!

Fall Beauty

Pumpkin Cake (Gluten free/ Dairy Free/ Refined Sugar Free)

2 c. gluten free flour mix
1 tsp. xanthan gum
1 c. palm sugar (or desired granular sugar)
2 tsp. baking powder
1 1/2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. ground ginger
1/2 tsp. ground cloves

3 eggs

1/2 c. coconut oil- melted (or other mild oil)
2 c. pumpkin puree
1 c. milk alternative- almond, rice, soy

Preheat oven to 350 degrees
In a medium bowl, whisk together flour mix, gum, palm sugar, baking powder, baking soda, and spices.
Set aside. In another bowl, mix together wet ingredients. Add wet ingredients to dry add mix well.

Pour batter into greased 9 by 13 inch pan. Bake for 35-40 minutes or until toothpick comes out clean.

Cashew Icing:
1 c. raw cashews
1 c. palm sugar
1/4-1/3 c. water
1/2 c. coconut oil-melted
2 Tbsp. coconut flour
2 tsp. cinnamon

Soak cashews in water for at least four hours, then drain and rinse them.
Put palm sugar into a vita mix, ninja, or strong blender. Pulse until powdered.
Add cashews and water. Pulse until smooth. Add remaining ingredients and pulse until mixed.
Put icing into the fridge for approximately 1/2 hours to thicken.
Icing cake and enjoy!!

Put your cake in a sealed  container. It will last for one day one the counter or up to five days in the fridge. It also freezes very well.

For More Great Cakes Try:  Almond Cake, Chocolate Zucchini CakeThe Best Chocolate Cake!

For a Different Frosting Try: Cinnamon Sweet Potato Frosting!

Shared On: Swap N’ Share, Gluten Free Round Up, Home and Garden HopMake Your Own Monday, In & Out of the Kitchen Party, Slightly Indulgent Tuesday, Tasty Tuesdays, Traditional Tuesdays, Gluten Free TuesdayAllergy Free Wednesday, Creative Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Real Food Fridays, Whole Foods Fridays, Get Him Fed, Lunch Box Love, Mindful Mommy Mondays, Motivational Mondays, Mix It Up Mondays, Gluten Free Recipe Fix

Homemade Kale Chips (Paleo)

So I have now tried them and yes I am hooked on Kale Chips!! They not only taste great but are so incredibly good for you 😉

Homemade Kale Chips

 

One bunch of kale

1-2 Tbsp. extra virgin olive oil

Himalayan sea salt

Preheat oven to 300 degrees.

Rinse all dirt off kale and shake excess water off. Rip kale into chip size pieces keeping in mind that your chips will shrink a bit. Save, chop and freeze kale stocks for a soup at  a later time. Put kale leaves into a large bowl and drizzle with olive oil. Toss. Distribute leaves onto cookie sheets in a single layer. Sprinkle with sea salt.

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Bake for approximately 10-15 minutes, keeping a close eye on chips during the second half of the time. It doesn’t take long for kale chips to burn.

Let chips rest out of the oven for a couple of minutes before enjoying.

Kale Chips

If you don’t eat them in one sitting, store in a sealed container for up to two weeks.

Shared On: Swap N’ Share , Gluten Free RoundupHome and Garden Hop, Make Your Own Monday, In and Out of the Kitchen Party, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Wednesdays, Allergy Free Wedneasday, Creative Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend,Real Food Friday, Whole Food Fridays, Foodie Friends Friday,  Lunch Box Love

Decadent Double Chocolate Bites (Gluten Free/ Dairy Free)

When you have food allergies you can get a wee bit bitter… Well, people that can eat all those regular goodies have so much to choose from. It’s get frustrating at times. You go to different parties and people bring those wonderful looking squares that they bought at the bakery….Mmm,  I was dreaming of them. Okay, back to reality!! I wanted to make yummy squares! You know the ones that you can only eat a few of because you can feel them climb right onto your hips and not let go… Yes those kinds of squares!!

So as you can tell, these are wonderfully Decadent Double Chocolate Bites that you only eat once in a while, if not they will stay on your hips.

On the other hand, who cares.. Walk around the block a little more and Enjoy! 🙂

Decadent Double Chocolate Bites

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To make Decadent Double Chocolate Bites you start with a batch of:

Chocolate Brownie Cookies 

1 1/3 c. coconut oil   (shortening or butter)

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

1 Tbsp. vanilla
3 eggs
2/3 c. raw cacao or cocoa
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
up to 1/4 c. almond milk (or desired milk)
1 c. dairy free chocolate chips
Preheat oven to 325 degrees.
Cream shortening and sugar together; add vanilla and eggs. In another bowl mix dry ingredients together.
Start mixing dry into wet and add a little milk if needed. I usually end up adding almost a 1/4 c.
Spread over the bottom of a parchment paper line 9″ by 13″ pan.
Then make a batch of:
Chocolate Chip Cookies
1 c. coconut oil ( shortening or butter)
1 c. palm sugar (or desired granular sugar)
2 eggs
2 tsp. vanilla
1 tsp. xanthan gum
 1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy free chips,chopped dark chocolate, or carob chips
Cream shortening and palm sugar together; then add eggs and vanilla, mix.
In another bowl mix together flour mix, xanthan gum, baking soda, and salt. Mix wet ingredients into dry.
Then spread over brownie base. Bake for 35-40 minutes.

Double Chocolate Bites

Cut into 24- 2″ by 2″ squares. They freeze well.

For More Decadent Cookies: Jam Thumbprint Cookies, Grain Free Spice Cookies, Spritz Cookies

Shared On: Swap N’ Share Sunday, Home & Garden Hop, Mix It Up Monday, Make Your Own Monday, In and Out Of The Kitchen, Slightly Indulgent Tuesday, Tasty Tuesdays, Traditional Tuesdays, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays,Allergy Free Wednesday, Healthy 2Day Wednesday, Creative Wednesdays, Tasty Traditions, Gluten Free Fridays, Real Food Fridays, Whole Foods Friday, Lunch Box Love

Simply Honey Glazed Carrots (Refined Sugar Free/ Vegan Option)

Summer seems to be coming to an end 🙁 As sad as this is, the cooler weather has its own to fun offer. Alas, this bring soups, stews, casseroles, and more indoor cooking.

If you are looking for a simple yet classy looking side, this is it!!  Everyone loves to have a side dish that is enjoyed by all! I have never found anyone who doesn’t enjoy my Simply Honey Glazed Carrots 🙂 So, if you’d like to jazz things up, give these a try!

Simpy Honey Glazed Carrots

4 large carrots

1 Tbsp raw honey (use maple syrup for vegan)

2 tsp. coconut oil or butter (use coconut oil for vegan)

1 tsp. thyme

sea salt and pepper to taste

Cut carrots into slices and put into a medium sized pot. Cover with water and bring to a boil on medium heat. Let boil for approximately 10 minutes or desired tenderness. Drain water.

Add honey, coconut oil, thyme, and sea salt and pepper.

Glazed Carrots

Shared On: 5-Ingredient Mondays

I Was Nominated For The Versatile Blogger Award !!

versatile-blogger-award

I’m very honoured to be nominated for this award from Erin at Stir Sift & Savour. I have been blogging for two years and it has really taken off. At first I was happy to just put up my recipes on my computer to help the few people I know that had food issues. I never imagined that I would be able to help so many people that I didn’t even know. I am very glad to be doing this!!

The Rules of the Versatile Blogger Award:

  • Visit and thank the blogger who nominated you.
  • Acknowledge the blogger on your blog and link back.
  • Share 7 random, interesting things about yourself
  • Nominate up to 15 bloggers for the Versatile Blogger Award, provide a link to their blogs in your post, and notify them on their blogs.
  • Copy and paste the award somewhere on your blog.

Now I get to share 7 things about me that may not be that interesting. :)

1. When I say I’m camping, I am doing so in a trailer. I am a wimp and I have no desire to sleep in a tent, on the ground, in the woods and pee with the bears 🙂

2. I used to think that eating brown sugar way healthy..BTW, it’s not.

3. I have a very lovable and bratty cat named Tango. He will talk back when getting into trouble and frequents the garage for time outs.

4. I have been cooking and baking since I was nine. Baking, really younger, because I had an Easy Bake Oven and LOVED baking in it 🙂

5. In the past I have done many different crafts from arranging flowers, sewing, needle point, knitting, drawing, and of course baking. (Yes I consider baking a craft that you can eat 🙂 )

6. I have been told that I can be similar to a drill Sargent when talking to  kids and getting them to do what I want. I do not usually yell, but I am firm with what I’d like and they listen.

7. I keep many lists. If I don’t write it down, it seems to leave my brain quickly. When our daughter was getting married last year we had a binder of multiple lists 🙂 Main thing was that we kept very organized!

 I would like to nominate the following blogs for this award:

Gluten Free Cat

Anyonita Nibbles

Whole New Mom

Allergy Free Alaska

Gluten Free Homemaker

Spatulas On Parade

Delicious Obsessions

 

Healthy Chia Nut Cereal (Paleo/ Gluten Free/ Grain Free/ Vegan)

If you would have told me three or four years ago that I would be eating this kind of cereal for breakfast and “enjoying” it, I would have thought you were crazy. Who eats what looks like bird seed for breakfast? Really?? Well, I do now 🙂 I really enjoy it!

I can not say that I came up with this cereal completely on my own. It was inspired by Holy Crap cereal. I kept adding extra ingredients. You don’t need much in your bowl and you stay filled for hours.

Healthy Chia Nut Cereal

Healthy Chia Nut Cereal (Paleo/ Gluten Free/ Grain Free/ Vegan)

1 1/2 c. chia seeds

1 c. hemp hearts

3/4 c. chopped almonds (or desired nuts)

1/2 c. dried pumpkin seeds ( or desired seeds)

1/2 c. dried apple pieces– cut up (or desired dried fruit)

1/4 c. dried cranberries

1 Tbsp. cinnamon

Mix all ingredients together and store in a sealed container in the refrigerator.

Healthy Chia Nut Cereal 2

For a serving try 2 Tbsp. of cereal and mix 4 Tbsp. of desired milk alternative.

For other breakfast ideas try: Berry Smoothie, Apple Quinoa Breakfast, Grainfree Waffles, Ham and Veggie Frittata.

Shared On: Gluten Free Round Up, Mix It Up Monday, Make Your Own Monday, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty TraditionsWellness Weekend, Gluten Free Fridays, Whole Food Fridays, Raw Foods Thursday

Dried Apple Chips

I enjoy making my own snacks. With my food restrictions, I get very leery of buying pre-made snacks.  Half the time I end up with a negative reaction, even if there are no “forbidden” foods in the ingredient list. So, I am finding more and more snacks to just make myself 🙂

With school back in, moms are looking for more healthy snacks to send. Some kids have a hard time eating a whole apple. Why not send Apple Chips 🙂

This has to be one of those recipes that takes so few ingredients. It can easily be as low as two ingredients if you don’t care for cinnamon.

Dried Cinnamon Apple Chips

Dried Cinnamon Apple Chips 

4-5 apples

1/2. lemon juice

1-2 tsp. ground cinnamon

Dried Apple Chips

 

Wash your apples. Peel if you prefer. Slice thin. Soak apple in lemon juice. *** Here is a decision you have to make. I prefer dipping my apples in straight lemon juice. It gives them more of a tart flavour. (I miss sour candies) If you would like more of a sweet flavour, mix you lemon juice with 1/2 water, then dip apple slices.

Arrange your dipped apple slices onto your tray, next to each other  but not touching in a single layer. Sprinkle With Cinnamon.

If you are using a dehydrator then set to low. Flip apples after approximately 12 hours. Apples will be ready in approximately 24 hours (total time). They will still be pliable, not really crisp.

If using oven, set on lowest setting. Place apple slices on parchment paper lined baking sheets. Flip apples after approximately two hours and rotating trays. Could take between three and four hours.

Realistically how long the process will take will depend on how thin you slice you apples, what temperature your oven is, and how crisp or pliable you like your apples. 🙂

Keep in a sealed container or bag for up to a month.

Shared On: Raw Foods Thursday, Lunch Box Love, Gluten Free Round Up, 5 Ingredient Mondays, Wellness Weekend

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