Month: November 2013

Chocolate Caramel Cups (Gluten free/ Dairy Free/ Vegan/ Grain Free/ Paleo)

As you can probably tell, I like baking and I love my sweets. One treat that I always make at Christmas time is home made turtles. Even though I can’t eat them, I will post the recipe. It is gluten free but has dairy. My daughter and I will still be making them soon.
I tried to make a different version a couple of years ago, which were okay, but not great. Last year I tried coconut milk for the base of my caramel. It worked out quite well.
As are my turtles, there is a good deal that goes into making these so they’ll probably only be made a couple times a year. They are delicious!

Chocolate Caramel Cups

Chocolate Caramel Cups (Gluten Free/ Dairy Free/ Vega/ Grain Free/ Paleo)

For the Chocolate:

2 c. chopped dark vegan chocolate (you may need more)

1 c. chopped nuts (any kind)

1- 400 ml. can coconut milk

1 1/2 c. palm sugar

1 tsp. vanilla (I use mine)

Melt 2 c. chopped up dark chocolate(I used 85% cocoa) in a double boiler.
Using a pastry brush, paint the melted chocolate unto mini paper muffin wrappers. I did 36.
Let cool and harden.

Chocolate Caramel Cups 1

For the Caramel:

Candy thermometer
1-400 ml can coconut milk
1 1/2 c. palm sugar
1 tsp. vanilla
Put milk and palm sugar into a pot. Whisk over medium heat, bring mixture to a boil. Keep whisking until temperature reaches 234 degrees or soft ball stage. It will take between 45-60 minutes. Then take off heat and add vanilla. Let mixture cool on the counter.

Put chopped nuts(I used walnuts) into chocolate cups. Then when caramel is cooled, use two small spoons to put caramel into cups.

Chocolate Caramel Cups2

Then top with remaining melted dark chocolate(you may need extra) and top your caramel cups. I store them in the refrigerator or the freezer.

Chocolate Caramel Cups 3

Apple Maple Sweet Potatoes (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan)

I had not even tried sweet potato until about three years ago. I had no idea what I was missing.. Sweet potato not only tastes great and is totally versatile, but it’s also so healthy for you! They contain vitamins B6, C, and D, as well as iron and magnesium.

Alright, so you know they are good for you. I understand. Do you understand how versatile sweet potatoes are?

You can have them Roasted, As Fries, put into muffins and quick breads, as well as frosting for cakes. Yes I said frosting!! Everyone loves my Chocolate Sweet Potato Frosting and my Cinnamon Sweet Potato Frosting.  And Yes, you can fool children (I have done it)  quite easily, by making them believe that these frosting are just “normal”.  It can be our little secret 😉

Back to Apple Maple Sweet Potatoes. This sweet side dish has the smooth rich texture of the maple sweetened potatoes, along with the raw tartness of diced apple. A great combination!

Apple Maple Sweet Potatoes

Apple Maple Sweet Potatoes (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan)

I medium sweet potato- peeled and diced

2 Tbsp. coconut oil

2 Tbsp. maple syrup

1 tsp. dried thyme

1 medium apple- diced (I use whatever kind I have on hand)

sea salt and pepper to taste

In a medium pot add sweet potato and cover with water. Over medium heat, boil just until fork tender. Remove from heat and drain water. Mash sweet potato and mix in coconut oil, maple syrup and thyme. Add in diced apple and serve.

You can also make ahead of time and reheat, but you apple will no longer be raw.

Shared On: Home and Garden Hop, In and Out of the Kitchen, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesdays, 5 Ingredient Mondays, Teach Me Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Make Your Own Monday, Creative Wednesdays, Wellness Weekend, Recipe Round Table Healing With Food

Salted Cashew Chewy Bars (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo)

I have been very rushed lately being pulled in many different directions. Sorry it took me until today to post these.

Salted Cashew Chewy Bars 3

Since my food allergies, I miss chocolate bars. You know all those ones in the stores that we just can’t eat anymore. Even if it wasn’t for the allergies, I just couldn’t get past all of the ingredients that I can’t pronounce and have no idea what they are. I do make and enjoy my Almond Toffee Bites. Sometimes you want some variety!

Those who know me, or read this blog, know that I like well Love Chocolate 🙂 I love making and having everyone enjoy these bars. BTW, they are grandchildren approved! I hope that you and your’s enjoy them just as much!

Salted Cashew Chewy Bars

Salted Cashew Chewy Bars (Gluten free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo)

2 c. almond flour/meal (Or any ground nuts)

1/4 c. plus 1/2 c. honey (use maple syrup for vegan)

1/4 c. plus 1/2 c. coconut oil

2 Tbsp ground flax or ground chia

1/3 c. water

5 Tbsp. raw cacao or cocoa

1/2 tsp. vanilla

1/2 c. chopped cashews (Or any chopped nuts)

1 tsp. coarse sea salt (Optional)

Preheat oven to 350 degrees.

Mix together flax and water, let sit for five minutes. Then add in 1/4 c. honey and 1/4 c.coconut oil with almond flour.  Press into parchment paper lined 9 by 13 pan. Bake for 15 minutes.

In a pan melt 1/2 c. honey, 1/2 c. coconut oil; cook over medium heat, stirring constantly, let boil one minute. Remove from heat, stir in cacao and vanilla. Pour evenly over crust and bake for ten more minutes.
Remove from the oven and top with chopped cashews and coarse sea salt.

Salted Cashew Chewy Bars 4

Let cool then cut into bars. Store in the fridge or freezer.

Salted Cashew Chewy Bars 2

Spaghetti And Meatballs ( Paleo/ Grain Free/ Gluten Free)

I had a friend who was Italian, and who better to get advise about spaghetti and meatballs than a true Italian. She was a very kind woman who loved to cook. I used to really enjoy talking to her about her cooking that she used to do years ago when she was younger. Some of her tricks about her spaghetti sauce very much surprised me. One thing that I loved was that she added basil but not oregano.(I am not really a fan of oregano 😛 ) Another thing that was different than mine was the addition of carrots. It is a very nice addition. Taking some tricks from her and added to my own recipe have made a good sauce into a great sauce!  I hope you enjoy this rich and tasty sauce with an Italian flare.



Spaghetti and Meatballs (Paleo/ Grain Free/ Gluten Free)

1 lb. ground beef, turkey, or chicken

1 egg (or a chia gel egg- 1 Tbsp ground chia plus 3 Tbsp. water mixed)

2 tsp. dried or fresh basil

1 tsp. sea salt

1 tsp. onion powder

1 Tbsp. coconut oil

1 lg onion- diced

2 stalks celery- diced

1 medium carrot- diced

2 cloves garlic- minced

1- 28  oz. can diced tomatoes

1-28 oz. can crushed tomatoes

1 Tbsp. dried basil or 3 Tbsp fresh

2 tsp  honey (optional)

13 oz. can tomato paste

1 c. diced zucchini

sea salt and pepper to taste

In a large pot on medium heat, saute onion, celery and carrot in olive for about ten minutes or vegetables are soft. Add tomatoes and mash with a potato masher. Then add garlic, basil(if using dry). Bring to a boil.
Meanwhile, put ground meat, egg, and basil into a bowl and mix ingredients together. Make small meatballs and add them into the boiling sauce. Let sauce boil for about ten minutes, then add tomato paste, zucchini and basil(if using fresh). Put sauce on low and let simmer for about a half an hour. Salt and pepper to taste. Makes six servings. Freezes well.
Serve on top of gluten free pasta, spaghetti squash, zucchini ribbons or spiralized zucchini .

Spaghetti and Meatballs&Zucchini Ribbons

Bacon and Brussel Sprouts with Sauteed Onions

Are there vegetables that you didn’t grow up eating? Not the ones that your family served, but you didn’t like. I am talking about the ones that you didn’t even try as a child. I have a good size list of foods that I didn’t try until I moved out; sour cream, rice, stir frys, broccoli, cauliflower, and brussel sprouts. There are probably more that I can’t think of now.

Some people love brussel sprouts and some people hate them. I only tried them less than ten years ago. I didn’t hate them, but really didn’t love them either. One way to convert some people over to loving them is to add bacon…. Oh my goodness, the bacon and onions turn the brussel sprouts into this absolutely fantastic dish!

It is getting pretty cool outside and with it being November 1st, I tend to look for more comfort foods to cook. Now some people may not say that brussel sprouts are a comfort food. Believe me, when they are cooked like this, they definitely are!! 😉

Bacon Bussel Sprouts with Sauteed Onions-Paleo

Bacon  and Brussel Sprouts with Sauteed Onions

1/2 lb. bacon

Approx. 1 lb. brussel sprouts

1 medium onion

Pepper to taste

Roughly chop bacon(this can be difficult without a really sharp knife)  and place in saute pan over medium heat. Let cook for five minutes while you are cleaning brussel sprouts and chopping them in half. Add brussel sprouts and diced onions. Let cook another twenty minutes stirring every few minutes, until sprouts are soft and golden. Pepper to taste.

Bacon Brussel Sprouts-Paleo


Makes four side servings.

** Believe when I say these are even better the next day as leftovers 🙂

 More recipes you may like: 

Shared on: Gluten Free Round Up, Home & Garden Hop, Make Your Own Monday, Mix It Up 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, Creative Wednesdays, Tasty Traditions, Gluten Free Fridays, Real Food Friday, Whole Food Fridays, Lunchbox Love, Foodie Friends Friday, Healing With Food, Food On Friday

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