Raw Cashew Pepper Dip (Paleo/ Vegan/ Dairy Free/ Gluten Free)

categories: Dips, Paleo, Raw Diet, Vegan

There are so many holiday gatherings this time of year! You should always bring something to add to the party, but especially if you have issues with food. I get tired of bringing the same thing everywhere.

So I am always looking for a new and delicious dip to go with my veggies and crackers. I really enjoy mixing veggies with cashews to come up with great new flavours. Let’s face it, when you don’t have food issues you get to try all these amazing new flavour combinations whenever you’d like. Why shouldn’t we be able to have amazing new flavours as well!

This dip is a fantastic addition to your holiday spread!

Raw Cashew Pepper Dip (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free Option)

1 c. raw cashews (if you can not have cashews then sub in goat cheese)

1 c. sweet red pepper-chopped (or colour of choice)

1/2 c. red onion- chopped (or desired onion)

2 Tbsp. raw apple cider vinegar or lemon juice

1 Tbsp. maple syrup-optional (honey can be used if not vegan)**

1/4-1/3 c. water

Sea salt and pepper to taste

Soak cashews in 2 cups of water for at least 3-4 hours.

Rinse cashews thoroughly. Place all the ingredients into a strong blender.

Pulse until everything is smooth, scraping down the sides. Keep covered for up to one week in the fridge. Thickens a bit as it sits.Goes great as a dip for veggies or crackers.

**If you’d like a slight bit to this dip then just leave out the maple syrup.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

07
Dec
2015

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Cookies, Egg Free Baking, Grain Free, Nut Free, Paleo, Vegan

At Christmas time I am always looking for new favourites to make, to go onto my holiday goodie platters. I have always made a wide variety of treats for Christmas time, even after the food problems arose. I think that I make a wider variety now than I did pre-food problems. As many of you know that have issues with food, quite often the only treats that you can eat are made by yourself. I have cheated in the past with treats that have either been bought or made by someone else. I usually end up with not so nice results after consuming them. It can get very frustrating but if you just embrace the fact that you can pretty much only trust and eat what you make yourself, it gets easier.

I have always enjoyed coconut macaroons! Unfortunately I can no longer have the ones that I used to make with eggs (that apparently I never posted, haha oops). Don’t worry, these ones are way better than they were anyway! I started playing with my sweetened condensed coconut milk recipe and these delicious treats were created!!

Have them plain or top them with chocolate. Either way they will be a great addition to your holiday platter!!

I have been baking for a couple of weeks now and think that I am nearing the end… Well, we’ll see. I bake, then eat, then need to repeat because they’re all gone. But really, when they are so yummy what else do you do? Does anyone else have this problem?

I hope you enjoy these delicious treats! Hopefully they can make it to your holiday platter!

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

1 batch of sweetened condensed coconut milk

4 c. unsweetened shredded coconut

1/3 c. coconut flour

2 tsp. vanilla

1/2 tsp. sea salt

1/2 c. dairy free dark chocolate (optional)

Preheat oven to 350 degrees

In a medium size bowl (or in the pan the you made your sweetened condensed coconut milk in), add coconut, coconut flour, vanilla and salt. Stir until completely mixed.

Spoon onto parchment paper lined baking sheet. I use my one inch scoop. You can also just roll into small balls, but be sure to wet your hands as the dough is sticky.

Bake for 11-12 minutes or until macaroons start to brown. Let cool.

Melt chocolate and drizzle onto macaroons. Let chocolate harden. Store in a cover container on counter for up to five days or in the freezer.

Shared On: Allergy Free Wednesday, Holiday Recipe Fix, Gluten Free Fridays, Health Vegan Fridays, Savoring Saturdays

24
Nov
2015

Salted Chocolate Bark (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free)

categories: Egg Free Baking, Extras, Nut Free, Paleo, Sweets

The holidays are coming and with it comes sweet treats! People drop by unexpectedly all throughout December. Some people even bring some type of gift that you were definitely not expecting. As the season winds up, I like to have a variety of sweets that I can not only feed my guests, but also have little gifts on hand. This wonderful bark is not only super easy to make, but it is also absolutely delicious!

You can also wrap some into small cellophane packages and top with a pretty bow to hand out as gifts.

Salted Dark Chocolate Bark (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free)

2 c. dairy free dark chocolate

2/3 c. seeds, dried fruit or chopped nuts(if nuts are allowed)

coarse sea salt

Melt chocolate in a double boiler (a metal bowl that fits over a pot works fine). Pour melted chocolate onto a parchment paper lined baking tray. Top with seeds or nuts, then sea salt. Put into the fridge to harden. Break into pieces. Store in the fridge or freezer in a covered container.

Shared On: Waste Not Want Not, Allergy Free Wednesday, Allergy Friendly Taste Buds, Gluten Free Fridays, Healthy Vegan Fridays, Gluten Free Christmas Treats, Savoring Saturdays

17
Nov
2015

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Cookies, Egg Free Baking, Grain Free, Nut Free, Paleo, Vegan

I think if every season had a flavour then autumn would be pumpkin spice! Seriously, can you go anywhere without hearing about pumpkin spice everything? I can’t blame anyone though. Pumpkin spice is spectacular! Well I can’t be any different can I?

I would like to introduce you to my pumpkin cookies that are filled with lovely pumpkin spice! They are not only free from gluten, dairy, sugar, grains but they are also vegan, paleo and nut free! So what is left in my cookies? Just plain old deliciousness!!

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

2/3 c. ground flax

2/3 c. palm sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 Tbsp. pumpkin spice

1/2 tsp. sea salt

1/3 c. coconut oil- softened

1 Tbsp. lemon juice

1 c. pumpkin puree

Preheat oven to 350 degrees

In a small bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, pumpkin spice and sea salt. Set aside.

In a medium size bowl beat coconut oil, lemon juice and pumpkin puree. Stir in dry mixture. Spoon batter into one inch balls onto parchment paper lined baking sheet. Flatten cookie balls with fork or they will remain cookie balls.

Bake 10-11 minutes for soft cookies. These freeze beautifully.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Free From Fridays, Savoring Saturdays,

09
Nov
2015

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Grain Free/ Paleo)

categories: Breakfast, Cakes & Cupcakes, Cookies, Ice Cream & Sorbet, Muffins & Quick Beads, Nut Free, Paleo, Sweets, Vegan

I have said it before and I’ll say it again… I love hiding healthy unsuspected ingredients into your favourite treats! Be it beets into cake, sweet potatoes into frosting or chickpeas into cookies, getting people to eat the foods that they don’t “think” they like is fun!

All of these yummy treats are gluten free, dairy free, refined sugar free and many are also vegan, nut free, grain free and paleo. Check out this great array of tricky treats!

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Paleo/ Grain Free)

Cinnamon Sweet Potato Frosting also paleo, vegan, nut free, grain free

Chocolately Avocado Chickpea Cookies also vegan, grain free

Spiced Zucchini Muffins also vegan

Chocolate Sweet Potato Frosting also paleo, vegan, nut free, grain free

Healthy Avocado Fudgesicles also paleo, grain free, nut free, vegan

Chocolate Chip Chickpea Cookies, also vegan, grain free

Cinnamon Raisin Avocado Chickpea Cookies also vegan, grain free

Chocolate Zucchini Cake

Avocado Chocolate Pudding also vegan, paleo, nut free, grain free

Double Chocolate Zucchini Muffins also vegan

Sunflower Seed Butter Cookies also vegan, paleo, nut free, grain free

Raw “Cheese” Cake Bites also vegan, paleo, grain free

Raspberry Zucchini Loaf also vegan

Double Chocolate Zucchini Cookies also vegan and nut free

Red Velvet Chocolate Beet Cake also paleo, vegan, nut free, grain free

Shared On Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

02
Nov
2015

Breakfast Sausage Patties (Paleo/ Gluten Free/ Grain Free/ Egg Free/ Dairy Free)

categories: Breakfast, Egg Free Baking, Paleo

Breakfast is a wonderful thing! It is also the most important meal of the day! Since I can’t have eggs anymore, I have a hard time coming up with new ideas. Sometimes I will have smoothie, or sweet potato bacon hash, pancakes, or waffles…. Over the summer these were one of my favorites. These wonderful little sausage patties taste great on their own or on a biscuit, cooked on the bbq or in a pan. Anyway you enjoy them, works great!

Breakfast Sausage Patties (Paleo/ Gluten Free/ Grain Free/ Egg Free/ Dairy Free)

3 lbs. lean ground pork, turkey or chicken

2 tsp. dries basil

1 tsp. dried rosemary

2 tsp. dried sage

1 tsp. chili peppers

2 tsp. black pepper

2 tsp. mustard powder

1/3 c. diced onion or 2 Tbsp. dry minced

In a large bowl mix your spices together with your meat. Divide the meat mixture into tennis balls and flatten into patties.**

Cook in skillet on medium low heat for approximately 4 minutes per side or until fully cooked.

**To freeze, place uncooked patties onto parchment paper lined tray. Place into the freezer for two hours. Remove and cut around each pattie. Place into freeze containers having parchment paper between each pattie for easier removal.

Shared On: Allergy Free Wednesdays, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

26
Oct
2015

Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

categories: Cakes & Cupcakes, Egg Free Baking, Grain Free, Nut Free, Paleo, Vegan

I am not a fan of beets. I don’t really like that earthy flavour that they have. So now you’re saying, Sandi if you don’t like beets then why are you making a cake with beets in it? Well you see, beets are very good for you and they were on sale. Haha, yes I said it. I bought the beets because they were on sale. I know that they’re good for me so I was trying to make them work. I tried to put them into one of my raw soups… Nope I didn’t like that. So then I tried adding them to a smoothie, nope that’s not happening again. So then I decided that I would just have to hide them in chocolate. Yes, that works! After some adjusting of how much grating beet was entering my chocolate cake I have found an agreeable amount.Not only do I not taste the beets but I get to freak other people out when I tell them that beets are in my cake! It’s a win win I believe.

So when I was deciding that I would be able to hide my beets in a chocolate cake, I also decided that I wanted this cake to have a few other qualities. I wanted it to be paleo, but nut free as well as vegan. So after playing I have made a delicious chocolate cake that I now top with my chocolate sweet potato frosting (haha another veggie hidden).

Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

2/3 c. raw cacao or cocoa

2/3 c. palm sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/4 c. coconut oil- softened

2 Tbsp. lemon juice

1/2 c. milk alternative

2 tsp. vanilla

1 1/2 c. peeled, grated beets

Preheat oven to 350 degrees

In a medium size bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking powder, baking soda and salt. Add in softened coconut oil and stir thoroughly. Stir in lemon juice, milk alternative and vanilla. Then stir in grated beets.

Spread batter into pan lined with parchment paper. Bake 9″ by 9′ square for 35-40 minutes, 9 1/2″ round for 30-35 minutes.

Let cool thoroughly. Store cake in a sealed container on the counter for up to three days. Freezes well.

Optional: You can top your cake with Chocolate Sweet Potato Frosting

Shared On: Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

28
Sep
2015

Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Paleo, Salads & Sides, Vegan

This is the first full week of fall and with it we have all of the flavours of fall! Lets face it, we still have so many different fall fruits and vegetables that are available to us! Among those are nice fresh fall apples as well as cabbage. I have made this coleslaw for quite a while without the apples, but I have to say that adding the apples in gives your mouth a happy surprise. Coleslaw dressing is usually on the sweeter side. The apple pieces give each bite a tangy sweetness.

Traditional coleslaw dressing is usually filled with mayonnaise. Since this dressing is made from raw cashews, it’s perfect for eating clean! The creamy texture and maple undertones of this dressing have delicious flavours that completely compliment each other!

Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Slaw:

8 c. shredded cabbage

2 medium carrots -peeled and shredded

2 apples-diced (I used Macintosh, but you can used whatever type you’d like)

1 green onion- sliced (or other mild onion)

Dressing:

1/2 c. raw cashews (soaked in water for at least four hours- then rinse and drain)

1/4 c. water

1/4 c. olive oil (or desired oil)

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

2 Tbsp. apple cider vinegar

1/2 tsp. ground mustard powder

sea salt and pepper to taste

Put all ingredients for dressing into blender. Blend on high until all ingredients are pureed and smooth. Put all ingredients for your slaw into in large bowl.

Mix dressing into slaw. Salt and pepper to taste. I like to let all the flavours combine for a few hours before serving.

Leftovers can be store covered in the fridge for up to three days.

Shared On: Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Healthy Vegan Fridays, Savoring Saturdays

19
Sep
2015

Raspberry Sorbet (Paleo/ Vegan/ Nut Free/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

categories: Egg Free Baking, Ice Cream & Sorbet, Nut Free, Paleo, Vegan

Today is still technically summer. In a couple of more days it will be fall. The days are still warm enough for nice cold treats and the weather has changed enough for my fall raspberries to ripen. That is a win win in my books!

Have you tasted a raspberry fresh off the plant? It has a lovely sweet flavour. Now on the other hand, have you tasted raspberries after they have been frozen? Their flavour transforms into this brilliant combination of sweet yet tangy.

Way back when, when I could eat candy, I absolutely loved the tangy sour candies. You know the ones that make your mouth pucker. If I eat a frozen raspberry, it takes me back to those tangy candy days. There is one major difference…. This raspberry sorbet is not only absolutely delicious but, it is actually good for you as well!

There is also one other fantastic fact about this recipe. There are only two ingredients. Yes, I said it, only two ingredients.

2 Ingredient Raspberry Sorbet (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

3 c. raspberries***

2/3 c. water

1/4 c. maple syrup (or honey for non vegan)

Put all the ingredients into your blender and mix until pureed.

Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the raspberries**.

When the sorbet has frozen to the point of forming, I like to scoop it and freeze the scoops of sorbet. That way I can just pull out a scoop or two at a time. You can also freeze in individual containers. Let sorbet sit out to soften for 10-15 minutes before serving.

**If you use frozen raspberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh raspberries.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

14
Sep
2015

Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Breakfast, Paleo, Raw Diet, Smoothies, Soft Diet, Vegan

Are you trying to get back into the swing of things after the summer break?

During the summer it was far easier to lounge around with the kids. Now that school is back in session, everything is far more regimented. There are so many things to get organized. Homework, clothes, lunches, dinner…

Finding it hard to get everyone ready for school and out the door?

You not only have to get the kids up (which let’s face it is hard enough for us to get up, let alone getting the kids going), but you also have to make sure they’re dressed, eat something and get out the door on time.

No time to make breakfast?

Now you have time! This delicious smoothie is not only very fast to put together, it will also keep you filled up for a few hours until you have time to think about yourself! This is also so delicious that your kids will love it too!

Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1 c. strawberries

1 grapefruit (peeled)

1/4 c. ground flax

1/4 c. hemp hearts

2 Tbsp. coconut oil

1 Tbsp. maple syrup

1 1/4 milk alternative (I use coconut milk)

Place all the ingredients into a blender. Blend until smooth. Makes 2 servings.

Other delicious smoothie ideas are:

Pineapple Mango Smoothie

Pineapple Grapefruit Smoothie

Strawberry Pineapple Smoothie

Berry Smoothie

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Sunday Sweets

SANDI'S ALLERGY FREE RECIPES

Category: Paleo