Tag: Coconut oil


Jan
2014

Chocolate Walnut Squares (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Bars&Squares

With January having such up and down weather, it is easy to get a little down. One day it is minus 40 degrees Celsius, and a few days later it is plus 7 C. It can blustery and blowing snow or raining.

The easiest way I have for making things just a little brighter, is to make a new treat! As if you didn’t already know, I love chocolate!! Here is a great walnut topped chocolate treat!!

Chocolate Walnut Squares 2

Enjoy!!

Chocolate Walnut Squares (Gluten Free/ Dairy Free/ Refined Sugar Free)

Base:

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1/3 c. palm sugar

1/2 c. coconut oil (melted) or butter if not dairy free

Filling:

5 eggs

1/3 c. coconut oil (melted) or butter if not dairy free

1 1/2 c. palm sugar

2 tsp. vanilla

3 tsp. apple cider vinegar

1/2 c. raw cacoa or cocoa

1/2 tsp. sea salt

1 c. chopped walnuts


Preheat oven to 350 degrees.

Mix all the ingredients together for the base. Pat base into a 9 by 13 inch pan lined with parchment paper. Bake for 10 minutes.


Meanwhile, beat together eggs, coconut oil, palm sugar, vanilla, vinegar. cocoa, and sea salt.

After base has cooked for ten minutes, pour filling on top. Sprinkle walnuts evenly over top.


Bake for 25-30 minutes or until filling is set. Let cool then cut into squares.

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Change up the nuts if you’d like! Or don’t add any nuts at all. They freeze well!

 

Shared On: Gluten Free Round Up, MMM Link Up, Mix It Up Monday, Teach Me Tuesday, In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, Gluten Free Tuesday, Wonderful Wednesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, Healing with Food, Whole Foods Friday, Foodie Friends Friday


Dec
2013

Gingerbread Cookies (Gluten Free/ Dairy Free/ Egg free/ Vegan)

categories: Cookies, Egg Free Baking, Vegan

I really enjoy eating Gingerbread cookies all year round! So does my granddaughter! They have such a lovely spicy flavour. 🙂

At Christmas time I make them into little men. The rest of the year I just cut them into circles…

Other than chocolate, I believe gingerbread is my granddaughter’s favourite as well!

Gingerbread Cookies

These lighter coloured cookies are made with fancy molasses.

Gingerbread Cookies (Gluten free/ Dairy Free/ Egg Free)

2 c. gluten free flour mix
1 tsp. xanthan gum
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/3 c. palm sugar
1/4 c. coconut oil
1/2 c. molasses
1 tsp. vanilla

Mix the coconut oil, molasses, and vanilla together. In another bowl, whisk all other dry ingredients together. Add dry ingredients to wet and mix thoroughly. Put dough into the fridge covered for about an hour.

Preheat oven to 350 degrees.
If you want cut out gingerbread cookies then place dough between two pieces of parchment paper. Roll out to about a 1/4 of an inch thick. Dip cookie cutter in flour and cut out gingerbread men. Use a floured spatula to put cookies onto parchment paper lined cookie sheet. Decorate as wanted. I used coconut for the mouth and dairy free chocolate chips for the eyes and buttons.
If you don’t want to have cut out cookies, roll small balls and flatten them. Place onto lined cookie sheets. Put a small piece of dark chocolate onto cookies if desired.
Bake for 6-8 minutes. For crispier cookies bake 10-11 minutes.

Gingerbread Cookies

(These darker cookies are made with blackstrap molasses)

Let cool on baking sheet for five minutes before removing to cooling rack. Freezes well.

Gingerbread Cookies 2

Shared On: Whole Foods Weekend, MMM Link Up, Gluten Free Round Up, Make Your Own Monday, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Wednesdays, Allergy free Wednesday, Creative Wednesdays, Gluten Free Fridays


Sep
2013

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

categories: Cakes & Cupcakes

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!!

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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 Cake, The Best Chocolate Cake!

For a Different Frosting Try: Cinnamon Sweet Potato Frosting!

Shared On: Swap N’ Share, Gluten Free Round Up, Home and Garden Hop, Make Your Own Monday, In & Out of the Kitchen Party, Slightly Indulgent Tuesday, Tasty Tuesdays, Traditional Tuesdays, Gluten Free Tuesday, Allergy 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


Sep
2013

Decadent Double Chocolate Bites (Gluten Free/ Dairy Free)

categories: Bars&Squares

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


May
2013

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Breakfast, Cookies

So one morning I was hungry and didn’t have my usual ingredients to make Smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Tasty Tuesdays, Mix It Up Mondays


May
2013

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

categories: Bars&Squares, Breakfast, Grain Free

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy! I found it now 🙂

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Apr
2013

Chocolate Chip Cookies (Gluten Free/ Dairy free/ Vegan Option)

categories: Cookies, Egg Free Baking, Vegan
When you were little can you remember the first cookie you ever ate? Probably not…
You can probably remember your favourite childhood cookie. 🙂
For me it was definitely the Chocolate Chip Cookie!
With all the other cookies, squares, pies, and cakes, that cookie is the one that sticks in my mind.
Did you think that when you went gluten free that you wouldn’t be able to have them anymore? I had a very nice email from a lady asking if I would make a gluten free and dairy free chocolate chip cookie recipe…So here they are 🙂
And who doesn’t like them??
Chocolate Chip Cookies

Chocolate Chip Cookies (gluten Free/ Dairy Free/ Vegan Option)

1/2 c. coconut oil ( shortening or butter if not vegan or dairy intolerant)
1/2 c. unsweetened applesauce
1 c. palm sugar (or desired granular sugar)
2 eggs (For vegan Gel Eggs**)
2 tsp. vanilla
1 tsp. xanthan gum
1/2 tsp. sea salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy free chocolate chips,chopped dark chocolate, or carob chips
Preheat oven to 325 degrees
Cream coconut oil, applesauce and palm sugar together; then add eggs and vanilla, mix.
In another bowl mix together flour mix, xanthan gum, baking soda, baking powder, and salt. Mix wet ingredients into dry. Drop by teaspoon onto cookie sheet. Bake for 10-11 minutes for chewy cookies, and 13-15 for crispier.
Makes about 3 1/2 dozen. Freezes well.
** To make two gel eggs: mix together 2 Tbsp ground chia with 1/3 c. water and let sit 2 minutes. Mix in when eggs are called for.

Apr
2013

Apple Crisp (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

categories: Extra Desserts, Vegan

So I received a phone call recently from my daughter…

Jenn: “Mom, where is your apple crisp recipe?”

Me: “What do you mean?”

Jenn: “You have Caramel Apple Flan and Apple Pie on your site, but where is your apple crisp recipe?”

Me: ” I thought I put that on ages ago… Oops, sorry. Let me get right on that.”

Apple Crisp

So that was the jist of the conversation… Apple Crisp was one of the first recipes that I converted because it was so easy to do. I assumed that I had already posted it… Guess I shouldn’t assume things.

Here is my Apple Crisp recipe… It has evolved to be healthier that it used to be, as well as allergy free. I add the water in with the apples to make somewhat of a built in caramel sauce.

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

Preheat oven to 350 degrees

1/2 c brown rice flour

1 c. gluten free oats

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c.palm sugar (Or desired granular sugar)

1/2 c. coconut oil-melted ( margarine or butter if not vegan or dairyfree)

Mix together and set aside.

6 c. apples- peeled and sliced (cortland or granny smith)

1 tsp. cinnamon

3 Tbsp. palm sugar (Or desired granular sugar)

3 Tbsp. water

Place sliced apples, cinnamon, palm sugar and water into the bottom of a greased 2 quart baking dish.(9by13 will work great). Sprinkle topping over apple mixture.

Bake for 45-50 minutes or until apples are tender. You may want to check on the tenderness after 30 minutes. Time depends on the variety of apples as well as the freshness.

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Serve warm with ice cream or Whipped Coconut Cream.

Shared On: Healthy 2Day Wednesday, Gluten Free Fridays, Wellness Weekend, Swap N’ Share Sunday


Apr
2013

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Cakes & Cupcakes, Soft Diet

I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!

Vanilla Cupcakes

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

4 eggs
1/2 c. coconut oil-melted (or neutral flavoured oil)
2 c. almond milk ( or desired milk)
2 tsp. vanilla

Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.

Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.

Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.

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Top with Chocolate Icing or Cinnamon Sweet Potato Frosting

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Shared On: Gluten Free Round Up


Apr
2013

Grain Free Waffles (Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

categories: Breakfast, Grain Free, Paleo, Soft Diet

Waking up to the smell of freshly cooked waffles…. Oh, I was dreaming! 🙂

So down to the kitchen I go to whip up a batch of these easy to make grain free waffles.

Grain Free Waffles

Grain Free Waffles (Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1/2 c. almond flour

1/2 c. tapioca flour

1/2 c. coconut flour

1 tsp. baking powder

4 eggs

1 Tbsp. honey

2 Tbsp. coconut oil or desired mild oil

1 1/4 c. almond milk or desired milk

2 tsp. vanilla

Mix dry ingredients into one bowl; mix wet into another bowl; add wet into dry. Mix.

Grease top and bottom of waffle maker each time. Approx. 2 Tbsp. of batter per waffle if
they’re the small square ones. Makes 4 servings. They freeze well.

Grain Free Waffles 2