Coconut Vanilla Ice Cream! Dairy-free!!

Let's face it, it's summer... when I hear summer I hear ice cream! I love ice cream. Alot. After many flops THIS is the recipe we love!!! The possibilities of flavors are endless if you keep this your basic recipe!

Coconut Vanilla Ice Cream

2c coconut milk (i use canned because its thicker and works better!)
1/2c raw honey
5-8 drops vanilla stevia
1-2 tsp. pure vanilla
1/4 tsp. guar gum or arrowroot

*I usually double this recipe*

First, I mix all of the ingredients in my vitamix then pour into my wonderful, beautiful, amazing ice cream maker. Then I push on, leave it for 30 mins and move it to my freezer. Voila! Super easy! Then I would suggest taking the ice cream out of the freezer approx. 20 mins before serving! Top with berries or your favorite topping! Also tastes delicious in root beer floats!

P.S. my ice cream maker (that I adore) is this one : http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=sr_1_2?ie=UTF8&qid=1341028346&sr=8-2&keywords=cuisinart+ice+cream+maker

Homemade Candy Bars..... seriously.

I cannot explain how yummy these bars are. Why you ask? Because there are no words for their deliciousness. Try them. Today. You will not be sorry. ;)

Homemade Candy Bars
altered from New Nostalgia

1c peanut/almond/sunflower butter
2/3c raw honey
1/2c coconut oil
2c oats
1c dark chocolate chips
coconut to sprinkle on top

Melt the nut/seed butter, honey and coconut oil together in a saucepan. Remove from heat and stir together with oats and chocolate chips. The chocolate chips will melt, you want this to happen. Spread evenly into a 7X11 or 8X8 " pan and sprinkle the desired amount of coconut on top. Place in refrigerator and restrain yourself from eating them until they are cooled and hard. Then make a latte or cup of coffee, get yourself a cooled "candy bar", grab a good book and enjoy your quiet time! Try not to get chocolatey finger prints in your book. ;) Enjoy!

Oatmeal Coconut Chewies!

These. Are. Delicious. Period.


Oatmeal Coconut Chewies

3 1/2c oats
1 1/2c gluten free flour mix (I used Bob's Red Mill)
3/4c shredded unsweetened coconut
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. Redmond's Real Salt
2 sticks of butter or 1c melted coconut oil (I used coconut oil)
2/3c Sucanat
1/2c raw honey
1/4c applesauce (no sugar added)
2 eggs
1 tsp. vanilla
1c organic chocolate chips
3/4c dried cranberries

The directions are very simple. Preheat oven to 375 degrees. Please. Mix melted butter/coconut oil, honey, sucanat, eggs, vanilla, salt, baking soda and cinnamon together. Then add the flour, coconut and oats, mix well. Then by hand mix in the chocolate chips and dried cranberries. Line a baking sheet with parchment paper and drop 1-2T of cookie dough onto cookie sheet. Bake at 375 degrees for approx. 12 mins. Makes approx. 3 dozen cookies. I dare you to eat one straight out of the oven. You will be very happy. Your tummy will thank you. It's even better with a tall glass of coconut milk. Yum. Enjoy!

Gluten/Dairy Free Sugar Cookies! Frosting Recipe as well!!

Just in time for Christmas!!!

Gluten/Dairy Free Sugar Cookies

2/3c Sucanat or organic powdered sugar
1/4c organic shortening
1/4c coconut oil
2 egg yolks
2 tsp. vanilla
1 3/4c gluten free flour mix
1/2 tsp. Redmond's real salt
3T coconut milk/water (if needed)
guar gum..... if your gf baking mix doesn't have guar or xanthan gum I would add 3/4 tsp.

Blend sucanat in Vita-mix or blender until you get a powdery form. Meanwhile cream together shortening, coconut oil and powdered sugar until fluffy. Then mix in egg yolks, one at a time, and vanilla. Add the dry ingredients and mix on low, scraping the sides if needed. If you need the extra liquid add 1 tablespoon at a time, you don't want it runny. Wrap dough in saran wrap and put in fridge until cold or overnight. Once its cold bring it back out, pat dough down on floured surface and form into a disc. Place a piece of parchment paper on top of the cookie disc and roll out until 1/8" thick. Dust the cookie cutters with flour and push them in, giving a little juggle mind you, we all have a little extra jiggle during the holidays anyways ;). Bake at 350 degrees for 8-10 mins. You want the edges to be lightly browned, let them cool on cookie sheet for approx. 3 mins and cool completely before frosting!!


Dairy Free Vanilla Frosting

1 ½ cups powdered sugar

½ cup coconut milk powder

pinch of salt

¼ cup and 2 T. coconut yogurt, divided

½ t. vanilla

In a medium-sized mixing bowl, sift together the powdered sugar, coconut milk powder and salt until combined. Using your mixer at a low speed setting, mix in the ¼ cup coconut yogurt until the mixture resembles fine crumbs. Add the remaining 2 T. coconut yogurt and vanilla and beat until thick and creamy.  Yum-o!!!!

Quick Gluten/Dairy Free Pumpkin Dinner Rolls!

These rolls are amazing! They go great with casseroles, soups, breakfast or for a snack!

Quick Gluten/Dairy Free Pumpkin Dinner Rolls
adapted from Living Without's dinner roll recipe

3c gluten free mix
1/4c coconut flour
1/4c coconut milk powder (or regular milk powder if there's no dairy allergy)
3/4tsp. Redmond's real salt
2T baking powder
1 tsp. baking soda
1 tsp. guar gum
1 tsp. gelatin (we used a gelatin substitute, called chill over powder, since we have beef allergies)
1 egg
1T raw honey
1/2c canned pumpkin
3T grapeseed/melted coconut oil
2 tsp. raw apple cider vinegar
1c warm water


Preheat oven to 400 degrees. Mix all the wet ingredients together then slowly add in the dry ingredients. Mix on medium high speed for 1 minute or until well combined. Fill greased muffin tins approx. half way with dough. Bake for 15-25 minutes! Enjoy!

Easy Peasy Overnight Granola!

Man have I been busy! I'm sure I don't need to give a long list of things that I have to do... if your a Mama.. you get it! ;) I hope everyone has had a blessed summer and you are ready for the beautiful colors of Autumn!


Easy Peasy Overnight Granola

1/2c coconut oil, melted
1/2c raw honey
1/2c sucanat or maple syrup
1 tsp. cinnamon
7c oats

add ins:
nuts
sunflower or pumpkin seeds
canned pumpkin (I tried this once and it was super yummy I added 1/4c pureed pumpkin)
flaxseeds
chia seeds
coconut
dried fruit

The possibilities are endless!! I always add about 1c of add ins.
While you are preparing the granola turn your oven on to 375 degrees. In a saucepan melt the coconut oil, honey, sucanat/maple syrup, and cinnamon. In a bowl combine your oats and add ins. Pour the wet ingredients into the oat mixture and put into 2 9X13" pans (I did spray mine or you could lay parchment paper). Put the pans in your oven and turn the oven off, yes you heard me right, turn your oven OFF! Then happily go to bed with the comfort of knowing you will wake up to granola in the morning. Top it with a little yogurt and fresh berries....mmmm. See.... what did I tell you.... easy peasy. Enjoy!

Allergy Free Chocolate cake with Dark Chocolate frosting!

I made this cake for my son's 1st birthday, it was a big hit, especially with Jaxon! I think everyone needs a good chocolate cake recipe. :)


Allergy Free Chocolate Cake with Dark Chocolate Frosting

1c sorghum flour
1c brown rice flour
1/2c tapioca starch
1 1/4c cocoa powder
1 tsp. guar gum
1c raw honey
3/4c -1c sucanat
2 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. Redmond's real salt
1T flax meal or chia seed mixed with 3T applesauce
1 1/4c coconut milk
1/2c plus 2T coconut oil
1 1/2 tsp. vanilla
1 1/4c warm water

Preheat oven to 350 degrees. You can grease 2 8" cake pans or do 1 big 9X13" pan (which is what I did). Dust bottom of the pan with a small amount of cocoa powder. Blend all of your wet ingredients. Mix all of the dry ingredients and mix into the wet ingredients. Pour into pan and bake for approx. 45-60 mins, or until toothpick comes out clean. Let cool completely before you frost!

Frosting

1 pkg. chocolate chips ( I use enjoy life brand )
1/4c cocoa
1/4c boiling water
1c organic shortening ( I used coconut oil and it worked but it was a little oily)
1/4c powdered sugar (I used homemade powdered sugar)
pinch of salt
1T coconut milk

Melt the chocolate chips over low heat. Set aside. In separate bowl combine cocoa and boiling water. Mix in rest of the ingredients and mix for 3 mins. Slowly pour into melted chocolate chips and mix well. Frost your cake, get a fork and go for it! Enjoy!

Gluten Free Focassia Bread!

This bread is soooooo, I mean soooo good! It's easy and makes alot!


Gluten Free Focassia Bread

1c flaxseed meal
1c gluten free mix (I just threw some sorghum, brown rice and oats in my vita-mix and gave it a whirl)
1T baking powder
1 tsp. Redmond's real salt
2T raw honey
5 beaten eggs
1/2c water
1/3c grapeseed or olive oil
1 tsp. dried rosemary
1 tsp. dried thyme

Preheat oven to 350 degrees. Spray your 10X15" pan ( you could also use a 9X13" pan). Mix honey, eggs, water, and oil into your kitchen aid or mixer, mix well. Fold in the rest, mix well, and let the batter sit for 2-3 mins, NO LONGER. It gets slimy, and let's face it that's gross. Pour into your prepared pan and spread out evenly. Bake 18-22 mins, you want it to spring back when you touch it. It also works as a yummy quick pizza crust!!  COMING SOON .... chocolate cake. Yum. Enjoy.

No-Bake Granola Bars!

Here they are!! Just in time for summer! I am not a fan of turning on my oven during summer so these were a major hit! Perfect lunch when in company with a green smoothie!


No-Bake Granola Bars

3/4c raw honey
1/3c sucanat/brown sugar
2/3c sunflower seed butter or any nut butter of your choice
6T melted coconut oil
1-2T blackstrap molasses
4c oats or granola
1 1/2c organic crispy rice cereal
5T flaxseed meal
2T chia seeds
1c total of any or all the following: craisins, nuts, chocolate chips, coconut, sunflower seeds, pumpkin seeds, etc. (we used craisins, sunflower seeds and coconut) Whatever your fancy!

Heavily grease (or line with parchment paper) 2 cookies sheets. I did 2 9X13" pans but the second pan was only 3/4 full.... which was fine, I just had to shape them a little. :) Mix honey, sugar, coconut oil, sunflower seed butter and molasses in a saucepan over medium heat until melted. Combine the rest of the ingredients with the honey mixture and mix well. Pour the oat mixture into 2 pans and press down firmly all the way to the corners! Then refrigerate 30mins - 1 hr. When cool cut into bars...... its so simple and they are yummy! Enjoy!

SunButter Cookies!

SunButter Cookies!
adapted from the Clean Food cookbook

These cookies are a fav in our home!

1c sunflower butter
3/4c sucanat
1 large egg
1/2 tsp. baking soda
1/2 tsp. Redmond's real salt
1/2c organic dark chocolate chips

Preheat the oven to 350 degrees. Cream the sunflower butter and sucanat together. Add the egg, salt and baking soda, mix well. Stir in the chocolate chips by hand. Drop by the spoonful onto parchment paper and bake for approx. 11-13 mins. We like ours a little gooey and soft so we get them out at 11 mins. :) These go fantastic with a tall glass of iced coconut milk or better yet an iced coffee!! :)

Homemade Caramel Corn!

I am back! It has been a very long busy month but we are here in our new home, remodeling and enjoying the trees and fresh air! We miss our fantastic friends we made in Canada but are so happy to be here with our  Arizona family and friends! I will be doing a post on the remodeling we have done since we have been here (with pics!) and of the hard work my amazing brother did on our home before we got here..... but that is for another day. Today I chose the easy way out.... caramel corn! I adapted this recipe from the Passionate Homemaking website (which I love). My sweet Liberty turned 6 this last week and we celebrated by having a tea party with her very precious friends AND with caramel corn! It turned out great, all of the kids dug it.


Homemade Caramel Corn

10-11c popped organic popcorn
1/4c sucanat or brown sugar
1/4c raw honey
1/3c coconut oil
1/2 tsp. Redmond's real salt
1/2 tsp. vanilla
1/2 tsp. baking soda

First you must pop your popcorn, I just use a little grapeseed oil and pop it on the stove top. Then you will want to heat the sugar, honey, coconut oil and salt in a pan, stirring occasionally until bubbly around the edges which should take approx. 2 mins.  Remove from heat and stir in the baking soda , this is my favorite part it fizzes and caramelizes- its way cool. Continue to stir as you pour over your popcorn until well coated. It's scrumptious. Do this at your next family movie night! Enjoy!

Mornin' Sunshine Muffins.

My kids all run around and shriek if they see me making these. Although my kids think muffins are candy. They really do. Come to think..... I really like muffins too. I will take them in a box, with a fox, well you get the point. :)

Mornin Sunshine Muffins
         
1/2c coconut oil
3/4c raw honey or agave nectar
1/4c unsweetened applesauce
1T vanilla
2 tsp. cinnamon
2c shredded carrots (I have done 1c shredded carrots and 1c shredded zucchini and it was yummy)
1 large apple, shredded
1T lemon juice
1/2c dried cranberries
1/2c sunflower seeds
1/2c shredded, unsweetened coconut
1c brown rice flour
3/4c oat flour
1c buckwheat flour
2T arrowroot powder
2T potato flour
2T chia seeds
1 tsp. guar gum
1 1/2 tsp. baking soda
1/2 tsp. Redmond's real salt


Preheat oven 350 degrees. Grease or line muffin pan. Combine coconut oil and honey in mixer, mix well. Add in vanilla and cinnamon and mix well. In another bowl combine shredded carrots, apples and zucchini (if using) with the lemon juice and toss gently. Add to the honey mixture. Mix in cranberries, sunflower seeds and coconut. Add the rest of the dry ingredients and mix on low until well combined. Fill your muffin tin/liners to the rim. Bake approx. 35 minutes, or until a toothpick comes out clean. Let it cool for 5 minutes before putting on cooling rack. Enjoy!!!

Healthy snack # 4 Soaked 4 Grain Flatbread.

We have just discovered these (a recipe I adapted from the Gnowfglins website). They are a cross between a pancake and a cracker. They are stinkin good and my kids agree! We have had them 3 days in a row! Lunch, dinner, snacks... whatever your heart desires.

Soaked 4 Grain Flatbread

1c brown rice flour
1c buckwheat flour
1c corn flour (non-GMO)
1c quinoa flakes
2 1/2- 3 1/2 c of filtered water
2-3T raw apple cider vinegar
2-3 tsp. baking powder (non-GMO)
1 tsp. Redmond's Real Salt or  sea salt
coconut oil or olive oil for pan

If using the soaking method: combine 1st 6 ingredients in a bowl, mix well. Cover and let sit at room temp overnight (at least 7 hours).

If not soaking them just mix the 1st 6 ingredients up and follow these instructions:
The batter may be thick, add water to make a pancake type batter. Preheat your cast iron (or skillet) pan to medium heat and put some oil in it (approx 1T spread around). Add about 1/4c flatbread mixture and spread it out thin ( I used a ladle to pour it out and the bottom to spread is thin). Cook until LOTS of bubbles appear in the center and the bottom is golden brown. You will see the edges turn brownish. Don't flip too early or your flatbread will be squishy. :) When the sides are brown flip it like a pancake! Let the other side cook approx. 1 minute. Transfer to a cooling rack. Now here's a little tip: DON'T store it in a container, they will get mushy a.k.a. GROSS. What I figured out is that if I double this recipe and only cook the amount I will need, I have the batter on hand to cook up quickly. I taught my older girls how to pour the batter out and spread it thin, that way I can do other things that need to be done but we still have a hot YUMMY lunch or snack. Plus they feel VERY important to have provided lunch for all of us.

Variations

-add cinnamon to the batter and top with maple syrup when cooked. Yum.
-top with sunflower butter or a nut butter and honey or jelly. Delish.
-roll up sprouts, spinach, avocado, turkey and honey mustard in it. My mouth is watering.
-top with raw honey or coconut butter. Ok now I am hungry.
-put some nut butter and fruit in a fun design on top. Like bananas. MMMM.
-roll it up with tuna and sprouts. Nummy.
-spread hummus on top with spinach and feta cheese. Outstanding.
-spread pesto and melt feta or your cheese of choice on top. This is me sucking up my drool....sllluurrp.

The possibilities are endless!! What would you do with your flatbread?

Healthy Snack recipe # 3! Smoothies!!!

Smoothies are such a healthy, quick snack option, especially since you can hide all the green and "healthy" stuff in it you want! I know I have posted some smoothie recipes previously, check them out under the recipe category of my blog! Here are 2 new smoothies recipes that we love.


Spirulina Blueberry Coconut Smoothie

1c frozen blueberries
1-1 1/2 frozen bananas
1 1/2-2c chilled coconut milk
2T frozen orange juice concentrate
1-2 tsp. spirulina
1 handful kale (optional)
raw honey (add enough until the taste is to your likening, we add about 1-2T)

Put all in your blender, make note to put the non-frozen things in the bottom it helps it blend better. Makes 3-4 smoothies.  Enjoy!



Strawberry Banana Smoothie

2 frozen bananas
1-1/2c frozen strawberries
1c chilled coconut milk or regular milk
1c organic vanilla yogurt
1/2c organic kefir
1T flaxseed (optional)
1T slippery elm bark (optional)

As you probably know..... put it all in your blender and enjoy. ;)

Raspberry Oat Bars

Here is recipe #1 in my week long snack series. Just for you Auntie Lala ;).

Raspberry Oat Bars

1/2c organic brown sugar or honey
1c gluten free flour mix ( I used 1/2c brown rice flour and 1/2c gluten free mix)
1/4 tsp baking soda
1 tsp. arrowroot
1/4 tsp. Redmond's real salt
1c oats
1/2c coconut oil or butter, softened
3/4c organic raspberry jam
1/2c chopped nuts (optional) *

Pre-heat oven to 350 degrees. Cream together sugar/honey, flours, baking soda, arrowroot, salt and oats.  Cut in butter or coconut oil. Press 2c of mixture in an 8" greased pan. Spread raspberry jam on top and crumble the remaining oat mixture on top of the jam. Bake for 35-40 minutes. Cool before cutting.

* If using nuts I would add them into the oat mixture after you have taken the 2c out. It makes for a crunchy topping :)  Enjoy!

Granola Bars.

Granola Bars

It's just nice to have a good granola bar recipe around!

2c oats
1/4c pumpkin seeds
1/4c sunflower seeds
4T chia seeds
4T flax seed
1/3c raw honey
1/3c maple syrup
1/4c blackstrap molasses
2T coconut oil/ butter, melted
2 tsp. vanilla
1/4 tsp. redmonds real salt/sea salt

Optional add-ins:

1/2c shredded organic coconut
1/2c allergy free chocolate chips (we love the enjoy life brand- NO soy)
1/4c craisins
1/4 -1/2c nuts

I usually double this recipe. Grease your 9x13" pan. Pre-heat oven to 350 degrees. Spread oats, nuts and seeds in pan. Don't toast your flax, it will lose its nutrients. Toast in preheated oven for 10 minutes then stir it up and toast for another 10 mins. The mixture should be lightly browned. While that oat mixture is toasting in bowl combine honey, syrup, molasses. flax, melted coconut oil, vanilla and salt. Mix well. When the oat mixture is done turn oven down to 300 degrees. Mix oat mixture in mixer with syrup mixture. Mix well but don't over mix. Then mix in your add-ins by hand. I have done one of them or all of them and the go well together. You want the mixture to be fairly wet but not runny. If you need more liquid add more syrup, honey or molasses. Pour onto a piece of parchment paper in your 9x13" pan. Bake at 300 degrees for approx. 25 minutes. Cool completely and cut into bars. I have made this recipe probably 50 times and it comes out different almost every time. Play around with it, make it your own! If its too dry one time add more liquid next and vice-versa. Enjoy!

Kale Chips. Seriously scrumptious.

These are a new favorite in our house. We gobble these things up for lunch, a snack or a side dish with dinner, they are nice. Nice to your hips and nice to your waistline. I love them.

Kale Chips # 1

1 bunch kale, washed and dried. ( They really do need to be dried, don't skip this)
1-2 T olive oil
sea salt

Pre-heat oven to 350 degrees. After you have washed and dried your kale chop it into bite size pieces. Dip kale in olive oil and massage for a few seconds. Lay out onto a greased or parchment paper lined cookie sheet and sprinkle with sea salt. Bake at 350 for 10-15 minutes. You will want it to be more on the crispy side. I tell you, delicious.



Lemon Kale Chips

1 bunch Kale (prepared And Washed)

2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
teaspoons Celtic Sea Salt

Prepare and cook the same way. My mouth is watering.


Kale Chips # 2

1 bunch kale
2T olive oil
2 tsp. honey
2 tsp. balsamic vinegar
1/2 tsp. crushed pepper flakes

Prepare the same way. I know what I am having for lunch.

Coconut Chocolate Pudding.

1 can coconut milk (14oz)
3T maple syrup
1/4 tsp. Redmonds Realsalt
1/4T arrowroot powder
3T organic cocoa powder
1/2c allergy-free chocolate/carob chips
1 1/2 tsp. vanilla

Shake can of coconut milk. Bring 1 1/4c coconut, maple syrup and salt to a simmer over med-low heat. While that is heating in  separate bowl whisk together remaining coconut milk, arrowroot powder and cocoa powder. It should look like a smooth chocolate frosting. When maple syrup mixture has started simmering turn heat to low and slowly add cocoa mixture while stirring quickly. Whisk the entire time until it thickens up which is approx. 1 min. Remove from heat and continue whisking 1 more minute. Slowly whisk in chocolate chips and vanilla. Place plastic wrap on top to prevent a "skin" from forming. Chill approx. 2 hours. Try serving with shredded coconut or sliced strawberries on top! Enjoy!

Honeyed Date Apple Bars.

Honeyed Date Apple Bars

1 1/2c honeyed dates
1c warm water
2 1/4c apples, unpeeled, shredded
1/2c coconut/rice milk
1 tsp. Redmond's real salt
2 tsp. vanilla
5c oats
1/2c shredded coconut, not sweetened
1/2c shredded carrots, patted dry after shredding
1T cinnamon
3/4 tsp. nutmeg
2T flaxseed meal
scoop of chia seeds
3 tsp. guar gum
1c dried cranberries
1c chopped nuts (optional)

Preheat oven to 375 degrees. Grease 9X13" pan. Put honeyed dates and warm water in vita-mix and blend well. Transfer to mixing bowl. Add the rest of the ingredients and blend thoroughly. Transfer to pan and bake for 40 -45 mins. or until knife comes out clean. Cool completely before cutting.

We have made this for a snack and also as a cake with coconut frosting on top. It's super yummy!

A new snack idea.

Sorry it has been so long since I last posted, life's been pretty busy! I am going to try to post some new snack ideas this next week!!

Brown Rice Pudding

3c brown rice, cooked
3/4 tsp. sea salt
4T arrowroot powder
2T cinnamon
3c coconut milk, divided
1/2c maple syrup
1 1/2 tsp. vanilla
handful of dried cranberries (optional)

Pre-heat oven to 350 degrees. In large bowl dissolve arrowroot in 2c coconut milk and mix well. Then mix in rice, dried cranberries, syrup, cinnamon, vanilla and sea salt. Mix well. Pour into large greased 9X13" baking dish and cover with foil. Bake for 1 hour or until lightly browned and bubbly. Remove from oven and stir in remaining 1c coconut milk. Leave pudding to cool approx. 1 hour before serving. Add any favorite topping such as nuts, bananas, chopped apples or allergy-free chocolate chips for a special treat!!!  Enjoy!


Date, Oat, Coconut Balls

1c honeyed dates
1c oats
2T chia seeds
coconut or crushed pecans/almonds for rolling the date balls in

If your honeyed dates are tough, you will need to boil them in water for 5 mins., drain the water and mash the dates in a bowl with a fork. Add the oats and chia seeds then roll into a ball. If it is still sticky add more oats. Then roll the balls in shredded coconut or chopped nuts. Refrigerate for at least 30 mins. Quick and easy yet yummy snack!