Strawberry Rhubarb Crumble

Ingredients:

Filling:

• 1 pound of strawberries, cleaned and sliced
• 3-4 stalks of rhubarb, cleaned and chopped
• 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
• 2 T arrowroot powder

Topping:

• 1 cup gluten free flour
• 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
• 1 cup rolled oats
• 12 T butter 

Directions:

• Preheat oven to 350 degrees
• Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
• Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
• Bake for 1 hour. 
• Enjoy plain or with ice cream. Yum!

Almond Butter Brownies

- recipe adapted from Elana's Pantry "Gluten Free Brownies"

Ingredients:

• 1 (16 oz) jar of almond butter 
• 2 eggs
• 1/2 cup maple syrup or honey (I have cut this to even 1/4 cup and still delicious)
• 1 T vanilla
• 1/2 cup cocoa powder
• 1/2 t sea salt
• 1 t baking soda
• 1 cup chocolate chips

Directions:

• Preheat oven to 325 degrees
• Blend almond butter till smooth with a hand blender
• Blend in eggs, honey/syrup and vanilla
• Blend in cocoa, salt and baking soda, then fold in chocolate chips
• Line a 9x13 pan with parchment or grease the pan
• Pour in batter
• Bake at 325 degrees for 25-40 minutes. I like my brownies gooey, but done. So, usually around 30 minutes. Check them with a toothpick in the center. If the toothpick is clean, you are good! Don't over cook them!

Favorite Pumpkin Pie

Ingredients:
1 pie crust (store bought or homemade)
2 cups pumpkin puree (fresh or canned)
12 oz can of coconut milk
2 eggs
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
3/4 cup cane juice crystals or other sweetener

Mix all ingredients together. Pour into pie crust. (If you have extra filling pour into custard cups to bake).

Bake at 425 degrees for 15 minutes. Then turn oven down to 350 degrees and bake for an additional 40-50 minutes till a knife comes out clean when inserted in the middle.

Peach Blueberry Crisp

Recipe Adapted from Elana's Pantry

What to do when you have 25# of fresh organic peaches from Michigan? Make peach crisp!

ingredients:

6 or 7 peaches, sliced

1 cup blueberries (frozen or fresh)
1 T fresh lemon juice
3 T arrowroot powder
1/4 cup cane juice crystals or sucanut
1 1/2 cup almond flour
1/2 t sea salt
1/4 cup coconut oil
1/4 cup honey

Mix together fruit, lemon juice, arrowroot, and cane juice crystals. Pour fruit mixture into pie pan.

Mix together with a fork or pastry blender: almond flour, salt, coconut oil and honey.

Crumble the topping over the fruit mixture.

Bake at 350 degrees covered with foil for 45 minutes. Remove foil and bake an additional 5 minutes or till topping is browned.

Enjoy! 

Dairy-Free Coffee Chocolate Ganache

ingredients: 1 cup coconut cream (the thick part of the coconut milk from a can)
1 tablespoon strong coffee grounds (you could leave out for the kids) 1/2 teaspoon vanilla extract 8 ounces good dark chocolate Bring the cream, coffee grounds, and vanilla extract to a boil. Take them off the heat as soon as they boil. Allow them to steep for half an hour. Strain. Break the chocolate into pieces and put into a bowl. Bring the cream back to a boil. Pour over the chocolate pieces. This will melt the chocolate. Stir until it is smooth. Cover the cupcake as fully as you wish with the ganache. .

Strawberry Berry Pie Filling

1 cooked 9-inch pie shell 
2 cups crushed mixed berries *blueberry, blackberry, raspberry, ect. 
1/2 c. cane juice crystals or sucanut or honey
2 T arrowroot powder
1 pt. fresh strawberries, tops removed

Fill pie shell with fresh whole strawberries. Boil crushed berries, sweetener and arrowroot together, stirring often, until transparent. Pour this syrup over all the berries in pie shell. Chill. OPTIONAL: Top with whipped coconut cream when serving.

Raw Chipotle Brownies or Bites

Ingredients:

2 cups walnuts or pecans

1 - 2 T cocoa powder

1/4 tsp to 1 tsp ground Chipotle powder (depending on spice preference)

1 teaspoon cinnamon

pinch of celtic sea salt (or regular salt, celtic sea salt is just loaded with minerals!)

2 cups dates, pitted *Medjool are best!

1/2 cup dried figs or dried apricots (use dates or other dried fruit if you don't have figs or apricots)
 *Choose dried fruits without sulfur or other preservatives, organic when possible.

Optional: 1 teaspoon vanilla 

Directions:
Process the nuts in a food processor or blend in a high powered blender till finely ground.
Add other ingredients and process/blend till mixture is combined.

Roll mixture into bite size balls or pat into an 8 X 8 square pan.

For added decadence also make the Chipotle Ganache

Ingredients:
1/2 cup cocoa powder
1/2 cup raw honey

1/4 cup coconut oil, melted

1/2 teaspoon Chipotle powder

1/2 teaspoon cinnamon

Directions:
Mix ingredients together well and pour over brownies.

Chill until brownies are set.*30 minutes to an hour

Brownie Mug

Ingredients: 

1/3 cup non-dairy milk *coconut, almond or rice milk
1 tablespoon coconut oil or Spectrum Palm Shortening + some for greasing your mug
1 teaspoon vanilla extract
1 to 2 T sucanut or cane juice crystals *depending on your sweet tooth
2 tablespoons sweet rice flour *brown rice flour also works
2 tablespoons cocoa powder
1 tablespoon coconut flour
1/8 teaspoon baking powder
Pinch SALT

Optional 1-2 teaspoons chopped nuts
Optional 1-2 teaspoons Enjoy Life™ chocolate chips 

Directions:
Melt and warm milk together in the microwave for about 45 seconds till oil is liquid. 

Combine dry ingredients in a greased mug. Add liquids and whisk together till blended. 

Optional: Add 1 tablespoon chocolate chips, a sprinkle of chopped nuts or even a small spoonful of almond butter.

Cook brownie mug in the microwave for 2 minutes and 15 seconds. Let cool. Enjoy!

*Make each mug separately. If you are making multiple mugs simply measure out the ingredients in each separate mug for the best results!

No Bake Nut Butter Balls

1 cup nut butter
6 Tbs honey 
1/2 cup coconut flour 
dash salt
2 tsp vanilla extract
1/3 cup chocolate chips

In a bowl, combine the peanut butter, honey, coconut flour, salt, vanilla extract. Stir until uniformly combined. Stir in the chocolate chips. Roll into balls using your hands.

Refrigerate or freeze to harden.

Granola Bites

I make them different every time, but here is the general idea.

Stir together in a large bowl: 2 cups rolled oats, 1 cup rice puffs,  1 cup mini choc chips (optional: you could use dried fruit instead) , 1 ½ cup shredded coconut, 2/3 cup flax seed (grind the seeds), ½ cup of seeds (I use a variety of seeds (sesame, sunflower, chia, pumpkin seeds…does not really matter what type)

Stir together in a smaller bowl: 1/4 cup honey or maple syrup, 1 ripe banana (mashed) and 1 1/2  cups or more nut butter (peanut butter/tahini/sunflower butter), 2 tsp vanilla, 2 tsp cinnamon

Stir all together and shape into balls, place on cookie sheet, chill . . .or press onto cookie sheet to make bars, chill in the freezer or refrigerator

Might need to add more honey/syrup and/or nut butter if the balls won't hold shape

***optional additions:

·         food process ½ cup whole, pitted dates and ½ cup walnuts, pecans or almonds

·         2 T cocoa powder

·         Raisins, crasins or any chopped dried fruit

·         Other spices: cloves, nutmeg, allspice

·         ½ cup pumpkin puree

·         For lower sugar, just leave out sweetner…you might need more nut butter to hold it together

Always just add more nut butter is the mixture is not sticky enough to hold

Mini Sweet Potato Pies

Ingredients

5 sweet potatoes (small to medium)
¼ cup sugar
2 T cinnamon
2 T oil
1/2 cup maple syrup
¾ cup orange juice
4 cups rolled oats

Wash ad scrub sweet potatoes. Pierce with a fork and microwave on high till soft. About 8 minutes. Preheat oven to 400 degrees
Cut potatoes and scoop out flesh and place in a large bowl. Add sugar, cinnamon, oil, syrup, juice and mix together. Stir in oats.

Grease a mini muffin pan. Pour mixture into muffin pan. Bake 10-15 minutes. Let cool 10 minutes. Enjoy!

Granola Coconut Bites

This recipe is a delicious variation of the No Bake Granola Bar recipe. Quick easy and a tad bit elegant.

ingredients

dry:

1 1/2 cup oats 

1/2 cup rice puffs

1/2 cup shredded coconut + (1/2 cup finely shredded coconut for coating)

1/2 cup raisins (date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 

1/2 cup chocolate chips (Enjoy Life Brand is dairy and soy-free) 

1/4 cup chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)

1/4 cup ground Flax

optional: 

2 T flax, pepitas or sunflower 

Seeds 2 T chia seeds  

1 1/2 tsp cinnamon

wet: 1 ripe banana (mashed)  

1/2 cup maple syrup or honey 

1/2 cup nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  

1 tsp vanilla extract (use alcohol-free since you will not be baking)

directions:

1.  Combine all dry ingredients in a large bowl. 
2.  In a smaller bowl, mash ripe banana, and add all wet ingredients.3.  Pour wet ingredients into dry, and mix well.4.  This is messy! Use plastic gloves if you want to or just lick your fingers when you are done...like I did. Roll the mixture into bite size balls. Place balls onto a cookie sheet. Freeze for about 1 hour. 
5.  Then roll balls in a bowl of the finely shredded coconut to coat each bite sized ball.
6.  Put the coated balls back into the freezer till  you are ready to serve. Store leftovers in the freezer or refrigerator.

Variation: add 1 T unsweetened cocoa powder to the coating coconut. 

Maple, Nut Butter Popcorn

• This recipe has been drastically altered from the original Jiff recipe. This one is great.
• ingredients
• 1 cup sucanut
• 3/4 cup pure maple syrup
• 1 cup sunbutter, peanut butter or almond butter
• 1 teaspoon vanilla extract
• 10 cups popped popcorn
• 1-2 cups peanuts, pecans or walnuts
directions:
1. HEAT oven to 250ºF. Combine sucanut and syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in nut butter and vanilla until smooth.
2. PLACE popped popcorn and nuts in an extra large bowl. Pour  mixture over popcorn,; stir until evenly coated.
3. SPOON popcorn mixture in an even layer on two foil-lined jelly roll pans. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool completely in pans on wire racks. Break into bite size pieces. Store in airtight container.

No Bake Granola Bars

Store your granola bars individually for quick to-go treats.

Here is a delicious and easy homemade snack. I just whipped up my first batch, combining the ingredients took about 5 minutes, now they are firming up in the freezer and they will be ready to sample later this afternoon. You can tailor the ingredients to meet you preferences. The varieties are endless.

This recipe is reminiscent of a no bake oatmeal cookie I used to make with a good friend. :)

ingredients

dry:

1 1/2 cup Oats 

1/2 cup Shredded Coconut

1/2 cup Raisins (or date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 

1/2 c Chocolate Chips (Enjoy Life Brand is dairy and soy-free) 

1/4 c chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)

optional: 

2 Tbsp Flax 

Seeds 2 Tbsp Chia Seeds  

1 1/2 tsp Cinnamon

wet: 1 Ripe Banana (mashed)  

1/2 cup maple syrup or honey 

1/2 c nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  

1 tsp Vanilla Extract (use alcohol-free since you will not be baking)

directions:

Combine all dry ingredients in a large bowl. 
In a smaller bowl, mash ripe banana, and add all wet ingredients.
Pour wet ingredients into dry, and mix well.
Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.
Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Maple Popcorn

Popcorn is a fantastic gluten-free snack. Every once in a while I have a  serious "sweet snack attack." I think this Maple Popcorn may be an easy solution.

ingredients
1 cup pure maple syrup
1/2 - 1 cup walnut pieces or pecans
9 c. popped popcorn, plain

directions
Heat maple syrup over medium heat until syrup reaches 236 degrees on a candy thermometer. Lightly oil large bowl. Mix popcorn, nuts and syrup with lightly oiled spoon. When mixture cools, break off and enjoy.

Brownies

Don't let the ingredients fool you. These brownies are great! You wouldn't know they are gluten-free, dairy-free, egg-free, soy-free unless someone told you. Enjoy!

Ingredients

3/4 cup oat flour

1/2 tsp sea salt

1/2 cup baking powder

1 cup sucanut

3/4 heaping cup unsweetened cocoa powder

1 T finely ground coffee beans

3/4 cup pecans, chopped

3/4 cup black beans, cooked and rinsed + water to measure 1 cup

3/4 tsp vanilla

1/2 cup warm water

Directions

1.  Preheat oven to 350 degrees

2.  Combine: flour, salt, baking powder, sucanut, cocoa, coffee, and pecans. Set aside.

3.  Process or Blend black beans with water to puree.

4.  Add: pureed beans, vanilla and remaining 1/2 cup warm water to the dry mixture.

5.  Stir by hand to combine.

6.  Pour batter in greased 8" x 8" pan. Bake 25-30 minutes.

Serve with dairy-free, soy-free coconut ice cream. Yum.

Dairy-Free Chocolate Fudge Sauce

Yields 1 cup
ingredients
1/2 cup cacao or cocoa powder (unsweetened)
3/4 cup honey
4 tsp extra virgin olive oil

Directions
Blend all ingredients together and enjoy!

Raw Brownies

My kitchen has undergone another delicious experiment with inspiration from Ani's Raw Food Essentials. Today I successfully made a really tasty brownie without baking or including: gluten, dairy, eggs or soy.
How, you might ask?

Ingredients
3 cups nuts (I used walnuts, but pecans or almonds would be a good choice as well.)
1/4 tsp sea salt
1 cup pitted dates
1 Tb alcohol-free vanilla extract
1 to 2 Tb honey (maple syrup, rice syrup....ect)
1 to 2 Tb unsweetened cocoa powder

Directions
Process all ingredients together till nuts bind together with the stickiness of the dates to make a gooey batter. If the consistency is not sticky and gooey, then add more honey or more chopped dates. When the batter is ready, simply form it into squares, press into mini muffin tins or other molds to form the shape you desire. Optional: Add rice puffs after processing to add a little crunch. Serve topped with fresh fruit or a dab of cashew whip.

Custard Tartlets

Ingredients
1 recipe basic pie crust (I added a tsp. of cinnamon)
2 recipes whipped cashew kream (I added about 1 T of unsweetened cocoa powder)

Directions
Form tartlets with pie crust. Fill with whipped cashew kream. Top with blackberries, blueberries, strawberries or cacao nibs.

Serve right away or refrigerate for up to 3 days.

I made my tart crusts in a mini muffin tin lined with plastic wrap. Half of the basic pie crust recipe made 16 mini tartlets. After I formed the crusts in the tin, I refrigerated them to harden. Then filled each tartlet with a dallop of whipped cashew kream and topped with a strawberry.

forming tartlet crust in mini tins

crusts chilled and hardened

filled with kream and topped with a strawberry

delicious!

Basic Fruit Pie Filling

Ingredients
4 to 5 cups sliced fruit (apples, strawberries or peaches)
1/4 cup maple syrup, honey or rice syrup

Directions
Place fruit and syrup in a mixing bowl. Toss to mix well. If you are using apples, set your filling aside for a few hours to allow the apples to marinate, release water and soften.

Spread in your crust and enjoy.

For variations: add dried fruit such as: raisins or craisins and cinnamon