Tuesday, March 11, 2014

{gluten free & dairy free} Clean Brownies



I have only made this recipe in mini bite size Silicone molds.  It was a huge hit and they are perfect for fitting into the kid's Planetbox lunch system.

This recipe is sweetened only with dates and coconut sugar.

{gluten free & dairy free} Clean Brownies

Ingredients:
  • 1/4 cup Organic (cold pressed) Coconut Oil (I love Barlean's), melted
  • 1/2 cup Water + 12 pitted dates (blended in Vitamix until creamy)
  • 2 eggs
  • 1/3 cup Organic Coconut Sugar
  • 1 tsp pure vanilla extract
  • 1/3 cup unsweetened cocoa powder (I recommend Ghirardelli)
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup Millet Flour
Optional: I added 5 mini Enjoy Life dairy free chocolates on top of each before baking. 

Directions:

1) Mix coconut oil, "date water", 2 eggs, coconut sugar, and vanilla extract together in a large bowl.
2) In a small bowl mix the cocoa powder, baking powder, sea salt, and millet flour.
3) Add the dry to the wet and mix well.
4) Add batter to whatever baking dish you will be using (spray with oil). I'm guessing 9 x 9 pan if you are going a full pan brownie route. I will have to update that later if I try it. 
5) Bake at 350 until toothpick comes out clean. Approx 13-18 minutes.
Pin It

Tuesday, February 11, 2014

Dairy Free Cinnamon Rolls

I have yet to come up with an icing for this but I wanted to get it posted for you. My kids both liked them without icing, but, of course,  love icing (aka more sugar) and would LOVE it even more then. 


Dairy Free Cinnamon Rolls

Ingredients:
  • 2 1/2 cups white whole wheat flour
  • 1/4 cup powdered cane sugar (or try regular cane sugar)
  • 1/4 tsp sea salt
  • 3-5 Tbps Coconut Oil (I recommend Barlean's) + a little extra (or use organic butter)
  • 3/4 Coconut Milk, Vanilla (I used sweetened)
  • 1/2 tsp Pure Vanilla Extract
  • 2 1/4 tsp yeast
  • 1/2 cup coconut sugar (grounded to fine preferred)
  • 2 Tbps cinnamon

Directions:
1) Add flour, sugar, salt and coconut oil to a bowl and combine. (I melted my coconut oil first)
2) Heat the 3/4 cup of coconut milk for 45 seconds in microwave to reach around 120 degrees.  Add vanilla and yeast to milk and let sit for about 2-3 minutes. It will look frothy.
3)Add the wet to the dry. Mix well. Then knead if necessary for a couple of minutes until it can form a ball.
4) Roll out on a floured surface to about 1/4 inch thick rectangle that is about 12 inches long. (make more out of the scraps, until all is gone)
5) Combine the coconut sugar and cinnamon in a Vitamix or any blender (or simple mix by hand without)
6) Coat the dough with melted coconut oil with your fingers (or brush). Sprinkle heavily with the coconut sugar/cinnamon mixture.
7) Cut long strips in the dough (about 1 inch wide).
8) Roll the strips into a cinnamon roll shape and place on a nonstick pan.
9) Bake at 350 for about 13-15 minutes.

NOTE: I had leftover coconut sugar/cinnamon mixture I will save for another recipe. 


Pin It

Monday, February 10, 2014

{clean} Biscuits/Rolls

It is VERY hard to find clean biscuits and rolls out there! I am so glad this recipe I found is both simple and delicious. Give it a try. This would be great for breakfast, lunch, or dinner!

{clean} Biscuits/Rolls

(adaped from www.food.com)

Ingredients:
  • 1 cup white UNBLEACHED flour
  • 1 cup white whole wheat
  • 1/4 cup raw cane sugar*
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil or 3 tablespoons organic butter
  • 1/4 ounce dry yeast (2 l/4 tsp)
  • 3/4 cup lukewarm water

Directions:


1) Preheat oven to 350 degrees.
2)In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.
3)Dissolve the yeast in the water and add to flour mixture.
4)Knead slightly.
5)Roll out on lightly floured board to 3/4 inch thick.
6)Cut with a cookie cutter and place on greased baking sheet, cover and let stand for 30 minutes.
7)Bake in preheated 350 degree oven 10-15 minutes (depending on thickness), until golden.

NOTES:

I used powdered sugar made from blending my raw sugar in the Vitamix to a fine powder. I like to keep this on hand now as I think it works AWESOME!  

I used butter this time around. I will probably try it with coconut oil at some point.  

The picture is what it would look like if you rolled the dough too thin like I did the first time. Still good. Also, I let mine rise about 60 minutes. I had leftover white flour to use up. I need to try this with all white WHOLE wheat and see how they rise and bake. 

Pin It

Tuesday, January 28, 2014

Cinnamon Baked Donut with Sugar Glaze

I have no idea why I have decided to start making donuts again...but I have!  My kids are happy about this new found passion for all things donut!

I found a donut tin at Goodwill a couple years back (I need to keep looking for another one there!) Goodwill is a swell place to find lots of great deals on kitchen tools that need a new home. You can save a lot shopping there and chances are high that a lot of items didn't get much love in their old kitchen before landing themselves on a shelf at Goodwill.

As far as donuts go, I am going to call these a WHOLE FOOD treat.  It has WHOLE white wheat flour, it has coconut sugar instead of regular sugar, it has a whole pear in the recipe and is dairy free! And I should mention the obvious...it's baked not fried.

Now, remember I said TREAT, this is not something I recommend you eat daily, but compared to donuts elsewhere there is no comparison to nutrients in this donut! And, in my world, I don't think there is much you should have to live without! 

Cinnamon Baked Donut with Sugar Glaze

Adapted from: JoyTheBaker

Ingredients:
Makes 6 donuts

For the Donuts:
  • 1 cup white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup coconut sugar (see notes)
  • 2 Tbps Extra Virgin Cold Pressed UNrefined Coconut oil (I recommend Barlean's), melted
  • 1 large egg
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 pear or apple (grated, minced, or pulverized by the Vitamix)

For the Glaze:
  • 1/2 cup coconut sugar (see notes)
  • pinch of salt
  • 1-3 tsp of unsweetened coconut milk
  • 1/2 teaspoon pure vanilla extract


Directions:

1)  Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

2)  In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and coconut sugar.  Set aside.

3) In a smaller bowl whisk together coconut oil, vanilla, milk, pear/apple and egg. Add to dry ingredients.

4) Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to overmix the batter.  That might create rubbery doughnuts.

5) Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

6) Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

1) In a small bowl whisk together the powdered coconut sugar, salt, vanilla and milk.  Start out with 1 tsp of milk and add more if needed.

Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze.  Allow to rest for 15 minutes in the fridge to harden the glaze.  These doughnuts are best serve the day they’re made.  

Enjoy!

NOTES: When baking with coconut sugar I like to blend the coconut sugar into a super fine powder in the Vitamix. I am sure a Magic Bullet would work great too! Make sure when melting the Coconut Oil not to over heat because you don't want to be cooking that egg when you add them together. 


Coconut sugar is rich in nutrients. It is especially high in potassium, and containing almost 10,300 milligrams per liter of coconut sugar. With the same measurement of milligrams per liter, there are 2,020 milligrams of nitrogen, 790 milligrams of phosphorus, 60 of calcium, 290 of magnesium, 450 of sodium, 4,700 of chlorine, 260 of sulfur and also trace amounts of boron, zinc, manganese, iron and copper




Pin It

Sunday, January 26, 2014

{clean} Mexican Rice


Pork Carnitas from Carmelita's Kitchen (Laguna Beach)

I love Mexican food. It wasn't until I went this past summer to California that I had amazing Mexican food. I can't wait to go back to this little place in Laguna Beach named Carmelita's Kitchen. It was the best food I have. Ever. And they had the most creative cocktail concoctions as well. Strawberry Jalapeno Margaritas. Yes, please.



Ok, I will get to the point. I buy organic brown rice in bulk at Costco. 12 lbs for less than $15 (I need to double check the price, but it's close). Considering organic rice at the grocery store is $5 or more for a small bag, this is a great cost savings. Plus, I don't have to remember to buy rice that often. Winning!



This recipe is simple and we all enjoyed it (except the picky 5 year old). It was made out of what I had on hand which made it super convenient. If you don't have a rice cooker I recommend getting one. It takes practice at first, but then you will not want to make rice without it. 

{clean} Mexican Rice

Ingredients:
  • 2 cups organic brown rice
  • 4 cups water
  • 1 Tbps Nellie and Joe's Famous Key Lime Juice (I get at Kroger)
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 4 garlic cloves (minced)
  • 4 ounces of tomato paste
Directions:

 Add all ingredients to rice cooker. Stir. And turn on rice cooker. 

NOTE: All rice cookers are different so you will have to practice knowing the ratio of water:rice. This is a great rice recipe for burritos, tacos, soups, etc. I love Nellie and Joe's Key Lime Juice and use it often. 

And the dessert at Carmelita's Kitchen was amazing too! Man, I need to go back to California just for this restaurant alone. We went twice in one week!!!









Pin It

The Best Dairy-Free Banana Split Sundae Ever

This is so simple for me to make because I have all these items at home all the time (except the ice cream). But, we may have to change that! ha!

For this recipe I used frozen pineapples and strawberries that I defrosted for a bit prior to making. The frozen pineapple from Costco is amazingly sweet. Highly recommend trying it. Typically in the summer I always have fresh strawberries, but that's not the case in the winter months in Indiana.

The Best Dairy-Free Banana Split Sundae Ever

Ingredients:

  • Banana, ripe
  • Coconut Bliss Dairy Free Ice Cream-Vanilla
  • Strawberries, chopped
  • Pineapple, chopped
  • Enjoy Life Dairy Free mini chips
  • Magic Shell Topping (recipe)
  • Raw pecans, chopped
Directions:

1) In a bowl, slice or chunk a ripe banana. Lay it out nicely. You want your sundae to be pretty.
2) Scoop one large scoop of Coconut Bliss on your bananas.
3) Arrange strawberries, and pineapples on ice cream as you wish.
4) Pour magic shell topping over ice cream.
5) Sprinkle Pecans and Chocolate Chips.
6) Enjoy!

NOTES: I get the Enjoy Life at Kroger or Earth Fare.  The ice cream is at Earth Fare or Whole Foods. Make sure there are no oils in your nuts. You could try making dairy free whipped cream from full fat coconut milk but I only had light on hand and that won't work!
Pin It

Dairy-Free Magic Shell Chocolate Topping

This is beyond simple to make and will impress your kids (if you don't have kids, impress yourself)! 

Dairy-Free Magic Shell Chocolate Topping
recipe adapted from The Coconut Mama


Ingredients:

  • 1/2 Cup Coconut Oil (I recommend Barlean's)
  • 1/2 Cup Cocoa Powder (I recommend Ghirardelli)
  • 1/4 Cup Raw Honey or Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • Pinch of Sea Salt

Directions:

Gently heat the coconut oil, cocoa powder and honey together in a small saucepan over low. Stir until ingredients are melted. Add vanilla and salt and mix.  Pour warm magic shell sauce over ice cream or dessert of choice. 

Store in an air tight container in the refrigerator. Reheat over low to reuse.

This recipe makes approximately 1 1/4 cup of magic shell sauce.

NOTES: I added 1/4 cup Barlean's Silk Chocolate Greens powder (which I buy from Amazon) and 1/4 cup cocoa and it turned out great. I don't plan to store this in the fridge, but plan to keep at room temp and use within a few days.


Pin It