Homemade Chocolate

Ingredients:
1/2 cup organic virgin coconut oil
1/2 cup raw cacao powder
2 T pure maple syrup or 1 T maple syrup and 8 drops Stevia
1/2 t vanilla extract or mint extract
1/2 cup raw pumpkin seeds or coconut or topping of your choice

Directions:
1. In a double broiler, melt oil and stir in cacao until thoroughly blended. Remove from heat and stir in maple syrup and extract. 
2. Pour into a square 9x9 pan lined with parchment paper. Sprinkle topping on top of melted chocolate or stir in if you prefer. Place in a freezer until it hardens. Break apart into chunks and enjoy when you have a sweet tooth or are craving chocolate.

NOTE: You can also use silicone molds instead of putting this in a pan. They come in various shapes and sizes. 

Rhubarb Ice Cream (non-dairy)

Ingredients:
5 rhubarb stalks, cut into 2-inch pieces 
1/3 cup coconut sugar
1 vanilla bean, split lengthwise and scraped
1/4 c water
1 t lemon juice
1 can full fat organic coconut milk

Directions:
Preheat oven to 350F. In a 13 x 9 glass pan add the rhubarb, 3 T coconut sugar, and vanilla bean with inside scrapings. Stir together. Bake for 30 minutes, stirring halfway through, until the rhubarb is tender. Remove the vanilla bean. Put the rhubarb and any juices in a blender or  food processor to puree. Let it cool.

Combine the rest of the sugar and 1/4 cup of water in a small saucepan. 
Cook over medium heat, stirring until the sugar dissolves. Let the syrup cool completely.

Whisk together the rhubarb puree, lemon juice, syrup, coconut milk, and sea salt. Refrigerate the mixture for at least 2 hours or overnight. Put in your ice cream machine and make according to your manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze until hard. Let soften for 15 minutes before serving.

Mango Pie

Crust Ingredients:
1 cup walnuts or pecans 
1 cup shredded unsweetened dried coconut
8-9 pitted medjool dates, chopped
1/4 t sea salt or himalayan salt

Filling Ingredients:
1 cup dried mangos or apricots
3 cups fresh mango, peeled and chopped
*Optional Toppings: Coconut Milk Whipped Cream or berries of your choice

Directions:
Chop dried mangos or apricots and place in a medium size bowl. Cover with water and let soak at least 15 minutes, preferably 30 minutes. Meanwhile, in your food processor, chop nuts until fine, but not too long or you will end up with nut butter. Add coconut and chopped dates and chop in your food processor until mixture is fine and mixed well. Spread in the bottom of a pie pan. Place pie pan in freezer or fridge until filling is ready.
For filling, drain dried water off of dried fruit and add to a clean food processor. Process until in small pieces. Add fresh mangos and process until mixture is creamy. Pour into crust and refrigerate for 3+hours before serving. 

Chocolate Chip Oatmeal Cookies

Ingredients:
1½ cups all-purpose flour
1 t baking soda
1/2 t cinnamon
1/2 t sea salt
1 cup butter (room temperature)
1 cup light brown sugar (packed)
¼ cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla
3 cups rolled oats
2 cups chocolate chips

Directions:
In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.

In a separate bowl, using an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla. Turn mixer to low and add flour mixture, mix until combined.

Stir in oats and chocolate chips. Mix until just combined.
Chill dough in the fridge for an hour or outside, depending on the season. It is February here and 20 degrees out, so I set mine outside on the patio for an hour. 

Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking sheet.
Using a small cookie scoop or a spoon, place cookies on baking sheet 2" apart. I did 12 cookies per sheet.
Bake for 10 mins or until edges are lightly browned but center is still soft and unset.
Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

*You could always swap out raisins for the chocolate chips if you prefer. 
*Thanks to www.liveforcake.com for this great recipe. My family loves these!

Meghan's Chocolate Hemp Spread

So next week I start the Academy of Culinary Nutrition. I can't wait to learn more about creating recipes and the effects that foods have on our bodies. This recipe is from MeghanTelpner's Blog. It is amazing! Check it out to see all of the amazing health benefits it has!

Ingredients:
¼ cup hemp seeds
⅓ cup raw cacao
¼ cup ghee or coconut oil
2 T honey
a small pinch of sea salt (optional)

Directions:
Process all ingredients together until smooth in a food processor. 
Can add more sweetener as desired to taste.

*Refrigerate any leftovers. Will harden when it gets cold. Take out and let soften before using. 

Sparkling Peach Pie

I used to make this pie a long time ago. It is really easy and tastes delicious. My family loves this one.

Ingredients:
2 baked pie crusts

1 cup sugar or 1/2 cup honey
5 T cornstarch
12 oz of a lemon-lime soda or sparkling water

1 box peach jello
5 large peaches
4 t lemon juice

Directions:
Peel peaches and place in a bowl. Add lemon  juice and stir into peaches.

In a saucepan, cook sparkling water or soda, sugar or honey, and cornstarch until thick and clear. Stir in jello. Remove from heat and stir in peaches. Pour into a baked crust and refrigerate until cold. 

Paleo Peach Pie with Pecan Crust

I love it when the Peach Truck comes to town. My favorite pie is Peach Pie. I found this recipe at foodlamor.com and altered it slightly. 

Pecan Crust Ingredients:

1 cup pecans ground into pecan meal (a coarse flour)
1/4 cup coconut flour
1 T ground flax seed
1/4 t sea salt
1/4 t honey or pure maple syrup
1 T water
1 T coconut oil

Pecan Crust Directions:
Preheat the oven to 350. Combine all the dry ingredients together then add in the wet and stir with a fork until it’s all incorporated. Press the mixture into a pie pan, working it up the sides until it’s even. Bake for about 15 minutes or until the edges and center begin to brown. 

Pie Filling Ingredients:
5 cups sliced peeled peaches
3 T arrowroot starch or GF cornstarch 
1 T water
1/2 T lemon juice
3/4 cup wild honey
dash cinnamon 

Pie Filling Directions:
Take 1 1/2 cups of peaches and puree in a blender or food processor until smooth. In a separate bowl whisk together the water, lemon juice, and starch. Combine the pureed peaches with the honey and the starch mixture in a small sauce pan. Stir in the cinnamon and bring the mixture to a boil over medium heat. Stir for about 5 minutes while it bubbles. Stir constantly or it will stick. Then turn off the heat and allow it to cool. 


Let crust cool to a warm temperature, not hot. Stir the other 3 1/2 cups of peaches together with the thickened pureed peach mixture. Pour it all into the crust and set in the fridge to cool completely and to finish setting up. Serve cold with some whipped coconut cream or just as is.

Berry Chia Pie

Ingredients:
1 cup pitted dates
1 cup slivered almonds or pecans
3 T flaxseed meal
6 cups mixed fresh berries, divided
1/2 c chia seeds
1/2 c unsweetened juice (can use white grape or blackberry or ??)
2 T honey
2 t vanilla extract

Directions:
Cut dates in half and place in a food processor. Pulse until chopped into small pieces. Add pecans or almonds and flaxseed meal and process until mixture is finely ground and begins to clump together. You may have to stop and scrape down the sides of the bowl. Put the mixture into a 9" pie pan and press down to evenly cover the bottom and sides of the pie pan. Set aside.

Wipe out the food processor and add half of the berries, all of the chia seeds, the juice, honey and vanilla. Process until fairly smooth. Transfer to a bowl and stir in remaining berries. Pour into the pie plate. Cover and refrigerate until chilled and chia seeds have thickened the filling, at least 4 hours. 

*Original recipe from Whole Foods Market. 

Brownie Energy Bites

Have a sweet tooth? Get a craving for a bite of something sweet after a meal? These little gems are awesome! Great afternoon snack!

Ingredients:
1 cup walnuts
1 1/2 cups dates (about 15), pitted
1/3 cup coconut flour
1/4 cup raw cacao powder or carob powder
1 t maca powder
1 t spirulina 
3 T maple syrup (or water)
1 T coconut oil, melted

Directions:
Add walnuts to the bowl of a food processor. Pulse until the nuts are chopped into a coarse meal. Add dates and process one more minute. Add flour and powders and process again until combined.
With the food processor running, add the syrup and coconut oil and let run until a dough begins to form.
Remove lid and roll dough into 1" balls. Place balls on a plate or tray and freeze for 1 hour. Transfer to an airtight container for storing.
Store in the freezer for up to two months (not that they will ever last that long).

Makes 20-24 bites
*I got this recipe from a good friend of mine, Jenny. Her recipe used quinoa flour instead of coconut. You could use either. I just like coconut flour better. 

Fluffy Fruit Dessert (Whole 30 & Paleo)

Ingredients:
1 can full fat coconut milk
(I use Trader Joe's Extra Thick Coconut Cream)
12 oz fresh cranberries
16 dried apricots
1 lb seedless grapes, cut in half
2 medium apples
1/2 c pecan halves
1 t vanilla extract

Directions: 
Preheat oven to 350 degrees. Put your mixing bowl and beater in the freezer.
Wash cranberries and set aside a few for garnish. 

Place the rest in the bowl of a food processor with the dried apricots and grind them until the mixture has the consistency of relish. 

In a large bowl, toss the cranberry apricot relish with the cut apples and grapes. Cover tightly and place in fridge. 

Meanwhile, spread the pecans on a baking sheet in a single layer and toast for 5-7 minutes until golden. Be sure to keep an eye on them. They can burn quickly. When they cool, chop and set aside. Save a few for garnish. 

With chilled bowl and whisk/mixer, beat cream until fluffy, slowly adding vanilla as you mix. Stir whipped cream into fruit mixture and stir in nuts. Top with garnishes you set aside earlier. Serve as dessert or as a side dish. If you want to make it a bit sweeter, you can add in 2 teaspoons of Truvia to the cream as you are whipping it. 

*I saw the original recipe for this in a Paleo magazine. I altered it a little. Make it yours!

Aphrodisiac Truffles

I saw this recipe on Aviva's Kitchen. I love reading her blog. She is a Doctor and is the mother of four grown children, a Yale-trained physician specializing in integrative medicine for women and children, a midwife and an herbalist. She gave the recipe for these "Vital Fire Truffles - a hot little aphrodisiac recipe made with the nourishing adaptogen herb "Maca". 
You can click here to read the entire article/recipe on her blog. 
*I will substitute carob for the chocolate/cocoa. 

Ingredients:

1/2 stick unsalted butter, cut into small pieces  (or coconut butter)
8 ounces semisweet chocolate, chopped (or 8 ounces carob)
1/4 cup heavy cream (or coconut milk)
2 T maca powder
1/8 t cardamom powder
Dash cayenne pepper
1/4 cup unsweetened cocoa powder (or carob powder)

Finely chopped walnuts (optional)

Directions:
Melt
Put the cream or coconut milk into a small saucepan and heat just until you see tiny bubble along the edges of the pan. Turn off the heat,and gently stir in the chocolate or carob and the butter until smooth and creamy. If needed, turn the heat on again briefly, but do not bring to a simmer. Turn off the heat and stir in the maca powder and whichever spices you desire. You may also leave plain if preferred.

Chill
Pour the entire mixture into a glass bowl, and place in the fridge for 2-4 hours, or until solid.

Shape
Using a melon scoop, make small balls out of the chocolate mix, which you will then roll in your hands to smooth out. Keeping your hands cool by periodically running them under cold water will keep the truffles from being melty and sticking to your hands.

Dust
Roll each truffle in either cocoa powder or carob powder or chopped walnuts, per your preference.Truffles should be stored in the fridge until eating.


Makes 20 truffles.

Dreamy Hot Chocolate (or Carob)

Ingredients:
1 cup plus 2 T half-and-half or plain coconut milk 
1 t arrowroot
1 T sugar or 1 t Truvia
2 ounces bittersweet chocolate (at least 70 percent cacao), chopped or 2 ounces sweetened carob drops
1 T Grand Marnier or Triple Sec, optional

Directions:
In a small bowl, combine 2 tablespoons of half-and-half or coconut milk with arrowroot, whisking until smooth.
Place remaining 1 cup half-and-half or coconut milk in a small saucepan over medium heat and simmer. When half-and-half begins to bubble around the edges, whisk in sugar or Truvia. Whisk in arrowroot mixture until half-and-half thickens slightly, usually less than a minute. Remove from heat and quickly whisk in the chocolate and Grand Marnier or Triple Sec, until smooth.
Pour into warmed cups, top each with a orange zest.

*For a hot chocolate sauce to drizzle over berries, cut half-and-half or coconut milk down to 1/2 cup. It will be thicker and richer.

Christmas Sangria

Ingredients:

2 bottles of red wine, like a Cabernet Sauvignon
1 cup brandy
1 cup pomegranate juice
1 cup 100% pure orange juice
1 large orange or 2 small oranges, thinly sliced
1 pomegranate, arils removed
1 12 oz bag fresh or frozen cranberries
2 cinnamon sticks

Directions:
In a large pitcher, stir together the wine, brandy, pomegranate juice, and orange juice. Add orange slices, pomegranate arils, cranberries and cinnamon stick. Stir and then chill in the fridge for at least 2 hours. I left mine for 4-5 hours.

Mini Apple Pies

I made these for Thanksgiving and they were a huge hit. It made 12 mini pies, but I adjusted the recipe for more filling. The original recipe didn't have enough filling for the pies. I also used coconut sugar instead of regular sugar. You could always try these with your favorite gluten-free crust as well. 

Ingredients:

Pie Crust Dough, can use store bought or your favorite homemade crust recipe. 

Just need enough dough for the equivalent of 2 - 9" crusts.

4 large tart apples (like a Granny Smith, Gala, or Pink Lady) 

peeled, cored, and cut into tiny squares

6 T Coconut sugar

This pic is before baking

2 t brandy or amoretto or sherry

1/2 t vanilla extract

1/2 t lemon zest

1 t ground cinnamon

1/4 t allspice

1/8 t ground cloves

1/4 t ground nutmeg

1/8 t salt

2 tablespoons unsalted butter

Directions:

Preheat oven to 350*F.

In a bowl mix together tiny squares of apples, sugar, brandy, vanilla extract, lemon zest, cinnamon, allspice, cloves, nutmeg, and salt. Set aside.

Roll out chilled pie crust dough on a floured surface until you have a circle about 1/8"-1/4" thick. Using a 2.5” circle cutter, cut out 12 circles. Take your cupcake pan and push circles of dough down into tins using end of dowel (or your fingers). Do NOT line the pan with liners. You do not need to grease pan either. Make sure to really press dough down into the bottom of tins! This will make a flat bottom and allow the pies to sit on a counter or platter by themselves. With remaining dough you are going to cut strips that you can lay across the pies, making an X on top. 

Spoon about 2 Tablespoons of filling into cups (or until filling reaches top of dough) and top with tiny dollop of unsalted butter. Then lay 2 strips of dough on top of pie filling, making an X. 

Place cupcake tin on a baking sheet and place in oven. Bake 350*F for approximately 12-15 min. Check after about 10 minutes. You're looking for a crispy golden brown crust and bubbling filling. 

Remove from oven and allow to cool about 10-15 minutes. 

** Can store in an air tight container in fridge for up to one week. When wanting to serve just allow to come to room temp. 

** Can freeze in an air tight container for up to a month.

** Can store in an air tight container room temperature for 2 days

**Original recipe from sweetlavenderbakeshoppe.com

Paleo Cinnamon Apple Tart

Ingredients:

Before Baking

4-5 medium apples, peeled, cored and sliced ⅛-inch thick
1 T fresh lemon juice
1 T arrowroot powder
1 T honey
1/2 T cinnamon
1 Pecan Tart Crust

Directions:
In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon.
Fan apples out on top of uncooked crust, forming a circle.
Layer more apples over circle and in its center.
Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling.
Remove foil and cook uncovered for 5-10 more minutes.
Serve with Vegan Coconut Whip.

Serves 6

Paleo Pecan Tart Crust
1½ cups pecans
1 egg or 1 T ground chia seed or flax seed mixed w/3 T water
1 T coconut flour
⅛ t sea salt
Place pecans in food processor and pulse until the texture of coarse gravel.
Pulse in egg or chia/flax seed w/water, coconut flour and salt until mixture forms a ball
Grease a 9-inch tart pan or pie pan..
Using your hands, press crust onto bottom and up sides of tart pan.
Top off crust with filling above or your favorite filling and bake. 

*original recipe from Elana's Pantry

Homemade Peach Ice Cream

I found this recipe at: tasteofhome.com The family said it is delicious. It is very easy to prepare.

Ingredients:
4 eggs
 1-1/4 cups sugar, divided
 1/2 teaspoon salt
 4 cups whole milk
 2 cans (14 ounces each) sweetened condensed milk
 1-1/2 pounds fresh peaches, peeled and sliced

Directions:
In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Pour custard into cylinder of ice cream freezer; stir in some of the peaches. Freeze according to manufacturers' directions.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches. 
Yield: 3-3/4 quarts.

Vegan Peach Ice Cream

I found this amazing recipe at: glutenfreegoddess.blogspot.com

Ingredients:

About 4 cups of peaches, peeled and cut up into pieces and divided in half
1 14-oz can coconut milk
2 teaspoons organic virgin coconut oil (especially if the coconut milk is not full fat)
1/2 to 3/4 cup organic light brown sugar or coconut sugar 
1 teaspoon bourbon vanilla

Directions:
In a saucepan heat half the peaches (2 cups) with the coconut milk, coconut oil, and sugar until the peaches are softened and the sugar is melted (You don't want it to boil). Remove from heat and cool. 

Pour the mixture into a blender and blend till smooth.

Combine the remaining peaches with the peach-coconut milk mixture. Add the vanilla. Stir and cover. Refrigerate for two hours or so- until the mixture is cold.

Churn the peach mixture in your favorite ice cream maker, as per manufacturer's instructions.

Or pour the mixture into a freezable container and freeze; check every 15 to 20 minutes or so and stir the mixture to keep ice crystals from forming.

Makes a quart of peachy vegan ice cream.

Vanilla Cinnamon Cake

Cake Ingredients:
2 sticks unsalted butter
2 cups sugar
4 large eggs
3 cups all-purpose flour
1 1/2 t baking powder
2 t cinnamon
1/2 t salt
1 cup milk
1 1/2 t vanilla extract

Cake Directions:
Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy. 

Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt. 

Preheat oven to 350 degrees F. 

Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans. 

Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch. 

Frost cake and decorate as desired using your favorite icing. 

*Original recipe from www.foodnetwork.com They use this cake recipe for a wedding cake, topped with Hot Mexican Chocolate Icing. 

Buttercream Frosting

Ingredients:
1/2 pound (2 sticks) salted butter
1 t vanilla
1 pound powdered sugar
Cream or half-and-half for consistency

Directions:

Cream butter and vanilla, then add powdered sugar in increments. Add cream or half-and-half to reach desired consistency. Color with gel food coloring as desired.

My Mom's Strawberry Pie

Ingredients:
2 baked pie crusts, regular or GF
3 quarts strawberries;
hulled, washed and quartered
1/2 c sugar
6 T cornstarch or tapioca starch
1 1/2 c water
1 box strawberry jello

Whipped Topping, if desired

Directions:
In a saucepan, combine water, sugar and cornstarch. Whisk together and cook until thick and creamy. Remove from heat and add jello. Stir until jello dissolves. Pour over strawberries in a bowl and stir to combine. Immediately pour into cooked pie shells. Refrigerate for at least an hour or two before serving. Top with whipped topping, if desired.

*Makes 2 - 9" pies.
My mom puts 1 cup of sugar in hers, but I prefer to only use 1/2 cup.