Ingredients:
1/2 c. honey (I used local honey)
1/2 c. Earth Balance
1 egg
1/2 tsp. vanilla
1 1/2 c. GF Flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips
Cream honey and butter together. Add egg and vanilla. In small bowl, mix flour, soda, powder and salt together. Add flour mix. Add nuts and chocolate chips. Drop onto cookie sheet and bake at 350 for 12 minutes.
HUGE HIT IN OUR HOUSE!!!!! The flavor of this is unbelievable!
Coffee Spice Rub
2 tablespoons coffee grounds
½ teaspoon ground chipotle
1 teaspoon unsweetened cocoa powder
¼ teaspoon cinnamon
½ tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 teaspoon sea salt
Mix all spice rub ingredients together and set aside.
Roast
½ tablespoon coconut oil
2.5 lb beef chuck roast
1 red onion, halved and sliced
¾ cup water
Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours. Serves 6.
These are YUMMY! Definitely not CALORIE free but an occasional safe indulgence for those sensitive or allergic to these allergens.
2 cups packed light brown sugar
½ cup dairy-free, soy-free margarine / buttery spread. I use Earth Balance
2 eggs
1 tsp vanilla extract
2 cups Gluten Free Flour Blend
2 tsp baking powder
¼ tsp salt
1 cup shredded unsweetened coconut
1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
2. Preheat oven to 350° F. Grease an 8×8-inch pan.
3. Using an electric mixer on medium-high speed beat in egg until sort of creamy. Mix in vanilla.
4. In a separate bowl, whisk together the flour blend, baking powder, and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.
This yummy creamy was originally labeled as a spreadable dairy free cheese. It doesn’t really taste that “cheesey” to me so I made some adjusted and just make it as a dip and it is super yummy and full of protein and healthy fats!
Soak cashews for two hours so they blend well. Drain and put in a high power blender. Blend well. You can adjust consistency by adding more almond milk.
These are amazing! They taste like candy bars! A batch never lasts more than two days in our house!
Melt the peanut butter, honey, and coconut oil over medium-low heat in the microwave for about a minute in a large microwave safe bowl.
Add chocolate chips and microwave for thirty second. Stir well.
Add in the oats, shredded coconut, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.
Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.
When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.
I got this recipe from The Urban Poster Blog. Serioulsy, they could not have turned out more perfect! I used baking cocoa to dust mine and it was awesome!
Rustic Homemade Marshmallows W/Honey
Check out the instructional video at the bottom of the post
1 cup filtered water (split into half cups)
2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)
1 cup organic light colored honey, maple syrup or half of each
1 teaspoon vanilla extract
1/4 teaspoon salt
optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use other coatings such as cocoa, coconut, cinnamon....
1. Grease an 8×8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows. Grease the parchment paper again and sprinkle with a layer of arrowroot starch or other coating of choice.
2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom for about 10 minutes.
3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage) or a drop of the syrup dropped into ice water forms a pliable ball. This could take anywhere from 10-40 minutes (give or take) depending on how hot the burner is size of your pot and even the humidity in the air.
4. If using a standing mixer set it to medium. Pour the honey/syrup mixture into the bowl a steady stream, combining it with the softened gelatin. Avoid pouring it directly on to the beaters or the syrup will splatter and hit you or the sides of the bowl. Pouring somewhat slowly is also very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
TIP: If the syrup is hardening on the sides of the bowl as you pour, the sugar syrup is too hot. Don't despair yet, you might be able to keep going. But you will probably have to reduce the whipping time till it is just fluffy and light in color. You will have to transfer it quickly to your pan, as they will set very fast (within minutes). In this case your marshmallows won't have as much volume as they could, they will be a little more dense or "gelatinish" and if using honey, they can taste more strongly of honey. Sometimes this doesn't work at all and your marshmallow cream will just clump up as you try to spread. Either way, try lowering your sugar syrup temp next time. These actually can be great to melt down for fudge and other marshmallow recipes.
5. Turn the mixer to high and continue beating until it triples in volume, becomes light in color and the bowl is more or less cool to the touch (this can be anywhere from 5-10 minutes depending on your beaters). Times WILL vary! Add the vanilla and continue to beat a minute or two more, giving it enough time to mix in completely. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped it has good volume and holds its shape for a moment before falling back on itself when scooped up with the beaters. (This is IF the sugar syrup was the right temperature).
6. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth out the top with a pallet knife or back of a spoon, again, working quickly before it begins to set. Remember, if using a coating (such as arrowroot/shredded coconut/cocoa....), add a light sprinkling to the bottom of the pan first before transferring the marshmallow creme. Sprinkle starch evenly over the top and pat down if needed.
If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Allow anywhere from 4-6 hours, this could take less time depending on the temp of the syrup. If you want them to look nice and clean after cutting I recommend waiting at least 4 hours, even if they seem set, as they will be wet inside.
Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
7. When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
Homemade Cadbury Eggs
Makes about 8
Ingredients:
½ cup chocolate chips. (I use dairy/soy free)
1 ½ teaspoon coconut oil
Filling:
1 egg white
¼ cup honey (I like local raw)
2 teaspoons vanilla extract or vanilla bean paste (which I LOVE!)
pinch of salt
egg mold or other kinds of similar sized mold. I could not find egg so I used bunny/chick molds
DIRECTIONS:
Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla and the pinch of sea salt. Stir until combined.
Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Set aside.
In a double boiler, melt the chocolate and coconut oil until chocolate is melted and smooth. If you don’t have a double boiler, use a large skillet filled with water. Place a smaller pot in the water and melt your chocolate/coconut oil in the smaller pot.
Using a small spoon, spoon your chocolate in the mold. Using the spoon or paintbrush (whhch works better) , “paint” up the sides of the mold. Once all the eggs are covered in chocolate, stick the mold in the freezer for 5 minutes. Take it back out and “paint” the mold again with the chocolate. Stick in the freezer for another 5 minutes.
Take it back out and fill the chocolates with the egg white/honey mixture. If you have leftover chocolate, drizzle some around all the edges of the chocolate eggs so they will mold together easier. Fold the molds together and place in the freezer for at least an hour. Undo the molds and enjoy your homemade eggs! If you use another kind of mold them drizzle a good layer of chocolate on top.
Store these in the freezer or fridge. Even if you store them in the freezer, the insides will stay soft and creamy!
INGREDIENTS
1 cup Natural Peanut Butter
1/4 cup Earth Balance
2 tsp Vanilla
1 cup Powdered Sugar
8 oz chocolate chips ( I use dairy free)
DIRECTIONS
Place on parchment paper lined sheet and place in freezer for 15 minutes.
Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
Place back on parchment paper.
Refrigerate 10 minutes until chocolate has set
A yummy new tradition for the Parish family Easter treats!
INGREDIENTS
INSTRUCTIONS
They were Elijah approved!
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| I am very excited about the low carb grain free pecan pie! |
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| This boy loves turkey! |
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| Elijah and his plate of yummy Thanksgiving food! |
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| Our feast! |
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| The pie right before it went into the oven. It came out a little burnt and a little dry so I adjusted the recipe above. It is a work in progress. |
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| Close up shot of the yumminess! |
