Category Archives: Dessert

Grain Free Chocolate Chip Cookies

When I got my Candida diagnosis, I was SURE I’d never have a good chocolate chip cookie again. Sure enough, a year later, I still had yet to find a recipe that was worth the cost of ingredients. Ladies and gentlemen…here it is! Grain free (no gluten!), sugar free option, dairy free, and DELICIOUS! I totally geeked out over my first bite. So without any ado, BAKE!


Grain Free Chocolate Chip Cookies

Preheat oven to 350 degrees F and line two baking sheets with Sil Pat mats or parchment.

In one bowl, mix together:

1 cup blanched almond flour

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp salt

In the bowl of your mixer, cream together

6 Tbsp coconut oil, room temperature (solid)

3/4 cup coconut sugar (will need to bake for less time), brown sugar, or (if you’re me) xylitol with 1 Tbsp coconut nectar mixed in for a very low sugar “brown sugar”. *You can also do just the xylitol with a squirt or two of Sweetleaf Butter Toffee flavored liquid stevia for completely sugar free.*

It won’t look like regular “creamed butter/sugar”…it’ll look a bit like brown play dough.

Beat in:

6 Tbsp natural almond butter at room temperature

1 1/2 tsp vanilla extract

1 large egg (I haven’t tried it with any substitutes, but you’re welcome to try)

Once combined, mix in the dry ingredients, and then 1 cup Lily’s Stevia sweetened chocolate chips, or homemade sugar free chocolate chips.

*If your coconut oil was liquid-y when you added it, refrigerate the dough before baking it.*

Using a 2 Tbsp cookie scoop, place 12 on each pan (this recipe should yield about 20 cookies), and press down lightly with your palm.

Bake for 14-17 minutes, and then let cool completely on the pan, if you don’t eat them all first.


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Sugar Free Lemon Bars

I discovered something about myself several months ago that I’m surprised I never knew; lemon is my favorite flavor. I always thought it was the obvious: chocolate, but honestly, lemon always wins. It’s tart and sweet all at the same time and offers a complexity of taste that largely one-note chocolate can’t match, imho. Since I was diagnosed with Candida, I found myself craving different things, but lemon bars have been at the top since summer began. The other day, gfJules posted a recipe for her lemon bars, and for once in my life, I mostly followed it. The butter can be replaced with Earth Balance sticks for dairy free, and I replaced the sugar with xylitol since I’m not allowed to eat much (read: any) sugar right now, even natural fruit sugars.


Lemon Bars

Preheat oven to 425 degrees F


Cream together 1/3 c butter or non-dairy alternative and 1/4 c xylitol or cane sugar.

Add in 1 cup all purpose gluten free flour (You can use gfJules flour, I used Namaste AP flour, or you can use my cake flour blend) and beat until crumby, but don’t over mix. Press into the bottom of an UN-OILED 8×8 pan (I used a 9 inch round).

Bake for 15 minutes


Add these ingredients to a bowl and mix thoroughly. If using xylitol, mix it a little extra.

2 eggs (or egg substitute such as 1/2 c. extra firm tofu blended with 1 tsp baking powder)

3/4 c. xylitol or cane sugar

2 Tbsp gluten free all purpose flour

2 tsp shredded lemon zest (I used a heaping Tbsp orange zest and it turned out amazing!)

3 Tbsp lemon juice

1/4 tsp gluten free baking powder

Pour over crust and bake 20 minutes more. Cool on a wire rack and cut only when completely cool. Sprinkle with powdered sugar if you want before you serve for a more traditional lemon bar look. To double, bake in a 9×13 pan!


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Gluten/Dairy/Sugar Free Chocolate Tart

I was diagnosed with Candida and leaky gut at the end of last year, and I took a hiatus from blogging to try and figure out my new restrictions. Coconut will now be used a lot more frequently, as the caprylic acid in coconut is a natural Candida killer! For Mother’s Day, I had less than an hour to whip up a dessert, so, of course, I did something totally new. That’s logical, right? Thankfully, it turned out to be FABULOUS, and I don’t use all caps very often, but this recipe deserves them. The original crust recipe, with just a few changes, can be found here, along with another recipe I’d like to try one day. The brownie recipe is a derivative of the common 35 calorie brownie recipe that’s circulating, that is disappointing as a brownie, but works wonderfully as a pie filling. Not only is it delicious, but it’s good for you! Give it a shot; you won’t be sorry.


Gluten, Dairy, and Sugar Free Chocolate Tart


In a food processor, combine until it forms a ball

2 c unsweetened flaked coconut

1/2 c almond flour

1/4 c coconut oil, melted

2 eggs

2 Tbsp coconut flour

1 Tbsp vanilla extract

2 droppers of English Toffee flavored liquid stevia

Press into a 10 inch tart pan with pop-out bottom sprayed with coconut oil- make sure you press a little rim around the edges, as in the picture.

Bake at 350 F for 15-18 minutes (just slightly lighter than golden brown…it will continue baking with the filling)

Once out, turn the heat up to 400 F


Throw everything in the blender and let go on high for 1 minute

3/4 c unsweetened vanilla coconut milk yogurt or (if you can handle dairy) non-fat plan greek yogurt

1/4 c unsweetened almond milk

1/2 c unsweetened dutch process cocoa powder (using dutch process makes the flavor much more rich!)

1/2 c old fashioned oats

1/2 c xylitol, Truvia, Swerve, or Sugarless Sugar

1/3 c unsweetened applesauce

1 egg

1 tsp baking powder

2 droppers chocolate flavored liquid stevia

Pour onto tart shell and bake for around 20 minutes, until set. Since this is low fat, you don’t want to overbake it or it’ll dry out.

Let cool and serve with coconut whipped cream; you can even get fancy and put some vegan chocolate shavings on top!


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Tiramisu (no bake, no eggs)

Tiramisu: the ultimate dairy and gluten filled treat. Luscious espresso soaked ladyfingers layered with creamy rum-touched mascarpone, dusted with dark chocolate. Sorry…drooling. Anyway, you’re in luck! Schar makes gluten free ladyfingers, like the great European company they are, and they’re tasty! Free of gluten, wheat, lactose, milk, and soy, it doesn’t get any better for us! Chocolate Covered Katie offers a cake base if that’s your cup of tea, but I’m all about easy and quick. I’m also not a fan of the raw eggs prevalent in many tiramisu recipes, since I react pretty badly to eggs. So here it is…easy, tasty, no bake, and it took me maybe 20 minutes to make. Swoon.



 Make a batch of super-strong coffee (flavored coffee will kick it up!)

Line a standard loaf pan with plastic wrap.

Mix together:

1 box Let’s Do Organic Creamed Coconut (run package under hot water to soften it up first)

3/4 c. vegan cream cheese (I used Trader Joe’s)

1/2 tsp lemon juice

1/2 tsp vanilla

1 tsp Rum extract (or a good splash of real rum)

1 Tbsp espresso or the strong coffee from above

5 Tbsp powdered sugar (or more, to taste)

Blend or mix until smooth (you won’t be able to do this by hand)

Put the strong coffee and a splash of rum or rum extract in a flat bottomed bowl.

Dip each ladyfinger (1 pkg Schar ladyfingers) into the coffee on both sides for a second or two, until it softens and soaks in, but be careful they don’t get soggy.

Arrange them in a single layer on the bottom of the pan, then spread half of the filling mixture on top (carefully!)

Grate dark chocolate (I used one infused with coffee and cardamom) generously on top, then add a second layer of ladyfingers and then filling.

Top with another generous layer of chocolate shavings.

Refrigerate for at least a couple of hours before serving, but take it out and let it sit at room temp for 10 minutes before serving it to let the filling soften somewhat.

You can use the plastic wrap to lift the whole cake out of the pan to make serving easier (and prettier), but do that right when you take it out of the fridge, or it’ll smush.


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Posted by on October 15, 2014 in Dessert


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Peach Raspberry Tart

In honor of the one year anniversary of this blog, I thought I’d share one of my all-time favorite recipes! It’s a simple press-in crust that features mouth-watering fruit in all its glory. The raspberries just enhance the flavor and play very nicely with the peaches. The best way to make this is in a 10″ fluted, removable bottom tart pan or a springform pan, which is what I use since my tart pan is a 12″ and I’m too lazy to do the calculations for a bigger pan. Enjoy!


Peach Raspberry Tart

Preheat the oven to 375 degrees F and spray your pan with olive oil.

For the crust:

Place 1 cup pecan halves (unsalted, raw) in your food processor and blend until finely ground.

Add 1 cup gluten free flour (Special Sweets Blend works nicely), 2 tsp freshly grated lemon zest, and a pinch of salt. Process briefly to mix.

Combine 1 egg white, beaten, 2 Tbsp coconut oil (melted), and 1/2 Tbsp cold water in a measuring cup, and drizzle into the dry mixture with the machine on.

Add up to 1 Tbsp extra water if necessary, but turn off the machine as soon as the mixture starts to stick together.

Dump mixture out onto a lightly floured surface and make into a flat, round disc for easy transfer into the pan. Press into the bottom of the pan and 1/2″ up the sides. Refrigerate for at least 15 minutes.

For the filling:

Combine 3/4 c. all fruit peach preserves (not jelly) and 1 1/2 Tbsp cornstarch (or tapioca starch) in a small bowl.

Add 1 1/4 lb ripe peaches, sliced and 3/4 c. fresh raspberries and toss gently.

Spoon into the crust and bake for 75 minutes or until the juices are bubbling.

You may want to place a pan on the rack below the tart pan to catch any leakage or drips if there are any.

Place pan on a rack to cool completely.

Only once cool, remove from the tart pan or springform pan, carefully. You may need to gently slide a knife around the edges to loosen it.

Serve with a mix of dairy free plain or vanilla yogurt and honey (1 c yogurt to 3 Tbsp honey), or whipped coconut milk with a light sprinkle of cinnamon on top.

Recipe based on this one from

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Posted by on September 26, 2014 in Dessert


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Double Chocolate Banana Muffins (gluten, dairy, refined sugar free)

I didn’t put icing on them, so technically they’re muffins, right? These are gluten, dairy, and refined sugar free, too! They’re basically a salad, so go ahead and indulge. These are definitely a new go-to recipe for me, and if you’re looking for just a Banana Chocolate Chip recipe, check out my family’s “secret” recipe here. The below recipe was, quite honestly, found in a Pinterest-inducing rush to get to a potluck with no time to bake the planned Peach & Raspberry Tart (it’s quite delicious…you’ll find out soon). I saw these were chocolate, and banana, and I had both, so I took a chance and just subbed gluten free flours in. It worked. I’m beyond lucky that these were delicious right off the bat. Then again, I was using good quality gluten free flour blends (a mix of my leftover Smart Flour and LivingNow brand all purpose flours…I had exactly enough…whew!), not some nasty bean-y junk. Seriously, people…what is in your flour alters the flavor. Go ahead, be picky. Obviously, if you’re hardcore about taking out sugars, leave out the Enjoy Life chips. These will still be delicious.


Double Chocolate Banana Muffins

Preheat oven to 350 degrees F

In a big bowl, mix:

1 1/2 c. good quality gluten free all purpose flour (nothing bean based)

1/4 c. cocoa (dark cocoa tastes best)

1 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

In a separate bowl, mash overripe bananas (4 small, 2 large) until you get 1 1/2 c. mashed banana

Then add:

1 c cane sugar (it allows the larger crystal size to break down somewhat so you don’t get crunchy muffins)

1 egg

1/3 c. coconut or vegetable oil

Once well mixed, add to the dry mix and gently fold in until it resembles cake batter with a few little lumps.

Take 3/4 c Enjoy Life chunks and chop them up a bit

Fold in to mixture and scoop into lined muffin cups until they’re about 3/4 of the way full.

Sprinkle Enjoy Life mini chips on top of each muffin

Bake at 350 for 20-25 minutes

Makes a little over a dozen muffins.

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Posted by on August 15, 2014 in Breakfast, Dessert


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Chocolate Chip PB Oatmeal Cookies

We had just gotten back from California and had no food in the house, so I threw these together to have something to much on while we got back into the routine.

 10371893_10154487867810226_4904497673566608886_nOatmeal Peanut Butter Chocolate Chip Cookies

30 cookies

Preheat oven to 375 degrees F

In a mixer, cream together:

1/2 cup Earth Balance vegan buttery sticks, softened, or coconut oil

1/2 c sugar

1/2 c brown sugar

3/4 cup peanut butter


1 egg

1 teaspoon vanilla extract

In a separate bowl, mix together:

1 cup gluten free flour blend

1 teaspoon baking soda

1/2 teaspoon salt

1 cup quick oats

Gradually add to wet ingredients until fully mixed, then mix in:

1 cup dark chocolate chips

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Flatten with a fork. Bake at 375 for 6-9 minutes, until edges begin to brown. Cool on pan for a few minutes before removing to wire racks to cool completely.

Adapted from Mostly Homemade Mom‘s recipe

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Posted by on August 4, 2014 in Dessert


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