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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.

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Gluten, Dairy, and Sugar Free Chocolate Tart

Crust:

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

Filling:

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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Coconut-Blueberry Baked Oatmeal

I’m on vacation up in Big Bear, California right now and I’m the designated chef since I love cooking (obvi) and I’m the only one with “food issues”. While making the menu, I had one breakfast that was blank so I threw in an idea, and then researched recipes. Baked Oatmeal. It’s a challenge, because my FIL doesn’t like oatmeal, but after trying this one, he decided this was going into their regular breakfast rotation. Blueberries for the win! To be honest, I have the allrecipes.com app on my phone, and I simply did a search and looked through a bunch of recipes until I found one that looked good, and altered it to be dairy free and a little less in calories.

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Coconut-Blueberry Baked Oatmeal

Preheat oven to 350 degrees F

Grease an 8 inch square or round casserole dish.

In a small mixing bowl, combine:

2 c. gluten free old fashioned oats

1 c. unsweetened finely shredded coconut

1/4 c. light brown sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

In another small mixing bowl, whisk together:

1 large egg, beaten

1 tsp vanilla extract

2 c. unsweetened (plain or vanilla) almond or coconut milk

3 Tbsp coconut oil, softened

In the baking dish, spread 3/4 c.- 1 c. fresh blueberries over the bottom.

Evenly distribute the dry oatmeal mixture on top of the blueberries.

Pour the milk mixture over the oatmeal.

If desired, sprinkle a small amount of brown sugar and cinnamon over the top, and/or more blueberries.

Bake for 40 minutes, let cool for 5 minutes before serving.

Yields about 6 servings.

 
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Posted by on June 28, 2014 in Breakfast

 

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Vegan Meltable Muenster Cheese

Remember a couple of weeks ago we had a guest blogger who dazzled us with an amazing vegan yogurt recipe? She’s back, and with a recipe that uses the vegan yogurt you’ve already made to create something even more delectable…cheese. Visions of grilled cheese sandwiches are dancing in my head, so I’ll turn it over, once again, to Mandy Aureli.
Cheese…it can be one of the things you miss the most when you give up dairy. It seems no matter the reason you give it up, memories of cheese come knocking at your door. It could be memories of a gooey grilled cheese or thoughts of a bowl of creamy mac and cheese. For me that doesn’t happen too often, but when it does it can be hard to ignore. So instead of giving in and regretting it later I buy the dairy free cheese substitutes you can find in the supermarkets. Most of them are pretty good and I have my personal favorites. But I am a woman who likes to experiment and not only try new things but try and make new things! So naturally after my purchase of the book, Artisan Vegan Cheese I need to try and make my very own vegan cheese. There are many great recipes in the book, the one that really jumped out at me was the Meltable Muenster.

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Homemade Vegan Meltable Muenster

Put all of the following ingredients in a blender and process till smooth

1 cup plain homemade nondairy yogurt (can be soy, almond or almond coconut)

1/2 cup water

1/3 cup canola, sunflower or safflower oil

1/4 cup tapioca flour

1 1/2 Tbsp nutritional yeast

1Tbsp agar agar powder or carrageenan powder

1tsp fine salt

Pour the blended mixture into a heavy bottom sauce pan. Cook over medium heat for 5 to 8 minutes whisking the whole time until very smooth, thick, gooey and glossy. Make sure the cheese mixture has a gloss to it or once it is formed it will not melt well when cooked with.

Pour the thick gooey glossy cheese mixture into a glass or nonreactive bowl or mold and smooth the top.

Let cool completely at room temp. Cover and refrigerate for a minimum of 3 hours before using.

Note: I like to let mine age in the fridge for about a week before using. It can be used as soon as it is cold, I just like to let it age a bit. It makes a great grilled cheese, mac and cheese, addition to a creamy sauce or even spread on crackers.

 
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Posted by on March 24, 2014 in How To

 

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Peanut Butter Banana “Milkshake”

I was perusing Facebook today and found a friend in raptures over a banana milkshake she made. That sounded delicious, but naturally, I can’t add a bunch of French Vanilla ice cream like she did, and I wanted it to be a bit more healthy than that, anyway. I’m in Spring Cleaning mode (it hits me way early every year), so I’m all about using leftovers and partial containers; I had frozen bananas, and almost-empty natural peanut butter, greek yogurt (the only dairy I can tolerate), and almond milk. This was the result; feel free to modify to your heart’s content. This is a great shot of potassium, too!

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Peanut Butter Banana “Milkshake”

You can adjust the amounts and taste to your preference…even add some chocolate syrup to it if you’re a huge chocolate fan. As I blend, I taste test and adjust until it’s just right for my mood.

2 frozen overripe bananas

1/2 c. all natural peanut butter (just ground up peanuts)

Enough almond milk to give it a good milkshake consistency…probably 2 cups or so

3/4 c. plain greek yogurt (substitute So Delicious vanilla coconut milk ice cream for a special treat! Or just coconut milk yogurt- also keeps it vegan)

1/3 c. PB2 (a gluten-free, dairy free, all natural powdered peanut butter with cocoa powder in it…absolutely delish) 

if you don’t have PB2, you might want to get some…or just add extra peanut butter and as much cocoa powder as you feel is tasty

**If you want it a bit sweeter, add some raw honey or agave**

PB2’s entire ingredient list is this: Roasted peanuts, cocoa powder, sugar and salt, and is certified gluten free.

 
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Posted by on January 2, 2014 in Beverage, Breakfast, Dessert

 

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Better-than-Mom’s Meatballs

Sorry, mom. Yours have stuff I can’t eat in them! These, however, are tried and true. Delicious, and the husband loves them. I found the base recipe on allrecipes.com but changed quite a bit about it to make it ok for me to eat. Let me know what you think! (BTW, just assume all my spices are Penzey’s…they’re amazing!) Also, tried out Olivia’s Gluten Free Stuffing in Rosemary & Sage and it was quite delicious! Thank you TasteGuru for including it in my box!

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BTM Meatballs

Preheat oven to 400 degrees F (200 C) 

In a bowl, mix:

1 lb lean ground beef (grass-fed, preferably)

1/2 tsp sea salt

2 Tbsp dried onion bits (fresh onion + me = hives) or 1 small diced onion

1/2 tsp granulated garlic or 1 minced clove of fresh garlic

1/2 tsp dried basil

1/4 tsp ground cumin

3/4 tsp dried oregano

3/4 tsp red pepper flakes

1 dash hot sauce of choice

1 1/2 Tbsp Worcestershire

After that’s all mixed together, add:

1/3 c almond/coconut milk blend (or whatever your preference)

1/4 c grated goat parmesan or asiago cheese

1/2 c. seasoned gluten free breadcrumbs (I use Schaar brand…they taste SO good)

Mix it all up, roll into 1 1/2 inch balls, and throw (gently) onto a pan. Slide pan into oven for about 20 minutes until they’re no longer pink in the center or until they’re at the very least 160 degrees in the middle.

Add to spaghetti and sauce or eat plain; use on meatball subs…use your imagination!

 
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Posted by on December 8, 2013 in Entree

 

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