Yum, yum, yum! The joke’s on you if you think eating vegan tastes bad. The joke is also on my husband because each day I change his mind and he’s gotten to the point where he just eats what’s in front of him and loves it. I made these one morning when he decided to sleep in. They were half gone by the time he woke up. He finished the other half before I could make myself another.
I make my own peanut butter. If you want to try, buy a bag of unsalted raw peanuts. Bake for about 20 minutes on 350 degrees on a cookie sheet to release the oil. Grind/mix in your Ninja for 5 to 15 minutes. If you forget to roast the nuts expect the time to double. Scrape sides every few minutes until peanut butter forms. Add about 1/4 teaspoon of salt because if you don’t, it tastes funny. Store unused portion in fridge. Don’t freak out if you go to eat leftover peanut butter and the oil has separated. Just heat a little and mix well. Peanut butter manufactures use chemicals to keep their peanut butter from separating. No chemicals for me!
1 cup coconut oil
1/4 cup cocao powder
1/2 cup creamy peanut butter
2 teaspoons liquid stevia
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (can use another teaspoon of vanilla if you prefer)
1/2 cup unsweetened shredded coconut
1/2 cup pecans (or not)
Directions: Melt peanut butter and coconut oil in medium size pot on stove. Turn off burner when completely melted. Add all ingredients but pecans. Stir until thoroughly mixed. Poor into a backing dish covered with parchment paper. Smooth out (may be runny), place pecans on top and refrigerate for at least an hour. Break apart and enjoy. You need to keep these stored in the refrigerator or can freeze.
Just in time for Thanksgiving, I’m making gluten, grain, and egg free apple pie. It’s supper simple and tastes great. Start with easy peasy pie crust made in your Ninja or food processor.
1 1/4 cup almond flour
1 tablespoon coconut flour
4 tablespoons palm oil or ghee, or butter (melted)
1 tablespoon flax seed for egg replacement (1 egg)
3 tablespoons water for egg replacement. If you use an egg, discard water.
Directions: Combine all ingredients in Ninja and mix until a ball of dough forms. Press into pie dish and bake on 350 for 20 minutes or until golden brown.
I use about 6 to 8 green and red apples because I like my pie a little tart and a little sweet.
6 to 8 green and/or red apples (pealed, cored and sliced)
2 tablespoons cinnamon (use to taste and cut back or add more as you prefer)
Natural Sugar (2 tablespoons maple syrup or honey, or liquid or natural stevia, or monk fruit to taste)
Directions: Prepare apples while crust is cooking. Place about a tablespoon of water in the bottom of a pan and place the apples inside. Add the cinnamon and sugar. After cooking you can taste test to add more sugar if needed. I don’t like a lot and sometimes none at all. Cook the apples until they are soft but not mushy. I cook for about 15 to 25 minutes on low heat covered. Be sure to stir often so they don’t stick. The water is to help with sticking. When your apples are cooked, poor them into your pie crust and you’re done. Refrigerate or serve hot.
One of the things I love about healthy eating is guilt-free dessert. On an average day, I drink green juice when I wake up. Have two shots of ginger orange an hour later, and another shot of green juice before heading to the gym. Two hours later I come home and shower then sit down with a green juice smoothie and enjoy it on my back deck before my writing day begins. At around one in the afternoon I have a handful of nuts (usually cashews) and my last smoothie of the day comes at three. We eat dinner between five and six but the highlight of our evening is dessert.
Never skip dessert!
Our delicious tummy extravaganza is one of the following:
chocolate chip cookies
lemon meringue pie
Homemade ice cream
and the newest edition… German chocolate cake
Eventually I’ll have the recipes listed for all of these delightful desserts but today it’s all about the cake. Snacking is one of the bad things we do in our daily life and if you think back to your childhood (if you’re over 50), you’ll remember a time when snacks had to be prepared. They didn’t come in small snack-size packages nor did they have harmful chemicals. You were also more likely to eat a piece of fruit for your snack because your mother slapped your fingers if they went near the cookie jar. Green juice fasting took away our need for snacking throughout the day so dessert is a favorite in our house.
2 1/4 cups – almond flour (blanched is better in this recipe)
Grease bottoms and sides of two cake pans with olive oil. Place parchment paper in the bottom by cutting to pan size
Prepare flax seed/water egg replacement and set aside
Mix dry cake ingredients
Mix wet ingredients with flax seed and water
Pour together and mix well by hand, add chocolate chips if you’re using them
Bake for 40 minutes (I bake at high altitude and you might want to check sooner) bake longer if needed. Cake might fall and that’s okay. Check center with fork or toothpick and it will come out dry when ready. Allow to cool for 15 minutes before removing from pans.
2 cans- coconut milk, full fat, refrigerated 24 hours before preparing (we always keep 2 to 4 cans in our fridge)
1/2 cup – pure maple syrup
2 teaspoons – vanilla extract
2 tablespoons – arrowroot starch or tapioca starch
2 tablespoons – shredded coconut
1/2 cup – finely chopped pecans
Turn cans of coconut upside down and open with can opener. Drain off clear liquid until the white coconut fat is left. Poor into medium size pan and turn on low to medium heat.
Mix in maple syrup, vanilla, starch and whisk together while heating. As frosting heats it will thicken. Add coconut and pecans once thickened and continue stirring for a few minutes, remove from heat.
Once cake is completely cooled add frosting and enjoy!
These cinnamon rolls are named after my granddaughter because after her detox I asked her what the one food she missed the most after being diagnosed with Celiac at age 6. Her answer: Cinnamon rolls. I told her that was an easy one because I could make them. Even my husband didn’t believe I could make them taste like real cinnamon rolls. I proved him wrong and now they’re a family favorite!
We cook with no grains or eggs. This recipe is vegetarian and not vegan because of the honey. I think you could substitute maple syrup and make it vegan but I haven’t tried.
(I double this recipe and freeze batches for easy prep later)
1 ½ cup finely blanched almond flour
¾ cup potato starch
½ cup arrowroot starch
¼ cup tapioca starch
1 tablespoon cinnamon
½ teaspoon salt
1 tablespoon honey
1 teaspoon apple cider vinegar
1 tablespoon olive oil
4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside
3 tablespoons flax seed & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.
Directions: Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.
Cover your prep surface with a sprinkling of tapioca flour or arrowroot flour. Press out the dough (add more flour to the dough if it’s sticking. I’ve added as much as a ½ cup on the outside to get it dry enough for rolling). Once the dough is pressed out and you’re able to roll it, sprinkle cinnamon liberally over the top then roll up the dough so you have a log.
I cut the dough in 1-inch sections and place in our air fryer on 350 with foil lining the bottom for 15 minutes. You can also make in the oven on a cookie sheet after lining with a bit of olive oil. Cooking time may vary.
¼ cup natural maple syrup
1 tablespoon butter
Directions: Warm on stove-top or in the microwave and pour lavishly over cooked cinnamon rolls. ENJOY!
My grandkids love these especially Shaylee my granddaughter with Celiac Disease. What better way to get kids eating fruits and veggies than to make candy out of them!
Ingredients: Makes 4 to 6 trays
6 sweet potatoes
1 cup fresh blueberries or strawberries
Peel and boil sweet potatoes until they are tender and can easily stick a fork through. Drain water and allow to cool so you don’t burn yourself.
Wash fruit and squeeze lemons.
Place slightly cooled sweet potatoes in a blender (I love my Ninja for this) add the lemon juice and fruit and blend. Taste test. If you like it tarter add more lemon juice.
If you have a dehydrator, place on fruit roll lining (I’ve tried parchment and wax paper but even oiled they stick horribly so I don’t even bother). Oil the lining with olive oil or avocado oil. Spread mixture evenly about a 1/8 to 1/4 inch thick. I only have 2 linings so I do separate batches.
If you don’t have a dehydrator, use your oven. Pre-heat to 150. Oil a large glass baking dish and place mixture in pan about a quarter inch thick. Save remainder for next batch or use two pans at a time on different cooking shelves.
Cooking time will depend on your location and your oven or dehydrator. Check after 2 hours then check hourly. Sometimes I pull the dry concoction off and turn over for faster drying.
Your candy is ready when there are no wet spots in the fruit and it’s completely dried. Tear into strips and place in a baggie when completely cooled. These are thin but very tasty. My granddaughter ate an entire baggie full at the movie theater and it didn’t hurt her belly.
Try your own combos with other fruits (strawberry, mango, etc.) but don’t forget the sweet potatoes. I swear you won’t know they’re there <3
*Hint: Taste test and add more lemon or less if needed, I like them tart. Let you kids taste test the batter too and adjust accordingly.
I’ll post a printable copy of this under recipes > kid approved 🙂