Grain Free Peach Cobbler

Grain Free Peach Cobbler

Peach cobbler free of gluten, grains, dairy and sugar…need I say more?  I promise you this healthified dessert is packed with peachy, nutty flavor without compromising your healthy lifestyle!  You may sub in another seasonal fruit if peaches aren’t local or in season for you.

GLUTEN FREEDAIRY FREEPALEOSUGAR FREEVEGANEGG FREE

What you need:

For the peach layer:

  • 4-5 peaches-peeled, pitted and sliced (make sure they are juicy and ripe)
  • 1/2 tsp cinnamon
  • 2-3 droppers liquid stevia
  • 1 T unsweetened coconut flakes
  • 1/2 tsp arrowroot powder or tapioca starch

For the cobbler layer:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder or tapioca starch
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 cup unsweetened coconut or almond milk
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/3 cup chopped walnuts, reserve a few for topping

How you do it:

  1. Preheat oven to 375°
  2. Grease a 9 inch skillet or pie pan with coconut oil
  3. Combine all peach layer ingredients in a bowl and pour into baking dish
  4. In another bowl combine all cobbler layer ingredients
  5. Scoop large spoonfuls over the peach mixture; top with a few more chopped walnuts
  6. Bake for 25 minutes or until bubbly
  7. Serve warm with coconut milk ice cream or homemade coconut whipped cream

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Strawberry Lemon Poppyseed Muffins

Strawberry Lemon Poppyseed Muffins

Simple, tasty and …(I know we all dislike this word but) moist!  This easy one bowl muffin recipe is a fabulous addition to any springtime brunches or birthday celebrations.  Going grainless has become increasingly popular recently as a means of spurring weight loss and reducing symptoms of inflammatory conditions for some people.  While this is definitely not the case for all, I love that this recipe uses whole food based flours (almond and coconut) that provide more nutrients and fiber than their basic gluten free, processed counterparts made from rice/potato/etc.  Did you know the peel of a lemon contains a boatload more of vitamin C, magnesium and potassium than the juice?  Grate the peel into foods/drinks more often to reap the healing and detoxing benefits of lemons!

GLUTEN FREEDAIRY FREEPALEO

What you need:

  • 1.5 cups almond flour
  •  1/4 cup coconut flour
  • 1 tsp baking soda
  • 3 T poppy seeds
  • pinch of sea salt
  • 2 T fresh lemon juice
  • 1 T fresh lemon zest (make sure to use an organic lemon)
  • 3 eggs (room temp)
  • 3 T real maple syrup
  • 3 T non dairy milk (I used so delicious coconut unsweetened vanilla)
  • 2 T melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup chopped organic strawberries
  • optional but recommended: 1 tsp lemon extract

How you do it:

  1. Preheat oven to 325°
  2. Grease muffin tin or fill with paper muffin cups
  3. Mix all wet ingredients together in a bowl (lemon juice/zest, eggs, syrup, milk, melted oil, extracts)
  4. Mix all dry ingredients together in a separate bowl (flours, baking soda, poppy seeds, salt); mix wet into dry ingredients
  5. Fold in strawberries
  6. Let batter set for 10 minutes (batter should be thicker and scoopable vs. pourable; add more milk if needed to thin out a bit)
  7. Spoon into muffin tins filling almost to the top
  8. Bake for 20-25 minutes or until knife comes out clean and edges are starting to brown.
  9. Let cool and then serve!  (Stores well in the freezer or a few days in the fridge)

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Recipe adapted from https://lexiborr.blog/

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Enjoyed in this dairy free, grain free coconut yogurt bowl above 🙂

Cacao Mint Chip Balls

Cacao Mint Chip Balls

If you have a crazy sweet tooth but like to find tasty treats with health benefits-this recipe is yours to savor!  Super simple and easily interchangeable ingredients is the name of the game here. You can use any type of raw nuts and seeds and sub the coconut butter for coconut oil or another fat of choice.  These are loaded with healthy plant based fats, antioxidants from the cacao, and naturally sweetened with a small portion of dates.  For those of you who deal with regular gas, distention and bloating the fresh mint is a natural stomach soother and digestive relief aid.

GLUTEN FREEDAIRY FREESUGAR FREEPALEOWHOLE 30

What you need:

  • 1.5 cup raw nuts/seeds (I used a mix of organic walnuts, cashews and sunflower seeds)
  • 2 dates (soaked for 5-10 min in hot water to soften, depitted)
  • 2 T cacao powder
  • 1 T each flax seed, chia seed, maca powder
  • 1/4 cup melted coconut butter
  • 2 scoops collagen peptides
  • 3-4 T unsweetened vanilla almond milk
  • 1 handful of fresh mint or 1-2 tsp peppermint extract
  • Optional: 1/2 cup cacao nibs or mini dark chocolate chips

How you do it:

  1. Combine all ingredients (except cacao nibs/chips) into a food processor and mix to combine all into a thick tough
  2. Fold in cacao nibs or chips
  3. Roll into balls and freeze; Can store up to a week in the fridge or much longer frozen!

Makes about 10-12 balls

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Easy Chia Seed Pudding

Easy Chia Seed Pudding

This recipe is a staple for breakfast meal prep.  This is a great way to get in a healthy dose of fats and fiber into your morning and awesome for taking on the go!  I love to top mine off with fresh berries, a spoonful of sunflower seed butter, shredded coconut and chopped nuts or energy balls if I have them on hand. You can add sweetener to this if you choose; I like to keep added sugars out of meals whenever I can and this one tastes great without it!

GLUTEN FREEDAIRY FREEPALEOSUGAR FREE CANDIDA-FRIENDLYWHOLE 30

What you need:

  • 1 cup canned lite organic coconut milk
  • 1 cup unsweetened organic almond milk
  • 1/2 cup organic chia seeds
  •  1 tsp vanilla extract
  • For toppings: chopped berries, shredded coconut, almond/sunflower seed butter, coconut cult yogurt, granola, etc

How you do it:

  1. Combine coconut milk, almond milk and vanilla in a large mason jar or container
  2. Add chia seeds and seal container; shake to combine
  3. Let sit overnight; spoon out into a bowl and add toppings of choice!

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(Recipe above yields ~3-4 servings)

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Oatmeal Raisin Cookie Fat Balls

Oatmeal Raisin Cookie Fat Balls

These are a healthified take on the cookie we all love!  In addition to having no added sugar, these balls have healthy omega 3 fats from the walnuts and plenty of blood sugar balancing fiber from the oats, flaxseed and coconut.  These are quite addictive so I recommend doubling the recipe so you have plenty on hand when a sweet craving strikes:)

GLUTEN FREEDAIRY FREEVEGANSUGAR FREE

What you need:

  • Dry ingredients:
    • 1/4 cup raisins
    • 1/4 c finely chopped walnuts
    • 1/2 c gluten free rolled oats
    • 1/4 cup unsweetened coconut shreds
    • 2 T ground flaxseed
    • 1 tsp cinnamon
  • Wet ingredients:
    • 1/4 cup coconut butter (melted)- can probably sub coco oil
    • 1/4 cup natural almond butter
    • Optional: ~1 dropperful of vanilla liquid stevia (can also sub 2 T maple syrup or omit completely)

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How you do it:

  1. Combine all wet ingredients in a small bowl and mix well.
  2. In a larger bowl mix all dry ingredients.  Add wet to dry and then roll into balls.
  3. Freeze for about an hour and serve!

Makes about 8-10 balls

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Peanut Butter Blondies

Peanut Butter Blondies

This recipe is a crowd favorite and never disappoints!  Amongst being packed with fiber and protein from the chickpeas and nuts this recipe can be whipped up quickly in a food processor for a last minute dessert idea.  I promise no one will ever know these are made with beans so be sure not to tell any picky eaters you serve them to!

GLUTEN FREEDAIRY FREEVEGAN

What you need:

  • 2 cans (15 oz) chickpeas, rinsed and drained
  • 1 cup natural peanut butter (can sub almond butter)
  • 1/2 cup pure maple syrup
  • 3 teaspoons vanilla
  • 1/2 tsp salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegan (or regular) chocolate chunks plus 2 tablespoons (I like Enjoy Life brand)

How you do it:

  1. Preheat oven to 350 degrees F and grease an 8×8 inch pan (can use grassfed butter or coconut oil)
  2. In a food processor, add all ingredients except chocolate chunks and process until batter is smooth. Fold in chocolate chips (I like enjoy life dark chocolate chunks) – batter will be thick!
  3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chunks on top
  4. Bake for 20-30 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!

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Adapted from ambitious kitchen

 

Healthy Peanut Butter Cups

Healthy Peanut Butter Cups

Peanut butta and chocolate have always had a special place in my heart.  This recipe is super simple and a much healthier take on the typical peanut butter cup that is filled with chemicals and junk! You can easily modify this with any nut butter of choice or even coconut butter:)

GLUTEN FREEDAIRY FREEPALEOVEGAN

What you need:

  • 1/2 c organic peanut or sunflower seed butter
  • 3 T coconut oil-divided
  • 2 T coconut flour
  • 1 T maple syrup
  • 1/4 tsp vanilla extract
  • 1 package chocolate chips (I like to use Lillys stevia chips or Enjoy Life dark chocolate chunks)
  • mini muffin papers

How you do it:

  1. Combine nut butter, 2 T coconut oil, coconut flour, maple syrup and vanilla extract in a food processor or mixer

  2. Melt roughly 12-15 oz of dairy free chocolate chips with 1 T coconut oil in a microwave safe bowl or one the stove top in a double boiler

  3. Line mini muffin pan with mini muffin cups (can do regular muffin size instead) and pour about a teaspoon of chocolate into bottom of cup

  4. Top with ~1 T almond butter mixture.  Cover with more chocolate ~1-2 tsp

  5. Freeze and serve!

Recipe modified from www.livingwellmom

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