Pumpkin Brownies

Recipe adapted from, Ingredients ¾ cup clean creamy almond butter ½ cup pumpkin puree (fresh or boxed if clean) 1 overripe medium banana ¼ cup pure maple syrup 1 tsp homemade vanilla extract 1 tbsp coconut flour (homemade is best) 1 tsp pumpkin pie spice, optional (if clean like this) 1 tsp ground cinnamon 1 tsp baking soda ¼ tsp sea salt ⅓ cup clean chocolate chips, clean chopped chocolate bar and/or walnuts, optional Coconut oil for greasing pan Directions Preheat oven to 350.  Grease 8 x 8 baking pan generously with coconut oil.  Assemble food processor [...]

Pumpkin Brownies2019-09-24T17:14:19-04:00

Chocolate Salted Caramel Cups

Yield 12 mini muffin size cups Ingredients 1 1/2 c. safe chocolate bar (like, this or this) chopped Equipment Double boiler Mini-muffin pan Mini-muffin liners Instructions Add water to bottom of a double boiler pot.  Depending on the size of the pot, add enough  to cover the bottom of the pot with 1-2 inches of water.  Top this pot of water with double boiler insert or stainless steel mixing bowl.  Fill this pot/bowl with chocolate and bring water to medium high heat or a light boil.  Allow chocolate to melt while stirring frequently. Line mini muffin pan with parchment [...]

Chocolate Salted Caramel Cups2019-09-24T17:12:42-04:00

Salted Caramel Sauce

1/3 c. coconut sugar 1 c. full fat coconut milk (homemade or this) 1/4 tsp. sea salt Place all ingredients in pot over stovetop.  Bring heat and ingredients to boil. Once boiling, stir frequently and drop heat to medium.  Continue stirring and allow for ingredients to a medium boil for 11-14 minutes.  Remove from heat and allow to slightly cool before storing. Refrigerate and store in an airtight container. Sauce will thicken as it cools. Note: This is a rare treat for us as we try to extremely limit refined sugar bc of the inflammatory properties and [...]

Salted Caramel Sauce2019-09-25T10:27:53-04:00

Chewy Peanut Butter Cookies

Yields approximately 1.5 dozen cookies Ingredients 1 c. peanut butter or sunbutter for nut free (source 1 c. pure maple syrup 1 tsp homemade vanilla extract 2 tsp. fresh lemon juice 2/3 c. Ottos Cassava flour 1 tsp baking soda 3/4 tsp sea salt Instructions Preheat oven to 350 and line two baking sheets with parchment paper. Place peanut butter, maple syrup, homemade vanilla extract (1/2 pure vanilla bean may be used if using a food processor) and lemon juice in food processor equipped with S-blade or medium mixing bowl.  Pulse wet ingredients in food processor [...]

Chewy Peanut Butter Cookies2019-09-24T17:09:35-04:00

Fudgy Blondies (NF, EF, CF, DF, SF, GF)

Oh my…these fudge blondies are by far a favorite of ours!   I’ve used these nut-free treats for playdates, social gatherings and birthdays.  They are even often praised by those not on special diets! The pumpkin seed base provides a good source of the much needed, magnesium.  Magnesium protects against glutamate damage, sits on the NMDA glutamate receptor, calms cells, helps to raise GABA, improves motility and can help to resolve many common health issues. Saying it is hugely important for our children, is an understatement.  Heads up, these treats are extremely fudgy and may require a [...]

Fudgy Blondies (NF, EF, CF, DF, SF, GF)2019-09-24T17:07:35-04:00

Lemon Curd Fruit Tart

One of our Facebook group members, Krista R., recently shared this delicious Lemon Curd recipe.  I am one of those that loves a good custard/curd but I haven’t attempted to try one since our drastic diet changes (we were egg free for a few years). After seeing her post, I set out to turn her curd recipe into a special Easter tart. Boy was it a hit! My husband actually claimed this was his favorite dessert and our guests devoured it in one sitting. This simple recipe can easily be topped with fresh fruit or served [...]

Lemon Curd Fruit Tart2019-09-24T17:05:48-04:00