Posted in Dessert, Gluten Free

Mexican Vanilla Almond Cookies DF/GF

The flavor and texture are a mixture of a sugar cookie and a sandie. They are firm with a crunch. The actual cookie is only sweetened with a hint of honey and coconut sugar. The Mexican Vanilla flavor tastes like a bakery cookie. These will not crumble like some Gluten Free cookies tend to do. 

  
Mexican Vanilla Almond Cookies DF/GF

By: Bekie A

Ingredients:

1/2 cup almond flour ( don’t have it? Process rolled oats)

1 1/2 Gluten Free Flour mix (I like Pamela’s Artisan blend)

1/4 cup coconut sugar

1/2 cup Dairy Free/Soy Free butter (I used Earth’s Best) 

1 healing Tbsp of coconut oil

1/2 cup cold water

1 Heaping Tbsp of honey

2 tsp Mexican vanilla 

Pinch of sea salt 

*** optional: 1/2 tsp almond extract 

Toppings: sprinkles, coconut, chocolate chips, powdered sugar…etc

Directions:

Using a mixer, beat butter, coconut oil, coconut sugar, and honey together. Once combined, add Mexican vanilla, salt, and almond extract. Put mixer on low, slowly add in flour. Lastley, add in cold water until dough comes together.

  

Form into a ball. Place on a floured surface and roll out until 1 inch thick. 

  

Use a cookie cutter to cut dough. Gently place onto a baking stone or double sheet. If adding sprinkles, add them to the inside of the cookie cutter. Use a spatula to transfer. Then remove cutter.

   

   
Bake on 350 for 10-13 minutes until slightly firm. Allow them to completely cool and set up before removing.

   

 
 He has Risen!

Posted in Allergy Free, Dessert, Gluten Free

T Cake’s Healthy Chippers

My baby girl is always looking for an excuse to “make” anything with chocolate.  She says “make” instead of “bake.” 

“Momma, let’s make!”

She had a blast putting in healthy secret ingredients such as an avocado, ground flax seed, and almond date butter. These Chippers are so packed with nutrients, you won’t mind “making” them. All of the kids loved them!
   
  T Cake’s Healthy Chippers

By: Bekie A

Ingredients

1/2 cup coconut oil

1/2 cup of cashew or almond milk mixed with 2 Tbsp of ground flax seed

2 tsp molasses

1 tsp vanilla

1/2 cup coconut sugar

1/4 of an avocado

1/4 cup of almond butter with dates  I used:

 *** you can substitute almond butter or make your own blend by pureeing 2 dates with 2-3 tbsp of almond butter or cashew butter. 

1/2 cup almond flour

*If you are allergic to almonds, just substitute the almond flour with blended rolled oats

Pinch of salt

1 1/2 cups of GF flour blend (I used Pamela’s Blend)

1 cup of dairy free chocolate chips 

Directions

Mix together the coconut oil with the avocado (about 1/4 cup). Blend and mash until smooth. Add coconut sugar and flax/milk blend. Stir until combined. Add in vanilla, molasses, almond-date butter, and a pinch of salt. Add in almond flour and Gluten Free flour blend. Lastly, stir in the chocolate chips.

Use an ice scream scoop to measure off the cookies onto a baking stone and a small hand to flatten the mounds a bit😉

   

 
Bake on 350 for 10-14 minutes. 

  

  

Posted in Allergy Free, Dessert, Gluten Free

Coconut Sea Salt Brownie Fudge Bars -Gluten Free/Dairy Free

Rich, fudgy, and this won’t spike your sugar levels. My ten year old actually assembled the batter for me. It’s that easy to whip up. I had 8 kids and 3 mommas happily test these out. 👍🙌 by all! Happy Chocolating! 

  
By: Bekie A

1 1/2 cups dark or semi sweet Dairy Free Chocolate Chips

1/3 cup of coconut oil

1 tsp sea salt 

1/2 tsp baking soda

1 cup of coconut Unsweetened DF yogurt

1/2 cup coconut sugar

3/4 cup of oat flour (I just blended rolled oats)

Optional Frosting:

1/4 cup of Justin’s Hazelnut Butter

2 tbsp coconut milk & coconut oil

Directions

Heat chocolate chips with coconut oil until melted. You may heat it in the microwave for 40 seconds or a double broiler on low heat. Add in remaining ingredients. Pour into a greased 8×8 glass pan. Bake on 350 for 12-15 minutes until slightly puffed. It will be gooey.   

Allow to cool. Heat frosting ingredients in the microwave for 30 seconds. Stir and drizzle over the top. Place in the refrigerator until set and ready to serve. Keep chilled. It will have a fudge like consistency.  

Posted in Allergy Free, Dessert

Dark Chocolate Sea Salt Fondue (Dairy Free)

When is it possible for kids to devour 5 cups of fruit in 5 minutes?  Just add the magic of fondue. A special Sunday dessert packed with freshness…and yes…some chocolate too!   

 Dark Chocolate Sea Salt Fondue (Dairy Free)
By: Bekie A

1 1/2 cups of DF Semi sweet chocolate chips 

** I used  

 
1/2 cup of coconut milk

1/4 cup coconut oil

1 tbsp vanilla

Himalayan Sea Salt to taste

Directions:

Combine everything except the salt and vanilla into a glass pot. Either microwave for 45 seconds or heat over low heat until melted. Add in vanilla extract and sea salt to taste. Serve immediately with fresh fruit, cake, bacon, etc.

  

Posted in Drink, Quick

Lemon-Lime Detox Bubbly

As the weather warms, and the sun shines, my craving for a bubbly drink surfaces. For a twisted bonus, this cures the craving and gives my body some much needed detox and increases the effectiveness of my digestion. So step into the light with the bubbly in hand and don’t be tempted to throw in a shot of vodka😬😉 

Lemon-Lime Detox Bubbly

 1/2 tsp of freshly grated ginger

2 tsp of lime juice

2-3 drops of lemon oil or the juice of 1 lemon

1/2-1 tsp of liquid stevia (depending on preferred sweetness)

1 tsp apple cider vinegar (optional)

1 bottle of TopoChico lime twist or plain sparkle water 

Optional add-in: a pinch of Turmeric and black pepper for anti-inflammatory 

Directions

Mix the fresh juice, oil, stevia,and grated ginger at the bottom of a large glass. Add in ice. Pour in TopoChico and stir.

  

Posted in Allergy Free, Dessert, Gluten Free

Coconut Cream Pineapple-Lime Sherbert (DF) 

Sweetened with stevia and fresh pineapple and lime juice, you can leave the guilt behind. The addition of Coconut Cream will produce a thick, velvety texture that will have  you dreaming of summer.   

Coconut Cream Pineapple-Lime Sherbert

By: Bekie A

2 1/2 cups of coconut cream (my favorite is Arroyo)

1/2 cup of pineapple juice

1/4 cup lime juice

1 tbsp of vanilla extract 

Zest of 1 lime (optional) 

* Add drops of liquid stevia until you reach desired sweeteness. I use 2 droppers (2 tsp). You may substitute with honey if you do not like the flavor of stevia. If using honey, use 1/4 cup. 

Combine all of the ingredients into a blender. Blend for 1 minute. Pour into your ice cream maker and follow it’s  directions for freezing. If you do not have a ice cream maker, pour into a freezable container to freeze.