Posted in Allergy Free, Dessert, Gluten Free

Chocolate Skillet Cake DF/GF/EF

This is both allergy friendly and gentle on the waistline. Packed with flaxseed and sweetened with coconut sugar, you won’t destroy your healthy eating. Top with fresh strawberries for dessert. I meant to get better pictures, but it was gone after one evening. So this is the only post baking picture.

  
Chocolate Skillet Cake

By: Bekie A

6 Tbsp of Dairy free/soy free butter (coconut oil will work too, but it won’t have that buttery flavor)

1 cup of coconut sugar

1/4 cup ground flaxseed mixed with 1/4 cup of hot water 

2 tsp of vanilla extract

2 tbsp of strong coffee

1 Tbsp of molasses

1 cup of gluten free flour mix

2 Tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup of DF chocolate chips heated/melted with 1/4 cup of almond milk

1 cup of DF chocolate chips

Directions

Melt butter and stir into the melted chocolate/almond milk mixture. Add in flaxseed mixture and coconut sugar. Stir in salt, baking soda, vanilla, and coffee. Stir until combined. Add in flour. Lastly, add in the remaining 1 cup of chocolate chips. Pour into a buttered or oiled 10 inch skillet. Press evenly. Batter will be thick. Drizzle with honey.

  

Bake on 350 for 12-15 minutes. Don’t over cook. Sprinkle with nuts or powdered sugar.

  

Posted in Allergy Free, Breakfast, Gluten Free, Quick

Protein Cookie Balls GF

You can tell that I am prepping for my upcoming week with fast, healthy breakfast options for the whole family. My kids actually love these for dessert too.  They are an easy one bowl, mix and go recipe. 

  
Protein Cookie Balls

Ingredients: 

2 Tbsp coconut oil

Pinch of salt

Heaping 1/4 cup of sun butter or your favorite nut butter— if you add extra dry ingredients, increase to 1/3 cup

2 tbsp of pure maple syrup 

1 cup of rolled oats

1/4 cup of almond flour or ground almonds

1/2 cup of gluten free rice puffs

1 tsp vanilla extract

Optional add ins:

1 tbsp hemp seeds

1 tbsp of chia

1/2 cup dark DF chocolate chips or cranberries

Directions: 

Mix together the coconut oil, sun butter, vanilla, and maple syrup.

  

Add in oats, chia, hemp, almond flour, and salt.

  

  
Lastly, add in rice puffs, and dark chocolate chips. Stir until combined evenly. Roll into 2-3 inch balls. Chill until ready to serve. 1 serving =2 balls

Makes 12-16 balls

  

Posted in Allergy Free, Breakfast, Gluten Free

Chia Protein Pudding

This has been made 100 different ways. Here is one more healthy option.

  
Chia Protein Pudding

By: Bekie A

1 cup of coconut milk

1/4 cup of chia seeds

1/2 tsp vanilla extract

1 tbsp of your favorite protein powder or nut butter

1/4 cup fresh or frozen fruit
***Combine coconut milk, chia seeds, vanilla, and protein powder. Stir, stir, stir. Pour into a small mason jar. Top with fruit. Seal up and refrigerate. Allow it to set up at least 20 minutes. 

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 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.

  

Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Million $ Crunchy Protein Bars

Craving a candy bar? Need an energy boost?  Crunchy, salty-sweet, with a layer of velvety chocolate, these fulfill their Million $ name. My kids thought they were getting a special treat. Hide them in the freezer, or they will go fast! 

  
Million $ Crunchy Protein Bars GF

By: Bekie A

Bottom layer:

1/4 cup coconut oil

1/4 cup of Sunbutter (or your favorite nut butter)

1/4 cup of  almond butter ( or your favorite nut butter)

1/4 cup honey

1 tsp vanilla

1 cup of Krispy rice or puffed quinoa

1/4 cup of EACH  of flax chia blend

  
You don’t have to have this brand. It is just my favorite since they contain berries and maca. 

Mix together the nut butters, vanilla, coconut oil and honey first. Then stir in flax, and puffed quinoa/Krispy Rice.

Lay wax or parchment paper onto a 13×9 pan. Spread mixture onto the pan to desired thickness. I recommend 1 1/2-2 inches.

  

Step 2:

Topping

1/4 cup hazelnut butter (I use Justin’s)

1 Tbsp coconut oil

1/4 cup almond milk

1/2 cup DF chocolate chips or regular

Place topping ingredients into a glass jar or pot. Heat on low until melted. Stir continuously. Spread over the bottom layer evenly.

  

Place bars into the freezer for 20 minutes. Remove and cut into squares.

  

Place squares into a freezable container. Store in the freezer or the refrigerator until ready to consume. Mine are gone in one day! 

  

Makes 20 bars



Posted in Allergy Free, Breakfast, Dessert, Gluten Free, Must Make

Healthy Raw Chocolate Chip Cookie Dough Butter

Shut the front door… this is a game changer! Packed with protein and goodness, you will rethink what it means to eat raw cookie dough. This is just in time for Valentines.    

Healthy Raw Chocolate Chip Cookie Dough Butter

By: Bekie A

1 1/2 cup of Cashew butter

3/4 cup of Coconut oil 

Vanilla 1 tsp

1 Tbsp Ghee or grassfed butter (optional)

1/4 cup of Raw Honey 

1 tsp of Molasses

1/2 cup of Chocolate  Chips DF 

1 tsp of Sea salt

Directions:

Using a fork, stir cashew butter and coconut oil together until creamy. Add in remaining ingredients except chocolate chips. Once thoroughly mixed together. Stir in chocolate chips. You can eat at room temp as a dip.   

Chill in the refrigerator for a butter-like texture. 
To make cookie dough balls, you can use a mold or a truffle scooper to freeze.  

  
    

For other cookie versions:

Snickerdoodle: 

Skip the chocolate chips,and  add in 1 tsp of cinnamon. 

Sugar:

Skip chocolate chips, add in 1 tsp almond extract.

Peanut butter:

Replace cashew butter for peanut butter. 

Oatmeal Raisin:

Skip chocolate chips, replace with raisins. Add in 1/2 tsp cinnamon and 1/2 cups of rolled oats.