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. 

Posted in Allergy Free, Dessert, Gluten Free

Jam Filled Almond Sugar Cookies

Allergy Free has never tasted so delicious. Kissed with lemon and filled with Nana’s Plum Jam, these will win over anyone. 

   
 Jam Filled Almond Sugar Cookies

By: Bekie A

2 cups almond flour

3/4 coconut flour

1 tsp baking powder

3/4 tsp soda

1 cup of softened soy free Dairy Free (Earth’s Best is my choice) butter

1 1/4 cup Turbinado sugar

1/2 cup of chia/flax milk yolks

(Mix 2 Tbsp of chia and flax into 1/2 cup of coconut or almond milk. Blend/process 30 seconds)

1 tsp vanilla & 1 tsp almond extract

2 tsp of lemon juice or 2 drops of lemon oil

1/4 tsp sea salt 

1/2 cup of Jam of choice 

Directions

Using a mixer with a paddle, blend sugar and butter together until creamy. Add in vanilla and almond extract. Add in lemon juice or oil. Mix for 2o seconds. Add in chia/flax yolks. Mix until combined. Add in salt, baking powder and baking soda. Mix again until combined. Lastly, add in coconut and almond flour. Mix once more, but don’t over mix. 

Using an ice cream scoop, scoop onto a baking stone or double baking pan 2-3 inches a part. Slightly flatten the top with your fingers. Then press your thumb into the middle making an indentation.

  

Bake on 350 for 10-12 minutes. Once you remove the cookies from the oven, spoon 1/2-1 tsp of jam on top of each cookie. 

  

Garnish with powder sugar to dress it up.

   

 
The are so yummy warm. But be gentle, they are fragile while warm. I ate mine with a fork.

  

Posted in Allergy Free, Dessert, Gluten Free

Fudge Brownies GF/DF/EF

Fudgy, ooey, gooey, brownies that won’t leave you feeling guilty. Yes…these are also allergy friendly.   

Fudge Brownies

By: Bekie A

1 1/4 cup almond butter
1/2 cup choc chips

1/2 cup coconut milk

2 Tbsp soy free/dairy free butter or replace with coconut oil  melted

2 Tbsp coconut oil

1 tsp vanilla

1/3 cup hot water mixed with ground 2 Tbsp chia flax mix (1 tbsp of each) Allow to set up 2-3 minutes.

1/4 tsp soda & 1/4 tsp baking powder

1 tsp Salt

2-3 Tbsp honey

1/2 cup brown sugar

Directions

Heat the 1/2 cup of chocolate chips (use DF version if needed) with the 1/2 cup of coconut milk until melted. Stir in almond butter and chia/flax mixture. Stir until combined. Add remaining ingredients. Spread into an 8×8 greased pan (I use coconut oil). Bake on 350 for 12-15 minutes.

Eat gooey, or chill and cut into squares. 

   

 

Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Sunshine Cookies (Allergy Friendly)

I have been posting a ton of Allergy Friendly foods lately due to the fact that I found out I’m allergic to 18 different foods😫!  The struggle to eat some of my favorite dishes is crazy real! These cookies are simple; my 4 year-old made them. They are free of the top 8 allergens. It is also versatile; you can replace the sunbutter with your favorite nut butter and it still turns out beautifully. Gently sweetened with honey, you also have the option to cut the added sugar all together. They are yummy both ways.   

Sunshine Cookies

By: Bekie A

2/3 cup of sunbutter or your favorite nut butter

1 Tbsp coconut oil

1 tsp vanilla

1/4 tsp baking powder & 1/4 tsp baking soda

Flax/Chia egg-1 Tbsp of flaxseed  (I used the triple berry flax for added natural sweetness) plus 1 tsp of chia seeds mixed with 1/4 cup of hot water 

Plus 1 Tbsp flaxseed berry

1/4 tsp sea salt

2 Tbsp honey or stevia  or omit if added sugar is not in your diet

***if you cannot have flax, is chia instead or vice versa

Directions

Mix sunbutter and honey with the coconut oil. Microwave for 20 seconds. Stir until smooth. Add vanilla, and the flax/chia egg. One smooth, add baking powder, soda, salt, and remaining 1 Tbsp of flaxseed. Scoop using a truffle scooper (2 Tbsp size) onto a cooking stone or lined baking sheet. 

   

 Bake at 350 for 8-10 minutes. Once golden, remove from the oven.

   

 Garnish with powdered sugar to dress up.  

Allow to cool and set. Makes 1 dozen


Posted in Allergy Free, Dessert, Gluten Free

Allergy Free Cookies 3 Ways

These cookies are free of the top 8 allergens. They are a yummy, replacement for the all American Chocolate Chip Cookie, snicker doodle, or breakfast cookie. This dough is versatile. These have also been taste tested by a wide array of children with a happy thumbs up, including my very own.  

Allergy Free Cookie

By: Bekie A

1/2 cup of earths best soy free, dairy free spread

1/2 cup earth’s best vegetable shortening 

1/2 cup sugar

1/2 cup brown sugar

1/4 cup of sunbutter (sunflower seed butter)

2 tsp vanilla

2 chia eggs (1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax-for a better texture, pulverize in a bullet mixture)

2 cups of Namaste gluten-free flour mix (or your favorite GF blend)

1/2 tsp baking soda & baking powder 

1 tsp sea salt 

4 tbsp coconut milk

1 cup of dairy free chocolate chips or mixed berries for breakfast cookie option

— for snickerdoodle dough, omit chocolate chips and stir 2 Tbsp of sugar with 1/2 tsp cinnamon 

Directions:

Blend DF butter mixture, sunbutter, shortening and sugar together. Add vanilla, coconut milk, and chia eggs. Add baking soda, powder, and salt. Fold in GF flour. If making chocolate chip version, add in chips. Use an icescream scooper to scoop cookie dough evenly onto a baking stone.

Bake on 350 for 8-12 minutes. 

   

   
Snickerdoodle option:

Spoon 2 Tbsp of dough out. Roll into a ball. Roll in cinnamon sugar mixture. Place 2 inches apart. Use a fork and cross-cross the top.

   

 Bake on 350 for 8-9 minutes. Allow to cool 5-10 minutes. 
 For breakfast cookie option:
Stir in fresh or dried berries. If you know of a nut that is safe for your family, press it into the top of the dough before baking.