Nutmeal Cookies without the processed white sugars

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OK I worship chocolate. I am very particular about what chocolate I like and I only like the good stuff. I have worked out a fabulous homemade chocolate recipe eliminated processed sugar. I worked hard on this and boy let me tell you there were a lot of disappointing trials. Now I had to tackle the beloved chocolate chip cookie recipe. I am really trying to only eat natural sugars. Honey and maple syrup have minerals and antimicrobial properties. Honey especially is soothing to the throat and nervous system. Coconut sugar has a low glycemic index which supports a healthy blood sugar regulation. I also use ingredients that are high in fiber and protein. In summation- have your treat without the guilt.

White sugar free Nutmeal Chocolate Chip Cookies

3- 3 1/2 cups almond or hazelnut meal ( I get mine at Trader Joe)
2 sticks (or 1 c or 8 oz) Earth Balance (I avoid the soy and use olive oil or canola margarine) You can sub 2 oz out for melted coconut oil if you want
1 cup Coconut Sugar
1 tsp Vanilla Extract
1 Tbl Ener-G Egg Replacer plus 4 Tbl warm water, stirred and mixed thoroughly or 2 eggs
1 tsp Real salt
1/2 recipe Make your Own CHOCOLATE, chopped

1 c of oatmeal (I like Bob’s Red Mill), dried fruits, nuts, coconut, seeds, etc.,.(optional)

1 tsp cinnamon, optional
Cream sugar and butter. Add vanilla and egg replacer (or eggs). Mix thoroughly.  Next, add the combined dry ingredients.
Stir in the chocolate chips, oatmeal, dried fruits, nuts, coconut, seeds, etc.,. So the next step is something I learned in my pastry chef days. I pre-scoop the cookies and freeze them for at least 2 hours. This way the center stays gooey and the outside crisp after baking. I always disliked a dry crumbly cookie.  You can then bake them to order. That way you don’t overeat. The cookies are always fresh and warm (the house smells like fresh cookies more often).   They can stay in the freezer for months. I use this technique with all cookies.

Drop onto parchment lined cookie sheet. Bake at 375 degrees for 8-15 minutes or until golden and set.


Peach with Cashew Cream and Granola

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Peaches, peaches, peaches…..YUM!!! I have enjoyed this breakfast every morning this week. I add a splash of lemon juice because cashews are so high in iron. The citrus has acid and vitamin C which helps increase absorption of the iron. This cream is so easy, versatile and nutrient dense. Enjoy.

Cashew Cream:

1 cup raw, whole cashew

1/3 c water

1/4 vanilla bean, scrapped

1/8 tsp almond extract

1 Tbl maple syrup

1/2 tsp salt

Splash of lemon juice

Peaches

Candida’s Granola or Raw Granola 

Directions:

1) Cove the cashews with water. Let soak fro 3-24 hours.

2) Strain water. Add the 1/3 c water and remaining ingredients into a blender or even better a vita-mix until silky smooth. NOTE: The vita-mix will make a better product. If using a Cuisinart or blender, scrap the edges down and strain if you want it to be perfectly smooth.

3) Wash and slice the peach. Add a spoonful of the cashew cream. Top with the granola of your choosing.

 

 


Lemon Coconut Kefir Ice Cream/Popsicles

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Quick, clean, fast and easy. This is an extremely versatile recipe. The Coconut Kefir is a vegan version of a tart, creamy drink that is fermented. This process of fermentation creates high amounts of probiotics, supporting digestive and immune health. Making your own Kefir is always the best option but there are products available at the store. I sweetened with maple syrup. It’s 4 ingredients that you blend and spin. That’s it! It makes a great soft serve after chilling for an hour. It will get hard though in the freezer so I made some into popsicles which was fun. Play with the flavors by infusing herbs (rosemary, basil for example) or add spices like ginger, anise, almond, hazelnut. Some serving suggestions are berries, purees, over a crisps or cobblers.

Lemon Coconut Kefir Ice Cream/Popsicles:

1 lemon, zest of chopped finely and juice of

1 2/3 c Coconut Kefir

1/3- 1/2 c maple syrup (depends on how sweet you want it)

1/8 tsp real salt

1 tsp vanilla (almond, hazelnut, mint)

2 tsp Amaretto (I used this one and loved it), Limoncello, Maker’s Mark, Frangelico…whatever flavor you like, double check if gluten free. They would all be great!

(celiac.com)

 

Directions:

1) Put it all in a blender and puree.

2) Chill for an hour (optional).

3) Spin it. Chill for an hour as a soft serve and or place in popsicle trays. See introduction for variations.

 

 

 

 

 


Chocolate and Berry Swirl Almond Ice Cream

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Hi all! I decided to try making a processed sugar free version of my original Chocolate ‘Nuf Said Ice Cream recipe posted last summer with less of the arrowroot powder. I also used all almond milk, omitting the coconut to decrease the fat. I am very pleased with this light and refreshing version that still has a lot of great flavor.

Chocolate and Berry Swirl Almond Ice Cream:

! 1/4 c plus 1/4 c almond milk, unsweetened (or 1 1/2 c divided)

1/4 coconut sugar

1/4 c maple syrup

1 oz unsweetened chocolate

1/8 c cocoa powder

1/4 tsp salt

2 tsp arrowroot powder

Berry swirl see below

 

Directions:

1) Whisk together the 1/4 c milk and arrowroot powder. Set aside.

2) Place the 1 1/4 c milk, sugars, chocolate, cocoa and salt in a pan and bring to a bowl, whisking often.

3) Whisk in the milk/arrowroot mixture. It will thicken slightly. Add vanilla and cool.

4) Make the berry swirl. See below. Cool.

5) One all is cool. Spin the ice cream. Once done, fold in the swirl and freeze.

 

Berry Swirl:

1 pint of berries (I used strawberries but they are all in season and beautiful.

2 Tbl water

2 Tbl fresh squeezed o.j.

1 Tbl honey

Pinch of salt and any other flavors (cinnamon, ginger…)

1/2 tsp vanilla

1) Simmer all the ingredients except vanilla about 20 minutes. Puree with whatever blender you have (immersion works great).

2) Add vanilla.

3) Strain if you would like. I didn’t but that is a textural preference. Use as much in the ice cream as you would like. I had some leftover that I enjoyed as jam the morning.

 

 


Make your own CHOCOLATE

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Make your own CHOCOLATE…what!!! I love chocolate but I know that white processed sugar is the devil. So delightfully delicious and addictive (we refer to it as “the other white powder”). I can let it go except with chocolate and chocolate chips. You can buy the bars but WOAH expensive. So I have been working on making my own. This is a great recipe that everyone testing it loves (and there have been some real flops). It is also so versatile and easy. Enjoy your antioxidants!

Chocolate:

1/4 c EACH coconut oil, as a solid, not pre-melted and cocoa butter, as a solid, not pre-melted (I promise it’s worth it to invest in the cocoa butter)

1/2 c cocoa powder (raw like Holy Kakow is best or the highest quality brand, I have used the Trader Joes though and YUM)

3 Tbl of maple syrup or any other natural sweetener. Play with this amount and adjust the sweetness to your liking. This amount was I would say equivalent to a 70% cocoa content bar.

2 tsp vanilla extract

1/4 tsp salt

 

Directions:

1) Melt the oils.

2) Add the remaining ingredients and spread on a parchment lined cookie sheet.

3) Let it set in the fridge. Store in an airtight container in fridge. Lasts for weeks.

 

 

 

 


Vegan Ginger and Honey Ice Cream

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Oh Dr. Candida has been so blessed but busy. This is a great spin on my original Vegan Ice cream. I eliminated the processed sugar and almost half of the arrowroot creating a softer and healthier product for you all enjoy! Sadly still no camera but working on it!

Vegan Ginger and Honey Ice Cream:

1 can of Unsweetened Coconut Milk

1 1/4 c plus an additional 1/4 c of Unsweetened Vanilla Almond Milk so 1 1/2 c divided

1 1/2 Tbl Chopped Ginger

1/4 tsp Ground Ginger (optional)

1/4 tsp Real Salt

1/2 c Raw Honey

1 tsp Vanilla

4 tsp Arrowroot Powder

Directions:

1) Take 1/4 c of the almond milk and arrowroot. Whisk until combined. Set aside.

2) Put remaining 1 1/4 c of almond milk, coconut milk, gingers, salt and honey in a sauce pan. Bring to a boil. Turn off heat. Whisk arrowroot/milk mixture in. It will thicken immediately. Add extract.

3) Spin according to your ice cream maker’s instructions.

 

 

 

 


Orange Creamsicle

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This spring weather has me craving a cold treat. This is a healthy, vegan version that we are really enjoying. Warning! It’s a bit tart and sour so adjust sugar accordingly. I added protein powder (Amazing Grass/Amazing Meal Vanilla Chai) and I thoroughly enjoyed it s a mid day pick me up. Obviously, you could add your favorite protein powders and spices. Also, Lemon creamsicles sound pretty good too and lemon juice loves that liver!

NOTE- I tried to get a good photo but they all look so phallic :( It looks like a popsicle k!

Orange Creamsicles:

12 oz frozen orange juice concentrate. Make sure it’s just orange juice. Thawed.

1/4 c coconut sugar  (This made is a little tart, maple sugar would be good and sweeter.)

1/8 tsp salt

3 Tbl honey (or maple syrup)

2 tsp vanilla extract (sub out 1/2 of this with almond extract if you would like)

4 1/4 c Amande  yogurt, plain

 

Directions:

1) Mix first 5 ingredients in a saucepan. Simmer on low-medium for 3-5 minutes until combined. Cool.

2) Whisk the orange mixture and yogurt together. Fill your popsicle forms and freeze for at least 5 hours to set.

3) They come out perfectly if you run the frozen pop under hot after for 5 seconds.

 


Chocolate Pudding Pie

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Speaks for itself…Rich, creamy, nutty, chocolaty and a touch salty. This is similar to the ice cream recipe I posted earlier. So if you liked that one, but the chill in the air wants something warmer, this is a great option. You can play with the flavor, extracts, spices, milks and nuts. I referred you back to last Wednesday’s Raw Pie Crust blog but you can use whatever crust you like. Yum!

Chocolate Pudding Pie

1 can coconut milk

1 1/3 cup on almond milk, unsweetened

3 Tbl arrowroot powder

1/2 tsp salt

1/3- 1/2 c agave, maple syrup or honey

1/4 raw cocoa powder. If you are using the regular cocoa powder double this and check the flavor. I have the trader joes and I had to triple it to get the flavor I wanted. Taste along the way.

1) Make your Raw Pie Crust. Put in fridge while making the filling.

2) Take 1/2 c of the milk and whisk in the arrowroot. Set aside.

3) Put the remaining milk and other ingredients in a sauce pan. Cook over medium to high heat, stirring constantly, until the whole mixture come to a boil. Whisk in the arrowroot mixture in until it thicken. This will happen pretty fast. Add your extracts (vanilla, hazelnut, mint and any spices you  might like)

4) Pour into pie crust, cover and chill for 2-3 hours until cool and set. Top with Rice Whip or homemade Coconut Whip Cream, fruit, etc.,. Or just eat it plain. It’s so good.