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Decadent Desserts

1/10/2021

 
Wow, when I need a treat this is what I make.  No refined sugars and all good stuff.  Pictured is the Tahini Fudge and Chocolate Cups.  Noting the brands I use in the ingredients.

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Tahini Fudge
Ingredients
1 cup Artisana tahini (organic sesame seed butter)
¼ cup gently melted Nutiva Organic coconut oil
2 tablespoons Date Lady Date Syrup
½ tablespoon Frontier Organic vanilla extract (non-alcoholic)
¼ teaspoon salt
1/4 cup Pascha dark chocolate chips (100% unsweetened cocoa)

Method
Whisk all ingredients together* and pour into parchment cup lined muffin tin.  Place muffin tin in freezer to set.  Store in freezer and allow to slightly thaw before enjoying.

​*I added chips individually to cups before freezing.

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Chocolate Cups
Ingredients

Base:  
1/2 cup gently melted organic coconut oil
1/3 cup Date Lady Date Syrup
1 teaspoon vanilla extract
dash of sea salt
1 cup of unsweetened cocoa powder
Add-ins:
Chopped Dried Fruit (unsweetened), unsweetened coconut flakes, chopped roasted nuts or for me it's organic crunchy peanut butter (3/4 cup)

Method
​Whisk liquid ingredients then stir in cocoa powder until well combined.  Add mix-ins and spoon into parchment cup lined muffin tin.  Place muffin tin in freezer until set.  Store in freezer and allow to thaw slightly before enjoying.
View original Chocolate recipe here.

Pancakes

1/10/2021

 
I tend to be a weekend cook.  These pancakes are super easy and freeze well.  Makes for a wonderful weekday breakfast (or dinner).  I load these up with pecans and serve with butter and 100% fruit spread.



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Ingredients
1 1/2 cup of Otto's Naturals Cassava Flour
2 1/4 teaspoon baking powder*
1 teaspoon salt
Several dashes of cinnamon
1 1/2 cup of unsweetened plain nut milk 
1/4 cup of unsweetened Kite Hill yogurt (plant based)
2 eggs (or egg substitute - not sure of results)
2 tablespoons of Date Lady Syrup
1/3 cup (small container) of unsweetened organic applesauce
2 tablespoons of avocado oil
1/4 teaspoon of vanilla 
chopped pecans

Method
In a medium bowl, mix dry ingredients.  In a separate bowl (I use a large glass measuring cup - 3 cups), mix wet ingredients.  Combine wet to dry then mix in nuts and let stand for 5 minutes.  Check consistency as mixture may be a little thicker and add nut milk as needed.  Heat skillet on medium low with small amount of avocado oil.  Drop batter in by large spoonful to make a pancake about 2.5 - 3 inches in diameter.  Cook until sides appear firm or small bubbles are seen in center.  Flip to finish cooking.  Cooking time and temperature may vary based on your stove.
Yield:  About 22 2.5 inch pancakes
Freeze any leftovers with parchment paper between cakes.  Reheat in oven with butter and 100% fruit spread at 300 degrees until butter is melted and pancake is heated through.
​*Hint:  Make your own baking powder using 1 Tablespoon of baking soda and 2 Tablespoons of Cream of Tartar.  Store in a small jar and use as needed.

​View original recipe here.

Plant Based Pumpkin Smoothie

10/26/2019

 
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Today was a good day for a taste of Pumpkin.  I keep Farmer's Market Organic Pumpkin on hand for just such an occasion.  

Ingredients:
  • 1 cup plant based unsweetened milk
  • 1/4 - 1/3 cup of organic pumpkin puree
  • 1 small banana
  • 1/4 cup of plant based unsweetened yogurt 
  • 1/4 - 1/2 teaspoon of Simply Organic Pumpkin Spice
  • a scoop of plant based protein powder
  • 1/8 teaspoon of Vanilla
  • drizzle with Date Lady Date Syrup to add extra sweetness and nutrients (optional)
​Method:

Blend all ingredients together in a high speed blender.  Pour into a tall glass and top with extra Pumpkin Spice (optional).

Gluten Free Strawberry Chocolate Cookies

10/24/2019

 
What better combination than strawberries and chocolate?  Now it's possible with no refined sugar thanks to Date Lady.  I decided to tweak my favorite cookie recipe and add in Thrive Life freeze dried strawberries (powdered using my Vitamix).  The results - delicious.  Added the chocolate goodness with Date Lady's Chocolate Spread.  These cookies are chewy.  I decided to store them in the refrigerator without the chocolate spread then add it right before serving.

Adapted from https://leelalicious.com/gf-chewy-cinnamon-molasses-cookies-flourless-giveaway/
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Chewy Gluten Free Cookies

11/6/2018

 
Thinking about the Holidays, what's better than cookies?  These cookies are fabulous with a variation suggested in the notes and pictured.  I think both the spice and lemon-poppy seed versions will be crowd favorites.  These cookies bake up great and freeze well.

My choice for ingredients include Bob's Red Mill almond flour and baking soda, Simply Organic spices, Date Lady date sugar and syrup plus Young Living's Lemon Vitality.

Adapted from https://leelalicious.com/gf-chewy-cinnamon-molasses-cookies-flourless-giveaway/

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Banana Walnut Muffins

5/13/2018

 
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​Ripe bananas mean it's time to make some of these muffins.  They are a great addition to breakfast or a snack and they freeze well.  These muffins are so easy to make since you toss most of the ingredients in a blender.  Currently my favorite muffin!

Servings: 9
Prep Time: 10 minutes
Cook Time: 25 minutes
​

Adapted from ​https://www.theroastedroot.net/grain-free-banana-walnut-muffins-paleo/ 

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    Just someone on a mission to eat healthy and share what I've learned.

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