Ooey Gooey Hazelnut Brownie Bites

Today I am bringing back a post from a year ago - these delicious brownie bites! I love making these because they're nutrient dense and so yummy - truly a wonderful little treat to enjoy.


Craving a sugary treat? Make these instead. They are packed with goodness! Your taste buds (and let's face it, the rest of your body) will thank you.

Ooey Gooey Hazelnut Brownie Bites
(Makes about 50 bites)

1 cup walnuts
1/2 cup hazelnuts
1/2 cup macadamia nuts
1/2 cup pecans
1/2 cup almonds
Pinch of real salt
1 1/2 to 2 cups pitted dates*
2/3 cup raw cacao powder
2 teaspoons vanilla (no sugar)
Water

Put the nuts and salt in a food processor and process until the nuts are finely broken down. Add the rest of the ingredients and blend, adding drops of water as needed to make the mixture come together. Line a cookie sheet with a silpat baking mat or parchment paper and scoop into 1-inch balls. Refrigerate for 20 minutes or serve immediately. You'll be happy either way! 

*Add more or less dates depending on your personal sweetness preference. I am off sugar and 2 cups of dates is nearly too sweet for me. If you're regularly eating sugar, your taste buds are likely different than mine.

Allergy Free Thanksgiving Round-Up

 
 Photo by Minimalist Baker

Photo by Minimalist Baker

 

I know I'm late to the game but I thought I'd share some of the recipes I'll be using for our allergy free Thanksgiving Menu! We will be avoiding gluten, soy, refined sugars, and eggs because of food allergies and intolerances in my family. Click the titles to go to the recipe.

Roasted Turkey

Green Beans

Roasted Brussels Sprouts

Cranberry Sauce

Mashed Potatoes

Gluten Free Rolls

Gluten Free Stuffing

Vegan Gluten Free Pumpkin Pie

Gluten Free Apple Pie

Gluten Free Apple Pie

Need an allergy free apple pie this Thanksgiving? I've got you covered! It is so yummy and free of allergens!

 
gluten free apple pie
 

Gluten Free Apple Pie

For the crust:

2 cups all purpose gluten free flour
1 teaspoon real salt
2/3 cup butter or palm oil shortening
5-7 ice cold water

Combine flour, salt, and butter/shortening in a food processor and process until the butter is fine like sand. Pulse in ice cold water a tablespoon at a time until the dough comes together. Place dough into a gallon size ziploc bag, flatten into a disk, and place in the refrigerator for 30 minutes to an hour. When ready to use, roll out between pieces of parchment paper. Makes 2 pie crusts.

For the filling:

1 1/4 cup coconut sugar
3 tablespoons gluten free flour blend
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
6-7 cups peeled tart apples
1 tablespoon lemon juice

In a small bowl, combine the sugar, flour, and spices. Set aside. In a large bowl, toss the apples with the lemon juice. Add the sugar mixture to the apples and toss to coat. Line a pie plate with the first rolled out pie crust. Form edges. Pour the apple mixture in and spread evenly. Next, place the second pie crust on top, pressing edges to seal and cutting a few slits to vent. Bake at 375 degrees for 25 minutes with the edges line with foil to avoid burning. Remove foil and continue baking another 20-25 minutes until golden brown.

(If desired, you can brush the crust with an egg wash before baking. If eggs are a problem, spray with olive oil to get a similar browning effect)

Comfort Food: Rice Pudding

Rice pudding is so comforting on a fall day. I've taken a traditional family recipe and converted it to a healthier version that my family adores! Enjoy.

Rice pudding

Rice Pudding

1 cup water
2/3 cup rice (white or brown works!)
pinch of real salt
4 cups unsweetened almond milk
1/4 cup butter, ghee, or coconut oil (for dairy free)
1/3 cup honey
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon

Boil water, rice, and salt in a large pan for 7 minutes or until water is gone. Add milk and butter, then cover and simmer for 1 hour. Beat the eggs, honey, vanilla, and cinnamon. After 1 hour, remove rice from stove and gradually stir in the egg mixture. Let stand for 15 minutes before serving.


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Naturally Sweetened Raspberry Coulis

The other day my husband made German Pancakes for us (recipe HERE!) and I decided to top mine with some delicious homemade Raspberry Coulis. Oh my goodness guys, it was amazing! It was like summertime in my mouth :) You need to make this NOW! And then put it on everything! Raspberry Coulis is traditionally made with white sugar but I decided - why not try honey instead? Guess what? It totally worked. Now you get all the deliciousness, without the refined sugar crash.

 
raspberrycoulis.jpg
 

Naturally Sweetened Raspberry Coulis

20 ounces frozen raspberries, thawed
1/4 cup raw honey
5 tablespoons water

Place all ingredients in a high-powered blender and blend on high until combined. Taste test and add more honey if too tart or more water if too thick. Press through a fine mesh strainer to remove seeds, then pour the coulis into a quart jar. Stores in the refrigerator for 5-6 days. Mmmmm. Enjoy!

Quick & Easy Raw Peach Cobbler

When you're craving a dessert but are a) trying to eat healthier and b) are too lazy to spend much time in the kitchen, this little sweet treat is PERFECT! I hope you enjoy it!

 
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Raw Peach Cobbler

1 ripe peach, washed and chopped

1/4 cup raw almonds
1/4 cup raw pecans
pinch of real salt
1 date, pitted
1 tablespoon coconut oil, melted

Put the chopped peaches into a serving bowl. Next, add the following ingredients to a small food processor. Pulse until finely chopped. Pour onto chopped peaches and eat up!

The BEST Gluten Free Chocolate Chip Cookies

Oh my. When it comes to gluten free chocolate chip cookies, I swear I've tried them all. They've all been decently good (I mean really, if it tastes sugary, usually I don't bat an eye! Hehe). Well, I have found my new go-to recipe. You will love these cookies! They are soft, chewy, and extremely delicious. We are taking these to our teachers to say "Thanks for a great year!"

The BEST Gluten Free Chocolate Chip Cookies
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3/4 cup grassfed salted butter, softened
1 1/4 cups coconut sugar
1 teaspoon vanilla
1 egg or 1 tablespoon flax mixed with 3 tablespoons water
2 1/4 cup gluten free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup soy-free chocolate chips

Preheat oven to 350 degrees. In a bowl, cream together the butter, coconut sugar, and organic sugar. Add the vanilla and the egg and beat well. Next add the gluten free flour, baking soda, baking powder, and salt. Mix well. Add in the chocolate chips (more or less to your liking) and mix. Place by spoonfuls on a cookie sheet and bake for 6-8 minutes. Let cool completely and enjoy!

Healthy No-Bake Cookies

This is a really yummy cookie recipe for those times when you're wanting a healthier alternative. It is quick, easy, and full of nutrient dense foods. 

Healthy No-Bake Cookies

(Gluten, Nut, Refined Sugar Free)

1/4 cup butter*

1/3 - 1/2 cup honey

1/4 cup sunflower seed butter*

1/4 cup unsweetened rice or almond milk

1/3 cup raw cacao powder*

1/2 teaspoon vanilla extract

pinch of salt

1 cup gluten free rolled oats*

1 cup flaked quinoa

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In a small pot, melt butter, honey, sunbutter, and rice milk over medium heat. Bring to boil, then reduce heat and simmer for 1 minute. Remove from heat and let cool. Stir in raw cacao powder, vanilla extract, and salt. Mix well. Add rolled oats and flaked quinoa, then stir to combine. Drop by spoonfuls (or use a handy dandy scoop like this) onto parchment paper or a silpat lined baking sheet. Refrigerate for 20 minutes or until firm and then enjoy!

Recipe notes:

*You can definitely substitute coconut oil to make these dairy free

*Peanut butter can most definitely be used! Almond butter would be yummy too!

*Since I was using raw cacao powder, I didn't want the nutrition to be destroyed by the heat, so I stirred it in after the mixture cooled sufficiently. If you're using regular cocoa powder (which I totally have and do use), just throw it in at the same time as everything else.

*You can use only rolled oats here if you can't find flaked quinoa, it makes no difference in taste, I just added the quinoa flakes because a) I have them and b) they're pretty darn healthy and c) I need to use them up...I imagine you could also probably use only flaked quinoa if you can't tolerate rolled oats, but I haven't tried it.

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See my other equally as yummy grain-free/GAPS-friendly no-bake cookie recipe HERE.