Tag Archive for 'refined sugar free'

Mom’s Peanut Butter Cookies

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Tre(e)mendous Love

The secret lives of trees. I read this really charming article that I can’t seem to get out of my mind, it talked about tress care for each other. I know, how can I say that and not expect you to flashback to Avatar? No harm in that. That’s certainly what I thought about when I read the adapted piece, which was authored by Melissa Bryer of Treehugger.com.

“ They can count, learn and remember; nurse sick neighbors; warn each other of danger by sending electrical signals across a fungal network know as the ‘wood wide web’; and keep the ancient stumps of long-felled companions alive for centuries by feeding them a sugar solution through their roots,” reveals Peter Wohllenben, A German forest ranger and author of “The Hidden Lives of Trees; What They Feel, How They Communicate – Discoveries from a Secret World” which was released in September.

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To understand the deep connection trees have with each other was mindboggling. In many ways it seems like the perfect message for this post – EVERYTHING cares and often times we just don’t understand how or speak the language of other living things. >Too touchy feely? I get that sometimes when I say things like, “ I don’t want to perpetuate any more negative energy.” But this is really thinking beyond the branches, right?<

To enlighten you further, the research that Wohllenben conducted revealed that artificially spacing out trees to allow for more light and growth was counter productive as trees exist less like individuals and more as communal beings. By working together and sharing resources, via their root network, their resistance is increased against damaging influences. Much like humans throughout time, it was the family structure and sense of community that has often kept mankind afloat. And to bring this concept into the home, it is a sense of family and dining around the table sharing food, that personally gives me the connection to my family on a daily basis. Cooking helps ground me, it helps me find my roots when things get stressful and it also provides me a great amount of entertainment. I can appreciate trees finding their strength as communal beings – for as much as I like to be an individual these past few years have taught me just how important my family and community can be when life becomes scary.

This gluten free recipe is the first one I’ve developed when my mom was diagnosed with diabetes a number of years ago. She really didn’t eat many desserts but she always loved peanut butter cookies. The look on her face when I baked up the first batch of these was sheer happiness. I’d like to believe that it took a little of the edge off of her diagnosis. It was my way of saying that we’d find a way to get around it. That’s just what family does.

The cookie recipe is quite simple. Five ingredients, a bowl, spoon cookie sheet and 12 minutes in the oven will do. The crunchy peanut flavor and consistency is really spot on. It is exactly what a peanut butter cookie should be; crunchy, super soft, and chewy. Added perks- it is gluten fee, lactose free and refined sugar free. You’ll be amazed at how something so ‘free’ of the bad ingredients is so very good! After sinking your teeth into one of the gems you just might have your new favorite dessert.

moms cookies 1.2

Ingredients

1 cup crunchy peanut butter

2 TBS maple syrup

1 egg

1 tsp vanilla

2 tsps unsalted peanuts, rough chopped

sea salt, sprinkle (optional)

Directions

Preheat oven to 350 degrees.

Using a spoon mix all ingredients until well blended. Spray a baking sheet with non-stick cooking spray. Drop by teaspoonful onto a cookie sheet. Use fork to make a crisscross design. If using sea salt, sprinkle on top before baking.

Bake for 12 minutes and let cool. Store cookies in an airtight container.

Pumpkin Chestnut Cornbread

pumpkin cornbread w-pumpkin

I really have no excuses. I tried to come up with one, however there is just no point. In the vein of transparency I will stick to the truth. Sometimes, despite how very well I am doing health wise, day-to-day life becomes all too consuming and I can’t pull out from under it. For me writing and recipe development is like an old friend. It is what nourishes my soul and satisfies my creativity; yet in the throws of a busy life filled with activities and obligations things can really become borderline >if not completely< overwhelming. So here I am, hat in hand, asking you to accept that I am doing the best I can to stay connected to you. Continue reading ‘Pumpkin Chestnut Cornbread’

Yellow Squash Citrus Grain Free Cupcakes with Coconut Butter Frosting

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Deep dark secret time….I eat cupcakes for breakfast.

This week had its shares of highs and lows, which is to be expected pragmatically speaking. That’s life. Let’s not dwell. We all have our challenges. What’s important is to level up your game and focus on the positive. Those things that you enjoy doing that make you smile. My go to remedy would be to spend time with My Guy and the kids, and a close second form of therapy is to find my favorite kitchen corner to test out new recipe concepts.

My original vision was to come up with a breakfast recipe, but when this goodness came together the possibility for it becoming a dessert seemed more fitting. It is a taste of sunshine for your palate. Gluten free, grain free, and citrus forward. It’s exactly what is needed to brighten up those dark winter days. And I assure you that the ingredients list will pleasantly surprise you.

The consistency is on the lighter side and 100% satisfying to bite into; moist with just enough natural sweetness. The tangy citrus coconut frosting adds a hint of buttery creaminess that really makes this a dessert that you can enjoy for breakfast. While I am typically a chocolate zealot, this cupcake will leave its mark. One dozen may just not be enough if you plan on sharing these with a few friends. In fact- I’d double the batch and sign-up to bring dessert to your next party. This dessert checks all of the boxes and will leave guests longing for the recipe.

And if you find yourself home alone with a batch of Yellow Squash Citrus Cupcakes you may just eat a few and then greedily lick the crumbs off of the liner and suck the frosting off of your digits. How could you go wrong with a veggie, no refined sugar cupcake? Answer- you can’t. It is just a lovely fact of life. Dig in.

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Yellow Squash Citrus Grain Free Cupcakes with Coconut Butter Frosting

Cupcake Ingredients

1 ½ cups almond meal

1 ½ cups oat flour

¾ tsp baking soda

1 tsp salt

2 cups yellow squash, grated

3 eggs

¼ cup coconut oil, melted

½- ¾ cup honey

2 tsps vanilla

1 TBS white wine vinegar

2 tsps orange zest, freshly grated

2 tsps lemon zest, freshly grated

Frosting Ingredients

¼ cup coconut oil, at room temperature not melted

1 TBS honey

1 tsp orange zest, freshly grated plus more to decoration

Directions

Preheat oven to 350 degrees. In a small bowl combine dry ingredients and set aside.

In a large bowl, mix together all wet ingredients except the squash. When mixture is well incorporated, add in squash and mix to combine.

Slowly incorporate the dry ingredients into the wet ingredients in three installments. Stir by hand to combine.

Place batter in cupcake liners and bake for 27-30 minutes. If fragrant, check with toothpick to ensure that cupcakes do not over bake.

To make frosting, in a small bowl combine coconut oil, honey and orange zest. Once well mixed, frost cupcakes and sprinkle additional orange zest. Note: Because this frosting can melt, it is not ideal to bring somewhere on a hot day.

yellow squash profile

yellow squash solo

Raw Double Chocolate Nut Carmel Mousse Slice

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There is no denying the beast within. The Bowl Licker chocolate fest continues. There is not much that needs to be said about this raw chocolate slice. It fits all of my new passions- raw, vegan, chocolate, nutty, refined sugar free, gluten free, dairy free and totally satisfying. The challenge is trying to keep it from disappearing. Continue reading ‘Raw Double Chocolate Nut Carmel Mousse Slice’

Roasted Banana Double Chocolate Blender Cakes

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This is certainly going to fall into the category of a good ‘cheat’. It definitely feels (or rather tastes), like you are cheating, but it is super duper healthy. I know, that sounds like an oxymoron and yet it is 100% true.

Why do we need to be so healthy all of a sudden? For me it is anything but sudden, four years ago Continue reading ‘Roasted Banana Double Chocolate Blender Cakes’

Bountiful Fig Bowl

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Looking for a work/life balance? I know I am. And in my quest for balance and enlightenment I am always excited when I come across antidotes in magazines or realize observations from my everyday life. Regardless of where I pull my inspiration from, I am always appreciative that these moments invite me in to take stock of where I am. I am not always in a good place, but I try to pull myself above it.

I recently read an article on the healing attributes of kindness. My ‘ah-ha’ moment was Continue reading ‘Bountiful Fig Bowl’

Dark Chocolate Raspberry ‘Nana’ Nicecream (AKA Banana Ice Cream)

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This is not the recipe I thought I would post this week, but since today was National Ice Cream Day, I thought I should take the opportunity to share my fresh out of the blender Dark Chocolate Raspberry Nicecream ‘banana ice cream’ with a rich chocolate sauce. This is really some sort of incredible concoction Continue reading ‘Dark Chocolate Raspberry ‘Nana’ Nicecream (AKA Banana Ice Cream)’