nosh clean. nurture your soul.
  • HOME
  • NOSH
  • NURTURE
    • Homesteading
    • Homeschooling
  • TRAVEL
    • Special Disney Rates
    • Travel Blog
  • The Clean Plate
  • ABOUT
  • CONTACT

breakfast & brunch

Ooey Gooey Vegan Cinnamon Rolls

6/9/2019

2 Comments

 
gluten free - vegan - yeast free - soy free - corn free

Picture

​Can everyday be Sunday?

There's something slower, something sweeter, simpler and more divine about Sundays.

Thankful God gave us this day of rest and holiness and beauty. We slept in (thank you Grey!) and made our way slowly,but hungrily, into the kitchen where my little one helped make fluffy, warm and sweet ooey gooey vegan cinnamon rolls from scratch.

More laborious than most of my other recipes, but so worth it. I would definitely mark them down in the treat column because it's one of the very, very few recipes where I used cane sugar, but they are gluten free, soy free, yeast free, corn free and completely vegan!

The trick to making buttermilk cinnamon rolls without the buttermilk? Lemon juice in coconut or almond cream! A trick I'm SO glad I learned early on. Have a blessed and happy Sunday with those you love.  
​
Picture
Picture

Ooey Gooey Vegan Cinnamon Rolls


INGREDIENTS

For the dough:

  • 2 1/2 cups gluten free AP flour (I use Bob's Red Mill)
  • 3 tablespoons organic cane sugar
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1 cup almond or coconut cream
  • 1 TBSP. lemon juice
  • 7 tablespoons unsalted vegan butter, melted and divided
  • 1 teaspoon vanilla extract

For the cinnamon filling:

  • 3/4 cup dark brown sugar, packed
  • 1/4 cup organic cane sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted vegan butter, melted

For the icing:

  • 4 oz vegan cream cheese, softened (I use GoVeggie or Kite Hill)
  • 3-4 tablespoons coconut or almond cream
  • 3/4 cup corn free powdered sugar (Trader Joe's brand is corn free)



DIRECTIONS


  • Preheat oven to 425°F and grease an 8×11-inch baking dish with vegan butter. Set aside.
  • In a small bowl, combine the filling ingredients: brown sugar, organic cane sugar, cinnamon, salt, and melted butter. Mix until well blended and set aside.
  • In a large bowl, whisk together the flour, sugar, cream of tartar, and baking soda. In a separate container, mix together the cream, lemon juice, 4 tablespoons of the melted butter, and vanilla extract and pour over the flour mixture. Using a wooden spoon, stir together. Knead with your hands until dough is smooth and divide into two equal lumps.
  • Flour your surface and press or roll out the first portion of dough into an 8×12-inch rectangle. Sprinkle the cinnamon filling evenly over each piece of dough, leaving a 1/4-inch border. 
  • Starting with the longest side nearest you, roll the dough into a log. Pinch the ends closed and cut each log into 6-8 equal rounds, for a total of 12-16 rolls.
  • Arrange the rolls in the prepared baking dish and brush tops with butter. Bake for 18-20 minutes.

  • While rolls bake...
  • In a medium bowl, mix together the cream cheese and powdered sugar. Add cream until desired consistency is reached.
  • After removing the rolls from the oven, let rolls cool in the pan on wire rack for 5-10 minutes. Drizzle icing over cinnamon rolls and serve while warm. 
2 Comments

S'Mores Donut

3/28/2019

0 Comments

 
S'Mores Donut | Nosh and Nurture
So I did a thing.

And it was amazing.

My son asked for donuts last weekend and I awoke to find I was out of our gluten free 1 to 1 flour. What's a mom to do?!

S'Mores Donuts. 

I grabbed a bag of our gluten free pancake and waffle mix and decided to sub it for my normal donut recipe flour. Having just returned from his first camping trip, with a newfound love of S'Mores, I tossed a few mini marshmallows on top and some crumbled GF graham crackers.

He. Ate. It. Up. Literally. And I have to say, I love my original donut recipe, but the pancake mix added a subtle sweetness and moist, chewy, cakey consistency that made these highly addictive and disappear before the weekend was over. 
S'Mores Donut


​S'Mores Donut


INGREDIENTS:
Donut
2 1/2 C. Bobs Red Mill Gluten-Free Pancake Mix
1 1/2 tsp. Corn-Free Baking Soda
1/2 tsp. Cream of Tartar
1/2 C. Cocoa Powder
1 c. Coconut Sugar
1/2 tsp Sea Salt
2 tsp. Vanilla Extract
2 tsp. Apple Cider Vinegar
2 C. Almond Milk (or other non-dairy milk for nut-free)
1/2 C. Avocado Oil (olive oil or coconut oil also work)

Frosting + Toppings
2/3 C. Dairy-Free Chocolate Chips
1 tsp Vanilla Extract
1/2 tsp Coconut Oil or Avocado Oil
1/8 C. Almond Milk
2 Gluten Free Graham Cracker Sheets
1/2 C. Mini Marshmallows

​DIRECTIONS:

Donuts
Preheat your oven to 375 degrees and grease your donut pan or pans lightly with coconut or avocado oil.

I use two six space donut pans for this amount of mix.

Mix all dry ingredients until blended well. Add wet ingredients and stir or mix with a hand mixer until batter consistency. Add more milk of choice if needed.

Add batter to piping bag to pipe into pan (easiest method for perfect circles, or spoon batter into pan evenly. Fill almost to top for fluffiest donuts.

Bake regular sized donuts for 12 minutes, mini donuts (if using a mini donut pan) for 7. Check for doneness and remove to allow to cool for 15-20 minutes on a wire rack.

Frosting
Start by warming a small sauce pan over medium-low heat.  Add chocolate chips and coconut oil until they start to melt.

Add vanilla and mix.

When mixture is completely melted together, add dairy-free milk of choice until desired frosting consistency is achieved.

Pour immediately into a wide, ceramic bowl and dip cooled donuts to frost. Allow to set and cool for another 15 minutes. Crush gluten free graham crackers and sprinkle on top, use a small flame to scorch mini marshmallows and add to donut. 


Enjoy!
0 Comments

Maple Glazed Donuts

6/12/2018

6 Comments

 
​gluten free - dairy free - vegan - nut free - yeast free - soy free - egg free

This morning I woke up wanting to whip up something special with my little guy for breakfast and thought I'd bake a batch of my Double Chocolate Cake Donuts. That was, until I saw that we were out of cocoa powder and chocolate chips. 

So, like any resourceful baker, I perused the ingredients I DID have and came up with an alternative that my toddler was all too happy to gobble right up. Because what almost two year old doesn't like sugar, maple or donut shaped foods? I haven't met one yet. 
Picture
Picture
Picture
This donut starts with the same base as my Powdered Blueberry Donuts, minus the berries of course, and is then dipped in sweet confection of confectioner's sugar and maple syrup. This isn't one of my healthiest recipes, but it remains gluten-free and vegan. 

This is definitely a once in a while weekend treat and the perfect nosh for a traditional donut craving. 

A note* - The maple syrup in this glaze is SUBTLE due to using high quality maple syrup. If you're wanting a stronger, more traditional maple donut flavor you will need to add 1-3 drops of Maple Extract. I wanted to keep these more pure and didn't have the extract on hand when I decided to whip these up on a whim, but I may do so in the future if I were make these for a brunch or for others. 
Picture
Picture

Glazed Maple Donuts

Donut Ingredients:
Makes 12 Donuts


Dry: 
2  c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2  tsp. Sea Salt
2  tsp. Cinnamon

Wet: 
1/2 C. Maple Syrup
1/2 C. Dairy-Free Milk of Choice (I use unsweetened almond milk)
1 tsp. Apple Cider Vinegar
1 tsp. Vanilla Extract
6 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)


Maple Glaze Ingredients:
3 C. Confectioners Sugar (The brand I get is here) 
2 1/2 tsp. Maple Syrup
1-3 Drops Maple Extract
1/4 tsp. vanilla 
1/3 c. Water 


Directions:
Preheat oven to 350 degrees and grease your donut pans with coconut oil lightly. 

In a small mixing bowl, mix together all wet ingredients. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

Prepare your maple glaze by mixing all ingredients in a bowl and set aside. 

Cool donuts completely before dipping in Maple Glaze. 
Maple Glazed Donut | Gluten Free and Vegan | Nosh and Nurture
6 Comments

Pink Frosted Donuts

4/10/2017

0 Comments

 
​gluten free - dairy free - vegan - nut free - yeast free - soy free - egg free

I've been thinking a lot about childhood lately. 

I love seeing the world through Grey's eyes. How he lights up at every little thing. How the simplest joys make him laugh those beautiful deep baby belly laughs. It all got me thinking about my childhood. Joy. Innocence. Peace. Playfulness. 

I adored my childhood. I was blessed to have attentive, loving parents, a mom who stayed home with us and a dad who worked so hard for us but then gave his all on evenings and weekends. I want to make a happy home for Grey to thrive and feel like his imagination can soar to heights greater than I could imagine. And I want to go on that incredible journey once again, this time, letting him take the reigns and just really let him be little and be uniquely him. 

(just took a quick break to let him chase me in his walker, emitting squeals of laughter)

See what I mean? Glorious. 
Picture
And reminiscing about my childhood got me thinking about the food of my childhood. 

Which got me thinking about comfort foods.

Which, of course, led to thinking about donuts. 

Which if you've hung around here since my pregnancy you can see it's become an obsession of mine to perfect the allergy-friendly donut. My Blueberry Powdered Sugar Donut, My Double Chocolate Donut and my Apple Cinnamon Glazed Pumpkin Donut are a few of my top recipes here at Nosh and Nurture, proving to me that other people have a love for the circular pastry as much as I do.

Have I told you lately that I love you?

One of my favorite donuts to get at the shoppe on weekend mornings with my dad was the Pink Frosted with Rainbow Sprinkles. Because it was colorful, girly, sweet and just made me happy. 

But, of course, loaded with yeast, gluten, sugar and dairy, (and God knows what else) these are no longer on my list of accessible morning breakfast items. So when weekends roll around and I find myself reminiscing of sweets of the past, I get my booty into the kitchen to try to create something that hints of days can by while meeting my nutrition seal of approval. 

And these babies (colored with freeze-dried strawberries) allowed me to visit a bygone era where sprinkles and pink stained confectioners sugar were the staples of a Saturday morning cartoon binge. 

Picture
I'm thinking of adding 10 or so more custom donut recipes to the blog (I have plans for an allergy-friendly Apple Fritter, A Maple Bar, a Cinnamon Roll and more) and then maybe turning them into a book. Not sure yet. Still feeling it out as I have another book on my 2017-2018 business plan that's been in the works for some time. That's all to say, enjoy them while they're here, as they may move into a little book home of their own one day. 

Would love your ideas on some others to recreate! What is YOUR favorite donut that you miss?

Ingredients: 

​Dry: 
1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
1 tsp. Cinnamon

Wet: 
1/4 C. Honey (Maple Syrup or Agave for vegan)
1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk)
1 tsp. Apple Cider Vinegar
1/2 tsp. Vanilla Extract
3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)

Frosting: 
1 C. Confectioners Sugar
1/2 C. Freeze Dried Strawberries, ground to dust
1 TBSP. dairy-free milk
Dye-Free Rainbow Sprinkles (I use India Tree) 


Directions: 

Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)

In a small mixing bowl, mix together all wet ingredients.. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

While the donuts are cooling prepare your frosting. Mix all ingredients and microwave for 30 seconds. 

Once the donuts are cooled completely (10-20 minutes total) Dip 2-4 times per donut to get a good, thick glaze and top generously with sprinkles. 
Picture

Pink Frosted Rainbow Sprinkle Donuts | Gluten Free | Vegan | Dye Free | Nosh and Nurture
0 Comments

Banana Split Breakfast Oats

1/26/2017

0 Comments

 
So, you guys. I did a thing.

I've been feeling super under the weather. Me and the baby both have colds and I've been trying to come up with exciting ways to get my fruits and veggies in (and ok, I may have snuck a little chocolate into this one). I've also been looking for fun things to do in the house since we aren't going out in the cold right now so recipe planning was on the agenda in between naps today! 
​
Picture

I had won an amazing case of Zing Bars from them, and they were already my FAVORITE bar, so WIN for me! And I wanted to incorporate them in a bowl for a while. We also had bananas that needed to be used today and I always have an over abundance of gluten free oats in the house, so I started to brainstorm and my Banana Split Breakfast Oats were born. 

I used traditional Banana Split ingredients and put a healthy spin on it. No added sugar is used in the oats. The coconut cream is sugar free and aside from a little organic sugar in Zing Bars chocolate coating, the bars are sweetened with agave nectar. 
​
Picture
Picture

Ingredients:
  • 1 C. Cooked Gluten Free Oats
  • ​1 Chocolate Coconut Zing Bar
  • 1/4 C. Frozen or Fresh Strawberries
  • 1 Medium Banana
  • 1/4 C. Coconut Cream 

​Directions: 
  • Peel and cut banana into coins and slice the Zing bar into equal pieces.
  • Wash and cut fresh strawberries or heat frozen strawberries (I do this to obtain a nice juice)
  • Take a warm bowl of plain gluten-free oats and assemble toppings as desired
  • Pour coconut cream over top
  • Eat, savor and enjoy!
Picture
Picture
0 Comments

Powdered Blueberry Donuts

7/13/2016

0 Comments

 
gluten free - dairy free - vegan option - nut free - yeast free - soy free - egg free - refined sugar free

Energy these days is definitely fleeting. Last Friday I hit month 9 in my pregnancy and tomorrow we hit 37 weeks. Which means Baby P can make his or appearance any time between now and the next three weeks. 

We are trying to get everything wrapped to prep for babes arrival. The hospital bag is packed, all essentials have been purchased and the nursery is almost done. I'm working later in the day now as I wind down into my maternity leave next week and am soaking up the mornings sleeping in because I know they will soon be a distant memory. 

All worth it in the name of our little miracle. 

Today's doctor appointment made us super happy as my placenta has moved up further (praise Jesus!) and we got to see Baby P's chubby cheeks and HAIR!! My heart is just so happy and content.  
Gluten Free Powdered Blueberry Donuts | Nosh and Nurture
Yesterday I had a little burst of energy, so aside from cleaning the house up pretty good I got into the kitchen to whip up some baked goods and try out some new recipes that were floating around in my over- packed little mind. 

I have a few fruit-based donut recipes that I've been meaning to experiment with and I had a bunch of organic Farmers Market blueberries that needed to be used so I gave these Powdered Blueberry Donuts a go. And they came out SO scrumptious. The donuts don't contain any refined sugar in the mix, just a little honey (or maple syrup/agave if you are vegan) so I dusted them with a little corn-free confectioners sugar to add a little something as I didn't want a heavy or sugary glaze. 

These are great without the powdered sugar as well. More diet friendly and more Blueberry Muffin like. Which, if you throw the batter in a muffin pan, they can totally become! Light, fluffy and not overly oily or sweet, they were perfect with my morning pregnancy tea. 
Gluten Free Powdered Blueberry Donuts | Nosh and Nurture
Gluten Free Powdered Blueberry Donuts | Nosh and Nurture
These donuts take just minutes to mix up and just 10-12 minutes in the oven which make them a convenient brunch or weekday option. I baked them on a Wednesday so I could share them with Mr. Charming and while I was in the kitchen also made some yeast-free biscuits to serve with dinner last night. 

Ingredients:
Dry: 
1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
1 tsp. Cinnamon

Wet: 
1/4 C. Honey (Maple Syrup or Agave for vegan)
1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk)
1 tsp. Apple Cider Vinegar
1/2 tsp. Vanilla Extract
3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)

1/3 c. Fresh or Frozen Blueberries

Directions:
Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)

In a small mixing bowl, mix together all wet ingredients except for the berries. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. Fold in berries. 

Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way. 

Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack. 

Cool for an additional 5-10 minutes. Enjoy plain, dust with powdered sugar or use a for a sweeter donut. 
Gluten Free Powdered Blueberry Donuts | Nosh and Nurture

Gluten Free Powdered Blueberry Donuts | Nosh and Nurture
0 Comments

Double Chocolate Frosted Cake Donuts

4/25/2016

15 Comments

 
There are many flaws in our food system today and I believe a large part of the way we think about and view food is broken. Not to call out any one company intentionally, but there is a motto that's been sticking out in my mind lately. 

"America Runs on Dunkin'"

And it got me thinking. A lot of our population does run on fast food fuel. Our society is largely dependent on the convenience of fast-foods, and short on food knowledge. Dependent on caffeine, sugar binges and eating what they grew up on or what surrounds them. And again, short on nutrients, taking the time to do the research on our food industry, labels and ingredient sources and true nourishment. 

One of the reasons I became a nutritionist wasn't just to help people navigate their food intolerances, lose weight or improve nutrition overall. It was to change the mindset that you must eat what's there. I love showing people that they can make a meal for the same price or cheaper that's healthier. I love helping people fall in love with cooking again and appreciate where our food comes from and I LOVE taking "traditional" comfort food and revamping it into something that can feed us more and harm us less. 
Gluten Free Vegan Double Chocolate Frosted Cake Donuts | Nosh and Nurture

When I had to cut out pretty much EVERYTHING I was eating in 2011, it hit me hard. And I know it hits hard with a lot of clients who have yo go gluten-free, dairy-free, nut-free, nightshade-free, low histamine, low-sodium, no sugar.... etc. overnight. The list is endless to the changes that could arise. The beauty is, there is hope and healing in it. God put beautiful, natural, clean food to nurture, nourish and heal our bodies. Slowly navigating back to that when you've healed can be such a fun experience. 

For me I did Whole 30 and lean meats and veggies for months and I was missing traditional "comfort foods". Knowing I didn't want the processed packaged foods, food dyes, chemicals, GMO's, preservatives and white sugar I started experimenting. A large part of our health depends on psychology as well. So, while I shunned all "comfort treats" in the beginning, I've been in many conversations with Naturopaths and nutritionists, therapists and fitness minds that agree, that when done healthier, instead of cut all-together, its better for not only our minds, but our bodies as well. (However, if you do suffer from an eating disorder, or are unable to control portions when enjoying these "comfort" options, please speak to your doctor.) 
​
Gluten Free Vegan Double Chocolate Frosted Cake Donuts | Nosh and Nurture
Real Food vs Fast Food Donut Comparison | Nosh and Nurture

Some of my examples of "comfort food made healthier" recipes I've made in the past include my Burger, Fries and Shake combo, my dairy-free Lasagna and my Banana Bread French Toast. All gluten-free, dairy-free, refined sugar-free and made with organic, whole food ingredients that nourish the body. 

Do note, these are not the staples or mainstays of our diet at home. For breakfast we primarily eat eggs, lean meats, fruits, vegetables, green smoothies and oatmeal throughout the week. Lunches are usually Paleo wraps and salads, while dinners are lean meats on the grill with vegetables. These recipes are reserved for leisurely weekend brunches, dinner with friends and special occasions, but it's nice to have them as options. Life is about balance, experiences, joy and tastes that can be enjoyed by many. 
Gluten Free Vegan Double Chocolate Frosted Cake Donuts | Nosh and Nurture
INGREDIENTS: 
Donut
1 1/4 C. Gluten-Free All Purpose Flour 
3/4 tsp. Corn-Free Baking Soda
1/4 tsp. Cream of Tartar
1/4 Cocoa Powder
1/4 c. Coconut Sugar (add more to up sweetness, I prefer less sugar)
1/4 tsp Sea Salt
1 tsp. Vanilla Extract
1 tsp. Apple Cider Vinegar
1 C. Almond Milk (or other non-dairy milk for nut-free) 
1/4 C. Avocado Oil (olive oil or coconut oil also work) 

Frosting
2/3 C. Dairy-Free Chocolate Chips
1 tsp Vanilla Extract
1/2 tsp Coconut Oil
1 tsp Maple Syrup (optional but adds complexity to the flavor) 
1/8 C. Almond Milk 

​DIRECTIONS: 
Donuts
Preheat your oven to 375 degrees and grease your donut pan or pans lightly with coconut oil. 

I use one regular size donut pan for 6 donuts and a mini donut pan for the leftover batter with this amount of mix. For a dozen regular size donuts you will need to double the recipe. 

Mix all dry ingredients until blended well. Add wet ingredients and stir or mix with a hand mixer until batter consistency. Add more milk of choice if needed. 

Add batter to piping bag to pipe into pan (easiest method for perfect circles, or spoon batter into pan evenly. Fill to top for fluffiest donuts. 

Bake regular sized donuts for 12 minutes, mini donuts for 7. Check for doneness and remove to allow to cool for 15-20 minutes on a wire rack. 

Frosting
Start by warming a small sauce pan over medium-low heat.  Add chocolate chips and coconut oil until they start to melt.

Add vanilla and maple syrup (optional), mix. 

When mixture is completely melted together, add dairy-free milk of choice until desired frosting consistency is achieved. 

Pour immediately into a wide, ceramic bowl and dip cooled donuts to frost. Allow to set and cool for another 15 minutes and enjoy! 

I made mine for a brunch event so I added dye-free, preservative-free sprinkles. Companies such as King Arthur and Natural Candy Store offer healthier alternative decoration options for special occasions. 

These also store beautifully. I put mine single layer in a Tupperware container and they last up to a week.
Life is about balance, experiences, joy and tastes that can be enjoyed by many.  - Mandi Pimental, N³
Gluten Free Vegan Double Chocolate Frosted Cake Donuts | Nosh and Nurture

Picture
Apple Cinnamon Glazed Pumpkin Donuts
Chocolate Frosted Almond Donuts
Banana Bread French Toast
15 Comments

Nut Free Overnight Oats

12/28/2015

0 Comments

 
Nut Free Overnight Oats | Nosh and Nurture
It's been a minute since I've posted and I though I'm sorry for being MIA for a little while, it was nice to focus on family time for the holidays

I've felt extremely under the weather for a couple of weeks, so work has been hard to get through and we've hosted friends and family for the past three weeks and I've literally been sleeping around twelve hours a night to recoup. 

Christmas was beautiful and was spent surrounded by Mr. Charming's and I entire family, celebrating our Saviors birth and time together. We also gave some beautiful gifts and received some beautiful gifts and enjoyed PLENTY of good, decadent holiday food. Paleo for the most part, I did indulge in some grain and sugary treats that I am now looking to detox. 

Enter oats. Although not Paleo, I've learned that my body does well with gluten-free oats to help aid my digestion. 

Having fallen in love with SoyNutButter's Chocolate  that  I  used  for  my  Double Chocolate
Pumpkin Protein Balls and German Chocolate Cupcakes, I knew I wanted to try their unsweetened original in replace of traditional peanut butter for my nut free readers and clients. 

My Overnight Oats made for a wonderful breakfast to cleanse after a week of bacon, paleo pancakes and gluten-free cinnamon rolls we enjoyed. In addition to being delicious and sugar-free, they were easy to make before heading to bed. Mason Jar creations are so easy, and the clean up is minimal. 

Overnight Oats

Ingredients:
1 C. Gluten-Free Oats
1/4 C. Dairy-Free Milk (I used coconut)
1/4 C. SoyNut Butter (I used the unsweetened)
1/4 banana
3 strawberries

Directions: 
Layer oats, SoyNut Butter and Milk in Mason Jar, place in refridgerator overnight. 

In the morning, top with sliced banana and strawberry. Enjoy. 

What are your favorite ways to make overnight oats? These are also a great treat to pack up and take post-Christmas shopping. Throw in a cooler bag with spoons, a thermos of coffee and extra fruit for a complete breakfast.

For more information on SoyNutButter, the sponsor of  this post, see all of their products here. I am a big fan of their line and it's authentic nutty taste. And all of their soy in Non-GMO! 
Nut Free Overnight Oats | Nosh and Nurture
0 Comments

paleo granola cereal

6/12/2013

0 Comments

 
Picture
Picture
Picture
Picture
Picture
INGREDIENTS
1 cup raw sliced almonds
1 cup raw cashew pieces (or walnuts or pecans)
1 cup unsweetened shredded coconut 
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
6 tablespoons unsalted EB dairy free, soy free butter
1/2 cup honey

INSTRUCTIONS

Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.

The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
0 Comments

    categories

    All
    Corn Free
    Dairy Free
    Egg Free
    Gluten Free
    Grain Free
    Kid Friendly
    Nut Free
    Paleo
    Soy Free
    Sugar Free
    Vegan
    Whole 30
    Yeast Free

    archives

    August 2021
    October 2020
    September 2020
    August 2020
    February 2020
    November 2019
    June 2019
    March 2019
    November 2018
    June 2018
    March 2018
    October 2017
    April 2017
    February 2017
    January 2017
    August 2016
    July 2016
    April 2016
    March 2016
    December 2015
    October 2015
    November 2013
    August 2013
    July 2013
    June 2013

    RSS Feed

contact

Contact Mandi @ Nosh and Nurture
Advertise @ Nosh & Nurture or The Clean Plate with Mandi 

Picture

about

Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me.  What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet.  I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here. 

All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. 

    additional links

Privacy Policy
Disclaimer
FAQ


Find Me Gluten Free - An Amazing App to Help You Find the Best + Safest Gluten Free Eats Anywhere!
Picture
All content herein is owned by Mandi Pimental,Nosh & Nurture and The Clean Plate with Mandi. Pinning images is allowed, however, reposting blogs, recipes, photos or additional content without a link back to NoshandNurture.com is prohibited. 

© 2012-2022 Nosh & Nurture. All Rights Reserved.
Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited. 
  • HOME
  • NOSH
  • NURTURE
    • Homesteading
    • Homeschooling
  • TRAVEL
    • Special Disney Rates
    • Travel Blog
  • The Clean Plate
  • ABOUT
  • CONTACT