 These were the perfect scrumptious treat on a rainy Saturday evening.
Ingredients: 2 Medium, super ripe organic bananas 1/4 c. honey** 2 tsp. organic vanilla extract 2 organic eggs** 1/6 cup melted coconut oil 2 cups almond flour (I used Bob's Red Mill) 3 Tbsp. Oat Flour (I used Bob's Red Mill, GF) 1/3 C. unsweetened cocoa powder 1 Tsp. Aluminum-free baking soda 1/2 C. Enjoy Life chocolate chips 1/4 tsp. sea salt **for vegan: replace eggs with flax seeds mixed with water or apple sauce. Instead of honey, use Agave Nectar. Directions: Preheat oven to 350 degrees. Line muffin tin with 12 paper muffin cups. In a medium-sized bowl mash banana until pureed. Add honey or agave nectar and vanilla and stir well. Add eggs or egg substitute and coconut oil, stir until combined well and set aside. In a separate medium sized bowl, mix almond flour, gluten-free oat flour, cocoa powder, baking soda and sea salt. Stir until combined and add wet mixture into the bowl. Mix well until a batter is formed. Add in chocolate chips, stir once more. Spoon batter into muffin cups, filling them 3/4 of the way full. Bake for 18 minutes or until a toothpick or fork come out clean. Cool for 5 minutes and enjoy with a tall glass of dairy-free milk! Super delicious!
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My sister-in-law loves all things lemon. Lemon cookies, lemon cake, lemon tarts. When I saw this recipe I knew she would be the one I'd make these for. I havn't yet made them for her, but I am excited to try them out at the next family get together. Perfect as a Spring or Easter treat, these melt-in-your mouth raw coconut lemon balls are sure to satisfy!
Dry Ingredients: 1 & 1/2 cups almond flour 1 & 1/2 cups dried shredded unsweetened coconut 1/3 c coconut flour 2 big pinches of Sea Salt Wet Ingredients: 6 Tbsp Agave or All Natural Maple Syrup or Raw Organic Honey (omit for sugar-free & vegan) 4 Tbsp Lemon Juice 2 tsp Organic Vanilla 1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it) Directions: Mix all of your dry ingredients together - set aside and mix wet ingredients in a small mixing bowl. With your mixer on, slowly pour wet mixture into dry mixture. While your mixer is on, mix in your melted coconut oil as a thickener. Your batter will thicken fairly quickly as it mixes with the oil and the oil cools down. The next step is up to you. You can choose to heat/bake to set the cookies or to keep them raw you may chill them to have them set. Heating: Warm them in oven at the lowest heat setting, leaving the oven door cracked open. Warm for an hour. It should be dry on the outside and moist on the inside, place cookies in the fridge after they've cooled, let them chill and set, eat and enjoy! Cooling: If you opt not to heat your treats, chill in the fridge for an hour. The overall texture will be soft and moist. Enjoy! 1 part baking soda
2 parts cream of tartar 2 parts tapioca starch OR 1 part baking soda 1 part cream of tartar Mix and use for baking! Ingredients:
•1 (5 oz) bag shredded coconut- unsweetened •2/3 cup melted coconut oil + 1 TBSP •1/2 cup almond butter (try Barney Butter's Cocoa + Coconut) (substitute Sunbutter for nut free) •1 tsp organic vanilla •1 cup dark chocolate or semi-sweet chocolate chips (I use Enjoy Life) Instructions: In medium bowl, mix the coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well mixed. Using your hands, form into 1 inch balls and put on a plate. Place in the freezer until hardened. Once the coconuggets have hardened, melt the chocolate in a double boiler with the additional 1 TBSP coconut oil until smooth. Dip the clusters into the chocolate and put back on a plate or in a small baking dish and place back in to the refrigerator. Enjoy cold! Ingredients:
1 cup raisins 1/2 cup vegan chocolate chips (I use Enjoy Life) 1-2 tsp virgin coconut oil (more for thinner chocolate, less for thicker) Directions: 1. Melt the chocolate in anyway you please. I did in a pot via stovetop on the lowest setting. 2. Mix in coconut oil and if desired, spices. 3. Add in raisins and mix until all is coated 4. Pour and spread out mixture onto a baking sheet lined with parchment paper 5. Place into fridge to harden 6. Once hardened, break up pieces and eat!! Like I said, super simple and delicious. Store the rest (if there is any left!) in the fridge. I hope you enjoy! 1 cup dark chocolate chips or cacao nibs
1/2 cup coconut oil pinch of sea salt dash of vanilla extract In a small bowl, place everything together and microwave for 30 second increments, stirring often. It should take about 1:30-2 minutes. Place in the freezer for 10 minutes to harden, then whip frosting with a hand blender until thick and fluffy. Or, leave it all messy and melty if you like it more like a ganache OR 1/2 cup dairy-free dark chocolate chips or cacao nibs 1/4 cup grapeseed oil 1 Tbsp. honey 1 Tbsp. vanilla pinch sea salt Melt the chips with the oil in the microwave for 1 minute. Stir until smooth. Stir in honey, vanilla and salt. Frosting will be very loose. Dip each cupcake top into the glaze. I noticed as I was dipping the frosting was getting thicker as I could double-dip some of the cupcakes again makes a thicker fudgy top. INGREDIENTS:
3 crispy and slightly tart apples 1 tsp lemon juice 3 tbsp creamy natural sunflower butter 1/4 cup sliced almonds (omit for nut-free) 1/4 cup flaked unsweetened coconut 1/4 cup vegan chocolate chips or cacao nibs for paleo INSTRUCTIONS: For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. I also lightly spritzed the apples with lemon juice to keep them from browning too fast. Then I melted some Sunbutter–until it was super runny–and drizzled it all over the apples. Next, I topped the apples and Sunbutter with unsweetened flaked coconut, sliced almonds and, of course, chocolate chips. And finally, I drizzled a little more Sunbutter onto the plate. |
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aboutNosh & 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. |
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Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.
© 2012-2023 Nosh & Nurture. All Rights Reserved.
Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.