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Ingredients:
1 cup pre-soaked almonds 1 cup pre-soaked cashews 3/4 cup raw cacao powder 1 cup chopped dates 1/8 teaspoon sea salt 1/4 cup maple syrup Directions: Combine nuts, dates, cacao and salt in a food processor until the mixture is well combined. Slowly add up to 1/4 cup maple through the top of the processor while it is running. Stop adding maple when the consistency resembles brownie dough. Press the mixture into an 8×8 glass pan. Frost and refrigerate until you are ready to serve them.
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INGREDIENTS
1 sweet potato 3 eggs (or egg replacer or flax-egg for egg-free) 1/4 cup coconut oil, melted 1/3 cup honey 1/4 tsp vanilla 1/2 cup dark chocolate chips 3 tbsp coconut flour 2 tbsp cocoa powder 1/4 tsp baking soda 1/4 tsp cinnamon 1/4 tsp salt INSTRUCTIONS Preheat oven to 425F Puncture the sweet potato with a fork several times and bake for 30 minutes Remove the sweet potato from the oven and reduce heat to 350F Peel the sweet potato and mash in a bowl Add the egg, coconut oil, honey and vanilla and mix well Add in all remaining ingredients and stir until thoroughly combined Pour into a greased baking dish Cook for 35 minutes Ingredients:
1 1/2 cups almonds 1/2 cup pure Grade B maple syrup 1 tablespoon Earth Balance dairy-free butter 1 tablespoon ground cinnamon 1 tablespoon chili powder (optional to add spice) Sea salt Directions: Preheat oven to 350 Degrees. Coat a baking sheet with coconut oil cooking spray and bake nuts in a single layer for 10 minutes; remove to cool slightly. Heat maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in butter. Add nuts, and stir until coated; let cool. Combine cinnamon and chili powder (leave out if you don't want it spicy) in a bowl. Remove nuts from the maple mixture with a slotted spoon, and toss in the spice mixture. Lay nuts on a baking sheet, and sprinkle with a little sea salt; let dry. Store in an airtight container for up to 10 days. Ingredients:
1/2 cup Virgin Coconut Oil, melted 1/2 cup maple sugar or organic cane sugar 1/2 tablespoon organic vanilla extract 4 organic eggs 1/8 teaspoon sea salt 1 cup coconut flour 1/2 cup shredded coconut 3/4 cup Enjoy Life or other dairy free chocolate chips Directions: Preheat oven to 375 degrees F. Mix together coconut oil, sugar, vanilla, eggs, and sea salt. Blend thoroughly. Add flour, coconut and chocolate chips; mix. Form into small cookies on a parchment paper lined pan and bake in oven for about 15 minutes, or until lightly golden. Enjoy!
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!  Ingredients
1/2 cup coconut flour 4 eggs, at room temperature 1/4 cup softened EB butter butter or coconut oil 6 Tbs. canned pumpkin 2 Tbs. raw honey (I used half to cut my sugar, but the flavors better with all) 1 tsp. cinnamon (I use a lot more, I love my recipes super-cinnamony!) 1 tsp. apple cider vinegar 1/4 tsp. baking soda Instructions Preheat the oven to 350 degrees and line 10 muffin cups with liners. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter or oil, then the canned pumpkin and honey. Then mix in the cinnamon, apple cider vinegar and baking soda. Pour into muffin cups. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed. So through my journey with new flours and not being able to use yeast, or regular baking powder, or "normal" flours I had yet to make a muffin that would rise and be fluffy and glorious. That was, until last night. My husband had bought a pack of muffins at Sprouts for himself to munch on while we watched the latest "Once Upon A Time" (Disney. Drama. Swoon.) And while they are "whole grain, organic ingredients etc." they are not Paleo. Huge No-No for me, so, I set out last night determined to create a muffin that would taste delicious even if it did implode upon baking.
They use almond flour, and though normally almond flour produced dense baked goods, these are light, moist, fluffy and amazing. So, without further adieu I bring you the recipe of the most beautiful, fluffy, scrumptious muffins to come from almond flour. Yield: 9 muffins (I never get my muffins to stretch to 12) Ingredients: 2 eggs 1/3 cup honey (substitute another liquid sweetener for vegan) 4 tablespoons melted soy-free, dairy-free butter 1 teaspoon vanilla 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups almond flour 1 cup fresh blueberries Instructions: Preheat oven to 325°F. Place unbleached muffin cups in muffins pans. (i just used some organic olive oil cook spray) In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda, and sea salt. With a spatula fold in the almond flour and blueberries. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amongst the muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty! Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and enjoy! |
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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.