In celebration of #NationalWatermelonDay with WTRMLN WTR, these coconutty and creamy watermelon popsicles are perfect for a hot summer day for adults and kids alike. My little guy devours these and we love to enjoy them at home or by the pool.
1 + 1/4 cup cup fresh watermelon slices
½ cup WTRMLN WTR
½ cup coconut milk
Puree 1 cup of chopped WTRMLN slices with ½ cup WTRMLN WTR and pour into popsicle molds so molds are 2/3 full.
Freeze for 30 minutes and pour chilled coconut milk on top of frozen watermelon blend.
Top with remaining watermelon slices and freeze for an additional 30 minutes. Rinse molds under warm water to release popsicle, add dried or toasted coconut for crunch and enjoy somewhere near a pool or beach.
Rich, ooey and gooey, this Dark Chocolate Bundt is a decadent treat for your holiday feast.
Preheat oven to 350 degrees. Spray bundt cake pan with coconut or avocado oil spray.
Sift together flour, cocoa powder, cream of tartar, baking soda and sea salt. Set aside.
In large bowl, stir together milk, water and acv until well blended. Add coconut sugar, oil, and vanilla.
Slowly whisk in flour mixture to liquid mix until combined. Stir in 1 cup mini chocolate chips. Pour cake batter into pan.
Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool for 10-15 minutes before transferring onto cooling rack.
For the ganache, place chocolate chips and 4 tablespoons of the milk in a microwave-safe bowl. Microwave on low for 40 seconds, stirring halfway through.
Mix in additional milk, powdered sugar and vanilla and pour a top cake once cake has cooled.
An alternative to the classic Peanut Butter Cookie, these gluten-free, dairy-free and peanut-free darlings are seriously delicious and completely addicting.
My son, now fourteen months, is at an age where I'm also SERIOUSLY addicted to him. His personality brings us SO much joy and he LOVES helping mommy in the kitchen.
Which, of course, makes this foodie's heart soar.
You can credit little Grey with the impressive fork criss crosses in most of these cookies and he is becoming a champion stirrer of all batters and doughs. Give this kid a spoon and a bowl, and instead of drumming, he will always prefer to be "cooking".
I know, I can't stand the cuteness either folks. Letterboard below inspired by my sons love of all things Sesame Street and Cookie Monster, or "cook cook" as he's called around here.
Almond Butter Cookies
Our first Christmas with little Grey was pure sweetness.Enjoying going through all of his photos and still making our way through opening our Christmas packages, because, new parents and the activities apparently take a lot longer to accomplish, haha.
And speaking of sweet, this pumpkin pie was the perfect finish to a delectable Paleo Christmas feast.
Sweetened with maple syrup and warm coconut sugar, this gluten-free and vegan Pumpkin Pie tastes just the real thing.
1 1/2 Cans Organic Pumpkin
1/8 C. Maple Syrup
1/8 C. Coconut Sugar
1/2 tsp. Sea Salt
2 1/2 TBSP. Tapioca Starch
1 TBSP. coconut oil
1/3 C. Coconut Cream
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1/2 tsp. Ginger
Preheat oven to 350 degrees.
Mix all ingrendients in a bowl with a hand mixer until smooth.
Pour into premade or homemade gluten-free pie crust. (I use Wholly Wholesomes Gluten-Free crust)
Bake at 350 degrees for 35 minutes. Allow to cool and put in fridge overnight to set.
Serve with coconut whip cream.
dairy free - gluten free - soy free - nut free (aside from the coconut) - refined sugar free
Enjoy a cube of this decadent cake with coffee in the morning, tea at night or as a mid-day snack. The sweetness comes from bananas and dates, while the richness comes from light coconut milk.
This treat is especially helpful to those of us in our last trimester of pregnancy, as the dates can help prepare our cervix for a smoother natural birth.
1/2 cup unsweetened cocoa powder
1 cup gluten-free oat flour
1 cup gluten-free all-purpose flour
1/4 teaspoon sea salt
1 teaspoon cream of tartar
1 1/2 teaspoon baking soda
4 very ripe bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut
Submitted by a Guest Contributor
gluten free - vegan - soy free - refined sugar free - kid friendly - grain free - paleo
These brownies work well with most diets if cocoa is tolerated. They are easy to make ahead of time and take on the go.
Guest Contributed Post
gluten free - vegan - egg free - kid friendly
This recipe relies on unsweetened applesauce and almond milk to provide the classic moist texture of traditional carrot cake in a vegan form.
2 1/2 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons egg replacer
2 cups light brown or coconut sugar
1 cup avocado or grapeseed oil
1 cup almond milk
1 cup unsweetened applesauce
3/4 pound carrots, finely grated (about 3 cups)
1 cup walnuts or pecans, chopped
1 cup seedless raisins
12 tablespoons vegan butter
1 1/2 pound Daiya or soy cream cheese, cold
1 1/2 cup corn-free powdered sugar
1 teaspoon vanilla extract
gluten free - dairy free - nut free option - soy free - kid friendly
I have to admit, I was really intimated to try a gluten-free white cake. So many of the flour mixes and unrefined sugar cakes I've tried in the past were either dry, bland or way-too-obviously gluten-free in their flavor and texture.
When it came to my baby shower, (you can read all about my dream-come-true baby shower here) I knew I wanted to have a part in the cake process and I knew I wanted a white naked cake I'd seen before for a wedding. My sisters did an amazing job with the shower, but when it came to the cake I wanted to know it was made with the safest ingredients for me and my guests with sensitivities, celiac or allergies and that it was made in a completely gluten-free, dairy-free kitchen.
After doing a test run a few nights before the shower (and eating entirely too many sample bites before tossing it out) I was beyond ecstatic with the results and I was pleased to see the cake was the first to go at the shower before any of the store bought cup cakes! It held its own and more and had a real "homemade cake flavor". I may have had seconds. Because. #BabyShower.
I will have to make a bigger one for the next party we throw. Because it went lightning quick.
The cake, with its gluten-free all purpose flour and coconut sugar has a warm, spice cake flavor to it due to the warm nuttiness of the coconut sugar. I used an organic dairy-free buttercream frosting and I found dye-free sprinkles.
With my shower theme being pastel rainbow, I knew I wanted sprinkles but I didn't want the nasty artificial color and flavoring that accompanies the traditional jimmies. I found sprinkles online that were colored with beet juice, turmeric, blueberry and spinach and they tasted amazing. Just like when I was a kid, but healthier! Read on for the recipe.
Baby Shower White Cake
2 C. all-purpose gluten-free flour (I used Bob's Red Mill 1 to 1)
1 C. Coconut Sugar
1 1/2 tsp. Baking Soda
1 tsp. Cream of Tartar
1/4 C. + 2 TBSP. Tapioca Starch
1/2 tsp. Sea Salt
10 TBSP. dairy-free butter or high quality ghee
2 tsp. Vanilla Extract
4 Egg Whites
1 Whole Egg
1 C. Almond Milk (or other dairy-free milk of choice)
1/3. C. Lemon Juice
Preheat oven to 350 degrees and grease two 6-in round cake pans with coconut oil. (I prefer the smaller diameter cake, you could also do 8-in rounds for a cake that won't stand as tall)
Trace each pan on parchment paper, cut it out and put a round of parchment in each pan bottom so cake removes easily. (This makes a world of difference!)
In a medium bowl mix flour, tapioca starch, baking soda, cream of tartar and salt.
In another medium bowl, mix room temperature butter, coconut sugar and vanilla with a handheld mixer or stand up kitchen mixer until light and fluffy.
In a small bowl combine egg, egg whites, almond milk and lemon juice and mix well.
Pour egg mixture in a large bowl and alternate adding dry mixture and sugar mixture in with the wet mixture. Use handheld mixer to mix until smooth and pourable.
Divide batter between your pans, filling only 3/4 of the way full. Place in center of oven and bake for 30-35 minutes or until golden brown and done in the center. (In my oven it took exactly 37 minutes each time for them to come out perfectly.)
Allow to cool in pan for 10 minutes then remove gently and allow to cool completely on a wire cooling rack.
Once cooled add a thick layer of frosting to the bottom layer and place the other layer on top. Chill in the refrigerator for 10 minutes. Bring back out and add a thick coating of frosting to the top of the cake and with a frosting knife smooth it out, and smooth down the sides to give the naked cake effect.
Top with sprinkles and enjoy!
This gluten & dairy free Decadent Lava Cake is the perfect dessert for any holiday or date night. As our pregnancy is almost half-way (whaaaaaaaat? crazy!), we've been scheduling many date nights. .
When it comes to date nights & culinary delights, I try to cook up a special dinner and bake something delicious that is gluten-free and dairy-free, (and when I can, refined sugar free) because it’s hard to go out with a limited diet. My husband and I usually stay in and have a picnic by the fire and then go out to do something fun like catch a movie, go to the arcade or check into to a local resort for a weekend staycation. For tips on how to have an affordable getaway, check out my post on budget-friendly retreats.
This amazingly delicious gluten and dairy free lava cake has a delicious and warm ooey-gooey surprise inside and looks extra fancy when topped with a light sprinkle of confectioners’ sugar.
Serve warm with a side of dairy-free vanilla ice cream, fresh organic berries or a glass of bubbly champagne.
4 oz. dairy free dark chocolate
2 tbsp. honey
½ tsp organic vanilla extract
1 tbsp. almond flour
3 tbsp. coconut oil
1 tbsp. sugar-free cocoa powder
dash of sea salt
Preheat oven to 375 degrees. Lightly grease four small ramekins with dairy-free butter or coconut oil spray and give a light dusting with cocoa powder. Melt dairy-free chocolate with coconut oil in a small sauce pan and set aside.
In a medium sized bowl mix eggs, honey, vanilla and sea salt. Add almond flour and cocoa powder and fold ingredients together until smooth. Divide the batter among the ramekins and place on a baking sheet. Bake for 10-12 minutes and serve warm.
I’m currently snacking on these tangy little morsels as I type this. Crumbs trailing from my plate to the keyboard. And I don’t even care.
And P.S. they are DE-LIGHTFUL with a mug of hot tea. It’s been quite rainy and overcast here in Arizona lately, so I’ve been trying to bake and cook up some sunny recipes to entice Spring to kick into full gear. I love this time of year, when it’s still a little cool and you can picnic and go hiking before the state turns into a 115 degree inferno.
It’s a funny story how I stumbled upon making these cookies. I was grocery shopping the other day and I came across an ADORABLE ceramic berry basket. It was a cheerful shade aqua blue, (one of the primary colors of my kitchen) and I had to have it. A total impulse buy. But when I got it home I realized I didn’t have any berries to put in it so I filled it with lemons. Lemons that had no set plan for where they would end up, as I’m usually not big on citrus. Squeezed over a grain-free chow mein dish perhaps? Added to a smoothie? And then, as I was up late writing last night I got an intense craving for COOKIES.
And the fruit had found it’s home. It took some experimenting as I turned my kitchen into cookie bake-off central. I used various flours to try to find the right combination and in the end my gluten-free oat flour took the cake… er, cookie.
The end result is a soft, zesty cookie that is naturally sweet with a citrus kick. If you like your cookies crunchy, pop them in the fridge to set for a while before enjoying.
1 Cup Gluten-Free Oat Flour
3 Tbsp. Fresh Organic Lemon Juice
1 Tbsp. Fresh Organic Lemon Zest
¼ C. unsweetened coconut flakes
3 Tablespoons of softened dairy-free, soy-free butter
Dash of Sea Salt
½ Tsp. Baking Soda
1 Organic Egg (or flax egg for vegan)
¼ C. Raw Honey (I used Bee Free Apple Honey if you want to go vegan)
1 Tsp. Organic Vanilla
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. (This step is crucial because the cookies are thin!)
Mix all ingredients in a medium sized bowl until well mixed. A spoon should suffice.
If batter is too thin, add more flour, although 1 C. was plenty for me.
Drop batter onto cookie sheet with a teaspoon and spread to make a circle. It should be thin but not to where the batter becomes transparent. You want them to be able to bake up a little in the center.
Bake for 10-12 minutes until golden.
Let cool and gently remove from parchment with a spatula.
Enjoy soft from the oven or refrigerate for a crispy cookie.
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.