gluten free - dairy free - soy free - refined sugar free - nut free
There's something that feels so quintessential motherhood about baking a fresh batch of cookies from scratch with your little one. Grey and I have been trying to make one new recipe a week together, or at least baking a batch of muffins or fresh pancakes on the weekends, to help foster bonding and education on creating food fresh and healthy at home. It also helps in teaching kitchen safety, which you can never start too young.
This super easy recipe is below and utilizes coconut sugar to cut out refined sugar and lends a warm, spicy note that elevates the traditional oatmeal cookie to a new level.
We also use organic raisins due to grapes being a highly contaminated fruit when it comes to pesticides and sprays.
Gluten Free Oatmeal Raisin Cookies
gluten free - dairy free - soy free - corn free - nut free option
There is something about Spring that gets me in the mood to bake, bake, bake!
Celebrating Easter and Christ's resurrection is such a holy time and we adore hosting picnics and brunch in celebration. I wanted to make something that embodied spring harvest and the Easter holiday to bring to the table this year and my Carrot Cake Cupakes were born.
Sweet, moist and OH SO DECADENT, these are HANDS DOWN the BEST cupcakes I've EVER made to date. They taste like traditional cupcakes and will be gobbled up by even the pickiest little bunny in the patch.
The added touch of these dyed chocolate carrots were work but SO SO worth it. They add such a festive touch and hold up quite nice.
The cupcake itself is packed with carrots and cinnamon goodness and are SO moist and flavorful. The mix of coconut sugar and brown sugar help cut down on the refined sugar of a traditional cupcake, and while you could omit the brown sugar, it does help the cupcake have the traditional carrot cake flavor.
The cream cheese frosting is so spot on and I'm so thankful Miss Jones Baking Co. makes a dairy-free, high quality, low ingredient organic frosting. You can't have carrot cake without cream cheese frosting. That would just be WRONG. Wouldn't it? Yes. Yes it would be. (also, not sponsored but its the only frosting I keep in my cupboard so I have to give them praise.)
Grey couldn't keep his sweet little hands off of these, which you'll see below and we are excited to make them again soon.
Gluten Free Carrot Cake Cupcakes
For the carrot toppers
Share and enjoy!
Happy Easter beautiful friends!
gluten free - dairy free - soy free - corn free - nut free option
The coconut sugar in this traditional Italian recipe gives these delicate cookies their golden brown hue.
I got misty eyed with happy tears this morning. I went to the kitchen. where Grey is always eager to help alongside me while I'm recipe creating, baking and cooking. However, today was a little different and was just another glimpse into him growing up so very quickly before my eyes.
As I gathered ingredients for one of the first Italian recipes that will be rolling out on the blog (I have a book in the same vein up my sleeve for 2020) - Grey crawled down the stairs to the living room. I thought he had abandoned ship for legos or super heroes, when not five minutes later, he returns, his akwardly-big-for-him footstool from the bathroom held in front of his little frame as he carried it towards the kitchen.
"Now I can help you!" he exclaimed excitedly as he put the stool down and pushed it against the kitchen island all on his own.
Guys, WHERE did my baby go? This sweet moment was definitely one for the books this morning.
We got to work on these and he surprised me again when he asked if he could crack the eggs today. Usually one of the jobs I deem "moms territory", I let him, he did GREAT and I only had to fish out a littttttttle shell. He also sat in as my model to capture a cute photo of the lemons we used.
Seriously guys, it was the best morning which ended with sharing these DELECTABLE cookies that I remember enjoying around the holidays as a young girl who grew up in an Italian household.
These cookies are crunchy on the outside, moist and soft on the inside. They have the PERFECT hint of lemon and the glaze is sweet without overpowering the cookie to much.
A great pairing with a warm mug of tea or a strong shot of espresso if you want to enjoy it the way my Grandma did.
Golden Italian Lemon Cookies
(I used three lemons total for this recipe)
One of my FAVORITE treats as a kid were Rice Krispy Treats. Gooey, sweet and ever-so-addicting, we didn't make them often because they'd get gobbled up in record speed. Surely, my parents didn't want me and my sister high on sugar as much as I don't want my kid zipping around all crazed on sweets.
But today was another 105 degree day and I was blanking on any preschool lesson since I'm slowly putting together our Fall curriculum, so into the kitchen we went. Educational, I get content for the blog and we get a treat at the end. Sounded like a wonderful way to spend a Thursday to me.
That, and I found patriotic straws in the drawer and BAM! these became a dessert for Labor Day that is this coming long weekend.
If you are lacking star spangled straws, fear not, these babies are JUST as festive, beautiful and delicious sans prop.
And in true Nosh and Nurture fashion these are not the Rice Krispy Treats of our youth. With Dandie's Marshmallows (not sponsored, just love these little things) the marshmallows are corn-free. The cereal I used is an organic brown rice variety that I picked up at Sprouts because I don't care for the additives and folic acid found in the popular mainstream white rice cereal traditionally used in these.
I also used an organic coconut oil and vegan butter to get them to be ooey gooey and pure perfection.
I can attest that the little ones will love these as much as I did as a kid. Grey even posed his perfect little hand in the photo and I had a proud food blogger mommy moment haha. He literally gets cuter every day.
What was your favorite childhood treat and have you found a way to improve upon it now that you're an adult?
Rice Krispy Treats - New & Improved!
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.
Gluten Free - Grain Free - Vegan - Soy Free - Egg Free - Nut Free
9 tablespoons ground espresso beans
5 tablespoons coconut sugar
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 little beauty was my official entry to the Earth Balance Holiday Bake-Off 2015. I had never attempted a bundt cake before the bake-off, but felt ambitious. This spiced, flavorful cake came out moist, fluffy and perfect. It's perfect as dessert or a decadent breakfast with a mug of Crio Bru of coffee.
It's one of my most involved recipes, but well worth every moment. It's also gluten-free, vegan, nut-free, soy-free and refined sugar free (except for the glaze, while optional, gives it an amazing rich, warm flavor) Serves 16.
2 C. brown rice flour
2/3 C. potato starch
1/3 Cup tapioca starch
1 TBSP. baking powder
1 1/4 baking soda
3 tsp. cinnamon
1/3 C. coconut milk
1 tsp. lemon juice
3 TBSP. ground flax seed* (can be omitted, and use 3 eggs, if egg is eaten/tolerated)
9 TBSP. water* (omit if eggs are used)
3/4 tsp. xanthan gum
1/2 C. coconut sugar
1/2 tsp. ginger
1/2 tsp. sea salt
1/2 c. maple syrup or bee-free apple honey
3 TBSP. apple juice
3/4 C. applesauce
2 C. apples, cored, peeled and diced.
2 tsp. organic vanilla extract
1/3 C. Coconut Sugar
2/3 C. corn-free Confectioner's Sugar (I use Dandie's)
3 TBSP. Coconut Cream
3 TBSP. Earth Balance Soy-Free Butter
1 tsp. organic vanilla extract
Preheat oven to 325 degree and grease bundt pan with vegan butter or oil generously.
Whisk flours, xanthan gum, cinnamon, ginger, baking powder, baking soda and sea salt in a small bowl and set to side. If using flax eggs, prepare flax eggs by combining 1 TBSP. of ground flax seed with 3 TBSP. of water. Set aside for 15 minutes to gel.
In a large bowl, mix Flax Eggs or regular eggs with coconut sugar and maple syrup until blended. Slowly add and mix on your lowest speed setting, applesauce, vanilla, apple juice, coconut milk, lemon juice and dry mixture. Do not over mix. Add in apples 1 cup at a time. Mix on low until coated.
Slowly pour or spoon batter into prepared bundt pan. Place in oven for 50-55 minutes, not opening the oven for the first 45 minutes. Check for doneness with a toothpick.
Remove from oven and allow to set for 10 minutes. Prepare the glaze by mixing all glaze ingredients in a small bowl until no lumps remain. Pour into small sauce pan and cook over medium-low until warmed.
Remove cake and place on cooling rack over a sheet of parchment paper. Pipe on or spoon on glaze. Top with a dusting of confectioners sugar for presentation. Transport to cake plate once cooled.
Enjoy within three days. May freeze up to two weeks.
Fall has just officially arrived in Arizona. I say just simply because since September 21st, the first "official day of fall" to all other U.S. states but us desert dwellers, it's averaged about 108 degrees during the day. But since last week it's been a steady, refreshing 70-80 and I couldn't be happier.
Today I actually got outside for a workout, took the pup on a walk and spent the evening baking. That's the other thing about fall. The baking. Oh, the baking.
Mr. Charming and I have had a lot to celebrate as of late, and although we are planning on cutting out grains and all sweets for a while again as we continue our TTC Journey, we are both celebrating new jobs, I recently graduated school for Personal Nutrition, we found a new bible study home and the holidays are around the corner.
And that always calls for celebrating. So naturally, cupcakes.
When I was in Las Vegas for the FABlog Conference, I met the lovely Soy Nut Butter Company and got to sample some yummy products. You may remember my Pumpkin Maple Granola from last fall using their nut-free granola after a lot of readers requested more nut-free recipes. I use soy in moderation, (a good gluten-free soy sauce on my takeout recreations is a must) and I only use Non-GMO soy when I do. I.M Healthy, the company that created Soy Nut Butter makes delicious non-nut butters from roasted soybeans that taste extremely close to classic nut butters but are safe with kiddos with nut allergies. They are also low in sugar, have zero sodium and can be used in a variety of ways.
Instead of using my jar of Chocolate Soy Nut Butter as a simple spread, I was inspired to create a frosting, and with some simple experimentation, my German Chocolate Cupcakes were born. They are rich and chocolaty and make the perfect fall treat.
For the cupcake you can use a traditional gluten-free chocolate cake box mix (just watch the sugar content) or for a healthier option you can use my Paleo coconut flour chocolate cupcake base.
For foodies who can tolerate almond, you can also use my Paleo almond flour chocolate cupcake base. This is personally my favorite when it comes to texture. In the picture I used a rice and sorghum based chocolate flour.
For the frosting, which couldn't be simpler, and of course is always the best part...
1 C. Chocolate Soy Nut Butter - ENTER TO WIN A FREE JAR BELOW!
2. C. Coconut Whipped Cream or other Dairy-Free Whipped Cream or Cool Whip Equivalent
1 tsp. organic vanilla extract
Mix thawed coconut whip and vanilla with room temperature soy nut butter with a hand mixer until smooth. Scoop into piping bag or ziploc bag and pipe onto FULLY COOLED cupcakes. Top with shaved coconut. Serve immediately or chill in fridge until ready to serve.
| ENTER TO WIN |
For those of you new to Rafflecopter, each activity listed above gets you a certain amount of entries to the contest! Good luck to everyone who enters!
I would love know your favorite way to use Soy Nut Butter if you've tried it before, or your favorite Fall cupcake recipe!
So, MONTHS ago, Mr. Charming and I invested in a hand pie maker. And it sat. And sat and sat and sat in the cupboard until one night recently when I was craving pie and remembered it was there. Sad and lonely and gathering dust.
I'd been on a kick with Strawberry Pie since our coastline trip, but since I am watching my strawberry intake due to trying out a low-histamine diet, I thought the tried-and-true traditional apple pie sounded delicious. And I wanted to see if I could get them to come out cute & plumpy.
That & the idea of getting A WHOLE PIE (in theory) to myself sounded really fun. If you know me, I'm not a big sweets person anymore since adopting a primarily Paleo lifestyle. But sometimes, a girl just has to have pie. And I have now find my favorite new way to eat it.
I fell in love with how perfectly symmetrical, flaky and golden brown these came out. The mini pie maker I use is by Sunbeam and can be found online and in stores. I picked mine up on sale at a Fry's Grocery Store as an impulse buy.
Below you will find my recipe for the gluten-free, dairy-free, nut-free, soy-free, egg-free, low sugar (depending on the pie crust you choose, the one I buy had under 2g.) pie we made and it is DELICIOUS. I always surprise myself sometimes with how decadent and sweet my confections come out sometimes without using sugar in the mix. The crust was buttery, flaky and the apples, with no added sugar, were the perfect mixture of tart and sweet.
My plan is to now make a million other pie variations just so I can enjoy these little cuties again. Next up: A dairy-free turkey pot pie, then maybe a shepherd's pie variation, then something for fall, then maybe a sugar-free chocolate pie for Christmas. Seriously. It's an addiction now. These things are just too cute.
6 Medium or 12-13 Mini Organic Gala Apples
2 Gluten-Free/Dairy-Free Pie Crusts Of Choice (I use Wholly Wholesome)
1 Tbsp. of Dairy-Free Butter or Coconut Oil
Cinnamon to taste
Thaw pie crust per package requirements but make sure dough is chilled before rolling/cutting. Wash and skin apples. Cut and cube apples into small cubes. You do not want large chunks in the mini pies.
Cook apples, mixed with cinnamon, in a Tbsp. of dairy-free butter or coconut covered over medium heat until soft. I like my apples super cinnamon-y and cinnamon carries a lot of anti-inflammatory properties. If you tolerate cinnamon, use as desired. I probably used 1-2 tsp. to my 12 mini apples.
Once apples are soft, turn off heat and set pan aside. Prep dough on a floured surface (I used a little coconut flour on my cutting board) and roll out to about 1/8 in. thick. My pie maker came with round cutters to fit my pie pan, and most will, so cut pie bottoms and pie tops according to your pie maker.
As I stated before, if your dough is still slightly chilled it will cut, transfer and take to the hot pan much easier, put in the bottom pie dough and spoon in cooked apples until nearly full. Top with smaller cut pie top. Repeat for up to 4 pies and close the lid. Ours took 10 minutes for perfect, golden brown little pies.
Remove from pan with a wooden spoon or spatula and let cool for ten minutes on a wire cooling rack.
Serve & enjoy with a cold glass of almond or coconut milk or a scoop or dairy-free vanilla ice cream for a la mode.
Have you made hand-pies before? What's your favorite variation?
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.