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sweets

Tis' The Season For... Gingerbread Cookies

12/18/2019

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gluten free - dairy free - soy free - paleo option

Hello my lovelies! 

With this being a very busy year that included renovating our new home, moving into said home, buying a new business, growing our current ones and raising and homeschooling a busy toddler, I have intentionally decided to slow waaaay down in December. 

It has felt so good.

It's hard for me to lay things down. Especially when they feel like they are 'good' things. Yet I had so many balls in the air that I just couldn't handle all I was juggling and I was starting to get sick more often (which hasn't been the case in our home since we went more natural), and I was just run down and on edge and I finally said, no more. 

Our month has looked a lot like more intentional family time, date nights, traditions new and old, a lot of Christmas movies and baking. All. The. Baking.

We have some exciting news announcing in January, and it's sure to be a new season of busy, so for now I will bake and ice to my hearts content and enjoy every moment of peace this season of our Savior offers my weary heart. 
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These Gingerbread Men are gluten-free, dairy-free, extra moist and subtle. 

We served them to family before a night of looking at lights and we got an overwhelming response of these being the "best gingerbread cookies ever!"

So, not to toot my own horn, but I've heard these are pretty good. ;) 

If you're looking for a Paleo/Grain-Free version, you can swap the All-Purpose Flour for Almond Meal. 
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Gingerbread Cookies 

Ingredients

  • 2/3 c. molasses
  • 1 large egg
  • 2/3 c. vegan butter
  • 1 tsp. vanilla extract
  • 3/4 c. coconut or maple sugar
  • 3 1/2 c. all-purpose GF flour (almond flour for paleo)
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 TBSP. ground ginger
  • 1 TBSP. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves 

optional: royal icing or allergen-friendly, dye-free white icing. 

Directions
​
  • In a large bowl beat butter for 30-60 seconds with a hand mixer until creamed. 
  • Add coconut or maple sugar and molasses and mix again until blended. 
  • Beat in the egg and vanilla on high speed for 1-2 minutes. Scraping bowl as needed. 
  • In a medium bowl, whisk your GF flour, baking soda, salt and spices until mixed well. 
  • Add the dry mix into your wet ingredients and bear on low until combined. Your dough will be very sticky.
  • Divide dough into two halves and wrap each in plastic wrap, forming into a thick disc. 
  • Refrigerate for a minimum of four hours, overnight is best. We did ours for six hours. 
  • Once chilled, preheat oven to 350 degrees. Line a few baking sheets with parchment. 
  • Remove one disc of your dough and on a generously floured surface roll out 1/4 inch thick. Use your cookie cutters to make your desired shapes and transfer to your sheets.
  • Bake for 10 minutes for medium shape cookie cutter cookies, for smaller cookies, bake for 8 minutes and for oversized or large cookies bake for 12 minutes. 
  • Allow to cool for ten minutes before transferring to cooling rack. 
  • Allow cookies to cool completely before decorating.  
  • Enjoy your little festive friends!

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Creamy Watermelon Popsicles

8/3/2018

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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. 
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INGREDIENTS: 
1  +  1/4  cup  cup  fresh  watermelon  slices 
½  cup  WTRMLN  WTR   
½  cup  coconut  milk 

PREPARATION: 
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.    
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Raw Walnut Brownies with Coconut Cream

6/18/2016

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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. 
Raw Walnut Brownies with Coconut Cream

Ingredients: 
​
  • 3 cups raw walnut pieces
  • 2/3 cup unsweetened cocoa powder
  • 1 cup pitted dates, soaked in warm water for 10 minutes to soften
  • 2 teaspoons pure vanilla extract
  • 1 C. coconut cream

Directions: 
  • In a food processor, blend walnuts and cocoa powder until nuts are finely ground.
  • Drain dates and squeeze out any excess water. Add dates and vanilla to the food processor. Process until mixture sticks together and forms a ball. Add water 1 tablespoon at a time, if desired, for moister brownies.
  • Line an 8-inch square baking dish with parchment paper. Press brownie mixture into the prepared dish. Cover and refrigerate for at least 2 hours to set and then cut into 16 squares. Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.
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Decadent Lava Cake

2/29/2016

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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. .
Gluten Free and Dairy Free Lava Cake

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.
Gluten Free and Dairy Free Lava Cake

INGREDIENTS
​

4 oz. dairy free dark chocolate
2 tbsp. honey
½ tsp organic vanilla extract
2 eggs
1 tbsp. almond flour
3 tbsp. coconut oil
1 tbsp. sugar-free cocoa powder
dash of sea salt

INSTRUCTIONS

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.
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German Chocolate Cupcakes

10/21/2015

24 Comments

 
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. 
Gluten Free German Chocolate Cupcakes | Nosh and Nurture
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. 
Gluten Free German Chocolate Cupcakes | Nosh and Nurture
Gluten Free German Chocolate Cupcakes | Nosh and Nurture
​
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... 

Ingredients:
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

Directions:
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. 
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| ​ENTER TO WIN |

a Rafflecopter giveaway
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! 
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raw fudge brownie frosting

4/17/2015

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Ingredients:

1/4 cup raw cocao powder
2 ripe avocados
3/4 cup  agave nectar, Grade B maple syrup or honey
3 tablespoons coconut oil
1 tablespoon vanilla
dash sea salt 

Directions: 

Combine all ingredients in your Ninja blender until creamy, fluffy and smooth.  Spread on the brownies. You can also chill and serve with chopped berries & bananas for a raw treat. 
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raw date fudge  brownies

4/17/2015

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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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sweet potato brownies

3/22/2015

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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
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maple cinnamon almonds

3/22/2015

0 Comments

 
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.
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coconut lemon balls

4/12/2014

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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! 
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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. 

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