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!
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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! 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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