This is something you have to try to believe! Containing only raw ingredients and absolutely no dairy, soy or gluten – this is a dessert that can be enjoyed by nearly everyone (even those who are extremely restricted by their diets). Let me know what you think!
*Not my own recipe but I’m not sure where it’s from originally. If you know I would love to give credit where credit is due!*
2 c pecans (or pretty much any other nut combo you can think of)
8-10 medjool dates – pitted
1 T coconut oil
1 T cinnamon
1 pinch ground cardamom
In a food processor, grind the nuts until they are fairly well blended. Add the rest of the crust ingredients and process until well combined. Press into a deep dish pie plate and refrigerate while you make the filling.
1 c raw cashew butter
1 small avocado (yes – I said avocado)
1/2 c + 2 T raw cocoa powder
1/2 c agave nectar
1/2 c melted coconut butter
1/4 c water
1 T vanilla
Rinse out the food processor. In the food processor, blend all filling ingredients until smooth. Scrape filling into crust and chill for 3-4 hours.
This is torte great on its own or served with berries! Enjoy!
This. Dip. Is. Amazing. You will never want to use ranch again! Tzatziki sauce either. It’s great with veggies, all kinds of meat, over rice, with chips… pretty much anything you can think of. And if you just add some vinegar it would make a wonderfully creamy salad dressing. You will be eating this by the spoonful and licking the bowl (both of which have been done)!
I made this dip for the first time this weekend, in a gigantic sized batch. This recipe should give you similar results on a smaller scale!
*Please note that this dip is best if made at least one day before serving. The first time I made it I kept adding lime juice and salt, trying to get it to taste like something other than mayo. I put it in the fridge without really being happy with the flavor – but the next day it was wonderful!
I love this dish! It’s simple to make and will easily feed a lot of people. This meal is almost as good as Mac n’ Cheese in the comfort-food-department. Although I’ve made this dish dozens of times – I apparently never took a picture of it.
My wonderful roommate Ayla invented these cookies last fall when she wanted a healthy alternative to the normal desserts that are packed full of refined, teeth-rotting sweeteners. Every couple of weeks she whips up a new batch for us to scarf down… The recipe is as follows:
Preheat oven to 350 degrees
1/2 c. butter 2 Tbsp coconut oil (unrefined) 1 c. flax flour 1/2 c. tapioca flour 1 c. oats 1 c. shredded, unsweetened coconut 1/2 c. maple syrup or honey 1 tsp salt (preferable sea salt) 1 1/2 c. chocolate chips (the least healthy part of these cookies) 1 tsp vanilla
Mix all ingredients together until well incorporated. Drop by the spoonful (these don’t spread very much) onto a lightly greased cookie sheet. Bake at 350 degrees for about 12 min. Let cool slightly and enjoy!
Ayla has also made these with many different combination’s of gluten-free flours, as well as adding peanut butter or whole flax seeds. (The peanut butter version was a big hit!)
These cookies stay soft for at least a week. Not that I think they’ll last you that long…
Job hunting makes me SCREAM! I’m just tired of filling out applications with all of the same information that’s on my resume, chatting with people that “ooh” and “aw” over my resume, and then never getting a job. So what do I do? After another afternoon of filling out applications and turning them in – I drove to the downtown Bellingham Co-Op and continue my search (and blog writing) with the wonderful help of a gluten free Tony O Rama Bar! I don’t know why they call it that – it’s a coop thing. This bar is like nothing I’ve ever had! I haven’t attempted to duplicate the wonderfulness yet – but I will. The ingredients are simple: chocolate chips, peanut butter, powdered sugar, vegan (blegh) butter, coconut, brown sugar. It’s pretty much this slab of peanut buttery, coconuty heaven with another slab of coconut chocolaty goodness on top! Words can not describe. And the great thing about this bar is NO GLUTEN! So other than that 1/4 pound of sugar I just inhaled – there’s no guilt! Not that I usually have any type of guilt when I’m eating – but since Hannah and I ate most of a huge loaf of bread on the way home from the store yesterday, I’m working on cutting back on the wheat today 🙂 So the lesson to be learned here is: if life hands you something frustrating – chocolate, coconut and peanut butter will fix it!
I love this salad! It’s full of protein, fresh veggies and delicious Asian flavors. This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I’ve italicized the adjustments I made so you can see all of the options! (Update: If you are following the Trim Healthy Mama plan, Shirataki noodles would be the perfect replacement for the rice noodles!)
I was going to write a post about how frustrated I am with the way our new land lords have been handling this whole moving situation… or about the fact that our move in date keeps getting pushed back because they are still painting… and then I decided that it isn’t great to dwell on the negative…
After having my mom and roommate continually forget that I wasn’t eating wheat or dairy during the last two weeks – it was a joy to discover one of my favorite cookies in a wheat and dairy free form! Plus – anything from Gluten-Free Girl is bound to be wonderful, including her writing and photography. I highly recommend her blog and book to anyone who enjoys food – whether or not you are trying to go gluten-free. They are both a joy and an inspiration to read! Check out her blog here.