Raw Snowball Cookies

by Kate on December 18, 2014

Raw Snowball Cookies

It finally snowed here…a couple inches, but I’ll take it!!  Snow is in the forecast for Christmas and I am so excited!!  Speaking of snow, I have a fun cookie recipe for you that includes a new ingredient.  If you love coconut, you will love these snowball cookies!  They melt in your mouth and are so easy to make!

Many of you may be familiar with Inner Eco, the fermented coconut kefir that is full of amazing probiotics.  Well Inner Eco just recently introduced their newest addition, Fresh Young Coconut!  Think fresh coconut right out of the shell of a young green coconut full of nutrients!!   They have packaged this delicious superfood up for you to add to smoothies, desserts or just eat with a spoon!  It also comes mixed with cacao, another superfood full of anti-oxidants! I’m thinking pudding, mousse and cheesecake are up next!  I might even get around to a coconut fudge using the cacao packs!

coconut meat

I couldn’t bring myself to cook with this, it just seems so perfect raw and how nature intended it to be eaten!  So I made these Raw Snowball Cookies and hope you enjoy them as much as we did!!  Whole Foods freezer section is where you will find these packs.  They are in the Rocky Mountain , South Pacific and Southwest Regions, so basically Texas and west.  Sorry east coasters, you will have to wait!  Natural Grocers by Vitamin Cottage is also selling it and other locations in those regions.  

Raw Snowball Cookies
Serves: 10-12
 
Ingredients
  • 1 cup unsweetened shredded coconut
  • 1 2oz pack of coconut meat, thawed and at room temp
  • 1 tbsp virgin coconut oil, melted*
  • ¼ cup Swerve or sweetener of choice (I added a tiny bit of maple sugar with the Swerve)
  • ½ tsp vanilla extract or vanilla bean powder
  • ⅛ tsp sea salt
Instructions
  1. Place the shredded coconut and coconut meat into a food processor and combine.
  2. Add in the coconut oil and vanilla, blend. If the coconut meat is too cold, it will make the oil clump!
  3. Add in the salt and sweetener, blend
  4. Using a small cookie scoop or roll the dough in your hands.
  5. Place cookies on a parchment lined cookie sheet and set in the fridge or freezer to set
  6. Store in an airtight container in the fridge.
Notes
*Virgin coconut oil gives this more of a coconut flavor versus refined coconut!

I think you could use coconut cream from a refrigerated can of full fat milk in place of the coconut meat and they would still be delicious!!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

 

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 0 comments }

Peanut Butter Fudge

by Kate on December 3, 2014

Peanut Butter Fudge

This has to be one of my favorite recipes…and it’s perfect for the holidays!  I recently saw on Pinterest a recipe for peanut butter fudge that said “only two ingredients”.  I thought that had to be impossible!  Vanilla frosting and peanut butter were the ingredients.  Easy enough, frosting is basically butter, sugar, cream and vanilla.  I chose to use mostly Swerve to keep the sugar low with a bit of coconut palm sugar.  These turned out sooooo good!!! Who doesn’t love peanut butter?  This can be made with any nut or seed butter, but there’s just something about peanut butter that is so addictive to me right now!!

I should really call it Freezer Fudge since it softens up a lot at room temperature.  We loved it straight out of the fridge or freezer.   Don’t plan on putting this out on a dessert platter, it gets a little too soft.  I tried adding some coconut oil to see if I could harden it, but that didn’t make a huge difference.  I didn’t want to mess with the creation, it was too perfect as is!!  I hope you enjoy this as much as we did!  Feel free to stir in chocolate chips or melt them and swirl together!  That may make it hard enough to set out at room temperature.  I might have to try that…gives me an excuse to make this again for the third time this week!!

Peanut Butter Fudge
 
Ingredients
  • 1 cup natural peanut butter*
  • 6 tbsp grass-fed butter, softened
  • ¾-1 cup powdered sweetener** (I used Confectioner Swerve and a little bit of coconut sugar to make them low sugar)
  • 2 tbsp cream from full fat coconut milk (refrigerate a can and use the cream that settles at the top)
  • ½ tsp vanilla
  • ¼ tsp sea salt (omit if peanut butter is salted)
Instructions
  1. Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter.
  2. Slowly add in the sugar ½ cup at a time and continue to cream the mixture until fluffy
  3. Add the coconut milk cream and vanilla, continue to cream
  4. Add in the peanut butter and salt, cream until combined
  5. Spread the batter into a baking dish, size depends on desired thickness
  6. Freeze or refrigerate until it hardens
  7. Store in an airtight container, I prefer glass, in the freezer or fridge
Notes
*I used fresh grind peanut butter from Whole Foods that turns out crunchy. If you buy jarred, make sure there is no added oil and I 'd even pour off the natural oils at the top.

**You can powder any sugar in a blender or spice grinder. If you don't powder it, it will make the fudge gritty, I personally like that!!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 4 comments }

Grain Free Cheddar Cheese Crackers

by Kate on November 25, 2014

Grain Free Cheddar Cheese Crackers

Unfortunately, I can not say I have even tried these cheese crackers…but have been told by many that they are awesome!!!  I decided to experiment with some left over cheese and make them for my boyfriend recently…they didn’t last long!  I can’t do dairy (I wish so badly I could), but know a lot of my followers can so I wanted to share this with you!  If you can’t tolerate dairy, you can try these Dairy Free “Cheez-its” Crackers that I made with nutritional yeast for the cheesy flavor.  Twice I have been told they are like Better Cheddars and so good!!  Feel free to play around with different cheeses, I have used Cheddar and White Cheddar and they both were eaten quickly.

I normally make crackers with almond flour or other nut meals as the main ingredient.  Cheese adds more fat and therefore more crunch without browning them a bit.  Nut flour crackers are typically better slightly brown.  These cheese crackers do not need to get brown to crisp up.  If you let them get brown, they will taste a tad bit burnt…some people love that taste!!  I’d watch these carefully towards the end of the cook time and possibly take out the edge pieces that will cook faster!

Grain Free Cheddar Cheese Crackers
 
Ingredients
  • 1½ cups shredded cheddar cheese, not packed*
  • 1¼ cup almond flour (Bob's Red Mill or other coarse flour will work just fine)
  • 1 egg
  • 1 tbsp butter, melted
  • ½ tsp sea salt plus more to sprinkle over the top of crackers
Instructions
  1. Place all of the ingredients in a food processor and combine until dough forms. Stirring in a bowl should work too, just whisk the egg before you add it in.
  2. Place dough ball onto a piece of parchment with another piece placed over top
  3. Press the dough down a bit with hand. Use a rolling pin to roll it out to about ¼ inch or less in thickness.
  4. Remove the top piece of parchment and cut the crackers into desired size. A pizza cutter works great for this. Sprinkle with a bit more sea salt
  5. Place the parchment lined crackers on a baking sheet and bake at 350 for 20-25 minutes
  6. Do not let these start to brown unless you like the taste of slightly burnt cheese.
Notes
*I have used cheddar and white cheddar in this recipe, but any cheese should work!!

 

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of health this holiday season, gift sets available!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

Kate's Healthy Cupboard - Gluten Free Recipes

 

Pin It

{ 0 comments }

Grain Free Cranberry Recipes

by Kate on November 19, 2014

cranberrypic

The Holidays are here and so are all the parties filled with food and cheer!!  Thanksgiving Dinner would just not be the same without some sort of cranberry something making an appearance.  As a kid, it was jellied cranberries (yes the jiggly stuff with the can rings still in tact as it’s served) or a sauce that was always on our table.  It never appealed to me and actually turned me off of cranberries!!  It wasn’t until a couple years ago I started baking with them.  They are the perfect berry to use for a low carbohydrate/sugar lifestyle since they are so low in sugar.  They are not naturally sweet, quite sour actually!  I wanted to provide a bunch of grain free recipe for you to incorporate cranberries into your holidays and learn to love them if you don’t already!!!

All of these recipes are grain free, but I did include a few that include cheese for those that can tolerate dairy.  For those low carb folk, you know how to swap out sweeteners to make the sweet treats low in sugar.  I prefer to use Swerve as my sweetener of choice and would even substitute it for honey or maple syrup in some of these recipes.  You may need to add a bit of moisture to the recipe, but otherwise it should work just fine!  I believe a recipe or two calls for brown sugar, blend a bit of molasses in with the swerve to create brown sugar!!  If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

 

cocktail

Cocktails and Mocktails

 

Fizzy Cranberry Ginger Pear Cocktails from Heather Christo (Pictured Above)

Cranberry Sparkler Mocktail from Cupcakes and Kale Chips

Cranberry Ginger Hot Toddy from Brittany Angell

Cranberry Ginger Mulled Wine from All Day I Dream About Food

 

CranberryLemonBread-042

Breakfast, Breads and Muffins

 

Cranberry Smoothie from A Girl Worth Saving

Cranberry Orange Smoothie from Made To Glow

Paleo Pumpkin Cranberry Granola from Elana’s Pantry

White Chocolate Cranberry Biscotti from Kate’s Healthy Cupboard

Cranberry Orange Buttermilk Breakfast Cake from Brittany Angell

Cranberry Streusel Coffee Cake from Meaningful Eats

Orange Cranberry English Muffins from Fluffy Chix Cook

Coconut Flour Cranberry Lemon Muffins from Intoxicated On Life

Cranberry Pecan Muffins from Kate’s Healthy Cupboard

Pumpkin and Fresh Cranberry Scones from Zenbelly

Cranberry Orange Drop Scones from All Day I Dream About Food

Cranberry Almond Loaf from Elana’s Pantry

Cinnamon Cranberry Bread from Hollywood Homestead

Cranberry Lime Mini Loaves from All Day I Dream About Food

Cranberry Orange Pound Cake With Pecans from This Is So Good

Cranberry Lemon Loaf from Against All Grain (Pictured Above)

Cranberry Jalapeno “Cornbread” Muffins from All Day I Dream About Food

Chocolate Chip Cranberry Pecan Bread from Beauty and The Foodie

 

Cranberry Salsa

Starters and Snacks

 

Cranberry Pecan and White Cheddar Cheese Ball from Eat. Drink. Love.

Cranberry Salsa and Cheese Spread from Kate’s Healthy Cupboard (Pictured Above)

Itty Bitty Sweet Potato Stacks from Fit Foodie Finds

Cinnamon Cranberry Chutney from Raia’s Recipes

Cranberry Pecan Crackers from Kate’s Healthy Cupboard

 Cranberry Orange Gummies from Primal Palate

Low Carb Craisins from Fluffy Chix Cook

Dried Cranberries from Healthy Living How To

Roasted-Pork-Tenderloin-3-682x1024

Entrees

 

Cranberry Glazed Ham from I dream About Food All Day Long

Pork Tenderloin with Chipotle Cranberry Sauce from The Wanderlust Kitchen (Pictured Above)

Cranberry Apple Stuffed Pork Loin from Diabetic Connection

Pork Tenderloin with Cranberry-Raspberry Sauce from Delicious Shots

Crockpot Chicken with Butternut Squash, Pears and Cranberries from Stockpiling Moms

Turkey Meatballs with Cranberry Glaze from I Breathe… I’m Hungry…

 

acornsquash4-633x950

Sides and Salads

 

Chipotle Lime Cranberry Sauce from All Day I Dream About Food

Cranapple Sauce from Real Food Forager

Sugar Free Cranberry Sauce from Brittany Angell

Brandied Cranberries from Carb Wars

Healthy Cranberry Relish from Eating Paleo 4 Health

Lacto-Fermented Cranberry Apple Relish from Learning and Yearning

Cran Bacon Cauliflower from Green Dreams Detroit

Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan from Cookin Canuck

Sweet and Crunchy Brussels Sprouts from Detoxinista

Cranberry Avocado Salad with a Sweet White Balsamic Vinaigrette from Tried and Tasty

Sweet Potato & Green Bean Salad with Maple-Mustard Dressing from The Pig and Quill

Apple Cranberry Holiday Stuffing from Autoimmune Paleo

Paleo Sweet Potato Cranberry Stuffing from Fed & Fit

Cranberry Apple and Bacon Stuffed Acorn Squash from I Breathe. I’m Hungry (Pictured Above)

Paleo Sausage Apple and Cranberry Stuffing from Paleo Newbie

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing from Eats Well With Others

 

 

lemon-cranberry-bundt-cake-pinterest

Sweets and Treats

 

Acai Berry Cranberry Tea Sherbert from A Healing Harmony

Cranberry Chocolate Chip Paleo Ice Cream from Paleo Porn

Cranberry Chia Cups from Primal Palate

Cranberry, Ginger and Coconut Bundt Cake from Beard and Bonnett

Grain Free Lemon Cranberry Bundt Cake from Life Made Full (Pictured Above)

Cranberry Hand Pies from Primal Palate

Grain Free Cranberry Apple Crisp from Lexi’s Clean Kitchen

Cranberry-Orange Spice Mini Tarts from Tasty Yummies

Grain-Free Cranberry Pumpkin Kugel from Real Food Forager

Cranberry Crumb Bars with Pecans and Rosemary from Real Food Kosher

Cranberry Coconut Paleo Treats from Gutsy By Nature

Cranberry Almond Coconut Macaroons from All Day I Dream About Food

Cranberry Hazelnut Chocolate Chip Cookies from Kate’s Healthy Cupboard

Cashew Butter Cookies with Cranberries and Chocolate Chips from Primavera Kitchen

Double Dark Chocolate Cookies from The Healthy Foodie

Cranberry Ginger Butter Cookies from All Day I Dream About Food

Cranberry Orange Shortbread Cookies from Kate’s Healthy Cupboard

Vegan Cranberry Thumbprint Cookies from I Food Real

Grain Free Chocolate Cranberry Cookies from The Healthy Maven

Cranberry Walnut Chocolate Chip Cookies from All Day I Dream About Food

 

 Have a wonderful Thanksgiving!!

 

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of health this holiday season, gift sets available!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

 

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 2 comments }

Cranberry Salsa

by Kate on November 10, 2014

Cranberry Salsa

This is one of my favorite appetizers to serve during the holiday season!!!  The original recipe includes a cream cheese and goat cheese spread that you pour this over.  It is fantastic with tortilla chips and crackers!  I can no longer tolerate dairy so plain salsa is it for me…delicious on it’s own as well!

I might actually use this on my turkey this year instead of gravy for Thanksgiving dinner.  It’s almost like a cranberry relish and could be used over any meat or fish!  I made the salsa sugar free by using  Swerve instead of white sugar.  Cranberries are very low in sugar so they are perfect for those trying to stay as low carb as possible during the holidays.

 

Cranberry Salsa
 
Ingredients
  • 3 cups fresh or frozen cranberries (thawed)
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • 1 bunch green onions, chopped (about 4-5)
  • ⅓-1/2 cup sugar (I used Swerve for no sugar option)
  • Juice of 2 limes
Instructions
  1. Place all of the ingredients in a food processor. Blend until desired consistency
  2. Refrigerate for an hour or overnight
  3. Serve with chips or crackers as salsa or pour over cheese ball (directions in the notes below)
  4. This may be cranberry overload, but I think these Grain Free Cranberry Pecan Crackers would be awesome with this or these Plantain "Tortilla" Chips!
Notes
Cheese Ball:
8oz Cream Cheese, softened (I prefer whipped so it spreads easier on crackers)
4oz butter, softened
2 oz goat cheese

Mix together in a food processor until smooth. Spoon into a bowl that is wrapped with plastic. Wrap and chill until set.

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available

 

Kate's Healthy Cupboard - Gluten Free Recipes

link
Pin It

{ 4 comments }

Breakfast Bacon Meatloaf

by Kate on November 4, 2014

Breakfast Meatloaf

I have been sitting on this recipe for over six months until I got a good picture!  Meatloaf is not my favorite to photograph, but this is a fantastic recipe!!  Who doesn’t like sausage and bacon thrown together with some beef!!!  We eat this for dinner, but it’s perfect for breakfast too.

Breakfast isn’t complete without potatoes or hash browns of some sort.  I wanted to keep this recipe lower carb so I opted for boiled jicama instead of potatoes.  Either one will work and you could really use any type of potato, taro or yucca.  The key is to par-boil them to soften them up before hand.

Breakfast Bacon Meatloaf
Serves: 6
 
Ingredients
  • 1½ lbs grass-fed ground beef or bison
  • ½ lb pork breakfast sausage
  • ½ lb bacon (about 6 pieces), sliced into 1 inch pieces
  • ¾ cup jicama, cubed and softened (potatoes can be substituted)*
  • ½-3/4 cup onion, diced
  • 1 egg
  • 1 tsp fennel seed
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp pepper
Instructions
  1. Brown the breakfast sausage, disgard the grease and set aside.
  2. Cook the bacon pieces until crispy or desired tenderness, set aside. Keep the grease in the pan!
  3. Saute the onions and softened jicama in the bacon grease, add in all of the seasoning. Cook until the onions are translucent
  4. In a large mixing bowl, combine the beef, sausage and bacon with the egg. Add in the onion mixture using your hands to mash it all together
  5. Form into a loaf and place in a greased casserole dish. Drizzle with ketchup
  6. Bake at 350 for 40-45 minutes
  7. This is fantastic as leftovers too!!
Notes
*To soften the jicama, cook in boiling water until soft. Takes 45-60 minutes depending on the size of your cubes. I cut them about ¼ inch squares in size. Use the entire jicama and save the remaining pieces to saute as potatoes another time!

If you prefer to make your own ketchup, here is a low carb recipe

 

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!! 

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 0 comments }

Flourless Pumpkin Cookies

by Kate on October 6, 2014

Flourless Pumpkin Cookies

It is Pumpkin Palooza time!!!  Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!!  I have a couple of hopefully unique recipes to share this fall season…including these Flourless Pumpkin Cookies with a chocolate chip option!!  Many people have requested nut free recipes, hence my addiction to coconut butter based goodies!  I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve!  My mom described these like taking a bite of pumpkin pie.  They are moist and melt in your mouth delicious!!   These cookies are super easy to make and have a short list of ingredients!  Enjoy

2.0 from 1 reviews
Flourless Pumpkin Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
Ingredients
  • ½ cup coconut butter
    , softened (also known as coconut concentrate and coconut manna)*
  • ½ cup canned pumpkin, packed
  • 1 egg
  • ½ cup granulated sweetener (I used Swerve for no sugar option)
  • 2 tsp cinnamon
  • ¾ tsp clove
  • ¾ tsp ginger
  • ¾ tsp nutmeg
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips, optional (Use Enjoy Life Chocolate Chips or Enjoy Life Chocolate Chunks for dairy free option)
Instructions
  1. Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
  2. Add in the sweetener, spices and salt and mix well
  3. Place the batter in a bowl and stir in chocolate chips (optional)
  4. Spoon the dough onto a parchment lined cookie sheet
  5. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
  6. Bake at 350 for about 15 minutes
  7. Remove cookies and place on a cooling rack to set up
  8. Store in an airtight container, I prefer a glass jar
Notes
*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

We like cinnamon and spice, you may start with less of each and increase to desired taste.

Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!! 

 

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 4 comments }

Ginger Tumeric Cookies

by Kate on August 25, 2014

Ginger Tumeric Cookies

I have another flourless and nut free cookie for you!!  And…these are anti-inflammatory cookies!!  If you have not heard of tumeric or curcumin and all of it’s benefits…you must go google it now!  I try to get tumeric in my diet daily and supplement with it as well.  I use the spice on meat, the root in my green drinks or in my ginger lemonade.  Ginger is also a health super star for many reasons and pairs well with tumeric!  Adding a bit of black pepper to whatever you are adding tumeric to, it increases tumeric’s bioavailability.  That is why you will find black pepper in this recipe…and I wanted to give it a bit of bite!

1.0 from 1 reviews
Ginger Tumeric Cookies
Serves: 15
 
Ingredients
  • 1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
  • ½ cup granulated sweetener (I used Swerve for no sugar option)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 heaping tsp ground ginger
  • 1 tsp tumeric powder
  • ⅛ tsp or more black pepper
  • ¼ tsp sea salt
  • ¼ tsp baking soda
Instructions
  1. Place the coconut butter, egg and vanilla in a food processor and combine
  2. Add in the sweetener, soda and all spices, blend until combined
  3. Form dough into 1 inch balls and place on a parchment lined cookie sheet**
  4. Press each cookie down with your palm, these don't spread much
  5. Bake at 350 or 10-15 minutes or until a bit brown
  6. These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
  7. Store in an airtight container
Notes
*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 2 comments }

Dairy Free Peanut Butter Ice Cream Pie

by Kate on July 9, 2014

Dairy Free Peanut Butter Ice Cream Pie Recipe

It has been really hot here in Colorado the past few days, so it’s ice cream season for sure!!  Even though I eat ice cream year round since it’s so easy and delicious to make!  I have the smaller Cuisinart Ice Cream Maker and love it!!!  It has been worth every penny and it’s not even that badly priced!

Fourth of July came around and I was in charge of the dessert.  Since it’s been so hot I wanted to do an ice cream dessert.  I was looking at gluten filled recipes to get some crust inspiration and then it hit me…use my Flourless Peanut Butter Cookie Recipe as the pie crust!!  I chose to add chocolate chips to the recipe to get some more chocolate in there…everything’s better with more chocolate in my world!!  The peanut butter ice cream is simply adding peanut butter to vanilla ice cream.  I’m not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn’t be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!!  I also chose peanut butter since it’s most people’s favorite even though I don’t eat it often.  This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8
 
Ingredients
Instructions
  1. Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
  2. Bake at 350 for 15-20 minutes. Less time means softer crust
  3. Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
  4. Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
  5. Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
  6. Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
  7. Sprinkle the nuts in the middle or all over the pie
  8. Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard
Notes
Any nut or seed butter will work in this recipe!

 

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

 

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It

{ 0 comments }

Brownie Fudge

by Kate on June 26, 2014

Brownie Fudge Recipe

Sometimes you just throw some stuff in a bowl and hope for the best…I got what I was looking for with this one!!  I wanted a fudge, but cooked, so kind of a brownie at the same time.  A fat bomb is what some people may call this since it’s loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter!  These are nut free and are best stored in the refrigerator!!

5.0 from 1 reviews
Brownie Fudge
 
Ingredients
  • ¾ cup coconut cream/butter, melted
  • ⅓ cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
  • 2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
  • 1 pastured egg
  • 2 tsp vanilla extract
  • 5 tbsp cacao powder
  • ¾-1 cup granulated sweetener (I used Swerve for no sugar option)
  • ½ tsp vanilla bean powder, optional
  • ¼ tsp sea salt
  • ¼ tsp baking soda
Instructions
  1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
  2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
  3. Add in the egg and vanilla extract, beat until combined
  4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
  5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
  6. Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
  7. Let the pan cool and then place in the refrigerator to cool completely
  8. These are best stored in the refrigerator
Notes
The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

 

Kate's Healthy Cupboard - Gluten Free Recipes

 

{ 5 comments }