Hi There! I know it has been a long time since my last blog. Well, I am back with a delicious recipe from Whole New Mom. Hope you enjoy this healthy sugar free, gluten free treat. I would love to hear your comments.
- 1/2 cup organic coconut oil (or healthy fat alternative like I Cannot Believe It’s Not Butter)
- 3/4 cup granulated sweetener (I used splenda)
- 1 large egg or equivalent substitute
- 1/2 cup pumpkin puree
- 1/2 tsp pure vanilla extract
- 2 cups flour (I used coconut flour)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp salt (I recommend Real Salt)
- 1/2 cup granulated sweetener (Again, I used splenda.)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees Fahrenheit.
- Combine ingredients for Cinnamon Coating and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
- Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
- Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
- Take a small amount of dough ( can use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
- Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass)
- Bake for about 10 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
——————————————– Enjoy ——————————————-
With all the cream cheese recipe I posted so fat I thought that, it is time for me to post a diary free, vegan, soy free, sugar free, gluten free, homemade recipe for my vegan, lactose intolerant friends out there. I came across this recipe at Health Pursuit blog site, offered by an holistic nutritionist.
- 1½ cups raw cashew, soaked for 12-24 hours
- ¼ cup raw organic apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons water
- Place raw cashew in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours.
- Then, drain and rinse the cashews with water.
- Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
- Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
- Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply. I chose to double up.
- Spoon the cream cheese mixture onto the cheesecloth.
- Pull up the sides of cheesecloth and tie with a piece of string or twine.
- Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
- Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar.
You can use these vegan, diary free cream cheese to make vegan, diary free versions of Santa Hat Cream Cheese Bites, Cream Cheese Mints, Chocolate Delight, Chocolate Cheesecake, and No Bake Mini Pumpkin Cheesecake. Hope you enjoy these vegan friendly versions of the wonderful treats, thanks to the wonderful homemade healthy diary free cream cheese recipe. I would love to hear your comments on how any of these treats comes out with the homemade cream cheese. Happy reading.
Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site. Happy Reading.
Makes approximately 25 treats
- 3 cups unsweetened, shredded coconut
- 3/8 cup (6 Tablespoons) coconut oil
- 1/2 cup sweetener
- 2 teaspoon vanilla (I recommend alcohol free vanilla since you will not be baking these)
- 3/8 teaspoon sea salt
- Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
- shredded coconut
- Put all ingredients in a food processor or blender.
- Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won’t be these no bake cookies :-)!)
- Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
- Decorate with shredded coconut, cocoa or carob powder, or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
- Leave to firm up on a plate. They will firm up at room temperature.
- You really don’t need to store these in the fridge but I think they taste a tad bit better cold.
The holiday is not complete without enjoying warm hot chocolate with our loved ones in the cold holiday seasons. However, the hot chocolates can be full of calories and sugar. That’s today I am bringing a fat-free, sugar-free (diary free optional). Hope you enjoy the holidays and keep yourself warm with this healthy version of hot chocolate. Happy reading.
- 1 cup Splenda
- 1/2 cup Unsweetened cocoa
- 1 (1 oz) package fat-free sugar-free instant Vanilla pudding mix
- 3 cups nonfat dry milk powder
Mix all ingredients together.
Store in airtight container.
- To make a cup of hot chocolate use 1/4 cup of mix and 1 cup cold water and heat up after mixing due to the instant pudding.
- Enjoy with homemade low calorie marshmallow.