Monday, October 5, 2015
Looking for healthier dessert alternatives? Tis the season for pumpkin, and these adorable healthy pumpkin cake pops are easy to make, nutritious, and look like little pumpkin donut holes. Made from healthy real food ingredients, they bake up in just 20 minutes in the oven or in 5-8 minutes in the cake pop machine.
I found pumpkin decorated paper straws that we inserted into the pops as a stick. It worked great, but the majority of the pops we just popped in our mouths without a stick and were delighted with the simple but rich pumpkin treat!
These seasonal snacks are healthy for kids of all ages. They pack easily into a lunchbox, are perfect for after school, and especially fun for Halloween! They are nutritious as well as grain free, gluten free, and can be made vegan making them ideal for many types of allergies. The sweetness comes from a ripe banana and a 1/4 cup of coconut crystals ( per 20 pops).
They look cute and taste moist and delicious. Add a few dark chocolate chips or unsweetened coconut for a tasty variation !
The recipe uses coconut flour and almond flour, both readily available in Trader Joe's and any health food store. I like grain free recipes and flourlessless recipes even better. My flourless Pumpkin muffins are a favorite.
Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 8-10 minutes
Bake Time : 20 minutes
Makes : 20 cake pops
1/2 cup almond flour
1/2 cup coconut flour
2 large eggs (vegan? substitute two chia egg replacer recipe )
1 medium ripe banana ( mashed)
3/4 cup of pumpkin puree ( or mashed cooked sweet potato)
2 tsp of melted coconut oil
1/4 cup of coconut crystals ( Trader Joe's or health food store)
1-2 tsp cinnamon or pumpkin pie spice ( your preference)
1 teaspoon baking soda
Optional: 1/2 cup of chocolate chips ( dairy free)
Preheat oven to 325 degrees
Mix dry ingredients and then add wet ingredients.
Make into small balls ( 1-11/2 teaspoons) and place each ball into a well greased mini muffin tray ( makes about 20)
Bake for 20 minutes until done
or if you are using an electric cake pop machine, follow directions according to the machine.
I made them both ways and both ways were delicious, but I thought the one's that I made in the little cake machine were a little moister than the ones made in the oven.
Tuesday, September 29, 2015
This soup has an incredible flavor that both children and adults will love! Cinnamon, coconut sugar, vanilla almond milk swilled into this rich butternut squash and apple base made in the slow cooker!! Need I say more???
My CSA farm supplied me some butternut squash after I had already loaded up at Trader Joe's making my stash four large squashes in total! I decided to cook and freeze butternut squash soup this week.
I made two butternut squash soups- one savory ( click here Butternut rosemary soup) and one sweet- both are vegan and gluten free. Today I am sharing the recipe for the sweeter version which is really delicious.
You do have to peel the squash, but I promise you if you have the right tool, peeling the squash is easy. Using my new vegetable peeler that I ordered online, I was able to peel a large squash in under a minute without any struggle. The skin seemed to glide right off and quickly. OXO Good Grips Y Peeler
|I peeled my large squash in 45 seconds with this sharp|
OXO Good Grips Y Peeler.
It's the fastest and best peeler I've ever used
|Cut in half , scoop out the seeds and chop into pieces|
Author: Judee Algazi of Gluten Free A-Z Blog
Prep Time: 10- 15 minutes
Cook Time: 4 hours on high in the slow cooker
6 cups of butternut squash, chopped ( about a 3/4 of a large squash)
1 cup of carrot, sliced ( about 2 carrots)
2 ( any) apples, cored, peeled and quartered
8 cups of water
cinnamon to taste
coconut sugar to taste ( available at Trader Joe's or any health food store- lower glycemic)
optional: slightly warmed coconut or almond milk added to each bowl when serving.
Optional: Garnish: chopped apple tossed in cinnamon, coconut sugar, and chopped pecans or toasted pumpkin seeds (Make your own pumpkin seed tutorial) like I did.
Peel and chop the butternut squash. Use 6 cups for this recipe and place into the slow cooker. Add the apple, carrots and the water. Cover and slow cook on high for 4 hours or low for 6. When everything is soft, turn off the slow cooker, remove the lid and blend with an immersion blender or in your blender. Taste it and then add cinnamon ( about a Tablespoon is what I used) and coconut sugar to taste ( I used about 2 Tablespoons).
If you like a creamed soup, add a little warmed coconut or almond milk to your taste to each bowl or to the entire soup. I used vanilla unsweetened flavor of almond milk..and it was the Bomb!
Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
Sunday, September 27, 2015
|My Brussels Sprouts were from the frozen bag of petite sprouts- the black measuring cup holds my chopped leeks..|
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