"Peanut Butter and Chocolate Cups"

My new favorite blog to read is www.edibleharmony.com. Last night I took her recipe for homemade raw chocolate and made a version of "peanut butter cups" using Sunflower Butter. I divided half the chocolate into 10 mini muffin cups, froze for about 10 minutes, added about 1 tsp of sunflower butter by Maranatha, topped with the remaining chocolate, froze for about 20 minutes.

Snickerdoodles ~ Gluten Free & Dairy/Lactose/Casein Free & Grain Free

Here is a picture of the Snickerdoodles I made last night by www.godairyfree.com. Click here for this amazing recipe. I couldn't stop eating them.

Pumpkin Soup ~ Gluten Free, Dairy/Casein Free, Vegan

2 sugar pumpkins (the small ones) to equal about 6 cups
2 carrots, sliced
1 medium potato, chopped
2 small onions, sliced
4 garlic cloves, minced
2 cups vegetable broth (I used better than bouillon) 
1 can coconut milk (I use the full fat Taste of Thai)
1 tbsp dried thyme leaves
salt and pepper to taste

Cut the pumpkins in half and scoop out seeds. Place flesh facing down with some water in a baking dish for an hour at 350. Once done and cooled off, scoop out flesh. My 2 pumpkins equaled about 6 cups.

Saute or roast in the oven the carrots, potato, onions, and garlic in olive oil. Once slightly softened, I added 2 cups broth and simmered until all the vegetables were all soft.

Add the pumpkin, stir to combine. I used my vitamix to puree but you can also use an immersion blender.

Add the coconut milk, thyme, and salt and pepper to taste.

Served with Crusty Boule Artisan Bread (under the bread section by "bread in 5 minutes per day."

My husband even liked this so anyone will like it.

Gluten Free Naan

Tonight I made Indian Food and wanted Naan to go with it. I found this great recipe. It was very easy and the recipe was easy to follow but the only thing I did different was use my mixer instead of a food processor. Everyone loved it. The kids even asked if they can bring it for lunch to school.

** my picture**

Apple Crisp ~ Gluten Free and Dairy Free

I've made numerous gluten free apple crisp recipes and none of them have tasted any good until the one I made today. My husband and I both loved it. I found this recipe on the spunky coconut originally posted by Iris from The Daily Dietribe. I apologize for my lack of great photography with my iphone.

Apple Crisp (Gluten-Free, Vegan)
An original recipe by Iris Higgins
Ingredients:
4 cups peeled, sliced apples (about 4-5 large apples)
1 tablespoons coconut sugar
1 teaspoon cinnamon

1 1/4 cups blanched almond flour
1/3 cup coconut sugar
1/3 cup pecans (I omitted)
1/4 cup coconut oil (at room temperature)
10 dates
2 tablespoons unsweetened shredded coconut

1/4-1/2 cup sliced almonds (my addition)

Directions:
Preheat oven to 375 degrees F.
Toss apples in a large bowl with the cinnamon and 1 tablespoon of coconut palm sugar. Place apples in an 8 x 8 inch glass baking dish.
Blend the rest of the ingredients in a food processor for 30 seconds. Spoon mixture evenly over apples.

Sprinkle sliced almonds on top of the apple crisp
Bake for 30 minutes or until apples are cooked through. Check after 10 minutes and place tinfoil over the topping if it starts to brown too much on top.

Gluten Free Eggrolls

I'm 13 weeks pregnant and craving egg rolls. Having Celiac Disease I just can't go out and get gluten free egg rolls. If I did, they probably would cost a lot. My husband used to make these egg rolls from weight watchers and I miss them. Tonight we made them but wrapped them in rice paper like a burrito, dipped them in eggs, then in brown rice flour. Before baking them, I brushed them with olive oil to give them a crispier taste.

Filling for the egg rolls:

• 1 small bag of shredded cabbage
• 1 medium carrot shredded
• 1 bunch onions thinly sliced
• 2 tsp sesame oil
• 1 tbsp gluten free soy sauce
• 1 tbsp chopped fresh ginger
• 2 garlic cloves minced

Mix all the ingredients in a bowl, then place small amount inside rice paper (first soften the paper by placing in water for 5 minutes) and roll up like a burrito. 

Whisk 2 eggs together in a bowl

Put one cup brown rice flour or another flour would probably work in a bowl

Dip and roll the egg rolls in the eggs then in the brown rice flour.

Brush the top of the egg rolls with olive oil 

Place the egg rolls in the oven and bake at 400 for 10 minutes on each side. I placed them on a wire rack but I think just placing them on a greased baking sheet would work just as well. 

German Pancake or Dutch Baby by THE SPUNKY COCONUT

I love trying new recipes. I love www.thespunkycoconut.com because I'm trying to limit my grain intake. Coconut flour is expensive but you don't need much to bake or cook with. My family loves this German Pancake with syrup served with grilled peaches or warm strawberries. The only thing I do different from her recipe is that I substitute the stevia for 1 Tbsp honey and add 1 tsp vanilla bourbon. Click on the title to go directly to the spunky coconut's website. 

German Pancake or Dutch Baby

Place cast iron skillet in the oven (my is 12 inches)

Turn the oven on to 500 degrees.

Set the timer for 15 minutes.

Add to blender or vitamix and puree

1 cup canned coconut milk (I have used full fat and light and it comes out the same each time)

6 eggs

1 tbsp honey

1/8 tsp sea salt

1tsp vanilla bourbon

1 tsp cinnamon

Add and puree again:

1/4 cup coconut flour

1/4 cup tapioca flour

When the skillet has been in the oven for 15 minutes remove it with an oven mitt.

Add 2 tbsp coconut oil to the hot pan.

When the coconut oil is liquified in the skillet add the batter.

Carefully transfer the skillet back to the oven with the oven mitt.

Bake for 10-15 minutes. Watch this carefully after about 8 minutes so it does not burn.

** I copied and pasted this recipe from the spunky coconut but changed the words and wrote down how I did the recipe. If you want to see the original from her, click here