Plantain Pancakes #GlutenFree #GrainFree #DairyFree #EggFree

Plantain Pancakes #GlutenFree #GrainFree #DairyFree #EggFree

I thought I would have to give up my pancake love since my illness, but all was not lost yet. I have found this AMAZING, fluffy & naturally sweet pancake recipe & it is game changer. I mean I’m so happy I can now again eat pancakes!

Ingredients:

• 2-3 green plantains ( either 2 big one or 3 smaller ones)

• 1/2 cup of coconut oil (melted) + more for greasing the pan

• 2 cups filtered water

• 2 teaspoons gelatin

• 1 teaspoon salt

• 1/2 arrowroot flour

Instructions:

• Peel & chop plantains

• Place all ingredients in a high speed blender or food processor

• Blend & pulse until the batter is uniform & smooth. You want the batter to be thick but pourable

• Heat a large pan with coconut oil on medium to low heat. I used this marble pan as it’s toxin free

• Using a 1/4 measuring cup, cook pancakes in small batches, flipping when the batter begins to bubble. You may need to play around with the intensity of your stove top. I kept mine medium to medium low so they cook fully without burning.

• Serve, eat & repeat!

These are amazing! Let me know how your turns out :)

Lemon & Coconut Bars #GlutenFree #GrainFree #DairyFree #EggFree

Lemon & Coconut Bars

Here is another delicious & tangy dessert that’s perfect on a hot summer day! Adopted from The Nutrient Dense Kitchen

Ingredients:

For the Crust:

• 1/2 cup of coconut butter, warmed (also known as coconut manna)

• 1/4 cup honey, warmed

• 2 tbsp coconut oil, warmed

• 1 tbsp fresh lemon juice

• 1 cup cassava flour

• 1/4 tsp baking soda

• 1/8 tsp sea salt

For the Filling:

• 2 tbsp lemon zest (from about 2 lemons)

• 1 1/2 cups fresh lemon juice (about 10 lemons)

• 2 3/4 cups applesauce

• 1/3 cup coconut oil, warmed

• 1 1/2 tbsp unflavored powdered gelatin

• Finely shredded coconut flakes

Instructions:

• Preheat oven to 350 degrees F

• Line a 8x8-inch square baking dish with parchment paper

• Combine coconut concentrate, honey, coconut oil & lemon juice in a food processor and pulse to combine or whisk to combine.

• Put the cassava flour, baking soda & salt into a bowl and combine. Add this dry mixture to the food processor or mixing bowl and pulse or mix until combined. The mixture should be crumbly but evenly hydrated

• Scoop the crust mixture into the baking dish. Use your hands or spatula to press the mixture to form an even layer on the bottom. Bake for 20 minutes or until turning golden brown. Set aside to cool

• Put lemon zest, lemon juice, applesauce & coconut oil into a small saucepan and stir to combine. Sprinkle the gelatin on top and allow it to sit for 5 minutes, undisturbed, in order to let the gelatin thicken

• Place the pan on very low heat and whisk gently while stirring constantly with a whisk to dissolve the gelatin. Continue until the mixture is lukewarm to the touch and the gelatin has completely dissolved. Do NOT use high heat or cook for any longer than is necessary

• Pour the filling on top of the COOLED base and sprinkle evenly with coconut flakes. Place in the refrigirator, covered, to chill for a few hours or overnight.

• Cut into squares and wrap well. Store in the fridge for up to 1 week (if that’s even possible! Mine was gone in 2) Serve at room temperature

I love this!!! Let me know how your turns out :)

Wild Blueberry Crumble #GlutenFree #GrainFree #DairyFree #EggFree

Wild Blueberry Crumble

It’s been so long since I’ve allowed myself to venture into the world of desserts again ... in fear of messing up my good streak of a healthy diet free of gluten, dairy, eggs, soy, grains & other food sensitivities I found out I have and this crumble is exactly what I needed

Ingredients:

For the Filling:

• 6 cups of frozen wild blueberries

• 1 tablespoon lemon zest (from 1 large lemon)

• 1/4 cup fresh lemon juice

• 1 tablespoon coconut sugar

For the Crust:

• 2 cups cassava flour

• 1/4 cup coconut sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• Pinch of Himalayan salt

• 1/2 cup of palm shortening, at room temperature

• 1 teaspoon vanilla powder

• 1/4 cup ice water

Instructions:

• Preheat oven to 375 degrees F

• In a 8x8-inch square baking dish combine the frozen blueberries, lemon zest, lemon juice & coconut sugar. Stir to combine. Set aside while you make the topping

• Put the cassava flour, coconut sugar, cinnamon, ginger & salt into a bowl of a food processor and pulse to combine

• Add the shortening to the food processor in large clumps. Sprinkle in vanilla powder. Lock the lid and pulse in quick on and off bursts until the shortening is dispersed into large granules. Do not overmix!

• Add the ice water as you pulse again in quick bursts until the granules are pea-sized or smaller. Do not overmix or you’ll end up with dough. Your mixture should be dry & crumbly

• Top the blueberry mixture with the crumble, using a spatula to spread it evenly. Bake for 45 minutes, or until the topping is browned

• Allow to cool for at least 15 minutes before serving!

This was a big hit in our house! Let me know how your turns out :)

Avocado Brownies

With my new sweet tooth, I needed to make some healthier desserts and these avocado brownies are just perfect! And talk about the chocolate goodness! Especially DARK chocolate.

Avocado Brownies

Health Benefits of eating and baking with dark chocolate.

• Heart health - can help lower blood pressure by improving blood flow and may help prevent the formation of blood clots.
• Brain Health - increases blood flow to the brain as well as the heart, improving your cognitive function
• Makes you happy :) - Chocolate contains phenylethylamine (PEA), the same chemical your brain creates when you feel like you're falling in love. PEA encourages your brain to release endorphins, so eating dark chocolate will make you feel happier.
• Dark chocolate is loaded with antioxidants. Antioxidants help free your body of free radicals, which cause oxidative damage to cells.
• Dark chocolate contains theobromine, which has been shown to harden tooth enamel. That means that dark chocolate, unlike most other sweets, lowers your risk of getting cavities. And yes you still have to brush your teeth! (with natural Xylitol toothpaste of course)
• Cough suppressant - Theobromine is also a mild stimulant, though not as strong as caffeine. It can, however, help to suppress coughs.
• Dark chocolate helps keep your blood vessels healthy and your circulation unimpaired to protect against type 2 diabetes.

Health benefits of baking with avocados:

• It's a great way to reduce fat in your desserts: A 3.5-ounce serving of butter has a whopping 81 grams of fat compared to 14 grams in the same serving of avocado.
• By substituting avocado for butter, you'll be eliminating saturated fat from your desserts and replacing it with healthy fats.
• Avocados not only have a ton of vitamins, but they also may reduce cholesterol and fight heart disease.

So, here is the recipe for these amazing brownies and NO, they do not TASTE like avocados once finished

Ingredients:

• 2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
• 8 ounces high-quality dark chocolate, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose organic flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon himalayan salt
• 3 tablespoons avocado oil

Directions

• Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.
• In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined - do not over mix. Stir in avocado oil until it's well distributed and batter is somewhat smooth, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.

Enjoy!