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Wednesday, 28 August 2013

Raspberry Almond Bars (Grain-free, Dairy-free)

This is one seriously addictive dessert.  I can not believe how good these are and there is no guilt factor with these, they are actually good for you. 

Wheat free and dairy free, made with almonds and coconut oil - all very healthy alternatives.

So glad I found this on Pinterest, original recipe from The Detoxinista

Raspberry Almond Bars (Grain-free, Dairy-free)

makes on 8"x8" pan
2 cups almond flour or almond meal
2 tablespoons Organic Extra Virgin Coconut Oil
1 tablespoon vanilla extract
1 tablespoon water
1/4 teaspoon sea salt
10 oz. bag of frozen raspberries
1/2 cup pure maple syrup
1 teaspoon vanilla extract
Crumb Topping:
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tablespoons pure maple syrup
1 tablespoon coconut oil
1/4 teaspoon sea salt
1/4 teaspoon almond extract

Prepare the raspberry filling by heating the 1/2 cup maple syrup in a 1 1/2-quart saucepan over medium heat. Bring the maple syrup to a boil, then reduce the heat and allow to simmer for 5 minutes. Add the frozen raspberries and vanilla extract, and bring to a simmer again, allowing the mixture to cook for 15 minutes, until thick.

(Do not cook for longer than 15 minutes, or the pectin will break down and the sauce will not thicken properly.)

For the crust, preheat the oven to 350F and line an 8″ x 8″ baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor, and process until the dough sticks together.

Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.

Prepare the crumbly topping by combining the walnuts, coconut, maple syrup, coconut oil, sea salt and almond extract in a food processor, and process until sticky and crumbly, but still coarse in texture.

Spread the raspberry filling over the crust.  NOTE:  make sure both the raspberry filling and the crust are completely cooled

Then spread the crumbly topping over the raspberry layer.

Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.

Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week

You can gobble them up just as is, or try drizzling some chocolate over the top.

Or how about my famous coconut whip fruit dip for an extra special treat.

Now that's Creative!

Saturday, 17 August 2013

Apple Crisp - Individual Servings

If you are like us you like your apple crisp nice and warm when you eat it.  I find that the left overs from a big dish warmed up the next day tends to over cook the apples and can get pretty mushy.

So I came up with a way to make individual servings.

This is perfect for me and my husband.  It is fast and easy and baked fresh - can't get any better than this.

I have make a few changes to the traditional recipe, as you will note there is no sugar or butter in this one.

Apple Crisp - Individual Servings

1 granny smith apple
1 teaspoon each of xylitol, coconut palm sugar, cinnamon and virgin coconut oil
1/3 cup oats
3 tablespoons melted virgin coconut oil
1 tablespoon each of xylitol, coconut palm sugar and cinnamon

Peel, core and cut up one granny smith apple and place in a single serving over proof dish.

Mix together 1 teaspoon each of xylitol, coconut palm sugar and cinnamon.
Toss with the apples to evenly distribute, then drizzle with 1 teaspoon melted virgin coconut oil.

Mix together the rest of the ingredients, oats, xylitol, coconut palm sugar, cinnamon and virgin coconut oil.

Place crumble on top of apples.

Bake for 30 minutes in a 350 degree oven.  I like to use my toaster oven for such small servings.

 And for an extra special treat top with a scoop of ice cream.


This is a fairly healthy treat, using virgin coconut oil in place of butter makes this dairy free and an all around better fat to use.

 Replacing the brown sugar with a mix between xylitol and coconut palm sugar also provides a better choice and they are both low on the glycemic index and a good option for dibetics.

Now that's Creative!

Saturday, 10 August 2013

Wheat Free Baked Scotch Eggs

Best every creation, Scotch Eggs........this is a perfect breakfast meal on the go or a great protein filled snack.  

Now this is not the traditional way of making Scotch Eggs, however, this is my adaptation to fit our lifestyle of eating healthier.  

So, give it a try I think you will like them.

Scotch Eggs - My Way - Wheat Free and Baked.

6 boiled eggs

1 package of lean ground pork (approx 500g)
1 egg (raw)
1 tablespoon worcestershire sauce
1 teaspoon Keens dry mustard
1 package of dry onion soup mix
1/2 teaspoon black pepper
1/4 cup parmesan cheese grated

Boil your 6 eggs ahead of time, so they have time to cool off before you peel them. 

Then in a large bowl, add the rest of the ingredients and mix well.

Peel your eggs.

Divide the sausage meat into 6 equal amounts and wrap up each egg.

I find it best to wet my hands a little bit with water and then flatten out one of the sausage portion, place the egg in the middle and form a ball around the egg.

You will want to make sure you seal the edges good as they can separate during baking.

Place the sausage wrapped eggs on a line baking sheet - you can use parchment paper or foil paper.

Bake at 350 for 45 minutes.

Let cool slightly - cut a serve.  Try them with a little HP Sauce - Simply Delicious!!

Now that's Creative!