Creamy Frozen Lemonade

http://holisticallyengineered.com

Ingredients

• 1- 13.5 oz can coconut milk
• Zest of two lemons
• 1/2 cup lemon juice
• Sweetener, to taste (honey, maple syrup, sweet leaf drops) 
• 5 cups of ice

Instructions

1. Add all the ingredients to the blender in the order listed and blend until smooth

BANANA TAPIOCA CREPES

Eat on their own or pair with a protein or sauteed veggies. Make up a whole batch so you can have them in your fridge as snacks all week.

Each 8″ (diameter) crepe is a serving.

Servings: 8

7	large	egg(s)
5	large	banana(s)
1	can(s)	coconut milk, full fat (403 mL)
1	teaspoon(s)	sea salt
21/4	cup(s)	tapioca flour or starch, (about 10 oz)

1. Mix and mash all ingredients together to make a pretty soupy batter (a hand held mixer works well).
2. Meanwhile, heat a large, non-stick pan over medium low heat.
3. When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so).
4. Flip when bottom is golden brown. Cook until both sides are lightly browned.
5. These crepes are great plain, or use them to wrap meat and veggies.

heart emoticon CONNIE'S DANISH HEIRLOOM LAYER CAKE heart emoticon

Heartweed: a recipe I need to convert! 

You can Freeze the layers easily and have a picture perfect cake ready at the drop of a hat!

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla
1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.
Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking).
Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.
Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.
This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and not nice and moist.
This will soon become Your Favorite Family Cake too!!

Basic sunflower seed butter
heartweed

2 cups of roasted sunflower seeds
1/4 cup oil of your choice ( walnut, coconut, olive...)

optional:
any spices you like be it sweet or spicy
and you can add a touch of coconut sugar, maple syrup or honey for sweetness.

I bought a jar from  one company that added roasted red peppers. It was very yummy and different. It reminded me of a cross between hummus and pimento cheese spread.

Directions:
In food processor add seeds are process fine add your oil (you may need a little less or little more depending on the amount naturally in your seeds) process till smooth.

You can roast raw seeds in 350 oven on a cookie sheet for about 8 minutes. You want them to look slightly darker than when you put them in. Sunflower seeds do not take long to roast and the outer seeds will roast faster so you may want to stir during cooking.

Peanut Butter Banana Breakfast Loaf

http://www.heandsheeatclean.com/

Ingredients:
4 ripe bananas, peeled
4 eggs, yolk and white
1/2 c coconut flour
1/2 c natural peanut butter ( or alternative) 
3 TBSP unsweetened applesauce
1 TBSP coconut oil, melted
1 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla extract
1/4 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees F. 

2. Using a paper towel and a small amount of coconut oil, grease loaf pan. Place parchment paper in loaf pan as well.

3. Combine bananas and eggs into a stand mixer (or mixing bowl with electric hand mixer) and mix for approximately 1 minute to combine and mash bananas.

4. Add additional ingredients, mixing thoroughly to combine.

5. Pour batter into loaf pan. 

6. Bake for approximately 45 minutes at 350 degrees F. Allow loaf to cool 5 minutes prior to slicing and serving. 

NOTE: We have also made this recipe with Almond Butter and it tastes great! Although we haven't tried it, we would imagine that if you need a nut-free alternative, you could substitute SunButter. 

Hw: I have uses sunbutter several times to make bread and it works great.  Just a note: if using sunbutter do not be alarmed if the bread turns green. Sunflower seeds and baking soda react by creating chlorophyll which causes a green color. The fresher the sunflower seeds the darker the green. 

Apple cinnamon waffle cones with Apple Flour

anti-grain.com

• 4 medium cones

Ingredients:

• 1/4 cup Anti-Grain apple flour
• 2 Tbsp melted coconut oil (or ghee)
• 1 egg
• 1/4 tsp. cinnamon
• pinch of sea salt

Directions:

1. In a medium bowl, wisk all ingredients together until well combined.
2. Heat waffle cone maker to low/medium temperature (we used 3).
3. When ready, scoop a heaping tsp. of batter onto the cone maker surface.
4. Allow to cook for 60 - 90s.
5. Remove using a spatula then quickly form into a cone shape (or bowl or taco shape). Repeat with remaining batter.

4 INGREDIENT AIP FLATBREAD RECIPE {PALEO, VEGAN TOO}

heartbeetkitchen.com

makes 1 (5 inch) round flatbread

1/4 cup butternut squash flour, which you can buy on Amazon (24 grams)
1/4 cup + 1 1/2 tablespoons tapioca or arrowroot starch (40 grams) (tapioca flour is the same as tapioca starch)
1 1/2 tablespoons olive oil
1/4 cup water
1/4 teaspoon salt

Preheat oven to 350 degrees and pizza stone in it. (If you don’t have one, that’s okay too, you’ll just place the parchment paper & dough onto a cooking sheet.)

Pour all ingredients into a blender and process until completely smooth. The dough will come together like a ball of play-dough. Massage it into a ball, then flatten into a disc on a piece of parchment paper, using your fingers to pat it down and make a rough circle.

Then dust a rolling pin with a little tapioca starch and roll the dough into a circle that is 1/4 inch thick, about 5 inches in diameter. (If you find that your dough is sticking to the rolling pin, put another piece of parchment paper over it and continue rolling).

Slide parchment paper with dough on it onto the baking stone and bake for 10 minutes.

The dough will turn a little darker orange-brown and will have a nice crisp edge. The flatbread will be soft and sturdy when you cut through it. You can store leftovers in a ziploc bag at room temperature.

Graham Cracker Crust
(or what I am using to substitute for one)
heartweedskitchen.blogspot .com

Food Processor - a mini one works too.

2 cups roasted sunflower seeds or walnuts
1 cup dates (chop)
1/4 or less of coconut oil (or walnut oil since this is a no cook)

Take your crumb mixture and press into a pie pan or whatever dish your using and place in fridge or freezer to harden.
There ya go!



Here is an image ,from the kitchn.com, that shows that a roasted nut will be slightly darker than a raw nut /seed.

Notes:

•  If your using a large food processor probably not necessary to chop dates but it does help check for pits if you cut dates in half. 
• To roast raw seeds/nuts just place them on a cookie sheet. Place them in a 350 oven and bake 5 minutes and stir (this brings the outer seeds/nuts to the center). The outer edges normally cook quicker. Continue to bake till roasted checking every few minutes. I do not have a time because all ovens are different, just keep a watch and do not let them burn. Each batch will roast differently depending on the size and amount of oil in the seeds/nuts. Typically it takes less than 15 minutes - average 8-12 minutes. Option : you can drizzle with oil and spices and stir before roasting. This recipe is for dry roasting (no oil).
• You can add 1/4 cup cocoa to make a chocolate crust. Add some coconut ....experiment with some spices. 

RAW BANANA BROWNIE PARFAIT {PALEO, VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE}

 

PREP TIME

10 mins

COOK/CHILL TIME

5 hours

READY IN

5 hours 10 mins

 

Author: Audrey @ Unconventional Baker

Makes: 4-6 servings

INGREDIENTS

For the Brownie:

• 1 cup walnuts
• ⅔ cup packed dates, chopped
• 2 tbsp cacao powder
• 1 tbsp maca powder (hw: I would think this would be optional maca powder is used to regulate hormones:check it out http://www.themacateam.com/maca-benefits)
• ½ tsp vanilla bean powder
• ½ tsp water

For the Pudding:

• 1½ cups mashed banana
• ⅔ cup cashews
• 3 tbsp maple syrup
• 2 tbsp cacao powder
• 1 tsp vanilla bean powder
• 2 tbsp melted cacao butter (hw: Can sub butter or coconut oil)

For Assembly:

• 2-3 ripe bananas, diced

INSTRUCTIONS

1. To make the brownie: combine all ingredients in a food processor until crumbly. Processing any more will cause the brownie to become oily.
2. To make the pudding: blend the banana, cashews, maple syrup, cacao powder, and vanilla in a blender until completely smooth. Add the cacao butter and blend again to incorporate. Chill the pudding in the fridge for at least 5 hours.
3. To assemble: arrange some of the diced bananas in a glass. Spoon a layer of pudding on top and sprinkle some brownie mixture over it. Repeat the layers one or two more times. Serve immediately.

NOTES

Ok, so I did make a few changes, but they were uber minor ;) Here are a couple of things I did differently and a few notes:

- I placed the pudding mixture into the freezer for 2 hours instead of in the fridge for 5 hours just to speed up the process a little.
- I topped my pudding with some cacao nibs because cacao nibs are awesome.
- The jar you see pictured actually contains more than one serving -- it holds half the recipe's ingredients and was split between 4 people {who happily devoured it all!}. The number of servings is kind of arbitrary anyways for these types of recipes -- just divide the contents as you see fit or into however servings / jar sizes you want and enjoy!
- I kept one of my jars refrigerated overnight and it was equally as pretty and delicious the next morning {see last picture above}.

RAW CARROT CAKE {VEGAN, PALEO, GLUTEN-FREE, REFINED SUGAR-FREE, SCD, AIP}


from the unconventional baker

Cake Ingredients:

• ½ cup raisins {or other dried fruit of your choice}
• 1 cup walnuts {omit for AIP version -- use a mix of shredded coconut and more dried fruit instead, or use some dried white mulberries instead altogether}
• 4 small carrots, coarsely chopped
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut oil, softened
• ¼ cup maple syrup {or your favorite liquid sweetener, like honey, agave, etc.}
• 1-2 tsp pure vanilla extract {use alcohol-free for AIP}
• 2 tsp cinnamon
• ¼ tsp nutmeg {omit for AIP}
• dash salt

Frosting Ingredients:

• ¾ cup coconut manna, warmed to a soft consistency {also called coconut butter}
• ¼ cup maple syrup, at room temperature {or your favorite liquid sweetener, like honey, agave, etc.}
• 2 tbsp lemon juice, at room temperature
• 2 tbsp non-dairy milk of your choice, at room temperature
• 2 tsp pure vanilla extract {use alcohol-free for AIP}
• cinnamon for sprinkling

INSTRUCTIONS

1. Line a muffin pan with 6 cupcake liners and set aside.
2. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {be careful not to over-process into a paste though}. Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape {I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes}. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
3. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender {I used my Vitamix for this} and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!

NOTES

Store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch {it will really hold its shape infinitely though and continue to look just as it did when you first piped it -- just gets a little firmer when chilled}.

Note: maple syrup is not a raw sweetener, but that's my preferred sweetener to use. Feel free to use your favorite raw sweetener instead if you prefer.