Buttermints

Packed with healthy, blood-sugar-balancing fats, these Buttermints instantly stop sugar cravings and satisfy sweet tooth while filling you up for hours. You won't believe it until you try it!

INGREDIENTS

For the only-butter version

• 1 cup butter, organic pasture butter is the healthiest! (Ghee will not work as a substitute for the butter, because it will not emulsify with the honey)
• ⅛ - ¼ tsp. peppermint extract
• 3 Tbs. raw honey
• Small pinch of unrefined salt
• Optional: 2 Tbs. cocoa powder for a chocolate version (a reader's suggestion)

For the version with coconut oil

• ½ cup butter (pasture butter is best!)
• ½ cup coconut oil (it should be solid, not liquid)
• 3 Tbs. raw honey
• ⅛ - ¼ tsp. peppermint extract, (taste and adjust amount as necessary)

For a dairy free version

• ½ cup coconut butter
• ½ cup coconut oil, liquified
• 3 Tbs. raw honey
• ¼ tsp. peppermint extract

INSTRUCTIONS

1. Have the butter at room temperature. Stir together all ingredients and add more peppermint extract to taste, if desired.
2. Scoop mixture into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
3. Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.

For the version with coconut oil

1. This variation includes both butter and coconut oil. Because the coconut oil is softer than butter, it will be too soft to pipe through a pastry bag. Instead, mix together all ingredients and then spread in an even layer onto a baking sheet lined with parchment paper. The mixture will be thick enough to spread evenly and stay put.
2. Place in the fridge until firm, about 2 hours, then cut into little squares and transfer to a storage container. Store in the fridge.

For the dairy free version

1. Make sure the coconut butter is at room temperature - it should be stir-able. If it is solid, place the jar in a saucepan of hot water and stir until it is liquid.
2. Combine all ingredients. Spread on a parchment-lined baking sheet as described in the coconut oil + butter version above. Alternatively, use a spoon to drop small dollops of the mixture onto a parchment-lined baking sheet. Chill until solid.

Chewy Oatmeal Raisin cookies

http://thelittlegreenspoon.com

Ingredients

• 1/3 Cup of Melted Coconut Oil (80ml)
• 1/2 Cup of Coconut Sugar (75g)
• 1 Egg
• 1 Teaspoon of Vanilla Extract
• 2 Cups of Oats, Gluten Free (HW:I like McCanns Irish Oats ) 
• 1/3 Cup of Raisins (50g)
• 1/2 Teaspoon of Baking Powder
• 1 Teaspoon of Cinnamon
• Pinch of Coarse Salt

In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla.

Add 1/2 cup of the oats to your food processor and blitz until you have a coarse flour. Add this to the oats, salt, baking powder and cinnamon in a large bowl and mix them together well.

Add the dry ingredients to the wet mixture and mix thoroughly. Then mix in the raisins. Use your hands to roll the dough into balls and then press them into discs, place them on a baking sheet and bake at 180’C (350F) for about 9 minutes. **Check at 6 minutes.They might not look ready but it can be hard to tell with oats, it’s better to have gooey cookies than dry, over cooked ones!

Take them out and let them cool for a few minutes before tucking in!

You can also pat the dough into  a log shape and freeze it. Then slice and bake when you want more cookies!

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Paleo Lemon Loaf:with lemon glaze

• 6 eggs
• ¼ cup coconut oil (Find HERE) or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• ⅓ cup pure honey
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flourHERE)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Lemon Glaze:

• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice (full fat canned coconut milk)
• zest and juice from 1 lemon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
4. Let cool.

To make the lemon glaze:

1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers refrigerator.

Notes

If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.

Healthy No Bake Breakfast Brownies

http://thebigmansworld.com/2016/06/24/healthy-no-bake-breakfast-brownies/

For the brownies

1. 1/2 cup coconut flour, sifted
2. 1/2 cup cocoa powder, sifted
3. 1 scoop chocolate protein powder (optional)
4. 1/2 cup nut butter of choice (I used drippy almond)
5. 3/4 cup pure maple syrup (can sub for honey, agave or brown rice syrup)
6. 1/2 cup mashed sweet potato (can sub for mashed pumpkin) (HW: baby food perfect size) 

For the frosting

1. 1/2 cup cocoa powder
2. 1/4 cup coconut oil, melted
3. 3 T maple syrup
4. pinch vanilla extract

For the protein frosting

1. 2 scoops chocolate protein powder 
2. 1-2 T granulated sweetener of choice (optional)
3. 1-2 T nut butter of choice (optional)
4. Milk of choice, to form batter

Instructions

1. Line a small, deep baking tray with baking paper and set aside.
2. In a large mixing bowl, add your coconut flour, cocoa and protein powder and set aside.
3. In a microwave safe bowl or stovetop, melt your nut butter with your maple syrup until combined. Add the wet mixture to the dry mixture and mix until fully incorporated. Stir through the mashed sweet potato until fully incorporated and batter is even. If batter is too thick, add a tablespoon or more of milk of choice until a very thick batter is formed. If batter is too thin, add a dash more coconut flour.
4. Pour batter into the lined baking dish and refrigerate for at least 30 minutes to firm up. While no bake brownies are firming up, make your frosting and enjoy.

To make the frosting

1. Combine all the ingredients in a bowl and mix until fully combined and thick.

To make the protein frosting

1. Combine all the ingredients and using a tablespoon, add milk of choice until a thick, firm batter is formed. Spread on cooled cake.

Notes

1. Breakfast brownies are best kept in the refrigerator, but are also freezer friendly. It is best to keep brownies unfrosted if you go the latter route.

Cantaloupe Melon Sorbet

http://thekitchenmccabe.com/2014/06/23/cantaloupe-melon-sorbet/

INGREDIENTS

• 1 C. Sugar (hw:I would use half this amount- could use honey, beet  sugar, maple syrup...) 
• 1 C. Water
• 4 C. Cantaloupe, cubed & chilled
• Juice of 1 small Lemon  (probably not necessary but if you have and want)

1. Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
3. Freeze in an ice cream maker according to manufacturers directions.
4. When thick and frozen, scoop into a container and freeze until firm.
5. Let sit out for 5 minutes before scooping.

Heartweed: optional could blend it all and chill in blender and then right before  putting in ice cream maker give it a little stir (by hand or with blender)

Valentines Milk Shake

1 can of full fat organic coconut milk (Native Forest)

6 or so organic frozen strawberries

sweetener of choice - maple, beet sugar, honey (adjust to your taste -maybe about a tablespoon) optional

Blend and add water to thin. 

Better Peanut Butter Cups

I do not know the source but it came from Facebook Corn Allergy& Intolerance group.

1/2 cup coconut oil
1/2 cup nut butter
1/4 cup honey

melt together on stove top

add  1/4 cup of cocoa

pour into lined muffin tin and freeze till firm

You can add coconut to bottom of liners or chopped nuts for a "crunchy layer"

Marshmallows: Rustic Homemade Marshmallows Corn/Egg/Refined Sugar Free

http://theurbanposer.com/rustic-homemade-marshmallows-whoney/

Rustic Homemade Marshmallows W/Honey

(Gluten/Corn/Egg/Diary Free)

Check out the instructional video at the bottom of the post

Ingredients:

1 cup filtered water (split into half cups)

2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)

1 1/4 cup organic light colored honey or maple syrup (or half of each)

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use organic powdered sugar or other coatings such as cocoa, coconut and cinnamon.

Method:

1. Grease an 8×8 pan (or even a rectangular casserole dish) and line with parchment paper. Leave some length to create flaps over the sides of the pan. They will be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom (hydrate) for about 5 minutes.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan, along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage) or a drop of the syrup dropped into ice water forms a pliable ball. This usually takes 12-15 minutes (give or take) depending on how hot the burner is, size of pot and even the humidity in the air.

4. Turn the stand mixer or hand beaters on to medium. Pour the syrup mixture into the bowl in a steady stream, combining it with the softened gelatin. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl.

5. Turn the mixer up to high and continue beating until it triples in volume, becomes light in color and the marshmallow cream is just cool to the touch (this can be anywhere from 5-10 minutes depending on your mixer). Times will vary! Add the vanilla toward the end of mixing, just before you think it’s ready. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped, it will have good volume and hold its shape for a moment before falling back on itself when scooped up with the beaters.

6. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.

TIP: If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow to sit and “cure”anywhere from 4-6 hours. Although I have been known to cut them earlier and they are often ready. But, if you want them to look nice and clean after cutting, I do recommend waiting at least 4 hours, even if they seem set, as they will be more wet inside.

7. When set, remove the marshmallows by lifting from the parchment paper flaps. Carefully peel away from the sides, dusting with starch if needed. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.

Enjoy! (Ingredients and cooking times may vary slightly in this video but the process is essentially same)

Homemade marshmallows can be an intimidating feat! If you’ve ever tried them and failed as I have, you can bet it is probably not the recipe that is presenting the problem. In a perfect world marshmallows should be light, airy and fluffy! But all too often, after all our efforts we are left with either a sticky mess that never sets up or a dense spongy, chewy block that sets too quickly.

Don’t let these issues put you off homemade marshmallows for life!

With a little preparation and practice they can be very rewarding and even….”maybe” a little healthier than the corn syrup laden ones you can buy at the store. This recipe has half the sugar of the average marshmallow and can be made with honey or maple syrup. The honey brings a lovely and unique flavor while the maple syrup makes a more neutral tasting and lovely marshmallow. Some marshmallows contain egg whites while others do not. This egg free version is perfect for those with egg allergies or for those who just want a simpler recipe. Both are delightful though.

So in order to help you along your marshmallow journey….here is a compiled list of things that I have had to troubleshoot over the years. Preparation is the best way to set yourself up for success! Once you get the process down, get cozy with your thermometer and a feel for your mixer, you will enjoy these lovely treats for a long time to come.

First order of business…. thermometers:

1. Be sure to test your thermometer for accuracy. Thermometers can easily get off by getting bumped, dropped or just with regular use. Some can be calibrated, some can not. This is the case with both regular and digital thermometers.

2. Most thermometers have an optimal “fill” line, telling how much liquid you need for them to read most optimally. If your pot is too large, you may not get an actuate reading. Most often this reading is off in the direction of displaying a cooler temperature than there actually is. Conversely letting the actual bulb part of thermometer touch the bottom or sides of the pan cam also result in inaccurate readings, usually showing the syrup as hotter than it actually is. If needed, you can carefully tilt the pan for a moment so the thermometer tip is fully submerged. This can help you get a better reading.

Trouble Shooting:

1. Soft or Soggy, lacks volume

If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so,  your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer. However you can not whip an undercooked sugar syrup enough to make it fluffy. Also, a very wet, humid day can make it hard for marshmallows set.

2. Clumpy, Seized, Stiff, Un-spreadable, Lacks Volume

If the marshmallows set too fast or you can’t spread the cream without it clumping up, or if they are dense and lack volume….your sugar syrup may have been too hot, you added the sugar syrup too quickly or you just over beat it. First check to be sure that your thermometer is reading correctly. But remember, even if your thermometer is set correctly, thermometers can still give inconsistent readings if the ingredients don’t go up to the fill line.

3. Wet and Sticky Once Cooled

If the marshmallows are wet on the bottom or the on the top after setting the full four hours, then the cream was probably too warm when transferred to the pan. Also, your liquid measurements may have been off.  Try a little sprinkled starch to help reduce the stickiness. Again, humidity can be a issue here.

4. Gelatin Clumps in The Marshmallows

If there were gelatin clumps and hard bits in the marshmallows, then the gelatin was not fully dissolved by the sugar syrup. Be sure to let the syrup melt the gelatin in the early mixing process. If needed you can stop and stir the sugar syrup once the gelatin is added.

5. How to Check Your Thermometer For Accuracy

You can test your thermometer for accuracy by placing the tip in a pot of boiling water. If you are at sea level it should read 212 degrees F or 100 degrees C. I usually let it stand in the boiling for 5-10 minutes to give the thermometer time to catch up. Some are slower than others.

MOST IMPORTANTLY: Great candy making skills take time and practice. Just be patient and don’t expect perfection every-time. There is no such thing as a FAIL-PROOF candy recipe.

ROASTING: For best results I use a kitchen torch for roasting the marshmallows. If using over a fire, I like to let them dry out some once cut. Dusting with powdered sugar or arrowroot starch will give you the best results for roasting. Also, stick them in the hottest part of the fire, roasting for a shorter time than “Jet Puff” style marshmallows.

STORING: I don’t keep mine longer than 3-5 days in the fridge. They freeze very well though and can be kept longer. Just bring to room temp before using.

dehydrated Bell Pepper Candy

http://skinnyms.com/bell-pepper-candy/

Bell Pepper Candy

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It actually takes more calories to consume these candies than they add to your caloric intake, making them a zero calorie food. Read more about Zero Calorie Foods.

Yields: 6 | Serving Size: 5 strips | Calories: 12 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 0 | Points Plus: 0 | Cholesterol: 0 | Carbohydrates: 3 g | Sodium: 4 mg | Dietary Fiber: 0 g | Sugars: 2 g | Protein: 0 g |

Ingredients

• 2 red bell peppers, remove seeds, core and membrane
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• 1 tablespoon pure maple syrup (less to taste)

Directions

Rinse peppers and pat dry with a paper towel.

Slice bell peppers into 1/2" strips, add to a mixing bowl, drizzle with maple syrup and toss to coat all sides. Cover bowl and refrigerate for 1 to 2 hours.

Place pepper strips on dehydrator shelves without touching. Turn dehydrator to 125 F, and dehydrate approximately 24 hours or until bell peppers are crispy and brittle. Some strips may get crispy earlier than others, remove as they crisp.

Allow to cool completely and place in an ziplock bag until ready to munch.