Dairy Free Hot Chocolate

I have missed having a warm cup of cocoa early in the morning to warm up and jump start the day. It was 2 degrees when I first left the house this morning to take kids to the bus stop...never have I needed a jump start like I did today!

Dairy Free Hot Chocolate

Ingredients:

1 c. water

1/4 c. full fat coconut milk

1 T. good quality cocoa powder

2-4 T. honey

vanilla or mint extract, optional

Method:

Combine all ingredients in a small saucepan and heat through. Alternately you can combine all ingredients in a jar with a tight fitting lid, shake well then pour into a mug then heat in the microwave.

Mini Quiche with Sweet Potato Crust

This is a super easy twist on a classical brunch dish I have been experimenting with for Christmas Day. I like that it is so colorful, it makes a beautiful presentation.

Mini Quiche with Sweet Potato Crust 

Ingredients:

coconut oil, melted

1 sweet potato

1 egg for each quiche

1 1/2 T. cream for each quiche

salt and pepper

nutmeg

cayenne pepper

Chopped ham

Chopped spinach

Method:

1. Decide how many quiches you want to make, then oil that many muffin cups with melted coconut oil.

2. Peel and slice sweet potato into 1/4 inch rounds. Place one slice of sweet potato in each oiled muffin cup.

3. Combine eggs (1 for each cup) and cream in a bowl. Whip by hand until thoroughly mixed. Add salt and pepper to taste as well as a dash of nutmeg and cayenne. 

4. Place 1 T. of chopped ham and 1 T. of chopped spinach in each cup then fill to almost full with egg mixture.

5. Bake at 350 degrees for 30 minutes or until a knife inserted into the center of each quiche comes out clean.

6. Serve warm or cold, freezes well too.

 

Raspberry Truffles

This recipe is a spin off the one here at Nourishing Gourmet. I made the original recipe with chocolate that was 85% cocoa and they were very rich and almost bitter. With this recipe I used the 70% cocoa chocolate and coconut cream instead of dairy cream, and I think they turned out better. I rolled some in coconut and some in cocoa, the coconut ones were gone first. Enjoy!

Raspberry Truffles

Ingredients:
6 oz good quality chocolate, 70% or darker
3 T. coconut oil
1/2 tsp. vanilla extract
2 tsp. raspberry extract, divided
1/4 c. coconut cream (just open a can of coconut milk and drain off the clear liquid, what you have left is the cream)
1/2 c. unsweetened, shredded coconut

Method:

1. Combine chocolate and coconut oil in the top of a double boiler set over medium heat. Stir until chocolate is completely melted.
2. Remove from heat and add coconut cream, vanilla, and 1 1/2 tsp. raspberry extract. Stir until completely combined.
3. Place in the refrigerator for 2 hours and then check to see if it is ready. You want a firm mixture but not a hard one. Refrigerate longer if needed.
4. Combine the coconut and remaining 1/2 tsp. raspberry extract in a small covered container or baggie. Shake until coconut is coated. Place in a small bowl.
5. When the chocolate mixture is ready scoop into balls using a melon baller or cookie scoop. As you scoop out each ball drop it into coconut mixture or cocoa.
6. Gently sprinkle to cover the top then turn to coat. Place in an airtight container. When all truffles are formed refrigerate for 2 hours until firm. You can store in the refrigerator or freezer but bring to room temperature before serving.

Loaded Holiday Pumpkin Bread

This is such a good bread I don't even know where to start. Loaded with cranberries, pecans and chocolate chips along with fresh pumpkin....delicious! A great gift for neighbors and friends. You can use canned pumpkin but it is not SCD legal.

Loaded Holiday Pumpkin Bread

Ingredients:

2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin puree
1/3 c. honey
1/4 c. olive oil
3 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 c. dried unsweetened cranberries
1/2 c. chopped pecans
1/2 c. bittersweet chocolate chips (optional, not SCD legal)

Method:

1. Preheat oven to 350 degrees. Using coconut oil or olive oil lightly grease a 9x4 loaf pan.
2. Combine almond flour, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.
3. In another bowl whisk together pumpkin, honey, oil, eggs, lemon juice and vanilla till thoroughly combined.
4. Stir together the two mixtures, when mixed add the cranberries, pecans, and chocolate chips.
5. Pour into prepared pan. Bake for 50-60 minutes or until middle springs back when lightly touched.
6. Remove from oven and let cool 15 minutes. Turn onto cooling rack and let cool completely before cutting.

Mrs. Ed's Grain-Free Cranberry Crumb Cake (SCD, GFCF)

I saw this post last night from Mrs. Ed and was up this morning first thing baking it. Mine looks really different than hers, I always wonder why mine looks so much different when I make a recipe from a blog? Could be the pan, my oven, my altitude, my brand of flour, etc. etc. etc. Maybe it is because I couldn't wait any longer and cut it still warm...?

This is a fabulous recipe that will make a beautiful presentation for a holiday party. The flavors pop and you can taste them all. I want to try an apple version of this recipe as well. Here is the recipe....another great one from Mrs. Ed!

I used coconut oil to replace the butter and the full 2 cups of cranberries, I also used the almond extract and highly recommend that you don't leave it out.

Old Fashioned Pumpkin Pie

I have been experimenting a bit, getting ready for the holidays. I tried this pumpkin pie recipe with a coconut crust. I did not care for the crust and honestly the shredded coconut with the pumpkin was weird. I absolutely loved the pumpkin filling though. It takes a bit of time to measure out all the spices but it is so worth it!

I will keep trying for a coconut flour crust that I like, if you have one please pass it along! Like Kat suggested in her comment, you could make it without crust (just be sure to oil the pan first) or try this crust from Comfy Belly, it is my all time favorite.

Old Fashioned Pumpkin Pie, Revised from this recipe out of the Reader's Digest

1 15 oz can Pumpkin (canned pumpkin is not SCD legal, here is a recipe for pumpkin puree)
1 tsp. coconut flour
1/3 c. honey
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
1/4 tsp. mace
1 tsp. vanilla
1 1/2 c. coconut milk
3 eggs
1 pie shell

Method:

1. Preheat oven to 350 degrees.
2. Using an electric mixer, mix together flour, pumpkin, honey, salt, vanilla, and spices in a medium sized bowl.
3. Add eggs and milk, mix till thoroughly combined. Pour into prepared pie shell.
4. Bake for 50 minutes, till crust is golden and toothpick inserted in the middle comes out clean.
5. Serve with SCD Whipped Cream and have a happy holiday!

Gluten Free Toffee Cups

This recipe is NOT SCD legal, but I know there are people out there who read my blog for the gluten free recipes so this one's for you! I have not tried making it with honey and cream so it would be SCD legal, but I have a suspicion it would turn out great. If you try it please leave a comment and let me know. We filled these delicate shells with ice cream but you could also fill them with fresh fruit and whipped cream for a decadent dessert.

Gluten Free Toffee Shells

Ingredients:
2/3 c. packed almond flour
1/2 c. butter
1/2 c. sugar
2 T. rice flour
2 T. milk
dash of salt

Method:
1. Over medium heat melt butter in a medium saucepan, add sugar and stir till dissolved.
2. Add flour, almonds and salt. Stir constantly over medium heat for 1 minute.
3. Remove from heat and add milk. Drop from teaspoon onto well greased cookie sheet (these will spread so I only cook two at a time), slightly flatten.
4. Bake at 325 degrees for 9-10 minutes, or until golden. Remove from oven.
5. Let cool 1 minuted then gently remove with a large spatula and drape over the end of a drinking glass or custard cup. Let cool completely, then gently remove onto a plate.

Note: I found I needed to reheat the dough in the saucepan after cooking 4 shells as it thickened up so much it would not spread in the oven. But it made very thick toffee cookies :)

Cranberry Sparkler

I don't know why, but I have been craving a fizzy drink lately. I have never been a soda person but sometimes it just hits the spot. This works with any kind of juice, I chose cranberry this time. If you have young kids on the SCD this would make a fun party drink for them.

Ingredients:
1 bottle sparkling mineral water, check for no addititives
1 can frozen juice concentrate, make sure it is 100% juice
ice cubes

Method:
1. Mix up the juice using 2/3 of the recommended water.
2. Fill a glass 1/2 way with juice mixture then add ice cubes.
3. Fill up the glass with sparkling water.

Funeral Zucchini

I know this is a strange name for a recipe, let me explain. If you live in Utah or near a group of Latter Day Saints you have surely had "Funeral Potatoes". These are standard fare not only at funerals but church gatherings too. Traditionally they are made with shredded potatoes, sour cream, cheddar cheese, cream of chicken soup, green onions, butter and topped with corn flakes (almost all the ingredients are SCD illegal) and served with baked ham. My mom made these recently for our family Christmas party and I just couldn't get them out of my head, they are the ultimate comfort food especially if you were raised with them.

It took me about a week but I figured it out; zucchini for the potatoes, a little cheddar cheese, green onion, dripped yogurt, SCD whipping cream, a little chicken broth and almond flour bread crumbs for the topping. My daughter laughed and said it wouldn't work.....she ate 3 helpings at dinner tonight and said she liked them better than the potatoes!

Here is my version of the famous "Funeral Potatoes"

Funeral Zucchini

2 scallions, thinly sliced
1/2 c. shredded cheddar cheese
1/4 c. SCD whipping cream, unwhipped
1/2 c. dripped yogurt
1/4 c. strong chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
3 medium zucchini
1/2 c. SCD "Breadcrumbs"

Begin at least 5 hours before you want to serve this dish. Wash and trim the zucchini then coarsely shred all of them. Place the shredded zucchini in a dish towel and twist the ends up so the towel tightens around the zucchini. Place in a bowl (towel and all) and let rest 2 hours. Twist the towel up again, by now it should be quite wet, and let sit another hour. Alternatively you could let it sit overnight, the idea is to dry out the zucchini so it has a potato like texture.

Combine all ingredients except breadcrumbs and zucchini in a microwavable bowl. Heat 1 minute on high and stir. Heat and stir in 30 second intervals until the cheese starts to melt. Stir in the zucchini and thoroughly mix ingredients. Spread evenly into an 8x8 inch glass pan. Sprinkle "breadcrumbs" (actually seasoned almond flour) over the top. Refrigerate until ready to bake. Bake at 350 degrees 45-60 minutes. The edges should be bubbly and the topping browned. I must say I am pretty impressed by how good this turned out...maybe I will take it to our next church party and see what they think.

Orange Cinnamon Ginger Toasted Almonds

This recipe is great for snacking on the go. It is barely sweet and combines the flavors of ginger, cinnamon, and orange.

Orange Cinnamon Ginger Toasted Almonds

Ingredients:
2 c. Sprouted Almonds
1 T. honey
2 T. olive oil
7 drops Sweet Orange Essential Oil
3/4 tsp. ginger
1/2 tsp. cinnamon

Method:
1. Preheat oven to 300 degrees.
2. In a large bowl combine all ingredients except almonds.
3. Add almonds and stir until coated.
4. Spread almonds onto a large baking sheet. They should be in a single layer.
5. Bake 20-30 minutes stirring every 10 minutes. They will be sticky when done but after they cool they should be dry. If they are still sticky after cooling bake again in 10 minute intervals.

Recipe Review: "Healthy Fudge"

First item of business is that I would like to apologize to those who have been leaving comments on this blog for not posting or replying to them. I love your comments, I mean I really live for them, today I noticed that there were some left quite a long time ago that I never got notification of so that I could reply to them and I'm sick about it. Know your comments mean a lot to me and I like to reply if I can.

Next item of business, fudge. This is a review of a series of videos from ehow. It took way too long for me to watch them all, I much prefer a written recipe I can scan. But I have to say I really like this fudge. It is not traditional and I wouldn't serve it at a party but to have a healthy alternative to all the chocolate goodies around this time of year is a great thing. Notice there is not much sweetener in this recipe, if you are used to a dark chocolate taste and not an overly sweet one you will like this as is. If you have a sweeter tooth add more honey. The video presenter credits Jordan Rubin for this recipe, he is the author of several books including The Maker's Diet.

Note: This is not an SCD legal recipe

Healthy Fudge

Ingredients:
1 c. coconut oil
1/4 c. honey
1 T. vanilla
1/4 c. almond butter
3/4 c. cocoa powder (use raw if you can)

Method:
1. Place all ingredients in a double boiler and stir over heat until combined.
2. Pour into a parchment covered 8x8 inch pan (leave the parchment paper sticking up around the sides).
3. Refrigerate 2 hours.
4. Remove the fudge in one entire piece by lifting up the corners of the parchment paper. Cut into 2 inch pieces. Store in the refrigerator.

Candied Pecans

We have been eating these like crazy at my house, they are so light and just slightly sweet, everyone loves them!

Candied Pecans

Ingredients:
4 c. sprouted pecans
2 T. Just Whites (you can substitute 3 egg whites and omit the water)
6 T. water
1/4 tsp. salt
1/3 c. honey (if your diet allows maple syrup can be substituted for the honey)
1 tsp. cinnamon

Method:
1. Combine Just Whites and water in a large bowl. Whisk together then let sit 5 minutes (if using egg whites skip this step)
2. Prepare a cookie sheet by lightly oiling with olive or coconut oil.
3. Add salt to whites and beat with an electric mixer until stiff.
4. Add honey and cinnamon and beat 1 more minute.
5. Stir in pecans, continue stirring until all nuts are coated. Pour onto prepared cookie sheet.
6. Bake at 170 degrees for 3-4 hours or until dry, stirring every 30 minutes.
7. Cool completely and store in an airtight container. I know they keep well a week or so but we keep eating them so fast none have lasted us longer than that.

Belgian Chocolate Truffles

Please note that these truffles are not legal on the SCD, Primal, or Paleo diet. So what are they doing on my blog? They are a special once a year treat I make for neighbors and friends and I eat a few myself. They are a lot of work, but soooo worth it.

Belgian Chocolate Truffles for the Holidays

Ingredients:
1 1/2 lb dark dairy free chocolate, divided (I like Callebaut dark)
1 c. SCD whip cream or heavy whipping cream (unwhipped)
optional toppings; cocoa powder, toasted chopped nuts, sprinkles

Directions:
1. Chop the chocolate into small pieces, no larger than 2 inches. Place 1 lb of it in a glass bowl.
2. Place the remaining 1/2 lb in a metal 9x13 inch pan and put in in the oven with only the light on.
3. Heat cream to just a boil and pour over chocolate pieces in the bowl. Let rest 10 minutes. Stir until chocolate and cream are one cohesive mixture. If needed re-heat mixture to melt all of the chocolate. Continue stirring until smooth.
4. Pour into a shallow glass pan and refrigerate 2-3 hours. You want the mixture to be firm but not hard.
5. Using a small cookie scoop or melon baller scoop out small rounds of truffle mixture and place onto a parchment lined cookie sheet. You do not need to worry about getting smooth balls at this point, the object is to divide the filling into equal amounts. Continue until all the filling is gone, I get about 70 balls per batch. Refrigerate 1 hour.
6. Remove from refrigerator and take each ball one at a time and roll between your hands until smooth and round. If you have a really misshapen ball gently squeeze it between your thumbs and re-roll. Now all your balls look like this:

7. Here comes the fun, arrange your toppings in small bowls and have a fresh parchment covered cookie sheet ready to go. The chocolate in the oven should be melted by now. Remove it and place by your toppings. Dip each ball in melted chocolate then in desired toppings, if any. I have a handy tool that keeps my hands out of the chocolate that I highly recommend. Place on parchment to cool. Once cooled you can put in small paper candy cups and box up for gifts. They will keep in an airtight container for 2-3 weeks. Keep cool but do not refrigerate.

Quickie Appetizers

Waaaahhhhooooo! I got my new camera and am back in the blogging business. I hope you can use a quick appetizer recipe as much as I can. Sometimes the only food I can eat at a party is the food I bring, and this appetizer could be a meal in a pinch, plus it is so easy.

Quickie Appetizer

1 cucumber, peeled and cut into 1/4 to 1/2 inch slices
1 recipe chicken salad minus the lettuce leaves
colorful garnish, I used the green part of a scallion and some bell peppers but olives or fresh herbs would work too.

Arrange cucumber slices on a nice serving plate. Top with a dallop of chicken salad (a small cookie scoop comes in handy here) and garnish with desired toppings.