No-bake "Candy Bar"cookies

No-bake candy bar cookies

Makes 18

1 cup prunes

1 cup craisin

1 cup almonds

1/4 cup choc chips

2 Tbsp chia seed

1/8 tsp salt

2 tsp vanilla

1/4 cup Nutella

2 Tbsp almond butter

Directions:

Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen's till smooth. 

Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes. 

Remove cookies from refrigerator after 30 minutes and smash with a wet spatula. 

Enjoy. 

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce. 

Ingredients

3-4 Sweet potatoes peeled and cut

Sea salt 

1 tsp cinnamon

1 Tbsp coconut oil

1 Tbsp honey

Dip

1 Tbsp Nutella

1/4 cup Plain Greek Yogurt

Directions:

Preheat oven to 425

Toss sweet potatoes with coconut oil. 

Place in single layer on cookie sheet. 

Sprinkle with a few pinches of salt and 1 tsp of cinnamon. 

Bake for 45 minutes or until sweet potatoes are easily pierced with fork. ( if you like your fries more crispy put broiler on low for last 3 minutes)

Remove fries from oven and sprinkle with a bit of salt and drizzles honey over sweet potatoes. Serve warm. 

Dip

Mix Nutella and Greek yogurt together and serve with cinnamon fries. 

Enjoy. 

Peppermint Chocolate Hazelnut Brookies

Peppermint Chocolate Hazelnut Brookies

Oh, my word. Peppermint is my kryptonite...I just can't resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄

Makes 30

Ingredients

24 ounces of Nutella (if you don't have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake ;) 

4 eggs

4 Tbsp chia seed

4 cups gluten-free oatmeal

1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)

1/2 cup almond milk

2 tsp vanilla

Directions 

Preheat oven to 350

Prepare a large muffin tin with liners or coconut oil. 

Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth. 

Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix. 

Get medium cookie scoop and place one scoop in each muffin tin. 

Bake for 12-15 or until the top of brookies look firm. 

Remove from oven and let cool. 

Gluten-Free Molten Lava Cakes

Gluten-Free Molten Lava Cakes

2 cups Nutella

3 whole eggs

3 egg yolks

1/4 cup orange juice

1/2 cup gluten free flour

1 Tbsp vanilla

Preheat oven to 425 degrees F. 

Grease 7 (6-ounce) custard cups. 

Mix Nutella with whole eggs and egg yolks. Mix until smooth. 

Add in fresh (pulp free) orange juice and vanilla. Mix again until smooth. 

Mix in GF flour and mix until well combined. 

Divide the batter evenly among the custard cups. 

Place in the oven and bake for 14 minutes.

Don't be fooled 14 mins should be good enough, it will look like pudding in the center and firm along the edges.   

Run a knife around the edges to loosen and invert onto dessert plates.

You can dust with powder sugar and enjoy with a dollop of vanilla ice cream. 

Gluten Free Strawberry Shortcake

Mini Gluten Free Strawberry Shortcake

Ingredients:

12 oz Strawberries, hulled and sliced

1/2 tsp lemon zest

2 Tbsp Lemon juice

3 Tbsp plus 1 tsp packed light brown sugar

1 1/2 cups (12 oz) whole milk Greek yogurt

2 tsp vanilla

1 cup gluten free flour

1 tsp aluminum free baking powder 

1/4 tsp baking soda

1/8 tsp salt

4 Tbsp chilled organic unsalted butter, cut into pieces. 

1 large egg, lightly beaten

2 tsp coarse sugar (optional)

Directions:

1. Place rack in center of oven and preheat oven to 425 degrees F. Line baking sheet with parchment. In a medium bowl, toss strawberries, lemon zest, lemon juice and 1 tsp brown sugar.  In a small bowl, mix 1 cup of yogurt with vanilla and 1 Tbsp brown sugar. Cover and refrigerate. 

2. In a food processor, pulse flour, remaining 2 Tbsp brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture looks like sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into flat disk about 6 inches by 1/2 inch. Using a floured 2 inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with course sugar, if desired. 

Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with sweetened yogurt, strawberry mixture and biscuit tops. 

Serve immediately. 

Options:  you can add "faux" Nutella to the yogurt mixture for a chocolate twist. 

CHOCOLATE MACAROONS

• 2 egg whites
• 1/4 cup sugar
• 3/4 cup vegan  Chocolate Chips, melted and cooled
• 1 1/4 cup shredded coconut
• 1/4 tsp almond extract
• 1/4 tsp salt

Directions

Pre-heat oven to 325°F. Beat egg whites and salt until almost stiff. Add sugar slowly, beating until egg whites stand in peaks. Add flavoring. Fold in coconut. Add melted chocolate and stir until well mixed. Drop by the teaspoons on parchment paper lined on a cookie sheet. Bake for about 15 minutes. Cool lightly and remove from paper with spatula. Makes about 24 cookies. 

Gluten Free Pumpkin Brookie Pie & Happy Thanksgiving

Gluten Free Pumpkin Brookie Pie

Ingredients

1 can 15 oz Organic Pumpkin Puree
2 eggs
1/3 cup raw honey
1/2 cup whipping cream
1 tsp pumpkin spice

1 tsp cinnamon
1/4 tsp salt

Crust:

Take 2 cups of the Peppermint Chocolate Hazelnut Brookies and place in the fridge till firm. Press dough into the bottom of pie pan and up the sides. Use damp hands so the batter doesn't stick to your hands. 

Bake in oven at 350 for 10-15 minutes. 

Remove and let cool. 

http://wholelivinglarge.blogspot.com/2013/11/peppermint-chocolate-hazelnut-brookies.html?m=1

Directions:

Combine all ingredients and blend until  smooth.

Pour batter into the pie pan with cooled brookie. 

Bake at 425 for 15 min and then reduce to 350 for an additional 45-50 minutes, or until tester comes out clean. 

Remove and let cool for 1-2 hours. 

Serve with cinnamon spiked whipped cream. 

No crust Crock pot Apple pie

No crust Apple pie (crockpot style)

This recipe is very versatile and makes enough for now and later. Serve over yogurt, as a school snack, ice cream the possibilities are endless. 

Ingredients:

15 large apples peeled, cored and sliced

1 cup brown sugar

1/2 maple syrup

2 Tbsp cinnamon

1/4 tsp nutmeg

4 Tbsp cornstarch

1 stick of butter sliced

Directions:

1. Place first 6 ingredients into crockpot and stir well to coat apples. Top with butter. 

2. Cook on low for 4 hours

Enjoy!!!

Blueberry crumble

Simple Blueberry Crumble

Ingredients:

4 cups frozen or fresh blueberries 

2 Tbsp cornstarch

1/3 cup plus 2 Tbsp brown sugar

1 Tbsp lemon juice

1/4 tsp cinnamon

1 tsp vanilla

Topping:

3/4 cup whole wheat flour

1/2 cup old-fashioned oats

1/4 cup brown sugar

1/4 tsp cinnamon

Pinch of salt

7 Tbsp cold unsalted butter, cut into small pieces

Directions:

•Heat oven to 400

•Mix blueberries with cornstarch, brown sugar, lemon juice, cinnamon and vanilla. Mix gently but ensure blueberries are coated. 

Topping:

In a medium bowl, whisk together flour, oats, brown sugar, cinnamon and salt.  Cut butter into mixture with a pastry blender or rub between your fingers until crumbly. 

Sprinkle over blueberry mixture and transfer to oven. 

•Bake at 400 for 25-30 minutes. Cover crumble with foil, reduce temperature to 325 and continue baking for 20 to 25 minutes, until blueberries can easily be pierced.