These brownies were good enough to fool even the pickiest of our gluten loving friends. They would be even more delicious if filled with creme or jelly! By far the best gluten free brownies I have had in years. You can find them at Jewel in the bakery section. Enjoy! 🙂
1/4 package cream cheese
1/8 cup whipping cream
5 packets of stevia
1/4 tsp. matcha tea powder
3 drops peppermint extract
In a food processor, add two packages of cream cheese, 1/4 cup of whipping cream, matcha tea, 10 packets of stevia and a dash of peppermint extract. Blend and taste. Continue to add additional stevia and peppermint slowly until it is sweetened and minty enough for your taste. Add the eggs and blend until smooth. Pour into cupcake molds (we used Wilton’s shamrock molds) and place into a 350 degree oven until the edges turn a golden brown.
The cupcakes unmold best when still warm. Allow to cool before frosting.
Mix all the frosting ingredients together in a food processor (add stevia and mint to your liking). Pour into a piping bag (or you can use a ziplock bag and snip off the end) and decorate the top of your cakes.
These freeze well and are very low carb, grain free, gluten free, and free of artificial coloring. Enjoy!
Tip: Buy organic ingredients wherever possible of course – even desserts should be healthy. Be careful about the brand of stevia you purchase as some of them have other sweeteners added. Trader Joe’s has a great version, or you can try Stevia In The Raw. You can add more matcha for a more vibrant green color, but remember to adjust the amount of stevia and peppermint accordingly.
2 cups pecans
1 cup honey
1/2 cup palm sugar
1/2 stick butter
3 tsp vanilla
Frosting: Melt 1/2 stick of butter in a sauce pan over low heat, add 1 tbsp vanilla and 1/4 cup palm sugar. Stir continuously until the sugar dissolves.
This recipe will make one 9″ pie, we used our recipe for our Gluten free pie crust made with nuts.
Make the pie crust first and preheat the oven to 350. Mix the ingredients and assemble the pie. Bake for about 1 hour or until the filling has begun to set. Once cool, drizzle with frosting.
Coating: 2 tbsp cocoa powder, 1 packet stevia
Mix the ingredients together evenly. Form into small balls and roll in the coating. You can store these in the refrigerator for 5 days or so, but keep them covered so they don’t dry out.
Note: be sure that the cocoa powder you buy is 100 percent pure cocoa and is gluten free.
Melt the butter in a sauce pan over low heat, add the vanilla and sugar. Stir continuously until the sugar dissolves. Add the pecans and mix to coat all the nuts thoroughly. Place on a parchment lined baking sheet and bake at 375 for 10 minutes.
Melt the butter in a sauce pan over low heat, add the sweetened condensed milk, vanilla and sugar. Stir continuously until the sugar dissolves. Add the pecans and stir to evenly incorporate. Drop the pralines by teaspoonful onto a parchment lined baking sheet and allow to cool.
Fall is here! To celebrate, we have re-made a favorite autumn treat in a healthier and much more digestible fashion. Blend or whisk cream ingredients until the milk becomes frothy. Pour over your favorite organic coffee. Makes 2-4 servings depending on how much milk you prefer in your drink.
Place 1 cup of goat milk in the food processor with 1/2 cup of frozen strawberries. Blend until the consistency of ice cream and place in freezer until ready to serve. To make the strawberry sauce, heat 1/2 cup of strawberries in a sauce pan until they begin to break down. Scoop the ice cream into a serving dish and top with the sauce. Delicious and healthy too!
Mead (Mead Recipe)
Slice the apricots into small pieces and soak in tequila overnight. Place a few slices of apricot and about a shot of the soaking tequila into a wine glass with homemade mead. Quite tasty and perfect for summer events!
I don’t have quantities here since it really doesn’t matter. You can make as much or as little as you desire, whether you make this for just yourself or for an entire party. Put the cream into a food processor with the vanilla extract and palm sugar if desired (I preferred mine without sugar) and spin until whipped. Wash the berries and layer into the serving dish placing the whipped cream between each level of fruit. That’s it! Very simple, and very delicious. Perfect for a 4th of July dessert!