Gluten Free Low Carb Truffles

low carb trufflesIngredients:
4 oz chevre
4 tbsp flaxseed
1 tbsp cocoa powder
1 tbsp cinnamon
3 tbsp vanilla extract
3 packets stevia

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.

Pralines

Praline RecipeIngredients:
2 cups palm sugar
1 1/2 cups pecans
1 can sweetened condensed milk
2 sticks butter
1 tsp vanilla extract

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.

Gluten Free Cornbread

Gluten Free Cornbread RecipeIngredients:
3c cornmeal
3c buttermilk
1c sorghum flour
4 eggs
1 1/2 sticks butter
3 tsp baking powder
2 tbsp palm sugar
1 tsp baking soda
1/2 tsp salt
Butter (for buttering pie tins)

Butter 2 nine inch pie tins and preheat the oven to 425. Mix all ingredients and pour into your pie tins. Bake at 425 for 30 minutes.

Mint Julep Recipe

Mint Julep RecipeIngredients:
4 cups bourbon
1 cup honey
1/2 cup water
1/4 cup fresh spearmint
Fresh mint for garnish

Make a simple syrup using 1 cup honey and 1/2 cup water.  Add 1/4 cup of fresh spearmint and crush with a muddler or wooden spoon.  Allow the syrup and mint to sit overnight in the refrigerator.  Remove the mint the next day before mixing with the bourbon.  Serve over ice with a sprig of mint in each glass.

Option:  Mix with sparkling water for a more “gentle” drink.

Citrus Sweet Potatoes in Clementine Cups

citrus sweet potato recipeIngredients:
15 clementines
4 sweet potatoes
2 eggs
1/2 stick butter
1/4 cup coconut palm sugar
1/4 cup goat milk
1/4 cup sherry
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
Pecans (for decoration)

Wash and boil the sweet potatoes until fully cooked. Wash and cut the clementines in half. Squeeze out the juice into a bowl and reserve for later. Scrape the pulp away from the rind and place the clean clementine cups upright on a baking sheet. Place the cooked sweet potatoes and half the reserved juice into a food processor with the eggs, butter, sugar, goat milk, sherry and spices. Blend until smooth.

Transfer the potato mixture to a piping bag and fill the clementine cups, topping with the pecans. Place in a preheated 350 degree oven for about 20 minutes for tops to brown and eggs to cook.

Garlic Popcorn

Garlic PopcornIngredients:
Organic Popcorn Kernels
Organic Olive Oil
Organic Garlic Powder
Pink Himalayan Salt

This popcorn is a great vegan replacement for cheese popcorn – very satisfying!

Put oil (just enough to cover bottom of pot) and 3 kernels in large pot. Cover with lid and heat until you hear all 3 kernels pop (careful – popping kernels can spray hot oil). Quickly remove lid and add just enough kernels to cover bottom of pot. Put lid back on and wait until popping is finished. Uncover and pour popcorn into large bowl. Add salt and garlic powder to taste.

Homemade Pumpkin Spice Latte

Homemade Pumpkin Spice LatteCream Ingredients:
1 cup goat milk
3 tablespoons organic pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Organic palm sugar or stevia to taste (optional)

 

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.

Cranberry Freeze

Cranberry FreezeIngredients:
4 cups ice
2 cups water
2 cups organic cranberries
1/4 cup lemon juice
3 tbsp organic palm sugar
Pinch of cayenne pepper

 

To embrace the final days of summer, we decided to indulge in one more frozen treat. Wash the cranberries and place them in a saucepan with 2 cups of water. Simmer until the berries start to break apart and allow to cool. Place the cooled berries in a blender with the ice, lemon juice, palm sugar and cayenne. Blend until all of the ice is completely crushed and enjoy.

Babaganoush

BabaganoushIngredients:
1 organic eggplant
2 cloves garlic
1 organic jalapeno pepper
1/4 cup tahini
1/4 cup organic lime juice
2 tbsp apple cider vinegar
2 tbsp organic olive oil
1 tsp dried mint
pinch himalayan salt
water as desired
peppers or chips for dipping

Wash and peel the eggplant, slice thinly and cook thoroughly on a baking sheet in a 350 degree oven. Once the eggplant has cooked, allow it to cool. Add all the ingredients to a food processor and blend, adding water until you reach the desired consistency (we chose to leave ours thicker). Season to taste. Serve with peppers or chips to dip.