Monday, October 20, 2014

Chocolate Donut Holes with Coconut Flour

Rolled donut holes


These simple bite size little chocolate donut holes are a healthy treat and a cinch to make.
You won't need any special equipment and can be enjoying one in no time. 

Who doesn't love a chocolate donut hole?
These are especially good because they are grain free, healthy and quite tasty.
They are made of coconut flour ( buy in the health store or online) and very quick and easy to make.

If you do not want to use coconut flour, any kind of gluten free flour or regular flour will work.
However, if you decide not to use the coconut flour, reduce the almond milk to 1 Tablespoon instead of 3 Tablespoons. However, there are health benefits to baking with coconut flour.








chocolate donut holes






I like baking with coconut flour for many reasons.
  • Coconut flour is packed with fiber and therefore more filling and satisfying( The fiber also helps better elimination) 
  • Coconut flour is tasty- has a unique appealing taste
  • Coconut flour requires a lot more liquid in the recipe which makes for a moist, silky product. 
  • Coconut flour is rich in nutrients 
  • Coconut flour is grain and gluten free
  • Coconut flour is lower in carbs which doesn't raise insulin levels as high as reg flour
In addition, coconut flour is very easy to use to bake cookies, cake, and these donut holes.

I like baking with coconut sugar because: 
  • It is lower in carbohydrates than brown sugar or regular sugar
  • It creates less of an insulin spike
  • It contains nutrients

Author: Judee Algazi
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves : 12

Ingredients: 
1/2 cup coconut flour 
1/4 tsp baking powder 
4 Tablespoons of coconut sugar ( health food store) 
1 Tablespoon of cocoa
1 tsp cinnamon
3 Tablespoons of almond or coconut milk
2 large eggs, beaten
1/4 cup liquid coconut oil  or olive oil 
pinch of salt

Optional Toppings: chopped nuts, additional coconut sugar and cinnamon mixture, shredded coconut 


Directions: 
Preheat oven to 350 degrees. 
In a medium bowl combine the eggs, almond milk and oil and set aside.
In a small bowl, combine dry ingredients and then add the dry to the wet ingredients and stir until smooth. 

Roll into balls, and then roll in unsweetened coconut, additional coconut sugar, chopped nuts or  just leave them plain. Bake on a parchment lined cookie sheet for about 10 minutes, or place rolled balls in greased mini muffin pan. 


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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.- Judee 


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Saturday, October 18, 2014

Pumpkin Pudding Bars- Grain Free



This simple little seasonal snack can be made quickly and enjoyed by all. I called this recipe pumpkin pudding bars since they can be cut nicely into firm bars, yet have the consistency of a creamy pudding-like texture.

This tasty dessert will satisfy anyone's pumpkin craving.  Let's face it who isn't craving pumpkin this time of the year?  ! It seems to be everywhere right now.

In addition, this is a perfect snack for kids. It's not too sweet and can transport easily in a lunchbox, or it makes a perfect after school snack that provides some protein and nutrients. A little whipped cream or whipped coconut cream topping wouldn't hurt!

This recipe is grain free, gluten free, nut free and dairy free.

Author: Judee Algazi
Prep Time: 5-10 minutes tops
Cook Time: 30-35 minutes
Note: I use whole food ingredients ( the recipes will work with regular sugar and flour)
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Ingredients: 
2 cups of pumpkin puree or ( 1 can of pumpkin puree)
1/2 cup of coconut sugar ( get in the health food store- it looks and acts like brown sugar but is lower in carbs and higher in fiber  and more nutritious)
4 large eggs, beaten
2 Tablespoons coconut flour ( or any gluten free flour)
2 Tablespoons coconut or almond milk ( if using coconut flour which needs extra liquid)
1/8 teaspoon salt
1 teaspoon of pumpkin pie spice ( or mix your own  - see directions below )
Optional: Add chocolate chips if you must! ( I did)

Directions
Preheat oven to 350 
In a medium bowl, using a large spoon, cream the pumpkin and coconut sugar until smooth. Add the beaten eggs, almond milk and mix well. Then add the spices and coconut flour. Mix well, smashing any lumps from the flour..
Line a brownie pan with parchment paper and pour in batter. Bake for about 30-40 minutes until set , but slightly wiggly. Cool on wire racks.



     

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.

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Tuesday, October 14, 2014

Pumpkin Pie with Grain Free Crust

Fgluten free pumpkin pie

Pumpkin Pie seems to be everyone's favorite, especially this time of the year! I have been experimenting with simple crusts that are easy and grain free. This crust is made from almonds.

I'm not much of a baker, so I was surprised how simple and easy this recipe was to make.

The recipe has two parts: 
  • the grain free and dairy free crust which is of course also gluten free  
  • the golden pumpkin filling ( DF GF too) 
First I made the crust. I didn't need to roll it out. It was made from nuts, oil, coconut sugar  and is made in minutes in the food processor. After I whizzed the crust ingredients together, I took the coarse-ish mixture out and pressed it into just the bottom of a 9 inch Pyrex. This crust recipe made enough to cover the bottom, but not the sides. (If you would like to cover the sides, increase the amounts.) I then set this aside.

Second using a large spoon and a bowl to mix the pumpkin, spices, and liquids and then poured the pumpkin batter on top of the crust.

I popped the pie  into the oven and just 45 minutes later we were eating a homemade delicious pumpkin pie with a dab of whipped cream on top!

I was excited because everyone enjoyed this healthy delicious pumpkin pie!!!!

Crust: 
1 and 1/4 cups of raw almonds
1/2 coconut sugar ( available in health food stores) it looks and acts like brown sugar but healthier
2 Tablespoons of coconut oil

Filling:
2 cups of cooked pureed pumpkin ( or 1 15ounce can of organic pumpkin)
1 and half cups of full fat coconut milk or organic half and half
2 large eggs, beaten
1/2 - 3/4 cup of coconut sugar ( depends on how sweet you like it)
1 teaspoon of cinnamon+ 1/4 teaspoon dry ginger OR
use 1 teaspoon of pumpkin pie spice mix ( see below to make your own)
1/8 teaspoon of sea salt
optional: 1/8 teaspoon + of cardamom** my favorite!! (only if you like cardamom)

Preheat oven to 375 degrees

Crust directions:
In a food processor, place the almonds and coconut oil. Turn it on and as it is chopping, add coconut sugar slowly from the chute. Process on an off until the nuts become chopped small and the oil and coconut sugar begin to bind somewhat. Turn off the food processor and press the mixture into a 9 inch pan and set aside.

Filling : 
Using a large spoon, mix all filling ingredients in a medium sized bowl until smooth.
Pour the filling on top of the pie crust.
Place in preheated oven for 45 minutes

food processor
Place almonds, coconut sugar, and coconut oil in processor and process quickly until smooth enough to press into pie pan


grain free crust
Crust ingredients pressed into a 9 inch pie pan

pumpkin pie
Pumpkin filling poured on top of the crust

Pumpkin Pie Baked and Ready to serve --



                                                                  ENJOY!

If you like this post,  please pin it on Pinterest 

My blog carnival list

including Gluten Free Homemaker and Allergy Free Wednesday

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.

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