In Canada, Thanksgiving has come and gone. But that doesn’t mean it’s time to pack up the pumpkin puree! This dairy free, grain and gluten free, sugar free, vegan pumpkin pie will have you stocking up on cans of puree for months! As long as you have a food processor, this recipe is fool proof! Ingredients
Crust 1 1/2 cups almonds 2/3 cup raisins 1/4 cup shredded coconut 2 t water
Filling 2 cups pumpkin puree (NOT pumpkin pie filling – loads of added sugar in those cans) 3/4 cup pitted dates 5 T almond milk 1 t cinnamon 1 t vanilla 1/2 t ginger 1/4 t nutmeg 1/2 t cloves 4 T melted coconut oil
Directions
Start by making the crust. Add all of the ingredients into a food processor and blend until the mixture becomes sticky. You’ll want to ensure that there are no large pieces left. Using a spring form pan or a pie dish, press the crust firmly into the bottom. Take your time to make it even and thoroughly flattened.
Next, combine all of the filling ingredients, with the exception of the melted coconut oil, in your food processor. Once a uniform filling is achieved, add the coconut oil and blend until well combined. Spread the filling into crust. Chill for at least 6 hours.
If you use a sharp knife and allow the filling to set in the fridge you should have no problem serving this dish in perfect slices. Don’t tell people that this recipe is healthy – they will never even suspect it. It can be our little secret!
Instead of posting a typical picture food diary for this What I Ate Wednesday – I’m going to share a new recipe.
Banana bread is one of my guilty pleasures – before gluten became an issue for my body i would make this loaf religious for Neil and myself. While he still loves it, I have been testing out healthier and gluten free options to replace my old sugar heavy bread. If you’re a lover of bakery style banana bread – this recipe may need some added sweetness, but otherwise, it is delicious.
Coconut, Chia Seed Banana BreadIngredients
3 ripe mashed bananas, the more ripe – the better
4 eggs
1/4 cup greek (or goat) yogurt
1 dropper of liquid stevia (or 2 if you like sweet banana bread)
2 tsp baking powder
2 tsp vanilla
1/2 cup coconut flour
1/4 cup softened coconut oil
1/4 cup chia seeds
1 tsp cinnamon
Optional: Add pecan pieces or walnuts for texture. Use about 1/4 cup of add ins.
Directions
Preheat the oven to 340 F. Combine all ingredients in a large bowl until uniform. Using extra coconut oil, grease a loaf pan. Pour/scoop the mixture into the pan and bake for 55 minutes. Remove the banana bread from the oven and allow to cool for about 20 minutes before serving.
I’m usually more of a chocolate lover when it comes to dessert, but the summer months have a tendency to making me crave something a little more tart. These luscious lemon cups have just the right combination of sweet and sour to satisfy my needs – oh and they are pretty guilt free! Thanks to Oatmeal With A Fork for this incredible recipe. Ingredients
Crust:
¾ c. walnuts
¼ c. unsweetened coconut
5 soft dates (I used Medjool)
¼ t. salt
1 t. lemon juice Lemon Filling:
6 T. coconut oil, softened
2 T. maple syrup
2 T. lemon juice
1 t. lemon zest
5 drops stevia, to taste
Directions
Combine the crust ingredients using a food processor. Divide evenly among 10 silicon muffin cups (or you could use one baking dish if you’d rather not pre-portion). Press down firmly, for me using the back of a spoon helped to ensure it was really packed well. Next, place the coconut oil into a small bowl and beat with a hand mixer until it becomes creamy. This took about a minute or two. Add the rest of the lemon filling ingredients and beat until well combined. Spread the top layer onto the bottom layer. Freeze for 15 – 30 minutes until set.
For best results and texture, thaw the cups either in the fridge or on the counter for about 20 minutes before serving.
I some how ended up with an abundance of zucchinis in my fridge this week – which could only mean one thing. Time to turn them into something delicious! This is an original ellepottsie creation. I am shocked at how well it turned out and it was extremely simple to make, especially with the help of a food processor. They free of grains and dairy and have very little sugar – but you’d never know, they taste amazing!
Healthy Zucchini Muffins Yield: 8 – 10Ingredients
2 medium zucchini – grated
1 1/2 cups almond flour
1/2 tsp baking soda
2 eggs
2 tbsp softened coconut oil
1/4 cup honey
1/4 tsp liquid stevia
pinch of salt
Directions
Pre-heat the oven to 350F. Combine all ingredients using a food processor (if you don’t have one you can mix by hand). Transfer batter into silicon muffin trays (or lined muffin tins). Bake for 30 minutes. Remove the cooked muffins from the oven and allow them to cool.
That is it – nothing complicated and no crazy ingredients. Just simple delicious muffins for you to enjoy!
By now you probably know me well enough to understand two things – one, I like to turn unhealthy desserts into healthy ones, and two, I love adding veggies to dessert recipes. The zucchini bread satisfies both criteria and will trick even the most unhealthy eater into thinking they are indulging – if you decide to share.
Grain and Dairy Free Healthy Zucchini BreadIngredients
1 medium zucchini, shredded
6 eggs
1/2 cup melted coconut oil
1/3 cup honey
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice (or make your own using ginger, cloves and nutmeg)
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup coconut flour
Directions
Preheat the oven to 350 F. Using a food processor with the grater blade or a cheese grater, shred the zucchini – do not remove the skin. In a large bowl combine all wet ingredients (zucchini, eggs, coconut oil, honey and vanilla extract) until well mix. Next add the dry ingredients and stir until well combined. Pour the batter into a well greased loaf pan [I use coconut oil to grease]. Bake for 40 minutes or until an inserted toothpick comes out clean. Allow to cool and enjoy!
I love cheesecake, like more than you can imagine… but when I became lactose intolerant it was one of the first things I had to give up. It has taken me a few years to find a replacement that I enjoy just as much, probably because my criteria was quite strict – no dairy, no grains and all natural – lo and behold – I found the perfect recipe, and today I am going to share it with you!
Read this recipe with an open mind. When I serve it to guests I never tell them the ingredients until after they have asked for seconds. I promise it is absolutely divine and almost entirely guilt free. Although this recipe has three parts, it is one of the easiest desserts in my repertoire. Make these – this is not a suggestion, you’ll thank me later!
Raw Chocolate Swirl Cheese[LESS]cake
Recipe from: The Detoxinista [my favourite healthy cooking blog]
Step One
Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Using a food processor or high power blender, add the pecans and pulse until you achieve a crumb texture – do not over process as you’ll end up with pecan butter, which is not the objective here. Once the pecans are “crumbed” add the rest of the ingredients and blend until well combined. You may need to scrape down the sides to make sure everything is incorporated. Remove the mixture from the food processor and transfer the it to a square 6″ Tupperware, lined with plastic-wrap, and press down evenly. Place the Tupperware in the freezer for at least 10 minutes to allow it to set. During this time you can start the next step – the filling.
Step Two
Cheesecake filling:
1 cup cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Combine all above ingredients in a food processor or high power blender and mix until completely combined and smooth. Pour the filling over the chocolate crust and smooth the top using a spatula.
Step Three
Chocolate Swirl:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form
Directions:
Whisk together all ingredients until smooth and fully combined. Spoon three lines [parallel to each other] across the cheesecake filling. You will be swirling them soon so it doesn’t have to be perfect. It should look something like this:
Using a knife and a light touch, drag a knife through the top of the cheesecake back and forth perpendicularly to the lines you made– creating a marbled look like this:
Place in the freezer for at least 4 hours. When you are ready to serve, you should be able to remove the cheesecake from the Tupperware by lifting the plastic-wrap and then slice into 12 squares. Store and extra in the freezer as they will melt quite quickly. Make sure you serve them chilled.
Now make your way to the kitchen and give it a shot – this is one recipe I just cannot live without!
There is nothing I like more than a simple, healthy and delicious recipe – and that is exactly what I am sharing with you today. Careful though, these blondies are extremely addictive.
Grain and Dairy Free Blondie Squares
Recipe slightly adapted from: The Detoxinista
Ingredients
1 cup natural creamy peanut butter
1/3 cup honey
1 whole egg 1/4 teaspoon sea salt (omit this if the peanut butter is already salted)
1/2 teaspoon baking soda
1/2 cup carob chips
Directions
Preheat oven to 350F and grease an 8″ square pan with coconut oil.
In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined.
Fold in carob chips.
Pour the batter into the greased pan, and use a spatula to smooth the top.
Bake for 20 minutes, or until the top is golden brown.
Remove from the oven, cool, cut into 16 squares and ENJOY!
I am sure you are all well aware by now that my favourite treats to bake are ones that I can eat [which means no gluten or dairy]. It is definitely takes some practice to make recipe substitutions but once you realize that it is okay to go wild in the kitchen – you end up with some amazing baked goods that are healthy and delicious!
Grain, Dairy and Sugar Free Chocolate Mini Muffins
1/4 cup coconut flour
1/4 cup cocoa powder
1/8 teaspoon sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup coconut oil, melted
1/3 cup sugar free maple syrup
1 tablespoon vanilla extract
Directions
Preheat the oven to 350F and line a mini muffin tin.
In a medium bowl, combine the coconut flour, cocoa powder, sea salt and baking soda.
Add the eggs, coconut oil, maple syrup, and vanilla and whisk again until a smooth batter is achieved.
Using a spoon, evenly fill the muffin tin. This batch makes about 18 mini treats. Do not overfill as the batter rises.
Bake for approximately 15 minutes, testing with a toothpick after 12 minutes.
Allow to cool and enjoy.
These muffins are quite delicious as is, however, if you want a real treat – add a chocolate glaze.
Easy Chocolate Glaze
Ingredients
3 large squares of dark chocolate (70 – 80% darkness)
1 – 2 tsp of coconut oil
Directions
Heat the chocolate and coconut oil and stir until well combined and completely melted. I use the microwave for this.
Dip the tops of the muffins in the glaze and place in the fridge to harden.
Hope you enjoy these delicious chocolate treats as much as I did!
I seem to have a lot of success when using pureed pumpkin in my baking. Not only do the recipes taste delicious and savory, but they are always soft and have the perfect texture. Today’s health-ified pumpkin loaf proves me right once again. As usual this is an extremely easy recipe to follow with very few ingredients.
1¼ cup almond flour
1¼ teaspoon baking soda
pinch of salt
heaping ½ teaspoon of cloves and cinnamon
heaping ¼ teaspoon nutmeg
1 cup pumpkin
2 droppers full of liquid Stevia (if you want this to be a sweet treat use 3)
⅓ cup melted coconut oil + a bit extra for greasing the loaf pan
3 eggs
⅓ cup water
Directions
1. Preheat the oven to 325 degrees.
2. Combine all ingredients in a large bowl and mix well [I used a fork to mix].
3. Grease a loaf pan with coconut oil to ensure that you’ll be able to remove the pumpkin bread once it has finished baking.
4. Pour mixture into loaf pan and spread around so it is spread out evenly in the loaf pan and place in the oven for about 1 hour and 10 minutes.
5. Allow to cool – or not – serve and enjoy!
I like to eat mine warm topped with coconut butter, it is so delicious [and healthy enough to have for breakfast]!
Do you ever get sick of eating the same dinners day in and day out? Sometimes repetition makes the evenings easier, but then again, isn’t variety is the spice of life. I am a creature of habit. On any given weeknight you can likely find me cooking some form of chicken or salmon with roasted veggies and sweet potato. Absolutely delicious – but SNOOZE.
Today – I present to you, the easiest mussel dish. You’ll impress yourself and anyone else you serve it to. Although mussels seem to be a dish reserved for ordering at fancy restaurant, they are actually simple to make and require very few ingredients. This dish will be successful as long as you follow three important pieces of advice: buy fresh mussels, use them the same day you bought them and make sure that they are closed before cooking. If your mussels have opened up a bit- don’t panic, just tap them against the counter and they should start to close. Toss any that remain open after a few minutes.
Everyday Mussels
Ingredients
125 grams of chorizo (I use spicy)
1 leek (well washed and roughly chopped – use only the white and light green parts)
2lbs mussels
1 jar of spaghetti sauce (try to use sauce with no sugar added)
In a large pot sauté leeks, garlic and chorizo in coconut oil (or olive oil) on med-high heat until fragrant. This should take approximately 8 – 10 minutes.
Add mussels, a pinch of pepper and spaghetti sauce. Stir contents well to make sure the mussels are coated in sauce. Cover the pot and reduce heat to medium. Cook for 10 – 15 minutes or until the mussels have opened. Try not to peek at the mussels too many times.
Remove lid and reduce heat to a simmer and stir. Allow the flavours to combine for at least 5 minutes.
Serve and enjoy!
Finished product!
I find that this dish is best served in a large bowl and eaten with a spoon. The men in my life prefer to enjoy it over pasta – it is really up to you, but don’t forget to pour yourself a glass of wine to celebrate your cooking accomplishments! Hope you get a chance to try out this simple but delicious recipe!
Ingredients
![Raw Chocolate Swirl Cheese[LESS]cake](https://ellepottsie.wordpress.com/wp-content/uploads/2013/04/photo-3-6.jpg)
A 5'3 Perspective 