Vanilla Ice Cream (Dairy Free/ Refined Sugar Free/ Gluten Free)

With summer slowly coming, so does the desire for cool summer treats such as ice cream! As with my Strawberry Ice Cream, this is a creamy snack that I figured out how to make soon after my food allergies were realized. I have always enjoyed making ice cream cakes, especially my Black Forest Ice Cream Cake. Making dairy free ice cream was inevitable!

Coconut Milk Vanilla Ice Cream

Delicious!!

2-400 ml. cans coconut milk (Place your milk in the fridge overnight)

3/4 c. honey (or desired sweetener)

2 Tbsp. vanilla

4 egg yolks

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream.  For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not to your ice cream with        Whipped Coconut Cream!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

Just as I did with Cinnamon Sweet Potato Frosting, with this frosting I was aiming for a light, low fat icing.

I still remember when a coworker first told me about a recipe she had seen with brownies and sweet potato icing. She was going to bring in the recipe for me to see, but I told her no thank you. You see when I see a picture or hear of a food I start getting inspired you thinking. I really enjoy figuring out how to make foods work together without seeing someone else’s recipe first.

I was intrigued… Hmm sweet potato as a base for an icing. It almost seems as though there is a ping pong ball bouncing throughout my head with lovely ides and combinations that work well together.

Chocolate Sweet Potato Frosting

This icing is so lovely. Light and fluffy enough to fool anyone… No one would every know how good it is for you!

I am completely happy with the results, as are all the people who have tried it! 🙂

One of my taste testers, (who has no food allergies) even asked me for the recipe before it was posted so she could make it for her birthday cake.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

1 1/2 c. cooked sweet potatoes or yams

3 Tbsp. cocoa

4 Tbsp. honey (or desired liquid sweetener)

1 tsp. vanilla

1/4 tsp. sea salt

Whip cooked, cooled sweet potatoes with magic bullet, ninja or food processor. Add remaining ingredients and mix well.

Chocolate Sweet Potato Frosting 2

This frosting is shown on mini chocolate cupcakes.

Shared On: Tasty Traditions, Whole Foods Friday, Gluten Free Fridays, FFF Sweets Treat Party, Wellness Weekend, Lunch Box Love, Friday Follow Along Party, Swap N” Share, Mix It Up Monday, 5-Ingredient Mondays, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday,Traditional Tuesdays, Kids In The Kitchen,  Show & Share, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Tasty Tuesdays, Allergy Friendly Friday

Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Spring and summer can get pretty busy, but you still need want some nice cookies around 🙂
So if you don’t have time or don’t want to go through the fuss of rolled out sugar cookies, these will work out great for you. All the taste of rolled sugar cookies, but much less work.
Almond Sugar Cookies
Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. coconut oil (or dairy free margarine)
2/3 c. palm sugar
1 egg
1 tsp. almond extract
1 3/4 c.  gluten free flour mix
1 tsp. xanthan gum
1/2 tsp baking powder
1/2 c. almond flour
1/2 c. dark chocolate
Preheat oven to 350 degrees
Cream the shortening and sugar together. Mix in egg and extract. In another bowl whisk together flour mix, xanthan gum, and baking powder.
Add dry ingredients to creamed ones and mix well. Roll into small balls and roll into the almond flour and place onto parchment paper lined cookie sheet. Then flatten the rounds down with a fork.
Bake for 7-9 minutes or until cookies are just golden. Let cool.Melt the chocolate in a double boiler. Then you can either dip the cookies into the chocolate or drizzle the chocolate on them.
I even added a few sprinkle to a few…Almond Cookies

Keep in sealed container for up to five days. They also freeze well.

Mother’s Day Ideas (Gluten Free/ Dairy Free/ Refined Sugar Free)

With Mother’s Day on Sunday, you should start thinking about different wonderful meal ideas.

Whether it’s breakfast, brunch, dinner or dessert, you’re covered!!

Mother's Day Meal Ideas

Ham and Veggie Fritatta

Grain Free Waffles topped with blueberries.

Cinnamon Loaf

Blueberry Scones

Jam Thumbprint Cookies

Chicken Asparagus

Broccoli and Cheddar Twice Baked Potatoes with Honey Garlic Ribs

Apple Pie with Whipped Coconut Cream

Caramel Kissed Flourless Chocolate Cake

Truffles

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Gluten Free Friday, Whole Foods Friday, Food Friendly Friday

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy!  I found it now 🙂

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry  ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger 🙂

So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!

Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.

Enjoy 🙂

Hamburger Buns

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

3/4 c. gluten free flour mix

1/2 c. teff flour ***

1/2 tsp. xanthan gum

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. sea salt

3 eggs

2 1/2 Tbsp. olive oil

1/4 c. water

1 Tbsp. raw apple cider vinegar

Preheat oven to 375 degrees.

Whisk together flour mix, xanthan gum, flax, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.

You can use a pan like mine that has 3 1/2 inch spots.

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You can also use 4-5 inch oven ready glass bowls.

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Drop spoonfuls of dough into greased pan. This makes  5-6  buns depending on how thick you want them.

Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.

*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.

Here is my hamburger with just flour mix.

Hamburger Buns

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,

Strawberry Ice Cream (Dairy Free)

What a better way to celebrate the warmer weather than with homemade strawberry ice cream I actually make this ice cream at least once a month… So yummy!!

Coconut Milk Strawberry Ice Cream

Strawberry Ice Cream (Dairy Free)

2-400 ml cans coconut milk (Place your milk in the fridge overnight)

2 c. strawberries plus 1/2 c.

1/2 c.  honey (or desired sweetener)

2 tsp. vanilla

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Just before time is up add an additional 1/2 c. of cup up fruit.Will be consistency of soft ice cream.  For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not top your ice cream with Whipped Coconut Cream

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**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.

Shared On: Swap N Share Sunday, Mix It Up Monday, Tasty Traditions, Slightly Indulgent Tuesday, Traditional Tuesday, Five Ingredient Mondays