This recipe make enough to make a batch of coleslaw using 1/2 a medium size cabbage and 1 large carrot. (I prefer using red cabbage) 1/4 cup mayonnaise 1/4 cup oil 1/4 cup vinegar 1/4 cup date puree 1/4 tsp salt Mix everything together using an emulsion blender. And enjoy your sugar free coleslaw.
Category: gluten free
Gluten Free Muffins
Theses muffins can be made with lots of different fruits or none at all. They are dairy free, gluten free, sugar free, sweetened with dates, full of good fiber and taste amazing. This recipe can be made with a variety of different fruits. I have used blueberries, raspberries, raisins, and apple with cinnamon, or try… Continue reading Gluten Free Muffins
Easy No Bake Chocolate Oat Bars
Update: I have started making my own chocolate. So the *( ) are showing what I now use to make this recipe. These can also be made in mini silicone cups. I purchased a set of 3 from amazon for under $20.,use them a lot. (See photo below.) Place all ingredients, except oats and salt,… Continue reading Easy No Bake Chocolate Oat Bars
Baked Pakora
This pakora recipe is a take off from an original recipe that I love. Normally I would just spend extra time frying these in oil about 1″ deep in a pan doing about 4 to 5 at a time. But I have decided to forgo the long process of frying them and press the whole… Continue reading Baked Pakora
Apple Chutney
This is a great condiment to use with just about anything. 1/4 cup coconut oil 1 onion, diced 2 tsp. fresh dice ginger (optional) 1/2 tsp. cinnamon 1 tsp. curry powder 1/4 cup Date Puree 1/2 cup raisins (optional) 5 – 6 large apples, peeled, cored and diced (*see note) In a medium size sauce… Continue reading Apple Chutney
Lemon Cheesecake with Wild Blueberry Sauce
Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool. Cream cheese filling 8 oz. cream cheese zest of… Continue reading Lemon Cheesecake with Wild Blueberry Sauce
Chocolate Peanut Oat Bars
This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x… Continue reading Chocolate Peanut Oat Bars
Shepherd’s Pie
This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it… Continue reading Shepherd’s Pie
Layered Vegetable Loaf
This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in… Continue reading Layered Vegetable Loaf
Veggie Nuggets
These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are. This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini,… Continue reading Veggie Nuggets
Sugar Free Kitchen 