Category Archives: Recipes

Sugar-free

Caramel Peanut Cups

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Some people say these taste like peanut butter Twix. I have never had one, so let me know what you think.

Makes 12 regular size or 24 mini.

Base

  • 1 1/2 cups almond flour
  • 1/4 tsp. sea salt
  • 1/4 cup natural peanut butter
  • 2 Tbsp. date puree
  • 1 1/2 Tbsp. coconut oil, melted

Preheat oven to 350°f. In food processor, combine all ingredients until they stick together to form a dough. Line muffin pan with silicone liners and press approx. 2 Tbsp. of dough into each. Bake for 15 minutes until slightly browned. Remove from oven and allow to cool to room temperature.

Caramel Filling

  • 1 cup natural peanut butter
  • 1/2 cup date puree
  • 3 Tbsp. coconut oil
  • 1 tsp. sea salt
  • 1/2 tsp. vanilla

Put all ingredients into a small pan and heat over low heat stirring until all of the ingredients have melted into a smooth caramel. Spoon caramel evenly over base. Place in freezer to set for 2 hours or until set.

Chocolate Coating

  • 7 oz. sugar free chocolate
  • 1 tsp. coconut oil

Place chocolate and oil in a microwave safe glass dish. Heat for 30 seconds, stir and heat at 10 second intervials (stir) until fully melted.

Assembly

Remove from silicone liners and place on rack over a baking sheet. For each candy cup, using butter knife or spreader, spread chocolate around the sides and over the top. Sprinkle each with a bit of sea salt and refrigerate until set. Store in airtight container.

ENJOY☺

Just Because

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If there was a biography about you, what would the title be?

Live by the standard of Just Because. If you need help ask for it. If you can figure out how to do it, just go ahead and do it. Learn from your own mistakes. The skies the limit. And blue skies and sunshine are always better. The way I see it…Just Because

Yes, I am. I’m an introvert. I’m not shy. I’m a noticer. I am a thinker. I’m an observer. I’m not stuck up. I’m not anti-social. I treasure my solitude. I’m not a fan of small talk. I prefer a few close friends. I am reserved, until I’m not. I appreciate true connection. If we connect, you matter to me.

I am an enthusiastic, self motivated, reliable, responsible, hard working, middle aged woman. My moto in life is ” If you want something done, learn how to do it.” I have many talents and skills that I have taught myself or learned by watching and doing over my lifetime so far, and plan to learn more. NEVER STOP LEARNING

No Candy, No More

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What’s your favorite candy?
anything sweetened with dates
most of all something I can make with simple ingredients

I like to eat and the only thing I’ve ever been addicted to in my life is sugar.

January 2019 I cut refined sugars out of my life. The only types of sugars that I use now come from whole food sources such as whole fruits ie. bananas, apples, and mainly dates. When looking for grocery items to buy I always check the ingredients listed. If any forms of refined sugars or artificial sweeteners are listed I do not buy them. My only exception is the chocolate chips that I use are sweetened with stevia and erythritol, but I do limit my use of them and also combine with 100 % pure chocolate.

Chocolate Peanut Butter Freezer Fudge

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  • 2 cups natural peanut butter
  • 1/2 cup Date Puree
  • 1/4 cup cocoa powder
  • 2 Tbsp. coconut oil
  • 1 tsp. vanilla
  • 1/2 tsp. sea salt

Combine all ingredients in a sauce pan. Stir over low heat until everything is well blended together. Line a 9×13-inch pan with parchment paper. Scoop fudge into pan, cover with a wax or parchment paper and press down evenly to flatten. Freeze until firm, about one hour. Remove from pan, peel off parchment paper and cut into squares. Transfer fudge to covered container and store in freezer.

ENJOY☺

Decadent Date Bars

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Date Filling

  • 2 1/2 cups chopped dates
  • 1 can coconut cream
  • 1 1/2 cup chopped pecans
  • 1 tbsp. pure vanilla
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper

Crust and Crumble

Preheat oven to 350°f. Grease 9 x 13 glass baking dish with cooking spray or coconut oil.

  • 1 1/2 cups oats
  • 1 cup oat flour
  • 2/3 cup coconut flour
  • 1/2 cup Date Puree
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup melted coconut oil
  • 1 tsp. pure vanilla
  • 1 egg
  • 3/4 cup chocolate chips (sugar free)

In a large saucepan, add ingredients for date filling. Place over medium heat, cook and stir for about 5 minutes, until well combined and slightly thickened.

In large bowl, add oats, flours, date puree, cinnamon, and salt. Blend together. Add oil and vanilla, stir to combine, add egg and stir. In prepared dish, measure out 2 1/2 cups of mixed crust/crumble, and press evenly in bottom of dish. Spoon date filling on top of pressed crust and spread evenly. To remaining crumble add chocolate chips, mix to combine. Crumble evenly over top of date filling and press gently into filling. Bake until done, approx. 30 minutes. Cool and cut into bars.

For detailed photos of the recipe go to Bake With Me, Date Bars

ENJOY☺

Mushroom Veggie Burger

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mixed
ingredients
  • 4 cups mushrooms cubed/diced ( cremini or portobello)
  • 2 cans black beans drained, rinsed and mashed
  • 1 cup minced fresh broccoli
  • 1 red onion minced
  • 3 eggs
  • 1 cup oat flour (can just process oats in food processor)
  • 1 Tbsp. Cumin
  • 1 tsp.salt
  • 1 Tbsp. Coconut Amino (soya sauce replacement)
  • 2 Tbsp. minced garlic
  • 3/4 cup fresh grated Parmesan

Sauté mushrooms, in olive oil. 

Mix all ingredients together and with dampened hands form into patties, using approx. 1/2 cup per patty.  Heat cast iron or non stick skillet. Add oil and cook each patty for 3-5 minutes per side or until golden brown and a crust has formed.

Makes 12 patties.

Serve with your favorite burger toppings.  Great with guacamole.

ENJOY ☺

Cinnamon Rolls

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  • 3 cups flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup butter + more to spread on dough
  • 1 cup milk (can use almond, oat, etc.)
  • date puree
  • cinnamon
  • grated apple (optional)

Blend first 4 ingredients together. Using your hands is the best way to do this. Mix in milk to form a ball of dough. Roll out to 1/4″ thick and spread a thin layer of butter on dough. Then spread a thin layer of date puree and sprinkle heavily with cinnamon. Top with grated apple if using. Roll like a jelly roll. Slice into 12 even pieces and bake at 350°F for 15 – 20 min. For larger rolls, slice into 8 pieces and bake a little longer.

Cream Cheese Glaze

  • 4 oz. cream cheese
  • 2 Tbsp. butter
  • 1/4 cup date puree
  • 1/2 tsp. vanilla

Blend together and spread over warm cinnamon rolls.

Blackbottom Cupcakes

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Topping

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup Date Puree
  • 6 oz. sugar free chocolate chips

Let cream cheese sit out of fridge to soften. To speed this up it can be cut into cubes. Beat well with mixer. Add egg and date puree. Stir in chocolate chips and set aside.

Batter

Just out of oven
  • 1 1/2 cups flour
  • 1 cup Date Puree
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 cup water
  • 1/3 cup oil
  • 1 Tbsp. vinegar

Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.