Category Archives: snacks
Cinnamon Rolls
- 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.
Almond Cupcakes
Amazingly Moist
- 3/4 cup coconut oil
- 1 cup Date Puree
- 4 eggs
- 1/2 cup almond milk
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 tsp. salt
- 2 tsp. baking powder
Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.
These are also great with fresh fruit topped with whipped cream or coconut cream.
Dairy and Sugar Free Ice Cream
Coffee Ice Cream
- 1/2 cup strong decaf. coffee
- 1/2 tsp. coffee extract
- 1/2 tsp. vanilla extract
- 1/2 cup Date Puree
- 1 can coconut cream
Berry Ice Cream
- 3/4 cup of pureed berries (strawberries, blueberries, raspberries)
- 1/2 tsp. vanilla extract (optional)
- 1/2 cup Date Puree
- 1 can coconut cream
Mix together using emulsion blender and pour into silicone molds. The best ones to use are long narrow popsicle shape. Freeze and Enjoy.
Muffins
This recipe can be made with a variety of different fruits. I have used blueberries and raspberries but you can also use strawberries, apples or a combinations of your favorites. If using apples I would also add some cinnamon. This recipe is also dairy free and can be made gluten free by using flax flour in place of wheat bran. Makes 12 muffins. I generally bake 6 and store the remaining batter in the fridge to bake later.
- 1 1/4 cups almond flour
- 1 1/2 cups wheat bran (flax flour for gluten free)
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup Date Puree
- 1/3 cup almond milk
- 3 eggs
- 1/3 cup coconut oil (melted)
- 1/2 tsp. vanilla
- 3/4 cup fruit
Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!
Easy No Bake Chocolate Oat Bars
- 2 cups oats or oat bran
- 10 oz. chocolate chips (sweetened with stevia)
- 2 oz. Lindt 95% chocolate
- 1 cup natural peanut butter
- 2/3 cup Date Puree
- 1/2 cup coconut oil
- 1 tsp. sea salt (optional but yummy)
Place all ingredients, except oats and salt, in a medium size pan and melt together over medium heat stirring often. Once melted remove from heat and stir in oats and salt. Pour into a 9 x 9 parchment lined pan. ( a silicon pan works very well for this and it does not need to be lined) Refrigerate until firm and cut into bars. Enjoy
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 9 pan. This would make them a bit thinner.
Ingredients
Base
- 3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
- 1 1/2 cups natural peanut butter
- 1/3 cup coconut oil
- 1/2 cup date puree
- 1 tsp. vanilla extract
- 1 tsp. salt
If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.
Chocolate Topping
- 4 oz. chocolate chips (sweetened with Stevia)
- 2 oz. 95% Lindt chocolate
- 2 Tbsp. coconut oil
Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.
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, cauliflower, kale, corn, parsnip and squash. The seasonings can also be changed. Some other ones that I like to use are thyme, basil, oregano, coriander, curry and cayenne.
This recipe makes approx. 24, using 2 Tbsp. per. nugget.
- 1 medium sized carrot, peeled and grated
- 1/4 cup onion, fine diced
- 1/2 sweet bell pepper, fine dice
- 3/4 cup chopped baby spinach
- 1 can chick peas 15-19 oz. (drain and rinse)
- 1 tsp. oil plus extra for frying
- 1 tsp. cumin
- 1 tsp. seasoning salt
- 1 egg
- 1/2 cup oats ( I used certified gluten free)
- salt and pepper to taste
In food processor or blender place oats and seasonings. Blend just long enough to make oats into a fine meal. Add veggies and oil and continue processing until veggies are mush. If your processor is large enough add rest of ingredients and process until chick peas are also mushy and well blended. (My processor will not hold everything so I remove the veggie mix and then put chick peas and egg in processor. Once they are of the right consistency I mix the two parts together in a bowl.) Heat pan add a bit of oil and fry. (Using a small scoop to portion works best. Flatten slightly.) Cook over medium heat until brown on one side and flip to brown other side. Sever immediately or refrigerate and reheat before serving.
Banana Peanut Butter Smoothie
So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations.
This one is very good.
- 1 banana peeled and cut up into blender
- 4-5 pieces of ice
- 1&1/2 spoon full peanut butter (natural no sugar added)(I use approx. 1/8 cup
- cinnamon(as much as you want)Easton says “you can’t have to much cinnamon”
- almond milk(or milk of choice) approx. 3/4 cup
Blend it all together and enjoy.
Peanut Butter Cookies
- 1 cup gluten free oats
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup Date Puree
- 1/3 cup natural peanut butter
- 1 tsp. vanilla
In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.
Sugar Free Kitchen 