This is a very versatile sauce that can be used as a pasta sauce, served over rice, with lentils etc. exceptionally good with seafood or tofu. If using large zucchini, seed and dice into bite size pieces. Will need approximately 8 cups. Drizzle with oil of choice, season with your favorite seasonings ( I use… Continue reading Zucchini Coconut Sauce
Tag: easy
Chocolate Peanut Butter Freezer Fudge
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… Continue reading Chocolate Peanut Butter Freezer Fudge
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… Continue reading 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.… Continue reading Almond Cupcakes
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
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
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
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… Continue reading Banana Peanut Butter Smoothie
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… Continue reading Peanut Butter Cookies
Brunch Pizza
Crust (preheat oven to 350°F) 1 large sweet potato 1 Tbsp. oil 1 tsp. cumin 1 tsp. salt Grate sweet potato into bowl. Add oil, cumin and salt, mix well. Grease 12″ round pan with sides, spread sweet potato mix on pan pressing down with hands to pack well making sure to build up sides… Continue reading Brunch Pizza
Sugar Free Kitchen 