Gluten-Free Crêpes with strawberries & coconut nectar
Gluten-Free Crêpes with strawberries & coconut nectar
2 cups organic Apple Cider
3 Tablespoons Gelatin
Simmer the cider down to 1 cup liquid. Thoroughly mix in your gelatin until there are no more lumps.
Let cool almost to room temperature and pour into molds. I found these molds here.
Also, see the cherry bears for another flavor option. These are super fun and very yummy! It can also be a fun vessel for vitamins or probiotics. Happy Eating!
* I added extra cinnamon to the cider just for more fall flavor. So yummy!
These are an easy crowd pleaser and the kids love them!
Very simple. Gacamole stoffed into a cerry tomato and topped with a sliced black olive.
Raw veggies arranged into a skeleton? What fantastic Halloween FUN!
Kids ~ EAT your VegetaBONES!!
A 3-2-1 recipe:
3 tablespoons coconut oil
2 tablespoons raw honey
1 tablespoon organic pumpkin pie spice
I have the cutest tiny saucepan that hardly ever gets any stage time on the ol’ stovetop. It always makes me happy to get to use it – like for this recipe here !
Simply heat the ingredients above just until melted and thoroughly mixed together. Pour over 5-6 cups of popped organic (non-gmo) popcorn and toss to get a nice, even coat.
Now, my family never makes it past this stage, but if you prefer that crisper kettle corn, you can lay this out onto baking sheets and bake at 250 degrees for 45 minutes, mixing at 15 minutes intervals. Cool and serve. Store in an airtight container ~ if you have any left.
Sometimes the simplest of ideas turn into the best treats! The fall flavors of pumpkin-pie-spice pair beautifully with the sweet & nutritious sweet potatoes. Use coconut oil and bake and you have a healthy version of french fries to make your fall meals spooktacular!
These were hand-cut organic sweet potatoes, sliced into thin strips. 2 tablespoons of coconut oil melted to a liquid and tossed to coat the sweet potato strips. About 2 tablespoons of pumpkin pie spice and a couple of pinches of salt and these were quickly on their way to a 450 degree oven. The cooking times will vary greatly depending on the size of your fries. These cooked for about 25 minutes and were perfectly browned and crispy in parts and deliciously “fluffy” on the inside.
Pumpkin Pie in a cup. I absolutely love the flavors of fall. This is a healthy way to do a milkshake, with that hearty fall-favorite gourd, deliciously creamy coconut milk, and spices that fill your heart and your belly with Autumn abundance!
1 cup organic pumpkin puree
2 cups coconut milk
1/2 cup coconut sugar (or 1/4 cup coconut nectar)
1 1/2 tablespoons organic pumpkin pie spice
2 teaspoons vanilla
This one is topped with Cinnamon Cream:
2 tablespoons cream from the top of the canned organic coconut milk
1 teaspoon cinnamon
1 teaspoon raw honey
This vibrantly orange bev. will bring lots of smiles to your Halloween festivities. I just love adding beautiful colors without the use of any chemical food-colorings. A perfect treat, anytime, but I love serving this up as a Halloween treat. ‘BONE’ apetit!
Over the years of our special diet, we have gradually lessened and lessened the amount of grains we eat. At the same time, we have switched our brains off of that once prominent desire for a bread every day or even at every meal. Now ~ even though we don’t feel deprived of our breads, we certainly ENJOY a bready texture every now and again.
I ran accross the idea on another blog site, Slim Palate. I varied the method a bit, but I thought the outcome was fantastic! These cauliflower tortillas have a super-short ingredient list. I love super-short ingredient lists!
For what I would consider minimal effort (trust me, I have seen MUCH more labor-intensive tortilla recipes!), you have a grain-free bread option that tastes, to me, like pita bread. My family has taste-tested these beauties a handful of times now and they are one of those magic-trick creations – they always do a dissappearing act! Hope you enjoy.
Tools you will need:
A food processor or blender
A food net or cheesecloth
A baking sheet
Parchment Paper ~ Unbleached
Preheat oven to 375 degrees f.
2 small heads of cauliflower (you will need 4 cups of “riced” cauliflower)
4 eggs (preferably from pastured, humanely raised chickens)
2 teaspoons Real Salt Organic Seasoning Salt
Start by trimming the cauliflower to remove the stem. I used my vitamix to finely chop down the raw cauliflower into a “rice”. You could most definitely use a food processor. (I don’t own one.)
Next, place the cauliflower in a large stock pot and add a cup or two of water. Bring to a boil, then cover, turn off your heat, and let sit for 5 minutes, just to soften the tough cauliflower.
Next, I added the cauliflower, water and all, back to the Vitamix. I would NOT recommend an immersion blender here. Pulse a handful of times to be sure you chop down any of the larger pieces and get an even, gritty consistency.
Strain the cauliflower using a fine mesh bag or cheese cloth. Be careful not to burn yourself. Strain as much water out as you can.
Dump the strained cualiflower into a mixing bowl and add the 4 eggs and the seasoning salt. Mix well. Your “batter” will be kind of runny and gritty, but don’t be alarmed. These will surprise you!
You should be able to make 6 rounds on your parchment-lined baking sheet. Mine were about 5″ in diameter. I spooned the mixture on and spread it into a circle with the back of the spoon.
Place in the oven for 12 minutes. You will see that the edges begin to look cooked (similar to watching for a pancake to know when to flip it). Carefully, peel the pita tortillas from the parchment and flip.
Place back in the oven for another 12 minutes. Repeat with remaining batter. (Should make 16-18 pitas-tortillas)
Notes: The original recipe I saw had lower cooking times and called for the extra step of browning these off in a skillet. I found that I was able to achive the browned surfaces with the higher cook times and save myself a step. I may brown them before a future meal for a crispier texture if that specific recipe seems to fit that texture. But, we all enjoyed these as a pita-type bread. A delicious grain-free winner!