{Gluten and Dairy Free} Coconut Mango Popsicles

Oh, my!  I need to interrupt this post to go make some of these NOW! Thank you, Skinny Taste for making me drool and giving me something to do tonight. ;0)

photo from Skinny Taste

Simply Obsessed Frozen Coconut Mango Pops
Skinnytaste.com
Servings: 10  • Size: 1 popsicle  • Old Points: 1 pts • Weight Watcher Points+: 2 pt 
Calories: 68 • Fat: 2 g • Carb: 14 g • Fiber: 1 g • Protein: 0 g • Sugar: 13 g
Sodium: 2 mg • Cholest: 0 mg

Ingredients:

• 3/4 cup unsweetened coconut milk beverage
• 1 3/4 cups diced ripe mango
• 1 cup canned light coconut milk
• 1/4 cup sugar (I used raw)
• 2 tablespoons honey (I like raw, stevia would work too)

Directions:

Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth. Set aside.

In a medium bowl combine the remaining coconut milk beverage, canned coconut milk and the honey; mix well until combined thoroughly.

Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled. Place the molds in the freezer and freeze until solid, about 5 to 6 hours.

{Gluten and Dairy Free} Bottomless Key Lime Pie

I would really love to make this recipe from Tasty Alternative. It sounds perfect for having company over.  I really love how she decorated it, too. This is on my to do list! Go here to her wonderful website.

photo from the Tasty Alternative

Ingredients

Lime Filling

-1 can SCD legal coconut milk 

-1/3 cup honey (not raw honey)*

-3/4 cup fresh squeezed lime juice (10-15 limes depending on the size)

-1 avocado

-1 envelope of gelatin*

How To

To food processor add: 

1.  Lime juice, honey and avocado.  Blend until well incorporated.

2.  Empty mixture in glass bowl.

3.  Add gelatin and whisk until incorporated 

4.  Heat coconut milk on stove top (do not boil) and add to 

lime juice mixture.  Whisk until well incorporated,

5.  Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.

6.  After the mixture has set, top with whipped lemon coconut cream

Lemon Coconut Cream

-Cream from 1 can of coconut milk*

-3 tablespoons honey

-1 teaspoon vanilla

-1/2 teaspoon lemon flavor 

How To

Add the whipped coconut cream when the lime filling is completely firm (in fridge for at least 8 hours).

1.  To a glass bowl add the honey, vanilla and lemon flavor.  Mix.

2.  Scoop out the coconut cream and add to the bowl.

3.  Mix on high with hand-held mixer until well incorporated.  

4.  Quickly top pie and place back in the refrigerator for several hours before serving. 

Notes:

*Raw honey contains pollen that is extremely irritating to a sensitive gut and digestion.  

*Place several cans of coconut milk in the coldest part of your refrigerator for several days.  Remember that each can is different, some creams will be thicker than others.  Use one with the thickest cream. 

*The Knox gelatin box contains 4 envelopes of gelatin, only use 1 envelope of gentian for this recipe. 
*SCD Legal Crusts: Honey Gram Cracker Crust, Dan's Awesome Pie Crust, Vegan Raw Pie Crust, Deep Dish Pie Crust 

{Gluten and Dairy Free} No Bake Key Lime Squares

I Food Real came up with these adorable Key Lime Squares. Yes, please! No bake? Even better!

photo from ifoodreal

Clean Eating No Bake Key Lime Squares

Ingredients

Crust:
• 3 cups Nature's Path Corn Flakes (fruit juice sweetened)
• 4 tbsp coconut oil, melted
• 3 tbsp raw honey or maple syrup
• 1/2 tsp pure vanilla extract
Filling:
• 14 oz can coconut milk, full fat*
• 1 lime, zest of
• 4 tbsp lime juice (1-2 limes)
• 3 tbsp honey or maple syrup

Directions

1. Place can of coconut milk in the fridge overnight.
2. Line 8" x 8" baking dish with parchment paper leaving overhangs. Place glass bowl and mixer beaters in the freezer.
3. In a small food processor or powerful blender, process corn flakes until finely ground. Add to a medium bowl along with remaining Crust ingredients and thoroughly mix with spatula until well combined. Mixture should be crumbly sticking together into big lumps. Transfer to lined baking dish and level evenly with spatula not missing the edges. With a bottom of a glass or large measuring cup, press crust down to pack tightly. Place in the freezer while you are making the filling.
4. Open can of refrigerated coconut milk and scoop out white cream into chilled bowl and refrigerate clear liquid separately and use in smoothies etc. It doesn't matter if some clear liquid got mixed a bit with cream. Beat coconut cream with a mixer for a few minutes. It doesn't have to get thick and fluffy as a whipped cream, and thickness will depend on how well coconut cream separated from clear liquid. Add remaining Filling ingredients and beat until well mixed.
5. Pour on top of previously prepared crust and level with spatula. Freeze for at least 2 hours. Holding onto flaps remove bars from the baking dish, place on a cutting board and cut into 16 squares using sharp long knife (wipe with towel in between cuts for clean look). Serve frozen or a bit thawed.**

Notes

*I recommend using Thai Kitchen, Trader Joe's Coconut Cream or Compliments canned coconut milk with creamy consistency. I wouldn't use Asian brands, it is grainy and does not mix well. **Thawing time depends on how much clear liquid got into the filling. This time for some reason coconut milk didn't separate well so squares were soft straight from the freezer. The other time, same brand of coconut milk separated well and I had to thaw bars for around 10 - 15 minutes.

{Gluten and Dairy Free} Waffles (or pancakes) of Delight

waffle after toppings

These waffles are the perfect marrying of sweet and tart. The maple syrup on top of the mangoes and raspberries balances it out just right. It was like a party in your mouth, and a nice change from the "normal" waffle.

You could make this into pancakes if you don't have a waffle maker. It starts with your favorite prepared waffle mix. Mine is here. It takes a little while to make it up, but what I love the most about it, is once you do, you can have inexpensive waffles in a heartbeat. I finally purchased this waffle maker a while back, and it has been worth it's weight in gold.(It's only $26!) I make hash browns, waffles, and brownies in it.

Take your favorite waffle mix.  Prepare as instructed. These add-ons are assuming you are making enough mix for four 12 inch waffles. Add to the mix:
1/4 cup coconut
2/3 cup raspberries

Cook in the waffle maker until just right. When using egg-replacer in waffles I've found that browning just a little more than usual makes them more crunchy. They can be a hint rubbery with egg replacer, and this makes up for it.
Meanwhile puree the ingredients for the sauce (below) and heat over med-low heat in a sauce pan.

waffle before toppings

Sauce:

2 and 1/2 cups mangoes
Add one cup water
(you could add additional sweetener, but we like it without)

Pour mango sauce over waffle, throw some raspberries (and coconut if desired) on top, and then drizzle with real maple syrup. Enjoy!
I am posting this here at Allergy-free Wednesdays on a series of blogs! Check it out!

{Dairy, Gluten, Sugar and Pectin Free} Refrigerator Jam

Dr. Josh Axe has this great easy recipe for jam. It's free of a ton of things and has those chia packed with nutrients. I would love to try this! If you use pure maple syrup it would be vegan. It looks like it originally comes from thankfulexpressions.blogspot.com

photo from thankfulexpressions.blogspot.com

Make Your Own {Gluten, Dairy, Soy and Refined Sugar Free} Chocolate Chips!

Is there anything more rewarding to make from scratch than chocolate chips? I think not. Check out this dreamy recipe from Pure And Simpler Recipes. She used this super cool silicone trivet to make them.  I love the creativity!  Here is what she has to say:

photo from Pure And Simpler Recipes.com

• 3 Tablespoons cacao butter (or use coconut oil)
• 3 Tablespoons cacao powder (or use cocoa powder)
• 1 to 3 teaspoons* maple syrup (or a few drops stevia)

1. Heat up 1 to 2 inches of water in a small sauce pan on the stove top, over medium heat.
2. Put the cacao butter (or coconut oil) into a mason jar, and then set the jar gently into the saucepan. This will work like a simple double boiler. (be careful not to get any water into the jar)
3. Remove jar from heat when the cacao butter is fully melted. Stir in cacao powder and maple syrup into melted cacao butter. Stir well until you have a nice smooth chocolate sauce.
4. Lay the silicone trivet on top of a small cookie sheet or cutting board. Spoon the melted chocolate over the trivet, filling all the holes in the trivet as you go.
5. Using the baking sheet or cutting board as a stable base, transfer the trivet (with the base) into the freezer to chill for 20 to 30 minutes.
6. Once the chocolate has fully chilled and firmed up. Take the trivet out of the freezer, hold it over a bowl, and push all of the chocolate chips out. It helps to kinda of roll the trivet and gently push out rows of chocolate chips as you go. It should go pretty quick!
7. Be sure to store your homemade chocolate chips in the fridge or freezer, especially if make with coconut oil, as it will get soft at room temp.
8. You can use the chocolate chips in my paleo/nut free/egg free chocolate chip cookie recipe, or sprinkle them over your favorite dessert. 

*you can add more maple syrup to sweeten them if you like, I personally like them as a rich dark chocolate. I don’t recommend honey as a sweetener, as it often separates from homemade chocolates over time.

Paleo {Sugar Free} Vegan Caramel Pudding

Oh, no. This looks so good it could be positively dangerous. Except it's refined sugar free, raw, paleo, gluten-free, vegan and almost "good" for you. Gluten-free Vegan Love just made a few more fans with this amazing recipe (although I definitely was already a fan!).

photo from Gluten-Free Vegan Love

Paleo and Raw Vegan Caramel Pudding Recipe:

5.0 from 2 reviews

Paleo and Raw Vegan Caramel Pudding

Print

Prep time

10 mins

Ready In

10 mins

Author: Audrey @ Gluten-Free Vegan Love

Makes: about 1 cup pudding {1-2 servings}

Ingredients

• 1 young thai coconut {the white kind, not the mature brown ones}
• 10 soft medjool dates
• 2 tbsp maple syrup {or liquid sweetener of your choice}
• 1 tsp pure vanilla extract {or better yet, a tiny pinch of raw ground vanilla bean} {use alcohol free vanilla extract for AIP}
• dash of salt
• Optional: 1 tbsp coconut oil, softened {for a firmer pudding once chilled}

Instructions

1. Carefully remove the top of the coconut. {Watch this video on how to do it, if you haven't done it before}. Pour coconut water off into a glass or storage container -- most of it will be reserved for other uses {it's delicious in smoothies or other cooking and baking}.
2. Scrape out the flesh of the coconut into your blender {I used my Vitamix for this}. Add in 3 tbsp of the coconut water you've just set aside and all remaining ingredients. Blend until mixture is smooth. Adjust sweetness as needed. Transfer into a glass storage container or serving bowls -- enjoy it fresh or place in the freezer for at least an hour for a firmer pudding {note: it will not freeze into solid form no matter how long it's frozen for -- it will only gelatinize and get even more pudding-like and delicious!}.

{Gluten and Dairy Free}Pumpkin Truffle

My Whole Food Life concocted this fun Pumpkin Truffle recipe. She used Almond milk, but I switched it to Coconut milk. I bet you could do hemp or any other rich milk.  Enjoy!

photo (as noted) from My Whole Food Life

Ingredients

For the pumpkin:
• 1 1/2 cups pumpkin puree (or 1 can pumpkin)
• 1 cup coconut butter
• 3 T maple syrup
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
For the chocolate coating:
• 1 1/2 cups chocolate chips
• 1/4 cup COCONUT milk

Instructions

• In the food processor, combine all the ingredients for the pumpkin cream. Blend until smooth.
• Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.
• Using a cookie scoop, drop mixture onto a lined baking sheet.
• Place the baking sheet in the freezer to firm while you make the chocolate mixture.
• To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
• Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.
• Once all the chocolate is melted, use a spoon to drizzle the chocolate over each truffle.
• Place in the fridge to firm up the chocolate.

Please keep these truffles in the fridge. They should last a couple weeks. You can freeze them for longer storage. Enjoy!

Read more at http://mywholefoodlife.com/2014/09/14/pumpkin-truffles/#LrMsMfTFRROy1QV5.99

Vegan Gluten-Free Triple Chocolate Banana Bread Recipe

I just discovered this interesting blog Gluten Free Vegan Love.  I'm excited that this bread is refined sugar free. I love me some banana bread.

Vegan Gluten-Free Triple Chocolate Banana Bread Recipe:

Bread Ingredients:

• 4 ripe bananas (I used frozen ones that I thawed out)
• 1/2 cup olive oil (or any other baking oil)
• 1 cup maple syrup (or another liquid sweetener)
• 3/4 cup non-dairy milk (I used almond milk)
• 1 tbsp pure vanilla extract
• 1 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/2 cup potato starch
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 1 tsp guar gum
• 1 1/2 tsp gluten-free baking powder
• 1 tsp baking soda
• 1 cup vegan chocolate chunks (chocolate chips would work too)

Chocolate Topping Ingredients:

• 1/2 cup coconut oil
• 1/4 cup cocoa powder (or carob powder)
• 3 tbsp liquid sweetener of your choice (I used maple syrup)
• 1 tsp pure vanilla extract
• pinch of salt
• 1 tsp tapioca starch

Directions:

1. Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.

2. Place bananas, olive oil, non-dairy milk, maple syrup, and vanilla in a food processor and blend until smooth.

3. Transfer mixture to a large mixing bowl. Add all remaining bread ingredients, except chocolate chunks, and mix thoroughly with a wooden spoon. Fold in chocolate chunks.

4. Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out dry. Allow bread to cool for 10 minutes and then transfer to a cooling rack or a serving dish to cool a bit more (unless you love your bread hot  ).

5. While cake is baking, prepare the chocolate topping by following the directions in this DIY Gluten-Free Vegan Magic Shell recipe (except you’re only making half the batch).

6. Once the cake has cooled enough to your liking, drizzle with the chocolate topping and Enjoy! Refrigerate any leftovers.

Lemon-Kissed Blueberry Ice Cream (no ice cream maker required!)

What can be better than lemon-kissed blueberry dairy free ice cream? If you could make this without an ice cream maker! If you can't do cashews, I bet you could make this with an ice cream maker and omit the cashews. I have made similar combos without cashews. (I didn't come up with the wonderful lemon and blueberry inclusion. Go here to see this great recipe). I would use coconut milk.

Lemon-Kissed Blueberry Ice Cream (no ice cream maker required!)

photo from  http://www.dietdessertndogs.com

This ice cream is a great summer treat. Light and fruity, it offers a pleasant diversion from the heavier, cream-laden ice cream flavors.  Top with a few more fresh berries for a lovely presentation.

3 cups (750 ml) fresh blueberries

2 Tbsp (30 ml) freshly squeezed lemon juice

1 Tbsp (15 ml) water

30-40 drops lemon or plain stevia liquid, to your taste (I used NuNaturals lemon stevia)

2/3  cup (110 g) raw cashews

2/3 cup (160 ml) unsweetened plain or vanilla almond or soy milk

1 can (12 oz or 400 ml) full-fat organic coconut milk (I use Thai Kitchen)

1 ripe pear, cored (you can leave the skin on)

Either prepare your ice cream maker according to manufacturer’s directions; or place 10 silicone muffin cups in a muffin tin and set aside.

Place the blueberries, lemon juice and water in a small pot and bring to a simmer over medium heat.  Lower heat to medium-low, cover the pot and cook until the mixture reduces to about 1-1/2 cups (360 ml), stirring frequently. It should be fairly thick with very little juice (if any) at the bottom of the pot. Remove from heat, stir in the stevia to taste and allow to cool.

Meanwhile, place remaining ingredients in a high-speed blender and blend until perfectly smooth and silky.

Add the cooled blueberry mixture to the blender and blend again until combined.  (NOTE: to create a blueberry swirl through the ice cream, remove about 1/3 cup (80 ml) of the blueberry mixture before adding it to the blender and set aside. Otherwise, simply add all the of the blueberry mixture to the blender now.).

Regular (with an ice-cream maker) ice cream: chill the mixture if desired.  Once cool, place the ice cream in an ice cream maker and follow manufacturer’s directions.  For the blueberry swirl, add the reserved blueberry mixture during the final seconds of churning. Freeze according to manufacturer’s directions.

Without an ice-cream maker:  Divide the mixture equally among the silicone muffin cups (store the reserved 1/3 cup cooked blueberries in the refrigerator for now, if using). Freeze for at least 4 hours or overnight. Once frozen, pop the hardened disks out of the cups and store in the freezer in ziploc bags until ready to use.

When ready to make ice cream, withdraw about one “muffin” per serving. Cut each into quarters and place the chunks in a food processor, then process until the mixture resembles crumbs. Continue to process until it comes together in a ball.  Press down and pour a ring of the reserved blueberry mixture over the ice cream in the processor.  Pulse 2-3 times, just to incorporate the “swirl” into the mixture, but not enough to blend. Scoop and serve.  Total recipe makes 6-10 servings. Store frozen for up to 1 month.

Suitable for: dairy-free; egg-free; gluten-free; grain-free; sugar-free; low glycemic; Anti-candida stage 2 and beyond; vegan.

Vegan Pumpkin Fudge

This recipe from Oatmeal With a Fork sounds perfect for the evening after Thanksgiving. Just when your turkey dinner wears off and you are playing board games. :0) Only 5 ingredients!

from oatmealwithafork.com

VEGAN CONDENSED MILK

Adapted from this site

14 oz. can light coconut milk (you can obviously use full-fat here as well to add more richness)

2 T. barley malt (honey, brown rice syrup, or maple syrup would also work)

6 drops liquid stevia

1/2 t. vanilla

dash salt (remember, salt enhances sweetness, so don’t skip it!)

Pour the milk into a saucepan, and bring it to a boil. Whisk in the sweetener, salt, and stevia. Lower the heat, and simmer the mixture until it reduces by about half (about 45 minutes to an hour). Stir in the vanilla last. Allow to cool before using.

5-INGREDIENT PUMPKIN FUDGE

6 T. canned pumpkin puree

2 T. coconut oil, melted

2 T. coconut sugar, ground to a powder in a coffee grinder

1 t. pie spice

8 T. condensed milk (recipe above)

scant 1/2 t. salt (ok, there are 6 ingredients, but salt is a ‘freebie’, as most people already have this on hand)

Mix the pumpkin and the coconut oil first. Add the rest and combine thoroughly. Pour into a small-ish dish (I use one by Pyrex that’s 7 in. x 5 in.) and freeze until firm. This should be kept frozen to maintain shape.

GF Oven Bake Zucchini Fries

I am a pushover for anything that is breaded. I love breaded veggies. I am really thrilled about this recipe here by one of my favorite cookbook authors (The author of Go Dairy Free). They are gluten, dairy and egg free. Not only that, they are baked, refined sugar free, and made with supergrains and zucchini.  I think this is the perfect appetizer to feel good about!

photo from godairyfree.org

Ingredients

• 1-1/2 lbs zucchini (about 4 zucchini)
• 2-1/2 cups crunchy, whole grain cereal (I used Erehwon Supergrains – It’s a gluten-free buckwheat & hemp cereal that is SUPER crunchy)
• 1-1/4 teaspoons salt
• 1-1/4 teaspoons garlic powder
• 1-1/4 teaspoons onion powder
• 1/4 cup dijon mustard
• 1/4 cup olive oil
• 3 tablespoons water

Instructions

1. Preheat your oven to 425ºF and place a couple of racks on a baking sheet (I use cooling racks) or grease a large baking sheet.
2. Cut the ends off of the zucchini, and slice each into sticks that are about 1/4-inch thick and 3 inches long. Set aside.
3. Place the cereal, salt, garlic, and onion powders in a spice grinder or food processor, and pulse several times, until fairly well-ground, but still like coarse crumbs. Place the crumb mixture in a shallow dish.
4. Whisk together the mustard, oil, and water in a large bowl, and add the zucchini sticks, tossing to coat.
5. One by one, remove the zucchini sticks from the dijon mixture, letting any excess drip off, and roll them in the crumb mixture to coat.
6. Place the zucchini sticks on the racks or baking sheet, and pop them in the oven for about 20 to 30 minutes, or until they are crisped up to your liking and tender on the inside. The zucchini will soften a bit more on the inside as they cool.