Life, Gluten Free

Orange Fig Bars

These fig bars that I made for New Years were such a hit, that we polished them off quickly. Sophie ate most of them herself. They are similar to my Apricot Fig bars, but they contain just fig instead of the added raisins. Sophie likes the apricot fig bars, but not as much as she does these Orange Fig Bars. She said the apricot fig bars are "too sweet" and these fig bars, without the raisins, are "just right."

I love them both, and my opinion is that the apricot fig bars are heavier and taste very much like fig newtons, which I used to love to eat. The orange fig bars are also tasty, but taste a bit more fruity and light.

Orange Fig Bars

2 cups dried black mission figs

11 tablespoons fresh squeeze minneola orange juice (or any orange)

2 tablespoon coconut oil (softened room temp)

shredded coconut

Directions:

I like to rinse my figs off first for good measure, and be sure to trim off the stems

Add just the figs to food processor and begin to blend the figs

Once mixed well, add the orange juice and coconut oil

Blend again until thoroughly mixed and there are no chunks of figs (it will be like a fig paste)

In a square dish, pour in some shredded coconut (I didn't measure, maybe about 1/2 cup)

Scrape the fig bar mixture into the square dish

Using the spatula and/or your hands, mx and "knead" into the shredded coconut

The fig mixture itself is sticky, but once coated with the shredded coconut it will be easy to work with

Pat down into the square dish, cover and place in refridgerator

Serve after they firm (at least 30 minutes).

We buy our black mission figs from Made In Nature, they are gluten-free and nut-free. Because we go through so many, we purchase the 32 ounce bags (sold exclusively at Costco stores). You can find the smaller bags  at your local natural grocery store or Amazon.com

Need shredded coconut too? We buys our in bulk from Tropical Traditions.

Sophie has already requested another batch of these, so I better get to work! I am thinking of other variations too. They make a healthy and quick snack to grab.

Gluten-free Banana Bake

This banana bake is one of my favorite desserts. I cannot even remember exactly how it came to be. I think it was one of those light-bulb moments. I like bananas, I like coconut oil.. so why not put them together and bake? Seemed like a rational thing to do. Since then, I've come up with so many awesome variations of this recipe. It is really limitless and it works great for parties and even charity fundraisers.

Ingredients:

5 bananas, peeled and sliced into rounds

1 cup raisins

2 tablespoons fresh squeezed lemon juice

Juice of 1 mandarin orange (or valencia orange works fine too)

1/3 cup melted coconut oil (don't fill to the top)

Directions:

Pre-heat oven to 350.

Slice banana into rounds.

Mix in a bowl with raisins and the citrus juice.

Add coconut oil, mix well again and add to an oven-safe baking dish.

Bake at 350 Degrees for about 30 minutes.

I've done many variations of this dish. Here a few. You just follow the basic recipe but change it up a bit. You can get creative!

- Peach, mango and banana

- Banana with raisins and fig sauce

- Banana with raisins and cinnamon

- Banana with chocolate (I made this for a charity fundraisier and got many requests for the recipe. Follow the same recipe above, but don't add the lemon. Just add fresh squeezed orange juice. Bake until almost done, then top with chocolate chips and put back in the oven again just for a few minutes so the chocolate melts).

Gluten-free Pumpkin Pie

What is Thanksgiving without a good Gluten-free Pumpkin Pie recipe, right?

I had a pie pumpkin from our CSA just waiting to be used for something, so when I got a request for a gluten-free pumpkin pie.. well, I quickly got to work and by noon we had pie!

I have to say, this pie is amazing - with just the right amount of everything. Sophie declared "you should enter this in a contest!"

Our desserts have to be nut-free, dairy-free, egg-free, gluten-free, soy-free, grain-free and taste awesome. Those are the requirements and sometimes it's a hefty challenge.

But then sometimes when I am creating a recipe, it's almost like the inspiration comes from.... heaven?? This pie is like heaven, folks. Go make some. It's quick, easy and it will taste amazing. Promise.

 Gluten-free Pumpkin Pie

Ingredients & Directions (for pie crust):

1 cup raisins, soaked in hot water for about 5 minutes

2 tablespoons coconut oil (not melted, but softened like room temp)

1 cup coconut flour

7 tablespoons water

After the raisins soak, drain and discard the water.

Add raisins, coconut oil and coconut flour to your food processor. Begin blending and add the tablespoons of water (a few at a time, blending each time).

After the last tablespoon is added and you blend it well, the crust should be visibly "thick" and you can pinch some between your fingers.

Add to a pie dish, using your fingers to pat it down.

Save some aside for topping (optional, but a good idea!!)

Ingredients & Directions (for pie filling):

1 cup of pumpkin (I used a small pie pumpkin, baked and then remove the seeds/skin)

1/2 cup jewel yam, (bake a yam and then measure out 1/2 cup)

1/3 cup maple syrup

1 1/2 teaspoon cinnamon

1 tablespoon coconut oil

2 tablespoon thai kitchen organic coconut milk (full fat)

Using your food processor again, add in all the ingredients listed above.

Blend well and taste test!

Add filling to your pie crust and garnish with extra pie crust crumbs and drizzled maple syrup.

After it sets for about 15 minutes, the pie is ready to eat or store on your countertop (with a cover) until you are ready to serve it.

You can also store it in the refridgerator if you want a chilled pie.

(I also heated a slice in the oven lightly, which turned out lovely too).

This pie is SO good, I hope you try it. It took me a very short time to make it, too. It could definitely be made on short notice.

Happy Thanksgiving everyone!

No Frills Banana Coconut Milkshake

Sophie liked this milkshake so much that she started drinking it before I had a chance to snap a photo. We love bananas around here, and we especially like that if you blend frozen bananas (in the vitamix or food processor) it comes out just like soft serve ice cream. But this time, I added coconut milk to make a milkshake because sometimes you just need to drink out of a straw. Am I right? 

No Frills Banana Coconut Milkshake

NO: dairy, gluten, soy, processed sugar 

Ingredients:

3 frozen bananas

1/2 cup organic thai kitchen coconut milk (full fat)

dash of cinnamon

1 tablespoon raw honey 

a cool straw

Directions:

Blend in vitamix or similar high-powered blender

Pour into a cup and serve with a straw! Good for one person or two to share.

Recipes for Allergy-free Halloween Treats

Halloween just happens to be my favorite holiday, and October my favorite month.

Which is why I am kinda sad it's almost over!

If you are still looking for something yummy to make, I am going to share with you some fun allergy-free hallowen recipes from my recipe stash!

Chocolate & Banana Truffles

Spooky Chocolate Cheesecake Bites

Candied Orange Slices

Boo-Nannas

Pumpkin Cookies

Pumpkin Spice Cake

Also, I found a few fun allery-free recipes from other bloggers to share:

Banana Mummies from Lexie's Kitchen (too cute!)

Chocolate Apples from Manifest:Vegan

Orange Snack-o-lantern Fruit Cups from Pink Parsley ** (I am making these on Halloween to surprise Sophie!)

** Allergy-free is a term I use loosely, since you can be allergic to just about anything. However, the recipes I shared above are free of some of the top allergens such as tree-nuts, gluten, sesame, eggs, etc.

Have a safe Halloween with healthy, allergy-free treats!

Chocolate & Banana Truffles

 

Earlier this week, my husband came home from work to find me in my apron making yet another chocolate treat! I had purchased some organic cream cheese on sale, thinking I might make something chocolatey with it.

And then the inspiration came.

I got out all the ingredients and went to work.

 

What came out was chocolately goodness so divine, that I had to ration his daily amounts because he just.couldnt.stop (he would eat SIX at a time, is that normal?? I think not).

And today, just a few short days later... there is just one left and he has asked me to make more soon.

Should I?

Probably yes, but in exchange for a foot massage.

Read on for the recipe!

Chocolate & Banana Truffles

contains no: eggs, tree nuts, soy, gluten

Ingredients:

1 ten ounce package of enjoylife mega chunks

1 eight ounce container of organic cream cheese

4-5 bananas cut into chunky rounds

shredded coconut

perky's crunchy rice cereal  (optional)

Directions:

Using a double broiler, slowly melt the chocolate

Add in the cream cheese and stir

Once completley melted, remove from burner

Slice the banana into chunks while the chocolate begins to cool

Start dipping the bananas when the chocolate is warm but not hot (as in, you won't burn your finger but it's warm and not cool)

Use a spoon or tongs to help coat the banana with a thick layer of chocolate

Add to unbleached waxed parchment paper

Sprinkle on  perky's rice cereal (if desired) and shredded coconut

Place in the refrigerator to cool

Come back after a while (say 20 minutes) and add the sticks (if you want, this is an optional step too!)

Press the chocolate around the sticks with your hand so they stay in well

After they refrigerate, they become very firm

Serve!

Makes about 24 truffles.

** You can sub the cream cheese for non-dairy cream cheese, too.

You may have to hold yourself (or your husband) back so you don't eat them all in one sitting.

We had a halloween party for Sophie and her friends over the weekend, and I made caramel apple slices. (with homemade maple caramel of course!)

She was stoked. It was a fun time!

Happy Halloween!

Spooky Chocolate Cheesecake Bites

Chocolate. Chocolate. Chocolate.

I can't eat chocolate, which is why this very recipe is a mix of sweat, courage and undying devotion.

My husband loves chocolate and since I love him to pieces, I buy stockpile enjoylife chocolate chips and chocolate chunks whenever they are on sale. And so, when the inspiration hits for something chocolatey.. I can make it for my one and only and then watch him eat it up.

Bite by chocolatey bite.....

(The smile is worth it.)

Spooky Chocolate Cheesecake bites

Ingredients:

10 oz of enjoylife chocolate chunks

1 tablespoon coconut oil (not melted, just room temperature)

2 tablespoon so delicious coconut creamer

12.3 ounce package of organic mori-nu silken tofu (this is the kind you buy in the baking section.. not the refrigerated kind)

shredded coconut (for topping, if desired)

chocolate chunks (I saved a few.. probably about 7, to chop into small pieces for garnish)

Directions:

Melt chocolate chips using a double-broiler method (I use a stainless steel pot and a stainless steel mixing bowl).

While melting, stir often and mix in coconut oil and coconut creamer.

Once melted and creamy, remove from stove.

Get your food processor ready and add the silken tofu first, then pour in the chocolate mixture.

Scrape the sides well!

Blend until thoroughly mixed, scraping the sides with a spatula as needed.

Add to a rectangular glass or stoneware dish.

If desired, top with shredded coconut and finely chop chocolate chunks for garnish!

Wait as long as you can to eat them or refrigerate overnight (for best results, if you want them to firm nicely).

No I cannot eat them but that's okay.

Yep, that's love, folks. That is true love. Topped with chocolate chunks. ;)

Coconut Cream Popsicles

These were a big hit, I barely got to get any photos of them before they were gone. We will definitely make them again, and next time perhaps add some vanilla bean powder - not that they even really need it.

It's still hot outsie, if you haven't noticed. Too hot.

Coconut Cream Popsicles

no: dairy, tree-nuts, soy

Ingredients:

1 can organic coconut cream (full fat, we use thai kitchen which is 13.66 ounces)

1/4 cup water

1 cup organic finely shredded coconut (we use tropical traditions)

2 heaping tablespoons raw honey

1/2 teaspoon cinnamon (optional)

Directions:

Add coconut milk and water to a sauce pan.

Warm on medium heat, stirring in honey.

Allow honey to completely melt, continually stirring.

Add cinnamon, if you choose.

Remove from heat and add shredded coconut, mixing well with a spoon or a whisk.

Pour into popsicle molds and freeze! 

Apricot Fig Bars

"It's not a cookie, mother, it's a fruit newton!"

If you get that reference, then you probably ate fig newtons as a kid like I did. I ate them with my dad and we would often imitate the popular fig newton commercial (at the time) where a young man told his mom that he wasn't eating a cookie, but a fig newton.

Well I certainly don't eat fig newtons anymore, but after I made these I realized that I just created a smashing gluten-free version of a fig newton. Better yet, no baking is involved. Who wants to turn on their oven when it's 90 degrees outside anyway? Right?

All you need is some dried fruit and a food processor. Basically.

Below, in the recipe, I note that you can use coconut cream or coconut oil. I have tried both and they work fine. I mean, I haven't made about 5 or 6 batches of these over the past few weeks.....

....Okay, I have... but that's just because I was testing the recipe to make sure it came out right each time.  At least, that's what I tell myself.

Coconut cream is a great choice because it adds to the flavor more than coconut oil, but if you don't have it on hand then do not worry. Simply replace it with coconut oil and you are good to go.

Also, my first version of these contains just fig and raisin (no apricot). That works extremely well too. If you want to do that, just add more raisin and leave out the apricot!

Make them. Eat them. Share them.

Apricot Fig Bars

no: gluten, grains, dairy, eggs, nuts, soy

Ingredients:

2 cups soaked figs (calimyrna or black mission)

1 cup raisins, well packed

1/2 cup apricots, lightly soaked

2 tablespoons lemon or orange juice (fresh)

4 tablespoons coconut flour

1 tablespoon coconut cream or coconut oil (room temp, soft but not completely melted)

shredded coconut

Directions:

Soak the figs overnight in water (or, if in a hurry - simply soak in hot water for about 10 minutes)

Lightky soak the apricots in hot water for 5-10 minutes

Do not soak the raisins, just measure them and add to food processor

Drain the water and add figs and apricots to the food procsesor

Place the rest of the ingredients, except for the coconut flour, into the food processor and begin to blend

One well combined, add the coconut flour and blend until thoroughly mixed

Add some shredded coconut to the bottom of a rectangular glass dish

Using a spatula, scrape the fig filling into the glass dish (don't try to spread it yet)

Since it's rather sticky, the best way to spread it is to simply add some more shredded on top and it will spread easily into the rectangular dish (or coat your spatula with coconut oil, that will make it not stick too!)

Garnish with more shredded coconut and place in the fridge, covered, for a few hours

Cut into bar size pieces and serve!

Better yet, eat them on a lazy Saturday morning just because!

Yum.

How to cook plantains 101

Plantains are firmer and lower in sugar content than what we know as a "regular banana." Bananas can be eaten raw, because they are soft and sweet. Plantains are more starchy and are better cooked in some way (fried, boiled, baked, etc).

Keep reading to find out how to cook these tropical wonders. We really love them in our house.  I've been eating them since I was a kid. My dad used to fry them on the stove in a cast-iron pan (usually) and then he would serve them with yogurt and a sprinkling of dark brown sugar.

And while plantains definitely make a great dessert, there are many other ways to serve them too.

What we do, usually, is sauté them in coconut oil and serve them with a sprinkling of sea salt. The key, however, is to allow them to fully ripen and even become what may seem overipe. You can cook them at varying stages of ripeness, but we prefer them to be quite soft.

So, we let them become blankened and to the untrained eye, it may seem they should be discarded rather than consumed (See pic above).

Where to buy plantains?

We buy organic plantains from our local natural grocer, but I am sure you can find them at a variety of stores.

How to cook plantains:

Peel them as you would a banana, though realize the peel is thicker and they will not peel quite as smoothly as a regular banana.

Sllice them into rounds.

Add coconut oil to a pan and start cookung them on medium heat.

Once they start cooking, you may want to turn the heat down to medium low (every stove is different, adjust as necessary!).

Flip them so that they cook evenly on both sides.

Before they are cooked, they are a peachy color. Once done, they will be a nice golden yellow.

Put them on a plate and sprinkle with some sea salt! Yum!!

Why not fry some potato fries in the same pan whie you're at it?