Apple Dumplings
Apple Pie
Chocolate
Chocolate Cake
Chocolate Cake
Coconut Macaroons or Coconut Cake
Frosting
Fruit Cobbler
Lollipops
Marshmallows
Peanut Brittle
Peanut Butter Balls
Peanut Butter Ice Cream
Plantain Brownies
Plantain Brownies
Pumpkin Pie
Sorbet
Watermelon Sorbet
Apple "Dumplings"
6 apples or more
½ cup cranberries or raisins
½ cup apple cider or water
1 cup honey
Core apples, place in casserole dish. Stuff centers with cranberries or raisins (nuts can also be added). Pour cider or water and honey over apples, cook at 350 for about 1 hour, uncovered.
Apple Pie
3 eggs
1/4 c juice
1/2 c honey
1 1/2 c almond flour
5 apples, peeled, cored and sliced very thin (about 5 cups)
Preheat oven 350. Beat eggs with juice in a large mixing bowl. Beat in honey. Add flour and mix thoroughly. Stir in sliced apples to coat. Line pie pan with parchment paper and bake 45-50 minutes until surface is lightly colored. Try different fruits for variety.
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Chocolate
1/2 cup virgin coconut oil, melted
1/2 cup high quality cocoa (make sure it is not manufactured on the same line as dairy!)
1/2 cup creamy almond butter (the salted kind)
1/4 cup honey (we use raw honey)
Blend all ingredients - you can use a blender, processor, or a wooden spoon! Pour out into mini muffin papers or pour it all out onto a cookie sheet lined with parchment. Freeze until hard (10 minutes or so) or put in the fridge. You can break up the big piece into little pieces (if you used a cookie sheet).
*** add raisins (1/2 cup) and peanuts (1/2) cup and mix before the chocolate hardens - YUM!
1 cup sunflower oil
1 cup water
1 cup honey
1/2 tsp baking soda
8 cups almond flour
2 cups sucanat
3 cups cocoa
1/4 cup cocoa
2 cups sucanat
6 eggs
2 tbsp vanilla
dash of salt
Sorbet
Watermelon Sorbet
Apple "Dumplings"
6 apples or more
½ cup cranberries or raisins
½ cup apple cider or water
1 cup honey
Core apples, place in casserole dish. Stuff centers with cranberries or raisins (nuts can also be added). Pour cider or water and honey over apples, cook at 350 for about 1 hour, uncovered.
Apple Pie
3 eggs
1/4 c juice
1/2 c honey
1 1/2 c almond flour
5 apples, peeled, cored and sliced very thin (about 5 cups)
Preheat oven 350. Beat eggs with juice in a large mixing bowl. Beat in honey. Add flour and mix thoroughly. Stir in sliced apples to coat. Line pie pan with parchment paper and bake 45-50 minutes until surface is lightly colored. Try different fruits for variety.
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Chocolate1/2 cup virgin coconut oil, melted
1/2 cup high quality cocoa (make sure it is not manufactured on the same line as dairy!)
1/2 cup creamy almond butter (the salted kind)
1/4 cup honey (we use raw honey)
Blend all ingredients - you can use a blender, processor, or a wooden spoon! Pour out into mini muffin papers or pour it all out onto a cookie sheet lined with parchment. Freeze until hard (10 minutes or so) or put in the fridge. You can break up the big piece into little pieces (if you used a cookie sheet).
*** add raisins (1/2 cup) and peanuts (1/2) cup and mix before the chocolate hardens - YUM!
Chocolate Cake
12 eggs1 cup sunflower oil
1 cup water
1 cup honey
1/2 tsp baking soda
8 cups almond flour
2 cups sucanat
3 cups cocoa
Mix ingredients, blending well. Pour into a parchment lined pan (this makes 2 9"x13" cakes). Bake at 350 for 30 min.
Chocolate Ice Cream
2 34 oz containers of coconut milk (we use AROY-D from Amazon)1/4 cup cocoa
2 cups sucanat
6 eggs
2 tbsp vanilla
dash of salt
Heat 1 container of coconut milk until hot. Mix everything else except coconut milk in a separate bowl. Slowly stir hot mixture into cool mixture. Then slowly stir in remaining coconut milk. Freeze in ice cream freezer.
Coconut Macaroons or Coconut Cake
If you like coconut, you'll love these. We use the egg yolks to make lemon curd (eat as pudding, spread on cookies or bread, or even better, use as frosting on the coconut cake!)
6 egg whites
1/4 tsp salt
1/2 c honey
2 tsp vanilla
2 1/2 cups unsweetened shredded coconut (available at most health stores)
Beat egg whites and salt until stiff. Fold in the remaining ingredients. I use the soft silicon muffin pans unlined and ungreased to bake (just wait for them to cool before removing). Or you can line muffin pans with paper cupcake liners. Fill each about 3/4 full (makes about 10). Bake at 350 for 25-30 minutes until done.
** To make a cake, double the recipe and pour into a 9x13 pan, lined with parchment paper. Frost with lemon curd! (In the section for frostings)
Frostings
Honey Peanut Butter Frosting:
Coconut Macaroons or Coconut Cake
If you like coconut, you'll love these. We use the egg yolks to make lemon curd (eat as pudding, spread on cookies or bread, or even better, use as frosting on the coconut cake!)
6 egg whites
1/4 tsp salt
1/2 c honey
2 tsp vanilla
2 1/2 cups unsweetened shredded coconut (available at most health stores)
Beat egg whites and salt until stiff. Fold in the remaining ingredients. I use the soft silicon muffin pans unlined and ungreased to bake (just wait for them to cool before removing). Or you can line muffin pans with paper cupcake liners. Fill each about 3/4 full (makes about 10). Bake at 350 for 25-30 minutes until done.
** To make a cake, double the recipe and pour into a 9x13 pan, lined with parchment paper. Frost with lemon curd! (In the section for frostings)
Frostings
Honey Peanut Butter Frosting:
Mix 1/3 cup honey and 2/3 cup peanut butter.
Fruit Jam spread:
Fruit Jam spread:
Mix 1 package frozen unsweetened fruit (strawberry works well) with ½ cup honey and 1/4 cup water. Heat and bring to a boil. Simmer for 20-30 minutes, cool. Very good as the center of a peanut butter cake, or drizzled over blueberry or cranberry cake.
Honey Frosting:
Honey Frosting:
1 cup honey1 egg white, beaten1 tsp vanilla (gluten free)Boil honey until a drop forms a firm ball in cold water (usually at 250 degrees or so). Add honey gradually to beaten egg while stirring, Whip until stiff and add vanilla. This is like marshmallow – very sticky. Good on cakes.
Lemon Curd:
6 egg yolks
1/2 cup lemon juice - not from concentrate
1/2 cup honey
Stir everything in a double boiler, cook over the double boiler until thick - 10-20 minutes. You can strain it through a wire mesh strainer to remove any cooked egg pieces if you like. Double this and make it with a coconut cake for frosting! YUM! My kids like to dip the gingersnaps in this.
Fruit Cobbler
fresh fruit of your choice - apples, peaches, nectarines work very well.
fresh cranberries are a wonderful addition (high in pectin, so they help thicken) Only add about 1/2 - 1 cup, as they are quite sour.
Rhubarb would be good too, just add more honey since it is very tart.
apple cider
toasted almonds
honey
Slice up fruit. Arrange in a casserole dish ( fruit should be about 1 1/2 to 3 inches deep in dish). Add some cider - 1/2 cup to 3/4 cup. Drizzle honey over the top (1/4 to 1/2 cup, depending on your taste). Cook covered with aluminum foil or a lid for 30 minutes at 350. Take off lid, add toasted almonds, cook for 30 more minutes. Enjoy! Drizzle on more honey if necessary.
Lollipops or hard candy
½ cup water
2 cups honey
1 tsp vinegar
1 tsp gluten free vanilla
Line counters with square pieces of parchment paper (about 12 x 12 inches). You’ll need 5-8 pieces. If making lollipops, place 8 sticks in a star, with the 8 ends facing out in a circle. Add everything except vanilla into a large pan (boils very high). Boil gently until firm ball forms when dropped into cold water (around 315). Remove from heat and add vanilla. Pour into a glass measuring cup, then carefully pour about 2 tbsp onto the end of each stick. Or just make candy sized dots on the paper. When candy hardens (helps to be in fridge), wrap each with parchment paper and freeze.Flavors such as lemon and cinnamon can be added with the vanilla.
Newest opinions: We don't add flavors anymore. We do tend to cut out "wrappers" for the lollies and pour them on individually. Makes for easier use :)
Marshmallows
Peanut Butter Brittle
1 cup honey
½ cup unsalted unsweetened peanut butter
2 tbsp unrefined coconut oil
1 cup raw peanuts
1 tsp pure vanilla extract (make sure it is gluten free)
1 tsp baking soda
Line a cookie sheet with parchment paper. Boil honey low/med in a medium sized pot for 20 minutes or so, until it reaches 315 on a candy thermometer (it boils up quite a bit, so don’t use a small pan). Stir as it boils. Mix peanut butter, coconut oil and vanilla (doesn’t have to be smooth, this just keeps the vanilla from boiling off when you add it). Turn off stove, keep pan on burner, add peanut butter mix and peanuts. Mix well. Add baking soda, mix well (candy will bubble up). Spread candy on parchment paper. Cool in fridge at least 1 hour. Break it up (we tilt it up and pop it with a big knife). Store in fridge to keep it crisp.You can also make this using almonds, cashews and other nuts.
Peanut Butter Balls
Lemon Curd:
6 egg yolks
1/2 cup lemon juice - not from concentrate
1/2 cup honey
Stir everything in a double boiler, cook over the double boiler until thick - 10-20 minutes. You can strain it through a wire mesh strainer to remove any cooked egg pieces if you like. Double this and make it with a coconut cake for frosting! YUM! My kids like to dip the gingersnaps in this.
Fruit Cobbler
fresh fruit of your choice - apples, peaches, nectarines work very well.
fresh cranberries are a wonderful addition (high in pectin, so they help thicken) Only add about 1/2 - 1 cup, as they are quite sour.
Rhubarb would be good too, just add more honey since it is very tart.
apple cider
toasted almonds
honey
Slice up fruit. Arrange in a casserole dish ( fruit should be about 1 1/2 to 3 inches deep in dish). Add some cider - 1/2 cup to 3/4 cup. Drizzle honey over the top (1/4 to 1/2 cup, depending on your taste). Cook covered with aluminum foil or a lid for 30 minutes at 350. Take off lid, add toasted almonds, cook for 30 more minutes. Enjoy! Drizzle on more honey if necessary.
Lollipops or hard candy
½ cup water
2 cups honey
1 tsp vinegar
1 tsp gluten free vanilla
Line counters with square pieces of parchment paper (about 12 x 12 inches). You’ll need 5-8 pieces. If making lollipops, place 8 sticks in a star, with the 8 ends facing out in a circle. Add everything except vanilla into a large pan (boils very high). Boil gently until firm ball forms when dropped into cold water (around 315). Remove from heat and add vanilla. Pour into a glass measuring cup, then carefully pour about 2 tbsp onto the end of each stick. Or just make candy sized dots on the paper. When candy hardens (helps to be in fridge), wrap each with parchment paper and freeze.Flavors such as lemon and cinnamon can be added with the vanilla.
Newest opinions: We don't add flavors anymore. We do tend to cut out "wrappers" for the lollies and pour them on individually. Makes for easier use :)
Marshmallows
Peanut Butter Brittle
1 cup honey
½ cup unsalted unsweetened peanut butter
2 tbsp unrefined coconut oil
1 cup raw peanuts
1 tsp pure vanilla extract (make sure it is gluten free)
1 tsp baking soda
Line a cookie sheet with parchment paper. Boil honey low/med in a medium sized pot for 20 minutes or so, until it reaches 315 on a candy thermometer (it boils up quite a bit, so don’t use a small pan). Stir as it boils. Mix peanut butter, coconut oil and vanilla (doesn’t have to be smooth, this just keeps the vanilla from boiling off when you add it). Turn off stove, keep pan on burner, add peanut butter mix and peanuts. Mix well. Add baking soda, mix well (candy will bubble up). Spread candy on parchment paper. Cool in fridge at least 1 hour. Break it up (we tilt it up and pop it with a big knife). Store in fridge to keep it crisp.You can also make this using almonds, cashews and other nuts.
Peanut Butter Balls
1 cup of peanut butter (natural)
1 cup of sunflower seeds or any sort of crushed nuts
1/2 cup honey
2 cups unsweetened coconut
Hold out 1 cup of coconut. Mix everything else together - add more coconut to thicken, or more honey to make it softer. Roll into balls and roll the balls in coconut (we call these snowballs). Freeze and enjoy at your leisure!
Peanut Butter Ice Cream
6 eggs separated
1/3 c honey
1 tbsp vanilla
2 tbsp peanut butter
Beat yolks, honey, vanilla and peanut butter. In a separate bowl, beat egg whites until stiff. Fold whites into yolks - stir well. Put in a container and freeze. I've found that it works well to put into several small plastic containers as single servings, since sometimes the egg whites drift to the top during freezing.
Plantain Brownies
2 plantains
4 eggs
1/2 cup melted coconut oil
1/2 cup honey
1/2 cup cocoa
1/2 tsp baking soda
2 tsp vanilla
1/4 tsp salt
1 package chocolate chips
Pulse all ingredients except chips in food processor. Stir in chips, pour into lined 9x13 dish. Bake at 350 for 30 minutes.
Pumpkin Pie
2 cups prepared pumpkin (bake one pie pumpkin, scoop out innards)
1/3 cup honey
3 eggs, beaten
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
Mix ingredients in food processor until smooth. Pour into a 9 inch pie pan lined with parchment paper. Bake at 350 for 45 minutes, or until a knife inserted comes out clean. Serve warm or cold.Preparing pumpkin: Cut pie pumpkin (small pumpkin) in half, scoop out seeds, cover cut side with aluminum foil, bake at 350 for 1 hour. Scoop out insides, process in a food processor with 1 egg until smooth. You can also use butternut squash if pumpkin is unavailable - process the same way, except it needs to be cooked for about 40 minutes, or until soft.
Sorbet
1 cup honey
1 1/2 cups orange juice (not from concentrate)
2 cups water
Dissolve honey in water. Add orange juice. Blend in any frozen fruit or just leave plain. Pour into an ice cream maker and process. YUM.
Watermelon Sorbet
1 watermelon, take out seeds
1 cup lemon juice (not from concentrate)
1 cup honey
1 cup water
Blend everything up in batches, process in a ice cream maker or freeze it and stir every hour until frozen. The best dessert ever! (you can also make a rockin' sorbet with lime and cantaloupe too!)
1 cup of sunflower seeds or any sort of crushed nuts
1/2 cup honey
2 cups unsweetened coconut
Hold out 1 cup of coconut. Mix everything else together - add more coconut to thicken, or more honey to make it softer. Roll into balls and roll the balls in coconut (we call these snowballs). Freeze and enjoy at your leisure!
Peanut Butter Ice Cream
6 eggs separated
1/3 c honey
1 tbsp vanilla
2 tbsp peanut butter
Beat yolks, honey, vanilla and peanut butter. In a separate bowl, beat egg whites until stiff. Fold whites into yolks - stir well. Put in a container and freeze. I've found that it works well to put into several small plastic containers as single servings, since sometimes the egg whites drift to the top during freezing.
Plantain Brownies
2 plantains
4 eggs
1/2 cup melted coconut oil
1/2 cup honey
1/2 cup cocoa
1/2 tsp baking soda
2 tsp vanilla
1/4 tsp salt
1 package chocolate chips
Pulse all ingredients except chips in food processor. Stir in chips, pour into lined 9x13 dish. Bake at 350 for 30 minutes.
Pumpkin Pie
2 cups prepared pumpkin (bake one pie pumpkin, scoop out innards)
1/3 cup honey
3 eggs, beaten
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
Mix ingredients in food processor until smooth. Pour into a 9 inch pie pan lined with parchment paper. Bake at 350 for 45 minutes, or until a knife inserted comes out clean. Serve warm or cold.Preparing pumpkin: Cut pie pumpkin (small pumpkin) in half, scoop out seeds, cover cut side with aluminum foil, bake at 350 for 1 hour. Scoop out insides, process in a food processor with 1 egg until smooth. You can also use butternut squash if pumpkin is unavailable - process the same way, except it needs to be cooked for about 40 minutes, or until soft.
Sorbet
1 cup honey
1 1/2 cups orange juice (not from concentrate)
2 cups water
Dissolve honey in water. Add orange juice. Blend in any frozen fruit or just leave plain. Pour into an ice cream maker and process. YUM.
Watermelon Sorbet
1 watermelon, take out seeds
1 cup lemon juice (not from concentrate)
1 cup honey
1 cup water
Blend everything up in batches, process in a ice cream maker or freeze it and stir every hour until frozen. The best dessert ever! (you can also make a rockin' sorbet with lime and cantaloupe too!)
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