Healthy Desserts

Dye-Free Peppermint Green Tea Frosting

Posted by on Dec 22, 2012 in Corn Free, Food, Gluten Free, Healthy Desserts, Recipes | 0 comments

I’ll be honest, we don’t have food dyes in our home. Ok let me rephrase. Since being on Pinterest I found myself having to buy junkie stuff like food dyes for making crafts. The food dyes stay in the craft box now. Looking for ways to make a dye-free green frosting was difficult, until I had a Matcha green tea smoothie here in Chicago. I noticed it was green. I looked it up and found a few sources of Matcha Green Tea Powder. I bought mine from Amazon and this for my daughter’s Christmas party at school. I made a Dye-Free Peppermint Green Tea Frosting and it was fantastic! Peppermint Green Tea Frosting: 1 cup of vegan shortening 2 cups of organic powdered sugar (organic means it is corn-free) 3-4 Tablespoons of milk, we used unsweetened hemp milk, though I really like unsweetened coconut milk for frostings 5-7 mint leaves 1/2 teaspoon Matcha Green Tea Powder 1.) In a food processor puree mint leaves and milk until leaves are finely processed. Set aside. 2.) Whip up shortening for about 2-3 minutes. 3.) Add one cup of powdered sugar. 4.) Add 2 Tablespoons of minted milk. 5.) Add another cup of powdered sugar and 1/2 tsp of Matcha Green Tea Powder 6.) Blend until desired consistency. I used 4 Tablespoons of minted milk for my recipe. You can add more green tea powder for a darker green, play with it and come up with something you like. This will be great to use for St. Patrick’s Day too. PS: I had a friend who liked the Serendipity Matcha Green Tea Powder Be sure to check out my Banana Green Tea Matcha...

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5-Spice Cran-Apple Crumble

Posted by on Oct 26, 2012 in Artizone Chicago, Corn Free, Food, Gluten Free, Healthy Desserts, Recipes, Refinded Sugar Free, Vegan | 5 comments

Well, I entered into another category for the Flavors of Fall Cooking Contest for Artizone Chicago. there were two categories I entered, the Soup/Chili and Baked Goods. My first mystery box contained purple potatoes and a chili con carne spice. The second box contained green apples and a 5-spice blend. This box sat there a whole week and a half before I found something that would be creative and delicious. I looked into the cookbook for recipe inspiration, The Gluten Free Asian Cookbook by Laura Brussell. She had a 5-Spice Berry Crisp. I love crisps and crumbles, hence the 5-Spice Cran-Apple Crumble was created. This was gone in 3 days and my daughter gave it the thumbs up. You will definitely want to make this for your next Thanksgiving dessert! Here is the recipe: 5-Spice Cran-Apple Crumble Topping: 1 1/2 cup of quinoa flakes 3/4 cup of almond meal 1/4 cup of sorghrum flour 3/4 cup of Specturm Shortening 1/2 tsp 5-spice blend 1/2 cup maple sugar 4 large apples diced 2 Tablespoons of fresh lemon juice 1 bag of frozen cranberries (10oz) 2 cups of apple cider 1/2 cup of maple syrup 2 Tablespoons Arrowroot Starch (or Tapioca starch/flour which is cheaper) 1/4 cup of raw sugar 1/2 tsp 5-spice blend 1 tsp of cinnamon Directions: 1. In a small sauce pan, reduce 2 cups of apple cider to 1/2 cup (about 20-minutes) and cool. 2. While cider is reducing, dice apples and mix with lemon juice. Add frozen cranberries set aside. 3. Mix dry ingredients together with shortening until it represents a course meal. Set aside. 4. When cider is reduced, place in fridge to cool completely. 5. Grease 9×13 glass baking dish and place cran-apple mixture in the dish. 6. Add maple syrup, arrowroot starch, spice blend, cinnamon into apple cider reduction sauce 7. Mix the sauce with the cran-apple mixture 8. Sprinkle raw sugar over the mixture. 9. Add crumble topping 10. Bake in oven 350 for 35-40 minutes Serve with coconut milk ice cream. Yes, it is good enough to eat for breakfast with some coconut milk yogurt! Reducing apple cider gives this dish a natural sweetness without all the added refined sugars. Maple just goes with fall and high in trace minerals such as maganese and zinc. Grade B maple syrup is higher in nutrients. Always remember “B” for “better.” If you like what you see, head on over to Artizone Chicago Facebook Page and vote for my recipe! Don’t forget to check out my Purple Potato, White Bean, Chicken Chili Con Carne Recipe too for this...

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Hot Cocoa Quinoa Cereal

Posted by on Oct 9, 2012 in Corn Free, Food, Gluten Free, Healthy Desserts, Recipes, Vegan | 10 comments

Brrr…it is getting cold outside and cold weather reminds me of soups and hot cocoa. My daughter has my taste for fine chocolate and getting her to eat something different for breakfast besides waffles and smoothies is a challenge. When I created Hot Cocoa Cereal, we had a sure fire winner. Quinoa flakes is an excellent substitute for oats and makes a great first foods for babies and a healthy alternative to rice cereal. We have made this a few different ways, but here is the basic recipe: Hot Cocoa Quinoa Cereal: 1 cup of milk (we used hemp and almond milk at different times) 1 1/2 Tablespoons of cocoa powder 1 tsp of vanilla powder (use equal parts vanilla extract) 2 Tablespoons of beet sugar, maple sugar or maple syrup (we are refined sugar free) 1/3 c of quinoa flakes I followed the directions according to the package in terms of liquid and quinoa flakes, however, if you want it less pudding like, add another 1/4 cup of liquids. Bring milk, chocolate and maple sugar to a boil. Add quinoa flakes. Stir until thickened. Cool and serve! Total Time from cooking to bowl, 10-minutes. This just makes enough for my daughter, if you want some you will have to make double! Yes it is really THAT easy! Here are some other fun variations to add and have tried! Mexican Hot Cocoa Cereal: Add 1 tsp of cinnamon PB and Hot Chocolate Cereal: Add 1 T of Sunbutter or Peanut Butter. We used Sunbutter. Hot Chocolate Covered Almond Cereal: Add 1 tsp of almond extract and used almond milk. Mocha Almond Quinoa Cereal: I added 1/4 cup of organic coffee in the Hot Chocolate Covered Almond Cereal Those marshmallows are gluten and corn free, of course! And yes, we have cheated and just went straight for the hot cocoa mix. Our favorite non-dairy kind is Ghiradelli Double Chocolate, but we use this when we are in a bind as we try hard to avoid refined white sugars in our home. Read why Consumer Groups Are Slamming Breakfast...

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Homemade Blueberry Pie Filling and Crumble Topping

Posted by on Aug 5, 2012 in Corn Free, Food, Gluten Free, Healthy Desserts, Healthy Eating, Recipes, Refinded Sugar Free, Vegan | 0 comments

My daughter and I made a Summer Bucket List. There are 30 items on this list and we have only tackled on about a handful of items. Partially my fault. One of them was to hit 4 farms and go blueberry picking and make a blueberry pie. My husband took a couple of days off of work and we went exploring in Michigan. We came across a blueberry farm in Harbert, Michigan and went picking! Today I made my first homemade blueberry pie. I’ll be honest..I went to make my own crust…major FAIL. However, I happen to have Breads by Anna Gluten Free Pie Crust Mix and my husband said, “just use it!” Ah, thank you Anna for making such wonderful products, I heart your stuff! So, I still cooked the crust I made into a “cookie” but it still fell apart. Oh well, at least I tried! And now we only have 3 more farms to visit and an apple pie to make this fall. (I’ll be making an order soon for another pie crust mix..because why bother when something is that good using great, quality ingredients!) Blueberry Filling: 3 1/2 cups of fresh blueberries rinsed and drained 1 T of fresh lemon juice 1/4 c of agave 1 tsp of cinnamon 1/8 tsp of nutmeg 1 tsp of powdered vanilla 1/4 c of arrowroot starch (can use cornstarch instead) Mix lemon juice, agave, cinnamon, nutmeg and powdered vanilla in measure cup. Pour over blueberries then mix the arrowroot starch and let it sit for 10-min Pour blueberry pie filling into your favorite gluten free or regular pie crust. I used Breads From Anna gluten free pie mix. I LOVE her products. This pie crust is naturally gluten free and vegan! I used about 3/4 of this mix into the dish and save the rest for the Buckle Topping below: Crumble Topping: 1/4 c of sorghrum flour 1/4 c of tapioca flour 1/2 c maple sugar (you can use brown sugar, but my goal was to make this refined sugar free) 1 tsp vanilla powder 1 tsp of cinnamon 2T of Spectrum Vegetable Shortening 1/2 c of Breads From Anna mixture Mix the flours and spices together, then add the pie dough and mix until crumbly. Add the shortening and continue to mix until it is more crumb like. Place on top of blueberry mixture. Bake pie at 375 degrees for 40 minutes. Cool and serve My husband really wanted a homemade whipped topping, so I made some: Whipped Cream: 1 cup of heavy whipping cream (ultra pasteurized will take longer to whip) 1T of agave I had a kitchen aid mixer, so it is nice to walk away while it is working. Place the ingredients the mixer, I placed the blade and the kitchen aid bowl in the freezer for 5 minutes to get really cold so it would whip faster. I started at level 2 and each time the cream got thicker, I turned it up a notch until it was on high. And I had a little helper: The next day the pie is half...

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