Valentine’s Day is around the corner. Though a somewhat cliche holiday, I love taking part in the festivities in one way or another. Usually it’s with themed baked goodies or chocolate covered strawberries and champagne, but this year I’m on such a strict anti-candida diet that those activities are quite unfortunately a no-go. So for all you candida sufferers out there, consider this my Valentine’s gift to you.
Instead, here’s the tasty treat that’s been keeping me sane. It’s made with chia seeds, a good source of omega-3 fatty acids (“good fats”), fiber, calcium, and even protein. Mixed with coconut milk, it’s a creamy, delicious dish that’ll keep you satisfied throughout the day.
Even if you don’t make this for Valentine’s, it’s a great dessert to have on hand when cravings strike! Let it set in a small canning jar and you’ll have the perfect on-the-go breakfast or snack. So tasty, so versatile — all you need is a spoon.
Caramel. Coffee. Cake. These are a few of my favorite things — and in this yummy recipe, the three come together as one! I originally made this as my boyfriend’s post-birthday cake (his birthday falls between Christmas and New Year’s, so unfortunately I rarely bake him one of the day of because we’re pre-occupied with other plans… bad girlfriend, I know!). The “black” caramel in this recipe is actually just caramel that is flavored with coffee grounds. Grind them up as fine as you can to avoid any crunchiness (though the boiling step should remedy most of that). Though there are three parts to this cake, I wouldn’t call it labor intensive — it should take only about 30 minutes to prepare. It’s definitely more of a dessert, but for if you want a sweet something for breakfast, I won’t tell. It is a coffee cake after all ;-)
Happy New Year! Here’s a recipe from some of my (post) holiday baking. Due to scheduling conflicts my family had a post-Christmas Christmas this year, and this is what I made for dessert! This delicious pie is sweet, tart, and chocolatey — the perfect treat to indulge in without feeling too indulgent.
There is absolutely NO refined sugar in this recipe, and no added sugar whatsoever in the fudgy chocolate layer! Pretty impressive, huh? This high-protein treat uses unflavored grass-fed gelatin in each layer, which helps things thicken up and stick together where more sugar or cream would typically be added. So if you’re still celebrating with loved ones into the New Year, try this treat as a nutritious alternative!
The Kitchn, though more of a “traditional” recipe site (full gluten, dairy, etc.) is one of my favorites for recipe and cooking design inspiration, and one of my favorite tools in my never-ending quest for delicious GFDF recipe ideas. This recipe was inspired by Faith’s own Cranberry Cake recipe, which can be found here. The flavor of the fresh cranberries really pop against the sweet crumb of the cake. I’ve made this cake twice now, once using spelt flour (not gluten-free, but lower in gluten than traditional flour for those that can tolerate it) and coconut sugar, which yields a slightly darker cake, and once using Jules Gluten Free All Purpose Flour and organic cane sugar. Both turned out deliciously, so whichever flour or sugar suits your dietary needs is the one I suggest you use! To make the bread dairy-free, I used Earth Balance Soy-Free Buttery Spread.
Though the original recipe says it yields 10-12 cups, I’ve found it makes about 8-9, so keep that in mind when you select your choice of pans. Though titled a cake, I feel this is more of a sweetly flavored bread as it’s slightly denser than a cake. Whatever you decide to call it, I’m sure you’ll enjoy it!
This recipe is:
• Gluten-free (with GF flour option)
This recipe started out with me wanting to make a gluten- and dairy-free pumpkin dessert that could be eaten by hand at a party. But I didn’t just want to make regular one-layer pumpkin bars or pumpkin blondies, and I wanted it to have a little more to it than pumpkin pie – but it definitely had to have a crust. I found recipes for pumpkin layer bars, but they all had coconut or coconut butter, which I feel takes away from the pumpkin-ness a bit.
After much research, inspiration, and experimentation, I present to you: Four-Layer Paleo Pumpkin Bars. Almond meal crust, date-cashew butter caramel, creamy pumpkin custard, and crisp maple pecans. They’re a bit of work, a little rich, and ultimately indulgent… but best of all they’re clean as can be. No refined sugar or anything :)
Be sure to keep the bars refrigerated until serving, otherwise the pumpkin and caramel layers will soften and become much harder to eat with your hands. If you don’t mind the mess or prefer to eat them with a fork (perhaps topped with some dairy-free ice cream?) then disregard this and do yo’ thang.
This recipe is:
• Refined sugar free