- 2 bananas
- 1-2 oranges, juiced
- 3 tablespoons cocoa, or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can of coconut milk
Leave the can of coconut milk in the refrigerator overnight.
Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
Add the coconut cream to the top of the chocolate pudding.
Add some zest from the orange to the top of the pudding.
Can be stored in the refrigerator for up to 2 days.
Adapted from “Biggest Loser”
- 1 1/2 cups dry oatmeal
- 1 cup powdered milk
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons Chocolate Thunder protein powder
- 2 tablespoons ground flaxseed
- 2 packets Stevia
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup almond butter
- 1 1/2 tablespoons vanilla extract
- 1/2 cup chopped almonds or walnuts
In a large bowl, mix the oatmeal, powdered milk, cocoa, protein powder, flaxseed, and sweetener. In a small saucepan or electric skillet, place the almond milk and nut butter. Heat on low and stir until mixed. Add the vanilla and stir well. Add the nut butter mixture to the dry ingredients and stir to combine. There will be about 2 cups of mixture. Stir in the nuts. Using a 2 tablespoon scoop, form 16 truffles and refrigerate until firm. Wrap individually and store in the fridge.
- 1.5 c. rolled oats
- 1 c. brown sugar
- 1 c. softened butter
- 1/5 c. almond flour
- 1/2 c. chopped walnuts
- 1/2 tsp. soda
Mix until crumbly. Pat 3/4 of the mixture into a 9×13 pan. Reserve rest of the mix for topping.
- 5 eggs
- 2 c. turbinado sugar
- 1/3 c. almond flour
- 4 c. fresh rhubarb cut into small pieces
- Dash of sea salt
- 1 Tbsp. butter
Beat eggs, add sugar, flour and salt. Add rhubarb to filling mixture. Slowly pour filling into crust. Sprinkle with remaining crust mixture. Lightly sprinkle top of the torte with cinnamon. Dot with dabs of butter if desired. Bake in a 350 F. oven for 50-60 minutes.
From Metagenics 2008
- 2 eggs
- 1/2 cup Agave Nectar
- 1 1/2 cups pumpkin
- 1 cup coconut milk or evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- hot water
Butter a shallow 1 1/2 quart baking dish. In a medium mixing bowl, mix together eggs, Agave, and pumpkin. Slowly mix in coconut milk.
In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt. Add liquid mixture to the spice mixture and pour into the prepared baking dish.
Set dish in a large baking pan and add hot water to a depth of about 1 inch. It should come about halfway up the side of the inner baking dish. Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
Cool completely before serving.
By Leo Galand, The Fat Resistance Diet
- 2 eggs
- 3 ounces apple juice concentrate
- 3 ounces orange juice concentrate
- 2 tablespoons yogurt
- 1 1/2 cups pumpkin, cooked fresh or canned
- 2 1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon baking soda
- 1 cup seeds or nuts
- 1/2 teaspoon extra-virgin olive oil, to coat pan
Preheat oven to 375 F., and lightly coat two cookie sheets with oil. Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well. In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender. Stir just until combined, but don’t over mix.
Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets. These cookies don’t spread when baked, so shape the dough as you wish.
Bake in the oven for 15 to 18 minutes until cooked through and nicely browned. Remove from the oven and let the cookies cool on a rack.
From Beth Hillson, Living Without
- ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
- 1 tablespoon cornstarch or potato
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- 3 large eggs
- 14 ounces coconut milk or 1-3/4 cup
- 1 (15 ounce) can pure pumpkin puree
- ½ cup sweetened flaked coconut,
lightly toasted, coarsely chopped
- Gluten-free pie crust- Prepared or
made from scratch
Preheat oven to 425. Combine sugar, cornstarch, salt and spices. In a separate bowl, beat together eggs, and coconut milk. Add pumpkin and beat well. Add sugar mixture to pumpkin mixture and beat to combine. Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired. Pour pumpkin mixture into the pie shell. Place pie in preheated oven and bake for 15 minutes. Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean. Remove pie from oven and sprinkle remaining coconut over the top. Let cool on a wire rack for 2 hours.
From Living Without
- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon cider vinegar
Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter and shortening and pulse until mixture resembles coarse meal. Add half the water and all the vinegar and process. Add remaining water, little at a time until dough forms into a ball.
Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap. Roll it into a 12 inch circle. Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan. If it cracks or breaks in places, pat it back into place. Form and press the dough into a pie shell and
crimp the edges so that they are slightly higher than the pan. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil. Prick the bottom of the crust several times with a fork. Freeze the
crust for 15 minutes while preheating the oven to 375.
- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 eggs
- 1-1/2 teaspoons baking soda
- 1 pinch salt
- 1-2/3 cups Pamela’s Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob’s Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Preheat oven to 350 degrees F.
Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir in to butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.
From Kathrine Page
- 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
- 4 tsp grated fresh ginger
- 2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. salt
- 1 1/2 cup shortening
- 2 cups brown sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup raw sugar
Set oven to 350. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl beat shortening until soft. Gradually add the 2 cups of sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon. Using a scooper, shape dough into balls. Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet. Bake 12-14 minutes. Let stand before moving to a cooling rack.
From Jane Barker
- 6 tablespoons soft butter
- 1 cup sugar
- 1/2 cup flour
- 6 eggs, separated
- 4 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 4 lemons)
- 3 cups milk
- 1/2 teaspoon salt
Grate lemons first, then juice. Cream butter and sugar. Add egg yolks, beat well. Stir in lemon rind, juice, and milk. Add flour. In separate bowl, add salt to egg whites, beat until stiff. Fold whites into first mixture. Pour into a large buttered baking dish. Set dish in shallow pan of boiling water. Bake at 325 degrees for about 1 hour or until lightly browned. Cool. (Pudding will fall slightly.) Enjoy with fresh blueberries or raspberries!
- 1/2 cup coconut oil
- 4 tablespoons dark chocolate powder
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 4-5 tablespoons unsweetened shredded coconut
- 2 pinches of salt
- 1 chilled ice tray
Melt the coconut oil slowly in a glass bowl sitting inside a pot of almost boiling water so that the water level is about half way up the bowl. Add vanilla and whisk or beat with a fork until thoroughly combined. In a separate bowl, mix the cinnamon and salt into the chocolate powder. Then add the dry ingredients into the warm bowl of coconut oil with vanilla, and whisk until the mixture is completely smooth. Mix in the shredded coconut last.
Spoon the mixture into a chilled ice tray, filling each section about 3/4 full. Place in the freezer for 15 minutes, then put into the fridge for fifteen more. Pop out the cubes and enjoy a few, and then store the rest in a glass container in the fridge for a healthy, dessert-like treat anytime! As an option, stick an almond or walnut into the cubes before putting into the freezer.
From Karen Costa
- 2 egg whites
- 3/4 cup sugar
- dash of salt
- 1 teaspoon vanilla extract
- 1/4 cup flour (Gluten-free okay)
- 1 package (7 ounces) shredded coconut
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. In medium bowl mix egg whites, sugar, salt, and vanilla. Add flour and stir until well blended. Fold in coconut. Drop dough by teaspoonfull about one inch apart. Bake 15-20 minutes until light brown. Cool on cookie sheet. Peel paper from cookie.