Pumpkin Nut Chiffon
Pumpkin Nut Chiffon
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Author Archives: tressa
No-Bake Peanut Butter Cookies
No-Bake Peanut Butter Cookies
1½ cup honey
1/3 cup coconut oil
¼ cup cocoa powder
1 teaspoon cinnamon
½ cup peanut butter
1 cup quick oats*
1 teaspoon vanilla
Combine honey, oil, cocoa and cinnamon in a small pan, bring to a boil and boil 3 minutes. Remove from heat. Stir in peanut butter, oats, and vanilla. Drop by spoonfuls onto waxed paper or I like mini silicone baking cups or mini muffin tins. I store mine in the freezer, but the fridge works too. Makes about 12 cookies. *You can substitute some dried coconut for the oats, especially if you want gluten free.
Chocolate Pecan Freezer Fudge
Chocolate Pecan Freezer Fudge
2 cups coconut oil
1 cup cocoa powder
2/3 cup honey
1 1/2 cups pecans chopped
Whip coconut oil with mixer until fluffy (2-3 minutes). Add cocoa powder and honey, continue to whip until combined well, approx. 1 minute, scrape sides if necessary. Add pecans, mix to combine. I use mini silicone baking cups but mini muffin tins work great or just spoon onto a baking sheet like no bake cookies.
Peanut Butter Cups
Peanut Butter Cups
1 cup coconut oil
1/2 cup honey
1/4 cup cocoa powder
pinch of salt
1/8 teaspoon vanilla
peanut butter (chilled)
In a saucepan over very low heat, melt the coconut oil and sweetener. Add the cocoa powder and salt, whisk vigorously until well combined, remove from heat. I use mini silicone
baking cups but mini muffin tins work great. Use a spoon to fill the cups 1/4 full, freeze for about 10 minutes. Remove from the freezer when chocolate is hard, make a depression with your thumb for the peanut butter, scoop out the chilled peanut butter, place in the cups (approx. 1/2 teaspoon). Leave room for the chocolate around the peanut butter. Spoon more chocolate over the peanut butter till almost full and the peanut butter is covered. Freeze for 45 minutes. Eat them up, yum! yum! keep cold so they don’t melt.
Ways to use Coconut Oil
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1 cup nut butter (almond or cashew) & 1 cup full flavor coconut oil & 2 tablespoons honey
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1 vanilla bean to 8 oz coconut oil, 1 searving stevia
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16 oz coconut oil, 2 tablespoons of carob, 1 tablespoon honey
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Coconut oil & pumpkin pie spice or apple pie spice
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Honey-Coconut Spread—equal parts honey and coconut
Almond Pie Crust
Almond Pie Crust
2 cups Almonds
2 tablespoons Flax seed, ground or
2 tablespoons Wheat bran
2 tablespoons Milk, almond or cashew.
If you can pre-soak nuts for at least 2 hours. Chop nuts in a food processor or blender. Pulse the nuts into a fine meal (like corn meal). Add the ground flax or bran and pulse to mix. Slowly add milk one tablespoon at a time until the dough comes together.
Corn Bread Pancakes (100% corn)
Corn Bread or Pancakes (100% corn)
Ground corn with germ in tact
2 cups Cornmeal
4 teaspoons Baking powder
1 teaspoon Salt, sea
2 cup Water
2 tablespoon Butter or coconut oil
1/2 cup Honey (optional)
Before mixing the batter, preheat oven 425. Coat a 8″ or 9″ cast iron pan with oil & place in oven to get hot.
Mix all ingredients together. Spoon batter into hot greased cast iron pan. Bake in 425 oven for 20 minutes or until browned lightly on top.
For Pancakes
Use this batter and cook it like pancakes, you will LOVE it! (The batter will store well for a week or so in a jar in the fridge.)
Baked Stuffed Apples
Baked Stuffed Apples
2 tart red or green apples, large
1/3 cup bananas, chopped
1/4 cup fresh cranberries
1/4 cup pure maple syrup or honey
1/4 teaspoon cinnamon
1/4 cup nuts, chopped
Cut the stem end of the apple, do not peel. Remove all the core and part of the pulp (save the pulp), leave the walls about 3/4 inch thick. Mix pulp, bananas, cranberries, pure maple syrup or honey and cinnamon. Fill the hole in the apples with the mixture, put 1/2 the nuts on each apple. Place the apples in a baking dish just big enough for the apples, individual size if you like. Add water to cover the bottom, bake in a moderate oven (359 to 375 degrees F.) until tender. Serve hot or cold with cottage cheese or plain yogurt.
Hot Peaches
Hot Peaches
(2 teaspoons cornstarch to 1 cup liquid makes a medium sauce)
2 cups peaches sliced, fresh or frozen
pinch cinnamon
pinch nutmeg
2 tablespoons unrefined sugar
Put peaches in pan on low heat so as to render the juice, pour juice off into measuring cup add enough water to equal 1 cup, mix 2 teaspoons cornstarch in juice, add back to fruit along with spices & sugar and cook for 15 minutes. Serve hot or cool with cottage cheese. Yum! Yum! you can do the same with apples & pears.
Fruits
