Gluten-Free Apple Pie Bread
Chocolate Muffins With Dairy-Free Caramel Sauce, a simple and delicious dessert recipe made with gluten-free brown rice flour, organic cocoa powder, and other clean, healthy ingredients. A must-try recipe! 😉
1/3 cup warm water
½ cup unsweetened cocoa powder
1/3 cup ghee, melted
1 teaspoons vanilla extract
1 cups coconut palm sugar
½ cup brown rice flour
½ cup tapioca flour
½ teaspoon xanthan gum
1 teaspoons baking powder
¼ teaspoon ground coffee
Pinch of sea salt
1 can (13.5 oz) full-fat coconut milk
½ cup coconut palm sugar
½ teaspoon tapioca starch
½ teaspoon sea salt
1 teaspoon coconut oil
1 teaspoon vanilla extract
The sauce will stay fresh in the refrigerator for up to a week.
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3 lbs of organic apples, peeled, cored and sliced
1 ½ cup water
3 cups coconut palm sugar ¾ tsp cinnamon
¼ tsp ground cloves
1 1/3 cup gluten-free all-purpose flour
1 tbsp monk fruit sweetener
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
1/8 tsp Himalayan salt
½ tsp vanilla extract
2 tbsp ghee, melted
Apple Jam – In a large sauce pan over medium heat, combine the apples and water and bring to a boil. Reduce heat and let apples simmer until soft, 20-30min. Carefully transfer the cooked apples to a blender and puree. Add pureed apples, sugar, cinnamon and cloves to a clean sauce pan over medium heat and bring to a boil stirring consistently until the mix thickens. Remove from heat and let cool.
Gluten-Free Pancakes – In a large mixing bowl combine flour, monk fruit sweetener, baking powder, baking soda, cinnamon and salt. In another mixing bowl combine vanilla extract, melted ghee and eggs. Add the dry ingredients to the wet ingredients and mix using an electric mixer. Pour small amounts of batter onto a greased skillet over medium heat. Cook 2-3 minutes on each side or until golden brown. Repeat steps with remaining batter. Spread a generous amount of apple jam onto the pancakes and top with fresh apple slices and cinnamon (optional). Serve and enjoy!
Hello! Dairy-Free Chocolate Raspberry Popsicles! A low sugar dessert recipe you’re going to love. Made with coconut milk, and sweetened with coconut palm sugar and fresh fruit, this healthy dessert or snack idea is delicious, easy to make and good-for-you too!
Carolina loves them and I’m sure you’re little ones (and adults) will too! Perfect as a healthy afternoon snack or back to school recipe idea – everyone wins!! Here’s how you can make them at home!
½ can full-fat coconut milk
1 cup frozen raspberries
3 tablespoons coconut palm sugar
Dairy-free chocolate chips
I love me some easy, no-bake dessert recipes like these Healthy No Bake Granola Bars.
They are ready in minutes and require no baking time which means less time in the kitchen and more time with Caro and Joe.
Made with gluten-free oatmeal, organic puffed brown rice and sweetened with maple syrup, and coconut palm sugar, these bars are a delicious and healthy alternative to store bought granola bars which can be loaded with tons of preservatives and other unhealthy ingredients. No Bueno!
Per Caro’s request, we added dairy-free chocolate chips but you can feel free to add seeds, shredded coconut, hemp seeds – whatever you like the most. Dried fruit would work too. I keep them in the freezer for up to a week and don’t mind eating them frozen – so yummy! Give them a try and let us know what you think.
3 cups organic puffed brown rice cereal
2 cups gluten-free quick oats
1 cup maple syrup
¼ cup coconut palm sugar
1 cup creamy nut butter (or seed butter)
1½ teaspoons vanilla extract
½ cup dairy-free chocolate chips
1. Grease a 9 × 13-inch baking dish (I use coconut oil cooking spray)
2. In a large bowl, mix the puffed rice cereal and quick oats
3. Add the maple syrup and coconut palm sugar into a small sauce pan over medium heat and bring to a boil. As soon as it boils remove it from the heat
4. Add the nut butter and vanilla to the hot mixture and whisk until the ingredients are well combined and smooth
5. Pour the nut butter mixture over the rice and cereal mix and combine
6. Fold in the chocolate chips
7. Transfer the mixture into the prepared baking dish and distribute evenly by pressing down firmly with your hands
8. Place the bars in the freezer for 20 minutes
9. Remove from freezer, cut into bars and enjoy!
**They keep in the freezer or fridge for up to a week.