I love NuNaturals NuStevia products, so when I found out that they had pure liquid Lemon NuStevia and pure liquid Orange NuStevia, I jumped at the chance to try them out.
Here was my chance to develop some gluten free, sugar free citrus treats!
NuNaturals is an Oregon company that has been in business for 20 years. They produce only quality, all-natural products.
I have only made a few things with these products so far, but the flavour is so wonderful, I couldn’t wait to share this with my favourite folks – my readers.
You need to go, right now, to www.nunaturals.com and get these easy-to-use delicious flavours for yourself, then try the recipes here and on their site. (Or make your own)
My next two posts are two of the recipes I have developed so far. I hope you enjoy them as much I my BF and I.
1 ½ cups certified GF oats
1 ½ cups shredded coconut
½ cup ground almond
½ cup ground flax
½ cup hulled hemp seeds
½ cup unsalted sunflower seeds
½ cup unsalted pumpkin seeds
½ cup walnut crumbs
½ cup chopped almonds
¼ cup dried cranberries
¼ cup raisins
¼ cup palm sugar
1 cup honey
½ cup tahini
Preheat oven to 325ºF
Generously grease a 9” X 13” glass cake pan.
In a very large bowl, mix together all of the dry ingredients.
Make a well in the center.
In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.
Using a spatula or your hands, mix well until all the ingredients are wet.
Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)
Bake for about 30 minutes or until the edges just start to brown.
Allow to cool for 5 minutes and cut into squares.
Cool completely and remove from the pan.
These are peanut free, delicious and full of fibre. A great take along snack
2 boneless, skinless chicken breasts
3 tbs cup butter, melted
4 tbs honey
1tsp GF Dijon style mustard
Pinch of curry powder
Place the chicken pieces into the slow cooker.
Combine the butter, honey, mustard and curry powder in a small bowl and mix well.
Place chicken in an oven proof casserole dish.
Pour mixture over chicken pieces.
Cover and cook on low for 1 hour. (Baste about ½ way through)
Serve over brown rice and have a spinach salad on the side.