1 cup raw cashews
3 tbs coconut palm sugar
2 tbs ground flax
2 tbs melted coconut oil
2 tbs raw honey
½ tsp cinnamon (optional)
¼ cup GF chocolate morsels or raisins
Place all of the ingredients, except chocolate or raisins, into a food chopper.
Process until it looks like cookie dough.
Add chocolate or raisins and pulse until mixed through.
Roll into balls and flatten with your palms.
Place into an air-tight container and refrigerate until you want to serve them.
As many of your who follow me know, I have changed my diet in the last several months.
This blog will be reflecting those changes.
I no longer do product reviews and have removed those I have done in the past. (If you find one I have missed, please let me know)
Also, I am changing over my recipes. They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.
Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.
You might also be interested in checking out my new site:
A.J.’s Good Health
Eat well my friends
Although I have never met Dr. Rodney Ford in person, I have known him through the internet for several years now.
Dr. Ford is working toward making the entire planet gluten free – I am doing my small part to help him.
Go to this website:
Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic.
Check him out on Facebook in the “Gluten Free Planet” group and find him on twitter.
Then jump on the bandwagon and help him improve the lives of everyone in the world!
2 cups NuNaturals More Fiber Stevia Baking Blend
½ cup butter, softened
1 ½ cups Cassava Flour
1 cup brown rice flour
1 ½ tsp baking soda
1 ½ cups almond milk
3 droppers full of NuNaturals Pure Liquid Lemon NuStevia
Preheat oven to 325ºF.
Lightly grease a bundt pan.
Mix the softened butter and Stevia Baking blend until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients and almond milk alternately, a little at a time.
Add the Lemon NuStevia and beat well.
Pour into the prepared pan.
Bake 45 to 50 minutes.
Test with a toothpick after 40 minutes and again at 45 and 50.
Do not overcook.
Allow to cool about one hour and invert onto a cake plate.
Glaze if desired. (Not recommended for diabetics)
1 1/2 cups coconut palm sugar
¼ cup melted butter or non-soy butter substitute.
2 to 4 tbs fresh lemon juice.
Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”
½ cup NuNaturals More Fiber Stevia Baking Blend
1 tbs cocoa
3 droppers full of NuNaturals Pure Liquid Orange NuStevia
2 cups coconut
Preheat oven to 350ºF
Lightly grease a large cookie sheet.
Beat the eggs.
Add the baking blend and cocoa.
Add the orange NuStevia and beat well.
Add the coconut and mix with a spoon.
Drop by spoonfuls onto the prepared pan.
Bake about 6 minutes.
Allow to cool before removing from the pan.
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 coconut palm sugar
1 cup honey
½ cup tahini or sunflower butter or pea butter
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 coconut oil, melted
4 tbs honey
1tsp GF Dijon style mustard
Pinch of curry powder
Place the chicken pieces into the slow cooker.
Combine the coconut oil, 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.
2 eggs, well beaten
½ cups coconut palm sugar
1 tsp vanilla
3 ½ cups unsweetened shredded coconut
Preheat oven to 350ºF
Grease a large cookie sheet.
In a large bowl, beat the egg.
Add the sugar and vanilla and beat again.
Add the coconut and mix well.
Using an ice cream scoop, drop the mixture onto the cookie sheet.
Flatten slightly with the bowl of the scoop.
Bake 15 to 20 minutes. You want them golden but not over-cooked.
Cool for about 5 minutes then loosen from the cookies sheet.
Melt ½ cup GF chocolate chips and drizzle over the cookies.
Don’t worry! There really isn’t any bran in these J
1 cup almond milk
½ cup molasses
¾ cup unsweetened applesauce
2 tbs. olive oil
1 cup certified gluten free ground oats
1¼ cups GF all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1 cup raisins
½ cup walnut crumbs
Preheat oven to 350°F.
Line muffin tins or lightly grease them. (Makes 12 muffins)
In a medium bowl, whisk together all of the wet ingredients.
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet and mix only until moistened.
Gently stir in the raisins and nuts.
Bake 18 to 20 minutes.
2 cups chopped baby spinach and romaine (mixed)
¼ cup shredded carrots
¼ cup chopped celery
¼ cup chopped broccoli
¼ cup chopped cauliflower
¼ cup diced peppers (I mixed red, green and yellow)
½ cup cubed mango
½ cup cubed cooked chicken
1 tbs slivered almonds
1 tbs olive oil
1 thick lemon wedge (about ¾ inch thick)
Toss together the first 6 ingredients.
Top with blueberries and almonds.
Drizzle the olive oil over top.
Squeeze the lemon wedge all over the surface of the salad.