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.
My sister-in-law sent me this recipe and they are quite nice!
Photo to follow
2 cups whole walnuts (200 g package of shelled chopped walnuts is what I use because that’s what the store carries – I don’t think it matters either way)
Approximately 2 cups of pitted medjool dates – I take the pits out myself (or 700 – 800g of pitted baking dates will do in a pinch but the medjools are much better and easier to work with)
3/4 cup cocoa powder
1 cup raw unsalted almonds, roughly chopped (optional)
¼ tsp. sea salt (I did not add salt when I made them)
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cocoa (and salt). Pulse to combine.
3. Pit the dates and add a couple at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cocoa-date mix with the chopped almonds. Press into a glass cake pan (8×8 or 9×9 square ). Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
As many of you 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 afore-mentioned ingredients.
Eat well my friends 😀
Love Aunt Jayne
4 cups strong brewed coffee
4 cups pure almond milk (You can make your own or purchase one that the only ingredients are almonds and water)
3 tbs. coconut palm sugar or honey (raw) or pure maple syrup
Cool the coffee to room temperature.
Mix the almond milk with palm sugar, honey or maple syrup into a glass juice jug.
Pour in the coffee and stir.
Chill one to two hours in the fridge.
Serve with or without ice. (I know it is iced coffee but I hate ice in my drinks, so I just drink it cold out of the fridge.)
This is one of my new sugar free, gluten free, dairy free, gmo free recipes.
Dear Newly Diagnosed Celiac;
I have had quite a few newly diagnosed Celiacs contact me lately with the same questions: What am I going to eat? Which company makes the best bread? Which restaurants have gluten free food? Where can I find a good gluten free (pizza, cake, pie…) I usually give the same basic answer.
First, remember that there are many foods that are naturally gluten free, such as fruits, veggies, meats (unless they are breaded) etc.
There are some great gluten free products on the market but you need to ask yourself “Do I want all the additives and preservatives that go along with them?” I highly recommend that you make your own foods. Please don’t misunderstand me here. Almost all of the products in your grocery store (whether gluten free or not) have additives and preservatives, otherwise they would not have any kind of a shelf life. I am not telling anyone to avoid the gluten free products in the stores – just think about making healthier choices wherever possible.
If you can, set aside one day per week and make your own foods. I make large batches of gluten free soups, stews, meats, sauces, etc. and freeze them in meal-sized containers. It makes life simpler when you are working too. You just come home from work, throw on some brown rice or Quinoa, cook some veggies, and heat up the frozen foods (thawed in the fridge all day). Dinner is done PDQ!
I have gotten away from eating much bread, but when I want some, I use my “Gluten Free In 5 Minutes Book” and make enough for the meal.
Living gluten free is actually quite easy once you figure out how to cook gluten free and get into a routine. I have always been a fan of routine for everything (A bit of OCD I think) Got questions? Leave me a comment.
Take care of you,
Love Aunt Jayne XOXO
There was a fairly heated argument about cleansing on Facebook lately and I thought I would bring it to all of you, to see how you feel about it.
Here is what I think:
I believe that cleanses can be dangerous and unnecessary.
If we eat healthy gluten free/non-GMO foods and drink plenty of reverse osmosis water (Tap water contains contaminates and chlorine etc. and spring water is water from a dirty hole in the ground) our bodies will naturally flush the toxins out.
What do I mean by healthy foods? I mean they are not processed and they don’t contain dyes, artificial flavours, additives, preservatives, anti-biotics, or growth hormones. (and of course no GMO)
The best way to find healthy choices, is to go organic (be sure it is certified organic) and make your own foods from scratch.
It is time consuming and expensive, but aren’t you and your family members worth it?
Here is my take on this.
I know that science proves that Celiac must be triggered (usually by trauma) and therefore you are not born with Celiac Disease.
I contend that many babies experience various levels of trauma during birth. My birth was very traumatic – brought on by a car accident and I was breach. I have had Celiac symptoms since birth. If my traumatic birth did not trigger my Celiac, than perhaps it was having measles and chicken pox together at a little less than three months old. Either way, I tend to tell people I was born with Celiac Disease. Am I wrong? You be the judge.