Mashed Potato Alternative (Cauliflower Mash)

1 head cauliflower
1 can coconut milk
1 Tbsp red curry paste

Place all ingredients in a pot.  Cook until the cauliflower is cooked.  Puree in a blender and serve as is or with a few cashew nuts on top.

DELICIOUS(-:

Sweet Potato Brownies (no gluten)

• 1 sweet potato
• 3 eggs
• 1/4 cup melted coconut oil 
• 1/3 cup raw honey 
• 1 tsp vanilla
• 3 tablespoons coconut flour 
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon 
• 1/2 cup mini dark chocolate chips 

Bake the sweet potato.  I bake mine at 350 for around 1 hour.

Peel and mash the sweet potato and mix in the 3 eggs, melted coconut oil, honey and vanilla.  Whisk it a little to get a smooth consistency.

Mix the coconut flour, cocoa powder, baking powder and cinnamon in a small bowl.  Gradually whisk into the wet mixture and fold in chocolate chips.

I decided to make mini muffins / muffins out of mine.

Bake at 350 for 22-25 minutes for a 1/3 filled muffin (regular size) or 15+ minutes for a mini muffin.  Alternately you can bake these in an 8 x 8" pan for about 30 minutes.

Carrot Cake (no sugar, no gluten)

1 1/2 cups almond flour*
1 1/2 cups finely shredded carrots**
3/4 cup honey
1 tsp baking soda
1/2 cup coconut oil
2 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 can crushed DRAINED pineapple (optional)

Place coconut oil in food processor, blender or mixer.  Add the honey and eggs and mix.
Add the almond flour, soda, cinnamon and vanilla and mix well.
Add carrots and combine.

Place in a PARCHMENT LINED 1 liter loaf pan (I use glass) and bake at 350 F for 1 hour+ or until a skewer comes out clean from the center. Cool well before removing. 

My kids loved this best frozen and thinly sliced when they eat it.


*Use a food processor with the grinding blade to grind your almonds into flour (much cheaper)
*Use a food processor with the shredding blade to shred your carrots

Cheesecake Recipe (no sugar, no gluten)

1 cup cottage cheese
2 eggs
1/2 cup honey
2 tsp vanilla
2 TBSP lemon juice
1/4 cup dry milk powder

Puree all ingredients in a blender or food processor.

Pour over a baked pie crust and bake at 375 for 30 minutes.

It is lovely when garnished with fresh fruit (berries or whatever is in season).

Quick, Easy (& healthy) Pie Crust!

Place 2 cups granola in a blender or food processor.

Add 3 Tbsp apple juice and mix through.

Press mixture into pie pan and bake at 350 F for 10 minutes.

Favourite Family Granola

8 cups rolled oats
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup almonds
1 cup coconut
1 cup maple syrup

Combine dry ingredients in a large bowl.  Stir to mix.  Pour maple syrup on top and stir it through well.

Bake on 2 cookie sheets / baking pans for 1 hour at around 275-300 (you may have to adjust the temperature depending on your oven).  Make sure the granola is nicely browned. 

Turn off the oven and cool it overnight.  Serve the granola over plain yogurt with honey and berries.

It is our usual family breakfast (with yogurt and fruit) and lasts in an airtight container for 2-3 weeks.

Best Chocolate Cake (no sugar, no flour, no dairy)

My daughter wanted a chocolate cake for her 4th birthday this past weekend. I decided to try out something new and my family ALL loved it. Everyone could eat it and everyone wanted seconds. I refused to reveal the secret ingredient! Shhh... I'll share the recipe but don't tell them what's in the cake!

1 can of black beans (drained, rinsed)
5 large eggs
1 Tbsp vanilla
1/2 tsp salt
6 Tbsp coconut oil (or butter)
1/2 cup honey
6 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Drain and rinse the beans. Place in a blender (we use our vitamix). Add 3 of the eggs, vanilla, and the salt. Puree it until it is smooth... make sure you let your blender work hard to get it smooth... this is the key to a lovely cake texture.

In a small bowl whisk the cocoa powder, baking powder, and baking soda.

Beat the coconut oil (or butter) in a bowl with the honey until light and fluffy (I use the vitamix blender for this but you may also use a conventional mix master). Add 1 egg and beat again... add the second egg and beat again for 1 minute.

Pour the bean mixture into the egg mixture. Beat well (until smooth). Gradually add the cocoa mixture and beat until smooth.

Pour into a greased 8" spring form (or round) pan. Drop the pan several times to allow the bubbles to pop.

Bake at 325 for 40-45 minutes (the top should be rounded and firm to the touch). Apparently this cake is even better after being left overnight.

You can ice this with whatever you like... healthy icing options are endless!!

BON APETIT!