Holiday Recipes for Happy Tummies

Elizabeth Roberts Health Guide
  • If you are a regular reader of my posts then you know what I did 3 yrs. ago - I got my certification as a Natural Chef and began eating according to the SCD (Specific Carbohydrate Diet).

    In the past 3 yrs. I have gotten my life back. Learning how to eat differently and better for my body was hard work at first, but now it's simply my life. And I am grateful every day for the changes I've made. I now work, play, live, and rarely think about IBD - maybe that's why I haven't written much in the past few months. I am also nearly off all of my medications.

    So, for the holidays I thought I would share a few of my favorite gluten-free, dairy-free, and grain-free recipes. Be bold and try them. I guarantee they taste better than regular baked goods and your gut will probably thank you.

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    Cranberry-Orange Nut Flour Muffins

    By: Elizabeth Roberts, Natural Chef
    Makes: 12-15 muffins


    2 ½ c. nut flour (I prefer pecan)
    ¼ c. coconut oil, melted
    1 tsp. baking soda
    ¼ tsp. sea salt
    1 tsp. ground cinnamon
    1/3 c. honey
    1 tsp. vanilla extract
    1/3 c. applesauce
    2 eggs
    zest from one orange
    juice from ½ orange
    ½ cup cranberries, chopped


    1. Preheat oven to 350 degrees F. Line muffin pans with cups.

    NOTE:  I use pecan meal so I like to make this batter in a blender to more fully chop up the nut pieces. If you are using almond flour you can mix it in a bowl.

    2. Place all ingredients, except the cranberries, into blender or bowl and process or mix until fully combined. Add cranberries and gently combine.

    3. Spoon mixture into muffin cups filling 2/3 full.

    4. Bake 18-22 mins. or until a toothpick inserted into muffin comes out clean.

    5. Store uneaten muffins in a plastic zip-top bag in refrigerator for up to 1 week, or in freezer for 1-2 months.  


    Coconut Almond Fudge


    1 cup virgin coconut oil
    ¼ cup cocoa powder
    ¼ cup almond butter
    ¼ cup raw honey
    1 tablespoon vanilla
    1 teaspoon almond extract

    chopped almonds, walnuts, pecans, or nuts of your choice
    dried coconut
    chopped sunflower seeds


    Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir in the desired amount of the last three ingredients.

    Spread fudge in a 9x12 glass pan with buttered parchment paper. Cool in refrigerator or freezer. Cut into 1” squares and enjoy.


    Caramel Dip

    Makes: ~ 1 cup


    1 cup soft Medjool dates, pitted
    NOTE: If you are using a standard blender or food processor, soak the dates in filtered water for 2 to 3 hours. If you are using a Vitamix, or equivalent high-powered blender, no soaking is required.

    1/4 teaspoon fine sea salt, or more to taste
    1 teaspoon fresh lemon juice
    1/4 cup nut or coconut milk, plus extra for desired texture
    1 teaspoon vanilla extract
    1 Tablespoon coconut oil

    1 cup soaked cashews, almonds, or pecans (Optional)


    1. Combine all ingredients in blender. If you want an extra creamy texture (as for caramel apples) add 1 cup soaked nuts.

  • 2. Blend until smooth and creamy. Add extra nut milk if necessary to facilitate blending.

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    3. Taste and adjust seasonings as necessary.

    4. Serve with sliced fruit, or thin with extra water to drizzle over baked goods.



Published On: December 08, 2014