Holiday Recipes for Happy Tummies
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.
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
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
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.
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.
3. Taste and adjust seasonings as necessary.
4. Serve with sliced fruit, or thin with extra water to drizzle over baked goods.