No Bake! Coconut Carmel Cookies

Coconut Caramel Cookies
grain-free, gluten-free, egg-free, nut-free,
dairy-free, caffeine-free & sugar-free
~Paleo-, GAPS-, & SCD-friendly!~

Here's a simple and delicious recipe that is super easy to make. You don't even need to bake them! This recipe is sugar-free and is therefore appropriate for the REAL Food Challenge and Digestive Health with REAL Food protocol. It's also perfect for the Paleo, GAPS & SCD diets.

The addition of ghee (clarified butter) gives these "cookies" a natural caramel taste bringing a natural sweetness that pairs well with the taste of coconut. You can also add more seasonings like cinnamon, vanilla extract or unsweetened cocoa powder if you want. 

Here is what you will need:

• 1/3 cup coconut butter
• 1/2 cup unsweetened shredded coconut
• 2 TBSP ghee (on amazon or make it yourself!)

Here's how to prepare your Coconut Caramel Cookies:

1. Mix all the ingredients together. If the coconut butter is too hard, put the jar in a big bowl of hot water for a few minutes.
2. Once mixed, press the cookie mixture into 12 silicone muffin tins.
3. Put in the fridge for at least 1 hour.
4. Enjoy! 

Paleo-, GAPS- & SCD-friendly! (Per one of the comments from this original sight: It's easy to make coconut butter at home if you have a Cuisinart - you can find recipes online, but it's simply coconut flakes (unsweetened) processed in the Cuisinart for about 10 minutes, until creamy. Store at room temp.)

Hot Chocolate with Coconut Whipped Cream

Another hot chocolate recipe!  The last hot chocolate/coffee combo that I  posted here is wonderful and one of my new favorites but I thought this might be one for the kiddos.

Hot Chocolate with Coconut Whipped Cream

Prep time

15 mins

Total time

15 mins

Author:GI 365

Serves:4 servings, about 6 ounces each with whipped cream

Ingredients

• SYRUP:
• 2 Tablespoons maple syrup (Grade A)
• 1 Tablespoon cocoa powder
• HOT CHOCOLATE:
• ¼ cup cocoa powder
• ¼ cup maple syrup (Grade A)
• 1 cup coconut milk (from the can)
• 1 cup water
• pinch of sea salt
• 1 Teaspoon vanilla
• WHIPPED CREAM:
• cream from 1 can refrigerated coconut milk
• 2 Tablespoons maple syrup (Grade A)

Instructions

1. In a saucepan, whisk together ingredients for the syrup over medium heat until just beginning to bubble. Pour into another container, (I use a squeeze bottle), and set aside.
2. Use the same saucepan for the hot chocolate. You can blend the hot chocolate ingredients in a blender until frothy or just whisk in the saucepan until hot but not boiling.
3. Spoon the coconut cream off from the top of the can, leaving the coconut water behind for another use.
4. In a mixer beat the coconut cream and maple syrup for 6- 10 minutes on high until fluffy like whipped cream.
5. If desired, use the squeeze bottle to paint stripes of chocolate on the glasses, fill with hot chocolate, top with whipped cream and additional chocolate syrup.
6. Serve immediately.

Notes

I like to make hot chocolate with the coconut milk out of the can because it is much more flavorful than the carton version. Almond milk is also delicious, I just used coconut milk to keep the flavors the same as the whipped cream.

This recipe was first posted byGI 365 | Gourmet Innovations.All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under aCreative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free tocontact mewith any questions*

Read more:Hot Chocolate with Coconut Whipped Cream - Food | GI 365GI 365http://gi365.info/food/hot-chocolate-with-coconut-whipped-cream/#ixzz2pxE4x9Nj
THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog
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Citrus Quinoa Salad

Looks like lunch to me!

Citrus Quinoa Salad with Avocado and Pomegranates

 

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author:GI 365

Serves:4-6

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 Teaspoon sea salt
• Salad:
• 2 oranges, peeled
• 1 grapefruit, peeled
• 2 avocados
• 1½ cups pomegranate arils 
• Cilantro Orange Dressing:
• ½ cup loosely packed fresh cilantro
• 1 orange, peeled

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Instructions

1. Rinse the quinoa thoroughly, then place it in a medium sauce pan. Add the water and sea salt. Bring to a boil, then lower to a simmer and cook until tender and fluffy, about 20 minutes. Remove the quinoa from the heat and cool in the refrigerator for at least 1 hour before combining it with the rest of the salad.
2. Break the oranges and grapefruit into sections and slice the sections crosswise into bite sized pieces.
3. Peel, pit, and cut the avocado into bite sized pieces as well.
4. For the dressing, break the orange up into sections and place it in a blender. Add the cilantro and blend on low to medium until well combined with small pieces of cilantro remaining.
5. Combine the citrus, avocado, pomegranate arils, and quinoa in a large bowl. Pour the dressing over the top and mix to combine.
6. Serve immediately.
7. If you’re keeping the salad for more than just one day, add the avocado as needed. After 2-3 days the pomegranates will turn the quinoa purple, but the salad still tastes delicious!

Notes

I find it much easier to make the quinoa the day before. That way, when I’m ready to make the salad, it’s already done!

This recipe was first posted byGI 365 | Gourmet Innovations.All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under aCreative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free tocontact mewith any questions*

Read more:Citrus Quinoa Salad with Avocado and PomegranatesGI 365http://gi365.info/food/citrus-quinoa-salad-with-avocado-and-pomegranates/#ixzz2pxB98RDU
THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog
Under Creative Commons License:Attribution Share Alike
Follow us:@GI_365 on Twitter|GI365 on Facebook

Garlic Butter

Made this one tonight, it was really good.  Husband says that it could of used a little more garlic but I thought it was just fine.

Garlic Butter
http://allrecipes.com/recipe/garlic-butter/?scale=8&ismetric=0

Ingredients 

• 1/2 cup butter, softened
• 1-1/2 teaspoons minced garlic
• 2 tablespoons grated Parmesan cheese
• 1-1/2 teaspoons garlic salt

• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground paprika

Directions

NOTE: Recipe directions are for the original serving size of 16 so to make 16, you must double this.

1. In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Cheddar Onion Buscuits

One more post for tonight.  I am a recipe freak, I may have an addiction.  Is there a 12 step for this?

Ok, so you need a biscuit?  Try these:

Cheddar and Onion Biscuits

Cheddar & Onion Biscuits (makes 8)

*adapted from Satisfying Eats

• 1/4 cup very finely ground almonds
• 2 green/spring onions, finely chopped
• 1 tsp baking powder
• 2 tbsps coconut flour
• 1 clove garlic, minced
• 1/4 tsp sea salt
• 1/4 cup grated parmesan cheese
• 1/4 cup sour cream
• 1 egg, cold
• 3/4 cup sharp cheddar cheese, grated
• 3 tbsps butter, softened

1. Heat a tbsp of butter in a small pot and add the garlic and onion. Fry gently for a few minutes then remove from heat and let cool.
2. In a large mixing bowl, combine the almonds, coconut flour, salt, baking powder and cheeses. Stir well. Add the butter, sour cream, onions and the egg. Stir together until it forms a sticky batter.
3. Drop about a tbsp on a baking tray lined with grease proof paper until mixture is all used up (spacing them about 2 inches apart) and bake at 350 for 15 minutes.

http://thingsmybellylikes.com/2013/11/04/cheddar-onion-biscuits/#more-7441

Jalapeno & Garbanzo Burgers

This sounds yummy and I have to find a good use for those garbanzo's other than hummus.  This is worth a try.

Jalapeno & Garbanzo Burgers

Jalapeno & Garbanzo Burgers (makes 4)

• 2 cups cooked garbanzo beans
• 1 large jalapeno, finely chopped
• 1 clove garlic, minced
• 2 spring/green onions, finely chopped
• 1 tbsp mayo
• 2 tbsps lime juice

1. Mash the beans until a smooth paste and season well with sea salt and black pepper.
2. Stir in the other ingredients then move the mixture to the fridge to chill for 20 minutes.
3. Scoop out a small handful, roll into a ball then flatten to make a burger. Repeat until the mixture is all used up (this got me 4 burgers).
4. Grill/broil for 20 minutes, turning halfway through so each side browns.

http://thingsmybellylikes.com/2013/11/08/jalapeno-garbanzo-burgers/#more-6549

Cheesy Mixed Greens

I am trying to add a serving of veggies and/or fruit and a healthy dose of good fat to each meal.  I find that I am not hungry as often...that's a good thing.  I'm think I'm going to try this with just the spinach leaving out the kale and collard greens as I don't really like them but I do love spinach:)  Looks yummy to me!

Cheesy Mixed Greens (serves 2)

• 5 oz baby spinach leaves
• 2 large leaves curly kale, shredded (about 2 cups)
• 2 collard green leaves, de-stemmed and shredded
• 2 spring/green onions, finely chopped
• 4 oz cream cheese, softened to room temp
• 1 tbsp sour cream
• 1 clove garlic, minced
• 1/2 cup grated mozzarella

1. Combine the greens in a steamer and steam for minutes until wilted (if you don’t have a steamer, briefly saute in a frying pan). Transfer to a sieve and drain well (I put something heavy on them and leave for about 5 minutes to make sure the spinach in particular is entirely dry).
2. Mix the greens together with the cream cheese, sour cream, onion and garlic. Spoon into a small casserole dish.
3. Sprinkle over the mozzarella, bake at 375 for 20-25 minutes until brown on top. Serve immediately.

http://thingsmybellylikes.com/2013/11/22/cheesy-mixed-greens/#more-7562

Deviled Eggs with avocado (No Mayo)

I'm hungry for eggs!  I'd like to have regular deviled eggs but this sounds intriguing:

Deviled Eggs (makes 8 servings)

• 4 large eggs
• 1/2 ripe avocado
• 1 spring/green onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1 tsp lemon juice
• dash of paprika
• sea salt and black pepper, to season

1. Boil the eggs for 6-7 minutes until hard. Immerse in cold water and let rest for a minute. Gently peel and slice horizontally.
2. Using a tsp, carefully scoop out the yolks into a mixing bowl. Set aside the empty egg whites.
3. Add the avocado, cumin, lemon juice, garlic and onion to the yolks and mash well until combined. Season generously and stir once more.
4. Scoop a tsp into each egg orifice (there’a sentence I never thought I’d type), and finish by lightly sprinkling each egg with paprika.

http://thingsmybellylikes.com/2013/12/16/christmas-devilled-eggs/#more-7844

Sweet Potato Falafel

Sweet Potato Falafel (makes 5)

• 1 large sweet potato, peeled and diced
• 2 cloves garlic, minced
• 2 spring/green onions, chopped finely
• 1 tbsp fresh coriander/cilantro leaf, finely chopped
• 1 tbsp coconut flour, sieved
• 1 tsp cumin
• 1/2 tsp paprika
• 1 red chili, de-seeded and finely sliced (keep the seeds if you like your falafel spicy)
• 1/2 tsp lemon zest

1. Place the sweet potato in a pot of water. Cover, bring to a boil and let simmer for 25-30 minutes until soft.
2. Drain the potato, season well and mash vigorously to a smooth mash.
3. Transfer to a mixing bowl and stir in the rest of the ingredients. Place in the fridge to chill for 30 minutes.
4. Heat the oil in a large frying pan. Scoop a generous tbsp of the mash and form into a patty shape. Place in the frying pan and fry for 2-3 minutes on each side until brown. Repeat until the mash is used up.

http://thingsmybellylikes.com/2013/10/21/sweet-potato-falafel/

Chocolate Fudge Frosting

Can you tell I have a severe sweet tooth going on?

Chocolate Fudge Frosting

 

Prep time

10 mins

Total time

10 mins

 

Author:GI 365

Serves:1½ cups

Ingredients

• 2 avocados, pitted and peeled
• ½ cup cocoa powder
• ⅓ cup honey or ½ cup Grade A maple syrup
• 2 Tablespoons cacao butter, melted

Instructions

1. Place all ingredients into a food processor fitted with the chopping blade.
2. Process until smooth, scraping down a couple of times.
3. Frost your cookies, cake, or simply eat by the spoonful!

Read more:Chocolate Fudge Frosting - Food | GI 365 Gourmet InnovationsGI 365http://gi365.info/food/chocolate-fudge-frosting/#ixzz2pCMEPVyu

Chocolate Chunk Salted Caramel No-Bake Cookies

No bake snack, looks and sounds delish.

Chocolate Chunk Salted Caramel No-Bake Cookies

 

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author:GI 365

Serves:15 cookies

Ingredients

• 1½ cups coconut sugar
• ½ cup coconut oil
• ½ cup coconut milk
• 2 Teaspoons vanilla extract
• ¼ Teaspoon sea salt
• 2½ cups finely shredded coconut
• 1 cup big flake coconut
• ⅔ cup dark chocolate chunks or chocolate chips (I used 80% dark chocolate)
• Optional: ½ cup almond or cashew butter
• 
  

Instructions

1. In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2-3 minutes until the caramel thickens, stirring constantly to keep the caramel from sticking.
2. Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine. If you’re using the almond or cashew butter, mix it in thoroughly. Finally, add the chocolate chunks and combine, stirring as little as possible to keep the chunks intact.
3. Portion the cookie on a parchment lined baking sheet and let cool. This version of no-bakes takes a full 3-4 hours to fully set up, but you don’t have to wait that long because they’re really good warm and gooey.

Notes

To keep this recipe 100% dairy free and vegan, be sure to use a chocolate that is dairy free.

Courtesy: http://gi365.info/food/chocolate-chunk-salted-caramel-no-bake-cookies/

Veggie Pancakes

Here's a great way to use up your left overs...no one ever wants!

Vegetable Pancakes

SERVES: 2-3

 

INGREDIENTS

• 2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
• 2 eggs
• 1 tablespoon whole-wheat flour
• ¼ teaspoon salt
• Olive oil for cooking
• Optional garnish: sour cream and/or applesauce

INSTRUCTIONS

1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.
   Serve warm with sour cream and/or applesauce.

http://www.100daysofrealfood.com/2011/09/12/recipe-vegetable-pancakes/

Home Made Lara Bars

These are yummy and so easy:)

Cashew Cookie Larabar

SERVES: 12 SQUARES

 

INGREDIENTS

• 1 cup Medjool dates, pitted
• 1 cup raw cashews
• ¼ cup peanut butter
• 1 tablespoon water
  

INSTRUCTIONS

1. Combine dates, cashews, peanut butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

Print

Granola Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup homemade cooked granola
• ½ cup Medjool dates, pitted
• 1 tablespoon water

INSTRUCTIONS

1. Combine granola, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

Print

Peanut Butter Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup Medjool dates, pitted
• ½ cup peanut butter

INSTRUCTIONS

1. Combine dates and peanut butter in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Nut-free Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
• 2 teaspoons olive oil
• Two big pinches salt
• 1 cup Medjool dates, pitted
• 1 ½ tablespoons water
  

INSTRUCTIONS

1. Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
3. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
4. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 http://www.100daysofrealfood.com/2012/07/01/recipe-homemade-larabars-4-ways-including-nut-free/

Photos courtesy of www.100daysofrealfood.com