Summer's Kitchen

Eat Healthy, Live Happy, Be Awesome!

Navigation

Strawberries and Cashew Cream

by

My cashew cream is dairy-free, gluten-free, soy-free, and refined sugar-free. If you tolerate cashews, they’re a great source of magnesium and copper.

Strawberries and Cashew Cream

Print
Strawberries and Cashew Cream
Author: 
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 1½ cups raw cashews, soaked for 4-6 hours
  • 2 Tbsps. coconut oil*
  • ½ cup nut milk or coconut milk
  • 4 tsps. apple cider vinegar**
  • 2 tsps. lemon juice
  • ¼ cup coconut sugar***
  • organic strawberries
Instructions
  1. Drain water from soaked cashews.
  2. Place cashews in a high speed blender.
  3. Add coconut oil, nut milk or coconut milk, apple cider vinegar, lemon juice, and coconut sugar.
  4. Blend until smooth.
  5. Top sliced organic strawberries with a dollop of cashew cream.
  6. *Coconut oil is a wonderful oil to use because of it’s anti-fungal properties.
  7. **Apple cider vinegar is NOT an SCD food.
  8. ***Coconut sugar is rich in potassium, magnesium, zinc and iron.
  9. Always choose organic berries because they are heavily sprayed with pesticides.

 

Apple Cinnamon Mini-Muffins

by

These bite-size little nuggets are perfect for little hands. They’re grain-free, gluten-free, dairy-free, soy-free & refined sugar-free.

grain-free apple cinnamon mini-muffins

Print
Apple Cinnamon Mini-Muffins
Author: 
Recipe type: muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Advanced SCdiet/GAPS recipe, Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • ¼ cup coconut flour
  • ¼ cup coconut oil
  • ¼ cup raw honey
  • 3 eggs
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ cup organic green apple, peeled and diced
Instructions
  1. Preheat oven to 350 degrees.
  2. In mixing bowl, blend together coconut flour, salt, baking soda, and cinnamon.
  3. In a separate bowl, blend together eggs, grapeseed oil, honey, and diced green apple.
  4. Combine wet ingredients with dry ingredients. Stir in the love.
  5. Fill paper lined mini-muffin tins to ¾ full.
  6. Bake for 15 minutes or until muffins springs back to the touch.
  7. Cool before serving. Otherwise, the muffins tend to stick to paper liners when warm.
  8. Makes 24 mini-muffins.

Connect

I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag