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Breakfast Bars

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This recipe comes from Elana’s Pantry. Her breakfast bars are full of protein, and great for breakfast as well as a snack.

breakfast bars

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Breakfast Bars
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Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, Refined Sugar-Free
Ingredients
  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup coconut oil
  • ¼ cup raw honey
  • 1 teaspoon Frontier vanilla (in base of glycerin),
  • (OR) ½ tsp vanilla powder
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup blanched slivered almonds
  • ¼ cup organic raisins
Instructions
  1. In a small bowl, combine almond flour, salt, and baking soda.
  2. In large bowl, combine grapeseed oil, honey, and vanilla.
  3. Stir dry ingredients into wet.
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
  5. Grease an 8 x 8 inch baking dish with grapeseed oil.
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
  7. Bake at 350° for 20 minutes
  8. Cool bars in pan for 2 hours, then serve.

Raw Cashew Creme Cheesecake

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Here is my super simple Raw Cashew Creme Cheesecake.  I made this cheesecake for my mother’s wedding and decorated it with edible flowers.  After all, I used to say I went to weddings for the cake. Seriously. I LOVED wedding cake!  This was my way of  having my cake and eating it too!

Raw Cheesecake

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Raw Cashew Creme Cheesecake
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Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • Crust:
  • 2 cups macadamia nuts
  • ½ cup dates, pitted
  • ¼ cup dried, unsweetened coconut
  • Filling:
  • 3 cups cashews, soaked in water for 4-6 hours (or overnight)
  • ¾ cup fresh squeezed lemon juice (or lime)
  • ¾ cup raw honey
  • ¾ cup coconut oil, gently warmed to a liquid
  • 1 tsp Frontier alcohol-free vanilla (in a glycerin base), or pure vanilla powder
  • ½ tsp sea salt
Instructions
  1. Crust:
  2. In a 9-inch Springform pan, sprinkle coconut as evenly as possible.
  3. In a food processor, process macadamia nuts and dates just until chopped and mixed.
  4. Spread mix on top of coconut and press firmly and evenly to cover bottom of pan.
  5. Set aside.
  6. Filling:
  7. In a high speed blender or large food processor, blend the drained cashews, lemon, honey, coconut oil, vanilla and sea salt.
  8. Blend until smooth. This may take 5-7 minutes.
  9. Pour the mixture onto the crust and spread evenly.
  10. Place in freezer for a minimum of one hour. I like to make this cheesecake the night before an event.
  11. Remove one hour before serving.
  12. Store in refrigerator (or freezer if it won’t be eaten within a few days).
  13. Always serve chilled.

 

Strawberries and Cashew Cream

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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

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Strawberries and Cashew Cream
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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

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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

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Apple Cinnamon Mini-Muffins
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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.

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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