Desserts and Cookies (Gluten-Free)
GF Cinnamon & Honey Soaked Biscuits
If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
Basic Chocolate Syrup
Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter.
Best Ice Cream: Chocolate or Vanilla
Scoopable, creamy, smooth, delicious… the best homemade ice cream ever! You can turn this basic recipe into mint chocolate chip, cookies and cream, or strawberry, just to give you some ideas…
Gallery of Christmas Cookies
Welcome to our Gallery of Christmas Cookies! The recipes featured here embrace GNOWFGLINS. This means we’ve all done our best to use natural, organic, whole food ingredients, and as much as possible, grown locally and in season ingredients. Throughout the coming days, I’ll be grabbing your Christmas cookie (or dessert) recipes off your blogs and adding them to this gallery. I’m looking forward to a spectacular array of nutritious cookie choices!
Kefir Parfait (or Yogurt Parfait) – Rich with Enzymes and Probiotics!
We view this treat like a salad, and eat it before or after many meals. It is loaded with digestive enzymes and probiotics!
Enzyme-Rich Homemade Larabars
I’ve long wanted make a homemade Larabar, but I really got inspired this week when reading about foods that are excellent sources of digestive enzymes. The key ingredients in Larabars – dates and nuts – are two of those foods. I use soaked and dehydrated nuts in these homemade Larabars, making them a digestive enzyme-rich food!
Basic Chocolate Frosting – Coconut Cream
In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up. The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny! This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.
Probiotic Chocolate Ice Cream
Here’s another tasty offering along the lines of my Probiotic Potato Salad. The secret ingredient in this probiotic ice cream is one of my favorite foods – kefir. Kefir is a natural antibiotic. Its tart flavor is not noticeable in this ice cream – but it still offers its benefits to those who gobble it up (and they will gobble it up, I promise).
Kefir Popsicles
Smiles guaranteed. Use any kefir smoothie you like, but omit the ice. Fill ice cube trays. Insert toothpicks. Freeze. Enjoy! (That’s my sweet niece, Aila.)
Basic Raw Goat Milk Vanilla Ice Cream
Without a cream separator, we are having trouble making our goat milk ice cream creamy (think ice milk instead of ice cream). Meg shared how she modified the Nourishing Traditions’ recipe for ice cream, and I’m so thankful for that because of the excellent flavor and color! But what can I say, my husband (bless him) wants creamy not milky. With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008. So I added an avocado to our ice cream this weekend. It does help. A little. Having straight cream in place of some of the milk would be better. But this is pretty good.
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