Monthly Archives: November 2015

Chocolate No Bake Coconut Cookies

Chocolate No Bake Coconut Cookies

Hannah’s “Joybols”

1 stick butter

1/2 cup milk

1 cup Birch Xylitol or Erythritol*

1 teaspoon Clear Stevia

4 T cocoa

1 cup nut butter

3 cups shredded, unsweetened coconut

 

Heat on medium, stirring constantly.

Bring to a boil and boil for one minute.

Remove from the heat and add 1 cup nut butter.  I use Almond or Cashew butter.

Add 1 teaspoon vanilla extract

When nut butter is well blended,  add 3 cups shredded, unsweetened coconut

 

Spoon onto wax paper or parchment paper.  Let them cool or not!  I love to eat one with an almond… So reminds me of a candy I loved long ago!

*I use Birch Xylitol for just us, but when I make it for people who are not accustomed to it, I use Erythritol.  Both are Zero calories.  I do get a non GMO version.

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Grain Free Bread

1 1/4 cups almond flour

1/4 cup coconut flour

1/3 cup pecan meal

1 tsp salt

1 tsp baking soda

1 teaspoon Xanthum Gum* OR

1 teaspoon Arrowroot Powder OR

1 tsp Great Lakes unflavored beef gelatin dissolved in 3 Tablespoons water

1 cup buttermilk**

3 eggs

1/4 cup oil or melted butter

*Our first choice as of the latest batches of this is the Xanthum Gum.  It gave it a better texture. It needs one of the three choices to keep it from crumbling.

** Buttermilk is 1 Tablespoon vinegar and 1 cup coconut milk.  You can use any vinegar and any milk.  I like Coconut Secret Vinegar and coconut milk.

I make the buttermilk by putting the vinegar in the bottom of a 1 cup measuring cup and adding the milk to the top and while it sits.

IF I were using gelatin, I dissolve the gelatin in another cup.  Then, I mix them together and whisk with the eggs.

I mix all the dry ingredients in a mixing bowl and make a hole in the middle and pout in the wet mix.  Mix it well and then, add the oil.  Mix well and bake at 350 until golden brown.

To best have it the thickness needed for sandwiches, bake it on parchment paper in a large bar pan.  I use a large stone bar pan.

This is a wonderful substitute for cornbread, works for dressing and also I made a grilled cheese out of it.  I cut a square and then, sliced it in half and cooked it in the skillet with butter and cheese.  Terry just used it to make a turkey sandwich!

One of the problems we have experienced with alternative breads made with coconut and almond flour is that they don’t get as dry and firm inside as we like.  We have always liked our quick breads brown and crunchy.

Today, I made some of this bread and put it in a large bar pan.  It was thinner and browned so nicely.  It was done enough for even my husband!

I am super happy with this “bread”.

2015-11-25 18.52.59

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Cranberry Sauce

Updated to give other sweetener options for those sensitive to Birch Xylitol.
This is a family favorite for Thanksgiving.

Out of My Bondage

Cranberry Sauce

1 – 12 ounce package fresh or frozen cranberries

Cranberry Sauce

1/2 cup water

1  cup red grapes, cut in halves

1/2 cup birch xylitol or erythritol

1/2 teaspoon clear stevia

Wash Cranberries and put in a sauce pan with the water and xylitol.  Let it cook on medium while cutting the grapes in half.  Add the grapes to the pot and let it all come to a boil.  When cranberries and grapes are soft, mash them with a potato masher.  Add the stevia.

Let it cool and add 2-4 drops of Young Living Orange Oil.  Stir well and put in jars. IF you use the oils, you must store the sauce in glass jars and not plastic.  If you don’t want to do the oils, you can use orange juice instead of water when cooking this.

I make a double batch at Thanksgiving and put in jars.  Freeze some of…

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Pumpkin Pie

Updated a bit to give sweetener options and I added an egg to help with texture. Hope you enjoy!

Out of My Bondage

Pumpkin Pie (11-14-2012)

15 oz can of PumpkinPumpkin pies

3 large eggs

¼ cup birch xylitol or Erythritol

½ teaspoon Sweetleaf Clear Stevia

½ teaspoon salt

1 teaspoon cinnamon

1/16 teaspoon cloves*

12 oz ( 1.5 cups) heavy cream

*I make two pies at once, so I actually put 1/8 teaspoon cloves into the batch for two pies.  Some like more spices, but we like ours mild.

Pour into a prepared uncooked pie shell.  Our preference is a gluten free alternative made with almond flour.  However, even before we went sugar free and gluten free, my family preferred Pumpkin Custard with no pie shell.  They kept leaving the pie crust uneaten, so I quit making crust for pumpkin pie.  We serve this pie with fresh whipped cream sweetened with SweetLeaf Vanilla Creme Stevia.

Bake at 425 for 15 minutes and then, reduce the temp and bake for 40-50 minutes at 350…

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