Tag Archives: Birch Xylitol

Strawberry Lemonade

STRAWBERRY LEMONADE (SUGARFREE) – Amy Clark

4 C frozen strawberries (slightly thawed)

2 C water

2 C. organic or fresh squeezed lemon juice

½ C Erythritol or Birch Xylitol*

1 ½ tsp SweetLeaf Berry Stevia

Water

Puree strawberries and water in blender.  In 1 gal pitcher add lemon juice and sweeteners stir to dissolve.  Add strawberry puree stir and add water to taste.  Chill in freezer till slushy for a cool treat.

Hannah asked for strawberry lemonade for her wedding reception on 7-30-2016.  I bought a case of organic lemons and Terry juiced them and we froze the juice.  Amy brought some more bottled organic lemon juice with her for the reception.  We knew the basic lemonade recipe of 1 cup juice per half gallon and most Strawberry Lemonades just had a few strawberries floating in it and no real flavor to it.  So, Amy experimented with pureeing frozen strawberries and came up with this recipe which was a smashing success.

Many who were there have asked for it, so here it is..

*Our family uses primarily Birch Xylitol, however, when preparing food or beverages for those unaccustomed to it, we use Non-GMO, Organic Erythritol to avoid any stomach distress or issues, as Birch Xylitol requires a time of adjustment.  All the sweet foods and drinks at the wedding were sweetened with Erythritol and SweetLeaf Stevia.  Erythritol is not quite as sweet as Birch Xylitol, so we have to adjust and use slightly more Stevia to taste.

 

 

 

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Chocolate Fudge Frosting

9 ounce package of  Lily’s Dark Chocolate Chips, Stevia Sweetened  

4 heaping Tablespoons coconut oil, pure expeller

Melt in double boiler, then, add these and mix with a whisk.  
1 cup Coconut milk, full fat or Dairy cream
2 teaspoons vanilla
2 teaspoons vanilla creme’ stevia
1/2 cup powdered Erythritol or Birch Xylitol
Remove from the heat when smooth.  It is a thinnish liquid… Poor over the cooled cake… Even better over chilled or frozen cake… It sets up within a few minutes and looks like a butter cream frosting.  It is amazing!  We served this over the chocolate cake made with coconut flour at Hannah’s wedding reception and it was quite a hit!  

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Coconut Macaroons

Coconut Macaroons

1¼ cups water

1 stick unsalted butter

½ cup non GMO Erythritol or Birch Xylitol

1 teaspoon SweetLeaf Stevia Clear

2 teaspoons Vanilla Extract

½ teaspoon coconut extract, optional

4 cups unsweetened shredded coconut

2 cups instant, dry, powdered milk

1 Tablespoon Great Lakes Gelatin, optional, but makes cookie softer
Put 1 cup water and butter and heat until the butter is melted.   Add erythritol or birch xylitol and stir well.

Remove from the heat.  Add vanilla, coconut extract, and clear stevia to the water mix.

In a bowl, mix shredded coconut and dry powdered milk.

Sprinkle the gelatin over ¼ cup water and mix well.  Then, add it to the pan with the warm water, butter mix.  Pour the liquid over the dry mix and mix well.

Use a melon ball scoop or a measuring tablespoon to dip out the cookie dough,  form into balls.

Place them on a parchment paper lined cookie sheet or spray the cookie sheets.

You can freeze these on the cookie sheet and then, put them into a zip lock bag to bake later or you can just chill them slightly and then, bake them at 325 for 15 minutes until the bottoms are slightly brown. (I got in a hurry today and cooked them without chilling them..They are fine! Eating one right now!)IMG_6539

Macaroons are supposed to be soft, so do not overbake.

Variations:

Dip the cooled cookies into a chocolate sauce, carob sauce or fruit sauce.

Eat the batter raw with almonds. It is quite like almond coconut candy!

I get my unsweetened, shredded coconut from Tropical Traditions. It is really good stuff. I personally prefer to get organic, dry powdered milk. I have found it in goat’s milk, too.

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Chocolate No Bake Coconut Cookies

Chocolate No Bake Coconut Cookies

Hannah’s “Joybols”

1 stick butter or 1/2 cup coconut oil

1/2 cup milk or coconut milk

 

1 cup Monk Sweet Plus and 1/2 teaspoon SweetLeaf Clear Stevia OR

1 cup Birch Xylitol & 1 teaspoon SweetLeaf Clear Stevia OR

1 cup Non GMO Erythritol & 1 teaspoon SweetLeaf Clear Stevia*

4 T cocoa

1 cup nut butter

2 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 2 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!

*With Birch Xylitol or Non GMO Erythritol, use 1 teaspoon clear Stevia.

*With Monk Sweet Plus, use 1/2 teaspoon clear stevia as the Monk Sweet Plus is sweeter.

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Pecan Waffles

Pecan Waffles

  • 5 eggs
  • ½ cup coconut milk
  • 1 or 2 squirts English Toffee SweetLeaf Stevia
  • 5 tablespoons coconut flour
  • 1 tablespoon arrowroot powder
  • 1/2 cup pecan meal
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1/3 cup coconut oil, melted or other oil or butter
  •  chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)

I always sift the coconut flour through a strainer.

I top with fresh fruit for a lower glycemic meal than the typical syrups.

My family loves stevia sweetened strawberries and stevia sweetened whip cream.

Tip to sweeten the strawberries so they will have a sweet syrup, place the stevia in a small amount of water and pour that over the strawberries.  For instance, if you would have put 1 cup of sugar in your large bowl of strawberries, put 1 teaspoon stevia in 1/2 cup water.  Let them stand for about 15 minutes and stir frequently.

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Banana Nut Cake

IMG_6540

Banana Nut Cake

1 cup butter, melted

1.5 cup Birch Xylitol or Erythritol*

½ teaspoon clear stevia

2 teaspoons vanilla

6 eggs

2 cups mashed banana

2 Tablespoons arrowroot powder

1 Tablespoon Baking Powder

½ Tablespoon Baking Soda

1¼ cups buttermilk

1 cup coconut flour

½ cup pecan meal

1 cup chopped pecans

Preheat oven to 350.  Add the ingredients in the order listed above and mix well between each item added.  This recipe makes 3 layers or a lasagna pan (10×14)

Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.

Cream Cheese Frosting

1 – 8 oz cream cheese, softened to room temperature

½ cup powdered Birch Xylitol or Erythritol

1 teaspoon clear or vanilla crème stevia

Mix the cream cheese,  xylitol and stevia together until well blended.

Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.

Add 1 teaspoon vanilla and mix well.

Add 2 cups of chopped roasted pecans.  ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.)  Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones.  We love the flavor the roasted pecans give the frosting!

Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress.  We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.

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Pecan Pie

Pecan Pie

Pecan Pie

  • 3 eggs
  • 1 cup yacon syrup* or in a one cup measuring dish put 3 Tablespoons real maple syrup and then fill with Yacon syrup
  • 3/4 cup Monk Sweet Plus or 3/4 cup Birch Xylitol or 1 cup Erythritol
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked deep-dish pie crust, if desired.
  • I personally do a crustless pie or make an almond flour crust.
  • Preheat oven to 350°F
  • Yacon takes on the flavors of what it is mixed into, so I did 3 Tablespoons Grade B Maple Syrup into a 1 cup measuring cup and then, filled it with yacon.
  • Mix yacon syrup, eggs, birch xylitol, butter and vanilla. Place pecans into the pie pan on top of the crust if you made one and then pour filling on top of the pecans.
  • Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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Cranberry Sauce

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 them for the next time we do Turkey dinner.  My family LOVES turkey and the trimmings, so we do it several times a year.
cranberry sauce 2

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Buttercream Frosting

Buttercream Frosting

1 cup butter

1 cup cornstarch, preferably organic, non gmo
1 tsp. vanilla
1/2 cup xylitol
1 tsp. clear or vanilla stevia
2- 3 Tablespoons milk, if needed.  Do NOT add milk if using food color, so it won’t be too thin.
Cream butter at med. speed of electric mixer.  Gradually add xylitol, stevia, cornstarch and milk until spreading consistency.  Stir in vanilla.

For chocolate – add 1/4 c. cocoa with the xylitol

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Chocolate Cake, Coconut Flour

Chocolate Cake, Coconut Flour

Sugar Free/Dairy Free

6 eggs

Chocolate Cake Coconut Flour

½ C Cocoa

1 Cup MonkSweet Plus  OR   1 Cup Erythritol & 1/2 teaspoon Clear Stevia

½ teaspoon REAL Salt

2 Tablespoons Arrowroot Powder

1 tsp baking soda

2 tsp baking powder

2 tsp. vanilla

2/3 Cups Coconut Flour

1½ Cups Coconut Milk

2/3 C oil (safflower, coconut or grapeseed oil)

In mixing bowl, combine eggs and sweeteners.  Add other ingredients in the order above and mix well.  I sprayed my pans with non stick spray and lined with wax paper.  Some grease and flour.  9 in. cake pans. Bake at 350 for 25 min. or until a wooden pick inserted near the center comes out clean. Cool 15-20 minutes and then, invert pans on wire rack to remove from pans. Cool completely.

This can be cooked in a 9×13 pan.

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