Snacks and Desserts

Grain Free Chocolate Chip Muffins

By Kristen Gostomski

| December 6, 2020 | Recipes, Snacks and Desserts

I have been working on the perfect grain free muffin for several years now and I finally nailed it. Not only are these muffins some of the best you’ll ever eat, they are packed with fiber and other nourishing ingredients that will make you feel healthy and energized.

Ingredients (makes 12 muffins)
1/2 cup cassava flour
1/2 cup coconut flour
1/4 cup potato starch
2 Tbsp. psyllium husk powder
1/2 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. sea salt
3/4 cup coconut sugar
1/3 cup honey
4 eggs
1/2 cup unsweetened apple sauce
2 tsp vanilla
1/3 cup butter or coconut oil, melted
1/2 cup Enjoy Life Dark Chocolate Chips
1/2 cup Enjoy Life Semi-Sweet Chocolate Chips

Procedure
Preheat oven to 35o and line a muffin tin with muffin liners.
In a medium bowl combine cassava flour, coconut flour, potato starch, psyllium husk, baking soda, cream of tartar, and sea salt. Whisk to combine and set aside.
In a large bowl combine coconut sugar, honey, eggs, apple sauce, and vanilla.
Add the dry mixture to the wet mixture and stir to combine.
Add the melted butter or coconut oil and stir again until well incorporated.
Stir in chocolate chips.
Evenly distribute batter into 12 muffin tins.
Bake at 350 for 25-28 minutes or until a toothpick or knife inserted into the center comes out clean.
Let the muffins cool, then store in the refrigerator.
These muffins are good cold; they taste even better warmed briefly in the oven.

Variations—instead of adding chocolate chips, try the following:

1 cup dried cranberries, zest of 1 orange
2 cups fresh blueberries

For Lemon muffins: add 1 additional Tbsp. of cassava flour and coconut flour, 1/4 cup fresh lemon juice, 1 Tbsp. lemon zest, and 1 tsp. almond extract. Omit the vanilla and chocolate chips.

Gluten and Grain Free Banana Bread

By Kristen Gostomski

| May 13, 2020 | Recipes, Snacks and Desserts

Banana bread is the perfect way to use up over-ripe bananas—something we have often in our house.

Conventional banana bread is made with A LOT of white sugar and white flour. My banana bread is made with only nourishing ingredients and tastes even better than it’s conventional counterpart.

Ingredients
1/4 cup coconut flour
1/4 cup cassava flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
pinch fine sea salt
4 eggs
1 teaspoon vanilla extract
1/4 cup honey
1 tsp. apple cider vinegar
2 large ripe mashed bananas (about 1 1/2 cups)
1/2 cup butter or coconut oil, melted

Procedure
1. Preheat oven to 350.
2. In a medium bowl combine dry ingredients (through sea salt). Whisk until well combined. Set aside.
3. In a large bowl beat eggs, vanilla, honey, apple cider vinegar, and mashed banana until smooth.
4. Add melted coconut oil and beat until smooth.
5. Add dry ingredients and beat until well incorporated.
6. Pour batter into a well greased bread pan. Bake for 55-65 minutes or until a knife going into the center comes out clean.
7. Cool to room temperature.
8. Wrap in parchment paper and store in a ziplock bag in the refrigerator.
9. This bread is best served cold.

Gluten and Grain Free Sweet Potato Bread

By Kristen Gostomski

| May 10, 2020 | Recipes, Snacks and Desserts

Sweet dense breads like this one are fairly simple to make gluten and grain free. The texture yields similar to their conventional counterparts and the taste is even better!

Ingredients
1/4 cup coconut flour
1/4 cup arrowroot flour (starch)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
pinch fine sea salt
4 eggs
1 teaspoon vanilla extract
1/4 cup honey
1 tsp. apple cider vinegar
1 cup skinned and mashed baked sweet potato
1/2 cup butter or coconut oil, melted

Procedure
1. Preheat oven to 350.
2. In a medium bowl combine dry ingredients (through sea salt). Whisk until well combined. Set aside.
3. In a large bowl beat eggs, vanilla, honey, apple cider vinegar, and sweet potato until smooth.
4. Add melted coconut oil and beat until smooth.
5. Add dry ingredients and beat until well incorporated.
6. Pour batter into a well greased bread pan. Bake for 55-65 minutes or until a knife going into the center comes out clean.
7. Cool to room temperature.
8. Wrap in parchment paper and store in a ziplock bag in the refrigerator.
9. This bread is best served cold.

Dark Chocolate Fudge

By Kristen Gostomski

| May 8, 2020 | Recipes, Snacks and Desserts

This fudge is not just low in sugar, it’s packed with healthy fats and tons of nutrients. Most importantly, It’s delicious! Trust me. I’m a total chocolate snob.

Ingredients
2 cups Enjoy Life dark chocolate chips
1 stick sweet cream butter from pasture raised cows
1/2 cup cold pressed coconut oil
1 tsp. vanilla

note: for a dairy free option (or if you just love coconut) exchange the stick of butter for another 1/2 cup of coconut oil.

Procedure
Melt everything in a double broiler, stirring until smooth. Pour into a glass baking or storage dish greased with butter or coconut oil. Place in the freezer until set (about 15-20 minutes). Cover and store in the refrigerator. This fudge tastes great straight from the refrigerator. For a softer fudge, slice and leave at room temperature for 30-45 minutes before serving.

Variations

Orange Dark Chocolate Fudge: Add 1 Tbsp. orange zest and 1/4 tsp. orange extract
Mint Dark Chocolate Fudge: Add 1/4 tsp. mint extract

Allergy Friendly Ooey Gooey Chocolate Chip Cookie Bars

By Kristen Gostomski

| May 1, 2020 | Recipes, Snacks and Desserts

EVERYONE goes crazy for these Chocolate Chip Cookie Bars that are free of the top 6 allergens commonly found in baked goods—Dairy, Eggs, Tree Nuts, Peanuts, Wheat, and Soy (see note on coconut below).

An essential for those with allergies—Ooey Gooey Chocolate Chip Cookie Bars is one of my most popular recipes. These bars are just as popular with those who don’t suffer from allergies.

Note: These bars contain coconut flour. The Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.

Ingredients
1/4 cup arrowroot flour/starch
1 Tbsp. freshly ground flax seed
1 Tbsp. potato starch
2 tsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. sea salt

2/3 cup coconut sugar
1 cup tahini
1/4 cup honey
1/4 cup sustainably harvested palm shortening
1 Tbsp. vanilla
2 chia eggs
1 cup Enjoy Life dark chocolate chips

Procedure
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 8 1/2 baking dish.
2. In a medium bowl whisk together the first 6 ingredients through sea salt. Set aside.
3. In the bowl of an electric mixer combine the coconut sugar, tahini, honey, palm shortening, and vanilla. Beat on medium speed until well combined.
4. Add flour mixture and beat on medium speed until well combined.
5. Add the chia eggs and beat on medium-low until incorporated. Do not over beat.
6. Stir in the chocolate chips.
7. Transfer dough to the baking dish and spread evenly with a rubber spatula.
8. Bake for 25-30 minutes.
9. Let the bars cool for several hours, cover and store in the refrigerator.

*These bars taste best straight from the refrigerator as oils from the tahini may separate at room temperature.

Mango Blender Ice Cream

By Kristen Gostomski

| May 1, 2020 | Recipes, Snacks and Desserts

Have you ever had a Mango Lassi? This wholesome mango ice cream tastes just like that only better. No ice cream maker required. It’s ready to serve in less than 3 minutes. Seriously.

Ingredients
1/3 cup mango kombucha (I use G T’s)
1/3 cup cream or homemade almond milk
1 Tbsp. raw honey or maple syrup
2 cups frozen organic mangos (substitute peaches for peach ice cream)

Procedure
1. Combine kombucha and cream or homemade almond milk in a small bowl. Add the honey or maple syrup and whisk the liquid with a fork. Set Aside for a minute or two.
2. Place the mangos into the container of a high speed blender like a Vitamix. Now that the honey has partially dissolved, whisk the liquid again and then pour over the mangos.
3. Secure Lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High, using the tamper to press the ingredients into the blades.
4. In about 30-60 seconds, the sound of the motor will change. Stop machine. Do not over mix or melting will occur. Serve immediately.

Vegan Dark Chocolate Brownies

By Kristen Gostomski

| May 5, 2019 | Recipes, Snacks and Desserts

These brownies taste like chocolate cake and chocolate fudge rolled into one tasty dessert. Bonus: Vegan Dark Chocolate Brownies are both vegan and are free of the 6 most common food allergies found in baked goods (milk, eggs, tree nuts, peanuts, wheat, and soy).

*note: contains coconut (Although coconut is classified as a fruit, the food and drug administration recognizes coconut as a tree nut. Most people who are allergic to tree nuts can safely eat coconut.)

Ingredients
3 Tbsp. unsweetened cacao powder
2 Tbsp. potato starch
1 Tbsp. arrowroot flour/starch
2 tsp. coconut flour
1 Tbsp. freshly ground flax seed
1 tsp. baking soda
1/8 tsp sea salt
3/4 cup Enjoy Life dark chocolate chips
1/2 cup tahini
1/2 cup honey (substitute maple syrup for truly vegan)
2 Tbsp. coconut oil
1 Tbsp. vanilla
2 chia eggs

Procedure
1. Preheat oven to 350 degrees. Grease an 8 1/2 by 8 1/2 baking dish.
2. In the bowl of an electric mixer whisk together the first 7 ingredients through sea salt. Set aside.
3. Over a double broiler melt, chocolate chips, tahini, honey, and coconut oil. Stir until smooth.
4. Add melted chocolate mixture and vanilla to the flour mixture and beat on medium speed until well combined.
5. Add the chia eggs and beat on medium-low until incorporated. Do not over beat.
6. Transfer dough to the baking dish and spread evenly with a rubber spatula.
7. Bake for 25-30 minutes.
8. Let the brownies cool for several hours, cover and store in the refrigerator.

*These brownies taste best straight from from the refrigerator as oils from the tahini may separate at room temperature.

Strawberry Blender Ice Cream

By Kristen Gostomski

| March 14, 2019 | Recipes, Snacks and Desserts

This strawberry ice cream is so delicious and packed with nutrients it’s hard to believe it’s ready in less than 3 minutes. Throw out your cartons of processed ice cream. Your kids will like this better. Especially if you let them help you make it.

No Bake Chocolate Peanut Butter Protein Bar

By Kristen Gostomski

| January 24, 2019 | Snacks and Desserts, Recipes

Most protein shakes and bars are highly processed and contain preservatives, fillers, and synthetic ingredients; And most of them don’t even taste good. Why bother? My Chocolate Peanut Butter Protein Bar is made with only nourishing ingredients and it tastes amazing.

Snacks and Desserts

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