Spelt-Millet Blueberry Lemon Muffins

I really enjoy baking, definitely more than cooking. If I am making a soup for dinner I will try to whip up a batch of muffins to go with. This recipe is wheat free and sugar free. Here’s a favorite…

1 cup spelt flour

1 cup millet flour (I use Bob’s Red Mill or Arrowhead Mills)

2 tsp baking powder (aluminum free)

1/2 tsp salt

1/2 cup coconut sugar

1/2 cup coconut oil

1 egg (organic/cage free) to make this egg free mix 1 Tbls ground flax with 3 Tbls water, let sit for about 5-10 mins. and then add in lieu of egg.

1 cup almond milk (unsweetened)

1/4 tsp lemon flavored liquid stevia (can sub lemon extract)

zest of one lemon

1 cup fresh or frozen blueberries

Preheat oven to 400.  Melt the coconut oil over low heat. Set aside. Next, in a mixing bowl combine dry ingredients.   In a separate bowl combine wet ingredients. Add wet to dry and then gently fold in the blueberries and zest. Be careful not to over mix.  Spoon batter into muffin tin. Makes 12 muffins.  Place in a 400 degree oven for about 15-20 mins. Enjoy!

For Cranberry-Orange muffins: substitute fresh cranberries for blueberries and orange zest for lemon zest and orange flavored liquid stevia for lemon flavored.

Read Full Post »

Sugar-free, Dairy-free Hot Cocoa

When I’m craving something warm and chocolatey here’s what I whip up:

In a mug pour about one cup of unsweetened almond milk in a small sauce pan(rice milk will also work, but we avoid soy milk). Heat over low to medium heat until warm.

Add about 2 Tbls unsweetened cocoa powdered. Stir until dissolved.

Next, add about 2 Tbls pure grade b maple syrup, stir.

Pour into your favorite mug…and enjoy!

*adjust cocoa powder and maple syrup to your own taste.

Variations:  add a few drops of vanilla stevia for a vanilla twist or add a few drops of peppermint extract or a dash of cinnamon. Yum!

Read Full Post »

“Cane Sugar” Free Cranberry Sauce

OK, I realize this is a little late for Thanksgiving dinner, but you can make it for Christmas dinner or any other holiday gatherings you have planned.  This recipe utilizes a combination of sweeteners and in my opinion is much better than the canned version and more nourishing.

Cranberry Sauce

1 bag fresh whole cranberries

1 cup fresh squeezed orange juice

1/2 cup pure maple syrup (grade b)

1 cup coconut sugar

pinch of cinnamon

a few drops of liquid stevia

In in a medium sauce pan bring all ingredients to a slow boil and then turn down to low.  As the cranberries heat up they will begin to pop. That’s the fun part.  Let the sauce simmer until the orange juice has reduced and the sauce has thickened.  Remove from heat and serve warm or chilled.  Enjoy!

Of course, we are used to things not being so sweet, so if you want more sweetness just add more of the sweetener.

Read Full Post »