March 6, 2018 Amy
29 Shares

Sugar-Free Mint Chocolate Chip Ice Cream – Smooth and creamy Mint Chocolate Chip Ice Cream that has no refined sugar! – Whole Milk, Xylitol (Or use favorite granulated sweetener), Heavy Cream, Vanilla extract, Creme de Menthe Liqueur (Adjust to taste), Salt, Green Food Coloring (optional), Chocolate Chips (Recommendation: use Sugar-Free…

Print Recipe
Sugar-Free Mint Chocolate Chip Ice Cream
Smooth and creamy Mint Chocolate Chip Ice Cream that has no refined sugar!
Sugar Free Mint Chocolate Chip Ice Cream
Course Dessert
Prep Time 5 minutes
Passive Time 11-20 Hours
Servings
Quart
Ingredients
Course Dessert
Prep Time 5 minutes
Passive Time 11-20 Hours
Servings
Quart
Ingredients
Sugar Free Mint Chocolate Chip Ice Cream
Instructions
  1. Combine Xylitol and whole milk, stirring until completely dissolved. If needed, warm milk to help dissolve Xylitol.
  2. Combine the remaining ingredients, except for the chocolate chips, stirring until thoroughly combined.
  3. Chill in the refrigerator for 3-8 hours, covered.
  4. Place mixture in an ice cream maker, following manufacturers recommended operation. Add the chocolate chips in the last 5 minutes of churning.
  5. Transfer the ice cream to a freezer safe container and freeze for 8-12 hours before enjoying.
Share this Recipe
29 Shares
January 17, 2018 Amy
1 Shares

Gluten Free / Sugar Free Red Velvet Cake – Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free. – Brown Rice Flour, Potato Starch, Tapioca Flour, Unsweetened Cocoa Powder, Baking Powder, Salt,…

Print Recipe
Gluten Free / Sugar Free Red Velvet Cake
Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free.
Red Velvet Cupcake with bite
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Red Velvet Cupcake with bite
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together brown rice flour, potato starch, tapioca flour, cocoa powder, baking powder, salt, and xanthan gum. Whisk to thoroughly combine and set aside.
  3. With an electric mixer, beat butter until light and fluffy. Add the xyltiol and granulated erythritol and beat until well combined.
  4. Add the eggs and oil to the butter mixture and mix until just combined.
  5. To the butter mixture, add vanilla and desired amount of food coloring and mix well. The red will deepen as dry ingredients are added.
  6. Alternate adding buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not over mix!
  7. Add batter to prepared cupcake pan or cake pan. For cupcakes, bake for 20-23 minutes. For a 8" cake, bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Share this Recipe
1 Shares
November 4, 2017 Amy
110 Shares

Pumpkin Spice Oatmeal Bars – These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar! – Gluten-Free Quaker Oats (1-minute oats, uncooked), Almond Flour (May substitute white flour), Raisins, Coconut Sugar (May substitute brown sugar), Xylitol (May substitute granulated sugar or other sugar substitute),…

Print Recipe
Pumpkin Spice Oatmeal Bars
These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, combine all the dry ingredients. Stir until well mixed.
  3. Add pumpkin puree, eggs, and vanilla. Stir until well blended. Mixture will appear dry.
  4. Pour mixture into a greased 8x10 pan. Bake for 30-35 minutes, until edges are lightly browned.
  5. Allow to cool before cutting. Store tightly covered. Freeze if desired.
Share this Recipe
 
110 Shares
September 16, 2017 Amy
0 Shares

Gluten Free Pumpkin Spice Cookies – These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall! – Butter (May substitute with Pumpkin Puree), Coconut Sugar, Xylitol, Pumpkin Puree, Vanilla extract, Almond Flour, Baking Soda, Pumpkin Spice, Salt, Gluten-Free Quaker Oats (1-minute oats, uncooked), Raisins, Xanthan…

Print Recipe
Gluten Free Pumpkin Spice Cookies
These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall!
Pumpkin Spice Cookie - Facebook
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Pumpkin Spice Cookie - Facebook
Instructions
  1. Pre-heat oven to 350 degrees F. In a large bowl, beat butter, coconut sugar, and xylitol until creamy. For omitting butter, add coconut sugar and xylitol to bowl and move to step 2 before mixing.
  2. Add vanilla extract and pumpkin puree. Beat well until thoroughly combined.
  3. Add almond flour, baking soda, pumpkin spice, and salt to bowl and mix well.
  4. Add oats and raisins and still until combined.
  5. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes, or until light golden brown.
  6. Cool 1 minute then transfer to wire rake to cool completely. Store tightly covered.
Recipe Notes

This is a versatile and flexible recipe.  Try substituting ingredients to make this your own!  Try replacing Xylitol with Sugar, Coconut Sugar with Brown Sugar, Raisins with Cranberries, or Butter with Pumpkin Puree in equal quantities!

Different brands of oatmeal will absorb moisture and bake differently.  For non-Gluten Free Quaker Oatmeal, use 3 cups of Oatmeal instead of 4 cups.  Quantity may need to be adjusted for other brands.

Share this Recipe
0 Shares
March 12, 2017 Amy
0 Shares

Coconut Cheesecake Gluten Free / Reduced Sugar – A perfect combination of coconut and cheesecake in one delectable dessert. – Crust: Almond Flour, Coconut Sugar, Coconut Oil, melted, Filling: Cream Cheese, softened, Xylitol, Eggs, lightly beaten, Coconut Milk, Vanilla extract, Coconut Extract, Salt, Cornstarch, Topping: Heavy Whipping Cream, Xylitol, Vanilla…

Print Recipe
Coconut Cheesecake Gluten Free / Reduced Sugar
A perfect combination of coconut and cheesecake in one delectable dessert.
Coconut Cheesecake slice and fork
Course Dessert
Passive Time 8 hours
Servings
people
Ingredients
Crust
Filling
Topping
Course Dessert
Passive Time 8 hours
Servings
people
Ingredients
Crust
Filling
Topping
Coconut Cheesecake slice and fork
Instructions
Crust
  1. Preheat oven to 350 degrees F. Line a 9" cake pan with parchment paper.
  2. In a small bowl, combine almond flour and coconut sugar. Blend in the coconut oil. Press into the bottom of a 9" round springform pan or cake pan. Bake for 10-12 minutes, until lightly toasted. Let cool before adding filling.
Filling
  1. Reduce oven temperature to 325 degrees F.
  2. In an electric mixer, beat the cream cheese until light and fluffy. Add Xylitol and continue to beat until well combined.
  3. Add vanilla extract, coconut extract, salt, and cornstarch and beat well. With the electric mixer running on low, slowly add the eggs. Mix in the coconut milk.
  4. Pour the filling over the cooled crust. Place the cake pan in a larger pan filled with water halfway up the sides of the pan. Bake for 1hr 15min - 1hr 25min. The center should be slightly jiggly.
Recipe Notes

 

Share this Recipe
0 Shares