Category Archives: Dessert

Perfect Peppermint Patties!

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Ingredients

  • 1/2 cup organic coconut oil, liquefied, but not hot- room temperature is ideal
  • 1/2 cup local raw honey
  • 3/4 cup organic unsweetened finely shredded coconut
  • 24 drops peppermint oil or 1 tsp peppermint oil
  • 2 cups organic chocolate chips, we like 65% cacao chips

Instructions

  1. HAND MIX with a fork (VERY EASY TO DO) process the shredded coconut about 30 seconds until it is very fine
  2. Add the coconut oil, honey, and peppermint oil
  3. Mix until a smooth paste has formed
  4. Shape the paste into about 11/2 inch size rounds (or smaller) and place on a cookie sheet over parchment paper
  5. Place the rounds in the freezer for 10 minutes
  6. Melt the chocolate over a double boiler
  7. Remove the shaped patties from the freezer and dip rounds in chocolate and place back on cookie sheet with parchment paper
  8. Pop back into fridge or freezer until ready to serve- about 5 minutes
  9. Store leftovers in refrigerator

Note: Chocolate should be melted but cool– NOT hot, as coconut mixture will melt very quickly when warm

Pumpkin Pie

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Yield: 2 pies

Ingredients

  • 3 cups organic pumpkin puree (we cook whole pumpkins on low heat- that makes them easy to pierce and dig out seeds- and use the fresh cooked pumpkin)
  • 1/2 cup honey (raw, unfiltered)
  • 1/2 cup organic grade B maple syrup
  • 1 TBSP organic black strap molasses
  • 1/4 tsp organic ground cloves
  • 2 tsp organic cinnamon
  • 1/2 tsp organic nutmeg
  • 1/4 tsp organic ground ginger
  • 1 1/4 tsp sea salt
  • 4 farm fresh or organic eggs, slightly beaten
  • 1 1/2 cups organic almond milk (or choose your favorite milk)

Instructions

  1. Mix all ingredients in food processor or mix. Pour into pie shell (see whole wheat pie crust recipe)
  2. Bake at 10 minutes at 450 degrees. Reduce heat to 350F and continue cooking for 1 hour or until set
  3. This recipe is soooo good! We buy cream and whip it with some maple syrup and vanilla for a tasty, creamy topping!
  4. If you happen to have several pumpkins, bake them all and after de-seeding them, save the meat in glass mason jars and freeze… then you have ready pumpkin on hand.

Healthy Homemade Jello

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Ingredients

  • 4 cups fresh squeezed fruit juice or coconut water
  • 3 TBSP grass fed gelatin (add 1 more TBSP if you like your jello really firm)
  • 3 TBSP raw honey (optional)

Instructions

  1. Pour juice in a saucepan
  2. Sprinkle gelatin powder over juice and stir
  3. Turn the heat on medium-low and bring the juice to a simmer
  4. Mix until gelatin is dissolved
  5. Turn off heat and add honey if using
  6. Pour into an 8×8″ square baking dish
  7. Refrigerate until jello is set, about 2 hours

Strawberry Cake

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Ingredients

  • 1 cup organic sugar
  • 1 (6 ounce) package strawberry flavored Jello, or search for a health store alternative
  • 1 cup organic butter, softened
  • 4 eggs
  • 2 3/4 cups freshly milled wheat flour
  • 1 1/2 tsp baking powder (aluminum free)
  • 1 1/4 cup whole organic milk
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree, made from blended organic strawberries (fresh or frozen)

For icing, mix the following until well blended:

  • 1 stick organic butter, softened to room temperature
  • 1 block cream cheese, room temperature
  • 3/4 cup powdered organic sugar
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 1/2 cup to 1 cup blended strawberries

Instructions

  1. Preheat oven to 350 degrees
  2. Grease 9×11″ cake pan or two 9″ round cake pans
  3. Cream together butter, sugar, and powdered jello.
  4. Beat in eggs one at a time
  5. Combine flour and baking powder, stir into batter along with milk
  6. Blend in vanilla and strawberry puree
  7. Pour into prepared pan or pans
  8. Bake for 25-30 minutes, or until a small knife or toothpick inserted into the center of the cake comes out clean. Allow cake(s) to cool in their pans for 25 minutes, then add icing

Raw Carob Balls

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Yield: 2-3 dozen treats (depending on how big you make them)

Ingredients

  • 2 cups raw cashews, pecans, or almonds
  • 3/4 cup water
  • 3 cups organic rolled oats
  • 1 cup local, raw honey
  • 1 cup unsweetened organic coconut shreds
  • 1 cup organic raisins
  • 1/2 cup carob chips or chocolate chips

Instructions

  1. Using a blender, blend nuts and water until smooth
  2. Blend in honey
  3. Pour blended mixture over dry ingredients and mix together (with a spoon) until thoroughly mixed
  4. Form 1 inch balls. Refrigerate or freeze for hals an hour before serving

Chocolate- Peanut Butter Squares

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Ingredients

  • 3 cups rolled oats
  • 3 TBSP cocoa
  • 1/4 cup butter
  • 3/4 cup honey
  • 1/4 cup peanut butter
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

  1. Melt butter in pan. While melting, toss oats with cocoa in medium bowl. Once the butter has melted, add honey and peanut butter and cook on low until it starts to bubble.
  2. Remove from heat and quickly stir in vanilla and cinnamon.
  3. Pour over oats and mix well.
  4. Press firmly into 8×8″ pan, and freeze until firm enough to be able to cut.
  5. Cut and place in container. Best if stored in refrigerator.

Date Treats

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Ingredients

  • 1-2 lb medjool dates
  • 1/2 cup almond butter (or other no sugar nut butter)
  • 1/4 cup whole or cracked golden flaxseed (we often leave the flaxseed whole)
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup honey
  • 1/4 tsp sea salt

Instructions

  1. Mix together and use for stuffing dates.

Milkshake

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Ingredients for one large glass

  • 3/4 cup milk
  • 1 cup ice
  • 1 TBSP maple syrup
  • 1/2 tsp vanilla
  • 1/8 cup cocoa powder

Ingredients for a blender full

  • 3 cups milk
  • 4 cups ice
  • 4 TBSP maple syrup
  • 2 tsp vanilla
  • 1/2 cup cocoa powder

Combine all ingredients and blend until totally smooth.

Outrageous Brownies

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Ingredients

  • 3/4 cup semisweet chocolate chips
  • 1 stick (1/2 cup) unsalted butter, cubed
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/8 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F
  2. Grease an 8×8 inch brownie pan
  3. Melt butter and chocolate chips in a pan on stove
  4. Stir sugar, vanilla, and salt into chocolate/butter mixture
  5. Beat in flour, mix until blended
  6. Pour into pan
  7. Bake for 20-22 minutes, or until a toothpick comes out clean. Do not over bake. Allow to cool completely.

*Can substitute flour for GF flour “Extra White Gold brand”

Chocolate Chip Cookies

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We were told once that you can’t make healthy cookies or cakes with natural ingredients.  It was too late . . .we took recipes from our past and just exchanged the white flour for whole wheat, the salt for sea salt, the butter substitute with REAL butter and we reduced the sugar and subbed in a natural, mineral rich sugar.  We also use farm fresh eggs and dark cacao chips and the result is delicious and definitely a better for you option than anything we made before.

Yields 3 dozen cookies

Ingredients

  • 2 sticks unsalted butter, softened
  • 1 cup Organic sugar  (sucanat)
  • 2 organic pastured eggs
  • 1 tsp organic vanilla extract
  • 3 cups freshly milled whole wheat flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1—9oz pkg organic Dark Chocolate Chips
  • 1 cup organic chopped nuts (optional)

Instructions

  1. preheat oven to 375 degrees
  2. combine flour, baking soda, sea salt and set aside
  3. cream together sugars and butter until smooth
  4. beat in eggs
  5. add vanilla
  6. blend in flour mixture 
  7. fold in chocolate chips and nuts
  8. drop rounded spoonfuls of batter on prepared baking sheets
  9. bake 9-12 minute or until edges are nicely golden brown (err on the side of undercooking as they will cook a bit more after coming out of the oven)
  10. cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely
  11. best with a glass of fresh cold milk (straight from a farm!)