Category Archives: Dessert

Date Nut Cake

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Need a little lovely cake that won’t make you feel guilty?  This one rocks and is made without flour or oil.  All you need are fresh medjool dates and a few other simple ingredients.  Add some creative flair and you have something beautiful in less than 30 minutes!

This date log has only 3 ingredients – chopped cashews, mashed dates, and organic shredded coconut.  You can roll it into a log or shape it into any shape you like.  Hearts at Valentines and candy canes for Christmas.  If it is for someone special, you could shape it with their first initial.  Use your imagination and share your ideas please!

Date Cake

Ingredients

  • 1 -2 lbs organic medjool dates (go organic here as dates are HIGHLY sprayed)
  • 1/2 cup – 1 cup chopped cashews
  • 1 cup of shredded organic coconut

Instructions

  1. Slice open dates and remove seeds.  Mash by hand or use a food processor or blender.  You will need to add a little water and mash in small amounts if you use a machine. If you mash by hand just imagine working into a dough, much like play dough.
  2. Put the mashed dates into a bowl or on a cutting board and add in the chopped cashews.  Mix in coconut if you wish.  Finally, shape, sprinkle with shredded coconut, chill and enjoy!
  3. Dark chocolate chips are a good addition or carob chips.

Rich Peanut Butter Bars

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This little gem reminded me of the peanut butter cookies my mom made when I was little.  Back in the day, we used Crisco!  (I know!)  Today, we use real butter and enjoy the best of ingredients.  You might try coconut oil sometime as a nutritious twist!  Peanut butter bars are simple and delicious!

Ingredients

  • 1/2 cup organic peanut butter
  • 1/2 cup organic butter
  • 1 1/2 cup Sucanat (I reduce this to 1 1/4 cup)
  • 2 pastured eggs
  • 1 cup freshly milled hard white wheat or pastry wheat flour or gluten free flour
  • 1 1/2 tsp.baking powder aluminum free
  • 1/2 tsp. sea salt (use less if your butter has salt)
  • 1 tsp.vanilla

Instructions

  1. Melt butter and peanut butter together. Add the remaining ingredients and stir until well blended.
  2. Press into a greased 9″x13″pan. Bake in preheated 350 degree oven for 25-30 minutes.
  3. Cool and cut into squares.
  4. 1/2 cup of cocoa may be added for an extra rich brownie.

Gluten Free Truffles

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Gluten free truffles? Oh yes!  A sweet friend named Kate made these recently.  Nice little treat made with almond butter, quick and easy!

Ingredients

  • 2 cups cacao nibs (finely ground) – or sub 2 cups cocoa powder
  • 3/4 almond butter
  • 1/3 cup agave or maple syrup or honey
  • 1 tsp sea salt

Instructions

  1. Mix together, form into balls and refrigerate for at least one hour.

Pumpkin Muffin Tops

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Pumpkins muffins or soft cookies or deliciously fast and easy pumpkin cake.

If you like the soft fluffy top of muffins. . this cookie recipe is for you!  They bake beautifully into fluffy muffin tops.  Start your fall with the aroma that only pumpkin and spices can create.

Ingredients

  • 4 cups whole wheat (freshly milled)
  • 2 teaspoons aluminum free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 tablespoons pumpkin pie spice
  • 2 cups organic butter
  • 1 cups organic sugar (sucanat)
  • 2 cans (15 oz.) organic Pumpkin
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • add raisins and walnuts if you want. .I left them out recently and they were great!
  • 2 cups organic raisins
  • 2 cups walnuts, chopped
  • FROSTING:
  • 1 stick butter, softened
  • 1 8oz pkg cream cheese softened
  • 1 teaspoon of vanilla
  • 1 ½ – 2 cups organic powdered sugar (we regularly grind sucanat in a blender to powder it if we don’t have powdered sugar on hand)
  • 1/4 cup Milk or water
  • Beat butter, vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and milk/water until smooth. Add more milk/water if needed

Instructions

  1. PREHEAT oven to 350°F.
  2. MUFFIN TOPS
  3. COMBINE flour, baking powder, baking soda, salt, pumpkin pie spice in medium bowl. Beat softened butter and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded tablespoons onto ungreased baking sheets. I lightly press into rounds.
  4. BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. Yields approximately 30 cookies. If you want to speed this process up – pour the mixture into cake pans, approximately 1 to 1 ½ inches thick. Bake for 20 minutes and you can just cut the pieces you want instead of spending time making cookies.

Sweet Potato Pound Cake

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Need a new recipe for all those sweet potatoes?  Looking for something that is rich and nutritious and won’t spike your blood sugar?  Try this lovely little pound cake.  I think you will like it!

Ingredients

  • Pre-heat oven to 350
  • Using a mixer:
  • 1 cup softened butter
  • 1 cup maple syrup
  • 1 tsp. vanilla extract
  • 2 cups mashed sweet potatoes
  • 4 eggs
  • Then add:
  • 2 tsp. baking powder (aluminum free)
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 1 tsp. cinnamon
  • 3 ¼ cup freshly ground wheat, spelt or kamut flour
  • If desired, glaze with:
  • 1 cup organic confectioners’ sugar
  • 2 Tbsp. grated orange zest
  • 5 tsp. orange juice

Instructions

  1. Pour batter into a 10-inch, greased and floured bundt pan or cake pan.
  2. Bake at 350 for about 1 hour, 20 minutes.  Cool cake for 20 minutes in the pan, then invert on serving plate.
  3. To make it extra special, serve with real whipped cream.

Date Cake

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Ingredients 

1 to 2 pounds organic Medjool dates (go organic here as dates are highly sprayed)

½ cup to 1 cup of chopped cashews

 1 cup of shredded organic coconut

Instructions 

  1. sliced open dates and remove seats. Mash by hand or use a food processor or blender. You will need to just add a little water and mash in small amounts if you use a machine. If you mash by hand just imagine working into a dough, much like Play-Dough. 
  2. Put the mash dates into a bowl or on a cutting board and add in the cashews mix in coconut if you wish. Finally, shape, sprinkle with shredded coconut, chill and enjoy! 
  3. Dark chocolate chips are good addition or carob chips.

Slow Cooker Apple Butter

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Slow cooker apple butter will make your entire home smell like autumn. It also makes a great gift for the holidays, or a hostess gifts at Thanksgiving. YUMMO!

Prep time.                Cook time

30 minutes                12 hours.      

6 ½ pounds apples – peeled, cored and sliced

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon 

½ teaspoon freshly grated nutmeg 

¼ teaspoon salt

1 tablespoon pure vanilla extract 

Instructions 

  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves,salt.
  2. Cook in slow cooker for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, then stir in the vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to purée the apple butter until smooth

Snack Bars

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When you want a good recipe, ask the momma of a family of 7!

These yummy snack bars good!  Strong on nutritious healthy fats and good old fashioned oats along with raisins and dark chocolate.  What’s not to love?

Use all organic ingredients and fresh flour and enjoy every nutritious bite!

Ingredients

  • 1 cup honey (raw local honey)
  • 1 stick organic butter
  • 1/2 cup organic coconut oil
  • 3 cups organic rolled oats
  • 1 1/2 cups whole wheat flour (freshly milled)
  • 1 cup carob chips (sub dark chocolate if you like)
  • 1 cup organic raisins (try cranberries sometime)
  • 1 cup chopped nuts (walnuts work great!)
  • Shredded coconut for sprinkling on top

Instructions

  1. Mix all together with a spoon. (original instructions say you don’t need to cream the butter or anything). I decided to melt butter and coconut oil on the stove first.
  2. Put into a 9*13 pan sprayed with cooking spray (we use olive oil and liquid lecithin as a natural spray) Also – I forgot to oil my glass cake pans and there is enough oil/butter in this recipe that I don’t need spray,
  3. Bake at 350 degrees until slightly brown. Around 20 minutes. Let set before cutting and do not overcook. For best results, let set overnight before cutting or it will crumble)
  4. Monica’s note: 1 cup of olive with 1 tsp of liquid lecithin will make a natural nonstick spray with no chemical propellants or additives

Chocolate Brownie Bars

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Need just a little bit of chocolate to make your day?  We do!  Try these chocolate brownie bars!  Use fresh flour and wholesome ingredients.  All that is left is to enjoy!

Ingredients

  • 1/2 cup organic butter
  • 1/2 cup baker’s cocoa
  • 1 1/2 cup Sucanat (I use 1 cup)
  • 2 pastured eggs
  • 1 cup freshly milled hard white wheat or 1 1/2 cups pastry flour
  • 1 1/2 tsp. baking powder aluminum free
  • 1/2 tsp. sea salt (use less if your butter has salt)
  • 1 tsp. vanilla

Instructions

  1. Melt butter and then add the remaining ingredients and stir until well blended.
  2. Press into a greased 9″x13″ pan.
  3. Bake in preheated 350 degree oven for 25-30 minutes. Cool and cut into squares.