Wednesday, March 26, 2014

Bluberries and Cream Popsicles

Spring is here, which in my mind means Summer is right around the corner. This thought also makes me crave frozen delights like ice cream and popsicles. Which, having IC and being lactose intolerant, makes very hard to find frozen Summer treats I can enjoy. I don't recall how I found this recipe, probably somehow via Pinterest and mindless blog clicking, but that doesn't matter really. All that matters is these are scrumptious, dairy free, and IC friendly! Woohoo! I think they probably taste best with coconut milk, but feel free to test that hypothesis out and get back to me. In the meantime, give your taste buds a little preview into Summer and make these! They're too easy not to. :)

Blueberries and Cream Popsicles

  • 1 can of full fat coconut milk
  • 1 1/2 cup blueberries, fresh or frozen work
  • 2-3 tablespoons maple syrup
1. Pour all ingredients into a blender and blend for about 90 seconds. 
2. Take a taste, if it’s sweet enough, pour into popsicle molds. If not, feel free to add more maple syrup and blend for a few more seconds. I used about 2 tablespoons maple syrup total in mine.
XX, A!

Monday, March 10, 2014

Flourless Rasin Oat Cookies

If you haven't heard of Chocolate Covered Katie do yourself a favor and click the link now. I'll wait here. Okay, she's a culinary health food genius, right?! There are so many recipes to choose from and all are healthier versions of our favorites treats and they still taste amazing! Over the last few days I have made several recipes from her site. These cookies are just one of the dishes I found to be delectable! I really appreciate that her recipes don't typically yield large amounts of whatever the item is because self control isn't one of my strong suits, if you know what I'm saying. Anyway, make these cookies. You won't regret it. And you won't feel guilty when you eat them all in one sitting. Which will happen.

Flourless Raisin Oat Cookies
Adapted from

3/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons coconut sugar or brown sugar (don’t sub with white!)
1 tablespoon white sugar (can omit if you prefer less sugar)
2 tablespoons raisins or chocolate chips, if you rather
1 tablespoon oil or pre-melted margarine (I used dairy-free Eartn Balance)
1-2 tablespoons milk of choice (start with one)
1. Heat oven to 375 degrees F.
2. Blend first 5 ingredients together in a food processor, blender, or Vita-Mix.
3. Mix with other ingredients.
4. Form into cookie shapes and place on greased cookie sheet. Bake 6 minutes.

Makes a small batch, so feel free to double the recipe!

XX, A!

Monday, March 3, 2014

Fudgy Carob Brownies

I have been on a recent carob baking binge. So far I have made Hot Carob Cocoa, Carob Cookies, and now brownies. The cookies were a little dry (not that it stopped me from eating all of them) so I need to improve them a little before I share the recipe. The brownies however, are ready for their debut. They are so fudgy and delish I couldn't wait for them to cool (who has that kind of patience?) and downed two fresh out of the oven. Then I may or may not have had one for breakfast this morning. Are you catching my drift here? These babies are that good. The recipe was technically a gluten-free one, but you can substitute regular flour. Also, I used dairy-free butter which worked just fine. Any way you bake them, you need to make these. Like yesterday.

 Fudgy Carob Brownies
Recipe adapted from:

1/2 cup gluten-free all purpose flour
6 tablespoons roasted carob powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter (I used dairy/soy free Earth Balance)
2 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar to sprinkle on baked brownies (optional)

1. Preheat oven to 325° F (or 350° F if using metal pan). Grease an 8x8 pan. 
2. Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
3. In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white.
4. Add eggs and vanilla to butter/sugar mixture and beat until combined.
5. Add dry ingredients. Beat just until wet and dry ingredients are combined.
6. Scrape brownie mixture into prepared baking pan.
7. Bake in glass pan 30-35 minutes at 325° F or in metal pan for about 25 minutes at 350° F.
Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Brownies are supposed to have a soft, chewy center. :)
Cool for at least 15 minutes before cutting - if you're crazy patient like that. When cooled sprinkle with powdered sugar (optional.)


XX, A!