Oat Flour Crepes Recipe

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Tips for making the perfect Crepe every time

  1. Have the right consistency. The batter’s consistency should resemble heavy cream. If it’s thick like pancake batter you can thin it out with milk. The batter should also be smooth. If there are lumps you can strain the batter.
  2. Use the right pan. Go for a pan that heats evenly. I like using a non-stick anodized pan.

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Banana Fig Pudding

I’ve been craving pudding like nobody’s business, which is weird for me to say since I’ve never been a fan of anything mushy or slimy but this pudding is quite the contrary. I’m a big fan of bananas, just not overly ripe ones. This pudding tastes best when the bananas are still slightly green at the stem and what’s great about this recipe is that it’s also dairy and sugar free.

Pudding Base

  • 1/2 Banana
  • 1 cup chopped Figs
  • 1/3 cup Almonds (blanched)
  • 1/4 cup coconut milk

Coconut Whip Cream

  • 1 1/2 cup Full Fat Organic Coconut milk (canned, should be solid when shaken not milky)
  • 1/8 teaspoon Vanilla Extract
  • 2 teaspoons of Stevia (or to taste)

Directions for Pudding

1. Blend almonds in food processor for a few seconds until it reaches a meal consistency

2. Add in other ingredients

Directions for Coconut Whip Cream

3. Pour out the cream from the can and throw out the liquid part that usually sits on top

4. Add the stevia and vanilla and whisk to blend ingredients together

You can let these chill for 1-2 hours in the fridge or overnight until ready to serve. Lasts in the fridge for 2 days.

Gluten Free Dairy Free Heart Tarts

It’s almost Valentine’s day so I felt a little inspired to make these gluten-free, dairy-free AND sugar-free heart shaped tarts. They’re packed with protein and are super easy to make.

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Makes ~ 8 tarts

Tart Base

  • 1 cup pitted Dates
  • 1 cup Almonds (blanched)
  • 1/2 Banana

Coconut Whip Cream

  • 1 1/2 cup Full Fat Organic Coconut milk (canned, should be solid when shaken not milky)
  • 1/8 teaspoon Vanilla Extract
  • 2 teaspoons of Stevia (or to taste)

Directions for Tart Base

1. Blend the almonds in a food processor for about 10-15 seconds, doesn’t have to be smooth. We’re going for a little crunchy texture.

2. Add in the pitted dates and 1/2 banana. It helps to cut these up to speed the blending process.

3. Place the base in the freezer for 30 minutes to firm up.

4. After removing from the fridge, use mini heart shape cookie cutters to cut out the base and create pockets in the center and raise the edges so it looks like a heart-shaped bowl. Place in the fridge again to firm up.

Directions for Coconut Whip Cream

5. Pour out the cream from the can and throw out the liquid part that usually sits on top

6. Add the stevia and vanilla and whisk to blend ingredients together

7. Place in the fridge to firm for 1-2 hours.

Then place, and decorate with fruit and coconut flakes! You can let these chill for 1-2 hours in the fridge or overnight until ready to serve. 

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Gluten Free Brownies Product Review

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Sometimes I don’t have the time to make everything from scratch and when I do, I reserve my kitchen experiments for the weekends,. So what’s a girl to do when she has little time on her hands and is craving some fudge-y brownies that don’t taste like cement? As some of you may know, gluten-free packaged products can sometimes be a hit or miss but luckily Hodgson’s Mill Brownie Mix which is made with Brown Rice Flour, Sorghum Flour, and Tapioca Starch is a hit. Although just to be on the safe side, I did add a little organic chocolate syrup to spruce it up ;) Continue reading

Snack Find: Coconut Bliss Dark Chocolate Ice Cream

Oh yes this is happening right now.

I could go into detail about this cold piece of heaven but then I’d get ice cream all over myself and my keyboard, so I’ll save myself the mess and link to the site, which I do here. TGIF!

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