allergy friendly

Coffee & Cacao Granola

coffee and cacao granola

Ah! Breakfast really is my most favorite meal of the day! I absolutely love to eat and love food, so along my health journey this year I have looked for ways to creatively make all of my meals very healthy but at the same time very interesting and pleasing to the palate. I believe this is the way that we will eat healthy. Our eyes and our tastes must be happy at each meal. Each dish must evoke joy in its presence at the table. This is living! 

Coffee is something that really wakes you up not only with the caffeine but with the strong flavors. That is why I was attracted to the original recipe in Food and Wine magazine that this granola is based on. This granola has a wonderful combination of the pungent taste of coffee, the yummy flavor of cacao and the kosher salt really keeps your taste buds going back for more! 

I added in some almond flour for some additional protein to this recipe and also I love the combination of the coconut sugar and the maple syrup. This granola is not cloyingly sweet like most are. It has a balance of flavors that intrigue the palate and go perfectly with the tang of yogurt and the sweetness of fruit to make an amazing start to your day! 

I hope that you make a batch of this granola and enjoy it to start your day or make it for a friend for a lovely gift. I plan on giving this away to my friends and meal clients this week. Enjoy! 

Coffee and Cacao Granola: 

Adapted from a Food and Wine recipe, May 2017

7 1/2 cups gluten free rolled oats

1/2 cup finely ground coffee or decaf coffee

1/2 cup coconut sugar

1/3 cup gluten free flour mix

1/4 cup almond flour

1/4 cup cacao powder (or plain cocoa powder)

1/2 teaspoon kosher salt

2 sticks vegan margarine- cut into small pieces and frozen on plate (I like to use Earth Balance) 

1/3 cup pure maple syrup

1/2 cup brewed coffee (cold) 

1/4 cup molasses

1. Heat the oven to 350F. 

2. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. 

3. In a large bowl toss together the rolled oats, coffee, coconut sugar, gluten free flour mix, almond flour, cacao powder and kosher salt. 

4. Mix in the small pieces of frozen vegan margarine. Make sure they are evenly distributed and coat all of the mixture. 

5. Stir in the maple syrup, coffee and molasses. Make sure all of the dry ingredients are evenly coated. 

6. Spread the mixture out evenly between the two baking sheets. 

7. Bake the granola for around 30 minutes. Stop to stir every 10 minutes. Make sure it is crisp. 

8. Cool completely before serving. Store in a zip lock bag or a glass jar or container with a lid. 

Serve with yogurt and fruit. I also like to make a breakfast with cut up fruit, put yogurt or coconut yogurt on top, then nut butter, then this granola! Yummy!! 

Enjoy! 

 

 

Almond, Flax and Seed Crackers

Delicious Almond, Flax and Seed Crackers!

Because I have very busy days as a self taught gluten free chef, working on my blog and also working on my business as a Josephine chef cooking meals for my clients I need a lot of healthy snacks! 

I love snacks that are super healthy and have lots of protein, yet don't require a lot of preparation once they are made. It is wonderful to be able to grab something like a healthy cracker and some nut butter with a cup of tea to relax with during my work breaks throughout the day. 

If you are a super busy person with a lot of tasks to do during the day I am sure you can relate. I hope that you enjoy baking up a batch of these snack crackers to have on hand. They are so pretty because they have an organic shape and they would be lovely at a party as well served with hummus or other dips. 

Enjoy the recipe! 

Almond Flax and Seed Crackers: 

Adapted from a recipe from Bon Apetit

1 cup gluten free old fashioned oats

3/4 cup finely chopped almonds

1/3 cup ground flax seed

1/3 cup finely chopped walnuts

3 tablespoons sesame seeds

3 tablespoons poppy seeds

1 teaspoon kosher salt

4 teaspoons coconut oil, melted

1 tablespoon pure maple syrup

3/4 cup room temperature water

parchment paper + baking sheet

 

1. Preheat your oven to 375F. 

2. In a large bowl mix together all of the dry ingredients. Then, stir in the coconut oil and the maple syrup. Mix in the water and let the mixture sit to soak for 10 minutes. 

3. After soaking for 10 minutes, place the mixture on a piece of parchment paper the size of the baking sheet. Place another piece of parchment paper on top and roll the dough out until very thin, or about 1/8 inch thick. Peel off the top layer of parchment paper and place on the baking sheet. 

3. Bake for about 15 to 20 minutes or until golden brown on top. Then, flip the cracker over and peel off the parchment to bake on the other side. Bake for an additional 15-20 minutes. Take the crackers out of the oven and then when they are cooled, break apart and enjoy! 

I love having these crackers as a high protein snack and also I love to put nut butter on them. Yum! 

Enjoy these crackers as a daily snack or as a fun appetizer for a party served with a dip like hummus! 

With care,

Trista

Paleo Lemon Frozen Custard with Raspberry Sauce

paleo lemon frozen custard with raspberry sauce

Summer here in Oregon is almost over, but there is still plenty of time to make and enjoy some delicious frozen treats! One of my favorite sweet combinations is lemon & raspberry. I love sweet/tart desserts as they have a tang, but just enough sweetness to make it such a taste sensation! 

This frozen lemon custard is perfect because it has the creaminess of a custard without the dairy and a lot of tart lemon flavor as well. I sweeten it with local raw honey which I love. Top it all off with a yummy raspberry sauce and some more fresh raspberries and you have the perfect natural sundae to top off the last days of summer vacation. 

I hope that you take a bit of time to make this frozen custard. It does take some effort, but you will see that it is well worth it.

Paleo Lemon Frozen Custard with Raspberry Sauce: 

4 cups full fat coconut milk

1/3 cup tapioca flour

1/3 cup honey

1/8 teaspoon salt

4 eggs, beaten

1/2 teaspoon natural yellow food coloring (made from tumeric) 

+ 1 recipe paleo lemon curd- recipe below

+ the juice of 1/2  lemon at the end of heating

1. Pour the coconut milk into a large saucepan. Heat over medium high heat until it reaches 175F. Stir in tapioca flour, honey and salt. Mix in well with a wire whisk. Mixture will thicken. Take a small amount (about 1/4 cup) of the milk mixture and whisk it into the egg mixture.Take off heat and let cool for about 10 minutes. 

2. After the coconut milk mixture has cooled, hold a fine mesh strainer over the saucepan and pour the beaten eggs into the strainer. Use a rubber spatula to stir the eggs around and strain them into the coconut milk mixture until all of the egg mixture is now in the saucepan. 

3. Place the saucepan back on the heat, whisk with a wire whisk and let the mixture come back up to 160F. Then, take off heat, mix in the paleo lemon curd and the juice of 1/2 of a fresh lemon. Place in a bowl, top with plastic wrap and refrigerate for 4-6 hours. This will allow the flavors to meld.  

4. Freeze in your ice cream freezer according to the manufacturer's directions. Top servings with raspberry sauce and fresh raspberries and enjoy!! 

Paleo Lemon Curd: 

Juice and grated zest of 2 fresh lemons

1/2 cup honey

2 eggs

3 tablespoons coconut oil

1. Place the juice and zest of the 2 lemons and honey into a heatproof bowl. Whisk with a wire whisk. Add in the coconut oil. 

2. Set the bowl over a medium saucepan filled a quarter of the way up with simmering water. Stir the mixture until the coconut oil has melted. Using a fine mesh strainer, strain the 2 eggs into the mixture. 

3. Cook, stirring quite frequently with a whisk for about 10-15 minutes or until the mixture has thickened. Take off of the heat and let cool before adding to the custard mixture. 

 

Raspberry Sauce: 

1 cup fresh raspberries

1/4 cup honey

1. Place the raspberries in a small saucepan. 

2. "Smash" the raspberries with a potato masher in the saucepan. Place the pan on the stove over medium high heat. 

3. Stir in the honey. Cook and simmer the sauce for about 10 minutes. Take off the heat. Let cool and then serve over the frozen custard.  

Coconut Pineapple Date Sugar Cookies!

Coconut Pineapple Date Sugar Cookies!

These are some of the most delicious cookies ever! I love the brown sugar flavor that the date and coconut sugars provide. I also love the dried pineapple and tropical taste. Enjoy these delicious cookies!