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Category: Desserts

All things sweet

Cinnamon Sugar Pecan Mini Muffins featuring Among Friends Baking Mix

Cinnamon Sugar Pecan Mini Muffins
A tasty bite sized cinnamon gluten free muffin packed with a nutty kick
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Ingredients
  1. 1 mini muffin pan
  2. 1 package of Francie's Make It Your Own Cinnamon Sugar Muffin Mix
  3. 3 organic eggs
  4. 1 cup lowfat buttermilk(we use 1 T lemon juice mixed with 1/3 cup non-dairy milk and 6 T vegan buttery sticks...could also sub with ghee)
  5. 6 TBSP unsalted butter
  6. 1/3 cup chopped pecan halves
For Cinnamon Pecan Sprinkle Topping
  1. 1/4 cup organic cane sugar
  2. 1 tsp ground cinnamon
  3. 1 TBSP melted ghee for drizzling
  4. 24 additional pecan halves for topping the minis
Instructions
  1. In a small bowl, combine the cane sugar and cinnamon thoroughly. Set aside. Next, preheat the oven to 350 and prepare Francie's Cinnamon Sugar Muffin Mix as directed on the package. Mix the chopped pecan halves into the batter until well combined, reserving the other 24 pecan halves for later. In your greased mini muffin pan, pour the batter into the cups until approximately 3/4 full. Now lightly sprinkle a dusting of cinnamon sugar mix onto the unbaked tops of each muffin and add a pecan half to top them off. Bake muffins as directed. (minis take approx 1/2 the time)
  2. Upon pulling the muffins out, lightly drizzle melted ghee atop each muffin and sprinkle remaining cinnamon sugar mix to your liking. Allow to cool, enjoy!
Adapted from Among Friends Baking Mixes
Adapted from Among Friends Baking Mixes
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 This recipe is fast, easy, and oh so delicious!  The way we make it, it is also dairy free in addition to being gluten free.  We think these minis make for great morning breakfast delights and we even like to freeze half of the batch to thaw out and devour some other time.  Bonus: they make for great school lunch treats as well, being the perfect size and mouth-poppable.  The pecans are both mixed in and topped for the mature taste buds in this pod, and gluten free kid loves his plain with our cinnamon sugar blend sprinkled on.  

 

A very special thank you to Among Friends Baking Mix for inviting us to join their Francie’s Make It Your Own contest and subsequently selecting us as a runner-up winner back in 2016 for this exact recipe.  If you haven’t checked out this amazing company’s products yet, DO IT!!!  http://amongfriendsbakingmixes.com/   You’d be missing out if you didn’t.

P showing his appreciation for our prizes

Their mixes make baking easy and well, honestly, we haven’t met a mix we didn’t like.  Being on a strict gluten free diet, we often make so many things from scratch which can become very time consuming!  It is such a lifesaver to have a quick mix, that is equally delicious as if from scratch and also safe to eat.  Their products are also whole grain and real ingredient based!  They are gluten free certified and non-gmo verified (applause).  The company, started by two sisters, is also near and dear to my heart because well, they are Michigan based, where we were born and raised.  Go Green!  P’s favorite mix is Darcy’s Delish Old Fashioned Chocolate Chip Cookie Mix, and my personal fave is Suzie Q’s Oatmeal Chocolate Chip, so satisfying and tasty!!!  When we serve these tasty oatmeal cookies, even the guests that are not gluten free ask us for the recipe and are ultimately surprised when I reply that it is a purchased mix.  Sometimes if we get real lucky, we can find certain mixes here in the south at our local Target, however the products are always available online.   The mix we use in our “make it your own” muffin recipe is Francie’s Make It Your Own Cinnamon Sugar Muffin Mix.  

Winners! “Mom, we got a package! I think it’s cookie mix!!!”

 

 

 

Want to try our favorite un-bleached baking muffin liners when making these yummy bites, or any favorite muffin recipe?  The brand, If You Care, has a variety of quantities and sizes to choose from, including mini liners and regular size, perfect for your homemade cupcakes too.  Simply click to purchase on Amazon.  They also sell parchment paper  that is unbleached, FSC certified, compostable and chlorine-free, woot!

So what’s your favorite way to “muffin”?  πŸ™‚  

If you love what you read, don’t forget to subscribe off to the right, for more FREE delicious gluten free recipes, straight to your inbox!

 

Raspberry Ganache Pie

It’s here, the last post of 2016!  I just can’t even believe how incredibly fast 2016 zoomed by.  Who’s with me?!

We devoured this deliciously, rich pie with family gathered around the Christmas dinner table and we can’t help but think what a fabulous dessert it would be to ring in the New Year with as well.  This tasty ganache spin is both gluten and dairy free, as well as nut free.  Our recipe for this amazing chocolate concoction is included below.

 

 

 

 

 

 

 

 

 

 

 

 

 

Raspberry Ganache Pie
Serves 10
Rich mixture of chocolate and cream topped with glazed raspberries- gluten and dairy free
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Ingredients
  1. 8 oz. allergy friendly semi-sweet chocolate, chopped
  2. 1 cup coconut cream- just the solid portion, drain liquid
  3. 5 TBSP organic seedless raspberry jam, divided
  4. 1 ready to use chocolate crumb crust- we used Mi-Del chocolate graham crust, or do ahead-prepare and bake your own chocolate graham crust with 2 cups crushed gluten free Chocolate grahams and 4 TBSP melted, non-dairy butter
  5. 2 cups fresh, organic raspberries
  6. 1 TBSP water
Instructions
  1. MELT the chocolate and cream together over the stove-top or in a double boiler, stirring every 30 sec. until melted. Beat with a whisk until mixture is well blended and stir in 2 TBSP of jam.
  2. POUR this mixture into the prepared crust and refrigerate for 4 hours.
  3. Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl for approximately 30 seconds, stir until mixed. Brush onto berries. Keep refrigerated or freeze if making ahead.
Notes
  1. Can be prepared up to 2 days prior, simply place in refrigerator to thaw for a couple hours before serving.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
The result is a smooth, sweet, decadent treat with a glossy finish.  We promise you won’t miss the dairy, or the gluten and it almost looks too incredible to eat, almost.  πŸ™‚

 

Here are a few photos of the products we used for reference:

The Crust
Seedless Jam

All the best in the New Year friends!

 

Turkey Cookies

In an attempt to replicate the famous tradtional Pinterest inspired turkey cookies made with chocolate sandwich cookies, I was on a mission to find some clean ingredients and also replicate the adorable treats in gluten free fashion.  I knew right away that our favorite gluten free JoJo’s from Trader Joe’s would be my cookie base and that Justin’s mini dark chocolate peanut butter cups would become our turkey body.  Then, after a little searching, I was able to find the rest of our yummy kid-approved ingredients, including delicious frosting (ie the “glue” that holds it all together, and the candy corn feathers).  

If you haven’t given Simple Mills organic frosting a try yet, you’re totally missing out on some amazing frosting!  It has way less sugar than conventional store-bought frosting, not to mention the fact that it has clean ingredients so you don’t have to worry about the negative effects of genetically modified ingredients and chemicals disrupting your body.  Win, win!   It tastes delicious too, is certified gluten free and even dairy free!  We were also able to hunt down some gluten free, non-gmo candy corn at Whole Foods and again, we love it for all of the same reasons we love anything organic.  The taste replicates the old candy corn I remember from childhood.  For food coloring, we love to use Watkin’s natural dye which uses natural clean ingredients to color frosting.  Say goodbye to red40 and yellow5.  It’s a little pricier, but so worth it!

turkey-cookies-with-logo

Now, are you ready to learn how to assemble these adorable kid-friendly cookies?  Let’s get started….

You’ll need: 

  1. A box of favorite gluten free chocolate sandwich cookies (We use Trader Joes) (budget 2 cookies per turkey)
  2. bag of non-gmo gluten free candy corn (budget 5 pieces per turkey)
  3. Simple Mills vanilla frosting
  4. red, orange and yellow Watkins natural food dye
  5. small bag of Justins dark chocolate peanut butter cups (You can make your own homemade mini cups too, certainly recommended with sunbutter for peanut allergy friends! πŸ™‚  (budget 1 1/2 cups per turkey cookie ie body and head)
  • Lay out your ingredients in mini assembly piles of 2 cookies each, paired with 5 pieces of candy corn, and 1 1/2 unwrapped peanut butter cups.  (You will need to unwrap and cut in half, the remaining peanut butter cups for each turkey head.)
  • Now, carefully twist apart one of your sandwich cookies per turkey, leaving the second one assembled, as is.  It’s time to place the feathers in between.  With a butter knife and frosting, layer in some frosting on bottom cookie piece to act as glue to hold the 5 candy corn feathers.  I tried to alternate candy corn color so there was variety, in a fan-like shape.  Now, sandwich the top cookie piece back on.  You can add more frosting in middle to stick it together as needed.  We found some cookies needed more frosting “glue” than others.  
  • With assembled feather cookie laying flat, glue second sandwich cookie to front of sandwich cookie with feathers vertically, using frosting as glue to hold it in place.  
  • Glue peanut butter cups in place with frosting to form the body and head, all while feather cookie remains flat.  Allow to set for 30 min before decorating the eyes, feet, and beak.  

While the cookies are drying together, you can mix your yellow and orange frosting next.  (Use red and yellow to mix orange, you won’t need much)

We love to use Watkin’s no artificial dye food coloring.  You can find it on Amazon or if you’re lucky enough…we found it at our local Target.  Using either a frosting decorator tip or a ziploc plastic baggie with the corner cut out, add the beak with orange and the feet and eyes to the cookies with yellow.  Tah-dah!  The littles will gobble them up and you’ll free great knowing these treats are chemical and dye free.  Win, win.  turkey-cookies-blog-post-cover

 

 

 

 

 

 

 

Pineapple Upside Down, Cake Top Pineapple Upside Down Pinterest Cover

“Just the top”.  πŸ™‚

So, we all know that the best part of the muffin is the top, right?  Well, in our pod, the best part about pineapple upside down cake has always been the top.

Since I’m personally not the biggest pineapple upside down cake fan out there, this recipe was created to satisfy other sweet teeth in the pod, not to mention any  names (hehe) and for our family, that ALWAYS devours this cake! πŸ™‚  So sweet and so yum, served warm or even cooled, it’s certainly a hit.

Have you noticed they make muffin pans to to make muffin “tops”?  Precisely why we said, why not attempt a pineapple upside down, cake top?

This delicious cake top is fun to serve at Easter, like we did, or any time of the year really.  And if you’re not so fond of the cake “top” idea…well, I’ve included the recipe for the traditional version too.  And, shh.. this tasty cake is gluten AND dairy free!

Pineapple Upside Down, Cake Top
Serves 8
The best part about pineapple upside down cake, just the top
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 12 slices of fresh, organic pineapple OR 1 can of sliced pineapple in juice (20 oz)
  2. Approx. 2 dozen fresh cherries OR 1 jar Maraschino cherries- no stems (6 oz)
  3. 2/3 cup packed, organic brown sugar
  4. 1/4 cup non-dairy stick butter (We used Earth Balance Non-Buttery Sticks)
3 Whole Peas Pineapple Cake Mix
  1. 2/3 cup gluten free all purpose flour blend (We use Pillsbury for this recipe)
  2. 2/3 cup organic cane sugar
  3. 2 organic eggs
  4. 1 tsp baking powder
  5. pinch of salt
  6. 4 TBSP pineapple juice
Instructions
  1. Heat oven to 350Β°F (325Β°F for dark or nonstick pan). In 13x9-inch pan, melt "butter" in oven. Sprinkle the brown sugar evenly over butter. Next, arrange pineapple slices onto the brown sugar, placing a cherry in the center of each pineapple slice. Arrange remaining cherries around slices.
  2. Mix and make 3 Whole Peas cake batter as directed above. Pour the batter over your pineapple and cherries.
  3. Bake cake top for 45 minutes (or until toothpick inserted in center comes out clean). Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake before removing your pan. Cool for approximately 30 minutes and serve warm or cool and store covered in refrigerator.
Notes
  1. If you are making traditional Pineapple Upside Down Cake, simply double our cake mix recipe and follow the same directions accordingly.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 If you have access to a whole, organic pineapple, we strongly encourage you to cut your own slices and use that juice, however in a pinch, the canned stuff will suffice.  Also, best to use your own fresh cherries because those in the jar contain SO many bad chemicals and dye that can lead to future health issues, and feed disease, ick!!

Pineapple lovers, enjoy this sweet dessert πŸ™‚

Pineapple Upside Down w logo

 

Gluten Free Oatmeal Scotchies Oatmeal Scotchies with logo

Butterscotch.  So, you either LOVE it, or HATE it.  This pod LOVES it.  In an effort to create an oatmeal scotchie that met our new dietary needs, I set out to make the perfect, delicious, satisfying oatmeal scotchie I had grown to love as a child.  Oatmeal Scotchies batter

I have both a gluten free version of this posted, as well as an adaptation to make them gluten AND entirely dairy free (see link below).  As you may already know, butterscotch chips that do not contain gluten are surprisingly hard to come by.   Booo.  Throw a dairy allergy into the mix, and you’ve got almost an impossible task to hunt them down at your common grocery store.  I found a solution!

Our fave Homemade Non-Dairy Butterscotch Chips Recipe

The cookie recipe is so yum, that even those that are not gluten free, love this comforting treat too.  In fact, I made a batch for family that recently visited and let’s just say, the cookies did not last long!  Yay!

 

Gluten Free Oatmeal Scotchies
Serves 24
Sweet butterscotch cookies with a gluten free oatmeal base
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Prep Time
10 min
Cook Time
7 min
Total Time
20 min
Prep Time
10 min
Cook Time
7 min
Total Time
20 min
Ingredients
  1. 3/4 cups GF all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon sea salt
  4. 1/4 teaspoon ground organic cinnamon
  5. 1/2 cup (1 stick) non-buttery margarine (dairy free), softened (We use Earth Balance)
  6. 1/4 cup organic cane sugar
  7. 1/4 cup packed organic brown sugar
  8. 1 large organic egg
  9. 1/2 tsp organic vanilla extract
  10. 1 1/2 cups GF quick or old-fashioned oats (we love Trader Joe's brand)
  11. 1/2 11-oz. pkg. GF Butterscotch Flavored Morsels OR Homemade ones
Instructions
  1. PREHEAT oven to 375Β° F.
  2. COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
  1. For enitrely Dairy Free, Do Ahead: Make butterscotch chips using Gluten Free Gigi's Dairy Free Butterscotch chips recipe...link in blog post!
  2. If you tolerate dairy, Wal-Mart makes Great Value Brand butterscotch chips that are gluten free, just not chemical free πŸ™
Adapted from Nestle traditional Oatmeal Scotchies
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 These taste super yummy while still warm too!

Oatmeal Scotchies with logo

Rocky Road Fudgie Bites Rocky Road Post Cover

image

Fudge is the perfect treat, and we think, definitely one of the the BEST Valentine’s Day treats!!  It can be made with just a few simple ingredients too.  This Rocky Road Fudge is a delicious combination of chewy and crunchy, sweet and salty, all rolled into one bite.  This recipe is not by any means a 3 whole peas original, but rather one we are recommending, because, well, it just tastes SO good.  

We really loved the idea of jello brand’s rocky road fudge recipe, so in an effort to make the fudge more “clean” for our palates, we made it with organic ghee (rather than butter), nongmo gluten free chocolate, organic peanuts and even swapped out the Kraft marshmallows with Elyon brand mini mallows.  Use organic powdered sugar too if possible and you’ve almost got yourself an organic fudge!  If by chance you have a peanut allergy (or follow a more paleo like diet), do not get discouraged!  If you tolerate tree nuts, why not swap out the legume for almonds?  Yum!  Or you could just omit the nuts altogether, problem solved.  No one should go without this tasty fudge.  If ghee doesn’t agree with our dairy free readers, try Earth Balance buttery sticks.  πŸ™‚

For once, this gluten free recipe adaptation doesn’t even need to be modified in terms of measurements or quantities, it’s already naturally gluten free with the right chocolate, so you don’t even have to add in extra ingredients in order to make it taste as good as the “gluten filled kind” either (haha).  We find it super easy to follow!  February Valentines Rocky Road 101

Chop up these fudge bites and gift them for a loved one in a cute box with red yarn or string, or even gift some for a neighbor, friend, or your child’s teacher!  If you eat them yourself, well, we won’t even tell:).  Oh, and don’t forget the coconut milk to wash it all down, you’re gonna need it!!!  So sweet!!February Valentines Rocky Road 108

With “heart day” right around the corner, you can quickly get the recipe over at JelloRecipes.com and start cooking today.  After all, “I really regret making this”, said No. One. Ever. 

We were SUPER tempted to omit the jello brand instant chocolate pudding altogether (in effort to ditch the chemicals), or at least swap it out for organic chocolate pudding,  however we caved when our Whole Foods was out of it.  Nooo!  (Once in a great while, for a holiday treat, we’ll do that….not good, I know.)  Rocky Road Fudgie Bites
  Enjoy chocolate lovers!  

We found our festive picks at Target one day and also noted some on Amazon….

Love Heart Valentine’s Day cupcake picks

They also sell the cutest heart shaped re-usable muffin liners

Sweet and Salted Caramel Cheesecake Bites Cheesecake Blog Cover

imageThese salted caramel “elf cheesecakes” are delightfully yum.  Since I’ve personally never been a huge traditional cake fan, cheesecake was often my dessert of choice, second to ice cream of course.  Now that I don’t eat dairy so often anymore, well, these sweet treats are often of the non-dairy form these days, or simply a dessert that I treat myself to in moderation only.  If you are strictly dairy free, try substituting the cream cheese with daiya cream cheese or another dairy free cream cheese substitution (i.e. soy based cream cheese if you tolerate soy of course) and using a non dairy butter when making your graham crust.  

cheesecake with wrappers crust right side upNow, lets get ready to make something fun to eat this holiday season, or well, for whatever your sweet, salty reason πŸ™‚  We’re sure to be ringing in the New Year with these delights, now you can too.  The recipe prep itself really doesn’t take too long as you’ll read in the recipe however please note that including refrigeration time, it does take a total of 3 hours and 5 min.  Don’t let that discourage you however, it’s SO worth it and we got a lot done while waiting for them to cool in the fridge as they set.  

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Sweet and Salted Caramel Cheesecake Bites
Yields 24
Bite size salted caramel cheesecakes, or "Elf Cheesecake" πŸ™‚
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 1/2 cup gluten free graham cracker crumbs (We crushed kinnikinick brand)
  2. 1 Tbsp. organic brown sugar (use coconut sugar for low glycemic)
  3. 3/4 tsp. kosher salt, divided
  4. 2 Tbsp. organic grass fed butter or non-dairy butter for dairy free
  5. 1 8 oz. package organic cream cheese, softened (We used Organic Valley, use Daiya for dairy free)
  6. 1/2 cup organic cane sugar
  7. 1 organic cage free egg
  8. 12 gluten free non-gmo caramels (We used Lovely Candy Co.) Use fresh fruit i.e. blueberries for dairy free or low-glycemic cheesecakes
  9. 1 tbsp. dairy free milk of choice
  10. 24 mini muffin paper cup liners
Instructions
  1. Heat oven to 325
  2. MIX graham crumbs, brown or coconut sugar, 1/4 stp of the salt and your buttter; press into bottoms of 24 paper lined mini muffin cups
  3. BEAT cream cheese and cane sugar in large bowl with mixer until well blended. Add your egg and beat until just blended. Spoon into muffin cups, adding about 1 Tbsp. to each liner.
  4. BAKE 15 min or until centers of cheesecakes are almost set.
  5. PLACE caramels in double boiler. Add "milk" and 1/4 tsp. of remaining salt. Using a double boiler cook until caramels are completely melted and mixture is well blended, stirring frequently as to not burn. **If making the low-glycemic version, skip this step and crush organic berries in bowl and top the cheesecake with your prepared fruit.
  6. DRIZZLE 1 tsp. of prepared caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Notes
  1. We found these to be best served same day with organic ingredients, however you can prepare ahead and freeze. Simply thaw 20 minutes before serving at room temp.
Adapted from Kraft Foods
Adapted from Kraft Foods
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 Happy New Year readers!

Cheesecakes Cheers Blog Post

Mint Chip Smoothie Mint Chip Smoothie Cover

Mint Chip Smoothie Cover

3 words:

Mint.

Chip.

Smoothie.  

Need I say more?  I absolutely LOVED mint chip ice cream growing up!  I could’ve eaten it for breakfast, lunch and dinner.  Then, around the holidays I fell in love with peppermint chip ice cream when it hit the market.  With its bits of pepper-minty candy cane heavenly crunch in each bite, I was sold.  Yum-my!  

Now I’m older, wiser and know that those ice creams are full of chemicals and basically all things I don’t eat on a daily basis anymore.  So…this healthy, clean organic smoothie is inspired by that food passion.  P likes to call it the “Grinch Smoothie” however call it what you will, there’s nothing mean about it.  This cheer is dangerously, deliciously good!  Nothing artificial, nothing hidden, no sugar, just clean, real ingredients.  

I also adapted the drink to make P a mint “f-oreo” (fake oreo) blizzard treat (oh the days of the DQ blizzard- another old weakness of mine), by simply eliminating the spinach and substituting Mi-Del gluten free candy cane creme cookies instead of the chocolate chips.  This gave it more of an “ice-cream” dessert milk-shake feel for the gluten free kid, rather than a smoothie feel.  

So, did I show you our cool, festive gluten free finds at Whole Foods this past week?  That’s where we found the Mi-Del cookies and the TruJoy organic, certified gf candy canes for the recipe!  

Mint Chip Smoothie- December 010
                                                                       Holiday Treats

Now you may ask, is this recipe a dessert, a smoothie?  We couldn’t decide…just go make one!  Oh, and, if you don’t already have a peeled, ripe banana in your freezer, go freeze one now!!  You’ll be so glad you did πŸ™‚

Mint Chip Smoothie- December 027

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mint Chip Smoothie
Serves 1
A clean, healthy mint chip smoothie
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup organic dairy free coconut milk (We used So Delicious)
  2. 1/2 cup fresh organic spinach
  3. 1 frozen ripe organic banana
  4. 1/4 cup fresh organic mint leaves (a few extra for garnish)
  5. 1/4 tsp gluten free vanilla extract (or vanilla bean paste)
  6. 1 tsp pure maple syrup (2 medjool dates for raw, paleo version)
  7. handful of non-gmo allergy friendly chocolate chips (We used Enjoy Life mini chips)
  8. 1 organic candy cane (for garnish)
Instructions
  1. Add all ingredients into your blender or smoothie maker. Mix, blend until smooth, and pour! Garnish with fresh mint and/or an organic candy cane. Cheers!
Notes
  1. Do ahead: freeze a ripe banana
  2. Also, almond milk can be used instead of coconut milk IF you don't have a nut allergy. Enjoy!
Adapted from The Gluten Free LifeSaver
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
The ingredients in this treat definitely make it one to eat to live for!  

Banana- aid in digestion, pre-biotic, potassium; not to mention a million other reasons these are good for you

Coconut Milk-highly nutritious, rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous

Mint- aids in digestion, reduces bloating

 

If you make this drink recipe, don’t forget to snap a photo and tag #3wholepeas on Twitter or Instagram.  We’d love to see your creation!

mint chip image with logo

 

Luck of the Irish….

This smoothie also makes for a very festive St. Patrick’s Day Smoothie, yum!  

Healthy Pecan Dessert Bars o the Kennedys (1)

If you enjoy pecan pie, yet are looking for a healthier option this holiday season, we find these pecan bars to be a yummy treat!  The delicious bars have way less sugar and “bad stuff”, not to mention all the chemicals that the classic pecan pie recipe does.  Treat your body to something tasty and real this holiday season….shh…they’re sugar and corn syrup free!

As it’s tradition in my family to have pecan pie at our Thanksgiving feast, we made these decadent bars for the first time just this past Thanksgiving and thought they would really do well as a re-do at Christmas time for sure!  Holiday party, family dinner, work party?  We’ve got dessert covered!  Now go ahead, dive in!o the Kennedys (1)

Healthy Pecan Dessert Bars- gluten free
A delicious healthier adaptation of traditional pecan pie, gluten free
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
The crust
  1. 7 Tablespoons organic grass-fed butter, melted
  2. 1 3/4 cup organic rice flour (we used Bob's Red Mill)
  3. 1/2 cup coconut flour
  4. 1/2 teaspoon pink salt (where to buy unrefined salt)
  5. 2 Tablespoons raw honey
  6. 2 teaspoon gluten free vanilla extract
The pecan filling
  1. 1 stick (1/2 cup) organic grass-fed butter, melted
  2. 1/3 cup raw honey
  3. 1/4 cup organic heavy cream (or thick, creamy coconut milk from the can)
  4. 4 free range organic eggs
  5. 1/2 teaspoon pink salt
  6. 1 teaspoon gluten free vanilla extract
  7. 1 1/2 cup organic pecans
Instructions
  1. Preheat oven to 350 degrees. Line an 8Γ—8 baking pan with parchment paper
For your crust
  1. In a small saucepan melt the butter
  2. In a small bowl add the rice flour, coconut flour and pink salt. Then pour the melted butter into the bowl. With a hand mixer, mix gently until combined.
  3. Add the raw honey and vanilla extract and mix again until the dough is completely blended together
  4. Press the dough in the bottom of the baking pan with your fingers until it's firmly packed and bake for 12-14 minutes or until golden brown
  5. For your Pecan Filling
  6. While the crust is baking, prepare the pecan filling. Using same small saucepan, melt the stick of butter
  7. In a medium bowl beat the raw honey, heavy cream and 4 eggs with a hand mixer for 30 seconds (until eggs are beaten)
  8. Slowly add a small amount of the melted butter to the egg mixture while still mixing (Note: This is important because you don’t want to cook the eggs by adding in all of the melted butter). Add the remaining butter along with the salt and vanilla extract and mix again until everything is mixed together. Gently stir in your pecans by hand and then pour the pecan filling into the baked crust (the crust can be hot or cooled) for another 25-28 minutes, or until a toothpick comes out clean.
  9. Let the bars cool before cutting and serving!
Notes
  1. Store in an airtight container in the refrigerator
Adapted from Dr. Meghan
Adapted from Dr. Meghan
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
December - Pecan Bars 112

Moist Chocolate Chipper Brownies Chocolate Chipper Brownie Post Cover

P LOVES brownies.  What kid doesn’t?  Okay, okay, our entire family LOVES brownies!November -brownie pics 115

For the first couple years that we made the transition over to our gluten free lifestyle, there were many paleo brownie recipe attempts (mostly because I was grain free at the time).  I also used to buy a lot of gluten free, non-gmo, pre-made boxed brownie mixes for P to eat, from Enjoy Life brand, to Immaculate Baking, to even the more common commercial brands (not so much non-gmo mixes) like Pillsbury, Betty Crocker, etc.  We’ve really probably tried almost every gluten free brownie boxed mix that exists… almost!  

Secret….I made my own!  Let’s face it, I was tired of paying for a box of over-priced brownies that “sometimes” tasted good.  And certain brands of course, were only decent at best.  I’ll admit, I seriously struggle with the $6.00-$10.00 box of allergy friendly brownie mix on the top shelf, as the $1.50 “gluten-filled” Pillsbury stares me in the face.  It just doesn’t seem fair; but I do understand why. It still doesn’t mean that I have to like spending all of  my money on groceries however.  πŸ™‚  Just sayin’.  

Now, we got to learn pretty quickly the brownie brands that we like best, however it is not just a matter of the cost or even the taste, yet a matter of whether or not the store we are at, at that given moment, even carries the brand we want, and if they do, is it even in stock?  If you’re an avid gluten free shopper, you know that you have about 3-5 favorite stores that you run to, just to get the exact product/brand you want, to finally check everything off of your grocery list successfully.  It’s not always a one stop shop anymore.  And for whatever reason, certain stores carry only certain gluten free brands.  It’s a rat race some grocery days if you let it be.   You become an expert at ordering your food online, yes online.  Sound familiar? πŸ™‚November -brownie pics 102Well, as long as you have some basic key ingredients on hand and this recipe, you can inexpensively make your gluten free brownies on a budget with ingredients from your home, whenever you want!  Oh and bonus, we think they taste amazing and deliciously moist! πŸ™‚  No one will ever know they are free of gluten, dairy or nuts.  Promise.  

For easy prep, pre measure out your dry ingredients and store the mix in a ziploc Baggie so that your brownies are ready to go, just like the store bought !  SO simple.  Fun idea:  To make your brownies festive this time of year, sprinkle them lightly with powdered sugar for “snow” when they cool.

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Moist Chocolate Chipper Brownies
Serves 12
An easy, moist, homemade organic gluten and dairy free brownie with chocolate chips
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Dry Mix
  1. 1 cup organic cane sugar
  2. 1/2 cup organic sweet brown rice flour (we used Bob's Red Mill)
  3. 1/3 cup non-gmo cocoa (we used Chatfield's)
  4. 1/4 tsp sea salt
  5. 1/4 tsp baking powder or arrowroot powder
  6. 1/4 tsp xanthan gum
  7. 1/4 cup gluten free chocolate chips (We used Enjoy Life)
Wet Ingredients
  1. 2 organic eggs
  2. 1/2 cup organic vegetable oil (we used canola)
  3. 1 tsp vanilla
Instructions
  1. Preheat oven to 350. Mix the dry ingredients together in a medium size mixing bowl. Add in your wet ingredients: 2 eggs, oil, and vanilla. Fold in 1/4 cup gluten free chocolate chips. Bake for 25 minutes.
Notes
  1. The brownie mix will seem just slightly under-cooked at first. (We think they're best this way as on day 2, they aren't dried out). Let cool and cut. We love these served slightly warm.
Adapted from Amanda @A Few Short Cuts
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/

November -brownie pics 088

November -brownie pics 089

P had to take these brownies to the next level and make his a-la-mode. He added tru-whip to the top and some gf hot fudge to create his perfect decadent sundae. November -brownie pics 097

Now we know there will be a lot of holiday treats being made, this time time of year especially and we really hope this fabulous brownie finds a way to warm your season!  

Speaking of….know someone that is gluten free?  For the holiday season, you can make this mix a gift by layering the dry ingredients evenly in a mason jar, leaving the chips as your top layer.  For added fun, layer in some marshmallows!  Then, simply attach a festive note with the ingredients you used specified for dietary restrictions, along with the directions on how to bake and you’ve got yourself an inexpensive, yet super thoughtful gift checked off your list!  Done! πŸ™‚

Chocolate Chipper Brownie Post Cover