Untitled - Dee`s Super Cereal

R E C I P E
B O O K
PEACH & BLUEBERRY GREEK YOGURT CAKE
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
20 MINUTES
1 MINUTE
1 HOUR, 20 MINUTES
YIELD:1
C A K E , U S I N G 9 x 3 - I N C H S P R I N G F O R M PA N
INGREDIENTS
• 1 And 1/2 Cups All-Purpose Flour
• 1/2 Teaspoon Vanilla
• 1 Teaspoon Baking Powder
• 1/2 Cup Greek Yogurt
• 1/2 Teaspoon Baking Soda
• 2 Peaches, Sliced Into Wedges
• 1/2 Stick Butter, Softened
• 6 Oz Blueberries
• 1 Cup Sugar
• 1 Teaspoon Granulated Sugar
• 2 Eggs
INSTRUCTIONS
1
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan
with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9 inch
round cake pan) with parchment paper. Grease the parchment paper too.
2
Sift flour, baking powder, baking soda, together into a medium bowl.
3
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3
minutes on high speed. Add vanilla and Greek yogurt and continue beating until very
creamy and light in color, for about 1 more minute.
4
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
5
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter
blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit
with 1 teaspoon granulated sugar.
6
Bake until cake turns golden, and the tester comes out clean in the center, about 1
hour, depending on your oven. Midway through baking, I like to put some extra peach
slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
7
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After
cake has cooled for about 40 minutes, release the cake from the springform pan. At this
point, if the cake is cool enough, you can slide your hand under the cake, between the
parchment paper and the bottom portion of the springform pan and move the cake with
the parchment paper attached to its bottom onto a cake plate easily.
8
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1
hour, depending on your oven), then invert onto a plate.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E ( S ) F R O M J U L I A AT J U L I A S A L B U M .C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
GLUTEN FREE SOFT BATCH CHOCOLATE CHIP COOKIES
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
10 MINUTES
>12 MINUTE
>25 MINUTES
Y I E L D : ABOUT
20 COOKIES, DEPENDING UPON SIZE
INGREDIENTS
• 1 7/8 Cups (260 G) All-Purpose
Gluten-Free Flour
• 6 Tablespoons (84 G) Unsalted Butter,
At Room Temperature
• 1 Teaspoon Xanthan Gum (Omit If Your
Blend Already Contains It)
• 6 1/3 Tablespoons (57 G) Cornstarch
• 5 Tablespoons (60 G) Vegetable Shortening,
Melted And Cooled (I Use Spectrum
Nonhydrogenated Vegetable Shortening)
• 1/2 Teaspoon Kosher Salt
• 1 Tablespoon Pure Vanilla Extract
• 1 Teaspoon Baking Soda
• 1 Egg (60 G, Out Of Shell) + 1 Egg Yolk At
• 2/3 Cup (133 G) Granulated Sugar
• 1/2 Cup (109 G) Packed Light
Brown Sugar
Room Temperature, Beaten
• 1 Cup (6 Ounces) Semi-Sweet Chocolate
Chips, Tossed With 1 Teaspoon Cornstarch
INSTRUCTIONS
1
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment
paper and set them aside.
2
In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch,
salt, baking soda and granulated sugar, and whisk to combine well. Add the light brown
sugar, and whisk once again to combine, working out any lumps in the brown sugar.
Create a well in the center of the dry ingredients, and add the butter, shortening,
vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be
thick and soft. Add the chips tossed with cornstarch, and mix until evenly distributed
throughout the dough.
3
Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a
ball and then place about 2 inches apart on the prepared baking sheets. Do not flatten
the balls of dough. Place the baking sheets in the refrigerator or freezer to chill until
firm (about 1 hour in the refrigerator, or 10 minutes in the freezer).
4
Once the dough has chilled, place in the center of the preheated oven and bake for 12
minutes, or just until the balls of dough have melted and spread and the cookies are set
in the center. They will be very lightly brown around the edges, and some may even be
slightly wet toward the center. Be careful not to over bake the cookies. Remove from
the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.
A SPECIAL THANKS FOR THIS RECIPE AND IMAGE FROM
N I C O L E H U N N AT G L U T E N F R E E O N A S H O E S T R I N G .C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
GLUTEN FREE LEMON BARS
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
15 MINUTES
50 MINUTES
1 HOUR, 5 MINUTES
Y I E L D : ABOUT
20 BARS, DEPENDING ON SIZE
INGREDIENTS
SHORTBREAD
TOPPING
• 1.5 Sticks Dairy Free Margarine, Or Butter
• 1½ Cups Sugar
• 1/3 Cup + 1 Tbspn Sugar
• ½ Cup Fresh Lemon Juice
• Approx 1.5 Cups Gluten Free All Purpose Flour • 4 Large Eggs, Beaten
• 1 Tsp Xanthan Gum (Omit If Your Flour Has Gum) • ¼ Cup All Purpose Gluten Free Flour
• 1 Tsp Gluten Free Baking Powder
• Gluten Free Powdered Sugar To Dust
INSTRUCTIONS
1
You will need a 9x13 baking pan, line the base and sides with parchment paper
2
Preheat your oven to 350f
3
Cream butter (or margarine) and sugar in mixer.
4
In separate bowl add flour, xanthan gum, baking powder and mix well. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
5
Add flour mix o butter/sugar and mix well until combined.
6
Your ‘dough’ may be soft, especially if you used dairy free spread. If you find it is super
soft then put it in the fridge for half an hour to firm up a little
7
Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
8
It’s hard to tell when looking at the baking pan, but try and get the dough spread with
an even thickness.
9
Bake at 350 for 20 mins or until lightly brown.
10
While base is cooking make the filling, mix all the topping ingredients except the powdered
sugar. When base is cooked pour over topping and return to the oven to bake for a further
30 minutes or until the center is set and no longer moves when you shake the pan.
11
Cool for a couple of hours, cut into squares, dust with icing sugar when fully cooled.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M S H E E N A AT T E A B I S C U I T. O R G
D E E S C E R E A L . C O M
R E C I P E
B O O K
3-INGREDIENT FLOURLESS CHOCOLATE CAKE
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
15 MINUTES
25 MINUTES
40 MINUTES
Y I E L D : 8-10
SERVINGES
INGREDIENTS
• 8 Large Eggs, Cold
• 1 Lb. Dark, Semisweet Or Bittersweet Chocolate, Coarsely Chopped
• 16 Tbsp. (2 Sticks) Unsalted Butter, Cut Into 16 Pieces
• Optional Toppings: Powdered Sugar And/Or Berries
INSTRUCTIONS
1
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and
grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside
of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan,
or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
2
In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
3
Meanwhile, melt the chocolate and butter together. You can either do this in a double
boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set
over a pan of almost-simmering water, and stirring until melted and smooth). Or you
can do this in the microwave (by heating the chocolate and butter in a microwave-safe
bowl in 30-second intervals, stirring in between, until the chocolate and butter are
melted and smooth). Then fold about a third of the beaten eggs into the chocolate
mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in
half of the remaining egg foam, and then the last half of the foam, until the mixture is
totally homogenous.
4
Scrape the batter into the prepared springform pan and smooth the surface with a
rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in
enough boiling water to come about halfway up the sides of the springform pan. Bake
until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust
(like a brownie) has formed on the surface, and an instant-read thermometer inserted
halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from
the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate
until cool. (The cake can be refrigerated for up to 4 days.)
5
About 30 minutes prior to serving, carefully remove the sides of the springform pan,
invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert
the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar
and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a
pitcher of hot water and wiping the blade before each cut.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M A L I AT G I M M E S O M E OV E N .C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
BAKED TRAILSIDE TREAT BARS
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
20 MINUTES
30 MINUTES
50 MINUTES
YIELD:1
9 x 1 3 I N C H PA N
INGREDIENTS
• 3 C. Dee’s Cereal
• 3 Eggs, Beaten
• 1½ C. Brown Sugar
• 1 C. Raisins
• 5½ C. Milk
• 1 C. Chocolate Chips
• ½ C. Peanut Butter
INSTRUCTIONS
1
In a large pot, combine oats, milk, brown sugar, peanut butter, and eggs.
2
Mix well and simmer over medium heat, stirring regularly, 20 minutes or until
thickened.
3
Once mixture is thick, stir in raisins.
4
Pour into greased 9x13 inch pan and top with chocolate chips.
5
Bake at 350 degrees for 30 minutes or until oatmeal is set.
6
Let stand 5 minutes.
7
Serve warm; top with milk or additional brown sugar if desired.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M C AT H Y AT T H E 3 6 T H AV E N U E . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
CINNAMON DEE’S BAKED APPLES
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
10 MINUTES
4-6 MINUTES
>20 MINUTES
YIELD:4
BAKED APPLES
INGREDIENTS
• 4 Gala Apples
• 1 Tbsp Butter, Melted
• 1/2 Cup Dee’s Cereal
• 1 Tsp Cinnamon
• 1/3 Cup Pecans (Optional)
• 3 Tbs Apple Juice
• 3 Tbsp Brown Sugar
• Whipped Cream
• 1 1/2 Tbsp Greek Yogurt
INSTRUCTIONS
1
Preheat oven to 350. Combine oats and pecans with a sprinkle of cinnamon. Spread
out on a baking sheet in a thin layer and bake for 4-6 minutes until golden and toasted.
Remove and set aside. Reduce oven temp to 325.
2
Rinse and core the apples, but make sure not to cut through the bottom of the apple.
You can use an apple corer or a paring knife. Make sure seeds are removed as well
(scoop out with spoon)
3
In a bowl combine oat-pecan mixture with brown sugar, yogurt , melted butter and cinnamon. Spoon mixture into the cavity of each apple. Place apples in an 8X8 inch baking
dish. Pour apple juice in the bottom of dish.
4
Bake at 325 for 30-40 minutes until tender (not mushy). Top with whipped cream or ice
cream and serve.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M K R I S T Y AT I H E A RT N A P T I M E . N E T
D E E S C E R E A L . C O M
R E C I P E
B O O K
MOIST MUG CAKE
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
4 MINUTES
3 MINUTES
7 MINUTES
YIELD:1
CAKE
INGREDIENTS
SHORTBREAD
• ¼ Organic Egg Whites
• 2 Tbsp Organic Coconut Flour
• 2 Tbsp 0% Greek Yogurt
• 1 Tbsp Vanilla Protein Powder
• 2 Tbsp Flax Milk, Unsweetened Almond
• ¼ Tsp Baking Powder
Milk, Or Water
• 1 Packet Of Stevia
TOPPING
• A Pinch Of Pure Vanilla Bean Powder
• 1 Tbsp Pb2
Or Vanilla Extract
• 2 Tbsp 0% Chobani Greek Yogurt
INSTRUCTIONS
1
Mix all dry ingredients in a bowl.
2
Use a fork & make sure to remove all chunks.
3
Add all wet ingredients & mix well.
4
Transfer to a greased mug or small bowl.
5
Microwave in 1 minute increments .
6
Make sure to leave a bit of space because cake will rise as it’s cooked.
7
-3 minutes
8
For topping:
9
Mix pb2 and yogurt and top cake.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M PA U L A AT F R O M F R I E S T O F I T. C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
3-INGREDIENT FUDGE BITES
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
1 HOURS 15 MINUTES
-
1 HOURS 15 MINUTES
Y I E L D : 24
FUDGE BITES
INGREDIENTS
• 3 Cups Semisweet Chocolate Chips
OPTIONAL TOPPINGS
• 3/4 Cup Full-Fat Coconut Milk
• Sea Salt
• 2 Tablespoons Coconut Oil
• Salted Caramel
• Dee’s Cereal
• Flaked Coconut
INSTRUCTIONS
1
Place the chocolate chips in a large bowl.
2
Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking
3
Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk
4
Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a
5
Sprinkle sea salt on top (or any of the other toppings listed above). If using caramel,
6
Freeze (1 hour) or refrigerate (2-3 hours) until set.
occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
until totally smooth.
heaping tablespoon of the chocolate).
drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
You can store your finished fudge bites in the fridge or freezer. As you may guess, storing them in the fridge
makes them a little softer, and the freezer makes them slightly firmer. They never freeze solid, which is a
scientific mystery to me. They WILL melt if left out on the countertop, so don’t do it! :)
The chocolate chips are key to the quality of the fudge, so I recommend not skimping on the brand. I like
Ghirardelli or Guittard (if not vegan), or Enjoy Life (if vegan).
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M K AT I E AT B LO G LOV I N .C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
5-INGREDIENT COOKIE DOUGH SNACK BALLS
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
10 MINUTES
-
10 MINUTES
Y I E L D : 25
1-INCH COOKIE DOUGH SNACK BALLS
INGREDIENTS
• 1-1/2 Cups Unsweetened Coconut Flakes
• 1/2 Cup Nut Butter Of Choice Or Peanut Butter. For Nut Allergies, Use Sunbutter
• 1/2 Cup Coconut Oil, Melted Or Softened
• 1/2 Cup Dee’s Cereal
• 1 Teaspoon Pure Vanilla Extract
• 2/3 Cup Mini Chocolate Chips
INSTRUCTIONS
1
Combine all the ingredients, except mini chocolate chips into a bowl and stir until well
2
Stir in mini chocolate chips.
3
Roll out into bite size balls (about 1 inch).
4
Refrigerate or freeze until hardened (only takes a few minutes!)
5
Eat and enjoy!
incorporated.
Keep any leftovers in the fridge or freezer.
*To make this even more simple if you don’t feel like rolling into balls, just spread the mixture into an 8x8-inch,
parchment lined baking pan. Refrigerate until hardened and cut into squares.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M K E L LY A T P R I M A L LY I N S P I R E D . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
CARAMEL MACHIATTO TIRAMISU
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
20 MINUTES
-
20 MINUTES
Y I E L D : SERVES
4
INGREDIENTS
• 12 4×4 Squares Of Cream Cheese
Pancakes (Unsweetened)
FOR THE FILLING
• 4 Oz Of Cream Cheese, Softened
• 1 Cup Espresso Or Coffee, Cooled
• 2 Tbl Sugar Free Caramel Flavored Syrup
• Unsweetened Cocoa Powder For Dusting
• 1 Cup Heavy Cream
INSTRUCTIONS
1
Mix the cream cheese with the caramel syrup until smooth and creamy. Whip the heavy
cream until stiff. Fold about 1/3 of the whipped cream into the caramel mixture. Add
the caramel mixture back to the remainder of the whipped cream and fold gently until
fully combined. Chill for a few minutes. The cream, not you.
2
Meanwhile, soak the pancakes in the coffee for about 2 minutes. Since they aren’t very
porous it takes a little time for them to absorb the coffee – you can soak them longer if
you want a stronger coffee flavor.
3
Add the cream to a pastry bag with a large star tube attached. Have four small plates
ready. Place a coffee square on the plate. Pipe a layer of cream on it. Dust with cocoa
powder. Repeat until you have three layers. Repeat with the rest of the plates. Serve
with optional sugar free chocolate sauce.
4
You don’t have to make this pretty, you could layer the coffee soaked pancakes with
spoonfuls of cream into an 8×8 pan and then chill it and cut it into squares (or just
stand at the fridge and eat it with a giant spoon at 2am when nobody is watching.) Not
that I did that. No I really didn’t… but I would have if there had been any left! :) Yeah,
I’ll be making this again! And again! And again…
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M M E L I S S A AT I B R E AT H E I M H U N G R Y. C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
LOW CARB VANILLA COCONUT ICE CREAM
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
8 HOURS
-
8 HOURS
Y I E L D : SERVES
5
INGREDIENTS
• 2 Cans Full Fat Coconut Milk
• 2/3 Cup Sweetener
• 1 Teaspoon Vanilla Extract
INSTRUCTIONS
1
Chill coconut milk cans for at least 4 hours.
2
Remove coconut milk cans from the refrigerator and pour off the liquid remaining,
3
4
5
6
leaving only the the milk fat.
Combine coconut milk fat, sweetener and vanilla extract in a blender and blend until
well combined and creamy.
Pour mixture into freezer-safe container, usually plastic containers will work. Place in
freezer.
Whisk and stir the mixture every 30-45 minutes, to create thick and creamy frozen
texture. Repeat for up to 4 hours.
Server immediately for best consistency. If your ice cream is too hard to scoop, let it
warm a few minutes on the counter before scooping.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M A N D R E S AT T H E - L O W C A R B - D I E T. C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
PALEO KIWI LEMON CHEESECAKE
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
30 MINUTES
-
30 MINUTES
Y I E L D : SERVES
8
INGREDIENTS
FOR THE CRUST
• 1/2 Cup (70 Gr) Cashews, Soaked For
• 3/4 Cup (100 Gr) Raw Nuts (Almonds,
Hazel
4-8 Hours And Rinsed
• ¼ Cup Honey
Nuts, Walnuts)
• Juice Of 2 Lemons
• 10 Medjool Dates, Pitted
• Zest Of 2 Organic Lemons
• 3 Tbsp Cinnamon
• 1 Tbsp Vanilla Extract
• Pinch Of Seesalt
For The Crust
• 1 1/2 Cup Coconut Cream
(Leave A Can Of Full
• ½ Cup Coconut Oil, Liquefied
Fat Coconut Milk Opened In The Fridge Over Night And
For The Crust
Scoop Off The Top Part, This Is Coconut Cream)
• 2 Kiwis, Peeled, Halved Lengthwise
And Thinly Sliced
INSTRUCTIONS
1
Add nuts and dates to food processor and process.
2
Press nut-date mixture into a round 7” springform pan lined with unbleached
parchment paper on the bottom.
3
Rinse your foodprocessor.
4
Place cashews, coconut cream, honey, lemon juice, lemon zest, vanilla extract, and sea
salt in the food processor and blend.
5
Add the coconut oil last while the processor is running.
6
Puree the mixture a few minutes until the cashews are completely broken down and
you get a completely smooth, creamy mixture.
7
Taste your “cheese” and add stevia (optional) to suit your needs.
8
Pour filling onto crust
9
Scatter kiwis on top.
10
Refrigerate at least 8 hours to reach cheesecake consistency.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M PA L E O L L A N D AT PA L E O L L A N D . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
LEMON PANNA COTTA
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
25 MINUTES
-
25 MINUTES
Y I E L D : SERVES
3
INGREDIENTS
• 1 Can Full Fat Coconut Milk, Divided (I Use This Bpa-Free Brand)
• 1 And 1/2 Tsp Grass Fed Gelatin (I Use This Grass Fed Brand)
• 3 Tbs Raw Honey Or Real Maple Syrup
• Zest From 2 Lemons
• 1 Tsp Vanilla Extract
• Optional: Lemon Zest For Garnish
INSTRUCTIONS
1
Whisk together one cup of the canned coconut milk and lemon zest in a medium pan.
2
Pour the rest of the coconut milk into a shallow bowl and sprinkle the gelatin evenly
3
Once gelatin has bloomed, gently reheat the coconut milk/lemon mixture to just below
4
Whisk in the sweetener of choice and vanilla.
5
Strain with a sieve/mesh strainer and pour into 3 small dishes and allow to chill until
6
Run a sharp knife around the edge of each cup and unmold onto a serving plate, and
Bring to just below a boil, turn off heat, cover, and allow to infuse.
over the surface and allow to BLOOM for 10 minutes.
a boil and whisk in the coconut milk/gelatin until completely dissolved. Turn off heat.
set (at least 4 hours.)
garnish as desired OR you can place the chilled cups into a hot water bath for a minute
or two to make removal a titch easier.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M K A TJ A A T S A V O R Y L O T U S . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
CLEAN CHOCOLATE MINT PATTIES
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
3 HOURS
-
3 HOURS
Y I E L D : 24
C H O C O L AT E M I N T PAT T I E S
INGREDIENTS
MINT FILLING
C H O C O L AT E PAT T Y
• 1 1/2 Cups Solidified Coconut Cream
• 1 Cup Coconut Oil
• 6 Packets Powdered Stevia
• 1/2 Cup Natural Cocoa
• 5 Drops Green Food Coloring
• 1/4 Cup Pure Maple Syrup
• 1/2 Tsp Peppermint or Mint Extract
(Honey, Agave or Stevia)
INSTRUCTIONS
NIGHT TIME PREP
1
Place 2 cans of coconut milk in the refrigerator overnight to separate the coconut
cream from the oil.
MINT FILLING DIRECTIONS
1
Open 2 cans of coconut milk and scrape only the thick coconut cream from the top half
of the can.
2
Place all ingredients in your food processor (or use a hand-held mixer) using whipping
attachment. Whip until it is the consistency of whip cream. Stop occasionally to scrape
down the sides.
3
Set aside.
C H O C O L AT E PAT T Y D I R E C T I O N S
1
Spray a mini muffin tin with non-stick cooking spray.
2
In your food processor using a separate bowl blend your coconut oil, cocoa and 1/4 cup
of maple syrup until smooth (stopping to scrape down the sides occassionally).
A S S E M B LY D I R E C T I O N S
1
Place 1/2 tbsp of your chocolate mixture in each muffin cup.
2
Then layer just under 1 tbsp of your Mint Filling mixture on top of the chocolate layer.
3
Finally, place another 1/2 tbsp of the chocolate mixture on top of the Mint Filling layer.
4
Cover with saran wrap and place in the freezer for 2-3 hours.
5
Remove and enjoy!
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M A M Y AT D A M Y H E A LT H . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
GUILT FREE CHOCOLATE TRUFFLES
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
10 MINUTES
-
10 MINUTES
Y I E L D : ABOUT
12 TRUFFLES
INGREDIENTS
• 1/2 Cup Good Quality Chocolate Chips (We Use Ghirardelli 60% Cacao)
• 1 Tbs All Natural Almond Butter (Or Peanut Butter)
• 1/4 Cup Fat Free Greek Yogurt (We Use Chobani)
• 1/3 Cup Good Quality Unsweetened Cocoa Powder (We Use Ghirardelli
Unsweetened Cocoa Powder)
INSTRUCTIONS
1
Melt chocolate chips in the microwave (at 20 second intervals) or on a double boiler
2
While the chocolate is still warm, stir in almond butter and mix until well incorporated
3
Carefully fold in Greek yogurt, mix well and refrigerate for about 15 minutes, until it
4
Working with approximately 1 tablespoon at a time, form truffles, roll them in
starts to harden
unsweetened cocoa powder and refrigerate until ready to serve
A SPECIAL THANKS FOR THIS RECIPE AND IMAGE FROM VICKY
& R U T H AT M AY I H AV E T H A R E C I P E . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
CHOCOLATE COVERED FROZEN BANANA & PEANUT BUTTER BITES
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
1 HOURS 30 MINUTES
15 MINUTES
2 HOURS
Y I E L D : MAKES
ABOUT 29 BITES
INGREDIENTS
• 3 Medium-Ripe Bananas, Sliced
• 1/4 Cup Peanut Butter (I Used Smooth Pb)
• 10 Oz Baking Chocolate (I Used Dark)
INSTRUCTIONS
1
Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread
with peanut butter.
2
Top with the other half of banana slices and freeze for about one hour.
3
In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl.
Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval
until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place
a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir
chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with
water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until
it is fully melted. It’s called tempering chocolate. It will allow the chocolate to have a
glossy texture and to set correctly.
4
Remove bites from the freezer and dip them into melted chocolate. You have to work
quickly before the bites start to thaw and get mushy. If you want to take you time, you
can work with one bite at a time and leave the others in the freezer. Using two forks,
dip one bite in melted chocolate and roll it to cover all sides. Using one fork, remove
bite from chocolate. With the other fork, remove excess chocolate and arrange the bite
back on baking sheet.
5
Freeze at least 3 hours or until ready to serve. Keep them in the freezer.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M M A R I E AT N OT E N O U G H C I N N A M O N .C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
COCONUT FLOUR PUMPKIN MUFFINS
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
10 MINUTES
25 MINUTES
35 MINUTES
Y I E L D : 10
MUFFINS
INGREDIENTS
• 1/2 Cup Coconut Flour
• 1 Tsp. Cinnamon Or Pumpkin Pie Spice
• 4 Eggs, At Room Temperature
• 1/4 Tsp. Ground Ginger
• 1/4 Cup Softened Butter Or Coconut Oil
• 1 Tsp. Vanilla Extract
• 6 Tbs. Pumpkin Purée
• 1 Tsp. Apple Cider Vinegar
• 2 Tbs. Raw Honey Or Pure Maple Syrup
• 1/4 Tsp. Baking Soda
INSTRUCTIONS
1
Preheat the oven to 350 degrees and line 10 muffin cups with liners.
2
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter/
lard, then the pumpkin pureé and honey. Then mix in the spices, cider vinegar and
baking soda.
3
Divide between prepared muffin pan. Bake for about 25-30 minutes, until golden and
the top springs back when lightly pressed.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M L AU R E N AT E M P O W E R E D S U S T E N A N C E .C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
BROWNIE CHEESCAKE
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
30 MINUTES
1 HOURS
1 HOURS 30 MINUTES
Y I E L D : 10
SERVINGS
INGREDIENTS
BROWNIE BASE
• ¼ Tsp Vanilla
• ½ Cup Butter
• ¼ Cup Walnuts Or Pecans, Chopped
• 2 Oz Unsweetened Chocolate, Chopped
CHEESECAKE FILLING
• ½ Cup Almond Flour (Honeyville)
• ¼ Cup Cocoa Powder
• 1 Lb Cream Cheese, Softened
• 2 Large Eggs
• Pinch Salt
• ½ Cup Swerve Sweetener Or
• 2 Large Eggs
• ¾ Cup Swerve Sweetener Or
Granulated Erythritol
Granulated Erythritol
• ¼ Cup Heavy Cream
• ½ Tsp Vanilla Extract
INSTRUCTIONS
1
For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap
bottom of pan in foil.
2
In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in
the microwave in 30 second increments. Whisk until smooth.
3
In a small bowl, whisk together almond flour, cocoa powder and salt.
4
In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour
mixture, then butter/chocolate mixture until smooth. Stir in nuts.
5
Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes until set around
edges but still soft in the center. Let cool 15 to 20 minutes.
6
For the filling, reduce oven temperature to 300F.
7
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and
vanilla until well combined.
8
Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges
are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
9
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic
wrap and refrigerate at least 3 hours.
10
Serve with sugar-free chocolate sauce or ganache.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M C A R O LY N A T A L L D A Y I D R E A M A B O U T F O O D . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
CREAMY DAIRY-FREE CHOCOLATE MOUSSE
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
10 MINUTES
-
10 MINUTES
Y I E L D : SERVES
2-4 PEOPLE
INGREDIENTS
• 1 Ripe Hass Avocado, Cut In Chunks
• 1 Tbl Virgin Coconut Oil
• ¼ Cup Cocoa Powder
• 1 Tsp Vanilla Extract
• ¼ Cup Real Maple Syrup
• 1 Can Coconut Milk, Chilled
INSTRUCTIONS
1
Place avocado, cocoa powder, maple syrup, coconut oil and vanilla extract into your
food processor and blend until smooth
2
Scoop out the chilled TOP portion of the coconut milk aka coconut cream (you’ll be left
3
On high, beat the coconut cream until fluffy (about 5-6 mins)
4
Scoop chocolate cream into coconut cream and fold until blended completely
5
Grab a spoon and enjoy!
with liquid aka coconut water at the bottom) and place into a bowl
NOTE: If your coconut cream is not fluffing up, place your mixers (just the whisk part) and bowl with coconut cream in the
freezer for 5 minutes to cool. Take it out and continue whipping (it should be fluffy at this point).
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M L O R I E L A T N A T U R A L LY L O R I E L . C O M
D E E S C E R E A L . C O M
R E C I P E
B O O K
CREAMY JELL-O DESSERT
P R E PA R AT I O N
PREP TIME:
COOK TIME:
TOTA L T I M E :
20 MINUTES
20 MINUTES
40 MINUTES
Y I E L D : SERVES
4-6 PEOPLE
INGREDIENTS
• 1 Package Jell-O Gelatin (Any Flavor, Sugar Free Works Great Too)
• 1 (8 Ounce) Container Cool Whip, Thawed
INSTRUCTIONS
1
{Follow the speed-set method instructions on the back of the box}
2
Dissolve gelatin mix in 1 1/2 cups boiling water.
3
Add ice to 1 cup cold water to make 2 1/2 cups.
4
Stir ice water into gelatin and continue to stir until slightly thickened.
5
Remove any un-melted ice and stir in Cool Whip. Mix until evenly combined.
6
Pour into desired pan, bowl or ramekins. Refrigerate for 30-90 minutes or until firm.
A S P E C I A L T H A N K S F O R T H I S R E C I P E A N D I M A G E F R O M S H E R I AT S W E E T T R E AT S M O R E .C O M
D E E S C E R E A L . C O M