New Recipe, New Year!

Happy New Year everybody!! I took a much needed two week break over the holidays to re group and enjoy time with my family. Hopefully you all had a wonderful holiday season as well. With a new year comes goals, resolutions, recipes, and lots of other new things. My family spends time each new year writing down goals for many areas of our lives. It’s really neat to see what my three girls make as goals for the year. When we do this, we also look back at the past years goals to see all that we have accomplished. In 2017 we didn’t make it to the Kentucky Derby, Norway, or California, but we did accomplish most of our goals. We’ll have to put these three places on our lifetime bucket list. 😉

Before the holidays began, I sat down with my three girls to make a list of all of the activities we wanted to do and a list of all the foods we wanted to make. My middle daughter, Peppy wanted to make a recipe with strawberries, cherries, oat crumble, and chocolate drizzle like I had years ago. I have absolutely no recollection of this recipe she was describing, but she was adamant I made it and she loved it. Instead of arguing about whether I ever made it or not, I sat down with her to create the recipe she remembered. Peppy was very particular about the ingredients, it had to be strawberries and cherries, had to have vanilla and cinnamon, and an oat crisp topping. She tried to add chocolate drizzle but I didn’t go that far. Feel free to add chocolate drizzle if that would make you happy, I know it would make Peppy happy. 🙂 The recipe we came up with was a hit! I froze the left overs in silicone baking cups and now the girls are happily enjoying it warmed up for breakfast.

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Cherberry Crisp

Ingredients
2/3 C Earth balance soy free buttery spread
2 ½ C Strawberries sliced
2 ½ C Cherries sliced
1 C Coconut sugar divided or regular sugar
6 T White rice flour
6 T Brown rice flour
½ C Tapioca starch, divided
1 ½ C Gluten free oats
1 t Salt
1 t Vanilla
1 ½ t Cinnamon
2 T Lemon juice

Directions
Preheat oven to 350°. Spray a 9×13 dish with non-stick spray and set aside.
In a small bowl, mix together ½ C coconut sugar, strawberries, and cherries. Add the lemon juice and 2 T tapioca starch and mix until well combined. Put the fruit mixture into the prepared 9×13 baking dish and spread evenly. In a separate bowl, combine the rest of the dry ingredients and vanilla, then mix well together. Next, cut the butter into the dry mixture until the butter is about the size of small peas. Sprinkle the oat mixture on top of the fruit mixture and spread it evenly. Bake on 350° for 45 minutes or until the fruit mixture is bubbling and the oat mixture is golden brown. Enjoy with ice cream, all on it’s own, or for breakfast 🙂

*There are affiliate links above for your convenience and helps support my blog 🙂 always be sure to check ingredients to be sure the items are safe for you.

Chocolate Cashew Oat Balls

Hi friends, it has been quite a while since I have posted. I travelled quite a bit last month for work and also celebrated all three of my girls birthdays. During that time, I created this amazing sugar free treat. I was desperately wanting a reeses peanutbutter cup, but I can’t have most of the ingredients. That doesn’t usually stop me from figuring out something similar. So, that’s just what I did. I can’t eat peanuts, so I made these with cashews instead. These are so good that I ate WAY too many!! 🙂 Below, I have given you a nut free option as I know not all of my followers can have nuts. I do my best to take care of you all! Enjoy these amazing and simple to make chocolate cashew oat balls.

The holidays are almost upon us. I absolutely LOVE this time of year and so do my girls. We have many fun traditions that we look forward to every year. More to come on all of that soon. Happy Friday everyone!

Chocolate Cashew Oat Balls

Ingredients
1 C Gluten Free oats
1 C Cashew butter or Sunflower seed butter
1 t Vanilla
3 T Flax meal
4 Packets stevia or 4 T of your favorite dry sweetener
1 T Water
1 C Enjoy life chocolate chips or Pascha Sugar Free Chocolate
1 T Coconut oil or spectrum shortening

Directions
In a food processor or high powered blender, blend the oats until they are a coarse powder. Then add the cashew or sunflower seed butter, vanilla, flax meal, stevia, and water. Blend until well combined. The “dough” should come together easily when you pack it together. Using a small cookie scoop, make balls out of the dough and then place them on a sheet of parchment paper, then set aside.
In a small microwave safe bowl, cook the chocolate chips and coconut oil or spectrum shortening on high for 1 minute. Carefully take the bowl out and mix with a spoon. At this point if I mix the chocolate together it all melts. If yours isn’t quite ready to all be melted then keep microwaving at 30 second increments, stirring in between, until the chocolate is melted. Be sure to not over cook or the chocolate will burn. You can also do this is in a double boiler but it takes longer. Using two spoons, pick up the balls one at a time dropping them in the chocolate mix. Use the two spoons to roll the bolls around until they are fully covered in chocolate. Then, use one spoon to scoop the now chocolate ball back onto the parchment paper. Repeat with each ball until they are all covered in chocolate. Place the cookie sheet in the refrigerator until the chocolate is firm. Store in an airtight container in the refrigerator or freezer. Enjoy!

umpalaRAIN Sunflower Seed Butter

Sunflower Seed Butter

Ingredients
4 C Raw sunflower seeds
1 t Salt
3 T Maple syrup
Olive oil

Directions
Put all sunflower seeds into a large pan and roast them until golden brown. Once the sunflower seeds have been roasted, place them in a food processor and blend until coarse. Then leave them for 5 minutes to let the oils come out of the seeds which make the butter later. Process again for 1-2 minutes and then let sit for 5 minutes again. Repeat until the seeds begin to clump together and are oily. Then add the salt and maple syrup and process again. Slowly begin to add olive oil as the processor is running until the sunbutter reaches your desired consistency. Enjoy!

*There are affiliate links above for your convenience and helps support my blog 🙂 always be sure to check ingredients to be sure the items are safe for you.