Peanut Butter and Jelly Cupcakes

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I make these as a mini cupcake and sprinkle with fresh strawberries for added color and flavor. A great dairy-free way to make a delicious, creamy frosting. Try using different nut butters and flavor extracts to create your own version.

GF Peanut Butter and Jelly Cupcakes

½ cup coconut flour
½ TSP baking powder*
½ TSP baking soda*
½ TSP salt
2 TBSP coconut oil
4 organic free-range eggs
¼ cup honey, maple syrup (or sweetener of choice)
¾ cup fruit-sweetened strawberry jam (or ripe strawberry puree)
1 TBSP vanilla

Frosting:
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt

  1. Preheat oven at 350F.
  2. Combine flour, salt, baking powder and baking soda.
  3. Add remaining ingredients and stir until well incorporated.
  4. Spoon into a greased muffin tin and bake for 16-20 minutes.
  5. While baking prepare frosting and refrigerate.
  6. When muffins are ready, pull from oven and cool.
  7. Once cool, top with frosting.

 

*I tend to leave out baking powder and baking soda and the results are generally the same. Sometimes I add in a spoon of chia seeds in place of baking soda/powder.  

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Vegan Cherry Cobbler Muffins

I made these on a whim. Had a craving for something warm, gooey and chewy and boy did they hit the SPOT!

Since it is cherry season it is easy to find cherries here in Greece and they are so delicious. I love that, unlike most fruits,  cherries are a “warm” fruit. This means that if you have a colder constitution, cherries are a great fruit source for you.

I just found out that both my daughter and I have egg sensitivities, mainly to the whites, so I have been making more vegan-based recipes, which is my culinary background. Chia or flax seeds are a great binding agent, as well as baking powder, agar agar and even bananas. I love using chia seeds as they are loaded with good stuff, including calcium, zinc, and antioxidants. Toddler approved, as my daughter ate these up!

1/3 coconut butter, coconut oil or coconut cream
1/3 cup water
1 cup GF oats, ground
handful of cherries, de-pitted
2 TBSP pine nuts
1 TBSP chia seeds
1/4 TSP vanilla stevia (or 2 TBSP honey, maple syrup or sweetener of choice)
Dash of cardamom and sea salt

Garnish:
Pine nuts

 

  1. If using coconut butter, thin over hot water until runny.
  2. Mix butter, water and oats.
  3. Fold in remaining ingredients.
  4. Pour into muffin cups or a greased muffin tin.
  5. Top with a sprinkle of pine nuts.
  6. Bake at 200C for about 15 minutes.

Makes about 6 muffins.

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Happy baby smoothie 

My daughter is a big fan of this smoothie! Tart, yet sweet and such a beautiful colour. A great way to nourish her little, itty- bitty body.
1/2 dragon fruit (I used the the red variety)
1 small handful of raspberries
1 golden kiwi
1 TBSP coconut oil
Additional water to reach desired consistency

  1. Blend and top with fresh berries.

Apricot walnut nutmilk

This recipe shows another variation to traditional almond milk, which is most commonly seen and used in recipes.  

  
 1 large cup liquid (water kefir, rejuvelac, water)

Handful of walnuts (pre-soaked)*

5-6 dried apricots

1. Blend until smooth.

*Soaking nuts tends to makes food more yin in nature so if you are looking to replenish yang you might want to avoid soaking the walnuts.

Making any nut milk is very easy. A handful of nuts and water will make you a delicious nutmilk, and whether or not you pre-soak your nuts or strain your milk it is up to you. I have a vitamix so the nuts in my smoothies pretty much melt away, but if you have a traditional blender you might want to use a strainer.

Adding in fruit turns traditional nutmilk into a party. Just think of all the colors and tastes that can be made. The good news is that if you don’t have any fresh fruit on hand you can use dried fruit in its place. In some cases using dried fruit might be preferred as it is very nourishing for the body, especially for the blood.

This smoothie is great for couples that are trying to conceive and can also soothe a nagging cough~ just don’t serve it too cold! 

Enjoy! 

Raspberry Cashew Milk

 

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Every now and then I crave a fresh, creamy, homemade glass of nutmilk, which I believe tastes best when mixed with juicy fruit and spices. Especially now with the hot Hong Kong weather, a smoothie like this one can really hit the spot. Making your own nutmilk is so simple you will wonder why you ever bought nutmilk in the first place.

Bursting with vitamin C, calcium and antioxidants. And good for your libido!

Raspberry Cashew Milk

1/4 cup raspberries
2 golden kiwis
2 TBSP raw cashews
1/2 cup filtered water (add more or less for desired consistency)
1 drop nutmeg essential oil/ dash ground nutmeg (optional)

1l Pop in your blender until nice and buttery.

Feel free to serve this milk alongside your oatmeal, as a base for your protein shake or drink it just as it is. Enjoy!

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Chinese Yam

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Chinese Yam is known for various healing properties and most constitutions benefit from this food source, as it is easy to digest and can be eaten over long periods of time. Chinese Yam is known to boost the immune system, strengthen the spleen and tonify the kidneys, all important for conception.

 

Wild yam has some interesting facts associated with it. Those African tribes that consume the largest amounts of wild yam also have the highest incidents of twins. My father was a twin and my mother had twins so I figure why not throw some in my diet and see what happens 🙂

So without further a due here is my yummy pancake recipe, which is gluten, dairy and sugar free.

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Chinese yam pancakes with black tahini.

This recipe is both simple and quick. In less than 10 minutes I had a delicious, medicinal meal ready just for me.
1 egg
1/4 cup chinese yam powder (I used half chinese yam and half wild yam powder)
splash of water to make pancake batter consistency

Optional extras:
sweetener of choice
almond or vanilla extract
spices: cinnamon, cardamon, ginger, cloves, nutmeg
sea salt

Optional Toppings:
Black tahini
Seeds: hemp, chia, flax
Fermented veggies

  1. Mix egg and yam powder with any extras of choice. Beat  in water with a fork until  you have reached a pancake-like consistency. (Runnier than yogurt but a little bit thicker than melted ice cream.)
  2. Cook in a pan with a bit of olive oil over medium heat, about 2 minutes each side.
  3. Top with your favourite toppings and serve with a  LARGE side of veggies.