I was looking earlier this month for a lighter, “fruitier,” dessert to make for us when we got home from treating ourselves to a dinner out. I am becoming more and more open to baking with coconut flour and using canned coconut milk in “frosting” recipes as I have found that the coconut flavor is very minimal, or my taste buds are changing and getting more used to it. We didn’t end up having this dessert the night of our dinner out, one because I didn’t have the coconut milk chilling in the fridge, and two, because we wouldn’t have been able to eat it anyways, we were so full from dinner. Anyhow, when I did end up making it we were both hooked and I knew this would be one that I would be making again in the future, especially with summer approaching and berries coming into season. I would call this more of a “shortcake” versus lime cake, because I didn’t taste the lime in the cake, but it didn’t really matter, it is tasty :).
This has become one of my favorite breakfast smoothies. It seems that recently I have been having this at least once per week. I call it my “chocolate ice cream” for breakfast :). Unlike some other smoothies I have had, it is also quite filling. I like to have it with 2 chicken apple sausage links to make sure I get some protein.
Let’s face it, I’m no photographer, so it was hard to get a “good” picture of this one. It may not look the greatest from the picture, but it is worth trying!
When it is not a day of peanut butter and chocolate cravings and desserts, and berries are in season, it is nice to have a “lighter” sweet treat for those hot, humid summer days. This is the first of the berry or fruit “cobblers” or “crumbles” or whatever else you like to call it, desserts that we have tried this year, and it was delicious. No extra sweetener was required (other than in the crust “dough”), the fruit was sweet enough in itself.
Another favorite pastime: me getting to eat the very center (and last bite) of my husband’s Pillsbury cinnamon roll at breakfast. The softest, gooiest, and most icing-soaked part of the roll, always put a smile on my face. Obviously those days are gone, but I found a muffin recipe that is pretty good at taking the place of the cinnamon rolls, minus the icing (which I still miss!). Seems like many “vanilla” or “cream cheese” icing recipes that do not contain dairy or sugar are made with coconut milk/cream, and I just can’t quite get myself to like coconut all that well yet. Maybe one of these days my taste buds will allow it, as it has other flavors since the diet change…
You can’t post something on Valentine’s Day without it being related to chocolate, right? 🙂
I was at first a little disappointed when I remembered that I usually get a plate of amazing chocolate covered strawberries with my beautiful flowers from McCabe’s (shameless plug), and that this year I can’t have these strawberries. But, this feeling quickly passed. To me, it really is an “addiction” factor, or a psychological “want,” my body doesn’t need any of that to be healthy. And the longer you go without, the easier it gets to just brush off those junk food wants and needs. Or, you just go online and find a recipe that better suits your diet and make a “healthier” version of that chocolate covered strawberry, and it turns out pretty good itself ;).
Back to the recipe. This bread makes a great snack, part of breakfast, or dessert. It is hard for me to call it bread now that I’ve had it though, as my husband and I both agreed that it reminds us more of cake, and if you put some chocolate frosting on it, it would taste just like chocolate cake. I have to admit with the first piece I ate I wasn’t sure if I was a fan of it, because it just didn’t seem sweet; however, the more I had, the more I liked it. When it’s not as sweet, you can sometimes appreciate the other flavors involved ;).
I am beginning to think that this post wasn’t meant to be today. I have re-written the same first few sentences several times only to have the internet or my computer freeze, then try to re-load, losing my previous work. Gotta love technology…
Here goes again: I have made and tried probably at least 8 grain/dairy/white sugar-free muffin recipes now, and this one wins the award for the favorite in our house so far. We took some with us on a visit with some friends in Indianapolis last weekend. I am usually very nervous about having others try the new, different sweet treats I’ve been making. They tend to have a different texture and certainly aren’t as sweet as traditional desserts to those who are not used to eating them, but it is something that one gets used to once you have it a few times. I was relieved when our friends liked these muffins and were anxious to get the recipe. So here it is, about a week late 🙂
If there was a category for “favorite sweet treats,” these cookies would definitely be included. They were the first dessert that I made after finding out about the dietary changes I would be making. The recipe was given to me by a co-worker, and I remember her saying something to the effect of, “I wouldn’t feel bad about feeding this to one of my kids for breakfast.” A cookie for breakfast? Yes, please!! 🙂
Although it is very tempting to eat all of these before even packing them up into a storage container, I have to still consider them “dessert.” On top of that, although the chocolate chips are dairy-free, they do still contain evaporated cane sugar, which I am supposed to limit in my diet as well. I bet they would still be good without the chocolate chips though.