1 Tbsp. Palm Sugar
2 tsp. raw cacao powder or cocoa powder
1/4 c. boiling water
2 Tbsp. coffee (I used a coffee, dandelion root, chicory root mix)
2/3 c. hot water
2/3 c. almond coconut milk, heated to almost boiling
In a french press, put coffee and 2/3 c. hot water and let steep for 5-10 min. OR brew coffee in coffee maker. You want it strong.
Meanwhile, mix cacao or cocoa powder in a mug with palm sugar and boiling water until dissolved.
Once almond coconut milk is heated, pour into mug and stir. When coffee is brewed add to mug and revel in your delicious, inexpensive DYI beverage! You can add more palm sugar if this is not sweet enough for you.
Chocolate Mousse: dairy-free, sugar-free
1 avocado, smashed (make sure it is good & ripe)
1/2 c. cacao powder or regular cocoa powder
1/4 c. melted cocoa butter
1 tsp. liquid Stevia
1 can coconut milk, refrigerated, liquid drained off
1/2 tsp. vanilla
1 tsp. chia seed
1 Tbsp. milk (I used almond)
Blend it until smooth. Let sit in fridge about 10 minutes. Enjoy!
Concord Grape Fruit Leather
- 1 1/4 lb. concord grapes
- 1/2 c. sugar
- 3 T. honey
- 1 T. fresh lemon juice
Wash the grapes, then squeeze them out of their skins into a pot. (this quite fun, they pop right out). Put the skins in the blender and puree them.
Cook insides about 20 min. over medium heat, stirring them occasionally, until seeds separate from inside. Put insides through a food mill or berry press to remove seeds and return to pot. Add in skins, sugar, honey, and lemon juice. You may want to taste this while cooking and adjust sugar if necessary. Cook about 35 min., stirring often, until very thick.
Put a layer of parchment paper in a jelly roll pan or half-sheet cake pan. Spread mixture evenly in a thin layer. Bake 3-4 hours until it is barely sticky. You can also dry this in a food dehydrator. When done, let it cool then cut into strips with parchment paper attached and roll up just like a fruit roll-up. Store in an airtight container.
- 1-1/2 to 2 c. dandelion flowers, green bracts & stems removed (gather them from un-sprayed, untreated areas, 10 feet from road, not in pet areas)
- 1/3 c. gluten-free flour mix (mine is almond flour, millet flour, potato starch)
-1/3 c. corn meal
- 1/3 c. onion, chopped (I used red onion)
- 1/3 c. milk
- 1 egg
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/8 tsp. turmeric
- optional: 1 Tbsp. chia seed or hemp seed to sneak in some nutrients
Mix dry ingredients and seasonings. Stir in egg and milk and chia seed if you want to use it. Add in dandelions and stir well. Heat a pan of oil and drop spoonfuls of batter into pan. If it is not a deep pan, turn them as they brown.
Faux Silk Pie
- 2/3 cup coconut palm sugar
- 1 egg
- 1 avocado, ripe, peeled, pit removed
- 1 Tbsp. chia seeds
- 2 ounces unsweetened chocolate, melted
- 1 Tbsp. raw cacao powder
- 1 tsp. vanilla
- 1 Tbsp. butter, softened or coconut oil
- 2/3 cup heavy whipping cream
- 2 tsp. stevia
- 1-1/2 c. almond flour or raw almonds blended until fine
- 1/3 c. coconut palm sugar
- 6 Tbsp. butter, softened or coconut oil
- Prepare crust by mixing almond flour, palm sugar, & butter together then press into a pie pan or springform pan. Set aside.
- Combine palm sugar and egg in small pot over low heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from the heat. Stir in chocolate, cacao, and vanilla. Set aside to cool.
- In a blender or food processor, blend avocado until smooth. Add in chocolate mix and mix until well blended.
- In a medium bowl, whip cream until thick with Stevia. Slowly fold in avocado chocolate mixture. Once mixed, spread over crust and refrigerate several hours.
- Serve with whipped cream made with Stevia or coconut palm sugar.
15 oz. pumpkin
1 can coconut milk, chilled overnight, liquid drained off
1/4 c. almond milk (or milk of your choice)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 to 1 tsp. liquid Stevia
pinch of salt
optional: ground flax, chia seeds
Blend it all up and enjoy!