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Fruit Gummy Worms

Fruit Gummy Worms

by | May 18, 2016 | Desserts, Recipes

As a grandma, I am always on the lookout for fun things to do with grandkids.  One day I saw this gummy maker kit at CVS and had to have it.  At the time, one of the grandkids was being potty trained and his parents were using gummy worms as a reward.  I wanted to make a healthier version with fresh fruit juice.   They were fun to make together before nap time and they went over well as an afternoon snack (and a reward for using the potty).

gummy worms 2 gummy worms 1

During kids garden workshops teaching about composting worms, I have made an organic version of “dirt cake” and purchased real fruit gummy worms.  Now I can make my own in any flavor I want!

 

 

 

This Saturday, May 21st, as we are having our “Garden Friends” family fun day,   I decided to add worms to the lady bug, butterfly and honeybee activities.  With my love of trying to engage all of the senses when instructing, it is the perfect opportunity to “taste” worms.  The recipe is easy and fast.  Instructions in the kit even suggest adding vitamins, minerals or probiotics to the gummies for an added plus with kids. (Homemade gummy vitamins!)

Fruit Gummy Worms
 
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Fun, easy, healthy and you can make any flavor you like.
Author:
Course: Sweet Treats
Ingredients
  • 4 packets unflavored gelatin (1 full box ~ about 1 ¼ oz. if using Great Lakes brand)
  • *Note: I like using Great Lakes red can because I can add it cold and not have to boil mixture to loose nutritional value.
  • ½ cup juice (I blended fresh strawberries, blue berries and ½ banana with unsweetened berry mix juice in my nutribullet for this mix)
  • 2 Tbsp. honey (optional – I didn’t use any)
Instructions
  1. Whisk together the juice, gelatin and honey (if using) and place in microwave for 2 minutes or until boiling. (No boiling necessary if using Great Lakes red can gelatin).
  2. Carefully pour mixture into molds and let chill until set.
  3. Remove from molds and store in covered container or bags in refrigerator.

 

Key Lime Bars (Grain Free, Gluten Free)

Key Lime Bars (Grain Free, Gluten Free)

by | May 11, 2016 | Desserts

About and year ago, I sponsored a workshop that featured Mexican cuisine and included a Key Lime Bar recipe.  I found the recipe in a cook book but taste was a complete “faileo”.  Since then I have stuck with safely purchasing the “Hail Merry” brand small Key Lime tarts when I have a craving (they are delicious, but not cost effective if you are serving a group).

This year, it got the itch to try Key Lime Bars again during the Cinco de Mayo celebration and am delighted with the results.  I haven’t gotten the chance to taste test this recipe with a large workshop group yet, but my family has considered this a “keeper”.

Key Lime Bars (Grain Free, Gluten Free)
 
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Simple ingredients and easy to mix together. A light dessert that is not too tart and not too sweet. Just right after any meal.
Author:
Course: Sweet Treats
Ingredients
  • Crust-
  • 3 cups blanched almond flour (I use Honeyville)
  • ⅓ cup coconut flour
  • 1 tsp. unflavored gelatin (I use Great Lake Kosher)
  • 1 ½ sticks organic unsalted butter (or ghee = 12 TBSP but this must be cold)
  • 2 TBSP organic maple syrup
  • 2 TBSP. organic coconut sugar
  • ½ tsp. fine ground pink Himalayan salt
  • 1 ½ tsp. pure vanilla extract
  • Filling –
  • ¾ cup freshly squeezed key lime juice
  • 5 TBSP organic maple syrup
  • 6 large eggs
  • 5 tsp. arrowroot flour
  • ½ tsp. fine ground pink Himalayan salt
  • 7 TBSP heavy coconut cream (I use Trader Joe’s)
  • 3 TBSP melted coconut oil
Instructions
  1. Crust –
  2. Combine all ingredients into food processor and pulse until a dough is formed.
  3. Press dough into a parchment lined glass 9 x 13 baking dish.
  4. Bake for 13 minutes at 350°.
  5. Remove and set aside to prepare filling.
  6. Filling-
  7. Place all ingredients into food processor and pulse until well combined.
  8. Pour filling mixture onto prepared crust.
  9. Return to oven and bake for 25 minutes, or until filling is set.
  10. Let cool and cut into squares.
  11. Refrigerate leftovers.

 

Grain-free; Gluten-free Doughnuts

Grain-free; Gluten-free Doughnuts

by | Apr 13, 2016 | Breakfast, Desserts, Recipes, Uncategorized

Doughnuts are a morning time (or snack time) sweet treat favorite.   These delicious wonders can be made ahead of time and frozen to pull out any time you have the craving.  Remember any sweets are meant for special times and should be consumed in moderation as a “treat”. They can be made as full sized doughnuts or little mini doughnuts as well.

doughtnut post 7

I have tried a variety of options when making doughnut (even banana flour).  This recipe has gone through several revisions, but according to my grand daughters and friends that have tried them, this is a keeper.

I have found that the easiest way to have little ones help is to scoop the dough  into a disposable cake decorating bag and allow them to squeeze the dough into silicone pans.  I place the empty bag over an empty narrow pitcher to hold it while I scoop in the dough.

The large pan I use can be found through Country Home Goods

The mini pan  I use can be found through Belgoods Bakeware

Grain-free; Gluten-free Doughnuts
 
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Sometimes you just want a real doughnut, but without the gluten, grain and frying. This recipe is the perfect option.
Author:
Serves: 9 large doughnuts
Ingredients
  • 2 ½ cups blanched finely ground almond flour (I use Honeyville)
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 Tbsp. coconut flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon (I use Ceylon)
  • 1 tsp. zest of one orange
  • ¼ cup melted coconut oil
  • ¼ cup melted ghee (can substitute organic butter or applesauce)
  • 4 Tbsp. organic maple syrup
  • 2 tsp. vanilla
  • 6 large eggs (room temperature)
  • Sprinkle lightly with coconut sugar (optional)
  • Chocolate glaze:
  • 1 cup Lily’s dark chocolate chips (sweetened with Stevia); melted
  • ½ cup heavy coconut cream (I use Trader Joe’s)
  • Mix together in small bowl and dip cooled doughnuts to glaze.
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease doughnut pan with healthy oil of choice (I use coconut oil)
  3. Combine all dry ingredients in food processor and pulse until mixed together.
  4. Add all wet ingredients and pulse until the batter is smooth with no sign of flour.
  5. Scoop batter into disposable cake decorating bag and cut hole in the bottom. (The batter is very thick and this is the easiest way to squeeze into doughnut pan.)
  6. Squeeze the dough evenly into prepared doughnut pan.
  7. Bake until doughnuts are firm to the touch, with just a little give (about 20 minutes for large doughnuts about 10 minutes for mini) I use silicone pans and place on cookie sheet.
  8. Allow doughnut to cool and transfer to plate to frost or glaze.

 

Paleo Coconut Cream Topping

Paleo Coconut Cream Topping

by | Mar 24, 2016 | Desserts, Recipes

Coconut whipped cream is dairy free and delicious.  I use this on everything from apple crisp to crepes.  It just takes a couple of minutes to mix together and keeps in the refrigerator for a couple of days if needed.  Feel free to add you own favorite flavors into the recipe.  I love adding melted dark chocolate to make a tasty chocolate mousse.

Paleo Coconut Cream Topping
 
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Deliciously dairy free and easy to make.
Author:
Course: Sweet Treats
Ingredients
  • 1 14 oz. can heavy coconut cream (I use Trader Joe’s)
  • 1 tsp. vanilla
  • 1 Tbsp. raw honey or maple syrup
  • ½ tsp. cinnamon (I use Ceylon)
Instructions
  1. Place all ingredients into a medium mixing bowl. Whisk ingredients until well blended. Pour into a small bowl with a lid and place in the refrigerator until cream is solid.

 

Upside Down Banana Bread Coffee Cake

Upside Down Banana Bread Coffee Cake

by | Mar 23, 2016 | Breakfast, Desserts

I created this recipe when I had a hankering for something sweet after a Sunday afternoon nap.  I understand that the title is a little long, but I wasn’t sure how else to describe it.  My husband is always my “guinea pig” taste tester.  This recipe received two thumbs up and is listed as a keeper.  I wanted to post this before Easter Sunday because it would be perfect to make ahead and have for breakfast, brunch or dessert.  Enjoy!

 

~Pair with coconut cream whipped cream topping~

Upside Down Banana Bread Coffee Cake
 
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This recipe is fast and easy to make and satisfies that sweet craving. This is versatile and can be served with breakfast, brunch or as a dessert.
Author:
Course: Sweet Treat
Ingredients
  • 2 cups almond flour (I used Honeyville)
  • 3 Tbsp. coconut flour
  • 2 eggs
  • 1 cup heavy coconut cream (I use Trader Joe’s)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon (I use Ceylon)
  • 2 tsp. vanilla
  • 3 Tbsp. raw honey or organic maple syrup
  • ½ tsp. sea salt
  • 2 small bananas
  • ½ cup dark chocolate chips – optional (I use Lily’s)
  • 3 Tbsp. ghee or organic butter (melted)
  • 4 Tbsp. chopped pecans
  • 3 Tbsp. coconut sugar
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease an 8x8 pan (I use coconut oil).
  3. Place melted ghee, chopped pecans and coconut sugar in bottom of pan.
  4. Mix all other ingredients in a food processor until well combined.
  5. Pour into pan on top of pecan mixture.
  6. Bake at 350° t 45-50 minutes until toothpick comes out clean from center.
  7. Flip cake over onto plate immediately and allow to cool.
  8. (Can top with coconut cream recipe)

 

Favorite Paleo Blueberry Muffins

by | Feb 12, 2016 | Breakfast, Desserts, Recipes

When I began exploring trying to incorporate healthy Paleo options into my diet, I started with muffins and desserts.  I knew that if I could find healthier ways to make these items, the rest would be a “piece of cake” (I wanted it all to be a piece of moist delicious, healthy, time effective, cost effective yummy cake! ha!) I usually explain to people in my workshops that I found when I typed in the work “paleo” in front of any recipe I was looking for, the options were incredible.  Since I began several years ago, those options have totally exploded!  I am often overwhelmed by all the choices.  Again, part of the purpose of WellStone Gardens was to help to narrow some of those choices by allowing workshop participants the opportunity to taste a recipe before going to all the time and expense of blindly shooting in the dark.  This recipe has been tweaked and tested several different times in several different arenas and it continues to be a crowd-pleaser.  (It’s not considered “cake” but it is moist and delicious).

Favorite Bluberry Muffins
 
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These moist and delicious muffins can be served with breakfast, lunch, dinner or as a snack any time. They do freeze well, so you can make large batches and save them.
Author:
Course: Breakfast/Sweet Treat
Ingredients
  • 2 cups blanched almond flour (I use Honeyville)
  • ¼ tsp. baking soda
  • ⅛ tsp. sea salt
  • 4 tbsp. maple syrup (or raw honey)
  • 1 cup coconut cream (I use heavy coconut cream from Trader Joe’s)
  • 4 tbsp. grass-fed ghee, melted (or melted coconut oil; organic unrefined; cold pressed – I use Costco’s)
  • 2 eggs
  • ½ cup fresh or frozen blueberries (I use smaller frozen wild blueberries when I can- Costco’s)
  • 1 tsp. fresh orange or lemon zest (optional)
  • ½ tsp. orange or lemon extract (optional)
  • 2 tbsp. coconut sugar to sprinkle on top (optional)
Instructions
  1. Preheat the oven at 350°F
  2. In a large bowl mix the dry ingredients – almond flour, baking soda, salt.
  3. In a separate bowl mix the wet ingredients – coconut cream, eggs, maple syrup and melted ghee. (zest and extract if using)
  4. Combine wet and dry ingredients and gently mix the batter.
  5. Fold blueberries into the batter ( I sometimes wait and add them later to each muffin cup)
  6. Sprinkle with coconut sugar if using.
  7. Scoop batter into paper lined muffin pan cups (or I use silicon cups) and bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan.
  8. Recipe makes18 regular muffins or 36 mini-muffins. Store in an airtight container in the refrigerator.