Year: 2013

Coconut “Nutella” Cups

Melissa King 18 Comments

These things are amazing!  If you like my Homemade Nutella and my Coconut Almond Fudge, you will love these Coconut Nutella Cups!

Coconut Cups Watermark

Let me be the first to say that these should be saved for a time when you want to indulge.  However, they are so rich in taste, that you can’t eat more than a couple bites.  Just store them in your fridge or freezer for when you want to treat yourself with a dessert. 🙂

Coconut “Nutella” Cups 

Coconut “Nutella” Cups

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Serves 9     adjust servings

Ingredients

Instructions

  1. In a saucepan , on medium heat, combine all ingredients except the Nutella and stir well.
  2. Remove from heat.
  3. Line muffin pans with liners. I used standard sized muffin pans and lined them with silicone liners . Paper liners would work well too.
  4. Spoon a small amount of coconut mixture into each cup. Spoon a bit of homemade Nutella on top.
  5. Cover the Nutella with more coconut mixture.
  6. Repeat these steps until all are done.
  7. Place the muffin pans in the fridge to allow the cups to firm up.
  8. I let mine sit about 30-45 minutes.

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Recipe Notes

I got 9 cups out of my batch. You can use mini muffin pans as well. Enjoy!

Nutella Overnight Oats

Melissa King 29 Comments

So the other day I made a batch of my Homemade Nutella.  I had this recipe in mind when I made it.  So now I am sharing these Nutella Overnight Oats with you!

Nutella Overnight Oats watermark

This recipe is just as easy as all the others.  So good!  I didn’t even add any extra sweetener to mine because the Homemade Nutella is already sweet.  If you like things a little sweeter, I will put an option in the ingredient list.

Nutella Overnight Oats

Nutella Overnight Oats

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Prep Time 5 min

Ingredients

Instructions

  1. Combine all the ingredients in a jar and mix well.
  2. Store covered in the fridge overnight.

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Recipe Notes

I make 5 at a time so I have easy breakfasts all week. I eat mine cold, but if you like yours warm, feel free to heat it up. Either way works. Enjoy!

Carrot Ginger Soup (Vegan, Gluten Free)

Melissa King 63 Comments

Carrot Ginger Soup.  Now that fall is almost here, I am going to be punching out new soup recipes!  This is the first of many to come this winter.

Soups are great because they are super easy and very budget friendly.  One of my favorite recipes on the blog is my Hearty White Bean Soup.

 

carrot ginger soup

 

I used my homemade vegetable broth in this recipe.  So easy to make.  Just save all your vegetable scraps in the freezer and when you have enough, make a ton of broth.

You will never need to buy broth again.  We also added curry to ours, but if you are not a fan, you can just omit the curry.  I thought is made a nice addition though.

Carrot Ginger Soup

Carrot Ginger Soup

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Prep Time 20 min Cook Time 8 hr Serves 4 servings     adjust servings

Ingredients

Instructions

  1. Throw everything in a crock pot and cook on high for 3-4 hours, or on low for 7-8 hours.  You can cook it in less time, but I believe the longer a soup cooks, the better it gets. 
  2. Once the soup is cooked, you can use an immersion blender to puree it. 
  3. You can also transfer the mixture to a blender and puree it that way.  Either way works.

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Recipe Notes

We got about 4 servings out of our batch. Enjoy!

Grain Free Pumpkin Tart

Melissa King 46 Comments

I love pumpkin pie.  One of my very first recipes on this blog was for a pumpkin pie that called for tofu.  This year, I wanted to create a soy free pumpkin pie.  This was my first experiment and it went well.  This isn’t exactly a pie, but it’s delish and grain free.  I still have plans for a gluten free and vegan pumpkin pie in the future too, but this pumpkin pie tart is a contender for anyone looking for a pumpkin pie dish who is also in the mood for the creaminess and richness of a tart.

Pumpkin Tart FG sharp watermark

My daughter Meadow, who claims to dislike all things pumpkin, ate this.  In fact, both my girls enjoyed it.  If you are not a fan of coconut milk, please understand that you cannot taste the coconut in this recipe.  The pumpkin and warm spices totally cover it up!  Kind of like in my Pumpkin Ice Cream.

Grain Free Pumpkin Tart

Grain Free Pumpkin Tart

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Prep Time 30 min Cook Time 30 min

Ingredients

    For the crust

    For the filling

    Instructions

      For the crust

      1. In a food processor , combine all the crust ingredients except the dates and pulse into a course ground consistency.
      2. Then add in the dates and pulse until a dough starts to form. You may need to add a tiny bit of water, but I did not.
      3. Once the dough is formed, press it into a greased tart pan . Stick in the fridge to firm up.

      For the filling

      1. The night before you make this, place your can of coconut milk in the fridge.
      2. In the food processor , combine all the ingredients for the filling except the coconut cream. Mix well.
      3. Open your chilled can of coconut milk and scoop out the white solid part.
      4. Discard the water leftover, or save it for smoothies.
      5. Spoon out 1/2 cup and put in the mixer bowl.
      6. Whip the cream in a mixer to get some air in it.
      7. Once it looks more like whipped cream, slowly add in the pumpkin mixture by folding it in.
      8. Do not mix the two together. Just keep folding the pumpkin mixture in until all are combined.
      9. Spread the mixture into your tart shell and chill in the fridge for at least 30 minutes.

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      Recipe Notes

      You can save the leftover coconut cream from the can, for topping the tart if you wish. This should last at least 5 days in the fridge. Enjoy!

      Maca Energy Bars (Vegan, Gluten Free and Paleo)

      Melissa King 136 Comments

      Maca Energy Bars.  When you start reading all about eating healthy, there are certain foods that come up.  Kale, chia seeds, goji berries and maca are just some of them.  I was curious about maca root powder, so I had to get a bag to try out.

      It is pretty pricey, but it lasts a long time.  Kind of like the chia seeds. Maca root is a tuber, kind of like a potato.  It is very well known as a natural energy booster.  It can also help with hormonal issues such as menopause and fertility.

      Maca is rich in B vitamins as well.  So I decided to make an energy bar with it.  This energy bar is not only vegan, but grain free and gluten free too.

       

      Maca Energy Bars

      Maca Energy Bars

      Maca Energy Bars

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      Prep Time 10 min Cook Time 10 min

      Ingredients

      Instructions

      1. In a food processor , grind the almonds into a course consistency. 
      2. Add them to a bowl with the sunflower seeds, maca powder, flax meal, pepitas, chia seeds and salt. 
      3. In a saucepan, combine the maple syrup, almond butter and coconut oil. 
      4. Mix until all are well combined. 
      5. Add it to the bowl with the dried ingredients. 
      6. Tear a sheet of parchment slightly bigger than an 8X8 pan .
      7. Line an 8X8 pan with the paper. 
      8. Spread in the mixture and pack down tight . 
      9. Place in the fridge to set.  About 1 hour.

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      Recipe Notes

      I got 8 bars out of my batch. Store them in the fridge or even freeze them for longer storage. Enjoy!

      Pumpkin Pie Overnight Oats

      Melissa King 134 Comments

      Pumpkin Pie Overnight Oats.  My mind is buzzing with all kinds of new pumpkin recipes!  Naturally, I had to do one with overnight oats.

      My favorite breakfast lately is overnight oats. So easy.  Even my daughter can make these.  You can make up 5 at a time for healthy breakfasts all week long.  No cooking even required!

       

      Pumpkin Pie Overnight Oats

      In fact, my daughter and I filmed a video on how to make these.   Here it is.  For more videos, you can check out my You Tube Channel.

      It’s a great recipe to try with your little ones.  If you like a smooth oatmeal, use rolled oats.  If you like a crunch to your oatmeal, use steel cut oats.

      Pumpkin Pie Overnight Oats

      Pumpkin Pie Overnight Oats

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      Prep Time 5 min

      Ingredients

      Instructions

      1. Pour all the ingredients into a jar and mix very well.  I make 5 at a time and they last all week!  Great for those busy mornings.  I think these would also be awesome with some chopped pecans too.  Enjoy!

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