Tag: Gluten Free

Buttermilk Sherbet with Peaches and Rum Caramel

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Summer is here!  In my family both the winter and summer solstice’s were a time of celebration.  My parents would often host a party in the winter and now that I have my own family we now often have a gathering of friends for the summer solstice.  This recipe is one of my favorites.  Buttermilk can be quite high in sugar from lactose but the flavor is hard to imitate… so I kept it in!  I hope you find this little bit of celebratory indulgence as delicious as my family does.

Buttermilk Sherbet with Peaches and Rum Caramel
 
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Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 345
  • Fat: 27.6g
  • Carbohydrates: 28.2g
  • Fiber: 20.3g
  • Protein: 4.2g
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Ingredients
  • Buttermilk Sherbet
  • 2 cups heavy cream
  • 2 cups cold buttermilk
  • ¼ cup lemon juice
  • ⅔ cup xylitol
  • 1 pinch pure powdered stevia
  • 1 tsp lemon zest
  • ¼ tsp salt
  • ⅛ tsp xanthan gum
  • 1 tsp vanilla
  • Rum Caramel
  • ½ cup xylitol
  • ⅓ cup heavy cream
  • 2 tbsp unsalted butter
  • ⅛ tsp Kosher salt (up to ¼ tsp)
  • ⅛-1/4 tsp xanthan gum
  • 2 tsp vanilla
  • 1 tbsp dark rum
  • 2 peaches, diced
Instructions
  1. Buttermilk Sherbet
  2. In a small saucepan heat 1 cup of the cream with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Sprinkle on the xanthan gum whisking until slightly thickened then remove from the heat and allow to cool for 15 minutes.
  3. To the cooled cream mixture add the remaining cold cream, buttermilk, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
  4. Place the mixture in an ice cream maker and follow manufacturer directions. Once the sherbet is done serve immediately or pack into a freezer-safe container and place in freezer. This sherbet will keep in the freezer for up to one month. Place frozen sherbet in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup.
  5. Rum Caramel
  6. Place xylitol in a heavy sauce pan over medium high heat until it liquefies. Continue to heat for 3-5 minutes or until the mixture reaches 390°F; using a kitchen thermometer. Note: the mixture may smoke but will not change color, this is normal, do not remove it from the heat.
  7. While the xylitol is cooking, in a small sauce pan heat the cream until bubbles just begin to form on the outer edges of the pan. Keep warm over low heat until ready to use. (Can also simply be heated in the microwave for about 1 min till it begins to bubble on the edges.)
  8. Once the xylitol has reached 390°F, remove the pan from the heat and add the hot cream (stand back as it may sputter). Whisk in the butter and salt (more may be added depending upon level of saltiness desired) until fully incorporated.
  9. Sprinkle the xanthan gum over the mixture and add the vanilla and rum; whisk until smooth and thickened. Serve immediately or store in the refrigerator for up to 2 weeks in a tightly sealed container. Gently rewarm in the microwave or on low in a sauce pan. Makes ¾ cup. 1 tbsp per serving.
  10. Putting it all together: Serve the ice cream with ⅛th of the diced peaches and 1 tbsp warm caramel - ENJOY!
Notes
Net Carbs : 7.9g
SugarOH: 16g
 

Peanut Butter and Jelly Donuts

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Peanut Butter and Jelly Donut
 
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Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 278
  • Fat: 22.7g
  • Carbohydrates: 14.2g
  • Fiber: 9g
  • Protein: 10.3g
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Ingredients
  • 2 large eggs
  • 2 tbsp erythritol
  • 1 tbsp xylitol
  • pinch pure powdered stevia
  • ⅓ cup unsweetened coconut milk
  • 2 tbsp unsalted butter, melted
  • 2 tsp vanilla
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup sugar free peanut butter
  • 2 tbsp sugar free jam (I used blackberry but you could also use this Blueberry jam)
Instructions
  1. Preheat oven to 350°F. Grease a 6-well donut pan and set aside. Powder the sweeteners in a blender until fine. Set aside.
  2. Whisk the eggs with the powdered sweeteners, coconut milk, butter, and vanilla until thoroughly combined.
  3. Add the almond meal, coconut flour, baking powder, and salt, mixing until fully incorporated. Add peanut butter and mix until a thick batter forms.
  4. Fill the donut wells about half full. Using a ¼-teaspoon measure, drop four ¼-teaspoons of jam in four equal spots around each donut. Cover each donut with the remaining batter.
  5. Bake for 22-25 minutes until the donuts are puffed and golden. Remove from the oven, then allow to sit in the pan for 20 minutes to cool. Keep in an airtight container in the refrigerator for up to one week.
Notes
Net Carbs : 5.2g
SugarOH: 6.2g
 

Simple Liquid Stevia

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Liquid stevia makes a versatile and terrific sweetener and it can be made very inexpensively.

I use liquid stevia almost exclusively to sweeten liquids.  This is because it is very stable at room temperature (it does not go bad or get moldy) and it is already dissolved so I won’t get an extra sweet mouthful of coffee in my last sip!  It blends effortlessly into hot or cold liquids.

Stevia does not contain carbohydrates nor calories.  It has a glycemic index of 0.  That means it won’t affect your blood sugar at all.

Simple Liquid Stevia:

1 tsp pure powdered stevia (I prefer NuNaturals or NOW brand Better Stevia)

3 tbsp filtered water

1 oz dropper bottle

Optional Awesome Flavorings:

  1. Add 3 tsp vanilla, almond, pistachio or even chocolate extracts.
  2. Add 3-5 drops of Pure essential oils (I recommend DoTERRA brand, please do not consume essential oils if they do not have a supplement label on the bottle!)  My favorite flavors are:  lemon and orange.

I purchase essential oils from DoTERRA because I trust the company and feel they have a strong business philosophy, care for the environment and products that I can stand behind. If you would like to buy the same oils that I use you can purchase them HERE. Note: There are also some great essential oil recipes on the site!

If you would like to learn more about the company visit DoTERRA.

Still Have Questions?
CONTACT ME with questions

There will always be more exciting gluten-free, sugar-free and low-carb recipes and tips for using essentials oils in them here! Please check back often. Or sign-up for my newsletter HERE.

Now That’s Sweet!
Jennifer

Citrus Zucchini Bread

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Citrus Zucchini Bread
 
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Nutrition Information
  • Serves: 14
  • Serving size: 14
  • Calories: 183
  • Fat: 14.4g
  • Carbohydrates: 15.8g
  • Fiber: 13g
  • Protein: 5.8g
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Citrus zucchini bread is a fantastic riff on classic zucchini bread incorporates yellow squash, cardamon and fresh citrus.
Ingredients
  • ½ cup toasted unsweetened shredded coconut
  • 1 ½ cups finely shredded zucchini (yellow squash!)
  • 1 tsp lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp vanilla
  • 1 ½ cups almond flour
  • ¼ cup chia seed flour
  • 2 tbsp coconut flour
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • Pinch pure powdered stevia
  • 4 large eggs
  • ¼ cup coconut oil, melted
  • ⅓ cup erythritol
  • ⅓ cup xylitol
Instructions
  1. Preheat oven to 350°F. Toast coconut for 5-8 minutes until light golden and set aside to cool. Increase oven temperature to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
  2. Grate the zucchini and squeeze out as much water as possible then place it in a small bowl with the lemon juice, lemon zest and vanilla. Set aside.
  3. In a small bowl whisk to combine the almond flour, chia seed flour, cinnamon, cardamom, nutmeg, baking soda, salt and stevia. Set aside. In a medium bowl, whisk together the eggs, coconut oil, erythritol, and xylitol. Add the flour mixture and blend into a smooth batter. Then add the zucchini mixture blending to combine. Fold in the chopped pecans.
  4. Bake for 20 minutes at 375°F then turn the oven down to 350°F and continue to bake another 30-35 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 10 minutes before removing to a cooling rack. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
  5. Optional: Add 6 drops of certified pure lemon essential oil and 7 drops of certified pure grapefruit essential oils to the batter. ALSO this bread is delicious served with a cream glaze made with 3 Tbsp erythritol (powdered), 2 Tbsp heavy cream and ½ tsp vanilla. Add additional essential oils as described above to your taste and then whisk until fully combined. Drizzle over bread and serve!
Notes
Net Carbs : 2.8g
SugarOH: 9.1g