Tag: Gluten Free

Blueberry-Lavender Sorbet

Blueberry-Lavender Sorbet

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Blueberry-Lavender Sorbet
 
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Nutrition Information
  • Serves: 12
  • Serving size: ⅓ cup
  • Calories: 44.8
  • Fat: 0.1g
  • Carbohydrates: 10.6g
  • Fiber: 6.2g
  • Protein: 0.3g
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Ingredients
  • 3 cups fresh or frozen blueberries
  • ⅓ cup xylitol
  • 3 Tbsp water
  • 1 pinch pure powdered stevia
  • 1 Tbsp fresh lemon juice
  • 1-2 drops lavender essential oil (start with 1 drop)
Instructions
  1. Combine the xylitol and water in a heavy sauce pan. Heat over medium high heat until all of the xylitol dissolves and it begins to boil. Remove from heat and pour it into a small container placed over an ice water bath and then refrigerate for at least 1 hour.
  2. Puree the blueberries in a food processor or blender. Add the chilled syrup, lemon juice and stevia to add additional sweetness if necessary. Whisk to incorporate all ingredients.
  3. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes twelve ⅓ cup servings.
Notes
Net Carbs: 4.5g
SugarOH: 5.3g
 

Coconut Cream Anglaise

Coconut Crème Anglaise

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Coconut Crème Anglaise
 
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Nutrition Information
  • Serves: 8
  • Serving size: ¼ cup
  • Calories: 129
  • Fat: 11.8g
  • Carbohydrates: 6.6g
  • Fiber: 4.5g
  • Protein: 1.9g
Recipe type: Sauces and Toppings
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Ingredients
  • 13.5 oz canned coconut milk
  • 2 tbsp erythritol
  • 1 tbsp xylitol
  • Pinch of salt
  • 4 large egg yolks
  • 2 tsp vanilla
  • Pinch pure powdered stevia
Instructions
  1. Combine the coconut milk with the erythritol, xylitol and salt in a heavy bottomed sauce pan over medium-high heat. Stir while heating until bubbles begin to form on the outside edges of the pan. Remove from the heat and set aside.
  2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a bowl and place it into an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, whisk in the stevia and vanilla and transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days. Makes 2 cups. Each serving is ¼ cup.
  3. This recipe can also be used to make a simple vanilla ice cream or eggnog. For ice cream: allow it to chill in the refrigerator at least 4 hours or overnight then churn as recommended by your ice cream maker. For eggnog: add ¼ tsp nutmeg, ½-1 oz spiced rum and ice cubes.
Notes
Net Carbs: 2.1g
SugarOH: 4.5g
 

Sweetened Condensed Coconut Milk

Sweetened Condensed Coconut Milk

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Sweetened Condensed Coconut Milk
 
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Nutrition Information
  • Serves: 16
  • Serving size: 1 tbsp
  • Calories: 93
  • Fat: 8g
  • Carbohydrates: 6.3g
  • Fiber: 4.5g
  • Protein: 0.4g
Recipe type: Sauces and Toppings
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Ingredients
  • 13.5 ounces canned coconut cream
  • 3 tbsp xylitol
  • 1 tsp vanilla
  • Pinch of salt
Instructions
  1. Combine the coconut milk and xylitol in a small sauce pot. Bring to a boil and cook 1-2 minutes until the xylitol has dissolved. (Note: you can use coconut milk to do this but use another ⅔ cup coconut milk for a total of 16 oz or 2 cups.)
  2. Reduce heat to simmer and continue to cook uncovered, stirring occasionally, until it has reduced by about half (this will go faster if you use a pan that is larger also make a mental note of where on the pan the liquid goes so you will know when it is fully reduced). Add in the vanilla. Makes about 1 cup or 8oz. Each serving is 1 tbsp.
Notes
Net Carbs: 1.8g
SugarOH: 2.3g
 

Blueberry Refrigerator Jam

Blueberry Refrigerator Jam

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Blueberry Refrigerator Jam
 
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Nutrition Information
  • Serves: 10
  • Serving size: 2 tbsp
  • Calories: 20
  • Fat: 0.1g
  • Carbohydrates: 5.6g
  • Fiber: 2g
  • Protein: 0.2g
Recipe type: Sauces and Toppings
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Ingredients
  • 2 cups fresh blueberries
  • 2 tsp lime juice
  • 1 tsp lime zest
  • 1 tbsp xylitol
  • Pinch of nutmeg (optional)
  • ⅛ tsp xanthan gum
  • 1 pinch of pure powdered stevia (optional)
Instructions
  1. Place the blueberries in a heavy bottomed sauce pan with the xylitol, lemon juice, lemon zest and nutmeg if using. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15-20 minutes or until it has thickened slightly.
  2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for 1 minute then remove from heat and cool to room temperature. Adjust sweetness by slowly adding stevia to your taste. Once cool place in a glass jar or plastic container with a tightly fitting lid and keep refrigerated for up to 2 weeks. This may also be properly canned if desired. Makes 1 ¼ cups. Each serving is 2 Tbsp.
Notes
Net Carbs: 3.6g
SugarOH: 1.2g
 

Spiced Pumpkin Chocolate Swirl Bread

Spiced Pumpkin-Chocolate Swirl Bread

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Spiced Pumpkin-Chocolate Swirl Bread
 
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Nutrition Information
  • Serves: 14
  • Serving size: 1
  • Calories: 316
  • Fat: 25.9g
  • Carbohydrates: 29g
  • Fiber: 23.8g
  • Protein: 9.3g
Recipe type: Breads and Savories
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Ingredients
Chocolate Batter
  • ¼ cup sugar-free chocolate chips
  • ¼ cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tsp espresso powder
  • 4 tbsp erythritol
  • 4 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda

Pumpkin Batter
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 3 tbsp erythritol
  • 3 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ¾ cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp chia seed flour
  • 1 ½ tsp pumpkin pie spice (or 1 tsp ground cinnamon, ½ tsp ground ginger ⅛ tsp ground cloves and ⅛ tsp ground nutmeg)
  • 1 ½ tsp baking powder
  • ½ tsp salt

Mocha Glaze:
  • 3 tbsp erythritol, powdered
  • 2 tbsp heavy cream
  • ½ tsp vanilla
  • ½ tsp espresso powder
  • ¼ tsp ground cinnamon
Instructions
  1. Preheat oven 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. Make the Chocolate Batter: Melt the chocolate and coconut oil in a small bowl at 30 second intervals; stirring in between until fully melted and smooth. Add the eggs, vanilla, espresso powder, erythritol, xylitol and stevia whisking into a smooth batter. In a small bowl whisk to combine the almond flour, coconut flour, cocoa powder, baking powder, salt, baking soda. Set both aside.
  3. Make the Pumpkin Batter: In a medium bowl whisk to combine the egg, pumpkin puree, coconut oil, vanilla, erythritol, xylitol, and stevia. In a small bowl whisk to combine the almond flour, chia seed flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the pumpkin mixture mixing until combined. Do the same for the Chocolate Batter so that you have two bowls of batter – one chocolate and one pumpkin.
  4. Divide the batter into the prepared pan by alternating ½ cup of each batter into the pan; start with the bottom layer and then do a second layer. Take a knife and swirl the batter once or twice to blend the batters. Bake for 25 minutes at 375°F then turn the oven down to 350°F and continue to bake another 40-45 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 20 minutes before removing to a cooling rack.
  5. For the Glaze: Whisk all ingredients until smooth. Use immediately, it will set up forming a crust as it sits so quickly drizzle it over the top of the warm bread. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
Notes
Net Carbs: 5.2g
SugarOH: 18.3g