Eggnog (Dairy Free, Refined Sugar Free)

For me, eggnog is tied to childhood memories of Christmas.  My mom didn't allow us to have many sweets growing up, especially sugary drinks.  (But she did make up for it in pasta and bread.)  At Christmastime, however, I remember indulging in the sweet taste of cold eggnog (eggnog the drink and Baskin Robbins eggnog ice cream....mmmmmm).  I looked forward to it every year. 

This recipe is based on Alton Brown's Eggnog - which has received rave reviews from hundreds of home cooks.  I left out the bourbon, made it dairy free, and used coconut sugar (which has a lower glycemic index) in place of regular sugar.

Please note - there are raw egg yolks in this recipe- so consume at your own risk.  To lower the risk of salmonella contamination, I washed the eggs with soap and water and rinsed them well before using. (As one of Alton Brown's reviewers recommended.)  In addition, I used organic eggs from my local health food store which should also further reduce any risk.

I think we've found a new family tradition!  Speaking of family  traditions....I have to share this.  We (ok, I) decided it would be fun to string popcorn and cranberries for a make-our-own garland for the Christmas tree.  We made a fun night of it with family and friends.  We all had a great time and unanimously decided that we had found a new family tradition.

About a week-and-a-half later, my daughter discovered some uninvited guests....

TRADITION ENDED!

Have a very merry Christmas everyone!  Look to the Christ - the Messiah "who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him."  2 Corinthians 5:21 

Eggnog (dairy free, refined sugar free) 

Ingredients:

8 jumbo egg yolks (or 10 large)

2/3 cup PLUS 2 tablespoons coconut sugar

4 cups cashew milk

1 can full fat coconut milk, well shaken (I use Thai Kitchen brand)

2 teaspoons freshly grated nutmeg

1 teaspoon cinnamon

1/2 tablespoon vanilla 

honey (optional)

Instructions:

Zap the coconut sugar in a coffee grinder to make it a fine powder.

In a standing mixer fitted with the whisk attachment, whisk egg yolks until they turn a pale yellow.  Gradually add coconut sugar and whisk until sugar is dissolved.  This is difficult to tell with coconut sugar.  I just whisked it for about 5 minutes or so.

Add the rest of the ingredients and mix well.  Pour into container that can be shaken.  Refrigerate until very cold.

If you'd like your eggnog to be a little sweeter, you can add honey by tablespoons to taste.  Shake well before serving.

Here are more eggnog recipes to enjoy:

The Spunky Coconut's Eggnog (dairy free, refined sugar free)

Diet, Dessert and Dogs' Holiday Nog (egg free, dairy free, sugar free, soy free, gluten free, vegan)

Elana's Pantry Vegan Eggnog

Cranberry Sauce (refined sugar free)

It's the day before Thanksgiving, so what am I doing?  The same thing you probably are - COOKING (whilst listening to Christmas music).

I LOVE THANKSGIVING!!!  

It's one of my favorite holidays.  We always have a crowd of friends, family and lots of food.  And my motto is "the more the merrier" on all three counts. 

One of our longtime Thanksgiving guests is a sweet lady who ALWAYS brings the cranberry sauce.  After all these years, she doesn't even have to ask what to bring because the answer is always the same - cranberry sauce!!  She makes it herself from a recipe we got long ago from another friend.  It's just not Thanksgiving without her cranberry sauce.  (Have I stressed this enough?)

Well, this year, our friend is NOT bringing the cranberry sauce because she is at home sick with a terrible cold.  I guess we'll have to excuse her.  After all, an 86-year-old is allowed to stay home sick once in a awhile...even though we will miss her company AND the cranberry sauce. (My girlie said she is "so fun" and the kids will miss playing card games with her.)

Anyhoo, on a whim, I decided to try my hand at a version of "the sauce" while using no refined sugar.  It's extremely easy to make.  Let me know if you try it -

Cranberry Sauce (refined sugar free) 

Ingredients:

4 cups fresh whole cranberries, rinsed

1 1/2 cups apple cider (made from apples only - no sugar added)

3/4 cup coconut sugar

1/2 cup honey

1/4 cup pure maple syrup (must be pure)

juice of 1 large orange

zest of the same orange

1/2 teaspoon cinnamon

Instructions:

Place everything in a medium saucepan.  Bring to a boil.  Turn heat down and keep simmering until it thickens.  (30-40 minutes?  Not too sure - I'm juggling Thanksgiving recipes over here...)  It will thicken more as it cools.

Allow to cool and refrigerate. 

That's it!

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free, dairy free)

Years ago, I came across a recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel from Tyler Florence of The Food Network that instantly became a Thanksgiving family tradition.  

I just revamped it tonight subbing quinoa flakes for the all-purpose flour and coconut sugar for the light brown sugar.  It came out of the oven a winner.  I hope you think so too.

As an aside, quinoa is not a grain but a seed and though it is not SCD "legal", I find we are able to tolerate it well at this stage of our intestinal health.

HAPPY THANKSGIVING EVERYONE!

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free)

Ingredients:

8-10 small sweet potatoes

1/2 cup coconut sugar

1/2 cup quinoa flakes (can be found at health food stores)

1/4 cup blanched almond flour (I use Honeyville)

1 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup pecan pieces

1/2 cup ghee, room temperature

Instructions:

Preheat oven to 400F.  Scrub sweet potatoes and prick with a fork.  Bake in oven on parchment-lined baking pan until cooked through (45 minutes to one hour).

Meanwhile, in a medium bowl, combine coconut sugar, quinoa flakes, almond flour, cinnamon, salt and pecans.  Add ghee by tablespoonfuls and mix with a fork until well combined.

When sweet potatoes have finished baking, make a slice in the top lengthwise and push ends together to open.  Stuff lots of the streusel topping inside.  Bake again for 10-15 minutes or until getting brown and bubbly. (Watch carefully so pecans don't burn.)

Pumpkin Spice Cake with Chocolate Ganache (grain free, dairy free, refined sugar free)

This Pumpkin Spice Cake has become a family favorite of ours, especially of our girlie (for whom we began the grain free and mostly SCD lifestyle). We've served it to friends and family and have gotten rave reviews so far.

I began baking this cake in a traditional aluminum bundt pan which took about 55-60 minutes to bake. I am trying to replace aluminum baking pans one by one, so I recently bought a Princess House bundt pan from Replacements, Ltd.  I've found this pan bakes up a cake in 35-45 minutes, so please adjust your baking time accordingly.

My first exposure to grain free baking came through Kelly Brozyna of The Spunky Coconut - author of two wonderful cookbooks, The Spunky Coconut Cookbook and The Spunky Coconut Grain Free Baked Goods and Desserts.  This is my version of a grain free cake using cooked white navy beans in place of flour.

As far as the ganache goes - it's a long story and I won't bore you to death.  Here's the shortened version:  In preparation for Thanksgiving, I have tried - to no avail (yet) - to perfect my beloved pecan pie recipe with adjustments to accomodate our diet.  What have I learned?  It's difficult to substitute one cup of brown sugar and one cup of maple syrup with healthy ingredients without it tasting....well, different. I've lived in the south long enough to know that pecan pie needs to be saweet - sticky saweet - syrupy saweet.  I'll keep at the drawing board in hopes of perfecting it by Christmas - but I'm not making any promises. 

Anyhoo, I make a chocolate sauce to serve with my pecan pie....because... well, we like gilding lilies around here.  The original recipe is one part melted chocolate mixed with one part heavy cream.  On a whim, I thought I'd try my hand at making it dairy free (in the hopes it would make the failed attempts at pecan pie taste better).  At least we came up with one winner!   (phew)

I hope you enjoy! 

Pumpkin Spice Cake with Chocolate Ganache (grain free, dairy free, refined sugar free) 

Ingredients:
3 cups cooked white navy beans (soaked 24 hours, cooked about 2 hours and drained)
6 jumbo eggs
1 cup honey
3 tablespoons vanilla
2 teaspoons apple cider vinegar
1/3 cup coconut oil 

3/4 cup blanched almond flour (I use Honeyville)
1/2 teaspoon sea salt
2 teaspoons baking soda
2 tablespoons pumpkin pie spice
1 teaspoon cinnamon

For Ganache:
1 1/2 cups Enjoy Life chocolate chips
1 1/2 cups cashew milk 

Instructions:
Preheat oven to 325F.  Grease and flour bundt pan. (I use almond flour.)  

In food processor, process beans, eggs, honey, vanilla, apple cider vinegar and coconut oil.  Scrape sides and process again until smooth. 

Meanwhile, in separate bowl, whisk together all dry ingredients.   

Add dry ingredients to wet and pulse to combine.  Scrape down and pulse again. 

Pour into prepared pan and tap pan on counter to remove air bubbles. 

Bake according to above instructions and your baking pan. 

To make ganache:  
In a  double boiler, melt chocolate chips.  Add cashew milk and stir constantly until well mixed and smooth.  (Mixture will start off with "flecks" of chocolate and then become smooth.) 

Remove top of double boiler and allow to cool.  Mixture will thicken some as it cools.   

Leftovers can be refrigerated and end up becoming a thick frosting-like ganache.  It can be reheated at this point or whisked and used as a frosting.  (As soon as I can come up with a decent grain free vanilla cake, I'm going to frost it with this....mmmmmm.)

 

Spiced Butternut Squash with Dried Cranberries and Toasted Pecans

This recipe was inspired by a trip to the deli at my local Whole Foods.  They had Thanksgiving-inspired side dishes arranged in their deli cases calling my name.  This butternut squash was one of them.  

I simply had to try my hand at recreating it.  I think it would be a wonderful side dish at the holidays but is easy enough to make any day of the week.  

Spiced Butternut Squash with Dried Cranberries and Toasted Pecans

Ingredients:

2 tablespoons extra virgin olive oil
4-5 cups cubed butternut squash

1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
1 tablespoon coconut sugar
1/2 teaspoon nutmeg

1/2 cup dried cranberries
1 cup toasted pecan pieces

Instructions:

Preheat oven to 450F.  (I like to preheat a large cast iron skillet in the oven so it sears the squash.) 

Toss butternut squash with olive oil in a large bowl.  In a small bowl, mix together all of the spices.  Pour the spices on the butternut and toss to coat.

Place spice-coated squash in preheated skillet.  Roast for about15 minutes.  Remove from oven and place squash in a large bowl.  Add cranberries and toasted pecans and mix well.  

Taste.  Adjust olive oil and seasonings to suit your taste. 

Enjoy.

Creamy Pumpkin Custard with Toasted Pecans (dairy free, gluten free, grain free and refined sugar free)

Pumpkin pie is, in my humble opinion, a perfect ending to a delightful Thanksgiving Day.  I'm all about traditions, so early on in our marriage, I set out to find some favorite holiday recipes destined to become traditional fare.

One of the recipes that made it to family tradition status is Williams-Sonoma's Creamy Pumpkin Pie.  It's our absolute favorite because of the wonderful flavor and creamy consistency.  However, it's creaminess is attributed to the fact that it's loaded with dairy.  With dietary changes afoot, it was a must on my list of family traditions to revamp.

I believe in admitting our failures, so here goes -  I can't work out a grain free pie crust to save my big fat grain free life!  BUT - I did discover that the pumpkin pie filling could be recreated with the same creamy goodness of Williams-Sonoma's and have absolutely NO DAIRY!  Thus, I present to you Creamy Pumpkin Custard with Toasted Pecans served in cute little individual ramekins.

My girlie especially flipped for this recipe and couldn't get enough of it.  We've added it to our Thanksgiving repertoire and are looking forward to enjoying it in just a few weeks.  We hope you enjoy it too!

Shared on Allergy Free Wednesday's and Wheat Free Wednesday.

Creamy Pumpkin Custard with Toasted Pecans (dairy free, gluten free, grain free and refined sugar free)

Ingredients: 

3 cups cooked pureed pumpkin (I use Libby's)

4 jumbo eggs + 1 egg yolk

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice + one pinch

1/4 teaspoon ground cloves + one pinch

1 tablespoon vanilla

1/2 cup coconut sugar

1/3 cup honey

1 (13 oz.) can coconut milk (I prefer Thai Kitchen brand - regular, not light)

toasted pecans, chopped

Instructions:

Preheat oven to 350F.  In a small bowl, mix all of the spices (salt, cinnamon, ginger, nutmeg, allspice and cloves).  

Place pumpkin, eggs, spice mixture, vanilla, coconut sugar and honey into the work bowl of a food processor.  Process until smooth.  Scrape sides of bowl, pulse to combine again, then pour into large bowl.

Pour coconut milk into a separate small bowl and whisk until smooth.  Gently stir coconut milk into pumpkin mixture and combine well.

Fill ramekins, mugs, or oven safe tea cups with custard. Place filled cups into a 9x13 pan (it might take two, depending on size of cups) and place pan carefully on oven rack.  Pour hot water (just under boiling point) into the pan so it comes up the sides of the ramekins or cups. Be careful!!

Bake for 20-30 minutes or until set but a little wiggly in center.  Carefully remove ramekins from water bath and allow to cool completely.  Cover with plastic wrap and refrigerate.  When ready to serve, top with toasted pecans.  

**This custard can be made a few days ahead.

  

Date Nut Balls (grain free, dairy free, refined sugar free)

(clockwise from top:  chocolate, plain, cinnamon sugar, and unsweetened coconut)

I've been looking for a healthy snack that my kidlings can just pop into their mouths when they're tummies are growling.  Something I could make ahead and keep in the fridge, that would also be good for them.

I came across this recipe accidentally.  I was actually attempting to make a pumpkin pie crust using these ingredients.  The crust didn't bake up well, but I took some of the leftover unbaked dough, rolled it into balls and tested it out on my kids.  It was a total hit!  They also enjoyed rolling the balls into different toppings.  

Date Nut Balls (grain free, dairy free, refined sugar free) 

Ingredients:

1 cup hazelnuts

2 cups blanched almond flour (I use Honeyville)

1 1/2 cups pitted dates, coarsely chopped (soaked in water if dry then drained)

4 tablespoon cold ghee

1/4 teaspoon sea salt

Instructions:

Add hazelnuts to a food processor and pulse until chopped.  Add all other ingredients and pulse until mixture looks like small crumbs.

Test mixture by giving a small handful a squeeze and seeing if it holds together.  If so, it's ready.  If not, add a little more ghee or even vanilla extract (1-2 teaspoons).

To make into balls, I use a mini melon scooper with a spring-loaded handle.  Pack the scooper and empty into hand.  Give a squeeze and then shape into ball with fingers.  Give a little roll. 

You can enjoy these as-is or with the following variations: 

Rum Balls:  Add a few tablespoons of rum to the mixture. 

Coconut:  Roll in unsweetened coconut. 

Cinnamon-Sugar:  Mix 2 tablespoons of cinnamon with 1 tablespoon of coconut sugar.  Roll balls in mixture. 

Chocolate:  For dark chocolate lovers - roll balls in cacao powder.  OR - mix some coconut sugar in with the cacao powder to sweeten it up a bit.

Sausage Dressing (Stuffing) with Apples, Dried Cherries and Chestnuts (grain free, gluten free, dairy free)

I promised to post some recipes for Thanksgiving.  That being said, what is Thanksgiving dinner without dressing? (I don't prefer to stuff my bird, (a little scared to try it) so we call it dressing around here, not stuffing.)

Dressing is a personal thing.  It differs as much as people do.  Our favorite dressing includes sausage, steamed chestnuts and fruit such as apple and dried cherries.  

Taking our new grain free diet into consideration, I thought all was lost this year.  After all, how do you make dressing without cornbread or Williams-Sonoma Focaccia Stuffing Mix?

Hopeful, I tried my traditional Thanksgiving Dressing recipe using Yummy Grain Free Bread in place of the usual bread.  The results?  My husband and I breathed a sigh of relief...Thanksgiving dinner was saved!

Enjoy!

Sausage Dressing with Apples, Dried Cherries and Steamed Chestnuts 

Ingredients:

1/4 cup ghee

1 onion, diced

3 stalks celery, diced

1/2 lb. mild Italian chicken sausage, casing removed

1/2 cup apple, peeled, cored and diced

1/2 cup dried cherries

3/4 cup steamed chestnuts (I buy mine at Whole Foods or Williams-Sonoma)

1 teaspoon dried sage
3/4 teaspoon dried thyme
3/4 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon ground rosemary

1 teaspoon garlic powder 

4 cups cubed and toasted Yummy Grain Free Bread

1 1/2 cups chicken stock, or more if needed

2 eggs, beaten

Pecorino Romano, grated, to taste if tolerated

Instructions:

Preheat oven to 375F.

Heat large frying pan to medium heat.  When hot, add ghee, onion and celery, sauteing until soft.  Add sausage and break into bits. Cook sausage through.

Add apples, dried cherries and chestnuts.  Saute for a few minutes until apples soften.

Add spices and cook for about a minute.

In a large bowl, mix toasted bread cubes, sausage-apple mixture, chicken stock and eggs.  If it seems dry, add more chicken stock.

Pour into greased baking dish.  Top with grated Pecorino.  Cover with tin foil and bake in over for 30 minutes.  Remove foil and bake another 30 minutes. 

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

I hope you all like this as much as I did.  The topping takes pumpkin bread to a little fancier level - perhaps serve it at a tea party, holiday brunch, give as gifts to neighbors, or bring a loaf to my house....:^)

This recipe is almost identical to the Pumpkin Muffins I recently posted.  The topping is the only difference.

(This recipe has been shared on Allergy Free Wednesday's Blog Hop and Gluten Free Fridays)

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

Ingredients:

1 1/2 cups cooked navy beans, cooled

3 jumbo eggs  (see FAQ re:  eggs)

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/2 cup honey

3/4 cup cooked pumpkin (my preference is Libby's canned pumpkin)

1 1/2 cups blanched almond flour (I use Honeyville)

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1 1/2 teaspoons freshly grated nutmeg

1/2 teaspoon cloves 

For topping:

1/2 cup batter

2 tablespoons coconut sugar

1/2 tablespoon cinnamon

1/2 cup pecans, chopped

Instructions:

Preheat oven to 350F.  Grease 8"x4" loaf pan and line with parchment.  (For pics on lining the pan, see Yummy Grain Free Bread.) 

In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.

In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.  Add dry ingredients to wet and pulse until combined.  Scrape down sides and pulse again.

Place 1/2 cup of batter in a small separate bowl.  Add coconut sugar, cinnamon and pecans to reserved batter. Scrape the rest of the batter into prepared loaf pan.  Tap pan on counter a few times to bring air bubbles to the surface.  Pour topping over batter in pan.  

Bake for 30-45 minutes (depending on how many loaves you are baking at a time.)

Pumpkin Muffins (grain free, gluten free, refined sugar free and dairy free)

 

Thanksgiving has always been a special holiday at our home.  One of our favorites, in fact.  I had hoped our grain free, refined sugar free diet would not hinder our enjoyment of our traditional Thanksgiving fare.  On the other hand, I didn't want to make our annual menu and bear the weight of putting my daughter's health at risk, not to mention feeling poorly myself from the carb overload.

I've been working up some recipes, many of which are revamped favorites that accommodate our new way of eating.  I have been pleasantly surprised and hope you will feel the same.

I tested the recipe below on several people - it got great reviews as being moist and flavorful.  You can also bake this up as a pumpkin bread.  Directions can be found below.

Pumpkin Muffins (grain free, gluten free, refined sugar free, and dairy free) 

Ingredients:

1 1/2 cups cooked white navy beans, cooled

3 jumbo eggs (see FAQ re: eggs)

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/2 cup honey

3/4 cup cooked pumpkin (sorry purists, I like Libby's canned pumpkin)

1 1/2 cup blanched almond flour (I use Honeyville)

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1 1/2 teaspoons freshly grated nutmeg

1/2 teaspoon cloves

coconut sugar (optional)

Instructions:

Preheat oven to 350F.  In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.  

In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.  Add dry ingredients to wet and pulse until combined.  Scrape down sides and pulse again.

Line a muffin pan with paper liners.  Fill muffin cups 3/4 full.  Then sprinkle the tops with coconut sugar.  Bake 20-25 minutes. 

For pumpkin bread, scrape batter into 8x4" greased and parchment lined loaf pan.  (See Yummy Grain Free Bread recipe for pics on how to line pan.)  Bake at 350 for 30-45 minutes, depending on how many loaves you are baking at once.  (One loaf took me 30-35 minutes and two loaves took closer to 45)