Snacks and Sweet Treats

Servings 24 servings

Ingredients

For Cake:

4 cups Einkorn flour (480g)

2 sticks butter room temperature

2 cups coconut sugar, maple sugar, or granular sugar of choice

4 eggs

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp vanilla extract

1 cup coconut milk (best nondairy milk for rising baked goods)   

3 egg whites whipped to stiff peaks

1/2 cup sourdough starter (optional for digestive purposes with gluten flour) 

​*For a larger cake, double or triple the recipe. 

Instructions

For Cake:

Preheat oven to 350 degrees.

1. Butter two tall, straight-sided cake pans or inserts. Can use 8 inch rounds, 9 inch or even a square or rectangular pan… 
2. Once your pans are buttered, dust with flour. Be sure to remove the excess flour. 
3. In your mixer, cream the butter and sugar until light and fluffy. 
4. Add in the eggs, one at a time, mixing well until each is incorporated.
5. In a small bowl add the vanilla extract to the coconut milk.
6. Alternating between the dry ingredients and the wet ingredients, add ingredients to the mixed butter. Be sure to mix until combined after each addition.
7. Using a spatula (not your mixer), gently fold in the egg whites. Stop when the egg whites are just combined, but not completely incorporated.
8. Pour the batter evenly into your pans. Bang the cake firmly on the counter (keep pan flat) to make sure there are no air pockets.
9. Bake 350 for 40 to 45 minutes or until a toothpick cake comes out clean.

Ingredients

• 2 cups pumpkin purée (or one medium pie pumpkin filling purée)
• 3 eggs
• 1 cup heavy cream (see substitute recipe below)
• 1 tsp vanilla extract
• ¾ cup sugar (sucanat, maple, or coconut)
• ½ tsp sea salt
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice

Instructions

In a large bowl, add all the filling ingredients and whisk until smooth.

Pour filling into pre-cooked pie crust and bake for one hour. The edges of the crust should start to turn golden and the filling should be set. (See recipe for homemade pie crust)

Allow to cool for at least one hour before serving. Serve with fresh whipped cream or homemade ice cream.

Dairy-free Heavy Cream Substitute Recipe

Ingredients

1/4 cup of melted butter

3/4 cup of full-fat coconut milk

Mix thoroughly to make 1 cup of a heavy cream substitute. You can also add a tablespoon of flour to thicken the liquid if needed. 

Ingredients

• 2 C sugar
• 4 T cacao powder 
• 2 pinches salt
• 7 ounces coconut milk (the fat is needed, do not use almond or oat milk) 
• 1/2 C (1 stick) butter, melted
• 3 eggs beaten 
• 3 tsp vanilla 

Instructions

Preheat oven to 350 degrees

Whisk together the sugar, cacao, and salt in a medium bowl. 

Add the milk, butter, eggs, and vanilla. Stir together until everything is thoroughly combined. 

Pour the filling into your pie shell and cook for 45 minutes. (Crust guard may be needed to not burn crust). When the pie is set it will still be a little jiggly in the center. 

Let cool on a wire rack. 

Serve with homemade whipped cream or vanilla ice cream. 

Crust

3 C Crushed Graham crackers

1/2 C coconut sugar

1/3 C butter, melted (Miyokos dairy-free option) 

Mix all together and press the mixture lightly on the bottom of a greased pan. 

Basic Vanilla Recipe

Ingredients:

• 1 can (13.66 oz) unsweetened coconut milk
• 1/2 cup coconut sugar
  2 tbsp. coconut oil, melted
• 1 tsp. vanilla extract

Instructions

In a saucepan, melt the coconut oil and combine the coconut milk, sugar, and vanilla and heat on low until the sugar is completely dissolved.

Pour mixture into a glass Tupperware and place in the fridge for 30 minutes to an hour until chilled.

Once completely chilled, mix in any desired mix ins (such as organic cookies, Unreal brand peanut butter cups, strawberries, etc.) then place into the freezer for a couple hours until frozen

Scoop, serve, and enjoy!

If using an ice cream maker, follow directions for use as normal

Chocolate Nice Cream Recipe

Ingredients:

• 2 frozen bananas, chopped into chunks
• 1/3 cup non-dairy milk of choice
• 2 tsp. cocoa powder

toppings of choice: chocolate chips, toasted coconut, Unreal brand peanut butter cups, cashews

Instructions:

Place all ingredients into a blender and blend until smooth

Serve with any desired toppings and enjoy.

Ingredients

• 1 ripe avocado
• 2 tablespoons cacao or cacao powder
• 2-3 tablespoons maple syrup
• 1/2 tsp vanilla extract
• pinch of sea salt
• 2 tablespoons water, or more as needed to blend
• Optional: Chocolate chips, nuts, coconut flakes

Instructions

Add everything to a blender and blend until smooth.

Top with chocolate chips and cashews or any toppings of your choice

Ingredients

• 2 cups of Brazil nuts
• 1/2 cup of oat flour
• 1 cup flaked oats (quick oats will do but flakes are better)
• 1/3 cup Virgin coconut oil 
• 1/3-1/2 cup maple syrup (determines sweetness) 
  topping (see below)
  

Chop Brazil nuts in a food processor until finely chopped.  Mix with oat flour and flaked oats. 
In a separate bowl mix together coconut oil and maple syrup. 
Combine all ingredients together

Squeeze small amounts together to form small doughnut holes. 
(Makes 24) 

Optional topping: 
•1/3 C coconut sugar
•1 1/2 tsp Cinnamon 
Mix together in a small bowl and dip each side of the doughnut hole in the mixture. 

Put completed doughnut holes on a cookie sheet lined with parchment paper and put them into the refrigerator for a few hours.

Ingredients:

• 1 can of coconut milk full fat
• 1/2 cup hot water
• 1 tsp salt
• 1 tbsp + 1 tsp nutritional yeast
• 2 tbsp agar agar powder
• 1 tsp tapioca flour (aka tapioca starch)
• 1/2 tsp lemon juice
• 2 tsp herbs de Provence or other dried herbs of choice
• 2-3 cloves garlic minced
• 1 spray oil on the glass container

Instructions:

1. Prepare cheese molds by spraying a glass bowl or container with spray oil or rubbing any neutral-flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
2. Pour the can of coconut milk into a saucepan.
3. Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
4. Add all remaining ingredients to the saucepan and stir with a whisk.
5. Turn the heat on to medium and stir frequently until it boils.
6. Turn down the heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
7. Immediately pour into the prepared cheese molds.
8. Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set. 
9. Once the cheese is cooled completely cover and store in the refrigerator in a sealed for up to a week.

Ingredients

• 8 cups cucumbers, sliced into large coins*
• 4 cups apple cider vinegar
• 4 cups water
• 5 tablespoons pickling salt
• 16 garlic cloves peeled (2 per pint jar, 8 per quart jar)**
• Dash crushed red pepper per jar
• 1 teaspoon dill seed per jar (8 teaspoons total)
• Optional, 1⁄2 teaspoon black peppercorns per jar, 4 teaspoons total

Instructions

Wash and slice the cucumbers.

Make Brine: in a large saucepan, combine vinegar, water and salt. Bring to a simmer. Arrange jars on counter and dole out the spices to each. Pack the cucumber slices into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving 1⁄2 inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10

minutes.

When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid, lids shouldn’t have any give when pushing down).

Pickles can be stored in a cool, dry place for up to a year.

Tips

*I use slices because I find that they are easiest to pack into jars. However, you could also choose to make spears, halves or pickle the cucumbers whole.

**I like to peel the garlic by leaning on it ever so slightly with the side of a chef’s knife. This bruises the garlic a bit and gets its pungent flavor into the brine/cucumbers more effectively.

{Choose organic non GMO ingredients} 

• 1 C each: pecans, almonds, and cashews (or nuts of choice)
• 4 cups each of crackers, pretzels, O’s (break large pieces in half for bite sizes)
• 1/2 C worcestershire sauce 
• 2/3 C coconut oil
• 1/4 tsp turmeric powder  
• 1/4 tsp himalayan salt
• 1/2 tsp paprika powder (smoked is the best)
• 1/2 tsp onion powder 
• 1 tsp garlic powder 

-Add nuts, crackers and pretzels and O’s to a large mixing bowl and mix together. 

-Melt coconut oil and take off heat. Add all other ingredients and stir well so all combined. 

-Pour liquid on top of chex mix and incorporate well. 

-Spread out flat on a parchment lined pan. (Or on silicone mats)

Cook at 275, flipping every 15 minutes for 45 minutes. 

It makes . . . a lot ;)

Brands used: One Degree organics, from the ground up, Simple Mills, Braga farm, Wan Ja Shan (Worcestershire sauce)

• 24oz Wild Alaskan smoked salmon
• *8oz cream cheese
• *12oz sour cream
• 3 tsp worcestershire sauce
• 2 tsp Siete or Franks hot sauce 
• 1 Tbsp dried dill spice
• 1 Tbsp lemon juice 
• Grated zest from lemon peel, to taste
• May replace smoke salmon with: 5 cans of canned salmon and 4 tsp liquid smoke. 

Instructions 

Excluding the salmon, thoroughly blend ingredients together in a food processor until smooth. Add the salmon and pulse a few time until slightly chunky. 

Serve with rice cakes, crackers or veggies. 

*We rarely use dairy unless it is an A2 source, so when it’s called for in a recipe, our first choice is the Kite Hill and Forager. For quality organic brand of dairy, cream cheese or sour cream, we choose Miller Bio, or Green valley (lactose free).  Always check the labels as some ingredients in dairy-free products aren’t worth the substitute. 

Ingredients:

• 1/4 C pumpkin
• 1 C almond butter
• 1 egg
• 1 C coconut sugar (or honey/maple syrup)
• 1 tsp baking soda 
• 1 tsp vanilla 
• 1 tsp chia (ground)
• 1 tsp flax (ground)
• Dash of Himalayan sea salt
• 1/2 C carob chips 
• Optional: 1/2 C GF baking flour 

Directions:

Line a pan with parchment paper and preheat oven to 350. 

Mix everything together except the carob chips. Once mixed well add the carobs. Scoop Tbsp size dough and arrange 2 inches apart on the lined pan, flatten the tops with fingers.

Cook for 10-12 minutes. Cool then transfer to racks.