Mint coconut ice cream(super creamy)

2 cans full fat chilled coconut milk

2 tbsp pure vanilla extract 

1/3-1/2 cup pure maple syrup or raw honey

3/4 tsp (or to taste) peppermint extract. 

1/2 cup pure cacao nibs. (Optional)

Blend all ingredients together except cacao nibs. When it starts to get thick add the nibs. 

Follow directions on ice cream maker. We use the quisinart. 

Almond joy bars!

For the chocolate:

1/2 cup coconut oil 

4 TBSP unsweetened coconut milk

4 TBSP maple syrup

3/4 cup cacao powder

For the coconut part:

3 cups organic unsweetened coconut flakes 

1/4 cup raw honey OR 5 TBSP maple syrup 

1 tsp real vanilla

6 TBSP  butter, melted

Raw organic almonds, whole or chopped

Step 1:

Toast almonds at 400 degrees in oven for 8-10 minutes (optional-sometimes I don’t toast them, they are great either way.)

Step 2:

In a small saucepan on the lowest heat possible, melt the coconut oil and gradually whisk in the coconut milk, maple syrup, and cacao powder. The mixture should be both thick and smooth, but not runny. If it is too dry, add more coconut oil or coconut milk.

Step 3:

Line an 8×8 glass pan with parchment/wax paper OR alternatively line a cupcake pan with cupcake liners.

Step 4:

Pour half the chocolate mixture into the bottom of the pan. Set aside.

Step 5:

In a large bowl, mix together the coconut flakes, honey/maple syrup, and melted butter.

Step 6:

Scoop the coconut mixture into the pan.

Step 7:

Pour the remaining chocolate over the coconut mixture. Then top with the almonds.

Step 8:

Place in fridge or freezer to cool. If you made these in an 8×8 glass pan, then cut them into squares before serving. Enjoy! :)

Cranberry vanilla granola

Dry:

8 cups rolled oats

2 cups unsweetened coconut

2 cups chopped almonds

Wet:

12 tbsp butter

1 cup honey

2 tbsp vanilla

1 tsp salt

1/4 cup olive oil

Mix the dry together. 

In saucepan mix all the wet ingredience over low heat till butter is melted. 

Add to dry and mix well. 

Bake at 300 for 30 min, stirring every 5-10 min. 

Stir in 2 cups of cranberries when granola is out of the oven. 

I use apple sweetened cranberries from naural grocers! 

Honey whole wheat bread~

Ingredients:

2 cups warm water

2 1/2 tsp. yeast

1/3 cup honey 

1/3 cup olive oil

1/3 cup gluten flour

2 tsp. salt

5-6 cups whole wheat flour ( or 3 cups whole wheat and 2-3 cups un bleached white flour) 

Instructions:

Combine warm water, honey and yeast. Let stand 10 minutes, or until bubbly. 

Add salt, gluten flour, oil and 3 cups flour. Mix well, until flour is completely incorporated.

Add flour till dough cleans side of bowl and is slightly sticky. Dough should not stick yo your hands. 

Kneed for 5-7 min and plop into a oiled bowl. Let rise for about a hr in a warm room

Punch down and shape into loaves. Place loaves in heavily buttered bread pans. Let rise till 1" above rim of pan. Bake at 350 for 30 minutes. Remove from pans and place on wire rack. Coat top of loaves with butter. 

Yields 2 loaves! Enjoy~

Homemade ketchup

Making your own ketchup is so EASY to make at home and making it yourself allows you to control what goes into it.

Ketchup is as American as apple pie, that sweet-sour combination on french fries are irresistible and who doesn't love it on their burgers! But have you ever checked the label of your favorite brand of ketchup? High Fructose Corn Syrup is used to sweeten most brands of ketchup although I did find organic Heinz ketchup in my health food store that does not contain HFCS's, but it was half the size at a higher price.

So I thought it would be fun to try making my own and tested and played around with a few recipes until I found one that I loved with some slight changes using honey as my sweetener.

Ingredients:

• 6 oz can tomato paste
• 1/4 cup honey 
• 1/2 cup white vinegar
• 1/4 cup water
• 3/4 tsp salt
• 1/4 tsp onion powder
• 1/8 tsp garlic powder

Directions:

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.

When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.

Remove from heat and cover until cool. Chill and store refrigerated in a covered container.

Honey corn bread ( has dairy)

Honey Corn Bread Muffins

 

Ingredients

• 2 cups flour
• 1 cup cornmeal
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• ½ cup honey
• ½ cup butter, melted
• ¾ cup light sour cream
• ½ cup milk (I used skim milk)

Instructions

1. Preheat oven to 400 degrees.
2. Grease or line a standard sized 12 cup muffin tin. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
4. In another bowl, whisk eggs until just beaten. Then whisk in honey, sour cream, and milk until blended. Then slow drizzle in the butter while whisking until combined.
5. Add liquid mixture to the dry mixture and stir together with a spoon just until combined and all the flour is moist. Do not over mix.
6. Divide batter between prepared muffin tin. Bake at 400 degrees for 14-18 minutes until golden.
7. Allow to cool in tin for 5 minutes. Remove and serve.

Coconut milk ice cream

Ingredients: 

• 4 egg yolks
• 1/2 cup honey 
• 1 (13.5-ounce) can light coconut milk
• 1 (13.5-ounce) can regular coconut milk
• 2 teaspoons vanilla 

Method: 

In a large bowl, whisk yolks and honey together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined. 

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla. 

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.