Friday, July 25, 2014

Sugar Free Thai Iced Tea

I love Thai iced tea, though I could do without the orange food coloring and the sugar.  I thought I'd try my own version of low carb Thai iced tea with liquid vanilla stevia and it worked! I definitely recommend this NuNaturals brand I used only.  Otherwise, I can NOT vouch for it's Thai Ice Tea flavor! They do not pay me to say that, I just like it... (although NuNaturals, feel free to sponsor my blog!).
Thai Iced Tea is regularly made with coconut milk, so use that if you are dairy free! I used straight up grass fed organic cream from my farmer, but you aren't surprised, Dear Reader! ;)
Thai Iced tea usually looks layered. If there is a trick to that, let me know what it is! I couldn't figure it out.

PS  These little Star Wars glasses were the perfect size for my tea!

Sugar-Free Thai Iced Tea

Brewed organic black tea, chilled. I used 365 brand but this one looks good too
Coconut milk or organic cream or half and half

Add ice to your glass. Fill the glass 3/4 full with tea. Fill the remaining 1/4th with cream.  Add stevia to taste.  I started with 7 or 8 drops. Stir and mmmm.

Monday, July 7, 2014

Gluten-Free Dairy-Free Oatmeal Kitchen Sink Cookies with Coconut Sugar

I love oatmeal cookies. These came out A-M-A-Z-I-N-G. Also, you all know your oats MUST be labelled "gluten-free" (and cost more than you would like to spend) or they will make your stomach hurt (if you are gluten-intolerant)!  There is some refrigerator time so better start early if you have a craving.
SUBS: I have made these with steel cut and with regular GF oats, they both come out great.  The steel cut oats make them crunchier.  You may sub a cup of sugar or sugar substitute for the stevia and coconut sugar, or use one cup of coconut sugar and omit the stevia.
To make with sugar free chocolate chips, you can use an 85% chocolate bar and chop it up like this (yes that is a link to my very first post).
So I am calling these Kitchen Sink Cookies because they have everything in them except for the kitchen sink.  Substitute all you want but I have to tell you it's FANTASTIC with macadamia nuts and cherries (I had some left over from the chocolate cookies). I often replace the cherries and macadamia nuts with pecans and sugar-free dried cranberries, as well.
Make these small!!!
2014 update: I used steel-cut oats, soaking the 3/4 cup in about 5 teaspoons apple cider vinegar (or scant 2 Tablespoons) and water covering the oats by 2 inches for 48 hours... therefore making them more digestible.  I rinsed them in a colander, then let them air dry there for 20 minutes or so. I had to increase cooking time by about 5 minutes... but YUMMY! So glad I did it.  I feel better about those pesky oat carbs!

GFCF Oatmeal Kitchen Sink Cookies
makes about 2 dozen small cookies. 

1 1/2 cups high quality almond flour, like Honeyville (not Bob's RM)
3/4 cup GLUTEN-FREE oats (For steel cut version, I used Arrowhead Mills )
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup dried cherries, or other dried fruit
1/4 cup macadamia nuts, or other nuts
1/4 cup dairy-free chocolate chips or chopped 85% chocolate bar
2 Tablespoons sugar-free coconut flakes (optional)
5 Tablespoons high quality EV Coconut Oil
1/2 cup coconut palm sugar - I like SweetTree
1/2 teaspoon NuNatural Stevia or 1/4 teaspoon - to taste of different brand (I don't like any other brand, personally)
1 pastured egg
1 teaspoon vanilla extract

In a medium sized bowl, blend coconut oil and sugar together until blended.  Add egg and vanilla and mix again.  In a separate bowl, mix well almond flour, oats, baking powder and baking soda, cinnamon, and salt and mix well.  Add the dry ingredients a little at a time, mixing well after each addition.  Add, nuts, fruit, coconut, and chocolate chips and mix.  Cover and refrigerate at least an hour. 
Preheat the oven to 375˚F. Place teaspoons of dough (small!) on an ungreased cookie sheet (no parchment paper needed) and bake 8 - 10 minutes until edges are brown.  Cool on cookie sheet.  Enjoy!!!

Tuesday, July 1, 2014

Peach Crumble

My brother gave me a whole lot of peaches from his peach tree, and I made them into this crumble. This is my basic crumble/cobbler recipe, of course, with with ginger added in (I started with this recipe and added to it). What a difference it makes to use ripe peaches in this. The frozen ones I often use may not be sliced at the peak of their ripeness, and have very little taste.  But this was delicious.  I hope you have a peach tree, as well!!
I don't say how much cinnamon and ginger to use.  Mainly because my ginger is clearly stronger than most bloggers' ginger (I buy it from Penzey's), as I have found through many failed ginger recipes... :)

Peach Crumble

A bowl full of peaches
1 Tablespoon honey, or to taste, optional (can sub coconut sugar or stevia and a little water)
1 1/2 cups almond flour
2 Tablespoons organic grass-fed butter or expeller pressed coconut oil, melted
1 farm or pastured egg- any size egg will work. I usually use a small one.
1/2 cup chopped nuts, I used pecans
1/3 cup coconut sugar, or sub 1/3 cup sugar sub  (maybe 1/2 teaspoon NuNaturals Stevia)
1/3 cup gluten free oatsoptional- You can sub more nuts
1/2 teaspoon gluten free vanilla extract
cinnamon and ginger, to taste
1/4 teaspoon sea salt

Peel and slice peaches, then pour them into a baking dish. Drizzle with honey (or stevia), ginger and cinnamon  (more cinnamon than ginger) to taste, and stir together.  If your honey is more solid than liquid, you can melt it in a small saucepan.
In a medium sized bowl, mix almond flour, melted butter or coconut oil, egg, nuts, coconut sugar, oats, sea salt, and vanilla. Add cinnamon & ginger to taste.  Mix well, then use your hands to combine it all together in a dough. Now, if using a small deep dish, you can cover it with the dough as if it were a big cookie.  If it is a wider dish, crumble the topping with your fingers over the berries so it will stretch.  It is okay if there is a little space between crumbles. Bake in pre-heated 350˚F oven for about 35 minutes or until peaches are bubbly and soft and topping is browned on edges.