Easy Ginger Kombucha Peach Gelatin Bites

Hi everyone!

So, I love Pinterest. It's awesome. I have a board titled "Yummy" and I mostly pin things I can actually eat. :) The weird thing is that I don't typically read the blogs the recipes come from- I usually just repin the posts for inspiration from the photos. Which is what happened yesterday. (I think I glanced at one of the blogs but can't remember which one.)
The lovely Lauren from Empowered Sustenance pinned a bunch of gelatin recipes that looked delish. See, I've been wanting to try different gelatin recipes but just haven't got around to it yet. I got to thinking that experimenting with gelatin recipes would be a fun thing to do with my 3 year old nephew, Zephyr... And that's what we did! It was SO simple and turned out yummy. Zz ate some and told me that he wanted to make another batch! (In between batches of the gelatin bites, we made a "cookie pie" per his request. It's gluten/dairy/egg/soy free and soooo good. That's for another post.) We went onto making the second batch and it was even better! It's about a 10 minute total prep/set time, too. so it can be made an finished quickly.

I happened to pick up some ginger kombucha that morning and thought that it would be a good base instead of water. I also knew I wanted to add some fresh fruit, too. I knew I wanted these little gelatin bites to be more dense than typical "jello." So, armed with ideas and my cute little helper, I set out to make these yummy treats. I was so surprised and excited that it worked perfectly! They can be so diverse- change the liquid for a different flavor, add different fruit to mix it up. The combinations are endless!

Here's what you'll need:

Measuring cups & spoons
A small saucepan
A whisk
Something to set the gelatin in (like candy molds, an ice cube tray, or silicone cupcake molds (what I used)
Knife and cutting board to cut the fruit pieces

Recipe:

• 1c ginger kombucha (or any other liquid)
• 3 tbsp gelatin from grassfed cows (I use Great Laakes brand)
• A few drops of Kal brand stevia (or whatever your favorite sweetener is equivalent to about 3 tbsp sugar. Of course you can sweeten to taste!)
• 1/4 of a peach cut in 1/4inch slices. (you can use whatever fruit you have on hand.)

- Add kombucha, gelatin, and stevia to the saucepan. Whisk together over low heat until gelatin is dissolved and the liquid is clear. Remove from heat.
- Pour into your mold of choice. If using something like silicone muffin cups, only fill them about 1/3 of the way.
- Chop fruit and add desired quantity to each portion of gelatin mixture.
- Place in freezer for 5 minutes to set. (I didn't have patience to wat for them to set in the fridge. but since they are small, I bet they'd still set pretty quickly in the fridge. Set them however you'd like.)
- Eat and enjoy.
(Store in the fridge once they are set.)

If you make these, please let me know what you think!

- Pumpkin Walnut Cream Cheese Muffins -

   I know we're a ways past Fall and traditional "pumpkin season" but I have a great recipe for you! While I was visiting family for Thanksgiving, I got to bond with my littlest nephew Z [he's almost two]. He saw me baking and cooking every day and associated me with the mixer. It was too cute. First thing in the morning two days before my trip ended, Z saw me, took my hand, walked me to the cabinet with the mixer, and handed the mixer to me. All while saying in his cute voice, "Cinnnnmiiinnn, Nutmeg."  That was his sweet little way of telling me, "Let's bake, Aunt Linny!" :)  And though I didn't have plans to bake anything right then, I couldn't resist spending time with Z and letting him help me bake.

 the cutie pie with the mixer

So that's when I came up with this recipe for Pumpkin Cream Cheese Muffins with Walnuts. And, boy, am I glad Z wanted me to make something! These muffins turned out so well. Much better than my first pumpkin muffin attempt! They've got a great consistency, and spicy-pumpkiny flavor, and the walnuts add a nice crunch. The cream cheese makes it even better with its creamy sweetness.  Definitely a crowd pleaser. Everyone that tried these really liked them. Including little Z.

MUFFIN

• 3 eggs
• ½ c ZSweet

• 4 tbsp butter, softened

• 1 c almond flour

• 2 tbsp coconut four

• 1 ½ tsp baking powder

• ½ tsp salt

• ½ c pumpkin

• 1 ¼ tsp xanthan gum

• 2 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ½ cup of finely chopped walnuts

- Preheat oven to 350º

- Grease&flour muffin tin or line with liners.

- In a medium bowl, beat all ingredients- except walnuts- until well mixed.

- Add walnuts and stir to incorporate.

- Using a ¼ cup measuring cup, scoop batter into muffin tin filling ¾ the way up.

- Try to make an indent in the middle of each for the cream cheese.

CREAM CHEESE TOPPING

• 5 tbsp cream cheese, softened

• 1 tbsp heavy cream

• ½ tsp vanilla

• 1 ½ tbsp ZSweet, powdered [granulated works, too]

- In a small bowl beat ingredients until fluffy.

- Place about a tablespoon of mixture into indents in the dough.

- Evenly distribute any remaining cream cheese mixture.

- Bake muffins for about 20 minutes.

- Remove from oven and let cool in pan at least 10 minutes prior to eating.

ENJOY!


And check out these recipes from others:
Simply Sugar & Gluten-Free

- Swerve Sweetener -

   I am quite excited to tell you guys about this new sweetener I am using! It is still the sugar alcohol Erythritol, but it's a different brand and formulation. I Love it!
   The company, Swerve, was so very generous and sent me a complimentary goodie box. How RAD of them?! Seriously. I was so excited when this came in the mail. I've been wanting to try Swerve for a while now and this is my opportunity. And what's even better is that I had run out of the sweetener I  used to use the day before I receive this package from Swerve. Perfect timing!

   Unlike in other brands of erythritol, the lovely people at Swerve were able to remove the strange cooling sensation that is typical in erythritol. That is what I am most excited about in using Swerve over other brands of erythritol. Swerve is also not mixed with stevia but is equal in sweetness to sugar. It measures and bakes like sugar. It is a wonderful replacement for sugars! It's got no calories, doesn't impact blood sugar levels (a 0 on the glycemic index), and is safe for diabetics. I highly recommend Swerve. And, no, they did not ask me to write anything about them. These are my own genuine opinions. 
   So far I have used the confectioners type of Swerve in peanut butter frosting and chocolate peanut butter mousse (both recipes, by the way, were phenomenal) :). It worked wonderfully. No cooling sensation. No strange aftertaste. It just sweetened as it should and tasted great. I also used an individual pack in my blended coffee at work- tasted great! No artificial taste (note: it's not an artificial sweetener like splenda/sweet n low/ equal). I also gave a few packets to a coworker.
   Overall, I am very very pleased with Swerve and truly recommend you try it out. If you're looking for ways to be healthier, cut calories, reduce sugar or carb intake, (or any other reason!) do yourself a favor and buy a bag! You can even request a free sample so you can try it without having to buy a whole bag first. When you purchase your Swerve, let them know I sent ya. :)
   Happy Healthy Baking!

- Hot Fudge -

   I like chocolate. A lot. And this summer when I decided to go full-force into eating well, I was sad to give up sugar-heavy chocolates of all sorts. Even dark chocolate since it has sugar in it. You can't imagine my grand excitement when I found a recipe to make homemade chocolate chips with with sweetener I already use [Zsweet]! Oh goodness, I was so entirely excited to have chocolate again- and to actually make it. Since the first time trying that initial recipe I have changed it nearly every time I whip it up. I like to tinker with recipes each time I make them. This was no exception. 

   So, last week I was making some chocolate just to have on hand when I noticed this batch of chocolate looked quite different than normal- it was greasy. Well, actually, it's looked like this one or two times before, but I think what was different this time was that I could see it as something different. I saw it as something other than a chocolate bar or chocolate chips or chocolate coating. I saw it as hot fudge. And my life was forever changed. That may or may not be an exaggeration. But it certainly made me intrigued. I decided to try something I hadn't done while making this chocolate before- beat it with the mixer. That was just the ticket. It created this beautiful, thick, dark chocolate fudge. And it was glorious! I made it three times in a week. And if I hadn't run out of Zsweet yesterday, I'd have made it again today. To say that I really like this chocolate would be an understatement. The consistency is perfect for hot fudge- thick, smooth, and rich. A deep chocolaty flavor with just the right amount of sweetness.

   I, of course, had to figure out what I could put it on and came up with a quick and easy machine-less ice cream. The recipe for that will come soon. Also, with half of the initial hot fudge batch I made a flourless chocolate cake [!!!]. And I'm not kidding when I say it's one of the best desserts I have ever eaten. The recipe for that will be on here pretty soon as well. Keep a look out! 

   But for now, without further ado, here is the Hot Fudge recipe I know some of you have been waiting for. I am so excited about this and was giddy to be able to share it with you! ENJOY!

Hot Fudge

• 4 tbsp unsalted butter [grass-fed/pastured or organic]
• ¼ c heavy cream [raw or organic]
• ¼ c zsweet
• 5 tbsp cocoa powder, unsweetened [organic]
• 1 tsp vanilla [organic]

- Heat butter, cream , and zsweet in a small saucepan over medium-low heat until butter is melted. Stir occasionally.
- Remove from heat and add cocoa powder and vanilla, mix with a spatula until smooth. (Note- it might seem greasy. Don’t worry.]
- Let cool for about 5 minutes.
- Pour chocolate into a small mixing bowl and beat for about a minute or until smooth and glossy.
- Serve immediately. (Or store in an airtight container in the fridge. When ready to use, portion out the desired amount and microwave for a few seconds.)
- * This can also be used as ganache. It's got a smooth texture and firms up nicely in the fridge but doesn't get too hard. It's great!


*Please let me know if You've tried this recipe. I'd love to hear about your experience! Comment back here. Thank you.*

- Chocolate Peanut Butter Cupcakes -

Growing up, I was not the biggest fan of peanut butter. I occasionally liked it with bananas. But it was a rare occasion, indeed. It just wasn't my thing. Oh sure, I could've eat Reese's cups for days. The sugar was the culprit for that one, though. But other than that I've not been a big peanut butter / peanut fan. And since peanuts are technically legumes, I don't eat them anymore. That is, until 3 days ago.

See, I was at Whole Foods [my home away from home] and walked past the little station where you can grind your own almond or peanut butter. And it called to me. For the previous two weeks I had been craving peanut butter. Never in my life has that ever happened! Never. But I ignored it. That is until I saw that grinding station. And that is where the magic happened. I saw the nutritional profile for the peanuts that were in the machine to grind up- very similar to almonds. Less carbs, actually. And I thought, "I might as well try it!" So I ground up about four tablespoons of peanut butter and went on my way wandering the rest of the store.

I got home and right away stuck my finger in the freshly ground peanut butter, tasted it, and it was magical! It was so good and tasted so sweet even though it was unsweetened. I was a happy camper. I started to think of all the things I could make with my newfound enjoyment of peanut butter. Naturally, a chocolate peanut butter combo came to mind. I was just going to use a chocolate cupcake recipe I made last week, but I looked in my fridge and realized I was out of coconut flour. Bummer! But it made for a good occasion to try to make a good almond flour chocolate peanut butter cupcake recipe. And it worked. Splendidly! I shared some of these with my two housemates, two coworkers, and a friend and they all really liked these cupcakes. So exciting that I created a recipe that all sorts of people can enjoy. That makes me happy!

These cupcakes are quite dense and filling with a delicious, rich dark chocolate peanut butter flavor. The almond flour adds another layer of nuttiness, as well. I think next time I make them I will experiment with adding a tablespoon or so of coconut flour to cut the almond flour flavor. My original recipe wasn't quite as sweet as I had wanted it so I adjusted the recipe for you. And I know the cupcakes should have frosting on top, but the frosting is inside! [These would be amazing with fresh whipped cream, though.] :)
I truly hope you enjoy these as much as I have!

Chocolate Cupcake

• 3 tbsp coconut oil

• 5 tbsp grass-fed/pastured butter

• 1 oz unsweetened bakers chocolate

• 4 tbsp unsweetened cocoa powder

• 3 organic/pastured eggs

• 2/3 c ZSweet

• 1 1/2 c blanched almond flour

• 1 1/2 tsp vanilla

• 1 1/2 tsp aluminum-free baking powder

• 2 tbsp brewed strong coffee [decaf is a good idea for these!]

• 2 tbsp organic heavy cream

- Preheat oven to 350º and line 9 spots in a cupcake tin with paper liners.

- Melt coconut oil, butter, and bakers chocolate either on the stove or in the microwave, being careful not to scorch the chocolate. Then set aside to cool.

- In a separate medium bowl lightly beat the eggs and zsweet together.

- Add remaining ingredients and beat on low just to incorporate.

- As the mixer is going, slowly pour in the chocolate and beat lightly to mix well.

- Set aside.

Peanut Butter Filling

• 3 oz organic cream cheese, softened

• 2.5 tbsp freshly ground peanut butter, softened

• 1 tbsp organic heavy cream

• 2.5 tbsp ZSweet

- In a small bowl beat all ingredients together until well blended and smooth.

To Put Together

- Scoop a heaping tablespoon of chocolate cupcake batter into each of the lined cups.

- Scoop about a heaping teaspoon or so of the peanut butter mixture onto the chocolate batter and spread evenly.

- Evenly distribute the remaining chocolate batter between them all.

- Bake at 350º for about 15-18 minutes. Check frequently. They will be done when the tops are set in the middle and are firm to the touch.

- Cool in the pan for 10 minutes then remove cupcakes and cool completely on wire rack or countertop.

- Can serve slightly warm, but they are best after they’ve been in the fridge for a day or two. Great cold straight from the fridge or heat for about 8 seconds in the microwave.

**Please come back here and let me know if you've tried these. I truly would love to know what you though of them and if you made any alterations. Thanks and enjoy. :) **

- Mini Ginger Vanilla Bean Cheesecakes w/ Walnut Coconut Crust -

   For as along as I can remember I have loved cheesecake- it's my favorite dessert. Don't give me traditional cake or cookies, give me cheesecake! :) Needless to say I was excited to come up with a cheesecake recipe I hadn't tasted before. As usual, I saw some various ingredients in my fridge and thought, "Hey, that might be good!" and got to baking. I didn't google this flavor combo or other cheesecake recipes- I wanted to see if I could do it. And I'm pleased to say- it worked! Whew. I wish all the things I made worked as well as this did on the first try. But that's the fun of the process- trial and error... and success. 

   This mild and lovely cheesecake is not the typical super-dense, sit-in-your-stomach-like-a-rock cheesecake. It's light and fluffy with notes of spicy fresh ginger and warm vanilla bean. The crust is complementary to the filling as it's got a light, nutty, coconuty, crunchy thing going on. The flavors remind me of springtime but this dessert would be wonderful following most meals or for baby/wedding showers and such. And of course: grain-free, refined-sugar-free, low-carb.

   Ok, that description might not be the best so you'll just have to trust me and TRY IT [and then let me know what you think!]. 

This cheesecake is fabulous.

Crust:

• ½ c. walnuts, very finely chopped
• 2 tbsp almond flour • 2 tbsp butter, melted 

• 1 ½ tbsp unsweetened dried coconut, finely shredded • 1 ½  tbsp ZSweet
 • ½ tsp vanilla extract

- Preheat oven for 350º and line 9 cups of a muffin tin with paper liners.
- Place all ingredients in a small bowl and mix well.
- Use a ½ tablespoon measuring spoon to scoop into lined muffin tin.
- Press firmly into bottom of lined muffin tin.
- Bake for 10 minutes.
- Remove from oven [leave oven on], let cool.


Filling:

 • 2 eggs
• 7 oz cream cheese
• ¼ c. + 1 tbsp ZSweet
• Contents of ½ a vanilla bean pod [carefully cut pod open and scrape beans out with a knife.]
• ¾ tsp fresh ginger, finely grated

- Beat cream cheese and ZSweet together.
- Add eggs and beat well.
- Add vanilla beans and ginger. Stir to incorporate.
- Place prepared muffin tin on foil-lined cookie sheet.
- Use ¼ cup measuring cup to scoop batter into lined muffin tins/baked crusts.
- Bake for about 25 minutes or until nearly set.
- Let cool completely then refrigerate in an airtight container to set fully- at least 3 hours or overnight.

Makes about 9 individual sized cheesecakes.

**Please let me know if you make this and what you thought or how you modified it. I'd love to hear about your experience!**

- Dark Chocolate Covered Cookie Dough Truffles -

Merry Christmas Eve to all who celebrate Christmas! I do- it's my favorite holiday. I have some of the best memories that involve Christmas time with my family. Love it. This year, though, I won't be with any family during this lovely holiday. But I will be with my wonderful housemates and some friends from work. Since I will be at someone else's house for Christmas dinner, I wanted to bring a yummy dessert that I could still eat and other people could enjoy, too. I was going to make these cookies, but I decided instead to make dark chocolate covered cookie dough truffles. They just seem more fancy. :) 

I've made them once before a couple months ago and have been wanting to post the recipe here for all of you. The ones I made today are better than the first batch and I'm excited to give you this recipe. An easy and delicious holiday [or anytime!] dessert. You can top these with a dusting of cocoa powder or powdered ZSweet for a decorative touch.

Cookie Dough

• ½ c butter, really soft
• ½ c ZSweet, powdered [I buy granulated and powder when I need in the blender.]

• ¾ almond flour, firmly packed
• 2 tbsp coconut flour, firmly packed
• 1 tbsp finely ground flaxmeal
• ½ tsp real salt
• ¼ tsp cinnamon

• 1 tsp vanilla
• ½ c walnuts, chopped very small

- Beat butter and zsweet until mixed & fluffy.
- Add flours, baking soda and salt. Beat on low just until mixed well.

- Stir in vanilla and walnuts.

- Roll dough into about 20 balls.

- Cover dough and place in the fridge for 10-15 minutes.
[- While dough is chilling, make chocolate shell.]

Chocolate Shell


• 1 oz bakers chocolate

• 4 tbsp coconut oil [can use unsalted butter]

• ¼ c ZSweet, powdered [I buy granulated and powder it when I need to in the blender.]

• 3 tbsp cocoa powder
• 1 tsp vanilla

- In a small saucepan over low heat melt bakers chocolate, coconut oil, and ZSweet. Stir frequently.

- When melted, remove from heat and add cocoa powder and vanilla. Stir well to incorporate.

To Make Truffles

- Line a cookie sheet with parchment paper.

- Remove dough from fridge.

- Place dough either one-by-one or a few at a time in to the chocolate and coat thoroughly.

- Remove from chocolate and place onto parchment.

- Once all of the cookie dough has been coated in chocolate, place in freezer for 15-20 minutes to harden the chocolate.

- Once the chocolate is hardened, serve or place truffles in an airtight container and store in the fridge.

*Enjoy! And, like always, if you make these please come back here and let me know. :) *

Merry Christmas and happy holidays! I hope you are blessed with peace and joy this season and in this coming new year!

- Walnut Chocolate Chip Cookies -

 

Who doesn't like cookies?! I haven't met anyone, have you? So needless to say when I found out recently about being able to bake with almond flour and coconut flour I was looking for cookie recipes. None of the grain-free recipes really stood out to me until my best friend sent me a link to a different recipe from this blog- Gluten Free Fix- and I searched for cookies. There it was, This recipe! I was intrigued by what I found. No eggs?! No eggs in a grainless cookie recipe? How can this be? I was also drawn in by the addition of walnuts. I love walnuts in chocolate chip cookies. I read over her recipe and figured I could adjust it to my preferences [I changed several things].

These cookies are outstanding! I could eat them every day. My roommates really like them, too. When I didn't have anything to quickly eat as I left for work, I ate one cookie for breakfast and brought one or two to work with me so I could eat on my break. They sustained me for 6 hours without needing to eat anything else. Because of the fat and protein content, they are quite satisfying and- when using high quality ingredients- nourishing. I don't ever recommend surviving solely on cookies, but in a pinch they are great until you can eat/cook some other healthful veggies&protein&fat.

I typically will only bake half the batch [because I eat too many of them!] and then freeze the other half. Thankfully the dough thaws and bakes perfectly after being frozen.

Without further ado:

Walnut Chocolate Chip Cookies [eggless]

• 1/2 c. grass-fed butter, really soft
• 1/3 c. ZSweet, powdered [Either powder it yourself in coffee grinder or blender, or buy the powdered kind. I prefer to powder it myself.]
• 3/4 c. almond flour, firmly packed
• 2 tbsp coconut flour, firmly packed
• 1 tbsp ground organic flax meal
• 1/2 tsp teaspoon baking soda
• 1/2 tsp real salt [the mineral-rich kind]
• 1 1/4 tsp vanilla 
• 1/2 tsp cinnamon

• 1/4 tsp xanthan gum [optional]

• 1/2 c. walnuts, chopped very small

• 1 1/4 c. homemade chocolate chunks [recipe HERE]

- Preheat oven to 350.
- Beat butter and zsweet until mixed & fluffy.
- Add flours, baking soda and salt. Beat on low [or use a whisk] just until mixed well.
- Add in vanilla, walnuts, and chopped chocolate.
- Roll dough in to about 24 balls. - Place dough in fridge for 5-10 minutes to set.
- Put dough two inches apart onto parchment-lined cookie sheet.
- Bake for 10-12 minutes. *Halfway through baking, flatten cookies with spatula.
- Let cool on pan because they can be quite crumbly when warm. [Or if you need to use pan for second batch, transfer the parchment with cookies onto the counter to finish cooling.]

- Store in the fridge in an airtight container!

- They are best eaten straight from the fridge [not oven] and taste great with unsweetened vanilla almond milk. 

As always, if you make these come back and comment here to let me know how they turned out, if you liked them, or if you made any adjustments. I'm curious to know! :)

-Enjoy eating well-