Homemade Jello (made with natural fruit juice and no processed sugars, gluten + dairy free / paleo)

Homemade Jello?  I mean, it couldn’t be easier to do!  And did you guys know that gelatin, when sourced from grass-fed cows like Great Lakes Gelatin, is soooo good for you? Gelatin is a great source of collagen and has numerous health benefits:  It’s great for your skin, helps prevent stretch marks in pregnant mamas, boosts metabolism, strengthens joints and bones, strengthens nails and hair, helps boost the immune system, improves digestion, provides a great source of protein, and has amazing anti-inflammatory properties.  Phew.  Why wouldn’t you eat it?!  And, this recipe is SO MUCH cleaner than those little store-bought boxes filled of artificial sweeteners, artificial flavors, food dyes, and surely not gelatin from grass-fed cows.  So, ditch the box, and make your own.  You’re gonna love it.  If you have kids, they will too.  But honestly, who says jello is just for kids?  I just made another batch and didn’t share any with the kids…  Alright, hope you all enjoy!

Homemade Jello (made with natural fruit juice and no processed sugars, gluten : dairy : paleo)

INGREDIENTS:
  • 2 cups fresh fruit juice (I juiced 12 little clementine oranges in the batch shown in the photo, but have made it with grapefruit, and also various berry mixtures)
  • 2 tablespoons grass-fed beef gelatin
  • 1-2 tablespoons 100% Pure Maple Syrup (I used just 1 tablespoon for oranges, and 2 heaping tablespoons for grapefruit)
METHOD:
  1. Juice your fruit of choice.
  2. Pour 2 cups of juice into a small saucepan.
  3. Sprinkle gelatin on top of the juice, and allow to sit for 5 minutes.
  4. After 5 minutes, turn on stove to medium-low.  Stir constantly with a whisk until gelatin dissolves completely.  This will only take a couple of minutes.  Do not bring liquid to a boil.
  5. Turn off the heat, stir in maple.
  6. Pour into 9×9 pan, and allow to cool for about 20 minutes, or until no longer steaming. I like to line my pan with parchment, so when it is ready to eat I can remove the whole jello square instead of trying to remove individual pieces.  I cut it all at once, and store in airtight container in refrigerator.
  7. Place in refrigerator for 2 hours, or until firm.
  8. Cut, and enjoy!
*Use organic ingredients whenever possible.
**Adapted from Primally Inspired.
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Coconut Milk Vanilla Ice Cream (dairy free, processed sugar free, paleo)

My kiddos have the best aunts and uncles.  Our siblings love our kids, are involved in our kids lives, and would give up most anything to spend time with our babies.  We are super, super thankful for them in our lives.  Every Monday, my bro-in-law, Joe, comes over to hang with us, and eat dinner.  He stays for hours, plays ball, writes with chalk, has tea parties, reads books, etc.  Whatever the kids want him to do, he is willing to play.  Setting aside that time in his busy schedule is priceless to us.  Kids love spending time with him, and it is great for Ehren and I to hang with him too.  I hope my kids will be great friends as adults, like we are with our siblings.  Every Monday, I make Joe this ice cream.  I think this ice cream seals the deal – as long as there is ice cream, he will be here.  Can’t beat that. Kids and ice cream.  Hope you guys enjoy it as well.  Oh, and if you eat dairy, we have a couple of ice cream recipes on here using cow’s milk – strawberry, whiskey, + chocolate chip.
coconut milk honey vanilla ice cream (dairy free, paleo)

INGREDIENTS:
  • 1 1/2 cup unsweetened coconut milk (we use So Delicious)
  • 1/2 cup raw honey
  • 5 egg yolks
  • 1 can full fat coconut milk (we use Natural Value Coconut Milk)
  • 1 vanilla bean (or 1 tablespoon 100% pure vanilla extract)
  • 1/2 cup chocolate chips (we use Enjoy Life)
METHOD:
  1. Pour canned coconut milk into a large bowl.  Cut vanilla bean lengthwise, scrape out seeds, and add seeds as well as bean into coconut milk and allow to soak.  Place a strainer on top of it.  Set aside.
  2. Combine 1 1/2 cups coconut milk and honey in a saucepan and warm over medium heat for 2 minutes.
  3. Place 5 egg yolks in a bowl, set aside.  I usually save egg whites and throw them in with scrambled eggs.  Or you could make coconut macaroons with them.
  4. SLOWLY pour warm milk mixture into separate bowl containing egg yolks, stirring constantly.  Continue until all the coconut milk mixture is added to the eggs.  This is called tempering your eggs.
  5. Scrape egg/coconut milk mixture back into saucepan and cook over medium heat until custard begins to form, again stirring constantly.  It’s fairly obvious to tell when the mixture is thick enough…. the back of your spatula will be coated with the mixture when it’s ready.  Don’t over cook this, or you’ll end up scrambling your eggs.
  6. Pour egg/coconut milk mixture through the strainer and into the full fat coconut milk and vanilla.  The strainer should catch any egg that cooked…. I usually end up with a tablespoon or so of egg in my strainer.
  7. Stir, cover, and chill the mixture in the refrigerator for at least 4 hours.  Then, discard vanilla bean and make the ice cream according to your machines’ instruction.  Both Evan and I have this ice cream maker.  We love it.  
  8. Just before ice cream solidifies, add chocolate chunks to the ice cream maker so that it mixes evenly throughout.
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!! 

 

Rachel’s Morning Glory Muffins (loaded with seeds, nuts, fruits, and vegetables)

Good morning! I have a super special treat to share with you guys. Today I am introducing you to these most amazing muffins. These babies are packed full of good-for-you ingredients to start your day off just right or to give you an energy packed treat as an afternoon pick-me-up. But there is more as to why these guys are so special… If you live in Seattle and haven’t attended a class taught by The Joyful Kitchens, you need to. The Joyful Kitchens is made up of three lovely Seattle ladies who are like the quadruple threat in the kitchen, if such a thing exists. They teach, they cook from scratch, they cater, they photograph – and most importantly they are wonderful, sweet, hospitable, and beautiful women. I have taken three of their classes in the past year and have learned so many fun new recipes and tricks that range from cocktail parties and holiday treats, to most recently fun brunch food. These muffins came from that class. I asked Rachel if she would let me share this recipe with you guys, because I know that you will love them just as much as we have. They will be a staple in our home for sure. They are great as a quick breakfast and perfect for a snack. I’ve been sticking them in Jonah’s lunchbox everyday too, to get him through the rest of his afternoon at school.

So run out to your favorite bulk bin location and stock up! We love to hear from you, so let us know how you liked them and I will be sure to pass all compliments along to Rachel!

morning glory muffins with seeds, fruit, and nuts.

INGREDIENTS:
  • 1 1/2 cups whole spelt flour
  • 1/4 cup natural raw wheat germ (this was the only item I forgot when I went bulk bin shopping for these muffins so I used an additional 1/4 cup almond flour)
  • 1/4 cup almond flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups shredded carrots (would be great with shredded zucchini, too)
  • 1 tart apple peeled, cored, and shredded
  • 1/2 cup raisins
  • 1/2 cup chopped and pitted dates
  • 1/2 cup chopped raw walnuts
  • 1/2 cup raw sunflower seeds
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon toasted flax seeds
  • 1/2 cup chopped super dark chocolate or dark chocolate chips
  • 1/2 cup shredded, unsweetened coconut
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon molasses
  • 3 large eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon course sea salt
  • 3/4 cup pure maple syrup
METHOD:
  1. In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.
  2. Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.
  3. In a separate bowl, beat the eggs and add the applesauce, maple syrup, molasses, melted coconut oil, almond and vanilla extracts.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated and moist. If your mixture is too dry, add just a touch more applesauce.
  5. Scoop batter into greased muffin tins.
  6. Bake for 20-35 minutes at 350 or until the middle is set if using regular muffin tins. If using mini muffin tins, bake for 15 minutes.
  7. Eat warm out of the oven with butter! Enjoy!
  8. Makes 12-18 regular size muffins or about 26 mini muffins
  9. NOTE:  We are working on a gluten-free / paleo conversion for this recipe as well.
*Use organic ingredients whenever possible.
**Taken from Rachel @ The Joyful Kitchens.

Granola Bars (grain, gluten, dairy free, paleo)

These are for sure one of our favorite new snack items.  All four of us love them.  They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make.  They are crunchy and chewy at the same time, too… which really is the way a granola bar should be.  These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!

granola bars (grain, gluten, dairy free, paleo)

INGREDIENTS:
  • 1/2 cup almonds
  • 1/2 cup macadamia nuts
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons cocoa nibs
  • 1/4 cup shredded coconut
  • 1/2 cup coconut oil
  • 2/3 cup almond butter
  • 2/3 cup honey
  • 2 teaspoons 100% pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
METHOD:
  1. Combine nuts and seeds in food processor, and pulse until roughly chopped.  You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
  2. Pour nut/seed mixture into a large bowl.
  3. Add shredded coconut and cocoa nibs and stir to combine.
  4. Add dried fruit, and stir again.  You can use any type of dried fruit as well, as long as it totals 1 cup.
  5. In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices.  Simmer for 3-5 minutes once combined, until thick and bubbly.
  6. Pour mixture into nuts / seeds and stir until everything is evenly coated.
  7. Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
  8. Sprinkle mini chocolate chips on top, and press into bars.  If you mix these in, they will melt and creat a gooey mess.  Trust me, I’ve tried.  So just save them for the last step and press them on top.  
  9. Put in freezer for 1-2 hours to harden.
  10. Cut into desired size bars, store in refrigerator.
*Use organic ingredients whenever possible.
**Adapted from Seasonal Family.

Cinnamon Raisin + Almond Cookies (grain / gluten / dairy / egg free, paleo, vegan)

This post is dedicated to my super amazing friend, Nicole.  Today is her 40th birthday!! She is the kindest, most thoughtful friend and I am super thankful for her in my life!  She is also a vegan, thus the dedication.  I brought her a dozen of these cookies this morning at the gym.  She thinks they are delicious, and I bet you will too!  I had a cookie like this the other day at my friend Jen made, so I tried to recreate… after quite a few test batches (too bad, we had more cookies to eat) I’m super happy with the results.  We ate them all really fast here in my house.  I usually go for chocolate, so the raisins were a welcomed break from all the chocolate!  Enjoy!

Cinnamon Raisin + Almond Cookies (grain, gluten, dairy, egg free.  vegan.  paleo)
INGREDIENTS:
  • 2 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup coconut oil
  • 1/2 tablespoon almond extract
  • 1/2 tablespoon vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup sliced almonds
  • 1/2 cup raisins
METHOD:
  1. Preheat oven to 350F.
  2. Combine dry ingredients (almond flour, baking soda, cinnamon, nutmeg, salt) and mix until combined.  
  3. In a small sauce pan over low heat, melt coconut oil.  Add wet ingredients (syrup, almond extract, vanilla extract).  Stir to combine.  
  4. Pour wet into dry, and mix until batter thickens.  I do this step in my mixer, and I let it mix for about a minute.  The almond flour absorbs as it stirs, so give it a good stir.  
  5. Fold in raisins and sliced almonds.  
  6. Roll into balls, about ping-pong ball size.  Place on parchment lined cookie sheets, bake 8-10 minutes.  
  7. NOTE:  Makes 24 cookies.
*Use organic ingredients whenever possible.

Brownies

Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!

These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.

Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.

oat flour brownies

INGREDIENTS:
  • 5 tablespoons Kerrygold Butter – Unsalted
  • 9 ounces good quality dark chocolate, like Theo Chocolate Bar, chopped (I use 3 of these bars)
  • 1/4 organic natural cane sugar (Next time I am going to try to substitute 100% Pure Maple Syrup and see how that works.)
  • 2 eggs, at room temperature
  • 1 teaspoon 100% pure vanilla extract
  • 1/4 cup oat flour, or ground oats (be sure to select gluten-free oats if you need GF brownies)
  • Pinch of salt
  • Maldon Smoked Sea Salt, to sprinkle on top once cooked
  • Optional add-in: 1 cup of your choice of lightly toasted diced nuts, our favorite is pecans
METHOD:
1. Pre-heat oven to 350.
2. In a medium saucepan, melt the butter over low heat and stir in the chocolate. Stir constantly until mixture is melted and remove from heat.
3. Add in the vanilla and sugar and mix.
4. Whisk in one egg at a time.
5. Add the oat flour and salt and stir vigorously for one whole minute. This step is important to ensure everything is incorporated well.
6. If adding nuts, go ahead and add these next.
7. Pour brownie mixture into a  8 inch glass pan lined with greased parchment paper and bake for 25-30 minutes or until brownies appear set, but be careful not to over cook.
8. Let these guys cool completely before you cut them. Sprinkle with salt.  Enjoy!
*Use organic ingredients whenever possible
**Adapted from The Sprouted Kitchen.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Lemon Bars (grain / gluten / dairy / sugar free, paleo)

Soooooo… my awesome girl Noelle (yes, the same one who introduced me to the most amazing dessert ever), challenged me to create the best lemon bars of life.  I think the text went something like “if I know you at all, you won’t stop until you find it – I challenge you to create for me the best paleo lemon bars ever”.  And she does know me – it is crazy what you can learn about someone by the way they CrossFit. Because I texted back “challenge accepted” (duh), and immediately starting thinking, researching, preparing.  And now, behold. The best (paleo) lemon bars of life.
lemon bars (grain gluten dairy free, paleo)

INGREDIENTS: (crust)
  • 2 1/2 tablespoons coconut oil
  • 1 1/2 tablespoons 100% pure maple syrup
  • 1/2 cup almond flour
  • 1 cups unsweetened, finely shredded coconut
  • 1 egg white (save yolk for lemon filling)
  • Pinch sea salt
INGREDIENTS: (filling)
  • 3 eggs, plus 2 egg yolks (you are going to have one extra egg white – just save it, and throw it in your next batch of scrambled eggs)
  • 6 tablespoons 100% pure maple syrup
  • 1/3 cup lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest
  • 1/3 cup almond flour
METHOD:
1.  Turn oven on to 350F.
2.  Melt coconut oil over low heat on the stove.  Add maple, coconut, almond flour, and sea salt.  Stir until combined.  Remove from heat.
3.  Add 1 egg white, and stir vigorously for 1 minute.  Crust dough will be very sticky.
4.  Line a 9×9 baking dish with parchment paper, and pour crust dough into dish.  Using hands, press dough down in dish until compact, and evenly spread throughout.
5.  Poke a few holes in the crust using a toothpick.  Maybe 10.  To prevent it from bubbling up when cooking.  This step is important.  Don’t skip it.
6.  Bake crust for 10 minutes, remove from oven.
7.  While crust is cooking, whisk the eggs plus the egg yolks in electric mixer until light and frothy.
8.  Add the rest of the filling ingredients, and whisk for 2 minutes.  Set your timer.  2 minutes, people.
9.  Pour the mixture over the crust, which you already baked for 10 minutes.
10.  Bake for 15-20 minutes, or until edges are slightly brown and center is set.
11.  Let it cool.  No really, don’t eat it yet.  Let it cool.  It is important for it to set.  Give it 30 minutes.
12.  Dust with coconut flour – looks just as beautiful as powdered sugar, and nobody will be able to tell the difference.  Promise.
13.  Cut, and consume.

 

*Use organic ingredients whenever possible.
**Adapted from Green Kitchen Stories.