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Pumpkin Spice "Brownies"

desserts recipes Sep 05, 2018

Pumpkin Spice "Brownies"

1/4 cup coconut flour
1/4 cup almond flour
1/4 cup tapioca starch or arrowroot
1-4-1/2 cup coconut sugar (can use other sweeteners if you prefer - Swerve)
1/4 tsp baking powder
1/2 tsp baking soda
1 cup canned organic pumpkin
3/4 cup creamy almond butter
1/4 cup organic maple syrup (can try other sweeteners like honey)
3 tsp pumpkin spice
2 tsp cinnamon
1 tsp sea salt

In a large bowl, mix all of the dry ingredients together first and then add all of the remaining ingredients.  Stir well until all ingredients are mixed smoothly together.  
Pour the mix into a coconut oil greased 9x9 baking dish and smooth out the top with a spatula.  Bake at 350 degrees F for approximately 25-30 minutes or until browned on the top layer and moist inside.  It will still be a little soft to the touch, but allow to cool and set before serving.  

Optional:  Try adding stevia sweetened Lily's Chocolate Chips or a healthy frosting...

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Berry Cobbler

desserts recipes May 08, 2018

Berry Cobbler

Crust:

2 cups almond flour (finely ground)

1/4 cup organic coconut oil

1/4 cup organic grade A maple syrup

1/8 tsp sea salt


Fruit and Jam Center

4 cups frozen or fresh organic berries (can do all of the same or mix it up) (finely cut)

1/4 cup organic grade A maple syrup

2 tbsp arrowroot powder

 

Crumb Topping

1 cup almond flour (finely ground)

2 tbsp organic coconut oil

2 tbsp organic grade A maple syrup

pinch of sea salt

 

In a large bowl, mix all of the crust ingredients with a mixer.  Evenly press the dough into an 8x8 inch baking pan lined with parchment paper.  Bake at 350 degrees F for 15 minutes.  Mix the center fruit and jam ingredients in a medium-sized pot and turn the heat to low. Continue stirring the ingredients until the mixture has thickened.  When the consistency is similar to jam, take the pot off of the heat.  This could take approximately 20 minutes.  Spread the filling over the baked crust.  Combine...

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Chia Seed Pudding

desserts recipes Mar 26, 2018

Chia Seed Pudding

1 can organic full fat coconut milk

1/2 cup chia seeds

1/2 tsp vanilla extract

1 scoop Vanilla Protein Powder (for vanilla flavor)

Cinnamon (to taste, optional)

1 scoop greens chocolate powder (optional for chocolate flavor)

1 tbsp organic pure maple syrup (optional)

Flavor variations - add fresh fruit as a topping, chopped nuts, coconut flakes, cacao nibs.  If you prefer chocolate flavor add the chocolate greens powder which will also give you added greens for the day.  If you prefer regular flavor can use the syrup or stevia drops to sweeten a little more if needed (although is sweet enough by using the protein powder).  

Put all ingredients in a blender and blend on high for 1-2 minutes until smooth.  If you prefer the chia seeds not to be blended just stir until well mixed.  Pour into a container and refrigerate for minimum of 2-3 hours up to over night.  Top with favorite toppings to enjoy! Best if eaten within...

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Mini Key Lime Cheesecake

desserts recipes Jan 19, 2018

Mini Key Lime Cheesecake

Crust:
1 cup raw almonds

1/4 cup coconut oil, melted


 Topping:
1 can full fat coconut milk, mixed well

1 cup raw cashews, soaked in hot water, drained

1/2 cup coconut oil, melted

1 tsp liquid stevia, more or less to taste

4 limes, juiced and zested

 

Crust:
Mix almonds and coconut oil in a food processor until mixture is crumbly but sticks together when forming.  Place 2-3 tbsp of crust in a lined muffin cup (6 muffins) and press down to form the crust bottom. Place muffin tin in the freezer to set for approximately 15 minutes.  

Topping:
Combine the drained cashews, coconut oil, coconut milk, stevia, lime juice and most of the zest in a high-powered blender or food processor.  Mix until smooth.  Add more stevia if needed.  Pour the mixture into the muffin tins over the crust.  Sprinkle the extra lime zest on top and chill in the refrigerator for approximately 4-6 hours or until hardened.  Best if kept chilled.

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Almond Cookies

desserts recipes Jan 19, 2018

Almond Cookies

2 cups almond flour

2 eggs

1 tbsp pure almond extract

1/4 tsp sea salt

1/2 tsp baking soda

1 tbsp coconut oil, melted

1/2 tsp fresh grated lemon zest or few drops lemon extract

2 tbsp spoonable stevia or Swerve

 

Mix together all ingredients.   Shape into small balls and place on parchment paper lined baking sheet.  Bake at 350 degrees F for approximately 15 minutes or until golden brown.  

*Can top with slivered almonds if desire. 

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Chewy Black Bean Brownies

desserts recipes Jan 18, 2018

Chewy Black Bean Brownies

1 15oz can black beans, rinsed well

4 tbsp cocoa powder

1/2 cup organic quick oats or organic flax meal or paleo flour

1/4 tsp salt

1/3 cup pure maple syrup or raw honey

2 tbsp coconut sugar

1/4 cup coconut oil, melted

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup Lily's stevia sweetened chocolate chips

 

Combine all ingredients, except chocolate chips, in a food processor or use a hand mixer and mix until completely smooth. Stir in the chocolate chips.  Using Coconut oil lightly grease the bottom of an 8x8 baking dish.  Pour the batter into the baking dish and sprinkle with more chocolate chips if desired for appearance.  Bake for approximately 15-20 minutes on 350 degrees F.  Let cool 10 minutes before cutting and serving. 

 

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Lemon Pound Cake

desserts recipes Jan 18, 2018

Lemon Pound Cake

1 stick organic butter

1/2 cup xylitol (Swerve)

4 eggs

2 cups almond flour

1/2 tbsp lemon extract (or if no lemon flavor - one tbsp vanilla extract and sprinkle of cinnamon)

1 tsp aluminum free baking powder

coconut oil or butter for greasing

 

Cream butter & xylitol together until smooth, add in one egg at a time until fluffy. add lemon extract or flavor and baking powder, once blended add almond flour until smooth.  Grease a loaf pan with coconut oil or butter and bake at 350 degrees F for approximately 20 minutes or until golden brown.

Can top with whipped coconut milk sweetened with stevia or fresh berries. 

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Almond Bars

desserts recipes Jan 16, 2018

Almond Bars

2 cups raw almonds

1/2 cup unsweetened shredded coconut

2 scoops grass-fed protein powder 

1/2 cup flaxseed meal

1/2 cup coconut oil

1/2 cup raw almond butter

1 tsp sea salt

1 tbsp pure vanilla extract

Optional topping: 1 unsweetened chocolate bar (72-100% cocoa) melted with 2 tbsp coconut oil and 3 tbsp butter on low heat, added stevia to taste.  Or melt Lily's brand stevia sweetened chips to spread on top. 

Place almonds, shredded coconut,  flax meal, protein powder, and almond butter in a food processor and pulse approximately 15 seconds. 

Melt coconut oil in a small sauce pan on low heat until melted. Remove from heat and stir in vanilla and stevia. Add to the food processor and pulse until all ingredients are mixed together well.  Press into an 8x8 baking dish and chill before serving, approximately 30-60 minutes.  

If desired, make the optional chocolate topping and spread over top of the bars.  Refrigerate until the...

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Chocolate Chip Cookies

desserts recipes Jan 16, 2018

Chocolate Chip Cookies

1/2 cup organic butter, room temp

2 eggs

3 cups almond flour

1/2 cup xylitol, Swerve, or coconut sugar 

1 tsp pure vanilla extract

1/2 tsp baking soda

1/4 tsp sea salt

1 cup 72%+ dark chocolate chips or stevia flavored such as Lily's brand

 

In a bowl, cream butter and xylitol (sugar substitute).  Add vanilla and eggs one at a time, until smooth.  Add almond flour, baking soda, and sea salt until blended. Stir in chocolate chips. Make into cookie balls and place on an unbleached parchment paper lined baking sheet.  Can flatten the cookies to desired thickness (cookies will not rise much and do not spread).  Bake for approximately 15 minutes, or until golden brown, at 350 degrees F. 

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Lemon Bars

desserts recipes Jan 16, 2018

Lemon Bars

Crust:
1 1/2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
Stevia equivalent to 1/2 tablespoon sugar (or Swerve)
1 tablespoon pure vanilla extract

Lemon Topping:
1/4 cup extra virgin olive oil
Stevia equivalent to 1/2 cup sugar (or Swerve)
3 large eggs
Zest of a lemon
1/2 cup freshly squeezed lemon juice

 

Crust:
Combine all of the crust ingredients and press flat into an 8" x 8" baking dish. Bake at 350 degrees F for 15 minutes. 


Topping:
Combine all of the lemon topping ingredients in a blender.
When crust is done, pour the lemon topping over the crust and return the crust and lemon topping to the oven to bake at 350 degrees F for another 15 minutes. Remove from the oven.

Let the bars cool for 30 minutes, and then chill it in the refrigerator until chilled through, approximately another 30-45 minutes. 

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