Healthy Raw Chocolate Truffle Pie (Vegan)

I'm nearly speechless about this recipe, but I'll do my best to describe it's deliciousness. Its nothing short of fabulous, silky, chocolatey heaven. With no dairy, sugar, gluten, soy, or eggs, this is the ultimate decadent chocolate dessert. While I used my almond pie crust recipe that I lightly baked, this pie can be made completely raw by using a ground nut and date crust if desired. This is by far my favorite, easiest pie recipe to date and it's so healthy, you can feel free to give in to the power of the chocolate--guilt free. The main ingredients are surprisingly avocado, coconut/almond milk, and coconut oil; all great sources of healthy monounsaturated fats, key vitamins and nutrients. Topped with crispy toasted coconut flakes, it's completely over the edge. Enough said.

Healthy Raw Chocolate Truffle Pie (Vegan and Paleo)

This Recipe is free of: Gluten, Grains, Sugar, Soy, Dairy, Eggs, Yeast, & Legumes.

For the Crust(s):

You can choose to make this completely raw, or semi-raw depending on your tastes. In the photos, this is my semi-raw version. Both are completely vegan and paleo.

Raw Nut Crust:

• 2 cups raw nuts of choice (I love using pecans)
• 3-4 medjool dates

Combine ingredients in a food processor and process until course. Press into a pie plate and chill in the fridge.

Almond Pie Crust:

• 1 1/2 cups almond flour
• 3 tablespoons melted coconut butter (I use Olivio Coconut Spread, Earth Balance also makes a version of this)
• 2 tablespoons xylitol (birch "sugar")
• 1/2 teaspoon ground cinnamon

1. Preheat the oven to 375 degrees.
2. Combine ingredients and press evenly into a pie plate using your hands.
3. Bake for 8-10 minutes or until slightly golden. Let cool.

For the Filling:

(Inspired by this recipe from Tropical Traditions).

• 2 medium ripe avocados (I used 1 large avocado and 1/2 of another large avocado)
• 1/2 cup coconut milk or almond milk (I used SO Delicious Original Sugar Free Coconut Milk)
• 1/2 cup coconut oil
• 1/2 cup raw cacao powder
• 2/3 cup xylitol (birch "sugar")
•  Small dash of salt
• Optional: 1 drop orange oil
• 1 teaspoon vanilla extract

1. Combine all ingredients at room temperate in a high speed blender and process until smooth, pausing to scrape down the sides to make sure everything is well incorporated. It should be a pudding like consistency.
2. Pour/spoon pudding mixture into your pie crust of choice and smooth evenly with a spoon or spatula.
3. Chill in the fridge for 2-3 hours or until set.
4. When ready to enjoy, take the pie out of the fridge about 10 minutes prior to slicing and eating. Top with toasted or un-toasted (for raw) coconut flakes (optional, but I highly recommend this!)

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A Little Something about Health Investment

 

This squirrel sincerely thinks it's our pet. I've now become the mother of squirrels, which obviously is not as cool as being the khaleesi with dragons. Complete with running up to the door and waiting for us to come out with sweet nuts and sunflower seeds. This guy knows how to get good (and free) nutrition!

There was a time in my life when I didn't know how to effectively love and treat my body. Before going gluten-free, I was sick to the point where I stood 5 feet 4 inches tall and weighed in at only 94 pounds due to malnutrition. After diagnosis, I returned to a healthier weight until the diagnosis of my other food allergies (including soy and peanuts). The funny thing is, even now as I'm getting back up to my ideal body weight, I'm more confident in how I see my body and how I treat it. Ironically, I have living gluten-free and food allergies to thank for it. These are the things that finally taught me how to live and live well.

Getting diagnosed with everything that I have has made me realize how important it is to learn to fill your body with real healing nutrition. I can honestly say that when starting out gluten-free, I probably set myself back even further by attempting to "replace" all the foods I thought I had lost forever--trans fats, overly processed foods and all. I had no idea how to eat before my diagnosis and certainly didn't know how to eat just after either. Slowly, I learned to listen to my body and turn away from flashy advertising for convenient processed foods. Do I swear off all of it? No. But I do know how to see which ones are investments to my health in the long run and which ones are gimmicky nonsense. There are quite a few gluten-free processed food companies that really don't cater to living healthily--something that should be priority after a life changing diagnosis. The key is moderation and knowing that not everything needs a gluten-free replacement (Twinkies anyone?)

When dealing with any sort of health issue, breaking the cycle of illness and the root cause makes all the difference. This is the same principle with preventing illness and exaccerbated disease in the first place. It all begins with our forks and knives. I know that when I treat my body well, I can be a confident, healthy, and well balanced being, despite having a life long autoimmune disease and food allergies. Real confidence isn't just a mental state, it's also the ecological balance within. Make the choice to invest in your health and confidence today by starting with your plate.

How do you plan to treat your body well today?

Announcements: Delight Gluten-Free Magazine

I think it's about time to let everyone in on some good news. I'm now a contributor to a publication I really admire, Delight Gluten-Free Magazine! As of August, I've begun writing some pieces that I hope will be helpful to everyone in the Gluten-Free community and those with other food allergies as well. You can likely find me in this next issue, Winter 2012, writing about low-sugar and allergy friendly holiday desserts as well as in the featured blogger section.

I can honestly say that I feel Delight Gluten-Free is the best gluten-free magazine out there for several reasons. First, they're extremely conscious about not only living with Celiac disease or gluten intolerance, but having other food allergies or sensitivities on top of that. Every recipe is carefully labeled by food allergen (top 8 food allergens plus other allergens such as corn and rice) to ensure it's super easy to navigate. For people like me living gluten-free, allergic to soy, peanuts, lactose intolerant and much more, this is such a great thing to see. All the recipes are also broken down into chart format indicating which ones are safe from which food allergen. I really haven't seen anything as thorough as this in other gluten-free magazines. It's also very exciting that Delight is now a bi-monthly publication with 6 issues per year instead of 4.

Delight has also broken into the app world with their magazine app for iPhones and android. That means I have a humungous stock of great stories and recipes with me wherever I go. Each issue usually has around 60 or more gluten-free recipes, so that's totally invaluable! Lots of friends and family members of mine have this for their iPads or are accessing the digital issues for the computer through www.delightglutenfree.com It's really cutting edge and convenient--something a lot of us in the gluten-free community can really appreciate.

So check me out in the upcoming issue of Delight Gluten-Free Magazine and the following issues! In addition to the magazine itself, you can now access Delight's fabulous advanced recipe search on their website where you can search by meal course, main ingredients, pantry staples, special diets including vegan/vegetarian options, and everyday favorites. I'm so excited to be a part of this unique and worthwhile publication.

 

Check out Delight's fabulous back issues at www.delightglutenfree.com

Subscribe to Delight!

Have a Delightful Monday!

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Allergen-Free, Gluten-Free Halloween: Safe Candy

I'm way excited about finally living in a place where I'll have trick-or-treaters without a doubt! For the last four years, I've been bouncing around university housing and I've just settled into a place in a cozy neighborhood filled with families and small children. This year, I'm handing out completely allergen-free candy (free of the top 8 allergens and gluten). The percentage of kids with food allergies is on the rise, and according to an article by CNN, it could keep increasing. The U.S. Centers for Disease Control and Prevention states that the number of kids with food allergies went up 18 percent from 1997 to 2007. Though the cause is still debatable, it doesn't change the numbers. Since I'm allergic to what my coworkers call "the world and then some", I totally understand how difficult a time Halloween can be for parents and kids with food allergies--no candy swapping with friends and triple-checking ingredients can be stressful. But with these safe treats, rest assured no one's going to need the Epipen injection during the party.

Shown Above:

1. Yummy Earth Organic Gummy Bears -- Yummy Earth has many other allergen-free options.
2. Grape Bat Lollipops by Strawberry Hill -- Non-GMO sugar, Free of the top 8, gluten, & corn.
3. Dark Chocolate Jack-O-Lantern Lollipop by Strawberry Hill
4. Glee Gum Fruit Flavors -- No artificial coloring, flavors, GMOs, or artifical sweeteners & free of the top 8
5. Creepy Brains Cherry Lollipops by Strawberry Hill
6. Surf Sweets Spooky Gummy Spiders -- Surf Sweets has many other allergen-free options.
7. Gummi Jack-O-Lanterns by Indie Candy -- Indie Candy has other allergen-free options.
8. Enjoy Life Dark Chocolate Boom-Choco-Boom Bar
9. Enjoy Life Ricemilk Crunch Chocolate Bar

Other Great Brands:

• Gimbals Fine Candies -- Allergen-free
• Haribo Gold Bears -- Allergen-free. Note: Some of their other candy contains allergens.
• Jelly Belly Jelly Beans --Allergen-free. (They discontinued the Peanut Butter flavors and do not process any peanuts in their facilities as of 2011).
• Annie's Organic Bunny Fruit Snacks

Popular Candies that are Allergen-free & Gluten-free: For complete allergen-info breakdowns, see last year's brilliant listing by Sure Foods Living, which I consulted for some of the following.

Sour Patch Kids
Sweedish Fish
Necco Wafers
Original Dots
Welch's Fruit Snacks
LifeSavers Gummies (Note: the hard candies contain soy oil)
Original Starburst
Original Skittles, Skittles Sour, & Skittles Crazy Core
Wonka: Bottlecaps, Nerds, Everlasting Gobstopper, Runts, Fun Dip, Pixie Stix, Spree Original, Sweet Tarts Original
Note/Disclaimer: It's always best to check allergen statements with the companies themselves as ingredients can change, as well as manufacturing practices. This listing is meant as a guide only and not medical advice. I am not held liable for any reaction that may occur due to consuming these products.

~Have a safe and allergy friendly Halloween!~

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Grain-free Pumpkin Pie Muffins

I am hopelessly in love with fall. All the trees are glowing and I'm getting giddily excited for Halloween. I absolutely can't explain the feelings I get during this season; everything just feels like excitement and change, even though I'm already graduated from U of M and not going back to school this year. This will be my 4th gluten-free Halloween and my 2nd one being soy-free, peanut-free, dairy-free and legume-free. While I have given up most processed sugar, I'm definitely not sitting out on the sweets and treats this year (and probably not the tricks either). This week on the blog will be an ode to autumn recipes and Halloween themes, starting with moist grain-free Pumpkin Pie Muffins. These literally taste like a moist delicious mouthful of traditional pumpkin pie in every bite--but without any of the dairy, gluten, or sugar. Like I always push... you don't have to sacrifice taste, sweetness or fun for health (even during the holidays).

Paleo Pumpkin Pie Muffins

Yields 12 muffins --**Note: these are shown with cupcake liners, but baking them in the pan without liners yields better results that don't stick to the liners. Just be sure to spray the pan with non-stick spray or oil.

This recipe is free of: Grain, Gluten, Soy, Dairy, Peanuts, Legumes, Processed Sugar, & Yeast

• 1 & 1/2 cups almond flour
• 1/2 cup hazelnut flour (can be substituted for just almond flour)
• 4 tablespoons coconut flour
• 1 tablespoon flax seed meal (optional)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup xylitol or alternative sweetener of choice
• Pinch of salt
• 1 & 1/2 teaspoons vanilla extract
• 6 eggs
• 1 & 1/4 cups pumpkin puree
• 1/4 cup oil or butter replacement, melted or softened to room temperature (I used Olivio Coconut Spread)

1. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin liberally with oil or butter replacement, as these muffins will stick if not oiled well. If desired, line with cupcake liners and brush the inside of the liners with oil instead.
2. Mix the wet ingredients into the dry and combine well.
3. Distribute the batter evenly into the 12 cups and bake at 375 degrees for 25-30 minutes. If your oven runs hot, start with 25 minutes, while if it runs cooler start with 30 minutes. My oven tends to be a little on the cooler side, so I ended up cooking mine for about 35 minutes.
4. Serve hot, or cooled with Coconut Vanilla Ice Cream

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