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Recipes
Chocolate Raspberry Paleo Fudge
By weavincanuck
In a medium bowl combine all the ingredients for the chocolate layer
- For the chocolate fudge layer
- 1 cup of cashew butter (use sunflower seed butter for a nut free version)
- 1/2 cup of coconut oil
- 1/2 cup of unsweetened cocoa powder
- 1/3 cup of raw honey
- 1 tsp of vanilla
- 1/4 tsp of fine sea salt
- For the raspberry layer
- 1/2 cup of frozen raspberries, chopped
- 1/2 cup of coconut oil
- 1/2 cup of coconut butter
- 2-3 tbsp of raw honey
Chocolate Ganache
By weavincanuck
1. Place the chocolate into a medium bowl
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional)
Peanut Butter Eyeballs
By weavincanuck
In the bowl of a large mixer, blend peanut butter and butter until creamy
- 1/2 cup smooth peanut butter
- 3 tbsp. butter, softened
- 1 1/4 cups powdered sugar
- 1 tsp. vanilla extract
- 6 oz. white chocolate candy coating
- 1 small bag M&Ms
- red decorator frosting
Gluten Free Sugar Free Cinnamon Apple Cupcakes Recipe
By weavincanuck
Cupcakes Preheat oven to 350 degrees
- Cupcakes
- 1 large apple (I prefer Fuji), chopped
- 1/2 cup plus 2 tablespoons refined coconut oil, melted – use divided
- 1/2 cup coconut palm sugar
- 1/4 cup plus 1 tablespoon cinnamon flavored agave (Wholesome Sweeteners) – use divided
- 1/2 cup coconut flour
- 1/2 kosher or fine sea salt
- 1/4 teaspoon baking soda
- 6 large eggs
- 1 tablespoon pure vanilla extract
- Frosting
- 3/4 cup cinnamon flavored agave nectar
- 3 large egg whites
- 1/8 teaspoon kosher or fine sea salt
- 1 tablespoon pure vanilla extract
Oatmeal Caramelitas
By weavincanuck
Preheat your oven to 350 degrees
- 1-1/2 cups old fashioned oats (use GF)
- 1/2 cup dark brown sugar
- 1 cup flour (I used Jules GF Flour)
- 3/4 teaspoon baking soda
- 12 Tablespoons butter (cold)
- 1/2 cup caramel topping
- 2 Tablespoons flour (I used Jules GF Flour)
- 1/2 cup chopped pecans
- 1/2 cup semi sweet or milk chocolate chips
Crock Pot Apple Pie
By weavincanuck
Toss apples in large bowl with cinnamon, allspice, and nutmeg
- 8 Tart Apples peeled and sliced (try Granny Smith or Golden Delicious
- apples)
- 1-1/4 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 3/4 C. milk
- 2 Tbs. butter, softened
- 3/4 C. sugar
- 2 eggs
- 2 tsp. vanilla
- 1-1/2 C. Bisquick, divided
- 1/3 C. brown sugar
- 3 Tbs. butter, cold
Gluten Free Party Puff Pastries
By weavincanuck
Instructions Mix water and butter in large pan and bring to a boil
- 1 cup water
- 1/2 cup (8 tbsp) of butter (or non-dairy butter or coconut oil; please read notes regarding measurement)
- 1 cup sifted flour (I used my gluten-free flour mix*; see notes)
- 4 eggs
Shirley Temple
By weavincanuck
Fill a large glass half full with ice cubes
- 1/2 cup orange juice
- 1/2 cup gingerale
- 1/2 cup lime soda
- 2 tbsp of grenadine
- slices of lime for garnish
- maraschino cherries with stems for garnish
Marinara Sauce
By weavincanuck
In a large pot, heat the oil over a medium-high flame
- 1/2 cut extra virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Skinny Peanut Butter Swirl Brownies
By weavincanuck
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray
- 3/4 cup creamy peanut butter (I used Jif Creamy)
- 6 oz. low fat vanilla yogurt (could use fat free)
- 1/4 cup skim milk (or almond milk)
- 1 egg
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup sugar (or Splenda)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats