Guest Writer for Wake Up World
Say “I love you” with these surprisingly simple, deliciously decadent Valentine’s Day dessert recipes!
They’re free of gluten, dairy, egg, corn, soy and refined sugar, so they’re perfect if you have food allergies and intolerances, or just want to share a healthy treat with the one you love. Enjoy!
Chocolate Cherry Cupcakes Recipe
The beauty of this recipe is that it is both decadent and healthy. The almond flour provides healthy protein, the cherries and raw honey provide natural sweetness, and the coconut oil provides us with the healthy fat that our bodies need. Chia gel is a natural fibre to keep us regular, and the pure cocoa known as a super food, provides healthy antioxidants and increases serotonin, the feel good brain chemical. And they’re naturally free of gluten, dairy, egg, corn, soy and refined white sugar.
â™¥ 2 cups almond flour
â™¥ 1 cup frozen cherries
â™¥ â…“ cup cocoa powder (or carob powder if you can’t have cocoa)
â™¥ 1 tsp baking powder
â™¥ ½ tsp baking soda
â™¥ ½ tsp vanilla powder
â™¥ ¼ cup melted coconut oil
â™¥ ¼ cup honey
â™¥ 2 tbsp chia gel (2 tbsp chia with ½ cup water)
â™¥ To make chia gel, mix chia seed with water in a glass dish and put in the fridge for at least an hour so to conjeal.
â™¥ Mix almond flour, cocoa, baking powder, soda, vanilla together in a bowl.
â™¥ In a blender mix the cherries, melted coconut oil and honey.
â™¥ Pour this mixture into your dry mixture, and mix well.
â™¥ Add in the chia gel.
â™¥ Spoon into the mixture into muffin tins.
â™¥ Bake at 350’F / 180’C for 25- 30 minutes.
Healthy Heart Cookies Recipe
These heart healthy cookies, packed full of magnesium rich pumpkin seeds, heart healthy oats and flaxeeds, Vit A& C rich apricots (or fibre rich prunes). And again, they’re free of gluten, dairy, eggs, corn, soy, and refined sugar. They can also be nut free if you use sunflower seed butter.
â™¥ 1 cup gluten free rolled oats
â™¥ 1/3 cup ground flaxseed
â™¥ 3 tbsp raw pumpkin seeds
â™¥ 3 tbsp raw sunflower seeds
â™¥ 1/3 cup almond butter or sunflower seed butter
â™¥ 1 tsp pure vanilla extract
â™¥ 3 tbsp honey
â™¥ 1/4 cup dried apricot or prunes, chopped
â™¥ 1 tsp cinnamon
â™¥ 4 tbsp melted coconut oil
â™¥ In a large bowl mix oats, flaxeeds, and seeds.
â™¥ Mix in almond butter, honey, cinnamon, chopped fruit, vanilla and coconut oil.
â™¥ Mix until combined. You may need to mix it with your hands to combine all the ingredients.
â™¥ Form the mixture into cookies and place them on a parchment lined cookie sheet.
â™¥ Bake at 340’F / 170’C for 10-12 minutes.
Enjoy, with love!
Finally … Food I Can Eat!
From the editor…
Are you tired of being on a “special diet”, and eating the same dry rice cakes and tasteless dishes? Are you frustrated with trying to prepare tasty and nutritious meals that are free of wheat, yeast, eggs, dairy, gluten, soy, corn, and sugar? This is the cookbook for you!
Author Shirley Plant’s book “Finally… Food I Can Eat!” is a dietary guide and cookbook featuring tasty non-vegetarian and vegetarian recipes for people with food allergies and food intolerances. It contains:
â™¥ Easy, delicious recipes that will appeal to everyone in the family – and your guests will never know they are eating allergen-free food.
â™¥ A useful introduction and guide to food allergies and intolerances.
â™¥ A quick guide to natural food chemicals, food additives, food families, and rotation diets.
â™¥ Substitutions and alternatives to common foods that you need to avoid.
â™¥ Recipes that are low in sugar, and are great for those following diabetic, candida, allergy-free, or heart-smart diets.
“Finally… Food I Can Eat!” is available now on Amazon.
About the author:
Shirley Plant is a Nutritionist, Dietary Consultant and Cookbook author who has studied in the field of nutrition for many years. Diagnosed with chronic fatigue syndrome, fibromyalgia and multiple food and environmental allergies, Shirley understands firsthand the difficulties of trying to plan creative, nutritious, and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten and sugar, just to name a few. But through understanding, education, and a keen interest to help people find food alternatives to fit into their life schedules, Shirley has developed an expertise and reputation in dietary design, customized recipes and menu-planning.
Shirley is the author of Finally… Food I Can Eat, an inspirational dietary guide and cookbook for people affected by food allergies and intolerances. She is recognized as a menu-planning expert through her company Delicious Alternatives and has written articles for Eco-Sense, Celiac News, Kris Carr’s Crazy Sexy Life blog, MindBodyGreen, Elephant Journal and Total Fit Magazine. She has also been a presenter at the Ottawa Environmental Health Clinic on food allergies, intolerances and rotation diets. Shirley has also given seminars on food allergies, cooking and menu planning at Health Clinics and Natural Health Food Stores, and offers online seminars to help people to improve their diets, the healthy way.