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Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!

December 11, 2015

Easy to work with gluten free cut out cookie dough will have soft and sweet sugar cookies ready in no time perfect for decorating!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!Links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product or service I wouldn’t use on my own family.

What a fun time of the year to get in the kitchen and do something fun with the kids!

I have such fond memories of decorating sugar cookies as a family when I grew up, and years ago when I had my first toddler in the house just learning about the wonder of the season, I just knew I wanted to give her those same memories.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!This is the cut out cookie recipe I have been making for the last few holiday seasons. I really love how easy the dough is to work with – remember I am *not* a baker and it is not my favorite kitchen thing to do (well other than the memories!). The hint of vanilla with just a slight warm cinnamon really makes these cookies so special.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!Tips For Making & Decorating Cut Out Cookies With Kids

1. Take it one step at a time. In fact I highly recommend with really little ones not to do everything all in one day. Since the dough has to chill, and cookies have to cool before decorating, there is a lot of nice time to break up so the kids don’t feel like they are waiting “forever”. This year I made the dough with all 3 girls, and then at my 2 year old’s nap time we rolled out the chilled dough to bake with my 4 and 6 year olds. I then put the cookies into the freezer until the following weekend when we had enough time to frost them. They definitely can be done all in one day – just have some other things planned during the dough chilling and cookie cooling wait times such as decorating Christmas cards for grandparents, watching a holiday movie, or other holiday kitchen recipes!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!2. Show them how to do the task first. Whether pouring flour, cracking an egg, using a cookie cutter, or frosting a cookie, show them an example first. This is specifically helpful with the decorating. While I want them to decorate them how they wish, I like to show them how much frosting is appropriate for spreading 😉

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!3. Use small amounts of dough for the ones that want to try rolling it out. Listen, I am just as much of a perfectionist as anyone else – it can be hard for me to stay back and let them learn how to roll dough out nicely! I have learned that letting the dough warm up so it feels a little more pliable like a play-doh but not so warm that it squishes, and using smaller amounts makes it easier for them to roll it out neatly. This is the first year that I didn’t have to help my oldest at all – and she is 6 and works in the kitchen a lot with me. Be patient but it does come – and they will forever remember you trusting them enough to let them do it.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!4. Set out easy to manage decorating ingredients. If the sprinkles, for instance, come in a big bottle with no shaker top, either put them in a old shaker container, or put a small amount on a plate or bowl that they can pinch and sprinkle onto the cookies. If using dried fruit or chopped nuts use little bowls that they can scoop from. My 4 and 6 year olds manage a regular butter knife for spreading just fine, but as toddlers we used these smaller spreading knives.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!5. Realize attention span grows with age 🙂 This is the first year my girls did all the decorating themselves. As toddlers the attention lasts about 1 or 2 cookies in before they want to eat one and are done. Embrace that age and just roll with it! Eventually they will turn 6 and you will have no cookies to decorate for yourself! Even at age 2 or 3 those memories are beginning to build and they will cherish that you spent time with them to do something so fun.

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!Ok! So onto the cookies! Be sure to scroll through the natural decorating ideas at the bottom of the recipe!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!

Print Recipe
5 from 1 vote

Gluten Free Sugar Cookie Cut-Outs

Easy to work with gluten free cut out cookie dough will have soft and sweet sugar cookies ready in no time perfect for decorating!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free cut out cookie recipe, gluten-free cut out cookies, gluten-free sugar cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE COOKIES ::

  • 1 cup softened butter if you are dairy free, you can use palm shortening
  • 1 cup organic pure cane sugar could use sucanat but the color will come out darker
  • 1 egg if you are egg free you can use a gelatin egg or flax egg
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • ¼ tsp sea salt
  • 1 cup tapioca flour
  • ½ cup white rice flour
  • ½ cup sorghum flour
  • 1 tsp xanthan gum Do not leave this out – it helps the cookies rise. You will have a melted mess without it...I have the mess to prove it! It also makes rolling out the dough so much easier.

FOR THE FROSTING ::

  • 1 cup organic powdered cane sugar
  • 2 TB softened butter
  • 1-2 TB milk or coconut milk

Instructions

  • In a large mixing bowl, cream butter and sugar.
  • Add the egg, vanilla, cinnamon, and salt, and blend.
  • Add the flours and xanthan gum. Mix until well combined.
  • Cover and refrigerate for 1 hour.
  • Take the dough out of the fridge, and let it come to room temp for about 30 minutes.
  • Lay out some parchment paper on the counter and flour it with white rice flour. Flour your hands and use the warmth of your hands to gently knead the dough, and then roll out the dough. (Use white rice flour on the rolling pin and parchment paper to keep the dough from sticking)
  • Cut out your shapes and bake on a silpat (or parchment paper) lined baking sheet at 350 degrees for 13-15 minutes.
  • Let the cookies cool completely before decorating. To make the frosting, just blend the frosting ingredients until smooth. You can add more milk if you wish for a thinner, more royal icing type of frosting.

And then of course there is the decorating! Here are some ideas and tips!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!

  • I’ve been using these naturally dyed sugar sprinkles for the last few years and I just love how easy they are. We make a the simple white frosting and the sprinkles brighten them right up!
  • That same brand has not only the naturally dyed sugar sprinkles, but snowflakes, “jimmies” shapes, and I also found this brand of natural colored confetti sprinkles!
  • When I had really little ones – as in I only had toddlers in the house, we used dried fruit and/or crumbled nuts for decorating. You can even just bake raisins, apricots, or cranberries right into the cookie and skip the frosting all together if you want – which is what I often did for my toddlers. They are just happy to get a cookie – they won’t even miss the frosting 🙂
  • I like these naturally colored, organic candy canes – you can crush them up and sprinkle on top!
  • Shave some fair trade dark chocolate to sprinkle on top, or use these allergen friendly mini chocolate chips.
  • This is a great DIY natural food dye you can make up ahead of time if you have the time – I have tried all the colors and they really work well!

Gluten Free Sugar Cookie Cut-Outs :: Plus Natural Decorating Ideas and Tips On Making Cookies With Kids!If you tolerate gluten, you must check out these great sugar cookies from my friend Kristin at Live Simply  using Einkorn wheat flour!

To find more real food treat ideas, you can follow my Treat Ideas Board on Pintrest!

More real food recipes you might like:
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Holiday Recipes Occasional Treats Real Food Tips

Homemade Honey Sweetened Caramel Corn

October 24, 2015

All the sweet and salty taste you love about caramel corn using real ingredients and zero refined sugar!

Homemade Honey Sweetened Caramel CornIt’s about that time of year again isn’t it?!

We get through those first couple of months of school and then bam!

Everything from halloween or harvest parties, to Thanksgiving and holiday parties have our kids in a frenzy of festivities…and all the sugar to go along with it.

Unfortunately this is also about the time of year we get less fresh air and less circulating of fresh air indoors, and that coupled with more sugar in our bodies can make for weakened immune systems. I love to celebrate all of the fun fall and winter holidays that come with the end of a calendar year, but I also understand that even with a pretty clean diet and great supplements, even the healthiest kid can become run down when cold bugs have sugar to feast on more frequently.

I don’t, however, want to take the fun out of every holiday!

Homemade Honey Sweetened Caramel CornFood was most definitely made to be enjoyed – and I absolutely believe that. While I still have very little ones at home, I feel pretty responsible for what goes into their bodies at this crucial growing age, so when the holidays come around, we do the fun food in a real food way. This halloween we decided on caramel corn for our special treat! We played around with the ingredients this weekend, and boy was it delicious!

Homemade Honey Sweetened Caramel CornProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 3 votes

Homemade Honey Sweetened Caramel Corn

All the sweet and salty taste you love about caramel corn using real ingredients and zero refined sugar!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: caramel corn recipe, homemade caramel corn
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 cup butter
  • 1/4 cup raw honey
  • 1/2 cup non-GMO popping corn Our local grocer sells non-GMO popping corn which is where I got ours
  • 1/4-1/2 tsp sea salt to your taste

Instructions

  • Melt the butter in a small sauce pan, turn off the heat, and then add the raw honey to melt in. Set aside while you make the popcorn.
  • Pop your popcorn in a simple air popper or stovetop, and put into a large mixing bowl.
  • Pour half the melted butter and honey into the popped popcorn, toss to coat, and then pour the last half of the butter/honey mixture to toss and coat.
  • Sea salt your caramel corn to your taste and toss to coat. You can serve this warm right away, or you can put the caramel corn in the fridge or freezer to harden up a little to feel like the crispier candy shell that caramel corn usually has!

For more real food treat ideas you can follow my Treat Ideas board on Pintrest!

More real food recipes you might like:
Gluten Free Chocolate Chunk Blender Cookies

Gluten Free Chocolate Chunk Blender Cookies
Maple Vanilla Ice Cream

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Gluten Free Thumbprint Cookies

Tropical Blender Sorbet

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

Holiday Recipes Occasional Treats Real Food Tips

Simple, Quick & Gluten Free Apple Crisp

October 8, 2015

Enjoy a fresh apple treat with no more than 10 minutes of hands on time!

Simple, Quick & Gluten Free Apple CrispI almost completely forgot to write about apple season this fall! I blogged so many of our favorite apple recipes last year, that I sort of thought I had all of my bases covered, but the Michigander in me just couldn’t go through an apple season without a least one apple post!

Simple, Quick & Gluten Free Apple CrispWe headed out to pick apples a few weeks ago and it was like summer! The weather has definitely turned more like fall in the last couple weeks, so looking through these pictures of the girls in their short sleeves seems so crazy to me!

Simple, Quick & Gluten Free Apple CrispMy youngest just turned 2 and there is just something about this age that makes these trips so fun. To see their eyes light up at all the apples on the trees – it’s like they finally “get it”! Caitlyn two fisted her apples the entire trip and enjoyed running up and down the rows of trees.

Simple, Quick & Gluten Free Apple Crisp

Simple, Quick & Gluten Free Apple CrispThis is a particularly busy fall for me as I navigate a busy school and preschool schedule with lots of driving. I don’t have a lot of time for fun kitchen projects like making apple pie, so this year when the girls asked me if we could make a treat with the apples, we decided on making apple crisp to save on the time thing!

Simple, Quick & Gluten Free Apple CrispNo more than 10 minutes to get everything into this pie plate and you are hands-free from there! No peeling necessary – and this apple crisp not only is as beautiful as an apple pie…it tastes just as amazing.

Simple, Quick & Gluten Free Apple Crisp

You can use whatever apples you have around  – let the kids help too! My toddler loved putting the apple slices in the pie plate, my 4 year old mixed up the crumble topping, and my 6 year old pretty much ran the show reading my recipe, measuring, and even doing some slicing!

Simple, Quick & Gluten Free Apple Crisp

Print Recipe
5 from 2 votes

Simple, Quick and Gluten Free Apple Crisp

Enjoy a fresh apple treat with no more than 10 minutes of hands-on time!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free apple crisp, gluten-free apple crisp recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Toss together the apple slices, lemon juice, vanilla extract, 3-4 TB sugar, and tapioca starch right in your 9 inch pie plate.
  • In a small mixing bowl combine the white rice flour, almond flour, butter, maple syrup, and 1/4 cup sugar using a spatula - don't combine until super smooth - the point is for it to be a bit crumbly. Sprinkle this crumble mixture over the top of the fruit mixture in the pie plate, and then sprinkle the top with cinnamon.
  • Bake at 350 degrees for 35 minutes. Cool for a bit before handling.

For more real food desserts, you can follow my Treat Ideas board on Pinterest!

More real food recipes you might like:
Maple Vanilla Ice Cream

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Grain Free Apple Cinnamon Granola

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GF Apple Pie

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Cinnamon Apple Baked Oatmeal

Holiday Recipes Occasional Treats Real Food Tips

Gluten Free Chocolate Chunk Blender Cookies

August 29, 2015

Rich chocolate cookie loaded up with sweet chocolate chunks!

Gluten Free Chocolate Chunk Blender CookiesI just really needed to sneak this post in here this week!

Ever have one of those weeks where seriously…everything does *not* go as planned? Like every single thing on my list to do last week got changed, altered, or completely canned.

So it also just happened to be the week my dear husband *and* the baby of the family have birthdays. We already had celebrated with a party for the baby a couple weeks back, but I had planned on making a small batch of cupcakes to celebrate the 2 birthdays that are only 2 days apart.

I cannot think of a more chaotic day I have had all summer than that day that I planned to make those cupcakes, and long story short I found myself at 4:00pm feeling pretty crummy that my birthday hubby and baby weren’t going to have much more than a happy birthday squash for their dinner that night!

Wait! Cookies!

I can do cookies right?! Those are fast!

But a recipe! I need a recipe!

I don’t ever make cookies…I needed something to follow!

No time!

Just throw in what you have to go from there!

What can go wrong with chocolate, right?!

Gluten Free Chocolate Chunk Blender Cookies

It just happens to be that anything chocolate my husband will pretty much be head over heels for so I figured how bad could they turn out!

They were SO good! I literally threw everything into my food processor, blended it up, scooped it out and 10 minutes later we had super chocolate-y cookies to celebrate with that night!

Gluten Free Chocolate Chunk Blender CookiesProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Gluten Free Chocolate Chunk Blender Cookies

Rich chocolate cookie loaded up with sweet chocolate chunks!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: blender cookies, gluten-free chocolate chunk cookie recipe, gluten-free chocolate chunk cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put the eggs, sugar, and vanilla extract into your food processor and blend for 1-2 minutes until fluffy.
  • Put the rest of the ingredients except the chocolate chunks into the food processor and blend to combine completely.
  • Add the chocolate chunks and pulse to combine.
  • Scoop the dough onto a Silpat or parchment paper lined baking sheet. Push the dough down into about the shape you want as these won't spread out much - they will puff up a bit. Bake at 350 degrees for 10 minutes. Cool a few minutes before handling.

For more real food treat ideas check out my Treat Ideas board on Pinterest!

More real food recipes you might like ::
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Vanilla Bean Birthday Cake

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Strawberry Birthday Cake

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Maple Vanilla Ice Cream

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Holiday Recipes Occasional Treats Real Food Tips

Gluten Free Vanilla Bean Cake

August 15, 2015

Have the happiest birthday with soft and moist vanilla bean flecked cake with vanilla bean buttercream frosting!

Gluten Free Vanilla Bean CakeSweet baby Caitlyn turns 2 years old this month! In fact this weekend was my actual due date with her, and of course all 3 of my kids taught me the philosophy of a “due month” to the max and this little one arrived 2 weeks later 😉 Caitlyn is my sweet rainbow baby, surprising us with joy in a season of life that I could barely pick myself up to go on. Her name, Caitlyn Faith means pure, trusting faith, and every day that I was pregnant with her, her name gave me confidence things would be ok.

Gluten Free Vanilla Bean CakeCaitlyn is a third baby to the core, super laid back, goes with the flow in our big kid schedules, and always has a smile on her face. I kind of feel like I blinked and she turned two, and I find myself staring at her sweet baby curls savoring every moment of her ending babyhood.

Gluten Free Vanilla Bean CakeWe celebrated Caitlyn’s birthday this weekend since her actual birthday falls just before school starts. I found some beautiful vanilla beans at a local shop and decided they were perfect for cake! There’s really nothing like using real vanilla bean in your baking. Those little flecks of vanilla bean pack an amazing vanilla flavor profile!

Gluten Free Vanilla Bean CakeI kept things super simple since I am not even close to a baker – and even further away from a cake decorator! I think the elegant simplicity of vanilla beans worked well with my keep it simple theme. This cake really would be perfect for an occasion and any age big or small.

Gluten Free Vanilla Bean Cake And, oh the flavor! And the texture! Super soft and moist with a real vanilla flavor!

So here’s to the “terrific two’s!” I’m in for a *busy* year so I might just go celebrate making it this far with an extra slice of cake tonight 😉

Gluten Free Vanilla Bean CakeProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Gluten Free Vanilla Bean Cake

Have the happiest birthday with soft and moist vanilla bean flecked cake with vanilla bean buttercream frosting!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free vanilla cake, gluten-free vanilla cake recipe, vanilla buttercream
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

VANILLA BEAN CAKE ::

  • 3/4 cup whole milk or coconut milk
  • 4 pastured eggs
  • 1 1/2 cups organic pure cane sugar
  • 1 cup softened butter
  • 2 TB apple cider vinegar I know this is a strange ingredient - but it helps with the rise - don't leave it out! I promise it won't make it taste bad!
  • 1 vanilla bean scraped
  • 1/2 tsp vanilla extract If you do not use the vanilla bean, use 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1/2 tsp sea salt
  • 1 TB aluminum free baking powder
  • 1 tsp xanthan gum

VANILLA BEAN BUTTERCREAM FROSTING::

  • 2 cups softened butter
  • 3 1/2 cups organic powdered sugar
  • 1 vanilla bean scraped
  • 1 teaspoon vanilla extract
  • 1-2 TB whole milk or coconut milk

Instructions

  • Butter two 8 inch cake pan rounds, and fit parchment paper to the bottom of each pan sticking to the butter.
  • Blend the wet ingredients (milk, eggs, sugar, butter, vinegar, vanilla bean, vanilla extract, and almond extract) in a large mixing bowl for a couple minutes until well combined.
  • Add the rest of the ingredients (the dry ingredients) right into the bowl, and blend to combine until creamy.
  • Divide the batter between the 2 cake pans evenly and bake in a 350 degree oven for 40 minutes. Let the cakes cool about 20 minutes before taking them out to cool the rest of the way on a cooling rack.
  • Once the cakes are cooled completely, you can frost them. Just blend the vanilla bean frosting ingredients together in a medium mixing bowl until well combined and frost your cake how you want.

For more real food treat ideas you can follow my Treat Ideas board on Pintrest!

More real food recipes you might like ::

Maple Vanilla Ice Cream

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Strawberry Birthday Cake

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The Perfect 1st Birthday Cupcake!

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Occasional Treats Real Food Tips Summer Picnic Series

Blueberry Peach Crisp :: Gluten Free

August 8, 2015

Fresh, juicy peaches meet sweet plump blueberries and buttery, crispy topping for an end of summer treat that is *quick* to make and full of summer flavor!

Blueberry Peach Crisp :: Gluten FreeBefore we switch gears to back to school recipes I just had to share one more quick summer treat that is a must have to celebrate the end of summer with the kids this month!

Blueberry Peach Crisp :: Gluten FreeWhere I live, blueberries and peaches ripen for harvest within a week or two of each other. In fact this year, we picked blueberries on a Saturday and picked up our couple bushels of peaches that Monday!

Blueberry Peach Crisp :: Gluten FreeTalk about a load of fruit to work with! I love every minute. While I freeze a majority of all the fruit to use for yogurt, oatmeal, and smoothies during the rest of the year (big money saver!), I do try to make a few special recipes using these fun summer fruits that we won’t see again until next year!

Blueberry Peach Crisp :: Gluten FreeBlueberries and peaches really taste amazing together and this simple crisp is my kind of summer treat because it is simple and *quick*. It is a great way to use up the last few peaches and last bowl of blueberries going too ripe!

Blueberry Peach Crisp :: Gluten Free

Blueberry Peach Crisp :: Gluten Free

Fresh, juicy peaches meet sweet plump blueberries and buttery, crispy topping for an end of summer treat that is *quick* to make and full of summer flavor!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free blueberry crisp, gluten-free peach crisp, gluten-free peach crisp recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Toss together the blueberries, peach slices, lemon juice, vanilla extract, 1/4 cup sugar, and corn starch right in your 9 inch pie plate.
  • In a small mixing bowl combine the white rice flour, butter, maple syrup, and 1/4 cup sugar using a spatula - don't combine until super smooth - the point is for it to be a bit crumbly. Sprinkle this crumble mixture over the top of the fruit mixture in the pie plate.
  • Bake at 350 degrees for 35 minutes. Cool for a bit before serving.

 For more real food desserts, you can follow my Treat Ideas board on Pinterest!

More real food recipes you might like:
Maple Vanilla Ice Cream

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Occasional Treats Real Food Tips Snack Ideas

Real Food *All Fruit* Grapesicles!

July 11, 2015

That favorite summertime popsicle flavor with a real food (all fruit!) makeover! No corn syrup or dyes here! And the flavor is amazing!

Real Food *All Fruit* Grapesicles!I distinctly remember it. The box of popsicles would come out and I would somehow manage to talk my little sister into any other color besides the purple ones.

The grapesicles were my all time favorite…and like any kid in a family of 5, I had to make sure there was enough me! I definitely had the art of manipulation mastered at a young age.

Sigh.

Fast forward to a couple weeks ago. We had just spent the last week or so munching on a load of strawberries from our summer picking, and as I was cleaning out the fridge there it sat. That lonely little bag of grapes was totally forgotten about that week because we had so many in season strawberries to eat!

Real Food *All Fruit* Grapesicles!These grapes were getting just soft enough that they wouldn’t be great to eat on their own, but I hate waste – especially these grapes that I just love!

Real Food *All Fruit* Grapesicles!My first thought was smoothie, but I had a flashback to when I was a kid…could it really be as simple as blending up a bunch of grapes and I could have my favorite popsicle again?!

Real Food *All Fruit* Grapesicles!Turns out it really was that easy! And these were SO good! And this is as easy as it gets friends. No crazy corn syrups or dyes – this is the real deal. And look at the color!

Real Food *All Fruit* Grapesicles!Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

My top popsicle mold picks! If you have tiny hands around the house, I highly recommend these smaller popsicle molds with easy grip handles. My toddler loves them, they are the perfect sized portions, and the handles are easy to hold for little hands. I also love my 10-pop popsicle mold. No plastic sticks to keep track of and wash, and I can stash away a load of them at a time so I don’t have to make popsicles every week.

Print Recipe
5 from 5 votes

Real Food *All Fruit* Grapesicles!

That favorite summertime popsicle flavor with a real food (all fruit!) makeover! No corn syrup or dyes here! And the flavor is amazing!
Prep Time10 mins
Cook Time10 mins
Freeze4 hrs
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: grape popsicle recipe, grapesicles, homemade grape popsicles
Servings: 10 popsicles
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 4 cups grapes or more - 4 cups made 6 popsicles for my popsicle mold
  • Optional water to thin I didn't use water but wish I had - they were almost too sweet for me being so concentrated. Taste the grape puree and see what you think - if your kids are used to popsicles from a store you might just leave them be!

Instructions

  • Puree the grapes in your blender. My high powered blender took care of the skins, but if you are using something other than a high powered blender you can either leave the bits of skin or strain them out.
  • Freeze in your popsicle molds. I love my 10-pop popsicle mold for making a load at a time. I take them out after they freeze, wrap them up, and tuck them away in the freezer so the girls can self serve.

For more real food treat ideas, check out my Treat Ideas board on Pintrest!

More real food recipes you might like:
Fudgsicles

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Electrolyte Popsicles

Rehydrating Eletrolyte Popsicles
Strawberry Rhubarb Creamsicles

Strawberry Rhubarb Creamsicles
Antioxidant Rich Berry Gummies

Antioxidant Rich Berry Gummies

Drinks Occasional Treats Real Food 101 Real Food Tips

Fermented Strawberry Soda

July 11, 2015

The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut friendly probiotics!

Fermented Strawberry SodaA few weeks ago we visited our local strawberry U-Pick and loaded up 30 pounds of beautiful, bright red juicy strawberries!

It is always a bit of work tending to all those strawberries, but every year I never regret it. The girls always have a ball, and I can really tell they are starting to understand where their food is coming from.

Fermented Strawberry SodaPutting away about half of what we pick to the freezer to enjoy throughout the year is a big reward…and so is this amazing strawberry soda. It took about a week to ferment fully this year since it has been so cool, but it is always worth the wait.

Fermented Strawberry SodaThis is a great recipe to use up strawberries that are starting to get too mushy to eat. You can also pull out strawberries that you have already frozen to make the soda. The hands on time is super minimal, and there is no need to have water kefir grains if you don’t have them. Just some simple whey dripped from some yogurt to culture it is all I use.

Fermented Strawberry SodaWe don’t have “regular” soda around the house, so this is a big time treat for my girls – and I hope you can give it a try this summer. It sure puts a smile on the faces around here!

Fermented Strawberry SodaProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 2 votes

Fermented Strawberry Soda

The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Drinks
Cuisine: American
Keyword: fermented strawberry soda, fermented strawberry soda recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 5 cups strawberries
  • 1 cup organic pure cane sugar
  • 7 cups of water
  • 1/2 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If you are dairy free you can use water kefir grains or a ginger bug.

Instructions

  • Put the strawberries, sugar, and water in a large pot and bring to a boil. Reduce to a simmer about 15-20 minutes.
  • Squish the strawberries in the pot (I use a potato masher), and pour the strawberry sugar water through a fine mesh strainer into a large bowl.
  • Add the whey to the strawberry sugar water in the bowl and stir. Pour the soda mixture into flip top bottles and set in a warm area of your home.
  • After a couple days you can open a bottle to check for taste and let the fermented gasses out so it doesn't build up too much. Fermentation can take anywhere from 3 days to a week. Our home has been quite unseasonably cool this month so it took mine more like a week. Move the bottles to the fridge once they are ready.

For more nourishing drink ideas you can follow my Drinks board on Pintrest!

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Occasional Treats Real Food Tips

Caramel Swirl Ice Cream

June 10, 2015

Caramel Swirl Ice CreamSo I have this sweet little girl that just turned 6. The kid has been reading since the first month of kindergarten…and I mean reading *everything*. I can’t open an email next to her without hearing the whole thing in audio, or walk through a store without *every* sign being read.

And that includes the walk down the frozen isle that we take every so often to grab frozen veggies. They (ever so conveniently) have the ice cream in that isle as well, so every time we take that trip I get to hear every ice cream imaginable read to me.

She knows why we make our own ice cream. She knows where to find the ingredients on the label, and even knows that many of the ingredients on those labels are chemicals. But let’s be real. She’s a kid! Swirl ice cream anything will sound so amazing to any kid her age.

Caramel Swirl Ice CreamSo one day she read “caramel swirl” ice cream, and I said yes.

Let’s make it. Let me show you how to make real caramel instead of fake. Let’s use our real cream at home and use real ingredients so not only will it be skipping out on the chemicals, but it will taste…amazing.

Caramel Swirl Ice CreamCreamy, salty, sweet…it doesn’t get much better than real, homemade caramel!

And swirl it into fresh spring and summer churned cream? Well I’ll leave it at that because I know you much be drooling by this point.

We make ice cream about once a month in the summer and it’s a fun occasional treat to celebrate the warm weather and enjoy the fresh cream from our local farmer. I stress the “occasional” because this particular ice cream recipe is a bit heavier on the sugar than my other ice cream recipes because of the caramel – but we definitely don’t have it every day, and a small scoop is really all you need.

I hope this will bring a smile of *yes* to your kids faces this summer 🙂 It sure did mine!

Caramel Swirl Ice CreamProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I just have a simple ice cream maker that I have had for literally years – it works so great and I love it! I do however have my eye on this larger ice cream maker so I can make birthday party sized volume in one shot instead of 2 batches.

Print Recipe
5 from 2 votes

Caramel Swirl Ice Cream

Ice cream is fun to make homemade, but you don't always get the same "fun" flavors as the store. Caramel swirl is one fun flavor my kids love!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: caramel swirl ice cream, caramel swirl ice cream recipe, homemade caramel swirl ice cream
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CARAMEL SWIRL ::

  • 1 cup organic pure cane sugar this also works with honey - I make this probably once a year so I just use sugar for this one and call it good
  • 6 TB softened butter
  • 1/2 cup whole cream
  • 1/2 tsp sea salt If you want a more "salted caramel" flavor double this - it is really good!

ICE CREAM ::

  • 3 cups whole cream Preferably raw. Avoid ultra-pasteurized
  • 1/4 cup pure maple syrup raw honey works well too
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 TB vodka This is optional but keeps the ice cream from freezing rock hard in the freezer. If you choose to leave it out, just be sure to set your ice cream on the counter to soften a bit before scooping.

Instructions

MAKE THE CARAMEL AND COOL ::

  • Warm the sugar in a small sauce pan until it melts - takes about 4-5 minutes. Stir continuously so it doesn't burn and it will start melting. When the sugar completely melts stir in the butter. Then drizzle in the cream a little at a time while stirring. Bring to a simmer for a few minutes while you stir. Turn the heat off, and transfer to a container into the fridge to cool while you make the ice cream.

MAKE THE ICE CREAM ::

  • Blend the ice cream ingredients in a medium mixing bowl and let it rest in the fridge for about 20 minutes. Give the ice cream a stir, and process in your ice cream maker per the manufacturer's instructions. My ice cream maker takes about 30 minutes.

SWIRL THE CARAMEL INTO THE ICE CREAM ::

  • Once the ice cream is done churning, place half of the ice cream into a container, then add 1/4 t o 1/2 of the caramel in and swirl it through with a chopstick or the hard end of a paintbrush. Put the other half of the ice cream in the container along with more caramel and swirl that in. Depending on how much caramel you like in your ice cream you can use the whole caramel batch for swirling, or save some to drizzle on top (or for your coffee in the morning!)

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Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free Option

June 9, 2015

Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free OptionSometimes you just need a little chocolate in your life, yes?

Now if you have known me personally for any length of time, you know that I’m a vanilla girl when it comes to ice cream.

Boring?

Maybe, but *not* when you make it as insane delicious homemade vanilla!

I was never a chocolate ice cream fan but I don’t think I ever had it done the right way! Store bought chocolate ice cream doesn’t even compare to homemade when it’s done the right way. I think you can say that about most recipes – when you use real, fresh ingredients you are just going to have a more superior finish.

Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free OptionI’ve been working on my ingredients and ratios for this chocolate ice cream over the last few summers, and last year at my daughter’s birthday, her request for chocolate birthday cake and chocolate ice cream was my push to make it just right. When you are feeding others you want it to be perfect!

I really fell in love with this chocolate ice cream, and since my husband and I decided we needed a little chocolate in our lives a couple weeks ago, it seemed the perfect time to share this rich, creamy piece of chocolate heaven with all of you!

Homemade Chocolate Ice Cream :: Refined Sugar Free with Dairy Free OptionProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I just have a simple ice cream maker that I have had for literally years – it works so great and I love it! I do however have my eye on this larger ice cream maker so I can make birthday party sized volume in one shot instead of 2 batches.

Homemade Chocolate Ice Cream

I was never a chocolate ice cream fan but I don’t think I ever had it done the right way! Store bought chocolate ice cream doesn’t even compare to homemade when it’s done the right way. I think you can say that about most recipes – when you use real, fresh ingredients you are just going to have a more superior finish.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate ice cream recipe, homemade chocolate ice cream
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 cups whole cream Preferably raw. At least not ultra-pasteurized. If you are dairy free use coconut milk.
  • 3/4 cup raw cacao
  • 1/2 cup raw honey I get mine from a local farmer, but if you don't have access THIS is a good brand
  • 1/2 tsp sea salt if you want a "salted chocolate" feel add another 1/4 tsp or so!
  • 2 tsp almond extract
  • 1 TB vodka This is optional but keeps the ice cream from freezing rock hard. If you choose to leave it out, just put the ice cream on the counter for a while before trying to scoop and serve.

Instructions

  • Blend all ingredients in a medium mixing bowl, and let it rest and marry flavors in the fridge for about 30 minutes.
  • Stir the ice cream mixture, transfer to the ice cream maker, and process according to your manufacturer's instructions. My ice cream maker churns for 30 minutes.
  • Store your churned ice cream in the freezer.

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Fudgsicles

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Occasional Treats Real Food Tips

Rich & Creamy Fudgsicles :: Refined Sugar Free With Dairy Free Option

June 6, 2015

Rich & Creamy Fudgsicles :: Refined Sugar Free With Dairy Free OptionMy friends it is finally here! I know that by the end of August we’ll all be ready for the kids to head back to the school routine…but this momma is *ready* for a school routine break for a couple months!

My kids had their last day of school last week, so on the last school night of the year, we celebrated the start to our summer with fudgsicles, and a late summertime bedtime of course!

Rich & Creamy Fudgsicles :: Refined Sugar Free With Dairy Free OptionWe live just a few minutes from some beautiful beaches, so my little beach babies really (really!) look forward to summertime. While they were sad to leave their friends and amazing teachers, the promise of long, warm summer days (and fudgy, rich frozen treats!) definitely made up for it.

These fudgsicles are certainly more of an “occasional treat” in our house versus our nourishing staple summer popsicles we make most weeks of the summer, but these rich and creamy fudgsicles are actually loaded with nourishing friendly fats for growing kids, and even some protein! They make for a fun alternative to an ice cream truck on hot summer days or special summer activities.

Rich & Creamy Fudgsicles :: Refined Sugar Free With Dairy Free OptionDon’t be afraid of the avocado ingredient either 🙂 I promise even those that don’t care for avos will never taste it (my husband and I are proof!), and it gives the most amazing creamy texture that you are looking for in a fudgesicle. I have tried making them with all fresh cream but it just gets whipped too light in texture and while it tastes great, it just doesn’t freeze well at all.

I can’t wait to hear about your summer plans! Let me know if you give these fun fudgesicles a try this summer!

Rich & Creamy Fudgsicles :: Refined Sugar Free With Dairy Free Option
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

A couple of notes on popsicle molds! I am loving my 10-pop popsicle mold! With 3 kids now eating popsicles every time I make them, it is so nice to make a load of them at once! I take them out of the mold and stash them away wrapped up in the freezer so that if that ice cream truck rolls by on a whim or we just need a fudgy afternoon treat while we run through the sprinkler, we can grab them quick! We still have our star pop mold that is wonderful, and I do still make toddler pops with these smaller molds that are really nice for my littlest to hold!

Print Recipe
5 from 1 vote

Rich and Creamy Fudgsicles

My kids had their last day of school last week, so on the last school night of the year, we celebrated the start to our summer with fudgsicles, and a late summertime bedtime of course!
Prep Time5 mins
Freeze4 hrs
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: fudgsicle recipe, homemade fudgsicles
Servings: 8 popsicles
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups whole milk Grass-fed raw preferable. Recommended avoid ultra-pasteurized. If you are dairy free use coconut milk!
  • 1 small/medium avocado pitted (If you avo is very large just use half.)
  • 1/2 cup unsweetened raw cacao if you want a darker chocolate flavor use 3/4 cup
  • 1/3 cup grassfed collagen
  • 1/4 - 1/3 cup raw honey Start with 1/4 cup and taste test it for sweet to your taste. I get mine from a local farmer - you can ask around at your markets for local! If you don't have access this raw honey is a good brand.
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  • Everything into a blender to combine until smooth.
  • Pour into your popsicle molds and freeze. Makes 8-10 popsicles in my 10-pop popsicle mold (it is dependent on how big the avocado was.)

For more real food treat ideas check out my Treat Ideas board on Pintrest!

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Strawberry Rhubarb Creamsicles

May 25, 2015

Strawberry Rhubarb CreamsiclesWe picked rhubarb out of the garden last week and that means only one thing around our home…

Strawberry Rhubarb Creamsicles…Summer is just around the corner!

Strawberry Rhubarb Creamsicles

Rhubarb is such a trusty garden perennial that we really look forward to every May. The bright green and red stalks bring such joy to my girls because they are the first thing out of the garden – and they *love* them. So much that they eat them right out of the garden – makes my lips pucker just thinking about it!

Strawberry Rhubarb CreamsiclesLuckily these hardy plants produce quite an abundance so I’m usually able to sneak a handful of stalks for a once a year treat that is so amazing!

Strawberry Rhubarb CreamsiclesStrawberries and rhubarb are a match made in heaven. We won’t be able to pick strawberries for another few weeks, but every year I keep a couple cups from our freezer stash from the previous year just to make these creamsicles during the first long weekend of the season – strawberries picked at the height of the season are so sweet and you can’t beat the strawberry flavor!

Strawberry Rhubarb CreamsiclesMy strawberry to rhubarb ratio cuts some of the tart of the rhubarb but there is still a bite to them 😉 Which is perfect when you swirl in fluffy fresh whipped cream – every bite has the perfect amount of sweet and tart and all 3 of my girls now inhaled theirs this weekend!

Strawberry Rhubarb CreamsiclesProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

My newest purchase this year has been this 10 popsicle mold! I am in heaven! With 3 kids now eating popsicles everytime I make them, it is so nice to make a load of them at once! We still have our star pop mold that is wonderful, and I do still make toddler pops with these smaller molds that are really nice for my littlest to hold!

Happy summer to you!

Print Recipe
5 from 10 votes

Strawberry Rhubarb Creamsicles

We grow our own rhubarb so I've come up with creative uses for it. These creamsicles are perfect on a hot summer day.
Prep Time5 mins
Cook Time5 mins
Freeze4 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb creamsicles, strawberry rhubarb popsicle recipe, strawberry rhubarb popsicles
Servings: 10 popsicles
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 1/2 cups rhubarb coarsely chopped
  • 2 cups strawberries fresh or frozen, no need to chop
  • 3 TB water
  • Optional 2-3 TB raw honey for the rhubarb/strawberry mixture if you don't like a real tart bite I don't usually add this in but if your kids might be sensitive to tart go for it!
  • ½ cup whole cream Raw preferable, and preferable not ultra pasteurized, or if you are dairy free use coconut cream, or coconut milk.
  • 2 tsp pure maple syrup
  • ½ tsp vanilla extract

Instructions

  • Put the rhubarb, strawberries, and water in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes.
  • Pour the cooked strawberry rhubarb mixture into a blender and puree – taste test and if it is too tart you can add a couple TB of raw honey. Transfer the puree to the freezer to chill for a quick half hour.
  • Once the strawberry rhubarb mixture is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
  • Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze. I like to use a spoon to scoop the popsicle mixture into the molds since it is on the thicker side from the whipped cream.
  • This recipe makes about 10 popsicles for my 10-pop mold.

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Carrot Cake :: Gluten, Egg, Nut, & Dye Free!

May 23, 2015

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!That moment you became a momma…

Do you remember it?

For me it started even before she was born. After the first few weeks of letting it sink in that I was pregnant with her, my heart truly became a momma.

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!

Six years ago this week Chloe was born and my life forever changed. She has made me a better person. She makes me think. She reminds me of true unconditional love. I think I mess up something just about every day, and she wakes up every morning with a hug only she can give and says “I love you momma”.

She is the reason for this spark of passion that grew in my momma bear heart to see the kids of this generation grow up without the junk food that mine did. This little love shares my foodie passion and she asked for a carrot cake this year for her birthday! She saw some brightly colored carrot cakes at the grocery store one day, pointed at one and said “I want THAT for my birthday cake!”

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!My heart actually leaped for joy because carrot cake and cream cheese frosting just happen to be my favorite cake combos. I was pretty excited for her party!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!

I wasn’t, however, excited about using orange food dye to make carrots on her cake. And with our busy schedules lately I just didn’t think I would have the time to make orange food dye *and* have the creative steady hand to pipe them on the cake. I decided on some simple cake toppers, and boy where these a hit! She planted her very own “carrot patch garden” on her cake!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!We also threw some carrot shreds on the dehydrator for the sides.

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!One of Chloe’s cousins has a severe egg allergy, so our parties have to be completely egg free – and while the first couple years of figuring this out had me totally nervous, I have learned that baking egg free really isn’t that tough! I used 4 “flax eggs” in this cake recipe, and the flax seeds went well with this kind of cake. If you prefer to use another egg replacement like gelatin eggs or egg replacer go for it! And if you can tolerate eggs 3-4 large eggs should do the trick!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!So how did it turn out? SO moist without being dense – and the flavor was way better than I was thinking it would be! Very warm and lightly sweet, and while I really enjoy those warm spices, they were so overpowering that it threw kids’ palates off. I think you can definitely get away with less “sweet” in the cake and the frosting if your kids aren’t used to sweets – I know my girls would have still loved it since they aren’t used to sweet things.

Make sure you check out the cream cheese ice cream we had with our cake! It is so good!

Carrot Cake :: Gluten, Egg, Nut, & Dye Free!Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Carrot Cake

No dye necessary - all the color is from fresh produce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, gluten-free carrot cake, gluten-free carrot cake recipe
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CARROT CAKE ::

  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 1/2 cup white rice flour
  • 2 tsp aluminum free baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp sea salt
  • 1 TB ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 lb carrots shredded (I used the shred disk on my food processor, but a hand shredder works too!)
  • 4 flax eggs Or other egg replacement. To make 4 flax eggs whisk 1/4 cup flaxseed mealwith 3/4 cup water and put in the fridge for about 10 minutes or so - I make the flax eggs before I start anything so that by the time I am done putting the dry ingredients together etc, they are ready to use! If you can tolerate eggs 3-4 eggs should work instead!
  • 1 cup organic cane sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup avocado oil Olive oil would work if that is what you have. Coconut oil might give too much coconut flavor to the cake just fyi.
  • 2 TB apple cider vinegar don't leave this out! It reacts with the baking powder and soda to help with the rise since there are no eggs! You won't taste it - I promise!

CREAM CHEESE FROSTING ::

  • 1 cup softened butter
  • 1 cup softened cream cheese
  • 2 tsp vanilla extract
  • 1 ½ cups organic cane POWDERED sugar I did end up making another half batch of the frosting so that I could make the decorations on top - you can get away with the one batch if you don't like a lot of frosting on your cake.

Instructions

  • In a large mixing bowl, whisk the flours, baking powder, baking soda, salt, and spices together.
  • In a separate bowl (or in your food processor like I did!) blend together the flax eggs, sugar, maple syrup, avocado oil, and apple cider vinegar for about 30 seconds to a minute until frothy.
  • Add the wet ingredients and carrot shreds to the bowl of dry ingredients and fold together to combine.
  • Bake in 9 inch cake pans at 350 degrees for 25-30 minutes, transfer to a cooling rack for about 10 minutes, and then remove from the pans to completely cool before frosting.
  • To make the cream cheese frosting, put all of the frosting ingredients in a medium mixing bowl, and beat with hand beaters until smooth.

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Cream Cheese Ice Cream

May 23, 2015

Cream Cheese Ice CreamWhy yes I’m posting *another* ice cream recipe!

First of all it’s raw dairy season for us around here! We have a fresh, abundant supply every week during the spring & summer months and we enjoy making ice cream with some of it once or twice a month!

Cream Cheese Ice CreamAnd second! We are celebrating my other spring baby this week! Her party was this weekend, and I can’t think of a better ice cream to go with her carrot cake request than cream cheese ice cream.

This is actually my all time favorite ice cream that I make, and I think you are going to just about fall over at how creamy and wonderful it is. Simply swapping out some of the cream for cream cheese gives that amazing tang to the rest of the cream, and it really feels like you are eating frozen cheesecake, which I big fluffy heart love 🙂

Cream Cheese Ice CreamIf you have access to a quality organic cream cheese at a store near you go for it! I do that on occasion, but I really love dripping off my own “cream cheese” using whole plain yogurt.

Cream Cheese Ice CreamJust dump the yogurt in a cheesecloth or tea towel and let the whey drip into a jar for about 12-18 hours. You can use the whey in the jar for soaking oatmeal, or any other flour for your baking. You can also add it to a smoothie for a real whey protein boost. The cream cheese left in the cheesecloth or tea towel is so delicious and is perfect in this ice cream, to spread on a cucumber slice, or eat by the spoonful…ahem… 🙂

Cream Cheese Ice CreamBack to the ice cream! While I think the ice cream is simply amazing on it’s own, you can bump up the cheesecake feeling with macerated strawberries drizzled over top, or a sprinkle of cinnamon! Keep me posted if you end up giving it a try this summer – it really is one of my most favorite things!

A quick note to my dairy free friends! I have not tried it before, but I think dripping off some coconut yogurt to make cream cheese from your coconut yogurt might work to swap for the regular cream cheese in the recipe. And you can use coconut milk instead of the regular cream just like any ice cream swap for making it dairy free – let me know if you try it out!

Cream Cheese Ice CreamProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I just have a simple ice cream maker that I have had for literally years – it works so great and I love it! I do however have my eye on this larger ice cream maker so I can make birthday party sized volume in one shot instead of 2 batches.

Cream Cheese Ice Cream

Rich and decadent, you'll wonder where this has been all your life.
Prep Time10 mins
Cook Time30 mins
Freeze4 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese ice cream, cream cheese ice cream recipe, homemade cream cheese ice cream
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup 8 oz cream cheese, softened (You can either drip off some yogurt for leftover cream cheese or use an organic store bought)
  • 2 cups organic whole cream Raw preferable. Or preferably not ultra-pasteurized. We get ours locally.
  • 2 TB of tapioca flour OR 2-3 pastured egg yolks if you can handle eggs.
  • 3 TB pure maple syrup I get mine locally - Costco carries some as well
  • 2 TB organic pure cane sugar You could sub more maple syrup or even raw honey for this if you want unrefined sugar. I get my organic cane sugar from Costco.
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 TB organic vodka this is optional but keeps the ice cream from getting rock hard in the freezer. If you choose to leave it out, just leave the ice cream at room temp for a bit before trying to scoop and serve.

Instructions

  • Put the softened cream cheese in a medium mixing bowl and beat with hand beaters until smooth.
  • Add the rest of the ingredients to the bowl, combine with the hand beaters, and place the bowl in the fridge for 30 minutes to chill and marry the flavors together.
  • After chilling for 30 minutes, add the ice cream mixture to your ice cream maker and process according to the manufacturer's instructions. My ice cream maker takes about 30 minutes.
  • Transfer your ice cream to a container and into the freezer to store!

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Blueberry Swirl Ice Cream :: Dairy Free Option

May 3, 2015

Blueberry Swirl Ice Cream :: Dairy Free OptionI have one of those kids that has her mind made up.

You know the type. She decides she wants something and she won’t let you forget about it until it happens. I have *no* idea who she gets this from…ahem…but each of my 3 kids is so different from the other, and this kid just has this driven focus on her ideas that you just can’t change!

Soooo…last year after we went blueberry picking, she decided that for her birthday next year she wanted a blueberry cake with blueberry ice cream. And she has reminded me of this desire every week since last summer 🙂

Blueberry Swirl Ice Cream :: Dairy Free OptionSince we live in blueberry country, I literally have a shelf full of 60-70 pounds of frozen blueberries to play with all year, so I was excited to pull out the last bag from our picking last summer to make her birthday wishes come true.

Blueberry Swirl Ice Cream :: Dairy Free OptionI decided I didn’t want a full on blueberry ice cream since we were also having blueberry cupcakes at her party, and thought adding a “pie filling” type swirl would do the trick. She was thrilled – and it turned out really delicious!

You can’t go wrong with fresh, whole cream and real blueberries swirled together! It was pretty amazing!

Blueberry Swirl Ice Cream :: Dairy Free OptionProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

A quick note on ice cream makers! I have a super simple ice cream maker that works so well. You really don’t have to overspend on one unless you want to. It is a nice investment for your kitchen, and I have had mine for over 6 years now and it still runs perfect (and it gets a work out in the summer!). I do have this larger ice cream maker on my wish list so I can make birthday party amounts of ice cream without doing it in batches/shifts though 😉

Print Recipe
5 from 2 votes

Blueberry Swirl Ice Cream :: Dairy Free Option

Blueberries make a perfect addition to homemade vanilla ice cream.
Prep Time10 mins
Cook Time30 mins
Chill8 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: blueberry swirl ice cream, blueberry swirl ice cream recipe, homemade blueberry ice cream
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

BLUEBERRY SWIRL ::

  • 1 ½ cups frozen blueberries
  • 2 TB water
  • 2 TB tapioca flour
  • ¼ cup raw honey or pure cane sugar if your blueberries are on the sour side you may want to add more – ours were from our summer picking picked at the peak of the season so they were very sweet!

ICE CREAM ::

  • 2 cups organic whole cream Preferably raw. Or preferably not ultra pasteurized. If you are dairy free you can use whole coconut milk.
  • 1 cup organic whole milk Preferably raw. Or preferably not ultra pasteurized. If you are dairy free you can use whole coconut milk.
  • 1/3 cup organic pure cane sugar Raw honey or pure maple syrup works too
  • 1 TB vanilla extract
  • 3 TB tapioca flour If you tolerate eggs, you could use a few egg yolks instead for creaminess!
  • ¼ tsp sea salt
  • 1 TB organic vodka This is optional and the ice cream will be fine without it – but it does keep the ice cream from getting rock hard in the freezer. If you choose to leave it out you can just leave the ice cream on the counter for a bit before scooping.

Instructions

  • Make the swirl. Put the blueberries, water, and tapioca in a small sauce pan and bring to a simmer. Once everything is warmed through and thickened, turn the heat off and add the raw honey. If you are using pure cane sugar you can put it in right along with the berries so it can cook/dissolve. Set the berry mixture aside.
  • Make the ice cream. Put all the ice cream ingredients in a medium mixing bowl and blend with hand beaters to combine. Put the ice cream mixture in the fridge for 30 minutes, stir through, and then process in your ice cream maker according to your manufacturer’s instructions. Mine goes for 30 minutes. I have a very simple ice cream maker and it works great - no need for fancy equipment if you can't do it!
  • Transfer the processed ice cream to a container with a lid, and fold in the blueberry mixture.
  • Freeze the ice cream

Looking for more frozen treat ideas? Check out my Treat Ideas board on Pinterest!

More real food ideas you might like:

Blueberry Breakfast Bars

Blueberry Breakfast Bars :: Gluten, Nut, & Refined Sugar Free // Raising Generation Nourished

Maple Vanilla Ice Cream

ice cream landscape

Tropical Blender Sorbet

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

Blueberry Jam

jam landscape

Occasional Treats Real Food Tips

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free Options

May 3, 2015

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free OptionsFour years ago last week our house lit up with the most joyful baby you will ever meet. I have videos of Claire smiling with her whole body from as early as 4 weeks and she can put a smile on just about anyone’s face. She is smart as a whip…and definitely has her own mind 😉

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free OptionsLast year after we did our summer blueberry picking, she decided she wanted a blueberry birthday party – and she has reminded me of this *every* week since then. Since there is rarely a time that she changes her mind on anything, I have been thinking about how I was going to pull off a blueberry birthday party since about August!Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free OptionsWe made a strawberry birthday cake for one of my daughters last year, so I dressed that recipe up with blueberries instead, and thought cream cheese frosting would be perfect. These cupcakes turned out really moist and had a fun deep blue color to them!

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free OptionsAnd since it’s not a birthday party without homemade ice cream in our house, we made blueberry swirl ice cream to go with our blueberry cupcakes, and I had one very happy 4 year old on my hands!

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free OptionsA quick note for all my allergen alert friends! This recipe is gluten, egg, and nut free and can be made dairy free very easily! I have a nephew with severe egg allergy so that is why all of our birthday items have to be completely egg free – I want everyone at the part to have fun! If you are dairy free, the cake part is completely dairy free as is, and instead of cream cheese frosting you can make either buttercream frosting following the frosting in THIS recipe and swap coconut cream for the butter. OR you can make whipped cream using coconut cream using THIS recipe!

Blueberry Birthday Cupcakes! :: Gluten, Egg, & Nut Free w/ Dairy Free OptionsProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 1 vote

Blueberry Birthday Cupcakes!

These are super moist cupcakes with an extra deep blue color. Perfect for the next birthday party.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, gluten-free blueberry cupcake recipe, gluten-free blueberry cupcakes
Servings: 24 cupcakes
Author: Renee - www.raisinggenerationnourished.com

Ingredients

BLUEBERRY CUPCAKES ::

  • 2 cups white rice flour
  • 1 cup tapioca flour
  • ½ cup brown rice flour
  • cups of organic pure cane sugar this is the one I use and I get mine at Costco
  • 2 tsp of baking soda
  • 2 tsp of xanthan gum
  • 1 tsp of salt
  • 1 cup whole milk or <a href="https://www.raisinggenerationnourished.com/2015/02/diy-coconut-milk/" target="_blank" title="DIY Coconut Milk :: No Gums Fillers, Or Sweeteners">coconut milk
  • 1 cup pureed blueberries
  • ½ cup of avocado oil or olive oil
  • 2 TB of apple cider vinegar
  • 1 TB of vanilla

CREAM CHEESE FROSTING ::

  • 1 cup softened butter
  • 1 cup softened cream cheese
  • 2 tsp vanilla extract
  • 1 ½ cups organic powdered pure cane sugar

Instructions

  • In a large bowl, whisk the flours, sugar, baking soda, xanthan gum, salt.
  • In a medium bowl, blend the milk, blueberry puree, oil, vanilla, and vinegar with hand beaters. Do not leave out the vinegar – I know it is a weird ingredient but it reacts with the baking soda to help with the rise since we aren’t using eggs!
  • Pour the wet ingredients into dry ingredients and combine.
  • Scoop the batter into silicone muffin cups lined muffin tins (should make 2 dozen). You can use buttered muffin tins or paper muffin liners if you wish. I will be honest in saying that my experience has been that I get a better rise and finished product using silicone muffin cups with gluten-free baking - they are so inexpensive and a great investment for your kitchen baking!
  • Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Check them around the 20 minute mark in case our ovens run differently.
  • Remove from oven and let cool for about 10 minutes. Then take the cupcakes out of the silicone liners and let them cool completely before frosting.
  • Once the cupcakes are completely cooled you can make your frosting. Just put all the ingredients into a medium mixing bowl and beat with hand beaters until smooth. Top each frosted cupcake with a blueberry!
  • And since I usually get the question - this is the cupcake stand I use that you see in the pictures 😉

For more birthday treat fun you can check out my Treat Ideas board on Pintrest!

More real food recipes you might like:
CHOCOLATE BIRTHDAY CAKE

COVER
STRAWBERRY BIRTHDAY CAKE

cake

BLUEBERRY SWIRL ICE CREAM

Blueberry Swirl Ice Cream :: Dairy Free Option
THE PERFECT 1ST BIRTHDAY CUPCAKE

COVER

MAPLE VANILLA ICE CREAM

ice cream landscape

Occasional Treats Real Food Tips Snack Ideas

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

April 19, 2015

Tropical Blender Sorbet :: Refined Sugar Free & Dairy FreeMan is this a fun time of year or what!

We really do go through just about the craziest winter of snow to live on one of the most beautiful places on the planet during spring and summer. We play outside daily – and kids play hard!

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

It can be really easy to get caught up in quick frozen summer treats – especially if that ice cream truck frequents your neighborhood. The kids are playing hard, sweating, hot, and you figure since they burn so much energy what can some ice cream hurt, right?

I’m all for an occasional treat, but not every day – or every week for that matter. The problem with processed sugar when these kids have been sweating and playing so hard, is that it really does nothing for them. In fact sugar weakens the immune system.

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

We make homemade popsicles in the summer, and I love having those on hand, but last summer I found that those go FAST in my house! With 3 kids eating them now, I just don’t always keep up. I decided I was only going to make popsicles once a week, and once they are gone for the week, they are gone!

I keep bags of chopped up frozen fruit in the freezer from our summer fruit picking, along with the big cost saving frozen fruit bags from Costco, and these blender sorbets can be made up fast.

Tropical Blender Sorbet :: Refined Sugar Free & Dairy FreeMy girls are young enough that they don’t really know any different and call this ice cream – it is so sweet from the fruit you really don’t need any other sweetener! This amount makes enough for about 5-6 small servings for my little ones – if you have big kids you can always double up!

Tropical Blender Sorbet :: Refined Sugar Free & Dairy Free

Print Recipe
5 from 2 votes

Tropical Blender Sorbet

Just fruit! All you need for this delicious treat.
Prep Time1 hr
Cook Time5 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: banana ice cream, blender sorbet, fruit sorbet in the blender
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Freeze the cut up fruit on a plate for an hour. (To save this step, make a few freezer bags of this portion of cut up fruit so you can just grab a bag and drop them in the blender when the kids want a frozen treat!)
  • Process the fruit in your <a href="http://www.amazon.com/gp/product/B0000645TW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000645TW&linkCode=as2&tag=simmomrev-20&linkId=I355QQULZLBKUBVC">food processor</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=as2&o=1&a=B0000645TW" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> or <a href="http://www.amazon.com/gp/product/B000GIGZXM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000GIGZXM&linkCode=as2&tag=simmomrev-20&linkId=BAEJM4Y5X4PAMGHI">blender</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=as2&o=1&a=B000GIGZXM" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> until smooth. Scrape the edges down if you have to. The sorbet will be soft serve in texture right out of the blender, or you can firm it up in the freezer for an hour if you want!

Let me know what the kids think!

You can find more occasional treat ideas on my Treat Ideas board on Pintrest!

Occasional Treats

Homemade Mint Chocolate Chip Ice Cream

March 15, 2015

Homemade Mint Chocolate Chip Ice Cream
So it isn’t quite ice cream season around here yet, but when your husband scores a very rare quart of quality farm cream unexpectedly one weekend…you dig into the back of your tallest cupboard for your ice cream maker that you haven’t used since August!

Homemade Mint Chocolate Chip Ice Cream
From about the holidays through the first part of spring, our raw milk share is about half, and good cream is quite scarce. I am literally giddy if I happen to be the one to get the couple of quarts available on any given week.

And since my husband knew me *so* well to pick up that cream he found even though it wasn’t on his list, because he just knew I would be ecstatic over it…I made his favorite ice cream.

Homemade Mint Chocolate Chip Ice Cream
It is actually one of my favorites too and before kids we would make it with big, rough chunks of dark chocolate. The allergen friendly chocolate chips are a little more kid friendly to handle so we use that a lot now though. Either way, you are in for a really special treat as the refreshing and sweet peppermint cream swirls with that chocolate.

Homemade Mint Chocolate Chip Ice Cream
 

Print Recipe
5 from 1 vote

Homemade Mint Chocolate Chip Ice Cream :: Dairy Free Option

So it isn’t quite ice cream season around here yet, but when your husband scores a very rare quart of quality farm cream unexpectedly one weekend…you dig into the back of your tallest cupboard for your ice cream maker that you haven’t used since August!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: homemade mint chocolate chip ice cream, mint chocolate chip ice cream, mint chocolate chip ice cream recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Using hand beaters, blend everything EXCEPT the chocolate chips in a medium mixing bowl and then set in your fridge to chill for an hour.
  • After the ice cream chills, give it a quick blend through again and then put in your ice cream maker to process according to your manufacturer’s instructions. Add the chocolate chips during the last 5 minutes of processing to mix in. I have a very simple ice cream maker - there are some fancier/bigger ones on the market that I drool over, but honestly this one works so good - I have no complaints!
  • Transfer to a container and into the freezer. If you choose not to use the vodka you will have to bring the ice cream out to room temp for a little bit so it is scoopable.
Occasional Treats school lunches Snack Ideas

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free

January 24, 2015

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free

(Affilate links included at no extra cost to you – thank you for your support!)

One of my biggest goals as of late when people ask me how to get their family transitioned over to real food is…enjoy it. Make it fun. Get the kids involved. Make it a positive experience.

I think we underestimate how much kids can do in the kitchen. I know I have and still do at times. I am constantly reminding myself to slow down and let them help. This weekend my big girls and I got a chance to try out a new recipe from the book “And Here We Are At The Table“, and my 5 year old pretty much did it all on her own (including reading the recipe!).

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
Ariana is one of my favorite people. An American living expat, she has a huge appreciation for all cultures – and the cuisine that goes along with them. We share a similar view toward exposing children to a wide variety of food to build healthy taste palates, and I just love following her expat adventures with her sweet family.

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
Her new book “And Here We Are At The Table” is more than just a cookbook. Part memoir, part travelog, along with 80 recipes from all over the world, this book really pulled me in. The recipes are warm and inviting, and her stories charming and fascinating.

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
There almost 200 pages full of gorgeous photos of food and scenery from Ariana’s travels. The instructions are very easy to follow and the recipes are nourishing and all grain free! There are also 3 cooking tutorial videos, and exclusive sections on food adventures like foraging and visiting various global markets around the world included in the digital version of this book.

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
I am more than honored that Ariana was gracious enough to let me share one of the recipes from her new book here with you today! These tahini molasses cookies were a big hit here! They are warm and slightly sweet, and I will be honest it was not what I was expecting from tahini!

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
One of the things I loved about this book was learning more about ingredients that I maybe don’t use enough of in my kitchen. I have only used tahini to make hummus, but they made a great cookie – and will be perfect to pack up for children in schools that are nut free zones!

I can’t wait for you guys to enjoy your copy of And Here We Are At The Tableit is 30% off right now through February 11! Use the code ATTHETABLE at checkout!

The book is also available through Amazon if you prefer to shop through there!

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free

Tahini Molasses Cookies

Tahini and molasses might not be ingredients you use every day, but I guarantee you'll want to pick them up to make these grain-free cookies.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: grain-free cookie recipe, tahini molasses cookie recipe, tahini molasses cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Preheat your oven to 350 degrees.
  • Combine everything but the sesame seeds in a mixing bowl.
  • Spoon tablespoonfuls onto your cookie sheet, about 2 inches apart. We rolled the dough into balls and then flattened with our hands a little. They will spread a little bit once cooked.
  • Sprinkle the tops of the cookies with sesame seeds.
  • Bake for 10-15 minutes until the edges a little crispy.

Be sure to hop over and grab your copy of And Here We Are At The Tableit is 30% off right now through February 11! Use the code ATTHETABLE at checkout!

The book is also available through Amazon if you prefer to shop through there!

This post was shared at Real Food Wednesday

Holiday Recipes Occasional Treats

Simple & Quick Gluten Free Thumbprint Cookies

December 21, 2014

Simple & Quick Gluten Free Thumbprint Cookies
We live in the coolest neighborhood. It used to be a huge, thick, wooded area, and many of our neighbors are the original owners of the homes that were built there decades ago. There are trees everywhere, which means fantastic scenery and privacy, but we still have neighbors, and I love that.

I try to check in on a few of our elderly neighbors throughout the cold, winter months. They love to see the girls, and I love to bring a jar of soup to warm them up. Toward the end of December I have the girls bring some simple thumbprint cookies to them to wish them merry Christmas, and for a couple of them that don’t have family near, I think it really makes their holiday.

Simple & Quick Gluten Free Thumbprint Cookies
This is a great, quick dough to make up for these fun cookies.

Simple & Quick Gluten Free Thumbprint Cookies
It’ simplicity is perfect for older kids interested in doing kitchen tasks by themselves, as well as toddler attention spans eager to poke their thumb in the dough. Their little thumbs make the perfect little indent to hold the jam too!

Simple & Quick Gluten Free Thumbprint Cookies
I usually pull jam from the freezer for the middle of the cookies. We made blueberry jam last summer, so that is what we used this year, and that one always turns out really pretty. Strawberry or raspberry jams make a very festive red – but use whatever kind you have on hand! They all work nice!

Simple & Quick Gluten Free Thumbprint Cookies
I think it took my 5 year old and I 15 minutes start to finish to get the dough made, onto the tray, and into the oven – they make the perfect, quick addition to a cookie platter to pass at a party!

Simple & Quick Gluten Free Thumbprint Cookies
Or! A great Christmas Eve night project to leave out for Santa!

Simple & Quick Gluten Free Thumbprint Cookies

Print Recipe
4 from 2 votes

Simple and Quick Gluten Free Thumbprint Cookies

Thumbprint cookies are fun for kids to help make. Playing with dough is quite soothing.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free thumbprint cookie recipe, gluten-free thumbprint cookies
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 7 TB cold butter
  • 3-4 TB organic pure cane sugar or coconut sugar
  • 1 cup blanched almond flour
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ¼ cup tapioca flour
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • 1 egg
  • 1 tsp almond extract vanilla extract works if you don’t have almond extract on hand – if you can grab the almond extract I highly recommend it though! It really makes the flavor pop!
  • Jam of your choosing for the middle of the cookie – you won’t need more than a couple tablespoons.

Instructions

  • Put everything but the egg and almond extract in the food processor and blend to combine.
  • Add the egg and almond extract and blend though until the dough forms a ball.
  • Roll balls of dough, place them on a silpat lined baking sheet, press an indent in the middle, and scoop a little jam in the center of each cookie.
  • Bake at 350 degrees for 15 minutes. Check them around the 10 minute mark in case our ovens run differently.

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Tips:

  • This batch makes 18 small cookies. You can double or triple up if you are feeding a crowd!
  • You can make the dough up ahead of time and store it in the fridge until you are ready to use it.
  • Use multiple different jams so each one has a different color! I use whatever we have in the freezer from the previous summer jam making – we made blueberry jam last summer so that is what we used!
  • If you are not using homemade jam, just be sure to check the ingredients – just avoid the corn syrup based ones, and any that have added food colorings.
  • I have a Silpat liner for each of my baking sheets – they make clean up so much easier.
  • If you want to take a look at more holiday baking try these great gluten free gingerbread cookies! They are too easy!
Holiday Recipes Occasional Treats

Gluten Free Gingerbread Cookies

December 14, 2014

Gluten Free Gingerbread Cookies
Ok! It’s crunch time!

Just a little over a week until Christmas, and this weekend was cookie weekend!

Gluten Free Gingerbread Cookies
To be honest I try making the whole holiday experience pretty low stress. I pick one craft to work on with the girls along with school gifts for teachers, and then one holiday treat. It gives us one or two things each weekend to work on and keeps me sane and able to enjoy the season with my family. This year we decided on gingerbread cookies!

Gluten Free Gingerbread Cookies
As the girls get older, this Christmas baking thing gets so much more fun. My 3 year old was much more into it this year, although had some good patience training waiting for them to cook, cool, and frost!

Gluten Free Gingerbread Cookies
The gingerbread dough itself is super easy to work with, and very forgiving. If you served these at a party or gathering I don’t think people would even know they were gluten free!

Gluten Free Gingerbread Cookies
We frost our cookies with buttercream frosting…because that’s just how we roll! You can frost however you wish – I was pretty impressed with my 5 year old’s frosting skills this year! You could also bake in nuts or dried fruit if you want to go without the frosting.

Gluten Free Gingerbread Cookies
The girls are pretty excited about leaving that big glass of milk and a gingerbread cookie for Santa next week!

Gluten Free Gingerbread Cookies

Print Recipe
5 from 4 votes

Gluten Free Gingerbread Cookies

These are easy to make and you'll love to have a traditional recipe at the ready for your gluten-free guests.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free gingerbread, gluten-free gingerbread cookie recipe, gluten-free gingerbread cutouts
Servings: 24 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

COOKIES ::

  • 1 cup softened butter
  • ¼ cup molasses
  • ¾ cup organic pure cane sugar
  • 2 eggs
  • 1 ½ cups tapioca flour
  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 2 tsp cinnamon
  • 1 ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp sea salt
  • 2 tsp baking soda
  • 2 tsp xanthan gum

FROSTING ::

  • ½ cup softened butter
  • 1 ½ cups organic pure cane POWDERED sugar
  • 1 tsp vanilla extract
  • 1-2 TB whole milk or cream

Instructions

  • Cream the butter, molasses, and sugar with hand beaters.
  • Add the egg and beat through.
  • Add the rest of the ingredients and combine – I start out with a spatula and finish it off with hand beaters to really get it all combined well.
  • Let the dough chill for an hour in the fridge – I split the dough up into 2 disks so it chills faster.
  • Knead the dough with your warm hands to make it pliable, roll out onto a rice floured surface, cut out your shapes, and place the shapes onto a silpat lined or parchment paper lined baking sheet.
  • Bake at 375 degrees for 10 minutes.

FOR THE FROSTING ::

  • Cream all of the frosting ingredients together until well combined. You can frost your cookies once they have cooled!

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Tips:

  • This batch makes 18 large gingerbread cookies. We will enjoy them with family at our family Christmas party next weekend, and leave one or two for “Santa” and “Mrs. Clause” on Christmas Eve 😉 The girls enjoyed one today while we decorated too. I’m a big believer in not going overboard on the sweets around the holidays so the girls’ immune systems stay as healthy as possible.
  • You can make the dough up ahead of time if it helps with working this all in with the kids. Sometimes it is hard for them to wait for the chilling part! I did have my 5 year old help me make the dough this year though.
  • Play around with the spices to your taste! These are pretty mild in my opinion but we love them and they aren’t too overpowering on the ginger.
  • Here is a great sturdy gingerbread cookie cutter if you are looking for nice one that will last and be able to use with grandchildren in the years to come!
  • Baking on Silpat is so nice! No sticking, and much easier clean up – I have a couple sheets so I can get two pans going!
  • Here are some great gluten free thumbprint cookies if you are shorter on time – they are so simple and quick!

This post was shared at Real Food Wednesday & Allergy Free Wednesday!

Drinks Holiday Recipes Occasional Treats

Winter Wassail

December 14, 2014

Wassail :: A warm celebration of winter
The Winter Solstice is next weekend, and I can hardly wait!

The darkest day of the year?!

Yep. I love it. For years this beach-bum dreaded the shortest day of the year…until I realized that really all it means is that it can’t get any darker! In other words…longer days, signs of spring, and warmer weather are on their way!

Wassail :: A warm celebration of winter
We still have a good 3 months of snowy winter left where I live. But every fall when our huge magnolia tree in the front sheds its leaves everywhere, it leaves behind its reminder that spring will come again. When we first moved here I remember wondering what those large, fuzzy buds were on this beautiful bare tree. Come May those buds are one of the first things to bloom in our yard like a big, warm hug for making it through our harsh winter. During blizzards of snow and frigid temps I often look to those buds to cheer me up!

Wassail :: A warm celebration of winter
So for the last handful of years, we celebrate the darkest day of the year instead of dreading it! Because we do need winter. A time to rest, rejuvenate…and pull out big warm blankets, fuzzy wool socks, and enjoy the silence of the snow.

Wassail :: A warm celebration of winter
Wassail is a simple mulled cider and wine, and now that we have a house full of little ones that like to celebrate the seasons with us, I keep the drink spiking to just the mugs for my husband and I. It is such a simple way to make the house smell amazing and give your family or guests coming in and out a warming drink to celebrate the winter season.

Wassail :: A warm celebration of winter
So cozy up to the fire, and say cheers to the darkest day of the year!

Print Recipe
5 from 10 votes

Traditional Winter Wassail

Celebrate the winter season with this warming drink.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Drinks
Cuisine: American
Keyword: how to make wassail, wassail recipe
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 7-8 cups organic apple cider
  • 2 cups organic cranberry juice
  • 10 whole cloves
  • 10 allspice berries
  • 2 cinnamon sticks
  • 1 organic orange sliced into rounds (if organic is unavailable, just use a conventional one BUT you will want to peel it first.)
  • *Optional: 1 cup dark ale or wine of your choosing OR ½ cup rum or brandy in the pot. If you don’t want the whole pot spiked, you can do splashes of the alcohol in each mug. Since I serve this to my girls too I just add wine to the mug that my husband and I drink from.
  • *Optional: organic honey to sweeten if you desire – I usually don’t but it is good!

Instructions

  • Tie up the cloves and allspice in a cheesecloth or small piece of tea towel using kitchen twine.
  • Put everything into a large soup or stock pot and bring to a low simmer.
  • Lower the heat and very low simmer the mixture for 2 hours before serving. Keep it on low or use a crockpot on low if serving over hours.

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Tips:

  • You could use a slow cooker instead of stovetop to make this too. I would go on low for a good 4 hours or so, and then you can just keep it on low or warm for serving.
  • This is a great drink to double up and keep on the stovetop while guests arrive for holiday gatherings. Not only does it make the house smell amazing, but it is a pretty allergen friendly, crowd pleasing drink to serve.
  • These are the glass mugs I love to serve our wassail in! I also found these pretty smaller glass mugs that would be nice to have a couple sets of to use for serving at a family gathering or party.
  • For tying up the spices I just use an old kitchen tea towel that I have cut up for this sort of thing – they wash out nice and I can re-use them. Cheesecloth works really nice too!

This post was shared at Fat Tuesday, Real Food Wednesday & Allergy Free Wednesday!

Drinks Holiday Recipes Occasional Treats

Simple & Quick Eggnog

November 30, 2014

Simple & Quick Eggnog
We got cozy next to our freshly decorated Christmas tree over the weekend with our first batch of eggnog.

It is something that usually just my husband and I enjoy together. I first met my husband during a fall semester at college, and that December I remember walking into a room to him chugging down a carton of eggnog from the fridge.

For real.

I had never had eggnog at that point, but years later as I learned about real food, I decided I better figure out how to make real eggnog instead of stand by and watch him down loads of pasteurized toxic milk, fillers, gums, and preservatives.

But it’s just once a year, right?

Well yes. But not only is homemade eggnog super simple, it tastes amazing! It is really just an ice cream base with cinnamon or nutmeg without putting it into an ice cream maker!

Simple & Quick Eggnog
And with nourishing ingredients like real and raw milk and cream, and yolks from pastured chickens, this is really a holiday drink you can feel good about.

You can leave the splash of bourbon out and make some for the kiddos too! It’s like a nutmeg ice cream milkshake!

Simple & Quick Eggnog

Print Recipe
5 from 1 vote

Simple & Quick Eggnog

Not only is homemade eggnog super simple, it tastes amazing! It is really just an ice cream base with cinnamon or nutmeg without putting it into an ice cream maker!
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: American
Keyword: homemade eggnong, how to make eggnog
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 ½ cups organic cream Preferably grassfed and raw
  • ½ cup organic whole milk Preferably grassfed and raw
  • 3-4 pastured egg yolks If you don’t have access to pastured eggs just leave this out
  • 2 TB raw honey
  • 2 TB pure maple syrup
  • 1/8 tsp grated nutmeg or cinnamon
  • 1/8 tsp cloves
  • Optional splashes of organic bourbon if you wish

Instructions

  • Everything into a small mixing bowl and blend to combine. Sprinkle the top with nutmeg if you wish!

Tips:

  • This batch makes enough for my husband and I each to have a good sized glass. You can certainly double/triple up for a holiday party or gathering.
  • Traditionally, eggnog is made with the whole egg, not just the yolk. Raw egg whites are a bit rough on the gut to digest, so I leave them out. Raw yolks from a trusted farmer that keep their chickens on pasture is safe. If you are uncomfortable with this you can leave them out or soft cook the yolks like a custard before you put them in.
  • Play around with the sweet to your taste – sometimes I like the richness of all maple syrup.
  • Quality cream gets really hard to find around here this time of year, and our milk supply gets shorter for skimming off cream, so if we don’t have access to the cream I just make it with all milk and add a couple more egg yolks.
  • Get your eggnog into an ice cream maker for eggnog ice cream! It is so good!
  • Are you dairy and egg free? No problem! Here is a great recipe for you to try!

This post was shared at Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!

Holiday Recipes Occasional Treats

Simple & Quick Whipped Cream

November 26, 2014

Simple & Quick Whipped Cream
There is nothing quite like topping your favorite pie with fluffy, rich whipped cream.

When I made the real food switch a number of years ago, one of the simplest pleasures I found was learning how just a handful of ingredients could make the food that I was used to in a real food way.

Simple & Quick Whipped Cream
You see, I grew up with the little blue frozen container of whipped cream. I didn’t realize that it’s mile long list of ingredients including toxic hydrogenated oils and high fructose corn syrup could be simply narrowed down to a little cream and maple syrup whipped up to make the richest whipped cream you’ve ever had.

Simple & Quick Whipped Cream
If you grew up on the red whipped cream can, or the frozen blue tub of whipped cream, I promise you will not be disappointed. This takes only a few minutes to whip up and keeps in the fridge just like the others.

Simple & Quick Whipped Cream

Simple & Quick Whipped Cream

Nothing canned or frozen here - pure ingredients lend the best flavor to simple whipped cream.
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: easy whipped cream, how to make whipped cream, whipped cream recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 pint organic whole cream Raw and grassfed preferable. Try avoiding ultra pasteurized
  • 2-3 TB pure maple syrup
  • 1 tsp vanilla or almond extract

Instructions

  • Everything into a medium mixing bowl and beat with hand beaters with a whisk attachment for a 2-3 minutes until fluffy.

Tips:

  • This recipe will make a good 3-4 cups of whipped cream. Just half it if you don’t want that much. (Leftovers sure are good in a cup of coffee though! Ahem…moving on…)
  • You can freeze a sheet tray of the whipped cream and cut out shapes for your hot cocoa!
  • Play with the sweet and extracts to your family’s taste. You can add a tsp or 2 of cocoa if you want a chocolate whipped cream. Peppermint extract if you are adding it to your hot cocoa!
  • If you are looking for a great crust to make your favorite pie in try this one!

This post was shared at Real Food Wednesday, and Allergy Free Wednesday!