It’s hard to find someone that will say no to a yummy piece of chocolate. I’m always looking to making pretty desserts and chocolate bark is a great way to show your artistic side! The choices for toppings are endless – nuts, dried fruit, sea salt, Oreos, sprinkles… you name it, it works.
Chocolate bark make look difficult, but it’s incredible easy to make. Check out the recipe below!
Dark Chocolate Bark
WHAT YOU NEED
9 oz good-quality dark or semi sweet chocolate bark (you can use bars, chips or chunks)
Toppings: 1/4 cup slivered almonds, pistachios (or any nuts). 1/4-1/2 cup dried cranberries, sea salt or fleur de sel, 1/2 cup melted white chocolate chips (to drizzle)
WHAT TO DO
- Line a large baking sheet with parchment paper and aside. Make a double boiler: fill a saucepan 1/2 the way up with water and bring to a boil.
- Find a metal bowl that fits snugly on top of the pot (make sure the bottom doesn’t touch the boiling water). Place the chocolate into the metal bowl, reduce water to medium heat and put metal bowl of chocolate over the water.
- Use a whisk or spoon to stir the chocolate constantly, until it melts completely. Remove from the heat. Stir once more and pour melted chocolate into the prepared lined baking sheet. Use a spatula to smooth into an even layer.
- Sprinkle on your toppings. I like to drizzle melted white chocolate then top it with nuts and dried fruit.
- Refrigerate until completely hardened an cooled – about 1-2 hours. Once set and cooled, crack the bark with a wooden spoon or with your hands.
- Store in the fridge for up to two weeks!
Grain-Free apple cinnamon muffins to bring in Fall!
Apple and cinnamon has to be one of my favourite flavour combos and just reminds me of Fall! I have been searching for a go-to grain-free muffin recipe that is moist and stays fresh for days after baking. This recipe lives up to that!
These muffins are packed with flavour and super filling. Filled with lots of protein because of the almond flour and fibre because of the apple chunks, that make this a hearty breakfast or snack!
Check out the recipe for these awesome muffins below!
Grain-Free Apple Cinnamon Muffins
2 1/2 cup almond flour
2 tbsp coconut oil or ghee, melted
2 tbsp cinnamon
1/2 tsp baking soda
1/2 cup apple sauce (see recipe below)
1/4 cup honey
1 cup shredded apples (about 2-3)
1/3 cup chopped walnuts
1 cup apples, cored and chopped (approx. 2 apples)
1/2 cup water
1. Preheat oven to 350 F. Line a a large muffin tray with paper cups.
2. Start by making the apple sauce. In a pot on low-medium heat, add in the apples and water. Simmer for approx. 10-15 minutes, until all the water has evaporated and the apple are soft. If needed, add more water. Once apple are soft enough, mash with a fork or potato masher, until they are a chunky sauce. Set aside.
3. Peel and core 2-3 small apples, and shred (using a cheese grater or food processor attachment) to equal 1 cup.
4. Im a large mixing bowl, combine the almond flour, eggs, coconut oil, cinnamon, baking soda, apple sauce, honey and salt. Once completely incorporated, fold in the shredded apples and 3 tbsp of the chopped walnuts.
5. Fill the lined muffin tray with about 1/4 cup of batter in each – will be enough batter to fill up 12 muffin tins. Sprinkle top of muffins with the remaining chopped walnuts.
6. Bake in the oven for about 20-25 minutes, until toothpick inserted comes out clean!. Enjoy alone or with some yummy chia seed jam!
It’s apple season and that means lots of apple filled recipes coming up! Crumble is such a staple comfort food in my house. It is a great dish as the weather starts to cool down and makes me think of Fall! This apple crumble is grain-free and dairy-free. Perfect for those on a Paleo or SCD Diet (like me!).
I love this recipe because it is so customizable! You can swap out the apples for berries, use different nuts, the choice is up to you! Enjoy it for breakfast, dessert or as a snack!
Keep reading of the recipe!
Grain-Free Vegan Apple Crumble
6 cups finely chopped apples
1 tbsp ghee or coconut oil
2 tsp cinnamon
½ cup maple syrup
1 ½ tbsp lemon juice
1 cup almond flour
1/3 cup slivered almonds
1/3 cup chopped pecans or walnuts
¼ cup maple syrup
1 tbsp ghee or coconut oil
1 tsp cinnamon
- Preheat oven to 350F. Oil a pie dish or similar size pan, set aside.
- Mix all filling ingredients in a mixing bowl. Transfer to the baking dish and spread evenly.
- In a small bowl, mix all the ingredients for the topping, until coarse crumbs form. Sprinkle the crumble over the apples.
- Bake for approximately 30 minutes, until the crumble turns golden brown.
- Enjoy with your favourite yogurt or vanilla ice cream!
Every Jewish Grandmother’s recommendation for a cold? Chicken Soup!
Every Jewish family has their own version of the classic chicken soup. A comfort dish, chicken soup has been said to heal the soul and cure any sickness.
It all starts with a basic chicken stock, but what you add to it later is what makes it so unique and amazing. Some ingredients are a secret that I cannot fully disclose, as my Bubby will kill me. But, the best part is creating your own secret chicken soup to pass on through the generations.
A feel-better chicken soup recipe, that will solve all your problems. Check out the recipe below!
WHAT YOU NEED
1 x 2.5 kg chicken
2 medium onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks of celery, trimmed and roughly chopped
1 large turnip, peeled and roughly chopped
1 small bunch of dill
3 cloves of garlic, peeled
1 2 inch thumb of ginger, peeled
Salt and pepper to taste
*You can add any other seasonings of your choosing, like thyme, rosemary, parsley, bay leaves, etc.
WHAT TO DO
- Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. I like to chop up my chicken before hand, so it is easier to pull apart once the stock is finished. Cover with cold water to come above the chicken. Bring to a boil, then turn the heat down and simmer for 30 minutes. All the while skimming the froth off the top of the chicken.
- Once there is little to no froth left (it should be white and not brown coloured), add the chopped vegetables, garlic cloves, ginger, seasonings and season with a good pinch of sea salt and pepper. Bring everything back to the boil, then turn the heat down and leave it to simmer for at least 1 hour. I like to let my soup simmer for as long as I have. The longer the better. *If you do simmer it for longer and water starts to boil out, just add water accordingly.
- When the soup is done simmering, use tongs to carefully transfer the chicken to a pan. to cool. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking pieces of veggies and put these back into the soup, getting rid of anything else. Put the pot, back on a medium heat and bring back to the boil covered.
- When your chicken has cooled enough to handle, either use two forks or use your hands to shred the meat off the bone. Set meat aside and get rid of the skin and bones. Add all your shredded chicken meat back to the soup. Chop up some fresh dill and add in. Taste the soup, and season with salt and pepper or any other seasonings accordingly. Enjoy hot or soup can be frozen into small serving size containers for later use!
Grain-free blueberry lemon loaf loaded with Quebec wild blueberries and topped with a delicious lemon glaze!
If you’ve ever had Quebec wild blueberries in the Summer, you know that they taste like nature’s candy. After heading to the market on a beautiful Summer day, I cannot help but get inspired by all the fresh produce.
Since my diet currently limits grains and starches, I’ve been on a mission to make amazing grain-free desserts, without compromising taste. Grain-free dessert tend to be dry and lack in good texture. But not this loaf.
This blueberry lemon loaf is insanely moist and tasty! It’s packed with protein from the almond flour, eggs and healthy fat from the coconut oil or ghee! The lemon glaze is not a requirement, but boy does it make this loaf delicious! Check out the recipe below!
Paleo Blueberry Lemon Bread
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour, sifted
- 1/4 cup arrowroot powder or tapioca flour
- 1 tsp bakin soda
- 1/4 tsp salt
- 4 eggs
- 1/2 cup coconut oil, ghee or butter
- 1/3 cup honey or maple syrup
- 3 tbsp lemon juice
- zest of 2 lemons
- 1 1/2 cups fresh blueberries
For the Glaze:
- 1/3 cup coconut butter
- 2 tbsp coconut oil, melted
- 2 tbsp honey or maple syrup
- 2 tbsp lemon juice
- hot water
- Preheat oven to 350 F. Grease a 9×5 inch loaf pan and cut a piece of parchment paper to line the pan.
- Combine almond, coconut and arrowroot/tapioca flours, baking soda and salt in a large bowl and set aside.
- Whisk together eggs, coconut oil/ghee/butter, honey/maple syrup, lemon juice and lemon zest, until fully combined.
- Add wet ingredients to dry and mix until well incorporated.
- Spread half the batter on the bottom of the pan. Sprinkle half of the blueberries on top. Spread the other half of the batter on to top. Sprinkle the rest of the blueberries over top of the batter.
- Bake for 35-40 mins, until toothpick inserted in the centre comes out clean. Watch carefully and make sure the top doesn’t burn – if it does, cover with foil.
- While loaf cools prepare the glaze. Whisk together all of the glaze ingredients, except for the hot water. Slowly add the hot water 1 tbsp at a time, until you have a glossy, fluid consistency. Once loaf has cooled, pour glaze over top and let drip down the sides!