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Valentine's allergen-free

Don’t make your sweet tooth suffer on Valentine’s Day just because you have food intolerances/allergies. Try one of these recipes that substitute allergen-free ingredients.

50-calorie chocolate fix

Make this treat in heart-shaped candy molds for something extra special.

Ingredients:
•1/3 cup melted coconut oil
•1 tsp. vanilla
•1/2 cup cacao or carob powder
•vanilla stevia drops. to taste
•1-2 tsp. Dandy Blend (or espresso powder if you can use coffee)

Directions:

•Melt the coconut oil and combine with cacao and other ingredients.
•Pour mixture into an 8-inch square baking pan or heart-shaped, silicone candy molds for something extra special.
•The mixture will cover the bottom of the pan with a thin layer.
•Place in the freezer or fridge until solid.
•Remove and break into chips or unmold
•Store in a baggie in the freezer for when you need a "chocolate fix."


Raw Lemon Blueberry Bars, nut free

Try this treat if chocolate isn't your thing.

Here's what you need:

Bottom Layer

3/4 cup sunflower seeds, ground into a flour

1/4 cup fine unsweetened coconut flakes

2 T. coconut butter

dash of sea salt

zest of one lemon

1 T. unsweetened sunbutter

Middle Layer

Meat from one large avocado or two small

1/2 cup fresh or thawed frozen blueberries

Zest and juice of one lemon

1/4 cup softened coconut oil or coconut butter

Optional: Stevia, to taste

Top Layer

3 T. coconut oil plus 3 T. coconut butter, softened

Zest and juice of one lemon

Here's what you do:

For the bottom layer, grind the sunflower seeds into a course flour in a food processor or spice grinder. Continue adding the other ingredients to form a grainy dough. Press the dough into the bottom of a regular-sized loaf pan. I opted for a silicone loaf pan. Place the loaf pan in the fridge or freezer to harden up the bottom layer.

Without cleaning your food processor, add the middle layer ingredients and blend until smooth. Spread the lemon blueberry filling evenly over the bottom layer. Return the loaf pan to the fridge or freezer.

For the top layer, soften the coconut oil/coconut butter mixture in a microwave or over a pan of warm water for a raw version. Stir in the lemon zest and lemon juice. Continue stirring until the topping is thick and creamy. Use a spatula to spread the lemon topping over the filling. Return to the fridge or freezer for a few hours to harden. When ready to serve, cut into bars. Store leftovers in the fridge or freezer.

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Content copyright © 2013 by Sheree Welshimer. All rights reserved.
This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.



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