Healthy Homemade Mayonnaise

Author: Wellness Mama

Prep Time: 5 mins

Total Time: 5 mins

Ingredients

4 eggs yolks at room temperature

1 tablespoon lemon juice or apple cider vinegar

1 teaspoon regular Dijon mustard (or ½ teaspoon dried mustard)

Salt and pepper

2/3 cup olive oil

2/3 cup coconut oil (warm) or other healthy oil (macadamia work well)

Instructions

1.       Put egg yolk into blender or bowl and whisk/blend until smooth.

2.       Add lemon juice or vinegar, mustard and spices and blend until mixed.

3.       Slowly add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.

4.       Store in fridge up to 1 week.

*Serves 4+

Grab n Go Pancake Muffins

Ingredients

½ cup plain whole milk yogurt

2 tablespoon unsalted butter or coconut oil, melted

3 tablespoon Swerve Sweetener or equivalent of choice (more if you like sweet muffins)

1 teaspoon vanilla extract

¼ teaspoon apple cider vinegar

1 ¾ cup blanched almond flour

½ teaspoon baking soda

¼ teaspoon salt

3 large eggs

½ cup frozen blueberries and raspberries

Instructions

1.       Preheat oven to 350F. and line 8 muffin cups with parchment liners (or grease muffin cups very well)

2.       Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.

3.       Add eggs and blend on low for another 15 to 20 seconds, then blend on high for 20 to 30 seconds, until eggs are just incorporated into the batter.

4.       Add all but 2 tablespoon of the frozen berries to blender and stir in by hand (do not blend!). Divided batter among prepared muffin cups and then place a few remaining berries in the top of each.

5.       Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack cool completely.

*Serves: 8

Chocolate Chip Cookies

Author: Wellness Mama

Prep Time:10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

2 cups Blanched Almond Flour

½ cup softened (not melted) butter or coconut oil

¼ to 1/3 cup Swerve or Pyure Organic Stevia

½ teaspoons baking soda

Pinch of salt

1 tablespoon pure vanilla extract

1 cup (or less) organic dark chocolate chips or Lilly's chocolate (Stevia) 

Instructions

1.       Preheat the oven to 350F.

2.       Mix the almond flour, baking soda, sugar and salt in a bowl. Add the softened butter or coconut oil (or a mix of both) and stir well by hand until mixed. It should form thick dough that is hard to stir.

3.       Add the egg and mix well. This should make the dough more formable and easier to mix. If needed, add a teaspoon or two of milk or water to thin. Finished dough should be easy to form.

4.       Add chocolate chips and stir by hand until incorporated.

5.       Form dough into tablespoon size ball and bake for 10 minutes or until tops are starting to be golden brown. The centers will be somewhat soft, but they will continue to harden once they are removed.

6.       Let cool at least 5 minutes and serve.

7.       Enjoy!

*Serves: 6-8

Peanut Butter Chocolate Chip Mug Cakes

Ingredients

1/3 cup peanut butter

¼ cup butter

1 cup almond flour

1/3 cup Swerve Sweetener (or 1 ½ tablespoon THM Sweet Blend)

2 teaspoon baking powder

2 large eggs

½ teaspoon vanilla extract

¼ cup water

¼ sugar-free chocolate chips

Instructions

1.       In a microwave-safe bowl, melt peanut butter and butter together until smooth.

2.       In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined. Stir in chocolate chips

3.       Divided among 6 ramekins or mugs and microwave each for 1 minute, until puffed and set. Serve warm.

*Serves 6

Chocolate Ganache Frosting/Glaze

Author: Briana Thomas

Ingredients

2 ½ oz. unsweetened baker’s chocolate

2 tablespoon salted butter

2 tablespoons refined coconut oil

1/8 teaspoon salt

3-4 teaspoon truvia, powdered (or 1 ½ - 2 teaspoon THM Sweet Blend, powdered)

6-8 tablespoon unsweetened almond milk, divided.

Instructions

1.       Melt the baker’s chocolate, butter, and coconut oil together on “defrost” in the microwave in short intervals, stirring often so the chocolate doesn’t burn.

2.        Once the mixture is completely melted and smooth, add the salt, powdered sweetener, and 4 Tablespoon of the almond milk.

3.       Whisk together.

4.       Add additional 2 Tablespoon almond milk and whisk again until everything comes together and is smooth.

5.       Add an additional 2 tablespoon of almond milk if desired for a thinner glaze.

6.       Yield enough frosting to cover the top of a 9-inch cake, or enough glaze to ice about 2 dozen mini donuts (double dipped).

7.       Keep ganache at room temperature until you’re ready to ice.

8.       For best results, thoroughly chill the cake or donuts to be iced before icing.

9.       Store iced products in the refrigerator to keep the ganache firm. 

English Toffee with Macadamia Nuts

Author: Sweetie

Ingredients

¾ cup Swerve Sweetener

½ cup butter

½ Teaspoon vanilla extract

Pinch salt

2 tablespoons powdered Swerve Sweetener

½ cup sugar-free dark chocolate chips

½ tablespoon butter

½ cup toasted chopped macadamia nuts (or other toasted nuts, if you prefer)

Instructions

1.       Line a 9x13 inch pan with foil.

2.       In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until swerve is dissolved.

3.       Bring to a boil and cook without sitting until mixture darkens to deep amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).

4.       Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoon of powdered Swerve sweetener until it comes back together.

5.       Pour mixture into prepared pan. Let cool completely.

6.       In a bowl set oven pan of barley simmering water, melt chocolate chips and butter together until smooth. Spread over cooled toffee.

7.       Sprinkle with chopped nuts and refrigerate until set.

*Serves: 12

Pecan Pralines

Ingredients

2 cups pecan halves and pieces

3 cups firmly packed light brown sugar

1 cup whipping cream

¼ cup butter

2 tablespoons Maple Syrup (see Maple syrup recipe)

1 teaspoon vanilla extract

Wax paper

Instructions

1.       Preheat oven to 350F.

2.       Bake pecan in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

3.       Cool Completely ( about 15 minutes)

4.       Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium high heat, stirring constantly.

5.       Boil, stirring occasionally for 6 to 8 minutes or until a candy thermometer registers 236 degrees (soft ball stage).

6.       Remove sugar mixture from heat.

7.       Let sugar mixture stand until candy thermometer reaches 150 degrees (20 to 25 mixtures).

8.       Stir in vanilla and pecans using wooden spoon; stir constantly for 1 to 2 minutes or just until mixture begins to lose its gloss.

9.       Quickly drop by heaping tablespoonful onto wax paper; let stand until firm (10 to 15 minutes).

Try these twists!

Chocolate-Pecan Pralines: Prepare as directed through step 2. Add 2 (1 oz) unsweetened chocolate baking squares to sugar mixture. (Do not stir) Proceed as directed in step 3.

Café au Lait Pecan Pralines: Add 2 tablespoon instant coffee granules with brown sugar in Step 2.