Chocolate Milkshake (with hidden spinach!)

Mcdonalds_Chocolate_Shake-1600X12001 banana sliced and frozen (I slice and put in the freezer the night before)
1 cup almond milk
Fistfull of baby spinach
1 tbsp almond butter (or peanut butter)
2 tbsp chia seeds
2 tbsp cacao powder
1 tbsp protein powder (optional, makes this an extra-filling snack or breakfast)

– Blend all ingredients until smooth. Drink immediately or let sit in freezer for 10 minutes if you like it extra cold and thick. So good, you’ll never know there is spinach inside!

Cinnamon Crumble Cake – Gluten-Sugar-Dairy Free!

Screen Shot 2013-01-29 at 10.44.55 AMThank you Sugar-free Mom for sharing this! Who says you can’t have anything delicious if you have dietary restrictions. This looks great for anyone, especially those with overnight guests who are picky eaters!

Ingredients:

  • 6 eggs
  • 1/2 cup egg whites
  • 1 (13.5 ounce) can light coconut milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons liquid vanilla stevia
  • 2 teaspoons vanilla extract
  • 2 tablespoons ground flax seed
  • 5 cups or 10 slices cubed Gluten Free bread ( I used Udi’s Omega Flax & fiber)

Cinnamon Crumble

  • 1 cup quick oats
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted

Directions

Preheat oven to 350 degrees (if cooking right away). Whisk together all ingredients except bread and crumble topping. Spray a baking dish with cooking spray. Place bread into dish, pour egg mixture over bread. In a large bowl, stir together topping ingredients. Sprinkle cinnamon crumble topping over top. Refrigerate overnight and bake in the morning or bake immediately. Bake uncovered for a good 45-50 minutes until center is not visibly liquidy. Serve with fresh berries and honey if desired.

Gluten-free Cinnamon Raisin Scones

This one’s for you Paul!

1 ¾ cups gluten-free all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 stick cold butter or margarine
2 large eggs
1/3 cup cold milk
1 teaspoon vanilla extract
¼ cup raisins

  1. Preheat the oven to 400°F. Use cooking spray or grease on a baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, xanthan gum, and salt. Work in the cold butter until the mixture is crumbly.
  3. In a separate bowl, whisk together the eggs, milk, and vanilla until the mixture froths. Add to the dry ingredients, stirring until all ingredients are blended. The batter should be large, thick, and sticky. Fold in the raisins.
  4. Portion scones into 1 tablespoon of dough, each dropped onto the baking sheet about three inches apart. Let the scones rest for 15 minutes before placing into the oven.
  5. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm with butter and jam.

NUTRITIONAL: Calories Per Serving: 295, Total fat: 18.81g, Cholesterol: 194mg, Carbohydrate, by difference: 20.10g, Total dietary fiber: 0.49g, Protein: 8.07g, Total sugars: 5.78g, Sodium: 384mg

http://delightglutenfree.com/cinnamon-raisin-scones?utm_source=June+20%2C+2012+Recipe+of+the+Week+Newsletter&utm_campaign=Recipe+of+the+Week+Newsletter&utm_medium=email

Smashed Berry, Lime, and Coconut Yogurt Ice Pops

Acceptable breakfast treat! Berries, yogurt . . . very traditional!)

8 oz mixed berries (raspberries, blackberries, olallieberries, etc.)
juice of 1 lime, freshly squeezed
3½ Tbspn sugar
16 oz Greek yogurt
1/2 cup + 2 Tbspn coconut milk (with cream)
big pinch of salt

1. Mix together the berries, lime juice, and 1 Tbspn of sugar. Let sit for 10 to 15 minutes, then mash roughly with a fork. Set aside.
2. In a separate bowl, mix together the Greek yogurt, coconut milk (with cream), 2 1/2 Tbspn of sugar, and salt. Fold in the berries — juice and all — but make sure to leave streaks.
3. Fill ice pop molds and freeze for about 30 minutes to an hour, then insert ice pop sticks halfway. Freeze until solid — about 4 hours or overnight.
4. To unmold, dip the popsicle molds in running water or leave out for a few minutes.

Note on coconut milk: make sure to stir together the cream and milk in the coconut milk before using.

http://www.dessertsforbreakfast.com/2012/06/smashed-berry-lime-coconut-yogurt-ice.html