chocolate · Goodies · vegan · vegetarian

Holiday Nut Butters, Dips, Spreads, and Sauces: Twelve Days of Allergy-Free Christmas Recipes


Hi My Shimmering Shining Starlights!

Having food intolerances or food allergies can sometimes make holidays more “stressful” than “holly” or “jolly.” I’ve come across this dilemma multiple times. It can be frustrating, but thankfully, with a little creativity, I’ve made these times a little easier. Here are some allergy free recipes that are great alternatives and inclusions for meals this Christmas season.

As a part of Madison’s “12 Days of Allergy-Free Christmas Recipes,” I’m sharing some of my favorite allergy-free Nut Butters, Spreads, Dips, and Sauces!

When I tagged each recipe, I noted the common allergens of dairy, eggs, fish, and shellfish free (which I’m combined under the common name vegan); wheat and gluten-free (which I’ve combined under the title gluten-free), soy free; corn free; coconut free; peanut free; and tree nut free. If there is an asterisk (*) next to an allergen listed next to the recipe, then the recipe has an ingredient that can easily be switched to make it free of that allergen. I tried to make sure I marked each recipe correctly, but let me know if I’ve missed anything.

Initiate spoons and commence deliciousness!

Nut Butters:


Healthy Nutella

vegan; gluten, corn, soy, coconut, and peanut free


Banana Nut Butter

vegan; gluten, corn, soy, coconut, and peanut free


Cake Batter Almond Butter

vegan; gluten, soy, coconut, and peanut free


Almond Joy Almond Butter

vegan; corn, gluten, and peanut free


Reese’s PB Cup Nut Butter

vegan; gluten, corn, soy, and coconut free

Nut-free Butters/Spreads:


Homemade Sun Butter

vegan; gluten, soy, corn, coconut, peanut, and nut free


Homemade Chocolate SoyNut Butter

vegan; gluten, corn, coconut, peanut, and nut free


Dairy/Casein-Free, Soy-Free and Corn-Free Butter

vegan; gluten, corn, peanut, and nut free


Healthy Strawberry Jam

vegan; gluten, soy, coconut, peanut, and nut free


Slow Cooker Naked Apple Butter

vegan; gluten, corn, soy, coconut, peanut, and nut free

Hummus:


Snickerdoodle Dessert Hummus

vegan; gluten, soy, corn, coconut, and peanut free


Healthy Cookie Dough Dip

vegan; gluten, corn, soy, coconut, and peanut free


Pizza Hummus

 vegan; gluten, corn, soy, coconut, and peanut free


Sneaky Roasted Red Pepper Hummus

vegan; gluten, soy, coconut, corn, and peanut free

Dips:


Lightened-up Chocolate Fondue

vegan; gluten, coconut, soy*, corn*, peanut, and nut free


Caramel Dip

vegan; gluten, corn, soy, peanut, and nut free


Alton Brown’s Guacamole

vegan; gluten, soy, coconut, corn, peanut, and nut free


Mexican 7 Layer Bean Dip

vegan; gluten, soy, coconut, peanut, and nut free


Creamy Vegan Spinach Artichoke Dip

 vegan; gluten, corn, soy, coconut, and peanut free

Sauces:


Allergy-Friendly, Gluten-Free “Creamy” Gravy

 vegan*; gluten, corn, soy, coconut, peanut, and nut free


Homemade Vegan Ginger Cranberry Sauce

 vegan; gluten, soy, corn, coconut, peanut, and nut free


Nut Free Vegan Cheese Sauce

vegan; gluten, soy, corn, coconut, peanut, and nut free


Creamy Cauliflower Alfredo Sauce

vegan*; gluten, corn, soy, coconut, peanut, and nut free*

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Which food(s) above do you want to try?

I think the dairy-free butter is ingenious!!!! ❤

With lots of joyful Christmas carols,

Kathleen

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Balance With Self · Goodies · My Life · nut butter · vegan

Week 10 + Cake Batter Almond Butter!

Hey My Rainbow Sparkling Sprinkles!

Exams are DONE! I just finished my last one this morning, and I have A’s in both of my classes. I am SUPER excited right now! I’ll be up in Idaho in less than 3 weeks and I can’t wait to start my next classes – this time as a full-time student. I’m continuing to pack (that’s my next post) and the cold weather is starting to arrive here in Texas. I guess it’s starting to prepare me for what I’ll face in Idaho.

I just finished my 10th week of ThisFitChick’s workout program and I’m so glad I started this program and way of lifting weights just a few months ago. This past week I noticed how strong I am becoming. My endurance has increased, my lifting abilities have increased, and I just feel invincible. I know I’ll be incorporating what I’ve learned to my workouts up in Idaho – lifting weights is a huge stress reliever for me, so I know I’ll be doing a lot of it to help me keep balance and find balance while I embark on this next chapter of my life: College.

(Girly-talk alert – if you are uncomfortable with that kind of stuff, skip this paragraph and read on.) In regards to this post, I thought I’d share with you my happy news… I had my TOM again this past week. It lasted for only 3 days, but that was longer than my last one last month. I don’t know if the stress from going to college and that huge change of environment/situation will affect it and prevent it from happening again, but at least I know I can have it on my own. That really means a lot to me, especially after going through two years of not being able to have it on my own.

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But enough with all of that.

My Exams are done, and I want to celebrate with cake.

Cake Batter that is.

If you’ve ever tried my Almond Joy Almond Butter, then you know deadly.

This stuff passes it.

This nut butter tastes like you’re eating cake batter, but only better.

Unlike many cake batters and cake mixes, this nut butter has an ingredient list you can read. It has few ingredients, fewer carbs, almost no sugar (except for the sprinkles), and has more fiber and even some protein.

PLUS, it’s gluten-free, soy-free, vegan, no-sugar-added (except for the little in the sprinkles), and absolutely delicious.


My Cake Batter Almond Butter!!!

Let’s put on our party hats and have some fun! <]:D


Spread out 2 ½ cups (12 oz) of blanched sliced almonds. (I used blanched because I wanted a light color for the batter. I haven’t used regular almonds in this particular recipe yet, but I’m sure they’d taste just as delicious with the batter just not be as light in color.)

Toast them in the oven at 250*F (120*C) for 25-30 minutes, or until lightly toasted and fragrant, stirring a couple times.


Let them cool on the baking sheet for about 10-15 minutes. Then transfer the nuts to our food processor/powerful blender (I used my BlendTec)…


…and process the nuts until they get smooth and creamy. (It took me 1 ½-2 minutes, but it depends on the machine and its power.)


You may need to get your spatula in there a few times to help scrape the sides. Add some coconut oil (canola oil works too) if the nut butter needs it.


All smooth and gorgeous.


Add the vanilla, salt, and stevia, and then blend her all up by pressing the pulse button a few times.


Let the nut butter cool for 25-30 minutes in the fridge, then add the sprinkles! Pour into a glass container, grab a spoon, and dig in! (You may also want a spatula to get the last bits out of the food processor/blender – after tasting it, you’ll want too. ;))


Cake Batter Almond Butter!

Ingredients

  • 2 ½ cup blanched sliced almonds
  • ½ tsp salt
  • 3 packets stevia
  • 2 tbsp vanilla extract
  • Stir in: 1 tbsp sprinkles

Directions

Spread out 2 ½ cups (12 oz) of blanched sliced almonds. (I used blanched because I wanted a light color for the batter. I haven’t used regular almonds in this particular recipe yet, but I’m sure they’d taste just as delicious with the batter just not be as light in color.)Toast them in the oven at 250*F (120*C) for 25-30 minutes, or until lightly toasted and fragrant, stirring a couple times.

Let the nuts cool on the baking sheet for about 10-15 minutes. Transfer the nuts to our food processor/powerful blender (I used my BlendTec) and process the nuts until they get smooth and creamy. (It took me 1 ½-2 minutes, but it depends on the machine and its power.) You may need to get your spatula in there a few times to help scrape the sides. You may also want to add some coconut oil (canola oil works too) if your machine needs a little help. Add the vanilla, salt, and stevia, and then blend her all up by pressing the pulse button a few times.

Let the nut butter cool for 25-30 minutes in the fridge, then add the sprinkles! Pour into a glass container, grab a spoon, and dig in! (You may also want to grab that spatula again to get the last bits out of the food processor/blender – after tasting it, you’ll want too. ;))

Print This!

Note: To make this completely sugar free, you can leave out the sprinkles. They are optional, but I always love the vibrant color and childhood fun they bring to this treat. The nut butter tastes absolutely amazing as it is, but I always love having a little fun. 😉 You can also use 1/2-1 tbsp honey or agave in place of the stevia if you don’t have any.


Now go – grab a bag of almonds, grab a spoon, and grab your sprinkle shaker. Grab enough for a few batches.

Make this. You won’t regret it.

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How do you like to eat nut butter?

Specialty nut butters like this are always by the spoon. (They never seem to make it past that stage. ;)) I also like nut butter on top of fruit like apples, bananas (especially frozen bananas – freezing them takes them to a whole other level of amazingness), and pears; veggies (mainly carrots and celery as ants on a log); and oatmeal (just had a OIAJ this morning actually).

Are you getting excited for Christmas and the New Year’s? Any big plans?

I just finished my classes and am just planning on hanging out with my family and friends (and my cat) before I head up to the cold the first week of January.

With lots of hugs,

Kathleen

P.S. I may be having a giveaway soon…. 😉

chocolate · Goodies · Health And Nutrition · nut butter · review

Week 2 + Chocolate Soynut Butter!

Hey my Gorgeous Sugardoodles! 🙂

Thanks for all of your comments on my Homemade Soy-Nut Butter. I’ve also been having some fun with quinoa. Expect some deliciousness next week too. 🙂

Week 2 of the ThisFitChick Workout Plan! The first week I just focused on getting into the groove with the weight lifting moves, and after the first week I felt like I could step it up. By the way I felt after the exercises my first week I know I could give it more. So this week I started upping my weights. (For example, from 8-lbs each arm to 12.5-lbs each arm.) It’s also the beginning of the third week and I’m upped the weights again! The definition in my arms really shows it. I feel my legs getting stronger. I really like this program. It’s really nice having a written down workout plan and having a place where I can write down how many reps I do with what weight so I can have a goal next time – which helps me better reach my potential and find how strong I really am. By doing just the lighter weights and not pushing myself super hard, I couldn’t find out what I was made of. But upping the weights really makes a difference! And not, using heavy weights does NOT make you bulk up. Yes, it can increase muscle mass, but they are lean muscles! 🙂

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Last week I came up with a regular version of homemade soy-nut butter.

But this week — I’m here to share with you a chocolate version.


My Chocolate Soynut Butter! 😀


Soak your soynuts in water for 7-10 minutes (just to let the nuts soften a little).


Add the soaked, dry-roasted soynuts into a food processor or blender (you don’t need anything powerful – just something to break the nuts down).


Pulse until the nuts are broken up.


Add the water …


… the coconut oil, cocoa powder, stevia (or alternative sweetener), a little agave or stevia, 1/3 cup water, and optional salt (if nuts are un-salted).


Process the mixture until it starts binding and smoothing out. Once it’s all smooth, transfer nut butter into a glass jar with a lid and store in the fridge. (Or just go grab a spoon.) 😉 Makes about 1 cup.


Chocolate Soy-Nut Butter

High-Protein, High-Fiber, Gluten-Free, Nut Butter

Ingredients

  • 1 cup dry-roasted soy nuts (dry-roasted edamame works too), soaked
  • 1/3 cup water
  • 2-3 tbsp coconut oil (depending on taste)
  • 1 tbsp cocoa powder
  • Stevia, agave, or honey — to taste
  • Optional: salt to taste (depending on if your soy-nuts are salted or not)

Directions

Soak your soynuts in water for 7-10 minutes (just to let the nuts soften a little). Add the soaked, dry-roasted soynuts into a food processor or blender (you don’t need anything powerful – just something to break the nuts down). Pulse until the nuts are broken up.

Add the coconut oil, cocoa powder, stevia (or alternative sweetener), a little agave or stevia, 1/3 cup water, and optional salt (if nuts are un-salted). Process the mixture until it starts binding and smoothing out. Once it’s all smooth, transfer nut butter into a glass jar with a lid and store in the fridge. (Or just go grab a spoon.) 😉 Makes about 1 cup.

Print This!

Note: Each tablespoon is 50 calories, 3.6 grams protein, 2 grams fiber, and only 2.5 grams fat.

(Aka, you can eat 1/4 cup of this for the same calories as 2 tbsp regular nut butter, but with over double the protein and fiber and half the fat.)


Regular and Chocolate versions – nom nom nom.

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Do you like to do lighter weights with more reps, or heavier weights with fewer reps?

I used to do a lot of my workouts with lighter weights and more reps, but then I realized after upping my weights (and doing fewer reps as a result) that I am capable of even more than I thought I could.

Chocolate or Vanilla?

CHOCOLATE FOR ME!!!

With lots of hugs,