I am always in search of healthier treats and this one is a true gem! It is free from all the extra junk with the added bonus of no gluten or dairy to fit special diets needs. It’s so simple to make; add it your holiday baking list today.

These chewy almond cookies are gluten free, dairy free and refined sugar free! Enjoy a variety of flavor combinations to fit any taste.

2 cups almond flour

½ cup unsweetened shredded coconut

½ cup sliced almonds, chopped walnuts or pecans

½ cup dried apricots, raisins, tart cherries or cranberries, chopped

½ cup cocoa nibs*, or mini chocolate chips (I use Enjoy Life brand, they are soy free as well)

½ cup real maple syrup or honey

¼ cup coconut oil, melted

½ teaspoon baking soda

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium to large size bowl, combine all ingredients and mix well. The dough will be loose but will stick together when pressed.

Raw "dough" will look crumbled but will stick together when pressed — Raw “dough” will look crumbled but will stick together when pressed

Press dough into 1 in balls and place 2 inches apart on lined baking sheet. Press the dough balls with your hand to flatten slightly.

Bake in preheated oven for 12 minutes until slightly golden. Cookies will be soft. Allow to cool completely on baking sheet so they can firm up before eating.

Store cooled cookies in a sealed container. If not going to eat right away, keep in the refrigerator or freezer.

You can also pre-make the dough and scoop into balls within two days or make dough balls and freeze them to have fresh hot cookies anytime.

White Chocolate Cranberry Chewy Almond Cookies

Combinations I tried:

Apricots and Coco Nibs with sliced almonds

Cranberries and white chocolate chips with pecans (these were extra sweet as the cranberries and white chocolate chips have extra refined sugar in them)

Raisins with walnuts and 1-teaspoon cinnamon

*Note the smaller pieces of chocolate tend to keep the cookies together better. You can also omit the chocolate all together if you prefer like I did in the cinnamon raisin ones.

*Coco nibs are a pure form of unsweetened chocolate, They are peeled and crumbled from whole cacao bean.

I hope you enjoy it as much as I have. Let me know what your favorite combination is.

I almost forgot– If you don’t care about dairy free or don’t have coconut oil at home, butter works just fine too!

10 Secrets To De-Stress Your Holiday, Part 1

November 17, 2016December 22, 2016 Rachel Sherwood

1. Make-ahead meals and no cooking required appetizers
2. Planning a workable menu and advance preparation
3. Decorate for less
4. Setting up for success
5. Get what you really need

I love this time of year! There is something magical about the holidays with all the food, parties, and presents. It is such a special time sharing the joys of the year, being thankful for all we have and creating memories together.

As much fun as the holidays are, there always seems to be so much to do and so little time to do it. Many clients share with me how they dread all the stress that comes with the holidays and worry about it being perfect.

We have all been there – guests arrive late, the turkey gets overcooked, you drop the side dish, you didn’t set enough places at the table, you worry about having enough food or dealing with family drama. It is enough to make anyone want to hibernate for the winter.

Yet some of our best memories are baking cookies with that special someone, preparing that favorite family recipe and sharing in the fun and laughter of gathering together. We make memories as we sit down to a beautiful feast with our most loved family and friends.

For me, food is more than just a delicious meal, it brings people together. Have you ever noticed at the holidays, no matter how big or small the house, people always gather in the kitchen? There is a reason for this. They come for food, but what really matters are the stories shared and memories made. The greatest gift I can give someone is a meal in my home. Not only is it a delicious, nutritious meal, but it is the gift of my time, a display of love and sharing that really makes it special. Food fills the physical need of hunger but being in community with others fills the need to belong and be loved.

So this year, I am sharing my top 10 secrets to help simplify and de-stress your holidays. In this holiday entertaining series, this week’s top tips include Make-ahead meals for busy nights & unexpected guests and no-cooking-required appetizers that are amazing.

1. Make-ahead meals

Make-ahead meals are essential for easy dinners all year, but holiday time makes them perfect for impromptu parties and welcoming last minute guests. Note that these are not crock-pot meals that can take up to 8 hours to defrost and 6 hours to cook. The key to efficient make-ahead meals is packaging them in small or individual portions, locking in the best flavor to feed as few or as many as you need, quickly and easily. Use recipes that are complete meals including a protein, vegetable and starch option all in one so when the dinner time is near, there is no extra work required.

One of my family favorites is Italian stuffed shells that can be filled with cheese, vegetables and meats. We get together and make a party out of it, making hundreds. We all have a good time and go home with a few meals in hand.

(Italian stuffed shells packaged for the freezer)

Find more Make-Ahead Meals here!

2. No-Cook Appetizers

Sometimes I just don’t have the time or energy to cook but people still need to be fed. For simple stunning party food, cheese plates are my go-to appetizer. They are perfect for the holidays as they can be made ahead of time, require no cooking, and can please any diet with the right accompaniments. Keep a variety of hard cheeses and cured meats on hand and pair them with crackers, nuts, fruits, vegetables, or preserves. Create a beautiful and tasty platter that can serve as first appetizers, first courses and even desserts.

Need help knowing what pairs well together? Get the Pretty Plate Cheese Guide to learn the 3 no-fail cheese plate combinations and a variety of tasty accompaniments that pair well. This guide is also a perfect stocking-stuffer or hostess gift.

You can also get one of my favorite kitchen tools, the Magic Cheese Knife, to make cutting cheese a breeze!

Happy Entertaining!

No-Guilt Birthday Cake

November 11, 2016November 30, 2016 Rachel Sherwood

(Gluten-Free, Refined Sugar Free and totally delicious Birthday Cake)

Last week, I shared about my continued commitment to make real food practical and approachable for busy moms. I am really excited to share this recipe and hopefully give you a little something extra to celebrate at your next birthday party.

The cake is the iconic symbol of a birthday. They go together and no celebration is really complete without a cake for blowing out the candles. Yet today, I meet so many people who feel they can’t have or enjoy cake because traditional ingredients like wheat flour, refined sugar and food dyes cause health issues. I also experienced this problem.

My little Alexander had a severe case of eczema that was irritated by wheat. I didn’t want him to miss out on the fun celebrations of having that 1-year-old big boy birthday cake. I got to work making a gluten-free, dye-free, refined sugar free cake, frosting and all. It was 100% delicious! You would never know there was anything different about this cake unless I told you. The best part, I didn’t feel guilty or worry he was having too much or going to have a sugar crash because this cake was made with only real ingredients that are actually good for you. Yes, a cake that is good for you. I know, exciting stuff! So this birthday, celebrate just a little more, let loose and enjoy because yes, you can have your cake and eat it too!

(1 year old Alexander loving his gluten-free, dye-free, refined sugar free birthday cake)

Gluten-Free Birthday Cake

Makes 2, 6×2 in cakes or 1, 9 in cake

1/3 cup melted butter, coconut oil or regular cooking oil
2.5 cup almond flour
4 eggs
1/2 cup honey
2 teaspoons lemon juice
2 teaspoon vanilla or almond extract
1 teaspoon baking soda
¼ teaspoon salt

Preheat oven to 325 degrees. Lightly grease and line pan bottom with a circle of parchment paper.

In the bowl of a food processor, combine all ingredients and process for 45 seconds until smooth, scraping down the sides if necessary.

Pour mixture into prepared pans (dividing batter evenly if using two-smaller pans). Place cake on the center rack and bake for 30 minutes until toothpick inserted in the center comes out clean.

Let cool in pan for 20 minutes, loosen side and invert onto a cooling rack. Remove parchment paper and cool completely before frosting.

Cakes can be frozen unfrosted for up to 1 month. Allow cakes to cool completely and wrap tightly in plastic wrap and then foil.

Frosting:

1 stick butter, softened
¼ cup full fat coconut milk
¼ cup coconut flour
½ cup honey
1 teaspoon vanilla extract

Combine all frosting ingredients in a mixer or blender. Blend well until mixture is smooth and creamy (it will be a little runny but will thicken as it sits). Allow mixture to sit for 20 minuets before frosting on completely cooled cakes.

Cakes can be frosted and kept refrigerated overnight or frozen for up to 2 weeks.

I tinted some of the frosting with Turmeric to make it yellow. Note the turmeric did stain Alexander’s closes pretty badly so I would recommend putting baby in a simple onesie before letting them dive in.

Stay in touch and share this article if you want any of the things below:

Helpful secrets and techniques to make your life easier and more enjoyable;
Simple, delicious recipes that actually work; there are so many bad recipes out there! I promise to only give you the best;
Ways to get meals with real, wholesome, unprocessed foods on your table quickly;
Practical entertaining advice on the ways for the whole family to participate and enjoy the meal;
Stronger relationships and family connection.

Simple Fruit and Nut Bars

August 25, 2016November 30, 2016 Rachel Sherwood

These have turned into one of my favorite healthy snacks for those busy on-the-go days. The fruits and nuts are the perfect combination of a sweet treat and protein to keep one satisfied and still moving. Feel free to make up your own combinations and use the items you already have on hand. These are versatile, healthy, quick and delicious.

Note: In essence, I think you can make any sticky dried fruit and nut combination. Also this is written for a small 8×8 pan; feel free to double it for a 9×13 pan.

1 1/2 cup of Figs, Dates, Plums, or Raisins
1 cup *nuts of Almonds, Walnuts, Pecans, or Cashews
1/4 teaspoon salt
1/4 teaspoon cinnamon, optional

*In a food processor, blend your chosen nuts until it resembles coarse crumbles like small pebbles, larger is better if you are concerned as they will get chopped more when you add the fruit. Remove the nuts from the food processor and set aside.

Put your chosen dried fruits in the food processor with the salt and cinnamon (if using). Run on low scraping side occasionally until a smooth paste is formed. The paste may come together in a ball as it is processing. Feel free to break this up a bit to get the mixture mostly smooth. Add the nuts back into this mixture and pulse just to incorporate.

With a slightly wet hand, firmly press the mixture in to a parchment lined 8×8 pan. Chill in the refrigerator or freezer to firm up for easy cutting.

*I think blending the nuts a little first to help break them up is good. When I did this first, the almonds did not blend as well, some were still larger chunks. I think if you are using only softer nuts like walnuts and cashews, they would blend fine and you could skip this step and just do the fruits first and add the nuts second.

Raw Vegan Almond Fig Bars. Recipe Makeover

August 25, 2016November 30, 2016 Rachel Sherwood

This happens to all of us. You see a recipe that looks and sounds wonderful but then you go to make it, buy the ingredients, invest time and energy only for it not to turn out. There are many reasons as to why this could happen. Some recipes are truly just bad recipes; others are not written well, leaving some steps confusing to readers. Other recipes may have measurement issues or there could be a user error and you may misread or improperly measured something. Whatever it is, don’t let this stop you from cooking!

This recently happened to a friend of mine. She reached out to me for help. She shared this recipe for Raw Vegan Almond Fig Bars saying she made it but hers was a soggy mess and did not work out at all. I took a look at the recipe and even at first glance I could see several places that could lead to confusion or misinterpretation. When a recipe seems vague in descriptions or does not provide exact measurements, especially for baked items, it is a red flag for a potential error. After working through the original recipe myself, I updated it to be more precise. However, I still had a problem with this particular recipe. For me when I want a snack, I want it now and don’t want to wait for 2-4 hours for an ingredient to be prepared. It also seemed way too long and labor-intensive for what was actually needed to produce a tasty result. I got to work making a new simpler yet same great flavor recipe.

Take a look at the recipe below; my adjusted comments are in green. These are things to look for when trying out new recipes as they may lead to potential pitfalls. With my new notes in green, the original recipe should work out better but if you are looking for a simpler healthy snack without all the steps try my new version. My revised Fruit and Nut Bar Recipe is also on my blog. It is a healthy no-bake snack that is perfect for those busy on-the-go days.

(original recipe on the left, my revised recipe on the right)

Raw Vegan Almond Fig Bars

(Original recipe is below; my revised comments are in green)

This recipe is : raw vegan

Serves: 9 big bars

Ingredients

For the crust

1 cup walnuts
1 cup almonds
1 heaping cup raisins (“heaping” is not a measurement. Your heaping, my heaping and her heaping could all be very different measurements)
1/4 teaspoon cinnamon

For the filling

2 cups dried figs, soaked in water for 2-4 hours (keep the water!) (The first area for confusion are these figs dried as in still soft or dehydrated as in they have no moisture in them and must be re-hydrated. I used dried figs from Costco actually. They were not fresh fruits but dried and still soft on the inside. This softness is crucial because if you use these you can cut out this ridiculous 2-4 hour step. I don’t know about you, but when I want to make a snack I don’t want to wait 2-4 hours to do so.)
1-2 tablespoons maple syrup (optional) (This is totally optional: figs are already really sweet)
1/4 teaspoon salt

For the topping

1 1/2 cups pecans

Preparation

To make the crust: process the nuts in your food processor until you get really fine pieces – like flour. Alternately you could use oat flour here. Add the raisins and cinnamon. If it’s not sticky enough, add some dates or maple syrup. (“if not sticky enough” really does not help, how are you to know how sticky it should be. I bet most people would add extra fruit or syrup because the mixture is really not that “sticky” at all. The mixture will still be crumbly but should stick together when pressed with your fingers with 1 1/4 raisins. I used 1 tablespoon extra syrup for good consistency”) Press into a 9X9 pan or shape it yourself on parchment paper, that’s what I did.
To make the filling: blend the figs, maple syrup/agave and salt in the food processor (no need to wash it yet), adding the soak water as needed to make it smooth but still quite thick. (Again how much water? Even an approximate amount would help.) Spread this on the crust but keep a little less than 1/4 cup of it in the food processor… (see my note on dried vs. dehydrated figs. I used dried figs, 1 tablespoon syrup and 1 tablespoon water. Blend this to make a smooth sticky paste.)
To make the topping: add the pecans to the food processor (with the leftover fig mixture) and pulse until there are small nut chunks, but not too fine. Sprinkle this on top of the fig filling and press down a little. Cut and enjoy! (they will cut best if chilled first) I sliced the sides off mine to make it a nice square so I had these extra strips of fig bar… I made fig nut milk! Just blend it with water.

So with that said, you can save yourself so much time and take out 3 of these steps while still achieving a very similar result. The way I see it, there is no need for the 3 layers unless you just like time consuming recipes. Everything gets pressed together anyways so lets make it easy.