Sugar Free Crock Pot Cinnamon Apples

Sugar Free Crock Pot Cinnamon Apples taste great any time of the day! Serve over pancakes or waffles, as a side dish with your dinner or as a dessert topped with ice cream!

First peel and cut your apples into slices. Then place them in the crock pot and sprinkle with lemon juice.

Second mix the spices and sweetener of choice and pour the mixture into the crock pot. Mix well with the apples.

Finally dot with butter on top. Then cook on low for 3 hours.

Enjoy!

  

Sugar Free Crock Pot Cinnamon Apples

Serves 6

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Prep Time

20 min

Cook Time

3 hr

Total Time

3 hr 20 min

Ingredients

1. 6 large apples - just use your favorite
2. 1 Tablespoon lemon juice
3. 1 cup Splenda or sweetener of choice
4. 2 Tablespoons gluten free flour (make sure it does not have xantham gum)
5. 2 teaspoons cinnamon
6. 1/2 teaspoon ground nutmeg
7. 6 Tablespoons butter cut into pieces

Instructions

1. Peel and slice apples into wedges. Place apple slices in crock pot and drizzle with lemon juice.
2. Mix Splenda, flour, cinnamon and nutmeg in a small bowl. Then sprinkle over apples and stir to mix well.
3. Place butter pieces over the apples.
4. Cover and cook on low for 3 hours.

By Roseann Hampton

Do you know why Catholics eat fish on Friday during Lent? I grew up in the Catholic church and attended Catholic school until I was in 6th grade. My parents did not like fish when I was younger so we just abstained from eating meat. This is actually the “rule”. You are not supposed to eat warm-blooded flesh meat as a small sacrifice for the immeasurable sacrifice Jesus made for us. Since fish are not warm-blooded it is an acceptable meal on Fridays. Did you know that this practice actually led to the creation of McDonald’s fish filet sandwich? A drop in the sale of hamburgers on Fridays inspired the company to offer this fish sandwich! I don’t really like fish sandwiches but I do like salmon. And these Creamy Parmesan Salmon Fillets are one of my family’s favorites! Hope you enjoy them as much as we do!

Recipe:

Creamy Parmesan Salmon Fillets

Serves 4

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1/2 cup mayonnaise
2. 2 teaspoons garlic powder
3. 1/4 cup grated Parmesan cheese
4. 2 tablespoons fresh chives
5. 1 tablespoon lemon juice
6. salt and pepper to taste
7. 1 lb salmon fillets

Instructions

1. Preheat the oven to 400.
2. In a small bowl combine all the ingredients except the salmon and mix well.
3. Line a baking pan with parchment paper and place salmon on the pan.
4. Spread the mayonnaise mixture equally over the fillets.
5. Bake for about 20 minutes or until the top is a light golden brown.
6. Sprinkle some fresh chives on top of the cooked fish.

Notes

1. I use skinless fillets for this recipe.
2. This recipe is adapted from a recipe I got from the side of a frozen bag of salmon fillets but I don't remember the brand name.

By Roseann Hampton

First of all, these cookies don’t actually have peanut butter cups in them.  Nevertheless the chocolate and peanut butter combination makes them taste like Reeses peanut butter cups.  Reeses Peanut Butter Cookies are also not one of my “healthy” recipes.  But they are quick and easy which makes them a great back to school recipe! In addition you could make them a little healthier by using a sugar-free or gluten-free cake mix.

The recipe come from a “Hints from Heloise” article I cut out of the newspaper years ago. Whenever I need a quick treat this is my go-to recipe!

Post a comment about which cake flavor you would use to make cookies!

Finally, enjoy!

Reeses Peanut Butter Cookies

Yields 40

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Prep Time

5 min

Total Time

15 min

Ingredients

1. 1 box chocolate cake mix
2. 2 eggs
3. 1/2 cup vegetable oil
4. 1/2-1 cup Reeses peanut butter chips

Instructions

1. Preheat over to 350°
2. Mix the cake mix, eggs and oil until well combined.
3. Add the peanut butter chips.
4. Use a tablespoon to drop the batter onto a cookie sheet.
5. Bake for 8-10 minutes.
6. Let cool on pan for about 5 minutes.

Notes

1. I like to line my pan with parchment paper for easy removal of cookies.

By Roseann Hampton

Adapted from Hints From Heloise

Oreo Cookie Bars

In my job as an instructional technology coach at a middle school, I give weekly staff development on Wednesday.  I also try to provide a little snack as an added incentive to attend.  I’ve made these oreo cookie bars a couple of times and several people have asked for the recipe.  It requires very few ingredients, most of which you probably have on hand. Thanks to  Averie Cooks for this recipe!

Directions:

First of all melt ½ cup of butter. Then mix with 1 cup of brown sugar. Add 1 egg and 1 teaspoon of vanilla. Mix well.

 

 Add 1 cup of flour and mix just until combined.

 

 Next add in  18 crushed oreos (I put mine in a large plastic bag and go over it with my rolling pin, leaving some cookies in chunks).  Batter will be thick at this point.  Smooth batter into a 9 inch square pan that has been covered in foil and sprayed with cooking spray. This makes for easy removal and super easy clean up! I got 2 of these ceramic pans on clearance for $1.85 at Joann’s a few weeks ago.  Awesome deal!

 

 Finally, sprinkle m & m’s over the top and gently press them into the batter.  Then bake for 20-25 minutes at 350°.

 

Let cool before cutting into squares.  Enjoy!

Recipe:

Oreo Cookie Bars

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1/2 cup butter (1 stick)
2. 1 cup brown sugar
3. 1 teaspoon vanilla
4. 1 egg
5. 1 cup flour
6. 18 Oreo cookies, crushed
7. M & M's

Instructions

1. Preheat oven to 350.
2. Line 9" pan with foil and spray with cooking spray.
3. Melt butter.
4. Mix butter and brown sugar together in large bowl. Then add vanilla and egg.
5. Add flour to batter and stir just until combined.
6. Stir in Oreo cookies.
7. Then spread batter into prepared pan.
8. Sprinkle batter with M & M's and press lightly.
9. Bake at 350 for 20 minutes.
10. Let cool before cutting into squares.

By Roseann Hampton

Adapted from Averie Cooks

Coconut Cream Pie is one of those desserts that seems perfect for the spring and summer months!  However, for a coconut lover like me, it is certainly good any time of the year! I adapted this recipe from one posted on Today’s Mama to make it more allergy friendly.   It does have almond flour in the crust but you could easily make a crust with all coconut flour.

Basic Directions:

Put all the dry ingredients for the crust in a food processor then pulse to mix.  Next, add all the wet ingredients and run processor until well combined.

Press all the ingredients into the bottom and up the sides of a pie pan and bake.

While the crust is baking, mix coconut with stevia then toast it for your topping.

Make your custard.

Let everything cool and add custard to crust then sprinkle with toasted coconut! Finally, enjoy!

What is your favorite kind of pie? Leave a comment!

Recipe:

Coconut Cream Pie - Gluten, Sugar & Dairy Free

Serves 6

Coconut cream pie that is allergy friendly

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Prep Time

30 min

Total Time

30 min

Crust

1. ½ cup almond flour
2. ½ cup coconut flour
3. ¼ teaspoon salt
4. ¼ teaspoon baking soda
5. ¹/3 cup coconut oil, melted
6. ¼ teaspoon liquid stevia
7. 1 egg
8. ½ teaspoon vanilla extract
9. ½ teaspoon coconut extract (or you can use all vanilla)

Custard filling

1. 4 egg yolks
2. 1/3 cup cornstarch
3. 1 can full fat coconut milk
4. almond milk - 1 can of coconut milk + enough almond milk to equal 3 cups
5. ¾ teaspoon liquid stevia
6. ½ teaspoon salt
7. 1 teaspoon vanilla extract
8. 1 teaspoon coconut extract (or use all vanilla)
9. 2 tablespoons coconut oil, melted
10. 1 cup shredded unsweetened coconut

Topping

1. ½ - 1 cup unsweetened coconut
2. liquid stevia

Crust

1. Put dry ingredients in food processor then pulse to blend.
2. Add the liquid ingredients in with the dry ingredients, process until well mixed.
3. Press the mixture in the bottom and up the sides of a 9" pie pan.
4. Bake at 350° for 10-12 minutes.

Custard

1. Whisk the egg yolks into a medium size bowl. Set aside.
2. Combine cornstarch and salt in a medium saucepan.
3. Add milk to the pan slowly, stirring to avoid clumps.
4. Cook over medium heat, stirring until the mixture boils. Let it boil for 1 minute.
5. Add ½ the milk mixture to the egg yolks, stirring to temper.
6. Add egg mixture back into saucepan and boil for 1 minute.
7. Remove from heat and mix in extracts, coconut oil and coconut.
8. Let cool for 20-30 minutes then pour into baked crust.

Topping

1. Mix the coconut with a few drops of stevia.
2. Spread the coconut on a parchment covered baking pan.
3. Bake at 400° for 2-3 minutes. Check frequently so coconut does not burn
4. Sprinkle toasted coconut on top of pie.
5. Place pie in refrigerator to set.

By Roseann Hampton

Adapted from Today's Mama

Summer is a very welcome time in my life.  After 9 months of teaching I can finally get enough sleep to not feel exhausted every day! And it’s blueberry picking time in Texas!  I went to Moorhead’s Blueberry Farmthis weekend with a friend from work.  I picked just around 7 pounds of deliciously sweet organic blueberries to make these Gluten Free Blueberry Muffins!

In the constant battle I face with candida overgrowth I don’t eat any refined sugar and I also limit my overall sugar and carb intake. Berries are one of the fruits I eat because they are low in sugar, 7.4 grams per 1/2 cup (although they are a little higher than strawberries which have 3.5 grams per 1/2 cup).   Most of the carbs in blueberries is fiber, approximately 2 grams per 1/2 cup.  Blueberries also contain a wide range of phytochemicals which are believed to give them antioxidant and anti-inflammatory properties.  This is an added benefit in helping with my autoimmune diseases!  To read more about the health benefits of blueberries, check out this article by Dr. Axe – 7 Health Benefits of Blueberries.

With all these blueberries I had to do some baking.  I made a regular batch of blueberry muffins for my husband for father’s day using this recipe found at the “Oh My Goodness Chocolate Desserts” blog.  I then modified the recipe to make it gluten and refined sugar free.  It is mostly dairy free except for the fact that I used butter for the streusel topping.  My sensitivity to dairy is mainly linked to the protein in dairy.  Since butter is the fat that has been isolated from the protein and carbs my body can usually tolerate it.

Gluten Free/Sugar Free Blueberry Muffins with Streusel Topping

Ingredients

For the Muffins:

2 cups + 1 tablespoon gluten free flour blend (I use King Arthur)

3 teaspoons gluten free baking powder

1/2 teaspoon salt

1 teaspoon xanthan gum

2 large eggs

1/2 cup Splenda

1/2 teaspoon liquid stevia (I use SweetLeaf)

1 cup dairy free yogurt (I use So Delicious Unsweetened)

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

2 cups fresh blueberries

For the Streusel:

1/4 cup almond flour

1/4 cup coconut flour

1/3 cup splenda or sweetener of choice

3/4 teaspoons cinnamon

1/2 stick salted butter, melted

Directions:

1.  Preheat your oven to 400° and line your muffin tin with paper liners.
2.  Make the crumb topping by mixing together the flours, splenda and cinnamon in a small bowl.  Pour in the melted butter and stir until crumbly.
3. To make muffins, stir together 2 cups flour, baking powder, salt and xanthan gum in a large bowl.
4.  In a separate bowl mix the splenda with the eggs.  Then add the stevia. Whisk in yogurt, oil and vanilla.
5.  Fold wet ingredients into the bowl with the dry ingredients. Stir gently just until dry ingredients are wet.
6. Mix 1 1/2 cups of blueberries with the 1 tablespoon flour.  Then gently fold them into the batter.
7. Spoon batter into muffin tin until the batter is almost to the top of the liner.  Top with the extra blueberries and then the streusel.  Gently push the topping into the muffin batter.
8. Place the muffin tin in the oven and reduce the temperature to 375°.  Bake for 22-25 minutes or until they are lightly browned on top and a toothpick comes out clean.
9. Let muffins cool in the pan for about 10 minutes then remove them to a wire rack.
10. Enjoy!