Unprocessed Living

A Healthy Living Recipe Box

Gluten Free Apple Crumble October 19, 2016

Filed under: Breakfast,Dessert,Fruit,Miscellany,My Favorites,Recipe,Snack — Crista @ 8:54 pm

After apple picking over the weekend, I’ve been dying to make an apple crisp, but wanted something a bit “crunchier” than my usual paleo recipe, so I tweaked that and added whole grain oats. Delicious!

6 medium apples, peeled, sliced, then chopped in half width-wise
1 cup ogranic whole grain rolled oats
1 cup almond flour
A pinch of salt
1 tsp cinnamon
1 cup grass-fed butter
1 cup organic honey, local if possible
1 tsp vanilla extract

Preheat oven to 350 degrees F. Place peeled, sliced apples in a baking dish. Drizzle with about a teaspoon of honey and sprinkle with cinnamon. In large bowl, combine oats, almond flour, salt, cinnamon. In a small sauce pain, combine and melt butter, honey, and vanilla. Stir wet ingredients into dry. Spread topping over the apples. Cover and bake at 350° for 35-40 minutes. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy.


Pumpkin Pie Breakfast Cups October 9, 2016

Filed under: Breakfast,Dessert,Gluten Free,Miscellany,Paleo,Recipe,Snack — Crista @ 11:27 pm

Modified from: http://thebettyrocker.com/pumpkin-spice-protein-breakfast-pudding/

Tired of the oatmeal cups but craving a “carby” breakfast as I get my diet back on track (yet again), I tripped across this recipe and had to try it, tweaked per usual. Delicious! Like pumpkin pie filling in a cup. Looking forward to breakfast all week now!

1 15-oz can pumpkin puree
2 eggs
1 11-oz container culinary coconut cream
3 scoops vanilla protein powder
1 tsp organic honey
1 1/2 tsp cinnamon
1/2 tsp sea salt

Preheat oven to 350. Blend ingredients in blender or food processor and pour into greased cupcake tin. Bake for 35-40 minutes and enjoy warm and left over!


Grain-Free Pumpkin Cheesecake Cookie Squares October 25, 2015

Filed under: Dessert,Gluten Free,Recipe — Crista @ 10:30 pm

Modified from: https://www.facebook.com/nataliejillfit/photos/a.189625871088733.69358.156576781060309/1034754233242555/?type=3

A friend shared the original recipe on FB and I just HAD to try it, with a few tweaks. In cookie form, they were a little tough to get off the cookie sheet (even with parchment paper) but still delicious…for the second half of the batter, I went for cookie squares instead and it was MUCH easier. May try subbing honey for sugar next time, and baking a bit longer.

8 oz. cream cheese
½ cup butter, room temperature
½ cup pumpkin puree
11/2 cups organic sugar
1 tsp vanilla
2 1/2 cups almond flour
1 teaspoon baking soda
2 tsp cinnamon

Preheat oven to 350 degrees. In a large bowl, blend pumpkin, cream cheese, and butter until smooth. Add sugar and vanilla, followed by baking soda, almond flour, and cinnamon. Blend until well combined and smooth. Grease baking dish and spread mixture flat into the dish. Bake for 25-30 minutes, until cooked through. Let cool, slice, and serve.


Easy Quinoa-Banana “Cookies” February 17, 2015

Filed under: Breakfast,Dessert,Gluten Free,Recipe,Snack — Crista @ 10:25 pm

BananaCookies1Just needed a little something sweet in the form of the cookie, and these sort of did the trick. The original recipe calls for oats, which I didn’t have on hand, so I decided to wing it with quinoa. Not bad, sort of a mix between a muffin and a cookie and will work well for breakfast. Will try with oats next time, and mini chocolate chips after the Whole Life Challenge is complete!

2 large ripe bananas
1 cup organic quinoa flakes
1 tsp vanilla
2 tsp cinnamon
1/4 cup crushed walnuts


Preheat oven to 350F. Mash bananas in medium sized bowl and mix in remaining ingredients. Generously grease small cookie sheet with coconut oil and drop batter by spoonfuls on greased cookie sheet.  Bake for 15 minutes. Let cool, remove from cookie sheet, and enjoy!



WLC Compliant Paleo Sweet Potato Brownies January 24, 2015

Filed under: Dessert,Gluten Free,My Favorites,Paleo,Recipe,Snack — Crista @ 8:35 pm

It may sound strange, but these brownies are really pretty good. The original recipe is even better, but sadly not Whole Life Challenge compliant due to the honey and chocolate chips. I tweaked it for a much-needed chocolate fix tonight, and they were once again approved by the 9-year-old, and by me! They’re somewhat time intensive for brownies, but worth the wait if you need a little chocolate in a very healthy way.  They’re also gluten free, grain free, nut free, and dairy free aside from the eggs.

Prep time: 60 mins
Bake time: 30 mins
Total time: 1 hour 30 mins
Serves: 8-12

1 large organic sweet potato or yam
¼ cup coconut oil, melted
½ tsp organic stevia
¼ tsp organic vanilla extract
3 free-range eggs, whisked
½ cup organic apple sauce
4 tbsp coconut flour
3 tbsp organic unsweetened cocoa powder
¼ tsp baking powder
½ tsp cinnamon
pinch of sea salt

Puncture fork holes all around sweet potato and bake at 425 degrees for 45 minutes. Once sweet potato is soft and cooked through, peel off  skin and mash well in a bowl (to avoid chunks, puree in food processor, but this isn’t necessary). Lower oven to 350 degrees. Add wet ingredients to mashed sweet potato: coconut oil, stevia, vanilla, whisked eggs, and apple sauce; mix together. Add dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, and salt. Mix well. Grease 8×8 glass baking dish with coconut oil and pour mixture into dish. Bake for 30-35 minutes. Let rest to cool, and enjoy!



Grain-free Pumpkin Pie October 6, 2014

Filed under: Dessert,Gluten Free,My Favorites,Recipe — Crista @ 10:19 pm

I tweaked the recipe for paleo pumpkin pie that I made two years ago, in part because honey and agave aren’t allowed on the Whole Life Challenge, and I actually think one came out even better. I definitely prefer this crust, plus it’s way easier to make.

Crust Ingredients:
2 cups almond flour
¼ tsp sea salt
2 tbsp coconut oil, melted
1 egg
2-3 tbsp ice water

Filling Ingredients:
2 cups organic pumpkin puree
2 eggs
2 tbsp organic coconut sugar (or 1/2 cup local raw honey)
1/2 cup canned (full fat) coconut milk
2 tsp cinnamon
1/4 tsp ginger

Preheat oven to 350 F. Mix flour and salt in food processor or with pastry attachment on mixer. Add coconut oil and egg and mix until mixture begins to stick. Add 1 tbsp ice water. If not forming a ball, add 1-2 more tbsp, and form with hands. Press dough into pie dish. Use fork to decorate edges if desired, and bake for 10 minutes. While the crust bakes, mix the filling ingredients together in a bowl. Add the filling evenly on the baked crust and bake for an additional 45-60 minutes, or until filling solidifies.


All Natural Banana Muffins September 14, 2014

Filed under: Breakfast,Dessert,Gluten Free,Recipe,Snack — Crista @ 10:28 pm

Modified from http://cavegirlinthecity.com/whole-life-challenge-carob-chip-banana-muffins/

Two days in to the Whole Life Challenge and going strong, but in need of a little “comfort” snack, and all my paleo baked goods aren’t WLC compliant (at least the good ones aren’t) since I’m supposed to avoid honey. Sooo, I headed to the internets and found a pretty delicious-sounding recipe that I tweaked to my preferences. With quite a bit of butter and almond flour, these babies will definitely need to be consumed in moderation, but hopefully they’ll help with those carb and sweet cravings this week!

ETA: the baby girl asked for banana bread so I tweaked this recipe a bit and made her some mini loafs with mini chocolate chips. It’s a hit! I used 4 ripe bananas, added about a tablespoon of organic coconut sugar, and about 1/4 cup mini chocolate chips to half the batter. Made two plain mini loaves too, and…delicious! 

2-3 ripe bananas, mashed
3 cage-free eggs
6 tbsp grass-fed butter, metled
1 tbsp organic vanilla
2 cups finely ground almond flour
1 tsp organic baking soda
1/4 tsp organic sea salt
1 tbsp ground organic cinnamon

Preheat oven to 350 degrees and prep muffin tray with liners. Mash bananas in large bowl and add eggs, butter, and vanilla. Mix well, then add dry ingredients as listed. Fill muffin holders evenly and bake for 20 minutes, or until golden brown.



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