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27
Apr 15

Cherry Tomato Pesto Pizza with Cauliflower Crust

You probably just finished a lovely weekend full of cheesy real pizza and we’re trying to start this week off with a cauliflower crust. Well… There’s no hiding it but it’s not as bad as it sounds!

Cherry Tomato Pesto Pizza with Cauliflower Crust

We didn’t expect to try the whole veggie thing in pizza crust, but we were intrigued. When doing our Sugar-Free March Challenge we were also testing to see if gluten was perhaps a problem for us. That set some limits but our hunger got the best of us. In trying out new and different gluten-free foods, this pizza came to life.

When you’re on a sugar-free, gluten-free cleanse, you must indulge in what ways you can. It’s best to indulge by:

Enjoying the freshest, most beautiful organic produce around.

www.naturalsweetrecipes.com

Buy the bracelet and shoes during the online J Crew sale.

Stay up way past bedtime to catch up on Nashville. 

Pizza! In whatever fashion, pizza should be eaten.

This healthful pizza came out to be a very delicious thing, despite the non-traditional ingredients. It turns out though that cauliflower crust isn’t just for sugar-free cleanses and gluten-free eaters. In keeping with traditions, we added mozzarella cheese, fresh basil and juicy tomatoes. Nothing could go wrong here!

Gluten-Free Cherry Tomato Pesto Pizza with Cauliflower Crust

This pizza is where good meets healthy meets indulgent. It’s got that lovely carb texture from the crust, creamy, flavorful pesto and juicy cherry tomatoes. We like to use almond cheese when we can but any good mozzarella will do the trick. You’ll enjoy this treat because you’ll know you’re feeding yourself extra well with healthy, nutritious ingredients. It’s fresh, it’s healthy and it makes you feel just vibrate! Which is convenient, because it also leaves you ready for dessert.

Be wild and finish this pizza with Chewy Chocolate Brownies or Vegan Lemon Coconut Bars or maybe Homemade Snicker Bars. Let’s indulge!

Cherry Tomato Pesto Pizza with Cauliflower Crust | www.naturalsweetrecipes.com

Gluten-Free Cherry Tomato Pesto Pizza with Cauliflower Crust (sugar-free, soy-free, dairy-free)
Print Recipe

Gluten-Free Cauliflower Crust:
2 cups finely chopped Cauliflower (about 1 small head)
3 Organic Eggs
1/4 teaspoon Salt and Pepper
1 teaspoon Fresh Lemon Juice
1/2 teaspoon Fresh Minced Garlic
1 Tablespoon Nutritional Yeast
2/3 cup Almond Flour, plus 1 Tablespoon (divided)
1 Tablespoon Coconut Flour
2-3 Tablespoons Olive Oil, for drizzling

Preheat oven to 450 degrees. Line a large cookie sheet with parchment paper. Chop or process cauliflower until it becomes fine crumbs. It should look like rice but not overly mushy. Add cauliflower to a large mixing bowl and mix with eggs. Add all other crust ingredients, reserving the 1 Tablespoon of almond flour and mix until incorporated.

Dump the crust “dough” on a parchment lined baking sheet and shape into a large circle for the pizza. Gently make a slight indentation about 1/2 inch from the edge for crispier “crust”. Sprinkle 1 Tablespoon of almond flour around the edges and drizzle entire pizza with olive oil, about 2-3 Tablespoons. Bake crust for 18-22 minutes, until edges are nice and golden. While crust is baking, begin on the pesto.

Pesto Sauce:
3 Tablespoons Walnuts
Heaping 1 cup Fresh Basil
Heaping 1 cup Parsley (or 1/2 Parsley and 1/2 Basil)
1 Tablespoon Lemon Juice
2 Garlic Cloves
3-5 Tablespoons Olive Oil
Salt and Pepper, to taste

In a food processor, mix the walnuts until roughly chopped. Add the greens, lemon juice and garlic and process on and off, adding the olive oil slowly with each pulse until the pesto comes together into a thick, but smooth spread. Add the salt and pepper to taste and process briefly to combine. Spread the pesto over the baked crust, reserving about 1/2 inch barrier around edges.

1/2 cup chopped Cherry Tomatoes
1/4-1/3 cup grated Mozzarella Flavored Cheese

Top the pesto with cheese of choice and sliced cherry tomatoes and return to oven for an additional 3-5 minutes, until cheese is melted and tomatoes are warmed. Non-dairy cheeses usually need a little less time. Garnish with additional fresh basil if desired. Slice and serve!


23
Apr 15

Chewy Gluten-Free Chocolate Chunk Cookies

Chewy Gluten-Free Chocolate Chunk Cookies www.naturalsweetrecipes.com

It seemed only natural that after eating half a cup of white chocolate chips earlier this week, I needed to balance it out with dark chocolate chips. Dark chocolate chunks, to be exact.

GF SF DF Chocolate Chip Cookies

We’re not new to chocolate chip goodies around these parts. We love big thick traditional cookies to totally healthy vegan cookies. You can’t go wrong with chocolate chip anythings in our book. Now was the time to try our hand at gluten-free chocolate chip cookies!

In recreating a gluten-free chocolate chip cookie, I had two requirements.

1: They absolutely had to have a great shape – not be flat or lifeless.

2: They must be irresistibly chewy – soft but with a traditional chewy bite.

DairyFree GlutenFree Chocolate Chip Cookie Dough

I found a bit of cashew butter and corn starch helped these cookies meet those requirements with flying colors! They made such a great texture, without changing the flavor at all. And these two ingredients made it easy to turn this recipe into a dairy-free treat! Chocolate chunks and sea salt added to this gluten and dairy-free recipe turned these cookies into a truly decadent treat.

Healthy Sugar Free Chocolate Chip Cookies

Why use chocolate chunks? Why use coarse sea salt? Won’t regular chips and salt do fine? Let’s explain it this way:

Gluten Free Chocolate Chip Cookies

Luscious pockets of melted dark chocolate and rich salted morsels make the special ingredients worth it! Chocolate chunks are just dreamy. Sprinkled course sea salt is just magical. Intensify your cookie experience and make each bite count. If you are sensitive to the flavor of gluten-free products and recipes, you won’t be able to taste anything amiss here. Big chocolate and big salt are the answer. Chocolate chunks and sea salt are a win!

Chewy Gluten-Free Chocolate Chunk Cookies (Dairy-Free, Soy-Free, Sugar-Free)

Print Recipe

1/2 cup Soy-Free Earth Balance Butter* (please see note below)
2 Tablespoons Creamy Cashew Butter
3/4 cup Coconut Sugar
1/3 cup Maple Sugar or Powdered Honey
2 Organic Eggs
1 1/2 teaspoons Pure Vanilla Extract
1 teaspoon Coarse Sea or Kosher Salt, divided
1 teaspoon Baking Soda
3 cups NOW Gluten-Free Flour Mix
2 1/2 Tablespoons Non-GMO Corn Starch
1 1/4 cup Sugar-Free Chocolate Chunks

In an electric mixer, fitted with the paddle attachment, cream together the butter and cashew butter. Mix until creamy and combined. Cream in the coconut sugar and maple sugar/honey until fluffy. Add the eggs and vanilla and mix until incorporated. Add 1/8 teaspoon sea salt, baking soda and cornstarch. Add 2 cups flour. Add the last 1 cup of flour with the chocolate chunks. Mix until just incorporated. Dough should be soft and shiny but not overly sticky. Place dough in the freezer for 20-30 minutes or until chilled.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a mini ice cream scooper, scoop out cookie dough and place on prepared pan. Sprinkle with remaining salt. Bake for 5-6 minutes, depending on how large the cookies are. For a mini ice cream scoop, I found 6 minutes was perfect but be careful not to over bake!

Dough can stored in the freezer in an airtight container for up to 1 month. Allow to defrost until still cold and bake as directed. Baked cookies can be stored in the freezer for up to 4-5 weeks when well wrapped.

** You can substitute 1/4 cup of this butter for coconut oil, however, it is not recommended substituting out all coconut oil due to the buttery flavor of the Earth Balance Butter that creates that true buttery chocolate chip flavor!

Sugar Free GF Chocolate Chip Cookies Natural Sweet Recipes


19
Apr 15

Peanut Butter White Chocolate Protein Bars

VeganPeanutButterWhiteChocolateBars

I was in the checkout line at the health food store when a bin from local vendors caught my eye. Peanut Butter White Chocolate Protein Bars, the sign read. To me, it came as a screaming kind of message. I am totally not an impulse buyer but these bars had to be tasted! I don’t see peanut butter and white chocolate together often and I KNEW we didn’t have this combo on the blog. I picked up 3 bars for tasting and researching!

PB white chocolate Bars

Wow, peanut butter and white chocolate is my new favorite flavor combination! I want to eat nothing but those two lovelies from here on out. That should be taken as a warning!

I love this recipe for a few reasons. Like many protein bars, you feel like you are eating a dessert over something that is actually good for you! This recipe tastes like delicious cookie dough! They are refined sugar-free and protein-rich but they are also completely vegan. Bonus: You can make them as gluten-full or as gluten-free as you’d like.

HealthVeganPeanut-Butter-White-Chocolate-Bars3

All that good stuff makes it hard to believe these peanut butter white chocolate chip taste-like-cookie-dough bars are so healthy! Whip up a batch to see for yourself. If you love soft cookie dough, white chocolate and peanut butter, you’re in for the best treat!

Peanut Butter White Chocolate Chip Protein Bars (vegan, gluten-free option)
Print Recipe

3/4 cup Creamy Natural Peanut Butter
1/4 cup Maple Syrup
1/4 cup Almond Milk
2 teaspoons Pure Vanilla Extract
1/4 teaspoon Liquid Stevia
1/4 cup Vanilla Protein Powder
1/4 cup Oats (can use GF)
3 Tablespoons Ground Flax
3 Tablespoons Barley Flour (or substitute flour of choice)
1/8 teaspoon Cinnamon
1/3 cup Homemade White Chocolate Chunks

In a medium sized bowl, beat together the peanut butter, maple syrup and almond milk until blended and creamy. Add stevia and vanilla extract. Mix in the protein powder, oats, flax, barley flour and cinnamon. Gently mix in the chocolate chunks. Spread out onto a parchment lined 8 by 8 inch baking dish. Cover and place in the fridge to set for 30 minutes. Slice into 9 bars. Enjoy right away or store in the fridge for up to 5 days.