Kelly, Author at The Nourishing Home

Open-Face Waffle Sandwich

Another quick and healthy breakfast or lunch, these are one of my boys’ favorites that we like to make when we have leftover homemade waffles. (P.S. Got leftover pancakes? They also taste great too topped with nut butter, raw honey and fruit!)

This is a great recipe to make with your kiddos. For some helpful Kids in the Kitchen tips and strategies, check out Cultivating Little Sous Chefs.

Open Face Waffle Sandwiches
Leftover Homemade Waffles (or pancakes)
Your favorite all-natural nut butter
Raw honey
Sliced organic fruit of your choice
Chopped nuts (we love macadamia for this recipe)

Reheat waffles in toaster oven on low setting. In a small dish, combine 2/3 parts nut butter with 1/3 part raw honey. Spread honey-nut butter on toasted waffle and top with sliced fresh fruit and chopped nuts. YUM!

You Might Also Like:

Super Summer Sale! Honeyville Blanched Almond Flour as low as $3.87 per pound!

Sweet Memories Chocolate Cream Pie

You're Cordially Invited to Attend!

Decadent Fudgy Brownies (GF)

By Kelly · 55 Comments

Sometimes you just gotta have a brownie! And, whether you’re GF or not, these decadent fudgy brownies are everything a brownie should be – chewy, gooey and rich with chocolatey goodness! YUM!

Talk about FUN – who doesn’t love Brownie Bites! They make the perfect party food. See recipe notes below for details!

Decadent Fudgy Brownies (GF)

12 brownies (or approx. 2 1/2 dozen brownie bites)

Decadent Fudgy Brownies (GF)

Ingredients

3/4 cup blanched almond flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup unsalted butter
1/3 cup *fair trade chocolate chips (plus extra for sprinkling on top)
1/4 cup *unsweetened fair trade cacao powder
3 large eggs
3/4 cup coconut sugar
2 tsp pure vanilla extract

Instructions

Preheat oven to 350 degrees. Very lightly grease an 8x8-inch baking dish with coconut oil. Or to make my famous brownie ice cream cake, be sure to double the recipe and use a 9x13-inch baking dish.
In a small bowl, mix together the almond flour, baking powder and salt; set aside.
Cut the butter into chunks. Then, place the butter chunks into a small saucepan and melt over medium heat. Add 1/3 cup of chocolate chips and the cocoa powder. Stir until the chocolate chips begin soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
In a large bowl, add the eggs, coconut sugar and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate-butter mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle about a scant 1/4 cup of chocolate chips evenly across the top of the batter. Then, use a spreader to gently press the chocolate chips into the batter and smooth out the top. (Doing this, instead of mixing the chocolate chips directly into the batter, keeps them from sinking to the bottom of the pan.)
Bake for approximately 25-28 minutes until a toothpick inserted into the center comes out clean. (If doubling the recipe and using a 9x13-inch baking dish, bake approximately 28-35 minutes, just until toothpick inserted in center comes out clean.) Do not over bake.
Remove from oven and allow to cool completely in the baking dish before slicing and serving. For an extra special treat, top with a scoop of homemade vanilla ice cream. YUM!

Notes

To make Brownie Bites: Lightly grease 24-cup mini-muffin tin with coconut oil. Follow all directions above, except preheat to 325 degrees. Use a spoon to add brownie batter to mini-muffin cups until 2/3 full. Bake for approximately 15 minutes. Allow brownie bites to cool in pan about 5 minutes. Then, gently slide a knife around each brownie bite and gently remove while they're still warm. For easier clean-up, immediately place muffin tin in hot soapy water. Re-grease and fill clean muffin tin with remaining batter and bake as directed. Makes approximately 2 1/2 dozen brownie bites.

For information about why I only purchase fair trade chocolate and other products, click here.

https://thenourishinghome.com/2012/03/decadent-fudgy-brownies-gf/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Hot Apple Crisp (GF)

Wholesome All-Fruit Pops (GF, DF)

Our Favorite Almond Flour Chocolate Chip Cookies (GF)

Caribbean Carrot Salad (GF)

By Kelly · 22 Comments

Fresh pineapple, coconut milk and a hint of allspice combine to bring a delightfully tropical twist to an old favorite!

Caribbean Carrot Salad (GF)

3-4 servings

Caribbean Carrot Salad (GF)

Ingredients

Caribbean Carrot Salad

6-8 medium organic carrots (2 cups peeled and shredded)
2/3 cup organic raisins
2/3 cup fresh pineapple, cut into bite-sized pieces

Dressing

1/4 cup real coconut milk (I use Native Forest brand canned organic unsweetened coconut milk because it's BPA-free.)
2 tbsp *extra light virgin olive oil
2 tsp red wine vinegar
2 tsp raw honey
1 tsp Dijon mustard
Pinch of ground allspice
Sea salt and fresh ground pepper to taste

Instructions

In a large bowl, whisk together the dressing ingredients until well combined.
Coarsely grate carrots until you have about 2 cups.
Add the grated carrot, raisins and diced pineapple to the dressing mixture and toss well to combine.
Serve immediately or chill in refrigerator until ready to serve.

Notes

*If you do not care for the sometimes overpowering flavor of olive oil in when making light salad dressings, you may wish to substitute by using extra light olive oil instead.

https://thenourishinghome.com/2012/03/caribbean-carrot-salad-gf/

You Might Also Like:

Honey-Lime Fruit Salad {Yummy, Yummy!}

Healthy Ambrosia Salad with Toasted Coconut

Apple-Carrot (& cabbage) Coleslaw