Rhubarb Pie Filling

This can be used for a pie filling (it would make two), or as a side on its own. I also use it in my rhubarb raspberry cake… recipe coming. ๐Ÿ™‚

If you are following THM, this would be a FP, so you can eat it with anything.

This makes a very thick, pie like filling. So, if you want it more runny, you could use less glucomannan.

Rhubarb Pie Filling
Ingredients:
6 cups rhubarb, cut small
1 cup water
2 Tablespoons vanilla
3/4 cup Pyure
3/4 cup xylitol
1 1/2 Tablespoons glucomannan
1/8 teaspoon salt

Instructions:
Combine the cut rhubarb, water, salt and vanilla in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the rhubarb and mix well.

Place into a sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to, to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And it should have thickened nicely like a pie filling.

Yum!

Red Rhubarb

I’m calling this red rhubarb, because you can make it with strawberries or cherries.

This would be great as a pie fillingโ€ฆ if you have a piecrust you like. But, it is also great just as it is, as a fruit type side. Or a topping for bread.

If you are following THM, this would be a FP if using strawberries, or an E if using the cherries. Of course, cherries do not have enough carbs to be your full carb source, so you’ll need to include this with your E meal containing another carb source.

I used frozen strawberries. When they thaw, they make their own juice, so the 2 cups of sliced strawberries had juice to the top. If you use fresh, you may want to press or mash them a bit to get the same volume. No air spaces in those two cups! Rhubarb is measured loose.

Make sure you mix the glucomannan with the sweeteners well, before adding to the “fruit”. You don’t want big blobs!

Red Rhubarb
3 cups Rhubarb, cut into small pieces
2 cups small cut frozen (thawed) strawberries in their own juice.
OR: 1 can unsweetened cherries in their own juice, each cherry cut in half
1/3 cup Pyure
1/3 cup xylitol
1 Tablespoon glucomannan

Here are the cherries I used.

Instructions:
Combine the cut Rhubarb and berries or cherries in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the fruit and mix well.

It should look like this.

Place into a small sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And should have thickened nicely like a pie filling.

Raspberry Yogurt

Simple to make. And much cheaper than buying flavored!

I used the Greek yogurt that comes from Costco in two to a box.

If following THM, this is a Fuel Pull! That means you can have a serving in any setting! ๐Ÿ™‚

Raspberry Yogurt
Ingredients:
32 ounces of 0% Greek yogurt
1/2 cup frozen raspberries
1/2 cup hot water
1 Tablespoon Gelatin
1/4 cup Pyure
1 Tbs. vanilla
1/2 teaspoon glucomannan

Instructions:
Soften the gelatin in the water. Put the raspberries, softened gelatin, and the rest of the ingredients EXCEPT for the yogurt in the blender. Blend well. Combine the blended ingredients with the yogurt in a bowl and stir well. Place in small containers or canning jars if desired!

Cinnamon Buns

image

Cinnamon Buns

This is a twist of my cinnamon bun cake. I have added almond meal to the flour mix. It seems to give it a sweeter flavor and nice crumb. But, it is totally optional, and can just be omitted if you need to be nut free. You don’t need to make any other adjustments if you leave it out!

I have iced this with a cream cheese icing, which I use my homemade strawberry jam in! My jam is available for sale!

Strawberry jam, sugar free

Alternately, you can ice these with coconut cream, as I did my cake, especially if you need a dairy free version. (I also sell coconut cream in my store)!

I use 8 bun size small glass round baking dishes, ramekins, I believe they are called. I will post the regular, large recipe first, then a smaller one, which will make just 2 buns.

Cinnamon Buns

Wet Ingredients:
4 eggs
6 Tablespoons coconut oil
3 Tablespoons xylitol
3 Tablespoons Pyure
2 Tablespoons vanilla
6 Tablespoons water

Dry Ingredients:
4 Tablespoons oat fiber
4 Tablespoons coconut flour
2 Tablespoons golden flax meal
2 Tablespoons collagen
2 Tablespoons almond meal
1 1/2 teaspoons glucomannan
1/4 teaspoon salt
2 teaspoon baking powder

Sprinkle:
1 Tablespoon Pyure
1 Tablespoon Xylitol
1 Tablespoon cinnamon

Instructions:
Mix wet ingredients in vitamix.
Mix dry ingredients in separate bowl. Mix the wet ingredients into the dry ingredients. Mix up the sprinkle. Spray 8 ramekins with coconut oil. Spoon a little batter into each ramekin, then sprinkle on some of the sprinkle. Repeat in uneven layers till all the batter and sprinkle are used. Bake at 350 degrees for about 20 minutes or until done. Let cool before icing, if you use the cream cheese icing. If you are icing with the coconut cream, go ahead and ice warm.

image

Cream cheese icing:

Ingredients:
8 ounces Neufchรขtel cheese
1/2 jar Lotsa Little Lambs sugar free strawberry jam.
1/8 teaspoon THM stevia extract

Instructions:
Beat cream cheese till it is smooth. Add the jam and stevia and beat again. Spread on the cooled rolls.

You can leave the rolls in the ramekins, or remove them. I have ones with matching lids, so I can just store them right in the ramekins after baking, cooling and icing!

image

Here is a smaller recipe.

Cinnamon Buns

Wet Ingredients:
1 egg
1 1/2 Tablespoons coconut oil
1 1/2 Tablespoons Pyure (or mix with xylitol)
1/2 Tablespoon vanilla
1 1/2 Tablespoons water

Dry Ingredients:
1 Tablespoon oat fiber
1 Tablespoon coconut flour
1/2 Tablespoon collagen
1/2 Tablespoon golden flax meal
1/2 Tablespoon almond meal (optional)
3/8 teaspoon glucomannan
Pinch of salt
1/2 teaspoon baking powder

Sprinkle:
1/2 Tablespoon Pyure (or mix with xylitol)
1 scant teaspoon cinnamon

Icing:
2 ounces cream cheese
2 Tablespoons Lotsa Little Lambs strawberry jam
1 doonk THM stevia

Instructions:
As above, in large recipe. But, only divide batter into 2 ramekins, instead of into 8!

Fruit Cocktail Salad

This is an easy, quick dessert to whip up! It is a crossover, if you are following THM.. But, it is great for a special weekend dessert or for company. I will post the large size recipe first, then for your convenience, I will also give you the amounts for a 1/4 size recipe. I am figuring a serving to be 1/2 – 3/4 cup.

Fruit Cocktail Salad (Large family or company size recipe)

Ingredients:
12 cans fruit cocktail, in 100% juice, drained (I let the kids drink the juice)
2 cups water
1/4 cup beef gelatin
2/3 cups Pyure (or honey, if you are not following THM, or just making it for your family)
16 ounces cream cheese
1/4 cup coconut oil
2 cups cream, whipped
1 1/2 cups chopped walnuts, optional

Instructions:
Open the fruit cocktail and drain them.

Boil the water and stir in the gelatin.

Beat the cream cheese, coconut oil and sweetener. Continue to beat as you pour the gelatin slowly in.

Whip the cream. Mix gently into the cream cheese and gelatin.

Stir in the fruit cocktail. Set it in the refrigerator to chill for several hours and to let the gelatin set up.

Before serving, top with the walnuts, if using. Another option is to set the nuts aside and let people top or not top their bowl with nuts as desired.

Fruit Cocktail (Smaller family recipe)

Ingredients:
3 cans fruit cocktail, in 100% juice, drained
1/2 cup water
1 Tablespoon gelatin
2 1/2 Tablespoons Pyure
4 ounces cream cheese
1 Tablespoon coconut oil
1/2 cup cream whipped
6 Tablespoons chopped walnuts, optional

Instructions:
Same as above.

image

image

No Bake Cheesecake in a Jar

I love having things prepared that can just be ready to grab and go! When I first made this recipe I was new to THM and pregnant with my 11th child/5th daughter. I was trying to utilize coconut oil in my food…since I hear it is supposed to be so good for baby! And me! I use the extra virgin coconut oil in this, which does have flavor, and which is ok with me. But you could always use refined coconut oil if you don’t like the coconut taste! My daughter likes this better with more gelatin. Really thick! I put this in pint size jars. But you could use cup size for more, smaller servings. Especially, if you aren’t a starving mama!

This would be an S if following THM. At 4 servings, the blueberries are right at the limit. But, easily fall into line if using smaller servings.

No Bake Cheesecake in a Jar
4 pint jars or 8-10 cup size jars
1/4 cup fresh lemon juice
3 Tablespoons beef gelatin
32 ounces 0% Greek yogurt
12 ounces cream cheese
1/2 cup coconut oil
1/2 Tbs. vanilla
3/4 tsp. THM stevia extract (this makes it ‘barely sweet’..still kind of tart. Feel free to add more stevia extract or Gentle Sweet or my powdered sweetener. http://lotsalittlelambs.com/powdered-sweetener/

Topping
2 cups blueberries
1 cup water
1 tsp. xanthum, guar gum, or
glucomannan
1/8 tsp. THM stevia extract

Instructions:
Heat the lemon juice to almost boiling. Stir in the gelatin. Add with all other cheesecake ingredients into the blender. Blend well and divide equally between 4 pint jars (or 8-10 cup size jars).

Topping:
Place blueberries (I used frozen)into a sauce pan. Blend water, stevia and thickener. Add to blueberries and bring to a boil. Divide equally into the 4 pint jars (or 8-10 cup size jars) on top of the cheesecake. Refrigerate till set. Enjoy!

I will admit that I sometimes don’t bloom the gelatin, but sprinkle it straight into the blender and blend well…. It is not the ‘proper’ way, but it has worked well for me. And it is easier!!

Check out the THM stevia and other products in my store!

Powdered Sweetener (sugar free)

Powdered Sweetener (sugar free)
2 parts Pyure
3 parts xylitol

Place both into a coffee mill (if grinding a small amount, by Tablespoons), or a vitamix or good blender, if doing more at once, like by the cup(s).
Blend or grind till powdery! You may want to leave the lid on till it settles, to avoid choking on powdery sweet puffs filling the air. ๐Ÿ™‚

Lowfat Cream Cheese Icing

This is the icing I use on my carrot cake. The fat grams, by my figuring, are still under 5 grams per serving, if divided into 12 servings. Since I have no added fat in my carrot cake, this fits perfectly into an E!

Low Fat Cream Cheese Icing
1 cup lowfat cottage cheese
1 cup 0 percent Greek yogurt, or 1 more cup of lowfat cottage cheese, instead of the yogurt
1 8 ounce block 1/3 less fat Neufchatel cheese
1 Tablespoon beef gelatin, softened in 1/4 cup boiling water
1 Tablespoon vanilla
2 Tablespoons Pyure and 3 Tablespoons xylitol,
OR 3 Tablespoons Pyure and 1/8 – 1/4 teaspoon THM stevia extract
1/2 teaspoon xanthan gum, optional (this makes a thicker icing, but a thinner, creamier one without it)

Instructions:

20160316_111058~2
Put all the ingredients except the xanthan gum, into your blender and blend well. Add the xanthan and blend again, if you are using it.

20160316_131021~2~2~2
Pour into a bowl and chill. Or pour directly onto cooled cake. You may need to slightly chill the icing first, especially if not using xanthan. But don’t let it set up too much to prevent lumps and to keep the icing smooth.

Carrot Cake

This carrot cake is a companion recipe to my applesauce cake. It is my kids’ favorite of the two!

Carrot Cake

Dry Ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chickpea) flour
2/3 cup erythritol and 1 tsp NOW stevia extract,
OR 2/3 cup Pyure and 1/2 tsp THM stevia extract
1 teaspoon salt
2 Tablespoons cinnamon
4 teaspoons baking soda

Wet Ingredients (In Blender):
1 cup lowfat cottage cheese
1 cup pumpkin
1 cup eggwhites

Other Wet Ingredients;
1 cup applesauce
2 Tablespoons vanilla

Other Ingredients:
4 cups grated carrots

1 recipe of Lowfat Cream Cheese Icing
( next recipe on this blog ๐Ÿ™‚ )

Instructions:

20160316_095752~2~2~2~2
Measure dry ingredients into a large mixing bowl. Put the cottage cheese, pumpkin and egg whites into your blender.

20160316_095816~2~2~2
Measure applesauce and vanilla into a small bowl. Grate 4 cups of carrots.

20160316_102447~2~2
Blend the contents in the blender until smooth. Add to the dry ingredients along with the applesauce and vanilla. Mix.

20160316_103751~2
Add the grated carrots and mix again.

20160316_104826~2
Pour into a 9ร—13 pan. (I use a glass casserole dish). Bake at 300 degrees for 1 hour and 15 minutes, or until cake is set in the middle, and a knife inserted near the middle comes out almost clean. This particular cake needs the lower temperature and the longer baking time.

20160316_122622~2~2~2
Remove from the oven and let the cake cool COMPLETELY before frosting! ๐Ÿ™‚

20160316_163208~2~2
Make and frost with 1 recipe of my lowfat cream cheese icing.

20160316_163859~2
I cut this into 12-16 pieces to keep it within an E setting while following Trim Healthy Mama.

Enjoy! And plan to have a FP (Fuel Pull..a Trim Healthy Mama term) with this to complete your meal or snack!

Mint Roses

Mint Roses

This is a companion recipe to my last one, Cacao Hearts, http://lotsalittlelambs.com/cacao-hearts/

Like the other, it uses creamed coconut. You can either make this in your vitamix or other strong gadget, or you can start with the equal weight, 14 ounces, of creamed coconut. I have made it both ways. I used the Let’s Do Organic brand of creamed coconut.

If you want to cut the recipe in half, I would encourage you to go with the already made coconut cream from the box, as my vitamix seems to need the bulk of the full 14 ounces of coconut to pulverize it.

I believe you could easily sub the boxed creamed coconut in place of making your own in the previous recipe, as well.

You may need to adjust the peppermint oil, according to the brand you use. I used Aura Cacia. Which says right on it that it is not intended for internal use. I just figure, it is from peppermint. Nothing else. Not like all these food colorings and dyes approved for our food! I know they have to put disclaimers on things. But you should not do as I do! Do as I say, and use a food grade oil! ๐Ÿ™‚

And by the way, you can mold these in any shape you like. I like the roses, because I think they are pretty. But, I make stars for my husband. You could even just pour them into a dish and cut into squares after they harden.

My husband loves these! But then, he loves mint. I do not know why he told the little girls they are soap! But he did think it was funny when I was puzzled as to why they kept asking for, “More soap, Mommy!”.

Here is the recipe:

Mint Roses

14 ounces dried coconut or 14 ounces creamed coconut, softened
6 Tablespoons Pyure
30 drops mint essential oil (use a food grade! ๐Ÿ™‚ )
1 cup finely shredded coconut (do not blend-stir in whole)

Turn the 14 ounces of coconut into cream, using your vitamix. Or if you are using the creamed coconut, just mix all the ingredients together. Put into molds. Set into the freezer to harden. Remove from the molds and store in a bowl or a container in the refrigerator.

Pretty easy!