Treats

 

 

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Snacks and Treats

 

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Extra Touches   Meals   Menus   Thirst Quenchers   Treats

 

Our 21-Day-Diet Very-Low-Carb Recipes:

 

 

Acorn Almonds

Melt on medium heat:

            (leftover) Chocolate Butter Icing

 

When it melts, turn off the heat. Place eat an angle to pool the chocolate into one spot (sliding it halfway off the still-hot burner, or letting it sit on the pan holding the hot water helps keep the chocolate fluid).

 

One by one, hold by the narrow end:

            (long) organic raw almonds

 

Dip the wide end of each in the melted chocolate, making a chocolate cap, then straddle each almond sideways across a wire rack until the chocolate hardens.

 

 

Apple Streusel                                                                Four servings

Filling  -  Turn oven on to 350F. Place in a baking dish in the cold oven:

            6 Tablespoons organic (unsalted sweet cream) butter

  

When butter melts, pour most (4 T.) into a mixing bowl, for making the streusel.

  

Sprinkle across the baking dish, and stir, to mix:

            1 teaspoon cinnamon

            teaspoon nutmeg

  

Add in:

            3 large organic Granny Smith apples, washed, cored and sliced

            cup raw milk

  

Stir to mix and coat the apples.

  

Streusel In the bowl with the (4 T.) melted butter, stir until coarse/crumbly:

            cup organic nut meal (e.g., pecans, almonds, walnuts)

            ⅔ cup chopped or slivered raw nuts (pecans, almonds, walnuts)

            cup xylitol made from birch trees

            teaspoon cinnamon, or Spice Mix

            teaspoon pure vanilla extract

  

Sprinkle with streusel. Bake until apples start to bubble up through the golden brown streusel. Serve hot or cold. Leftovers make great Apple Streusel Parfait.

 

 

Apple Streusel Parfait                                                    Two servings

Combine over medium heat in a skillet:

            1 large organic Granny Smith apple, washed, cored and sliced

            teaspoon cinnamon

            dash nutmeg

            2 Tablespoons organic (unsalted sweet cream) butter

            2 Tablespoons xylitol made from birch trees

 

When butter melts, reduce heat to medium low and cook until apples are tender and the juices thicken. Alternate two layers (or, use leftover Apple Streusel) in a parfait glass or a 2-quart dish with Caramel Sauce and organic whipped cream.

 

Serve warm or cold.

 

 

Berry Upside-Down Cake

Made with coconut flour, xylitol, and fresh or frozen berries.

 

Have everything ready and in place. Preheat oven to 350F with rack in center.

 Sift together and set aside:

            c. (4 T.) coconut flour

            t. double-acting baking powder

 

Melt in a Pyrex Corning Ware Grab-It Bowl or a small oven-proof skillet:

           2 T. organic (sweet cream) butter

 

Add, cook gently, and stir until dissolved:

            2  to 4 T. xylitol made from birch trees

 

Remove the pan from the heat. Add, if you wish:

            ( c. chopped raw pecans)

 

Scatter half of the flour mixture (2 T.) over the butter mixture, and top with:

            c. fresh or frozen organic berries

 

Top berries with half the remaining flour mix (1 T.). In a bowl, whip stiff (not dry):

            1 pastured chicken egg white

 

In a separate bowl, beat:

            1 pastured chicken egg yolk

 

Fold into the beaten egg yolk:

           1 t. organic (sweet cream) butter, melted

            t. pure vanilla extract

 

In yet another separate bowl, sift:

            c. (4 T.) xylitol made from birch trees

 

For the batter, fold in the sugar, 1 T. at a time. Next, fold in the beaten egg yolk mixture and then the sifted flour mixture (1 T.). Cover the fruit with the batter.

 

Bake the cake almost 30 minutes. Immediately upon removing from the oven, place a plate upside down over the bowl. Invert the cake onto the plate. Allow bowl to remain on top of the cake briefly to let the sugar mixture coat the cake. Remove bowl; serve the cake upside down, garnished, as you please, with:

            (Caramel Sauce)

            (organic whipped cream [sweetened with birch tree xylitol]

 

 

Butternut Squash Seeds, a crunchy snack

Cut open the butternut squash, remove the seeds from the center cavity; air-dry.

 

 

Chocolate Nut Torte

Have all ingredients about 70 Fahrenheit. Preheat oven to 325 Fahrenheit.

 

Beat until light:

            6 egg yolks from pastured chickens

 

Add gradually and beat until well blended:

            cup xylitol made from birch trees

 

Add:

            cup finely chopped organic raw walnut meats

            cup finely chopped organic raw pecans (ground in a blender)

            1 Tablespoon organic coconut flour

            1 Tablespoon organic almond meal (almond flour)

            2 Tablespoons water, or organic coffee

            cup grated unsweetened organic chocolate

            teaspoon double-acting baking powder

            teaspoon cinnamon

            ⅛ teaspoon cloves (or, a dash)

            ⅛ teaspoon nutmeg (or, a dash)

 

Whip until stiff, but not dry:

            6 egg whites from pastured chickens

 

Fold lightly into the cake batter. Bake in an ungreased 9-inch removable-rim pan about 1 hour. Spread the warm cake with:

            Chocolate Butter Icing

 

If you wish to top that, beat together in a bowl until fluffy:

            organic cream

            optional pinch of xylitol made from birch trees, powdered (10X)

 

Garnish, if desired, with:

            fresh chocolate mint leaves

 

 

Cocoa Peanut Butter Candy, a snack with xylitol from birch trees

Stir together until mixed:

            teaspoon xylitol made from birch trees

            teaspoon all-natural, unsweetened organic cocoa

            1 Tablespoon organic Valencia peanut butter
            1 Tablespoon ricotta cheese


Refrigerate until set; slice and serve.

 

 

Mocha Peanut Butter Candy, a dandelion "coffee" & cocoa snack

Stir together until mixed:

            teaspoon xylitol made from birch trees

            teaspoon Dandy Blend Instant Dandelion Beverage

            1 Tablespoon organic Valencia peanut butter
            1 Tablespoon ricotta cheese


Refrigerate until set; slice and serve.

 

 

Nutty Celery Sticks, a celery stick snack

Wash:

            organic celery ribs

 

(Trim ends and save for Celery Soup.) Stuff with your choice of:

 

            (organic Valencia peanut butter)

            (ricotta & shredded Cheddar cheese, mixed & seasoned to taste)

 

Top with (your choice of):

            organic raw pecan nuts

            organic raw almond nuts

            organic raw cashew nuts

            organic raw pine nuts

            organic raw butternut squash seeds

 

Serve.

 

 

Peanut Butter "Coffee" Candy, a dandelion instant "coffee" snack

Stir together until mixed:

            teaspoon xylitol made from birch trees

            teaspoon Dandy Blend Instant Dandelion Beverage

            1 Tablespoon organic Valencia peanut butter
            1 Tablespoon ricotta cheese


Refrigerate until set; slice and serve.

 

 

Peanut Butter Pennies, peanut butter snacks
Make a double batch of Peanut Butter Candy. Form into two little logs.


Roll one log in:

            chopped organic raw nuts


Roll the other in:

            all-natural, unsweetened organic cocoa


Refrigerate until set; slice and serve.

 

 

Otsep

Wash and dry:

            1 c. basil leaves (or, Stellaria media young sprouts +3 T. dried basil)

 

Place in a blender or a food processor, along with:

            2 to 3 cloves organic garlic, peeled and crushed

            c. raw pignoli (pine) nuts

            2 T. Parmigiano Reggiano Parmesan cheese, freshly grated

            1 T. Pecorino Romano cheese, freshly grated

            coarse sea salt to taste

            freshly ground pepper to taste

 

Process. Add:

            2 t. olive oil

Blend, scraping down the sides of the blender or food processor with a spatula.

 

Gradually add:

            to ⅓ c. olive oil

to give a texture like mayonnaise or creamed butter. Adjust seasoning to taste.

 

 

Walnut Pesto Bites

Wash and dry:

            1 c. basil leaves (or, Stellaria media young sprouts +3 T. dried basil)

 

Place in a blender or a food processor, along with:

            2 to 3 cloves organic garlic, peeled and crushed

            c. raw pignoli (pine) nuts

            2 T. Parmigiano Reggiano Parmesan cheese, freshly grated

            1 T. Pecorino Romano cheese, freshly grated

            coarse sea salt to taste

            freshly ground pepper to taste

 

Process. Add:

            2 t. olive oil

Blend, scraping down the sides of the blender or food processor with a spatula.

 

Gradually add:

            to ⅓ c. olive oil

to give a texture like mayonnaise or creamed butter. Adjust seasoning to taste.


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