Here’s a healthy and fun one for you to throw together. The best part? You can make it look lovely and rather fancy, when actually its a cinch to make. For the cookie crumble inside, I used my healthy gingerbread recipe (gluten/grain free, dairy free and very low in sugar). For the pudding, I used sugar free/fat free vanilla pudding within which I sprinkled a bit of cinnamon and added a tablespoon of maple syrup.
Despite Christmas being over, I still think its “that time” of year. Meaning, for gingerbread. To me, this treat isn’t relegated merely to Christmas but is an aptly enjoyed whole winter treat 😀 However, traditional gingerbread is loaded with wheat, dairy and sugar. I found and adapted this healthier but just as delectable version for your tasting pleasure. Its super easy to whip together, its grain/gluten free, dairy free and quite low in sugar. How bout that. And its tastes sweet, lightly spiced and delish, just like the real deal.
Enough raving about it. Here’s how to make it.
Hi all,
These are the perfect winter sweet treat, tea time snack or breakfast item. With a slightly unique collection of flavors though not too out there, making these still likely to be enjoyed by a vast majority of peoples palates. The tartness of the berries, the ever so subtle floral of the lavender, and the sweetness from the white chocolate resulting in a playful, delicious combination. A cinch to make. They can easily be made dairy free. And they are quite low in sugar. Enjoy this beautiful berry swirled recipe!
Continue reading “Blackberry, White Chocolate and Lavender Scones”
I know pumpkin tends to be a flavor typically attributed as being autumnal and/or of the Thanksgiving nature. However, as someone who is passionate for pumpkin and eats it any chance I am able, I believe firmly that surely we can stretch the ingredient as being applicable and apt for baking well into the winter months as well. Pumpkin is homey, comforting, healthy, and its great in both baked goods and savory dishes alike.
With the colder months making it far easier towards packing on a few extra pounds, I thought something desserty, comforting, but healthy and low in calories would be the perfect thing. This pumpkin bread is gluten free, dairy free and without refined sugar.
Hi all!
Get excited for this special feature guest post, written by Maxx, my partner and equally creative force behind the new weekly column: Brooke and Maxxs Culinary Crafts. As an aside, to sample our mouthwatering, fudgy, decadent, showstopper of a chocolate cake, check out the link here.
Without further ado though, his enticing entrée and posting:
Fresh bell peppers shine in this recipe, a Spanish-influenced dish fitting for any meal. I fixed this for Sunday brunch; the savory flavors working nicely in pairing with the velvety eggs. If your knife skills are sharp, you can whip this up in 30 minutes, an easy preparation for sure. The recipe is derived using this original for inspiration.
I had been seeking the opportunity to put Brooke to the test after I learned that she is somewhat picky about her Bell peppers. I myself had never appreciated the subtleties in their flavor over the range of colors in which they are available. A fortuitous family pack of peppers at the grocery store afforded me the opportunity to buy a quartet of them; green, red, yellow, and orange. When preparing the dish, I reserved samples of each and administered a blind taste test. Brooke correctly differentiated her least favorite, the green pepper, at first, before being swayed by the flavors of the orange.
Ultimately, she identified the similar tasting peppers: orange and green, and yellow and red, only she reversed her selections within those two pairs. I was impressed overall after being skeptical in her ability to distinguish the peppers by color.
So, onward with what you’ll need to make this breakfast dish:
Hi all! Happy winter, eh? 😀
In the taking advantage of a recent grocery shopping mishap on my end (accidently getting maitake mushrooms instead of cremini- I know, I know, how does one make such a mistake?), I decided on whipping up something healthy, loaded with veggies, but with a touch of comfort foodie goodness to it. With the weather having made a nosedive up here in New Hampshire, in terms of the brisk factor, it seemed a fitting entrée for the frigid air outside.
This one is gluten/grain free and sugar free, though it does have some dairy with the addition of the cheese. If you wish, use dairy free cheese instead and you’ll have a delectable, healthy vegan side dish.
Happy Thanksgiving, Everyone 😀
Its been about one year since I began Sweet. Raw. Free, so yippee to it being a year of delicious desserts and enticing entrees (at least, I hope so), provided for both your tasting and viewing pleasures. I have certainly reveled in cooking, baking, and photographing up a storm in hopes that others will enjoy the fruits of my creativity and passion.
Additionally, also close to one year ago I posted a recipe for pumpkin cheesecake, as both cheesecake is one of my all-time favorite, most loved desserts, and pumpkin being an ever adored ingredient of mine (for both sweet and savory things).
That pumpkin cheesecake from a year past was pretty good. The spices in it were especially awesome. However, it wasn’t sweet enough. I knew this back when I made it (and totally spaced on altering the recipe to reflect such!), and recently a close family friend reflected a similar sentiment, reminding me of this. So with that said, I set out to create a new and improved version of my pumpkin cheesecake. With Thanksgiving seeming like a fitting time for such a venture. Here is the result: the new and improved Pumpkin Spice Gingersnap Cheesecake.
Hi all,
For column #3 of Brooke and Maxxs Culinary Crafts, we decided something with Matcha to be striking our sweet tooth fancy this week. Deliberating between Matcha chocolate bark, Matcha brownies, or this green tea twist on Tiramisu, we went with the latter.
This dessert doesn’t use refined sugar, though it does have coconut sugar. So technically its outside the perimeters of the Sweet. Raw. Free. concept, but its well worth the cheat. This dessert takes minutes to whip up (the waiting required afterwards is the hard part, requiring the two of us nearly sitting on our hands in anticipation). Just a hint of sweetness coupled nicely with the subtly bitter green tea taste, the cream is light and airy, the lady fingers spongy and moist. Making for a dang good dessert, dangerously easy to inhale.
Autumn is officially here, and with it, you’re looking at an especially happy camper. I’ve lamented my love of and romance towards this particular season in several blog entries on Travels and Trdelnik, so I wont go into too much depth here. For a list of enticing, awesome seasonal activities though, here you go. A recent entry listing several hopefully interesting and inspiring ideas for readers (in addition to waxing on about my adoration of this time of year). In the meantime though, these pancakes.
Gluten/grain free, dairy free and sugar free. Loaded with cranberries and pumpkin, two ultra healthy ingredients. To name a few fun facts…apparently cranberries lower your risk of cancer, help increase urinary tract health, reduce inflammation, and are great for dental health. Pumpkin, don’t even get my started on this one. I love it. A couple of the supposed health benefits: pumpkin is great for joint health, reducing inflammation, helps protect the eyes, and is great for your skin- giving it a glow and preventing premature aging.
Back to the pancakes and how to make this mouthwatering dish. Its an easy one. I eat these several times a week (in varying flavor varieties). I’m willing to bet after sampling them, you might be tempted towards doing the same…;-)
As a side note, for LOADS more brunching food porn, recipes and stellar spots to eat breakfast, look no further. This article has it all.
Hi Everybody,
In light of the weekend which just wrapped, thought Id gift you with a pretty sumptuous sweet treat. Get excited for this one. Super psyched. It might just be one of the best chocolate cakes you ever sample. The full name, which was too much of a mouthful for the title line, is: “Maxxs Mouthwateringly Fudgy & Brookes Bombastically Moist, Nearly Death by Chocolate Cake.” A dangerous one for sure, on more than one level 😉 which only my sidekick will understand in full. All joking aside though, get ready to have your socks knocked off upon tasting. Might not even bother wearing any when sampling this baby.
Continue reading “Special Feature: The BEST Chocolate Cake You’ve Never Had.”
Sugar-free, raw, gluten-free or lactose-free recipes. 