Please feel free to add your own gluten free/white sugar/HFCS free Sweet Treats
Date Coconut Rolls
Wendy Semyck
(can add or omit walnuts to this recipe... I add them for the extra omega 3's)
food processor... whole majool dates (you pit), walnuts, and coconut (no preservative/sulfates etc on any of it) Process in food processor until it is mashed up nicely... will ball up in there. If you have too much dry stuff just add more dates :D YUM! Roll into logs, roll the logs into more shredded coconut and enjoy! I fill up a whole canister of these and whenever we walk past it on the island it seems that another goes missing!:D
As far as measuring goes... I don't... I know that is just crazy, but I stopped measuring for these a long time ago and don't remember what they are. I keep dates, walnuts, and coconut in a sealed jar on the island. I'm feeding 5+ with this 'snack' right now. So, I take out about 2-3 handfulls (maybe 16/18 dates) from the jar, just break them open and remove the pit and throw them into the food processor. Then I take another 2 - 3 handfuls of walnuts (I have small hands right Jennifer?! LOL I'm only 5' tall) and add them to the food processor. I let that spin until they are blended and the walnuts are chopped up. As they are spinning around I typically start adding the coconut to mix in. I'd say it is about 1.5-2 cups of dried shredded coconut. As I'm adding I start to see the date mixture ball up. When it does that it is ready to roll. If you are too dry add more dates... if it seems to moist you can add more coconut. I roll them into small logs... maybe a tsp + per log. Then I roll them in some extra coconut *so they don't stick together* and put them into a sealed jar next to the ingredients on the island. They are typically gone within the week.
Carob Cocont Balls
Wendy Semyck
Carob coconut balls... now that is a recipe that I follow. I sometimes sub the agave for honey but it is MUCH better with agave... not so overly sweet. Only 4 ingredients: 1/2 C carob powder (can sub coco powder, but we try to steer clear of coco powder so even though I found it used in some recipes on the web I haven't tried that personally), 3 cups Shred/dry coconut, 3/4 C coconut oil at its liquid/semi liquid state, 1/2 c Agave Nectar. Just mix all those things together in with a spoon in a stainless or glass bowl. Put in fridge or freezer to firm up for a bit *that makes rolling a LOT easier*. Then roll the mix into small balls in your palms. Yes, this is sticky, but you get a perk... you get to lick your hands afterward! LOL!!! Just place them on a dinner plate and watch them disappear! One batch in this house rarely sees the light of day!
a quick copy and paste from Living Strong.com
about carob powder/nutritional info on it ~ hope these help out.
Overview
Carob powder has a chocolate-like flavor, but contains no cocoa or chocolate. It comes from the dried pods of the carob tree and is available in health food stores and some mainstream supermarkets found alongside cocoa powder. Carob powder is a nutritious alternative to cocoa powder, especially if you have a chocolate allergy.
Calories and Macronutrients
Two teaspoons of carob powder contain 48 calories. Carob powder does not have any fat and has 1 g of protein per serving. A 2 tsp. serving of carob powder also has 11 g of carbohydrates with 2 g of fiber.
Additional Nutrition Information
Carob powder provides 6 percent of the daily value for calcium and 2 percent for iron per 2 tsp. serving. Most adults need at least 1,000 mg of calcium daily to support strong bones and 8 mg to 18 mg per day of iron, depending on age and gender, to support healthy red blood cells. Toasted carob powder naturally contains 7 g of sugar per serving. The amount of sugar in carob powder will be higher if you purchase a brand with added sweeteners.
Benefits
Carob does not contain caffeine like cocoa powder. Carob is also not considered a most allergenic food like chocolate. Carob provides polyphenols and flavonols which act as antioxidants to help fight free radicals which may cause disease and hasten the effects of aging as noted by German researchers in the "Journal of Agriculture and Food Chemistry" published in June 2004.
Uses
Use carob powder instead of cocoa powder or chocolate in baked goods or in hot beverages. It can be substituted measure for measure for cocoa powder or you may also use 3 tbsp. powder and 1 tbsp. water in place of a square of unsweetened chocolate. Carob powder is naturally sweet, but does have a mellower flavor than chocolate. For some people, the flavor of carob may be a bit off-putting.
Read more: http://www.livestrong.com/article/397311-nutritional-information-for-carob-powder/#ixzz1K5uhl6Js
AND another Living Strong .com article ~
Nutrition in Carob Vs. Chocolate
Nutrition in Carob Vs. Chocolate
Overview
Carob is frequently used as a substitute for chocolate because it can be made to taste and look similar to chocolate. Additionally, carob is often touted for its high nutrient content. However, closer examination reveals that both carob and chocolate both are quite nutritious, as long as they do not contain large amounts of added fat or sugar.
Fat
Carob is significantly lower in fat than chocolate. According to the National Nutrient Database for Standard Reference, 1 oz. of unsweetened chocolate contains 15g of fat, while 1 oz. of carob flour, which is about ¼ cup, contains 0g fat. The same amount of cocoa powder, which has had much of the fat-containing cocoa butter removed, provides 4g fat. Carob is a good alternative if you are following a low-fat diet, but carefully examine food labels, because carob-containing products may include added fat from other sources.
Carbohydrate
Another distinctive difference between carob and chocolate is the carbohydrate content. Chocolate contains about 8g carbohydrate per ounce and cocoa powder 16g per ounce, but both contain 0g sugar. Carob flour, on the other hand, provides 25g total carbohydrate and 14g sugar per ounce. Just as carob products often contain added fat, many chocolate products contain added sugar, which would offset this difference. Both carob and chocolate are also sources of dietary fiber, containing 11g and 5g per ounce, respectively.
Vitamins
Both carob and chocolate contain a variety of B vitamins, but carob contains higher concentration of these essential nutrients, including thiamin, riboflavin, niacin, vitamin B6 and folate. Neither is a good source of vitamin B12, which is found mainly in animal products.
Minerals
Both carob and chocolate are also sources of many essential minerals. Carob is particularly high in calcium, containing nearly 100mg per ounce. Calcium is an important mineral for maintaining bone health, according to Medline Plus. Both are rich in iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium, but chocolate contains higher concentrations of each of these minerals.
Stimulants
One of the more important differences between carob and chocolate is the level of stimulants they contain. Chocolate contains small concentrations of caffeine and another stimulant called theobromine. According to Medline Plus, certain individuals should limit caffeine intake, including pregnant women and some people with heart conditions. These individuals could use carob as a chocolate substitute, since carob does not contain caffeine or theobromine.
Gluten Free Recipes by Gluten Free on a Shoestring~ http://glutenfreeonashoestring.com/time-to-make-the-doughnuts/
some pretty yummy things on there. They are on fb as well
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