Any interest in a grain free recipe only thread?

[amcal]

I know there are a bunch of grain free threads and there are lots of recipes and links to websites in lots of different threads but, I'm wondering if anyone might be interested in having a thread with recipes and links only - no discussion? There is so much valuable discussion surrounding grain free eating that it can be hard to find the recipes hidden within the threads. I think it would be a huge resource for those who are trying to go grain free but are struggling with ideas.

It might also be nice to add meal plans and reviews of some of the recipes tried - what worked, what didn't, any tweaks you made etc...

I'm going to cut and past as many as I can find but, if you want to contribute other recipes or links to websites, I know I would greatly appreciate it and I'm sure others would find it super valuable as well

Here are some of the websites linked:
Paleo only recipes:
http://www.paleofood.com/
Coconut Flour Recipes:
http://www.tiana-coconut.com/coconut_flour_recipes.htm
Tons of very low carb recipes:
http://our21daydiet.com/Recipes/reci...#Dumpling_Soup
Coconut bread:
http://www.thespunkycoconut.com/search/label/Bread
Coconut flour cake:
http://www.nourishingdays.com/?p=707
Primal Blueprint website:
http://www.marksdailyapple.com/
Date Syrup:
http://www.ehow.com/how_5351992_make...gan-honey.html
Gluten Free Recipes:
http://www.elanaspantry.com/
Omelet muffins:
http://www.marksdailyapple.com/omelet-muffins/
Lara Bars!!!
http://enlightenedcooking.blogspot.c...rs-part-3.html
Coconut Milk Yogurt:
http://www.smallfootprintfamily.com/...t-milk-yogurt/
Banana Ice Cream:
http://www.thekitchn.com/thekitchn/s...redient-093414
Caveman Food Blog:
http://www.cavemanfood.blogspot.com/
Paleo Recipes:
http://www.livingpaleo.com/paleo-recipes/overview.html
Low Carb / Natural food recipes - not completely paleo but a great resource:
http://healthyindulgences.blogspot.com/
Fantastic blog by a serious low carber - tons of paleo / gf recipes (her pizza crusts are to die for!
http://cleochatra.blogspot.com/
Low carb recipes - not all are paleo but, they're a great starting point:
http://genaw.com/lowcarb/

Originally Posted by FairyRae

Because there is so much good stuff in them, just wanted to post some older grain free threads here, esp. for those of you who haven't read them:
Another Paleo/GF Support Thread?
Grain free meals thread
Is there a current grain free support thread?
where do you get paleo / grain-free meal ideas?
grain-free baking
Paleo diety folks?
ideas for paleo bag lunch?
Pumpkin Seed Flour Anyone?

GAPS/SCD mamas
Specific Carbohydrate Diet (SCD) "slow and steady" support thread
SCD chefs...let's share!

Originally Posted by lil_earthmomma

This is a recipe I've come up with that's grain free and sweetener free:

I boiled heavy cream with a splash of vanilla and until reduced quite a bit. Then I cooked apple slices with some cinnamon, cloves, nutmeg and ginger in the cream until they were softish but still firm (if that makes any sense! lol I just don't like mushy fruit!) Then I removed most of the fruit (just left a scoop of the apple slices in) the fruit, and let the cream really reduce, and thicken a bit. I pureed it in the food processor, added four egg yolks, and poured the liquid over the apple slices in a greased baking dish.

I topped the apple mixture with toasted chopped almonds and chopped pecans. (Raisins might be nice next time, or dried cherries etc.)

Baked at 350 for 20 min, served with unsweetened vanilla whipped cream.

It was thick and creamy and so good. My guests couldn't believe how good it was.

mmmmmmmmmmmmmmmmmmm...

I've made this now with a mix of raspberries and blueberries as well, and plan on trying a dark chocolate banana version soon.

Tonight we're having chocolate fondue with dark chocolate and heavy cream and fruit to dip!

Next time I make cheesecake I will try sweetening it with only fruit and will report back!
It would be even better baked in individual ramekins.

Thought I'd share in case others were having trouble thickening fruit dishes.

Coconut Flour Crepes
Makes 4 - 6

Whisk and let stand 5 to 10 minutes:
2 Tbs. butter (melted)
2 free-range chicken eggs
pinch of xylitol made from birch trees
dash of nutmeg
1/8 tsp. of pure vanilla extra
1/8 tsp. sea salt

Mix in:
2 Tbs. organic coconut flour

Lastly mix in:
½ cup raw (coconut) milk

Heat some (coconut) oil in a skillet and pour in about ? cup of batter. Quickly rotate the skillet so the batter forms a big, thin circle (about 7-8 inches). When
it starts to bubble and edges begin to brown, flip it over; cook 1 or 2 minutes.

Flip each side in towards the center (around a filling). Garnish to taste with:
(fresh organic berries)
(slivered organic raw almonds)
(chopped organic raw nuts)
(organic cream [whipped])
(Syrup)
(Yoghurt)

You can make the crepes ahead of time, refrigerate, reheat (and stuff), serve.

Originally Posted by dogmom327

Tonight's easy and yummy dinner:
Marinated strips of grass-fed round steak in some oil, red wine vinegar and steak seasoning (from Frontier). Cooked the meat and sliced leeks in bacon drippings. Added a little tarragon vinegar. Poured the whole thing over a big bowl of baby spinach, tossed and served.

Originally Posted by FairyRae

I'm excited about all the ideas!

One I forgot about that is really yummy. (Not baking, but sugar free...)

Strawberry Banana Coconut Milk Ice Cream

In a food processor blend the following (all measurements approximate)

1/2 frozen banana
5-6 frozen strawberries
1 cup coconut milk (full fat)
1/2-1 tsp vanilla extract

Puree until there is a smooth consistency--add more/less coconut milk to get the right ice cream-like texture.

SOOOOO delicious--my dh thought it tasted as good as the usual homemade ice cream, and he can be pretty picky, esp. when it comes to *my* cooking. If you keep a few bananas and a bag of strawberries in the freezer, you can make this in minutes. My favorite part is that there is no sweetner needed--the bananas make it sweet enough!

Originally Posted by Panserbjørne

add some cacao nibs and walnut pieces and you have my favorite dessert ever! Also if you sub cherries for the strawberries and add the nibs then if kinda tastes like cherry garcia. I was doing this with organic, grassfed, unhomogenized whipping cream too. Yuuuuuuuuuuum.

Originally Posted by 425lisamarie

This is my EVERY single morning breakfast, and snack or other meal if i don't feel like making a big production because it's so quick and yummy and complete. Often times I make a double batch and fry in a HUGE skillet then cut in two and save half for later in the day. I need more calories than a lot of people because I am very athletic, so you can adjust amounts accordingly for a weightloss diet.

2 eggs about 150 calories depending on egg size
almonds, I use one serving of 28 grams which is i think a quarter cup 180 cal
half a banana about 50 cal
1/2 tblsp coconut oil - 60 cal
serving flax seeds 13 grams or 2 tblsp ground - 60 cal
i add lots of spinach
tsp cinnamon, I also use nutmeg and allspice or cloves
dash of stevia powder

This is about 500 calories, enough for me for breakfast

i blend everything in a vitamix except the nuts fora minute until smooth. Then add the nuts and blend another minute to leave little bits, I like nut chunks in mine

Fry in a pan like you would a pancake in a little coconut oil covered, until it doesn't jiggle at all and it looks like it's drying out and crispy on bottom, then flip and fry another minute.

It's a very complete meal and super easy.

Mashed Cauliflower:

Originally Posted by FairyRae

WAYYYY easy. Just cut/break the cauli apart into pieces (size doesn't really matter, whatever will fit in the pot you're using.) Boil until semi-soft (not too soft, IDK, you kind of just have to feel it). I strain the cauli, leave it in the pot, then use an immersion blender to break/mash it. So, it won't be as soft as potatoes when you're mashing, but it will break up easy enough anyway. Add some full fat coconut milk while blending (I like to use more of the cream part--the thick stuff--I use it to replace both the milk and butter in traditional mashed potatoes), and salt and pepper to taste. (I add a lot of salt and pepper--I think it masks the coconut flavor which my husband doesn't really like, but he doesn't even really notice it when I add salt and pepper.) That's it. You can add ghee as well or butter etc. (we only do ghee for dairy atm b/c of intolerances, but if we had butter, believe me it would be slathered in it!) So that's all. I'm sure there are better directions online somewhere--mashed cauli is a pretty common low-carb food. I would totally add garlic as well but dh hates when he can taste it.

Originally Posted by cristeen

We love mashed caul here, too. I leave it a bit chunky, cause that's how we like it (don't overcook it). And I blend it with cream cheese to give it that creamy texture... a little garlic and blue cheese make it fabulous.

I've made this Hot Cereal but, I think it's sort of watery and clumpy when cooked on the stove. Personally, next time I'm going to combine the almond meal with some coconut flour and some eggs and coconut milk and then bake it in the oven so it's custard like. But, the flavor was good.

Hot "Cereal"
Make this easy hot breakfast cereal in under 5 minutes.
Mix over medium heat in a stove-top-safe bowl or saucepan just until thickened:
½ to ⅔ cup organic almond meal (almond flour)*
2 free-range chicken eggs
3 to 4 Tablespoons water (or, half organic cream)

Remove bowl from heat. (Place on a ceramic hot plate.) Put a matching bowl on the still-warm burner; fill with (half) the cereal. Add to both bowls your choice of:
¼ cup organic (blue)berries
organic raw nuts (chopped or slivered)
organic Valencia peanut butter, or other raw nut butters
organic (unsalted sweet cream) butter
raw (coconut) milk
organic raw cheese
Yoghurt
Spice Mix
Syrup
pinch of xylitol made from birch trees
sea salt

Stir and eat.

*To mix coconut flour & almond flour (almond meal), double (or triple) the liquid.

[FairyRae]

Love it!

And this one has been a hit around here w/ ds:

So, for those of you not avoiding too many carbs, I did a blend of a gluten free tortilla recipe from Heart of Cooking and a bread recipe at Spunky Coconut. (I've made the braided bread--it rocks, and is grain free!) They came out awesome--ds LOVED eating (grain free) tacos for dinner tonight!

I'm going to give you the recipe that I modified (mostly from Heart of Cooking)--I halved it when I made it and it came out awesome. (I also have a tortilla press which I KNOW makes a difference in how easy they are to make...) The only part I changed from the original recipe is bolded.

Grain Free Tortillas

Servings: 4-6
Prep and cook time: 35-50 minutes

Ingredients:
2 cups GF mix*
1 ½ teaspoons xanthan gum (I used guar gum)
2 tsp real maple syrup or honey
1 tsp salt
2 tsp almond meal (I used ground sunflower seeds--due to almond intolerance)
1 cup warm water

*GF Mix: 1 part coconut flour, 1 part ground sunflower seeds (almond flour should work fine here), 1 part potato starch or sweet potato flour (etc.)


Steps:
1. In the bowl of your electric mixer, whisk together the flour mix, xanthan gum, salt and almond meal. Add the water and sweetener and beat on medium for 1 minute.

2. Remove the dough from the mixer and shape into a ball; divide into 6 pieces and, working on plastic wrap dusted with arrowroot powder, roll each piece into a thin 12” round. As you roll each tortilla out, separate it from the plastic wrap gently and place it over your hand and forearm. Flip it into the pan to cook.

3. Cook each tortilla on a medium-hot greased griddle for about 1 minute per side. I rolled each tortilla as each one was cooking the griddle. But you can also roll them all out and then cook them one by one. Makes 6 large tortilla wraps.

I also baked some in the oven on parchment paper on a cookie sheet. The pan fried ones came out a little crispier (yummy) while the baked ones bent easier. They were more bendable than many gluten free rice tortillas I've eaten!

It does involve some of those pesky gf ingredients (guar gum) although it *might* work w/out. She also has a *grain free* tortilla recipe at the same link above--it relies heavily on almond flour and I just wanted to try these out instead. (I've not always had the best luck when making non-dessert baked goods w/ almond flour SUBS I grind myself.) If anyone tries it, do lmk how it goes for you!

[amcal]

I made these last night. I didn't change anything except I fried them in virgin coconut oil (I used virgin because I thought the coconut flavor would go great with these).
http://www.elanaspantry.com/butternut-squash-latkes/
They are FanFreakingTastic!!! My kids gobbled them up like they were crack candy.

I refrigerated the rest and have been nibbling on them all morning - cold out of the fridge - soooo yummy!

[amcal]

From another thread:
"Meatza" Pizza with a ground beef crust:
http://freetheanimal.com/2009/09/mea...ts-meatza.html

Cauliflower pizza crust
http://www.gofrolic.org/gofrolic/foo...uten-free.html

[momofmine]

Originally Posted by amcal

I made these last night. I didn't change anything except I fried them in virgin coconut oil (I used virgin because I thought the coconut flavor would go great with these).
http://www.elanaspantry.com/butternut-squash-latkes/
They are FanFreakingTastic!!! My kids gobbled them up like they were crack candy.

I refrigerated the rest and have been nibbling on them all morning - cold out of the fridge - soooo yummy!

They look super yummy! One question, what did you use and how did you grate the butternut squash? I have a hard enough time just peeling one!

We made some apple latkes that were yummy and my kids LOVED. They are on this page under Stage 3 Snacks::

http://www.pecanbread.com/new/recipes1.html

Actually that's a whole page of great grain-free recipes! If that hasn't already been posted here.

Thanks for starting this! We are on SCD and I am really feeling stuck in a rut lately, so I needed some new ideas!

[amcal]

I peeled the outside of the squash with my peeler and then I cut it open and scooped out the seeds I then used my food processor with the grater blade on it to grate it and the onion.

You can microwave it or bake it for a few minutes to soften the skin and the squash enough to peel and cut it easier

That link is great! Thank you!

[425lisamarie]

Here is a most fabulous dessert that can be dairy free, it's my absolute favorite thing to eat. I'll give a few variations

FOr the crust it's just dates, nuts, coconut. I use 1 cup dates, 2 cups mix of nuts and coconut, use more or less depending on what you have, half and half is good. Process in a food processor until it's a sticky mess and then press in to a well coconut oiled pie pan or my favorite is to use a spring form pan so you can unmold it to look pretty

For the filling, to keep it very simple I use:

1 cup heavy cream
4 ounces mascarpone cheese
4 ounces of very thick yogurt cheese
dash of vanilla
dash of cinnamon (optional)
1 tsp gelatin
zest of a lemon(optional)

Dissolve 1 tsp gelatin in 1 tblsp water for a minute in a small bowl, then heat gently by placing the bowl in a pan with a small bit of water and turn heat on low. In a mixer beat the heavy cream with the vanilla and dissolved gelatin until stiff but do not over beat! Beat the cheeses together , then add to the cream and beat another minute until very smooth. Pour in to your crust and chill at least a couple hours. I like to use the small bit of gelatin, it just keeps better but you don't NEED it, really.

I make a blueberry one too from my delicious frozen berries Drain 1.5 cups blueberries over a strainer in a bowl. Dissolve 1 tsp gelatin in the juice as above. Make the same way except just stir in the blueberries at the end, and save a dozen for the top so you can see them well. Blueberries are my favorite but I've also don't a t ropical thing and blend some pineapple and banana, and then stir in some pecans and coconut.

And it's SO good with squash, pumpkin or sweet potato. Just bake a puree the squash/sweet potato and blend with the cheese and spice like a pumpkin pie. You might need a pinch of stevia or cooked date puree to sweeten it like this.

ANother favorite of mine is use 1/4 cup good cocoa powder, and 1 ounce good bittersweet chocolate, melted, then stir in a shot of espresso and the cocoa powder. I posted in another thread how I make date puree with fruit and cook it down until thick to sweeten, and I use 1/2 cup for the chocolate one, or you could just use a pinch of stevia, or if you're ok with banana flavor use a banana.

You could do this with coconut milk using different ratios to use enough gelatin to make it "set"

I make so many variations of this it's ridiculous! You can make it in a parchment lined square pan, too and cut in to squares.

Whip cream is so sweet and rich on it's own, and mascarpone is so yummy I don't think you need to further sweeten but if you're ok with sweetners like honey or something you could add a little.

[momofmine]

Originally Posted by amcal

I peeled the outside of the squash with my peeler and then I cut it open and scooped out the seeds I then used my food processor with the grater blade on it to grate it and the onion.

You can microwave it or bake it for a few minutes to soften the skin and the squash enough to peel and cut it easier

That link is great! Thank you!

Thank you! I am sorry, I am really trying to figure out better tools for ease in the kitchen, so can I ask you what kind of peeler? Do you mean like a carrot peeler like this:
http://www.amazon.com/Oxo-Good-Grips...3159356&sr=1-1


Or one like this?
http://www.amazon.com/s/ref=nb_ss?ur...peeler&x=0&y=0

Or something totally different?

I don't think I have ever even used any of the other blades on my food processor. It seemed too complicated! Gosh I am high maintenance today! I have a Wolfgang Puck food processor and it has several different blades, but I honestly don't know which is the grating blade. I guess I need to get out teh book.

Thanks!

[amcal]

My peeler is exactly the one in the first link. It's a heavier duty one than just a basic metal carrot peeler. It cut through the outer skin perfectly. I have a cheaper small, all metal one and it won't touch a job like this. Also, the one that has the long peeler strip going across the top works great too - like this one: http://www.amazon.com/Oxo-Good-Grips...d_bxgy_k_img_c

If you have a food processor, you have grating discs, I'm pretty positive. yup - I just checked - even the smallest Wolfgang puck processor has the discs. In this picture, the grating disc is in the drawer - it's the one you would use to shred cheese.
http://www.amazon.com/Wolfgang-Puck-...3173459&sr=1-1

[PNWmama]

subbing to read in depth later when kiddos are sleeping!
So much good info here, especially for those new to grain-free cooking like me

[amcal]

Thanks so much mama!

Originally Posted by lil_earthmomma

Spaghetti squash lasagna:

Cook your squash, and then roll it in tea towels and squeeze out as much moisture as possible. Allow it to cool and roll it in a new tea towel to squeeze out more moisture. (this keeps your lasagna from being soupy.)

Make your fave meat sauce. I usually add a ton of veg (whatever I have handy, so it's different every time.)

Get out your lasagna pan. Start with a thin layer of sauce. Then spread some of the squash "noodles" over the sauce. Thick enough to create a net for the next layer. Then a thick layer of meat sauce, grated cheese, another layer of squash, a layer of spinach, cream cheese, squash, meat sauce grated cheese etc. ending with cheese.

Bake uncovered at 350 for 20-25 min.

Allow to stand for 5 min or so before serving.

Originally Posted by lil_earthmomma

Chicken tenders:

I just mix a couple eggs with a squeeze of dijon mustard, dip the chicken in and then dip into a bowl with:

1/4 cup almond meal
2 tbsp coconut flour
garlic powder
onion powder
black pepper
salt
sometimes crushed pork rinds.

Bake at 400 for 10 min, flip and another 10 min.

.

[amcal]

My youngest is struggling without grains - she adores bread products of all sorts so, I made her pancakes this morning and she thought she was in heaven. She's super picky - SUPER picky. And she loved them. I added some ground walnuts for additional protein and both my kids sucked them down. Yay! Finally a grain free breakfast they will eat.

This is the recipe I used - it's from this site http://www.tiana-coconut.com/coconut_flour_recipes.htm

Pancakes
2 eggs
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
2 tablespoons coconut milk or whole milk
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sifted TIANA Organic Coconut Flour
¼ teaspoon baking powder
Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

[425lisamarie]

For another lasagna type thing, here's my version wtih ground turkey. It would work with anything but I think fresh ground turkey is supreme. I ground half a turkey over thanksgiving when I had an extra and this is just divine. I'll call it roasted root veg and turkey lasagna

The turkey sauce is a while sauce instead of the typical tomato.

1. Saute an onion in butter/oil until soft, add a couple cloves of smashed garlic, some thyme, and rosemary if you like it (DH doesn't, and it makes me). ADd the ground turkey and saute over medium being careful to not let it brown. When it's barely done, add a little cream. Maybe 1/4 cup or half, I seriously have measureing issues and am afraid of recipes LOL. Simmer about 10 minutes to thicken.

2. For the roasted veggie layer:

I make such enormous batches of roasted veggies. I'm not sure exactly how much you'd need for one pan of this but at least, but the sauce is so good with everything. I use:

1 butternut squash, about 5 pounds veggies, mostly carrots, and a sweet potato but I love when I have turnips. Normally since I detest peeling and cubing a huge butternut, I scatter the other chopped veggies on one baking sheet, drizzle with olive oil, salt and pepper. On another pan I cut the squash in half, scoop out seeds and bake faced down. Pull the other veggies out when done and the squash will take a little longer. .Otherwise you can peel, cube it and mix with the other veggie. I also roast a head of garlic and at the same time to squeeze out the cloves. I saute an onion in butter in a pot to add to the puree but you could also just roast a quartered onion with the veggies to make it easier, but I like the butter

Puree in a food processor in batches with a little chicken stock and the garlic (if you love roasted garlic) You want this to be able to spread but not pour.

Then oil your baking dish, and spread some of the roasted veggies, then a layer of the turkey, then if you're ok with it (and it makes the dish loads better) sprinkle some good pecorino and toasted pine nuts. make 3 layers of each, ending with the veggie layer, then sprinkle with more parm or pecorino and bake at 350 about 15 or 20 minutes to heat everything together.

I make huge batches of roasted veggie purees, and freeze them in quarts so this is a really quick meal for me. then I just saute an onion in some butter/oil, then add the veggie puree and enough stock to make a thick sauce.

[amcal]

Just found this list of tons of recipes (scroll to the bottom). Their pizza crust looks fantastic and got great reviews.
http://www.tropicaltraditions.com//o...onut_flour.htm

[amcal]

Made this today - super yummy! Finally a coconut flour bread that's not eggy at all. I do recommend under cooking it just a tad bit or it will get dry but, other than that, it's fantastic and my kids loved it.
http://www.tiana-coconut.com/coconut_flour_recipes.htm

I added pumpkin pie spices - just because And, I only used vanilla extract - just because and, I used coconut palm sugar for the sweetener because it's low GI. Mmm!

Banana Nut Bread
1 ripe banana, mashed
8 eggs
½ cup TIANA coconut milk
½ cup brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
¾ cup sifted TIANA Organic Coconut Flour
1 teaspoon baking powder
½ cup pecans or walnuts, chopped
Blend together mashed banana, eggs, coconut milk, sugar, salt, vanilla and almond extracts. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175C (350F) for 60 minutes. Remove from pan and cool on rack.

[amcal]

Lisamarie - thank you so much for the inspiration!!! I did a roasted veggie lasagna tonight and it was fabulous.

I roasted a bunch of carrots, butternut squash, eggplant, garlic, zucchini, yellow squash, onions and 1 beet and then pureed the entire mixture in batches - I did not thin it out with broth and I left it a bit on the chunky side.

I then browned a couple pounds of beef and just before it was done, I seasoned it with garlic salt and Italian seasoning. I then poured about 3/4 cup of heavy cream over it and let it simmer/reduce.

While it was reducing, I mixed 2 cups ricotta with 3 eggs and some parmesan and mozzarella cheese.

Then I layered - beef sauce, roasted veggies, ricotta mixture, beef sauce, roasted veggies, ricotta mixture - ended with the beef sauce and then topped it with some shredded mozzarella and Parmesan. Baked at 350 for 45 minutes - until top was browned and bubbly.

It was absolutely fantastic. My kids loved it. Thank you so much!

[FairyRae]

I wonder if I could do a version of the lasagna dairy free--maybe w/ pine nut ricotta instead of any cheese?

Sounds soooo yummy! If I try it I'll share my variation!

[treehugginhippie]

subbing

[FairyRae]

Grain and Sugar Free Baking Challenge thread--thought I'd put it here b/c the recipes fit in w/ this, and then I'll be able to find them easier when I need them.

[amcal]

Just wanted to share my very most favorite snack these days.

I dice about 1/2 an apple and 1/2 a pear but, you could use any fruit you want - peaches, plums, berries etc... would all be good. I sautee them in coconut oil until soft and then I sprinkle on some pumpkin pie spice (of course you could just do ginger, cinnamon, clove etc.) and saute for another minute or two. At the last minute, I add some chopped walnuts. By this point, the spices and coconut oil have mixed with the fruit juices and have formed a syrup. I then pour this over a scoop of cottage cheese and mix. It is so super fantastic. It's very filling, very satisfying and it feels like a decadent dessert!