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TF 'Candy?'

post #1 of 13
Thread Starter 

Hey I'm looking for ideas for sweets that are TF, gluten, corn & soy free. It doesn't have to be 'candy', but it'd be pretty cool if I could figure out how to make mini-bars of some sort for car travel. They can't look too healthy, or weird (DS, 9, is picky about that). I also don't want anything with actual sugar in it, honey, etc. is fine. It doesn't have to be super-sweet, I'm looking to replace our treats with healthier, TF stuff :)

 

Easily transportable is a plus; non-messy is always good, too, but neither is a must. So hit me with your best!

 

:D

post #2 of 13

http://mutritiousnuffins.blogspot.com/2011/02/nourishing-protein-bars-again.html

 

http://www.joyfulabode.com/category/recipes/dessert-recipes/

 

HTHs :)

post #3 of 13

i have an awesome cashew butter fudge recipe that can of course be made with any nut or seed butter (peanut butter to sunflower seed butter)

the ingredients are:

cashew butter, milk, cream, butter, salt, evap. cane juice (or any dry sweetener)

if you are interested, i will post the recipe.

post #4 of 13
Thread Starter 

Please do!
 

Quote:
Originally Posted by bremen View Post

i have an awesome cashew butter fudge recipe that can of course be made with any nut or seed butter (peanut butter to sunflower seed butter)

the ingredients are:

cashew butter, milk, cream, butter, salt, evap. cane juice (or any dry sweetener)

if you are interested, i will post the recipe.

post #5 of 13

Ditto!!!! That sounds amazing

post #6 of 13

here is a link to the recipe:

http://www.cdkitchen.com/recipes/recs/35/Cashew-Butter-Fudge85330.shtml

2 cups sugar
1/3 cup heavy cream
1/2 cup milk
1/8 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup cashew butter -- at room temperature

 

 

Directions:

Butter an 8x8x2-inch baking dish or cake pan, working it into all the crevices. Combine the sugar, cream, milk, and salt in a medium saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Once the mixture begins to bubble, stir frequently until it reaches 235F on a candy thermometer, about 15 minutes.

Remove the pan from the heat. Stir in the vanilla and cashew butter; continue stirring for about 5 minutes, until the cashew butter has been completely absorbed, and the fudge is smooth, free of lumps, and very thick.

Transfer the candy into the prepared pan, spreading it evenly with a rubber spatula. Set the dish aside for about 1 hour for the fudge to cool and harden.

Cut it into 1-inch squares. Store the fudge in an airtight container that has been lined with wax paper. It has a shelf life of 1 month, or can be stored for up to 2 months in the refrigerator.

post #7 of 13

I'm too lazy to retype this, but I just wrote this in another thread a few minutes ago:

 

 

I've been stirring (into coffee) in a generous spoon full of coconut cream concentrate from Tropical Traditions.  I hear that most people don't like it, which leaves me baffled... I adore it!  I made some "candy" with it, too, melting it and stirring in fresh almond butter, coconut oil and a bit of honey (which I've since concluded was unnecessary since the CCC is SO sweet!) and then adding in some toasted sliced almonds and unsweetened shredded coconut and raw cacao nibs.

post #8 of 13
Quote:
Originally Posted by SandraMort View Post

I'm too lazy to retype this, but I just wrote this in another thread a few minutes ago:

 

 

I've been stirring (into coffee) in a generous spoon full of coconut cream concentrate from Tropical Traditions.  I hear that most people don't like it, which leaves me baffled... I adore it!  I made some "candy" with it, too, melting it and stirring in fresh almond butter, coconut oil and a bit of honey (which I've since concluded was unnecessary since the CCC is SO sweet!) and then adding in some toasted sliced almonds and unsweetened shredded coconut and raw cacao nibs.


Yum! I make some chocolates similar to this. I melt in a pan: coconut manna/spread, almond butter, coconut sugar(it's low glycimic index and tastes like brown sugar), vanilla, cocoa powder. After that is gently melted I remove from stove and add coconut flakes. I put it in an ikea ice cube tray that works perfectly as a chocolate mold. I store them in the refrigerator.
post #9 of 13
I also make muffins based on this recipe:
http://grainfreefoodie.blogspot.com/2009/04/banana-caramel-sticky-buns.html

I have used the basic muffin recipe part and made substitutions/additions. I used a can of pumpkin and added pumpkin pie spices and walnuts, I skipped thecarmely topping. Blueberries in the basic muffin recipe also taste good, or blueberries and orange rind and afro drops orange essence. I use coconut sugar for everything.

I use muffin cups because the muffins are delicate and tend to fall apart easily.
post #10 of 13
Mix equal parts honey, coconut oil, and cocoa powder and put in a buttered bowl or small casserole dish and place in freezer. I also add almonds and shredded, unsweetened coconut to it. Sooooo good!
post #11 of 13

you can make honey sesame candy! I posted a recipe about it a couple years ago........ they are so good!

 

http://sugarmagnolia.wordpress.com/2009/09/18/sesame-sweets/

post #12 of 13

I make an easy peanut butter fudge. 

1 1/4 cups peanut butter

1 1/4 cups butter

1 tsp. vanilla

4 cups powdered sugar (I put evaporated cane juice in the blender for a bit to make the powdered sugar...I think it takes 2.5 or 3 cups to make 4 c. of powdered)

 

Combine PB & butter in a saucepan.  Bring to a boil, stirring constantly.  Remove from heat and stir in vanilla.  Mix in powdered sugar.  Pour into greased 8x8 pan and refrigerate until set.  Actually I can't remember if the actual recipe calls to refrigerate it or not, but I always want to eat it right away so I do!  I don't refrigerate it after it's set though.

post #13 of 13

These are homemade chocolate covered cherries:

 

http://thehealthyadvocate.com/2011/02/15/homemade-chocolate-covered-cherries-all-natural-sugar-free/

 

Sugar free and dairy free (if you replace the butter with coconut oil or other natural saturated fat).

 

You might try replacing the chocolate mixture for unsweetened baking chocolate so that it will hold up and won't melt while traveling. 

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