Tag : stevia

If you have issues with gluten AND sugar, wow. Sucks to be you!

And me, too!

One would think that in 2019, we’d have the sugar-free/gluten-free lifestyle covered as far as desserts and sweets go, but I’ve noted we’ve still got a long road ahead of us, and so I have come up with more than a few things that are sweet, but leave the gluten and sugar at the supermarket.

One such recipe is this little ditty, which I call Lazy, 4-Ingredient Chocolate Cashew Nibbles. And even though they are lazy, they have nuts in them, specifically cashews. So if you are not a fan of nuts, please take note.

This recipe requires melting some baker’s chocolate – the kind with NO sugar added whatsoever, that when you eat it plain, you’ll taste a whole lotta fatty-bitter melting in your mouth. Which I’ve done on occasion, being the chocoholic that I am. To sweeten things up, I use monk fruit and stevia, two zero-calorie, zero-sugar natural sweeteners that are NOT in the sugar alcohol family either.

You’ll want to gather:

First, grab your non-stick pan by the handle and put it on low heat. Add in 2 ounces of baker’s chocolate – this turned out to be 2 thick squares of the Dagoba…and no, I don’t always use the expensive stuff:

While the chocolate slowly melts, spoon out 4 tablespoons of cashew butter into a small bowl, and add in your stevia powder:

Then, add in the quarter teaspoon of monk fruit powder:

By now the chocolate has most likely melted, so just use a plastic or silicon spatula to scrape it all out of your non-stick pan and into the bowl for mixing together with all the other ingredients:

This almost looks like an ice cream sundae at this point before you mix it all together:

Next, get your silicon ice cube tray or candy mold ready for filling. I use a hybrid silicon/plastic ice cube tray that has silicon bottoms, which makes for an easy job of popping out the finished Nibbles:

Pour a little of your chocolate-cashew butter-stevia-monk fruit mix into the tray:

Some of the little compartments may remain empty, depending upon how big you like your Nibbles…note there are varying sizes in my tray, and that’s okay…

After you load up the tray with the chocolate mixture, let it cool for a few minutes, cover with plastic wrap and refrigerate for a few hours.

And this is something I’m always working on with all things homemade and chocolate: These little Nibbles will remain firm to a point. If you live in a hot second floor apartment and make these on a summer’s day, maybe not. If your house is cool, they probably will stay firm enough without refrigeration to serve as is. So, I usually just err on the side of caution and keep them in the fridge, where they will stay fresh for at least several days.

These are GOOD!

Enjoy,

Alison

This ginger tea recipe is as simple as a crystal-clear blue sky…just two ingredients. As always, organic is preferable.

You’ll need these two items: 

…and you’ll also want to have on hand some hot water and a tea mug 🙂

Add 1 – 2 dashes ginger powder to your tea mug:

Next, add in the stevia…

…and note how I’m using the little white spoon that usually comes with a container of stevia. Also note that I let the stevia heap and crawl up the handle, because my sweet tooth will have me asking for sweet things long after I’ve left this mortal coil.

Lastly, pour in some hot water, stir and you’re good to go! Very helpful to sip this with a meal…ginger is a well-known digestive, and is among my favorites aside from chewing fennel seeds or having a glass of red wine.

Drink up and enjoy!

Yours in Great Health,

Alison