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Dairy Free, Grain Free, Yeast Free Paleo Orange Cranberry Rolls

Ingredients

Dough

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon finely ground sea salt
  • 1 scoop collagen peptides
  • 1/2 cup full fat coconut milk
  • 1/4 cup orange juice
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup liquid coconut oil
  • 2 Tbsp vanilla

Filling

  • 1 8oz bag cranberries
  • 1/3 cup orange juice
  • 1/4 cup maple sugar
  • 1/4 cup honey
  • 1 tsp vanilla

Icing

  • 1 cup coconut oil (solid)
  • 1 tsp fresh orange juice
  • 1/2 cup honey
  • 2 tsp orange zest
  • 2 tsp vanilla

Instructions

  1. Combine cranberries, orange juice, maple sugar, honey, and vanilla in medium saucepan and simmer over medium/high heat until thickened like jam.  Set aside to “cool”.
  2. Combine almond flour, xanthum gum, orange zest, baking soda, along with salt in medium bowl.
  3. In small bowl whisk together coconut milk, orange juice and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth, doughy mixture forms.
  6. Place in refrigerator for about 20-30 min to chill dough.
  7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
  8. Remove top piece of parchment paper and discard.
  9. Spread Orange Cranberry Jam over dough being sure to leave about 1′ around the edges “clean”.
  10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
  11. Place dough log in freezer for about 45min-1hr or overnight if desired.
  12. Preheat oven to 350℉.
  13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
  14. Place in oven and bake for 30-35 min or until golden brown.
  15. In a medium bowl blend together icing: coconut oil, orange juice, honey, and vanilla until fluffy and smooth and set aside.
  16. Remove rolls from oven, ice and serve.
  17. Enjoy!

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Dairy Free Creamy Loaded Potato Soup

Dairy Free Creamy Loaded Potato Soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, healthy dinner, potato soup, soup
Author: simplytiffstx

Ingredients

  • 4 slices uncured Bacon
  • 5 tbsp palm shortening
  • 1/4 cup cassava flour
  • 1 Tbsp tapioca starch
  • 3 cups almond milk
  • 1 can coconut milk
  • 1 cup chicken bone broth
  • 3 organic butterball potatoes diced
  • 4 oz dairy free cream cheese kite hill
  • 1 tsp Himalayan pink salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic salt
  • 1 cup nut cheese
  • 2 green onions chopped

Instructions

  • Add bacon to a large skillet and cook over medium heat until brown and crispy, turning every few minutes; transfer to paper towel lined plate and set aside.
  • Melt palm shortening in a large stockpot or Dutch oven over medium heat.
  • Whisk in cassava flour and tapioca starch until lightly browned, about 1-2 minutes.
  • Gradually whisk in almond milk, coconut milk and bone broth, whisking constantly, until slightly thickened, about 1-2 minutes.
  • Stir in potatoes.
  • Bring mixture to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cream cheese, salt, pepper, garlic salt, to taste.
  • Use an immersion blender to cream the soup leaving some chunky bits of potatoes if desired.
  • If the soup is too thick, add more milk as needed until desired consistency is reached.
  • Garnish with green onion, cheese and bacon, along with parsley.
  • Freeze or store leftovers in the fridge.
  • Enjoy!
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Friday Favorites and a Beauty Box Giveaway!

  1. Black Swan Yoga-Every one at this studio and Jaimee especially, has been an incredible addition to my lifestyle. I LOVE the atmosphere, positive energy, and people! I am not an expert yogi at all and sometimes I even fall and giggle but this is a place inclusive to all!
  2. Fall Weather-I can’t be the only one enjoying the changing colors and the latest cool front to have blown through. I enjoy all things fall…fashion, food, scenery and of course the cool weather!!                                                                                                                                                   
  3. Halloween Themed Books-“Dem Bones“- By Holly Weane, “Scaredy-Cat Splat“- By Rob Scotton, “The Spooky Express Texas“- By Eric James, “Five Black Cats“- By Patricia Hegarty and Julia Woolf, “Pumpkin Town!”- By Katie McKy, and “The Little Old Lady Who Was Not Afraid Of Anything“- By Linda Williams                                                                                                               
  4. Simply Tiffs Beauty Boxes and Gift Box Sets-
  5. Circle N Maze– They are fun for the whole family! For the littles, they have a “mini maze” for the pip squeaks! So there’s fun waiting for everyone! What else can you expect at Circle N Maze? A huge pumpkin patch, picture stations, petting zoo with live baby animals! Special “Lights Out” hours, for those who want to “get lost” in the dark. Multiple vendors and food trucks so you can eat and shop! Hay bales to climb and games to play. A Special Dog Days Event… and MORE!

I hope y’all are enjoying the cooler weather! Like, comment, share this post for a chance to win the Simply Tiffs Beauty Box Giveaway! (Winner will be shared on 10/17).

Don’t forget to check out Instagram

XOXO,

Tiffany

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Dairy Free, Grain Free- Pumpkin Spice Donuts with “Cream Cheese” Frosting

INGREDIENTS

Donuts

***opt to leave out the maple/date sugar as the donuts are plenty sweet with the glaze and caramel drizzle, or opt to use it should you decide to forgo the caramel drizzle.

Cream Cheese Glaze
  • 1 8oz tub kite hill plain cream cheese (almond milk) or any dairy free cream cheese
  • 2 tsp vanilla
  • 1/4 cup maple syrup
Coconut Milk Caramel Sauce
  • 1 can condensed coconut milk (simmer can covered in water about 3-3 1/2 hours, turning halfway through or use instant pot filled with water 1″ over top of can for 17 minutes and leave to cool overnight making caramel sauce…store in refrigerator in a glass jar)

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a medium bowl combine almond flour, coconut flour, pumpkin pie spice baking soda and salt.
  3. In a small bowl whisk together maple syrup, coconut oil, eggs, pumpkin purée, vanilla and apple cider vinegar.
  4. Add egg mixture to flour mixture and mix until smooth.
  5. Pipe or spoon donut batter into donut mold.
  6. Place filled donut mold in preheated oven and bake 20 minutes or until toothpick comes out clean.
  7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
  8. While donuts cool beat together cream cheese, vanilla and maple syrup until smooth.
  9. Once donuts are cooled, dip or spoon cream cheese glaze on donuts.
  10. Top with just cream cheese or add some coconut milk caramel sauce or even an espresso caramel sauce.
  11. Enjoy!

Store extra donuts in airtight container in the refrigerator for 3-4 days.

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Dairy Free, Grain Free-Chocolate Glazed, Chocolate Donuts

INGREDIENTS

Donuts
Chocolate Glaze
  • 1/2 cup semisweet enjoylife chocolate chips
  • 1/2 cup dark enjoylife chocolate morsels

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. In a medium bowl combine almond flour, coconut flour, cacao powder, baking soda and salt.
  3. In a small bowl whisk together maple syrup, coconut oil, eggs, vanilla and apple cider vinegar.
  4. Add egg mixture to flour mixture and mix until smooth.
  5. Pipe or spoon donut batter into donut mold.
  6. Place filled donut mold in preheated oven and bake 15-20 minutes or until toothpick comes out clean.
  7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
  8. While donuts cool melt chocolate chips in a glass bowl in the microwave in 30 second intervals stirring each time until they are smooth and creamy
  9. Once donuts are cooled, dip or spoon chocolate glaze on donut.
  10. Enjoy!

Original recipe from Sabrina’s Sinless Secrets.