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No Potato Croquette’s…Well Kinda

fumblingtowardsevolution:

#Superbowl #Wheatfree Lineup! These are best served hot as appetizers or a side to a meal. They are perfect for parties or when you’re having guests. These are wheat-free, grain-free, gluten-free, low-carb, and can be made vegan or vegetarian friendly!

Originally posted on Fumbling Towards Evolution:

Author: Fumbling Towards Evolution with Dina

My hubby’s busy holiday catering really had me thinking about the staples that people usually order. For Italian American’s these usually include rice balls, eggplant rollatini, and potato croquette’s. All of which include something we need to stay away from. Whether it’s breadcrumb, potatoes, or rice. One of my goals this year is try to recreate all of these Italian favorites and more.

Having made a large batch of my Creamy Cauliflower Mash I decided to experiment to see if I could make a cauliflower based croquettes. I used a recipe similar to one we used to make when we owned our own catering business. My father-in-laws’ potato croquette recipe is flawless (you might remember me talking about him in Papa’s Seafood Salad recipe). He adds grated Parmesan and diced Prosciutto di Parma. Prosciutto di Parma is basically a dry cured ham. No…

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Coconut Flour Cinnamon-Date Donuts by Fumbling Towards Evolution with Dina

Coconut Flour Cinnamon-Date Donuts

Author: Fumbling Towards Evolution with Dinawpid-20150123_191817.jpg

Yep, another one of my mad scientist routines. I made these and Coconut Flour Chocolate Glazed at the same time. I tried two varieties because hubby isn’t a big fan of chocolate.

He’s more of earthy warm flavor kind of guy. So for him I made donuts with Mejool dates, cinnamon, and pecans. If you have a nut-allergy just swap these out for seeds or omit them altogether. I’ll admit this just to you, I like these better than the chocolate donuts, glaze and all. These are so friggin (excuse my Brooklyn) delicious! I mean they don’t even need a glaze.wpid-20150123_191754.jpg

The cinnamon and dates just work wonderful together. I’m not surprised, these flavors are old friends. They’re my main ingredients in my Pecan-Maple Scones. These are a must try recipe. Hurry!

Come to the kitchen

Ingredients:

  • 4 organic eggs
  • 1/2 cup of Coconut Flour plus 1 Tablespoons for coating the pan
  • 1/2 cup granulated natural sweetener ( I used Swerve)
  • 1/4 cup of Organic whole milk
  • 1/4 cup of butter, diced
  • 4 Mejool Dates, diced
  • 2 teaspoons of cinnamon
  • 1 teaspoon of apple cider vinegar
  • 2 teaspoons of tapioca flour
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 1/4 cup chopped Pecans-Optional for nut allergies you can substitute with pumpkin or sunflower seeds
  • Optional-Dusting of Swerve Confection Sugar

Directions:

Preheat Oven to 350 degrees

  1. In a blender add eggs, butter, sweetener, vanilla, and milk until creamy.
  2. Then add coconut flour, tapioca flour, apple cider vinegar, baking soda, sea salt, dates, and cinnamon, and blend on high until completely combined.
  3. If any of the batter gets stuck to the side just use a rubber spatula, push it down and blend or pulse one more time.
  4. Transfer to a bowl and fold in chopped pecans.
  5. Grease the donut pan with coconut oil or butter, then generously sprinkle coconut flour to prevent sticky. Make sure to do this thoroughly or the donuts will stick.
  6. This part is a little messy, but using a rubber spatula scoop batter into the wells with your fingers smooth the batter into a perfect circle and evenly distribute the batter.
  7. Bake for 18-20 minutes, but watch them. Mine was done in 18.
  8. Remove from oven allow them to cool for about minute then pop out and place on cooling wrack and allow to fully cool down.
  9. Once cooled you can sprinkle the sugar-free confectioners sugar.wpid-20150123_192229.jpg

These are wheat-free, grain-free, low-carb. They’re not sugar-free because of the Mejool dates, but those have a low glycemic impact and remember only four dates are being spread out across six servings. These are also nut-free if you omit the pecans. Did I mention they’re slap your momma good? Yep, they are!wpid-img_20150123_192854.jpg

Store in air-tight container and they should last about week, if they make it that long.

Enjoy!

Evolve With Me, Inc. 2014

Coconut Flour Chocolate Glazed Donuts by Fumbling Towards Evolution

Coconut Flour Chocolate Glazed Donuts

Author: Fumbling Towards Evolution with Dinawpid-img_20140815_125705.jpgI got the crazy idea that I could make a whole recipe in my blender. The last time I made my Wheat Bellied Bagels my husband said that I should try donuts again. The last time I attempted donuts was over the summer, but it wasn’t an original recipe and they were a bit crumbly. They also were a Paleo version and called for honey. I do on occasion use raw honey in some of my baking, I try my best to keep things as low-carb as possible.

This time I used my bagel recipe as a base, but I used coconut flour instead of almond flour so all my nut-allergy people could enjoy these too! I dropped the buttermilk and instead added apple cider vinegar and baking soda. My reasoning is simple, when it comes to getting rise in baked goods both work, but I’m often without buttermilk and I almost always have the other two ingredients. So this was a matter a convenience. I added one teaspoon of tapioca flour to help with elasticity that way I wouldn’t have to use honey and could keep the carbohydrate count down.wpid-20140815_125103.jpg

This recipe is fairly easy, nut free, can be done in the blender or with a hand-held electric mixer. Bakes up in about 18 minutes and yields 6 donuts. Unfortunately, because I sort of did this on the fly; I don’t have demonstration pictures like I usually do…just the finished product. I promise to update it the next time I make these!

Come to the kitchen

Ingredients:

  • 4 organic eggs
  • 1/2 cup of Coconut Flour plus 1 Tablespoons for coating the pan
  • 1/2 cup granulated natural sweetener ( I used Swerve)
  • 1/4 cup of Organic whole milk
  • 1/4 cup of butter, diced
  • 1/4 cup of unsweetened cocoa powder
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of tapioca flour
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 2 Squares of Ghiradelli dark chocolate, chopped or you can dark chocolate chips 2 Tablespoons

Glaze

  • 2 Tablespoons of Ghiradelli dark chocolate chips or Enjoy life Dark Chocolate Chips-both work
  • 1/2 teaspoon of coconut oil
  • 1/2 teaspoon of raw honey
  • Optional-Dusting of Swerve Confection Sugar

Directions:

Preheat Oven to 350 degrees

  1. In a blender add eggs, butter, sweetener, vanilla, and milk until creamy.
  2. Then add coconut flour, tapioca flour, apple cider vinegar, baking soda, sea salt, unsweetened cocoa, and diced chocolate bits or chips and blend on high until completely combined.
  3. If any gets stuck to the side just use a rubber spatula, push it down and blend or pulse one more time.
  4. Grease the donut pan with coconut oil or butter, then generously sprinkle coconut flour to prevent sticky. Make sure to do this thoroughly or the donuts will stick.
  5. This part is a little messy, but using a rubber spatula scoop batter into the wells with your fingers smooth the batter into a perfect circle and evenly distribute the batter.
  6. Bake for 18-20 minutes, but watch them. Mine was done in 18.
  7. Remove from oven allow them to cool for about minute then pop out and place on cooling wrack and allow to fully cool down.
  8. Once cooled you can glaze.

Directions for Glaze:wpid-20141213_162012.jpg

  • In a small saucepan heat chocolate chips or pieces, coconut oil, and honey on a low heat and stir until combined, then spoon over the top donuts.  I had Ghiradelli nut & sea salt dark chocolate that’s why you see nuts in some of the pictures, but you can use whatever you like. Dust with confectioners Swerve and SERVE!wpid-20141213_162202.jpg

These should be refrigerated and they could last a week maybe longer.

These are chocolatey, but not overly sweet. Perfect for a treat or to bring to guests house. They’re pretty easy to  make and quick to whip up. They are wheat-free, grain-free, sugar-free (except for honey in the glaze, which you can omit if you want), nut-free, low-carb, and absolutely hands-down chocolatey delicious!wpid-20150123_191742.jpg

Enjoy!wpid-photogrid_1422059296608.jpg

Evolve With Me, Inc. 2014

 

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Pecan-Maple Scones

fumblingtowardsevolution:

Great with cream cheese or sugar-free jam my Pecan-Maple Scones are a weekend breakfast must! #Wheatfree #Grainfree #lowcarb

Originally posted on Fumbling Towards Evolution:

Author: Fumbling Towards Evolution10401459_1430449037218068_5750706215614112725_n

Once in awhile I get really proud of my new-found baking abilities. My sister jokes that it took me to become a Wheat Belly fanatic to become a good baker. It’s true, before going wheatfree I barely ever baked. I’ve mentioned this before, I don’t have a sweet tooth…I have a salt-crunchy tooth. I don’t crave cakes, cookies, or breads. If you noticed, I’ve never really made recipes for salty-crunchy snacks because I know myself too well. So making these yummy baked goods is mostly to satisfy my husband who does miss all these things and who doesn’t need to lose weight. Or lose as much as I do.

Most of the time I like trying to see what I can accomplish, it’s a challenge to make great tasting foods out of non-traditional methods. I can’t believe I’m about to say this, but I find it…

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Italian Citrus Ricotta Cake by Fumbling Towards Evolution with Dina

Italian Citrus Ricotta Cake

Author: Fumbling Towards Evolution with Dinawpid-photogrid_1421697037225.jpg

I’ll keep this simple. I’ve been toying with the idea of Italian Cheesecake for a while. The base of Italian Cheesecake is mostly ricotta. My favorite thing about it are the tiny bits of candied fruit, usually orange. Since that would be a sugar overload I thought we could still infuse that orange flavor and lighten up the density. I was inspired by something my aunt did once. She used a box vanilla cake and a container of ricotta, made the cake batter according to the directions then spread the ricotta on top of the cake and baked it. The result was a super moist cheese-like cake. Put all these ideas together and my Italian Citrus Ricotta Cake was born!wpid-20150119_143615.jpg

This cake is wheat and grain free, I use Swerve Sweetener so it’s sugar-free too! For those of you with nut and dairy allergies, I’m sorry but I haven’t worked out substitutions for this one.

Come to the kitchen…

Ingredients:wpid-20150119_130739.jpg

  • 2 Cups of Almond Flour
  • 1/4 Cup of Coconut Flour
  • 4 Eggs, separatedwpid-20150119_131808.jpg
  • 1 Cup of granulated sweetener (I used Swerve Sweetener)
  • 1 1/2 cups of Ricotta Cheese
  • Zest of 1 medium size orange
  • Zest of a half a lemon
  • 1 Tablespoon of Vanilla Extract
  • 1 Heaping Teaspoon of Baking Powder
  • 1 Stick of Grass-fed butter or 8 Tablespoons
  • 2 Tablespoons of Slivered Almonds
  • 1 Teaspoon of Cinnamon sprinkled over the top

Optional Topping: Sprinkle of  Confectioners Swerve Sweetener and more Orange Zest evenly coating top and a wedge of orange for garnish!wpid-20150119_141552.jpg

Directions:

  1. In a large bowl combine almond flour, coconut flour, and baking powder.wpid-20150119_131425.jpg
  2. In a medium size bowl cream together butter and sweetener  with an electric hand mixer.wpid-20150119_131928.jpg
  3. Then add in egg yolks and vanilla extract, then set aside.wpid-20150119_132023.jpgwpid-20150119_132149.jpg
  4. In a separate bowl whip egg whites to stiff peaks, and set aside.wpid-20150119_132849.jpg
  5. Grind orange and lemon zest into the flour mixture and mix thoroughly. Then add ricotta and mix thoroughly. wpid-20150119_132308.jpgwpid-20150119_132518.jpgwpid-20150119_132951.jpgwpid-20150119_133034.jpg
  6. Then combine flour mixture with creamed butter mixture until combined, feel free to use your hand mixer on low. When you’re done it should look like smooth wet sand.wpid-20150119_133209.jpg
  7. Lastly, gently fold in egg whites. You can use your hand mixer on the lowest speed for a couple a turns. Do not over mix.wpid-20150119_133341.jpgwpid-20150119_133535.jpg
  8. Grease a 9 by 13 baking deep pan and then sift coconut flour around the entire pan to prevent cake from sticking. I prefer this method over using parchment paper which I personally find annoying.wpid-20150119_133755.jpg
  9. Bake for 25-30 minutes or when a toothpick comes out the center clean. This cake is moist a bit dense so it will always be a bit wet. That’s ok.wpid-20150119_134126.jpg
  10. Let cool, then sprinkle Topping if desire.wpid-20150119_141525.jpg

This cake is bursting with citrus flavor, it has the texture between a buttery pound cake and an Italian Cheesecake. It’s delicious and decadent. This would make a perfect holiday dessert or birthday cake for someone special!wpid-20150119_143531.jpg

Enjoy!wpid-20150119_143539.jpg

Evolve With Me, Inc. 2014

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Sauteed Baby Spinach & Mushrooms

Originally posted on Fumbling Towards Evolution:

Fumbling Towards Evolution with Dina

For the first weekend in a very long time hubby was home from work on a Saturday! We spent the day catching up on home improvement tasks, decorating for the holidays, cleaning, and of course cooking. I love having him home on the weekends. He works in the food business, so these past couple or weeks he’s been working non-stop.

We wanted some veggies for lunch to go with the stuffed mushrooms we made. I checked the fridge and found some baby spinach and we quickly threw this together. Super easy, savory, filling, and totally healthy! A perfect side dish for any meal.

Come to the kitchen…

Ingredients:

  • 2 Scallions diced
  • 1 Large Onion chopped
  • 1 Cup of sliced mushrooms
  • 2 Cups of baby spinach
  • 2 Tablespoons of Olive Oil
  • A sprinkle of Thyme, Sea Salt, Crushed Red Pepper and Ground Black Pepper.

Directions:

  1. Heat…

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Almond Flour Lemon Poppyseed Muffins by Fumbling Towards Evolution with Dina

Almond Flour Lemon PoppySeed Muffins

Author: Fumbling Towards Evolution with Dinawpid-20150117_080042.jpg

Way before I eliminated wheat, grain and refined sugars one of my favorite breakfast buy’s were big old carby Lemon-Almond Poppy seed muffins from a local bagel store. When I still lived in Brooklyn, NY I used to pass the store on my way to the expressway. The muffins were made with yogurt so I reasoned in my unenlightened days that this was somewhat of a healthy choice.  With an average of 35 grams of carbohydrates and 19 grams of sugar (and Goddess knows what else )I was doing myself a great disservice.

This morning, as with my with most days lately; I woke up craving them citrus.  I thought why not try to recreate these lemony muffins with almond flour. I used my Moist Vanilla Cake recipe as a jumping off point and checked a couple of traditional recipes to see ratios of other ingredients. It doesn’t always happen this way, but the first shot yielded an absolutely perfect muffin.wpid-20150117_075810.jpg

Just the right amount of lemon, moist, buttery and the texture was perfect! I chose to use raw honey is this recipe instead of a natural zero calorie sweetener. I find that with muffins and cupcakes the honey helps hold them together better. You also have to remember that you are dividing the total by servings. This recipe calls 1/4 cup of raw honey and yields six muffins. So each muffin is approximately 11 grams of sugar per muffin. How did I arrive at that number. Well only for you would I do math, I HATE MATH!

1/4 CUP OF RAW HONEY= APPROXIMATELY 64 GRAMS OF SUGAR DIVIDED BY 6 is about 10.6 If you want to reduce I would use Hollow Honey or half raw honey and half Hollow honey.

Come to the kitchen…

Ingredients:wpid-20150117_071238.jpg

  • 2 Cups of Almond Flour-fine grain if possible
  • 1/4 cup Raw honey

  • 1/2 teaspoon of Baking Soda
  • 1/2 teaspoon of Sea Salt
  • Zest of one whole lemon
  • 1 Tablespoon of Almond Extract
  • 2 Organic Eggs
  • 1/4 Cup Diced Grass-fed Butter
  • 2-3 Tablespoons of Lemon Juices
  • 2 Tablespoons of Poppyseeds
  • 1 Tablespoon of Coconut flour to dust the muffin pan

Directions:

Preheat Oven to 350 degrees

  1. In a large bowl combine almond flour, baking soda, sea salt, lemon zest, and poppy seeds and mix well.
  2. In another bowl combine diced butter, eggs, and almond extract and beat with an electric hand mixer until creamed.wpid-20150117_072242.jpg
  3. Once combined, add lemon juice and mix a bit more, then add the wet ingredients to the dry ingredients and using the hand mixer combine the batter until well-integrated.wpid-20150117_072948.jpg
  4. I use a flour sifter, which I add the coconut flour too, grease the muffins wells then generously sprinkle the coconut flour over each well. This will prevent sticking and your muffins will pop right out!wpid-20150117_072956.jpgwpid-20150117_073244.jpg
  5. Bake for 20-25 minutes.wpid-20150117_075822.jpg

Serve with butter or sugar-free jam, but these are tasty and just sweet enough that they can be enjoyed alone! These muffins are wheat-free, grain-free, low-carb, and totally delicious!wpid-20150117_075840.jpgwpid-20150117_080106.jpg

Enjoy!wpid-20150117_080019.jpg

Evolve With Me, Inc. 2014

Bacon-Balsamic Brussels Sprouts

Bacon-Balsamic Brussels Sprouts

Author: Fumbling Towards Evolution with Dina

Bacon-Balsamic Brussels Sprouts
Bacon-Balsamic Brussels Sprouts

Brussels sprouts are a new-found love in our house. We never really ate them growing up because my dad didn’t like them, so mom never made them. In keeping with my one of my goal to continually expand my vegetable palette I decided to buy some. When I think of Brussels sprouts I can’t help but picture 1980 sitcoms  mom’s trying to get kids to eat they’re veggies. I don’t get the aversion, they’re so good! They’re like little baby cabbages. I love cabbage!

A friend told me to roast them with some bacon, some balsamic and onion for my own little twist.  I don’t claim to be a culinary genius. I try something, if it tastes good, I post it and hope to share the love. When I first started this blog I was so focused on replicating wheat-based foods that I forgot about some of the basics.  Don’t worry, I have more tricks up my sleeve.  I like balance, so I want us to have a good selection of vegetables and side dishes that we can make quickly and easily, and that can be easily converted into other dishes.

For example, leftover, this dish goes great with eggs. Pulse it two times in your blender or food processor, add in some of my Wheat-free Breadcrumbs and you have a fantastic stuffing! It’s all about being creative, saving time, and money!

Come to the kitchen…

Ingredients:

  • 1 lbs of Brussels Sprouts, halved
  • 2 Onions diced into chunkswpid-20150109_170355.jpg
  • 1 lbs of nitrate-free bacon chopped into pieces
  • 2-3 Tablespoons each of Extra Virgin Olive Oil and Balsamic Vinegarwpid-20150109_171037.jpg
  • Seasonings: Generous sprinkle of sea salt, ground black pepper, garlic powder, parsley, and garlic powder.

Directions:

Preheat Oven to 375 Degrees

  1. In a large mixing bowl place Brussels sprouts, bacon, and onions.wpid-20150109_171029.jpg
  2. Add all seasonings evenly over the top.
  3. Drizzle extra virgin olive oil and balsamic vinegar over the top and then give the whole thing a good stir until it’s completely mixed.wpid-20150109_171341.jpg
  4. Roast in a large baking pan for 20-25 minutes or until desired texture. I like mine a little caramelized and my bacon a little crisp.wpid-20150109_181051.jpg

Plate and serve!

Enjoy!

Evolve With Me, Inc. 2014

 

 

 

Oven Roasted Spicy Butternut Squash

Oven Roasted Spicy Butternut Squash

Author: Fumbling Towards Evolution with Dina

Oven Roasted Spicy Butternut Squash
Oven Roasted Spicy Butternut Squash

Yep, this happened totally by accident. I meant to grab the paprika and instead I grabbed the cayenne pepper. I got home late from work and was rushing. I wanted to take pictures for the blog, actually snapped the picture (see below) and still didn’t notice that I grabbed the wrong ingredient. Want to hear one better, I was so distracted my husband actually said to me..Wow, Cayenne pepper and I even responded, yeah. Don’t even remember having that conversation. There’s a little lesson for me in there somewhere.

Wouldn’t you know it, despite my poor active listening skills…I loved it! This side dish is for those of you who like things on the spicy side. I’m half Calebrese so I can take the heat. I remember when I was kid my grandmother used dry hot red peppers in her window. On Sundays she should fry them in olive oil and lay them lovingly on loaf of Italian bread for just three people….Grandma, my daddy, and me. We were only ones who enjoyed the spicy treat. Ah the good old days…anyway.

My poor hubby got a terrible surprise, needless to say I was eating butternut squash for days. No worries…this dish was yummy!

Come to the kitchen…

Ingredients:wpid-20150104_165527.jpg

  • 1 Butternut Squash, peeled and diced into large chunks
  • 1 large onion peeled and diced into chunks
  • 1 scallions diced
  • 2-3 Tablespoons of extra virgin olive oil
  • Seasonings: Generous sprinkle of Sea salt, ground black pepper, cayenne pepper, cinnamon and garlic powder.*

*If you don’t like spicy, just do what I normally do and add paprika in place of the cayenne pepper for a nice smokey flavor.

Directions:

Preheat Oven to 375

  1. In a large mixing bowl put butternut squash, onions, scallions and mix well.
  2. Then add extra virgin olive oil and seasonings, mix again until fully integrated.
  3. Pour entire contents onto flat baking pan and roast for 25 minutes or until tender when forked.wpid-20150104_165454.jpg

Serve!

This is a perfect weeknight dish, that is quick and easy. When you’re really pressed for time cheat and buy the butternut squash already peeled and chopped. The leftovers are great to bring for lunch the next day. I mixed mine with eggs one day for breakfast. Another day I added them to soup. You can puree them once they’ve been roasted and use it to thicken soups and stews.wpid-20150104_173930.jpg

Enjoy!

Evolve With Me, Inc. 2014

Wheat-Free Date-Nut Cheese Danishes

Wheat-Free Date-Nut Cheese Danish

Author: Fumbling Towards Evolution with Dina

Wheat-Free Date-Nut Cheese Danishes
Wheat-Free Date-Nut Cheese Danish

Last week I made those totally scrumptious Sticky Buns.

Wheat-Free Cinnamon-Apple Sticky Buns
Cinnamon-Apple Sticky Buns

If you remember from the original post I told you that you would probably have dough left over. You could either make more sticky buns or use it for something else. Well I experimented and made something else! A good deal of my creations are born out of what I have on hand. I just bought a boat load of Mejool dates and was itching to use them. wpid-20150109_161009.jpgMy husband loves cheese danish and thought, lets give it go!

Needless to say we are pleased, he said he liked these even better than the sticky buns. The dough is the same and the filling is infinitely easier.

Come to the kitchen…

Ingredients:wpid-20150109_161018.jpg

This is exactly half the dough recipe of the Wheat-Free Cinnamon-Apple Sticky Apple Buns to be honest I would just make the double batch, make two rolls and freeze them for later use. Your choice of course. So here’s the recipe halved.

  • 3 eggs
  • 1/2 Cup of Shredded Mozzarella (the cheese adds no flavor just helps with elasticity)
  • 1/3 Cup sifted coconut flour plus 1 Tablespoon
  • 1/4 Cup coconut oil, melted
  • 1/4 Cup of grass-fed butter or Ghee, melted
  • 1/8 Teaspoon salt
  • 1/2 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of Almond Extract
  • 1/4 Teaspoon baking powder

Filling

  • 4-5 Mejool Dates Chopped
  • 2 Oz of firm cream cheese diced into smaller pieces
  • 3-4 Tablespoons of Raw or Hollow Honey, your choicewpid-20150109_161448.jpg
  • 1/4 Cup of Pecans roughly chopped
  • Sifted coconut flour for rolling out the dough

Directions:

  1. Lay a piece of parchment paper flat and sprinkle with sifted coconut flour.wpid-20150109_161109.jpg
  2. Place coconut dough on parchment paper and place another piece of parchment paper of equal size directly on top.
  3. With you hands smooth out the dough into a large oval shape, about the size of large pie crust. This doesn’t have to be perfect and it shouldn’t be pressed too thin.wpid-20150109_161249.jpg
  4. Set aside the dough, on a cutting board mix the chopped dates and pecans. You can used some of sifted coconut flour to help make the dates easier to work, they get sticky.wpid-20150109_161004.jpg
  5. Place little balls of the date-nut mixture all around the dough so that it’s evenly divided. Then do the same with the bits of cream cheese. If you feel it needs more then add more of whatever you like.wpid-20150109_161505.jpgwpid-20150109_161646.jpg
  6. Drizzle honey evenly over the top.wpid-20150109_161505.jpg
  7. Using the parchment paper, starting from the end, begin to roll. If it sticks use a spatula to lift and use the sifted coconut flour to help it hold its form, the same way you would use flour.wpid-20150109_161753.jpgwpid-20150109_161821.jpg
  8. Keep rolling using the parchment paper as your aid. When you reach the end move the roll into the center of parchment paper and dust the whole thing with coconut flour. You can also dust it with cinnamon if you like. Wrap in the parchment and fold the edges under.wpid-20150109_161945.jpgwpid-20150109_162047.jpg
  9. Move to a flat pan and freeze for 1 hour.
  10. Remove from freezer, and with a sharp knife cute 1 inch slices and lay flat on cookie sheet.wpid-20150109_191734.jpg
  11. Bake in preheated 350 degree oven for about 15 minutes.

    Wheat-Free Date-Nut Cheese Danishes
    Wheat-Free Date-Nut Cheese Danish

Serve!

The beauty of this recipe is that you can make as many or as little as you like. They last a long time in the freezer as long as your wrap them well. This is a perfect dessert or breakfast for Sunday morning. Especially when you’re having guests.wpid-20150109_203826.jpg

The cream cheese goes so nicely with the sweetness of the dates and crunch of pecans. The dough is light and flaky. These are wheat-free, grain-free, and low-carb. If you have a nut-allergy, just omit the pecans and add in pumpkin or sunflower seeds!wpid-20150109_203856.jpg

Enjoy!

Evolve With Me, Inc. 2014.