Lee Hersh

gluten free wild berry bundt cake almond cinnamon glaze

March 13, 2023 by Lee Hersh Leave a Comment

gluten free wild berry bundt cake almond cinnamon glaze

The following post is sponsored by Fitfluential LLC on behalf of Wild Blueberry Association of North America.

Gluten Free Wild Blueberry Bundt Cake with Almond Cinnamon Glaze

I know what you are thinking….blueberries…those aren’t in season.

Well hold your horses…because I used frozen wild blueberries for this recipe that you can get at your local grocery store ANYTIME of the year! Wild blueberries are very different than normal blueberries. They have double the antioxidants, a more intense blueberry flavor, ANd are darker in color.

They really are a punch of bloob! I had never tried wild blueberries until this campaign (I didn’t know the difference), but you can definitely see and taste a difference between wild berries and regular blueberries, especially in the size. If you click HERE you will find all of the differences!

I was excited to use these little frozen super fruits in a baked-good because I have been waiting for the perfect recipe to use my new bundt cake pan with.

The smaller the berry, the more likely they will be in every bite, right?

This recipe is in fact gluten free AND I made some healthier substitutes along the way like using park Greek yogurt and apple sauce instead of butter and oil #winning

Not to mention wild blueberries are absolute superstars when it comes to health enhancing: (promotes brain health, anti aging, heart health, cancer prevention, etc.).

I actually decided NOT to flip my bundt cake because I love how the top looks. I did however decided to make a delicious almond cinnamon glaze for on top. OHHHH BAY. BEE.

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3-Layer Raw Apricot Tarts

March 13, 2023 by Lee Hersh Leave a Comment

3-Layer Raw Apricot Tarts

Sometimes I struggle because Blake is the kind of guy that would rather eat 2 giant steaks instead of having 1 steak and dessert. I’m the type of gal (the only type of gal!?! ) who would rather skip dinner all together and just eat dessert

He doesn’t really like ice cream…and cookies and cake aren’t his thing….BUT apparently apricots are!

3-Layer Raw Apricot Tarts - Vegan & Paleo

Every once and a while when he really likes what I’ve made he will say “THIS IS THE BEST THING YOU’VE EVER MADE.” That’s when I know the recipe actually really rocks or he’s just trying to make me feel good??

These little tarts are made of 3 different layers.

Put em all together and you have about 3 bites of heaven. Just enough sweet to satisfy your craving after dinner

Ingredients for 3-Layer Raw Apricot Tarts

almond or cashew meal
oat flour
dried apricots
unrefined coconut oil
raw almond butter
water
crust mixture
coconut palm sugar

I made this recipe last week and I still have a few left sitting in a Tupperware in my freezer. They are actually much better frozen (even ask Blake!). The apricot layer wont freeze all the way, so it’s not rock hard when you bite into it.

I envision more tarts being made, but next time I want to use dried cherries and…possibly add in some dark chocolate, because yerp- that’s my kind of tart.

Here are some of my other favorite no-bake treats…

DESSERT- LOVE OR HATE?

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3-Layer Raw Apricot Tarts

Author: Sandra

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Instructions

Begin by prepping the crust. Place 10 dried apricots in a medium-size food processor, and process until finely chopped. Then, add in coconut oil and almond butter and process again. Finally, add in 1 cup of almond meal and 1 cup of oat flour and pulse until combined. You’ll want the mixture to be crumbly instead of doughy. Place mixture into a medium size bowl. Before you make your filling, remove about ½ cup of the crust mixture (for the topping) and set aside.
To make the filling, place about 30 dried apricots into your food processor and process until they are finely chopped. Then, add in about ¼ cup of water and process until the mixture is paste-like and completely combined.
***There are many ways to assemble your raw tarts. You can use an 8×8-inch pan, a mini cupcake tin, special tartlet holders, etc.
To assemble, make sure what ever surface you are using is lightly prepped with non-stick cooking spray (or lined with silicon liners). Then, use your fingers to press crust mixture into your surface about ½ inch thick.
Spoon in apricot mixture, and use your spoon to press firmly on top of crust (1/2-inch thick).
Finally, prep crumble topping by adding about 1 tablespoon of your favorite sugar (I used coconut sugar). Sprinkle on crumble topping and lightly press into apricot mixture.
Place tarts into freezer for about an hour or the refrigerator for about 3 hours in order to firm up!

Double Chocolate Paleo Brownie

March 13, 2023 by Lee Hersh Leave a Comment

Double Chocolate Paleo Brownie

Ya’ll know I love me a good single serve recipe! It was one of those days where I was craving something sweet for lunch, so I told myself if I was a good girl and ate some veggies, a whole grain, and leftover salmon, that I would make myself something chocolatey!

Paleo friends, this one's for you! Make this Single Serve Paleo Brownie after dinner for a decadent, healthier single serve dessert!

I guess you could say my motto with this recipe was “go chocolate or go home.”

It’s naturally sweetened, grain free, paleo, and… I promise you, tastes better than the real thing!

I used a mixture of almond meal, coconut flour, and cocoa powder. As my binder, I used an egg white (note this was not tested with a flax or chia egg, but if you are vegan GO FOR IT!).

The banana was the perfect sweetener to bring out the chocolatey flavor of the cocoa powder. I actually prefer that over stevia, which I know a lot of people use due to the low (or zero) calorie count.

Your batter will be pretty similar (if not a little thicker) to the classic brownie batter texture and thickness.

I made this recipe 3 different times to get the measurements and baking time just right. Turns out it needs to be baked way longer than my Single Serve Chocolate Chip Cookie. I’ve noticed this with all of my paleo baking, especially with coconut flour. The density requires a longer bake time in order to bake all the way through.

As for the delicious swirl on top- it’s one of my favorite things to make-

Coconut oil
almond butter
vegan chocolate chip (you could sub cocoa powder for less calories)

I’m sure you are wondering the calorie count in this bad boy. Here’s the breakdown (without the drizzle on top): Calories- 280 | Fat: 21g | Carbs: 16g | Fiber: 6g | Protein: 11g. That’s right…11g protein in this baby. It is high in calories and fat, but that’s because it’s mainly made of almonds (and healthy fats!).

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Double Chocolate Paleo Brownie

Author: Sandra

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Ingredients

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3 Tablespoons Almond Meal

1 teaspoon coconut flour

2 teaspoons cocoa powder

1 egg white

1 Tablespoon unsweetened almond milk

1 Tablespoon mashed banana (1-2 inches of banana)

1 teaspoon coconut oil, softened

1 teaspoon Chocolate Chips, Dairy-Free

Instructions

First preheat oven to 350F. Then spray a small baking dish or ramekin with nonstick cooking spray and set aside.
Next, in a medium size bowl, mash banana. Then add in egg white, coconut oil, and almond milk and mix. Add in the rest of ingredients and mix until smooth. The texture should be should be very similar to your typical brownie batter
Transfer batter into baking dish and bake at 350F for 22-25 minutes or until the middle is all the way cooked.

Nutrition

Calories: 280
Fat: 21
Carbohydrates: 16
Fiber: 6
Protein: 11

Creamy Strawberry Coconut Fruit Dip

March 13, 2023 by Lee Hersh Leave a Comment

Creamy Strawberry Coconut Fruit Dip

Say Helloooooooooo to my Go-To Recipe of Summer 2014!!!

First of all, I can’t wait for warm weather season to blast off into action and second of all, MAKE THIS DIP RIGHT NOW.

ingredients for Creamy Strawberry Coconut Fruit Dip:

Fresh Strawberries
Coconut Cream
Kefir

And boom goes the dynamite. You’ve got the perfect, healthy fruit dip that that will make you host of the year this summer! And- that’s a fact!

There is no need for any added sugar, but if you just HAVE to add some, I suggest coconut sugar or organic cane sugar.

I am a kefir fan, which is why I added a cup, but if you are dairy free or paleo- feel free to omit and just use coconut cream and pureed strawberries. It will be just as tasty, I promise!

The coconut cream you ask- I get mine from Trader Joe’s.

For my personal snack, I dolloped (yes I turned that into a verb) on top of some berries with a sprinkle of hemp seeds for the win!

Also-I am updating this after a few questions on what coconut cream is. I did a little research and this is what I found from TheKitchn.com–

• Coconut milk: Coconut milk has the liquid consistency of cow’s milk and is made from simmering one part shredded coconut in one part water. Coconut milk is the basis of most Thai curries.

• Coconut cream: Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream.

• Cream of coconut: Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Because of the added sugar, it is usually not interchangeable with coconut cream.

I’ve got a big 10 weeks coming up.

Lots of planning.

Lots of recipes.

Lots of work.

I will officially be working on my first ever e-cookbook starting Monday! I hope you guys like Single Serve Desserts Recipes fully equipped with gluten free, paleo, and vegan options! I can’t wait to bring you along my adventure.

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Creamy Strawberry Coconut Fruit Dip

Author: Sandra
Total Time: 5 minutes

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Ingredients

Scale

1 cup strawberries, sliced
1 cup kefir
1 can (about 1.5 cups) coconut cream

Instructions

Place strawberries and kefir n a food processor or magic bullet. Process until smooth. Then, transfer to a medium size bowl and add in a can of coconut cream. Mix with a wooden spoon until thoroughly combined. Place dip into refrigerator for about 2 hours. Then, using a hand held mixer, mix on high for about 30 seconds – 1 minute, or until it becomes a little fluffy.

Prep Time: 5 minutes

Gluten Free Banana Bread Oatmeal Bars

March 13, 2023 by Lee Hersh Leave a Comment

Gluten Free Banana Bread Oatmeal Bars

If at first you don’t succeed, try and try again.

I THOUGHT good ol’ Benjamin Franklin said that quote, but according to Google so did 100 other important people. Make me 101.

I made these bars last week, but I wasn’t happy with how the photos turned out. 1 point for the recipe 0 points for the photo shoot.

It was cloudy that day, giving me TERRIBLE lighting. The white balance was off and my photos just looked grainy because I had to jack the ISO up. Sigh. I guess I’ll make them again

These bars are absolutely GUILT FREE.

They are…

Sweetened with banana, coconut sugar, and a little honey.
Made with whole grains
Gluten free
AND So good you’ll want to eat the whole pan

Ingredients for Gluten Free Banana Bread Oatmeal Bars

ground oat flour
buckwheat flour
rolled oats
baking powder
coconut sugar
egg
Banana
honey
apple sauce
almond milk
coconut oil
dark chocolate chips

I did change the recipe slightly from the first time I made them. To make them gluten free, actually. I used a combination of white and whole wheat flour last week and this week- I crossed my fingers a gfree version would work. SUCCESS.

I love the combination of buckwheat flour and ground oat flour. It’s light, and delish! And- perfect for your celiac or g-free frands!

What I personally love about these bars is that you can make a pan of them and satisfy your sweet tooth by having one a day. They taste just as chewy and delicious on day 5 as they did straight out of the oven. With a cup of coffee- OH MY LORDY.

Best afternoon snack EVER.

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Strawberry Banana Smoothie Cake

March 13, 2023 by Lee Hersh Leave a Comment

Strawberry Banana Smoothie Cake

I wanted to start off by wishing my favorite brother a HAPPY 20th birthday! I can’t believe you are STILL exactly 4 years younger than I am.

That was a joke.

You will always be EXACTLY 4 years younger than me even if it seems like we’re getting closer in age every single day!

So Plankton (Clay), I made you a cake. One for you and one for me to celebrate 20 and 24 years.

I can’t believe I am 24 years old today.

I’ve heard time and time again that each year gets better and faster as you age. Well ladies and gents- it’s true.

Plain and simple, I did a lot of awesome shit (excuse my French!) in my 23rd year of living. And- I couldn’t have done it without the continued support from my family and friends…ESPECIALLY Mr. Blake who continues to be my number one cheerleader, supporter, soundboard, business coach, mentor, and love of my life!

I’ve learned a lot about myself, a lot about business, and experienced first hand that YOU CAN DO ANYTHING YOU PUT YOUR MIND TO. Happiness is a word and you’ll never know what it means until you experience it. I wake up every single day excited to do what I do and happy to be who I am.

So #BoomSauce to year 24. I already have some really cool initiatives planned like my first ebook (talking more about this next week) and another trip out West. I’ll be sure to take you along my journey, ups and downs, don’t worry!

So for the sake of birthdays. I made myself a cake.

A cake that has all of my favorite things inside.

Smoothie
Graham Crackers
Peanut Butter
Chocolate

You’ll need to eat this baby rather quickly, or it will turn out to be a sloppy smoothie mess.

Or as I like to call it- a beautiful disaster.

Cheers, friends!

…And yes, my brother and I have the same birthday

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Strawberry Banana Smoothie Cake

Author: Sandra

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Instructions

First, make your crust. In a food processor, process 3 graham crackers until they turn into graham cracker crumbs. Then, add in 2 tablespoons of peanut butter and 3 tablespoons of water and process until it becomes doughy.
Separate dough into two equal parts. Then, spray 2 mini cake springform pans with nonstick cooking spray and use your fingers to press dough into pan creating your crust. Set aside.
Next, make your smoothie. In a magic bullet or blender, blend ½ cup of frozen strawberries and a ½ cup frozen bananas with 1 cup of almond milk. Feel free to add some protein powder!
Then, pour half of the smoothie on top of one pan and the other half on top of the other.
Place in freezer for about 1 hour, or until the smoothie firms up enough to add your whipped topping. *Note- you do not want it to freeze solid or you won’t be able to eat it!
Once your smoothie has solidified a little, add ¼ cup cool whip (or any kind of whipped topping) and sprinkle on dark chocolate chips.
Place back in the freezer for about 30 minutes.
Light candle. Blow out candle. EAT. Quickly.