HealthStyles Market Cooks... Ketchup

Ketchup

 

(Gluten, Corn, Vinegar & Refined Sugar Free)

This easy to whip up recipe is great for those needing to stay away from common allergens that are usually in store bought ketchups and sauces.

Ingredients:

18oz Muir Glenn Organic Tomato Paste
3/4 cup Madhava Clover Honey or Field Day Maple Syrup
1/2 cup Santa Cruz Lemon Juice
3 tsp Real Salt
3/4 tsp Frontier bulk Onion Powder
1/2 tsp Frontier bulk Garlic Powder
1 cup Water

1. Whisk together all ingredients in a sauce pan over medium hear.
2. Simmer for about 10 minutes.
3. Pour into jars or bottles and refrigerate.

 

Courtesy of HealthStyles Market

3600 South Douglas HWY Gillette WY 82718

(307) 682-8447

 

 

Printable Recipe Here

HealthStyles Cooks... Cinnamon Streusel Coffecake

Cinnamon Streusel Coffeecake

Gluten-free and sugar-free.

Streusel Ingredients:
2/3 cup King Arthur Flour gluten-free all-purpose baking mix
½ cup Xyla xylitol
1 tsp. cinnamon
6 tbsp. shredded Organic Valley or Earth Balance butter sticks
1 tsp. of Frontier maple flavoring

Cake Ingredients:
1 ½ cups King Arthur Flour gluten-free all-purpose baking mix
½ cup Xyla xylitol
¼ cup Spectrum Safflower or Sunflower oil
2 large eggs or EnerG egg replacer
¾ cup So Delicious Coconut milk or Good Karma flax milk
1 tsp. Frontier vanilla
½ tsp. Sweet Leaf English toffee stevia

Topping:
½ cup chopped pecans

 

Preheat oven to 350 degrees. Lightly grease a 9” square pan.

Streusel: Mix the baking mix, xylitol and cinnamon together until evenly blended.  Work in the butter and maple flavoring until evenly crumbly.   Set aside.

Cake: Whisk together dry ingredients: baking mix and xylitol. Whisk together liquid ingredients: oil, eggs, milk, vanilla, stevia and stir into the dry ingredients until blended.

Spread the batter into the prepared pan. Sprinkle with streusel. Top with ½  cup chopped pecans.

Printable Recipe Here

HealthStyles Market Cook's Cream Cheese Frosting

Cream Cheese Frostings

Two recipes, both sugar-free and dairy-free!

 

Cream Cheese Frosting “T”

Ingredients:1 pkg. Tofutti cream cheese
½ tsp. Frontier vanilla extract
¼ tsp. Sweet Leaf vanilla cream stevia
1 tbsp. Xyla Xylitol
1 tbsp. Good Karma flax milk, coconut milk or almond milk

Beat ingredients together with hand mixer until blended and smooth.

 

Cream Cheese Frosting “D”

Ingredients:

1 pkg. Daiya cream cheese
1 tsp. Frontier vanilla extract
2 tbsp. Xyla xylitol
2 tbsp. Native Forest coconut milk, flax milk or almond milk

Beat ingredients together with hand mixer until blended and smooth.

 

 

 

Printable Recipe Here

HealthStyles Market Cooks... Raw Cranberry Sauce

Raw Cranberry Sauce

 

Sugar free and delicious!

 

Ingredients:

2 oranges, peeled, sliced, seeds removed

2 cups fresh organic cranberries

1 tsp. Sweet Leaf liquid stevia

  

Directions

1. Blend oranges and Sweet Leaf stevia in a food processor.

2. Add cranberries and process until coarsely chopped

3. Chill

4. Serve

 

 Printable Recipe Here

 

HealthStyles Market Cooks... Gluten, Dairy & Sugar Free Pumpkin Cake

Pumpkin Cake

Gluten-free, dairy-free and sugar-free.

Wet Ingredients:

1 can Farmer’s Market organic pumpkin

3 large eggs

¼ cup Frontier sunflower or safflower oil

½ tsp. Sweet Leaf English toffee stevia

 

Dry Ingredients:

1 ½ cups Bob’s Red Mill blanched almond flour

1 tsp. Rumford baking powder

1 tsp. Bob’s Red Mill baking soda

½ tsp. Redmond Real sea salt

1 tsp. Frontier ground cinnamon

½ tsp. Frontier ground nutmeg

¼ tsp. Frontier ground ginger root powder

½ cup Xyla xylitol

 

 

1. Preheat oven to 350 degrees.
2. Coat 11x7 glass baking pan with spectrum shortening.
3. Whisk wet ingredients together and separately whisk dry ingredients. 
4. Stir together and whisk until smooth.
5. Bake 25-30 minutes.

 

Printable Recipe Here

HealthStyles Market Cooks... Coconut Cream Recipe

Coconut Cream

Non-dairy whipped cream substitute.

Ingredients:1 can Native Forest coconut milk (13.5 ounce can)

1 tsp. Frontier vanilla extract

1 tbsp. Xyla Xylitol

 

*This requires some planning ahead. Start by placing an unopened can of coconut milk in the fridge at least 3 days prior to when you want to use the whipped cream- it needs time for the water and fat to separate.

Also, the key is to use only the thickest, fattiest part of the coconut milk.

 

When you are ready to make the cream:

1. Open the bottom of the can and skim off the fat from the water. Use the fat for the cream. Use the water for something else.
2. In the same bowl with the coconut milk fat, add the vanilla and sweetener.
3. Beat on high with a mixer until the desired consistency. It does take much longer to thicken coconut milk, but it will eventually thicken.
4. Store the whipped coconut cream in the fridge to keep it thick.

 

 (At this point I am not sure how long it will remain thick, but I think for longer than real whipped cream.)

 

Printable Recipe Here

HealthStyles Market Cooks... Gluten Free Pecan Pie

Gluten Free Pecan Pie

Gluten-free, dairy free, and sugar-free.

Filling Ingredients:
1 cup Eden organic unsweetened applesauce
½ cup Xyla xylitol
1 tbsp. Frontier maple flavor
plus 1 tsp. Frontier maple flavor
1 tsp. Sweet Leaf English toffee stevia
4 tbsp. Organic Valley butter or Purity Farms ghee or Earth Balance buttery spread.
3 large organic eggs, lightly beaten
1 tsp Frontier vanilla extract
¼ tsp. Real Salt
2 cups whole pecan halves or more!

2 Kinnikinnik gluten free pie crusts (1 pkg.)

 

1.    Preheat oven to 350 degrees

2.    Blend all filling ingredients together until well blended.

3.    Place a layer of pecans on the bottom of each pie crust.

4.    Pour into pre-made gluten-free crusts.

5.    Top with additional pecans.

6.    Bake for 30 minutes at 350 degrees.

7.    Allow to cool and refrigerate.
                                                                         

 

Makes 2- 8” pies

 

 

Printable Recipe Here