Caramel… sweet sweet caramel…. It’s something many of us haven’t been able to indulge in –  in a very long time. And I’m not talking about healthier caramel made from almond butter or dates (not that there’s anything wrong with those), but I’m talking about real sinfully rich caramel.

So sinful that it melts in your mouth and can turn any good dessert into an incredible one.

This will forever change the history of your vanilla ice cream.

And your sliced apples.

And your brownies.

Not to mention your coffee (you can thank me later).  

To those of you with small children in your home, please use caution when making this. I use the back burner on my stove and tell my girls to stay out of the kitchen (just to be safe)!

All my love,

Megan
PS – There is no shame in sneaking spoonfuls out of the fridge when no one is looking. In fact, I highly encourage it!

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“Liquid Gold” a.k.a. Dairy Free Caramel Sauce (Paleo, vegan & refined sugar free)

Ingredients

• 14 ounces canned coconut milk
• 1 cup palm sugar (I use either Big Tree Farms or Madhava)
• 1/4 cup pure maple syrup
• 2 tablespoons coconut oil
• 1/4 teaspoon vanilla extract
• Small pinch of sea salt

Instructions

1. In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and maple syrup. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat.
2. Whisk in the coconut oil, vanilla, and sea salt.
3. Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). The sauce will continue to thicken (although not much) while it cools.
4. Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.

Recipe Notes from Megan

This caramel sauce is just that – a sauce. It is fairly runny and won’t get really thick like a dairy-filled caramel will. I’ve tried simmering it for longer periods of time (40 minutes) just to test it. It does get slightly thicker, but I actually prefer the ease of a 15 minute simmer time. If you would like to simmer it longer for a thicker consistency, I suggest reducing the amount of palm sugar used to 3/4 cup.

I highly, highly recommend using palm sugar in this recipe. Palm sugar has a wonderful caramel-like flavor, so it really adds to the richness of the sauce. I tried making this recipe once using sucant and didn’t care for it. Trust me, use palm sugar!

When you first bring the coconut milk, palm sugar and maple syrup to a boil, don’t leave it unattended on the stove. It can (and will) boil over if you aren’t careful. Keep an eye on it.

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http://www.allergyfreealaska.com/2013/05/17/liquid-gold-dairy-free-caramel-sauce/

Copyright 2013-2014 Megan Ancheta, Allergy Free Alaska, LLC.

This post is linked to Gluten Free Wednesday,  Wellness Weekend, Fight Back Friday, Fat Tuesdays, Slightly Indulgent Tuesday, Allergy Free Wednesday and Make Your Own Monday.

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Time: 11:29pm
I’m listening to: Crash Into Me by Dave Matthews Band

I still remember the first sip I ever took of a caramel macchiato. It was years ago. The whip cream combined with the caramel sauce made the coffee so sweet and incredibly rich and creamy. It was heaven, and I became an addict for life; although that addiction took a bit of a hiatus when I went dairy free.

Coffee is just one of those things that runs in my blood. I started drinking it early. When I was in middle school I wanted to be a coffee drinker like my dad, so he’d pour me an inch of coffee in a mug and then top the rest off with milk.

In high school I discovered the world of flavored coffees and mochas. I had the reputation of being a “good girl,” so I used to talk one of my teachers into letting me skip her class so I could go get us coffee. Often times she would give me the keys to her car to go do it.   

In my 20’s I was a latte or coffee with cream girl. But when I went dairy free, I went through a really rough time with my coffee. I couldn’t find a creamer or dairy free milk that met my expectations. One day I finally made myself try drinking my coffee black, and to this day, that’s how I prefer it. Just black, although I still enjoy an occasional Dairy Free Caramel Macchiato as a treat!

Coffee just isn’t a caffeine addiction for me. It’s a lifeline. I depend on it. My pain depends on it. Mornings generally are my worst times for pain. I don’t take painkillers. I’ve tried a few and either they don’t touch my pain, or I don’t feel comfortable taking them while I’m alone at home with the girls. Coffee is my drug of choice. There is something incredibly healing for me in sitting down with a hot cup of black bold coffee. The girls watch cartoons while I drink it and “come to.” The heat from the coffee touches my achy bones, while the aroma plays with my senses. It’s the only thing I’ve every experienced “relief” from… although I do recognize it’s a mental form of “relief.”

I find my sanity in coffee, and I’m sure many of you can relate to that.

This Dairy Free Carmel Macchiato recipe won’t disappoint. It’s everything I remember the dairy-filled version being. Silky smooth and creamy… and I bet it will go down faster than you anticipate.

Dairy Free Caramel Macchiato Recipe:
Yields 1 serving

2 drops of vanilla extract (please note: that’s *drops* not splash)
2 tablespoons coconut cream (see recipe notes)
2-4 tablespoons “Liquid Gold” a.k.a. Dairy Free Caramel Sauce
8-10 ounces hot coffee

1. In a large mug, stir together the vanilla extract, coconut cream, and “Liquid Gold.” Pour in the hot coffee and stir again.
2. Sit back, put your feet up, relax, and enjoy your creamy Dairy Free Caramel Macchiato!

For an iced variation of this drink:

1. Fill a tall glass with ice and then pour in 8-10 ounces of room temperature coffee. Set aside.
2. In a small mixing bowl, combine the vanilla, coconut cream, and “Liquid Gold.” If the mixture is lumpy, heat it up in the microwave for 15-20 seconds and then stir until smooth. Pour into the tall glass of iced coffee and stir gently with a spoon or straw until blended.

Megan’s Recipe Notes:
Coconut cream is the thick cream that separates and floats to the top of an undisturbed can of full fat canned coconut milk. If you aren’t able to get just the cream, it’s okay. Coconut milk will do just fine.

Enjoy it!

All my love,
Megan (with a long E)

 This recipe is linked to Fight Back Fridays, Wellness Weekend, Allergy Free Wednesdays, Slightly Indulgent Tuesdays and Fat Tuesday.

The post Dairy Free Caramel Macchiato (Paleo, vegan & refined sugar free) appeared first on Allergy Free Alaska.

I normally don’t take creamer in my coffee. Well, at least not anymore. I used to. Up until I changed my diet and couldn’t find the right sort of dairy free creamer substitute. I tried everything from dairy free coffee creamers to canned coconut milk to any and every dairy free milk under the sun. Nothing satisfied me, so I decided to start drinking my coffee black. It took some adjusting, but eventually just black coffee became my norm. There’s something about fall and chilly weather though. It makes me crave an occasional Dairy Free Caramel Macchiato or a big Pumpkin Spice Latte from Starbucks  (I think all of our dairy-consuming friends on Facebook seem to be drinking pumpkin spice lattes right now). I know, I know… wishful thinking. Starbucks can’t quite accommodate our dietary needs. It’s okay though, because my new recipe for Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added) is much healthier, more delicious, and easier on the wallet.

When I set out to make this coffee creamer I wanted to use as little sugar or sweetener as possible. My body doesn’t handle sugar well, including palm sugar, maple syrup or honey (although my children and husband tolerate both, so I still bake/cook with them from time to time). Dates are a wonderful natural sweetener, but they aren’t something I’d normally consider using in a coffee creamer. In this recipe they work really well though, especially because I heat them up, which makes them very soft and they are easily broken down in the blender. I asked a few friends of mine to sample this coffee creamer and neither one of them missed the sugar, nor could they detect the stevia. The spices, pumpkin, and dates hide the stevia really well. Course, if you’re not  interested in using stevia, feel free to substitute pure maple syrup. It will turn out just as yummy.

Back to my friends though – they both confessed to eating this Dairy Free Pumpkin Spice Coffee Creamer straight from the jar. It’s that good. It tastes like dessert and is a very versatile recipe. One that you could easily turn into pudding, smoothies, ice cream, etc. I’m looking forward to hearing of all the wonderful things you do with it! Speaking of dessert and this being a versatile recipe… I have a killer dessert recipe coming up for you soon that uses this creamer as the star ingredient. It’s so decadent and you are going to LOVE it! And you’re especially going to love how healthy it is.

This coffee creamer has become my new addiction. I still drink my morning cup of coffee black, but by the afternoon I enjoy another pick me up with a bit of this Dairy Free Pumpkin Spice Coffee Creamer. The pumpkin and spices are the perfect blend of fall (and it smells amazing, too!). I’m convinced it will quickly become your new favorite addiction. Enjoy it – cheers!

All my love,
Megan (with a long E)

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Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

Yield: about 3 1/2 cups

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup chopped dates
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 14 ounces canned coconut milk (full fat)
• 1/4 cup unsweetened pumpkin puree
• 1 teaspoon vanilla extract
• 20 drops NuNatural’s Liquid Stevia or 1-2 tablespoons maple syrup (or more, depending on how sweet you like your coffee creamer)

Instructions

1. In a small saucepan, combine the almond milk and chopped dates. Bring to a boil over medium and remove heat. Let sit for 10 minutes.
2. Very carefully (it’s very hot!) pour the saucepan contents into a high speed blender and add the cinnamon, nutmeg, and cloves. Blend on high for 1-2 minutes until the mixture is very smooth.
3. Add the coconut milk, pumpkin puree, vanilla extract, and stevia and blend for another minute until smooth and well mixed. Refrigerate and use within 5-7 days.

Recipe Notes from Megan

You can use this coffee creamer immediately after making it, but if you can stand it, give it a full overnight in the refrigerator to let the flavors merry. Trust me, it will taste even better!

I use about a 1/4 cup of this creamer per cup of coffee, but you can certainly use as little or as much of it as you'd like.

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http://www.allergyfreealaska.com/2013/09/20/dairy-free-pumpkin-spice-coffee-creamer-veganno-sugar-added/

Copyright 2013-2014 Megan Ancheta, Allergy Free Alaska, LLC.

 This post is linked to Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend and Fight Back Friday.

The post Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added) appeared first on Allergy Free Alaska.