Archive for the ‘Recipes’ Category

Gluten Free Pumpkin Bread

Wednesday, April 1st, 2015


Gluten Free Pumpkin Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup Rich & Creamy MELT Organic spread
  • ½ cup unsweetened applesauce
  • ½ cup raw honey
  • 2 eggs
  • 1 (15 oz) can pumpkin puree
  • 2 cups gluten free flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt
  1. Preheat oven to 350 degrees
  2. Grease a bread pan with MELT spread
  3. In a large bowl, mix together flour, baking soda, salt & spices and set aside.
  4. With a mixer, beat butter and honey together on med-high until light and fluffy (7-8 minutes)
  5. Blend in eggs and applesauce
  6. Beat in vanilla
  7. Set mixer on low and slowly add in flour mixture. Beat until just combined - do not over mix.
  8. Add in pumpkin and blend on medium until just combined.
  9. Bake for approx. 1 hour 10 minutes. (cover with foil if top becomes browned before done)

Soft-Baked Vegan Chocolate Chip Cookies

Wednesday, April 1st, 2015


Soft-Baked Vegan Chocolate Chip Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 6 tablespoons MELT Organic Rich and Creamy Spread
  • 1¼ cups plus 1 tablespoon all purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons corn starch
  • ¼ teaspoon fine salt
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1½ tablespoons almond milk or other non-dairy milk
  • 1 teaspoon vanilla extract
  • ½ cup mini semi-sweet chocolate chips or 1 cup regular semi-sweet chocolate chips (see Notes)
  1. In a large glass bowl, melt the MELT 🙂 in a microwave. Set aside to cool a bit.
  2. In a medium bowl, whisk together the flour, baking soda, corn starch and salt. Set aside.
  3. Add the sugars to the bowl with the MELT and whisk until incorporated. Add the almond milk and vanilla and whisk a bit more. Add the flour mixture into the wet ingredients and stir just until combined. Fold in the chocolate chips.
  4. Cover the bowl and place the dough in the refrigerator for one hour or more.
  5. Preheat your oven to 350 degrees. Line a baking sheet with parchment.
  6. Scoop level tablespoons of the dough and drop onto the prepared cookie sheet, spacing them about 2 inches apart.
  7. Bake for 10 to 11 minutes.
  8. Remove from the oven and cool on the baking sheet for one minute before cooling completely on a wire rack.
  9. Makes 24 cookies.
  10. Notes:
  11. If keeping these vegan is a concern, be sure your chocolate chips are truly vegan. Good quality chocolate contains cocoa and cocoa butter, but some companies may add milk or milk solids. Check the ingredients list.
  12. I keep the remaining dough in the refrigerator while each batch is baking to keep the dough from getting too soft.


Breakfast Banana Muffins

Wednesday, April 1st, 2015

Breakfast banana

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 bananas, mashed
  • ¾ cup raw sugar or honey
  • 1 egg
  • ⅓ cup MELT® Organic Honey, melted
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ¼ cup cinnamon chips (or 1 tablespoon cinnamon), walnuts, or chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together bananas, sugar, egg and MELT until all ingredients form a smooth batter.
  3. Combine dry ingredients. Fold in flour mixture to the liquid ingredients and mix just until smooth. Be careful not to over mix.
  4. Arrange cupcake liners in muffin-tin and fill halfway up with batter.
  5. Bake for about 15 minutes (until a toothpick inserted comes out clean).
  6. Remove from over and allow to cool, then add a bit of Melt on top and devour.


Gluten-Free Coconut Flour Zucchini Bread

Friday, March 20th, 2015

Our coconut flour zucchini bread is a moist and delicious gluten-free treat lightly sweetened with maple syrup and made with Honey MELT®. Adapted from



6 eggs at room temperature

½ cup maple syrup

¼ cup Honey MELT®, softened

1 teaspoon vanilla extract

¾ cup coconut flour

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

¾ teaspoon baking soda

1½ cups grated zucchini, tightly packed


  • Preheat the oven to 350 degrees F and line a standard loaf pan (9 in by 5 in) with parchment paper.
  • In a medium sized mixing bowl, thoroughly whisk together the eggs, maple syrup, Honey MELT®, and vanilla extract.
  • Resting a sifter on a small plate, add the coconut flour, cinnamon, cardamom, and baking soda to the sifter.
  • Sift the dry ingredients into the wet ingredients, breaking up the lumps out of the coconut flour along the way. Mix well with a wooden spoon. The batter will be thicker than a cake batter.
  • Stir in the grated zucchini with either a wooden spoon or with your hands until it is evenly distributed throughout the batter.
  • Scoop the batter into the lined loaf pan and smooth the top with a spatula (or your hands).
  • Bake the loaf at 350 degrees F for 45 to 50 minutes, or until the top is golden brown and firm. Cool loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Since this is a moist bread, we recommended storing it in the refrigerator for up to one week.

Gluten-free Spaghetti alla Norma

Friday, February 6th, 2015

While traveling in Sicily, my husband and I discovered Spaghetti alla Norma, a pasta dish made with tomatoes, fried eggplant, ricotta cheese, and fresh basil that quickly became a favorite. Originating in Catania, located on the east coast of Sicily, Spaghetti alla Norma is named after Vincenzo Bellini’s opera, Norma. Instead of wheat spaghetti noodles, this version is made with spaghetti squash – a delicious, hearty, and easy-to-digest replacement.



Batch of Authentic Italian Marinara Sauce

2 medium-sized eggplants, peeled and cut into ½” cubes

4 Tbsp Rich & Creamy MELT® Organic, adding more as needed

½ cup freshly grated ricotta salata or parmesan cheese

1 handful fresh basil, torn into pieces

Fresh ricotta cheese

1 spaghetti squash, cut in half lengthwise


  • Preheat the oven to 380 degrees F.
  • Place the spaghetti squash face down on a cooking sheet. Bake the spaghetti squash for 1 hour or until it is fully cooked.
  • Remove the spaghetti squash, turn face up, and remove the seeds with a spoon. Use a fork to fluff up the squash into “noodles” (across the width NOT length) and remove the squash from its skin.
  • Add the MELT Organic to a large skillet. Turn the heat on medium-low and add the eggplant. Stir the eggplant until it is evenly covered in MELT Organic and allow the eggplant to cook until soft. Add MELT Organic as needed.
  • Add the spaghetti squash “noodles”, and stir for a few minutes until its mixed well with the eggplant.
  • Add enough Authentic Italian Marinara Sauce to generously coat the “noodle”-eggplant mixture but not enough to drown it.
  • Fold the ricotta salata or parmesan cheese and fresh basil into the Spaghetti Alla Norma for a couple of minutes. Turn off the heat.
  • Serve the Spaghetti alla Norma with generous dollops of ricotta cheese. Enjoy!

Authentic Italian Marinara Sauce

Friday, February 6th, 2015

This marinara recipe is authentically Italian – it is simple and rests on the quality of the ingredients. This Italian marinara sauce is as versatile as it is easy to make with a variety of applications in cooking. You may find yourself returning to this recipe as a regular feature in your cooking.


1-28oz can organic whole peeled plum tomatoes

2-3 cloves of garlic, pressed

3 Tbsp Rich & Creamy MELT Organic or extra virgin olive oil

½ to 1 teaspoon salt (to taste)

¼ teaspoon of pepper

½ teaspoon raw, organic sugar (optional)


  • Pour the can of whole, peeled tomatoes into a fine-meshed strainer placed in a bowl large enough to catch all of the juices.
  • Using clean hands, gently break apart and squeeze the tomatoes into smaller pieces. The goal is to release and drain the liquid from the tomato pulp, but also catch the liquid using the bowl underneath.
  • Add the pressed garlic and MELT Organic or olive oil to a medium-sized sauce pan. Turn the heat on low-medium.
  • Do NOT burn or roast the garlic – the idea is to gently cook it long enough to lose the raw, sharp smell.
  • As soon as the garlic loses its raw smell, add the tomato pulp from the strainer and stir into the MELT Organic and garlic.
  • Add about one-third to one-half of the tomato juice back into the sauce, adding just enough liquid to moisten the sauce, but not too much to make it “watery”.
  • Turn the heat up to medium.
  • Add the salt, pepper, and raw sugar. If cooking with naturally sweet garden-grown fresh tomatoes, then the sugar is unnecessary.
  • Bring the sauce to boil for about 5 minutes, then serve.



Stuffed Bell Peppers

Wednesday, January 7th, 2015

This gluten-free Stuffed Bell Peppers recipe is a favorite in our house during the depths of winter: cozy, delicious, satisfying. Stuffed Bell Peppers shine as a side dish for a dinner party or can be eaten as a simple, filling supper. This recipe is adapted from Chef John’s Stuffed Peppers. Depending on the size of the green bell peppers, this recipe makes at between 8 and 10 servings.



1 cup uncooked long grain white rice

1½ cups water

1 onion, diced

2 Tablespoons of MELT® Organic

2 cups Authentic Italian Marinara Sauce

1 cup beef bone broth

1 Tablespoon balsamic vinegar

¼ teaspoon crushed red pepper flakes

1 lb lean ground beef

¼ lb hot Italian pork sausage (casing removed)

1 (14 oz) can diced tomatoes

¼ cup Italian parsley, chopped

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper or to taste

4 large green bell peppers, halved lengthwise and seeded

1 cup grated Parmigiano-Reggiano cheese


  • Bring rice and water to boil in a saucepan over high heat. Reduce heat to low, cover and simmer until the rice is tender and all of the liquid has been absorbed, about 20 to 25 minutes. Set aside the cooked rice.
  • Preheat the oven to 375 degrees F.
  • Add the onions to a skillet, add the Melt and turn the heat on medium-low. Lightly sauté the onions until they begin to soften. Transfer half of the onions to a large mixing bowl and set aside.
  • Add the marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1-2 minutes.
  • Pour the tomato sauce mixture into a 9 by 13 inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the large mixing bowl with the reserved onions; mix well.
  • Mix in the cooked rice and Parmigiano-Reggiano cheese.
  • Stuff the green bell pepper halves with the beef and sausage mixture.
  • Place the stuffed green bell pepper halves in the baking dish over the tomato sauce, cover with aluminum foil and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil, sprinkle some extra Parmigiano-Reggiano cheese on top of the stuff peppers, and bake uncovered until the meat is no longer pink, the green peppers are tender, and the cheese is browned on top, an additional 20 to 25 minutes.
  • When serving, pour the tomato sauce over the peppers for added moisture and flavor!

Gluten-Free Ginger Cookies

Thursday, November 6th, 2014

It’s never too early to begin with holiday baking and these gluten-free ginger cookies are excellent. Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup or honey, they are also egg-free and dairy-free. If you prefer soft and chewy ginger cookies, simply half the baking time and press them into slightly thicker shapes before baking. Adapted from This recipe makes about 12 cookies.



1½ cups almond flour

2 tablespoons MELT® Organic, softened

¼ cup pure maple syrup or honey

1 tablespoon blackstrap molasses

2 teaspoons ground ginger

⅛ teaspoon fine sea salt

¼ teaspoon baking soda


  • Combine all dry ingredients in a medium bowl until well mixed, then add all of the wet ingredients and mix until a thick batter is formed.
  • If the batter is too dry, add small amounts of water (no more than ¼ cup at a time) and mix thoroughly until the desired consistency is achieved.
  • Chill the batter for 30 minutes in the fridge or freezer to ensure the dough is firm before scooping.
  • Preheat the oven to 350 degrees F.
  • Roll rounded tablespoons of batter in your hands to form a smooth dough ball.
  • Flatten each ball with your hands and then with a wet fork on a baking sheet lined with parchment paper.
  • Bake for 20 minutes until firm.
  • Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.

Honey MELT® Gluten-Free Pumpkin Poppers

Friday, October 3rd, 2014

Looking for a healthy, delicious after-school snack that is a snap to make? These gluten-free Pumpkin Poppers made with Honey MELT® fill the bill without added sugar.



½ cup coconut flour

½ teaspoon sea salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon allspice

¼ teaspoon ground cloves

3 eggs

1 cup cooked pumpkin, or ½ cup cooked pumpkin and ½ cup cooked carrot

2/3 cup Honey MELT, softened

1 teaspoon vanilla extract


  • Preheat the oven to 325 degrees F.
  • Sift together all dry ingredients is a large mixing bowl.
  • In a food processor, place 3 eggs and the pumpkin/ pumpkin-carrot and blend until smooth.
  • Add the softened Honey MELT to the food processor and blend again until smooth.
  • Add the wet ingredients to the dry ingredients and mix with a wooden spoon or hand mixer until completely mixed. As the coconut flour absorbs the liquids the mixture will change from a runny consistency to a thicker one.
  • Allow the batter to sit for 5 minutes.
  • Use coconut oil to grease a mini muffin tin and lightly sprinkle with coconut flour (to prevent Pumpkin Poppers from sticking).
  • Measure 2 tablespoons of batter and roll into a ball in the palms of your hands.
  • Drop each batter ball into the muffin tins.
  • Bake for 20 minutes.
  • Remove from the oven and move from the muffin tin to a serving plate.
  • In a Pyrex measuring cup, soften a couple of spoonfuls of Honey MELT with a little honey (optional) and drizzle over the Pumpkin Poppers. Sprinkle a little bit of cinnamon on top. The topping will melt into the poppers and spill down and soak into the bottom.

Almond Coconut Energy Bars

Monday, September 8th, 2014

Looking for a healthy, filling after school snack? These gluten-free energy bars are lightly sweetened with Honey Melt that will keep your kids going until dinner is ready. This recipe is adapted from Riki Shore at Three Squares.



  • 1 cup shredded unsweetened coconut
  • 2 cups whole raw almonds
  • ½ cup almond butter
  • 2/3 cup Honey MELT® Organic
  • 1 tablespoon coconut flour
  • ½ teaspoon sea salt
  • 1½ tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 4 oz semi-sweet or bittersweet chocolate


  • Soften Honey MELT in the microwave.
  • Line a 9×9” baking pan with wax paper.
  • Pulse almonds in food processor until they resemble coarse sand (a little coarser than almond meal).
  • Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small).
  • Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  • Melt chocolate either in microwave on low power on in a double boiler.  Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated.  Place back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting).  Cut into bars and store in a plastic container in the fridge.

Gourmet Spicy Kraut

Wednesday, August 13th, 2014

Canning, pickling, and freezing are all worthy methods for preserving your garden’s bounty, but fermenting your gorgeous surplus of vegetables is even better. When performed correctly, raw fermentation is a miracle of nature with infinite possibilities for nutritional therapy – all in a delicious, tangy side dish perfectly paired with your favorite meats or eaten alone. Like kefir and other fermented foods, fermented vegetables provide highly concentrated sources of probiotics with a wide range of benefits from naturally lifting one’s mood to strengthening the immune system and boosting gut health. Done correctly, fermented vegetables can be stored up to 8 months. Since probiotic strains vary with the vegetable, this recipe is especially healthful (and addictive) because of the array of vegetables included.

This week’s fermentation is a gourmet spicy kraut reminiscent of kimchi but easier to make and fun to improvise with new variations. It is DELICIOUS! Other fermentation recipes call for using whey, but I believe it’s unnecessary and worth avoiding. Enjoy our other fermented food recipes, including German Sauerkraut, Organic Ginger Beet Kvass, Lacto-Fermented Garlic, and Traditional Korean Kimchi.

spicy kraut


1 small green cabbage, outer leaves removed, 1” wide slices, coarsely chopped

6 bok choy, coarsely chopped

3 carrots, sliced into thin rounds

3” diakon radish, sliced into thin rounds, then in half (half rounds)

4 big garlic cloves, chopped

1½” length of ginger, peeled and grated

1 bunch scallions, chopped

1/8 to 1/4 cup Korean chili powder (gochugaru) to taste

2 to 3 tablespoons sea salt to taste


Gallon fermentation jar with airlock system

Weights for keeping spicy kraut immersed in its own brine

Mason quart jars for storage

Please note fermentation jars with airlocks and glass weights can be purchased online from Cultures For Health or The Probiotic Jar.


  • Clean and sanitize kitchen surfaces; the cleaner your environment the better.
  • Clean and sanitize the equipment (fermentation jar, weights) to ensure the absence of pathogenic bacteria. Be sure to rinse off the equipment after sanitizing it so doesn’t kill off the beneficial bacteria needed for fermentation.
  • After washing and prepping the produce, add it all to a large mixing bowl.
  • With latex gloves on, hand-mix together the kraut with the Korean chili powder and salt until thoroughly mixed together. The salt will draw moisture from the produce, which is essential for developing the brine.
  • Pack the kraut salad tightly into your fermentation jar. Add any leftover juices to the fermentation jar.
  • Add weight on top of the packed kraut to ensure the produce is well submerged in liquid –the anaerobic environment is critical for proper fermentation and preventing contamination. Spicy kraut wants to be suffocated!
  • If the kraut is light on liquid, then add salted water as needed. (Over the next 24 hours, the kraut will produce more liquid as the salt pulls moisture out of the vegetables.)
  • Tighten the airlock lid and fill the airlock with water to the fill line. Make sure the lid is on tight and the airlock is screwed in securely – we only want gases leaving the container. When properly sealed, the airlock lid makes contamination or spoilage practically impossible.
  • Ideal fermentation temperature is around 68-72 degrees and ok up to 75 degrees. Technically, the kraut is ready in 2 weeks, but is at its best in terms of flavor and probiotic content when it ferments for 3.5 to 4 weeks. More than 4 weeks, the kraut can turn mushy.
  • A little bit of white froth or a white film may form on the liquid surface; this is harmless and will resolve itself. If black mold develops on the surface, then don’t eat it. For information on common mistakes and troubleshooting, read Food Renegades blog on the matter.
  • After 3.5 to 4 weeks of fermentation, move the spicy kraut into quart mason jars, pack it down, top off with brine, and store in the refrigerator. It’s good for up to 8 months.

Best of the Summer Coleslaw

Friday, July 11th, 2014

I love enjoying homemade coleslaw year-round, but coleslaw is truly a quintessential summer potluck dish. What I love most about this recipe is the use of 3 types of vinegars for nuanced flavor and combining MELT® Organic Mayo with organic, plain, full fat yogurt in the dressing.

Felicity's perfect coleslaw


4 cups finely shredded organic cabbage

2 large grated organic carrots

½ cup thinly sliced organic red onion

½ cup MELT Organic Mayo

½ cup organic full fat plain yogurt

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

Salt and pepper to taste


  • Add the finely shredded cabbage, grated carrots, and thinly sliced onions in a large mixing bowl.
  • In a smaller mixing bowl, combine the MELT Organic Mayo, yogurt, vinegars, salt, and pepper and hand-mix with a spoon until blended together.
  • Add the dressing to the slaw in the large mixing bowl.
  • With clean hands, thoroughly blend all of the ingredients together so the slaw is evenly covered in dressing and the cabbage, carrots, and onions are mixed evenly.
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