Healthy with Jodi

Kinder Milchsnitte

Traditional German dessert 

Gluten free

Happily makes 4 wafers


Chocolate Biscuit Cake:

1/3 Cup all purpose Gluten free flour (I used Cassava Flour)

2 TBSP Cacao Powder

2 Eggs

1/4 Cup Sugar (I used Monk Fruit)

1 TBSP Milk (I used Coconut milk)

1/8 tsp Sea Salt


1 Cup Cream Cheese (I used Coconut Cream Cheese, Miyoko’s brand)

1/2 Cup Soft Butter

1 tsp Vanilla

3 TBSP Condensed milk (I used Coconut Cream)

To make the Cake:

Whisk flour, cacao, and salt together.  In a separate bowl whisk room temperature eggs and sugar together until light and airy. 

Add flour mixture and mix well until creamy.

Spray an 8×8 baking pan/stone.  Line with parchment paper.

Pour in batter.  Cook at 350 for 10-12 mins.  

Remove, turn over, pull of parchment paper.

To make the filling:

Whisk or blend (easiest) the ingredients together.  

Cut the cake in half. Then cut longways to create a wafer bottom and top.  

Spread the filling on one side of the cake, then top with the other half.


Chocolate Peanut Butter Breakfast Hummus


1 Cup Butter Beans

1/2 Cup Full Fat Coconut Milk

1 tsp Cinnamon 

1 tsp Sea Salt

1/2 Cup Chocolate Peanut Butter

1/4 Cup Monk Fruit (or Stevia)

Rinse and drain Butter beans if you aren’t cooking them yourself.  

Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

Drain off about 80% of water.

Add all ingredients to Food Processor and blend well.  

You can add more Coconut Milk if you want a thinner consistency. 

*Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

Chocolate Cherry Drop Cookies

Chocolate Cherry Drop Cookies 

(Adapted from Terry Lynn’s Recipe)

Gluten Free, Vegan

Makes 2 dozen


So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.


Chocolate Christmas Cookies Food and drink

1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

1 Stick Butter (8oz)

1 Cup Monk Fruit (can use coconut sugar)

1 TBSP Gelatin

1/4 Cup Raw Cacao

1/4 Cup Coconut Cream

1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

1 tsp Vanilla 

1/2 tsp Baking Soda

1 tsp Sea salt

1 Cup Drained Cherries


Make “Buttermilk”.

Drain Cherries.

Mix Wet ingredients.

Melt Cacao with Coconut Cream, then mix in room temp Butter.

Add Dry ingredients.

Add Cherries.

Refrigerate Dough

Bake 8-10 min on 350


To make Vegan Buttermilk:

Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

(can sub apple cider vinegar )


For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.