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.