Yummmy!!! Each bite is like a shot of espresso. I love it!
1 Cup of mixed Cashews and Almonds
1 Cup of pitted dates
`1/2 Cup of coffee beans (or to taste)
1 T of honey
1 tsp of vanilla extract
1 T of Raw Protein powder (Marley Coffee flavor) ya mon!
Blend everything in a food processor till sticky and workable. Then form into bars with your hands and wrap in plastic wrap to store. Mine are currently sitting in my fridge. :)
You should be able to get six to seven bars out of one batch, and each one should come in around 225 calories each, depending on add ins and whatnot.
The recipe for the AWESOME HURRICANE COOKIES I made tonight. :-)
First off, preheat your oven to 350.
1 cup of gluten free oats
1 cup of all purpose GF flour
2/3 cup of turbinado sugar
1 tsp of baking soda
1/2 tsp of cinnamon
pinch of salt
1/2 T of cornstarch
6 T of Earth Balance
1 T of Coconut oil
1 T of Light olive oil (or just another T of coconut oil)
1-2 T of maple syrup (depending on sweetness)
dash or two of vanilla extract
A couple tablespoons of apricot (or your favorite flavor of) preserves
In one big bowl, combine the dry ingredients.
In a smaller bowl, add the oils and the earth balance. Melt down then pour into the dry ingredients, along with the maple syrup.
Mix it all together than shape into little balls. I got about 12 out of this batch.
Lay out on a tinfoil lined cookie sheet that’s been sprayed with non-stick cooking spray/oil. Press a little thumbprint into each ball and reshape as needed. Then top off each cookie with a smidgen of apricot jam.
Toss in the oven for 10-13 minutes or until your kitchen smells so good you can’t stand it.
Tonight I failed at my thrown together dinner creation but one aspect of it I was really happy with, and that was the flatbread. So, naturally, I want to share.
Looks like naan, right? Well, it’s not as fluffy and crispy as naan, it’s more like a very nicely flavored pancake that works well to compliment savory dishes as opposed to sweet ones.
3/4 C of Gluten free flour (whatever mixture you want, I used 1/4 buckwheat + 1/2 all purpose GF flour)
1/2 C of water
2 T of earth balance (or oil of choice)
seasonings to taste (I used rosemary and pepper)
Combine all ingredients in a bowl and let sit for 10 minutes. If you’re using Earth Balance, melt down first before adding to the ingredients.
Heat up a skillet and lightly grease it with whatever you wish: cooking spray, oil, butter, whatever. Pour out the batter like a large pancake and cook until lightly crisped on one side, then flip and repeat on the other.
Despite the larger size of these (meaning, bigger than you’re average pancake) they were very easy to flip. No worries there.
I served mine with caramelized onions and salmon. The onions were delicious on the bread. The salmon, not so much. But that was my seasonings and how I combined it all, I think. *sigh* Too bad. The flatbread was tasty. I felt bad ruining it.
Anywho, I really liked this recipe. I hope you try and enjoy!
GUYS! Seriously. Picture me like the dog from Up right now because OH MY GOD! This pie is amazing and I just want to stare at it and go, “my name is Dug, and I LUV you!”
First things, first: the crust!
The recipe I was working off of called for a mixture of oats and almonds for the crust. I didn’t have enough oats and I’d just purchased all-purpose gluten free flour so, I switched it up. The result was a dough that could have totally been chilled then rolled out into a traditional pie crust. I didn’t wait, I just pressed it into the pie shell and went about my business.
1/2 C of Almond meal or almond flour
1 C of All Purpose Gluten Free Flour (or flour of your choice)
3 T of Raw wildflower honey
2 T of Earth Balance Whipped Spread
1 T of peanut butter (or other nut butter)
1-3 T of chilled water (add at the end)
Combine the flours, honey, peanut butter and “butter” in a food processor and pulse until it turns coarse and mealy looking.
Slowly add in, tablespoon by tablespoon, the water until the dough starts to lump together in the processor as you blend it. Once lumped in a dough ball, plop into pie shell and mold out to your liking. OR! you could try the traditional route of chilling for two hours and then rolling out the crust into a circle. (If anyone tries this, please do tell me how it works out!)
2 large sweet potatoes (or 3 small to medium ones)
1/2 C of brown sugar (or even less if you don’t want it too sweet)
3 T of raw wildflower honey
2 T of cornstarch
1 tsp or so of pumpkin pie spice (or a blend of nutmeg, clove and cinnamon to taste)
1 carton of coconut yogurt (or soy, or even try 1/4 C of silken tofu!)
3/4 C of unsweetened almond milk
dash of salt
dash of vanilla extract
Preheat oven to 400 degrees.
Wash the sweet potatoes, poke with a fork and roast off in the oven for 40-45 minutes or until fork tender. Let cool and turn down the oven to 350 degrees.
Blend all the wet ingredients (except the almond milk) in a stand mixer or a blender until smooth. In a separate bowl combine the sugar, cornstarch and spices. Slowly add them to the wet ingredients. Then blend in the almond milk until it’s all silky and pretty.
Pour into your pie shell and bake for 40-45 minutes.
The filling shouldn’t jiggle when you take it out of the oven, it should be fully set at that point but you have to let this pie sit for at least 2 hours before digging in. I know, blasphemy, but you can do it!
Nutritional breakdown: 12 servings - 177 calories each and 4.8 grams of fat. Booyah!
Note: You can roast the sweet potatoes ahead of time, so if you wake up one morning to the crisp fall air feeling inspired to bake, you won’t have to wait almost an hour to get the ball rolling on your pie. :-)
Note #2: I also suggest putting tin foil round the edges of your pie crust for the final 20 minutes of baking time to keep them from burning. Mine browned very quickly.
My first foray into making gluten free bread just went in the oven.
I based it off this recipe from Bob’s Red Mill’s website.
- I didn’t have rice bran. I subbed out oats I pulverized in my Ninja.
- I didn’t have potato starch. Cornstarch stood in it’s place.
- I only had 6 oz of yogurt, so I added a bit extra milk to make up for the lack.
- I separated the brown sugar into 2 1/4 cup portions. One went in the bread, the other was mixed with 2 T of Earth Balance spread, a dash of cinnamon, and then melted together. I added it to the dough at the end to ‘swirl’ the mixture throughout.
Wish me luck! I’ve no idea if this will actually work. The dough was extremely thick! Almost like the brown soda bread my grandma used to make.
If this recipe fails, my next venture will be this: GF Vegan Cinnamon Bread
Well these were a surprise.
So, guys, I wanted a coconut cookie … like bad. But, I didn’t have any in the house. Naturally, I had to make some.
These can also be gluten free with the use of gluten free oats!
1 cup of shredded coconut
1/2 cup of old fashioned oats
2 T of ground flaxseed
3 T of honey
1/2-3/4 cup of unsweetened almond milk
3 T of chocolate chips
Preheat oven to 350 degrees
Combine all ingredients except the chips in a small pot on the stove top and mix together as if you’re making oatmeal until it thickens and the milk absorbs mostly into the oats and coconut.
Prepare a cookie sheet with tin foil and cooking spray to prevent the cookies from sticking. Then spoon out the cooked coconut mixture into little dollops on the cookie sheet as evenly and equally as possible. I portioned mine out into 15 cookies.
Top the cookie blobs with chocolate chips. I gave each cookie three. :-)
Bake in the oven for 10-15 (or even 20) minutes, or until the edges of the macaroons turn golden and crisp. Let cool for another ten before attempting to scoop up and eat. The insides will be gooey, beware! :-)
Each cookie is 80 calories and only 4 grams of sugar!
I made more cereal bars! YAY!
1 cup of puffed wheat (unsweetened)
1 cup of 5 grain old wessex oats (or plain dry oatmeal)
1/2 cup of dried apricots - chopped into tiny pieces
2 T of ground flaxseeds
1 T of chia seeds
1/4 cup of slivered almonds
1/4 cup of crushed pecans
1/4 cup of agave syrup
1/4 cup of light brown sugar
1/4 cup of creamy unsalted almond butter (trader joe’s has the cheapest option)
dash of vanilla extract
pinch of salt
Extra needed things:
no stick cooking spray
Place the oats, flax, nuts and chia seeds in a large skillet and brown over medium heat just to toast and bring out the oils of the nuts. Let sit on the side to cool.
In large bowl add the puffed wheat and the chopped apricots and the now toasted oats n’ nuts from the pan.
In a small pot on the stove top add the sugar, agave, almond butter, vanilla and salt and bring to a boil. Stir for one minute then pour over all your other ingredients in the large bowl. Mix together with a spatula to combine then pour it all into an 8x8 pan that’s been lined with sprayed parchment paper. Press down firmly with the spatula to evenly lay out all the oats and nuts until it’s one solid layer.
Stick in the fridge for at least a half hour before cutting up and enjoying. I portioned mine out into 9 pieces at 206 calories each with 5 grams of protein. Keep in the fridge until you eat them, they’ll stay together better.
p.s. yes, that calorie count is high, but if you compare these to Cliff bars or any other packaged bar on the shelf they’re probably LESS calories and all the ingredients are pronounceable and natural with no additives or fillers.