Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Monday, 24 August 2015

Double Layer Chocolate Cake with Ganaaaaaaaaaache

So it's like this. I was under orders by Spoiled Rotten Kid to make a double-decker chocolate cake with chocolate icing. This one whipped up in a trice, and is pretty darn wholesome. The taste is delicious, and it's rich and gooey and pleasing in the ways that chocolate cake should be.

Anyway, I mixed all the ingredients save the water together, and then added the water and mixed that. Which means the ingredients can be combined ahead of time, and just turned into batter when ready to bake.

Super simple and super easy, even if I did use both coconut sugar and date sugar. The main criticism people have of my recipes is that they can have too many ingredients. Hopefully this will seem simple all the same.


The frosting is thick and gooey, and made of good things like dates, coconut oil, and cacao. The two together make a really nice dessert that has none of the sin and all of the virtue.












Chocolate Layer Cake:

ingredients:

1/4 cup finely ground chia
1/2 cup tapioca starch
1/2 cup date sugar
1 cup coconut sugar
1 cup chickpea flour
1 cup almond flour (or use raw sunflower seeds and make a fine flour by grinding them up)
1/2 cup raw cacao powder

1 tsp baking soda
1/2 tsp ground vanilla bean
1/2 tsp sea salt

2 cups water


directions:

1. In a mixing bowl, combine the ground chia, tapioca starch, date sugar, coconut sugar chickpea flour, almond flour, cacao, baking soda, ground vanilla bean, and sea salt. If you don't use ground vanilla bean and instead like vanilla extract, please don't add that here.
2. Stir all the ingredients together until it's a nice homogeneous mixture.
3. It's a dry, shelf-stable concoction, and you can either use it now, or put it in a sealed container to make your cake later.
4. If you choose to use it now, prepare 2 round 8 inch baking pans by covering them well with coconut oil and using parchment paper rounds to line them. Preheat your oven to 345.
5. add in the 2 cups of water to your dry ingredients, and mix really really well. If you're using vanilla extract instead of ground vanilla bean, you can add it here. Yay! Mix!
6. evenly divide the batter into the 2 pans.
7. bake at 345 for about 40 minutes, or until the top is resilient.
8. remove from the oven, let cool a little in the pans, then run a knife around the edge of the pans, and gently tip out the cakes and place on a cooling rack
9. I often let cakes cool before removing the baking parchment.




Thick Gooey Ganache Frosting:

You'll need an immersion blender or another blender for this ...

ingredients:

1 1/2 cup pitted honey dates
1 cup hot water (just boiled is good)
1/2 cup extra virgin coconut oil


1 tbsp vanilla extract
1/2 tsp sea salt


1/2 cup raw cacao



directions:
1. combine the hot water, dates, and coconut oil. Let sit for at least 10 minutes to fully soften dates.
2. add the sea salt and vanilla extract, and puree with an immersion blender until beautifully smooth,
3. stir in the cacao
4. cool. I stuck it in the refrigerator for a little while.
5. use. It was perfect for generously filling and frosting an 8 inch double decker round cake. Or eat by the spoonful. I dare ya. Double-dog, double-decker dare you.


When the cake is cool and the frosting chilled, assemble your cake. When you layer a cake, get an appropriate plate, and place the first layer top side down. The bottom side is flat and even, and makes a much more receptive layer for frosting. Some pros will shave off the top of the cake to make it flatter, but I'm of the flip-it-over school of cake layering. Put a generous portion of the frosting on the first layer, and spread it gently towards the edges. Top with the second layer, nesting it securely onto the bed of frosting you have put down. Make sure the second layer goes top side down, so the flat bottom (tee hee) is upper-most. Scoop frosting onto the second layer, and smooth out towards the edges, and along the sides. This part can take a little practice, but with patience your cake will look very nice. This frosting will show the painterly brush strokes of your application, and not a smooth glassy finish because it's a little sticky. If you want a really smooth glazed look, there is a glaze I made in the past for cake that will achieve that.

Sunday, 23 August 2015

Oatmeal Chocolate Chip -- 5 ingredients not including the salt/baking soda

Kim, Brooke, and Claire came over to play briefly yesterday. Brooke confessed that Claire had been wishing to make treats for him because in her 7 year old heart she felt it was terribly unfair that he couldn't have treats just because he's diabetic. They'd tried to make some chocolate chip oatmeal cookies from a recipe they'd found online (using krisda chocolate chips which are sweetened only with erythritol and stevia and taste great) but the results were sadly inedible. So I thought I'd put together a batch of something that centred on almond flour. Kim and Brooke don't cook a lot so I wanted to make these with few ingredients. I'm not counting the salt and baking soda, or the water (is that cheating, Kim????????) These whipped up in a flash, baked in 20 minutes, and were out of the oven before the trio had to leave, so everyone got to enjoy some.

So, here they are. Five-ingredient chocolate chip oatmeal cookies. No high glycemic sweeteners. Lots of wonderful, blood-sugar stabilizing almond flour.  And all ingredients easy to come by. If you need nut free, just grind up some raw sunflower seeds into flour and use those instead. That is what I will be doing to transform these into a lunch-box treat come September.

They are super-duper-delicious, which to me is of the point of cookies, diabetic-friendly or no.










1 cup oatmeal (I used large flake)
2 cups almond flour
1/2 cup tapioca starch
1 cup coconut sugar

1/2 tsp ground vanilla bean (optional. OPTIONAL. DON'T HATE ME. You can use a tsp of extract if you want)
1/2 tsp sea salt
1 tsp baking soda

1/2 cup water

1 cup krisda chocolate chips



1. combine ingredients excluding water and chocolate chips
2. stir well, then add water and mix into dough
3. add in chips, and stir well
4. scoop small balls of cookie dough onto a lined baking sheet (I use silicone liners, but parchment works)
5. flatten with a wet fork into rounds

preheat oven and bake at 345 for 20 minutes

They stuck to the silicone mat a little bit, so it was best to let them cool before removing them with a stainless steel spatula.

makes approx 3 doz depending on size

Tuesday, 18 August 2015

Post-Op Chocolate Ice Cream -- vegan milk chocolate






Spoiled Rotten Kid wants this ice-cream as part of his post-op recovery. And what Spoiled Rotten Kid wants, Spoiled Rotten Kid gets. This is a pretty wonderful, creamy, chocolatey pleasure, and is an enduring favourite in our household.


ingredients:

2 cups boiling water
1/2 cup coconut oil (3/4 cup)

1  cup dates (pitted or take the pits out)

1/2 cup coconut nectar

2 tbsp vanilla extract
1/2 tsp sea salt


1/2 cup raw cacao
1 can coconut milk



directions:

1. combine the ingredients in a bowl not including the cacao and coconut milk, and allow to stand for a while to fully soften the dates
2. once the dates are soft, and the coconut oil is melted, use your hand blender to create a smooth concoction. If you have no hand blender, use your jar blender. If you have no jar blender, maybe this recipe is not for you.
3. once the mixture is fully incorporated and beautifully smooth, add the cacao and coconut milk, and blend again
4. allow to cool and then chill
5. freeze according to your ice cream freezer's manufacturers instructions.

Saturday, 9 May 2015

Double Chocolate baby cakes -- cheeky monkey does a double take -- vegan, gluten free, and proud

Baby cakes are not cakes suitable for babies and anyone who tells you otherwise is lying. Seriously. I found one of my recipes (ginger baby cakes) collected onto someone else's blog as cakes suitable for giving your one year old for their birthday. If you really want to give your baby a cake that is super spicy with fresh ginger, you are about one in a million if not one in a billion. I called 'em baby cakes because they are little. Like babies. Babies are little, relative to adults. Even baby blue whales are little when they stand beside mama blue. And baby cakes are little when they stand beside a lovely full-size layer cake.

These too are baby cakes, and most likely not appropriate for babies. These are super chocolatey. Cacao and chocolate chips give it the one-two punch of double chocolate goodness. Date chunks add a creamy hit of sweetness. Decadent!

I've been rocking this batter of chickpea flour and sunflower seed flour with a little tapioca and chia. It's soft, delicate, and structurally sound. Fabulosity.

So, for sweet, moist, chocolatey baby cakes of sinful divinity, check out my humbly boastful recipe, from my heart to yours.

Vegan, whole foods, plant based, nut-free, gluten-free, dairy-free, grain-free, not dry, not gritty, just plain awesome. And good for you, if you can believe it. Read it and don't weep. Just ... enjoy.








ingredients:

3 cups water
1/4 cup coconut oil
1 cup coconut sugar
1/4 cup date sugar
1 tbsp vanilla extract
1 tbsp apple cider vinegar

1/2 tsp sea salt
1/4 cup tapioca starch
1/4 cup ground chia seeds
1 tbsp ground vanilla bean

3/4 cup raw cacao

1 1/4 cup chickpea flour
1 cup ground sunflower seeds (sunflower seed flour)
1 tsp baking soda

1 cup chopped dates
1 cup chocolate chips


directions:

preheat your oven to 345

1. melt the coconut oil by adding it to 1 cup of warm water
2. add in the coconut sugar and date sugar
3. add in 2 cups of cold water
4. add the vanilla extract and apple cider vinegar
5. whisk in the ground chia, tapioca starch, raw cacao, sea salt, and ground vanilla bean
6. whisk in the chickpea flour
7. stir in the sunflower seed flour and the baking soda
8. mix in the chopped dates and chocolate chips (we used krisda)
9. scoop the batter into 24 prepared silicone muffin cups or lined muffin tins
10. bake at 345 for 35 or 40 minutes

bake 345 for 35-40 minutes


makes 24 baby cakes

Saturday, 7 March 2015

Simple Chocolate Energy Bars for Brooke -- 5 ingredients (not including water, vanilla, or salt)

Kim and I came up with this simple, 5 ingredient recipe. Super easy.

If I look at a lot of my recipes with an objective outside perspective, I can see that many are complex and involved, with a whole lot of ingredients. Sure, they are delicious, and good for you. But not everyone has as many ingredients in their pantry as I. So, I shall be making some simpler recipes. I am looking at my life with the desire to simplify and eliminate unnecessary items. And with that simple desire in my heart, I offer you this simple recipe. Mixed mostly by hand. And made with loving kindness.






ingredients:

1/2 cup pitted dates
1/4 cup hot water

2 tbsp coconut oil

1/2 cup raw cacao

1/2 tsp sea salt
1 tsp ground vanilla bean (optional!!!! delicious without. But I love vanilla)

2 cups almond meal or ground almonds

1/4 cup ground chia


directions

1. pulse the dates in the food processor until paste
2. mix dates and hot water in a bowl
3. add the coconut oil and let it melt
4. mix in the cacao, salt, vanilla bean
5. mix in the ground almonds
6. mix in the ground chia
7. press into a silicone pan, using parchment to flatten it nicely
8. cut using the edge of a metal spatula before chilling
9. chill in freezer
10. remove from pan and store in an airtight container in the fridge


Thursday, 12 February 2015

Valentine school cookies -- gluten free, vegan, grain free, nut free, sugar free, dairy free etc.

My son is in grade one, and I made these for his valentine's party at school. My husband thinks they are delicious.







ingredients:

1/2 cup extra virgin coconut oil
1/2 cup hot water
1 cup coconut sugar
1/2 cup erythritol

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
3/4 cup raw cacao



1/4 cup ground chia seeds
2 tbsp tapioca powder

2  cup sunflower seeds, finely ground

1 tsp baking soda


1/2  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment and cut into hearts
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Saturday, 8 November 2014

Maple Pecan Muffins -- now with Pea Protein and a more Audacious Attitude



ingredients:

1/4 cup coconut oil

2 1/2 cups water

1/2 cup maple syrup
1/2 cup coconut sugar
1 tbsp apple cider vinegar

1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup ground chia seeds
2 tbsp arrowroot flour
1/4 cup pea protein flour

2 cups almond flour
1 tsp baking soda
1/4 - 1/2 cup coconut flour

1/2 cup pecans -- little pieces

pecan half to put on top of each one
coconut sugar to sprinkle on top of each one



directions:

1. combine ingrediens in the order listed
2. scoop into muffin cups
3. bake at 345 for 60 minutes

Bread -- bread with seeds -- gluten free, grain free, nut free,vegan, nutritional powerhouse




Hey, I make weird stuff. This. This is my favourite kind of bread right now. So good with a little apple butter or coconut oil on it. I've updated this by throwing in whole sunflower seeds. I love the texture this produces. I've been eating a piece of this for lunch everyday. Powerhouse. One thing I've noticed as I've gotten ... ahem ... older, is that there is certainly virtue in maintaining a higher protein intake. Thus the protein powder and seeds in this bread. Makes this 40+ vegan woman feel strong.


ingredients:


2 cups water
2 tbsp apple cider vinegar

1 tsp sea salt
1/4 cup finely ground chia seeds
1/2 cup ground hemp hearts
2 tbsp arrowroot flour
1/2 tsp xanthan gum
4 tbsp carob powder
4 tbsp pea protein powder

1 cup pumpkin seed flour
1 cup sunflower seed flour
3/4 cup coconut flour
1 tsp baking soda

1/4 cup whole black chia seeds
1/2 cup whole sunflower seeds


directions:

1. combine the water and vinegar
2. add in the salt, chia, hemp, arrowroot, xanthan, carob, and pea protein, and either whisk or use a hand blender. Xanthan gum is a tricky bastard if you are not careful. Slimy and clumpy? Ick. Mix that sass-monster in.
3. Add the flours and baking soda, and mix with a spoon
4. Finally stir in your whole chia seeds, and your whole sunflower seeds
5. put into a loaf pan that has been lined with parchment
6. shape the loaf
7. bake at 345 for 90 minutes
8. dehydrate at 200 for 3 hours, removing from the pan after 1 hour

(I do 2 loaves at once so as not to run the oven for this long for just 1.)

345 for 90 minutes
200 for 180 minutes

Sunflower Seed and Raisin Muffins -- morning glory breakfast muffins?

Lunch-box, smunch-box. Yeah, you heard me. Smunch-box. As in: stuff it. Stuff it in your smunch-box. Which is exactly what I did with these little bites. Lunch box muffins that will energize your ankle biter. Pea protein, hemp hearts, chia seeds, and sunflower seeds give these muffins a powerful punch. Keep your energy up, and your blood sugar stable, and taste great. Tall order, but we filled it. So go ahead and stuff it in your smunch-box. You'll be glad you did.






3 cups water  (2 cups??)
1 cup coconut sugar

1/2 tsp sea salt
3 tsp cinnamon
1 tsp ginger

1 cup finely ground hemp hearts
1/4 cup finely ground chia seeds

1 cup ground sunflower seeds
1/2 cup pea protein powder
1 tsp baking soda


1 cup raisins
1 cup whole sunflower seeds


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. scoop the batter into prepared muffin cups
4. bake at 345 for 60 to 90 minutes
5. remove from muffin cups when cool

Spelt flour and Sunflower seed Bread

I got some lovely sprouted spelt flour. Actually, I don't know if it's lovely. It seems fine. The loaf turned out well. From all accounts, sprouted grains are better.  But hey, I'm taking someone's word for it. As far as I'm concerned, it may be true, but I haven't done enough research to know. I made this bread with pea protein and chia seeds, because I like to add magical powers to my bread. Magical powers like blood sugar stabilization and hunger quenching. And the sunflower seeds are just adorable in it. Gooooooooood bread.


Making this bread doesn't give me the same satisfaction as making sourdough ... but it whips together very quickly, and can be made with only a few hours to go. Sourdough requires a lot more work. It's practically a relationship.

This bread is missing the alchemical awesomeness of sourdough, and the heady rush of harnessing the powers of airborne wild-yeast, but it's very nice bread all the same.





ingredients:

1 1/2 cups water
3 tsp bread yeast

2 tsp sea salt

1/4 cup pea protein powder
1/4 cup ground white chia seeds

3 to 3 1/2 cups spelt flour

1 cup sunflower seeds, raw but not in the shell


directions:

1. combine the sea salt, pea protein, and chia seeds with the spelt flour and the sunflower seeds
2. add in the yeast and the water
3. turn on your mixer, using the kneading hook
4. or mix by hand! and then knead!! it's fun!!
5. add flour if the mixture is too wet
6. the texture should be elastic and clammy rather than sticky
7. form into a lovely loaf and plonk it into a parchment lined baking pan
8. allow to rise for a few hours in an oven with only the light on, whilst covered with a damp cloth
9. bake at 345 for 45 minutes

Warming Post-Hallowe'en Pumpkin Soup

I know you aren't supposed to do this, but I did anyway. I had two sweet little pumpkins from an organic farmer for our hallowe'en jack-o-lanterns.  The seeds had roasted up so delectably that I really wanted to try cooking the pumpkins once their seasonal duties were finished. We had used beeswax candles in them on the festive eve, and then I cooked them in the crockpot so that the long cooking time would act as purification. I don't advocate using your hallowe'en pumpkins for food as most websites seem to suggest this is unsafe food-practice. Plus the large pumpkins are not very delicious.

Well, this worked out well for us, and if you have some pie pumpkins that haven't been jack-o-lanterned, it would be swell.





ingredients:

2 tbsp coconut oil
1 onion, finely diced

2 cups celery, finely chopped

8 to 10 cups pumpkin, skin cut off, cut into chunks (I had two small pumpkins (pie pumpkins) that I used)


1 tsp coriander
2 tsp cumin
1 tsp ginger
1 tsp ceylon cinnamon
3 tsp sea salt


6 cups boiling water


1. in your crockpot, melt some coconut oil, and add in the diced onion and chopped celery
2. start peeling and chopping the pumpkins.
3. add in the pumpkin and then sprinkle with the spices and salt
4. add the boiling water
5. cook until soft, and then give a light puree with a hand blender
6. season to taste with salt and pepper.

Zephyr likes to add a little lemon juice, dulse, salt, and pepper to this when he eats it.
I like it just the way it is. Warming.

Broccoli and Chickpea Crockpot

This green and white concoction is savoury, thick, and utterly comforting. The peeps in my house adore both broccoli and chickpeas, so it's really easy to love this simple dish. The cauliflower and sweet potato aren't really very noticeable, although they do provide body, flavour, and nutrition. The theme of the concoction is definitely broccoli and chickpea. Once again, I mixed a little chickpea flour into the water I added to the crockpot, which thickened up wonderfully over the cook time. Simple, satisfying, and universally enjoyed.





2 tbsp coconut oil
1 onion, finely diced
3 cups of chopped up cauliflower florets

3 cups cooked chickpeas
3 cup frozen green peas

1/2 cup diced celery

4 cups diced white sweet potato


3 tsp sea salt
1 tsp cumin
1 tbsp marjoram

3 cups boiling water
1 cup water + 1/2 cup chickpea flour

500 g broccoli florets


directions:

1. melt the coconut oil in the bottom of the crockpot as it's heating, and then go about chopping.
2. add the onions
3. add the cauliflower florets
4. add the cooked chickpeas
5. add the green peas
6. add the diced celery, followed by the white sweet potato
7. on top of all this sprinkled the seasonings
8. add the 1 cup water and 1/2 cup chickpea flour mixture
9. pour on the rest of the water
10. cook on high for 4-6 hours depending on how well your crockpot does.
11. when it's all done cooking, add in your dismembered broccoli florets, and stir in. I used frozen ones that then didn't really need to be cooked ... if yours are fresh and raw, you might give them a little cook time in the crockpot after mixing in.
12. taste, and adjust salt and pepper if needed.



Saturday, 18 October 2014

Chocolate muffins






ingredients:

1/4 cup coconut oil
1 cup coconut sugar
1/4 cup date sugar

3 cups hot water
1 tbsp vanilla extract



1/2 cup raw cacao
1/4 cup pea protein powder 
1 tbsp ground vanilla bean
3/4 tsp sea salt



2 tbsp arrowroot powder
1/2 tsp xanthan gum


1 cup hemp hemp hearts, ground

1/4 cup ground chia seeds

1 cup ground sunflower seeds (raw)
1 cup ground pumpkin seeds (raw)


1 tsp baking soda

1/2 cup krisda chocolate chips








directions:

1. combine all ingredients except sunflower seed flour and baking soda, and then mix with a hand blender.
2. mix in the sunflower seed flour and the baking soda
3. mix in the krisda chocolate chips
4. scoop into 24 prepared muffin cups
5. bake at 345 for 60 minutes

makes 24 delicious small muffins

Saturday, 11 October 2014

Chocolate Energy Balls V 2.0

So, these. If you love dark chocolate, these are kind of like candy. If you hate dark chocolate, they might taste like dirt to you. We adore them. Nut free, raw, and vegan. Oh, yeah!!








ingredients:

1 cup hemp hearts
1/2 cup sunflower seeds
2  cups shredded coconut

1/4 cup ground chia

3/4  cup raw cacao
1/2 tsp sea salt
1  tbsp ground vanilla

1 1/2 cups pitted honey dates -- picked through

1 or 2 tbsp vanilla extract or water


directions:

1. process hemp hearts, sunflower seeds, shredded coconut, ground chia, raw cacao, sea salt, and ground vanilla until perfectly reduced to dust.
2. add dates and pulse until combined well. Or until you lose your mind.
3. add vanilla and as little water as possible whilst running the processor until a thick dough forms.
4. let sit for a while
5. roll into balls, and roll the balls in shredded coconut. Or cacao if you prefer. I don't prefer. I like the coconut. Says obvious guy.

Date and Pecan Energy Balls

Do not make these for school. Make these for yourself, and hoard them in your freezer. Don't tell your husband they are there. I repeat: do not tell your husband they are there. My son said they taste like caramel. I've long held that date and pecan together have some kind of alchemy. Anyway, these don't taste like they are good for you. When you want a sweet bite after dinner or a little nibble to keep you going, these fit the bill.






2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts
1 cup pecans

3/4 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1 1/2 cup dates


1 tbsp vanilla extract
up to 1/4 cup water


1. process the coconut, ground chia, hemp hearts, and pecans with the sea salt, ground vanilla, and cinnamon.
2. then add the dates, and pulse until fully deconstructed
3. finally, process in the vanilla extract and as little water as you can to form a homogeneous dough
4. let it sit for a little while, then roll into balls, and roll the balls in shredded coconut.
5. store in the freezer.

Apple Muffins

I don't know if I should be embarrassed or proud that my new favourite ingredient has made its way into even these. Pea protein powder, people. Creamy, smooth, mellow, mild. It adds a certain longevity to the ingredients that keeps you going. And really, who doesn't like apples with spices? These are delicious. And vegan. And grain free. And gluten free. And nut free. Yes, I am magical.






ingredients:

1/4 cup coconut oil
3/4 coconut sugar
1/4 cup date sugar

3 cups hot water
1 tbsp vanilla extract




1/4 cup pea protein powder 
1 tbsp ground vanilla bean
3/4 tsp sea salt
1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp ginger

2 tbsp arrowroot powder
1/2 tsp xanthan gum


1 cup hemp hemp hearts, ground

1/4 cup ground chia seeds


2 cups ground sunflower seeds

1/4 cup coconut flour
1 tsp baking soda


1 cup diced apple -- or a little more. I used 2 teeny royal galas.


directions:

1. preheat the oven
2. combine your ingredients in the order listed.
3. I like to use to a hand blender to properly combine every thing up to the sunflower seed flour.
4. Then add the sunflower seed flour, coconut flour, and baking soda.
5. Finally, the apples. Delightful, delicious apples.
6. scoop the batter as evenly as possible into 24 prepared muffin cups -- those silicone ones are fabulous, but use a little coconut oil to grease them if they haven't been used much before
7. bake at 345 for around 60 minutes. When they are resilient to a gentle poke you will know they are done.




A Power Snack -- the trail-mix cookies

A third version of our now favourite trail-mix cookies. Delicious. Good for you. Goooooooood for you. Vegan, gluten-free, grain-free, nut-free, full of mother-nature's bounty. And definitely kid approved.







ingredients:

1 cup water
1 cup coconut sugar
1/4 cup date sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size

Shape Cookies -- an excellent school snack




I'm always long on intention and short on time. That's why rolled shape cookies have been in abeyance these months and months and months. Sabbatical? Study abroad? World tour? Relegated to the dust-heap? None of the above. Anyway, my small human requested shape cookies, and this is the recipe I cam up with. Yes, pea protein powder again. Do not be affeared. It's so gentle on your stomach, and has a lovely flavour. Sort of mellow and nutty. Anyway, these are super yummy. I sent my son to rock climbing with a container of these which he shared amongst all the kids in his group. They were devoured with grunts of delights. Befitting, I imagine, the shape. We like these little piggy cutters. But we also did flowers. Make sure you roll 'em between 2 layers of parchment. Or on a silicone mat covered by a layer of parchment. Trust me. You won't be happy if you do it sans ...

ingredients:

1/4 cup extra virgin coconut oil
1/2 cup coconut sugar
1/2 cup date sugar
1 tbsp vanilla extract
1/2 cup water


1 tbsp ground vanilla bean
1/2 tsp sea salt

1/4 cup ground chia seed


1/2 cup carob powder
1/2 cup raw cacao

1 tsp baking soda

1 cup sunflower seed flour

1/4 cup pea protein powder

1/4 cup coconut flour


directions:

1. mix the coconut oil with warm water, then add coconut sugar and vanilla
2. mix in the spices and then the ground chia, using a whisk if necessary
3. add the cinnamon, vanilla, and sea salt
4. mix in the carob and cacao
5. mix in the baking soda and sunflower seed flour
6. mix in the coconut flour
7. let sit for 10 minutes
8.
9. preheat the oven to 345
10. roll out the dough in 2 or 3 parts between two sheets of parchment
11. cut using your favourite cookie cutters
12. place on a lined baking sheet, and bake for 17 or 18 minutes at 345

makes about 1 1/2 or 2 trays of cookies, quantity depends on size of cookie cutters

October Crockpot -- a rich creamy vegan stew

With the sudden change in the weather it is truly autumn. Rainy, chilly, and grey. So, this. Not that I don't make crockpots in the summer. But this time, I really mean it.

The use of chickpea flour from our local Indian super market gives this a mellow creaminess and body that is quite delightful. I have become a raging chickpea flour aficionado. I adore it. Adore, I tell you. Anyway, these creamy delicious dish is awesomeness in a pot.

The onion, cabbage, and cauliflower melt away to nothing, so this stew is about the split chickpeas, the creamy broth, and the carrot medallions. Pretty!!

Every time my husband eats a bowl of this he declares it 'delicious'. That never gets old.

I will definitely use chickpea flour to make the broth again. Inspired!!










ingredients:

2 tbsp coconut oil
1 onion, finely diced
3 cups green cabbage very finely chopped
2 cups channa dall, split chickpeas (I used raw, dried, well rinsed split chickpeas. If you don't wanna, you can use canned whole chickpeas. I'm okay with that.)

2 cups white cauliflower, crumbled and very finely chopped

4 carrots -- 3 yellow and 1 orange, narrow and cut into discs (I used what I had from the market)

1 tbsp cumin
3 tsp sea salt
1 cup water + 1/2 cup chickpea flour mixed together

6 cups water