Faux Shortbread -- sweet, sugar-free, vegan, grain free, gluten free, and crunchy!

These are crunchy and sweet.

ingredients:

1 cup hot water
1/4 cup extra virgin coconut oil
1 tbsp vanilla extract
1 tbsp lemon juice
1/2 tsp stevia powder (1 tsp)
20 drops toffee flavour stevia


2 tbsp lucuma
1 tbsp vanilla bean, ground
1 tsp ceylon cinnamon

1/2 tsp sea salt (3/4 tsp)

1/4 cup ground chia seeds

2 cups almond flour
1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour


ceylon cinnamon and erythritol  to sprinkle on top, and a pinch of salt


directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 40 minutes followed by 170 for  3 hours and then leave in the oven and turn off the heat until the oven cools

Cashews with a little Kick

800 g raw cashews
2 tbsp apple cider vinegar
1 tbsp lime juice

2 tsp chili powder
1 tbsp mesquite
black pepper
1/2 tsp sea salt

1. combine the cashews with the lime juice and apple cider vinegar and toss until absorbed
2. sprinkled on the seaonings and toss until fully mixed
3. spread on a lined baking sheet and bake at 170 for 4 hours
4. cool in the oven
5. store in an airtight container

Savoury Cashews

800 g raw cashews
2 tbsp apple cider vinegar
1 tbsp lime juice

1 tsp chili powder
1 tbsp mesquite
black pepper
1/2 tsp sea salt

1. combine the cashews with the lime juice and apple cider vinegar and toss until absorbed
2. sprinkled on the seaonings and toss until fully mixed
3. spread on a lined baking sheet and bake at 170 for 3 hours
4. cool in the oven
5. store in an airtight container

Savoury Roasted Cashews -- with stuff

raw cashews
apple cider vinegar
sea salt
black pepper
chili powder
mesquite


1. in a large bowl, toss your raw cashews with apple cider vinegar
2. use a little salt, a bit of pepper, a little chili powder, and plenty of mesquite to season your cashews then toss well
3. spread on a lined baking sheet and bake at 200 for 2 hours
4. let cool then enjoy

yummy!

Savoury Tomato Chickpea Flour Cake

It's kinda like polenta.

ingredients:


2 cup carrot
4 cups sweet potato
1 medium onions



2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper
1 tsp chili powder
3 cups water tomato sauce
1 cup water

1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper


2 cups chick pea flour

1/2 tsp baking soda



directions:

1. process the veggies in a food processor until course
2. add the veggies to a pan with coconut oil, salt, pepper, and 3 cups tomato sauce
3. once veggies are cooked to softness, add in the seeds, chickpea flour, and baking soda
4. mix with a whisk!
5.
6. pour into a greased 3 L glass baking dish
7. bake at 375 for 60 minutes

Banana babycakes -- gluten free, grain free, wholesome, delicious

Banana cake doesn't have to be a dirty word.  These little cuties are among my husband's addictions. I usually make 'em without chocolate, but this time I added the naughty little whisper of very dark chocolate for an extra kick of dissipation. I went with crude and roughly chopped up a bar of very very dark european chocolate, so the pieces of chocolate are kind of in your face. Aside from that they are gluten free, grain free, sugar free, wholesome, and made with kind thoughts and turbulent dreams.

The truth is that these little cakes are not evil, they're just drawn that way. The coconut nectar is a graceful and eloquent sweetener that refuses to spike your blood-sugar, and marries beautifully with anything fruity. Ta da, banana bliss.

1 1/2 cups very ripe banana pureed with a hand blender

1/2 cup coconut nectar
1/4 cup coconut oil

1 tbsp vanilla extract

4 eggs

2 tbsp ground chia seeds

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

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda

1 cup good quality european chocolate (callebaut chips or a dark bar chopped coarsely) (optional)
directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 baby cakes


I made a double batch -- 24 with chocolate and 24 without

Banana Cake -- gluten free, grain free, sugar free, fabulous

There's an age-old question that everyone has to answer at some point in their lives: what do you do with over-ripe bananas? Here is an option, and it's a good one. Coconut nectar does lovely things with fruit flavours, whether it's lemon or orange macaroons, or these cute little banana babycakes. Won't spike your blood sugar, and tastes sweet and delicious. 

ingredients:

2 cups very ripe banana

1/2 cup coconut nectar
4 tbsp coconut oil

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes


makes 18 baby cakes

Mini Lemon Blueberry Baby Cakes -- a gluten free, sugar free homage to deliciousness

I'm having a bit too much fun with my lemon extract. It's made by a company called 'Simply Organic'.  So far I have used their peppermint, orange, vanilla, and lemon extracts, and have found each of them swoon worthy. I have made luscious vanilla ice cream with the vanilla, chocolate orange energy bars and macaroons with the orange, lemon macaroons, and now these delectable and delicate babycakes with the lemon, and chocolate peppermint energy bars with the peppermint. The flavours are impeccable and entirely pleasing.

These lemon blueberry baby cakes are delicate in texture, nicely sweet but not cloying, and bursting with flavour. Oh yeah: they are also gluten free, grain free, sugar free, and made entirely with whole foods. Come on over for tea ...

ingredients:

1/4 cup extra virgin coconut oil
1 cup warm water
1/2 cup coconut nectar

4 eggs

1 1/2 tsp lemon extract


1/2 tsp sea salt
1 tsp ground vanilla bean
1 touch of black pepper
1/4 cup chia seeds, ground
1/2 cup raw cashews, ground
1/4 cup hemp hearts, ground
1 cup almond flour

1/2 tsp baking soda
1/2 cup coconut flour

1 cup blueberries (if using frozen, mix into batter whilst still frozen)

1-2 tbsp coconut sugar


directions:

preheat the oven to 345

1. combine the ingredients in the order listed
2. scoop batter into 24 prepared muffin cups, and sprinkle coconut sugar on top of each one
4. bake at 345 for 30 minutes

Veggie bake up -- gluten free vegan goodness

So, I thought it would be fun to go all v*gan on your ass. The thing is, this turned out so delectable that  I am already looking forward to leftovers for dinner tomorrow night. Just the right mix of flavours, and completely satisfying. Easy to make, and pleasing to people of all ages, this dish goes great with a side of greens or quinoa or both. My four year old devoured his, and my husband had thirds. You get the picture. Additionally, it is grain free, gluten free, and free of pretention and bad attitude (too bad I can't say the same about me).

ingredients:


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground
1/4 cup ground flax meal
2 cups chick pea flour
1 cup water
4 tsp egg replacer + 1 cup water OR 4 eggs
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the egg replacer  and water with the water, and add the chickpea flour, ground flax, ground sesame, ground cashews, and seasonings
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 60 minutes

8. serve with chopped and sautéed rapine, sautéed broccoli, and fluffy quinoa. lovely!


p.s. just wanna say re: rapine -- chopped and sautéed in coconut oil with a little sea salt = divine!! I could eat my weight in rapine swear.

konnyaku noodle salad -- hot or cold -- gluten free, grain free, vegan, footloose and fancy free ...

Fun with noodles.  I made a version of this in the summer with things that included baby cucumbers, corn, and chickpeas in addition to some of the other delicacies. The chickpeas were not texturally appropriate, but I enjoyed it otherwise. This version is a little more asian flavoured ...

1 package (400 g) shiratake (konnyaku) noodles

1 onion, finely chopped
1 carrot, finely chopped
2 tbsp coconut oil
4 tbsp cashews
4 tbsp almonds
2 tbsp black sesame seeds
1 cup frozen green peas

2 cups broccoli, cut into little wee bites

1 x 227ml container water chestnuts, sliced and cut in half


soy sauce
honey


directions:

1. sautee the onion and carrot in coconut oil with the cashews, almonds, sesame seeds, and peas. Add the water chestnuts, and some soy sauce and honey to season.
2. add the broccoli, cook to al dente
3. add the konnyaku noodles. Don't over cook!!!
4. serve

A Giant Dinner pancake -- gluten free, vegan, grain free

We enjoy breakfast for dinner around here. Today it was a giant 'pancake' in the truest sense of the word. I baked this the way I bake socca -- on a large square cast-iron skillet -- and cut it into squares.  We kept it simple for an easy week-night dinner, and just sided it with some yummy broccoli. It could also easily go nut free, if the ground cashews are subbed by hemp hearts or some other yummy alternative.

ingredients:

2 cups water
2 tbsp coconut oil

1/2 tsp sea salt
1/4 cup ground chia seeds
1/4 cup ground cashews
1/2 cup flax meal
1/2 cup sesame meal
1/2 cup shredded coconut, ground up


1. combine the above, and pour onto a cast iron skillet
2. bake at 345 for 50-60 minutes
3. cut into pieces and serve drizzled with maple syrup, if desired


Delicious with or without maple syrup and or butter. And or apple sauce.

Chocolate Breakfast Muffins

Breakfast around here comes once a day -- no joke. Never mind that we like to eat pancakes for dinner sometimes. My son enjoys a muffin, some slices of apple, and a glass of milk for a quick, no fuss breakie. I like him to have something with staying power, so these are a really excellent choice.

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1 cup pitted honey dates

2 cups hot water

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt

4 tbsp ground chia seeds

1 cup shredded coconut -- ground

1/4 cup hemp seeds 

1/4 cup ground flax

1/4 cup ground sesame seeds
1/4 cup ground raw cashews

1 cup almond flour

1/2 tsp baking soda

directions:

1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. Alternately, you can use a food processor, or a regular blender.

2. add the cacao, vanilla, salt, chia seeds, shredded coconut, hemp seeds, ground flax, ground seseame seeds and blend again

3. add the baking soda and blend
4. add the eggs and blend
4. stir in the almond flour
5. scoop into prepare muffin cups and bake at 345 for 40 minutes

Meat Bobs -- gluten free, meat free, and 4 year old friendly

Meatballs watch out there is a new Bob in town.  My four year old calls 'em meat bobs. They are made of lentils, seeds, and veggies, and they pretty fun to have around.

1 cup lentils

1 onion

1 tbsp coconut oil

2 1/2 cups water

sea salt

black pepper

marjoram

basil

oregano

1 clove of garlic, finely minced

1/2 cup flax meal

1/2 cup chia seeds

1/4 cup hemp seeds

1/4 cup ground sesame seeds

1/4 cup ground cashew

1 cup grated carrot 

1 cup almond flour 

1 sweet potato grated

2 eggs

2 tbsp nutritional yeast

salt and pepper to taste

directions:

1. cook the lentils with the water, onion, coconut oil, sea salt, black pepper, and any other seasonings that float your boat. I added some granulated dried garlic, and some italian seasoning (mixed herbs)

2. grate the carrot, and mix in the cooked lentils with the flax, chia, and hemp seeds

3. add the almond flour, and adjust the seasonings

4. add the eggs

5. roll into balls, and place on a lined baking sheet 

6. bake at 345 for 30 minutes

I made 'em about 1 to 1 1/2 inch in diameter

Delicious! For real. And really great at room temperature the next day.

Blueberry Cake for Breakfast -- a gluten free, light, delicate monstrosity

My people call it cake. I call it breakfast. I made this little concoction when I had people coming over for a morning tea party. Blueberry cake and seasonal fruit, and a cup of tea. Need I say more? I used my coffee grinder to reduce the cashews, chia seeds, shredded coconut, hemp hearts, and sesame seeds to a fine powder.

 ingredients:

 2 cups warm water
1/4 cup extra virgin coconut oil (unrefined and organic -- I prefer Nutiva)
1/2 cup unpasteurized local honey
 1 tbsp ground vanilla bean (thank you vanillafoodcompany.com)
1 tsp ground ceylon cinnamon (ditto)
1 tsp sea salt
ground black pepper (just a little)
1/4 cup hemp hearts, ground
1/2 cup raw cashews, ground
1/2 cup white sesame seeds, ground
1/4 cup white chia seeds, ground
1 cup shredded coconut, ground (organic)

 4 eggs

1/2 tsp baking soda
2 cups blanched almond flour (thank you nuts.com)

 2 cups of frozen blueberries (still frozen) or fresh if you have

 coconut sugar to sprinkle on top (optional)


 directions:

 preheat the oven to 345
grease a large rectangular glass baking dish

1. combine the honey, coconut oil, and water
2. add the vanilla bean, cinnamon, sea salt, and black pepper
3. stir in the ground hemp, cashews, sesame seeds, chia seeds, and coconut
4. mix in the eggs and the baking soda
5. stir in the almond flour
6. quickly fold in the blueberries and pour into the pan
7. sprinkle with coconut sugar
8. bake at 345 for 60 minutes



This cake bakes up light and moist and sweet and delicious. It was a perfect brunchy treat, and seconds were had by most, thirds by some.

viking granola

Our granola has continued to evolve. This one doesn't involve chopping the nuts which means it takes less time to make. However, it's eaten only by my husband, and he doesn't mind big nuts. Little mouths might prefer smaller pieces.

ingredients:

1/2 cup peanut butter
1/4 cup extra virgin coconut oil
1/4 cup maple syrup
1/2 cup hot water

1 tsp ceylon cinnamon
1 tsp ground vanilla
1/2 tsp sea salt

2 cups shredded coconut
2 cups almonds
1 cup pecans
1 cup cashews
1 cup sunflower seeds
1 cup pumpkin seeds
1/4 cup sesame seeds

1 cup oat flakes
1 cup spelt flakes
1 cup quinoa flakes


1 cup flax meal
1/4 cup chia seeds
1/4 cup hemp hearts
2 cups raisins


directions:

1. preheat the oven to 250
2. In a small bowl or large measuring cup combine the peanut butter, coconut oil, and maple syrup and heat gently to melt by adding 1/2 cup of hot water. Stir the vanilla, sea salt, and cinnamon into this mixture.
3. in a large bowl, combine the coconut, almonds, pecans, cashews, sunflower seeds, pumpkin seeds, sesame seeds, oat flakes, spelt flakes, and quinoa flakes. (Do not add the flax meal, chia seeds, hemp hearts, or raisins. Those will join after baking)
4. stir in the peanut butter, maple syrup, coconut oil, and water mixture and mix very very well.
5. spread the concoction onto 2 lined baking sheets, and bake at 250 for 2 hours. Leave in the oven to dry until cool.
6. when cool, pour into a bowl and add the raisins, chia seeds, hemp hearts, and raisins, and mix well.
7. store in an airtight container.

NUTS -- toasted, roasted, or broiled

Nuts can be toasted nicely in the oven on 300 degrees for 45 minutes. 

If you like 'em salted, toss 'em in a bowl with water and sea salt before baking, then spread 'em on a lined baking sheet. 

If you like 'em tamari, bake 'em on a baking sheet then put them in a bowl after and dress 'em with tamari, stirring until it is all absorbed.

That's it. Nuts are simple.

Store your nuts in airtight containers only after fully cooled-- I use glass jars.

I find if they are kept in the fridge they tend to get soggy.

There you have it -- nuts in a nutshell. Sans nutshell, of course.

;)

Baked Vegetable Stew -- Nemesis to the Rescue

peasant food, anyone?

Ah, Nemesis, my old friend. I always enjoy cooking with my enameled cast-iron casserole. The metal holds the heat so it cooks the food in addition to the heat of the oven cooking the food, and the enameled finish cleans up easily. It's also pretty. And really, really heavy.

I decided it would be fun to experiment with this cooking pot, but I think this recipe would work equally well in any large casserole. Or even a dutch oven, provided it was oven safe.

I made a rather large quantity, because I was working with some rather large vegetables, and hey, I'm lazy and don't want to have to cook again for a couple of days. Plus I like stocking my freezer with meals  that just need to be heated up. But this recipe can easily be halved.

I whipped up a loaf of bread that rose while the casserole was in the oven,  and then baked on the same temperature. I personally am a big fan of fresh bread and vegetable stew, but if you're not, you could always eat it by itself, with quinoa, with rice, whilst tap-dancing, on your balcony, or with Parisian spies dressed in Versace.

The bread recipe I used was the same as from my post for Very Good Bread. It's our favourite, and seems to be pretty much idiot-proof, which means I don't screw it up even when my mind is on other things and I make mistakes.

So, if you are a fan of vegetable stew and fresh bread, you might like to eat like we did tonight. It was very tasty.

ingredients:

1/4 cup extra virgin coconut oil

2 cloves garlic, finely minced

1 medium onion, finely chopped

1/2 cup cashews

1 tsp sea salt

2 cups Du Puy lentils

1 tsp sea salt

4 medium sized carrots, thinly sliced (about 1 1/2 cups)

2 large sweet potatoes, cut into cubes (about 4 cups)

1 acorn squash, cut into cubes

1 tsp sea salt

1 tbsp herbe de provence

1 1/2 cups water +1/2 cup left over tomato sauce (or 1 and 1 or 2 and 0 or 0 and 2 etc.)

300 g package of organic frozen spinach, brought to room temperature

directions:

1. preheat your oven to 345

2. put the coconut oil in your pot or casserole, and put it in the oven for just a few minutes as it's preheating to liquify the oil

3. put the onion, garlic, cashews and 1 tsp of salt into the oil, and stir around

4. layer the 2 cups of lentils next, and sprinkle with another tsp of sea salt

5. layer the carrots next

6. layer the sweet potatoes next. I used my fabulous purple ones, as you can see in the picture

7. layer the squash next, and sprinkle the 3rd tsp of sea salt on top.

8. sprinkle 1 tbsp of herbe de provence on top of the squash

9. pour your water or water and tomato sauce or pure tomato sauce mixture over the squash

10. put the lid on, and put the casserole in the oven

11. bake for 1 1/2 to 2 hours at 345, depending on your cooking dish

12. when it comes out, stir in your room temperature spinach and put the lid back on, but don't return to it to the oven

13. put your bread in the oven to bake

14 serve the stew with bread, baby tomatoes, and carrot medallions. Or a side salad. Or a slightly sardonic smile.

This tasted very good, and is one of those dishes that will also improve in flavour by the next day. I'm definitely going to jar some of it for future meals when I don't have the ingredients or time to cook from fresh.

Fried Rice -- rice with egg, cashew, almond, broccoli, and carrot (eggs for dinner ... Again.

I bet you wish you were me right now ... 

I don't know about you, but sometimes my imagination sags, lags, and flags, and I have no idea what to make for dinner. Okay, I'll have to admit it happens on a pretty regular basis, especially as the day wanes and the meal approaches, and I've given it no thought, and we've been busy all day, and out ... And suddenly, I have to make something out of 'nothing', something that will be palatable to a 2 1/2 year old as well as two adults (one of whom I swear has the taste buds of a twelve year old).

It can be very helpful to keep some basics on hand at all times if you are like me: nuts, uncooked rice, dry lentils (or canned -- canned beans in general are handy, but choose labels that eschew Bpa in their can linings) fresh carrots (they keep very well for months at a time), organic eggs, organic frozen vegetables such as broccoli and spinach etc. If you are not remotely like me and you manage not only to plan a fancy gourmet meal for every night of the week as well as execute it, keep the house tidy, go to work, and keep your temper with your husband and child, then I am in awe of you and I will only say keep up the good work.

Last night was one of those 'I don't know what to make' nights after a fun family afternoon. We went over to Allan Gardens (and found the Christmas flower show opening -- what a great job they do all year  round, but their festive decorations and dozens of kinds of Poinsettias are lovely too).

So, this is what I came up with. Ready in a hurry, delicious, belly filling, and healthful.

ingredients:

2 tbsp extra virgin coconut oil

1 medium carrot (approx 1/2 cup), thinly sliced

1 small onion (approx 1/4 cup), finely chopped

1 cup steamed broccoli, cut into bite sized pieces (in this case, toddler bite sized)

1/4 cup raw cashews

1/4 cup raw almonds

2 cups cooked brown rice

organic soy sauce (1 or 2 tsp, or to taste)

2 drops of sesame oil

(some fresh ginger, finely minced would be nice, too)

2 eggs

directions:

1. saute the onion, carrot, almonds, and cashews in the coconut oil with a little soy sauce. You can cover to hurry along the cooking process. You'll want to soften the carrots, fully cook the onions, and cook the nuts (a little)

2. once they have been fully cooked, add the rice with a little more soy sauce, (and fresh ginger if you're using) and fully heat.

3. once the rice has been fully heated, add the cooked broccoli and fully heat

4. add the eggs to the pan. Gently mix these into the hot rice mixture on low heat, slowly cooking until the egg is fully cooked.

5. enjoy with a side of steamed broccoli and baby tomatoes (do you sense a theme? my son's faves right now)