Fishy Crackers take two -- a vegan, nut free, sugar free school snack

ingredients:

1 cup kamut flour
1/4 cup sweet potato flour
1/4 cup finely ground chia seeds
1 tsp  baking soda



1 tbsp mesquite powder
2 tbsp nutritional yeast
1/4 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
1/2 tsp turmeric

1/4 cup coconut oil

1/2 cup ice water
1 tbsp apple cider vinegar



directions:

1. preheat the oven to 345
2. combine the dry ingredients
3. using a fork, cut in the coconut oil
4. once the ingredients resemble sand, add the cold water and form a lovely dough
5. roll the dough out on a silicone mat and cut it into fish shapes (I did this on the mat that I would bake it on and didn't move them again.) I did this in 2 parts on 2 silicone mats. Or use baking parchment!
6. bake at 345 for about 14 minutes -- let them get crisp and lightly brown






I cut these by hand ... with a butter knife. And separated them out after they were baked.

Vegan Sausages, the party version

Once in a while my son asks me to buy sausages. Then he won't eat them. I think they are often either too bland or too spicy. These are a nice balance of flavour with a pleasant, toothsome texture. I made 'em small this time -- like cocktail sausages, I guess. The process is simple, the ingredients are wholesome, and the result packs a vegan protein one-two punch. Not having an actually sausage skin to stuff this into isn't really a problem as the dough will hold its shape nicely. The only fiddly bit is forming the dough into a whole big bunch of small little sausages. Can be cooked ahead then heated up when needed on the day!!

ingredients:


1 cup cooked moong dal (cooked to a porridge)
1 tablespoon coconut oil
1 small onion
2 tbsp sun dried tomato
2 tbsp hemp hearts

2 tbsp sweet potato flour
1  cup vital wheat gluten

3/4 tsp sea salt
 1 tsp cumin
2 tbsp marjoram
1 tsp oregano

1. puree the lentils, water, coconut oil, onion, , nutritional yeast, sea salt, and other seasonings
2. in a separate bowl, stir together the gluten flour and the pureed mixture gently with a spoon
3. shape into sausages
4. steam in a covered casserole for 45 minutes in an 345 oven

Green Onion Pancakes update -- Giant pancake!!!

Version 3 of the green onion pancakes from last year. Still gluten free. Still grain free. Even more delicious, and very easy to makes

ingredients:

1 1/2 cup warm water

2 tbsp extra virgin coconut oil

1/2 tsp sea salt

black pepper

2 tbsp chia seeds -- ground

2 tbsp ground white sesame seeds

1 cup almond flour

4 tbsp sweet potato flour 

4 eggs

2 cups finely sliced green onion

directions:

1. mix together the warm water and the coconut oil

2. add the salt and pepper and ground seeds and almond flour

3. add the eggs

4. add green onion

5. allow the batter to sit for at least 20 minutes

6. spread on a lined baking sheet

7. bake at 345 for 30 minutes or until done

8. cut into squares and serve with dipping sauce