Raw Vegan Ice Cream

My kid could eat this everyday!!

ingredients:

1 cup pitted honey dates
3 cups warm water
1/2 cup extra virgin coconut oil
3/4 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp stevia

1/2 cup coconut nectar


(variation: add 2 tbsp ground vanilla bean)


directions:
1. combine the dates and the hot water and coconut oil, and allow to sit for 10 minutes
2. puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!
5. freeze according to the directions of your ice cream maker's manufacturer.
6. say that last sentence fast 5 times and then realize it's barely English.
7. put the ice cream in the freezer to firm up.

This is dark, creamy, and verging on obscene. For true chocolate lovers only.

Savoury Carrot Muffins

2 cups hot water
1/4 cup extra virgin coconut oil

1 tsp sea salt
black pepper
1/4 cup ground chia
1/4 cup ground flax
1 cup ground shredded coconut
1/2 cup ground hemp hearts
1 cup ground pumpkin seeds

4 eggs

1/2 tsp baking soda

2 tbsp sweet potato flour (optional)

2 cups shredded carrot



directions:

1. combine the ingredients in the order listed
2. scoop into lined muffin cups (or silicone muffin cups)
3. bake at 345 for 45 minutes or until they spring back a little when gently nudged
4. makes 24 muffins!

I left these plain so they could be made into little sandwiches with almond butter or with cheese, but if you want to eat them by themselves, go for some oregano, rosemary, chili powder, or whatever rocks your boat.

Date and Sesame Muffins with Carob

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp vanilla extract

1 tbsp ground vanilla
1 tsp sea salt


1/4 cup hemp seeds
1/4 cup black sesame seeds finely ground
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut
2 tbsp carob powder

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

directions:

preheat the oven to 345

1. combine the water, coconut oil and dates and let sit for 10 minutes then puree with a hand blender

1. add the rest of  the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345

Baked Vegetable Cake

It's pretty much delicious, and that's about all I can say. My son calls it pasta. Good for you, and good tasting. Does it get any better than that?

ingredients:



2 cup carrot, coarsely pureed
2 cups green cabbage, coarsely pureed
4 cups sweet potato, coarsely pureed
1 medium onions, coursely pureed

2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


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


3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
2 tsp chili powder
2 tbsp apple cider vinegar
1 tbsp mesquite

1 cups chick pea flour

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 ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
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 75 minutes

Muffins with Date and Sesame

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp vanilla extract

1 tbsp ground vanilla
1 tsp sea salt


1/4 cup hemp seeds
1/4 cup black sesame seeds finely ground
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

directions:

preheat the oven to 345

1. combine the water, coconut oil and dates and let sit for 10 minutes then puree with a hand blender

1. add the rest of  the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345

Maple Cake

1/2 cup butter
1/2 cup maple syrup
2 eggs
1/2 cup milk
1/4 cup coconut sugar

1 tbsp vanilla extract
1/2 tsp sea salt

2 cups kamut flour
1/2 tsp baking soda



1. combine the ingredients in the order listed
2. scoop into 12 prepared muffin cups
3. bake at 345 for 20 minutes or until they spring back when lightly pressed
4. cool on a wire rack
5. serve with honey vanilla ice cream if desired!

Fabulous Chocolate Cupcakes for School

Little tiny small sized cupcakes with slightly varied ingredients to make them fit for school. No nuts! Gluten free!! Chocolatey goodness .... 

ingredients:

1/4 cup agave

1/2 cup bittersweet free trade organic chocolate morsels -- 70% or higher (100g)

3/4 cup coconut sugar

1/2 cup organic butter

1 1/2 cup boiling water

1 tbsp vanilla extract

 4 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt
1 tsp ceylon cinnamon

1/2 cup raw cacao

1/2 tsp baking soda

4 eggs

2 cups sunflower seed flour

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar

3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper

4. add the raw cacao

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the baking soda

8. scoop the batter into prepared muffin cups

9. bake for approx 45 minutes, until the baby cakes feel firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

makes 3 dozen small baby cakes -- bake at 345 for 40 minutes

Chocolate Frosting

If you are making these for yourself at home, you can get a little fancier and decorate with berries or whatever pleases you. For my son's school party, I kept it simple.

Chocolate Icing for Chocolate Cupcakes

For a frosting that is not too completely a sugar bomb. This has some substance and some goodness to it. And it was lovely to use the extra little bit in some sandwich cookies.

ingredients:

1/2 cup milk
1 tbsp vanilla extract
1 cup  or 200 g dark chocolate
pinch salt
2 tbsp butter
2 tbsp coconut sugar


directions:

1. heat milk, vanilla, sea salt, coconut sugar, and butter until just before simmering
2. pour over chocolate to melt
3. let sit for 2 minutes
4. stir slowly until chocolate is melted
5. allow to cool fully
6. I spread mine onto the cupcakes when the cupcakes were chilled. The icing was firm but spreadable.

Kamut and Butter Shape Cookies

Variation on a theme. With a little more flour in the mix, and a little ceylon cinnamon, these cookies are ready to roll and cut without even chilling.

ingredients:

1/2 cup butter
1/2 cup coconut nectar
1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 tsp baking soda
2 1/2 cups kamut flour


directions:



or roll out and cut with cookie cutters
place cookies on lined baking sheets
bake at 345 for 14 minutes


With a little of the glaze leftover from the chocolate cupcakes, I made some sandwich cookies which my son pronounced gleefully to be 'junky' and promplty devoured.

kamut butter cookies -- simple nut free cookies

My husband is currently on a restricted diet involving no nuts, no seeds, no spices, no garlic, no onions, no tomatoes, etc. So, I've been modifying my usual way of combining ingredients. For his nibbling pleasure, I have come up with these little cookies. Not too sweet, very buttery, very simple.

ingredients:

1/2 cup butter -- very soft or a little melted
1/2 cup coconut nectar
1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean


1/2 tsp baking soda
2 cups kamut flour



directions:

1. combine ingredients in the order listed
2. chill
3. roll out dough in two parts on lined baking sheets
4. score into squares
5. bake at 345 for 14 minutes


Because I melted the butter a little, I found the dough to be a little too sticky. I chilled it. Then, because I was super lazy, rather than roll out and use cookie cutters, I rolled out in two parts directly onto lined baking sheets and just scored it with a butter knife before baking into squares, which I  then broke along the score marks after baking.

Simple!!

Colin's Birthday Vegan Cheesecakes

Colin's birthday= cheesecake. Vegan cheese cake!!! This time with a soupçon of lemon .... yummmmmm.

Please note, they are best after being refrigerated for 24 hours. Don't know why.

filling:

filling ingredients:

1 1/2 cups raw cashews soaked in water and sea salt for at least 2 hours or overnight, then rinsed
1 cup water
1/4 cup + 1 tbsp agave
2 tsp lemon juice
20 drops lemon essential oil
4 tbsp coconut oil



1/2 tsp sea salt
1/2 tsp nutritional yeast
2 tbsp vanilla extract

3 tbsp finely ground chia seeds


filling directions:

1. in a food processor, process the ingredients until creamy and smooth, scraping down the sides as needed



crust:

ingredients for the crust:

1 cup almond flour

1/2 cup shredded coconut (I gave it a quick pulse in my grinder to make the shreds small)

1/4 cup coconut sugar

1 1/2 tsp ceylon cinnamon

1/2 tbsp ground vanilla bean

1/4 tsp sea salt

2 tbsp extra virgin coconut oil

2 tbsp water

directions for crust:

1. combine the above ingredients in the order listed, mixing well with a fork before adding the water



Blueberry topping:


topping ingredients:


1 1/2 cup frozen blueberries
1 1/2 tbsp arrowroot powder
1 pinch sea salt
3 tbsp coconut sugar

topping directions:

1. combine ingredients and let defrost
2. mix well




Making the cakes:

preheat the oven to 345

1. once all three parts have been made, you are ready to start

2. scoop the crust mixture evenly into 12 small tart cups  (I use the silicone muffin cups) -- pressing the crumb firmly down with the back of a spoon. I like to also use my fingers and take it up the sides of the cups (I actually used 16 small muffin cups, not 12, and used my fingers on the crust not a spoon. Damp fingers work best.)
3. spoon the cheese cake filling evenly over the crust, and bake for 28-30 minutes at 345
4. if adding the blueberry topping, add after 10 minutes of baking by spooning evenly over the partially baked cakes, then bake for 15 more minutes. The blueberry topping will be scant. If you want more blueberry, make more.

cool thoroughly before removing

notes:
1. bake at 345 for 25 minutes
2. if using the blueberry topping, add after 10 minutes of baking
3. cool before removing from the silicone muffin cups
4. makes 12 to 24 baby cheesecakes
5. make the day before, and serve chilled

Dipping sauce for giant green onion pancake

2 tbsp almond butter
1 tsp lime juice
1 tsp tamari
2 tsp apple cider vinegar
1 tsp honey

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

Colin's Birthday Sushi

1 1/2 cups very short grain organic brown rice
1/2 cup short grain organic black rice

4 cups water

bring to a boil and cook for 45 minutes or until all water is absorbed


after the rice is finished cooking:

2 tbsp apple cider vinegar
1 tsp sea salt


This will make purple rice -- extra festive!!!




directions:
ingredients:

sushi rice
nori
vegetables
sesame seeds
roll it!!


we used carrots and avocados with white sesame seeds. Other options: tofu, cucumbers, marinated mushroom strips, strips of omelet, strips of cooked sweet potato. Love to hear your ideas!

Savoury Sundried Tomato and Chili biscuits -- gluten free, grain free, sugar free, nut free, and vegan

So, you know I love savoury. I live in a house with chocolate lovers, and I love savoury. But, so does the little one. He and I can go toe to toe with a batch of seaweed,  or with these wholesome little biscuits. Chock-ful of wholesome, healthy ingredients, and a really terrific balance of flavours, these are a perfect satisfying snack for someone who loves savoury as much as I do.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
2  tbsp apple cider vinegar
1 tbsp lime juice

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

1/4 cup sundried tomatoes, finely minced


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2  cup sunflower seeds, finely ground
1 cup shredded coconut, finely ground
1/2 cup ground hemp seeds

1/4 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 desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Date Cake -- gluten free, grain free, sugar free baby cakes

Delicious muffins fit for the lunchbox. I loves me some date cake ...

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp ground vanilla
3 tsp ceylon cinnamon
1 tsp saigon cinnamon (or 'regular' cinnamon)
3 tsp ginger
1 tsp sea salt


1/2 cup hemp seeds
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

1 cup chopped apple -- or a little more -- I used 2 small pink ladies and diced them quite finely
1 cup raisins

directions:

preheat the oven to 345

1. combine the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345