Gluten Free Pizza Roll-up -- vegan, grain free, gluten free, dairy free, delicious!!! Fancy!

Our friends are coming for dinner!! One of our friends cannot eat any gluten at all. Nor can she eat cheese. So, while the others enjoy a more traditional pizza, some of us will enjoy this vegan, gluten free, grain free, pizza-esque roll up.

This dish is wildly successful, and super delicious. It was devoured by everyone. My 5 year old prefers it to regular pizza, and every guest that ate some came back for more. Need I say more?

ingredients:

dough:

1 1/2 cups tomato sauce puree

1/2 tsp sea salt

1 tsp oregano

black pepper 

1/4 cup ground flax seeds

1/4 cup ground chia seeds

2 cups almond flour

1/2 tsp baking soda

4 tbsp coconut flour

filling:

cashew vegan ricotta and spinach dip

1 1/2 cups cashews, soaked for 2 hours, drained.
300 g package frozen chopped spinach
1/2 tsp sea salt
2 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar

directions:
puree in the food processor until homogeneous and creamy

sauteed onion:

2 onions sauteed in coconut oil with a pinch of sea salt


directions:
1. roll the dough flat
2. spread with spinach dip
3. sprinkle with well sauteed onion
4. roll up
5. bake for 60 minutes at 345 degrees
6. let cool for a few minutes then cut and serve


and it's fabulous the next day.


A few things:
1. The spinach ricotta mixture can be made a day or two ahead then stored in an airtight container
2. The dough can be made a day or two ahead, then wrapped in parchment and sealed in a ziplock bag.
3. When you roll the dough out, cover it with parchment to keep the dough from sticking to the rolling pin. I roll it out on a silicone baking mat. Do your best to roll it out to the whole dimension of the mat.
4. The trickiest part was rolling up the layers together. Use the mat to help you, because it will move everything in one go and keep it smooth and even. So, use the mat to turn over that first edge and then to keep on easing the roll.
5. Do your best to coax the whole rollup into the middle of a mat for baking, and slide a baking sheet under it before putting it in the oven.
6. The whole thing can be made ahead, then frozen. I froze mine unwrapped on a parchment lined baking sheet, then wrapped it very well once frozen. I then baked it for frozen at 345 for 2 hours. Let cool and set for a while before serving.

Christmas Vegetable Soup

We always have a big family brunch on the 25th, with lots of people around and good times. By the end of the day, we have Papa and us, and a big pot of soup for a warming sup after a walk-about to see the christmas lights in the neighbourhood.

This is delicious, and definitely hits the spot after some slightly more naughty indulgences. The spices are simultaneously warming and anti-inflammatory, and the whole thing just tastes great.

ingredients:


2 cups onion, finely diced
4 cups green cabbage, finely chopped
2 cups whole masoor lentils (uncooked)
2 cup frozen green peas

2  cups celery, stalks and leaves, finely diced
2 cups carrots, diced

3 cups sweet potatoes, diced

3 or 4 tsp sea salt -- depends on how salty your salt is ...
1/2 tsp turmeric
1 tsp cumin
1 tsp ginger
10 cups water




directions:

1. layer up the crockpot with the ingredients in the order listed -- do not stir
2. cook for 6 hours on high
3. stir
4. add any salt and pepper you need after tasting, and if it's too thick, more water!

Shape Cookies -- the non-sugar sugar cookies

With Christmas coming up, I thought it would be fun to do some festive shape cookies. This recipe is flavourful and delicious, and can be spiced up if you desire. The addition of extra cinnamon, perhaps some all-spice, ginger, or cloves might suit some. I stuck with vanilla and a little ceylon cinnamon for extra sweetness.

ingredients:

1/4 cup coconut oil -- melted
1/2 cup coconut nectar
2 tbsp vanilla extract
1 tbsp lemon juice
(next time add 10 drops orange essential oil)

2 tbsp ground vanilla bean (next time add 1 tbsp ginger + 1 tbsp carob powder)
2 tsp ceylon cinnamon (next time add 3 tsp ceylon)
1/2 tsp sea salt
1/2 tsp baking soda

1/4 cup chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour


coconut sugar or xylitol or erythritol to sprinkle on top (optional)
directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  between 2 pieces of parchment. Cut into desired shapes.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool
6. store in an airtight container


Now the thing about some of the ingredients versus more traditional grain flours is you can use a lot more flavour to get a nice taste. I use more vanilla and more salt even with almond flour and coconut flour. Especially coconut flour. Very useful flour, but can have a stultifying effect on flavours. So, extra vanilla, says I.

Vegan Peanut Butter Cookies -- gluten free, sugar free, grain free, vegan, delicious!

ingredients:

1 cup peanut butter (organic smooth)

1/2 cup coconut nectar

1/2 cup water

1 tbsp vanilla extract

1 tsp ground vanilla

1 tsp ceylon cinnamon

1/2  tsp sea salt
1/4 cup finely ground chia seeds

3 cups almond flour

1/2   tsp baking soda

directions:

1. combine the peanut butter and coconut nectar

2. mix in the chia and water mixture

3. add the vanilla, ceylon cinnamon, and sea salt

4. 

5. add the baking soda and almond flour, and mix well

6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork

7. bake at 345 for 14 minutes

8. store in an airtight container when fully cool

makes 4 dozen cookies (2 very full trays)

Party Polenta

Polenta makes a great addition to the great party spread. Bake it in a pan, then let it cool and set fully. Cut it into small pieces, and bake those in the oven to crisp up the edges and warm up for eating. Yum.

ingredients:

2 tbsp coconut oil
1 cup finely chopped onion

3 cups diced tomatoes

1 cup corn kernels (I used frozen organic to avoid Monsanto)

2 cups organic corn meal

6 cups boiling water (there was still liquid left from the tomatoes)
4 tsp sea salt
1 tsp chili powder
1 tbsp marjoram


directions:

in a very large sauté pan
1. saute the onion
2. add the tomatoes and cook down a little
3. add the corn and continue to cook down until the tomatoes are deconstructed
4. add the water and the seasonings
6. add the corn meal and stir gently until totally combined. Turn of the heat and stir  until a little thickened
7. divide into 2 square glass pans that have been generously oiled or one large rectangle pan that has received the same treatment
8. sprinkle the top with granulated garlic and dried rosemary if desired
9. bake at 345 for 60 minutes
10. let cool and set
11. cut into 'fingers' or squares.
12. pieces can be heated on a lined baking sheet in the oven before serving, or pan fried in oil if desired.

Apple and Cranberry Almond Flour Muffins -- vegan, gluten free, sugar free, fancy

ingredients:

1/4  cup coconut oil
1 1/2 cup boiling water
1 tbsp lemon juice

2 tsp egg replacer mixed with 1/2 cup water
1/4 cup flax meal

1/2 cup coconut sugar

1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tsp ginger
1 tsp ground vanilla bean
1/2  tsp sea salt
1/4 cup chia meal

1/2 tsp baking soda

2 cups almond flour


1 cup chopped apple
1/2 cup dried cranberries
1/2 cup sunflower seeds

a little coconut sugar for sprinkling on top before baking


directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the apple, raisins, and sunflower seeds
4. scoop into approximately 16 prepared muffin cups and sprinkle the tops with coconut sugar before baking
5. bake at 345 for 60 minutes

Simple Blueberry Muffins -- vegan, nut free, basic

ingredients:

1/2  cup coconut oil
1 1/2 cup boiling water
2 tbsp lemon juice
1 tbsp vanilla extract

2 tsp egg replacer mixed with 1/2 cup water

1/2 cup raw agave


1/2  tsp sea salt
1/2 tsp baking soda

2 cups kamut flour


2 cups frozen blueberries



directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the blueberries
4. scoop into 24 prepared muffin cups
5. bake at 345 for 25 minutes

Spelt flour Butter/Sugar Cookies

ingredients:

1/2 cup butter -- very soft or a little melted
1/2 cup coconut nectar
1/4 cup coconut sugar
3/8 tsp sea salt
1 tbsp vanilla extract
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon


1/2 tsp baking soda
2 cups spelt flour


a little erythritol, xylitol, coconut sugar to sprinkle on top

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 12 minutes


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!!

Guacamole veggie dip

2 perfectly ripe avocados
lime juice
chili powder
cumin powder
sea salt

directions:
1. mash your avocados
2. season with lime juice, chili powder, cumin powder, and sea salt to taste

Mung Bean Dip -- great for veggies

Healthy and delicious snack food.

ingredients:

1 1/2 cups well cooked moong dal (the kind that has been hulled)
2 tbsp almond butter
balsamic vinegar
lemon juice
cumin powder
chili powder
sea salt


directions:
1. combine
2. season to taste
3. serve with veggies

Vegetable soup with 4 kinds of sweet potatoes

Yummy. I love a wonderful clear broth soup so full of flavour and goodness. Good for what ails you.

ingredients:

2 tbsp coconut oil
2 medium onion, finely diced
4 cups green cabbage, finely chopped
2 cups dry lentils -- (I used black caviar lentils, but any whole lentils will be fine. Dupuy, masoor etc. Don't used split or they will reduce to complete disintegration)
2 cup frozen green peas

1  cups celery, stalks and leaves, finely diced
2 cups carrots, diced

3 cups sweet potatoes, diced -- I used 4 kinds -- 3 different asian (murasaki, kyushu, and some white ones), and also the iconic orange beauregard variety

3 tsp sea salt
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger
8 cups water


directions:

1. layer up the crockpot with the ingredients in the order listed -- do not stir
2. cook for 6 hours on high
3. enjoy with green noodles, or alone

Lentil and Vegetable Crackers

I have a fondness for savoury crisp crackers like this -- full of good stuff for your body. You could just eat a bowl of vegetables and lentils. Or you could eat these. Yum.

ingredients:

1 1/2 cup urad dal well cooked into porridge
1 1/2 cups urad dal, squash, and cabbage well cooked into porridge (any vegetable and lentil or bean stew will do)
1/4 cup sundried tomatoes


1/4 cup coconut oil

1 tsp sea salt
1/2 tsp cumin
2 tbsp marjoram

2 tbsp mesquite
2 tbsp sweet potato flour

1/4 cup ground chia seeds
1/4 cup flax meal
1/2 cup hemp hearts

1 cup shredded coconut



directions:
1. combine the lentils, lentils and vegetables, coconut oil and sundried tomatoes and puree with a stick blender
2. add the rest of the ingredients and stir into dough
2. roll out in 4 parts onto  line baking sheets -- make the crackers as thin as possible -- underneath a sheet of parchment
3. score into squares before baking
4. bake at 345 for 14 minutes
5. dehydrate at 200 for 3 hours or until crisp

Gingerbread People -- vegan, gluten free, grain free, good for you, yummy, cute, fun, and festive

Gingerbread peeps. Yep. I sprinkled them with granulated xylitol before baking (a derivative of birch trees). My son thought they were fabulous. Some of my favourite farmers devoured them. My husband didn't like the orange essence. I would go with more ginger next time!

ingredients:

1/4 cup coconut oil -- melted
1/2 cup coconut nectar
1/4 cup coconut sugar
2 tbsp vanilla extract
2 tbsp lemon juice
10 drops orange essential (go with 5 drops)

2 tbsp ground vanilla bean
1 tbsp ginger (go with 2 tbsp)
2 tbsp carob powder
1 tbsp ceylon cinnamon
1/2 tsp sea salt
1/2 tsp baking soda

1/4 cup chia seeds finely ground
1/2 tsp baking soda
1 cup finely ground sunflower seeds (or one cup of almond flour)
1/2 cup coconut flour (go with 1/4 cup next time)


coconut sugar or xylitol or erythritol to sprinkle on top (optional)

directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  between 2 pieces of parchment. Cut into desired shapes.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool
6. store in an airtight container

Sunday Morning Apple Cinnamon Muffins -- sugar free, nut free

The world is slick and covered in ice -- beautiful and treacherous -- so I decided to stay in this morning and bake muffins. We were lucky enough not to lose power.

My two favourite muffin tasters declared these delicious.

I like the look of them sprinkled with a little coconut sugar before baking -- shiny and gorgeous. These will not stick around for long.

ingredients:

1/2  cup coconut oil
1 cup boiling water
1 tbsp lemon juice

2 tsp egg replacer mixed with 1/2 cup water
1/4 cup chia meal

1/2 cup coconut sugar

1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tsp ginger
1 tsp ground vanilla bean
3/8  tsp sea salt
1/2 tsp baking soda

1 cup kamut flour


1 cup chopped apple
1/2 cup raisins
1/2 cup sunflower seeds

a little coconut sugar for sprinkling on top before baking


directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the apple, raisins, and sunflower seeds
4. scoop into approximately 16 prepared muffin cups and sprinkle the tops with coconut sugar before baking
5. bake at 345 for 30 minutes

Vegan Brownies

Well, here I am trying to crack the vegan, gluten free, sugar free brownie code.  I have a lot of weird parameters I want to adhere to that I won't go into there. Maybe neurotic. Anyway, it's my challenge. It's like the rosetta stone, but for cake.  I don't want to use xanthan gum or guar gum, so here I am chia-ing with anticipation, and excited to see how they will turn out.

Result -- rich, dense, brownie taste and texture. For those with mucho sweet tooth, make 'em sweeter! "Not sweet enough" sayeth dear husband, which didn't stop him from eating two ... and then another two ... obviously they are terrible.

ingredients:

1 cup pitted honey dates

1 cup boiling water

1/2 cup extra virgin coconut oil 

1/4 cup clear agave

1/2 cup coconut sugar

2 tsp egg replacer + 1/2 cup water

1/4 cup chia seeds, finely ground

1/2 tbsp apple cider vinegar

2 tbsp ground vanilla 

2 tbsp vanilla extract 

1/2 tsp sea salt

1 cup raw cacao powder

1/2 tsp baking soda

1/2 cup finely ground hemp hearts

1/2 cup finely ground sunflower seeds

1/4 cup coconut flour

directions:

preheat the oven to 345

1. pour the hot water over prunes and dates in a bowl, and let sit for about 10 minutes to soften, along with the coconut oil, so it can  melt

2. add the agave, coconut sugar, and coconut oil and puree everything with a stick blender

3. add in the apple cider vinegar, the ground chia seeds, the ground flax, and the egg replacer and water and combine

4. add in the vanilla, cinnamon, and sea salt, and mix well

5. add in the raw cacao and mix well

6. add in the stevia

7. add the baking soda and mix well

8. add the ground hemp seeds

9. add the ground sunflower seeds, and stir well

10. divide the mixture into 2 square silicone baking pans

11. sprinkle the top with a little coconut sugar, xylitol, or erythritol (I used erythritol this time around)

12. bake at 345 for 45 minutes

13. allow to cool in the pan before removing

Savoury Chili Powder Shortbread -- gluten free, grain free, sugar free-- vegan and delicious

Holy hannah these are amazing. Crunchy, 

ingredients:

1 cup water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

3/4 tsp sea salt


1/4 cup ground chia seeds
2 cups almond flour
2 tsp chili powder
1 tbsp mesquite


1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour



directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 60 minutes followed by 170 for  3 hours and then leave in the oven and turn off the heat until the oven cools

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

Apple Sauce -- homemade, unsweetened, delicious!!

ingredients:

3 lbs organic piñata apples, washed, cored, and cut into chunks
3/4 cup water
1/4 cup lemon juice
pinch of sea salt
dash of vanilla extract


directed:

1. stir well in a large pot so the apples all get coated in the lemon water
2. simmer for 30-45 minutes until the apples are translucent and falling apart
3. puree lightly with an immersion blender -- don't puree to smoothness, though, leave it with some chunks.

The red and yellow skins of these apples give this apple sauce a pretty pinky orange tint.

Nut Crescents -- the nut free, gluten free, sugar free version

With apologies to the Greeks, and with apologies to those who love powdered sugar. My husband loves these. They are made with coconut flour, which has a light and delicate texture. Hemp hearts and chia seeds bring extra nutritional punch. They are sweetened with erythritol and stevia, and have a lovely bright sweetness and delicate texture. Erythritol is a 'sugar alcohol' made by fermenting sugar. The resulting product is nearly as sweet as sugar with a pleasant sugar taste, doesn't affect blood sugar, doesn't affect insulin, doesn't contribute to systemic inflammation, and doesn't contribute to dental decay. Some alcohol sugars (sorbital, xylitol) can have a bit of an effect on the digestive tract if consumed in large quantity, but erythritol tends to be well tolerated, and although it tastes sweet on the tongue, it doesn't break down to be utilized as energy, so it doesn't affect the body. It seems to be well tolerated without ill-effect by people who need to avoid sugars. Stevia is a plant, and the powder derived from it is insanely sweet (32 times sweeter than regular sugar), but doesn't have a fully rounded flavour profile that we expect from sugar. The combination of the two sweeteners gives a sweetness that is more on par with traditional sweeteners. Which brings us of course to the natural question "Why not just use organic cane sugar instead of trying to mimic the flavour?" For those people who enjoy baked goods made with traditional ingredients, there are so many fantastic recipes out there already. My goal here is to create things that taste terrific but suit those who wish to or need to avoid things like most grain flour, corn syrup, and cane sugar. It's nice to be able to still have the occasional treat that tastes absolutely like a treat but won't bring the ill-effects that the more traditional ingredients have on some people.

So, there you have it. Not trying to change the world one cookie at a time, but personally very sensitive to most sweeteners, and happy to share my ideas with anyone else who finds them useful!! I believe there is room in this world for treats that taste like treats but won't have ill-effect on the body.


ingredients:

1/4 cup coconut oil
1 cup water
1/4 cup erythritol
1/4- 1/2 tsp stevia powder (my son found these too sweet with 1/2 tsp, but my husband loved them like this)

1/4 cup white chia seeds, finely ground

1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp lemon juice

1/4 cup hemp hearts, finely ground

1/4 tsp baking soda
3/4 cup coconut flour


extra erythritol to coat them before baking


directions:

1. combine the ingredients, adding the coconut flour last
2. shape the dough into small crescents by hand
3. roll the crescents gently in erythritol before baking on a lined baking sheet
4. bake for 30 minutes at 345 followed by 60 at 170.

This recipe made about 32 cookies.

Cooks tip: Regarding the  60 minutes at 170. Baked goods made with nut/seed/coconut flours don't behave the same way in the oven as more traditional grain-flour baked goods. I find a little 'dehydration' after baking can be a useful tool. Gets them closer to the traditional texture without over toasting or over browning.  When I make think, crisp cookies with almond flour, I generally will even do a 3 hour dehydration on 170 after a 14 minute bake at 345. Works beautifully!!!

Banana Cookie Bars -- Best Banana to Coconut to Oatmeal ratio ever!!

My husband and son love butter even though I am vegan myself. These are for them. They love these. Completely healthy, but taste amaaaaazing. Vegan option!!!

ingredients


3 cups banana -- try to use very ripe ones -- pureed
1/2 cup organic melted butter (or extra virgin coconut oil if you prefer)
1/2 cup coconut sugar
1 tbsp vanilla extract

1/2 - 3/4 tsp sea salt (you'll need the larger amount of salt if you use unsalted butter or coconut oil)
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup finely ground chia seed
1/2 cup hemp hearts

3 cup shredded coconut
1 cups oat flakes

extra coconut sugar to sprinkle on top


directions:

1. combine the ingredients in the order listed -- if you are using an immersion blender, puree the hemp hearts into the batter, too.
2. divide into 2 square silicone baking pans
3. score into 16 squares in each pan before baking
4. bake at 345 for 45 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

Vegan Banana Cookie Bars -- delicious and high in protein

These are super delicious and work as dessert, snack, or breakfast. High in protein, and full of whole food goodness, these are perfect for school lunches or a very high quality grown up snack.

ingredients


1/2 cups banana -- try to use very ripe ones -- pureed
1/4 cup melted extra virgin coconut oil
1/4 cup coconut sugar
1/2 tbsp vanilla extract

3/8  tsp sea salt
1 tbsp ground vanilla bean
1/2 tsp ceylon cinnamon

2 tbsp finely ground chia seed
1/4 cup hemp hearts

1 1/2 cup shredded coconut
1/2 cups oat flakes

extra coconut sugar to sprinkle on top


directions:

1. combine the ingredients in the order listed -- if you are using an immersion blender, puree the hemp hearts into the batter, too.
2. press into a square silicone pan and sprinkle coconut sugar all over if desired
3. score into 16 squares in each pan before baking
4. bake at 345 for 45 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge