Spicy spicy crunchy gluten free snack toast

ingredients:

3 cups water

6 tbsp extra virgin coconut oil

4 tbsp apple cider vinegar

1 1/2 tsp sea salt

4 tsp chili powder

2 tbsp mesquite powder

3 tsp granulated garlic powder

1 tbsp oregano flakes

1 tbsp marjoram

1 tbsp basil

black pepper

1/4 cup nutritional yeast

1/4 tsp chipotle powder

1 1/2 cup flax meal

1 1/2 cup shredded coconut, ground up

1/4 cup chia seeds, ground

6 eggs

1 tsp baking soda

3 cups almond flour

directions:

1. combine the ingredients in the order listed

2. pour into a greased 3 L baking dish

3. bake at 345 for 75 minutes

4. when fully cooled, can be sliced into quarters length-wise, then thinly sliced width-wise, laid single layer on cookie sheet, and baked at 200 for 180 minutes.

crunchy spicy savoury snackiness ...

Gluten free dinner pastry -- vegan, grain free, and full of sautéed vegetables. What's not to love???

These little dinner pastries were a fun change for us. They are pretty easy to make, although the dough is a little sticky, and must be rolled on parchment or silicone, and you can't make it too thin. They were a big hit in our household, and as far as filling goes, the sky is the limit.

dough:

1 cup water
2 tbsp evco

1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp arrowroot flour
2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour



filling:

2 tbsp evco
1 medium onion
1 bunch celery hearts (2 cups)
2 small yellow zucchinis
1 tiny carrot for colour

black sesame seeds

honey
soy sauce
lemon juice

500 g broccoli florets (3 cups)

1. prepare the dough and set aside
2. prepare the veggie mixture
3. divide the dough into 10 equal balls, and roll each into a flat circle about 10 cm in diameter
4. scoop a few tablespoons of the mixture into the centre of each circle and fold over carefully
5. bake on a lined baking sheet at 345 for 30 minutes

Nemesis Makes Dinner -- gluten free, vegan, vegerrific and palate pleasing

I managed to throw a bunch of stuff in a pot, throw it in the oven, and have it come out and be enjoyed by everyone. That's a bit of a win. Colin even had two helpings. Huzzah!!

ingredients:

2 tbsp extra virgin coconut oil
2 cloves of garlic, finely minced
2 medium onions, finely chopped

2 cups black lentils -- they are called 'beluga' lentils
1/4 cup quinoa
1/4 cup crumbled dried mushrooms -- I don't think it matters too  much what kind you use

2 cups roughly chopped carrots

2 cups roughly chopped celery (I use celery hearts, but probably any celery will do)

3 cups halved and sliced zucchini
6 cups diced tomatoes (do not use romas or plum tomatoes -- you'll need juicy ones)

1/4 cup almond butter

1 tbsp sea salt
1 tsp chili powder

1 can coconut milk -- I highly recommend using organic and stay away from 'lite'

1/4 cup roasted buckwheat groats -- aka kasha
2 tbsp nutritional yeast


directions:

in a large casserole (or cast iron dutch oven such as Nemesis)
1. layer the ingredients in the order listed and do not stir
2. finish it off with the sprinkled kasha and nutritional yeast and bake for at least 90 minutes
3. stir well then serve with whatever turns your crank -- we had raw spinach leaves

Because only the liquid from the tomatoes and other vegetables, as well as the coconut milk, will be used in this, it will be extra flavourful.

More Chocolate Cookies for School -- nut free, grain free, gluten free, sugar free ... Yahoo!!!

I like to pack a variety of stuff in my son's lunch for school -- broccoli, spinach, carrots, cubes of cheese, a couple of these healthy cookies, a muffin -- to keep him fuelled all day, and also give him stuff he'll enjoy. These are actually a reasonable snack as well as a tasty little treat. They are a big hit with our friend the cookie monster up the street. His mom might even have added a little peppermint flavour to them for that traditional delicious chocolate mint cookie sensation. Gotta try that myself!!!

ingredients:

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

1 cup pitted honey dates

1/4 cup water

2 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1/2 tsp sea salt

1 cup shredded coconut, ground

1/4 cup ground flax

1/4 cup black sesame seeds, ground

1/4 cup white sesame seeds, ground

1/2 cup ground raw sunflower seeds

1/4 cup ground chia seeds

1/2 tsp baking soda

1 cup finely ground pumpkin seeds

directions:

1. combine the hot water and dates, then puree with an immersion blender. Add the coconut oil and puree again. Finally, add the eggs, and process with the immersion blender until smooth. 

2. stir in the raw cacao, vanilla bean, and sea salt. If you are nuts like me, you can add a little black pepper. This is a good time to stir in the baking soda.

3. I put all the pumpkin seeds, shredded coconut, and sunflower seeds into a food processor to grind it up. I ground the chia seeds, flax seeds, and sesame seeds in a coffee grinder, and stirred them all into the date, egg, and cacao mixture.

4. when all the ingredients are fully incorporated, chill the dough thoroughly

5. roll small spoonfuls and place onto lined baking sheets

6. flatten with a wet fork and bake at 345 for 16 minutes

7. cool on a wire rack

8. store in an airtight container when cool

makes 4 dozen 

These cookies will keep well for a couple weeks in the fridge

Ginger Bread People -- School Cookies -- gluten free, nut free, grain free etc

My son wanted to make gingerbread people. He also wanted to be able to bring one to school for a snack. So, here goes!!! He sometimes helped by stuffing his face with raw pumpkin seeds, but mostly he's great at adding and stirring ingredients. These cookies are nice and spicy, and my son had a lot of fun choosing the shapes and cutting them out. The chilled dough is a little firm, so unfortunately I had to do the rolling. Such is the way of gluten free dough ...  But he had a great time. Can you tell?

ingredients:

1/2 cup extra virgin coconut oil -- unrefined
1 tbsp apple cider vinegar
2 eggs

1/2 tsp sea salt
black pepper
2 tbsp ginger
1 tbsp ground vanilla bean
1 tbsp ceylon cinnamon
2 tbsp carob powder

1 cup coconut sugar
1/2 cup ground flax
1/4 cup ground chia
1/4 cup ground black sesame
1/2 cup ground pumpkin seeds
1/2 tsp baking soda

1/2 cup coconut flour


directions:

before baking, preheat the oven to 345

1. combine the ingredients and chill the dough
2. roll out the dough in batches between 2 sheets of parchment
3. cut out as desired
4. bake on lined baking sheets for 14 minutes at 345
5. enjoy!

Banana and Date School Muffins -- nut free, gluten free, grain free muffins

We had some overripe bananas in our house. You know what that means? That means banana muffins.  I prefer to use mashed bananas -- not pureed -- for a lighter texture. In keeping with the nut-free spirit of elementary schools everywhere, these are nut free. Full of seeds and coconut, they pack a protein punch and are a great little lunch addition.

Nut free. See, I abide by their rules. Even if they have stuck my 4 year old in a 20x20 foot room (that's painted puke green) with almost 40 other 3 and 4 year olds for full day kindergarten. But I'm not bitter. Okay, maybe I am a little. But on the plus side, my MPP now knows my name :).

2 very ripe medium bananas -- lightly mashed with a fork (about 1 cup)
2 cups warm water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

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


1 cup pumpkin seeds, ground
1/2 cup shredded coconut
1/4 cup whole white chia seeds
1/4 cup ground white sesame seeds
1/2 cup ground flax meal

4 eggs

1/2 tsp baking soda

1/2 cup coconut flour


1 cup chopped dates


directions:

1. combine the ingredients in the order listed
2. scoop the batter into prepared muffin cups
3. bake at 345 for 50 minutes

vegan crepes take trois -- gluten free, grain free, and free of vegans ;)

All your base are belong to us.

I've been trying to come up with a vegan crepe recipe that is gluten free and grain free to boot. This one is made with almond flour and chia seeds. Like what you see? Not perfect yet, but on the right track. Delicate, crispy, interesting. 

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

2 tbsp arrowroot flour
1/2 cup almond flour
1 tbsp ground chia seeds
2 tsp egg replacer

pinch sea salt
black pepper


directions:

1. combine and whisk
2. cook 1/4 cup at a time on a cast iron pan

Savoury gluten-free, grain free porridge

I really like savoury porridge. I used to make a cornmeal version. This is better!!

ingredients:

1 tbsp extra virgin coconut oil

1 tbsp ground chia
2 tbsp ground flax
2 tbsp shredded coconut
2 tbsp almond flour

1 tsp chili powder
1/8 tsp sea salt -- or less
black pepper

splash apple cider vinegar
1/2  cup boiling water


directions:

1. combine the ingredients in a bowl and stir
or
2. combine the ingredients in a pot and cook

serve with a side of chopped kale or broccoli!

I actually sided it with some chopped raw black kale and avocado lightly drizzled with balsamic vinegar, and seasoned with a touch of sea salt and black pepper. Fab.


YES I am a bit of a freak. But seriously, I love this.

Spicy not-bread toast -- a savoury snack

Feeling snacky? Healthy options are always welcome! Crunchy, savoury, spicy etc.

ingredients:

3 cups water

6 tbsp extra virgin coconut oil

3 tbsp apple cider vinegar

1 1/2 tsp sea salt

1 tsp ground cumin

2 tsp chili powder -- next time 4 tsp

2 tsp granulated garlic powder

1 tbsp oregano flakes

black pepper

1 1/2 cup flax meal

1 1/2 cup shredded coconut, ground up

1/4 cup chia seeds, ground

6 eggs

1 tsp baking soda

3 cups almond flour

directions:

1. combine the ingredients in the order listed

2. pour into a greased 3 L baking dish

3. bake at 345 for 75 minutes

4. when fully cooled, can be sliced in half length-wise, then thinly sliced width-wise, laid single layer on a cookie sheet, and baked at 345 for 60 minutes, then dried for 1 more hour at 200

Sweet potato saute

2 tbsp extra virgin coconut oil
2 medium onions, chopped
2 garlic cloves, minced

4-5 cups roma tomatoes

3 cups white kidney beans, (either from a can or already cooked)


1 tbsp sea salt
black pepper

4 small sweet potatoes, cubed

300 g spinach, chopped


directions:

1. sauté the onion, garlic, tomato and white kidney beans with coconut oil and salt and pepper until degraded and delicious
2. add the sweet potato
3. add the spinach
4. serve with crepes or quinoa or by itself or with a song and dance -- you get the picture

Crepes? Pancakes? Thin, gluten-free, and yummy. Sound good?

To go with my magical concoction of sautéed sweet potato, white kidney beans, tomatoes, onion, garlic, and spinach -- yummy!! -- I made these crepes. They are gluten free, and grain free, and really good for you, full of protein etc. Next time? I shall attempt vegan ...

The use of ground chia made the batter a little thicker, so they are less crepe and more pancake. but they still serve the purpose and are awwwwwweeeeeeessssssssssooooooooome.

ingredients:

4 eggs

1 cup water

1/4 cup flax meal

2 tbsp ground sesame seeds

2 tbsp ground chia

pinch sea salt

black pepper

1 cup almond flour

directions:

1. combine the above ingredients

2. cook in a cast iron pan 1/4 cup at a time, turning after 1-2 minute

makes 10 pancakes

baked vegetables with leek and coconut milk -- vegan

Random ingredients in my fridge and pantry. Maybe I should try shopping with intent? Nah, Nemesis to the rescue. I loaded my ingredients into my favourite beast of a dutch oven. And presto, out came a delicious meal. Too bad my son is going through a rude phase. If it's not pasta, it sucks. Am I allowed to tell my 4 year old to 'kiss my @ss'? The good news is, once he was convinced to open his mouthy little mouth to do something other than mouth off, he found it delicious.

ingredients:

2 tbsp coconut oil

2 onions

3 sweet potatoes

1 bunch of leeks

3 tsp sea salt

black pepper

500 g frozen peas

4 cups finely chopped green cabbage

1 can coconut milk

1 tsp cumin

1 tsp chili powder

1 tsp turmeric

1/4 tsp granulated garlic powder

1 tbsp marjoram

directions:

1. load the ingredients into a casserole or dutch oven in the order listed

2. cook at 345 for 60-90 minutes

3. serve with gluten free vegan crepes, fresh bread, socca, or a side of sautéed broccoli

Lentils and Quinoa with Coconut Milk -- quick, vegan, down and dirty

This is one of those quicky meals that gets ready in a hurry and tastes great. Additionally, it's amazing for you. And at the rate at which my 4 year old shovelled it in, I would say is kid-friendly. The coconut milk makes it sweet, me thinks. Anyway, my handsome husband went back for more, and a good time was had by all. Unfortunately not in the quicky sense. Although this can definitely be a meal by itself, I would be wont to pair it with sautéed broccoli or some such staple. We're kinda brassica addicts  in this household.

ingredients:

1/2 cup amaranth
1 cup quinoa
1 cup dupuis lentils

2 tbsp coconut oil
1 onion
1 carrot

1 tsp sea salt
3/4 tsp cumin
1/2 tsp turmeric

1 can 400 ml coconut milk
1 can boiling water

300 g package frozen spinach


directions:
1. put in a pot
2. cook for 45 minutes
3. eat

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

Chocolate Breakfast Muffins -- the nut-free version of a gluten free, grain free, sugar free breakfast food

My little kindergarten baby started school this morning. I have to admit I got a little teary eyed after saying goodbye to my little man. Came home and made these muffins. Yum.

ingredients:

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

1 cup pitted honey dates

2 cups hot water

1 tbsp apple cider vinegar

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1tsp ceylon cinnamon

1 tsp sea salt

4 tbsp ground chia seeds

1 cup ground pumpkin seeds

1/2 cup hemp seeds 

1/2 cup ground flax

1/4 cup ground sesame seeds -- black or white

1 cup shredded coconut -- ground

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, ground chia seeds, ground pumpkin seeds, 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 ground shredded coconut

5. scoop into prepare muffin cups and bake at 345 for 40 minutes