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

Garlic Bread!

Rolls to go with soup. Savoury, delicious rolls to go with soup. 

ingredients:

1 cup warm water
1 tbsp honey
2 tsp yeast

1/4 cup finely ground chia seeds
1/2 cup quinoa flakes
1 cup almond flour
1 1/2 tsp sea salt
1 tbsp oregano
1 tsp granulated garlic
1/2 tsp chili powder
2 - 2 1/2 cups kamut flour


directions:

1. combine and knead
2. divide the dough into 18 equal parts
3. shape as desire
4. place on a baking sheet
5. allow to rise
6. bake at 345 for 20 minutes

Serve warm with butter for a lovely comfort food.

Chocolate Ice Cream for Zephyr -- vegan and sugar free

My beautiful child asked for chocolate ice cream. How could I say no?

This stuff rocks. The coconut milk makes it really creamy and thick. Fantabulous.

ingredients:

1 can coconut milk

1 tbsp vanilla extract

1/4 tsp sea salt

1/2 cup raw cacao

1/2 cup agave

directions:

1. combine the ingredients -- I like to use an immersion blender, but I'm like that

2. chill the resulting concoction

3. freeze in your ice cream maker according to the manufacturer's specification

Vegetable and Lentil Soup -- vegan, satisfying, delicious dinner

So, here, once again, we are. Crockpot working hard and me resting on my laurels. Papa Ed is coming over tomorrow, and apparently he likes lentil soup. So, I made some. The thing is, the flavour combination in this is extraordinary. It's definitely more than the sum of its parts. Wish I could share it with you. This makes a batch big enough to fill my crockpot. If yours is little, divide the recipe in half. Or make the whole thing and invite someone over to share. So good.

ingredients:

3 tbsp extra virgin unrefined organic coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage

2 cups du puy lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

2 cups diced carrots

6 cups diced sweet potatoes

1 cup diced broccoli hearts

4 tsp sea salt
2 tbps oregano
black pepper

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed, reserving the lime juice
2. cook (I did it on High for 4 hours)
3. turn off and add the lime juice, stirring thoroughly to make sure the coconut butter and almond butter are fully incorporated
4. serve or let the flavour mature and serve the next day
5. I will definitely serve this with homemade rolls or garlic bread. But it would be great with not-bread toast (plain or savoury) as well.

Apple Sauce School Muffins -- a gluten free, nut free, sugar free little treat

Fresh, delicious apple sauce muffins. How good does that sound?

ingredients:

1 3/4  cups apple sauce (I used homemade, but jar stuff is great. The kind without added sugar imho)
3/4 cup hot water
1/4 cup extra virgin coconut oil
4 eggs

1 tbsp ceylon cinnamon (don't replace this cinnamon with other if you don't have, just skip it, or use just a tsp)
1 tsp saigon cinnamon
1 tsp korintje cinnamon
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ground ginger

1/4 cup chia seeds
1 cup ground shredded coconut
1 cup ground sunflower seeds

1/2 tsp baking soda

1 1/2 cups organic thompson raisins (optional)


directions:

preheat the oven to 345

1. melt the coconut oil in the hot water
2. mix in the apple sauce
3. blend in the eggs
4. add the cinnamons, vanilla, ginger, and sea salt
5. stir in the chia, shredded coconut, and ground sunflower seeds
6. mix in the baking soda
7. add the raisins if you are using them
8. scoop into prepared muffin cups and bake at 345 for 45 minutes, or until the muffins spring back when poked lightly


makes 24 muffins

Sweet Potato Soup V 2.O -- vegan, rib sticking good

Different veggies, different day, different soup. The thing that never changes? The yum factor ...

I'm so very into hearty soups these days. This one is pretty fantastic. The almond butter and coconut butter make it very hearty and satisfying, as well as mellow and savoury.

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

3 cups soaked but not cooked navy beans

3 cups green peas (frozen, organic)
2 cups diced carrots

1/2 cup smooth almond butter
1/4 cup coconut butter

6 cups roughly chopped sweet potato

4 tsp sea salt
2 tbsp oregano
black pepper

7 cups water

2 tbsp lime juice

2 extra cups of water
salt and pepper to taste (I didn't add any extra)


directions:

1. layer the ingredients in the crockpot in the order listed excepting the lime juice, extra water, and any additional salt and pepper
2. cook until veggies are tender
3. stir really well, and add lime juice and extra 2 cups of water. If needed, tweak the salt and pepper.


serve with crusty rolls

delicious!!

Buns to go with Soup -- vegan and delicious

It's nice to have something to spread butter on or dip into thick hearty soup. These are lovely.

ingredients:

1 cup water
1 tsp honey
2 tsp yeast

1 tsp sea salt
1 cup almond flour
1/2 cup quinoa flakes
2 cups kamut flour
1/4 cup ground chia seeds


ingredients:

1. combine the dry ingredients in a bowl
2. mix the honey into water that is just warmer than your finger (bath temp should be fine)
3. mix in the yeast and let it proof
4. pour the slurry onto the dry ingredients and knead until the dough is nice and elastic and has that slightly clammy feeling that we like so well. I use Obsidian Betelgeuse for this (my electric mixer), but it can all be done by hand.
5. divide the dough into 18 equal portions, and form each one into a stick
6. allow to rise then bake at 345 for 20 minutes

For rising, I cover the tray with a piece of parchment paper covered  by a wet tea towel. This keeps the dough from drying out as it rises. I like to let bread dough rise in a closed oven with the light on. This generates enough heat to keep the dough rising and happy.

Sweet Potato and Navy Bean Soup -- another vegan crockpot adventure

I'm fully into hearty vegan soup mode right now. Thick, gluten free, meals in a bowl. Love it. this one is yummy. I served it for a simple Saturday night meal to guests along with freshly baked little rolls.

ingredients:

2 tbsp extra virgin coconut oil
1 1/2 cup finely chopped onion
2 tbsp finely minced garlic

4 cups well soaked navy beans -- not cooked (I use the quick soak method where you bring them to a boil with plenty of water for 1 minute, then remove from heat and let soak for 2 hours. Rinse well, then cook or use in soup)

2 cups diced  celery
2 cups diced carrot

1/2 cup almond butter


4 cups cubed sweet potato

4 tsp sea salt
black pepper
2 tbsp oregano

9 cups water -- I add boiling water

2 tbsp lemon juice to taste
salt and pepper to taste


directions:

1. layer the ingredients in the crockpot in the order listed, reserving the lemon juice and extra salt and pepper til after
2. pour the boiling water over all the ingredients in the crockpot when they are layered
3. cook until the sweet potatoes are softened
4. give everything a stir, and check to make sure all the different ingredients are cooked
5. gently stir everything until the almond butter is evenly suspended in the broth
6. add lemon juice, and adjust salt and pepper if needed
7. serve with crusty bread.
8. I often will make it the day before, and allow it to sit over night to let the flavours meld. Like most soups, this one is great the next day

Orange Coconut milk Ice Cream -- vegan, dairy free, delicious!

Coconut milk is one of my favourite things to use in ice cream because it makes it nice and thick and creamy. Lovely.

The refreshing flavour of orange makes this sweet and spritely ice cream a hit.

ingredients:

1 400 ml can of organic coconut milk (don't use low fat, use regular)
1/2 cup coconut nectar

1 1/2 tsp orange essence

1/4 tsp sea salt


directions:

1. combine the ingredients and chill
2. freeze in your ice cream maker according to the manufacturers directions.

Butter Cream Icing for Vanilla Cake

butter cream icing for vanilla cake:

ingredients:

1/4 cup butter, room temperature
1/4 cup agave
pinch of salt
1 tsp vanilla extract


directions:

1. combine the ingredients
2. chill
3. spread on your cake

This frosting will work well to help decorative berries adhere ...

Vanilla Cake Take 2 -- gluten free, grain free, sugar free, birthday cake!

It's Aidan's birthday, and he wants a spiderman cake. This is the recipe I came up with for Karen to use. Vanilla buttercream frosting will help raspberries and blueberries adhere in the appropriate blue and red pattern. Delicious!

ingredients:

3/4 cup agave

1/2 cup organic butter

1 cup boiling water

1 tbsp organic vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1 tsp ceylon cinnamon

1/2 cup finely ground raw cashews

1/2 tsp baking soda

4 eggs

2 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter to melt it

2. when it is melted, add the agave and vanilla extract

3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes

4. add the baking soda

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the finely ground cashews

8. scoop the batter into prepared muffin cups

9. bake for approx 30-35 minutes, until the cakes feel firm and springy to the touch

or

10. pour the batter into prepared pans (buttered and lined with parchment)

11. bake for 40-45 minutes, until the cake feels firm and springy to the touch

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

This recipe makes 24 babycakes, or a couple of small layers. Double for a 2 L cake, although you might have a bit of batter left for a baby cake or two.


Buttercream Frosting for Vanilla Cake

Strawberry Banana Smoothie -- gluten free, vegan, sugar free fun

My son asked for this, so I made it. I'm not a big fan of 'drinking your calories' for children, but sometimes a special treat is in order. Does that make me sound like one of those terrible controlling mothers? Probably.

ingredients:

1/2 cup unsweetened almond milk
1/2 cup frozen strawberries
1 small banana (or 1/2 of a banana)
a few drops of vanilla stevia to taste, depending on how sweet the berries are


directions:

1. pour the almond milk over the frozen strawberries (or use fresh if you like) and let sit for a few minutes until the berries soften and defrost a little
2. when the berries are a little less frozen, blend with an immersion blender (or use  a jar blender if you've got one)
3. add the banana and vanilla stevia and process until smooth
4. serve


This is like a milk shake in my opinion.

Date Pudding Pie -- LZ's vegan, gluten free brainstorm

This morning while my brother -- Unclesaurus or Uncle Mike -- was visiting, my 4 year old son dictated to him a recipe that he decided we should make for dessert:

I was intrigued, and thought it showed a lot of potential to be an interesting and delicious dessert. After much debate, I decided to go with a dough similar to the one I used for our apple tarts, rather than the one reminiscent of graham cracker crust that I made for our pumpkin pie. Either would work, I think.

I decided to tweak it a little bit, and came up with these little lemon date tarts. Lovely. So good ...

ingredients:

filling:

1 cup soft honey dates
1 can coconut milk
1/4 cup lemon juice
1 tsp lemon extract
1 tbsp vanilla extract
1/2 tsp sea salt
2 tbsp coconut sugar

4 tbsp arrowroot flour

-----------------------------------------
crust:

dough:

ingredients:

1/2 cup coconut sugar

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

1/2 tsp baking soda

2 tbsp arrowroot flour

2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)

2 tbsp evco

directions:
1. combine the ingredients, then set aside

------------------------------------------------


1. divide the dough into 24 equal parts, roll flat, and put into a silicone baking cup
2. scoop 2 tbsp of the custard mix into into each cup
3. sprinkle the top with a little coconut sugar
4. bake at 345 for 45 minutes

Chocolate School Muffins -- a sugar free, gluten free, nut free, grain free delicacy

I continue with making lunch box fare for my 4 year old. I keep coming back to a variation on the chocolate muffin because of his enduring a reliable passion for chocolate. These muffins are not really sweet, because the large amount of raw cacao is bitter enough to counteract even the datey-est of dates. However, the taste is very pleasant and satisfying, and they provide a solid belly-filler around which to build a lunch box. I got one of those little quad boxes for LZ, and will put steamed broccoli in one (tried baby tomatoes, carrots, celery etc, but he just wants broccoli), cubes of cheese in one, and some grapes or macaroons or energy bars in the fourth. It gives good variety, good nutrition, and plenty of energy to keep a small human going all day. I also send a separate snack box with a few energy bars in case he needs it, but he touches that rarely. Well, I recommend these to anyone who wants a nut-free, gluten free, wholesome meal for breakfast or lunch. If there are any seeds you don't like, it's easy enough to substitute. Hate pumpkin? Use sunflower! Hate sesame? Use extra hemp hearts. It's all good.

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 (or 1 cup of ground sunflower seeds, or some combination of the two)

1/2 cup hemp seeds 

1/2 cup ground flax

1/4 cup ground black sesame seeds

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 (or sunflower 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

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

Lentil Soup -- vegan, hearty, delicious

I love soup.  This one is excellent.

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

1 cup black beluga lentils
1 cup dupuy lentils

1/4 cup finely crumbled dried mushrooms

2 cups green peas

1 1/2 cups diced carrots
2 cups diced sweet potato
3 cups diced celery

4 tsp sea salt
2 tsp cumin
2 tbsp marjoram
black pepper

8 cups water


300 grams chopped spinach
1 lb chopped broccoli

2 cups water
adjust salt and pepper if needed


directions:

1. either layer the ingredients in the order listed in a crackpot or in a large pot, reserving the spinach, broccoli and extra water until the rest is cooked.
2. add the broccoli, spinach, and extra water, and adjust seasonings if needed. Cook a little longer.
3. serve with rustic bread

hot dog buns -- the virtuous kind

My kid wanted hot dogs.  We don't often use packaged food, but I don't want to make it all taboo and therefore seductive.  These whole grain kamut buns include chia seeds, quinoa flakes, and almond flour. The don't taste 'hearty' like our bread does. The went well with some veggie dogs ...

1 cup water
1 tsp honey
2 tsp yeast

2 tsp sea salt
1 cup almond flour
1/4 cup quinoa flakes
2 3/4 cups kamut flour
1/4 cup ground chia seeds


ingredients:

1. combine the dry ingredients in a bowl
2. mix the honey into water that is just warmer than your finger (bath temp should be fine)
3. mix in the yeast and let it proof
4. pour the slurry onto the dry ingredients and knead until the dough is nice and elastic and has that slightly clammy feeling that we like so well. I use Obsidian Betelgeuse for this (my electric mixer), but it can all be done by hand.
5. divide the dough into 18 equal portions, and form each one into a stick
6. allow to rise then bake at 345 for 20 minutes

Lemon Macaroons -- No Sour Pusses Here

I'm gonna tell you a little something about lemon extract (basically lemon essential oil that has been diluted a little with some kind of oil that is good to eat. Although you could safely use organic lemon essential oil for cooking instead of lemon extract, you would definitely have to play around with the quantity!). Lemon extract gives you all that wondrous lemon flavour without the lemon sour. So, you don't need to counter the sour with vast quantities of sweetener. For realsies, when I saw how much sugar was in a lemon gelato recipe, my jaw hit the ground -- it was about 4 times the amount of sugar that was in any other gelato or ice cream. So, I'm thinking this canny little twist of fate will give maximum flavour enjoyment without maximum sugar. Historically, I would use quite a huge amount of lemon juice and zest to get the lemon flavour I craved. Here, presto blammo, lemon is achieved.
The coconut nectar that I've chosen to use in this recipe accents the citrus blast nicely, being a somewhat fruity tasting sweetener. The ginger just goes along for a full rounded flavour high.

ingredients:

1/2 cup water + 2 tsp egg replacer

1/2 cup coconut nectar

1 tsp lemon extract

1/2 tsp sea salt

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon
1 tsp ginger

1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder

directions:

1. combine the egg replacer and water, then mix in the coconut nectar

2. add the lemon or orange extract, the sea salt, vanilla bean, and ceylon cinnamon

3. mix in the ground chia seeds

4. add the shredded coconut after chopping it in the food processor

5. mix thoroughly 

6. scoop teaspoons of cookie dough onto a baking sheet and flatten slightly

7. makes 30 cookies

8. bake at 345 for 16 minutes

9. cool thoroughly

10. store in an airtight container

Chocolate Peppermint!!! Energy bars dance mix

If you are a fan of peppermint chocolate, you might love these not wisely but too well. As do I.  Good news? There ain't nothing in there you shouldn't be eating! raw, gluten free, vegan, sugar free, grain free, etc!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

1 1/2  tsp peppermint extract

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the orange extract and pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge