Someone is playing around with my energy bars ... Chocolate Energy Bar Variation

I wonder what would happen if .... 

That is how my brain works. Now I know.

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

2 cups shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates

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  pitted honey dates (check for pits) and pulse until completely chopped

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


Can you spot the difference? These bars are fantastic. I love the change!!!!!!

Split pea, green pea, and green cabbage crockpot

I've had some later evenings lately, and it's very convenient to do the crockpot thing. If you make a large batch, you can always freeze it in serving portions for next time. This was entirely constructed out of what I had lying about the house ...

ingredients:

3 tbsp coconut oil
1 medium onion finely chopped
2 cups finely chopped green cabbage
2 cups split green peas
3 cups frozen green peas

1 1/2 cup chopped carrot
1 cup chopped celery
2 cups finely diced sweet potato

3 tsp sea salt
2 tbsp chili powder
1 tsp cumin
1 tbsp marjoram
black pepper

1/2 cup almond butter
7 cups water


3 cups chopped broccoli
2 tbsp lime juice

salt and pepper to taste


directions:

1. layer the ingredients in the order listed, and cook on high for 4 hours
2. add the lime juice, salt and pepper to taste, and add the broccoli
3. turn off the heat
4. serve

Socca variation -- chili powder, mesquite, and sauteed onions

We've been tucking into a split pea and green pea vegetable stew. To go with it, we've been enjoying the socca variations. A few days ago it was a little chili and cumin. Today? Sauteed onion, chili, and mesquite. Oh yes, bow down to my magic cast iron socca pan. Believe me, this tastes as good as it sounds. 

For those of you who are socca neophytes, socca is like a big old pancake made of chickpea flour. Traditionally, I think black pepper and raw onion find their way into the dish. Not my thing, for sure. I won't rant about raw onions right now but no way jose. Instead, we've got a sweet little sweaty onion saute going on, and we're bringing the party to life with some choice company. Super good.

ingredients:

4 tbsp coconut oil

1 1/2 cups water hot

3/4 tsp sea salt

1 tbsp mesquite

2 tsp chili powder

1 cup chickpea flour

2 tbsp apple cider vinegar

1/4 cup chia seeds

1 onion, sauteed in coconut oil

directions:

1. saute one medium chopped onion in coconut oil with a little sea salt (I did it on the skillet that I bake the socca on FYI)

2. In a bowl, combine the hot water, coconut oil, and spices
3. add the apple cider vinegar and the chia seeds
4. stir in the chickpea flour, using a whisk
5. add the sauteed onions
6. pour the batter onto the skillet

7. bake at 345 for 1 hour or so, until crispy and chewy


I found it to be ridiculously good -- read I ate more than I should have -- and my son dubbed it 'chili fly toast' and said it went great with his 'bug stew'. He was being a cardinal, and chased the meal with grub ice cream.

Apple Sauce muffins -- vegan! Nut free! grain free! gluten free!!

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

ingredients:

2  cups apple sauce (I used homemade, but jar stuff is great. The kind without added sugar imho)
1/2 cup hot water
1/4 cup extra virgin coconut oil
4 tsp egg replacer + 1 cup water

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 ground flax
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


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 egg replacer and water
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 60 minutes, or until the muffins spring back when poked lightly

they won't rise much  .... but they still taste good!


makes 24 muffins

crockpot with friends -- vegan and delicious

2 tbsp coconut oil
1 tbsp finely chopped garlic
1 onion -- 1 1/2 cups chopped
2 cups finely chopped green cabbage

2 cups moong dal


500 grams green peas -- 3 cups

1/2 cup diced celery
1/2 cup diced carrot
2 cups diced sweet potato -- small pieces


2 cups hot water
1 cup almond butter
1/2 cup coconut butter
1 cup tomato sauce

3 tsp sea salt
1 tsp chili powder

3 cups hot water

Gorgeous orange and green Layered vegetable Goodness -- vegan, gluten free, grain free

So, it's sort of like a vegan version of my roasted layered vegetable and goat cheese terrine. Holy moly it's delicious.

ingredients:

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
500 g broccoli
1/4 cup chia
1 tsp sea salt
1/2 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
250 g carrot
250 g sweet potato
4 tbsp apple cider vinegar
1/4 cup chia seeds
1 tsp sea salt
1/4 tsp nutritional yeast
black pepper
1/2 tsp chili powder

2 cups tomato sauce


1. process the cashews and broccoli, then set aside
2. process the cashews and sweet potato and carrot, and set aside
3. prepare a springform pan -- grease with coconut oil and layer with parchment
4. layers some vegetables in the bottom on top of the parchment, then cover with 1/2 cup tomato sauce
5. put your first layer (1/2 of one of the colours), then 1/2 cup of tomato sauce, then a different colour (1/2 of the other), 1/2 cup tomato sauce, then the rest of the first colour, 1/2 cup tomato sauce, and finally the last layer
6. bake in the oven on 345 for 90 minutes
7. allow to cool
8. remove springform, invert onto platter, peel off parchment, and serve

Hah I meant to put the tomato sauce between the layers and forgot. So, oops.
I put it first and last, but not in between.

Anyway, hopefully it will all taste divine.

socca crackers revisited

Savoury and thin, crisp and delicious. Also, grain free, gluten free, and vegan. Oh yeah!

ingredients:

1 cup water

1/2 cup extra virgin coconut oil, melted

1/4 cup apple cider vinegar (the good kind, yo)

2 cups chickpea flour

1 tsp sea salt

1 tsp ground cumin

1 tsp chili powder

1 heaping tbsp dried oregano

plenty of black pepper

directions:

preheat the oven to 300

1. combine the coconut oil, water, and vinegar

2. add the chickpea flour and whisk until blended

3. mix in the spices, sea salt, and herbs

4. spread on two lined baking sheets -- I used a rubber scraper to get it pretty even

5. bake at 300 for 30 minutes (switching the trays around halfway through)

6. 'crisp' in the oven for 2 more hours at 200 (I will place a wire cooling rack on a baking sheet and put the socca directly on this for air circulation to help it crisp)

7. when cool, break into pieces and store

Socca for dinner -- hello, old friend, it has been a while

It has been a while since we had socca, but the smells are filling my kitchen and getting me all nostalgic.

ingredients:

4 tbsp coconut oil

1 1/2 cups water hot

3/4 tsp sea salt

1 tsp cumin

1 tsp chili powder

1 cup chickpea flour

1 tbsp dried rosemary
1 tbsp dried oregano

2 tbsp apple cider vinegar

1/2 cup ground flax seed -- just for fun

directions:

1. combine -- use a whisk if needed to de-lump -- and let sit

2. heat the oven to 345 with the skillet in it so it becomes a little warm

3. oil a skillet and pour it on

4. bake at 345 for 1 hour or so, until crispy and chewy

Orange and lemon ice cream -- an awesome vegan treat

ingredients:

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

30 drops orange essential oil
30 drops lemon essential oil

1/4 tsp sea salt


directions:

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

I made a double batch!!!

Due to such things as the coconut milk and the coconut nectar, this ice cream stays creamy and smooth when frozen. Yum yum yum.

Shape cookies for school -- bigger better faster stronger. Still vegan, still gluten free, still sugar free, still nut free ...

My son doesn't really participate in the snack programme at school. Sometimes they are given veggies or oranges, of which he partakes. However, often it is cream cheese or jam sandwiches, of which he doesn't partake. So I always make sure his snack boxes are full. The total seed content gives a great balance of protein and fat to keep a small human revving evenly. The choice of sweeteners and the presence of chia seeds means these register super low on the glycemic index. There will be no crashing with this snack.

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/4 cup coconut nectar
1/4 cup coconut sugar

20 drops orange essential oil
20 drops lemon essential oil

1 tbsp ground vanilla
1 tbsp ceylon cinnamon
1 tbsp ginger
3/4 tsp sea salt
1/2 tsp baking soda


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

1/2 cup coconut flour


combine, chill, roll out, bake at 345 for 12 minutes

Chocolate Energy Bars -- sunflower seeds and wheatgrass go completely mute

My husband and son managed to go through an entire batch of these in 5 days. So, today I'm getting crafty and making a double. That's what happens when you live with chocolate lovers. And honestly, these taste that good. But you don't have to worry about devouring them because there is nothing in here you shouldn't eat. Good tasting, and good for you, too!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

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  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

Peppermint chocolate -- chillax, yo

I was in the mood for the chocolate and peppermint combo, and boy do these hit the spot. If you are a fan of the flavours, check it out they may just knock your socks off.

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates
40 drops peppermint essential oil

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  pitted honey dates (check for pits) and the peppermint essential oil,  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

School-friendly fruity spicy shape cookies -- vegan! grain free! gluten free! yummy ...

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

20 drops orange essential oil
20 drops lemon essential oil

1 tbsp ground vanilla
1 tbsp ceylon cinnamon
1 tbsp saigon or korintje cinnamon
1 tbsp ginger
1/2 tsp sea salt

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

1/4 cup coconut flour


combine, roll out (on parchment!!!), cut with cookie cutters, bake on a lined cookie sheet at 345 for 12 minutes

Meatcake -- a vegan, gluten free, grain free, delicious piece of goodness

We're off to my in-laws for Easter Dinner. Which means ham. Which means no thanks. Soooo, we shall bring meatcake. It gets its protein from such goodies as pumpkin seeds, sunflower seeds, and coconut, and the flavour is all savoury deliciousness. Calling it meatcake is just a running joke in our family. Sorry about that.

Just an fyi, the meatcake was enjoyed by all.

3 cups diced carrots
1 cup chopped onion
1 cup chopped green cabbage
1 pint grape tomatoes
2 tbsp coconut oil
1 tsp sea salt
black pepper



1 cup sunflower seeds, soaked in water with sea salt for at least 4 hours
1 cup pumpkin seeds, soaked in water with sea salt for at least 4 hours

1/4 cup chia seeds, finely ground
1 cup shredded coconut finely ground

2 tbsp coconut oil
1 tbsp thyme
1 tsp chili powder
1/2 tsp sea salt

1/2 cup water


directions:

1. soak the sunflower seeds and pumpkin seeds for at least 4 hours or over night, then drain and rinse
2. saute the vegetables in the coconut oil with sea salt
3. puree the rinsed seeds, and add the other ingredients
4. puree until smooth
5. pour into 2 small 8 x 8 silicone pans and bake for 1 hour at 345