Oatmeal Cookies!

These are a little sweeter than the kamut and spelt butter cookies have been. My husband likes them a lot. If my 5 year old sneaking cookies for breakfast is any indication, he likes them too.

1/2 cup butter or extra virgin coconut oil -- melt
1/2 cup coconut nectar
1/4 cup coconut sugar
1 tbsp organic vanilla

3/8 tsp sea salt (or 1/2 to 3/4 tsp sea salt if using coconut oil)
2 tbsp ground vanilla bean

1/2 tsp baking soda
2 cups oat flakes -- large
1 cup kamut flour

directions:

1. combine
2. roll out on 2 line baking sheets -- I use a piece of parchment ON TOP of the dough so the rolling pin won't stick
3. score into small cookie sized squares
4. bake for 12 minutes
5. cool fully on baking sheets
6. separate along scored lines
7. store in an airtight container

Vegan Bagels

So, my 5 year old son suggested we make bagels. This is the recipe he came up with.

ingredients:

1 1/2 cup warm water
1 tbsp bread yeast



2 tsp sea salt
1/2 cup barley flakes
1/4 cup white chia seeds ground up
4 cups spelt flour

big pot
water
baking soda (approx 2 tbsp)


directions:

1. I use my kitchen aid mixer (dough hook) and do the following: add the salt, water, chia seeds, and barley to the bowl
2. add the spelt flour
3. add the yeast
4. put the bowl into the mixer
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes. I did mine by weight,
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 26 minutes at 345, switching the positions of the trays halfway through

makes 24 bagels -- delicious while warm -- can be stored in an airtight container in the fridge once thoroughly cooled on a baking rack.


Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.

Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)

I hope that made sense.

Banana Cookie Bars now with 'more' banana

Great to share with friends. Good for lunchboxes.

ingredients


3 cups banana -- try to use very ripe ones -- pureed
1/2 cup 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

3 cup shredded coconut
3 cups oat flakes



directions:

1. combine the ingredients in the order listed
2. divide into 2 square silicone baking pans
3. score into 16 squares in each pan before baking
4. bake at 345 for 30 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

Raw Vegan Chocolate Ice Cream -- now with more chocolate woo hoo

Chocolate ice cream never gets tired.

ingredients:

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

1/2 cup coconut nectar




directions:
1. combine the dates and the hot water, the cacao butter, and the coconut oil, and allow to sit for 10 minutes
2. add the coconut nectar then 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!!

This is rich and smooth and velvety and tastes amazing. Prepare to be amazed!

Just to be super crazy this time around, I did  a full cup of cacao and a full tsp of stevia. Turbo chocolate for true chocolate lovers only.

Spelt Meal Cookies -- with vegan option

You know what happens when you run out of oatmeal? This happens. My 5 year old declared that these cookies rock the known world. Whatever that means. Anyway, super quick and easy to make. Enjoy!

p.s. I am a vanilla junkie. Just saying.

ingredients:

1/2 cup butter or extra virgin coconut oil -- melt
1/2 cup coconut nectar
1/4 cup coconut sugar
1 tbsp organic vanilla

3/8 tsp sea salt (or 1/2 to 3/4 tsp sea salt if using coconut oil)
2 tbsp ground vanilla bean

1/2 tsp baking soda
2 cups spelt flakes
1 cup kamut flour

directions:

1. combine
2. roll out on 2 line baking sheets -- I use a piece of parchment ON TOP of the dough so the rolling pin won't stick
3. score into small cookie sized squares
4. bake for 14 minutes
5. cool fully on baking sheets
6. separate along scored lines
7. store in an airtight container

Thanksgiving Roast with stuffing

ingredients:

2 1/2 cup gluten flour

1 cup water
1 tsp sea salt
1 tsp thyme
1 tbsp nutritional yeast
1 onion (200g)
1 carrot (75 g)
1 sweet potato (50g)
shiitake mushrooms (100g)
1/4 cup chia seeds, finely ground
2 tbsp coconut oil
2 tbsp red miso

directions:
1. in a food processor, reduced the  vegetables, water, and spices to a puree
2. in a bowl, stir together by hand the gluten flour and the pureed concoction
3. flatten the result into a large rectangle
4. fill with stuffing
5. roll up
6. bake in the over basted with coconut oil, and decorated with oyster mushrooms, and sprinkled with rosemary and sea salt
7. bake for 1 to 1 1/2 hours in a large baking dish (I lined mine with parchment)
8. make sure it doesn't dry out ... 

filling:

wild rice with apricots and celery -- 2 cups of stuffing plus 1/4 cup extra chopped apricots



Wild Rice Stuffing

cook:
2 cups boiling water
1 cup wild rice
a few dried mushrooms
a few celery leaves
1/2 tsp sea salt or less

after:
saute onion and celery in coconut oil
add the cooked rice
add sea salt and thyme and marjoram to taste
add 1/4 cup diced dried apricots (unsulphured is best)

if it starts to stick, add a little more water

outside:

oyster mushrooms tossed with coconut oil and sea salt

sprinkle of rosemary

carrot layer cake -- gluten free, grain free, sugar free, wholesome and delicious

Triple layer cake always looks festive, even if it's for no good reason. Yum!!

1 1/2 cup boiling water
1/2 cup coconut oil
1/2 cup coconut nectar
1/2 cup coconut sugar
4 eggs
1 tbsp vanilla extract
1 tbsp lemon juice

1/2  tsp sea salt (1 tsp sea salt)
1 tsp ginger
1 tsp ceylon cinnamon
1 tbsp ground vanilla bean
1/4 cup ground chia seeds

1/2 tsp baking soda
2 cups almond flour

1/4 cup coconut flour


2 cups finely grated carrot

directions:
1. combine ingredients
2. divide evenly into 3 prepared round baking pans (greased generously and lined with parchment
3. bake at 345 for 45 minutes
5. remove and allow to cool



cream cheese frosting:

3 cups raw cashews, soaked for 2 hours then rinsed
3 tbsp water
1/4 to 1/3 cup agave
1/2 cup coconut oil
3 tbsp vanilla extract
1 tbsp lemon juice
1/2 tsp sea salt

puree all together until creamy ...

Maple Pumpkin Cake -- triple layer! gluten free! Happy Thanks giving!!

We were invited to my mother-in-laws for dinner on Thanksgiving-ish. To supplement the offerings (Turkey, squash, green beans, mashed potatoes, apple pie), I made a vegan roast and a pumpkin cake. Here is my triple layer pumpkin cake. Yummy.

ingredients:
2 cups pumpkin puree
1/2 cup coconut oil
3/4 cup maple syrup

4 eggs
1 tbsp vanilla extract
2 tbsp lemon juice

1/2  tsp sea salt (1 tsp sea salt)
2 tsp ginger
2 tsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
2 tbsp ground vanilla bean

1/16  tsp nutmeg
1/16 tsp cardamom
1/4 tsp allspice



1/4 cup ground white chia seeds

1/2 tsp baking soda
2 cups almond flour

2 tbsp coconut flour


1 cup grated sweet potato








date frosting

1 cup dates
1 cup boiling water
1 cup coconut oil
1/2 tsp sea salt
2 tbsp vanilla extract
2 tbsp lemon juice
20 drops orange essential oil (optional)


1.  combine the cake ingredients and divide evenly into 3 prepared small round cake pans -- grease generously, and line with parchment
2. bake at 345 for 45 minutes
3. remove and cool
4. if possible, freeze before using
5. combine frosting ingredients, and puree with hand blender
6. chill thoroughly
7. spread on and between layers of cake

Green Noodles

ingredients:

150 g fresh organic spinach

1 organic egg

1/2 cup almond flour

1/2 tsp sea salt

1/4 chia seeds finely ground

1 1/2 cups  kamut flour

directions:

1. in a food processor, puree the spinach.

2. add the egg and puree

3. add the sea salt, chia seeds, and almond meal, and combine

4. add 1 1/2 cups kamut flour, and pulse to combine.

5. gather the dough into a ball, flatten, wrap, and set aside to 'rest'.

6. divide the dough into 4 parts

7. roll each part on a mat sprinkled with kamut flour, using a rolling pin sprinkled with kamut flour.

8. if the dough is too sticky, add more kamut flour

9. roll the dough out until it is nice and thin

10. make sure the surface is well sprinkled with kamut flour, and roll it up 

11. set the roll aside and repeat with the other portions of dough

12. once all the portions of dough have been rolled up, cut them into spirals using a sharp chef's knife or bread knife (I prefer a bread knife because the serrated blade makes this task easier)

13. uncoil the spirals and lay them out

14. put the noodles in boiling water spiked with a little oil, and cook for 2 minutes.

15. drain the noodles, and toss with coconut oil and a couple of table spoons of toasted sesame seeds

Ready to roll

Green noodle dough with chia seeds. What country does this look like?

A spiral

Three rolled up portions of dough

Cutting them efficiently with a serrated blade

Spirals before they are unrolled

the noodle spirals, after cutting, before unravelling

unravelling the noodle spirals

Chicken Soup -- or rather, chickpea soup -- vegan autumn goodness

Eat your veggies!!

With the autumn in full-force, I've been jonesing for soup just like this. Good for what ails you.

ingredients:

2 tbsp coconut oil
2 medium onions, finely diced
2 cups green cabbage, finely chopped
4 cups chickpeas cooked or canned (rinsed well and drained)

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

2 cups sweet potatoes, diced

3 tsp sea salt
1/2 tsp turmeric
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

Sweet Potato Waffles

So, I ordered these silicone waffle pans which make 8 waffles in a go. My son had been asking that we make waffles. Instead of getting a waffle iron, I got these, which don't have a teflon coating, and store easily in my baking pan drawer. Very happy with them. We've had a waffles quite a few times since getting them, and each time we try it with different ingredients. Traditional, or inventive, anything will work. Just bake the waffles in the moulds, then either crisp up on a baking sheet in the oven, toaster oven, or freeze until you need them. Or refrigerate!

ingredients:

2 cups water
1 cup sweet potato
2 eggs

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

1/4 cup chia seeds, finely ground
1/4 cup flax meal, finely ground

1 cup almond flour
1/4 cup coconut flour


directions:

combine in food processor
remove to bowl and add almond flour and coconut flour
scoop into waffle molds
bake 345 for 20 minutes

remove to baking sheet and bake for 20 minutes

Moong Dal Crackers!! Vegan, grain free, gluten free, savoury!!

I really like the kind of crunchy crackers I make at home with such sustaining ingredients as lentil flour, or in this case cooked moong dal -- which means cooked split mung beans. I seasoned these with chili and cumin even though these days I'v been craving less seasoning. Next time I think I'll use just a little sea salt and maybe 1/4 cup sweet potato flour instead. That being said, these are simple and wholesome, and work as a nut-free lunch box snack.

ingredients:

4 cups cooked moong dal
2 tsp chili powder
1 tsp cumin
1/2 tsp sea salt

1/4 cup chia ground
1/4 cup flax ground

4 tbsp coconut oil


directions:
1. combine ingredients
2. spread on 2 parchment lined baking sheets -- use a rolling pin over another piece of parchment to flatten out
3. score into squares
4. bake at 345 for 12 minutes
4. dehydrate at 200 degrees for 4 hours