Peanut Butter and Chocolate Eggs

We thought it would be fun to make two kinds of easter eggs this year. Plain ol' chocolate, and peanut butter chocolate. If you like peanut butter chocolate, you may enjoy these, too. I thought of Sandra and Dave while making these, because they share my appreciation for that delectable organic lightly salted peanut butter .... or in Dave's case, perhaps addiction is a more appropriate word ...

ingredients:

1/2 cup sunflower seeds
1 cup shredded coconut

1 cup raw cacao
1/2 tsp sea salt
1/2 tsp stevia powder
2  tbsp ground vanilla

1 1/2 cups pitted honey dates
1/2 cup peanut butter

2 tbsp vanilla extract
1 or 2 tbsp water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and water and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If necessary add the second tbsp of water.
3. roll the dough into small egg shapes
4. how many you get will depend on the size. I got about 50.

Chocolate Easter Eggs V 2.0

So, we made our eggs again this year. My son is crazy about them. They look cute, they are good for you, and we had a lot of fun drawing on the foil with sharpies to make the wrappers. Win, win, and win!

ingredients:

1/2 cup hemp hearts
1/2 cup sunflower seeds
1 cup shredded coconut

1 cup raw cacao
1/2 tsp sea salt
1/2 tsp stevia powder
2  tbsp ground vanilla

1 1/2 cups pitted honey dates

1 or 2 tbsp vanilla extract or water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If you need to add more water for this to happen, add it just a bit at a time.
3. roll the dough into small egg shapes
4. how many you get will depend on the size. I got about 40.

Fishy Crackers take two -- a vegan, nut free, sugar free school snack

ingredients:

1 cup kamut flour
1/4 cup sweet potato flour
1/4 cup finely ground chia seeds
1 tsp  baking soda



1 tbsp mesquite powder
2 tbsp nutritional yeast
1/4 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
1/2 tsp turmeric

1/4 cup coconut oil

1/2 cup ice water
1 tbsp apple cider vinegar



directions:

1. preheat the oven to 345
2. combine the dry ingredients
3. using a fork, cut in the coconut oil
4. once the ingredients resemble sand, add the cold water and form a lovely dough
5. roll the dough out on a silicone mat and cut it into fish shapes (I did this on the mat that I would bake it on and didn't move them again.) I did this in 2 parts on 2 silicone mats. Or use baking parchment!
6. bake at 345 for about 14 minutes -- let them get crisp and lightly brown






I cut these by hand ... with a butter knife. And separated them out after they were baked.

Gluten Free Vegan Brownies Rock the World

Gluten free vegan brownies. Grain free, sugar free, deeply, richly delectably chocolatey. These are like an homage to the best thing about brownies. The dense, chewy, moist, chocolate richness. Oh yessssssssss ..... The taste is pure decadence. Amazingly, they are not bad for you. A guilt free brownie? Apparently I am a genius ...

ingredients:

1 1/2  cup pitted honey dates

2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut sugar

2 tbsp arrowroot flour

1/4 cup chia seeds, finely ground

1 tbsp apple cider vinegar

2 tbsp ground vanilla 

2 tbsp vanilla extract 

1/2 tsp sea salt

1 cup raw cacao powder

1 cup almond flour

1/2 cup ground hemp hearts -- should practically be a paste

1 tsp baking soda

1/4 cup coconut flour

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.

directions:

preheat the oven to 345

1. pour the hot water over 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 coconut sugar, then puree the whole thing with a hand blender (immersion blender)

3. add in the apple cider vinegar, the ground chia seeds, arrowroot powder and the cacao, and mix very well

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

5. add the ground hemp seeds

6. add the almond flour

7. add the coconut flour and the baking soda

8. mix well and thoroughly and rapidly

9. 

10. divide the mixture into 2 square silicone baking pans

11. sprinkle the top with a little coconut sugar (or a lot)

12. bake at 345 for 60 minutes

13. allow to cool in the pan before removing

Savoury Tomato Spiked Chickpea Flour Dinner cake -- a savoury, vegan, gluten-free delight.

It's not lasagna, but it's in the same family of means as a hearty square of baked pasta. We eat this with a side of fresh salad and it makes a satisfying but simple dinner. 

ingredients:


1/4 cup finely chopped sundried tomato

2 cups finely chopped green cabbage (about 1/4 of a smallish cabbage)
2 cups finely chopped celery
2 cups finely chopped carrot





6 cups tomato sauce

1/4 cup ground chia seeds



3 cups chick pea flour
1/2  cup coconut flour
1/2 cup sweet potato flour

1 tsp baking soda

rosemary to sprinkle on top

directions:

preheat the oven to 345
prepare a baking dish -- eg lasagna pan, glass cake pan etc

1. chop the vegetables in your food processor until they are fine but not pureed
2. mix together with the tomato sauce, the chia seeds, salt to taste
3. add the chickpea flour, coconut flour, sweet potato flour, and baking soda
4. put into the prepared baking dish, smooth the top, and sprinkle with rosemary

combine and bake at 345 for 90 minutes

Almond Flour wafer cookies -- vegan, gluten free, grain free, sugar free ... ta da!!

ingredients:

1/4 cup coconut oil -- melted if it's not already soupy due to summer conditions
1/2 cup coconut sugar + (approximately) 1/4 cup water to make 1/2 cup total
2 tbsp vanilla extract

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

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


coconut sugar to sprinkle on top (or erythritol, xylitol, date sugar ...)


directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  in two parts  and cut into perfect squares after trimming the  edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container