Simple Chocolate Energy Bars for Brooke -- 5 ingredients (not including water, vanilla, or salt)

Kim and I came up with this simple, 5 ingredient recipe. Super easy.

If I look at a lot of my recipes with an objective outside perspective, I can see that many are complex and involved, with a whole lot of ingredients. Sure, they are delicious, and good for you. But not everyone has as many ingredients in their pantry as I. So, I shall be making some simpler recipes. I am looking at my life with the desire to simplify and eliminate unnecessary items. And with that simple desire in my heart, I offer you this simple recipe. Mixed mostly by hand. And made with loving kindness.

ingredients:

1/2 cup pitted dates
1/4 cup hot water

2 tbsp coconut oil

1/2 cup raw cacao

1/2 tsp sea salt
1 tsp ground vanilla bean (optional!!!! delicious without. But I love vanilla)

2 cups almond meal or ground almonds

1/4 cup ground chia


directions

1. pulse the dates in the food processor until paste
2. mix dates and hot water in a bowl
3. add the coconut oil and let it melt
4. mix in the cacao, salt, vanilla bean
5. mix in the ground almonds
6. mix in the ground chia
7. press into a silicone pan, using parchment to flatten it nicely
8. cut using the edge of a metal spatula before chilling
9. chill in freezer
10. remove from pan and store in an airtight container in the fridge

Lemon Date Squares -- the whole foods, lemony, vegan, delicious, low sugar version.

Well, I was trying to figure out what would make an elegant dessert for mother's day.  One that would make all the moms happy. Chocolate cake? Too heavy for lunch. Coffee cake? Too prosaic. Well, inspired by an article in the Globe and Mail of all places, I came up with this lemony date square, to be served with lemon coconut milk ice cream.  Yes, I am amazing. Bow down. Just kidding. But this simple and elegant dessert rocks. Seriously. But only if you like date squares. Which we do.

ingredients:


date filling:

2½ cups honey dates, pitted and chopped
2 cup water
¼ cup lemon juice
1 tbsp ground  vanilla
pinch sea salt
a little black pepper

ingredients:

crust:

1 cup shredded coconut

2 cups almond flour

1 tsp ceylon cinnamon

1/2 tsp sea salt
(hey if you're like me and you are a fiend for black pepper you can add some to this too)
1 tsp ground vanilla

1/4 cup extra virgin coconut oil

1/4 cup coconut sugar

2 tbsp lemon juice

directions:

crust:

1. combine the ingredients for the crust. Use a fork. Add the liquid last after everything else has been successfully mixed together

2. in a greased glass 8 x 11 pan: line with parchment and firmly press 2/3 - 3/4 of the mixture, reserving 1/4 - 1/3 as topping

directions:

date filling:

1. combine the chopped dates, lemon juice, vanilla, sea salt, black pepper and water in a pot and simmer for 5 minutes or until the dates are nice and soft and melty.

directions:

combining the two:

preheat the oven to 300

2. evenly spread the date mixture onto the pressed in crust from above

3. sprinkle the date mixture with the crumbly remains of the crust ingredients

4. bake at 300 for 60 minutes

parchment lined and greased 2L baking dish

the crust pressed in

date filling spread on the crust

remaining crust ingredients crumbled on top

after baking

plated with lemon coconut milk ice cream

Apple Tart -- gluten free, grain free, sugar free, delicious

Makes 1 pie in a spring form pan, or 24 small tarts

ingredients for the crust:

2 cups blanched almond meal

1 cup shredded coconut

1/2 cup coconut sugar

3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)

1 tsp ground vanilla bean

1/2 tsp sea salt

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar

1 tbsp water

directions for crust:

1. combine the ingredients for the crust

2. scoop the mixture into a springform pan lined with parchment

3. press very firmly 

4. bake at 345 for 20 minutes, until the crust is nice and toasty

ingredients for filling:

2 lbs royal gala apples cored and cut into pieces (5 large)

pinch sea salt

1 tsp ground vanilla

2 tbsp honey

1 tbsp lemon juice

2 tbsp arrowroot powder

directions for filling:

1. toss the apple pieces with sea salt, lemon juice, and honey

2. add the arrowroot powder and stir well

directions for combining the two:

1. spoon the filling onto the baked crust

2. bake at 345 for 45 minutes in the upper half of the oven

3. cool and then remove from the springform pan

Savoury Corn Muffins -- gluten free etc etc etc

I have a fondness for the savoury side of life. A lapse in concentration made these little muffins quite heavy on the chipotle. I am fond of chipotle, so that suited me just fine. Hey, I bet they would have been good with some mesquite ... I think next time I make them I will add 2 more eggs, to make them lighter and fluffier. However, I like them very much. They were a perfect addition to our breakfast feast.

ingredients:

1/4 cup extra virgin coconut oil

1 1/2 cup water

2 tbsp apple cider vinegar

1 tsp sea salt

2 tbsp nutritional yeast

1 tsp chili powder

1/2 tsp chipotle

1 tsp cumin

1 tbsp marjoram

1 tsp granulated garlic

1 tbsp dried oregano

1/4 cup chia seeds

1/4 cup flax meal

1/2 cup organic cornmeal

2 organic eggs

1 cup almond meal

1/2 tsp baking soda

3/4 cup corn kernels (go organic)

directions:

preheat the oven to 345

1. combine the coconut oil, spices, vinegar, flax meal, chia seeds, corn meal, and boiling water

2. let it sit for 10 minutes

3. add the organic eggs, the baking soda, and the almond meal

4. add the corn kernels

5. scoop the batter into prepared muffin cups

6. bake for 30 minutes at 345

7. while you are waiting for them to be done, have a dance party with your three year old. You will be better for it.

Store in an airtight container when fully cool.

Maple Pecan Cookie Bars -- gluten free, grain free, vegan, good for you

It's good to mix things up. I tell myself this as I stubbornly force my infatuated gaze away from the peanut butter in my fridge. Shows strength of character, I tell myself. I can do this. I can make something that doesn't involve peanut butter.

 I make cookies every week to send with my son to preschool. So my cookies have to be kid friendly (what's the point otherwise?), and I don't mean just sans nudity and sans expletives. (Speaking of expletives -- I unwisely dropped the f-bomb in front of my son a couple of weeks ago, but managed to convince him that what I had really said was 'frog'. As in 'Oh FROG' when an error resulted in a large mess and much frustration. He still thinks I am being unfair blaming amphibians for my own missteps ... But I digress.) Cookies have to taste good enough that grubby little hands will stuff them in sticky little mouths and ask for more. Hopefully these will fit that bill. They also have to be real food and sustaining so a bunch of three year olds are properly fueled for art-making, mischief making, and general good-spirited learning. I made a similar concoction in the summer that vibed on walnut, raisin, and chocolate, and I do realize I am walking the line with these ones. But, heck, I had a bad week, and I'm in a mood to live dangerously. Maple and pecan is a long standing, well respected combination, so on the strength of that, I will challenge the kids this week to these cookie bars, and defy them not to enjoy them.

Eat the cookie bars!
EAT. THE. COOKIE BARS!

(Sorry, was that scary?)

ingredients:

3/4 cup boiling water

1/2 cup flax meal

1/4 cup maple syrup

1/4 cup extra virgin coconut oil

1/2 cup coconut sugar

1 tbsp apple cider vinegar

1 tsp sea salt

1 tbsp ceylon

2 tsp ground vanilla

black pepper

1/2 cup hemp seeds (hemp hearts)

3 cups blanched almond flour

1 cup raisins

1 cup chopped pecans

directions:

preheat the oven to 345

1. combine the flax meal, boiling water, and maple syrup and let sit for 10 minutes

2. add the coconut oil, coconut sugar, and apple cider vinegar

3. add the cinnamon, vanilla, sea salt, and black pepper

4. add in the hemp seeds

5. add the almond flour

6. add the raisins and pecans

7. press into a rectangular baking dish lined with parchment

8. bake at 345 for 50 minutes

9. cut into bars

10. store in an airtight container when cool

Polenta Variation -- gluten free and delicious

ingredients:

2 tbsp coconut oil
1 clove of garlic, finely minced
1 small onion, finely chopped
2 large carrots, shredded (2 cups)
2 tsp sea salt
1/2 tsp chili powder
1 tsp cumin powder

2 cups cornmeal
1/2 cup flax meal
1 cup almond meal
6 cups boiling water


directions:

1. saute the garlic, carrot, and onion with coconut oil, sea salt, and spices
2. when the vegetables are fully cooked, add the boiling water, cornmeal, flaxmeal, and almond meal
3. stir to combine, and continue cooking until fully cooked
4. when all the water is absorbed, scoop the polenta into a greased rectangular pan and bake at 345 for 60 minutes

Serve in polenta fingers after set, or as a base for lentils or vegetables.

We ate ours topped with delicious lentils, garnished with a splash of tomato sauce, and sided by roasted cauliflower. Two thumbs up, my friends.

Almond Butter and Raisin Cookies -- a great gluten-free, high powered snack

I haven't been posting much lately. Not sure why. I feel more tired than usual, so I'll just blame that. It's the heat. It's making my blood pressure drop. It's too hot to cook.

Truth is, I may have been creating less, but still creating plenty nonetheless. I've been stockpiling posts like some kind of deranged chipmunk preparing for the winter of my discontent. Whatever. I have just been way too lethargic to actually publish them. Lots of good stuff, too. Things I'd be excited about if only it weren't so darn hot and I weren't so darn tired ...

Well, I whipped up these cookies before taking my son to 'camp' so that he'd have a healthy snack to enjoy and share with the other children.

They taste good. They are good for you. They are easy. Hope that helps.


ingredients:

1/4 cup extra virgin coconut oil
1/2 cup almond butter
1/2 cup hot water
1/2 cup coconut sugar
1 tbsp apple cider vinegar
2 eggs

1/2 tsp sea salt
1 tsp cinnamon (I used saigon)
1 tsp ground vanilla

1/2 cup flax meal
2 cups pecan meal
1 cup almond flour

1/2 tsp baking soda

1 cup raisins


directions:

preheat the oven to 345

1. combine the coconut oil, almond  butter, and hot water
2. add the coconut sugar and apple cider vinegar
3. mix in the flax meal, followed by the eggs
4. add hte sea salt, cinnamon, and ground vanilla
5. add the pecan meal and almond flour
6. add the baking soda
7.  add the raisins

(hmm ... if you are a chocolate lover, chocolate chips would go well with them as they are)

8. drop by the spoonful onto lined baking sheets
9. flatten with a wet fork
10. bake for 20 minutes at 345
11. store in an airtight container when fully cooled.

makes 3-4 dozen depending on size (will fill 2 baking trays)

Saturday Morning with Friends Apple Muffins -- Gluten-free, dairy-free, sugar-free

This hearty little muffin is neither graceful nor delicate. However, it is studded with apple and raisins, has lots of blood sugar stabilizing chia, and is a perfect rainy Saturday morning tea muffin. The cunning combination of flavours creates a satisfying and delicious treat.

A friend of mine yesterday was telling me about her daughter who has type 1 diabetes. I find it rather maddening that type 1 diabetes and type 2 diabetes are both called diabetes, because they are not the same thing.

She was telling me that in type 1 diabetes, the body attacks and destroys its own islet (insulin producing) cells in the pancreas. Type 1 diabetics need to take insulin, but they also need to eat in a way that keeps their blood sugar levels as stable as possible, to prevent damage to the body caused by too high or too low blood sugar levels.

I am not diabetic, I can't relate to the challenges that type 1 diabetes must pose. But, I am sensitive to the effects of sugar and carbs on my body. If I eat a piece of bread, even if it is whole grain, without protein of some kind, I can feel my heart racing, and I can get a headache, much the same way as I would if I eat sugar (for example in the form of chocolate) on an empty stomach. I like to try to combine any sweets with protein and fat, with seeds and nuts etc. This way, there are no blood sugar spikes, no racing heart, no nausea and headache.

These muffins are nicely sweet, with their scant coconut sugar, their raisins and apples, but the effects of these sweets are carefully mitigated by the pecan, almond, coconut, and flax, and wonderfully stabilized by the cinnamon and (especially) the chia. But it is still a yummy baked good. Because sometimes you need a yummy baked good with your tea.

ingredients:

3 tbsp extra virgin coconut oil
1 1/2 cup water
6 tbsp coconut sugar
3 eggs
1 1/2 tbsp apple cider vinegar

1 1/2 tbsp cinnamon
1 1/2 tsp vanilla
3/4 tsp sea salt
1 1/2 tsp ceylon cinnamon
black pepper

3 tbsp chia seeds
6 tbsp flax meal
1 1/2 cup pecan meal
3/4 cup almond meal

1/2 tsp baking soda
3 tbsp coconut flour

2 cup diced apple
1/2 cup raisins

24 very very thin apple slices
coconut sugar


directions:

preheat the oven to 345

1. combine the coconut oil and warm water to melt it
2. add in the coconut sugar and apple cider vinegar
3. beat in the eggs when the mixture is cool enough
4. add the spices
5. add the flax meal and chia seeds
6. add the pecan meal and almond meal
7. add the baking soda
8. add the coconut flour
9. stir in the diced apple
10. add the raisins
11. scoop the mixture into 24 prepared muffin cups
12. top each muffin cup with a very thin apple slice and a sprinkle of coconut sugar
13. bake at 345 for 35 minutes in the upper half of the oven

Make sure you make enough, because when you put these out, your friends will sneakily eat them all by distracting you. "Look over there! Really. There really is an elephant outside your window. No, seriously. I'm not just trying to distract you! Hurry!" When you look, they will invariably pop the last muffin in their mouth, and then you will glance back after not seeing an elephant, and realize, once again, you've been had for a sucker.

Pumpkin Pie for dinner -- savoury and gluten free

I thought it would be fun to make a pumpkin pie for dinner -- a savoury version with the flavours of sauteed garlic, onion, and tomato providing balance to the sweetness of the squash, and the brightness of fresh herbs.

I used a modified version of our crust from Thanksgiving -- a gluten free, almond flour crust that delivers unmatched flakiness. I had been imagining this pie for a while, and I think it morphed into something slightly quiche-like, rich with ricotta and eggs. It is a satisfying meal in itself, and would pair well with something green. Think savoury pumpkin-pie cheese cake.

2 cups tomato sauce (garlic, onion, carrot, tomato), reduced
1 lb ricotta
4 eggs
2 cups roasted butternut squash

4 tbsp finely grated parmesan cheese
1 tbsp nutritional yeast
small handful fresh herbs (basil and rosemary)
1 1/2 tsp sea salt
black pepper
1/2 tsp chili powder
1 tbsp arrowroot flour (optional -- I was concerned about the pie 'setting' enough)



crust:

1 1/2 cups almond meal
1 tbsp apple cider vinegar
1/2 tsp sea salt
1 tbsp water
2 tbsp extra virgin coconut oil

optional:
sundried tomato cut into strips for the top


directions:

crust:
1. preheat the oven to 345
2. combine almond flour and coconut oil using a fork to sort of mash 'em together
3. add the sea salt, vinegar, and water, and form into a ball of dough
4. divide the dough into 2, and press into 2 pie plates
5. bake at 345 for 20 minutes


filling:
1. puree the sauce and the squash and the ricotta and the parmesan using a stick blender (or food processor or whatever you have)
2. chop the herbs and mix them in
3. add in all the seasonings
4. divide the filling into the 2 pie plates, and decorate the top with sundried tomato strips if desired
5. bake at 345 for 55 minutes
6. you can also freeze one of the pies unbaked and then bake from frozen, 345 for 85 minutes

Gluten Free Maple Coffee Cake Baby Cakes

I decided to revamp one of our favourites. This coffee cake has no dairy, no gluten, and no agave. Instead, it has almond and coconut flours, and is sweetened with a little maple syrup. Not being a big maple syrup fan myself, I'm not convinced this is an improvement. ;) However, if you like maple, then this lightly maple flavoured cake might well be for you. It is a dairy free and gluten-free confection, and the stultifying powers of the coconut flour are mitigated by the charm of vanilla and sass of cinnamon. A teensy bit of apple cider vinegar helps hit that high note, allowing the flavours to all balance beautifully. And of course the moistness engendered by the coconut flour allows you to enjoy these cakes for days and days and days and days ... provided, of course, that they last that long. Lots of protein means this snack keeps blood sugar stable, and is pretty good even for the sugar sensitive.

Mangia!

ingredients:

2 tbsp extra virgin coconut oil

3/4 cup warm water

1/4 cup maple syrup

1/2 tbsp apple cider vinegar

2 eggs

1 1/2 tsp ground vanilla bean (or 1 tbsp extract)

1/2 tsp sea salt

1 tsp ceylon cinnamon

1 tsp cinnamon

1/2 tsp ginger

black pepper (not too much, and freshly ground)

1 cup almond flour

1/4 tsp baking soda

1/4 cup coconut flour

1/4 cup organic thompson raisins

1/4 cup chopped pecans

** and coconut sugar and cinnamon to sprinkle on top **

directions:

preheat the oven to 345

1. combine the water and coconut oil to melt the oil

2. add the maple syrup and vinegar

3. add the eggs

4. add the salt, vanilla, pepper, ginger, and cinnamons

5. add the almond flour

6. add the baking soda

7. add the coconut flour

8. add the raisins and pecans

9. scoop into prepared muffin cups, and sprinkle a little cinnamon and coconut sugar on top of each one

10. bake at 345 for 35 minutes in the upper half of the oven

11. makes 12 muffins, so make sure you share them with maple lovers

Savoury Gluten-Free Polenta Baby Cakes -- Sauteed Tomato with Corn

In our dairy-free and gluten-free theme, I made these savoury corn muffins. I started with grape tomatoes, which I sauteed into submission with minced garlic, finely chopped onion, and some carrot for sweetness. A little chili powder, sea salt, and marjoram jump up the flavour to mouth-party. I thought these would be a nice little brunch treat, especially because I don't prefer a lot of sweet flavours myself. So, yes, I was really just indulging myself. The almond meal, flax seed, organic eggs, and coconut flour make these little cuties practically a meal in themselves along with all the sauteed veggies. Or at least a tasty and guilt free snack. Great with soup or salad for a light lunch or dinner, too, in the summer. 

The sauteed tomatoes that I did up are pretty much a sauce, and any extras would go very nicely on our green pasta recipe -- which it did that very night. ;)

sauteed tomato recipe:

ingredients:

1 tbsp extra virgin coconut oil

1 tbsp finely minced garlic

1/2 cup finely diced onion

1/4 cup finely chopped carrot

300 g finely chopped tomatoes (I used a combination of grape and vine tomatoes, because that's what I had)

1 tsp sea salt

1/2 tsp oregano

1/2 tbsp marjoram

directions:

1. saute the garlic and onion with the coconut oil until translucent

2. add the carrot and the tomato, sea salt, and herbs, and saute until well thrashed and reduced

This recipe makes 1 cup

polenta muffin recipe:

ingredients:

2 tbsp extra virgin coconut oil

1 cup warm water

1/2 cup sauce (from above)

2 organic eggs

1/2 - 3/4 tsp sea salt

1/4 tsp chili powder

1 tsp marjoram

1 tbsp nutritional yeast

2 tbsp ground flax

2 tbsp ground chia

1/2 cup almond flour

1/4 cup stoneground organic corn meal

1/4 tsp baking soda

2 tbsp coconut flour

1/2 cup corn kernels (organic)

directions:

1. preheat the oven to 345

2. combine the warm water and coconut oil to melt the oil

3. mix in the sauce (make sure it's cool)

4. mix in the eggs (make sure the mixture is not too warm before doing so)

5. add the herbs, spices, and sea salt

6. add the flax and chia meal

7. add the almond flour and corn meal

8. add the baking soda

9. add the coconut flour

10. stir in the corn kernels, and scoop the batter into prepared muffin cups

11. bake at 345 for 30 minutes

makes 12 muffins