crackerrrrrrs

I love crackers. Crunchy, savoury little nibbles. My fave are the ones made with green pea flour. This are also awesome. Almond flour, coconut flour, and pea flour. You know what that means? Means they are good for you.

These ones are no good for school (obvi) but they sure taste good for a snack at home. Or have a small handful with an apple for a quicky lunch. I love chili powder more than I should, so these are awesome for me.

equipment needed:

silicone baking mats or parchment

rolling pin

baking sheets

mixing bowl

mixing spoon

measuring cups

measuring spoons

ingredients:

1 cup blanched almond flour
1 cup raw almond flour
1 cup tapioca starch
1 cup green pea flour
1/4 cup coconut flour

1 tsp sea salt
2 tsp chili powder
dash stevia powder
1 tsp baking soda
(optional 2 tbsp nutritional yeast)

4 tbsp coconut oil

1 cup water
2 tbsp apple cider vinegar




directions:

1. combine in order listed -- work the coconut oil in using a fork before adding the water
2. roll flat on 2 pieces of baking parchment or 2 silicone baking mats
3. place on baking trays and score with a plastic spatula or something like that to make lines along which to break after baking
4. bake at 345 for 30 minutes
5. bake at 200 for 60 minutes

Where Brownies Fear to Tread -- vegan brownies

We really do make the most amazing brownies. They are dense and fudgey, chewy and utterly satisfying. This are made without refined sugars, and are gluten free. I use either raw almond flour or finely ground raw sunflower seeds for these. Raw sunflower seeds can be reduced to a delicate powder in a seed or coffee grinder, so they have an ideal texture for baking. Beautiful, really. And the flavour is calm enough that it doesn't balance of whatever you put them in. Pumpkin seeds -- aka pepitas, bless their little green hearts -- have  such a strong flavour that you must use them purposefully, not just as an alternative. Yes, so these ones. These brownies. A few tweaks here and there, the recipe evolves a little. But they are great. Next time I'll grind up a couple of espresso beans with the chia seeds, and maybe a chili flake or two. You know, for fun.

equipment needed:

hand blender -- aka immersion blender

seed grinder -- or coffee grinder

mixing bowls

mixing spoons

measuring cups

measuring spoons

kettle for boiling water

oven

2 square silicone baking pans (8x8 each)

cooling rack

ingredients:

a)

1 1/2  cup pitted honey dates

1 1/2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut nectar

1 tbsp apple cider vinegar

1  tsp vanilla extract 

b)

1/2 cup hemp hearts 

c)

1/2 cup tapioca starch

1/4 cup chia seeds, finely ground

1 cup raw almond flour or finely ground sunflower seed flour

1/4 cup coconut flour

1/2 tsp ground vanilla 

1/2 tsp sea salt

1 tsp baking soda

2 tsp cream of tartar

1 cup raw cacao powder

d)

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

directions:

preheat the oven to 345

1) in a mixing bowl, put your ingredients from part a) and let them sit for 10 minutes. Add b) and let sit for another 10 minutes at least. If your dates start out very hard, give it longer. Give it an hour!!

2) in a separate bowl, combine your ingredients from part c). Make sure they are really well stirred together

3) when your dates are super soft and saturated, use your immersion blender to puree the concoction to  smooth and velvety perfections

4) mix your puree and your ingredients from part c) together

5) divide evenly between 2 square silicone pans (or a large rectangular is fine if that's what you've got)

6) sprinkle a tbsp or so of coconut sugar on top of each pan before you put them in the oven

7) bake for 50 minutes at 345

8) cool before cutting and removing from the pan

Brownies -- the best in the world

It feels like time to revisit this brownie recipe. These brownies will make brownie-lovers weep with gluttonous euphoria. These brownies will tempt the pickiest of dessert eaters. These brownies .... okay, well, they won't save the environment or even the economy, but damn they are so good.

And they are cruelty free. Vegan and fair-trade. I would urge you to be careful and picky in your chocolate selections. The vast lion's share of chocolate sold here is produced using child slave-labour. Always look for fair trade for your cacao.

So, these are moist and rich, chewy and cakey all at once. These are the perfect symbiosis of decadence and apotheosis. Dazzling, tantalizing, and very close to perfection.

The amazing thing, friends, is that they are also real food. And can be made with either almond flour or sunflower seed flour, depending on your nut-free needs.

So go ahead, make yourself something so naughty that it's just simply nice.

equipment needed:

hand blender -- aka immersion blender

seed grinder

mixing bowls

mixing spoons

measuring cups

measuring spoons

kettle for boiling water

oven

2 square silicone baking pans (8x8 each)

cooling rack

wet ingredients:

1 1/2  cup pitted honey dates

1 1/2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut nectar

1 tbsp apple cider vinegar

1  tbsp vanilla extract 

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

dry ingredients:

1/2 cup tapioca starch

1/4 cup chia seeds, finely ground

1 cup sunflower seed flour

1/4 cup coconut flour

1 tbsp ground vanilla 

1/2 tsp sea salt

1 tsp baking soda

2 tsp cream of tartar

1 cup raw cacao powder

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. in a separate bowl, combine all the dry ingredients save for the coconut sugar for sprinkling. mix really well until completely homogeneous

3. To the melted coconut oil, water, and date mixture add the coconut nectar, apple cider vinegar, and vanilla extract,  and I will add the hemp hearts at this point, then puree the whole thing with a hand blender (immersion blender)

4. mix the pureed wet ingredients into the dry ingredients

5. divide the mixture into 2 square silicone baking pans

6. sprinkle the top with a little coconut sugar (or a lot -- I like a lot -- a couple of tbsp not tsp)

7. bake at 345 for 60 minutes

8. allow to cool in the pan before removing

Bread -- bread with seeds -- gluten free, grain free, nut free,vegan, nutritional powerhouse

Hey, I make weird stuff. This. This is my favourite kind of bread right now. So good with a little apple butter or coconut oil on it. I've updated this by throwing in whole sunflower seeds. I love the texture this produces. I've been eating a piece of this for lunch everyday. Powerhouse. One thing I've noticed as I've gotten ... ahem ... older, is that there is certainly virtue in maintaining a higher protein intake. Thus the protein powder and seeds in this bread. Makes this 40+ vegan woman feel strong.

ingredients:

2 cups water
2 tbsp apple cider vinegar

1 tsp sea salt
1/4 cup finely ground chia seeds
1/2 cup ground hemp hearts
2 tbsp arrowroot flour
1/2 tsp xanthan gum
4 tbsp carob powder
4 tbsp pea protein powder

1 cup pumpkin seed flour
1 cup sunflower seed flour
3/4 cup coconut flour
1 tsp baking soda

1/4 cup whole black chia seeds
1/2 cup whole sunflower seeds


directions:

1. combine the water and vinegar
2. add in the salt, chia, hemp, arrowroot, xanthan, carob, and pea protein, and either whisk or use a hand blender. Xanthan gum is a tricky bastard if you are not careful. Slimy and clumpy? Ick. Mix that sass-monster in.
3. Add the flours and baking soda, and mix with a spoon
4. Finally stir in your whole chia seeds, and your whole sunflower seeds
5. put into a loaf pan that has been lined with parchment
6. shape the loaf
7. bake at 345 for 90 minutes
8. dehydrate at 200 for 3 hours, removing from the pan after 1 hour

(I do 2 loaves at once so as not to run the oven for this long for just 1.)

345 for 90 minutes
200 for 180 minutes

The Trail Mix Variation -- awesome school cookies -- vegan, sugar free, nut free, gluten free, grain free!!

In addition to a nut-free lunch, I need to pack 2 nut free snacks for my grade-one kiddo. These are a good kiddie snack because they are packed with natural, high-energy components. Because, you know, I'm still on my high horse about keeping kids away from processed foods. Don't get me started!! This time, for the cookies, I decided to throw in some pea protein powder for extra 'oomph' this time, and added more mix-ins. I think they are delicious, and my child has no trouble gobbling them down when he needs a quick nibble. No nuts means they are school-safe. No sugar means I'm happy. The krisda chocolate chips are stevia sweetened, and of course entirely optional.  The sunflower-seed-and-raisin variety are terrific in my opinion. This version, with the krisda chocolate chips, raisins, sunflower seeds, pumpkin seeds, and shredded coconut as mix-ins was really just because I can. But not, strictly speaking, necessary.

1 cup water
1 cup coconut sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size

simple cake -- nut free, sugar free, grain free, gluten free, simple vegan plain cake

Did you know you can fancy up a cake by sprinkling a little sugar on top? I like to use coconut sugar for this. It takes any plain cake an elevates it to kind of wonderful. Amazing!!

3 cups of water
1 cup coconut sugar

1 tsp sea salt

1 tbsp ground vanilla
1 tsp ceylon cinnamon (I went heaping this time)
1 tsp ginger

2 tbsp arrowroot flour

1/4 cup white chia seeds
1/2 cup hemp hearts

3 cups sunflower seed flour
1 tsp baking soda

1/2 cup coconut flour

a little coconut sugar to sprinkle on the top






directions:

preheat the oven to 345!

1.  combine the ingredients in the order listed.
2. divide into 2 square silicone pans, push it down with a rubber scrapper and smooth the top.
3. sprinkle with a  little coconut sugar
4. bake at 345 for 90 minutes
5. cool fully before removing from the pan

(I cut it into squares with a blunt stainless steel spatula so as not to score the silicone, and then lifted them out. Lovely!)

Trail Mix Cookies -- nut-free, school-safe, vegan, and awesome

These little goodies make a decent energy snack for kids. The coconut sugar is low glycemic, and any blood sugar elevation is mitigated by the chia, sunflower seed, and coconut flour. They taste great, have an enjoyable texture, and are safe for school. Vegan, gluten free, grain free, nut free, sugar free. Yum!

1 cup water
1 cup coconut sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
2 cups sunflower seed flour

1/2 cup coconut flour
1 tsp baking soda

1 cup whole sunflower seeds
1 cup organic raisins, picked through


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- approx 40 depending on size

Cake! Simple gluten free, grain free cake. Lovely.

Let them eat cake. Let them eat simple cake. Let them eat a piece of cake. Let them eat gluten free, grain free, sugar free cake. Cake cake cake. Let them eat cake.


This cake is lovely.

Simplest cake in the world. Taste like a cake you might read about in a story of long ago. Simple light spice flavour, uncomplicated taste, mildly sweet, and fully satisfying. And you don't have to grind anything ... but I confess the xanthan gum gets me a little, and I like to use a hand blender to fully incorporate it ...

3 cups of water
1 cup coconut sugar

1 tsp sea salt

1 tbsp vanilla extract
1 tsp ceylon cinnamon (I went heaping this time)
1 tsp ginger (again, a little rounded)

1 tsp xanthan gum

1/4 cup white chia seeds
1/2 cup hemp hearts

3 cups almond flour
1 tsp baking soda

1/2 cup coconut flour


directions:

preheat the oven to 345!

1.  combine the ingredients in the order listed. If you are like me, you might want to take a hand blender to the mixture after you add the xanthan gum so that you can incorporate it well ... other wise maybe mix it in fully into your almond flour and coconut flour prior to adding those so that it doesn't clump up.

divide into 2 square silicone pans, push it down with a rubber scrapper and smooth the top. bake at 345 for 60 minutes

cool fully before removing
(I cut it into squares with a blunt stainless steel spatula so as not to score the silicone, and then lifted them out. Lovely!)

Maple Pecan Baby Cakes

Genius. Genius. Genius. Genius. That is all.

ingredients:

1/4 cup coconut oil

2 cups water

1 cup maple syrup
1 tbsp apple cider vinegar

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

1/4 cup ground chia seeds
2 tbsp arrowroot flour

2 cups almond flour
1 tsp baking soda
1/2 cup coconut flour

1/2 cup pecans -- little pieces

pecan half to put on top of each one
maple syrup to drizzle on top of each one -- just a few drops, really



directions:

1. combine ingrediens in the order listed
2. scoop into muffin cups
3. bake at 345 for 60 minutes

Vegan, Gluten-Free Brownies' Best Friend: Enter the Nut-Free, gluten free Brownies

I like to keep a well stocked pantry. Alas, sometimes I run out of stuff. I hate going to stores, so when this happens, I improvise. We had some pals coming over for dessert yesterday, and knowing that they are severely allergic to gluten and love brownies, our gluten free brownies were a no-brainer. And then I realized I had about 3 tbsp of coconut sugar left, and that's all. Fortunately, I had coconut nectar, and I thought the fudgey consistency of brownies and rich dark flavour would only be celebrated by this thick, sticky, low glycemic sweetener. In the interest of exploring my nut-free avenues, I decided to make them out of sunflower seed flour instead of almond flour.  (I made this myself by grinding raw sunflower seeds very finely in my small grinder (it's a coffee grinder that I use for seeds etc).  Anyway, I used the remaining coconut sugar to sprinkle on top before baking (this is a little bit magical, keep it up your sleeve for future baking references),  and reworked our fave brownie recipe as follows. Entirely delectably wonderfully successful. And now I have a fridge full of brownies. Tea party, any one?

Vegan. Gluten-free. Cane Sugar Free. Nut-Free. Grain-free. But wholly BROWNIE.

Sometimes people are surprised that -- not having allergies -- I force this gluten-free-ness on my poor family. They think I've drunk the kook-aid (bless you auto correct, that's so much better than kool-aid,) and have jumped thoughtlessly and mindlessly on the gluten-free bandwagon. Not so. I actually happen to believe that things like almonds, sunflower seeds, hemp hearts, and chia seeds contain more goodness than refined white flour. And if food doesn't send your blood-sugar sky-rocketing, that it is doing better for you than food that does. And that for a child, maximizing the nutritional content of their food can only help them. And there's the matter of how delicious it all is ... My non-conventional ingredients have the benefit of yielding moist and delectable baking. And that, my friends, needs no convincing.

ingredients:

1 1/2  cup pitted honey dates

1 1/2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut nectar

2 tbsp arrowroot flour

1/4 cup chia seeds, finely ground

1 tbsp apple cider vinegar

1 tbsp ground vanilla 

1  tbsp vanilla extract 

1/2 tsp sea salt

1 cup raw cacao powder

1 cup sunflower seed 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 nectar, 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 sunflower seed 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

Simple Wafer Cookies -- vegan, gluten free, sugar free

The thing about these is they are way less time consuming than cookie cutter cookies. A simple, not too sweet, plain-jane little wafer cookie. Gluten free, grain free, vegan, sugar free, and simple. Snack or dessert, perfect for grubby little kindie kids as a after-school stabilizer with a cup of cold red tea (I chill herbal tea as a colourful drink for the kids. A couple  drops of stevia can be a good addition.)

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
1/4 tsp sea salt

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


coconut sugar to sprinkle on top -- optional


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. Or cut into imperfect squares. They will still taste good.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 3 hours at 170 to 200
5. cool and break into pieces
6. store in an airtight container

Banana muffins -- gluten free, grain free, sugar free, vegan, and delicious

Okay, so these are amazing. If you like banana. The GENEROUS sprinkling of coconut sugar on top gives a wonderful coating when fresh from the oven. My husband and son have loved every bite they've eaten (I've made batches for the past two weeks), and the recipe is fool-proof. Awesome vegan gluten free goodness. They've been enjoying them with our vanilla date ice cream.

ingredients:

2 cups very ripe banana


1 cup water
4 tbsp coconut oil
1 tbsp lemon juice
2 tbsp vanilla extract

4 tbsp ground chia seeds
1/2 cup coconut sugar



1/2  tsp sea salt
1 tsp ceylon cinnamon

2 cups almond flour
1 tsp baking soda

2 to 4 tbsp coconut flour

coconut sugar to sprinkle on top

directions:

1. puree the bananas

2. mix in water, melted coconut oil, lemon juice, and vanilla

3. stir in the ground chia

4. add the coconut sugar

5. stir in the salt and cinnamon

6. add the almond flour

7. mix in the baking soda

8. stir in the coconut flour

9. scoop into muffin cups -- I used 24 small ones

10. sprinkle coconut sugar on top

11. bake at 345 for 45 minutes

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

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