Toasted Seed Cookies with dirty little secrets -- No nuts, you crazy kids. Also, gluten free, grain free, and sugar free.

 When I made the toasted seed cookies last time, I doubled up on the seed toasting and grinding, so I had some containers of toasted and ground seeds all ready to go in the fridge.  This time, I decided to get darker and dirtier than last time. I'm weird like that. Anyway, these, too, taste great, and have nary a nut, grain, gluten, dairy, or sugar to boot.

Eat up and then let me know how much you like 'em.

ingredients:

1/2 cup pumpkin seeds

1 cup sunflower seeds

1 cup shredded coconut

2 tbsp extra virgin coconut oil

1/2 cup cooconut sugar

2 eggs

1/4 cup flax meal

1/4 cup hemp seeds

1/2 tsp sea salt

1 tsp ground vanilla

1 tbsp cinnamon

1/4 tsp baking soda

1/4 cup toasted sesame seeds

1/4 cup carob powder

1 tbsp water

directions:

1. toast the sunflower and pumpkin seeds for 30 minutes at 300 C.

2. toast the shredded coconut for 15 or 20 minutes at 300 C.

2b. If you need to toast your sesame seeds, do so in a dry pan over low heat on the stove top. You can grind these little cuties in a coffee grinder. BTW I used black sesame seeds this time, not white.

3. grind up the pumpkin seeds, sunflower seeds, and coconut in a food processor or fancy blender. Mortar and pestle?

4. preheat the oven to 345

5. combine the coconut oil (melted), coconut sugar, and eggs

6. mix in the sea salt, vanilla, and cinnamon

7. add the flax meal and hemp seeds

8. add the baking soda

9. mix in the toasted seeds and toasted coconut

10. add the carob powder and ground and toasted sesame seeds along with 1 tbsp water

11. mix really well

12. put spoonfuls on a lined baking sheet, and flatten with a wet fork

13. bake for 16 minutes

Makes 2 dozen or so depending on size. Store in an airtight container.

Chickpea 'Polenta' -- more chickpea variations

Chickpea Polenta!

In addition to the hummus we've been enjoying, it suddenly occurred to me that pureed chickpeas could have another application. A sort of baked chickpea polenta if you will.

I imagined the flavour of chickpeas goosed with plenty of cumin and well cooked tomato, onion, and garlic. When I make polenta with corn meal, I often start with well sauteed garlic, onion, and tomato, and add some herbs and seasonings. For some reason, when I think chickpeas, I want to use cumin. So I did. The result is very polenta like, with the benefit of being full of chickpeas.

We ate it with chinese broccoli sauteed in a little coconut oil, with a touch of sea salt, cumin, chili powder, and honey -- Gung Hey Fat Choi, y'all. May your rabbits be lucky and your year be sweet.


ingredients:

4 cups cooked chickpeas (or canned)
2 cups of sauteed garlic, onion, and tomato
1/2 cup flax meal
2 tbsp finely ground chia seed

1 1/2 tsp sea salt
black pepper to taste
2 tsp ground cumin
1/2 tsp chili powder
2 tbsp apple cider vinegar

2 xl organic eggs


directions:

preheat the oven to 345

1. puree the chickpeas in a food processor
2. mix in the flax meal, chia seed, sea salt, black pepper, cumin, chili powder, and apple cider vinegar
3. stir in the sauteed garlic, onion, and tomato
4. when the seasonings have been adjusted to taste, you can add the egg and mix thoroughly
5. pour the contents into a 2 quart pan (small rectangular)
6. bake in a preheated oven for 60 minutes at 345 degrees. If you are feeling fancy, you could decorate the top with very thin slices of tomato, or grape tomato quarters. I wasn't feeling fancy. ;)
7. allow to set for a while before attempting to cut and serve. This is important. I make this mistake with polenta all the time, and try to cut it too soon, and it just mushes and falls apart. You are better off making it ahead of time, cutting it into pieces, then brushing the pieces with a little oil and warming them back up in the oven to serve.

This makes a simple meal with sauteed greens, or salad greens, whatever strikes your fancy.

Before going into the oven ...

After cooking -- golden brown, and ready to eat

Yum!

Baby Cake Savoury Spinach Cake -- Baby Cake #3

Savoury Spinach Cake

Earth Day, St. Paddy's Day, Kermit the Frog Day, Monday, Tuesday, Wednesday ... Just because you love me day ... Any day is a good day for little green cakes.

ingredients:

1 1/2 cups water

1 cup frozen spinach (to make 2 1/2 cups total, defrosted and pureed with water)

1/2 cup extra virgin coconut oil, unrefined

2 eggs

1 tbsp apple cider vinegar

2 1/2 - 3 tsp  organic vegetarian bouillon powder (we use Harvest Sun)

1/2 tsp sea salt

1/4 cup nutritional yeast

1/2 cup ground flax seeds

1/4 cup hemp seeds, shelled

2 cups almond flour (blanched)

1 cup kamut flour

1/2 tsp baking soda 

directions:

1.     preheat oven to 345

2.     puree defrosted spinach with water

3.     add beaten eggs, melted oil, apple cider vinegar, and mix

4.     add seasoning, seeds, and almond meal

5.     add baking soda 

6.     add kamut flour

7.     mix

8.     put into prepared muffin cups (I use silicon baking cups)

9.     bake for 35 minutes at 345

makes 24 little green cakes