really good simple baby cakes -- vegan, gluten-free, and nut-free

This is really delicious. Simple, super yummy little cakes. Pleasing. They taste like more. They go perfectly with a cup of tea. They rock an after-school snack or an after dinner treat. Breakfast? Sure!! Dessert? You betcha. This is the cake you need now.

p.s.a. : also good with chocolate chips!!:

equipment needed:

muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
1 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup coconut oil
1 1/2 cup warm water


directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. scoop the batter into the silicone cupcake cups and bake at 345 for 30 to 35 minutes

Chocolate Monkey Cookie Bars -- delicious vegan, gluten free, and nut free banana and chocolate treats

There's no such thing as a bad banana in this house. My fellas both love eating them, but if they ever hang around too long, they can fulfill their destiny as delicious cookie bars.

These are nutritionally dense, full only of high octane fuel. I like to throw a couple of these in my son's lunch box because with all the excellent ingredients, I know they'll help him power through the day at school. Additionally, they taste great, so he looks forward to them.

equipment needed:

oven
2 8x8 square baking dishes -- (I like silicone but if you don't use silicone, make sure you prepare it well so the batter doesn't stick)
mixing bowl
mixing spoon
seed grinder for chia or buy already ground
measuring cups
measuring spoons


ingredients:

a)
2 cups mashed overripe banana
1/2 cup date sugar
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

b)
1 tsp xanthan gum
1/2 tsp ground tonka bean (optional!)
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp sea salt

c)
1/4 cup raw cacao
1/4 cup tapioca starch or green banana flour
1/4 cup ground chia

d)
2 cups shredded coconut

e)
1 cup fair trade chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients from part a) -- you may want to use a whisk
3. whisk in the ingredients from part b)
4. whisk in the ingredients from part c)
5. stir in the shredded coconut
6 stir in the chocolate chips
7. divide evenly between prepared 2 square pans (or use a big rectangle one!)
8. bake at 345 for 45 minutes or until they are done
9. score into bars while they are in the pan, allow to cool, and then remove.
10. Store in an airtight container in the fridge

Double Chocolate Muffins -- gluten free, vegan, and awesome

I whipped these up on the spur of the moment when my husband and son needed a quick lunch to take with them.

The goal was to make these as nutritionally dense a possible, and super yummy.

These ticked all the boxes.

I combine black bean flour, cacao, shredded coconut,  tapioca flour, and oat bran. These may not be traditional flours, but each one brings something excellent to the flavour, texture, and nutritional punch of these muffins. Because they are wheat and gluten free, as well as nut free, they are a pretty safe bet for an on-the-go snack.

Bonus: they mixed up in just a few minutes, so they were into and out of the oven in a hurry.

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
muffin tray or silicone muffin cups and baking sheet
oven


ingredients:

a)
1/4 cup black bean flour
1/4 cup raw cacao powder
1/2 cup tapioca flour
3/4 cup coconut sugar
1 cup shredded coconut
1 cup oat bran

b)
1/2 tsp xanthan gum
1/2 tsp sea salt
1/4 tsp tonka bean powder (Optional)
1 tsp baking soda
1 tsp cream of tartar

c)
1/4 cup avocado oil
1 cup water
1 tbsp apple cider vinegar

d)
1/2 cup chocolate chips


directions:

preheat the oven to 345

1. combine the ingredients from a) and b) in a bowl, and mix really well.
2. add the ingredients from c) and combine. I like to use a whisk!
3. stir in the chocolate chips (d)
4. scoop the batter into 12 muffin cups
5. bake at 345 for 35 minutes
6. cool and remove from tray/cups
7. store in the fridge in an airtight container

Date and Pecan Energy Balls

Do not make these for school. Make these for yourself, and hoard them in your freezer. Don't tell your husband they are there. I repeat: do not tell your husband they are there. My son said they taste like caramel. I've long held that date and pecan together have some kind of alchemy. Anyway, these don't taste like they are good for you. When you want a sweet bite after dinner or a little nibble to keep you going, these fit the bill.

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts
1 cup pecans

3/4 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1 1/2 cup dates


1 tbsp vanilla extract
up to 1/4 cup water


1. process the coconut, ground chia, hemp hearts, and pecans with the sea salt, ground vanilla, and cinnamon.
2. then add the dates, and pulse until fully deconstructed
3. finally, process in the vanilla extract and as little water as you can to form a homogeneous dough
4. let it sit for a little while, then roll into balls, and roll the balls in shredded coconut.
5. store in the freezer.

Warming Winter Vegetable and Lentil Crockpot

I was going to be at work all day, and Papa and Nana were coming to play. So, knowing that Papa is a huge lentil fan, I loaded up my crockpot with a bunch of goodies. The resulting concoction is so flavourful and sweet and sour and savoury and spicy. The flavour is not overwhelming, but rather symbiotic. Everything about it is comforting and delicious. Try it. You'll like. The sweetness of sweet potato with the brightness of lime and sundried tomato, and the warmth of ginger. I kinda, you know, love it already. My husband made garlic toast out of our almond flour/coconut flour bread to go with this and it was fab beyond all reckoning.

ingredients:

1 cup finely chopped shallots
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage
1/4 cup finely chopped sundried tomatoes

2 cups massoor lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

1 cup diced celery hearts
2 cups diced carrots


4 cups diced sweet potatoes


4 tsp sea salt
2 tbps oregano
black pepper
1 tsp chile powder
1/2 tsp cumin
1 tsp ground ginger

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed. I combine the almond butter, coconut butter, lime juice, and seasonings with 1 cup of boiling water and pour it on, then pour on the rest of the water.
2. cook (I did it on High for 6 hours)
3. turn off and after stirring thoroughly, adjust seasoning with salt and pepper, and add water if needed
4. serve or let the flavour mature and serve the next day
5. Today we are serving this with garlic toasts made from our 'almond flour and coconut flour bread'.

Colin's Favourite Vegan Fudge

Colin loves this. Now, with more chia and no flax. You know. I use the term fudge loosely. This bears no resemblance to condensed milk and corn syrup. It's a dense, lovely, sweet, delicious, rich, chocolate concoction that will uplift your spirit and entrance your taste buds. You'll think you're eating candy. You'll think you're dancing with the devil. But you won't be. You'll be feeding your body and your spirit with good real food that truly grows on this amazing planet of ours. Namaste.

Loads of vanilla and cacao do something fancy with coconut oil, dates, shredded coconut, and chia seeds. That might make it sound like something you eat for breakfast, but you'll swear you're eating something decadent and naughty. Amazing.


ingredients:

2 cups shredded coconut
1 cup cacao

1/2 tsp sea salt
2 tbsp ground vanilla bean
1 tsp stevia powder optional

1/2 cup ground chia seeds


1 cup dates

1/2 cup coconut oil
1/4 cup water
1 tbsp vanilla extract


directions:

1. put coconut, cacao, salt, vanilla, stevia, ground chia in your food processor
2. process!!!
3. add 1 cup dates -- pick them over to make sure there are no pits or you will definitely regret it.
4. process!! pulse!!!
5. add 1/2 cup coconut oil
6. pulse!
7. add  1/4 cup water and vanilla and whirl until smooth
8. scoop into 2 square silicone pans and press flat
9. score into pieces
10. chill
11. break apart and store in an airtight container. I like it in the freezer, but that's just me.

Vegan Fudge take Deux

I've been on a chocolate kick again. My son calls these chocolate bars, and hoots with delight when they come out of the freezer. He's 5. What's your excuse? Mine is that I don't get much and ... well, you know.

I call this concoction Vegan Fudge, but it's .... not exactly. But it is good. You'll see.

ingredients:

1 cup dates
1 cup hot water
1/4 cup coconut oil
1/4 cup cocoa butter

3/4 tsp sea salt
2 tbsp vanilla extract

1/4 tsp ground chia seeds
1/4 cup ground flax meal

1 cup cacao
1 tsp stevia powder (I add about 1/4 tsp stevia powder per 1/4 cup cacao, so if you decrease or increase the cacao, please bear this in mind)

2 cups shredded coconut




directions:

1. soak the dates in the hot water, and add the coconut oil so it can melt
2. 10 minutes later, use a hand blender to puree (or use a blender or a food processor
3. mix in the sea salt and vanilla
4. mix in the finely ground seeds
5. stir in the cacao and stevia
6. mix in the coconut
7. press into 2 square silicone pans and score into small bars or squares
8. chill

Shape cookies for school -- bigger better faster stronger. Still vegan, still gluten free, still sugar free, still nut free ...

My son doesn't really participate in the snack programme at school. Sometimes they are given veggies or oranges, of which he partakes. However, often it is cream cheese or jam sandwiches, of which he doesn't partake. So I always make sure his snack boxes are full. The total seed content gives a great balance of protein and fat to keep a small human revving evenly. The choice of sweeteners and the presence of chia seeds means these register super low on the glycemic index. There will be no crashing with this snack.

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/4 cup coconut nectar
1/4 cup coconut sugar

20 drops orange essential oil
20 drops lemon essential oil

1 tbsp ground vanilla
1 tbsp ceylon cinnamon
1 tbsp ginger
3/4 tsp sea salt
1/2 tsp baking soda


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1 cup sunflower seeds, finely ground
1/2 cup pumpkin seeds, finely ground
1/4 cup ground hemp seeds

1/2 cup coconut flour


combine, chill, roll out, bake at 345 for 12 minutes

Baked peaches -- a gluten free dessert

It's like pie filling. We put it in our crepes. Yummy. Or enjoy with just a fork.

8 freestone peaches, sliced
2 tbsp coconut oil
1/4 cup dates, finely chopped
pinch sea salt
dash cinnamon


directions:

1. melt the coconut oil in 2 L baking dish for 5 minutes in a 345 degree oven.
2. remove baking dish, add the peaches and toss
3. add the finely chopped dates, sea salt, and cinnamon, and toss again
4. bake at 345 for 30 minutes