Optional stir in: ½ c chopped cranberries and/or 1/3 c pumpkin seeds or chocolate chips
Preheat oven to 350.
In a large mixing bowl, stir together the pumpkin, bananas, applesauce and vanilla.
In a separate bowl, combine the oat flour, spice, baking soda, baking powder and salt. Add cranberries if using, and coat with flour mixture.
Pour the dry ingredients into the wet and mix with a spoon until the dry ingredients are completely incorporated.
Lightly spray or line a muffin pan with papers. Divide batter between muffin cups and bake for 30 minutes. Let cool before removing muffins from the pan.
Notes: Spelt or Einkorn flour can be substituted if gluten is not an issue, You can make your own apple puree by blending a chopped apple with a little water and adding to the recipe. To make your own oat flour, grind rolled oats in a blender until fine.
Caramel Apple Dessert ( Nut, Dairy, Gluten, Soy and Refined Sugar – FREE)
1 1/2 C hemp seeds (can sub cashews)
1/4 C coconut flour
3 Tbs honey
1 Tbs coconut sugar
1 Tbs coconut oil
In a food processor, combine hemp seeds and coconut flour and process until a very fine meall is reached. Add remaining crust ingredients and pulse until it becomes sticky. Press into a parchment lined 8X8 in baking dish.
Place in freezer while you make the filling.
1 1/2 cups of dried Apple slices, soaked for 15-30 minutes to soften slightly
2Tbs maple syrup or honey
1/3 C sunflower butter (may substitute, almond or cashew butter)
2Tbs coconut sugar
1/4 C cacao butter, melted (may substitute. Coconut oil)
1/2 tsp sea salt
Soak apples, strain and gently squeeze out excess water. Set aside. Combine remaining ingredients in a blender or food processor and mix well to completely combine into a thick caramel. Spread about half of this mixture over crust. Roughly chop the dried apples and add them to the remaining caramel. Stir to coat the apples well. Pour into pan and spread evenly. Place in freezer while you make chocolate layer.
1/4 C cacao butter, shaved and melted, measure before melting ( may substitute coconut oil)
1/4 C cacao powder
3 Tbs maple syrup or honey
Pinch salt or sprinkle Malden salt on top.
Shave cacao butter into a small bowl or jar, melt it by placing the jar into a pan or bowl of steaming water. Once its melted, add to the remaining ingredients and whisk well to combine and until it is shiny and smooth. Pour over the caramel and apples. Place in refrigerator until set. Slice into pieces and enjoy!
Carrots are a favorite vegetable across the globe, enjoyed by children and adults. It is packed with nutrients that have been researched and found to be beneficial specifically for eyesight and cardiovascular disease, colon cancer preventive and liver supporting.. Carrots can also be enjoyed in so many ways: raw, steamed, grilled or roasted, or incorporated into either savory or sweet recipes. Here are a couple recipes for using these beneficial roots this spring. Let me know if you try them.
Coconut Carrot Cookies
1cup sugar (coconut, maple crystals, cane, xylitol)
1 1/4 cup shredded coconut
1 1/4 cup oats
1 1/4 cup oat flour (or rice or sorghum)
1 tbs flax meal
1 tsp grey or pink salt
Combine all these in a bowl and mix well.
1 cup shredded carrots or carrot pulp from juicing
1/2 cup dairy free chocolate chips
1/2 cup chopped walnuts or pecans
6 Tbs elted coconut oil
7 Tbs water
2 tsp vanilla extract
Add carrots, chocolate and nuts to the dry ingredients. Drizzle in the oil, followed by the water and vanilla, mix well until all the ingredientsare incorporated and the mixture commes together. It is recommended to place mixture in the refrigerator for 30 minutes to help bind it together, making it easier to form the cookies.
Preheat oven to 325. Form dough into 1 inch balls and place on cookie sheet, flatten then slightly using the back of a spoon. Bake for 15-20 minutes until slightly browned and still moist. Remove fro oven and allow to cool on pan for a few minutes before transferring to a cooling rack. You can adjust cooking time if you like them more or less done. The dough can also be formed and frozen for quick-bake cookies.
These are a few of the meals I made this week that I had not planned out. It was a couple days where I was busy or outside planting and when dinner rolled around I had to decide what I could make with what was on hand. These were pulled together in under thirty minutes each. I also made them on separate days. (I’m actually more comfortable making up meals with what I have than planning out a shopping list for specific recipes.) So I had a variety of fruits and vegetables and greens, a bag of kelp noodles, a can each of fire roasted tomatoes, artichokes and chickpeas, and some Sami’s Bakery Lavash which is like flatbread, but GF.
This is what I ate:
Veggie Roasted Flatbread – lavash topped with pesto, onion, mushroom, peppers, artichokes and spinach – Roasted for 10 minutes (not pictured)
Large mixed green salad with pineapple, orange, almonds and pumpkin seeds
Orange, pineapple, banana, mixed greens and protein smoothie with granola and seeds on top (not pictured)
Cold tomato soup with zucchini noodles & Hummus lettuce boats on the side
Asian Peanut Kelp Noodles (Raw Pad Thai)
You wont believe it – Ice “cream”
Tomato Soup with Zucchini Noodles
1/2 large zucchini, spiralized or sliced lengthwise and then cut into noodles
I can fire roasted tomatoes
1 1/2 cups of vegetable broth or water
1 tablespoon of tamari or Braggs Aminos
1 tablespoon olive oil
1 teaspoon lemon juice
1 clove of garlic
1/2 teaspoon salt
1/2 teaspoon of honey
Blend everything except zucchini in a blender and pour into serving bowls. Top with zucchini noodles.
1 can chickpeas, pour the chickpea water into a bowl and save for “ice cream”
3 tablespoons of tahini
2 tablespoons of olive oil
1 tablespoon of cumin
1/2 tablespoon of coriander
1/2 teaspoon salt
1 clove of garlic, minced
2 tablespoons water
Combine everything in a blender or food processor and mix until a smooth paste is formed. Scoop onto a plate and drizzle with a little more olive oil and grind some black pepper over the top. Serve with lettuce leaves. (you could add assorted vegetables and chips to the plate for dipping.)
Asian Peanut Kelp Noodles
Use a variety of vegetables and slice thin. I used, zucchini, mushrooms, peppers, jicama, spinach and broccoli stems.
1 bag kelp noodles
For the peanut sauce, combine the following in a bowl and stir well or blend together and pour over veggies and noodles:
1/2 cup organic peanut butter, I had crunchy (sub in almond or tahini)
1 tablespoon tamari
1 teaspoon lemon juice
1/2 clove garlic
1 inch ginger, peeled and minced
1/4 cup water, maybe more
1 teaspoon honey (optional)
You Won’t Believe It – Ice “Cream” – This is pretty amazing and delicious, but hard to wrap your head around. The base of this dessert is chickpea water! also known now as Aquafaba, (water of the bean)
I made a large batch with about 2 cups of the chickpea water, but if you just have the water from one can these amounts should work.
1/2 -3/4 cup chickpea water
3 tablspoons xylitol or raw sugar, ground fine
1/4 teaspoon of cream of tartar or guar gum
5 drops of vanilla stevia, optional
Flavoring: freeze dried strawberries, crushed and chopped dark chocolate (add in your own favorite flavors – water content of fruit may cause crystals to form and stiffen up the texture. May be better to add fruit after base is frozen)
The chickpea water needs to be placed in a med to large mixing bowl. Using a hand or stand mixer, mix/whip the water until it becomes creamy white like whipped egg whites. The volume will about double. Add in your fine ground sugar/xylitol and guar gum and continue to whip until you reach a shiny white merengue with soft peaks. At this point, I stirred in my crushed strawberry powder and chocolate, and then poured it into a tight sealing container and put it in the freezer for at least four hours. OMGoodness! It is the lightest, creamiest ice cream ever and plant-based without nuts!