GF Ginger Snaps (GF, Vegan)

I really like ginger snaps, but I don't like the hard ones from the store, I like more of the soft ones with the outside that is crisp. So, these are nice and soft and actually stay soft and not stale after a few days either.

 Gluten Free Ginger Snaps

Makes about 22 cookies 

2 tbs turbinado sugar (ie sugar in the raw)

1 c gf flour  (I used Bob's Red Mill)

1/8 tsp xanthan gum
1/2 tsp baking soda
1/8 tsp salt 

1 1/4 tbs ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 c coconut oil
1/8 c molasses
1/8 c almond milk
1/2 c sugar (I used half coconut sugar & half turbinado sugar)
1/2 tsp vanilla

Preheat the oven to 350 degrees F.

Combine liquid ingredients with half cup of sugar until well combined. 

In a separate bowl combine dry ingredients and mix. Then add to wet mixture until well combined.

Roll the dough into tablespoon sized balls and place on cookie sheet. Then flatten the balls, keep in mind that the flatter you make them the crisper the cookies will be. I don't like my cookies very crisp, so I don't flatten them too much. Sprinkle the additional 2 tablespoons of sugar over the flattened cookies.

Bake for 12 minutes.

Sweet Potato Pie With Spiced Oat Pecan Crust (GF, Vegan)

This is a great Gluten Free, Vegan Sweet Potato Pie. I wanted to make one from scratch, so I cooked the potatoes myself rather than using the canned stuff. But I put the instructions for using the canned stuff in as well.

the crust

before the oven, I thought it would be cute if I made a heart in it with my fork

tastes great!!!

Makes 1 pie

Crust
1 cup oats, ground (or oat flour)
3 TBS brown sugar, packed (or coconut sugar)
1/4 cup pecans, ground
1/2 tsp cinnamon
3 TBS coconut oil mixed with 1 TBS water

Filling
1 1/2 cup cooked sweet potato
2 TBS flaxseed, ground
1/3 cup brown sugar, (or coconut sugar)
3 TBS pure maple syrup
1 tsp vanilla extract
1/4 teaspoon salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of cloves
3/4 cup coconut milk (from the can)

Lightly grease a 9-inch pie plate and heat oven to 425° F.
Grind oats & pecans then combine with, brown sugar and cinnamon. Work oil mixture in until well blended, I just used my hands to blend it. Pat into the prepared pie plate. Bake for 8 to 10 minutes, or until browned around the edges. Then remove.

I cooked my sweet potatoes before hand (like a baked potato) then peeled off the skins and measured out 1 1/2 cups worth. You can also just get the sweet potato puree from the store. I ground my flaxseed in my high power blender alone, then added in the rest of the ingredients & blended until smooth. You can also use flax meal instead of grinding them yourself.

Pour in the filling to the prebaked crust, then bake your pie. Bake on the lower rack at 350 degrees for 50 minutes, or until filling has set.

Amaretto Cookies (GF, Vegan)

Makes 16 cookies

1 1/4 cups raw almonds
3/4 cup tapioca starch/powder
1/2 cup + 2 TBS turbinado sugar (or dry sweetener/sugar of choice)
2 tsp baking powder
1/4 tsp salt
2 tsp almond extract
*2 TBS Amaretto Liquor
2 tsp water

Preheat oven to 350.
In a food processor or high power blender (Blentec/Vitamix) grind up the almonds. Then add in the tapioca, sugar, baking powder & salt, blend again. Now add the liquid ingredients and mix.
Line a cookie sheet with parchment paper (or if you don't have any, a greased cookie sheet will do) roll the dough into balls 1-2 TBS and place on the sheet, don't flatten them, they will flatten in the oven.
Bake for 20 minutes. Take out of oven & slide parchment paper off the sheet & onto a cool surface.

*Adding Amaretto Liquor just gives it more of an almond kick to the cookie, the alcohol goes away in the baking process. But if you don't have any Amaretto, you can use water in it's place and it will be just fine.

Caramel Chia Seed Granola (GF, Vegan)

I'm guessing that you haven't really used puffed millet in things before, but it's a nice addition to this granola. It is those round light colored things in the granola. You can find it in the cereal aisle at the health food store. The regular grocery store generally will have puffed rice or other puffed cereal that you could easily use in it's place. If you don't have buckwheat groats, you can use all oats. This is a really flexible recipe.

Just out of the oven!

It made a bit more than that, I kept eating it before I took the pic

Made a coconut yogurt & blueberry parfait with the granola!

Makes about 2 1/2 cups

2/3 cup rolled oats
1/2 cup buckwheat groats
2/3 cup puffed millet
1/4 cup chia seeds
2 tbs whole flaxseeds
1/4 cup pepitas (hulled pumpkin seeds, can use other seed if you want)
1/4 cup crushed nuts of choice (I used pecan... caramel pecan?? mmm hmmm)
*1/4 cup coconut sugar
**1/4 cup brown rice syrup
1/4 tsp vanilla
1 1/2 tbs coconut oil
1/4 cup mini chocolate chips (enjoy life brand is dairy, nut & soy free)

Preheat oven to 300 degrees.
In a medium-large bowl, mix together first 7 ingredients. In a small pot over med-low, heat the coconut oil & add the coconut sugar. Once they are mixed well together add in the brown rice syrup. Bring to slow/light boil for about 3 min, remove from heat and stir in the vanilla.
Mix hot carmel over the dry ingredients. Pour them on a baking sheet lined with parchment paper, spread it all out evenly & place in the oven.
Bake for 30 min, stirring about every 10 min.
It will still be soft when you pull it out after the 30 min, but will harden up as it cools down. After it cools down, add in the chocolate chips.

*If you don't have, or don't want to use coconut sugar, unrefined brown sugar is a sub that will make it taste very similar. (and be cheaper)

**The brown rice syrup really gives it that caramely taste, but it will still be really good granola if you use a different liquid sweetener. Don't let it scare you off from making this. But next time you are at the store and see brown rice syrup (will be near agave and honey) get some!

Black Beauty Super Smoothie (GF, Raw, Vegan)

Or as my mother so lovingly refers to it as: Black Sludge. Black Beauty Super Smoothie sounds lots better, don't you think?
Ok, here is the thing about this smoothie, I wanted a smoothie that would include a good amount of spirulina but not taste like it too much but not including chocolate (it's a good cover, but wasn't wanted). Spirulina is really good for you, if you don't know much about it check out health benefits of spirulina. A lot of the ingredients in the smoothie could be optional, if you don't have a couple of them it wouldn't throw the whole thing. If you aren't quite sure about some of these ingredients & want to learn, check out my ingredients you may not know about tab.

Makes 24 oz

1 1/2 cup coconut water (could use almond milk, water kefir or water)
3 tbs chia gel (see below for chia gel recipe)
1/2 tbs hemp seeds
1 cup blueberries
5 whole strawberries (I just throw the whole thing in, with the greens, gonna mix anyway)
1 tbs maca
1 tbs spirulina
1 tsp wheatgrass powder
10 drops stevia (can sub 2-3 tsp other sweetener)
1/2 large banana or 1 sm/med banana
6 ice cubes
1/2 scoop vanilla protein powder (optional)


Throw everything in a blender, except for the ice, and blend. Then add in the ice. It just makes things be blended better that way.

Chia Gel - making the chia into a gel like this makes it so your smoothie doesn't end up turning into a jelly instead. It also makes it a lot easier on your stomach, which most people appreciate. You can throw it into any drink including water, it helps take the hunger edge off, helps you stay hydrated (chia seeds can hold 10x's their weight in liquid) and are a great source of fiber. I make two cups worth & leave it in the fridge to add to whatever I feel like.
1 3/4 tbs chia
1 cup water
mix seeds in water & let sit for 5 min

Bombay Salad (GF, Vegan)

aka Quinoa, Chickpea, Watercress, Mango & Avocado Salad w/Curry Lime Vinaigrette. Now you see why I called it Bombay Salad. haha.
 Makes 4-6 servings

1/2 c quinoa
1 c water
1 c watercress, chopped
1 c spinach, chopped
1 can (no salt added) garbanzo beans/chickpeas, rinsed
1 mango, diced
1 red bell pepper, diced
1 avocado, cubed
2 green onions, thinly sliced
2 tbs pepitas
2 tsp crushed red pepper flakes


Lime Curry Vinaigrette

2 1/2 tbs fresh lime juice
1 1/2 tsp curry powder
1/4 tsp ginger powder
2 tsp honey/agave/maple syrup or other preferred sweetener
4 tbs extra virgin olive oil
Salt and pepper to taste


Bring the water to a boil, add quinoa, turn to low & add a lid. Cook for about 15 min, until all the water is gone (like rice). Allow to cool for 5 min with the lid on, then fluff.

Chop up all the salad ingredients and mix in a bowl.

For the dressing, I've found it's easiest if you put it in a little container that has a lid, put all the ingredients in and SHAKE. Then pour it over the salad & mix it all around.

Cheezy Kale Chips (Alkaline, GF, Raw, Vegan)

While in NYC, we kept seeing kale chips like this at all sorts of different places. MAN those things are PRICEY! I couldn't bring myself to buy any of them, because it was 2oz ranging in price from $7.99 to $9.99. Crazy!!! Of course, it made me come home and make my own. Nut free & actually alkaline is a rare thing and these are gooooood too!

half of the sauce before being added to the kale

Kale with cheezy sauce over it, predehydration

just finished, pulled out the dehydrator tray

a plate of yummy kale chips

Cheezy Kale Chips

2 bunches Kale
1/8 tsp paprika (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
3 TBS tahini
1/2 tsp real salt
4 TBS Bragg liquid aminos
1 C pepitas
1 red bell pepper
1 lemon, juiced
1/3 C sundried tomatoes (I use the kind that are in olive oil, but let the oil drip off before adding them)
3 TBS water
1/2 large carrot
2 green onions
1/2 C fresh spinach (optional)
3 TBS nutritional yeast (optional)

+*I usually split the batch into 2, I use one batch of kale & save half of the sauce then use it again later when I'm ready for another batch. Split in half it will make 4 trays worth of chips.*+


Rip the Kale into about 3 inch pieces, removing the spine. Place in a large bowl.

In a blender or food processor put the rest of the ingredients together & blend until creamy. 

Pour over kale pieces and work in with your hands, making sure that each piece has the cheeze covering it. Allow to sit for at least 20 minutes to "soak in". After, just lay out on dehydrator trays and dehydrate for 8-10 hours at 115 degrees.

Quinoa Onion Cheese Scone (GF, Vegan)

It looks like I fell off the face of the planet, I promise I didn't! I know, 6 months between postings, no good! I just got back from a vacation in New York City, first time there, and it inspired me to do some stuff. Not that I haven't been cooking lately, cuz I'm in the kitchen like a mad woman (my boyfriend can attest to this), it's just that I don't usually write things down or take pictures of what I make.

So one of the days while in NYC, I went to Baby Cakes Bakery, a vegan (soy-free, nut-free, mostly: gf & refined sugar free) bakery. I didn't know what to choose from, there were so many great choices. My boyfriend ended up getting a 'veggie cheese biscuit' that was GF & really good, kind of a cross between a biscuit and a scone. Of course I had to try my hand at something similar. I wasn't going for the exact same thing, because I had some quinoa that I wanted to use in it as well. Without further adieu...

Quinoa Onion Cheese Biscone
Makes 6 large scone/biscuits

1 1/4 cup gluten free flour (I used Bob's Red Mill)
3/4 cup quinoa precooked
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp red pepper flakes, optional
2 tbs nutritional yeast flakes
2 tsp favorite herb mix (I used Bragg Sprinkle)
2 tsp coconut sugar (or sweetener of choice)
1 cup daiya pepper jack shreds (if you aren't vegan, can sub sharp cheddar or regular pepper jack)
1 1/2 tsp onion powder
1 tsp garlic powder
1/4 of an avocado
3/4 cup almond milk
2 tsp lemon juice
1/2 cup chopped grilled onions (grilled makes it not as strong of an onion taste)

Preheat the oven to 400 F

Mix flour, baking powder, baking soda,salt, pepper flakes, yeast flakes, herbs, sweetener, garlic powder and onion powder together.

Take a fork & blend the avocado in with the rest of the mix, it will start to form a bit of a crumb. Then mix in the quinoa, cheese and grilled onion.

Add the lemon juice to the milk and mix, then add it to the dry mixture.

Using a spoon bring the mixture together quickly. Try not to knead it.

If you want it to be more scone like, lightly grease a cookie sheet & form dough into a 5 inch round circle, but don't flatten your scone dough. Slice into 6 slices like you are slicing a pie.
If you want them to be more biscuit like, separate into 6 balls of dough & place on lightly greased cookie sheet, flatten slightly. I sliced mine in half just so have smaller portions if I wanted them.

Bake for 25 minutes, then remove from the oven & let it sit for about 5-10 min.

Southwest Quinoa Salad with Tahini Lemon Dressing (Alkaline, GF, Vegan)

Throwing together stuff that I happen to have at my house, in order to bring a dish to a party is something I do often. Tonight this was the case. I know not all of these ingredients are things that everyone just has sitting in their fridge, however, it could be worth picking up some of them to make this.  Based on the response at the party, it turned out pretty good, and by request, I'm remembering what all I put into this and posting it. ENJOY!!

all the chopped veggies

finished product

Makes 10 servings

*OPTION: 1 can black beans, rinsed (I didn't add them, but they would fit in wonderfully)
1/2 english cucumber, chopped
2 roma tomatoes, chopped
1/2 yellow onion, thinly chopped
1 red bell pepper, chopped
1 medium-large carrot, diced
1/4 c cilantro, chopped
3/4 c fresh spinach, chopped
1 cup quinoa, cooked in 2 cups water

Dressing/Sauce
3 TBS tahini
1/4 c water
3 TBS lemon juice
2 tsp Bragg liquid aminos
1/2 tsp real (or sea) salt
1/2 tsp garlic powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp apple cider vinegar
1/8 tsp cayenne pepper


Bring 2 cups water to boil and add quinoa. Turn heat to low and cover, cook for about 20 min, or until all the water has evaporated and all quinoa seeds have popped open. Allow to cool for at least 5 min.
While quinoa is cooking, chop up all the vegetables to your desired size (I've found that smaller works better and is easier to eat) and put them in medium sized cooking bowl.
In a small bowl, combine ingredients for the dressing/sauce, then set aside.
Once quinoa has sat and cooled for a few minutes, combine it with the chopped vegetables. Top with dressing/sauce and mix to coat well.
Can serve immediately, or refrigerate to have it chilled.

Sweet Potato Chocolate Chip Cookies (GF, Vegan)

Ok, I was bad and didn't take a picture of these, but, they turned out really great, so I'm going to post the recipe anyway. Avocado is a new love of mine to sub for oil. Fat for a fat, just one comes in it's 100% natural state instead of having any sort of processing (which you know I love!)

1 cup sweet potato puree (can use pumpkin)

1 cup coconut sugar

1 avocado, peeled and pitted

1 flax egg (1 TBS ground flax in 3 TBS warm/hot water) 

1 TBS agave

2 cups preferred flour (I used a gluten-free blend by Pure Pantry)

2 tsp baking powder

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1/2 tsp salt

1 tsp baking soda

2 tsp vanilla extract

1/2 cups chocolate chips

Crispy Quinoa Cookies (GF, Vegan)

I made these cookies on a whim, just playing around with a few different things. Later I discovered they are AWESOME for ice cream sandwiches. I used dairy-free maple pecan ice cream in the middle and they went together sooo well! Scroll to the end of the link's page for the  above recipe, it's great, no ice cream maker needed & it's soft no matter how long it's frozen!
If you don't have quinoa flakes or buckwheat flour, there are other options, see options section at the bottom of this post.

ice cream sandwich

Makes about 30 cookies

1/2 c brown rice syrup (can sub agave, honey or maple syrup if you do, exclude the stevia below)
1/3 c sucanat (or dry sweetener of choice)
1 med to large banana
1/2 c almond butter
1/2 tsp vanilla
1/2 tsp stevia powder
1/2 tsp cinnamon
1 c buckwheat flour
3/4 c quinoa flakes
1 tsp baking soda
1/4 tsp salt

Heat the oven to 350 F. Mix together brown rice syrup, sucanat, banana, almond butter and vanilla until creamy. Add in dry ingredients and beat until well blended. Drop rounded tablespoonfuls about 2 inches apart onto greased cookie sheet. Bake for about 15 min or until light golden brown. Cool for 1 minute and then remove from the cookie sheet.When they cool off, they will be crisp.


OPTIONS: If you don't want to use quinoa flakes, you can switch them for oats. Rather than buckwheat flour, you can use brown rice flour.

Mexican Flavored Crackers (Alkaline, GF, Raw, Vegan)

Makes 3 trays full

3 garlic cloves
2 medium size carrots
2 cups flax seeds (feel free to grind if you like first)
2 tomatoes
1 red bell pepper
1/4 bunch cilantro
1 TBS fajita seasoning
1⁄2 tsp cumin
1⁄2 TBS sea salt
2 TBS lemon juice
2 TBS lime juice
¼ c water
2 green onions
8 raisins
½ tsp garlic powder
1/8 tsp cayenne pepper
2 TBS sundried tomatoes
3 TBS chia seeds 

Combine all ingredients in food processor and process until smooth. Smooth batter out onto teflex dehydrator sheets to be as thin as possible while still holding together and no holes are shown. Draw score marks to the size of crackers you want them to be. Dehydrate at 115 for 8 hrs and flip over  dry for another 6 hrs.

Parsnip Hummus (Alkaline, GF, Vegan)

4 medium to large parsnips, chopped about 1 inch thick
2 TBS Tahini
2 cloves garlic
1/2 tsp cumin
2 TBS parsnip boil water
3 TBS lemon juice
*4 roasted garlic cloves (optional)
1/2 tsp sea or real salt

In a small pot, boil about 2 cups of water. Add the parsnips as well as some salt. Boil until the parsnips are extra soft, 10 to 15 minutes. If some pieces are hard while others are soft, pull out the soft ones, and let the harder ones to cook for another 5 minutes. You want to make sure all pieces are completely cooked so that the hummus will be smooth.

In a food processor, add ingredients and blend until smooth. Optional roasted garlic cloves are to make the hummus be roasted garlic flavored. If you would like roasted bell pepper, you can add in 1/2 roasted pepper, or just leave the hummus as it.

White Bean Fennel Kale Soup (Alkaline, GF, Vegan)

Serves 5
 
1 large onion, chopped
1 small fennel bulb, chopped
2 cloves garlic, minced
1 TBS olive oil (optional)
4 cups reduced sodium vegetable broth
1 (15 oz can) great northern beans, rinsed well
4 roma tomatoes, diced
1 tsp dried thyme
1/4 tsp pepper
1/4 tsp nutmeg
1 bay leaf
sea salt, to taste
3 cups shredded kale

Directions:

In a large saucepan, saute onion, fennel and garlic until tender (add oil if you want). Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 min then add kale; cook 5 minutes longer or until kale is wilted. 

Dry beans option:

If you want to use dry beans; soak 1 cup beans in water for 12+ hrs, then boil the beans in broth for 40 min. While beans are cooking, saute the onion, fennel and garlic. Add all the rest of the ingredients to the beans (except kale) along with another 1 1/2 cups of water and cook for 5 min. Rinse kale and tear into pieces/shreds, then saute in the pan that the onions/fennel/garlic were cooked in (w/out cleaning the pan out) until kale is wilted. Add kale to the rest of the soup, adjust salt & pepper to taste, then serve.