Protein bars


Lately I have been eating protein bars after work outs or when I am too busy to eat. I was eating ones with trace amounts of gluten and diary and had a pretty bad reaction, then decided to make them. I couldn’t find a good recipe so I made one up.

Chocolate protein bars:

6 Pitted Dates
1/4 Cup Almond
1/4 cup shredded coconut
1/4 Cup almond flour
1/4 Cup nut butter (almond, tahini, peanut, cashew ect)
1 tbsp honey
2 1/2 protein powder
1/3 cup coco powder
50g Dark Chocolate

Directions:

Combine all ingredients into a food processor and blend until it reaches a dough consistency

Heat chocolate up on stove until melted pour small amount on the bottom of a pan lined with partchment paper. cool slightly add batter, top will rest of chocolate (option you can add an extra scoop of protien to melted chocolate as well)
cool then cut . I am storing mine in the freezer.

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Chick pea flour cookies


I decided to take my rice flour cookie recipe and make it with chick pea flour… I was prepared to tell you about my great failure in the kitchen…. but to my surprise they were better than the regular ones!

  • 1 1/2 cups chickpea flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chocolate chips

Combine rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.

preheat oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.

bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.

 

jelly filled oatmeal muffins


These remind me of jelly filled doughnuts… but they are NOT fattening!

2 cups oat flour (you can grind up gf oats in a food processor but it has a different texture)

2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp cinnamon

1/4 cup brown sugar

1/4 cup yoghurt (soy, goat, cow your choice)

1/2 cup almond milk (or cow, soy, rice)

2 eggs beaten and plus one egg white

4 tbsp oil

2 tsp vanilla

jelly or jam of your choice

In a large bowl mix all of your dry ingredients. In another bowl mix the wet ingredients (except the jam). mix the ingredients untill just blended.

In a muffin tin (I use muffin cups) fill the cups 3/4 way full, add about a tsp of jelly than top with batter.

Bake in the oven at 350 for about 16 minutes or until toothpicks come out clean.

Date apricot almond coconut balls!


Great snack food! This is way cheaper than the ones you buy pre-made!

(makes 23 balls)

3 cups dates

1 cup apricots

1/2 cup  ground almond

1/2 cup coconut

(honey optional depends how sweet you like it, if you use honey you may want to add more almond)

In a food processor put in dates and almonds and blend on high untill it forms into a ball. add ground almond . take out and roll into balls. roll ball over coconut. Enjoy 🙂

will stay fresh in fridge for 5 days

Carrot Cake


This is a Vegan recipe, although I have always just used eggs but to switch it back to a vegan recipe use 3/4 liquid egg substitute.

Carrot cake:

2 cups brown rice flour

1 scant tsp xanthan gum

1 cu sugar

2 tsp baking soda

2 tsp baking powder

1/2 ts salt

1 tbsp pumpkin pie spice (or cinnamon)

1 1/4 cup apple sauce

3 eggs

3tbsp oil

3 cup carrot shredded.

Heat oven to 350.

In a large bowl add all dry ingredients.

In another bowl mix wet ingredients and add the carrot. then mix into the flour. place batter in a greased cake pan and bake for 1 hour or untill toothpick comes out clean. cool on a rake before icing

Vegan icing:

this is what one pkg of tofu will give you, adjust amounts how you need too

  • 1 cup blended tofu
  • 1 cup butter
  • 2 tsp vanilla
  • 6 cup icing sugar

With a hand mixer blend all ingredients. add to a completely cooled cake.

 

Dairy free Chocolate time!


What is the hardest part about being dairy free around the holidays? Not getting to eat the chocolate!

I discovered to very good recipes! Very simple to make.

Truffles:

8 oz semi sweet chocolate

2/3 cup soy creamer

1/4 butter

1 tbsp vanilla

about 2 cups dipping chocolate for coating

Place chocolate in heat proof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Place in a mold and chill.

In a double boiler melt dipping chocolate. add truffles one at a time working very quickly, dip in to make sure it is fully coated. Place on  a sheet of wax paper. Chill to set the chocolate.

 

Fruit and nut chocolate:

2 cups dipping chocolate

1/4 cu cranberries

1/4 cup raisins

1/2 cup silvered almonds

In a double boiler melt chocolate, add the fruit and nuts. Place in a mould and chill.

I store my chocolate in the freezer…. if there is any left by the time I clean up 🙂

Cookies cookies cookies!


This time of year it seems all I am doing is baking! And that means lots of cookies!

I have discovered some great recipes out there and I will share a ginger bread and sugar cookie recipe with you! These are both dairy free, gluten free and rice free 🙂

Gingerbread Cookies:

  •  1/2 cup vegan butter soften
  • 1/2 cup sugar
  • 1 egg
  • 1/3 cup fancy molasses
  • 1/4 cup cooking molasses
  • 3-1/4 cups bobs red mill all purpose GF flour
  • 1 tsp ground ginger
  • 1/2 tsp (baking soda
  • 1/2 tsp salt
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and cooking molasses. In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours.
  • Between waxed paper, roll out each half of dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using 3-inch (8 cm) cookie cutter, cut into shapes. Slide dough and paper onto baking sheets; freeze until firm, about 15 minutes.Transfer to parchment paper–lined baking sheet. Bake in 325°F (160°C) oven until firm to the touch, 18 to 20 minutes

Sugar cookies:

1 1/2 cups potato starch

2/3 cup corn starch

2/3 tapioca

2 tsp baking powder

1 tsp xanthan gum

1 tsp salt

1 1/2 cups sugar

1 cup vegan butter

4 egg yolks

2 tsp vanilla

in a mixing bowl wish together all the dry ingredients

In another bowl with electric hand mixer cream butter and sugar.and egg yolks and vanilla. add the dry ingredients and blend with hands. form into balls and refrigerate overnight.

preheat oven to 350.

between 2 sheets of wax paper roll out, the cut into shapes. You have to work very quickly with this dough. Bake for about 10 minutes. let cool.

I want veggies for deesert!


Ok, No my kids dont actually ask for veggies for dessert… but they do get them 🙂

In this brownie recipe there is all these yummy veggies/ grains:

I promise that you cannot taste it!

Healthy fuggy topped brownies:

1/3 cup veggies puree mix

(one squash and 2-3 carrots chopped and steamed or boiled in a small amount of water then puree)

2oz baking chocolate

3/4 cup plus 1 tbsp sugar

1-2 tbsp of coco powder

2 eggs

1 tsp vanilla extract (for a recipe like this go for the real stuff it will taste way better)

1/3 cup brown rice flour

1/3 cup chick pea flour

1/8 tsp baking powder

1/8 tsp salt

1/2 -3/4 cup chopped walnuts (also you could add raisins if that’s your thing)

In a sauce pan melt chocolate with veggies.

add in your sugar and coco and let stand for a few minutes

In a seperate bowl beat eggs and vanilla until light and fluffy, add your chocolate/veggie mix in.

In another bowl mix all your flours, baking powder san salt. add  the chocolate mixture and blend until smooth.

Pour into greased baking dish (8×8) and bake at 350 for about20 minutes. place of rack to cool.

Now to make the fuggy topping… its simply my black bean fudge recipe:

1 can of beans

1/4 cup plus 2 TBS of butter

3/4 cup of cocoa

2 tsp of vanilla

1-4 tbsp of honey

about 1/4 chocolate chips

add everything to a food processor. then place on slightly cooled brownies.

cool overnight or for a few hours. then cut into and enjoy guilt free!

Hard to believe that this….. turned into this!

granola bars topped with nut butter


Love those granola bars fresh from the bakery? …. unfortunately so do I and they are not gluten free 😦

So I have come up with a winning healthy recipe to replace those. Make large batches, freeze them and take them out when needed. The best thing about these bars was they kept me full for a long time. In my very busy life that it is so important that I have enough energy to keep up.

3 cups gf oats, pulsed in food processor

1 1/2 cups quinoa flakes

1 cup ground almond

1/2 cups water

1/2 cup sunflower oil

1/2 cup of honey

about 3/4 cup of nut butter (I used almond) melted a little in the microwave

combine dry in ingredients in a bowl.

 

combine wet ingredients. then add to the dry ingredients. place in a greased baking dish, press down. bake at 300 for about 30 minutes. take out of oven, while hot add the nut butter. cool a little, cut and place on a rack to cool completely.

Home made gluten free granola :)


If you can even find gluten free granola it will cost you an outragous amount. A very LARGE freezer bag cost be about 6$.

You need:

3 cups quick oats

1 1/2  cup of quinoa flakes

1 cups sliced almonds

1 cups raisins

1/2 cup sunflower oil

1/2 cup water

1/2 cup honey

1 tbsp vanilla

start by combining all of your dry ingredients.

in another bowl combine all wet ingredients.

add your wet to dry. Place on a baking sheet and bake on 225 for 15 min then stir bake another 15 making sure it doesnt burn.

Freeze extra 🙂

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