Directions:
Combine all ingredients in a food processor. Add a little water if it is too thick. Blend until smooth. Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.
1/2 cup dried berries (trader joes has different bags of dried berry blends)
Preheat oven to 350 degrees F. Line baking sheets with wax paper.
In a large bowl combine the almond meal, baking soda and salt. Mix well.
Over low heat, in small saucepan, gently melt coconut oil and honey. Add to bowl. Add eggs and mix well. Add vanilla and almond extracts. Add pecans, chocolate chips and berries. Mix until fully incorporated.
Shape dough into golf ball-sized balls, then flatten onto pan. Bake for 12-15 minutes until golden.
Allow to cool before removing from pan.
Apple Pie Muffins
Servings 12
1 Banana
2 1/2 cups old Fashioned rolled oats (I used Bob's Red Mill Gluten Free)
1 1/3 cups unsweetened applesauce
1 cup nonfat milk
2 egg whites
1 Tbsp whole ground flax (I used Bob's Red Mill)
1 1/2 teaspoon baking powder
1 tsp Vanilla extract
4 packets Truvia or 6 without splenda
2 packets splenda (makes it a tad bit sweeter)
1 tsp cinnamon
dash nutmeg
Set aside:
1 macintosh apple or 1/2 of a larger apple of your choice chopped (large chunks)
1/2 tsp water
dash cinnamon (or to taste)
dash nutmeg (or to taste)
1 Tbsp of brown sugar
1.5 tsp margarine (I used smart balance, low sodium)
Instructions:
Preheat oven to 350 degrees.
In a small pot cook apple, water, cinnamon, and nutmeg till apple is soft. Set aside.
With a potato masher mash Banana in a big mixing bowl
Mix in eggs, vanilla, applesauce, and sweeteners with a wooden spoon
Add in oats, flax, cinnamon, baking powder, peanut butter, and mix well with wet ingredients.
Finally pour in milk and combine.
In the microwave melt margarine in a separate bowl till fully melted. Add the brown sugar and stir till well blended. Set aside
Put cupcake liners in muffin tray and spray well with Pam
Pour mixture until half-way in muffin tin cups.
Add apple mixture into the middle of each muffin evenly and top with more muffin mix till it reaches the top of liner.
Spoon brown sugar mixture on top of muffins evenly.
Bake 30 minutes until a toothpick in center comes out clean.
I keep mine in the fridge (airtight container) and in the morning I heat one up for 30 seconds in the microwave
Nutrition per muffin made my way:
Calories - 125
Carbs - 22
Fat - 2
Orange Spice Granola with Black Mission Figs and Pistachios – Gluten-free, Vegan + Refined Sugar-free
4 cups certified gluten-free rolled oats
1 cup dried organic Black Mission figs, sliced
3/4 cup shelled pistachios (raw or roasted will work)
1/2 cup finely shredded unsweetened organic coconut
1/4 cup flax seeds
Juice from 2 oranges (about 1 cup)
1-2 teaspoons orange zest
1/4 cup maple syrup (honey or any other liquid sweetener will work, too)
1 1/2 teaspoon vanilla extract
1 tablespoon blackstrap molasses (optional)
Optional: this granola is great with a few drops of NuNaturals Pure Liquid Orange Stevia mixed in when serving. Adds a little sweetness and a very pronounced natural orange flavor.
Preheat oven to 300ºF.
Line a large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients: oats, figs, pistachios, flaxseeds and coconut with all of your spices, in a large bowl (or in your roasting pan). Mix well.
In a small bowl stir together all the wet ingredients: orange juice, zest, maple syrup, vanilla and blackstrap molasses.
Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.
If you aren’t using a roasting pan, spread the granola from the bowl onto the baking sheet(s) and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.
Let cool completely – it will get crispier as it cools. Keep in airtight container.
1 package (6 ounce or 1 1/3 cup) Driscoll's Raspberries
Lighter Version
2 tablespoons olive oil in place of 2 tablespoons of butter
INSTRUCTIONS
** To lighten up this recipe, use 2 tablespoons of olive oil instead of the 2 tablespoons of butter and the additional tablespoon of olive oil.
Cook haricot vert in 2 quarts salted boiling water for 4 minutes; drain and set aside.
Heat 1 tablespoon butter in a large skillet over medium heat. Add hazelnuts and cook 2 minutes. Remove from pan and set aside. Add remaining butter, olive oil and garlic to skillet; cook over medium heat 1 minute, stirring constantly. Stir in reserved hazelnuts, Herbs de Provence, salt and pepper; cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries until evenly coated.
1 cup whole wheat pastry flour (regular ww flour can be used)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
2 eggs
1 1/3 cup canned pumpkin (not pumpkin pie mix)
2 tbsp molasses
1 tbsp maple syrup
2 cups non-fat milk
1 tsp vanilla extract
Fresh fruit, nuts and/or maple syrup (if desired)
Instructions
Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.
Pour the egg mixture into the flour mixture and stir to combine.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
Notes
Pancakes only (does not include syrup, fruit or nuts): Calories 136 / Total Fat 2.0g / Saturated Fat 0.6g / Cholesterol 38mg / Sodium 421.2mg / Total Carbohydrates 24.8g / Fiber 3.5g / Sugars 7.2g / Protein 6.0g / WW (Old Points) 2 / WW (Points+) 3
Classic Pumpkin Pie Oatmeal ( & Microwave Pumpkin Pie Oatmeal )
Serves 2 - easily made vegan and gluten-free
1 cup rolled oats
1 cup water - or coconut milk, almond milk, or other
1/2 cup unsweetened pumpkin puree
1 tsp. cinnamon, or to taste
1/2 tsp. nutmeg
1/4 tsp. ginger
pinch of cloves
pinch of salt
1/2 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
toasted pecans, walnuts, or shredded coconut, to taste
Method
In a small saucepan, combine oats, water, pumpkin, spices, and salt. Heat over medium, stirring frequently until the liquid begins to thicken. Reduce heat to low and continue cooking until the oats are tender. Remove from heat and stir in the vanilla extract. Serve with maple syrup, brown sugar, cream or non-dairy cream, and chopped nuts to taste. I like to get fancy and garnish with an extra dash of cinnamon or nutmeg, for style points.
Microwave Pumpkin Pie Oatmeal
Serves 1 - easily made vegan and gluten-free
Note that cooking instructions will vary depending on your microwave
1/2 cup rolled oats*
1/2 cup water - or coconut milk, almond milk, or other
3-4 TBSP unsweetened pumpkin puree
1/2 tsp. cinnamon, or to taste
1/8th tsp. nutmeg
1/8th tsp. ginger
small pinch of cloves
small pinch of salt
1/4 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
chopped pecans, walnuts, or shredded coconut, to taste
*Use regular rolled oats, not instant
Method
In a microwave-safe bowl, add the oats and water. Swirl to combine, then microwave on high for 1 minute. Keep an eye on things, because as the water boils the oats rise up considerably, and may overflow the bowl. This will depend greatly on your microwave, and the size of the bowl you use. If you plan to microwave more than 1 serving at a time, use a fairly large bowl. If the oatmeal reaches the top of the bowl, stop the microwave for a few seconds before continuing.
After about 1 minute (time will vary depending on your microwave) remove the oats, stir in the pumpkin, spices, and salt, and return it to the microwave for another 30-40 seconds, or until the oats are tender. Stir in the vanilla extract, then top with maple syrup or brown sugar, dairy or non-dairy milk or cream, and nuts as desired.
Coconut Cranberry Raw Bars
Makes 7-8 snack size bars
1/2 cup almonds
1/2 cup cashews
1 cup dates
1/2 cup dried cranberries
1 cup shredded coconut
2 Tbsp. coconut oil
In a food processor combine the nuts, dates, and cranberries. Process until the dough is sticky and the pieces of nuts and fruit are all similar sized pieces. Add coconut oil and process to combine. Add the shredded coconut and pulse just until combined. Be careful not to over process at this point. Shape into equal sized bars, or roll into bite sized balls and wrap in parchment paper or plastic wrap. These raw bars should keep in the refrigerator or freezer in an airtight container for up to a month.
1 large sweet potato, scrubbed and peeled, diced into very small cubes
2 Tbsp. Earth Balance, Ghee, or unsalted butter
1 large pinch of salt
1/4 cup raw pecans, chopped into similar size pieces as the potatoes
1 1/2 Tbsp. light brown sugar
1/2 tsp. cinnamon
2-3 jumbo marshmallows *Looking for gf/vegan marshmallows? Click here!
Melt the Earth Balance in a large cast iron or heavy bottomed skillet over medium heat. When completely melted and starting to sizzle add the cubes of sweet potato and a generous pinch of salt. Toss to coat and allow to cook covered for 5-7 minutes, occasionally flipping to ensure that all sides are getting crisp and are caramelizing. Remove the lid and add the pecans about 3/4 of the way through the cook time. Continue to shake the pan and move the pieces around with the back of a spoon so that all of the pecans and sweet potatoes are getting nice and toasty. When the potatoes are about 1-2 minutes from being cooked through add the brown sugar and cinnamon. Stir well to incorporate and cook until the sugar melts. *All together my sweet potatoes cooked for about 12 minutes. Cook time will depending on how large your pieces are & what type of skillet you use.
Remove from heat and place the hash in a small skillet or ramekin and place marshmallows on top. Place under broiler in oven to melt and char slightly or hit with a small kitchen torch for a few seconds until the marshmallows are melty and toasted. *Yes, I know that melty is not a word!
*NOTE: Only if necessary, 2-4 Tbsp. chickpea flour and ½ tsp. baking soda
Place chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The garbanzo beans will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.
Once the beans have soaked for 24 hours, drain and rinse well. Place all of the ingredients into the bowl of a food processor and alternate between pulsing and blending, stopping to scrape down the sides of the bowl occasionally until the chickpea mixture is uniform in size and still slightly grainy in texture not smooth. Taste and adjust seasonings if necessary. **If your food processor seems like it is straining you can add water or lemon juice to loosen up the mixture, no more than a tablespoon at a time though. Try to avoid adding any liquid if at all possible.
Roll a small amount of the mixture into a walnut sized ball or a small patty with your hands. The mixture should hold together nicely and not fall apart. *If it seems too wet sprinkle with a small amount of the chickpea flour, no more than a tablespoon at a time. Once texture is correct sprinkle the baking soda over the falafel and stir the mixture until combined.
Continue rolling the rest of the batter into uniform size balls or patties so that they will cook in the same amount of time. I used a small ice cream scoop and had falafels that were about the size of golf balls. Place the uncooked falafel on a large plate or baking sheet until ready to cook.
Pour oil in a Dutch oven or a large, high-sided skillet to a depth of 3 inches, enough to cover falafel. Place a thermometer into the oil and heat over med-high heat until the temp reaches 360° – 375° F. *Adjust flame as necessary to keep the oil within temp range. Avoid temps over 375° F as this will fry you falafel to oblivion and you will be terribly sad.
While the oil is heating place a flattened paper grocery bag into a baking sheet and cover with a few clean paper towels. This will help to collect the oil as it drains off of your yummy fresh falafel.
When the oil is to temp fry a test falafel. The oil should bubble up and sizzle all around it. The falafel itself should stay together in one piece and not break apart at all. It should take 1 ½ – 2 minutes to fry to a beautiful golden brown. If your falafel is not completely submerged flip and cook the other side until it’s nice and browned all over. Remove the cooked falafel from the oil and drain on the prepared baking sheet. Sprinkle with coarse salt while the falafel is still hot. Fry the remaining falafel in batches, being careful to not over crowd the pan and drop the temp of the oil.
Place all of the ingredients into a blender and blend until completely smooth. Takes a good 5 minutes to get the right consistency
Chocolate Cupcakes:
Ingredients
3/4 c. sugar
3/4 c. quinoa flour
1/4 c. brown rice flour
1/4 c. arrowroot
1/4 c. potato starch (not flour)
1/3 c. dutch-processed cocoa powder
2 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum
3/4 c. hemp milk
2 Tbs apple cider vinegar
1/3 c. oil
1/2 tsp vanilla
Instructions
Preheat oven to 350 degrees.
Line cupcake pan with muffin liners.
Combine sugar, flours, starches, cocoa powder, baking powder and salt together and whisk until evenly combined.
Add hemp milk and apple cider vinegar together and allow to sit for 5 minutes.
Add oil and vanilla to “buttermilk” mixture (hemp milk and vinegar).
Make a well in the center of the flour mix and add the liquid mix. With a wooden spoon, stir until combined
Place approximately 1/3 c. of batter into each liner. Bake for 20-23 minutes, or until a toothpick comes out clean in the center of cupcake
Buttercream Frosting:
Ingredients
1/2 c. vegan cream cheese (I used Tofutti)
1/2 c. vegan butter (I used Earth Balance)
3-4 c. powdered sugar
Dash of coconut or vanilla extract
1/2 c. toasted coconut
Instructions
With an electric mixer, combine cream cheese and butter.
Slowly add powdered sugar until fully combined, light, and fluffy.
Add extract of choice and blend.
Fold in toasted coconut.
Caramel Coconut:
Ingredients
1 c. toasted coconut (if you cannot find toasted coconut, simple bake shredded coconut on a baking sheet for 10 minutes at 350 degrees)
4 Tbs caramel mixture
Instructions
Stir together until sticky, firm, and well combined.
ASSEMBLE:
Cut out a 1″ circle out of the center of the cupcake. Be sure not to dig too deeply into the capitvity. Pipe caramel mixture into each hole (needs just about 1 Tb) by placing caramel into a Ziploc baggie with one corner cut out.
Pipe frosting onto the top of the cupcake (use same Ziploc piping method).
Top with caramel/coconut mix.
Drizzle with melted chocolate stripes (pipe with a Ziploc and cut a small slit in one corner).
1 cup creamy peanut butter
8 ounces cream cheese
1 1/2 cup heavy cream, preferably organic
7 tablespoons erythritol, powdered
1/8 teaspoon NuNaturals white stevia pure extract
1 teaspoon pure vanilla extract
1 Chocolate Cookie Crust (recipe follows)
1 recipe Chocolate Peanut Butter Topping (recipe follows)
1/2 cup heavy cream, preferably organic
2 tablespoons erythritol, powdered
Pinch of pure stevia extract powder (I recommend NuNaturals brand)
Preparation:
Soften cream cheese and peanut butter in microwave on HIGH for 20 seconds. Add cream cheese and peanut butter to a mixing bowl. Measure out granular erythritol. Powder it in a coffee grinder or blender. Add powdered erythritol, stevia, and vanilla to the peanut butter and cream cheese mixture. Beat together on low, then turn up the speed on your mixer and mix the until thoroughly combined. Smooth mixture around bowl with a spatula if it looks crumbly until it becomes a smooth paste.
In a separate bowl, combine heavy cream with the 2 tablespoons of powdered erythritol and a tiny pinch of stevia. Beat on low until you see soft peaks, then raise the speed on your mixer, and beat until you see stiff peaks. Do not overbeat the cream. Using a spatula, take a generous dollop of whipped cream and stir it into peanut butter mixture to lighten it up and smooth it out. Gently fold in the rest of the whipped cream until most of the streaks are gone. Smooth mixture into the Sugar-Free Chocolate Cookie Crust (see recipe below) and chill in the refrigerator for several hours, preferably overnight. Top with Sugar-Free Chocolate Peanut Butter Topping (recipe below).
For the fresh whipped cream garnish, beat 1/2 cup heavy cream with 2 tablespoons erythritol and a pinch of stevia until stiff. Spoon or pipe cream on to pie around the edges. Refrigerate for several hours, preferably overnight. Drizzle the optional Chocolate Peanut Butter topping on the pie before serving, and wait 5-10 minutes for it to set before serving the pie.
Sugar-Free Chocolate Cookie Crust
Serves 10-12
Ingredients:
4 tablespoons unsalted butter
1 ounce good quality unsweetened chocolate, chopped
1/2 teaspoon pure vanilla extract
2 scant tablespoons beaten egg
4 tablespoons erythritol, powdered
1/8 + 1/16 teaspoon NuNaturals white stevia pure extract
1 cup blanched almond flour, packed
1/8 plus 1/16 teaspoon fine sea salt
1/2 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
Preparation:
Preheat oven to 325 degrees Fahrenheit.
Powder erythritol in a coffee grinder or blender. Melt chocolate and butter together in a microwave safe mixing bowl for 35 seconds. Stir well. Heat for another 10 seconds, and stir chocolate and butter until smooth. Whisk egg, stevia, vanilla, erythritol into chocolate mixture. In another bowl, combine almond flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the chocolate mixture, and stir until a ball of dough forms. Refrigerate the dough for a few minutes before pressing it into a pan if it is sticky and too difficult to handle. Grease a pie tin, and line the bottom with a circle of greased parchment paper. I create my parchment liner for pie plates by tracing the bottom of a pie pan on top of a piece of parchment paper and cutting out the circle of parchment. Press dough into bottom and up sides of tin. Poke holes all over crust with the tines of a fork. Bake for 17 minutes. Freeze crust for 20 minutes, or until no longer warm to the touch.
The topping is optional, and can be omitted or cut in half if you are saving carbohydrates. It’s quite rich! It adds a decorative touch criss-crossed over the top with a piping bag. You can just use a plastic bag with the corner cut if you don’t have a piping bag.
Preparation:
Melt chocolate, peanut butter, and butter for 30 seconds. Stir well. Melt mixture in 10 second intervals, until it can be stirred smooth. Stir in xylitol with a spatula, smoothing out the mixture until uniform. Spoon into a zip top bag with straight corners. Make a tiny snip in the corner, and pipe chocolate mixture in a zig zag over the top, rotating and repeating three times. You can try using erythritol in this recipe, but it will taste a bit grainy and will not create a smooth texture when it is mixed in with the chocolate.
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