Chocolate Chip Cookies:
Add to bowl:
3 tbsp flax seed meal
1/2 tsp guar gum
1/2 cup applesauce
1 tbsp apple cider vinegar
12 drops vanilla creme liquid stevia
2 tbsp honey or coconut sugar for vegan cookies
1/4 cup coconut oil (for vegan cookies) or ghee (which is casein-free), liquified
Mix with electric mixer.
Add:
1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1/3 cup dairy-free chocolate chips (I use Enjoy Life)
Mix again.
Roll into balls and flatten the balls in your hands. (they don't really change shape in the oven)
Bake on a greased cookie sheet at 350 degrees for about 12 minutes.
;)
Compliments of the spunky coconut!
Wednesday, February 17, 2010
Wednesday, January 6, 2010
Saturday, January 2, 2010
Gluten Free Almond Flour Bread and Choco Chip Cookies
Gluten Free Sandwich Bread
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon celtic sea salt
½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
1.In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2.In a larger bowl, blend eggs 3-5 minutes until frothy
3.Stir agave and vinegar into eggs
4.Mix dry ingredients into wet
5.Pour batter into a well greased 7.5" x 3.5" loaf pan
6.Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
7.Cool and serve
Makes 1 medium sized loaf of gluten-free bread
Chocolate Chip Cookies
2 ½ cups blanched almond flour *
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
½ cup dark chocolate 73%
1.Combine dry ingredients in a large bowl
2.Stir together wet ingredients in a smaller bowl
3.Mix wet ingredients into dry
4.Form ½ inch balls and press onto a parchment lined baking sheet
5.Bake at 350° for 7-10 minutes
6.Cool and serve
Makes 24 cookies
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon celtic sea salt
½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
1.In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2.In a larger bowl, blend eggs 3-5 minutes until frothy
3.Stir agave and vinegar into eggs
4.Mix dry ingredients into wet
5.Pour batter into a well greased 7.5" x 3.5" loaf pan
6.Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
7.Cool and serve
Makes 1 medium sized loaf of gluten-free bread
Chocolate Chip Cookies
2 ½ cups blanched almond flour *
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
½ cup dark chocolate 73%
1.Combine dry ingredients in a large bowl
2.Stir together wet ingredients in a smaller bowl
3.Mix wet ingredients into dry
4.Form ½ inch balls and press onto a parchment lined baking sheet
5.Bake at 350° for 7-10 minutes
6.Cool and serve
Makes 24 cookies
Tuesday, November 3, 2009
Raw Almond Bread!
Mediterranean Almond Bread
Makes 18 'slices'
1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.
So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!
Let me know your favorite fillings!!! :-)
Chef Russel
Makes 18 'slices'
1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.
So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!
Let me know your favorite fillings!!! :-)
Chef Russel
Wednesday, October 28, 2009
YUM! FESTIVE
1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest
Place pecans and dates in a food processor and pulse until coarsely ground
Pulse in oil and salt until mixture begins to form a ball
Press crust into an 8x8 inch greased baking dish
Bake at 350° for 8-12 minutes until lightly browned
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
Add remaining 2 cups cranberries and cook covered for 5 more minutes
Remove mixture from heat and allow to cool for 10 minutes
Pour mixture over pecan crust
Allow bars to set for 60-90 minutes
Serve
elana's pantry :)
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest
Place pecans and dates in a food processor and pulse until coarsely ground
Pulse in oil and salt until mixture begins to form a ball
Press crust into an 8x8 inch greased baking dish
Bake at 350° for 8-12 minutes until lightly browned
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
Add remaining 2 cups cranberries and cook covered for 5 more minutes
Remove mixture from heat and allow to cool for 10 minutes
Pour mixture over pecan crust
Allow bars to set for 60-90 minutes
Serve
elana's pantry :)
Saturday, October 17, 2009
Sugar Free Raw Treats
Cashew butter, coconut, and carob powder/cocoa powder balls
Carob/cocoa or -vanilla- coconut milk chia pudding w/stevia
avocado mousse with/stevia cocoa/carob
Banana carob/cocoa shake
Cinnamon baked apples
Pumpkin spice muffins (no sugar added)
Berry crisp with coconut flour/oil topping (no sugar added)
Raw cake with cashews, dates, carob/coconut oil
Bean brownies/blondies/cake w teff flour/brown rice flour with/ coconut oil frosting
Bean cookies with carob
Coconut flour stevia cake/muffins -eggs in
Almond meal cookies stevia w/carob -vegan
Fruit :)
raw honey
Coconut milk ice cream (agave)
sweet potato with coconut oil and cinnamon
Lasagna- sub tofu with white beans!
Carob/cocoa or -vanilla- coconut milk chia pudding w/stevia
avocado mousse with/stevia cocoa/carob
Banana carob/cocoa shake
Cinnamon baked apples
Pumpkin spice muffins (no sugar added)
Berry crisp with coconut flour/oil topping (no sugar added)
Raw cake with cashews, dates, carob/coconut oil
Bean brownies/blondies/cake w teff flour/brown rice flour with/ coconut oil frosting
Bean cookies with carob
Coconut flour stevia cake/muffins -eggs in
Almond meal cookies stevia w/carob -vegan
Fruit :)
raw honey
Coconut milk ice cream (agave)
sweet potato with coconut oil and cinnamon
Lasagna- sub tofu with white beans!
Friday, October 16, 2009
Food Combining, Yoga, and Life
Well, it's certainly been a challenging past few months. Now things are finally falling into place. The first hexeimer phase of my detoxing is finally leveling out, school is pretty well under way, and I'm experiencing life to its fullest.
Some notes on food combining-
no carbs with starches.
nuts with veggies or nuts alone.
carbs with fats.
protein with veggies.
fruit alone on empty stomach (preferrably first thing in the morning)
avocado- neutral (gotta double check how to use)
Eating mostly raw now. Feeling GREAT. My insides are so happy. Making many new great recipes too. :)
Ready to bring on the rest of the semester
Some notes on food combining-
no carbs with starches.
nuts with veggies or nuts alone.
carbs with fats.
protein with veggies.
fruit alone on empty stomach (preferrably first thing in the morning)
avocado- neutral (gotta double check how to use)
Eating mostly raw now. Feeling GREAT. My insides are so happy. Making many new great recipes too. :)
Ready to bring on the rest of the semester
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