Pumpkin Loaf

Fall is here and it's time to get the oven going and the house smelling like autumn. No better way to bring in the fall than with a nice loaf of pumpkin bread wafting through the air. This recipe is adapted from my Banana Tea Bread. It's a very simple recipe and worked well here using a can of pumpkin puree instead of just the standard 1 cup. I tried using the whole can because I hate to waste or have to use up the rest of the puree. I figured if I use almost 2 cups of banana in my banana tea bread recipe, I can use 1 1/2 cups of pumpkin puree here and add a little extra liquid in the form of water or maple syrup. By all means if you feel this is too much and you're going to ruin a loaf, than stick with the 1 cup puree instead and omit the water/maple syrup. But you can see here that it worked, baking up beautifully without sinking in the center like you might expect. It came out moist and perfectly dense with a nice soft crumb. There is no need for butters or egg substitutes in this recipe either...just simple ingredients from your pantry that come together easily and beautifully. And believe me, it tastes just as good as it smells while baking!

The flour of choice in this recipe is spelt. It's a wonderful flour that when used in baked goods, cooks up tender and soft. I use it as my flour of choice when not baking gluten free. Use it in cookies, pancakes, breads, cakes, waffles and muffins...anywhere flour is called for.

Here is a little more info on spelt from The Spelt Bakers

'Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavour. The protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn’t shed crumbs when sliced.'

I'll abide to all of that...this loaf came out speltiful!

Read more about the beauty of spelt here and source it in your local area, or look online. I know you will LOVE what this flour can do for your baked goods. Seriously!

Now on to the recipe...

Pumpkin Loaf

Ingredients

• 1 3/4 cup spelt flour, or flour of choice*
• 1/2 cup coconut, turbinado or organic pure cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 - 2 teaspoons pumpkin pie spice mix or 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice
• 1- 2 teaspoons vanilla extract
• 1/3 cup water (at room temp)
• 1/3 cup coconut oil (melted), or vegetable oil of choice 
• 1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree

Preheat oven to 350 degrees F.

In a medium size bowl, combine flour, baking powder, baking soda and spices. In a small bowl, combine oil, sugar, water/syrup and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well making sure there is no flour clumps. Taste batter adjusting flavor or sweetness to your liking. Pour batter into a lightly greased loaf pan. Bake for 50 - 55 minutes. Once done, remove from oven, let cool slightly before serving.

Notes:
*If you must substitute the flour (I highly recommend sticking with the spelt), use unbleached all-purpose and/or fine whole wheat flour. If you try using a regular whole wheat flour, increase the water to 1/2 cups (you may have a denser loaf, but still tasty!).

For the spices, I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away but you can always add.

Since there are no flaxeggs here, if you wish you can add two flaxeggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!

Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temp pure maple syrup (see pictures below). Chilled maple syrup needs to be warmed or it will clump up the coconut oil.

Add chopped pepitas, walnuts or oats to the top for added texture and visual appeal.

This photo below is a different loaf using a different brand pumpkin puree and using maple syrup instead of water. This loaf is a bit darker in color than the ones up top, so just know that the coloring may vary according to the ingredients used. Also, I should mention that my first loaf in the above photos, after sitting covered overnight, turned the color of the loaf below that was 30 minutes from the oven. Go figure how that goes...although it could be in part my lighting too! However, all loaves were delicious with great texture.

And yet another pumpkin loaf as of 10/6/13, In place of the dry sugar I used 1/2 cup pure maple syrup + 2 tablespoons coconut sugar along with the 1/3 cup water, topped with crushed pepitas...came out moist, not too dense and not too sweet at all. Another great loaf!

Enjoy the taste of fall!

Did you try something different with a great or not so great result? Let us know...

Fall is here and it's time to get the oven going and the house smelling like autumn. No better way to bring in the fall than with a nice loaf of pumpkin bread wafting through the air. This recipe is adapted from my Banana Tea Bread. It's a very simple recipe and worked well here using a can of pumpkin puree instead of just the standard 1 cup. I tried using the whole can because I hate to waste or have to use up the rest of the puree. I figured if I use almost 2 cups of banana in my banana tea bread recipe, I can use 1 1/2 cups of pumpkin puree here and add a little extra liquid in the form of water or maple syrup. By all means if you feel this is too much and you're going to ruin a loaf, than stick with the 1 cup puree instead and omit the water/maple syrup. But you can see here that it worked, baking up beautifully without sinking in the center like you might expect. It came out moist and perfectly dense with a nice soft crumb. There is no need for butters or egg substitutes in this recipe either...just simple ingredients from your pantry that come together easily and beautifully. And believe me, it tastes just as good as it smells while baking!

The flour of choice in this recipe is spelt. It's a wonderful flour that when used in baked goods, cooks up tender and soft. I use it as my flour of choice when not baking gluten free. Use it in cookies, pancakes, breads, cakes, waffles and muffins...anywhere flour is called for.

Here is a little more info on spelt from The Spelt Bakers

'Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavour. The protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn’t shed crumbs when sliced.'

I'll abide to all of that...this loaf came out speltiful!

Read more about the beauty of spelt here and source it in your local area, or look online. I know you will LOVE what this flour can do for your baked goods. Seriously!

Now on to the recipe...

Pumpkin Loaf

Ingredients

• 1 3/4 cup spelt flour, or flour of choice*
• 1/2 cup coconut, turbinado or organic pure cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 - 2 teaspoons pumpkin pie spice mix or 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice
• 1- 2 teaspoons vanilla extract
• 1/3 cup water (at room temp)
• 1/3 cup coconut oil (melted), or vegetable oil of choice 
• 1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree

Preheat oven to 350 degrees F.

In a medium size bowl, combine flour, baking powder, baking soda and spices. In a small bowl, combine oil, sugar, water/syrup and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well making sure there is no flour clumps. Taste batter adjusting flavor or sweetness to your liking. Pour batter into a lightly greased loaf pan. Bake for 50 - 55 minutes. Once done, remove from oven, let cool slightly before serving.

Notes:
*If you must substitute the flour (I highly recommend sticking with the spelt), use unbleached all-purpose and/or fine whole wheat flour. If you try using a regular whole wheat flour, increase the water to 1/2 cups (you may have a denser loaf, but still tasty!).

For the spices, I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away but you can always add.

Since there are no flaxeggs here, if you wish you can add two flaxeggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!

Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temp pure maple syrup (see pictures below). Chilled maple syrup needs to be warmed or it will clump up the coconut oil.

Add chopped pepitas, walnuts or oats to the top for added texture and visual appeal.

This photo below is a different loaf using a different brand pumpkin puree and using maple syrup instead of water. This loaf is a bit darker in color than the ones up top, so just know that the coloring may vary according to the ingredients used. Also, I should mention that my first loaf in the above photos, after sitting covered overnight, turned the color of the loaf below that was 30 minutes from the oven. Go figure how that goes...although it could be in part my lighting too! However, all loaves were delicious with great texture.

And yet another pumpkin loaf as of 10/6/13, In place of the dry sugar I used 1/2 cup pure maple syrup + 2 tablespoons coconut sugar along with the 1/3 cup water, topped with crushed pepitas...came out moist, not too dense and not too sweet at all. Another great loaf!

Enjoy the taste of fall!

Did you try something different with a great or not so great result? Let us know...

reade more... Résuméabuiyad

Apple Cinnamon Muffins (Gluten Free)

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies! 

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. 

Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies! 

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. 

Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

reade more... Résuméabuiyad

Banana French Toast....Yes Please!

French toast, a classic breakfast or brunch food. But we know it's great any time of day. I love French toast and this does not disappoint. Did you know, according to wikipedia, the earliest reference of French toast dates back to the 4th or 5th century and mentions soaking in milk, no eggs were used. It is perfectly possible, as you see here, to have wonderful French toast without the eggs we have become so accustomed to. And as creative creatures we are, we have adopted different variations...like this Banana French Toast or this Orange-French Toast. I find this to be flavorful with great texture bite after bite. It uses healthy ingredients like banana, almond milk, cinnamon and vanilla. This is wonderfully egg and dairy free...nothing but goodness here!

       Bananas are one of the most widely eaten fruits in the world. They are affordable and come in their own package making them ideal options. Bananas also carry many health benefits, like easing depression with their high level of tryptophan, which is converted into serotonin (the good mood enhancer). Bananas also aid in digestion and are a great source of dietary fiber containing 16% of the recommended amount. They help against acid reflux, can help stabilize blood sugar in between meals and are a great source of vitamin B6. Find more about banana's from this article from Food Matters: 25 Powerful Reasons to Eat Bananas

Want to get more bananas into your life? Take a look at my Almond Chunky Monkey Ice Cream...it's raw, no ice cream maker needed and has only four ingrediets! It would make for another great breakfast option. :)

When making my french toast, I love picking up a loaf of bread that I can slice into whatever thickness I want. You can leave it for a day or two before using or if using a fresh loaf cut the pieces and set them out in the air until ready to use. It's better when they are a bit stale and dry. I prefer my slices on the thicker side, leaving a soft pillowy center. I happen to use a sourdough loaf here which gave my french toast an extra tang that I really enjoyed. This recipe works great with whole grain artisan bread, cinnamon swirl bread or any of the usual breads you typically use to make your French toast. 

Banana French Toast

Ingredients

• 1 ripe banana
• 3/4 cup almond milk, or milk of choice
• 1/4 teaspoon cinnamon, or to taste
• dash of nutmeg, optional
• 1 teaspoon vanilla extract
• coconut oil, for greasing 
• French or sourdough loaf cut into any size you like, or use any bread you like (6 slices)
• pure maple syrup for serving

In flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the cinnamon, vanilla and optional nutmeg, mix well. Lastly, add in you milk and stir until combined.

Heat your skillet or griddle on medium heat. While griddle is heating slice your bread and gather serving items.

Using about 1 teaspoon of coconut oil, grease the griddle/skillet (do this each time you make add a new batch). Quickly dip bread into wet mixture and flip to coat the other side being not to not let the slices soak, or you may have soggy french toast. Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. If slicing into thick slices you may find that you'll need a little extra time to completely cook the center. Serve with pure maple syrup and fresh fruit of choice. Serves three.

Enjoy!

French toast, a classic breakfast or brunch food. But we know it's great any time of day. I love French toast and this does not disappoint. Did you know, according to wikipedia, the earliest reference of French toast dates back to the 4th or 5th century and mentions soaking in milk, no eggs were used. It is perfectly possible, as you see here, to have wonderful French toast without the eggs we have become so accustomed to. And as creative creatures we are, we have adopted different variations...like this Banana French Toast or this Orange-French Toast. I find this to be flavorful with great texture bite after bite. It uses healthy ingredients like banana, almond milk, cinnamon and vanilla. This is wonderfully egg and dairy free...nothing but goodness here!

       Bananas are one of the most widely eaten fruits in the world. They are affordable and come in their own package making them ideal options. Bananas also carry many health benefits, like easing depression with their high level of tryptophan, which is converted into serotonin (the good mood enhancer). Bananas also aid in digestion and are a great source of dietary fiber containing 16% of the recommended amount. They help against acid reflux, can help stabilize blood sugar in between meals and are a great source of vitamin B6. Find more about banana's from this article from Food Matters: 25 Powerful Reasons to Eat Bananas

Want to get more bananas into your life? Take a look at my Almond Chunky Monkey Ice Cream...it's raw, no ice cream maker needed and has only four ingrediets! It would make for another great breakfast option. :)

When making my french toast, I love picking up a loaf of bread that I can slice into whatever thickness I want. You can leave it for a day or two before using or if using a fresh loaf cut the pieces and set them out in the air until ready to use. It's better when they are a bit stale and dry. I prefer my slices on the thicker side, leaving a soft pillowy center. I happen to use a sourdough loaf here which gave my french toast an extra tang that I really enjoyed. This recipe works great with whole grain artisan bread, cinnamon swirl bread or any of the usual breads you typically use to make your French toast. 

Banana French Toast

Ingredients

• 1 ripe banana
• 3/4 cup almond milk, or milk of choice
• 1/4 teaspoon cinnamon, or to taste
• dash of nutmeg, optional
• 1 teaspoon vanilla extract
• coconut oil, for greasing 
• French or sourdough loaf cut into any size you like, or use any bread you like (6 slices)
• pure maple syrup for serving

In flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the cinnamon, vanilla and optional nutmeg, mix well. Lastly, add in you milk and stir until combined.

Heat your skillet or griddle on medium heat. While griddle is heating slice your bread and gather serving items.

Using about 1 teaspoon of coconut oil, grease the griddle/skillet (do this each time you make add a new batch). Quickly dip bread into wet mixture and flip to coat the other side being not to not let the slices soak, or you may have soggy french toast. Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. If slicing into thick slices you may find that you'll need a little extra time to completely cook the center. Serve with pure maple syrup and fresh fruit of choice. Serves three.

Enjoy!

reade more... Résuméabuiyad

Spelt & Oat Pancakes with Blueberry-Orange Compote

I saw this recipe from the Minimalist Baker and decided I have to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity's like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Spelt & Oat Pancakes with Blueberry-Orange Compote

Ingredients

• 1 cup spelt flour (or 1 cup all-purpose or 3/4 cup whole wheat pastry flour)
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted

 Compote

• 1/2 cup blueberries (frozen or fresh)
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Preheat griddle or pan to medium heat. Also place small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.

Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath.

Serve warm with orange-blueberry compote and pure maple syrup. Serves two generously.

Enjoy!

*If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller pieces. They add a nice flavor and break up the wheat ratio.

I saw this recipe from the Minimalist Baker and decided I have to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity's like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Spelt & Oat Pancakes with Blueberry-Orange Compote

Ingredients

• 1 cup spelt flour (or 1 cup all-purpose or 3/4 cup whole wheat pastry flour)
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted

 Compote

• 1/2 cup blueberries (frozen or fresh)
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Preheat griddle or pan to medium heat. Also place small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.

Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath.

Serve warm with orange-blueberry compote and pure maple syrup. Serves two generously.

Enjoy!

*If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller pieces. They add a nice flavor and break up the wheat ratio.

reade more... Résuméabuiyad

Salted Chocolate Pecan Sandies (Gluten Free)

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. 

I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, Im looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some stategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. 

I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, Im looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some stategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

reade more... Résuméabuiyad

Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

reade more... Résuméabuiyad

Orange-French Toast

I am in love with this french toast! So simple and delightful. This came out perfectly soft and moist in the center with subtle flavors of orange and cinnamon all around. Adding a nice glass of pure organic orange juice along side completed this any time of day meal. This would be great to serve when you have over night company. You can impress them with this easy breakfast/brunch they will surely want the recipe for. This recipe is adapted from a very fun recipe blog called Vegan Stoner, you can find the original recipe here.

Orange-French Toast

Ingredients

• 1 loaf french bread, sliced 
• 1/2 cup almond milk, or non-dairy milk of choice
• 1/2 cup fresh squeezed or pure organic orange juice
• 2 tablespoon pure cane sugar, maple syrup or coconut palm sugar
• a few dashes of cinnamon
• 1 teaspoon vanilla extract, optional
• 1 to 2 tablespoons coconut oil, for griddle/skillet
• pure maple syrup to serve
• shredded coconut to garnish
• pure cane powdered sugar to garnish

In medium size, flat bottom, shallow bowl, mix milk and orange juice. Add choice of sweetener, cinnamon and optional vanilla extract, mix well.

Melt coconut oil on griddle/skillet at about a medium high heat, lightly dip both sides of toast in mixture and cook until golden brown on each side, appx 2-3 minutes per side. After dipping 3 or 4 toasts you may want to add a few more dashes of cinnamon to the mixture, it floats on top and will most likely be gone after the first few dips.

Serve with pure maple syrup and garnish of choice. Serves about 3 - 4, depending on how thick you slice your bread.

Enjoy!

I am in love with this french toast! So simple and delightful. This came out perfectly soft and moist in the center with subtle flavors of orange and cinnamon all around. Adding a nice glass of pure organic orange juice along side completed this any time of day meal. This would be great to serve when you have over night company. You can impress them with this easy breakfast/brunch they will surely want the recipe for. This recipe is adapted from a very fun recipe blog called Vegan Stoner, you can find the original recipe here.

Orange-French Toast

Ingredients

• 1 loaf french bread, sliced 
• 1/2 cup almond milk, or non-dairy milk of choice
• 1/2 cup fresh squeezed or pure organic orange juice
• 2 tablespoon pure cane sugar, maple syrup or coconut palm sugar
• a few dashes of cinnamon
• 1 teaspoon vanilla extract, optional
• 1 to 2 tablespoons coconut oil, for griddle/skillet
• pure maple syrup to serve
• shredded coconut to garnish
• pure cane powdered sugar to garnish

In medium size, flat bottom, shallow bowl, mix milk and orange juice. Add choice of sweetener, cinnamon and optional vanilla extract, mix well.

Melt coconut oil on griddle/skillet at about a medium high heat, lightly dip both sides of toast in mixture and cook until golden brown on each side, appx 2-3 minutes per side. After dipping 3 or 4 toasts you may want to add a few more dashes of cinnamon to the mixture, it floats on top and will most likely be gone after the first few dips.

Serve with pure maple syrup and garnish of choice. Serves about 3 - 4, depending on how thick you slice your bread.

Enjoy!

reade more... Résuméabuiyad

Coconut Lemon Bombs

Coconut + Lemon = Flavor Explosion! 

I love lemony desserts, especially when they are raw and so healthy. The ingredient list is full of whole foods so you can be sure that you are feeding yourself a nourishing and healthy treat any time of day. This one is a nice combination of lemon and coconut with just the right amount of sweetness. Both flavors come through for a bright lemon flavor with a hint of coconut in this no bake cookie ball. I hope you enjoy them as much as I did.

Coconut Lemon Bombs

Ingredients

• 1 cup cashews
• 1/3 cup buckwheat grouts/Kasha*
• 1/3 cup rolled oats (I use GF)
• 1/4 cup unsweetened shredded coconut flakes, optional
• zest of 2 lemons, medium sized
• juice of one lemon
• 6 - 7 medjool dates, softened and pitted
• 1/4-1/2 cup shredded coconut flakes for rolling

Place cashews, buckwheat groats and/or oats in food processor and blend until a medium to fine grind (doesn't have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks.

* If you don't have buckwheat grouts, replace with oats or nuts. I love to include buckwheat wherever I can since it is a 'superfood' and packs a lot of protein and fiber per serving, they also have a nice nutty flavor. Per 1/4 cup serving you are getting 6 grams of protein and 5 grams of fiber, more so than oats per serving, 1/2 cup yields 5 grams of protein and 4 grams of fiber.


A few different looks at the dough...

I used cashews, buckwheat and oats in this batch above, my food processor didn't chop up the grouts as well as the cashews so these had a chunky texture which I personally liked. 

In this batch I replaced the grouts with cashews. Consistency is smoother. Even the dates smoothed out more in this batch but that's probably due to the fact that they were really fresh and moist. 

My favorite way to roll is with a small bowl. 

Enjoy !


You may also like these other raw treats...

Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hemp Cookies
Raw Coconut Brownie Bites
Raw Ginger Snaps 
Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

Coconut + Lemon = Flavor Explosion! 

I love lemony desserts, especially when they are raw and so healthy. The ingredient list is full of whole foods so you can be sure that you are feeding yourself a nourishing and healthy treat any time of day. This one is a nice combination of lemon and coconut with just the right amount of sweetness. Both flavors come through for a bright lemon flavor with a hint of coconut in this no bake cookie ball. I hope you enjoy them as much as I did.

Coconut Lemon Bombs

Ingredients

• 1 cup cashews
• 1/3 cup buckwheat grouts/Kasha*
• 1/3 cup rolled oats (I use GF)
• 1/4 cup unsweetened shredded coconut flakes, optional
• zest of 2 lemons, medium sized
• juice of one lemon
• 6 - 7 medjool dates, softened and pitted
• 1/4-1/2 cup shredded coconut flakes for rolling

Place cashews, buckwheat groats and/or oats in food processor and blend until a medium to fine grind (doesn't have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks.

* If you don't have buckwheat grouts, replace with oats or nuts. I love to include buckwheat wherever I can since it is a 'superfood' and packs a lot of protein and fiber per serving, they also have a nice nutty flavor. Per 1/4 cup serving you are getting 6 grams of protein and 5 grams of fiber, more so than oats per serving, 1/2 cup yields 5 grams of protein and 4 grams of fiber.


A few different looks at the dough...

I used cashews, buckwheat and oats in this batch above, my food processor didn't chop up the grouts as well as the cashews so these had a chunky texture which I personally liked. 

In this batch I replaced the grouts with cashews. Consistency is smoother. Even the dates smoothed out more in this batch but that's probably due to the fact that they were really fresh and moist. 

My favorite way to roll is with a small bowl. 

Enjoy !


You may also like these other raw treats...

Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hemp Cookies
Raw Coconut Brownie Bites
Raw Ginger Snaps 
Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

reade more... Résuméabuiyad

Healthy Happy Hempy Cookies

It's over 100 degrees today and humid here in So Cal. I'm so glad to be doing these raw cookies today because I sure don't want to turn on the oven, stove or use a griddle in this heat. It's salads, these cookies and water today. Keeping with this raw cookie mood I'm in, I'm doing another one using hemp hearts. They are a superfood ! I ♥ hemp seeds...they are soft and oh so good. Even my twelve year old daughter will grab a bowl and eat them by the fingersful. 

 Hemp seeds are a great source of omega 3 & 6 and are a high quality complete protein. Four tablespoons, or 1/4 cup, of hemp seeds contain 11 grams of protein, and they're also a good source of fiber at 2.5 grams per quarter cup. This is great for vegans especially, adding hemp seeds to your lifestyle will ensure your packing in some goodness here and there. They also contain high concentrations of vitamins and minerals such as iron, vitamin E, thiamine, riboflavin, folic acid, and many other micro-nutrients that your body needs. Sprinkle them on salads, quinoa dishes or almost any main dish, cereals, use in cookies, breads, smoothies, or eaten as is. I always keep the bag I'm using in the fridge. Here is a great article on hemp seeds if your interested on learning just how good they are, 

'Hemp Seeds: The Most Nutritionally Complete Food Source In The World'.

Here's the last paragraph in part 2 of the above article...

'Plants have created the perfect container to safely store the EFAs and protect them from light and oxygen damage. It is the seed. And as long as we get our essential fatty acids by eating whole seeds the lifeforce within us is charged with vitality. Hemp Seeds contain the perfect balance of the essential fatty acids required by the human body. Hemp seed oil is indeed the oil of life.'

Get your healthy, happy hempy on !

So without further ado, let's make some hempy cookies...

Ingredients

1 cup oats (I used GF)

1/2 cup hemp hearts

5 dates, pitted and chopped

1 tablespoon coconut oil

3 tablespoons agave or maple syrup

1/2 teaspoon vanilla

1/4 teaspoon cinnamon, optional

pinch of salt

1/4 cup water, as needed

Place all ingredients in food processor, except for the water, and blend until combined. Use the water one tablespoon at time if needed. I used 1 tablespoon but I may have been safe with not using any at all, use at your discretion. Don't worry if it's seems a little too sticky, it will become a bit stiffer once refrigerated. And if it's a little sticky it will help when you roll the balls in a coating. If way too wet try adding a pinch or two of oats. The dryer they are the more they will be a stiffer but chewy cookie, the moister they are they will be more like cookie dough...both ways are good. :)

Next, roll bits of dough into one inch balls. I got 10 out of this batch, plus the little taste testing I was doing. You can roll them in a variety of ingredients. I rolled some in hemp seeds, coconut, cinnamon, raw cacao powder, and topped a few with dark cocoa chips and raisins. I wanted to experiment with different coatings. If rolling in powders be sure to gently lift and drop your coated balls a few times an inch or two above a hard surface to let any excess powder fall off. When eating, if you inhale too much powder, you may be in for a surprise....so be sure to take that step.

Store in the fridge and eat within a couple weeks or so, or you can also freeze them and they will last even longer. Don't worry about getting all the ingredients exact. If you add/subtract something they will still be great. You almost always can't go wrong with these.

These are great for special occasions and can be made well in advance to keep life a little simpler. Simple...Ahhh...

They were fantastic...this was a nice mellow flavored cookie compared to my last, Chocolate, Pistachio, Oatmeal Cookie which is a bit more intensely flavored and chunky . These tasted well on their own and also paired superbly with all the different coatings making for lots of fun flavor variations. It's a good basic recipe. I can't say that I have a favorite coating, they were all very good! 

Enjoy !

You may also like these other raw treats...

 Chocolate Pistachio Oatmeal
Almond Vanilla Bean Chocolate Chip Bites
Raw Ginger Snaps
Coconut Lemon Bombs
Raw Coconut Brownie Bites
Cinnamon Cranberry Truffles


Adapted from this recipe from Rawified

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

It's over 100 degrees today and humid here in So Cal. I'm so glad to be doing these raw cookies today because I sure don't want to turn on the oven, stove or use a griddle in this heat. It's salads, these cookies and water today. Keeping with this raw cookie mood I'm in, I'm doing another one using hemp hearts. They are a superfood ! I ♥ hemp seeds...they are soft and oh so good. Even my twelve year old daughter will grab a bowl and eat them by the fingersful. 

 Hemp seeds are a great source of omega 3 & 6 and are a high quality complete protein. Four tablespoons, or 1/4 cup, of hemp seeds contain 11 grams of protein, and they're also a good source of fiber at 2.5 grams per quarter cup. This is great for vegans especially, adding hemp seeds to your lifestyle will ensure your packing in some goodness here and there. They also contain high concentrations of vitamins and minerals such as iron, vitamin E, thiamine, riboflavin, folic acid, and many other micro-nutrients that your body needs. Sprinkle them on salads, quinoa dishes or almost any main dish, cereals, use in cookies, breads, smoothies, or eaten as is. I always keep the bag I'm using in the fridge. Here is a great article on hemp seeds if your interested on learning just how good they are, 

'Hemp Seeds: The Most Nutritionally Complete Food Source In The World'.

Here's the last paragraph in part 2 of the above article...

'Plants have created the perfect container to safely store the EFAs and protect them from light and oxygen damage. It is the seed. And as long as we get our essential fatty acids by eating whole seeds the lifeforce within us is charged with vitality. Hemp Seeds contain the perfect balance of the essential fatty acids required by the human body. Hemp seed oil is indeed the oil of life.'

Get your healthy, happy hempy on !

So without further ado, let's make some hempy cookies...

Ingredients

1 cup oats (I used GF)

1/2 cup hemp hearts

5 dates, pitted and chopped

1 tablespoon coconut oil

3 tablespoons agave or maple syrup

1/2 teaspoon vanilla

1/4 teaspoon cinnamon, optional

pinch of salt

1/4 cup water, as needed

Place all ingredients in food processor, except for the water, and blend until combined. Use the water one tablespoon at time if needed. I used 1 tablespoon but I may have been safe with not using any at all, use at your discretion. Don't worry if it's seems a little too sticky, it will become a bit stiffer once refrigerated. And if it's a little sticky it will help when you roll the balls in a coating. If way too wet try adding a pinch or two of oats. The dryer they are the more they will be a stiffer but chewy cookie, the moister they are they will be more like cookie dough...both ways are good. :)

Next, roll bits of dough into one inch balls. I got 10 out of this batch, plus the little taste testing I was doing. You can roll them in a variety of ingredients. I rolled some in hemp seeds, coconut, cinnamon, raw cacao powder, and topped a few with dark cocoa chips and raisins. I wanted to experiment with different coatings. If rolling in powders be sure to gently lift and drop your coated balls a few times an inch or two above a hard surface to let any excess powder fall off. When eating, if you inhale too much powder, you may be in for a surprise....so be sure to take that step.

Store in the fridge and eat within a couple weeks or so, or you can also freeze them and they will last even longer. Don't worry about getting all the ingredients exact. If you add/subtract something they will still be great. You almost always can't go wrong with these.

These are great for special occasions and can be made well in advance to keep life a little simpler. Simple...Ahhh...

They were fantastic...this was a nice mellow flavored cookie compared to my last, Chocolate, Pistachio, Oatmeal Cookie which is a bit more intensely flavored and chunky . These tasted well on their own and also paired superbly with all the different coatings making for lots of fun flavor variations. It's a good basic recipe. I can't say that I have a favorite coating, they were all very good! 

Enjoy !

You may also like these other raw treats...

 Chocolate Pistachio Oatmeal
Almond Vanilla Bean Chocolate Chip Bites
Raw Ginger Snaps
Coconut Lemon Bombs
Raw Coconut Brownie Bites
Cinnamon Cranberry Truffles


Adapted from this recipe from Rawified

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

reade more... Résuméabuiyad

Raw Pad Thai

A few weeks ago I was given a package of kelp noodles and finally found a nice dish to feature them in. I really enjoy Thai food and I've been interested in putting together a raw Pad Thai dish. I came across Ani Phyo's version using kelp noodles and that was it..inspiration hit. And I must say it came out very well considering at first I was having trouble getting the sauce to my liking. I actually had two inspirations to work with and tried them both coming up with my final version. The first was too salty, the other too oily and finally got it in the middle. Well worth the trial and errors of making the sauce. They're all simple ingredients, just tons of them. Although I prefer the minimalist approach, I felt this was to be a special dish and it was!

Kelp noodles are pretty interesting, I had no idea what to expect. They are a raw food with a neutral flavor and have a firm crunchy texture like a bean sprout. Reminds of plastic bands with their slight stretchiness. They are rich in 70 minerals and a healthy alternative to noodles containing no gluten, wheat or sugar. As an added benefit they are low in carbohydrates and calories. They can be eaten warm or cold. 

Now on with the recipe and the story that goes with...

When I made my first dish I forgot to add the purple cabbage and cauliflower. I had everything on the counter too, but it happens! The following is a picture of my first dish without the cabbage and cauliflower. This shows you can use more of less of what you want. So whether you like it simple or more varied it will still be delicious ! I thought this dish was pretty colorful but I really liked the color of my second plate too with the purple cabbage, and the additional crunch from the extra veggies. It's all a feast for the senses...sight, smell, taste and textures....mmmm, yummy !

Raw Pad Thai

Ingredients

• 1/2 package of kelp noodles
• 1 cup purple cabbage, shredded
• 1 large carrot, julliened
• 1 zucchini, julliened
• 1 cup cauliflower florets
• 4 scallions, sliced
• 1 cup bean sprouts
• 1/2 cilantro, roughly chopped
• jalapeno, optional
• cashews or peanuts, garnish
• lime & orange wedges, garnish

Sauce

• 1/4 cup raw almond butter, I used crunchy
• 1/4 cup tahini
• 3 tablespoons tamari, Bragg Liquid Aminos or Nama Shoyu
• 3 tablespoon pure maple syrup or raw agave
• 2 tablespoons coconut oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 lime, squeezed
• 1 orange, squeezed...I just had some really sweet juicy oranges on hand and threw it in.

Directions

1. Place all sauce ingredients into a small/medium bowl and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to your taste. 
2. While sauce is setting, prepare your veggies. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is). Put kelp noodles and other vegetables in a large bowl (saving a few veggies to garnish) and add half of the sauce mixture . Toss the ingredients together until thoroughly coated. I found this was a lot of sauce and it is better to add half to see if that is enough for your liking, if not add more. I personally do not like my food drowning in sauces so I had the other half left over to use with the rest of the kelp noodles later. (See notes below.)
3. Serve with garnishments and any extras on the side. Serves two. 

You could easily make this without the kelp noodles if you like but I do encourage trying the kelp noodles if you can, it's an experience. And a really good one at that ! But there are plenty of other vegetables in this dish that will fill you up. They all add vibrant color, texture and flavor...

 Enjoy !

Notes: 

1. If you find your left over sauce is not enough just add a small amount of water to the mixture, about 1/4 cup water, more or less should help. Or if you find you like a more thinner sauce you could add 1/2 cup or so to the starting batch as Ani Phyo calls for (she uses 3/4 cup). Or better yet, you could squeeze more oranges.
2. If not using kelp noodles add a couple extra carrots and zucchini, or extra sprouts and cauliflower. Even add whatever veggies you may prefer. The sauce is mellow and will go with just about any vegetable.

Adapted from Vegangela (This sauce was too salty my taste, but I love her using all the veggies she used.) & Ani Phyo....(This was too oily so I pared it down a little. Next time I will use the coriander she calls for.) You may find your own adaptations to all of ours. Shanti !

A few weeks ago I was given a package of kelp noodles and finally found a nice dish to feature them in. I really enjoy Thai food and I've been interested in putting together a raw Pad Thai dish. I came across Ani Phyo's version using kelp noodles and that was it..inspiration hit. And I must say it came out very well considering at first I was having trouble getting the sauce to my liking. I actually had two inspirations to work with and tried them both coming up with my final version. The first was too salty, the other too oily and finally got it in the middle. Well worth the trial and errors of making the sauce. They're all simple ingredients, just tons of them. Although I prefer the minimalist approach, I felt this was to be a special dish and it was!

Kelp noodles are pretty interesting, I had no idea what to expect. They are a raw food with a neutral flavor and have a firm crunchy texture like a bean sprout. Reminds of plastic bands with their slight stretchiness. They are rich in 70 minerals and a healthy alternative to noodles containing no gluten, wheat or sugar. As an added benefit they are low in carbohydrates and calories. They can be eaten warm or cold. 

Now on with the recipe and the story that goes with...

When I made my first dish I forgot to add the purple cabbage and cauliflower. I had everything on the counter too, but it happens! The following is a picture of my first dish without the cabbage and cauliflower. This shows you can use more of less of what you want. So whether you like it simple or more varied it will still be delicious ! I thought this dish was pretty colorful but I really liked the color of my second plate too with the purple cabbage, and the additional crunch from the extra veggies. It's all a feast for the senses...sight, smell, taste and textures....mmmm, yummy !

Raw Pad Thai

Ingredients

• 1/2 package of kelp noodles
• 1 cup purple cabbage, shredded
• 1 large carrot, julliened
• 1 zucchini, julliened
• 1 cup cauliflower florets
• 4 scallions, sliced
• 1 cup bean sprouts
• 1/2 cilantro, roughly chopped
• jalapeno, optional
• cashews or peanuts, garnish
• lime & orange wedges, garnish

Sauce

• 1/4 cup raw almond butter, I used crunchy
• 1/4 cup tahini
• 3 tablespoons tamari, Bragg Liquid Aminos or Nama Shoyu
• 3 tablespoon pure maple syrup or raw agave
• 2 tablespoons coconut oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 lime, squeezed
• 1 orange, squeezed...I just had some really sweet juicy oranges on hand and threw it in.

Directions

1. Place all sauce ingredients into a small/medium bowl and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to your taste. 
2. While sauce is setting, prepare your veggies. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is). Put kelp noodles and other vegetables in a large bowl (saving a few veggies to garnish) and add half of the sauce mixture . Toss the ingredients together until thoroughly coated. I found this was a lot of sauce and it is better to add half to see if that is enough for your liking, if not add more. I personally do not like my food drowning in sauces so I had the other half left over to use with the rest of the kelp noodles later. (See notes below.)
3. Serve with garnishments and any extras on the side. Serves two. 

You could easily make this without the kelp noodles if you like but I do encourage trying the kelp noodles if you can, it's an experience. And a really good one at that ! But there are plenty of other vegetables in this dish that will fill you up. They all add vibrant color, texture and flavor...

 Enjoy !

Notes: 

1. If you find your left over sauce is not enough just add a small amount of water to the mixture, about 1/4 cup water, more or less should help. Or if you find you like a more thinner sauce you could add 1/2 cup or so to the starting batch as Ani Phyo calls for (she uses 3/4 cup). Or better yet, you could squeeze more oranges.
2. If not using kelp noodles add a couple extra carrots and zucchini, or extra sprouts and cauliflower. Even add whatever veggies you may prefer. The sauce is mellow and will go with just about any vegetable.

Adapted from Vegangela (This sauce was too salty my taste, but I love her using all the veggies she used.) & Ani Phyo....(This was too oily so I pared it down a little. Next time I will use the coriander she calls for.) You may find your own adaptations to all of ours. Shanti !

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