Chocolate Pumpkin Seed Flour Cookies

Posted on March 10, 2012 by

“Mom, you have to bake something for school. And, it has to be safe for FiFi.”

That’s what my son told me when we talked about what he wanted for his birthday. I couldn’t be more proud of him for caring so much about his friend, and wanting her to feel included. Pretty cool for an almost 9-year old.

See, the kiddo isn’t the only kid in his class with special food needs. His classroom is gluten-free, nut-free, legume-free, corn-free, shellfish-free, soy-free and dairy-free. Whew.

Generally speaking, no home-baked goods are allowed in the classroom.

But, after a few playground chats and back and forth emails with FiFi’s mom, we settled on a list of ingredients that were safe for both FiFi and the kiddo.

The primary “flour” in this recipe is pumpkin seed flour. I’d already done some baking with sunflower seed flour. And, I’d been mulling over the idea of pumpkin seed flour when Maggie of She Let Them Eat Cake posted some delicious-looking pumpkin seed flour cookies. That was just the push I needed to get out the grinder and make a trip to Trader Joe’s for some raw pepitas.

We’re on our third batch of these cookies in a week.

I think they’re keepers.

Nut-free, vegan, grain-free Chocolate Chocolate Chip cookies

Nut-free, vegan, grain-free Chocolate Chocolate Chip cookies

Chocolate Pumpkin Seed Flour Cookies

1/3 cup maple syrup
1 t. psyllium powder (available at most pharmacies or on Amazon)
6 T. (72 g) organic palm shortening
1 t. vanilla
1.5 cups (180 g) pumpkin seeds, ground in a coffee grinder until floury
6 T. (30 g) cocoa
1/4 cup (28 g) arrowroot starch
1/2 t. baking soda
1/4 t. salt
1/2 cup chocolate chips (for soy-free, use Enjoy Life)

Preheat oven to 350°. In a measuring cup, mix the maple syrup and psyllium powder. Set aside. In a large bowl, beat the palm shortening until light and fluffy. Add the maple syrup and vanilla. Beat until smooth. Add everything but the chocolate chips and mix until dough comes together. (This will take a minute or two. Be patient.) Stir in chocolate chips. Drop by heaping tablespoons onto parchment lined cookie sheets. Bake 12 minutes, until firm, but not crispy.

For more recipes using good for you ingredients, check out Wellness Weekends.

Posted in chocolate, cookies, desserts, grain-free, nut-free, pumpkin, vegan | Tagged , , , | 11 Comments

Gun Powder Biscuits

Posted on March 2, 2012 by

Snow! We finally have snow! Lots and lots of wet, heavy snow. And, what better food to eat when it’s cold and snowy out than soup.

But, of course, you need to have biscuits with soup, right? Well, in my house, you do.

My dad always called baking powder biscuits “gun powder biscuits.” I know not why. But, in an homage to him, I continue the tradition.

Of course, when he made them, they were often made with Bisquick.

We won’t go there.

Nope, my biscuits are not only vegan, they’re grain-free.

And they pass the kiddo test. Oh yes they do.

grain-free, vegan baking powder biscuit

grain-free, vegan baking powder biscuit

Grain-free, Vegan “Gun Powder” Biscuits

3/4 cup almond milk
1 t. psyllium powder
3/4 cup (90 g) fine ground garbanzo bean flour
1 cup (120 g) almond meal
1/4 cup (28 g) arrowroot starch
2 t. baking powder
3/4 t. salt
1/4 cup (48 g) shortening

Preheat the oven to 450°. In a measuring cup, mix the almond milk and psyllium powder. Set aside. In a bowl, whisk together all the dry ingredients. Using a pastry cutter or two knives, cut in the shortening until mixture resembles coarse meal. Add the almond milk and mix with a fork or spoon until mixture comes together. Drop by heaping spoonfuls onto a parchment lined baking sheet. Bake for 15-20 minutes, until nicely browned.

Want to find more good-for-you vegan vittles perfect for the weekend? Check out Wellness Weekends.

Posted in beans, grain-free, nuts, vegan | Tagged , , , | 19 Comments

SRC: Chocolate Bananas Foster Ice Cream

Posted on February 20, 2012 by

After a brief intermission, we are back with our monthly installment of Secret Recipe Club – the food bloggers version of a secret Santa club, where each month we are secretly assigned a blog to cook or bake from and then we post about our delicious finds.

This month I was assigned to Cairns Manor, a blog filled with beautiful photography and penned by a lovely woman named Jo. As usual, Jo doesn’t share all my food intolerances or preferences. But, I was still able to find a recipe or two that intrigued me. Like this one for chocolate pumpkin cheesecake bars. Does that not sound fabulous? Sadly, major recipe reconstruction would be required to make that safe for me. Or croissants? I dream of making those gluten and dairy free.

It wasn’t all about pressing my nose to the glass of the forbidden candy store, though. I love the idea of using orange in this broccoli stir fry. I always forget about incorporating orange into my savory dishes.

But, the one dish that intrigued me the most, and required the least modifications for my wacky diet, was her chocolate bananas foster ice cream. Banana soft serve is a ritual in my house. The kiddo preaches the gospel of banana soft serve to all his friends, and has created quite a few converts. So, a twist on banana soft serve? Yes, please.

The kiddo and I whipped this up last weekend. We made only 3 minor modifications – we used almond milk instead of regular milk, palm sugar instead of white sugar, and dumped the lemon juice for a splash of rum. The result? A creamy, caramely, not too sweet twist on a classic. I don’t think it will ever replace straight up banana soft serve in our hearts, but it’s a great one to add to the repertoire. And the kiddo says next time we have to try it with peanut butter instead of chocolate.

I like the way the kiddo thinks.

Be sure to check out Jo’s step-by-step photos.

Isn't all ice cream better topped with hot fudge and chocolate chips?

Isn't all ice cream better topped with hot fudge and chocolate chips?

Chocolate Bananas Foster Ice Cream

Adapted from Cairns Manor to be dairy-free, grain-free, & vegan.

3 medium bananas, peeled
3 tablespoons palm sugar
1 1/2 cups almond milk
2 tablespoons  cocoa powder
1/2 tsp vanilla extract
1 T. rum
1/4 tsp sea salt

Break up bananas into 1/2″ pieces. Toss in a bowl with the palm sugar until the sugar starts to melt and fully coats the banana Place on a lightly greased or parchment-lined cookie sheet.  Bake 400° F for 30-40 minutes, stirring once, until bananas are browned and cooked through.

Remove from oven, and combine in your blender with remaining ingredients. Blend until smooth, then cool for several hours or overnight in the refrigerator. Once the base is cool, pour into ice cream machine and process according to machine’s instructions.

Once frozen, you can either eat the ice cream soft serve or remove ice cream into a freezer-safe container and freeze for a few hours before serving.

Check out all the rest of the Secret Recipe Club recipes for February’s Group C:

Posted in bananas, Blogger Community, chocolate, desserts, grain-free, vegan | Tagged , , , , | 25 Comments

Coco-nut Pro Bars

Posted on February 8, 2012 by

Have you heard of Attune Foods? No? That’s okay. I hadn’t either until Amy of Simply Sugar and Gluten-Free asked me if I’d like to sample some of their products, and possibly incorporate them into a recipe or two, if I liked them. Amy is a brand ambassador for Attune. Most of their products have either grains or dairy. But, they have one product – the dark chocolate probiotic bar – that is dairy-free & grain-free, and the only soy in it is soy lecithin, a soy product that I tolerate well. They’re not sugar-free, but if you’ve been paying attention around here, chocolate is the major exception to my white-sugar-free rule.

Sadly, the bars are not available locally. But, Attune Foods was nice enough to send me a box to sample.

Straight out of the box, they got a universal thumbs up in my household. They’re dark, but not bitter. Sweet, but not cloying. And, they’re chock full of probiotics. Probiotics are those wonderful little living organisms that our bodies need for good digestion and health, and they are most often found in fermented or cultured foods, like yogurt, sauerkraut & kombucha.

Have I mentioned that I really, really wish I liked fermented foods more than I do? Because probiotics are great for you. Really. But, I’m really not a huge fan of most fermented foods.

But, I can get behind chocolate probiotics. Oh yes, I can.

I rarely eat chocolate straight up, though. Nope, I’m a chop it up and put it in stuff gal.

But, if you bake probiotics, you kill them. All 6.1 billion of them per bar. Murderer. No one wants to be a murderer, right?

Enter the unbaked coco-nut pro bars: mostly raw, full of good fats, only slightly sweet, and the perfect carrier for all those lovely little beasties in the probiotic bar.

Semi-raw Vegan Coco Nut Probiotic Bars

Semi-raw Vegan Coco Nut Probiotic Bars

Coco Nut Pro Bars

1/2 packed cup (77 g) dates
20 g (about 7) Brazil nuts
1/2 cup (55 g) sifted coconut flour
1 t. vanilla
1/4 t. salt
3/4 cup (90 g) almond meal
3-5 T. unsweetened almond milk
2 T. (28 g) melted coconut oil
1/2 cup (42 g) unsweetened coconut
2 bars (280 g) Attune Dark Chocolate Probiotic Bars, chopped

Line an 8″ x 8″ pan with parchment paper.

In the bowl of a food processor, process the dates and Brazil nuts until finely chopped. Add everything else except the chocolate, and process until you have a finely ground, crumbly mixture that holds together when squeezed into a ball. The amount of almond milk you need will vary depending on the moistness of your dates. Start with the smaller amount and if the mixture doesn’t hold together, add the additional milk. Add the chocolate chunks and pulse just enough to mix. Pour mixture into the prepared pan and press down firmly. Really press – if you don’t smash it down, it won’t hold together. Place pan in fridge to set. When set, remove by lifting up the parchment paper and cut into bars. Wrap tightly and store in the fridge.

Looking for more slightly indulgent recipes? Be sure to check out Amy’s weekly round-up, Slightly Indulgent Tuesdays. Want more foods that promote wellness? Check out Wellness Weekends. And, for a plethora of allergy friendly recipes, visit Allergy-Free Wednesdays. For more lunch box friendly options, check out Allergy Friendly Lunchbox Love.

Posted in chocolate, coconut, dates, desserts, grain-free, nuts, raw, vegan | Tagged , , , , , | 9 Comments

Snickerdoodles…and so not Snickerdoodles

Posted on February 3, 2012 by

A couple of weeks ago, a Facebook follower suggested that I come up with a recipe for snickerdoodles. The kiddo loves snickerdoodles, too. But, I realized I hadn’t made them in a long time. And, I’d never really come up with a go-to recipe for them. So, it sounded like the perfect challenge.

Never one to take the easy route, I decided that these particular snickerdoodles should be grain-free & vegan, too. Oh, and it’d be great if they could be refined sugar free, right?

Well, after 5 batches of cookies, I’ve learned a thing or two.

Number one: a snickerdoodle without white sugar is not a snickerdoodle.

That doesn’t mean that it’s not a good cookie. But, come on. A snickerdoodle is all about tasting the cream of tarter and the cinnamon. Make it with palm sugar and you taste, well, the caramel flavor of the palm sugar. Harumph.

Number two: Honeyville blanched almond flour really does make a difference. I knew this already. But, generally speaking, I prefer the skin-on almond meal. It has more flavor. But, in a snickerdoodle, you’re not going for nutty flavor. You’re going for snickerdoodle flavor. Skip the skins. Go for blanched.

Number three: Earth Balance soy-free spread yields a softer, chewier, flatter cookie than organic palm shortening. I’m partial to the soft & chewy cookie, but I know that others prefer the crisp, fat cookie. Your call.

So, today, you get a three-fer, just by changing up a few ingredients: a traditional soft & chewy snickerdoodle, a traditional crisp and puffy snickerdoodle, or a natural, nutty, not so snickerdoodle.

Traditional crisp snickerdoodle on the left, natural nutty chewy cinnamon cookie on the right

Traditional crisp snickerdoodle on the left, natural nutty chewy cinnamon cookie on the right

Snickerdoodles & Cinnamon Stackers

grain-free, vegan, refined sugar-free option

1 t. psyllium powder
3 T. unsweetened cold almond milk
1/4 cup (48 g) organic palm shortening + 1/2 cup (56 g) Earth Balance soy-free spread * OR 1/2 cup (96 g) organic palm shortening
2/3 cup white sugar * OR 2/3 cup palm sugar
2 cups (200 g) Honeyville blanched almond flour * or 2 cups (200 g) almond meal
1/4 cup (28 g) arrowroot starch
1 t. cream of tarter
1/2 t. baking soda
1/8 t. salt

1 T. cinnamon
2 T. sugar

Preheat oven to 400°. Line two baking sheets with parchment paper.

In a small cup, mix the psyllium powder with the almond milk. Set aside.

In a large bowl, beat the fat(s) until light and fluffy. Add the sugar. Beat until creamy. Add the psyllium & almond milk mixture. Beat well. Add the almond flour, arrowroot starch, cream of tarter, salt and baking soda. Mix well. Dough will be somewhat soft.

Mix the cinnamon and sugar in a small bowl. Scoop out chunks of dough. Roll into balls. Roll the balls in the cinnamon and sugar, and place on the prepared baking sheet.

Bake for 10-12 minutes, until cookies flatten somewhat and cinnamon coating is cracked. Cool completely.

* Note: I’ve starred the combinations that I like best. All of the combinations work. Feel free to experiment and try it yourself. I have NOT tried with all Earth Balance. Nor have I tried with white sugar and almond meal. I would imagine that with all Earth Balance, you’d need more flour or less fat. With white sugar and almond meal, the proportions above should work.

Posted in cinnamon, cookies, grain-free, vegan | Tagged , , , , | 7 Comments

Peanut Butter Fudge Cookies

Posted on January 24, 2012 by

I could have all sorts of excuses for why it’s been 3 weeks since I’ve posted a recipe.

Let’s just skip all the talk about the cute new kitten in my life (Stripus Maximus) and the week in Arizona (heaven) and the weekend of cross country skiing (also heaven). Forget I mentioned that. Let’s just skip right to the good stuff.

Dessert.

Because after 4 weeks of no sugar, dessert is back in my life. On a limited basis anyway.  It’s all about balance.

Peanut butter fudge was one of my favorite confections growing up. It always seemed less tooth-achingly sweet than the chocolate kind. More earthy. Even, dare I say it, a wee bit healthier.

I’m sure it wasn’t.

But, these peanut butter fudge cookies take the best of peanut butter fudge – that gooey, dense deliciousness – and bring it to a cookie.

Best of all, they’re date-sweetened. Yep. No refined sugar.

The chocolate chips are just a bonus. Let’s not quibble about those.

Date-sweetened Peanut Butter Fudge Cookies

Date-sweetened Peanut Butter Fudge Cookies

Date-Sweetened Peanut Butter Fudge Cookies

(grain-free, gluten-free, vegan, refined-sugar free option)

1 cup (135 g.) dates
1/2 cup (128 g.) natural peanut butter
2 T. ground flax seed
1/3 cup unsweetened almond milk (or other non-dairy milk)
1 t. vanilla
1/2 t. baking soda
1 cup (100 g.) blanched almond flour
1/3 – 1/2 cup dairy-free chocolate chips (optional – for refined sugar-free, use 2 T. cacao nibs instead)

Preheat oven to 350°. Line 2 cookie sheets with parchment paper.

In the bowl of a food processor, pulse the dates until they are finely chopped. Add the peanut butter, flax seed, almond milk and vanilla. Process until creamy, scraping the sides occasionally. Add the baking soda and almond flour. Pulse until mixture forms a ball. The dough will be very sticky.

Remove from food processor and stir in chocolate chips (if using).

Drop by tablespoons onto prepared pans. Dipping a fork in water, press criss-cross markings into top of each cookie.

Bake for approximately 10 minutes, until beginning to brown on edges.

These cookies will not be crisp. They hold together nicely and have a soft, fudge-like texture.

For more slightly indulgent options, try Slightly Indulgent Tuesdays.

 

Posted in cookies, dates, desserts, flax seed, grain-free, nuts, peanut butter, vegan | 26 Comments

Balance… oh, and Broccoli Slaw

Posted on January 2, 2012 by

I recently spent 11 weeks participating in the Raw Food Rehab’s Raw Balance initiative. The idea was to eat a high raw diet, and find my balance with food (and in life). A tall order for 11 weeks. But, I like a good challenge.

On the plus side, I lost a few pounds and I developed a love of green smoothies. Okay, a like. Okay, I kind of crave them (sometimes) but only when they’re full of banana and nut butter and other good stuff.

On the downside, in terms of balance, I felt a little like this guy, most of the time

Original photo credit to The Rachel Maddow Show

Original photo credit to The Rachel Maddow Show

High raw in the winter in Wisconsin? Not the right trail for me.

But that’s okay, because as my wonderful friend, Monya, says, “I am an experiment of one.” And from every failed experiment, we learn something new. I’m still a work in progress. And, it’s important to me to be open to different ideas and approaches to finding balance in my eating and in my life.

Balanced Healthy and Gluten Free If you are still a work in progress, there’s a great new site for you – The Balanced Platter (TBP). TBP is a one-stop shop for balanced, healthy gluten-free living. They’ll have different perspectives about living well on a gluten-free diet from top bloggers in the gluten-free arena – encompassing recipes, tips, how-to’s, and product reviews.

The site was founded by Amy Green of Simply Sugar and Gluten-free and Maggie Savage of She Let Them Eat Cake. And you may even see me guest-posting once in a while. Thanks, Amy and Maggie! What a great resource for all of us in our quest to find balance.

But that’s not all. Throughout the month of January, gluten-free bloggers will be posting about balance and offering up healthy recipes to start your year out right. You can get all the updates at The Balanced Platter, or by liking TBP on Facebook or by following @balancedplatter on Twitter. And, then on February 1st, TBP will be hosting a baking gift pack giveaway!

For me, I’ve found that cooked food is definitely needed to keep me in balance. But raw food? Well, it rawks, too. So, in celebration of the launch of The Balanced Platter, I’m offering up 2 takes on Broccoli Slaw – one raw, and one cooked. Both are naturally gluten-free and dairy-free, and can be nut-free. They’re also both extremely quick and very healthy – perfect for January, when we are all just a bit sick of spending lots of time in the kitchen.

For me, I eat the raw one all summer long. But, in the winter, I eat the cooked version. Which one balances you?

Cooked Broccoli Slaw - vegan, gluten-free, sugar-free, grain-free

Cooked Asian Broccoli Slaw - vegan, gluten-free, sugar-free, grain-free

Asian Broccoli Slaw 2 Ways

1 onion (omit for raw version)
1 small clove garlic (minced for cooked version, mashed for raw)
1 T. sesame oil
1 T. low-sodium GF Tamari Sauce (for paleo or soy-free, use coconut aminos)
1 t. grated ginger or 1/2 t. dried ginger (dried ginger is considered more warming, if you need to build warmth)
6 ounces (1/2 package) packaged broccoli slaw (available at Trader Joe’s or at most large grocery stores)
juice of 1/2 a lime
1/3 cup nuts (I typically use peanuts in the cooked version and raw cashews in the raw. For a nut-free version, use sesame or pumpkin seeds.)
1/4 cup chopped cilantro (optional)

Raw Version

Stir together garlic, ginger, sesame oil, tamari and lime juice. Pour over slaw. Let rest for 30 minutes. Top with nuts and cilantro.

Cooked Version

Warm the sesame oil in a skillet over medium-high heat. Add the onion and sauté until onions are soft. Add garlic and ginger. Cook for 30 more seconds. Add the slaw and the tamari. (The slaw will release liquid, but if it’s too dry as you’re starting, add 1 T. water to help it get started.) Cook, stirring constantly, until slaw softens. Remove from heat and stir in lime juice. Top with nuts and cilantro.

Posted in Asian, broccoli, grain-free, main dish, nightshade-free, nuts, raw, salads, side dish, vegan | Tagged , , | 31 Comments