Pancakes, the perfect ending to a perfect week. Spring colors, new life and the smell of fresh air has hit our side of the nation at last. It is not that I dislike winter, but everyone needs some insight into the season of fresh produce and warm breezes. At last, savor a warm breakfast while the air is still chilled. 

Through generations and generations the pancake has remained the same. Defined only by the hands that made them. I grew up on pancakes made with locally milled flours and fresh mountain honey, today I expect nothing less. Fresh locally ground cornmeal, nutty parrano cheese and sweet backyard blueberries, breakfast sensation! I love to experiment with cornmeal, it can add a whole new dimension to a simple recipe with its unique texture. Parrano, my favorite cheese to date, is sweet yet creamy, nutty yet not too salty, the perfect compliment to any dish! 

Gluten Free, Nut Free

Ingredients:

For the Pancakes: 

3 tbs yellow cornmeal

3 tbs GF sorghum flour or buckwheat 

1 whole organic egg + 2 egg whites

4 tbs unsw almond milk 

1 tsp lemon zest 

sea salt

1/4 tsp baking powder 

1/4 tsp baking soda 

1/4 cup finely shredded parrano cheese*

pepper

1 tsp dried herbs (basil, oregano) 

For the Blueberries:

1 cup frozen blueberries 

1 tbs maple syrup

1/2 tsp arrowroot or cornstarch powder 

Instructions:

Add all ingredients to a medium mixing bowl and whisk to combine. Heat a non stick skillet over high heat then reduce to medium. Cook about 1/4 cup of pancake batter at a time. Flip each pancake after bubbles are visible and rising has occurred. Serves one - two. Enjoy! Top with the blueberry reduction (below). 

To prepare the blueberry reduction, add the frozen blueberries to a pot and heat over medium heat. In a small bowl add the arrowroot/ cornstarch powder to 4 tbs water, stir until no lumps remain. Add the arrowroot mixture to the blueberries along with 1 tbs maple syrup. Continue to cook the blueberries until they begin to thicken (it shouldn't take too long). Serve over warm pancakes! 

*this can easily be substituted with a vegan cheese for a dairy free version. 

Post by: Rebecca 

It is a St. Patrick's Day recipe roundup. I just cannot get enough of these naturally green desserts, perfect for that festive gathering! Here I have selected some of my most popular recipes from last years season. Click on each picture to view the original post. Enjoy! 

Post by: Rebecca 

Happy New Year! Kick off your new year with this classic yet unique dessert. I know this is another dessert recipe, but I just could not resist sharing this scrumptious treat. Moist chocolate cake coupled with warm winter spices and creamy vegan cashew frosting, what's not to love? 

Overall I would say 2013 turned out to be a pretty good year, my first full year of running a blog! But there is will always be room to improve. Now is the time to make those New Years resolutions, some of which will be abandoned a month or even a week into the year. Over 75% of New Years resolutions will be health or fitness related, most based on dieting. In order to truly keep those health resolutions this year, dieting should be out of the picture. Instead focus on eating only fresh and wholesome foods. When I think diet, my mind instantly starts to worry about what I can or cannot eat. Healthy eating does not have to be a constrictive diet, it is a way of life. A slow transition is also beneficial when working to convert your eating habits. When you stop cold turkey, your body will inevitably crave those same foods you were trying to get away from. Do not be hard on yourself. Start by lowering your intake of those unhealthy foods and supplementing them with similar versions. Say you enjoy a couple handfuls of chips everyday, instead of eating two handfuls, eat only one and supplement the other half with some healthy kale chips. Eventually you will not even miss the chips at all!

Gluten Free

Ingredients:

For the Cake: 

1 1/2 cups GF oat flour

1 cup almond flour

1/2 cup sorghum flour

1/2 cup unsweetened cocoa powder

1/2 cup coconut sugar

2 tsp baking powder

2 1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp cardamom

1/4 tsp black pepper

1/2 tsp sea salt

4 large organic or local eggs 

1/2 cup apple sauce

3/4 cup unsweetened almond milk 

3 tbs raw honey

1 tbs blackstrap molasses 

1/4 cup coconut oil, slightly warmed 

1 tsp vanilla extract

For the Frosting:

1 3/4 cups raw cashews, soaked for at least 4 hours

1/2 cup + 2 tbs filtered water

3 tbs raw honey (or more to taste)

1/4 tsp sea salt

Instructions:

Pre-heat your oven to 350F degrees. 

Grind all flours if needed. Combine all the dry ingredients, including the spices, in a large mixing bowl and toss to combine. Next, whisk together the wet ingredients in a small mixing bowl and add the wet to the dry. Continue to fold and combine until all ingredients are well incorporated. 

Pour the batter into two parchment (or flour) lined baking pans and bake for 23 - 25 minutes. Allow the cakes to cool for at least 30 minutes before removing from the pans. 

To make the frosting, add all the soaked cashews, honey, filtered water and sea salt to a high speed blender or food processor and blend/ process until very very smooth and creamy. Add more honey if desired. 

To assemble, simple sandwich the cashew frosting between the cake layers. This recipe makes a two layer cake. If you would like a four layer cake (as shown in the pictures) double the recipe. Garnish with a dusting of cocoa powder and fresh rosemary. Enjoy! 

Post by: Rebecca
Happy New Year! 

To me, nothing says Christmas more than the smell of fresh cinnamon rolls. Around the holidays everyone seems to eat more than their fill, but who says it cannot be healthy stuff? This recipe combines a sweet and gooey cinnamon filling with decadent pecans and sweet dates to create one beautiful holiday treat with 1000 times more nutrition than any commercial cinnamon roll! Not to mention the festive wreath presentation. 

Dates, nature's sweetest gift. Dates are what make this scrumptious treat stand out in both taste and nutrition! These energy dense fruits make for an excellent pre or post-workout snack due to their carbohydrate and potassium content. Dates also provide a generous amount of copper, which aids in the formation of red blood cells and energy production. 

Wreaths have been around for centuries, originating all the way back to the persian empire. They were traditionally made of evergreen branches which symbolize strength. Whereas the circular shape represents eternal life, for it has no end. While wreaths have personified many different meanings throughout history, they still find a place in many countries across the globe today. 

Vegan, Gluten Free 

Ingredients:

For the dough: 

2 cups spelt flour or 1 cup GF oat flour and 1 cup GF sorghum flour 

1 tbs dry active yeast

3/4 cups organic unsweetened apple sauce 

3 tbs coconut oil 

For the filling: 

1/2 cup chopped tart apple (such as granny smith or jonagold) 

1 1/4 cups medjool dates, pitted and chopped 

3/4 cup filtered water 

3/4 cups finely chopped pecans

1/2 tsp sea salt

2 1/2 tsp cinnamon

1/4 tsp cardamom

1 pinch cloves

For the frosting: *

1 cup organic greek yogurt

juice of 2 lemons

1 - 2 tbs maple syrup

Instructions:

Combine all the dry ingredients in a large bowl. In a separate bowl, slowly heat the coconut oil (be careful not to heat it too much or it will kill the yeast) until melted then add in the rest of the wet ingredients. Add the wet mixture to the dry and fold until a dough begins to form. Dump the dough out on a floured surface and knead for about 2 - 3 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl and cover it with a clean tea towel, then leave it to rise in a warm place for about an hour, or until doubled in size.

While the dough is rising prepare the date filling. In a small saucepan add the chopped dates, chopped apple and spices along with about 3/4 cup filtered water. Heat the filling over medium heat until the water is almost gone and the dates form a paste. 

Next, punch down the dough and roll it out into a rectangle on a heavily floured surface. You want the rectangle to be about 2 feet long by 10 inches wide with a thickness of about 1/4 inch. 

Evenly spread on the date mixture with a wooden spoon, leaving about 1/2 inch around the edge, and top it off with the chopped pecans. 

Begin by rolling up the dough lengthwise into one giant log. Slice the log lengthwise. Grab the two halves and continue to spiral them around each other to create the illusion of an intricate braid. Connect the ends to form a wreath, transfer to a baking sheet (I used a pizza stone) and cover to rise again for about 30 more minutes. 

Pre-heat your oven to 370F degrees ( 190C). Bake the wreath for about 30 - 35 minutes, until lightly golden brown. 

To prepare the lemon frosting, add the greek yogurt, maple syrup and lemon juice to a small bowl and whisk to combine. Chill until ready to serve. 

To serve, add a dollop of lemon yogurt, a sprinkling of chopped pecans and a drizzle of maple syrup. Enjoy! Serves 8 - 12. 

*To make a vegan frosting try: adding about 1/2 tsp lemon zest to 1 cup whipped coconut cream or 1/4 cup lemon juice to 1 cup cashew cream . 

Post by: Rebecca 
Merry Christmas! 

I am sorry if you were waiting on a traditional Thanksgiving recipe, but I could not resist sharing this scrumptious breakfast item! I promise a delicious Thanksgiving recipe is coming soon (spoiler alert, it involves pecans), but the holidays have just crept up on me (like every year). 

Scones are a cross between an English and American biscuit, slightly crumbly, very flavorsome, not too sweet, not too dry, the perfect winter breakfast. While no one can be sure about where scones truly originated, they are traditionally connected with Scotland, Ireland and England. Needless to say, when it comes to cold weather foods, I think of warm baked fruits and rich hearty breads. Mornings filled with warm blankets and nights in front of the fire. I am not gonna lie, these are the best scones I have ever had! They even smell like winter, like the aroma of fresh herbs and spices. Perfectly paired with coffee and warm apple butter, these scones are sure to bring on the holiday cheer. 

I love slow-cooker recipes! You throw it together, leave it on low and slow, wait and enjoy the creamy goodness. Fruit butters are exceptionally easy to make in a slow cooker. They require little ingredients and little preparation, which is exceptionally important during the busy holiday season. 

Walnuts are packed with so many health benefits. As I know you have probably heard before, walnuts are excellent heart healthy snacks, but did you know that these common nuts also help to boost the metabolism? Walnuts have also been found to help prevent certain types of cancer as well as fight inflammation. 

Vegan, Low Carb

Ingredients:

1 1/2 cups + 3 tbs spelt flour

1/2 cup walnut meal* 

1 tbs baking powder 

1 1/2 tbs flax meal 

1/2 tsp sea salt 

1 tsp ground cinnamon

3 tbs maple syrup

1/2 cup virgin coconut oil, chilled and cut into pieces 

1/3 cup chopped walnuts

1/2 tsp apple cider vinegar 

1 tsp vanilla

4 - 6 tbs unsweetened almond milk 

Instructions:

First, make your walnut meal (below) and preheat your oven to 350F degrees. (If you are using a baking stone, be sure to leave it in the oven to preheat as well.) 

Next, add all the dry ingredients to a high speed blender or food processor and pulse until well incorporated. Add in the cubed coconut oil and continue to pulse until the mixture resembles wet sand. Remove this mixture from the blender/food processor and set it aside in a large mixing bowl.

Now, whisk together the wet ingredients, including the vanilla and apple cider vinegar, in a separate mixing bowl. Add the wet to the sand-like mixture and continue to stir and combine. The batter should be thick, moist and easy to shape. Add more spelt flour if it looks too wet  and 2 tbs almond milk if it looks too dry. Once the mixture is well incorporated, fold in the chopped walnuts. Transfer the dough to a baking stone or a parchment lined baking sheet. 

Divide the dough into two sections, and shape each into a large disc about 5 inches wide and 1 1/2 inches thick. Cut each disc into 4 wedges and sprinkle with leftover chopped walnuts. Bake for about 23 - 25 minutes or until golden (they're kind of hard to tell when they're done cooking so I just broke one in half to check). Serve with rosemary sprigs, slow-cooker apple butter and your favorite hot tea, enjoy! 

*To prepare the walnut meal, add 1/2 cup walnut halves to a high speed blender or food processor and pulse until a fine meal is created. 
*These would also be delicious with my Simple Orange Scented Fig Jam

Gluten Free, Vegan, Nut Free

Ingredients:

about 4 cups peeled and cubed apples (a variety of types works best, I used gala, golden delicious and wine sap)

2 whole cinnamon sticks

1/2 tsp nutmeg 

1 pinch cloves

1/3 cup filtered water 

Instructions:

Add all the ingredients to a slow-cooker and stir to combine. Set it on low and close the lid. Let it cook low and slow for about 10 - 12 hours. Checking to stir it ever so often. Once your apple butter is done, it should smell divine and look dark and creamy. You can also blend the apple butter, like I did, to make it extra smooth! Enjoy it on top of a warm scone. 

*If you are looking for a quick apple butter, check out my Homemade Naked Apple Butter! 

Post by: Rebecca 

There is a birthday in the house! Their request? Gluten free and vegan glazed pumpkin donuts, is there really any other way to enjoy donuts? Once I create a good donut recipe, there is just no messing with it! I would promise not to post too many pumpkin recipes this holiday season, but it would be a promise too hard to keep. Anyway, you must hurry and make these donuts, before the leaves fall, before the holidays are over and before the morning coffee gets cold! 

Pumpkin is one of my favorite cold weather flavors. Sometimes I eat it like yogurt topped with granola, despite the weird looks I get from some (non-adventuresome) friends. Pumpkin not only provides beta-carotene, to help maintain that healthy glow all year round, but also vitamins C and B, which help fight those winter blues. In addition, pumpkin is also known to help ward off some types of cancer such as lung, colon, breast and bladder. This vibrant veggie is also low in calories and fat, which makes it an excellent addition to any dessert. I frequently use pumpkin puree as a substitution for butter or oil when baking.

Coconut oil, coconut butter, coconut this and coconut that. You have probably heard me rant and rave over coconut butter before, but you really will not understand until you try it yourself. Coconut butter is low in carbs and sugar, yet it still provides that sweet icing-like taste. While you might notice that coconut contains saturated fats, these are not what they may seem. The fats stored within coconuts differentiate from other saturated fats in that they are quickly broken down and used as energy, rather than stored as fat. 

Based on my Baked Pumpkin Cardamom Donuts with Chocolate Frosting  
 
Gluten Free, Vegan

Ingredients: 

1/2 cup light buckwheat flour 

1/4 cup sorghum flour

1/4 cup almond meal

3 tbs coconut flour

1/4 cup coconut sugar*

1 tsp cinnamon

1/4 tsp nutmeg

2 pinches cloves

1 tsp baking powder

1/2 tsp baking soda 

1 tbs ground flaxseed meal

1 tsp organic vanilla extract* 

3/4 cup + 1 tbs unsweetened almond milk 

3 tbs coconut oil (melted) or apple sauce

1/2 cup pumpkin puree 

For the glaze: 

1/4 coconut butter

2 tbs coconut oil 

Instructions:

Preheat your oven to 350F degrees and start by grinding all your flours and meals. 

Add all the dry ingredients to a large mixing bowl and whisk to combine. Next, combine all the wet ingredients in a separate bowl. Add the wet ingredients to the dry and continue to stir until well incorporated. 

Pour the batter into a nonstick or greased donut pan (you may also use muffin tins) and bake for about 23 - 25 minutes. Let the donuts cool a bit before removing them from the pan. 

For the glaze, slowly warm about 1/4 cup coconut butter and 2 tbs coconut oil over a pot of boiling water. To do this, place the coconut butter in a small bowl and set it aside. Next, bring 2 inches of water to a boil using a small sauce pan. Place a sieve over the pan and then place the bowl of coconut butter within it. Make sure the bowl of coconut butter does not actually touch the water, but instead is warmed by the steam. 

To assemble, drizzle the warm coconut butter over the donuts using a fork (it's ok if it looks messy). Garnish with shredded coconut and enjoy! Recipe makes 6 regular sized donuts. 

*If your coconut sugar is very course, I recommend lightly grinding it as well, but be sure not over-grind and make powdered sugar. 
*I always recommend buying a high quality organic vanilla extract. Most vanilla extracts (even brand names) contain caramel color, a processed coloring agent, which in some cases has been linked to cancer. 

Today's Question: What dessert did you enjoy on your most recent birthday? 

Does anyone else fell intimidated by those perfect looking vegan cheesecakes with several layers and smooth edges? Well, instead of using 5$ worth of coconut oil in one dessert try making a simpler, easier version that is made with the same simple ingredients but, boasts a whole different look! Everyone knows the miniature version of everything is more fun! These pumpkin cheesecake bites are perfect for a quick halloween party hor d'oeuvres  or that late night candy craving! 

I know you are thinking, another cheesecake recipe? This recipe was truly inevitable, I love pumpkin and I love vegan cheesecake! Every year I wait until pumpkins start popping up in stores so I can grab the biggest one to roast up at home. Unlike traditional cheesecake, this recipe showcases only the healthiest of fats from both coconut and cashews. Saturated fats found in coconuts have been found to help with weight loss and possible even help prevent Alzheimer's decease. Since coconut oil contains mainly medium chain fatty acids, it is immediately broken down for use. Coconut oil has also been found to contain antimicrobial, antiviral and anti-fungal properties. 

Cashews are one of nature's most versatile foods, from cashew butter on your oats in the morning, to cashew cream on a sweet potato at dinner, to cashew cheesecake for dessert, there is no denying that cashews can find their way into anything. These delicious nuts are actually a seed harvested off the bottom of the cashew apple, a native to Brazil. Though cashews contain less fat than most nuts, the fats they do contain are monounsaturated which fight against heart disease. Cashews also provide the body with copper, a nutrient needed for energy production, bone development and antioxidant defense. 

There will be a whole lot of pumpkin eating going on between the months of October to January. I try to keep pumpkin in the pantry at all times, since between me and my cat, who also loves pumpkin, we go through a lot of it. Pumpkin is one of the lower carb winter veggies. Whether you like it canned or fresh from the pot, pumpkin provides plenty of health benefits. In addition to its anti-inflammatory and antioxidant support, pumpkin is an excellent source of vitamins C and A. Even Christopher Columbus brought it back from the Americas to share with Europe! 

Gluten Free, Vegan, Almost Raw 

Ingredients:

For the Crust:

2/3 cup pecan meal*

2 tbs coconut oil, melted

2 - 4 tbs cold water 

1 good pinch sea salt

For the Filling:

1 1/4 cup raw cashews, soaked for about 4 - 6 hours

1/4 - 1/3 cup raw honey

1/3 cup pumpkin puree

1/4 cup filtered water 

1/4 cup coconut oil 

1 tsp cinnamon

1/4 tsp nutmeg

1 pinch ginger and cloves

1/2 tsp vanilla extract 

Chocolate Drizzle:

about 2 oz of a good quality vegan chocolate bar

1/2 tbs coconut oil

Instructions:

Soak your cashews and prepare your crust by combining the pecan meal, coconut oil, cold water and salt in a small bowl. Continue to add more water, one tablespoon at a time, until the mixture resembles a paste. Then, press it into a small freezer-safe glass container lined with parchment paper (mine was about 9 by 5 inches). 

To prepare the filling, add your cashews, pumpkin puree, honey, water, spices, vanilla and coconut oil to a high speed blender and blend until very smooth. Now, pour the pumpkin filling into the prepared crust and smooth it out with the back of a spoon. Freeze the cheesecake in the freezer overnight for best results. 

The next day, prepare to add on the chocolate drizzle. Melt the chocolate bar along with the coconut oil in a microwave safe dish for about 45 seconds. Once the chocolate has begun to melt, stir it around until it is smooth. Next, carefully drizzle on the chocolate and place the cheesecake back into the freezer. In about 10 minutes it should be ready to eat!

To serve, cut it into 1 in bite size pieces. This recipe keeps for about 7 days covered in the freezer, enjoy! 

*To make your own pecan meal, place about 1 cup raw pecans in a high speed blender or food processor and pulse on high for about 30 seconds until the pecans resemble a course flour (be careful not to over process or you will make pecan butter). Keep your leftover meal in the refrigerator for use in baked goods. 

I have decided to add a question for thought to every post, just for fun! 
Todays Question: What is your favorite seasonal fall treat? 

Post by: Rebecca

I cannot believe it has been a year already! I really have come a long way, you can tell just by looking at some of my first posts. Click here to view my very first post! Although I seem to be a little busier this year, I hope to keep sharing my recipes as much as possible in the years to come. I also want to thank all my viewers/ followers, I very much appreciate the support! 

Now on the recipe, I have to admit I do not make very many cakes. They take a lot of flour, a lot of ingredients and a lot of people to eat them and frankly my family really does not eat cake that much. On the other hand, I do quite enjoy decorating cakes and this occasion was just too special to pass by. In this recipe, I incorporated the fresh flavors of summer with some sweet scents of fall! My mom loves lemon, I love cashews and my dad loves cake so needless to say this was a hit! I am just going to let the pictures do the rest of the talking today so enjoy! 

Gluten Free

Ingredients:

Lemon Cake:

3/4 cup GF oat flour

1 cup almond flour 

1 cup sorghum flour 

1/4 cup teff flour (or more sorghum) 

1/4 cup coconut sugar

2 tsp baking powder 

1/2 tsp salt

4 large local or organic eggs 

1/4 cup raw honey 

3/4 cup apple sauce 

1/2 cup unsw almond milk 

2 tbs melted coconut oil

2 tsp lemon zest, from an unwaxed lemon

Cashew Cream:

1 1/4 cup raw cashews, soaked overnight

2 tbs raw honey (optional) 

1/4 cup raw coconut butter

chopped pistachios and lemon slices for garnish 

Instructions:

Pre heat oven to 350F degrees. Grease and flour your baking pans, or use parchment (I used a 5 inch round pan for a mini three layer cake, but you can also use two regular sized cake pans to create a two layer cake). 

Grind and measure all flours, then add all dry ingredients to a small bowl and whisk to combine. In a separate bowl, combine all wet ingredients, including the lemon zest, and whisk to combine. Now add all the wet ingredients to the dry and stir until well combined. Pour evenly into your prepared cake pans and bake for about 24 - 26 minutes until a knife comes clean. Once your cakes are done, let them cool while you prepare the cashew cream. (I prepared my cake the day before so it would have extra time to cool down.) 

For the cashew cream, add the cashews, raw honey and coconut butter to a high speed blender along with 1/2 cup filtered water and blend until extra smooth and creamy. Add more water if needed to create a smooth consistency. 

To assemble, carefully remove your cooled cakes from the pan. Place one layer on your favorite cake plate and start by alternating with the cake and cashew cream until you have used up all of each. Next add on the chopped pistachios and lemon slices as garnish. Serve immediately. Cake keeps in the refrigerator for about 3 days, enjoy! 

Post by: Rebecca 

There is nothing that really says summer more than lemon pie. Although lemons are available throughout the year, there is just something about that clean taste on a hot summer afternoon. With this recipe creamy cashews replace heavy cream cheese, while honey adds just a touch of sweetness to the lemony after tones. 

My mom loves anything lemon so needless to say she was ecstatic about this creation! You might never dream of something as decadent as cheesecake to be healthy, but now the truth be known. All of this is possible thanks to the super ingredient, cashews. When soaked, cashews become extra soft and creamy making them an excellent candidate for dairy alternatives. Cashews also provide the body with heart healthy monounsaturated fats, copper for antioxidant defense, and magnesium for extra strong bones! These tropical nuts have also been known to prevent gallstones and help regulate a steady blood pressure. 

Lemons might seem like just a food enhancer, but there is more to them than meets the eye. These tart beauties contain both phytonutrients and antioxidants, and have also been known to help in the treatment of mouth cancer. Lemons, and many other vitamin C rich foods, are thought to help treat symptoms of arthritis. 

Coconut oil, a superfood increasing in popularity all over the world and not just because of its taste and versatility but also its array of health benefits! This nutritious oil can be used in high heat while also serving as a great butter replacement in baked goods. Coconut oil has been known to help the body mount a defense against decease causing viruses and bacteria. Additionally this powerful oil has shown to aid in the fight against Alzheimer's decease! Although you might see saturated fats as the bad guy here, coconut fat comes with a different story. The saturated fats found in coconuts, surprisingly aid the body with weight loss, and not the other way around, making these delicious treats guilt-free!

Gluten Free, Vegan, Raw, Low Carb

Inspired by my Mint Chocolate Cheesecake Bites 
  
Ingredients:

Crust: 

1/4 + 1 tbs almond meal

1/4 cup shredded coconut 

2 tbs warmed coconut oil

2 tbs raw honey 

Filling:

1 1/3 cup raw cashews

1/4 cup raw virgin coconut oil

1/3 cup raw honey

juice from two large lemons (about 6 tbs) 

zest from two lemons (about 2 tsp zest) 

1/4 tsp turmeric (for color) 

raspberries and mint sprigs for garnish

Instructions:

Soak the cashews in filtered water for about 4 - 8 hours. 

To make the crust, add the almond meal, coconut and salt to a small mixing bowl and whisk until incorporated. Next, add in the warm coconut oil and honey, continue to stir until the crust has began to stick together. Add more coconut flakes if the mixture is too sticky, add about 1 tbs water if the mixture is too dry. Set this aside for later. 

Once the cashews have became soft, add them along with all the filling ingredients (except the lemon juice) to a high speed blender. Blend your filling until somewhat smooth, then add in the lemon juice. Now, continue to blend the filling until extra smooth, add 2 tbs water if needed. 

To assemble, press your crust into a 9 by 5 freezer safe dish covered in parchment. Then, pour in your filling, you do not what this to be runny but not too stiff either. level out the filling and stick the cheesecake into the freezer for about 5 hours or overnight (which is best). 

The next day, cut the cheesecake into about 1 in bite sized pieces and garnish with mint and raspberries, enjoy!

ALTERNATELY for a delicious lemon pudding! Fill personal sized bowls with the lemon filling and place them in the freezer for about 4 hours. When you are ready to serve let the bowls thaw out a little bit (until the filling becomes pudding-like) garnish and enjoy! 

*This keeps in the freezer for up to a week.
*Feel free to sub another citrus fruit in for lemon such as lime or orange. 

Post by: Rebecca

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Everyone loves an easy to grab snack, and with this recipe you can have your cake and eat it too! Rhubarb has an exceptionally short harvest, which means as soon as I see it at the market, it quickly gets snatched. This moist and delicious cake can double as a breakfast or dessert, top it with whipped coconut cream or homemade frozen yogurt!

Rhubarb, a close relative to celery, is amongst the lower calorie veggies. Rhubarb originated in China where it was used for medical purposes. Once cooked, rhubarb lets go of its tart flavor and truly shows off with its mellow sweetness. These colorful stalks contain a healthy amount of vitamin C, which increases immunity and vitamin K, which has shown to play a role in the treatment of Alzheimer's disease. Rhubarb is also a great source of calcium along with fiber which helps promote healthy digestion. To harvest the greatest amount of nutrients from rhubarb, it is suggested that it be cooked or stewed. 

If you have not already noticed, I love incorporating the bold flavor of orange into my recipes. It is so simple yet so distinct. Citrus flavors can help balance and enhance the harmony within a dish. In this recipe, orange helps to stabilize the tartness of rhubarb with the sweetness of sugar to create perfect parity. 

Gluten Free

Ingredients:

3/4 cup GF oat flour 

1/3 cup almond meal 

2 tbs teff flour

1 tsp baking powder

sea salt

1/2 tsp cinnamon

1/2 tsp cardamom 

1/4 cup finely chopped almonds

2 eggs

1/3 cup unsweetened organic greek yogurt

1/4 cup almond milk

3 tbs raw honey

1 tbs coconut oil, melted

1/2 tsp vanilla extract

1 tbs orange zest

about 3 stalks fresh rhubarb, largely cubed

1/2 cup fresh strawberries, largely cubed

4 tbs coconut sugar

Instructions:

Pre-heat oven to 350F degrees (177C).

Add the rhubarb/ strawberry cubes to a small bowl and toss with the coconut sugar. 

Now, add all your dry ingredients, including spices and chopped almonds, to a large mixing bowl and stir to combine. Add all your wet ingredients, including orange zest, in a smaller bowl and whisk to combine. 

Next, add the sugar coated rhubarb and strawberries to the dry mixture and toss to combine. Finally add the wet mixture to the dry and continue to stir and combine. 

Pour the batter into a parchment lined baking pan (about 8 by 8in) and top with more chopped almonds and rolled oats, bake for about 35 minutes. Let the cake cool about 30 minutes before cutting, enjoy! 

*Cake keeps for about 3-4 days in the refrigerator. 

Post by: Rebecca

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