Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy! 

Post by: Rebecca 

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 

Polenta is one of my go to weekday meals! It is fast, it is easy and it fills you up. If you have never tried this delicious grain before imagine a smoother, creamier version of the southern favorite, corn grits. In this recipe creamy polenta is combined with rich cashew cream, smoky mushrooms and succulent caramelized onions to form a simply delicious weeknight meal! 

Since ancient times mushrooms have been consumed for both their delicate taste and their believed "special powers". The Egyptians thought they gave immortality while the Romans deemed mushrooms as a food for the gods. It is no secret today that mushrooms are awesome when it comes to heath benefits! These unique fungi are loaded with immune building compounds which in turn have been found to prevent all kinds of cancerous diseases (including breast cancer). Not only are they packed with cancer fighting properties but they also contain antioxidant support which prevents oxidative damage to our DNA. 

Onions are one of those wonder veggies that can be transformed from burn-your-tongue spicy to savory sweet in just a few minutes! When sauteing onions I always add a pinch of sea salt in order to help the onions breakdown and show off their inner sweetness. Not only do onions give recipes a nice flavor, but they also can also provide a number of health benefits. Recent studies have shown that onions may help bone density which may come in handy during our older years. Onions have also shown to be very beneficial when battling a bacterial infection due to its sulfur compounds. Be careful when cooking these beauties though! Too much heat or too much storage time will lessen the health benefits found within the onions. 

Gluten Free, Vegan

Ingredients:

1/2 cup instant polenta 

1 cup raw cashews, soaked for at least 4 hours

2 cups fresh mushrooms of your choice, sliced (I used baby portobellos)

1 large onion

1 1/4 tsp smoked sea salt, divided 

fresh herbs and sesame seeds for garnish 

Instructions:

To prepare the cashew cream add your soaked cashews to a high speed blender along with about 1/4 tsp sea salt, 1 tsp agave nectar and 1/3 cup filtered water. Blend until very very smooth. Add more water if needed.

For the polenta, bring about 1 1/2 cups filtered water to a boil (or you can follow the package instructions). Next, add in the instant polenta and remove the pot from the heat. Continuously stir the polenta until all the water is absorbed. Next, stir in about 1/3 - 1/2 cup cashew cream and set the pot aside for later. 

For the topping, add the sliced onions to a large nonstick skillet along with the remaining smoked sea salt. Once the onions begin to sizzle add in about 1/4 cup filtered water, followed by the sliced mushrooms. Add more water as needed until the onions begin to brown and the mushrooms are soft. I usually taste a bit of onion to make sure it is nice and sweet. If you like your onions a little sweeter, continue to saute and add a bit more salt until the desired taste is achieved. 

To assemble, divide the polenta into two servings and top with the mushrooms and onions, serve alongside some winter herbs, sesame seeds and extra cashew cream if desired. Enjoy! 

Post by: Rebecca 

I am proud to say all of these recipes have been party approved! My friends remarked that they tasted oh so delicious while also making them feel healthy. When you find yourself running around like a chicken with your head cut off, right before a party, you really need some simple recipes you can mindlessly toss together for your guests. Whether you need an appetizer, a snack or a side dish, these easy recipes can come to your rescue! Several different serving suggestions are written before each recipe, but feel free to customize the pairings to your palate. 

I love incorporating herbs into my winter cooking. Not only do they provide excellent flavor, but they also introduce many health benefits. Rosemary originated in the Mediterranean and has been used for therapeutic purposes for many decades. Today rosemary is enjoyed for both it's fragrance and it's aid in wellness. Rosemary contains anti-inflammatory, circulation and immune building compounds making it an excellent digestive aid. Rosemary is also known to help memory and concentration as well as overall neurological health. 

Ingredients:

2 cups raw shelled pecans (473g)

2 tbs coconut oil

2 tbs dried rosemary

1/2 tsp sea salt

2 tbs raw honey or agave 

Instructions:

Pre-heat your oven to 325F degrees (163C). Spread the raw pecans out on a baking sheet lined with parchment paper.

Add the coconut oil, rosemary and sea salt to a mortar and pestle and mash until a paste has formed. Add the paste to the pecans and massage it together with your hands. Next, evenly drizzle on the honey and continue to toss the pecans with your hands. (I usually taste one before roasting to make sure they do not need more honey or salt.) 

Roast the pecans for about 15 minutes (on a convection oven) or 18 minutes (on a normal setting). Once they have roasted, let them cool before breaking apart to serve. Enjoy! 

Ingredients:

3/4 cup rye flour (170g)

1/2 cup spelt flour (120g)

1 cup slightly warm water (230g) 

2 tbs coconut sugar

1 tsp instant yeast

1/2 tsp sea salt

2 tbs ground flax seed

3 tbs pumpkinseeds

3 tbs seseame seeds

3 tbs whole flax seeds

2 tbs poppy seeds

Insructions:

Mix together all the dry ingredients, except the seeds. Next, slowly add the wet to the dry to form a dough. Add about 1 tbs flour if the dough seems to wet or 1 tbs water if too dry. 

Fold in about 1 tbs each of poppy seeds and sesame seeds. 

Add the dough to a lightly greased bowl and cover with a tea towel to rise for about an hour to an hour and a half. 

Once the dough has risen, divide it in half and roll one piece out into a rectangle on a floured surface until about 1/8 inch thick. 

Cut the dough into rectangles using a floured pizza slicer. Pull the pieces apart and place them on a parchment lined baking sheet. 

Next, using wet fingers, rub the top of each cracker so that the seeds will stick. Finally top them off with the remaining seeds. Leave the crackers to rise again for about 30 minutes. 

Pre-heat your oven to 350F degrees (178C). 

Bake for about 20 - 30 minutes or until lightly browned. Store in an air-tight container. Enjoy! 

Ingredients:

1 8oz block feta cheese

2 - 3 tbs fig jam (I used this recipe)

1 tbs dried rosemary (or 2 tbs fresh, chopped) 

Instructions:

Pre-heat your oven to 350F degrees (178C).

Add the feta to a casserole dish and top with the fig jam and rosemary.

Bake for about 8 - 10 minutes or until soft. Serve immediately, while warm, alongside some seeded crackers. Enjoy! 

*Don't like feta? Try this recipe with brie instead. 

Post by: Rebecca 

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? 

Simple, easy soup for the soul. Chili is one of those wintertime foods not to be forgotten. It warms the soul and the body with nutrients and flavor. While most traditional chili recipes call for hours of simmering, this recipe harnesses the bold flavors without the extra time. Packed with protein and boasting an array of health benefits, this delightful chili is sure to satisfy. 

Beans, beans, beans and more beans. During the colder months I tend to enjoy a variety of beans both big and small. While canned beans might seem convenient, home cooking your own will make up for the time. When I cook beans at home I usually use my pressure cooker, it cuts the time back to about 1/4 that of boiled beans. I also cook a large batch so that I can use them throughout the week! 

Polenta is made of ground corn, prepared similar to grits (if you are from the south), but much smoother in texture. Though originally from Italy, polenta has now made its way into the global market. It boasts a slightly larger amount of protein per serving than a large egg, making it an excellent main dish. Polenta also contains many vital nutrients such as vitamins A and C, phosphorus and potassium. To top it off, this gluten free grain is so versatile it can be used in some desserts. 

Nutritional yeast, a powerhouse of nutrition. Low in fat and sodium, free of gluten, dairy and sugar, what else can you ask for? This small but powerful yeast is also a complete protein while also boasting B-complex vitamins! Due to its delicious cheezy flavor, nutritional yeast is commonly enjoyed as a cheese substitute. My favorite way to enjoy this superfood is to sprinkle it on popcorn along with some smoked paprika! 

Gluten Free, Vegan, Nut Free

Ingredients:

2 cups cooked black beans 

1 cup cooked kidney beans 

1 28 oz can organic chopped tomatoes

1 12 oz can organic crushed tomatoes 

3/4 cup pumpkin puree

1/2 - 3/4 cup water 

3 tbs tomato paste 

1 tbs chili powder

2 tsp smoked paprika

1/2 tsp cinnamon 

a few shakes cayenne pepper (optional) 

Tahini or greek yogurt for garnish 

Instructions:

Add your beans and canned tomatoes to a large pot and bring them to a boil. Next, add about 1/2 cup water along with the spices and tomato paste. Lower the pot to a simmer and continue to stir until everything is throughly heated. Now, add in the pumpkin puree along with more water if needed. (At this same time I usually taste it to see if I need to add any more spices.) 

Ladle into bowls and garnish with tahini or greek yogurt. 

Gluten Free, Vegan, Nut Free

Ingredients:

1/2 cup dry instant polenta

2 cups filtered water (or follow the instructions on the package)

1/4 cup nutritional yeast 

1/2 tsp smoked paprika 

1/2 tsp smoked sea salt 

Instructions:

Bring the water to a boil and add in the instant polenta. Remove the pot from the heat and stir the mixture until all the liquid has been absorbed. Next add in the nutritional yeast, paprika and smoked salt, continue to stir until incorporated. Add more salt if needed and serve topped with chili! 

Today's Question: What is your favorite wintertime comfort food? 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

In celebration of the first week of fall I just had to post a comfort food inspired recipe! Remember a time sitting around a fire, cuddled up in a warm blanket, sipping hot cocoa and wiping that sticky but delicious toasted marshmallow off our face. Since vegan marshmallows are not easy to find or make, I opted for something a little easier to work with (but just as delicious)! These s'mores might just be easier than the conventional ones of your childhood. I do not know what else to say but coconut butter coupled with chocolate = heavenly deliciousness. 

Coconut butter is one of my favorite foods, you can crumble it on top of oatmeal, toss it in muffins or use it as icing in desserts! This nut and seed free butter is made from the pulp of the coconut and ground into a smooth paste. 7 percent protein and 14 percent fiber and healthy fats is what makes coconut butter so satisfying. While coconut butter might seem like an impossibility with its low carb and sugar content, I assure you it is not! 

Now, on to these delicious crackers! Graham crackers are one of my favorite types of crackers, I enjoy paring them with peanut butter, cookie dough dip and of course coconut butter! I decided to use spelt in these crackers because I have been trying to cut back on oats, they sometimes mess with my stomach. Spelt happens to be a little powerhouse of its own. Spelt is an excellent source of manganese, protein, fiber and zinc. This ancient grain has also been found to prevent gallstones as well as slow the progression of atherosclerosis, the accumulation of plague within the blood vessels.  You can see why spelt has been used since Biblical times. Native to Iran and southeastern Europe, spelt was one of the first grains used to make bread, usually in the form of a cracker. As stated in Ezekiel 4:9...   

Gluten Free, Vegan

Ingredients:

For the Graham Crackers:

1 cup spelt flour  *see below for a GF version 

1/2 cup sorghum flour

1 -2 tbs coconut sugar

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp sea salt

3 tbs smooth almond butter (or peanut butter)

2 tbs maple syrup

2 tbs blackstrap molasses or sorghum 

4 tbs almond milk

2 tbs apple sauce or melted coconut oil

1/2 tbs ground flax mixed with 1 tbs water (for your flax "egg") 

For the Filling:

coconut butter 

1 good quality vegan dark chocolate bar 

Instructions: 

Pre heat the oven to 350F degrees and mix your flax "egg", set it aside to gel up. 

For the crackers, combine all your dry ingredients in a large mixing bowl and stir to combine. Next, slightly warm your almond butter if it is hard then add it to a small mixing bowl along with the rest of your wet ingredients. Now add the wet mixture to the dry and continue to stir and combine. Add more almond milk if needed for moisture but the mixture should be a little dry. 

Next, take about 1/2 of the dough and roll it out to 1/8 in thick on a large workspace dusted with spelt flour. Trim the rough edges and cut your crackers into the desired size and shapes. Place the crackers on a baking sheet covered in parchment paper, sprinkle with corse sugar (optional) and poke some holes in them using a fork. Bake in the oven for about 15 - 18 minutes, rotating your pan about halfway through cooking time (only if your oven is not very consistent). 

To assemble, take two crackers of about the same size and place one square chocolate piece on top of one and about 1/2 tbs coconut butter on the other. Leave the crackers face side up and turn the oven to broil. Heat the smores for about 2-5 minutes (be sure to watch them carefully). Once the chocolate and coconut butter has melted, sandwich the crackers together and (messily eat them or) place them in the fridge for about 5 minutes to cool (they are less messy this way). You can store the smores in the fridge and eat them cold or let them warm to room temperature when you are ready to eat the rest. Enjoy! 

*Other Filling Additions:
sliced fresh figs
apple butter
peanut butter 

* If you have a gluten intolerance or are simply on a GF diet, I have also had success with subbing in 1 cup GF oat flour for the spelt. 

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