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Tropical Snack Loaf

This Tropical Snack Loaf is a cross between a bread and a cake. It is a twist on my Lemon Macadamia Loaf.

I had made up some mango paste for something I had made for a client, and I had some leftover. This Tropical Snack Loaf was perfect for the Mango Paste. The Mango Paste is part of what makes this snack loaf tropical. Plus, a little coconut cream. Mango and coconut, what a perfect combination.

Wet Ingredients:

  • 3/4 c coconut cream
  • 3/4 c Almond Milk, unsweetened, vanilla
  • 3/4 c Mango Paste
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees. Line a 9x 5 loaf pan with parchment paper.

Combine all the wet ingredients in a medium bowl, and set aside.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Add the wet ingredients to the dry ingredients. Stir until the ingredients are well combined.

Spoon in the dough/batter into the prepared loaf pan. Bake for 55-60 minutes, until the loaf is golden and evenly browned on top. A toothpick inserted into the center of the loaf should come out clean.

Let cool in the pan for 15 minutes. After 15 minutes remove loaf from pan and let completely cool on a rack.

Icing:

Combine all the ingredients into a high-speed blender. Set aside for at least 20 minutes to let the cashews soften. Blend the ingredients together until creamy and the icing is easy to drizzle on the loaf.

Share. Eat. Enjoy.

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Blackberry Chocolate Hazelnut Bites

I had intended to make my Raspberry Chocolate Hazelnut Bites, but found that I was out of raspberries. However, I did have some blackberries so I decided to give it a whirl. I do like to experiment with different fruits and flavors when I make snack bites. This one was a happy success.

Food Processor:

Combine all the food processor ingredients into the food processor. Process until smooth and creamy. Transfer the mixture to a large bowl.

Note: You can make your own oat flour by grinding oats in a food processor or spice grinder.

Stir-ins:

  • 1 1/2 c GF rolled oats
  • 1/2 c chocolate chips, chopped

Stir in the oats and chocolate chips into the blackberry mixture. The dough should be stiff. Roll the dough  into walnut size balls. Freeze the bites for about 30 minutes to firm up.

They can be store in the freezer or the refrigerator in a sealable container.

This recipe makes about 24 bites.

Share. Eat. Enjoy.

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Peanut Butter & Chocolate Chickpea Brownie Bites

YUM! Is the perfect word for these Peanut Butter & Chocolate Chickpea Brownie Bites. They are the perfect combination of Peanut Butter and Chocolate, creamy and crunchy. You cannot go wrong with these. You can change them up a bit with almond or cashew butters and nuts. They make about 30 bites, so there will be plenty to share, if you want.

  • 1 1/2 c chickpeas, cooked
  • 1/2 c peanut butter
  • 1/2 c  GF oat flour
  • 1/4 c cocoa powder
  • 1/2 c Date Paste
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan salt
  • 1/2 c dark chocolate chips
  • Peanuts to roll the bites into

Combine chickpeas, peanut butter, oat flour, cocoa powder, Date Paste, vanilla and salt into a food processor. Process until smooth and creamy. Add chocolate chips to the chickpea mixture and pulse the processor to break up the chocolate chips.

Transfer mixture to a bowl and refrigerate for about 15 minutes to firm up dough. The dough will be somewhat soft, even after refrigerating.

Form dough into walnut size bites. Roll the brownie bites into chopped peanuts. Freeze for about 15 minutes to firm up.

Note: I did not give a measurement for the peanuts, because it is a matter of how crunchy a coating you want on the brownie bites. I like to completely cover the brownie bites because the bite itself is very creamy and the nuts give it a nice contrast in texture.

These bites freeze well. You can store them in the freezer or refrigerator in a sealable container.

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Share. Eat. Enjoy.

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Banana Pecan Blender Muffins

I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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PB & Berries Baked Oatmeal

Baked oatmeal is my favorite way to make oatmeal now. There is no standing at the stove stirring and stirring. It is more like mix all the ingredients into a big bowl; pour into a baking dish and let it bake. That means you can be doing something else while the oatmeal is baking.

This recipe is peanut butter flavor forward, which make it not so sweet. It reminds me of a PB&J sandwich.

  • 1 1/2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/4 c peanut butter flour
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 tbsp pure vanilla extract
  • 1 1/2 c plant milk, vanilla, unsweetened

Note: Make sure you purchase a peanut flour that is just peanuts and no added sugar or other ingredients.

Preheat oven to 350 degrees.

Combine all the ingrédients into a large bowl. Stir until well incorporated.

Stir-in:

  • 1 c berries (I used a combination of blackberries and raspberries)

Fold the berries into the oat mixture.

Pour into an 8×8 baking dish.

Bake for 40 minutes. This baked oatmeal is more like a snack cake, so break out the forks.

Serve. Eat. Enjoy.

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Blackberry Coconut Chocolate Chip Snack Bites

I am always trying to come up with new snack bites for my clients. The snack bites are requested every week. Sometimes it can be a challenge to come up with new flavors. I had made some of my Raspberry Chocolate Hazelnut Snack Bites and it got me thinking of making some other type of fruit snack bites. That is how I came up with the Blackberry Coconut Chocolate Chip Snack Bites.

  • 1 c blackberries
  • 1/2 c coconut flour
  • 1/2 c GF oat flour
  • 1/2 c Date Paste
  • 1/2 chocolate chips
  • 1 c GF rolled oats

Combine blackberries, coconut flour, oat flour and Date Paste. Process until creamy.

Add chocolate chips and pulse until chocolate chips are chopped. Transfer mixture to a large bowl.

Add rolled oats to the blackberry mixture and stir until oats and blackberry mixture are well incorporated.

Roll into walnut size little balls. Freeze for about 15 minutes to firm up the snack bites.

These little bites keep well in the freezer or in the refrigerator in a sealable container.

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Share. Eat. Enjoy.

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Chunky Monkey Bars

I got the idea for these bars from my Oatmeal Chocolate Chip Almond Butter Cookies. I made a few changes so I could make them for JB. I put them into bar form, which makes them less time consuming to make. Go ahead a make a batch of these wonderful little snack bars. They make a great portable quick breakfast, snack or a little treat.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line an 8×11 baking dish with parchment paper

Wet Ingredients: 

  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/2 c banana, smashed
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Press the dough onto the prepared baking sheets. Bake for 15 minutes, until the bars are golden.

Let the bars completely cool before cutting into bars.

Share. Eat. Enjoy.

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Lemon Macadamia Loaf

When I baked this loaf it had a lovely fragrance of lemon and toasted macadamia nuts. What a wonderful combination. This loaf is easy to make. They would make great gifts for your special friends. It is a delicious, yet healthy loaf of goodness. There is no oil or refined sugars. It has whole grains, yet is gluten-free. It is like the perfect little treat.

Dry Ingredients:

  • 1 1/4 c GF oat flour
  • 3/4 c millet flour
  • 2 tsp baking powder
  • 1 tbsp lemon, zest
  • 1/2 c macadamia nuts, toasted, chopped

In a large bowl whisk together the dry ingredients and set aside.

Note: The oat flour and millet flour can be ground in a high speed blender. That is how I did it and it worked perfectly.

Note: Roasting/Toasting the macadamia nuts is an important step. It bring out the flavor of the macadamia nuts so much more, then if you did not toast them. I toasted them as the oven was preheating. It took about 5 minutes for them to toast up.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 12 dates, pitted and quartered
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325. Line a 9×5 loaf pan with parchment paper and set aside.

Combine the macadamia milk, dates and vanilla in a high speed blender and let the dates soften.

When the dates have soften blend until all the wet ingredients are blended together.

Pour the wet ingredients into the dry ingredients and stir until they are well incorporated.

Spoon the batter into the prepared loaf pan. Bake for 55 to 60 minutes, until the loaf is evenly browned with some cracks on the top of the loaf.

Let stand on a cooling rack for at least 15 minutes before removing the loaf from the pan to cool completely.

Frosting: (Optional)

  • 5 dates, pitted and quartered
  • 2 tbsp cashews
  • 1/2 c lemon juice
  • 1/4 c water

Combines all the ingredients for the frosting into a high speed blender. Let the ingredients set for about 20 minutes to let the dates soften. Blend until the frosting is very smooth. Frost loaf.

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Share. Eat. Enjoy.

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JB’s Jackfruit Hand Pies

I made these hand pies for JB. They turned out deliciously. There is a trick to the jackfruit to give it the perfect texture that I will share with you. I will admit these do take some time. So you need to make these when you do not have anything pressing to do that day.

What takes the most time is rolling out the dough for the hand pies. I tried it a number of different ways. I found rolling the dough out enough for two pieces (a top and a bottom worked the best for me.) Please let me know if you know a better way.

Note: This is one of the few recipes that I use oil. Because of diet restrictions it was the only ingredient that would work for JB.

Crust:

In a large bowl add JB’s GF All-Purpose Flour Blend. Start with 4 cups of the flour blend. Stir in the remaining ingredients: JB’s All-Purpose Blend, olive oil, salt and water into the flour mixture. Add more flour blend as needed. You want the dough to feel soft and p;illowy. Set aside. Cover with a damp paper towel.

Filling:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

On a large baking sheet spread out jackfruit and mushrooms. Sprinkle JB’s All-Purpose Blend onto the jackfruit and mushrooms. Bake for 10 minutes. Stir the jackfruit and mushrooms and bake for an additional 10 minutes. Set aside to cool.

Transfer jackfruit and mushrooms to a medium bowl. Add the peas and JB’s Béchamel Sauce to the jackfruit and mushrooms. Stir until completely combined. Set aside.

Roll out some of the dough. Put a large dollop of the filling in the center. Lay another piece of rolled out dough on top of the piece with the filling. Lightly pat the top crust onto the bottom. Using a large biscuit cutter/ravioli cutter and press out the hand pie. (My was large and had a crimping feature.)

Place hand pie onto prepared baking sheet. Repeat the process of making the hand-pies.

Note: This recipe makes 12 hand pies.

Bake hand pies for 30 minutes.

Serve. Eat. Enjoy.

Note: These hand pies freeze well. Just let them cool before you freeze them. You can either warm them in the microwave or in the oven.

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Peanut Butter & Chocolate Snack Bites

These little snack bites are a little twist to my original Peanut Butter Snack Bites. the chopped chocolate chips add a little crunch to the bite. they taste just a good as the original, just a little bit different.

  • 1/2 c peanut butter
  • 3/4 c oat flour
  • 1/4 c Date Paste
  • 1 tsp vanilla powder
  • 1/3 c dark chocolate chips, chopped

In a large bowl combine all the ingredients. Stir until thoroughly mixed together. Form into  walnut size balls.

Chill the snack bites in the refrigerator to firm up. Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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