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White Bean Spread/Dip

I wanted to make a type of sandwich spread or dip for JB. It is very simple and delicious. It also freezes well. This White Bean Spread/Dip is made entirely in the food processor, which is another plus.

Combine all the ingredients, with the exception of the parsley into a food processor. Process until smooth and creamy. Add parsley and pulse 2-3 times to incorporate the parsley.

Note: White Bean Spread/Dip can be used as a sandwich spread or dip for veggies. You could also thin it out with some plant milk and turn it into a sauce. It is very versatile and adaptable to different flavor profiles.

Serve. Eat. Enjoy.

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Collard Greens & Baby Bella Mushroom Savory Muffins/Mini Chickpea Frittatas

Here is another version of JB’s Savory Muffins/Mini Chickpea Frittatas. The secret ingredient to amp up the mushroom flavor is a little porcini powder. The porcini powder makes all the difference.

Veggies:

  • 3 c collard greens, stems and thick vein removed, chopped
  • 3 c baby bella mushrooms, sliced

In a large skillet, wilt the greens and let the mushrooms release their moisture. Set aside

Preheat oven 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the collards and mushrooms and stir until the veggies is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c macadamia milk
  • 1/2 c sparkling water
  • 1 lemon juiced

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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Peanut Butter Snack Bites

I made these for a client, which they almost did not receive. I tasted the dough and I almost kept them for myself. They are that good. I like the creaminess of the inside and the crunch of the peanut coating. They are simple to make. You might want to double up the recipe, because they go fast.

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

In a large bowl combine the peanut butter, oat flour, Date Paste and vanilla powder. Thoroughly mix all the ingredients in the bowl. Form into golf ball size balls. Roll the balls into the chopped peanuts.

Chill the Peanut Butter Snack Bites in the refrigerator to firm up.

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Serve. Eat. Enjoy.

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Pecan & Chocolate Chip Bars

These bars are perfect for a grab-n-go breakfast, but also for a snack anytime of the day. So go ahead and put one in the lunch box, or carry one in your purse for when you get the hungries.

By the way, this is a one bowl recipe.

  • 1 1/2 c gluten-free rolled oats
  • 1 1/4 c gluten-free oat flour
  • 1/4 c pecans, chopped
  • 3 tbsp dark chocolate chips, chopped
  •  1 1/4 tsp Baking Spice Blend
  • 1/4 tsp salt
  • 1/3 c + 2 tbsp Date Paste
  • 6 tbsp macadamia milk (or any other plant milk)

Preheat oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper.

Combine all the ingredients into a large bowl and stir until well combined. Press oat mixture into the prepared baking dish. Press the dough with a spatula into an even layer.

Using a sharp knife score the dough into 8 pieces.

bake until the bars are golden on the edges, about 20 minutes. Remove from oven and let cool in dish.

Following the scored lines, use a sharp knife to cut the bars. Store in a sealable container in the refrigerator.

Note: You can make the oat flour be processing it into a food processor or spice/coffee grinder.

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Serve. Eat. Enjoy.

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Peanut Butter and Chocolate Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 20 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dark chocolate chips, chopped
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

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Share. Eat. Enjoy.

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JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 1 lemon, juiced
  • 1/2 c sparkling water

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

  • 1 large banana, very ripe
  • 1/2 cup of blended orange segments
  • 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

  • 1 c pumpkin puree
  • 1/2 c Date Paste
  • 1 tbsp flax seeds, ground
  • 2 tsp Baking Spice Blend
  • 2 tsp pure vanilla extract
  • 1 1/2 c gluten-free rolled oats
  • 1/8 cup pecans
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

  • 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.

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Oatmeal Cookie Parfait

I probably should have called this – If You Don’t First Succeed Turn It into a Parfait. Remember, I mentioned I had to make a second batch of the Oatmeal Chocolate Chip Almond Butter Cookies.  They were too dry. They reminded me more of granola. Since they were granola like, I decided to make parfaits with them.

The cookies fit perfectly into a small mason jar. Then I layered some ingredients. These parfaits make the perfect portable snack. You can change it up with different kinds of fruit.

Layer in order of the ingredients.

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Serve. Eat. Enjoy.

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Pumpkin Streusel Muffins

I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.

These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.

Streusel:

Preheat oven to 350 degrees.

Mix together the streusel ingredients in a small bowl and set aside.

Dry Ingredients:

Add all the dry ingredients into a food processor and process until the oats have turned into a flour and all the ingredients are well blended.

Wet Ingredients:

  • 1 c pumpkin puree
  • 2/3 c Date Paste
  • 1/4 c maple syrup
  • 1/4 c apple cider vinegar
  • 1/4 c almond yogurt (I like Kite Hill)
  • 1/4 c almond milk, unsweetened, vanilla
  • 1 tsp vanilla extract

Add all the wet ingredients to a stand mixer and mix until they are well incorporated.

Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.

Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.

Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.

Bake for about 25-30 minutes.

Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.

Serve. Eat. Enjoy.

Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.

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Smokey Southwestern Sweet Pepper Crisps

These crisps were made in a dehydrator. It was fun to watch the transformation take place in the dehydrator. You could use the oven at its lowest setting. However, you would need to adjust the time, since the oven does not go as low in temperature as a dehydrator.

First blend:

  • 3/4 c golden flax seeds, ground, then soaked in double amount of water
  • 3/4 c raw almonds, soaked for 2-3 hours, until soft, drained

Blend together flax seeds and soaked almonds until smooth in a food processor. Transfer to a large bowl.

Stir-in:

  • 1 yellow pepper, chopped
  • 1 shallot, chopped
  • 1/4 c sun-dried tomatoes, soaked and drained
  • 1 1/2 tsp Smokey Southwestern Seasoning
  • 1 1/2 tbsp onion powder
  • 1 tsp Himalayan salt (optional)

Process the pepper, shallot, sun-dried tomatoes, Smokey Southwestern Seasoning and Himalayan salt until smooth. Add to the nut and flax mixture and mix until thoroughly combined. I used my hands to do this step.

Set the dehydrator at 115 degrees.

Using a non-stick dehydrator sheet and an offset spatula, spread the mixture evenly onto the sheet, no more than 1/4 inch thickness.

Dry for 2-3 hours. Remove after 2-3 hours and flip the mixture over onto another non-stick dehydrator sheet. Return to dehydrator and dry for an additional 6 hours.

Cut into triangles. I used a pizza cutter for this step.

Serve with your favorite dip or hummus.

Note: Do not be afraid to experiment with the stir-ins. Make up your own flavors and have fun with it.