No Bake Rock n' Rollerbars (Granola Bars
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These no bake granola bars are simple to make and adaptable to any nut butters or dried fruit combos. Fun to share with friends, bring on a picnic or take on the road!
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Gluten Free Apple Cinnamon Pop Tarts With Maple Glaze
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A gluten free pastry dough that isn’t dry and crumbly! These got rave reviews at a recent breakfast business gathering and they freeze well which is an added bonus so they can be made ahead and stored!!!
Read MoreSoy Nugget Peanut Stir Fry
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This dish was created after a trip to a local favorite Thai restaurant and my, newly vegan husband fell in love with their soy nugget peanut dish so I had to make it for him at home!
Read MorePancake Muffin Donuts
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Yes it’s true, I’ve got a sweet tooth. This recipe emerged out of the want for all three things in it’s title, Pancakes, muffins and donuts. Essentially these yummies have the flavor of pancakes with the texture of muffins and the shape of donuts. I’m also always looking for how to incorporate a little protein and nutrients into my sweet tooth satisfaction which is why I chose to use a Paleo pancake mix. So there you have it, take it for what it’s worth, a strange but delicious concoction that my husband (also my taste tester) was pleased with and did not leave us with a sugar high!
Ingredients
1 cup flour
2 cups Bob’s Redmill Paleo pancake mix (this is a vegan and gluten free mix)
1/2 cup turbinado sugar (could be cut to 1/4 cup for you health freaks)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp Vietnamese cinnamon
1 tsp vanilla
1/4 cup vegetable oil
3 tsp egg replacer powder
1/2 cup almond milk unsweetened
1/2 cup natural applesauce unsweetened
Preheat oven to 350
Grease a donut baking pan. Mix all ingredients thoroughly and scoop into a zip lock bag. Snip corner off bag and squeeze mixture into donut cups.
Bake for 10-12 min or until golden brown
Drizzle with glaze, dust with powdered sugar or drizzle with maple syrup and serve warm
Spinach Bites
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photo credit: amma rhea photography
These are quick, easy and delicious for snacks or appetizers. Dip them in seasoned olive oil or hummus and enjoy!
Ingredients
photo credit: amma rhea photography
3 Cups Fresh organic spinach
½ cup raw cashews
¾ cup almond meal flour
3 Tbl Olive Oil
1 tsp salt
1 egg replacer or flax egg
1 small chopped red onion
2 cloves garlic
1 cup oats
¼ tsp pepper
¼ tsp smoked paprika
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Place all ingredients in a food processor and pulse until well combined. If the mixture is overly wet, add more oats and blend until smooth. Scoop tablespoon sized balls of the mixture onto the parchment paper. Bake for 15-20min or until bottoms have browned. Remove and let cool on a cookie rack, serve warm with hummus for dipping.
