Thank you all for visiting my blog! I am in the process of transferring over all of these recipes to my website www.brittanysousa.com. All of my new recipes are being posted there, don't miss out and be sure to visit the recipes on my new website!! :D
Much love,
Brittany
Monday, 22 September 2014
Monday, 28 July 2014
Flour-less Peanut Butter Chocolate Chip Blondies
*You can find this recipe on my website http://www.brittanysousa.com/ under recipes! I'm in the process of transferring over everything from my blog to there so you will now find all recipes posted there.
Tuesday, 8 July 2014
Nectarine & Ginger Homemade Iced Tea
It's 88 degrees outside today, you know what that calls for? ICED TEA.
Thankfully, it's Tuesday and I received my Boston Organics delivery with farm fresh organic nectarines and fair trade English Breakfast tea from the local Equal Exchange Cafe....sweeeeet.
There's nothing like an ice cold glass of iced tea on a hot summer day, it will without a doubt give you that refreshing feeling of "Ahhhhhhh."
Well, add some farm fresh nectarines and ginger into the mix and you've got something special. Subtly sweet with a ginger bite, this is THE iced tea.
Nectarine & Ginger Homemade Iced Tea
Servings: ~ 2
2 nectarines - sliced
1 large knob of ginger - cut into a few cubes
3 cups of water
3 organic English Breakfast tea bags
optional: sweetener to taste (like honey or stevia)
Bring the 3 cups of water to a boil then add in the ginger and nectarines. Lower to medium heat and let simmer for 30-35 minutes for the ginger and nectarines to infuse.
After infusing, bring the water back up to a boil, remove from heat, add the tea bags, cover the pot, and let steep according to package (usually about 5 minutes).
Remove the tea bags. Using a fork, begin to mash the peaches to extract the extra juices.
Using a mesh strainer, strain the tea mixture into a container (like a mason jar :D). Lastly, use a fork to press the peach ginger mixture down to extract the remaining liquid.
*Feel free at this point to add some sweetener to desired taste, however, I find the nectarines give this tea a hint of sweetness already.
Let cool & serve over ice!
Thankfully, it's Tuesday and I received my Boston Organics delivery with farm fresh organic nectarines and fair trade English Breakfast tea from the local Equal Exchange Cafe....sweeeeet.
There's nothing like an ice cold glass of iced tea on a hot summer day, it will without a doubt give you that refreshing feeling of "Ahhhhhhh."
Well, add some farm fresh nectarines and ginger into the mix and you've got something special. Subtly sweet with a ginger bite, this is THE iced tea.
Nectarine & Ginger Homemade Iced Tea
Servings: ~ 2
2 nectarines - sliced
1 large knob of ginger - cut into a few cubes
3 cups of water
3 organic English Breakfast tea bags
optional: sweetener to taste (like honey or stevia)
Bring the 3 cups of water to a boil then add in the ginger and nectarines. Lower to medium heat and let simmer for 30-35 minutes for the ginger and nectarines to infuse.
After infusing, bring the water back up to a boil, remove from heat, add the tea bags, cover the pot, and let steep according to package (usually about 5 minutes).
Remove the tea bags. Using a fork, begin to mash the peaches to extract the extra juices.
Using a mesh strainer, strain the tea mixture into a container (like a mason jar :D). Lastly, use a fork to press the peach ginger mixture down to extract the remaining liquid.
*Feel free at this point to add some sweetener to desired taste, however, I find the nectarines give this tea a hint of sweetness already.
Let cool & serve over ice!
Monday, 30 June 2014
Ginger Peach ‘Upside Down’ Oat Frittata
Inspired by the infamous pineapple 'upside down' cake - this recipe was quite the success. Somewhere between a pancake and frittata, whatever you want to call it, this recipe is the perfect summer breakfast for one.
Special thanks to Boston Organics for the stars of this recipe, farm fresh organic peaches.
You can find this recipe posted on Boston Organics website.
Thursday, 5 June 2014
Protein "Cookie Dough"
Looks like cookie dough, taste like cookie dough, BUT it's not cookie dough! No one has to know that though, I guarantee you will fool anyone with this recipe.
The best part is it's filled with protein and healthy fats to power you through a workout or just get you through your afternoon slump.
Protein "Cookie Dough"
Ingredients:
1 cup of chickpeas - cooked
2 Tbsp of vanilla protein powder (I used Perfect Fit)
2 Tbsp of coconut oil
1/4 tsp of cinnamon
1 Tbsp of pure maple syrup
1/4 cup of tahini
scant 1/4 tsp of salt
2 Tbsp of chia seeds
1-2 Tbsp of water (I added this to loosen the dough to get it to blend better)
Handful of crushed walnuts
2 Tbsp of cacao nibs (or chocolate chips)
Directions:
Place all ingredients (except walnuts and cacao nibs) into a high speed blender/food processor and pulse until well combined and a dough forms. Remove dough from the blender/processor and fold in your walnuts & cacao nibs (feel free to add any other "cookie" ingredients you would like).
Refrigerate the cookie dough for 15-20 minutes to let it harden then eat straight from the bowl or roll into balls to take on the go!
Saturday, 10 May 2014
Crispy 'Fried' Banana Crepes
Writing this post was hard enough without wanting to make 12 more of these and eat them ALL. This was everything I could ask for and more on a plate.
Crispy on the outside and fluffy on the inside - talk about melt in your mouth good.
The bananas, coconut flour, and macadamia oil bring a sweet touch to these crepes so no added sugar is necessary.
Coconut flour is light, but full of fiber, leaving you feeling satisfied and floating on air - this breakfast is a trip to food heaven.
Crispy 'Fried' Banana Crepe
Servings: 2 (10inch) large crepes
Ingredients:
Crepes:
2 organic eggs
2 Tbsp of coconut oil (melted)
1/3 cup of homemade almond (or coconut) milk
1/4 tsp of pure vanilla extract
2 Tbsp of coconut flour
1/8 tsp of salt
Few small dashes of cinnamon
Dash of nutmeg
More coconut oil (for pan)
Filling: 1/2 banana chopped (for each - so 1 banana total) + cinnamon + 1/2 tsp of coconut oil (for each - so 1 tsp total)
*Feel free to add some chopped nuts, cacao nibs, shredded coconut, or switch up the fillings!
Almond Butter 'Syrup': 2 Tbsp of almond butter mixed with 1 Tbsp of organic macadamia oil
Topping: 1/2 banana chopped (for each - so 1 banana total) + 1 Tbsp of coconut oil (for each - so 2 Tbsp total) + cinnamon
Directions:
Heat a 10inch non-stick skillet with coconut oil over med heat.
Combine your crepe ingredients in a small bowl and mix until your batter forms (it should be more runny than normal pancake batter).
Pour 1/2 your batter into the skillet and swirl around until it coats the whole pan.
(Now, I did this whole crepe cooking process a little differently.....flipping a crepe can be a pain in the A** and it can be hard to get it to roll up and stay shut sooo....)
Let your crepe start to cook for 2-3 minutes becoming bubbly and crisp around the edges. Remove from the heat and let sit for another 1-2 min. Meanwhile, prepare your filling. Toss the banana, coconut oil, and cinnamon together. Place your crepe back over med heat, place the filling in the middle of the crepe then fold the crepe in half (just like cooking an omelet). Press down with a spatula then fold over in half again. You should have a nice burrito type roll - no flipping, rolling B.S.
Carefully remove the crepe from the skillet and place it on a plate. Prepare your topping by placing banana, coconut oil, and cinnamon in the skillet and caramelizing the bananas on both sides. Remove and set aside.
Then place a generous amount of coconut oil in the skillet and turn the heat up to med high. Let the oil heat and place your crepe back in the pan and "fry" until golden brown & crispy on both sides.
Mix together your almond butter syrup ingredients and serve over the crepes with banana topping.
Then....be prepared to be brought to food heaven :D
Crispy on the outside and fluffy on the inside - talk about melt in your mouth good.
The bananas, coconut flour, and macadamia oil bring a sweet touch to these crepes so no added sugar is necessary.
Coconut flour is light, but full of fiber, leaving you feeling satisfied and floating on air - this breakfast is a trip to food heaven.
Crispy 'Fried' Banana Crepe
Servings: 2 (10inch) large crepes
Ingredients:
Crepes:
2 organic eggs
2 Tbsp of coconut oil (melted)
1/3 cup of homemade almond (or coconut) milk
1/4 tsp of pure vanilla extract
2 Tbsp of coconut flour
1/8 tsp of salt
Few small dashes of cinnamon
Dash of nutmeg
More coconut oil (for pan)
Filling: 1/2 banana chopped (for each - so 1 banana total) + cinnamon + 1/2 tsp of coconut oil (for each - so 1 tsp total)
*Feel free to add some chopped nuts, cacao nibs, shredded coconut, or switch up the fillings!
Almond Butter 'Syrup': 2 Tbsp of almond butter mixed with 1 Tbsp of organic macadamia oil
Topping: 1/2 banana chopped (for each - so 1 banana total) + 1 Tbsp of coconut oil (for each - so 2 Tbsp total) + cinnamon
Directions:
Heat a 10inch non-stick skillet with coconut oil over med heat.
Combine your crepe ingredients in a small bowl and mix until your batter forms (it should be more runny than normal pancake batter).
Pour 1/2 your batter into the skillet and swirl around until it coats the whole pan.
(Now, I did this whole crepe cooking process a little differently.....flipping a crepe can be a pain in the A** and it can be hard to get it to roll up and stay shut sooo....)
Let your crepe start to cook for 2-3 minutes becoming bubbly and crisp around the edges. Remove from the heat and let sit for another 1-2 min. Meanwhile, prepare your filling. Toss the banana, coconut oil, and cinnamon together. Place your crepe back over med heat, place the filling in the middle of the crepe then fold the crepe in half (just like cooking an omelet). Press down with a spatula then fold over in half again. You should have a nice burrito type roll - no flipping, rolling B.S.
Carefully remove the crepe from the skillet and place it on a plate. Prepare your topping by placing banana, coconut oil, and cinnamon in the skillet and caramelizing the bananas on both sides. Remove and set aside.
Then place a generous amount of coconut oil in the skillet and turn the heat up to med high. Let the oil heat and place your crepe back in the pan and "fry" until golden brown & crispy on both sides.
Mix together your almond butter syrup ingredients and serve over the crepes with banana topping.
Then....be prepared to be brought to food heaven :D
Thursday, 8 May 2014
Avocado Basil Spinach Pesto
I HEART PESTO <3
Pesto on pizza, pesto on sandwiches, pesto on eggs, pesto on everythinggggg!
So I saw this nut free/vegan version using avocado - genius! So I decided to add a few of my own twists adding spinach & walnut oil, nutritimentation style.
Full of healthy fats and greens, this pesto is a skin-glowing, brain boosting concoction.
Avocado Basil Spinach Pesto
1 ripe avocado
1/4 cup of basil leaves (I used the leaves from about 1/2 package)
A big handful of spinach (about 1/2 cup)
1 Tbsp of fresh squeezed lemon juice
1/4 cup of walnut oil
1/4 tsp of Himalayan salt (or kosher/sea salt)
Combine all ingredients in a food processor (or blender) & blend until smooth.
Pesto on pizza, pesto on sandwiches, pesto on eggs, pesto on everythinggggg!
So I saw this nut free/vegan version using avocado - genius! So I decided to add a few of my own twists adding spinach & walnut oil, nutritimentation style.
Full of healthy fats and greens, this pesto is a skin-glowing, brain boosting concoction.
Avocado Basil Spinach Pesto
1 ripe avocado
1/4 cup of basil leaves (I used the leaves from about 1/2 package)
A big handful of spinach (about 1/2 cup)
1 Tbsp of fresh squeezed lemon juice
1/4 cup of walnut oil
1/4 tsp of Himalayan salt (or kosher/sea salt)
Combine all ingredients in a food processor (or blender) & blend until smooth.
Try a 'caprese' style omelet stacking fresh tomato with the pesto with a spinach omelet topped with more pesto & hemp seeds.
Monday, 5 May 2014
Homemade Almond Milk
After doing research on the additive carrageenan and learning how reports suggest it turns into a carcinogen and can be harmful to digestion by turning into an inflammatory agent, I decided to ditch store bought nut milks & start making my own.
Man, am I glad I did! Yet again, homemade food proves it's way better then store bought. This version of almond milk is so creamy and actually tastes like real almonds, can you believe that? :)
This version can be transferred into other types of milk like coconut or cashew - just substitute cashews or shredded unsweetened coconut.
Homemade Almond Milk
Ingredients:
1.5 cups of raw organic almonds (*ratio is 1 cup of almonds to 2 cups of water - my Vitamix doesn't quite fit that so I shrunk it down a bit)
3 cups of water
That's it! Now try reading your store bought almond milk ingredient list....hmmmmm...
Here's how....pictures and all :)
Start by soaking your almonds in a bowl of water overnight. (6 hours will do, I just find it's easier to let them soak overnight)
Pour almonds through a strainer and rinse very well!
Put almonds and the 3 cups of (new) clean water into your blender & blend on high for 1-2 minutes.
Place a cheesecloth (or mesh strainer or nut milk bag) over a wide mouth container.
Pour in 1/3 of the almond milk mixture from the blender. Grab all sides to enclose the almond mixture and start to squeeze! Here comes your fresh delicious almond milk!
Squeeze until all the milk comes out then place the almond meal into a bowl (you can save this to dehydrate and make almond flour for baking!)
Then repeat above steps until you're done.
Another 1/3 of the mixture...
And another....
OK you're done!
This recipe will give you just under 25oz. of almond milk.
Store almond milk in a mason jar in the fridge for 3-4 days. Feel free to add in a tsp of vanilla extract, sweetener, cinnamon, or even some raw cacao powder...yummmmm.
Five Ingredient Fennel Soup
This is a 'soup for dummies' - so simple, yet so delicious. I was so impressed with the 'creaminess' cauliflower gave my 'Creamy' Cauliflower & Carrot Soup that I decided to let it to continue to impress me. Congratulations cauliflower, yet again you blew my socks off.
There's a freshness to this soup that just makes it so lovely. The combination of sweet from the fennel & leek and buttery from the ghee, garlic, & cauliflower makes this an all around crowd pleaser.
Five Ingredient Fennel Soup
Servings: 3-4
Five simple ingredients:
1 fennel bulb - chopped
1 leek - sliced
1 cup of chopped cauliflower
3 cups of homemade chicken stock (or vegetable)
1 tsp of fennel seed
Plus a few pantry staples:
1 cup of water
1 large garlic clove
2 tsp of apple cider vinegar (or white wine)
3 Tbsp of ghee (or butter)
salt & pepper to taste
Directions:
Melt the ghee in a large soup pan, add the fennel and leeks, sauté until the fennel starts to become translucent and soft. Add the fennel seeds & apple cider vinegar, give a quick stir and let sauté for another minute. Add the remaining ingredients (garlic, water, stock, & cauliflower) and bring to a boil. Turn down to low/med heat and let simmer for about 30 minutes until cauliflower becomes tender.
Place into a blender (or food processor) and blend until it becomes 'creamy.' Season with salt & pepper.
There's a freshness to this soup that just makes it so lovely. The combination of sweet from the fennel & leek and buttery from the ghee, garlic, & cauliflower makes this an all around crowd pleaser.
Five Ingredient Fennel Soup
Servings: 3-4
Five simple ingredients:
1 fennel bulb - chopped
1 leek - sliced
1 cup of chopped cauliflower
3 cups of homemade chicken stock (or vegetable)
1 tsp of fennel seed
Plus a few pantry staples:
1 cup of water
1 large garlic clove
2 tsp of apple cider vinegar (or white wine)
3 Tbsp of ghee (or butter)
salt & pepper to taste
Directions:
Melt the ghee in a large soup pan, add the fennel and leeks, sauté until the fennel starts to become translucent and soft. Add the fennel seeds & apple cider vinegar, give a quick stir and let sauté for another minute. Add the remaining ingredients (garlic, water, stock, & cauliflower) and bring to a boil. Turn down to low/med heat and let simmer for about 30 minutes until cauliflower becomes tender.
Place into a blender (or food processor) and blend until it becomes 'creamy.' Season with salt & pepper.
Pour into a bowl, serve nice & hot. Garnish with hemp seeds, flax (or olive) oil, and a dollop of raw almond cashew yogurt. .....then stop & appreciate the beauty of your bowl......and dig in :)
Sunday, 4 May 2014
Apple Pecan Walnut Cinnamon Swirl Bread
After seeing these mouth drooling photos from this recipe - I knew some nutritimentation was absolutely necessary. Luckily, I had some homemade apple sauce in the fridge begging for some attention.
Lo and behold we have Apple Pecan Walnut Cinnamon Swirl Bread <333
I love spelt flour. I love sprouted nuts. I love apples. I love cinnamon (& cardamom). What I love most, all of these put together into a loaf of bread.
No sugar added nor needed here - you're sweet enough ;) ......Oh...and the apples bring that to the table too.
OK, fine, read the recipe already!
BUT WAIT....look at those chunks of pecans & walnuts ..... :)
Apple Pecan Walnut Cinnamon Swirl Bread
Ingredients:
Bread
2 cups + 2 Tbsp of spelt flour
1 & 1/2 tsp of baking soda + 1 & 1/2 tsp of lemon juice *mix together in a small cup and have ready to add to dough
1 tsp of Himalayan salt (or kosher/ sea salt)
3/4 cup of warm water
1/2 tsp of cinnamon
Filling
1/4 cup of homemade apple sauce (mine had cinnamon already in it - if you use store bought, mix in some cinnamon to your liking)
Few dashes of cardamom (optional - I love the flavor profile it brings though! You could use a warming spice like nutmeg instead)
1/2 cup of roughly chopped sprouted pecans & walnuts
Glaze
1 Tbsp of maple syrup
A bit more cinnamon for sprinkling
Directions:
In a bowl combine your bread ingredients and gently fold together to form your dough. Cover dough with a lid but don't fully close it, air should be allowed to get in. Let sit for 2-3hrs for dough to rise.
Preheat oven to 350 degrees.
In a small bowl, combine your filling ingredients and mix well.
On a piece of parchment paper or floured surface, lay out the dough and spread evenly into a rectangle shape (you could use a rolling pin, I just used my hands :P). Spread your filling evenly onto the dough leaving about in inch around the edges and top with your crushed nuts.
Just like making cinnamon rolls, starting from one side, start to roll your dough up tightly. Stop halfway, then do the same on the other side until it meets the other roll. Fold the dough in half, stacking the rolls on top of each other then place in a greased or parchment paper loaf pan.
It's O.K if there are some pecans are peeking out :D
Finally, make your glaze on top- spread the maple syrup then sprinkle with cinnamon. YUM.
Bake in the oven for 35-40 minutes - the bread will rise and become nice and brown. Use the "knife comes out clean" test to make sure it's fully cooked.
Serve warm with maple syrup and cinnamon :)
Or.... put a savory twist on this bread and dip it into a bowl of 'Creamy' Cauliflower & Carrot Soup for dinner like I did - what a perfect combination of flavors!
Tuesday, 29 April 2014
'Creamy' Coconut Quinoa & Oat Porridge
Eating this porridge was like floating on a cloud, so dreamy. The coconut milk thickened and created this 'creamy' bowl of heaven. The cinnamon and nutmeg added a warmness, while the quinoa, oats, and almond/coconut butter added a nutty flavor profile, all together it was perfection.
I didn't add any sweetener, it really didn't need it. Cutting back on sugar has allowed me to savor and appreciate other flavor profiles. You'd be surprised the places your taste buds can fly!
Fiber filled and protein packed, this porridge bowl will leave you feeling satisfied, enlightened, and will get rid of your mid-morning stomach growling.
Feel free to top this dreamy bowl with more dreamy and superfood toppings like chia/flax seeds, granola (I topped mine with my coconut granola - still perfecting the recipe and then I'll share ;) ), and drizzle with some macadamia oil (or maple syrup if you really need sweetener).
...and serve with your favorite toppings :)
I didn't add any sweetener, it really didn't need it. Cutting back on sugar has allowed me to savor and appreciate other flavor profiles. You'd be surprised the places your taste buds can fly!
Fiber filled and protein packed, this porridge bowl will leave you feeling satisfied, enlightened, and will get rid of your mid-morning stomach growling.
Feel free to top this dreamy bowl with more dreamy and superfood toppings like chia/flax seeds, granola (I topped mine with my coconut granola - still perfecting the recipe and then I'll share ;) ), and drizzle with some macadamia oil (or maple syrup if you really need sweetener).
'Creamy' Coconut Quinoa & Oat Porridge
Servings: 1
Ingredients:
1/4 cup of organic quinoa (I used sprouted)
1/4 cup gluten-free quick oats
1/4 cup of unsweetened organic shredded coconut
1 cup of homemade coconut milk (or store bought)
1/4 cup of water (you can add more later if it needs it)
1/2 tsp of organic ground cinnamon
Few dashes of nutmeg
1/8 tsp of Himalayan salt (or kosher/sea salt)
1 Tbsp of almond coconut butter (try making your own at home - I did, it came out fantastic!)
1 Tbsp of organic coconut oil
1/4 tsp of pure vanilla extract
Toppings:
- chia & flax seeds
- coconut granola
- macadamia oil
Directions:
In a small pot over the stove, combine all ingredients (except toppings), give a quick stir, and bring to a boil. Then lower the heat down to med/low and let simmer until it thickens and quinoa is fully cooked - about 5-10 minutes. Keep stirring occasionally.
Then pour into a bowl...
...and serve with your favorite toppings :)
Monday, 28 April 2014
Warm Coconut Turmeric Milk
Everyone should incorporate turmeric, the "healing spice" into their lives. It is especially known for it's anti-inflammatory properties; ditch the Motrin, Aleve, and Advil, grab your container of ground organic turmeric instead.
Combined with other healing spices like cinnamon, cardamom, and ginger, this warming milk is an immune boosting, anti-inflammatory powerhouse.
Have a cold, headache, or upset digestion? Or just feel like cozy-ing up on the couch with something soothing? This is it.
The coconut milk adds a perfect sweet compliment to the warming tones of the other spices - you won't believe how unique and delicious this really is.
Warm Coconut Turmeric Milk
1 & 1/2 cups homemade coconut milk (or store bought)
1/4 tsp organic ground turmeric
a few dashes of organic ground cardamom
1/8 tsp organic ground cinnamon (or a cinnamon stick)
1 tsp fresh grated ginger
Warm all ingredients in a pot over the stove for 3-5 minutes to let all the flavors infuse.
Serve in a mug and let the healing begin :)
Combined with other healing spices like cinnamon, cardamom, and ginger, this warming milk is an immune boosting, anti-inflammatory powerhouse.
Have a cold, headache, or upset digestion? Or just feel like cozy-ing up on the couch with something soothing? This is it.
The coconut milk adds a perfect sweet compliment to the warming tones of the other spices - you won't believe how unique and delicious this really is.
Warm Coconut Turmeric Milk
1 & 1/2 cups homemade coconut milk (or store bought)
1/4 tsp organic ground turmeric
a few dashes of organic ground cardamom
1/8 tsp organic ground cinnamon (or a cinnamon stick)
1 tsp fresh grated ginger
Warm all ingredients in a pot over the stove for 3-5 minutes to let all the flavors infuse.
Serve in a mug and let the healing begin :)
Sunday, 27 April 2014
Breakfast Power Smoothie Bowl
Smoothie bowls are the ultimate power breakfast. You can pack your veggies, fruits, and superfoods all in one sitting AND have it taste amazing. The varieties are endless so you'll never get sick of them!
These bowls are packed with protein, mood boosters, skin glowers, metabolism speeder-uppers, and so many more benefiting vitamins and antioxidants you need in the morning to get your engine revving!
Here are some ideas that I've tried:
- Banana
- Almond Milk
- Frozen Blueberries
- Perfect Fit Vanilla Protein
- Raw Almond & Cashew Yogurt (with probiotics!)
- Flax Oil
- Raw cacao powder
- Maca powder
Topped with chia seeds, flax seeds, coconut granola, macadamia oil (adds a bit of nutty-sweetness), almond butter
These bowls are packed with protein, mood boosters, skin glowers, metabolism speeder-uppers, and so many more benefiting vitamins and antioxidants you need in the morning to get your engine revving!
Here are some ideas that I've tried:
- Spinach
- Banana
- Almond Milk
Topped with chia seeds, flax meal, hemp seeds, coconut granola, sunflower seeds, & almond butter
Same as above - Adding blueberries & flax oil
- Almond Milk
- Frozen Blueberries
- Perfect Fit Vanilla Protein
- Raw Almond & Cashew Yogurt (with probiotics!)
- Flax Oil
- Raw cacao powder
- Maca powder
Topped with chia seeds, flax seeds, coconut granola, macadamia oil (adds a bit of nutty-sweetness), almond butter
- Avocado
- Banana
- Spinach
- Flax oil
- Coconut milk
- Topped with flax meal, chia seeds, coconut granola, homemade almond coconut butter, and raw cacao powder
Saturday, 26 April 2014
Berry Basil Fizz Mocktail
So refreshing. No other way to describe this drink, it's just what you need in your hand on a sunny day.
In a large pitcher, combine:
- fresh juice of 1 lemon
- 2 cups of frozen (thawed) or fresh berries
- 4-5 leaves of fresh basil
*Optional to add sweetener like honey or stevia. I didn't need any but I garnished my guests glasses with a honey & sugar rim for a hint of sweetness :)
Using a spoon, mash ingredients together to extract juices from the berries. Finish off with sparkling water.
Serve over ice & garnish with more berries & a sprig of basil.
"Creamy" Cauliflower & Carrot Soup
So flavorful, so creamy, so "mmmm,mmmmm, good!" - you will savor this soup until the last bite & might even be licking the bowl at the end.
No dairy thickeners needed here, the cauliflower adds that creamy texture, and it detoxifies your body at the same time, isn't that sweet?
Topping this soup with a dollop of raw nut yogurt (with probiotics) makes for a very happy & healthy belly. The tang and nutty profile it brings, completes this soup and notches it up from a 7 to a 10 in my book.
Let's add another 5 notches for the beautifully toasted homemade coconut bread on the side for dipping. What's soup without bread? Lame... that's what.
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"Creamy" Cauliflower & Carrot Soup
Servings: 3-4
Ingredients:
1 Tbsp of organic coconut oil
2 Tbsp of organic shallots
1/2 package of organic baby carrots (because they're already peeled :) )
1/2 head of organic cauliflower - chopped & roasted (roasting the cauliflower with coconut oil adds a great nutty, smokey profile to this soup)
2 tsps of lemon zest
1 tsp of cumin
1/2 tsp of curry
2 cups of homemade chicken (or vegetable) stock
2 cups of water
Himalayan salt & fresh ground pepper
Raw almond & cashew yogurt for topping
Directions:
Heat the coconut oil in a medium/large pot over medium heat. Add the shallots (I used already prepared ones - if you use fresh - let them cook down for a few minutes). Then add the carrots, lemon zest, cumin, & curry and give a quick stir. Pour in the water & stock, bring to a boil, then reduce to low heat, cover & let simmer for about 15-20 minutes. Add your cauliflower & cover - let simmer for another 15-20 minutes, until veggies are nice & tender.
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No dairy thickeners needed here, the cauliflower adds that creamy texture, and it detoxifies your body at the same time, isn't that sweet?
Topping this soup with a dollop of raw nut yogurt (with probiotics) makes for a very happy & healthy belly. The tang and nutty profile it brings, completes this soup and notches it up from a 7 to a 10 in my book.
Let's add another 5 notches for the beautifully toasted homemade coconut bread on the side for dipping. What's soup without bread? Lame... that's what.
"Creamy" Cauliflower & Carrot Soup
Servings: 3-4
Ingredients:
1 Tbsp of organic coconut oil
2 Tbsp of organic shallots
1/2 package of organic baby carrots (because they're already peeled :) )
1/2 head of organic cauliflower - chopped & roasted (roasting the cauliflower with coconut oil adds a great nutty, smokey profile to this soup)
2 tsps of lemon zest
1 tsp of cumin
1/2 tsp of curry
2 cups of homemade chicken (or vegetable) stock
2 cups of water
Himalayan salt & fresh ground pepper
Raw almond & cashew yogurt for topping
Directions:
Heat the coconut oil in a medium/large pot over medium heat. Add the shallots (I used already prepared ones - if you use fresh - let them cook down for a few minutes). Then add the carrots, lemon zest, cumin, & curry and give a quick stir. Pour in the water & stock, bring to a boil, then reduce to low heat, cover & let simmer for about 15-20 minutes. Add your cauliflower & cover - let simmer for another 15-20 minutes, until veggies are nice & tender.
Then dump the soup mixture into a blender/food processor - season with salt & pepper to taste and blend until smooth & creamy.
Serve with a dollop of raw almond cashew yogurt, sprinkle with curry powder, & dip with a toasted slice of coconut bread.
Raw Almond & Cashew Yogurt (with probiotics!)
I thought I'd find myself sighing and saying "it just isn't the same" - well, it was quite the opposite! I couldn't believe how good this was. It still had that tangy yogurt taste, creamy texture, and probiotic benefit. Plus, it had it's own unique nutty profile, I gotta say I'm diggin' it.
Your chain brand of plain yogurt has about 9g of sugar (let's not even talk about the flavored ones...) whereas this homemade brand has, yup, you guessed it, a big whopping ZERO grams.......just one reason why you should make your own homemade nut yogurt :)
Your chain brand of plain yogurt has about 9g of sugar (let's not even talk about the flavored ones...) whereas this homemade brand has, yup, you guessed it, a big whopping ZERO grams.......just one reason why you should make your own homemade nut yogurt :)
Almond & Cashew Yogurt
Servings: one big jar
Ingredients:
1/2 cup of organic almonds
1/2 cup organic cashews
2 cups of water
1 probiotic capsule
+ more water for soaking nuts
+ a wooden/plastic spoon (probiotics don't like metal)
Directions:
Place your almonds and cashews in a bowl and cover with water - let soak for at least 4-6 hours (I just leave mine overnight).
Strain the nuts and rinse well.
Place the nuts & the 2 cups of (clean) water into your high powered blender and blend on high until it develops into a smooth texture.
Place into a jar and use a wooden spoon to mix in the powder from inside your probiotic capsule.
Cover with a clean towel and place it in a warm spot in the kitchen, away from direct sunlight.
Now....just wait! Let it sit for about 24hrs, then taste it (remember - no metal!), if it's still not tangy enough, let it sit for a bit longer.
Once it's up to par to your taste buds, cover it and store in the fridge.
Crunchy Seed Waffles with Almond Butter "Syrup"
The flavor profile of these waffles is out.of.control., there is a perfect balance between savory and sweet. The *secret ingredient* compliments so well with the vanilla and cinnamon launching your taste buds to a whole 'nother level.
The seeds give these waffles a perfect crunch with every bite but the inside still remains airy and fluffy, what more could you ask for in an ideal world?
Not only are these waffles delicious, they are gluten-free, dairy-free, & sugar-free. YUP, you better believe it!
To add to the plate, the nutrition level is also out.of.control, I think we hit every base with all the vitamins, minerals, and antioxidants your body needs. We have brain, immune, & digestion support, mood boosters, appetite control, anti-inflammatories, muscle builders, and the list goes on!
YES, you can eat with a purpose of healing your body and still have it taste amazing.
Crunchy Seed Waffles with Almond Butter "Syrup"
Servings: 4 square waffles
Waffles:
2 cups of a variety of seeds, nut/seed meals, gluten free grains/flours (feel free to make substitutions based on what you have around!)
I used:
1/4 cup of mixture of organic sprouted sunflower & pumpkin seeds
1/4 cup of organic unsweetened shredded coconut
1/4 cup organic flax meal
1/8 cup of organic hemp seeds
1/8 cup of organic chia seeds
1/2 cup of organic millet
1/2 cup of organic buckwheat flour (or any gluten-free flour of choice)
1/2 tsp of organic vanilla powder (or 1 tsp of pure vanilla extract)
1 & 1/2 tsp of baking soda
1/2 tsp of Himalayan salt (or sea salt/kosher salt)
1 packet of organic stevia
1/4 tsp of organic ground cinnamon
*SECRET INGREDIENT* - A few dashes of organic ground cardamom
2 Tbsp of organic coconut oil (melted)
Almond milk - start with about 1 cup (It will depend what kind of seeds you used to how much liquid you need - after your first blend, you can begin to add more - you are looking for a pancake/waffle type batter consistency)
1/2 cup of organic chopped nuts - chopped (I used sprouted almonds)
Almond Butter "Syrup": Combine 2 Tbsp of raw organic almond butter with 1 Tbsp of organic macadamia oil
Directions:
Preheat your waffle iron.
Combine all ingredients (except chopped nuts) in a high powered blender (such as a VitaMix - you know I'm obsessed with mine!!) then blend. Add in slow increments of more milk from there, blending each time, until desired consistency is reached. Lastly, fold in your chopped nuts to the batter.
Once your waffle iron is heated, grease it with coconut oil then pour batter in, close the iron and let it do it's thang!
Cooking time will depend on your iron but you are of course looking for that golden brown crunchy exterior.
Once the waffle is cooked, remove it from the iron, put on a plate and drizzle with your almond butter syrup and sprinkle with more cinnamon.
I think you will REALLY enjoy these ;)
The seeds give these waffles a perfect crunch with every bite but the inside still remains airy and fluffy, what more could you ask for in an ideal world?
Not only are these waffles delicious, they are gluten-free, dairy-free, & sugar-free. YUP, you better believe it!
To add to the plate, the nutrition level is also out.of.control, I think we hit every base with all the vitamins, minerals, and antioxidants your body needs. We have brain, immune, & digestion support, mood boosters, appetite control, anti-inflammatories, muscle builders, and the list goes on!
YES, you can eat with a purpose of healing your body and still have it taste amazing.
Crunchy Seed Waffles with Almond Butter "Syrup"
Servings: 4 square waffles
Waffles:
2 cups of a variety of seeds, nut/seed meals, gluten free grains/flours (feel free to make substitutions based on what you have around!)
I used:
1/4 cup of mixture of organic sprouted sunflower & pumpkin seeds
1/4 cup of organic unsweetened shredded coconut
1/4 cup organic flax meal
1/8 cup of organic hemp seeds
1/8 cup of organic chia seeds
1/2 cup of organic millet
1/2 cup of organic buckwheat flour (or any gluten-free flour of choice)
1/2 tsp of organic vanilla powder (or 1 tsp of pure vanilla extract)
1 & 1/2 tsp of baking soda
1/2 tsp of Himalayan salt (or sea salt/kosher salt)
1 packet of organic stevia
1/4 tsp of organic ground cinnamon
*SECRET INGREDIENT* - A few dashes of organic ground cardamom
2 Tbsp of organic coconut oil (melted)
Almond milk - start with about 1 cup (It will depend what kind of seeds you used to how much liquid you need - after your first blend, you can begin to add more - you are looking for a pancake/waffle type batter consistency)
1/2 cup of organic chopped nuts - chopped (I used sprouted almonds)
Almond Butter "Syrup": Combine 2 Tbsp of raw organic almond butter with 1 Tbsp of organic macadamia oil
Directions:
Preheat your waffle iron.
Combine all ingredients (except chopped nuts) in a high powered blender (such as a VitaMix - you know I'm obsessed with mine!!) then blend. Add in slow increments of more milk from there, blending each time, until desired consistency is reached. Lastly, fold in your chopped nuts to the batter.
Once your waffle iron is heated, grease it with coconut oil then pour batter in, close the iron and let it do it's thang!
Cooking time will depend on your iron but you are of course looking for that golden brown crunchy exterior.
Once the waffle is cooked, remove it from the iron, put on a plate and drizzle with your almond butter syrup and sprinkle with more cinnamon.
I think you will REALLY enjoy these ;)
Monday, 21 April 2014
No Empty Calories Here - Chia Bagels
It's been on my list to do some healthy bagel nutritimentation for awhile, well today was the day!
Bagels are often said to be "empty calories" and have "no nutritional value" - I beg to differ about my chia bagels. These are made with my best friend, spelt flour.
Why is spelt flour nutritional?
Bagels are often said to be "empty calories" and have "no nutritional value" - I beg to differ about my chia bagels. These are made with my best friend, spelt flour.
Why is spelt flour nutritional?
- Spelt contains special carbohydrates called Mucopolysaccharides which possess anti-inflammatory properties. Anti-inflammatories are beneficial to your body inside and out, head to toe. Goodbye achey joints, headaches, and tummy pains.
- Spelt is easily digestible but is still high in fiber. Fiber is essential to a healthy digestive system but can sometimes irritate it if your stomach isn't working at it's full capacity so spelt flour is a more gentle option and allows the absorption of the nutrients your body needs.
- It also has a good amount of protein, thumbs up to that.
- With the issue of everyone OD'ing on sugar spelt flour has the ideal combo of fiber, Vitamin E and magnesium, helping to control your blood sugar levels. Have one of these bagels in the morning and you won't be craving sugar an hour later!
- High cholesterol? Get on the spelt train, it contains Niacin which can help lower your levels.
- anddd it contains many more amino acids, vitamins, etc. I could go on all day! I love spelt!!
The chia seeds help add an even bigger nutritional bang - considered a superfood they have:
Five times the amount of calcium in milk (plus boron which helps you absorb it)
Three times the amount of antioxidants in blueberries
Three times the amount of iron in spinach
Three times the amount of fiber in oatmeal
Two times the amount of protein of any other bean, seed or grain
Two times the amount of potassium in a banana
.....In just two tablespoons! They also absorb water and swell up (which is how we make a chia egg for this recipe) which helps keep you full and satisfied longer.
These bagels are dairy free, (practically) gluten free, & yeast free - no bad bacteria growing in our stomachs here!
No Empty Calories Here - Chia Bagels
Servings: 4 small bagels
Ingredients:
Dry
2 cups spelt flour
2 tsp flax meal (ground flax seeds)
1/2 tsp baking powder
about 1 Tbsp of arrowroot starch (*I was nervous they wouldn't stick together very well so I added a bit of this to help hold it together - you could add some more flax/chia seeds or omit & see what happens- yikes!)
1/2 tsp of salt
1/2 tsp of salt
Wet
1/4 cup coconut oil
1/2 cup water
1 chia egg (1 tbsp chia seeds + 3 tbsp water - combine and let the chia seeds absorb water until they swell up and take on an egg like texture)
For poaching:
2 Tbsp of brown rice syrup (or molasses)
Large pot of water (full enough for the bagels to be completely submerged)
*This gives the bagels their glaze
Directions:
Preheat oven to 400 degrees. Also, place the pot of water with the rice syrup on the stove and let come to a boil.
Meanwhile, combine the dry ingredients and sift with a fork. Add the wet ingredients and fold together gently with your hands until everything is combined and dough forms.
Form your bagels by splitting the dough into four - then rolling it between your palms to shape a long cylinder. Take the two ends of the cylinder and press them together to form a bagel shape with the hole in the middle.
Once your water is boiling, give it a mix to dissolve all the syrup throughout. Then carefully place your bagels in to poach. They will sink at first but will start to float. Keep them moving so they don't stick! Once they start to float (about 3 minutes) - take them out of the water with a slotted spoon and place on a lined (or greased) baking sheet and place in the oven. Let them bake for 20 minutes - flipping half way through (10 minutes on each side.)
This is a base recipe you could get creative sprinkling with seeds, sugar or adding some cinnamon & raisins to the batter - the dough is your oyster, get that nutritimentation going :)
5 EASY Ways to Cut Down on Sugar!
Why cut back on sugar you ask?
Well here's what I've found the health benefits to be:
- you will feel more satisfied after you eat...ever finish eating a sweet treat or pancake breakfast and find you're still craving more?
- you will start to see a flatter stomach... fructose is converted to fat so less fructose = less fat!
- you will have more energy... no more sugar crash!
- you may find your digestive system isn't acting up so much....sugar can feed bad bacteria in your system (no bueno)
- you'll stop binge eating... sugar is addicting & sometimes you just can't stop
So that leads to reasons why you should monitor sugar intake...excess sugar can:
- be so addicting!! When is the last time you had only one bit of dessert or candy?
- rob your body of essential minerals
- stress you out!
- lower your immune system
- have negative effects on your pancreas
- fire up inflammation (this could cause the digestion problems)
- make you feel crappy & tired
- cause diseases like Diabetes (I've heard success stories of curing themselves of Diabetes once quitting processed sugar and unhealthy treats)
1. Use half a banana instead of a whole
Don't get me wrong, I love bananas, they are one of my favorite fruits! Great for smoothies, baking, and pancakes :) BUT it's been a wake up call to how much sugar they contain. One average size banana is about 15-20% sugar (12-15g of sugar per banana). You don't have to stop eating bananas because they have their benefits like potassium and calcium but if you're going to be eating other sugar containing products throughout the day, be conscious. Just use half in your smoothie or oatmeal instead of a whole one, cutting the sugar intake by half.
2. Monitor the dried fruit & fruit juices
Dried fruit concentrates the nutrients of the fruit but increases the sugar. Plus, it's very rare to find dried fruit without added sugar on top of the sugar already inside the fruit! The suggested amount of fruit to consume every day is about 2 cups but if you replace that with dried fruit you cut that in half to only 1 cup. A big part of eating is with the eyes, this can be deceiving to your brain thinking you're getting less and cause overeating and a BIG sugar overload.
As far as fruit juice goes, even freshly squeezed fruit juice such as apple, can contain the same amount of sugar as a glass of coke, about 10-12 tsps (SHOCKING - YES, I KNOW!). So, you have a few options, dilute half of your fruit juice with water or just drink water, herbal tea, or homemade nut milk instead!
3. Choose your fruits wisely!
If you know your sugar count is already high for the day or you plan on having some dessert after dinner, choose fruits with low sugar content like berries, grapefruit, & pears. Fruits aren't the enemy, don't get me wrong, they have their benefits but are best to have in small portions. Try grabbing some celery or cucumber to snack on, they're both great detoxifying foods to help rid your body of toxins.
4. Swap your flavored yogurt for plain yogurt
Flavored yogurts such as "fruit on the bottom" or "key lime pie" etc. can have anywhere from 12-30g of sugar! Take a moment to read the ingredient lists and nutrition facts before you grab one of these little sugar bombs because many also have a lot of those gibberish "natural" flavors. Instead, try grabbing plain yogurt (with no added sugar) and adding some cinnamon. You can add your own fruit is necessary but little hint, fruit is actually digested best when eaten alone.
5. Leave out the sweetener all together & add those healthy fats
Even some 'natural' sweeteners like honey, maple syrup, and agave can have high fructose content so try adding some warm spices like cinnamon & nutmeg or some naturally sweet tasting add-ons like homemade coconut/almond milk, coconut oil, almond butter or shredded coconut. Adding these healthy fats will also help curb sugar cravings. Plus, the less you sweeten, your taste buds will adjust and you won't always need that extra sweetness. You could also try out superfood powders like maca & lucuma which have a maple, butterscotch flavor that add a delicious touch to baked goods.
Note that all of this information is from personal experience and research. I highly recommend reads like I Quit Sugar by Sarah Wilson & Crazy Sexy Diet by Kris Carr.
Well here's what I've found the health benefits to be:
- you will feel more satisfied after you eat...ever finish eating a sweet treat or pancake breakfast and find you're still craving more?
- you will start to see a flatter stomach... fructose is converted to fat so less fructose = less fat!
- you will have more energy... no more sugar crash!
- you may find your digestive system isn't acting up so much....sugar can feed bad bacteria in your system (no bueno)
- you'll stop binge eating... sugar is addicting & sometimes you just can't stop
So that leads to reasons why you should monitor sugar intake...excess sugar can:
- be so addicting!! When is the last time you had only one bit of dessert or candy?
- rob your body of essential minerals
- stress you out!
- lower your immune system
- have negative effects on your pancreas
- fire up inflammation (this could cause the digestion problems)
- make you feel crappy & tired
- cause diseases like Diabetes (I've heard success stories of curing themselves of Diabetes once quitting processed sugar and unhealthy treats)
1. Use half a banana instead of a whole
Don't get me wrong, I love bananas, they are one of my favorite fruits! Great for smoothies, baking, and pancakes :) BUT it's been a wake up call to how much sugar they contain. One average size banana is about 15-20% sugar (12-15g of sugar per banana). You don't have to stop eating bananas because they have their benefits like potassium and calcium but if you're going to be eating other sugar containing products throughout the day, be conscious. Just use half in your smoothie or oatmeal instead of a whole one, cutting the sugar intake by half.
2. Monitor the dried fruit & fruit juices
Dried fruit concentrates the nutrients of the fruit but increases the sugar. Plus, it's very rare to find dried fruit without added sugar on top of the sugar already inside the fruit! The suggested amount of fruit to consume every day is about 2 cups but if you replace that with dried fruit you cut that in half to only 1 cup. A big part of eating is with the eyes, this can be deceiving to your brain thinking you're getting less and cause overeating and a BIG sugar overload.
As far as fruit juice goes, even freshly squeezed fruit juice such as apple, can contain the same amount of sugar as a glass of coke, about 10-12 tsps (SHOCKING - YES, I KNOW!). So, you have a few options, dilute half of your fruit juice with water or just drink water, herbal tea, or homemade nut milk instead!
3. Choose your fruits wisely!
If you know your sugar count is already high for the day or you plan on having some dessert after dinner, choose fruits with low sugar content like berries, grapefruit, & pears. Fruits aren't the enemy, don't get me wrong, they have their benefits but are best to have in small portions. Try grabbing some celery or cucumber to snack on, they're both great detoxifying foods to help rid your body of toxins.
4. Swap your flavored yogurt for plain yogurt
Flavored yogurts such as "fruit on the bottom" or "key lime pie" etc. can have anywhere from 12-30g of sugar! Take a moment to read the ingredient lists and nutrition facts before you grab one of these little sugar bombs because many also have a lot of those gibberish "natural" flavors. Instead, try grabbing plain yogurt (with no added sugar) and adding some cinnamon. You can add your own fruit is necessary but little hint, fruit is actually digested best when eaten alone.
5. Leave out the sweetener all together & add those healthy fats
Even some 'natural' sweeteners like honey, maple syrup, and agave can have high fructose content so try adding some warm spices like cinnamon & nutmeg or some naturally sweet tasting add-ons like homemade coconut/almond milk, coconut oil, almond butter or shredded coconut. Adding these healthy fats will also help curb sugar cravings. Plus, the less you sweeten, your taste buds will adjust and you won't always need that extra sweetness. You could also try out superfood powders like maca & lucuma which have a maple, butterscotch flavor that add a delicious touch to baked goods.
Note that all of this information is from personal experience and research. I highly recommend reads like I Quit Sugar by Sarah Wilson & Crazy Sexy Diet by Kris Carr.
Wednesday, 16 April 2014
Coconut Bread
This recipe is so simple and I was so surprised at how perfect this bread came out. The coconut components add a subtle sweetness and the spelt flour adds that nutty, earthy taste that bread has. It was so crisp on the outside and had the perfect moist, fluffy texture on the inside.
This coconut bread is also filled with health benefits containing essential vitamins & minerals to your bodies health, could it get any better?
Because it's only subtly sweet, it's versatile. Toast it for breakfast with some almond butter and toasted coconut (like I did :) ) or use it for lunch as your sandwich bread, or maybe even for dinner as a dipper into your coconut curry dish. The possibilities are endless!
Ingredients:
Dry
1/2 cup of coconut flour
1/2 cup of spelt flour*
1/2 tsp of Himalayan salt (I switched over to only Himalayan Salt, I suggest you do too!)
1 tsp of aluminum free baking powder
Dash of stevia
Wet
3 Tbsp of coconut milk
2 Tbsp of coconut oil
3 eggs*
2 flax eggs (2 flax eggs = 2 Tbsp of flax meal combined with 1/4 cup + 2 Tbsp of water: mix together and let sit until the flax absorbs the water and thickens to take on an egg like texture)
Directions:
Preheat oven to 350 degrees. Grease a small loaf pan with coconut oil. (I don't own a baking pan so I cut off a large piece of foil and folded up the sides to make my own!)
Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix well. Then fold the wet ingredients into the dry to make your bread dough. Once combined, place into your loaf pan and place in the oven for about 30 minutes or until it becomes firm to touch and golden on the outside.
Notes:
*This recipe is practically gluten-free as spelt flour can be tolerated by most people with gluten sensitivity as it's much easier digestible than wheat. You could replace spelt flour with a gluten free flour like Buckwheat. I personally LOVE spelt flour and the flavor notes it adds to this recipe....just saying :)
*To make completely dairy free you could replace the eggs with 3 more flax eggs. If the moisture level is low try adding some more coconut oil.
This coconut bread is also filled with health benefits containing essential vitamins & minerals to your bodies health, could it get any better?
Because it's only subtly sweet, it's versatile. Toast it for breakfast with some almond butter and toasted coconut (like I did :) ) or use it for lunch as your sandwich bread, or maybe even for dinner as a dipper into your coconut curry dish. The possibilities are endless!
Ingredients:
Dry
1/2 cup of coconut flour
1/2 cup of spelt flour*
1/2 tsp of Himalayan salt (I switched over to only Himalayan Salt, I suggest you do too!)
1 tsp of aluminum free baking powder
Dash of stevia
Wet
3 Tbsp of coconut milk
2 Tbsp of coconut oil
3 eggs*
2 flax eggs (2 flax eggs = 2 Tbsp of flax meal combined with 1/4 cup + 2 Tbsp of water: mix together and let sit until the flax absorbs the water and thickens to take on an egg like texture)
Directions:
Preheat oven to 350 degrees. Grease a small loaf pan with coconut oil. (I don't own a baking pan so I cut off a large piece of foil and folded up the sides to make my own!)
Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix well. Then fold the wet ingredients into the dry to make your bread dough. Once combined, place into your loaf pan and place in the oven for about 30 minutes or until it becomes firm to touch and golden on the outside.
Notes:
*This recipe is practically gluten-free as spelt flour can be tolerated by most people with gluten sensitivity as it's much easier digestible than wheat. You could replace spelt flour with a gluten free flour like Buckwheat. I personally LOVE spelt flour and the flavor notes it adds to this recipe....just saying :)
*To make completely dairy free you could replace the eggs with 3 more flax eggs. If the moisture level is low try adding some more coconut oil.
Sunday, 13 April 2014
Vegan/Gluten-Free White Chocolate Brownies
Who doesn't love brownies? This white chocolate brownie is on a whole 'nother level. Compared to your typical brownie these are 100% guilt free. They are made with coconut flour & gluten free oat flour making them low carb, high protein, and high fiber - thumbs up to that. They also have wayyyyy less sugar and wayyyyy less fat (I used coconut oil & a coco-nut cashew butter which are filled with the healthy fats your body needs!).
Hope you enjoy :)
Vegan/Gluten-Free White Chocolate Brownies
Servings: 18 brownies
Ingredients:
DRY
1.5 cups coconut flour
1/2 cup of gluten free oat flour (Place gluten free oats into blender or food processor and pulse until it becomes a flour like texture)
2 Tbsp of arrowroot starch
2 tsp of maca powder (optional for a superfood boost! Maca has a nutty- butterscotch flavor and adds a nice touch)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp of salt
3/4 cup of organic brown sugar (I used Sucanat - you could also use any light brown sugar)
A 2oz. package of Organic Living Superfoods White Chocolate Cashews, Almonds, & Cacao Nibs - crushed
WET
2 flax eggs (2 Tbsp of flax meal & 1/4 cup + 2 Tbsp of water - is equivalent to two eggs)
1/4 cup of coconut oil - melted
1/2 cup of You Fresh Naturals White Chocolate Cake Batter Coco-nut Butter
1/2 cup of almond milk
1 tsp of pure vanilla extract
Directions:
Preheat the oven to 350 degrees.
In a small cup, make your flax egg by combining the flax meal & water - let sit for a couple of minutes until the flax seeds absorb the water and create an egg-like texture.
In a large bowl, combine all the dry ingredients (except the crushed nuts) and mix well. In a separate small bowl, combine your wet ingredients (including your flax egg, it should be done by then) and mix well. Then add your wet ingredients to your dry and combine until your batter forms. Note: it's not going to be as runny as typical brownie batter - that's ok! If it seems a bit too dry, you can add a bit more coconut oil and/or coco-nut butter. Once combined, fold in your crushed nuts.
Place in a 8 or 9 inch baking pan (greased or lined with foil/parchment) and place in the oven for 30-35 minutes until golden brown on the top & edges.
Important!!! Let them cool in the pan before touching them or they will fall apart! Seriously....don't touch them!! :)
Once they are cooled, spread on some creamy cashew frosting & top with another package of white chocolate nuts and be ready to mind-blown!
Hope you enjoy :)
Fresh out of the oven - perfectly golden brown & gooey in the middle
Finished product iced & topped with white chocolate nuts to pull it all together.
Vegan/Gluten-Free White Chocolate Brownies
Servings: 18 brownies
Ingredients:
DRY
1.5 cups coconut flour
1/2 cup of gluten free oat flour (Place gluten free oats into blender or food processor and pulse until it becomes a flour like texture)
2 Tbsp of arrowroot starch
2 tsp of maca powder (optional for a superfood boost! Maca has a nutty- butterscotch flavor and adds a nice touch)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp of salt
3/4 cup of organic brown sugar (I used Sucanat - you could also use any light brown sugar)
A 2oz. package of Organic Living Superfoods White Chocolate Cashews, Almonds, & Cacao Nibs - crushed
WET
2 flax eggs (2 Tbsp of flax meal & 1/4 cup + 2 Tbsp of water - is equivalent to two eggs)
1/4 cup of coconut oil - melted
1/2 cup of You Fresh Naturals White Chocolate Cake Batter Coco-nut Butter
1/2 cup of almond milk
1 tsp of pure vanilla extract
Directions:
Preheat the oven to 350 degrees.
In a small cup, make your flax egg by combining the flax meal & water - let sit for a couple of minutes until the flax seeds absorb the water and create an egg-like texture.
In a large bowl, combine all the dry ingredients (except the crushed nuts) and mix well. In a separate small bowl, combine your wet ingredients (including your flax egg, it should be done by then) and mix well. Then add your wet ingredients to your dry and combine until your batter forms. Note: it's not going to be as runny as typical brownie batter - that's ok! If it seems a bit too dry, you can add a bit more coconut oil and/or coco-nut butter. Once combined, fold in your crushed nuts.
Place in a 8 or 9 inch baking pan (greased or lined with foil/parchment) and place in the oven for 30-35 minutes until golden brown on the top & edges.
Important!!! Let them cool in the pan before touching them or they will fall apart! Seriously....don't touch them!! :)
Once they are cooled, spread on some creamy cashew frosting & top with another package of white chocolate nuts and be ready to mind-blown!
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