October 20, 2011
These will get gobbled up. They are packed with protein, healthy fats and very little sweetener.
1 cup whole grain spelt flour
1 cup almond flour (I ground up 1 cup of almonds in a food processor)
1/2 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic dark chocolate chips
4 tablespoons organic agave sweetener or honey
6 tablespoons apple sauce
1/4 cup virgin coconut oil, melted
4 tablespoons unsweetened almond milk (or milk of your choose)
1 teaspoon pure vanilla extract
1 cup berries
Preheat oven to 375 degrees. Combine dry ingredients, including chocolate chips in a bowl and stir well. Combine wet ingredients in a separate bowl and combine well. Add the wet ingredients to the dry ingredients and stir just until combined. Spoon a rounded 1/4 cup of batter onto baking sheet and press berries into the top (I will add more next time, two on top were not enough). You'll need to leave about 2 inches in between each biscuit. Bake for 15-18 minutes. Allow to coll for a few minutes then place on a wire rack to cool further. These are best eaten fresh, otherwise store in air tight container and chill. Warm gently in oven to refresh. Enjoy!
October 9, 2011
These make a delicious lunch or snack. They are also wonderful tossed onto a salad!
1 - 16oz package organic non-gmo extra firm tofu
olive oil for drizzling
salt and pepper to taste
Dipping Sauce (optional):
3 tablespoons tamari, soy sauce or Bragg's liquid aminos
2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
Preheat oven to 450 degrees. Chop the tofu into 1 inch squares and place them in a bowl. Drizzle olive oil over the tofu and gently mix. Sprinkle with salt and pepper and gently mix again. Place squares of tofu on baking sheet and place in the oven. Bake for 15 minutes, flip tofu over and bake for 15 more minutes (a total of 30 minutes). Mix ingredients for the dipping sauce. When tofu comes out of the oven you can dip the pieces in the sauce and eat or toss them on top of a salad. Enjoy!
October 1, 2011
You will never need another baked oatmeal recipe again! This is packed with whole grain extra thick oats, all kinds of fruit, protein (egg, nuts and milk of your choose) and the wonderful unrefined sweetener maple syrup.
1 cup extra thick rolled oats (gluten-free if need)
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
pinch of salt
1/8 - 1/4 cup maple syrup (Depending on the sweetness you like.)
1 cup organic whole milk (or any other milk you use)
1 large egg, lightly beaten
2 tablespoons butter or coconut oil melted and cooled slightly
1 teaspoon vanilla extract
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries or raspberries (fresh or frozen)
Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 20-30 minutes (mine always takes around 20 minutes), until the top is browned and the oats have set. Let cool 10 minutes before serving. You may enjoy drizzling milk of your choose over the warm oatmeal. Enjoy!