This is such a delicious recipe. Not for those afraid of fat since it is chock full of almonds and coconut oil.
1 lb whole almonds ground to flour in the food processor
1/2 t. baking soda
1 t. salt
1 t. cinnamon
1/4 c. maca (can be subbed with cocoa powder or more coconut flour)
1/2 c. coconut flour
1 c. flax meal
1 c. unpacked brown sugar
6 T. coconut oil
2 medium bananas (~ 1 c. mashed)
Thoroughly mix everything except oil, vanilla, and bananas. Mix oil, vanilla, and bananas together and then into the dry ingredients. Make into balls and flatten them. For chewy cookies use bigger balls and flatten them less ( 1/2 and in). For more crispy cookies use small balls and flatten them thinner (less than 3/8 in). Bake about 13 minutes at 350. Makes about 2 1/2 dozen cookies.
P.S. We used this recipe and made a super yummy cookie cake on a round pizza tray and it worked great.
I had a sudden onset craving for spaghetti tonight. When I was trying to decide what protein to use for the meal I thought, “hmm I bet a bunch of people out there in internet land have made tempeh meatballs before”. So I checked out a few recipes and then headed to the kitchen to put something together. The other day we made some millet/potato patties and used ground sunflower seeds as the protein and it worked really well to bind it together without additional flour and the patties were great, tasted just like tater tots. Anyhow, Adam suggested we try sunflower seeds in place of bread crumbs. I wasn’t sure they would turn out well for a first try but they were very yummy and the recipe was a success so, here it is.
1 c. raw sunflower seeds, ground
1 8 oz package tempeh, crumbled
2 T flax meal
6 T warm water (to mix with flax)
1 t thyme
1 1/2 t oregano
1/2 t fennel, ground
1 t salt
1/2 t black pepper (or to taste)
1/2 – 1 T soy sauce (or GF alternative, we use coconut aminos) or water
Mix the flax with the warm water and let sit for about 10 minutes. Mix all the ingredients in a medium bowl. Heat some oil in a pot, we used about a cm deep of safflower oil. Roll the balls in your hands and set in the pan. I used some water in my palm for every ball to keep it from sticking to my hands. Work them in the palm of your hand to make sure they stick together well and won’t fall apart in the oil. Roll them around to cook on all sides. After they are all cooked put them on a cookie sheet and bake them for 10 -12 minutes at 375.
Man is this recipe good. Tuna sandwiches were one of my favorite things to eat and I found myself missing them yesterday. I looked for a recipe for mock tuna salad sandwiches and found many using chickpeas as a replacement. Great! But, they also called for mayo. We have been trying to avoid using this processed food and I came across a comment on one of the recipes that said they subbed avocado for the mayo. Awesome! So I put two and two together and this is what came out.
1 can (15oz) chickpeas (or about 1 1/2 cups cooked, if using dry)
3 small avocados
1/4 c or more minced kimchi
1/8 tsp salt
scant 1/4 c lime juice
The kimchi really gave it a lovely spicy and tangy flavor and the texture was very reminiscent of tuna salad. I was very pleased and it was really easy to make. Serve on bread (we use Silver Hills GF bread)with lettuce, tomato, or any of your favorite sandwich toppings.
This is a recipe Adam has been fine tuning for a while, much to our enjoyment. Finally, we think it’s ready.
3 c. quinoa flour
1/2 c. ground flax
1 T baking powder
1/2 t baking soda
3 c soy milk
1/2 c. oil
1 T apple cider vinegar
Mix the wet and dry ingredients separate then together, making sure the liquid mixture is thoroughly integrated. Cook on a hot greased skillet like you would any other type of pancake. These have a distinct nutty flavor from the quinoa flour but personally I like it, and with a little maple syrup they taste just like wheat pancakes.
I made this recipe today and everyone raved about it so much that I decided it needed to go on the blog.
12 oz package elbow macaroni (we use brown rice pasta)
1/2 large zucchini
2 big handfuls baby spinach, wilted
1/2 c. frozen green peas, thawed
1/4 c. red bell pepper
1/4 c. yellow bell pepper
3/4 c. sliced mushrooms
1/8 c. chopped dried olives (or fresh if you can find them)
1 T. chopped fresh parsley
1 package Tempeh
1 c. mayo (we use vegenaise)
1 T. tahini
1 t. agave
2 t. mustard (I used Adam’s favorite horseradish mustard)
1/2 t. black pepper
1/8 t. chipotle powder
Boil the pasta drain and place in a large bowl. Add the vegetable and cover with the sauce. For the Tempeh, we used this to make it more of a full meal than a side dish, I merely seared each side with sesame oil in a hot pan then cut it into small cubes. It was almost like having chicken in the salad, gave it a nice texture.
2 c Whole wheat flour
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 tbsp sugar
1/3 c vegetable shortening
2/3 c soy milk
Mix all the dry ingredients together, then work the shortening into the dough with your hands or a fork, fingers work best though. Add the milk and form into a ball. Roll out on a floured surface and cut into circles with a biscuit cutter. Bake at 350° for about 10-15 minutes or until nicely browned.
This is a super easy recipe and tastes great for breakfast.
1 Bag frozen blueberries, thawed
1 biscuit recipe
Extra milk to make the dough pourable
You want the biscuit dough to be thinner than normal but a little thicker than pancake batter. Place the thawed blueberries in a greased 9 x 9 and pour the biscuit batter on top. Bake at 350° for an hour.
This has a high bread to fruit ratio, so if you wanted more fruit and less dough you could half the biscuit recipe and make it closer to a pancake batter to spread more thinly. Or you could use more fruit, different kinds even, and use a 9 x 13 pan, in this case also make the dough more like pancake batter and pour thinly over the top.