CRANBERRY COCONUT ENERGY BARS - VEGAN AND GLUTEN FREE

CRANBERRY COCONUT ENERGY BARS - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Medha Swaminathan

INGREDIENTS

300g/2 cups raw cashews

40g/1/2 cup desiccated unsweetened coconut

200g/1 cup dried cranberries

3 tablespoons water

A pinch of salt

Pulse cashews in a food processor until they are finely ground.  Add other ingredients and pulse until a dough forms. Add more water if the mixture isn’t coming together.  Press into the bottom of n 8×8-inch pan lined with parchment paper and freeze for an hour or refrigerate overnight to set.

PUMPKIN SEED PESTO STUFFED MUSHROOMS - VEGAN AND GLUTEN FREE

PUMPKIN SEED PESTO STUFFED MUSHROOMS - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Renee Press

SERVES 12

INGREDIENTS

12 mushrooms

1/4 cup yellow onion

3 cloves garlic

1 cup cauliflower

40g/1/4 cup raw hulled pumpkin seeds

1 cup fresh basil

1 Tbsp flax meal

1/4 cup fresh oregano (or 2 Tbsp dried)

2 Tbsp nutritional yeast

2 Tbsp olive oil

1/2 tsp sea salt

black pepper, to taste

Instructions

Preheat oven to 425F/215C and lightly oil baking sheet with high heat oil (avocado, grape seed, organic canola).  Separate mushroom stems from caps, and place caps on baking sheet.   Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture binds together. You may have to scrape down sides of bowl a few times.   Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with salt and nutritional yeast.   Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.

If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper).

CHOCOLATE CHIP ALMOND BUTTER BARS - GLUTEN FREE AND VEGAN

CHOCOLATE CHIP ALMOND BUTTER BARS - GLUTEN FREE AND VEGAN

By emilieeats.com

MAKES - 12 BARS

INGREDIENTS

100g/½ cup dates, soaked

170g/¾ cup almond butter

57g/¼ cup applesauce

60ml/¼ cup almond milk

60g/½ cup oat flour

1½ teaspoons baking soda

1½ teaspoons vanilla extract

¼ teaspoon salt

100g/1/2 cup chocolate chips, plus more for topping

INSTRUCTIONS

Preheat oven to 350F/175C. Lightly grease an 8-inch x 8-inch pan.  In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.  Drain dates.  In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.  Slowly add milk; continue to process.  Add oat flour, baking soda, vanilla, and salt. Process until completely mixed.  Stir in chocolate chips until all ingredients are combined.  Pour batter into the pan. Sprinkle with additional chocolate chips.  Bake for 30-33 minutes. Let the bars cool in the pan for 15 minutes before serving. 

COCONUT FLOUR CINNAMON ROLLS

COCONUT FLOUR CINNAMON ROLLS

By eating4balance.wordpress.com

Roll Ingredients:

60g/1/2 cup ground flax seed + 1/2 cup water (or 4 eggs I want to test this out first myself to ensure that it works)

1 ripe banana

2 tbsp honey (or maple syrup to make this vegan)

2 tbsp coconut oil, melted

1 tsp vanilla

80g/2/3 cup coconut flour

1/2 tsp sea salt

1 tsp baking soda

1/2 tsp cinnamon

*For a different flavor swapping out the banana for pumpkin puree or applesauce would be absolutely delicious!

Filling ingredients:

2 tbsp honey (or maple syrup)

2 tbsp coconut oil

1 tbsp cinnamon (enough to cover the entire dough)

Some apple chunks in the filling would be amazing, or replacing the coconut oil with applesauce.

Topping ingredients:

2 tbsp honey (or maple syrup)

2 tbsp coconut oil, softened

* You can use any kind of topping here. Greek yogurt + honey would be a good one. As would applesauce, nut butter, just a plain drizzle of honey or maple syrup. More cinnamon.

Instructions

Preheat oven to 350F/175C and line a cookie sheet with parchment paper.  Mix the flax seed and water together in a medium-sized bowl and microwave for 1-2 minutes or until thick.  Mash in the ripe banana and add the remaining liquid ingredients stirring well.  Mix in the dry ingredients until well combined. Add more coconut flour if necessary so the dough is not sticky.  Spread out another sheet of parchment paper and roll out the dough into a large rectangle (I just used my hands and it worked fine!).  Coat the dough with the 2 tbsp coconut oil and 2 tbsp honey for the filling and sprinkle with the cinnamon.  Roll up the dough and cut into six equal pieces. Place each piece on the baking sheet and bake for 15-20 minutes or until golden brown.  Meanwhile make the topping out of the honey and coconut oil.  When the cinnamon rolls are done let cool slightly and add topping.

GRAIN FREE PUMPKIN SPICE BISCOTTI

GRAIN FREE PUMPKIN SPICE BISCOTTI

By thethingswellmake.com

Ingredients

240g/2 cups almond flour

30g/1/4 cup coconut flour

1 egg

80g/1/4 cup honey

75g/1/3 cup pumpkin or butternut squash puree

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. clove

Instructions

Preheat oven to 300ºF (150ºC).  Combine all of the ingredients together. I used a food processor to combine them all easily, starting with the dry ingredients, and slowly adding in the wet ingredients like the pumpkin puree, the egg, and the honey.  Line a baking sheet with parchment paper.    Take the dough and form it into a long, flattened log-type shape on your baking sheet. To keep the dough from sticking to your hands, dampen them before trying to shape the dough.  Bake for 20 minutes, keeping your eye on it to make sure they aren't browning too much. You want it to begin to firm up and begin to turn a light golden colour. If it starts to get too dark, turn down the temperature a little.  Take the log of dough out of the oven, and let it cool enough to handle it. Meanwhile turn the oven down to around 260ºF (125ºC).  With a sharp knife, cut the dough into slices.  Spread the slices out, on their sides, over the parchment paper, and return the biscotti to the oven.  Bake for around 10 minutes, and then flip the biscotti. Bake for another 5-10 minutes before turning the oven off.  Leave the biscotti in the oven until it cools. The heat from the oven will continue to crisp the cookies.

BLUEBERRY HAZLENUT CRUMB BARS

BLUEBERRY HAZLENUT CRUMB BARS

Blueberries are a powerhouse of antioxidants and these bars are really delicious.


By thehealthymaven.com

For the blueberry filling:

600g/3 cups frozen blueberries*

60ml/1/4 cup water

zest and juice, 1 lemon

2 Tbsp maple syrup

1 Tbsp tapioca flour or arrowroot powder

For the crust and crumble topping:

400g/3 cups hazelnut meal

60g/1/2 cup ground flaxseed

2 Tbsp water

52g/1/4 cup coconut oil, room temp

80g/1/4 cup maple syrup

1 tsp vanilla extract

1/2 tsp sea salt

Preheat oven to 350 degrees F/175C.  In a food processor combine all crust/crumble ingredients until it comes together into a sticky ball.  Grease a 8 x 8 inch baking pan with coconut oil and press 2/3 of the crust/crumble mixture into the bottom of the pan, ensuring it is flat.  Bake for 10 minutes.  Remove crust and set aside.  

In a medium saucepan combine all blueberry filling ingredients except tapioca or arrowroot flour.  Bring mixture to a boil then lower heat to a simmer and let simmer, uncovered for 15 minutes making sure to stir occasionally.  Add in tapioca or arrowroot flour and let simmer for an addition 5-10 minutes or until mixture has thickened.  Top mixture onto crust in an even layer.  

Crumble remaining crust/crumble mixture on top of blueberry filling and press slightly with the palm of your hand.  Bake for an additional 15 minutes.  Let sit for at least 20 minutes before cutting and removing from pan.

CREAMY PUMPKIN LASAGNA - VEGAN

CREAMY PUMPKIN LASAGNA - VEGAN

By onegreenplanet.org - Renee McKenzie

SERVES 6-8

Pumpkin Bechamel:

113g/1/2 cup vegan butter

1 medium yellow onion, peeled and diced

1/2 teaspoon each dried rosemary and sage

60g/1/2 cup all-purpose flour

3 cups unsweetened non-dairy milk

120ml/1/2 cup dry white wine

120ml/1/2 cup vegetable stock

3 cloves garlic, peeled and diced

165g/3/4 cup pureed pumpkin

2 tablespoons nutritional yeast

1 tablespoon dry mustard powder

1/2 teaspoon chili flakes, or more to taste

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

Freshly cracked black pepper, to taste

Roasted Pumpkin:

Half a pie pumpkin, gutted, peeled and sliced thin

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon cinnamon

Pinch of chili flakes

Freshly cracked black pepper, to taste

Pine Nut Parmesan:

2 tablespoons pine nuts, lightly toasted

2 tablespoons nutritional yeast

1/2 teaspoon salt

For the Pumpkin Bechamel:

In a large skillet, heat the vegan butter over medium-low until melted. Add the onion, rosemary and sage and sauté until the onions are translucent.  Whisk in the flour and cook, whisking constantly, for about a minute. Slowly pour in the milk, whisking until smooth.  Add the wine and vegetable stock and whisk until smooth. Add the garlic, pumpkin, nutritional yeast and seasonings and whisk until it is at a near boil. Set aside until ready to use.

For the Roasted Pumpkin:

Preheat oven to 400°F/200C.  Lay the thinly sliced pumpkin out on a baking sheet. Drizzle with olive oil and season. Roast for about 15 minutes, until the pumpkin is cooked and is just starting to brown on top. Set aside until ready to use.

For the Pine Nut Parmesan:

Combine all ingredients in a powerful blender or food processor and blend until smooth. Set aside until ready to use.

To Assemble the Lasagna:

Preheat oven to 375°F/190C.  Pour 1/2 cup of the bechamel in the bottom of a 9×13 baking dish. Top with noodles.  Pour another 1/2 cup of bechamel and top with roasted pumpkin, spinach and  bechamel. Add another layer of noodles, then the sauce, and then noodles.To finish, add sauce, roasted pumpkin, and sprinkle with the pine nut parmesan.  Bake, uncovered, for about 45 minutes. Take out from the oven and let it cool for 45 minutes.