 In honour of my dear friend who is beginning her journey through dairy and refined-sugar free-ness! It ain't easy! But these sure are! Enjoy! (Apologies for the cheapy cell phone pics, although, honestly, for a phone, not too shabby!)  Oatmeal Cocoa Nib Cookies
Ingredients: 5 tablespoons coconut oil 1 cup coconut sugar 1 tablespoon flax meal, whisked with 2 tablespoons water (or an egg) 1/2 cup almond milk (room temperature or warm so coconut oil doesn't harden) 1 cup rolled oats 1/2 cup whole wheat flour 1/4 teaspoon each baking soda, baking powder, sea salt 1/2 cup cocoa nibs What to do: 1. Preheat the oven to 375F. 2. In a small bowl, cream together the coconut oil and coconut sugar, then add the flax mixture and milk. Mix to combine. 3. In a large bowl, combine the rest of the ingredients, mixing well. Add the wet ingredients to the dry, and use your hands to mix the dough up well. 4. Drop the dough 2 tablespoons at a time onto a baking sheet lined with parchment paper, flattening the cookies ever-so-slightly. Bake for 8-10 minutes, and cool before serving.  Tasty, sweet, decadent, and ridiculously easy chocolate cupcakes and icing. Our go-to fave!  Chocolate Cupcakes Ingredients: (makes 12-ish)
What to do: 1. Preheat oven to 350 fahrenheit and put muffin liners in your muffin pan. 2. Combine milk & vinegar and let sit for 5 minutes. 2. Add sugar & oil, blend until combined and frothy. 3. In another bowl, combine dry ingredients. 4. Slowly add dry to wet ingredients until no longer lumpy. 5. Scoop batter into muffin liners, about 3/4 way up. Bake at 350 for 20 minutes. Let cool. Date Icing
Adapted just a wee bit from this excellent site: Wholefully Ingredients:
What to do:
  It was going to be Hummus 2 Ways, but then I threw in another way at the last minute, alas, the awkward photos. All three don't appear in the same photo.... They are tasty though! I think I'll go enjoy some hummus now. (Hannah's current favourite food)   Simple Hummus
1/2 can chickpeas, rinsed, skins removed 1 tbsp tahini half lemon squeeze vinegar 1-2 tbsp to taste sea salt sprinkle 1-2 cloves garlic, to taste 1 tsp cumin drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Cheezy Hummus 1/2 can chickpeas, rinsed, skins removed 1/4 cup nutritional yeast 1-2 tbsp vinegar 1/2 lemon squeeze sea salt 1 clove garlic smoked paprika drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Bonus! Roasted Red Pepper Hummus 1 can of rinsed chickpeas, skins removed 1 roasted red pepper (in the oven or from a jar of roasted red pepper) 2 tbsp tahini 1/2 lemon squeeze sea salt 1 large clove garlic cumin drizzle oil drizzle vinegar What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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