Wednesday, January 22, 2014

Two-Bite Coffee Delights
 

I've been working on these tasty little morsels for a couple of weeks now.  I'm not sure they're absolutely perfect yet, but they're getting there.  My aim with this particular batch was to adhere to the rules set forth by Johanna and Jeff of JQ Fitness for their 50 day transformation challenge 
I'm not taking part in the challenge, but as I'm always up for a cooking/baking challenge, I thought it would be fun to create some recipes that follow the dietary rules they've set.  
This is a no sugar/no grain challenge and that includes maple syrup, raw honey, coconut sugar, etc...  The only allowed sweeteners are stevia, xylitol and erythritol.
The next time I make these treats, I plan to add some sort of chocolate.  I did that last time, with a stevia-sweetened chocolate and they turned out really well, but I didn't read all the ingredients on that chocolate and have no label since I bought it in a bulk store.  I figured I'd leave it out this time just in case it has some sort of 'illegal' ingredient.
The reason I added ground chia seeds to this recipe was to help them stick together a bit better.  The last batch I made, although really yummy, were a tiny bit crumbly.  This is often an issue with gluten-free baking and it's often solved with xanthan gum, but I prefer not to use that if possible.  I find ground chia mixed with a little water often does the trick.
So, on to the goodies.  Here's what I did...

 
First I preheated the oven to 350F.  Then in a stand mixer,  I creamed together 1/4 cup of erythritol with 4 ounces of butter until light in colour.



 Then I split a vanilla bean down the centre and scooped out all the delicious seeds.  I would usually use vanilla extract but the one I have has a tiny bit of sugar in it and again that's 'illegal' on the challenge.


 Then I ground 1 teaspoon of chia seeds in a spice grinder and in a small bowl, mixed them with 2 tablespoons boiling water.  I set this aside for a moment to let it gel.


To the stand mixer, I added 1 1/2 cups almond flour, 1/2 a scoop of vanilla protein powder, 1 teaspoon baking powder and 1 1/2 tablespoons espresso powder (I usually use Dandy Blend coffee substitute).


I also added the scooped out vanilla seeds, the chia gel and 1/2 a teaspoon Celtic sea salt.  Then I mixed this on medium speed until well blended.

Next, I tasted the mixture for sweetness and decided to add 20 drops of liquid stevia.  I found that because of the bitter espresso powder, it needed a bit more than my previous 15 drops when using Dandy Blend.


 Then it was time to press heaping teaspoonfuls of the mixture into silicone mini-muffin tins.  Then they went into the oven at 350F for 20 minutes.  Once lightly browned around the edges, I removed them from the oven and let them sit for 5 minutes before removing to a wire rack.
 The finished product!!


Two-Bite Coffee Delights

4 ounces (1/4 lb) softened butter
1/4 cup erythritol or xylitol
1 1/2 cups almond flour
1/2 scoop Vanilla protein powder
1 teaspoon baking powder
1 1/2 tablespoons Dandy Blend (or instant coffee or espresso)
1/2 teaspoon Celtic sea salt
1 vanilla bean
1 teaspoon chia seeds
2 tablespoons boiling water
10-20 drops liquid stevia


Preheat oven to 350F.
In a stand mixer (or with a hand blender) cream together the erythritol and butter.
Scrape seeds from vanilla bean and add to mixer bowl.
In a small bowl, quickly mix together ground chia and boiling water and set aside for a minute or two until it gels up.
Add chia gel and all remaining ingredients (except liquid stevia) to mixing bowl and mix very well.
Taste the batter and decide how much more sweetness you'd like.  I add anywhere from 10-20 drops liquid stevia.
Press the mixture into silicone mini-muffin tins and bake for 20 minutes or until starting to turn light brown around the edges.
Allow to cool in muffin tins for about 5 minutes and then remove to a wire rack to cool completely.

Makes 24

Thursday, January 16, 2014


Multi-Seed Crackers


I've been making these crackers for almost a year now.  I got the inspiration from Angela's blog and ran with it.  I started out making them exactly as posted, but then I decided to change a few things.  I add ground flax seeds as I think this makes the crackers a little sturdier and I add a lot more onion and garlic and a bit more salt.  I also purée the onion, garlic and flax in water in my Vitamix.  To 'up' the protein, I also add hemp seeds and I like to toast the sesame seeds for flavour. 
Here's what I do...


 First I toast 1/2 cup sesame seeds in a pan over medium heat, shaking often.

This is how they should look when done.
 

 If you don't have a high-powered blender, you could use a microplane like this for your garlic and onion (or finely chop them).


 To a large bowl, add 1/2 cup chia seeds and 1/2 cup hemp seeds.


 Add 1/2 cup raw pumpkin seeds and 1/2 cup raw sunflower seeds.



 To a high-speed blender (I use my Vitamix), add 1/4 cup golden flax seeds.


These are the ones I used.  Also add 1 1/4 cups water, 3 cloves garlic and 1/4 of an onion and blend until flax is completely broken down.  Alternatively you could grind flax in a coffee/spice grinder and grate garlic and onion then mix with water if you don't have a high-speed blender.

 
 Then pour the liquid into the large bowl with the seeds.


 Oops, almost forgot about the toasted sesame seeds!


 Mix in about 1/2 teaspoon Celtic sea salt and 1 teaspoon kelp granules (optional).

These are the ones I use.

 
 Allow it to sit and gel for a few minutes, then spread onto two parchment-lined baking trays.  Try to keep it as even as possible with no holes.  I use the back of a spoon for ease of spreading.



 Bake at 325F for about 40 minutes or so, rotating trays after 20 minutes.  You want them to be very dry on top and almost dry on the bottom.


 Remove from oven and flip the entire sheet of dough over and back onto the parchment.  Then score into cracker-sized pieces.  I've used both a large, sharp chef's knive and a pizza cutter.  Both work just fine although the chef's knife sometimes cuts right through the parchment.


Put back into the oven and bake for another 30 minutes.  I check after 20 just to make sure they're not overdone.  Sometimes I remove some of the outer ones (they tend to cook a little quicker) to a wire cooling rack and stick the tray back in the oven to crisp up the others. 


Saturday, November 09, 2013


'Beautiful You' Girls' Night Out


Last night I was honoured to be a part of Johanna Quinn's charity event, 'Beautiful You' dedicated to celebrating women and our beauty.  Johanna did a wonderful presentation and discussed the role of the media in how we perceive ourselves.  It was truly eye-opening and I had lots of "Yep, that's the way I think" moments during her speech.
I was thrilled that Johanna asked me to be a part of the planning of the event and that I could contribute some yummy and healthful goodies for the ladies to snack on while mingling and getting to know each other.
All proceeds from the free event went to Free Them which is a charity near and dear to Johanna and her husband Jeff's hearts.



 Johanna made these delicious chocolate dipped strawberries


 Our friend Stephen did most of the arranging of platters, candles and flowers to make the room look beautiful

There was the opportunity to buy balloons containing raffle tickets


And these pretty packages contained the prizes to be won


The lovely ladies from Shelter them selling beautiful Rwandan craft items

 Johanna giving her presentation

The audience enjoying listening to Johanna speak


Some of the healthful snacks I made, along with Johanna's strawberries and Stephen's flowers


  
The guests received one of these pretty boxes containing a yummy vegan brownie made by the lovely Melissa

It was a great turnout and a wonderful time was had by all.  Can't wait for Johanna's next fundraiser (similar to this one).
As promised, here are the recipes for the treats I made.

Maple Chia Cookies

·      ½ cup gluten-free rolled oats
·      1 tablespoon virgin coconut oil
·      3 tablespoons maple syrup (look for darker, B grade syrup)
·      1 teaspoon vanilla extract
·      2 tablespoons freshly ground flax seeds (golden or brown)
·      3 tablespoons chia seeds
·      ¼ teaspoon each baking soda, baking powder and Celtic sea salt

·      Preheat oven to 350F and line a cookie sheet with parchment paper.
·      Blend oats in a food processor until flour-like. 
·      Add oil, syrup and flax and blend until smooth. 
·      Transfer to a large bowl and mix in remaining ingredients.
·      Drop teaspoon-sized amounts on cookie sheets (2 inches apart).
·      Bake 14 minutes, then transfer to wire rack to cool.



Chewy Peanut Butter and Oat Cookies

·      1 cup organic peanut butter
·      1 cup organic coconut sugar
·      2 pastured eggs
·      2 ½  cups gluten-free oats
·      ½ teaspoon Celtic sea salt
·      ¼ cup organic raw cacao nibs

·      Preheat oven to 350F
·      Cream almond butter and coconut sugar in the bowl of a stand mixer at medium speed for about 2 minutes.
·      Add eggs and mix for another minute.
·      Add the rest of the ingredients and mix until well-combined.
·      Using a 1 tablespoon cookie-scooper, scoop mounds of dough onto 2 parchment-lined cookie sheets.
·      Flatten dough with your hands (no need to worry about them being close together as they won’t spread).
·      Bake for 14 minutes, rotating cookie sheets halfway through baking time.

Makes 36-40 cookies.


Oatmeal Spice Cookies

·      ¼ cup gently melted coconut oil
·      ½ cup coconut palm sugar
·      1/3 teaspoon Celtic sea salt
·      1 large pastured, organic egg
·      2 cups gluten-free rolled oats
·      2 tablespoons chia seeds
·      2 teaspoons ground cinnamon
·      2 teaspoons ground ginger

·      Preheat oven to 350F.
·      In a large bowl, mix all ingredients until well-combined.
·      Dollop, using 2 teaspoons onto parchment-lined cookie sheets.
·      Bake for 15 minutes and then allow to cool for 5 minutes.
·      Remove to wire racks to cool completely.

 
Seed Cookies

·      1 ½ cups gluten-free rolled oats
·      ½ cup raw honey
·      ½ cup almond butter
·      ¼ cup raw sunflower seeds
·      ¼ cup raw pumpkin seeds
·      ¼ cup raw cacao nibs
·      2 tablespoons chia seeds
·      1 teaspoon Celtic sea salt

·      Preheat oven to 350F.
·      In a large bowl, mix all ingredients together until well-combined.
·      Onto 2 parchment-lined cookie sheets, dollop mixture using a tablespoon-sized cookie scooper.
·      There's no need to leave space between cookies as they do not spread.
·      Bake for 16 minutes, rotating trays halfway through baking time.

 
Chocolate Macaroons
·      3 organic eggs
·      ½ cup raw honey
·      ¾ teaspoon Celtic salt
·      6 cups unsweetened coconut flakes
·      ¼ cup cocoa

·      Preheat oven to 350F.  
·      In a large bowl, whisk together egg, honey and salt.  
·      Stir in coconut flakes and cocoa until well-mixed.
·      Using a cookie scooper, scoop onto parchment-lined cookie sheets.
·      Bake for 18 minutes.  
·      Allow to cool on wire racks.

Lemon and Lavender Cookies

·       ¼ cup plus one tablespoon virgin coconut oil
·       ½ cup maple syrup (look for grade B)
·       1 teaspoon vanilla extract
·       zest of one organic lemon
·       juice of half an organic lemon
·       ½ cup flaxseed, freshly ground
·       1 cup brown rice flour (could use buckwheat or oat flour)
·       1 tablespoon lavender flowers, roughly chopped
·        
·       preheat oven to 350 F.
·       In a double boiler, gently melt coconut oil
·       In a large bowl, mix together coconut oil and maple syrup.
·       Add vanilla, lemon juice and zest and mix.
·       Add flaxseed, brown rice flour and lavender and mix until well blended.
·       Using 2 teaspoons, dollop onto a parchment-lined cookie sheet.
·       Bake for about 18 minutes or until set.
·       Allow to cool on wire racks.



 This is the lavender I used (found at Homesense)
  

The Lean Green Bean