These are the most delicious gluten free treat that maybe ever existed! You can make bars, bread or muffins! Normally, we don’t use or keep chocolate chips in the house since we are such a huge maker of raw chocolate and like to reap all the nutritional benefits of it. However, being that this recipe calls for an oven, it killed me to heat unprocessed chocolate and destroy all the nutrients. Plus I believe in an 80/20 approach to diet for our family, so here is the 20%
2 1/4 cups gluten free oats
1/2 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract
1/4 cup unsweetened applesauce
1/4 cup honey (agave nectar if vegan)
1/3 cup chocolate chips (vegan, if desired)
Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.
Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until fork inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
2 cups sprouted almond milk (can use coconut or hemp)
2 thai young coconuts (the meat)
1 cup of the coconut water
8-10 pitted medjool dates
2 TBSP cashew butter
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
Dash sea salt & cardamom
*can add more coconut water if needed for blending
Blend all ingredients in vitamix and rejoice you will never have to go without egg-nog again!
makes approximately 20Filling:
2 cups raw coconut butter
1/2 cup packed soft medjool dates, pitted
1/4 cup water
1/4 cup almond or coconut milk
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp nutmeg
1 tsp cinnamon
3 tsp nutritional yeast
2 Tbsp cacao butter, warmed to liquid
1/4 tsp butterscotch extractRaw Chocolate Coating:
1/2 cup raw cacao powder
1/2 cup raw coconut oil (liquified)
1/4 cup raw coconut nectar, agave, honey or maple syrup
In a high speed blender, blend the chocolate ingredients and pour 1/2 the mixture into bottom of chocolate mold. Stick mold in freezer and let set.
Blend all filling ingredients until smooth and creamy, adding more water if you need to. Using a pastry bag or a spoon (if your not shooting for perfection- as you can see I was not:)) and fill the center of each of the chocolate mold. Use the remaining chocolate and pour on top of each truffle. Let set in freezer until they can easily be removed from the molds.
Then, try to contain yourself- we ate all 987,324 in a day! So then I made some bars, and we ate all 462,317 of those!
Chia pudding has become a staple in this house. It is so easy to make and can be made numerous different ways. This simple version is my all time favorite. Chia seeds are immensely healing and restorative for anyone with digestive issues. Additionally, chia seeds are a complete bio available source of protein with a myriad of nutritional benefits!
I make our pudding directly in a mason jar. I use one cup of chia seeds to 4 cups of milk. My favorite milk to use is a homemade brazil nut milk, although sprouted almond milk is a close second. You can use any milk you desire, or spring water.
I use a fork to stir immediately after adding the milk to prevent any clumps. You’ll want to stir the pudding after adding all the ingredients and then a final time about 15-20 minutes after all ingredients have been added.
I then add-
1/4 cup grade B maple syrup
1/2 cup cacao nibs
1 TBSP maca powder
1 Tbsp vanilla powder (can use extract)
1 tsp cinnamon
pinch of Himalayan salt
You can add any ingredients you want including fruit, nuts, goji berries, coconut, cacao etc. Something about the maple-vanilla, maca combo leaves me craving more!
Refrigerate until up to temperature and eat and eat and eat and eat!
Make the crust by placing the crust ingredients in Vitamix or food processor. Blend on high speed for 30 to 40 seconds or until mixture sticks together. Press crust into a pie pan greased with coconut oil, making a layer around the bottom and sides at least 1/4-inch thick.
For the filling, place dates and all of the raisins in a small bowl with filtered water. Allow to soak for at least 20 minutes. Blend the soaked dates and raisins, with remaining filling ingredients until a thick, smooth mixture forms. Pour mixture into the pie crust.
Blend all the topping ingredients except for the coconut on high, mix in the coconut, stir with spoon and pour on top of the filling. Decorate the top of the pie with pecans and let set in fridge for at least 2 hours.
1 cup Gluten free oats
1 cup raw cashews
1/4 cup cacao powder
1/4 cup shredded coconut
2 TBSP coconut oil
1 TBSP raw cacao butter
3 TBSP ground coffee beans (I used decaf)
2 cups pitted dates
1/2 tsp vanilla powder
dash pink salt
1 tsp pine pollen
1 tsp mesquite
Grind all dry ingredients in vitamix add coconut oil, cacao butter (both room temperature liquified) and dates. Blend until mixture has fudge-like consistency, tamping down into blades. Press into pan and set in fridge for 1 hour. Eat your out!