Category Archives: Gluten Free

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My Garbanzo CHOCOLATE CHIP COOKIES

1 cans (15oz) organic chickpeas, drained
1 cup finely shredded almond meal
1/2 cup unsweetened shredded coconut
1/4 cup pure maple syrup
dash of sea salt
1 teaspoon baking soda
½ tsp Vanilla Extract
Almond Extract optional
1-2 bag vegan chocolate chunks

Preheat oven to 350 degrees. Combine all the ingredients except chocolate chips in food processor with S blade. When combined to a cookie dough consistency, take out blade and mix in chocolate chips with a spoon. Place on a cookie sheet. Use spoon and spatula to shape/flatten into cookies. Bake at 350 for 15 minutes.

I use the minimum cookie dough to hold together chocolate chips. As you can see from my video, I don’t really measure anything.

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Lettuce Wrap with Red Bell Pepper, Cucumber, and Avocado

A question on my facebook page requested what veggies to be added to her diet for the year. I came up with this recipe just for her. She has both health and weight loss goals.

red leaf lettuce
2 red bell peppers chopped
1 cucumber cubed (skin left on is fine, peeling is optional)
2 avocados
juice of 1 lemon
handful of cilantro, chopped
sea salt to taste

Place chopped vegetables in a bowl. Scoop out the contents of the avocados with a fork and add. Pour the lemon juice on and mix. Add salt. Keep in a large glass storage container so you can scoop the amount of filling you want in a clean lettuce leaf.

I chose this lettuce because it was not only beautiful, but on sale and organic at Ralphs. I buy all my produce organic, if possible- but with lettuce I can really taste the difference.

You can also add corn, chopped carrots, or any other vegetable you’d like to try. Sunflower seeds would add a nice crunch. Using lettuce instead of a tortilla has the benefits of being gluten free, having more vitamins and minerals, lower calorie, and I frankly find it fun. It is often even cheaper than tortillas- cheaper and healthier! Yay!

Keeping a head of lettuce plus a ready to go box of filling will be a quick and easy meal throughout the week. Remember- I don’t really believe in self control. I make lots of easily accessible options for myself that are healthy, and not that much work. The lemon is really effective in keeping the avocado nice, green, and pretty. Making food look delicious is at least half the battle.

Easy Raw Vegan Collard Wrap…and I deserve it!

Before the bundle

I had the most sensual lunch of super thinly sliced carrots, cucumber, sprouts, heirloom tomato, with a custom garlic yogurt sauce wrapped in a collard green. Yum!

Veggies Wrapped in Veggies

It may look like rabbit or turtle food, but I enjoyed it more than any decadent dessert (and I have had many.)

This is a picture of me wandering the streets of Paris on a warm summer night. Yes, that is a nutella banana crepe from a street vendor in my right hand AND a violet ice cream cone in my left. There aren’t enough hands for the amount of food I want to eat.

Have you seen a happier girl? You would have if you saw me eat my collard wrap:)

 

Gluten-Free Vegan Bran Muffins

This recipe makes too many vegan muffins. If you don’t think you can eat thirty, I recommend you split it.

1/4 cup Flaxseed Meal (I keep the already ground Bob’s Red Mill type in my fridge)
3/4 cup Water
2 cups Rice Milk (soy, almond, or hemp work fine)
1 cup Canola Oil
3/4 cup Agave
3/4 cup Black Strap Molasses
3 cups oat bran
1 cup oat flour
1 cup gluten-free all purpose
1 cup potato flour
1 cup brown rice flour
2 1/2 tablespoons baking powder
2 teaspoons baking soda
2 tablespoons soy powder (optional)
4 cups raisins
2 cups chopped walnuts(optional)
1 cup vegan semi sweet chocolate chips (very optional)

1. Mix flaxseed oil and water in the blender for two minutes. You can put it in the fridge for one hour to let it get thicker like the fake egg it’s pretending to be, but if you’re in a hurry (which I usually am)you can just start mixing it into the wet ingredients straight out of the blender.
2. Mix the wet ingredients.
3. Whisk the dry ingredients in a separate bowl.
4. Mix the wet and dry together. The dough will be thicker than you’d expect because I changed this recipe into gluten-free and it tends to seem crazy. It’s basically “play dough” thick.
5. At this point, I split the dough into the two containers and mix in chocolate chips for my daughter and raisins and walnuts for my husband. You could just use all the dough and mix raisins with or without walnuts or chocolate chips. If you’re a single person planning to eat all thirty, you may wish for variety- it’s your call.
6. I stuff the dough in level with my hands into regular or mini muffins tins sprayed with oil. I usually put my husband’s raisins and walnuts filled muffins into big-boy regular sized muffins and my daughter’s chocolate chips into mini muffins.
7. Bake at 375 for 22-25 minutes.

This recipe was originally taken here where it is not gluten free. If you want the original recipe, you can just substitute all the flours with whole wheat pastry flour. I’ve made it this way and it’s yummy, but this mixture I made including the potato flour make a very moist and yummy gluten free alternative. And I took out the honey and rewrote the recipe in fewer steps. Me and Cossette hope you like it!

Dane’s Onion Pie

This recipe is originally from the Body Ecology Diet and called “Heidi’s Onion Pie.” This is my twist on it especially for Dane.

In Small Pot with Lid
½ cup Amaranth
1 cup Water

Bring to a boil, reduce heat, and simmer covered for approximately 15-20 minutes (until the liquid is absorbed.)

In Your Cast Iron Skillet
1 Tbsp. organic, unrefined coconut oil
4-6 large onions, thinly sliced into ½ inch rounds (food processor)
4 cloves garlic, minced
1 Tbsp. Italian blend or oregano, parsley, rosemary, basil, and celery seed
½ tsp. basil
Pinch of red pepper flakes
½ red bell pepper, minced or sliced
2-3 green onions, thinly sliced in rounds

Sauté onion, garlic, herbs, and pepper flakes in coconut oil. Reduce heat and cook until onions are tender, approximately 15 minutes.

Pre-heat your oven to 400 degrees at this point.

In Your Food Processor
2 cups amaranth flour
1 tsp. sea salt
4 Tbsp. organic, unrefined coconut oil
Approximately ½ cup water

Using dough blade, place in flour, sea salt, and coconut oil. Pulse until crumbly, gradually adding water until dough begins to form a ball. Remove from bowl and press into a round pizza pan. Crimp up edges.

For Your Oven
Bake crust for ten minutes (optional.) Mix the amaranth and the seasoned onions and place on the crust. Sprinkle with Herbamare, garlic powder, and/or pepper flakes if desired. Bake for approximately 20 minutes.

This recipe was redesigned for you to start the amaranth, then the onions while the amaranth is cooking, then the crust. The original recipe asks you to do these three steps in a strange order separately that doesn’t make sense, but I know you’re into time efficiency (and so should everyone.) I also use a handful of fresh herbs from my garden instead of dried. You’re going to rock out this recipe, and soon you’ll want to replace every crust: whether sweet potato pie, empanada, or pizza crust with this high protein and gluten free alternative. It’s also unbelievably quick. Bon appétit!