Tag: gluten-free

Dog Biscuits: Apple, PB, Grain-free biscuits

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1/2 cup applesauce oat-biscuits
1/2 peanut butter
1 3/4 cup oat flour
1 tsp cinnamon

 

-Preheat oven to 350 degree
-Line large baking pan with parchment paper
-If your are using oats, pulse in blender until you have a flour-like consistency.
-In large bowl, mix flour and peanut butter.
-Add in the apple sauce, and mix well, creating a dough mix.
-Sprinkle in  cinnamon and any other spices (my dog love pumpkin flavor as well)
-Form a ball using all the dough and roll out on flat surface, until dough is no more than 1/4″ thick.
-Using cookie cutter, cut out shapes using all the dough. Place on pan and bake about 15 minutes.

koli-treats

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Vegan Nacho Cheese Sauce

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½ cup peeled, chopped carrotsnacho-sauce
½ cup chopped yellow potatoes
1/3 c raw, cashews
1 cup dairy free milk
2 ½ Tbs nutritional yeast
1 Tbs lemon juice or apple cider vinegar
1 tsp salt
*option: pinch of cayenne or paprika for a little kick

 

-Steam potatoes and carrots in a pot for 15-20 minutes until softened
-In blender or food processor, pulse cashews into a flour; set aside
-Drain any access water for veggies and scoop all veggies into blender with ½ cup of milk; blending until smooth
-Add in cashew flour, nutritional yeast, ACV, and salt
-Add in in remaining milk and mix well.
-Pour sauce from blender into a medium size pan on medium heat, bringing it to a boil. Reduce heat and whisk continuously until the sauce thickens to your desire consistency.

Serve with tortilla chips or potato wedges

Fun Vegan Rice Crispy

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ricecrispy-fall

Sometimes I just need a quick treat after dinner (or in the middle of the day.) Yesterday I was strolling down the cereal aisle at Trader Joe’s and stopped on a box of Rice Crispy’s. This immediately brought me back to rec. soccer, when we were rewarded with snacks after every game. I can’t even remember the last time I had a rice crispy treat, but it was most definitely store bought and individually wrapped in that shiny blue package.

Now that I’m a little older and a little wiser, I realized I could quickly whip up a healthier version to indulge on. This is probably the quickest dessert I’ve made. It’s vegan, takes about 15 minutes from start to finish and you can make them with as few as 3 ingredients!

rice.crispy3 cups of rice crispy cereal
5 oz Dandies Marshmallows
1 heaping scoop of Earth Balance

Topping:
4 oz non-dairy chocolate chips
1 tsp coconut oil
Sprinkles, as many as your heart desires

To jazz it up and make extra special I topped with my favorites: chocolate and sprinkles

Melt the chocolate chips with coconut oil, stir together until smooth. Drizzle on top of entire rice crispy. Top with your favorite colorful sprinkles.

Set in refrigerator about 15 minutes to harden. Then remove, slice, and share!

 

ricecrispy3

No-bake Chocolate PB Pie

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nobake.chocolatepie
Crust:
½ pitted dates
½ shredded coconut
½ cup nut of your choice (almonds/cashews/walnuts)
2 Tbs cocoa powder
dash of salt

Filling:
2 cups vanilla coconut yogurt
1 ½ almond or peanut butter
1 tsp vanilla
2 Tbs cocoa powder
3 dates (more to add sweetness)
dash of salt
(2 Tbs agave or maple syrup for a sweeter pie)

Top drizzle:
1 Tbs coconut oil+ 2 tsp cocoa powder

Mix all crust ingredients in blender until well mixed.
Once blended it should form a sticky doughy texture.
Press into 9-inch pie pan and flatten with wax paper.

Next mix the filling ingredient in blender, and blend until smooth.
Pour filling on top of prepared crust.

Chill in freezer for about 20 minutes.

Next prepare the drizzle. Mix cocoa powder with melted coconut oil.
(Drizzle will harden when poured on pie).

Pumpkin-Pecan Granola

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Pumpkin-Pecan Granola

3 cups oatspumpkin.pecanGranola
1 cup chopped pecans
½ cup raw pumpkin seeds
2 Tbs ground flax seed
1 Tbs Cinnamon
½ Tbs Pumpkin Pie Spice
dash of salt
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup pumpkin puree

Preheat oven to 350.
Lightly spray two baking pans; set aside

Mix oats, pecans, flax, and spices in a bowl.
In small saucepan over medium heat, melt coconut oil. Add in pumpkin puree and maple syrup. Stir. Once melted and combined, remove from stove and pour over oat mixture.

Quickly stir together, then evenly spread on baking sheets.

Bake 30 minutes (switch pans, top to bottom, halfway through)
Remove from oven and let completely cool.
Once cooled: crumble and store in airtight jar for a few weeks.

Walnut Chocolate Chip Cookies

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VEGAN Walnut Chocolate Chip Cookies
Makes about 30 cookies that will disappear before your eyes

walnutcookies.nohumbug3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
2 cups rolled oats
1 tsp. baking soda
1 tsp. salt
1 Tbs. ground cinnamon
1 ½ cups vegan chocolate chips

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to small bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in large bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Add in oats and chocolate chips.

5. Scoop dough by spoonfuls into 1-2 inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool on baking sheets, then transfer to wire rack to cool completely.

walnutcookies