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‘Tis the season for baking, so I’m working on creating some (much much) healthier goodies for the holiday season. My goal is to keep as close to NSNG (No Sugar No Grains) as possible…a challenge!
These Coco-Peanut Butter Energy Nuggets (I can’t really call them cookies!) are gluten free (GF) but not entirely grain free. They are sugar free, though, since they’re sweetened only with a ripe banana. The peanut butter taste is subtle, not dominant.
**I’m posting this recipe as a work in progress. They turned out pretty good, but a touch dry. Next time, I plan to try these modifications:
- Use 2 bananas, instead of 1– to increase the moisture
- Use 3/4 cup peanut butter, instead of 1/2 cup– to amp up the PB flavor
- I may try omitting the brown rice flour.
At any rate, this recipe is a keeper. Ski season is coming and these will pack perfectly in my coat pocket!
1 large ripe banana
1/2 C organic peanut butter
1/4 C full fat coconut milk
1 t vanilla extract
1/4 C ground flax
1/4 C coconut flour
1/4 C oat flour (with GF oats)
1/4 C garbanzo bean flour
1/4 C brown rice flour
1/2 C finely shredded unsweetened coconut
1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
1. Mash the banana on a plate. Mash in the peanut butter, coconut milk and vanilla extract.
2. Combine the rest of the ingredients in a large bowl.
3. Add the banana mash to the bowl and stir until combined.
4. Use a Silpat or parchment paper on a cookie sheet. Make tablespoon size balls using a cookie scoop. Roll them in your hands and flatten into discs.
5. Bake for 10 minutes at 400 degrees. Cool on a wire rack. Makes 36.
I just made up this recipe today…
1-2 cloves garlic, minced
small wedge chopped onion (about 1/4 to 1/3 cup)
1 chopped carrot
1- 15 oz can kidney beans (rinsed and drained)
1 T tahini
2 T ketchup
1 t hot sauce
1-2 T water (only if needed to puree the other wet ingredients)
1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash celery salt
1/2 t cumin
1/2 t fajita or taco seasoning blend
1 t dried chives
1 t dried parsley
1 T nutritional yeast
Use a small food processor to puree the wet ingredients.
In a large bowl, combine the wet puree with the dry ingredients.
Divide the burger “dough” into 4 balls. Pour a drop of olive oil on your hands to handle it easier. The burger dough will be sticky and soft– don’t panic!! Create 4 patties. You can just drop the ball right onto parchment paper and then flatten into a patty.
Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking. The time will allow the excess moisture to soak into the oats, which will bind the burgers. Trust me!
Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil). It should take about 10 minutes per side. Shake the pan periodically to make sure they aren’t sticking.
(Eric noticed that the “raw” burger color looked a bit like pink slime…HA!)
Enjoy! The fajita seasoning provides a little kick, and the carrot provides a subtle sweetness.
I ate my burger with a side of steamed cauliflower topped with Frontera Tomatillo Salsa.
This is a gluten free, slightly modified version of my Pumpkin Chocolate Chip Muffins. Instead of using pumpkin, I wanted to try the combination of yam with banana. It worked!
1/2 C mashed yam (about 1 medium)
2 medium very ripe bananas, mashed
*2 cubes applesauce (about a scant 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/4 C evaporated cane juice (vegan sugar)
2 t vanilla extract
2/3 C non-dairy milk
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
1/2 C EACH: millet flour, quinoa flour, brown rice flour, garbanzo bean flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax seed
2 T unsweetened finely shredded coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
Mix the “wet” ingredients and the dry ingredients separately, then combine. Bake in muffin liners at 350 degrees for 23 minutes. Makes 14.
I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins. I also made them gluten-free. These are just a touch sweet and spongy moist.
15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses
1/2 C EACH: quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove
Process the wet ingredients in a food processor or blender until smooth. Stir the wet and dry ingredients together. Portion in muffin liners and bake at 350 degrees for 23 minutes. Makes 18.
(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)
Let’s get 2 things out in the open right now:
- I need chocolate.
- I want to have my cake and eat it too.
It is possible to deliciously “healthify” most sweet treats. In this recipe I turned a batch of white flour/high sugar/high fat chocolate cupcakes into a tasty *gluten-free (GF) chocolate muffin containing less sweetener and refined oil.
There’s also a “secret” healthy ingredient: the pulp from juicing beets. When I juice fresh fruits and vegetables, I occasionally reserve a bit of the pulp from apples, carrots, and beets. I freeze the pulp for later use. Chocolate and beet go well together. I bet you don’t taste the beet!
1/3 C EACH: quinoa, millet, and brown rice flours
1/2 C oat flour* (for 100% GF, use GF oats)
3 T ground flax
2/3 C cocoa powder
1 t baking soda
1/2 t salt
1 C non-dairy milk
1 T white vinegar
1/3 C evaporated cane juice (vegan sugar)
1/3 C vegan brown sugar
1/4 C organic canola oil
1 1/2 t vanilla extract
1/2 C pulp from juicing beets
1/3 C vegan chocolate chips (optional)
Combine the dry and wet ingredients separately, then mix together and add the chocolate chips. Bake in muffin liners at 350 degrees for 22 minutes. Makes 11.