Lemon Bars (raw and gluten free)

Lemon Bars
yields 15 bars
Crust
2 cups pecans*
1/2 cup unsweetened shredded coconut*
12 pitted dates, soaked and drained
2 tbl lemon zest
1/4 tsp sea salt

Filling
1 cup plus 2 tbl coconut oil, melted
9 tbl coconut butter, softened
9 tbl fresh lemon juice
9 tbl maple syrup
Zest of one lemon
1/4 tsp turmeric (for color)

*If you don't care about these being totally raw, toast the pecans and coconut for even better flavor.

Combine the pecans and coconut in a food processor and blend into fine crumbs. Add the dates, lemon and salt and pulse until the mixture come together. Press into a lined 9x13 inch casserole dish or an 8x8 inch dish for really thick bars. The above picture is from a 9x13 inch dish.

Combine the filling ingredients in a blender or food processor and mix until smooth. Pour over the crust and chill until hard, about 20 minutes.
Store in the fridge.

Carrot Walnut Bread

This carrot bread has no sugar and no oil. Naturally sweet dates and applesauce give this quick bread the light amount of sweetness it needs and keeps it incredibly moist. Plus, with 2 cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.

Carrot Walnut Bread
1-8" loaf plus 2 mini loaves or 6 muffins

1 1/2 cups date paste*
1 1/2 cups carrot puree*
2/3 cup unsweetened applesauce
1 tbl ener-g egg replacer whisked together with 1/4 cup water until frothy
2 tsp vanilla extract
3 cups whole wheat flour
1 tbl baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger 
1 cup toasted walnuts, roughly chopped
1/2 cup shredded carrots 

To make date puree- Soak 2 cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup (fresh) warm water. Blend for a few minutes until it forms a smooth puree.

To make carrot puree- Blend 2 cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.

Preheat the oven to 350.
Combine the date puree, carrot puree, applesauce, egg replacer and vanilla in a bowl to combine. Add the flour, baking powder, salt, cinnamon and ginger. Stir to combine into a thick batter. Stir in the walnuts and shredded carrots.
Pour into a greased 8" loaf pan and bake for 40 minutes-1 hour or until a toothpick inserted in the center comes out clean.

Buckwheat Waffles with Chocolate Hazelnut Spread

Buckwheat Waffles
serves 3-4
2 tbl water
1 1/2 tsp ener-g egg replacer

1 cup whole wheat flour
3/4 cup buckwheat flour
1 tbl baking powder
1/4 tsp salt
1 1/2 cups oat or almond milk
1/2 cup unsweetened apple sauce
2 tbl melted coconut oil
2 tbl agave or maple syrup

In a small bowl, combine the water and egg replacer and whisk for 1-2 minutes until slightly thick and frothy. Set aside.
In a large bowl, combine both flours, baking powder and salt. Make a well in the center of the dry ingredients and add all of the wet. Add the egg mixture.
Whisk until only a few lumps remain. Let sit at room temperature for 15 minutes.
Preheat your waffle iron and cook until golden brown.

Chocolate Hazelnut Spread
1 cup toasted hazelnuts
1/3 cup oat or almond milk
3 tbl maple syrup
2 tbl cocoa powder
2 tbl melted coconut oil

Combine all of the ingredients in a food processor (or blender) and blend until smooth and creamy!

Blackberry Toaster Pastries

Blackberry Toaster Pastries

 

Pecan Crust
1 1/4 cup whole spelt flour
1 cup toasted pecans
1/4 tsp salt
3 tbl solid coconut oil
2 tbl maple syrup
2 tbl cold water

In a food processor, combine the flour, pecans and salt. Pulse until the pecans are finely ground. Add the oil and pulse a few times until the oil is in small pieces. Add the maple syrup and water and pulse until the dough just comes together.
Wrap into a flat disc with seran wrap and chill for 2 hours.

Blackberry Toaster Pastries
Filling:
6 oz fresh blackberries
3 tbl blackberry preserves, preferably sugar free
5 tbl water, divided
3 tbl cornstarch

Combine the blackberries, preserves and 2 tbl of water. Bring to a boil over medium heat and simmer for 5 minutes. Mash the berries with a fork so they're not whole anymore.
Combine 3 tbl of cold water with 3 tbl of cornstarch and stir until smooth. Pour slowly into the blackberry mixture.
The filling should thicken immediately.
Remove from the heat and chill.

Roll out the chilled dough on a floured surface to 1/8th of an inch thick. Cut out large rectangles. Place on a greased baking sheet and fill the center with 2 tbl of blackberry filling. Top with another rectangle and use a fork to pierce the edges shut. Prick 2 rows of holes in the top to allow steam to vent while cooking.

Brush the top with a small amount of cornstarch mixed with cold water.

Bake for 20-25 minutes until golden brown.

Barbecue Soy Curls, Grilled Mangos, Pickled Onions and Cashew Chipotle Sauce

Barbecue Soy Curl/Brown Rice Bowls
serves 3-4
2 cups soy curls
2 cups barbecue sauce
2 tbl canola oil
1 mango, medium sized chunks
1 green bell pepper, thin strips
1 large patty pan squash, medium dice
1 cup cooked brown rice
3 tbl chopped cilantro, to garnish

In a medium sized pot, combine the soy curls and barbecue sauce along with 1 cup of water. Bring to a boil, reduce to a simmer and cook until all of the liquid has evaporated. Continue to cook 3-5 minutes longer to crisp the edges of the soy curls.
On a grill, grill top or grill pan, cook the mangos, green bell pepper and squash with oil over medium-high heat. Season with salt and pepper. Grill for 5-10 minutes until tender and lightly charred.
Build your rice bowls with rice on the bottom and top with grilled veggies, soy curls, chipotle cream, pickled onions and cilantro.

Cashew Chipotle Sauce
1 cup raw cashews, soaked for at least 2 hours to overnight
1 chipotle pepper, seeded removed plus 2 tbl of sauce from the can
1 tbl lime juice
salt, to taste
1/2 cup water

Drain the cashews and combine in a blender with the chipotle, sauce,lime, salt and water. Blend for 5 minutes until thick and creamy, adding more water if necessary for your blender to keep things moving.

Quick Pickled Onions
1/2 cup apple cider vinegar
1 tbl sugar
1 1/2 tsp sea salt
1 red onion, thinly sliced

In a small pot, combine the vinegar, sugar and salt. Bring to a boil. Pour over the onions and let sit for at least 1 hour before serving or until they have reached room temperature. Store in the fridge for up to a week.

Cheezy Crackers

Cheezy Crackers
yields 2 cups
1 cup whole wheat spelt flour, plus more for rolling
3 tbl nutritional yeast
1 tsp salt
1/4 tsp onion powder
1/4 tsp turmeric
5 tbl coconut oil, in solid state
3 tbl cold water

Preheat the oven to 375.
In a food processor, combine the flour, nut yeast, salt, onion powder and turmeric. Add the coconut oil in, in small pieces and pulse to combine until the oil is in small pea-sized pieces through out the dough. Drizzle in the water while pulsing and continue to blend just until the dough has come together into a ball.
Turn out on a floured counter top and roll out to 1/8th inch thick. Cut into any desired shape and place on a greased baking sheet. Bake for 15-20 minutes until crisp.

Potato, Kale and Pea Pizza Pockets

Potato, Kale and Pea Pizza Pockets
yields 5 pockets

1 medium ball of fresh whole wheat pizza dough
all-purpose flour to dust the counter and roll out dough
2 tbl extra virgin olive oil
1 small yellow onion, minced
3 garlic cloves, minced
2 medium sized yukon gold potatoes, small dice
1 head kale, stems removed, roughly chopped
salt, pepper and red pepper flakes, to taste
1 cup frozen green peas
1/4 cup Daiya jalapeno havarti vegan cheese, crumbled
2 cups of your favorite marinara sauce, I used Eggplant Marinara

Keep the pizza dough out at room temperature for 20 minutes then roll out thinly on a floured counter. Let rest while you make the filling.
In a saute pan, heat the oil and saute the onion and garlic until soft and lightly browned. Add the potatoes and kale and cook for 10-12 minutes until the potatoes are tender. If the potatoes are getting too brown, add 1/2 cup of water and cover the pan, to allow steam to help cook the potatoes. Season with salt, pepper and red pepper flakes. Add the peas and vegan cheese and combine to melt. Taste and season. Allow filling to cool enough to handle.
Preheat the oven to 375. Grease a sheet pan with a drizzle of olive oil.
Roll out the dough into one long rectangle. Pile five mounds of filling along the rectangle leaving 1-2 inches in between each mound. Fold the rectangle over to cover the mounds and use a cookie cutter or cup to stamp out each mound completely encased in dough.
Bake for 25 minutes until golden brown and puffed.
Serve with marinara sauce and enjoy.