Tag Archives: Egg-Free

Hazelnut Dark Chocolate Chunk Cookies – (GF, DF, Vegan)

download (1)Having a bit of a hazelnut fest here, made a batch of hazelnut milk yesterday and will be working on a gluten-free hazelnut biscotti recipe with the pulp later this week but for now you can have this chocolately, gooey, delicious little cookie recipe inspired by a Nuttella loving little guy I worked with this weekend. Who doesn’t love the combo of chocolate and hazelnuts and I LOVE chocolate, particularly really dark chocolate.   I always have 99% Unsweetened Calbert on hand and use it to make my own chocolates, in smoothies or whatever, but, for this recipe feel free to use any chocolate you love.  Choose a quality bar and simply chop it up, the darker to better for you but I think with all the other healthy ingredients in these cookies you can afford to have the chunks be a little not so healthy 😉

Oven 350 degrees
Baking sheet lined with parchment paper

Medium Bowl

1              tablespoon Ground Flax OR Ground Chia mixed with 3 tablespoons water
1/4         cup Coconut Oil
1/4         cup Hazelnut Butter
1/3         cup Coconut Sugar
1/3         cup Cane Sugar
2              teaspoons Vanilla Extract
Use a hand blender to mix well then add dry:
1.5          cups Gluten-free Oat Flour
3              tablespoons Cocoa Powder
1/2         teaspoon Baking Soda
1/2         teaspoon Baking Powder
1/2         teaspoon Sea Salt
1-2          teaspoons Hazelnut, Almond or other non-dairy Milk
1/2         cup Dark Chocolate, chopped
1/2         cup Hazelnuts, lightly roasted, skins rubbed off and chopped
1/4         cup Raw Cacoa Pieces *optional

First mix together ground flax or chia (this is your egg replacer) and water and set aside for 5 minutes.  Then, add the rest of the wet ingredients and with a hand mixer, mix until smooth.

Add dry ingredients.  Mix again.  Add milk just to moisten up a bit if necessary. The dough is sticky, much like a peanut butter cookie.

Add chopped chocolate, roasted, skin removed, chopped hazelnuts and raw cacoa pieces if using and then use a wooden spoon to incorporate.

Divide into 12 batter balls, shape and slightly flatten with a spoon.  Sprinkle with coarse sea salt then bake for 12-15 minutes.

Cool on a rack.wpid-20140302_082651.jpg

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Chia Buckwheat Seed Flat Bread

Hello!

Well I’ve just been too busy to create or post any recipes,  I moved from an apartment into a house with a huge yard and besides that being a ton of work in itself I planted a huge vegetable garden, very exciting and having my own organic fresh veg, fruit and herbs to work with is awesome. I am off today to my family cabin for most of August so I was up late last night blending my green smoothies for freezing and making breads and crackers.  The recipe below is one I created from gluten-free bread and cracker recipes, it’s kind of a cross between a cracker and a bread. Very filling and nutritious, loaded with protein, healthy fats and fibre.  I used my fresh herbs but you can use dried if that’s what you’ve got and feel free to experiment with different herbs or flavours.   You can top these gems with most anything, I love them plain or avocado spread on top. Hope you enjoy them as much as I do!

Chia-flatbread-2Chia Buckwheat Seed Flat Bread

 

Oven 350 degrees
Coconut Oiled Baking Sheet
Food Processor

1        cup Gluten-free Oats
1/2  cup Raw Buckwheat Groats
1       cup Chia Seeds
1       cup Pumpkin Seeds
1       cup Sunflower Seeds
1/2  cup Hemp Seeds
2       teaspoon Coconut Sugar
2       teaspoons Oregano, chopped
1       teaspoon Thyme, chopped
1       teaspoon Sea Salt
1/2  teaspoon Garlic Powder
1/2   teaspoon Onion Powder
2       cups Water

Grind your oats and buckwheat in a high powered blender or food processor until you get a flour.  Move to a large bowl, add remaining ingredients and  mix well.

Transfer to a coconut oil greased baking sheet and use a spatula to spread and flatten.  Sprinkle with some more sea salt and bake for approximately 25 minutes or till firm to the touch.

All to cool for a 5-10 minutes then cut and transfer to cooling rack.

Store in the fridge for a few days or freeze.

Kyla’s Healthy Holiday Baking 2012

IMG_9345Each year I like to made a little treat box or container of my baking for friends and family. This year I only added two new recipes and altered or played with a few goodies from last year.  As I mentioned before I recently discovered coconut sugar and have been experimenting with it with great results.

Coconut sugar, derived from the flowers of the coconut tree, is an organic, sustainable natural sweetener that shows promising results for people who suffer from chronic illnesses or conditions such as diabetes, gallstones, cancer, heart disease, obesity or simply want to reduce sugar intake. This sugar has a low glycemic index (approximately 35) and is also a nutrient powerhouse, filled with lots of vitamins, minerals and amino acids. Coconut sugar is minimally processed, unbleached and contains no preservatives.  Sounds good to me!

IMG_9316So the recipes I altered are the Almond Butter Cookies ,  Gluten Free Short Bread and Raw Vegan Rum Balls, all worked great subbing in the Coconut Sugar.  For the short bread this year I rolled the dough out and cut small but thick rounds and with half pressed a dried cranberry on top and the other half a sprinkle of coconut sugar.  These were a definite hit!

The other two recipes I put together are below.  Also look for my two other Holiday experiments: Coconut Milk Bailey’s Irish Cream and Home-Made Healthy Clamato Juice.  Click here for Holiday Baking 2011.

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Dark Chocolate, Cranberry, Pistachio and Tangerine Zest

Baking sheet, flipped over and covered with tin foil or parchment paper
1               pound Dark Chocolate, chopped
1/8          cup Raw Cacao Pieces
2/3         cup Raw or Shelled Roasted Pistachios, coarsely chopped
2/3         cup Juice Sweetened Cranberries, coarsely chopped dried
1              large firm Tangerine, zested with a citrus zester (can use an orange here too)
Coarse ground sea salt

In a double boiler melt chocolate over simmering water, stirring frequently – this is standard chocolate melting procedure, I fortunately have a “warming zone” on my glass top oven and can slowly melt chocolate in a pyrex bowl.  There are few methods to melt chocolate, I suggest Googling it. Just be careful not to burn your chocolate, melting it on the stop in a pot will likely burn it!

Once your chocolate is melted, pour onto tin foil or parchment paper -lined pan and spread with a rubber spatula until it is about ¼ inch thick.

Sprinkle with zest first, then with pistachios and cherries and finished with cracked sea salt.

Allow toppings to settle a bit before transferring to your refrigerate to harden hardened.  Once hardened, break into pieces and serve.  Can be stored in the fridge or freezer.

IMG_9319Flour-less Pistachios Sugar Cookies

Oven 325 degrees
Two parchment paper lined baking sheets
Food processor
2              cups Raw or Roasted Pistachios
1              cup Coconut Sugar
2              large Egg Whites
1              teaspoon Vanilla Extract
2              drops Green Food Coloring   *Optional
¼            cup coarse chopped Pistachios and/or Dried Juice Sweetened Cranberries

Grind pistachios in your food processor until a paste. Add coconut sugar and grind some more.  Add remaining ingredients and process until you have a thick and sticky batter.

For a small, bite sized cookie use a teaspoon and drop onto your prepared cookies sheet.

Sprinkle the tops of the cookies with a little sugar and chopped pistachios or a cranberry and gently press.  I like to do half and half.

Bake for approximately 15 minutes or until golden on the edges.  Allow to cool on a cooling rack before eating or storing.

MERRY CHRISTMAS AND HAPPY HOLIDAYS!

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Coconut Milk Bailey Irish Cream

Coconut Milk Bailey Irish Cream

Homemade-BaileysI love Bailey’s during the holidays and I always indulge a glass on ice in the evening or a generous splash in a coffee Christmas morning but boy do I pay for it, the combination of cream, sugar and alcohol really make my stomach hurt.  So, this year I made my own!  I made it a few different ways to suit different restrictions and see what works,  personally I am ok with goat’s milk and like that it lends a bit of that dairy like flavour but you can also make this recipe totally vegan using just coconut milk or half coconut milk, half unsweetened almond milk.   If you Google homemade bailey’s recipes they are all  pretty much the same although some have egg and some don’t,  I tried my recipe with and without and although I think I like it better with the eggs, it works nicely without (just not quite and thick) so, suit yourself!  Most at home recipes call for almond extract, I took this out because I found the coconut and almond together yield a less Bailey’s like taste.  I will also include a recipe to make your own chocolate sauce, it’s easy and much healthier then store-bought.

Coconut Milk Bailey’s Irish Cream

1 – 1 ½  cups Irish Whiskey
1 ½        cups Sweetened Condensed Coconut Milk *recipe below
1              cup Goats Milk or Almond Milk (if you want full vegan sub in one cup of light coconut milk here)
3              Eggs (can omit)
2              tablespoons Chocolate Syrup *recipe below
2              teaspoons Instant Espresso (or brew your own double shot)
1              teaspoons Vanilla Extract
Couple pinches of sea salt

In a blender or food processor, mix eggs until frothy.  Add all other ingredients except Whiskey and blend for a few minutes or until thick and frothy. Add Whiskey to taste and pulse a few times to mix well.  Store in the fridge for up to a month!

Sweetened Condensed Coconut Milk

2              cans Full Fat Coconut Milk
½            cup Coconut Sugar
1              teaspoon Vanilla
Pinch of sea salt

First you need to make your own Condensed Coconut Milk and Chocolate Syrup.  2 cans of coconut milk into a pot and bring to a boil.  Reduce and simmer on low for approximately 10 minutes;  you want to see it reduce by about 1/3 here.  Then, add ½ a cup of coconut sugar and 1 teaspoon of vanilla extract  and a pinch of sea salt then continue simmering until total volume is reduced by almost half.  You want it thick!  Strain and set aside to cool.

Chocolate Sauce

½           cup Dark Cocoa Powder
1             cup Water
1 1/2     cup Coconut Sugar
½           teaspoon Vanilla
Pinch of sea salt

Combine cocoa and water in a small pot and bring to a boil, add sugar, vanilla and sea salt then simmer for 3-5 minutes.  Done!  I pour mine into a jar and store it in the fridge for all kinds of uses.  If you want a thicker sauce simply continue to simmer on medium/low to desired reduction.

Oatmeal Pumpkin Spice Cookies with Cranberries and Dark Chocolate– Gluten, Dairy and Egg Free (Vegan)

Oatmeal Pumpkin Spice Cookies with Cranberries and Dark Chocolate– Gluten, Dairy and Egg Free (Vegan)

20101215-cookie-swap-oatmeal-610A lovely fellow health foodie and friend gave me some organic pumpkin from her father’s garden this week, so, I made my Pumpkin Scones (which worked egg free by the way) and these tasty little gems.  I used coconut sugar which I have been experimenting with with great results and food processor made oat flour and ground flax.  The flax acts like an egg replacer and stabilizer for this quite healthy cookie.  The recipe is vegan up until the chocolate chips, if you wish the recipe to be vegan just omit the chocolate or use a vegan chocolate chip of some sort.  These cookies are good with or without nuts, cranberries and chocolate chips.

350 degrees
Hand mixer
Large Bowl
3              cups Oat Flour
1               cup Rolled Oats
¾            teaspoon Baking Soda
¾            teaspoon Sea Salt
4              teaspoons Cinnamon
1               teaspoon ground Ginger
½            teaspoon ground Nutmeg
¼            cup Pumpkin Seeds
½            cup Apple Juice Sweetened Dried Cranberries
½            cup Dark Chocolate Chips (Vegan if you like)
Medium bowl
1              cup softened Virgin Coconut Oil (or unsalted butter)
1 ½        cups Coconut Sugar
¼            cup ground Flax Seeds
1              cup Pumpkin Puree
1              tablespoon Vanilla Extract

Combine dry in a large bowl.  Combine wet in a medium bowl and blend using a hand mixer.  Combine wet and dry and let sit for 15 minutes.

Drop by the spoonful onto an ungreased cookie sheet.  Bake for 15 minutes or until slightly golden around the edges.  Allow to cool before serving.  Makes two dozen.

Coconut Pancakes – GF

I’ve been experimenting with coconut sugar this month; I was surprised to read it scores as the lowest glycemic load of any other sugar, two teaspoons coming in at zero calories and 5 grams of sugar. Also it is high in potassium, don’t get me wrong, sugar is sugar and it should always be consumed in moderation but if we are going to use it why not choose wisely? Anyway, this morning I woke up craving coconut and pancakes so I whipped these up.  Feel free to switch out the banana for any other fruit or none at all.  The flours are all interchangeable too, this morning I used a ground buckwheat “cereal”  from Bob’s Red Mill because I am out of buckwheat flour and wanted the added nutrition of buckwheat. This recipe makes approximately 5 medium sized pancakes so make sure you’re sharing. 🙂

Non-stick fry pan oiled with coconut oil on medium/high heat
¾           cup Rice Flour
½           cup Coconut Flour
¼           cup Buckwheat Flour
1              tablespoon Baking Powder
1              tablespoon Potato Starch
1              tablespoon Coconut Sugar
2              tablespoons Coconut Oil, melted
1              large Egg, beaten (or *egg replace of our choice)
1 ½       cups Milk of your choice (I used goat’s milk but any alternative will  work)
1            Banana, sliced

Combine dry. Add wet and mix well.  Add chopped banana here or right onto of pancake in the pan.

Enjoy!

* Optional Egg Replacer: For one egg equivalent, add 1 tablespoon chia seeds to 3 tablespoons water. Let sit for 15 minutes. Stir, then use as you would eggs in baking.

Gluten-Free Multi-Flour Chocolate Chip Cookies

Here is another tasty little gem I threw together tonight.  I really enjoy experimenting with healthy alternative flours and this recipe includes buckwheat and millet, both nutritious and personal fav’s.  Now let’s not fool ourselves here, these are cookies, complete with chocolate chips and a variety of nuts and seeds but I take pleasure knowing that I’ve packed as much health into them as possible.  I used Spectrum Vegan Shortening for this cookie but you can also use coconut oil if that’s what you prefer just make sure your oil is cool or solid when you cut it in.  I add all sorts of goodies: chia, flax and hemp seeds, ribbon coconut and chopped juice sweetened dried cranberries or blueberries; experiment yourself and enjoy!

Parchment paper lined baking sheet
Electric mixer
Medium bowl
1/2         cup Buckwheat Flour
1/2         cup Millet Flour
1              cup Sorghum Flour
1/2         cup Tapioca Starch
1 1/2      teaspoons Xanthan Gum
1 1/2      teaspoons Baking Soda
1              teaspoon Sea Salt
Large bowl
1              cup Spectrum Vegan Shortening or ¾ cup Coconut Oil
1              cups Organic Sucanat Sugar or other Organic Light Brown Sugar, packed
1/2         cup Honey or Agave Syrup
1              tablespoon Bourbon Vanilla
2              large Eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4         cup Almond, Rice, Soy or Coconut Milk, possibly more as needed
1              large handful Chocolate Chips or Chunks of your choice
3              tablespoons EACH of Hemp Seeds, Chia Seeds, Flax Seeds
1/2         cup chopped nuts, coconut, or chopped dried fruit, if desired

In a medium bowl whisk together the dry ingredients.

In a large bowl, beat the Spectrum shortening, sugar, honey and vanilla until smooth.

Add eggs or the frothy egg replacer mix and combine.

Add in the dry mix to the wet a bit at a while mixing until a dough forms.  If you plan to use a lot of extra ingredients, like nuts and dried fruit you may need to add a tablespoon or two more milk.

Add in the chocolate chips, seeds, nuts and/or dried fruit and mix by hand.

Cover the bowl with plastic wrap and chill the dough for 30 minutes to an hour.

Oven to 350.

Spoon heaping tablespoon onto lined baking sheet and press just a little, do not flatten.

Bake for 15 to 20 minutes or until the cookies are firm to the touch. Remove to cooling rack.

This recipe makes two dozen medium-large cookies.