double chocolate chip cookies (vegan and gluten free)

My husband has a love affair going...with chocolate chip cookies.  I believe he actually considers the chocolate chip cookie to be its own food group.  Its the only sweet treat he consistently asks for when I'm in one of my wrecking the kitchen frenzies otherwise known as baking.  This recipe has become my go to, its gluten free, dairy free and not loaded with fat and sugar (ok aside from 2 cups of chocolate chips). I found the original at Elena's Pantry but I couldn't find unblanched almond flour in my little town so I opted to try and tweak the recipe and many, many batches later here is what I have come up with:

2 1/2 cups almond meal flour (I used Bob's Red Mill)
1 /2 cup coconut flour
1/2 teaspoon sea salt
1/2 cup grapeseed oil (you can also use coconut oil)
1 tablespoon vanilla extract
1/2 cup dark agave nectar
1 cup chocolate chunks
1 cup mini chocolate chips

Combine dry ingredients in large bowl
Stir together wet ingredients in smaller bowl
Mix wet ingredients into dry
Place mixture in freezer for 15-20 minutes until it hardens up enough to scoop balls of dough out with an ice cream scoop or spoon
Form one inch balls and place on on lined baking sheet

Bake at 350 for 7-10 minutes

Cool for a few moments before transferring to a wire rack, the cookies will need a bit of time to set up before moving to wire rack to cool completely.

Makes approx 12 cookies

zucchini pineapple quick bread (gluten free & vegan)

My grandma makes the best quick breads on the West Coast, it’s the truth, and she doesn’t measure or follow a recipe.  The woman has talent, she’s 85 and been making the same recipes for so many years that she can just whip up a batch of bread while giving you the overview of her latest world travel, last year it was touring Turkey for a month. 

There are days when I crave a thick slab of her pumpkin date bread and a cup of coffee in her kitchen.  I started thinking about that bread and it got stuck in my head, being that we live across the country from each other right now and my pantry had no pumpkin or dates in it this week, I decided to make the next best thing which in this case meant zucchini pineapple bread.  Pumpkin date bread, I will make you soon!

Don’t tell grams but I used a mix for the bread, I had a package of The Cravings Place Quick Bread in the cupboard and to be honest I am short on time this week.  Every night this week is packed full.  I grabbed the package for the bread, surveyed the pantry and the zucchini and pineapple were starring me in the face.  They practically told me they were going to be in the bread and I am so glad I listened.  This bread, while not my grandmas was delicious.  In fact, it was so good; I ate two slices of it standing up in my own kitchen before I realized I hadn’t even fixed my coffee. 

Zucchini Pineapple Quick Bread (gluten free & vegan)

1 package The Cravings Place Quick Break & Muffin Mix (not presweetened)

2 cups shredded zucchini

1/3 cup unsweetened applesauce (or sweetened if you like)

1/4 cup vegetable oil

1 can unsweetened crushed pineapple + juice from the can

1 ¼ cups agave

1 cup water

2 tablespoons raw turbinado sugar (optional)

Here’s what you do:

Heat oven to 375 degrees and prepare 2 baking pans 9 x 5 x 3 with gluten-free cooking spray

In large bowl combine dry mix, 1/3 cup applesauce, 1/4 cup oil, 1 can crushed pineapple, 2 cups zucchini, 1 ¼ cup agave, 1 cup water, stir until thoroughly mixed.  Pour into prepared pans.  Sprinkle with raw turninado sugar (optional).

Bake for 60 minutes, the top will be golden brown, cool on wire wrack for 10 minutes before removing from the pan, leave on wire rack for at least one hour after out of the pan.  This bread is easiest to slice when completely cooled. 

Serve it up with a pat of Earth Balance butter substitute (or butter) and enjoy!

Do you have a favorite baked goodie from your grandma?

dark chocolate cherry no bake cookies (gluten free & vegan)

Want a chocotastic (yes, that's a word) treat?  Then whip up a batch of these babies, vegan, gluten free and packed with stuff that is good for you - hello dark chocolate and antioxidant rich cherries.  I found the inspiration for this recipe from these Banana No Bake Cookies by the lovely gal at Back to Her Roots.   

 

Saturday my hubs and I woke to a brilliantly cool fall morning.  This is a big deal around these parts, cool weather has not been felt since last April, or was it March?  The South takes its heat quite seriously; it was a perfect morning to run in the Mogadishu Mile Memorial Race.  The race honors the 6 fallen soldiers of that tragic day 18 years ago and helps raise funds for the Ranger Assistance Foundation (a wonderful non-profit organization dedicated to supporting our wounded Rangers and the families of those soldiers that have made the ultimate sacrifice).   All that running and good fellowship with our Ranger family made me want a sweet chocolate treat in the afternoon so out came the dark chocolate cherry no bake cookies.  Easy to make and even easier to devour! 

 

Dark Chocolate Cherry No Bake Cookies

Inspired by Back To Her Roots

Makes 18 large cookies

Ingredients

• 2 medium bananas, cut into chunks
• 1 cup soy-free, dairy-free dark chocolate chips
• 1/4 cup sunbutter
• 1 tablespoon cocoa powder
• 1/3 cup non-dairy milk (I used almond milk)
• Pinch of salt
• 1 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups rolled gluten-free oats
• 1 cup dried cherries

Here’s what you do:

1. In a medium saucepan over low heat, combine banana chunks, chocolate chips, sunbutter, cocoa power, non-dairy milk and salt. Heat for 2-3 minutes or until just beginning to bubble.
2. Using a fork, mash the bananas in chocolate mixture until smooth. Bring mixture to a boil and boil for 2-3 minutes. Remove from heat, add in vanilla, almond extract and dried cherries.
3. Stir in oats until well-coated.
4. Spoon rounded tablespoonfuls onto waxed paper and let cool. Chill in fridge or freezer for a more solid cookie (I stored mine in the fridge for a cool fudge cookie treat, perfect with a glass of almond /milk). 

Me and my Ranger in all our sweaty glory after the race

Our buddy Sgt. Johnson leading his men

carrot cake breakfast bars

If you have a fondness for carrot cake and granola bars these breakfast bars will make your taste buds happy.  I made a huge tray of them and brought a stack of them to my manafrienger (manger + friend) who just so happens to be pregnant.  I figure if the pregnant lady likes them, then I would have a winner.  Preggo approved! 

I originally started out with the intention to make some gluten free granola bars as a snack to have before my Monday night women’s running group.  I need something between lunch and our Monday evening meet ups to give me some energy for running in 90+ degree weather.  I researched granola bars and found a recipe from Simply Gluten Free to try, which looked lovely.  As I gathered up my ingredients I found I had a bunch of carrots and assorted dried fruits in the cupboard and thought, well…why not, let’s try and make these taste like carrot cake and see what happens.  Now these did not turn out like a granola bar, definitely a breakfast bar.  They have just the right amount of chew, texture and fruit flavor, perfect with a cup of coffee. they remind me of the vegan oat bars I use to get from Cafe Ladro in West Seattle, one of my favorite treats!

carrot cake breakfast bars
adapted from: Simply Gluten Free Granola Bars

3/4 cup Sunbutter (or peanut butter)
1/2 cup agave (or brown sugar if you prefer)
1 medium banana, peeled and mashed
1/2 cup earth balance butter substitute (or butter)
1 tablespoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups certified gluten-free rolled oats (I used bob's red mill)
1 cup dried unsweetened pineapple (chopped fine or throw in food processor and chop)
1 cup grated carrot
1 cup pitted dates (chopped or food processed to bits)
1 cup raisins
1 cup unsweetened coconut flakes/shreds 
2 tablespoons raw turbinado sugar (optional)

Here's what you do: 
Prep all your dried fruits, either chop or pulse them in the food processor before you begin. Preheat oven to 350 degrees.  Spray a 9 x 13 baking pan with gluten-free, non-stick cooking spray. 

In a large mixing bowl, stir together the sunbutter, agave, mashed banana, melted earth balance (or butter), vanilla, cinnamon and nutmeg until very well combined.  Stir the remaining ingredients until they are evenly distributed. Sprinkle with turbinado sugar (optional).  Press mixture firmly and evenly into prepared pan.  Bake for 30-35 minutes or until golden brown.  Let cool completely.  (I cooled mine overnight and the flavors really came together).  Cut into bars and wrap in plastic.  I wrapped mine individually and put them in a jar on the counter.  They will keep for about 5 days at room temp or up to a week in the fridge.  

These bars would easily make a good cereal or topping for yogurt, ice cream...you name it.  I crumbled up a couple of the bars and topped it off with some more coconut shreds and almond milk for Sunday morning breakfast.