RECIPES: Dessert and Sweets
Energy Balls (Gluten Free)
1 1/2 cups gluten free rice krispies
2/3 cup organic peanut butter (any nut butter will do)
1/3 cup honey
3/4 cup shredded coconut flakes
¼ cup hemp hearts
3/4-1 cup mini chocolate chips
Add the rice krispies to a bowl, crush lightly with bottom of a glass.
Add the peanut butter, honey, coconut flakes, hemp hearts and stir together.
Then add the chocolate chips.
Chill in the fridge for about an hour.
Form into balls.
Yield – about 20 energy bites
Of course I had to include some yummy but still healthy sweet treets!
EASY Gluten Free Banana Bread Recipe
Can be made with regular milk and flour – omit xanthum gum)
For mini muffins, bake for 25 minutes or until golden brown
2 Large Bananas (very ripe, the browner the better!)
1 Teaspoon baking soda
5 Tablespoons almond milk
½ Cup butter
1 Cup sugar (or organic evaporated cane juice sugar or brown sugar or a mix of brown and white – I use both)
1 Teaspoon vanilla
1 1/3 cup Bob’s Red Mill Gluten free all purpose flour
¼ C hemp hearts
1 tsp Xanthum gum
1 Teaspoon baking powder
**Can add ¾ C chocolate chip for an added treat
This recipe is made in 4 easy stages:
Preheat oven to 350 degrees
First mash together bananas, baking soda and milk and leave to stand.
Then blend butter, sugar, egg and vanilla.
Sift flour and xanthum gum and baking powder, add hemp hearts and then mix it all together, just enough to blend. Don’t overdo it.
Pour mixture into a greased loaf pan and bake for 50-60 minutes or until tested clean with a skewer.
This recipe does take slightly longer than regular flour.
**You may want to cover lightly with foil or parchment after 30 mins if it starts to brown too quickly this prevents burning.
Can be frozen once cooled.
Seriously Delicious Oatmeal Cookies
1 C butter softened
1 C firmly packed brown sugar
½ C granulated sugar (or evaporated cane juice)
1 tsp vanilla
1 ½ C gluten free flour (Bob’s red mill)
½ tsp xanthum gum
1 tsp baking soda
1 tsp cinnamon
3 C organic quick oats
¼ C hemp hearts
1 C chocolate chip cookies (or raisins)
Heat oven to 350 - 375
In a large bowl, beat butter, sugars until creamy
Add eggs and vanilla beat well
Add combined flour/soda/cinnamon mix well
Add oats, hemp hearts and chocolate chips mix well
Bake 8-12 minutes or until bottoms just turn light golden brown
**I have played with this recipe so much and found that in my oven, 375 for 9 minutes using a small ice cream scoop for size is the perfect combo for a golden, crispy, chewy cookie!
You can also use regular flour, then omit the xanthum gum and stick to 350 for 8-12 minutes depending on how you like them baked.
6 medium organic apples, grated
2 cups rolled oats (not quick or instant)
1 cup organic, unbleached, all-purpose flour
Dash of sea salt
1 tsp cinnamon
1 cup raw cane sugar (or alternative sweetener)
1 ¼ organic butter
Preheat oven to 375F
Combine oats, flour, salt and cinnamon, then sweetener
Work in the butter and mix together and mixture is crumbly
Work half the mixture into a greased baking dish, forming a crust
Set the remaining half of mixture aside
Lay the prepared apples over the crumble mixture and put the remaining mixture over top
Cover with foil to retain moisture and baking temperature
Bake for ~ 40 minutes, or until golden-brown
Allow to cool slightly before serving
Note: Many other fruits can be used or combine with apple for the filling of this dish.
Try berries, rhubarb, peaches, apricots, pears or plums.
1 cup whole wheat
½ cup butter
2 table spoons cane sugar
1 cup brown rice or maple syrup
½ cup of whole rolled oats (uncooked)
½ cup shredded coconut½ cup raisins and/or dried cranberries
½ cup chopped almonds (raw preferably)
¼ cup sunflower seeds
½ cup semi-sweetened chocolate
3 eggs, beaten
1 teaspoon of real vanilla
Preheat oven to 350 (F)
In a small bowl, use a fork to combine the crust ingredients and press the mixture into the bottom of a lightly oiled square or round baking dish
Bake for 15 minutes
Meanwhile, in a large bowl, combine all the topping ingredients and mix them well
Pour the mixture over the partially baked crust and bake for another 15-20 minutes
Allow it to cool completely before cutting into bars
Raw Coco Orbs
1/3 cup raw cacao
2 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond butter
¼ cup shredded coconut
Mash ingredients together in a bowl
Spoon mixture into orbs, roll orb in shredded coconut to cover and place on a cookie sheet
Put the tray in freezer to set for at least half an hour.
Store in a sealed Tupperware container in your freezer.
Better than Jell-O
Here's a desert that takes 3 minutes to cook and-without refrigeration-sets in 30 minutes. As agar enhances other flavors, your dessert tastes more delicious than the fruit juice and fruits themselves. You'll find this unpretentious dessert satisfying for all and one that especially delights children.
Agar, or kanten, is a remarkable seaweed that not only gels but soothes the entire digestive tract and detoxifies the body.
4 cups apple juice or fresh apple cider
2 teaspoons agar powder (or 4 teaspoons granular agar, or 5 tablespoons kanten flakes)
2 cups fresh apples or pears, diced
Place the juice, apples and agar in a medium saucepan. Do not cover. Bring to a boil and watch closely to prevent boiling over. Reduce the heat, stir to blend and simmer for 3-5 minutes (or until the apples soften to desired texture). Pour into individual serving dishes and allow to set on the counter (or, to expedite, refrigerated).
Note: Some ingredients affect agar's gelling abililty. Acidic fruits (such as citrus and strawberries) may require additional agar. Highly acidic foods, like kiwi and wine won't gel. The enzymes in raw pineapple, fresh figs, papaya, mango and peaches decrease it's gel-ability as does the oxalic acid in chocolate, rhubarb and spinach.
For a softer and less firm gel, reduce the agar measurement by 1/4. For a cremier texture, add and cook in 2 tablespoons dissolved kudzu or tapioca powder.
**(Rebecca Wood’s recipe)
Vanilla Chia Pudding (Vegan)
A creamy breakfast porridge that’s loaded with fiber and nutrition!
3 tablespoons chia seeds
1 cup almond milk
1 teaspoon vanilla extract
1 tablespoon pure maple syrup
Combine all of the ingredients in a blender, and blend until a uniform texture is achieved
Transfer to a sealed container and allow to chill overnight
Serve with a sliced banana and a dash of cinnamon, if desired.