Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

So I had three of my grandchildren over the other day. I was babysitting while my daughter in law went for an ultrasound to find out what their forth will be. (Sorry, nope, not allowed to tell yet…)

Anyway, we were talking about what the kids did when they went camping and what kinds of foods they ate. They had had pancakes the one morning for breakfast. They were plain pancakes but they had really wanted chocolate chip pancakes. Well who says that pancakes have to be for breakfast.

 

Chocolate Chip Pancakes

I decided that chocolate chip pancakes would be a great lunch for myself and three small children. So we measured and stirred and cooked. They enjoy cooking and baking with their Oma (me). Each of them had seconds, so I’d say they were a hit! As I said, pancakes aren’t just for breakfast! They can also be a delicious lunch.

Chocolate Chip Pancakes

 

Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. sea salt

2 gel chia eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

4 Tbsp. coconut oil- melted-more for cooking (or desired neutral flavoured oil)

1 tsp. vanilla

1 1/2 c. milk alternative (I use coconut milk)

1 c. dairy free chocolate chips

*** You can use two regular eggs if not vegan***

In a medium size bowl whisk together flour, xanthan gum, baking powder, baking soda and salt.

Add in chia eggs, oil, vanilla and milk alternative. Stir until completely mixed. Stir in chocolate chips.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 2 tablespoons of pancake batter onto hot skillet.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

 

Chocolate Chip Pancakes

 

Makes 16 mini pancakes. These freeze well.

 

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

It’s zucchini season! As I put in my Double Chocolate Zucchini Cookies post, everyone’s zucchinis are growing except for mine. I am so very grateful to friends and family that give me there abundance of zucchini. That way I can come up with delicious treats for everyone to enjoy!

So many people have tried this raspberry zucchini loaf. They have tried it vegan and with eggs. With chickpea flour and with just regular gluten free flour. Everyone has enjoyed it, no matter how I have made it.

Raspberry Zucchini Loaf

Since it is almost the end of August, I have been really busy canning, baking and planning what other delicious things I am going to make while the harvest is plentiful. I know in the next few weeks that I will be freezing packages of tomatoes, peppers and onions to be able to enjoy my Red Pepper Soup throughout the winter. I’ll also be making a few batches of Grain Free Cabbage Rolls. I have already made three double batches of Basil Pesto and will probably be making more. Mmm, I’m going to have to make some Zucchini Pesto Lasagna as well.

Enjoy all your local fruits and vegetables! See what kinds of wonderful treats you can put into your freezer to be able to enjoy all winter long.

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/4 c. gluten free flour mix

3/4 c. chickpea flour (or equivalent amount of gluten free flour mix)

1 tsp. xanthan gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

1/3 c. coconut oil

1 c. xylitol (or desired granular sweetener)

1/3 c. lemon juice

2 chia gel eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

1 c. shredded zucchini

1 1/2 c. raspberries (if frozen do not thaw)

*** You can use two regular eggs if not vegan***

Preheat oven to 375 degrees

In a medium size bowl, whisk together flours, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together, coconut oil,xylitol and lemon juice. Then beat in gel eggs. Add dry mixture and stir until just mixed. Stir in zucchini and raspberries. You batter will be dry. The zucchini brings lots of moisture to this loaf after it’s cooked.

Put batter into greased loaf pan or line with parchment paper. Bake for 55-60 minutes

Let cool 10 minutes, then remove from pan and let cool completely on cooling rack.

Raspberry Zucchini Loaf

Store on the counter in a sealed container for up to 3 days. Freezes well.

Shared On: Mix It Up Monday, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

 

BBQ Grilled Vegetables:101 (Paleo/ Vegan/ Gluten Free)

I LOVE grilled vegetables! The taste bring them from good to great! It bring a lovely smokey flavour that is not the same if your veggies are cooked in a pan. Not to say that I don’t roast veggies, because I do in the cooler months when I am not using my bbq as much.  You could try my Ginger Sesame Roasted Veggies. I even roast my veggies for a great Roasted Veggie Soup.
Some people seem to be afraid of grilling their veggies. Don’t be afraid… It isn’t difficult and they taste delicious!
I have grilled so many of my vegetables. Sweet Potatoes on the bbq are delicious as well! Usually whatever I have on hand goes onto the bbq. You can even grill your veggies, let them cool and add them into a delicious salad.
Paleo Grilled Veggies
Any combination of:
1 onion (red, sweet, white)
1 pepper (whatever colour)
1 zucchini (green or yellow)
asparagus, broccoli, cauliflower
1/4c. avocado oil or melted coconut oil
sea salt and pepper to taste
Paleo Grilled Veggies
Preheat bbq to medium heat.
Chop up all vegetables.  If you are using a grill pan then you can cut you veggies smaller. If you are putting them directly onto the bbq grill, then cut veggies larger so that they don’t fall through the grates.
In a medium size bowl, toss your vegetables with oil. Salt and pepper to taste.
Put everything into grill basket or directly onto the grill and bbq.
Grill for about 15-20 minutes, tossing/turning vegetables occasionally.

Let cook until veggies and to desired texture.

Shared On: Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

It’s August now and everyone’s zucchinis are growing beautifully! Everyone’s except for mine. The birds or bunnies or dear keep eating all of my zucchini flowers before they can grow nice zucchini.

Double Chocolate Zucchini Cookies

Fortunately, I have many friends who have too many zucchini. Yay for me!! And yay for you because I have been playing with several different zucchini recipes… Some of which aren’t ready for here yet…

Thankfully, this one continues to be a hit!

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

1 c. gluten free flour mix

1/2 c. raw cacao or cocoa

1/2 c. ground flax

1/2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 c. coconut oil

1 c. palm sugar (or desired granular sugar)

2 tsp. vanilla

1 c. shredded zucchini

1 c. dairy free vegan chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, cacao, flax, xanthan gum, baking powder and baking soda. Set aside.

In a large bowl, beat coconut oil, palm sugar and vanilla together until smooth. Add in dry mixture. Beat until mixed through. Stir in zucchini and chocolate chips. Add walnuts now, if using.

Drop by teaspoon full onto parchment paper lined cookie sheet. Bake 10-12 minutes for soft cookies, 15-17 for harder cookies.

Let cool completely. Store in covered container on the counter for up to 5 days. Freezes well.

Double Chocolate Zucchini Cookies

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays

 

 

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

I scream, you scream, we all scream for ice cream!!!

It’s summer time!!! And what better treat to have than ice cream! Just because you can’t have the traditional dairy filled ice cream, doesn’t mean there aren’t delicious treats for you to enjoy.

Here are 10 of my favourite dairy free ice cream treats!

10 Ice Cream Treats

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Yes , in some of the recipes it calls for an ice cream maker, but there is an alternate way to make your ice cream… ** If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours, until it is the desired consistency :)

 

Chocolate Chip Cookie Dough Ice Cream

Paleo Cookie Dough Ice Cream

Healthy Avocado Fudgesicles 

Healthy-Avocado Fudgesicles

Cherry Cheese Cake Ice Cream

Cherry Cheese-Cake Ice Cream

Strawberry Sorbet

Strawberry-Sorbet

Dark Chocolate Cherry Ice Cream

Dark Chocolate Cherry Ice Cream-2

Peaches and “Cream” Ice Cream

Peaches & Cream Ice Cream

Chocolate Chunk Ice Cream

Chocolate Chunk Ice Cream (V,SF)

Strawberry Ice Cream Cake (Not Paleo or Vegan)

Strawberry Ice Cream Cake

Vanilla Ice Cream

Dairy Free Vanilla Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream Dairy Free

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays

 

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

Summer is filled with get togethers. Gathering at the beach, at a friend’s place, camping. Whatever the summer gathering, salads are always a great pick! This salad is full of farm fresh local produce as well as chickpeas for protein.

Lemon Dill Chickpea Salad

I have put the amounts for the veggies in the instructions. I could have easily said half of a cucumber instead of 1/2 cup, but all veggies are different sizes. You can mix and match amounts and various veggies to make this salad your own! Adding the lemon zest is optional, depending on how lemony you’d like it.

Lemon Dill Chickpea Veggie Salad

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

1- 15 oz. can chickpeas (drained and rinsed)

1/2 c. red onion- diced

1/2 c. carrot- peeled and diced

1/2 c. cucumber- diced

1/2 c. celery- diced

1/2 c. pepper (your choice of colour)-diced

1/4 c. olive oil

1/3 c.  lemon juice

2 Tbsp. lemon zest (optional)

2 Tbsp. fresh dill (or 2 tsp.dry)

sea salt and pepper to taste

Lemon Dill Chickpea Veggie Salad

Mix all the ingredients together in a medium size bowl. Serve immediately or store covered in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

So what is a better treat in the summer time than ice cream on a beautiful warm day? I have always enjoyed ice cream, although my body was never too happy with it… I kept eating it anyway, although I probably shouldn’t have…  I would enjoy many of the different flavours that the stores would have to offer.

Since I have been dairy free for five years now, I continually create flavours of ice cream from my younger years. Thankfully these ones, my body is completely happy with!

I used to love cookies and cream ice cream. Happily, this creation completely satisfies my cravings for a different delicious flavour!

Paleo Chocolate Chip Dough Ice-Cream

 

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Cookie Dough:

1/3 c. coconut oil

1/3 c. maple syrup (raw honey if not vegan)

2 tsp. vanilla

2 c. almond meal

1/3 c. coconut flour

1/2 c. dairy free chocolate chips

Cream together coconut oil, maple syrup and vanilla. Add in almond meal and coconut flour. Mix well. Stir in chocolate chips. Roll or scoop one inch balls of cookie dough and place onto cookie sheet. Store in the freezer.

Ice Cream:

2-400 ml. cans full fat coconut milk (Place your milk in the fridge overnight)

3/4 c. maple syrup (raw honey if non vegan)

2 tsp. vanilla

1/4 tsp. sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. Add in cookie dough balls at this time. Enjoy!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes. Add cookie dough after approximately 1 1/2 hours.

Paleo Cookie Dough Ice Cream

To store put into covered individual containers or a larger one and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

Paleo Cookie Dough Ice Cream

Shared On:Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays, Sunday Sweets, Fat Tuesday, Gluten Free Fridays, Healthy Vegan Fridays

Raspberry Vinaigrette (Paleo/ Vegan)

It’s raspberry season! I remember taking my kids to pick our own fruits and veggies at the farmer’s markets. If you don’t have space to grow your own, then supporting your local farmers is the next best thing. Your can make a morning of it, taking the kids and showing them how fruits and veggies are grown in your own communities! You can then pick your own raspberries or other fruits and veggies that are in season at the time. You take them home, wash and enjoy them!

I still visit my local farmer’s markets but,  am so glad that I can now grow many of my favourites in my own back yard! Yes, one of my favourites are raspberries! The cross between tangy and sweet is absolutely delicious. I have been making this wonderful dressing for a few years now and thought that it was about time that I shared it with you. I hope you enjoy it as much as I do!

Paleo Raspberry-Vinaigrette

 

Raspberry Vinaigrette (Paleo/ Vegan)

1 c. raspberries- fresh or frozen

1/3 c. apple cider vinegar

2 Tbsp. maple syrup (or honey if not vegan)

2 tsp. dry mustard powder

1/2 c. avocado oil (or desired mild oil)

sea salt to taste (I use ¼ tsp.)

Put raspberries, vinegar, maple syrup and mustard powder into blender and puree.

Vegan-Raspberry Vinaigrette

Slowly add oil, blending thoroughly. Add sea salt to taste. Makes approximately  2 cups.  Store covered in the fridge for up to a week. If you don’t like the raspberry seeds then strain dressing through cheese cloth, to remove seeds.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Friday, Savoring Saturdays

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

So it’s really heating up outside and if you’re like me, the last last thing you want to do is to turn on your oven… BUT I NEED TREATS!!!!

Yes, I want treats! I don’t care if I’m sweating, but I don’t care to turn on my oven and bake. Next best thing, Raw “Cheese” Cake Bites. Yes I said “cheese” cake, but notice the parenthesis. They aren’t made from cheese. Similar to my Raw Cashew Coconut Bites. They are made from soaked raw cashews. Yes I could have called them, raw cashew bites, but they are just like little cheese cakes.

So back to not turning on my oven to bake. These lovely little treat require no cooking what so ever. That is very wonderful for these hot summer days! Since these are mini, you can make five dozen of these little beauties and store them in the freezer to enjoy whenever you’d like! You can also top them with whatever topping you’d like, just like real cheese cake.

Mini Vegan Cheese Cake Bites

 

I hope that you enjoy these as much as I do!

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

3 c. raw cashews (soaked overnight, then drained and rinsed)

1/3 c. coconut oil

1/4 c. maple syrup (honey if not vegan)

1/4 c. lemon juice

2 tsp. vanilla

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly.  Once your mixture is done put 1 tsp. mixture  into the bottom of a  mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Place all the filling ingredients into a high powered blender or food processor. Pulse until smooth, scraping down sides when necessary. Scoop 1 tsp. filling mixture into muffin cups. Place into the fridge for at least two hours.

Mini "Cheese" Cake Bites

Before serving top with your desired toppings such as fruit, strawberry jam, cherry toppingcoconut cream, caramel sauce, etc.  Store covered in the fridge for up to two days. These freeze great!

Shared On: Fat Tuesday Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

 

 

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

Sorry, but I was away camping… Sometimes you just need a little a bit of time to recharge! Being out in the beautiful outdoors really helps with that!

We are now in the middle of Rhubarb season!!!

Love it or hate it! People have some very strong opinions about rhubarb! I have never met anyone who was in the middle. Personally, I love rhubarb!!

The rhubarb in my garden is growing so well!I love putting strawberries and rhubarb together in dishes such as Strawberry Rhubarb Pancakes and Strawberry Rhubarb Crisp. This time I was looking to make a recipe just with the rhubarb. Not that you couldn’t cut the rhubarb in half and use half strawberries. I am sure that would be delicious!

Gluten Free Rhubarb CoffeeCake

This cake is a combination of tangy on the bottom from the rhubarb and sweet from the topping. Delicious for any gathering!

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

For cake:

1 1/2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more gf flour mix)

3/4 palm sugar (or desired granular sugar)

1 tsp. xantham gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/3 coconut oil

1 Tbsp. lemon juice

1 c. milk alternative ( I used coconut milk)

1/3 c. coconut oil

2 eggs (or 2 gel eggs 2 Tbsp. ground chia and 6 Tbsp. water mixed)

4 c. chopped rhubarb (if using frozen do not thaw)

For Topping:

1 c. brown rice flour (or gluten free flour mix)

1 c. palm sugar

1 tsp. ground cinnamon

1/2 c. coconut oil

Preheat oven to 350 degrees.

To make cake, whisk together flours, xanthan gum, baking powder, baking soda, cinnamon and palm sugar in a medium size bowl . Set aside.

In a large bowl beat together milk alternative, coconut oil, eggs and lemon juice. Mix in dry ingredients. Beat on medium for one minute. Fold in rhubarb.

Put batter into greased 9″X13″ pan and smooth out. For topping mix together rice flour, palm sugar and coconut oil. Cover the cake batter with topping. Press it down slightly.

Vegan Gluten Free Rhubarb Cake

Bake cake for 40-45 minutes or until toothpick comes out clean. Serve warm or cold. Top with whipped coconut cream if desired. Freezes great!

 

Shared On: Savoring Saturdays, Free From Fridays, Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

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