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

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

I’ve been playing with Paleo baking much more these days. I have also been trying to make more nut free recipes as there are so many people that can’t have nuts.  These biscuits are so easy to make and delicious! Great to add strawberry jam onto.

Paleo-Biscuits

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, baking powder, baking soda and salt. Mix in coconut oil. Stir in lemon juice and milk. Scoop onto parchment paper lined cookie sheet.

Paleo_Biscuits

Bake for 17-18 minutes. Makes 6.

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

 

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

 

 

 

 

 

 

Do you remember in your old life when you ate everything? Well I do. I cooked and baked all the time, not unlike now. Although then, I didn’t need to worry about substitutions. Everyone could eat everything… I used to make Magic Bars all the time! My daughter and her friends would love to come over and eat them. I had been thinking about them recently. First I had to make the sweetened condensed milk. After a couple of tries, I was able to get that to work. The rest was actually very easy!

Now these are not exactly the same as my old ones, but if I do say so myself, they are a fantastic substitution!

Paleo Magic Bars

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

2 c. almond flour

1/2 c. dates (pitted)

1/4 c. coconut oil

1 batch sweetened condensed coconut milk

1 c. unsweetened shredded coconut

1 c. chopped nuts (I used walnuts)

1 c. dairy free dark chocolate -chopped (I used Enjoy Life)

Preheat oven to 350 degrees

Soak dates in boiling water for 5 minutes to soften them. Drain dates and add them as well as the almond flour and coconut oil to the food processor. Pulse until mixed thoroughly.  Press mixture into a parchment paper lined 9″ by 13″ pan. Top with sweetened condensed milk, then coconut, nuts, and chocolate.

Paleo Magic Bars

Bake for 30-35 minutes. Let cool completely, then cut into squares. Store in the fridge for up to 1 week. Freezes well.

 

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

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Hmm, I needed sweetened condensed milk to make my Paleo Magic Bars. I know that I will now use this recipe for many other recipes, but they are the first… Enjoy!

Dairy Free Sweetened Condensed Milk

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1-400 ml. can of coconut milk (I’ve used various strengths of fat content with the same results)

1/2 c. maple syrup (or raw honey if not vegan)

2 tsp. vanilla

In a small  sauce pan, stir together coconut milk and maple syrup. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 30-40 minutes. Milk will start to thicken, then remove from heat and stir in vanilla.  Let cool and use for whatever recipe calls for sweetened condensed milk. After cooling can be stored in the refrigerator in a covered container for up to five days.

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

3 Ingredient Sunflower Seed Butter and Date Cookies (Paleo/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

So am I the last one around to know about sunflower seed butter? I found it a couple of weeks ago. Although cashew and almonds butters are delicious, the sunflower seed butter was half the price. Let’s face it, cooking allergy free gets very expensive, so when I can save a little I do.

3 Ingredient Sunflower Seed Butter & Date Cookies

So when I got done just eating this newly found treasure by the spoonful, I decided that I should fine a new way of eating it. I had already been tossing around the idea of a different kind of nut or seed butter cookie. I decided to try just sunflower seed butter and dates. Hmm needed just a little something… Yes you guessed it, vanilla.

3 Ingredient Cookies

There you have it… A three ingredient cookie that is also nut free. They are also one of the closest things you will have to a peanut butter cookie.  So delicious!!

 

3 Ingredient Sunflower Seed Butter and Date Cookies (Paleo/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

1 c. pitted dates

1 c. sunflower seed butter (or desired seed or nut (if not allergic to nuts) butter)

2 tsp. vanilla

Preheat oven to 325 degrees

Soak dates in boiling water for five minutes, then drain water and place dates into food processor. Add in sunflower seed butter and vanilla. Pulse until mixed and pureed.

Roll dough into one inch balls and place onto parchment paper lined baking try. Press cookies down with fork in a criss cross pattern. Bake for 15 minutes. Let cool five minutes.

Sunflower Seed Butter Cookies

Makes approximately 24 cookies. Store in a sealed container on the counter for up to five 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

 

Tomato Vinaigrette Salad Dressing (Paleo/ Vegan/ Dairy Free/ Nut Free/ Refined Sugar Free)

I am always looking for different things to create. Last summer my daughter was hooked on french dressing. Hmm, I remember that. It had a tangy, slightly sweet tomato flavour. It was delicious.

Now I’m not trying to say that my tomato vinaigrette taste just like it because I haven’t had french dressing in over five years. It does remind me of it. I think that it might be ever better, with a more sophisticated flavour.

Tomato Vinaigrette

Either way, this is a delicious fresh dressing to top any salad!

Tomato Vinaigrette Salad Dressing (Paleo/ Vegan/ Dairy Free/ Nut Free/ Refined Sugar Free)

2 medium size tomatoes-washed, and chopped (approx. 2 cups)

2 Tbsp. red onion (or mild onion of choice) (or 2 tsp. onion powder)

1/3 apple cider vinegar

1/2 c. olive oil ( or desired oil)

1 Tbsp. mustard powder

1/4 tsp. salt

2 Tbsp. maple syrup or desired sweetener or 8-10 drops of liquid stevia-optional

Put all ingredients into a blender. Blend until smooth. Makes 2 cups of dressing. If too thick add 1/4 cup of water. Store in covered container in the fridge for up to two weeks.

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

Simple 3 Ingredient Strawberry Jam (Paleo/ Vegan/ No-Cook/ Gluten Free/ Raw/ Refined Sugar Free)

Strawberry season is coming very soon! Yay!! I love strawberries. I used to spend so much time at the pick-your-own farms. Between my daughter and myself, I’m sure that we ate far more strawberries right there in the fields than we brought home.

I used to also spend hours cooking my strawberry jam. June/July when strawberries are in season, is not the best time to be standing over a hot stove cooking jam.

This recipe is just way too easy! It can be done with fresh or frozen strawberries. It can also be done in larger batches and frozen. Either way, there is no more standing over the stove on a hot summer day!! It leaves far more time for enjoying the beautiful weather!

3-Ingredient Strawberry Jam

 

Simple 3 Ingredient Strawberry Jam (Paleo/ Vegan/ Gluten Free/ Raw/ Refined Sugar Free)

1 c. strawberries- washed and hulled (fresh or frozen**)

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup or raw honey if not vegan

Place all ingredients in a food processor or blender. Pulse until you get your desired texture. Pour into a jar and keep in the refrigerator for up to two weeks.

** If using frozen strawberries you will want to let them sit out of the freezer for about ten minutes.

Shared On: Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays Foodie Friends Friday, Savoring Saturdays, Mix It Up Mondays

“Cream” of Broccoli Soup (Paleo/ Vegan/ Dairy Free/ Raw/ Gluten Free)

Many of you may have read that I had a problem with too many fruits and sugars in my diet. If not, then you can read it Here. As I was really loving having a smoothie in the morning, my body was not loving it as much. So I’ve been playing with new combinations to blend. This is one of them. I really enjoy putting many items into a blender and having a great soup in seconds instead of hours!

Broccoli Soup

 “Cream” of Broccoli Soup (Paleo/ Vegan/ Dairy Free/ Raw/ Gluten Free)

2 c. broccoli-chopped

1/2 c. onion- chopped (one small onion)

1 Tbsp. apple cider vinegar or lemon juice

1 Tbsp. avocado or olive oil (or desired oil)

1/3 c. cashews (or ground flax**)

1 -1 1/2 c. boiling water

sea salt and pepper to taste

Vegan Broccoli Soup

Put all ingredients into a Vitamix or high powered blender, starting with 1 cup of water. Blend on high until smooth. Add more water if too thick. Makes two servings.

** If using ground flax instead of cashews your consistency won’t be quite as creamy.

Shared On: Fat Tuesday, Real Food Recipes, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

 

 

The Forks Over Knives Recipe App

 

The Forks Over Knives Recipe App

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Having a fast-paced lifestyle is not an excuse for eating unhealthy snacks. Preparing real food today is as easy as walking down the street and buying a bag of chips, thanks to smartphone apps that teach people how to quickly turn simple ingredients into nutritious meals.

People bring their smartphones wherever they go so it’s not surprising to see a lot of recipe apps today. According to the company that manages the entertainment site Pocket Fruity, people take their phones everywhere including to gyms and sporting events. People go to the kitchen three times a day in order to make meals so apps like Forks Over Knives make a convenient companion to anyone who knows how to handle a pan.

Forks Over Knives has over 180 whole-food and plant based recipes that are recognized by some health professionals as beneficial for the reversal of chronic ailments such as type 2 diabetes and heart diseases. It has pages for soups, pasta, stews, baked food, and a lot more. The app’s recipes were all created by 20 of the world’s most renowned chefs so users can be assured of the food’s quality and taste.

The Forks Over Knives app was designed with substitutions in mind. Users who don’t have garlic for their pasta or lemon juice for dessert can always find an ingredient that they can replace it with. The app’s recipe base is updated regularly so users will always have something new to look forward to.

Following the app’s recipes is very easy since they’ve been broken down into simple steps. For each step, users can see the ingredients they need with just a simple tap. Apart from being a recipe app, it works like a social media where users can share their favorite recipes with friends, and rank dishes according to taste.

Forks Over Knives is priced at $4.99, and is currently available only for Apple users.

Author Bio: Dean Fisher

Dean Fisher is a keen tech fanatic, who loves nothing more than downloading the last app and reviewing it for one of the several online publications he currently writes for. In his spare time, he enjoys playing basketball as well as walking his three bulldogs LeBron, Kevin and Kyrie.

Double Chocolate Fudge Brownies (Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

May is Celiac Awareness Month. Catelli® Gluten Free Pasta has been, as voted by consumers, a 2015 Best New Product Award winner. 

In celebration Catelli put out a challenge to Canadian food bloggers to come up with an “Out of the Box” type of recipe to be made with their pasta. I think that this recipe is completely out of the box and different. No one would ever think that there is puree pasta in this delicious fudge brownie recipe. Believe me, of all my various taste testers, no one thought there was pasta in them.

Double Fudge Brownies-Gluten Free

I love using Catelli Gluten Free Pasta because it tastes the closest to regular pasta, out of all the pastas that  I have tried.

In addition to the bloggers challenge, you as consumers, can create and post your own original gluten free pasta recipe on Catelli’s Facebook page, and provide you with a link so you can access a discount product coupon here. A separate Gluten Free Pastabilities Challenge will be held for the public from May 4-31, 2015, and the three people whose recipes get selected and have the highest number of likes on Catelli’s Facebook page will receive a year’s supply of gluten free pasta, courtesy of Catelli.

Double Chocolate Fudge Brownies (Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c. uncooked Gluten Free Catelli Penne Pasta

1- 540 g. (19 oz.) can black beans (rinsed and drained)

3/4 c. coconut palm sugar (or desired granular sugar)

1/2 c. cocoa or raw cacao

1/2 c. unsweetened apple sauce

1/4 c. coconut oil (or butter if not vegan or dairy free)

2 tsp. gluten free vanilla extract

1 tsp. gluten free baking powder

1/4 ts. sea salt

1 c. dairy free semi sweet chocolate chips

Preheat oven to 350 degrees

Cook pasta according to Catelli’s manufactures instructions.

Drain and put cooked pasta into food processor. Add in remaining ingredients, except chocolate chips. Pulse the ingredients in food processor until smooth.

Add in 1/2 cup of chocolate chips and pulse until just blended in.

Pour batter in a 9′ X 9″ baking pan that is lined with parchment paper.

Top with remaining chocolate chips.

For fudge like texture bake for 30-32 minutes or until sides of brownie just start to crack. If you like more firm brownies, bake an additional 5 minutes.

Catelli-Double Chocolate Fudge Browmies

Let cool completely, until chocolate chips are no longer melted. Cut into 16 squares. Freezes well.

About Catelli® Gluten Free pasta

 ·                     Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

 ·                     Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).

 ·                     Delicious taste, smooth texture.

 ·                     Voted the Best New Gluten Free Pasta by Consumers.*

 ·                     Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

 ·                     Produced in a dedicated gluten free facility.

 ·                     Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

 ·                     Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

 ·                     310 calories, 2 grams of fat per serving (85 g) of pasta.

 ·                     Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.

 ·                     Cholesterol and preservative free.

 ·                     Easy to digest, with the great taste and texture of regular pasta.

 ·                     Available at all major retailers across Canada, in the pasta aisle.

Shared On: Real Food Recipes, Mix It Up Monday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

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