Author: Anne Marie

Flourless Peanut Butter Cookies

Serves: Oh She Glows Every Day

Source: 13 cookies

Ingredients

  • 3 tablespoons water
  • 1 tablespoon ground flax
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp fine see salt
  • 1/4 cup non-diary mini chocolate chips
  • 1/2 cup natural smooth peanut butter
  • 1 tsp pure vanilla extract
  • 2 tablespoons of Maple Syrup

Instructions

  1. Preheat oven to 350 and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk coconut, rolled oats, sugar, baking powder, salt and chocolate.
  3. Add peanut butter, vanilla and maple syrup to the bowl with the flax mixture and stir until thoroughly combined. The mixture will be thick.
  4. Spoon the wet ingredients into the dry ingredients and stir. You may want to knead with hands at this point to mix everything together.
  5. Lightly wet your hands and form the dough into 12 balls about the size of golf balls. Gentle press down each ball to flatten slightly.
  6. Bake 12-14 minutes. Let cool 5-8 minutes before transferring to a cooling rack. Store in airtight container in fridge for 3-4 days or freeze for up to 1 month.

Tahini Granola

Serves: 10

Source: Adapted from My New Roots

Ingredients

  • 4 cups Bob’s Red Mill barley flakes + 1 cup old-fashioned oatmeal
  • 2 cups unsweetened flaked coconut
  • 1/2 cup cashews roughly chopped
  • 1/2 cup whole raw almonds roughly chopped
  • 1/2 cup pumpkin pepita seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/3 cup virgin coconut oil
  • 1/3 cup tahini
  • 1/3 cup honey
  • 1 tsp.  pure vanilla extract
  • the finely grated zest of 1 orange
  • 1/2 tsp kosher salt
  • 1 cup raisins
  • 1 1/2 cups dried cranberries
  • 1/2 cup pitted dried dates roughly chopped

Instructions

  1. Preheat oven to 350°F / 180°C. Combine barley flakes, oatmeal, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey, tahini, vanilla, orange zest and salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.
  2. Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Stir the edges well each time so they don’t burn! Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.

Healthy Apple Crisp

Serves: 4-6

Source: Anne Marie

Ingredients

  • 6 granny smith apples (pink lady, honey crisp, and other crisp apples also work well)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons water
  • 2 teaspoons cinnamon

For the Crumble Topping

  • 1 cup old-fashioned or quick oats
  • 1/2 cup almond flour
  • 1/2 cup chopped almonds, walnuts, or pecans
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup pure maple syrup

Instructions

  1. .Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9×9 or 8×8 inch baking dish.
  2. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
  3. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
  4. Serve hot with vanilla ice cream or whipped cream.

Multi Seed Crispbread ( Knäckerbröd)

Serves: 2 large rectangular crisp bread

Source: Del’s cooking twist

Ingredients

  • 1 cup of all purpose flour (you can replace with rolled oats)
  • 1 cup of rye flour or gluten free flour mix
  • 1/3 cup (50g) flaxseeds
  • 1/3 cup (50g) sesame seeds
  • 1/3 cup (50g) pumpkin seeds
  • 2 teaspoons fennel seeds, cracked (optional)
  • 1 teaspoon cumin seeds (optional)
  • 3/4 teaspoon flaky salt
  • 1/4 cup (50 ml) olive oil
  • 2/3 cup (150 ml) hot water

Instructions

Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper.

Add all the dry ingredients to a very large, spacious bowl. Stir well with a rubber spatula, then tip in the oil and water. Stir well and use your hands to for 1 Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.

Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray.

Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over.

Repeat the same with the other half of dough.  1 Place the trays in the oven and bake for 15 minutes. Swap the trays around and bake for 10 to 15 more minutes, until golden (but not burned!).

Let cool and break into pieces, or crack along the scored lines with a heavy knife.

Store in a airtight container for up to two weeks…

Canadian Living Oatmeal Raisin Cookies

Serves: 36

Source: Canadian Living

Ingredients

  • 1 cup unsalted butter
  • 1 cup of packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups large flake oats
  • 1 1/2 cup raisins

Instructions

  1. Preheat oven to 350. Line baking sheets with parchment and set aside.
  2. In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy. Beat in egg, then egg yolk and vanilla.
  3. Whisk together flour, cinnamon, salt and soda. Stir into butter mixture until just combined. Stir in oats and raisins.
  4. Roll dough into 2 tablespoon balls. Arrange 2 inches apart on baking sheet and bake until golden, about 12 – 14 minutes.
  5. Remove from oven and let cool on racks for 2 minutes before transferring to cool completely on racks.

Maple Butter

Serves: 2 cups

Source: Lorna Armstrong

Ingredients

  • 2 cups of maple syrup
  • 5 tablespoons of butter
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of vanilla

Instructions

  1. Boil syrup to 232 degrees or a little more than the soft ball stage. (Drop a small amount of syrup into cold water to test for the soft ball stage.)
  2. Let the syrup cool.
  3. Then beat the butter with the cooled syrup until smooth and thick.

Tuscan Greens and Lentil Soup

Serves: 6 servings

Source: Lentils.ca

Ingredients

  • 2 Tbsp (30 mL) canola oil 
  • onion, diced 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 1 cup (250 mL) diced tomatoes 
  • 3 garlic cloves, minced 
  • 1/2 tsp (2 mL) salt 
  • 1/4 tsp (1 mL) red pepper flakes 
  • 1/4 tsp (1 mL) pepper 
  • 8 cups (2 L) low-sodium vegetable or chicken broth 
  • 1 cup (250 mL) split red lentils 
  • 1 bay leaf 
  • 3 cups (750 mL) chopped fresh kale, Swiss chard, spinach, or beet greens 
  • 2 Tbsp (30 mL) fresh lemon juice
  •  ½ cup (125 mL) chopped fresh basil 
  • ½ cup (125 mL) chopped fresh parsley 
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • ½ cup (125 mL) grated Parmesan, for serving

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Stir in onions, carrots, and celery. Cook for 5 minutes, until the onions are translucent. Stir in tomatoes, garlic, salt, red pepper flakes, and pepper. Cook for 2 minutes, then add broth, lentils, and bay leaf..
  2. Cover, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until the vegetables and lentils are tender, about 15 minutes.
  3. Stir in greens, lemon juice, basil, parsley, and rosemary. Season to taste with salt and pepper.
  4. Ladle soup into bowls and garnish with grated Parmesan.

Tahini Banana Bread

Serves: 1 loaf

Source: Ambitious Kitchen

Ingredients

  • 3 very ripe bananas (mashed)
  • 1/4 cup honey
  • 1/3 cup tahini
  • 1 egg
  • 1 Tsp vanilla extract
  • 1/3 cup milk (any kind you have on hand)
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup ground flax seed
  • 2 Tbsp sesame seeds
  • 1 Tsp baking soda
  • 1 Tsp cinnamon
  • 1/2 Tsp salt
  • banana and sesame seeds (for topping).

Instructions

  1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
  2. In a large bowl combine mashed banana, tahini, egg, vanilla, milk, and honey. In a medium bowl combine flours, ground flaxseed, sesame seeds, baking soda, cinnamon, and salt. Add dry ingredients to wet and stir to combine.
  3. Pour banana bread mixture into loaf pan, smoothing out the top. Slice a banana and place slices down the centre of the loaf, overlapping slightly. Sprinkle with some additional sesame seeds if desired and bake for about 60 minutes, until cooked through and brown.
  4. Remove from oven and let cool in pan for at least 10 minutes. Remove from pan and let cool completely.

Healthy Banana Bread

Serves: 1 loaf

Source: Cookie and Kate

Ingredients

  • 1/3 cup melted canola oil
  • 1/2 cup Honey
  • 2 Eggs
  • 1 cup mashed Banana
  • 1/4 cup Milk
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • to taste Ground Cinnamon
  • 1 3/4 cups Whole Wheat Flour
  • 1/2 tsp Salt

Instructions

  1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Peaches, Peas and Beans Summer Salad

Serves: 4-6

Source: The First Mess Cookbook

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. Soya sauce
  • 2 tablespoon canola or avocado oil

Salad

  • 3/4 pound of green or yellow beans
  • 2 ripe firm peaches
  • 1 small shallot
  • large handful of snap peas, trimmed and sliced down the middle
  • salt and pepper
  • 1/4 cup fresh Basil leaves
  • 1/4 cup toasted sliced almonds

Instructions

  1. Combine balsamic vinegar, Dijon mustard, soy sauce, and oil in a small jar with a tight fitting lid.
  2. Bring a medium sauce pan to a boil. Salt the water and add the sliced green beans and blanch for 3 minutes. Drain the beans and place in a bowl of ice water immediately.
  3. Remove the pits from the peaches and cut the fruit into thin slices. In a large bowl, combine peaches , shallots, and snap peas. Drain the green beans and lightly dry them. Add the beans to the large bowl and season with salt and pepper.
  4. Pour the dressing over the vegetables and peaches and lightly toss to combine. Scatter with chopped basil and almonds.