Author: Anne Marie

Pizza Dough

Serves: 1 large or 2 small pizzas

Source: Love & Lemons Every Day

Ingredients

  • 3/4 cup warm water (105 to 115 F)
  • 1 1/2 teaspoons maple syrup
  • 1 package of dry active yeast(or 2 1/4 teaspoons)
  • 1 cup of whole wheat flour
  • 1 cup of all purpose flour
  • 1/2 cup cooked quinoa
  • 1 tablespoon ground flaxseed
  • 1 teaspoon salt
  • 2 tablespoons of olive oil

Instructions

  1. Stir together the warm water, maple syrup (or you could use honey), and yeast, and set the mixture aside for 5 minutes or so, until it becomes foamy.
  2. In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
  3. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
  4. Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
  5. Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
  6. Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 500° oven, or until the crust is browned.

Blueberry Crumble Bars

Serves: 9 inch square pan

Source: Kitchen Matters, Pamela Salzman

Ingredients
Base

  • 1 1/4 cup oat flour or whole wheat pastry flour
  • 2 1/2 tablespoons maple syrup or cane sugar
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons of unsalted butter
  • 1/2 teaspoon vanilla

Filling

  • 2 cups of fresh or frozen blueberries, thawed
  • 2 teaspoons of arrowroot powder
  • 3 tablespoons of maple syrup
  • 1/2 teaspoon lemon zest

Crumble Topping

  • 1/2 cup of light brown sugar or palm sugar
  • 3/4 cup oat flour or whole wheat pastry flour
  • 1/3 cup old fashioned rolled oats
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter or coconut oil

Instructions

  1. Preheat oven to 375. Line 9 inch baking pan with parchment paper and grease it with butter or coconut oil.
  2. Prepare the base. Pulse together all the base ingredients in a food processor until you get moist crumbs. Press firmly into prepared pan. Refrigerate for 15 minutes.
  3. Prepare the blueberry filling. In a medium bowl, toss the blueberries with the arrowroot flour and maple syrup. Set aside.
  4. Remove base from refrigerator and bake until firm for about 12 to 15 minutes or until just firm in the centre.
  5. Spread blueberry filling over warm crust.
  6. Make the crumble topping. Stir together all the topping ingredients until you have moist crumbs. Crumble over blueberry filling. Bake until filling is bubbly and the crumble is golden (about 25 to 30 minutes).
  7. Remove from oven and allow to cool before cutting into squares.

Mexican Millet Casserole

Serves: 6

Source: Kitchen Matters

Ingredients

  • 1 cup uncooked millet
  • 2 cups + 6 tablespoons vegetable or chicken stock (or salted water)
  • 3 Tablespoons of olive oil plus more for the baking dish
  • 1 onion, diced
  • 1 zucchini, diced
  • 1 green or sweet pepper, diced
  • 1 large clove of garlic, minced
  • freshly ground salt and pepper
  • 1 12 ounce can of tomato purée or sauce
  • 2 teaspoons of cumin
  • 1 1/2 teaspoons of chilli powder
  • 1/2 teaspoon chipotle powder
  • 3/4 cup cup cooked black beans or 1/2 (15 ounce)can drained
  • 1/2 cup frozen or fresh corn
  • 1/4 cup fresh cilantro plus more for garnish
  • 1 1/2 cups shredded cheese
  • 1 medium avocado, diced (optional)
  • 2 tablespoons chopped scallions(optional)

Instructions

  1. Place millet in saucepan with chicken stock or water and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Allow to sit for 10 minutes after being removed from the heat and then fluff with fork.
  2. Preheat oven to 400 degrees. Lightly grease a 9 * 13 baking dish with olive oil.
  3. In a large skillet, warm 2 tablespoons of olive oil, add the onions, zucchini, and peppers. Sprinkle with salt and pepper and sauté until tender, 6 to 8 minutes. Set aside.
  4. In a small saucepan, heat the remaining tablespoon of oil over medium-low heat. Add garlic and sauté until fragrant (1 minute). Add tomato purée , 6 tablespoons of stock, spices, 1/4 teaspoon of salt, and pepper to taste. Simmer 3 to 4 minutes.
  5. In a large bowl, combine cooked millet, sautéed vegetables, corn, black beans, cilantro and a 1/2 cup of the cheese. Mix well and transfer to prepared baking dish. Top with tomato mixture and remaining cup of cheese. Bake 25 to 30 minutes or until cheese is melted.
  6. Garnish with diced avocado, chopped scallions and cilantro.

Gluten Free Chocolate Zucchini Cake

Serves: 1 8inch square pan

Source: Kitchen Matters

Ingredients

  • 1 cup of creamy, unsweetened, unsalted almond butter or sunflower seed butter
  • 1/3 cup maple syrup or honey
  • 1/4 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon instant coffee powder (optional)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini (about 2 small)
  • 1 cup of dark or semi sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Grease 8 inch baking pan and preheat oven to 350 degrees.
  2. In a large bowl, combine almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
  3. Stir in zucchini, chocolate chips, and nuts.
  4. Pour into prepared pan and bake until just set and a toothpick inserted into the centre comes out clean or with dry crumbs. An 8 inch pan takes about 35 minutes. Remove from oven and cool before serving.

Slow Cooker Chicken Tacos

Serves: 6

Source: Kitchen Matters

Ingredients

  • 2 pounds of boneless, skinless chicken (breasts or thighs or a combination of 2 breasts and 3 thighs)
  • 1 teaspoon of chilli powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chipotle powder
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 4 cloves of garlic, finely chopped
  • 1/2 cup of prepared salsa

Instructions

  1. Place chicken in slow cooker and sprinkle with chilli powder, cumin, chipotle powder, salt and pepper. Add garlic and salsa and rub around to combine.
  2. Cover and cook on high for 4 hours or on low for 6 to 7 hours.
  3. Shred chicken with 2 forks in slow cooker and moisten the chicken with cooking juices.
  4. Serve with taco shells, fresh corn tortillas, salsa, guacamole, lettuce and shredded cheese.

Avocado Chocolate Mousse

Serves: 2

Source: The Living Kitchen

Ingredients

  • 1/4 cup packed pitted dates
  • 2 ripe avocados
  • 1/4 cup dairy free milk
  • 1/4 cup cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt

Instructions

  1. Soak the dates in a bowl of warm water for 5 minutes and then drain.
  2. Blend the dates, avocados, milk, cocoa powder, vanilla, and salt in a food processor and blend until smooth. If you have trouble getting the mixture to blend, add a bit more milk, 1 teaspoon at a time.
  3. Divide into 2 bowls and refrigerate for up to two days in air tight containers.
  4. Recipe can easily be doubled.

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…