Easter Brunch

One of my favorite things in life is preparing food for others - and especially my loved ones. There is something so incredible about looking across the the kitchen and seeing them enjoying a meal that I created and hearing the 'mmms' and watching them reach for more. Inevitably I get the "Ashley, just sit down," or "Ashley, here take a break," or Ashley, come eat some of this..." Which I appreciate so very much. But the truth is, I often snack a little along the way and drink what feels like gallons of water during the whole operation so I am usually not all that hungry - the process fuels me in such a way that I don't typically find myself hungry until hours later. And, I thoroughly enjoy staying in the zone - prepping and preparing each course, listening to the laughter and joy in the room and watching their faces light up with pleasure as they dig into a dish that they love. 

In this post, I'll share with you the brunch menu that I built for my family this past Easter. 

After my coffee and before the food prep, I went out to stretch my legs for a few miles. 

I love being out in the open air. I've spent over the past year in Philly - which I grew to adore, but it feels nice to be out of the city. Typically, I walk in silence but I needed to zen out a bit so I put on some Buddha Bar.

When I returned, I started on the Lemon Cardamom Macaroons because I needed them to set in the fridge. The night before I made the Almond Joy Mounds so they were set already.   

Easter Brunch at the Bailey's

Starters #1

Fresh Veggies & Herbs (Basil & Parsley) Medley with Lemon
Fresh Fruit Medley with Mint
Sweet Guacamole Salsa

Starters #2 

Bacon Wrapped Dates (AKA Paleo Candy)
Prosciutto Wrapped Asparagus  with slivered almonds

Mains 

Maple Glazed Sweet Potatoes
Roasted Brussels Sprouts (coated in EVOO and seasoned with garlic powder and ground pepper)
Cranberry Chutney
Lemon Kale & Garbanzo Bean Salad

Dessert

Almond Joy Mounds (I added oats)
Lemon Cardamom Macaroons

As you can see, we also had a ham roast - pork for days! 

Bacon Wrapped Dates

Prosciutto Wrapped Asparagus

When preparing meals for others, I love to introduce new flavors and concepts while catering to their likes and dislikes and still make it overall healthy, enjoyable and fun...with a bit of my flare ;) 

With Love,

-AEB

No-Bake Lemon Cardamom Coconut Macaroons

This recipe came to me quickly while putting together a menu for my family's Easter Brunch this year.

I am a sucker for a macaroons and I thought it would be a nice addition for a dessert on a spring holiday. And, I love desserts that are sweet yet not too heavy.

This one seriously took about 5 minutes. Wicked easy.

Lemon Cardamom Coconut Macaroons

2 cups unsweetened unsulphered shredded coconut flakes ( I like Let's Do Organic)
1/4 cup organic full fat unsweetened coconut milk (from a BPA-free can or carton, look for those without added ingredients)
1/2 cup organic unrefined coconut oil (melted)
1/4 cup organic hulled hemp seeds
3 T Raw honey*
Juice from 1/2 of a lemon
Dash of ground cardamom

Method:

Add all of ingredients except for the coconut oil into a glass bowl, then pour the oil in and stir vigorously until all ingredients are thoroughly incorporated.

Form macaroon shapes (or whatever shape your heart desires) and place on a glass dish or wax paper, cover and let cool and set in the refrigerator. This would take at least an hour.

Yields ~ 16 macaroons

Enjoy ;)

-AEB

Better than Cookie Dough Protein Balls

Admittedly, I don't eat cookie dough anymore... BUT there was a time when I did. Yes, indeed. For lunch. Quite often. From Papa Murphy's. The whole thing. That would be after my cheesy bread-sticks from Domino's and my cigarette. Along side my Mountain Dew.

Yes, that is a true story. Ashley was the epitome of a junk food junkie.

But, for those of you that know me, you know that the days of (traditional) cookie dough, cheesy bread, cigarettes and soda have long since past ;) And while my goal for these, was a blast of awesome protein, what I got was a concoction that tastes IMHO BETTER than cookie dough AND is a blast of awesome protein. Yeah ;)

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Better than Cookie Dough Protein Balls

1 cup gluten free whole grain rolled oats
1/2 cup unsweetened coconut flakes
3/4 cup organic smooth peanut butter
1/2 cup raw pecans
1/4 cup dairy/soy free chocolate chips (I use Enjoy Life)
3 tbls honey
1 tsp vanilla
2 tbsl organic coconut sugar

Method:

Combine the oats, coconut, peanut butter, pecans and chocolate chips in your food processor and pulse until the pecans are chopped. Add in the honey, vanilla and coconut sugar. Pulse and blend. A dough will form.

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Form 2-bite-sized balls (I used my new handy little gadget to get the size) and store in the refrigerator. You could, of course, make bars/squares or whatever shape you desire ;)

Yields ~16 small balls

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Yum, yum, yum!!! Love these!

Enjoy ;)))

-AEB

Traditional Chocolate Chip Cookies

I apologize because I took my sweet time in getting this post out. I actually made this last week on Christmas (2012) day. So... without further adieu...

Traditional Chocolate Chip Cookies

1 1/4 cup brown rice flour
1 cup oat flour
1/4 cup certified gluten-free rolled oats
1/3 cup dairy/soy/nut free chocolate chips ( I use the Enjoy Life brand )
1/2 tsp baking soda
Dash of cinnamon
Pinch of sea salt
3 eggs, organic cage-free
1/2 tsp vanilla
1/4 cup honey
1/4 cup brown sugar
1/2 cup grapeseed oil

Method: 

In a medium-sized mixing bowl, sift together the flours, oats, cinnamon, salt, and baking soda. In a larger mixing bowl, combine the eggs, vanilla, honey and brown sugar. Add in the flour mixture to the egg mixture and stir until ingredients are combined. 

Lastly, fold in the oil and chocolate chips. Give it a good stir. 

Place small spoonful dollops on parchment paper and bake at 350° for about 12 minutes or until cookies start to brown slightly. 

Yeilds ~ 26 cookies

Quite a nice turnout for a gluten & dairy free chocolate chip cookie (even the gluten and dairy eaters INCLUDING kids enjoyed ;))) 

Enjoy ;) 

-AEB

DAMY's Gluten-Free Soft Ginger Snaps

DAMY Health (Amy Layne), you are indeed a genius. I read through your recipes quite often and think "oooh yeah that looks amazing..." and then I tuck them away in a file... oh wait, no, that would be silly. I 'pin' them and then forget that I wanted to try this mouth-watering recipe five minutes after I've pinned it. Why? Shoes probably.

I so wish that I came up with this recipe . But, I did not. I did change a few things; which you will see noted below.

DAMY's Gluten-Free Soft Ginger Snaps

1 cup quinoa flakes (original recipe uses quinoa flour or oat flour)
1 1/4 cup garbanzo bean/chickpeas (if you are using canned, be sure it is BPA free, I use Eden)
1 egg, organic/cage free
1/4 cup + 2tbls molasses
1/3 cup organic pumpkin puree
1/4 cup coconut oil (original recipe uses vegan butter)
3/4 cup dates, pits removed
(original recipe calls for 1 cup)
2 tsp baking soda
Dash of sea salt
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ginger

Optional from original recipe (I omitted): 
2 Tbsp Crystallized Ginger (Optional but really gives these cookies the extra kick!)
2 Scoops Vanilla Protein Powder

Method:

Blend the quinoa flakes, garbanzo beans, egg, molasses and pumpkin in a food processor. Add in the rest of the ingredients and blend until all ingredients are well incorporated.

Place desired size cookie on a parchment lined baking sheet and bake (covered) at 375° for about 10 minutes.

Yields ~ 15-20 medium sized cookies

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Enjoy (while lounging in bed, watching old Sex & the City episodes and reading the news on a lazy Sunday morning...;))

Thanks @damyhealth for a lovely holiday recipe! xoxo

-AEB

Cranberry Orange Scones

It's a cranberry and orange week... if you missed it, here's the Cranberry Orange Bread post from earlier.

Cranberry Orange Scones

1 egg, organic/cage-free
1 tbls 100% pure maple syrup
1 tsp vanilla
1 1/2 cup almond meal (I ground my own)
1/2 cup brown rice flour
1 tbls baking powder
1 tbls orange juice/pulp + 1/4 tsp orange zest
1/2 cup dried cranberries
2 tbls grapeseed oil

Method:

In a large bowl, combine the egg, maple syrup and vanilla. In a smaller bowl sift together the almond meal, brown rice flour and baking powder. Add the dry ingredients to the wet and combine. It will be a bit crumbly.

Next, add in the orange juice/pulp and zest along with the cranberries and grapeseed oil. Mix well and a dough will begin to form.

Kneed the dough into a small circle (about 1/4" thick). Transfer the dough onto a parchment paper-lined baking sheet. Gently and slowly cut apart scone shapes in the dough, it is delicate to be careful :)

Wait to pull apart until after they have baked and cooled.

Bake on the parchment at 350° for about 10 minutes.

Yields ~ 6 scones

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I have really missed scones so these were a special treat.  If you are looking for grain-free version, I have a blueberry one here.

Enjoy ;)

-AEB

Cranberry Orange Bread

I pretty much just love bread. And I love my baked bread. I know, vain. But it's true. I may not always have a stellar turn out...but lately they have been pretty dang awesome.

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It seems that cranberries and oranges are in the front of every grocery store these days. In season, fresh and calling my name, I grabbed a bag of fresh cranberries and some Satsuma's and pondered a recipe.

Cranberry Orange Bread

1 banana, mashed
2 egg yolks (reserve the whites)
4 egg whites (use the yolks for another dish or discard)
1/2 tsp vanilla
1 1/2 cups almond meal (I ground my own)
1/2 cup brown rice flour
Pinch of sea salt
2 tbls grapeseed oil
1 tbls fresh orange juice/pulp + 1/4 tsp orange zest
1/2 cup fresh cranberries
1 tsp apple cider vinegar
1/4 tsp baking soda

Method:

In a small mixing bowl, whip the egg whites so that they begin to turn white but not frothy. Set aside.

In a large mixing bowl, thoroughly combine the banana, egg  yolk and vanilla. In another bowl sift together the almond meal, brown rice flour and sea salt. Add the dry ingredients in with the wet and mix well.

Add in the oil, orange juice/pulp and zest along with the cranberries. Next, add in the apple cider vinegar and baking soda. Give it a good stir and then fold in the egg whites. Keep mixing until a nice dough forms and all ingredients are incorporated.

Bake at 350° in a greased bread pan (I used grapeseed oil) for about 25 minutes uncovered and 10 minutes covered for a total of about 25 minutes.

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Enjoy ;)

-AEB

Bailey Thanksgiving Feast 2012

While most of my family eats quite 'normal' (aka gluten, dairy, soy, corn) some of us like to complicate things and have allergies, intolerance, and sensitivities. To a lot of food. Mainly gluten and dairy but also yeast, soy, most nuts, seeds and some fruits. So it took  some planning to ensure that everyone could safely eat everything that was made without having to worry about getting sick. Aside from the expected post Thanksgiving feeling of never wanting to eat again...

Staying true to Thanksgiving, I am so very thankful for my family and their willingness to try new things and not just help make dishes that we too could eat but also eat and enjoy them too.

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I can confidently say that everyone enjoyed our gluten/dairy/yeast/soy free Thanksgiving meal. Even the kiddos ;)

Note: We did have one glutenous item for the gluten-eaters and that was

Mom's Reach-For-More Rolls

. They were referred to as 'The Gluten.' 

Bailey Thanksgiving Feast 2012

Meat

Baked Whole Turkey
Baked Ham

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Spreads & Condiments

Compound 'Butter'  (for the turkey)
Cranberry Chutney

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Tip: Print and hang your recipes up with hangers for easy access :)

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Days of planning, hours of preparation and hours to make, about 30 minutes to eat...so worth it.

I hope you can enjoy some of these items throughout the year or for your next Thanksgiving ;)

Ashley & Family

Sarah's Oat Flour Pecan Pie

I cannot tell you how long it's been since I had pecan pie before this one. And it use to be my favorite kind of pie. Well, now I can have it again. And I am THANKFUL for that this Thanksgiving.

This is another one of my sister's Sarah's recipes. It took a couple of test runs but this one was perfect. 

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Sarah's Oat Flour Pecan Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

Method

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden.

This one will be baked with the filling so don't bake the crust just yet.

For the filling

1/3 cup molasses
1/3 cup coconut oil (melted) 
1 cup honey
1/2 tsp sea salt
3 eggs, organic/cage-free
1 cup raw/unsalted pecan halves  

Method

Preheat oven 325˚F (high altitude, 350° otherwise)

Mix all ingredients, except pecans until well blended.  Pour mix into unbaked pie crust. Arrange pecans on top.

Cover entire pie loosely with aluminum foil and bake, covered, for 40 minutes.  Uncover pie and cook for an additional 10-15 minutes or until center is set.   

Allow to cool for 2 hours and refrigerate until ready to serve.

I am quite excited to have pecan pie back into my life :))) 

Enjoy! ;)  

-AEB

Sarah's Oat Flour Pumpkin Pie

Oat made it's way into many of the Thanksgiving dishes this year. If you have severe gluten sensitivities, make sure you are buying certified gluten free oats. I use Bob's Red Mill Whole Grain Rolled Oats.

This is my sister, Sarah's, recipe and she prepared as well. Thank you kindly Sarah :)

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(This photo was taken right out of the oven, the filling will go down and appear more flat once it has 'set')

Sarah's Oat Flour Pumpkin Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

Method

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden.

This one will be baked with the filling so don't bake the crust just yet.

For the filling

1 can (15 oz) organic pumpkin puree
3/4 cup organic cane sugar
2 eggs, organic/cage-free  
3/4 cup coconut milk (full fat from the can) 
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cinnamon   
1 1/2 tsp pumpkin pie spice 

Method

Preheat the oven to 375˚F (high altitude, 400° otherwise)

Combine all the ingredients by whisking them until well incorporated.  Add the filling to the unbaked pie crust.  Bake for 45-55 minutes.  Cover the crust with foil or a pie shield after about 30 minutes. 

Let cool before cutting.

Enjoy ;)

-AEB

Krista's Rice Flour Pumpkin Pie

We had no shortage of pies for our gluten, dairy, yeast and soy free Thanksgiving Feast. Seriously, this may have been the best Thanksgiving meal I've ever had.

Of course, my grandmother use to make up to 40 pies, yes 40, for our ever-growing family when I was kid...and at that time I was eating all things gluten and dairy, so, 'fully loaded' ...so... yeah.

Anyway, this is my sister's recipe and is simply divine. Thank you kindly Krista ;)

Krista's Rice Flour Pumpkin Pie

For the crust

1 1/2 cups brown rice flour
3 tbls cold water
3 tbls coconut oil
1 egg, organic cage-free
1 tbls honey

Method:

Mix all ingredients together until well combined, press into a pie dish and bake at 350° for 15 minutes.

Set aside.

For the filling

1 can (15oz) organic pumpkin puree
1/2 tsp nutmeg
1 tbls cinnamon
1 egg
1/4 cup Culinary Coconut Milk  (So Delicious)

Method:

In a medium size mixing bowl, mix all ingredients together until well combined.

Pour on top of the crust and bake at 350° for 50 minutes.

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This pie really hit the spot for me and wasn't very sweet which I loved, you could add honey or maple syrup to the filling or more honey to the crust. I recommend eating this with a slice of Sarah's Oat Flour Pecan Pie...

Enjoy ;)

-AEB

Almond Joy Mounds

For those of you that are familiar with the candy bars, Almond Joy and Mounds...and like them, you may like this recipe.

Actually, I fully intended on replicating the Almond Joy. Yeah, that did not happen. I need the coconut mixture to mold together more - perhaps some honey or more maple syrup but I also wanted to keep this relatively low in sugar. So, we have Almond Joy Mounds :) They are similar to the Double Chocolate Coconut Haystacks but in my opinion, way better :) The toasted almonds adds SUCH a nice flavor...

Really... quite the perfect little candy. 

Almond Joy Mounds

2 1/2 cups unsweetened shredded coconut
1 tbls vanilla
1/4 cup coconut oil, melted
3 tbls coconut milk (from the can)
3 tbls 100% pure maple syrup
1 bag Enjoy Life chocolate chips (soy/dairy/nut free) 
~ 30 almonds

Method:

Toast the almonds on a baking sheet (no need to grease) for 10 minutes at 300°

Meanwhile, in a large bowl, combine the coconut, vanilla, coconut oil (be sure you melt it first, 30 seconds in the microwave will do), coconut milk and maple syrup.

Take the almonds out and set aside.

Heat the bag of chocolate chips in small bowl for one minute.  Give it a good stir and heat for one more minute. It will look like the chips haven't all melted but give it a good sir and the rest will melt.

Add the almonds to the coconut mixture and then pour in the chocolate. Stir vigorously.

Plop the desired size 'mound' on wax paper and place in the fridge to set.  I suggest storing them in the fridge.

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Heavenly.

Yeah, I didn't get a chance to count these and now most are gone after bringing them into the office. Hm. It yields ~ quite a few.

Enjoy ;)

-AEB

Elana's Pantry Fig Newtons

I have had a fig obsession lately.

Fig jam, fig dressing, olive & fig tapenade. It's simply a fantastic fruit. Figs are an excellent source of calcium and like our good friend, prunes, fiber...So, proceed with caution ;)

I am a huge fan of Elana's Pantry and have had several of my recipe ideas originate from perusing her posts. Always so elegantly written and easy to follow, not to mention her story of taking on both Celiac Disease and Multiple Sclerosis is just downright inspiring.

This recipe was just too intricate and delicious sounding to change too much. I did however, make some substitutions. 

Elana's Pantry Fig Newtons

For the filling:

1 cup dried figs (I used store bought)
1/3 cup fresh squeezed lemon juice
3 tbls water
1 tbls vanilla

For the dough:

2 1/2 cups almond meal (I used unblanched,
Dash of sea salt
1/2 cup honey
1/4 cup 100% pure maple syrup
1/4 cup grapeseed oil
1 tbls vanilla 

Method:

In large mixing bowl, combine the almond meal and salt. In a separate bowl, thoroughly combine the honey, syrup grapeseed oil and vanilla. Add the wet ingredients to the dry and stir until well incorporated and dough begins to form.

Chill the dough for about an hour in the refrigerator.

Prepare the filling in a food processor by blending the figs until smooth and then adding in the lemon juice, water and vanilla. Blend until a paste forms.

Remove the dough from the fridge and lay it out on wax paper. Form a long rectangle (about 1/4" think). Cut into fourths with a butter knife.

Take one of the fourths, place on parchment paper and cover one half with the fig paste (careful not to over-stuff). Using the parchment paper, gently fold over the other side and pinch the corners down softly with a butter knife or spoon.

Carefully transfer the cookie to a baking sheet that is lined with parchment paper.

Repeat for the three remaining pieces of dough.

Bake at 350° for about 18 minutes or until the edges begin to brown.

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Allow to cool about 15 minutes and then cut into smaller cookies about 1-1" in size. 

Yields ~ 20 fig newtons.

Store in the refrigerator for freshness.

I ended up with about 3/4 cup of the fig filling (not sure how that happened), so I think I'll make some homemade bars with it. 

Here is the original recipe by Elana.

Enjoy ;)

-AEB

Maple Macaroons

Do you all know how much I love coconut? I mean, I love the taste, the smell, the texture, the many many health benefits, I even love the way it looks.

I like to say it too: "co-co-nut." Fun ;)

Anyway, I'm all about simple lately and I wanted to make a macaroon that was similar to the ones I've been eating, Coco-roons. And, I wanted to make some that didn't contain egg as I am trying to be aware of how many eggs I'm eating (because I eat A LOT of eggs).

Maple Macaroons

2 cups unsweetened, organic coconut
3 tbls almond meal (I used mine leftover from homemade almond milk)
Dash of sea salt
1/3 cup + 1tbls 100% pure maple syrup
1/3 cup coconut oil (melted)

Method:

Combine the coconut, almond meal and sea salt. Add in the maple syrup and stir until well incorporated. Pour the coconut oil overtop and combine thoroughly so that a 'batter forms.'

It should be wet enough so that you can form the macaroon without it falling apart. If it's too dry, add a little bit more of both the coconut oil and the maple syrup.

Form the macaroons and bake on parchment paper at 350° for about 12 minutes or until the tips start to turn light brown.

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Yields ~ 8-10 macaroons

Store in the refrigerator to harden and keep fresh. These are perfectly sweet and satisfying... 

Enjoy ;)

-AEB

Sesame Date Balls

When it comes making these balls, bars or whatever shape you want to mold them into, my goal is minimal ingredients. You start piling in all sorts of dried fruit, honey, nuts and chocolate chips and pretty soon you have the sugar and caloric equivalent to a fully loaded ganache chocolate cake.

These are heavenly and are made using just four ingredients, then dusted with coconut flakes if you choose.

Sesame Date Balls

~16 medjool dates, pits removed
2 tbls warm water
1/4 cup brown sesame seeds
1/3 cup smooth almond butter (I love Barney's)
~3 tbls  unsweetened organic shredded coconut (optional)

Method:

In your food processor, blend the dates, water, and sesame seeds. Once the ingredients are well incorporated (you may need to use a spatula to mix in some of the seeds), add in the almond butter and pulse until everything is blended.

Form balls (or whatever shape you desire ;)) and roll in some coconut.

I wrap in cellophane and store in the fridge.

 Yields ~ 7 balls.

Enjoy (while laying in bed on a lazy Sunday morning ;))

-AEB

Grain, nut & seed-free Sweet Potato Brownies

It was my Mom's birthday celebration and she has a bit of a sensitivity to bananas if she has too much as well as nuts and seeds. My sister and I are gluten and dairy free. And, coconut flour has been f*$&ing with my lately so I'm avoiding that.

But, I wanted to make brownies for my Mom's birthday dang it! So, I did ;)

Grain, nut & seed-free Sweet Potato Brownies

1 can (15oz) organic sweet potato puree
3 eggs, organic cage-free
2 tbls honey
4 ounces melted dark chocolate (free of soy & dairy)
1/2 cup organic cocoa powder (free of soy & dairy)
1 1/4 tbls arrowroot powder
1 tbls vanilla
1 tbls grapeseed oil
Dash of sea salt
1 tsp baking soda

Method:

Whisk the sweet potato puree, eggs and honey together. Meanwhile, heat on low the dark chocolate, stirring occasionally until the chocolate is melted. Add to the sweet potato mixture and combine well. Add in the cocoa powder, arrowroot powder and vanilla and mix thoroughly. Lastly, add in the grapeseed oil, salt and baking soda until well incorporated.

Grease a baking pan (I used a cake pan) and bake at 325° for about 25 minutes or until a toothpick comes out clean. If you use a smaller brownie pan then you will likely need to increase the time to about 35 minutes.

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Not only did they look, smell and act like brownies, they tasted like them too ;) It's possible that some would argue they are better than the average dairy and gluten-filled brownie or even the typical paleo brownie made from nuts or nutbutters. Or, maybe just I would argue that... I loved them.

Enjoy ;) 

-AEB

Grain-free Vegan Brownies (also Nut-free)

This recipe was been adapted from, Vegan Nut Free Gluten Free Brownies on Elana's Pantry. Thank you Elana!

Nut & Grain-free Vegan Brownies

2 ripe bananas, mashed
2 tbls ground flax-seed
6 tbls cold water
1 cup sunbutter
1 tbl 100% pure maple syrup
1 tbls vanilla
1/3 cup cocoa
1 tbl coconut oil, melted
1/2 tsp baking soda

Method:

In a large mixing bowl, mash the bananas. Mix the ground flax-seed and water in a small dish and pour into the bananas. Add in the sunbutter, maple syrup and vanilla and mix thoroughly. Next, incorporate the cocoa and pour in the coconut oil. Stir vigoursly. A batter will start to form, add in the baking soda and combine thoroughly.

Grease a brownie pan (or... in my case, a pie dish), I used coconut oil and bake for 20 minutes at 350° - cover the brownies and bake for another 5 minutes.

Wow. Delicious.  I was surprised by the brownie-like consistancy and took just about everything in me to not eat one last night when I made them. Instead, after they cooled, I put them in the fridge and waited until morning to have a piece before my walk.

Bliss.

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Enjoy ;) 

-AEB

Brazilian Cherry Chocolate Chip Cookies

Exotic name I know.

Did you know you can grind up Brazilian nuts into a flour too? Yeah. Awesome. Simply grind them as you would to make  your own almond flour. Careful as they are a bit oily so you don't want to grind them too fine or you will have butter (which isn't necessarily a bad thing ;)). They won't be as fine as an almond meal but they worked like a charm for this recipe.

These cookies rock. I'm pretty sure they may be one of the best cookies I've ever made. Or tasted. Yum.

Brazilian Cherry Chocolate Chip Cookies

2 cups Brazilian nut flour
1/2 cup pecan flour
Dash of sea salt
1/4 honey
1 tbls vanilla
1/3 cup chopped dried cherries (I used tart)
1/4 cup chocolate chips (dairy, soy free)
1/2 tsp baking soda
1/4 cup melted coconut oil

Method:

Combine the nut flours, salt, honey and vanilla in a medium size mixing bowl. Mix thoroughly and then add in the chocolate chips, cherries and baking soda. Once everything is well incorporated, pour in the oil and stir well.

The batter will be slightly crumbly, that's OK ;) Form cookies and place on parchment paper.

Bake at 350° on parchment paper for 7-9 minutes or until sides and tops begin to brown.

Yields ~ 8 medium sized cookies. 

I'm pretty excited to have one of these when I get home... 

Enjoy ;)

-AEB