Month: March 2020

Coconut Flour Raspberry Bars

Coconut Flour Raspberry Bars

Somehow I ended up with two packages of coconut flour, two large jars of raspberry jam, and two packages of best brown sugar. No, this was not because of pandemic shopping. When this kind of thing happens it’s the universe (and my Scottish heritage) telling 

Pork Barbacoa in the Slow Cooker

Pork Barbacoa in the Slow Cooker

After making Beef Barbacoa I wondered what it would be like to try the recipe with pork. Most of the recipes I found referred to Sweet Barbacoa Pork. Some used cola as the sweetening ingredient, others used brown sugar. I opted for brown sugar and 

Chocolate Pecan Energy Balls – Vegan and Gluten-free

Chocolate Pecan Energy Balls – Vegan and Gluten-free

This Chocolate Pecan Energy Balls recipe is based on Choosing Chia’s Chocolate Energy Ball recipe (thanks again Jess!). I’m not crazy about walnuts so I used pecans and sayer dates instead of medjool dates (it’s what I had). I also added a teaspoon of vanilla because I like the chocolate and vanilla combo. I can see this being good with a tsp of cinnamon and half a tsp of chili powder for a Mexican chocolate flare.

Ingredients

  • 1 1/4 cups pitted sayer dates, soaked in very hot water for five minutes
  • 1 cup toasted pecans
  • 1/4 cup cocoa powder
  • 1 tbsp chia seeds
  • pinch of salt
  • 1 tsp vanilla

Instructions

  1. Place all the ingredients in a food processor and process until smooth.
  2. Scoop out a Tbsp of dough and roll into calls (makes about 15).
  3. Store in an airtight container in the fridge.

 

German Red Cabbage and Apple

German Red Cabbage and Apple

I love red cabbage and it’s good for you! Tangy and sweet, this German red cabbage and apple recipe makes a satisfying side dish that goes well with meats or a vegetarian rice bowl. I based the recipe on German Red Cabbage recipe from A 

Spelt Flour Tortillas

Spelt Flour Tortillas

Thanks to Oh She Glows for this gem of a recipe for Spelt Tortillas. With only five ingredients how could I say no (plus I made Pork Barbacoa today and I needed something to wrap it in!).

Carrot Cake Energy Balls – Vegan and Gluten-free

Carrot Cake Energy Balls – Vegan and Gluten-free

A big shout out to Jess at Choosing Chia for this stellar and super easy Carrot Cake Energy Balls recipe. I used sayer dates (soaked for five minutes in hot water) insted of medjool dates and substituted toasted almonds for the walnuts. They really do taste like little bites of carrot cake, really, really yummy and healthy carrot cake. I stumbled on Jess when the folks at The Good Trade profiled her. Don’t know The Good Trade? Take a look, they are all about sustainable living.

Ingredients

  • 1 1/2 cups pitted sayer dates, soaked in very hot water for 5 minutes
  • 1/2 cup shredded carrots
  • 3/4 cup toasted almonds slivers
  • 1 tbsp black organic chia seeds
  • 1/3 cup shredded unsweetened coconut
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1 tsp vanilla extract
  • extra 1/2 cup shredded coconut for rolling

Instructions

  1. Add all the ingredients to a food processor and pulse until well combined (it will look like a paste).
  2. Scoop out a tablespoon of dough and roll into balls, it helps if your hands are wet.
  3. Roll each ball into the extra shredded coconut (or you could do crushed nuts) to coat.
  4. Place in the fridge to firm up for at least one hour.
  5. Store in the fridge.

Not sure about whether these freeze well or not. Can’t see why they wouldn’t.

Gluten-free, egg free Cornbread with Sprouted Corn Flour

Gluten-free, egg free Cornbread with Sprouted Corn Flour

I had bought some sprouted corn flour from One Degree Organics as an experiment. I like their food transparency policy and the fact that they are a family company. At first I attempted tortillas. Let’s just say that did not go well. However, I believe 

Egg-free, Gluten-free Potato Croquettes

Egg-free, Gluten-free Potato Croquettes

Egg-free, gluten-free potato croquettes are a tasty and easy treat (think Tatter Tots without the crap in them). If you’ve got left over mashed potatoes or potatoes that need to be used before they go off, this is a great recipe. Ingredients 4-6 cups russet