These Apricot Cranberry Energy Bars are inspired by the Apricot Chia Bars on Cupcakes and Kale Chips. I used sayer dates and added cranberries instead of the white chocolate (not a fan, it’s NOT chocolate!) Ingredients 1 cup pitted sayer dates, soaked in very hot…
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…
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 Taste of Home but opted to go with a suggestion in the comments to use brown sugar and apple cider vinegar. I also upped the onion and changed the black pepper for white pepper.
- 1 Tbsp olive oil
- 2 small yellow onions, halved and sliced
- 1 medium apple, sliced
- 1 medium head red cabbage, shredded (a food processor makes this a quick job)
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 3/4 teaspoon salt, optional
- 1/4 teaspoon white pepper
- Add the oil to a large pot, add onion and apple and cook, stirring occasionally, over medium heat until onion is tender.
- Add remaining ingredients, give it a good stir, cover, and cook until the cabbage is tender, about 1 hour, stirring occasionally.
Serve warm or cold.
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…
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 in second chances, particularly where unfamiliar ingredients are concerned. So, I thought I’d try out the cornbread recipe on their site with a few modifications. The taste was great but the rise was minimal and you need to either grease the pan heavily or line it with parchment paper because “holy, stick to the pan Batman!” Despite that fiasco, I will make this again because the flavour was really very nice. However, next time I will not use Compliments Brand Gluten-free mix (that’s strike three for them) and I will use parchment paper to line the pan!
- 1 1/2 cups One Degree Organics Sprouted Corn Flour
- 1 1/2 cups gluten-free flour blend (I used the Compliments Gluten-free Blend – another second chance as I was not thrilled with it the first time around)
- 1 Tbsp white sugar (they original recipe calls for coconut sugar but I was out)
- 3 1/2 tsp baking powder
- 1 tsp salt
- 3 cups coconut milk (I used Coconut Dream)
- 1/3 cup coconut oil, melted and cooled (I used Nutiva organic coconut oil)
- Preheat oven to 350 degrees and grease a large baking pan (mine was 12″ x 9″).
- Whisk the dry ingredients together.
- Whisk in the coconut milk and oil.
- Pour into the pan and bake for 35-40 minutes, until golden and a toothpick inserted in the middle comes out clean.
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…