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Apricot Cranberry Energy Bars – No Bake

Apricot Cranberry Energy Bars – No Bake

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…

Ham and Split Pea Soup in the Slow Cooker

Ham and Split Pea Soup in the Slow Cooker

1Vancouver seems to be in Covid-19 pandemic mode so I thought I’d start making some meals for the freezer. First up is ham and split pea soup. This is an easy soup that is hearty, tasty, and goes a long way. It also freezes well…

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 me that I need to figure out what to make so it doesn’t go to waste. Continue reading Coconut Flour Raspberry Bars

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…

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 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.

Ingredients

  • 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

Directions

  1. Add the oil to a large pot, add onion and apple and cook, stirring occasionally, over medium heat until onion is tender.
  2. 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.

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…

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 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!

Ingredients

Method

  1. Preheat oven to 350 degrees and grease a large baking pan (mine was 12″ x 9″).
  2. Whisk the dry ingredients together.
  3. Whisk in the coconut milk and oil.
  4. Pour into the pan and bake for 35-40 minutes, until golden and a toothpick inserted in the middle comes out clean.

Serve warm.

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…