Gluten Free Vegan Bread that tastes GREAT!

I made bread!! And it is awesome!  Perfect with avocado or pb&j.

 

 

Preheat Oven to 350 degrees

Combine:

2 cups almond meal

2/3 cup tapioca flour

2 tbsp. ground flax

1 tbsp. chia seed

1 tsp baking soda

 

In another bowl combine:

3 ENER G eggs

1/4 cup coconut milk

1 tbsp. maple syrup

1/4 cup coconut oil, melted

1 tsp apple cider vinegar

 

Combine the wet and dry ingredients. Pour into a loaf pan lined with parchment paper. Bake for 30 - 40 minutes or until a toothpick comes out clean.

 

It's great toasted too!

Butternut Squash with quinoa

This was awesome. A warm salad with my favourite pistachios!!! I added a lot of spinach.

1.5 cups butternut squash, peeled and chopped
2 tbsp. coconut oil
1 tsp thyme
Salt and Pepper

Preheat oven to 400°F.

Place the squash in a medium bowl and add 1 tablespoons of the oil, the thyme and 1 teaspoon of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to baking sheet and spread squash out into a single layer. Roast until tender, about 30 minutes.

 

3 tbsp. roasted pistachios

3/4 cup cooked quinoa

2 tbsp. dates, chopped

Baby spinach

 

Mix everything together and add 1 tbsp. olive oil. The squash will wilt the spinach. Which is what you want.  bon appetite

Creamy Butternut Squash Pasta Sauce

I love this recipe. Perfect for fall.

2 tbsp. coconut oil
2 tbsp. chopped fresh sage

3cups butternut squash, peeled and chopped
1/2 cup onion, chopped
1 garlic clove, minced
1/2 tsp dried sage
1/4 tsp crushed red pepper flakes
Sea Salt and freshly ground pepper to taste
2 cups vegetable broth
Brown rice pasta

Heat up the oil over medium heat in a large frying pan. When oil is hot, fry the sage until crispy. Remove and salt.
Add the onions, squash and dried sage to the pan. Cook for 8 minutes, stirring frequently. Add the garlic, red pepper flakes and season with salt and pepper. Cook for a few minutes longer.
Add broth. Bring mixture to a boil, then simmer for 20 minutes or until the squash is tender.
Blend sauce until smooth with immersible blender. Add cooked pasta and fried sage. If sauce is to thick add some water. Enjoy.

Lemon Bars!!!

My Favourite!

Crust
1/2 cup pitted dates, chopped
1/3 cup walnuts
pinch of salt
Put in food processor and blend til smooth. Using parchment paper, line the bottom of an 8 x 8 pan. Add crust, spreading out until even.

Filling
1 1/2 cups unsweetened coconut flakes
1 tbsp. maple syrup
2 tbsp. lemon zest
1/2 cup fresh lemon juice
2 tbsp. coconut oil
1/4 tsp turmeric
Blend until smooth. Pour on top of crust. Refrigerate for 1 hour before serving.

Tzatziki Dip

Use this recipe as a dip, salad dressing, sandwich spread or on a baked potato. It is vegan and delicious!!!

1 cup raw cashews, soaked for 2 hours or overnight, rinsed
1 1/2 cup cucumber (I didn't peel)
1 tbsp. tamari
1 clove garlic, minced
2 tbsp. fresh lemon juice
1/4 fresh dill
Salt & Pepper

Blend all ingredients until smooth.  Then Enjoy!

BANANA BITE

These are so easy to make. Slice bananas, sandwich with peanut butter, freeze for at least 30 minutes. Dip in chocolate mixed with a little coconut oil and let set. I sprinkled chopped walnuts on top. For the chocolate I used Lindt 70% dark chocolate. They taste like ice cream!!! YUM

Cauliflower Pizza

So amazingly good!!

For the Crust
1 small head of cauliflower, washed in cut into small florets
2 "ener G" eggs
3 tbsp. nutritional yeast
1 tbsp. coconut flour
1 tbsp. ground chia
1 garlic clove, minced
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
fresh ground pepper

Pre heat the oven to 450 degrees. In a food processor blend the cauliflower until almost a puree. Steam for about 3-5 minutes. Drain. Drain Well! Combine the remaining ingredients, mix well and add the cauliflower. Spread out on pizza pan or oiled cookie sheet. Spread dough to about 1/2 inch thick. If it is too thin it will crack.
Bake for 20 minutes. Add toppings and bake for another 10-15 minutes.

My Toppings
Cashew Cream Sauce
Roasted red peppers
spinach
tomato
and a little crushed red pepper

Cashew Cream Sauce
1 cup cashews (soaked 2 hour - over night)
1/4 cup water
1/4 cup nutritional yeast
2 tbsp. lemon juice
2 cloves garlic
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
salt and pepper to taste
Blend until smooth.