Wednesday, October 20, 2021

Pecan-Quinoa Burger, Vegan, Glutenfree


Combine the following and bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on):

1 C organic quinoa

2 C water

Preheat oven to 350 F

Combine and blend together in a food

 processor the following

 (coarse vs. paste):

1/2 C. water

1 C pecans – 

1 T. ground chia seed

1/2 C wheat-free Tamari 

1/3 C melted coconut oil or olive oil

1/4 C nutritional yeast flakes

2 tsp dried organic basil

2 tsp dried organic oregano

2 tsp organic onion powder

2 tsp organic garlic powder

1 tsp organic ground sage

1 tsp organic ground fennel

Pour into quinoa; mix well.   Let mix
 sit until extra water is absorbed.  

A little oatmeal can be added if the batter seems too thin.

On a parchment-covered pan mound 

burgers.  Shape with fingers.  They will

 be crumbly but delicious.  

Bake 15 minutes on each side. This makes about 10-20 patties.  Freeze well.

Happy moments, praise God.
Difficult moments, seek God.
Quiet moments, worship God.
Painful moments, trust God.
Every moment, thank God.

*this is an adaptation of Oat-Pecan Patties recipe by Rena from the Hallelujah Diet and Lifestyle group.

Wednesday, October 13, 2021

Gluten-free Apple Cobbler

There are a few of us who are eating gluten-free at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat.  

The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat. </b>The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample.


6 medium/ 10 small organic Apples

1/2 C. Sugar

4 tsp Cinnamon

1/2 C. Extra Virgin Coconut Oil

1 1/2 C. Rice flour**

1/2 C. Coconut Flour

2 C. organic Sugar

2 tsp Baking Powder

1/2 tsp Sea Salt 

2 C. Rice milk or Nut Milk


Cut coconut oil into a baking dish (I used a long glass cake pan) and place in a 350 degree (about 325 for glass) preheated oven until hot and oil is melted. (careful not to let it scorch). 


Carefully pull pan out of the oven and place on cutting board on counter, pouring the batter into the pan. 

Lay in the apple slices pressing into the batter. Jumble those apple slices up, as long as they are pressed into the better it doesn't matter how they are spaced!   

Pour the juice created in the bowl of apples over top.

Return to the oven for 50-60 minutes. After 45 minutes it is a good idea to insert a toothpick about every 5 minutes-- if it comes out clean, the cobbler is ready to come out into the world!

**I made my own rice flour in the Vitamix with long grain brown basmati rice that our neice brought here on a visit last summer... must say that I am happy with that experiment-- and will save a whack on rice flour!

Monday, October 11, 2021

Fast and Easy Red Onion Pickles

 This red onion pickle recipe is so fast and easy-- and you can start eating the zesty relish the next day!

What you need:

2 large or 4-5 small Red Onions

2 cups hot Water

1 cup Apple Cider Vinegar

1 tablespoon Sea Salt

2 tablespoons Maple Syrup

Sharp knife

Quart Mason Jar with lid


Slice the onions in thin halves (fans)

Pile in clean jar

Cover onion with hot water, and then the mix of salt  maple syrup and vinegar

Put lid securely on jar and carefully invert contents, shaking gently to mix throughout

Place right-side up in fridge.


With Hummus

Atop Avocado toast

As a soup garnish

In veggie sandwiches

On burgers


Sunday, October 10, 2021

HubPages and Vegan-Gluten-Free Recipes

I'm sure you have noticed that there is gluten-free information all over the internet now.  There are some amazing gluten-free and celiac responsive sites that offer information about how to cope with dining out, etc., and provide fabulous recipes. 

 There are at least a dozen Twitter names with Gluten-free in them, and lots of groups on Facebook.  Did you know that HubPages also carries a wealth of fascinating articles dealing with a gluten-free lifestyle and gluten-free choices?

 Are you familiar with HubPages?    HubPages is a vibrant community of "hubbers" publishing "hubs" (informational articles and thought pieces).  There is an infrastructure set up for learning and for "revenue maximizing" or "monetizing"-- you know, getting paid for writing what people want to know about.  Like Facebook, it is socially diverse-- there is every style of writing from market hack to some fairly fine unique academic research (and everything in between, mostly).
Here are some examples of articles related to Gluten-free topics on HubPages:

As I mentioned, it is another social networking community in that the hubbers are there for a common endeavor, read each other's articles and rate them.  

There are opportunities to link up with other hubbers as followers, and to engage in commenting on each other's works.... a sure search engine bonus with Google and Yahoo, both part of the eco-system of HubPages and enabling traffic to be driven to your hubs in an organic way that doesn't necessarily happen in other like-communities.  You can tell that I am already a hubber.  If you are interested in signing up (**free**) and trying your hand at some fun revenue-generating writing on topics you know about and love, just click here and register with HubPages-- it's not daunting and because of the inbuilt rewarding system (ratings, comments, genuine opportunity for earnings, friendships, fascinating stuff to read and learn about with lots of expert and peer support)the motivational tools are there to launch a solid writing/affiliate marketing career. 

 If you are currently a blogger, it's a great way to increase traffic to your blog as well.  

Truly, the more you write, the better you get, the more you earn.  Why not check it out?  I am Techy Gran at HubPages... you can find me here if you have questions, want to follow me, or just check out what I've been up to!  In the meantime, it's my continuing privilege and desire to keep providing good information and recipes at the Gotta-be-Gluten-Free blog!  All the best in your health & happiness ~Cynthia

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Search this Site; Search the Web

Recipe for Salty Oatmeal Chocolate Chip- Plant-based Cookies, Gluten-free

Tomorrow we have been invited out for lunch. I have been I have already eaten enough with R. to know that she rarely eats dessert. 

What can I take that she will enjoy? 

She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food. 

She also told me she eschews most sweets, but does like bitter-sweet chocolate. 

So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe. 

The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't ever use canola oil). Hope you enjoy it too!

  • 1 C. Coconut Flour
  • 2/3 C. Steelcut Oats, ground in food processor
  • 1 C. Palm Sugar (or other sweetener of choice)
  • 1 tsp. Cinnamon
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Baking Soda
  • 1 T. Chia Seed, ground in coffee bean grinder (or blender)
  • 3/4 C. unsweetened Applesauce
  • 1/2 C. Virgin Coconut Oil (melted)
  • 1 tsp. GF vanilla extract
  • 2 C. certified GF Rolled Oats
  • 1/2 C rehydrated Cranberries, chopped
  • 1/2 C. GF Chocolate Chips
  • Kosher Salt to garnish (optional)

1. Preheat oven to 350 degrees.
2. Process Steelcut Oats in food processor (or coffee bean grinder or grind by hand?) until it is like a rough flour. You're looking for texture here, but without the unchewable bits.
3. Combine all dry ingredients except for 1 cup of Rolled Oats and Chocolate Chips and whirl together in food processor just until combined.
4. Add in all wet ingredients except for rehydrated Cranberries.
5. Briefly process wet mixture into dry mixture. (Or stir together)
6. Pour into a bowl and stir in drained Cranberries. (I added warm water to mine to rehydrate them, but you could add lemon and ginger, or juice-- experiment and let me know what worked for you).
7. Once mixed, allow to sit for 5 minutes. Then add remaining Oats and fold in Chocolate Chips. (Try not to sample too much of the product ;-)
8. Form dough into roughly tablespoon size balls, space them two inches apart on a lined baking pan, and flatten to approximately 1/2". I baked mine on a silicon mat, but the recipe I adapted this from suggests that parchment paper also works well.
9. Sprinkle with Celtic Sea Salt (or kosher salt) and lightly tap salt crystals into the dough.
10. Bake for 15-20 minutes until golden brown. After removing cookies from oven, wait for 5-10 minutes before transferring them to a cooling rack to cool for an additional 15-20 minutes.
10. Makes about 2 dozen cookies.
*recipe is a doubled adaptation of one by Jonathan Itchon at

Saturday, October 9, 2021

Delicious Lentil-Rice Flat Bread

 If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.

 When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.

 And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.

 I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and baked for about four mornings before arriving at today's absolutely delicious GF flatbread using a combination of organic brown rice, organic chia seeds, and organic red lentils.

How does it taste? (i.e., Really taste)

Well, cutting to the chase, it tastes like the child of Mr. Pancake and Miss Naan.  No levening agent was used-- no yeast, no baking soda or baking powder-- so I'm thinking that by soaking the lentils and the rice-chia flour several hours yesterday and then overnight together, the batter (or very  fluid dough) captured some wild yeast from the air (what sourdough is all about) because  there WERE bubbles in the batter, and there was a nice fluffy texture when we bit into the fresh bread.

How Do I Make This Perfect   Gluten-Free Lentil-Brown Rice-Chia Flat Bread?


  • 1 C. Brown Rice (or 1 C. Brown Rice Flour)
  • 1 C. Red Lentils
  • 1/2 C. Chia Seed
  • 1 tsp. Fenugreek
  • 1 tsp. Turmeric
  • 1 T. Coconut Oil
  • 1 tsp. Celtic Sea Salt (or to taste)
  • 2-4 Parchment Circles (about the size of a small dinner plate)
Day before baking:
  • GRIND Brown Rice in Blender or Flour Mill
  • GRIND Chia Seed in Blender or Coffee Bean Grinder
  • COMBINE Brown Rice Flour, Chia Flour, Fenugreek and Turmeric in a large bowl
  • COVER ABOVE with filtered Water (about 2" above flour)
  • COVER WITH LID or plastic and set aside
  • COVER Red Lentils with filtered Water (do not grind.  In separate bowl from Flours)
Day of Baking:

  • COMBINE Flour, Lentils and Chia Seeds in Blender and process until smooth-- should be like pancake batter
  • ADD more water if needed to process
  • STIR Salt (gently) into batter
  • PREHEAT oven to 400F/205C
  • HEAT PIZZA STONE in the oven (or heavy cookie sheet)
  • GREASE 2 Parchment Rounds and pour out about Pancake size pool of batter on rounds
  • Using PIZZA PEEL or ??  (hands) slip the rounds onto the heated stone or cookie sheet
  • Remove and cool on rack when top is golden brown, and a little darker around edges.  Parchment should peel off easily.
  • You can add chopped onion, garlic, sundried tomato, etc. to the batter before baking if you wish
  • Eat with favourite salad or curry-type stuffing; Store in plastic bag in fridge when completely cool.
  • Makes about 6-8 large pancake size flatbreads

Friday, October 8, 2021

Mexican Polenta Pie


This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at Delicado's in Downtown Nanaimo. It's my way of feeding and thanking our son for building a shed today.


Preheat the oven to 400F

"Eggy" mix: 1 T. Ground Flax in 3 T. Water (let sit while you mix the other ingredients together first)

Cut the following together until small pea-sized:
1 1/2 C. Bob's Red Mills GF Biscuit Mix (or 1 1/2 C. Brown Rice Flour)
1/2 C. Shortening (I use solid Organic Virgin Coconut Oil)
2 T. Cold Water

Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate.

Poke fork tracks into the crust so it doesn't buckle while cooking.

Pop into the oven and bake until golden (12-17 minutes)

Cool on a rack.

"Mexican" Stir Fry Veggies:

Next fry up some "Mexican" type veggies in 1 T. Coconut Oil. Just check out your fridge and crack open a can of kidney or black beans. This is what I used (what was in MY fridge lol):
*1 C. of Crimini Mushroom pieces
*1 small yellow Onion, chopped
*4 scallions (green onions) chopped
*2 cloves Garlic, chopped
(Chopped Peppers, Olives, Tomatoes, Artichoke, Asparagus, Kale, Spinach would all work!)
*Mix in Chili Powder and Salt, to taste. Mix in Beans until heated through.
(Optional: to "cheez it" up a bit, as a vegan, you could add some Nutritional Yeast and a little water during your final mix up of the vegs.)
*Remove from the pan to a bowl to cool

The "Polenta" (Corn Mush)

The Simplest Recipe:

*3 C. Water
*1 C. Cornmeal (I used Bob's Red Mill brand, stone-ground, yellow)
*Pinch of Salt

Boil the water. Add the Cornmeal in a slow stream, while stirring it in. Lower heat to about Medium and continue to stir (and I sort of mash and use my wooden spoon on the pan bottom as if I were making an omelet). Keep stirring and smoothing the mush until it is quite thick (past soupy stage). For sure stir out all lumps. You can do this anywhere from 15 minutes up to an hour, depending on how fast your stove thickens it (lol) to how thick you want it to be. It's a learning curve, Baby (but not too hard, I promise).

Remove polenta from the heat and go check your email and maybe play a game or two on Facebook.

If the pie crust is cool, and the polenta is pretty cool and thickened up, then spoon it into the pie crust and smooth it. Put the veggies on top. Garnish with some chopped Cilantro.

Hope you love it as much as we do! Serve with a green salad and maybe some guacamole. We like ours cold.

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Wednesday, September 1, 2021

Gluten-free Plant-based Pancakes


I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.

 ** NOTE: Whisk together sweet and brown rice flours before starting recipe.

So here is a great gluten-free banana pancake recipe that I tweaked until I liked it:

Put the following INGREDIENTS in your blender:

1 Ripe Organic Banana
1 T. Vegetable Oil
1/2 tsp. Celtic Sea Salt (or to taste)
1 1/2 C. Nondairy Milk or other milk
Pinch of Nutmeg
1 T. Cinnamon
2 T. Sugar or other sweetener 
4 tsp. Baking Powder


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Easy Method for  Making Pancakes:

Blend the above and then pour over:

1/2 C. Sweet White Rice (gluten-free) Flour
1/2 C. Brown Rice (gluten-free) Flour

Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on pancake.

If you make these gluten-free banana pancakes small and sturdy they can be frozen and put in toaster for a quick 'bread' snack.".

Wednesday, August 18, 2021

Zucchini-Mushroom Quinoto


This delicious plant-based grain and veggie mix is called a quinoto because it is like a risotto, but with quinoa instead of rice!


Serves 3-6

  • 1-2 T. olive oil
  • 1 onion, chopped
  • 5 large Crimini or Baby Bella mushrooms, sliced
  • 2 medium or 1 large zucchini, chopped
  • large handful chard, chopped
  • 2 T. poultry seasoning
  • 1/2 cup + hot water
  • 2 T. basalmic vinegar
  • salt and pepper
  • Violife moźerella cheese shreds
  • Basil leaves to garnish.

  1. In hot oil, on medium heat. cook, stirring, the mushrooms, onions, and zucchini
  2. Add in poultry seasoning and stir through
  3. Turn down temperature to low.
  4. Add water to a pool in middle of pan and add quinoa, stirring to stimulate cooking.
  5. Continue to stir as quinoa cooks.  Add small additional amounts of water to maintain cooking and prevent sticking.
  6. Stir in greens (chard).  Let chard steam to tenderness. Stir, as needed, to prevent sticking.
  7. Stir in basalmic vinegar.
  8. Add in salt and pepper to taste.
  9. When done  dish into individual bowls and mix in a tablespoon or so of violife shreds. Garnish with basil leaves and serve.

Here is another delicious zucchini recipe:

Silky, creamy and delicious!

Thursday, August 5, 2021

3-Tomato Fresh Salsa Recipe

This luscious fresh tomato salsa recipe is not only tasty, healthy, and easy to make, but if you have a ton of yellow cherry tomatoes, like I do, you have another great recipe to use them in.  

Use whatever tomatoes you have around-- or check out the colorful bounty of different kinds at your Farmers' Market.  

The following delightful recipe-- sometimes called Pico de Gaĺlo-- is fast to bring together for a side with a family dinner or barbecue, or as a pretty impressive addition to a summer potluck or picnic.  It's adapted from Moosewood Restaurant's New Classics:350 Recipes for Homestyle Favorites and Everyday Feasts

Combine the following in a bowl and mix together:

*1 C. chopped red Tomatoes
*1 C. chopped Yellow Tomatoes
*1 C. fresh Tomatillos, husked and chopped fine (or Green Tomatoes if no Tomatillos are available)
*2 T. chopped, fresh Cilantro
*4 tsp. Olive Oil
*2 T. fresh Lemon Juice
*1 fresh Green Chili, seeds removed and discarded, minced
*2 Garlic cloves, minced
*2 Scallions, chopped
*Celtic Sea Salt to taste

Mix well and serve at room temperature or chilled. Delicious with corn chips and a side of Guacamole.

To your living health!

Wednesday, August 4, 2021

Lemon-Tahini Salad Dressing

We had a wonderful zesty lemon-tahini dip with a veggie wrap served in a local eatery. 
This is my facsimile: 
 Blend together: 
1/2 cup fresh lemon juice 
1/3 cup apple cider vinegar (raw) 
5 Medjool dates, pitted 
1/2 teaspoon ginger powder 
2 tablespoons Miso (or 1/2 tsp. salt) 
1/3 cup raw tahini 
1/2 to 1 cup cold filtered water (to the thickness you like) 

 Use as a dip for wraps, chips, or crudites, or a salad dressing as above.

Saturday, July 31, 2021

Meeting Meg

You know how young children can announce after playing with a random kid fot five minutes at the playground that they have a "new friend"?

Today my husband and I had a discussion about having a walk somewhere.  We settled on going to the pier/marina in Comox.  While today was sunny and still relatively hot  it was also hazy with the miasma from the wildfires in the Okanagan and elsewhere.  The smoke and mackerel clouds took.the edge off the sun's persistent burning pounding of the past several days.  

So, after wedging our car into the last of the parking spaces near the kiddie playground, we headed over to the pier.  

As we walked alongside the chain link fence bordering the road that eventually forms a 4-way stop, we see a lone dog walking at a brisk pace towards us.  She had a sweet Border Collie face, but registered no interest in our concerned inquiries as to where her person  was etc.  Indeed, she trotted purposefully through the small opening between us and continued on her way at the same steady pace.  

We watched her until she turned a corner.  We suggested possibilities: perhaps she was meeting her person at the dog park? Maybe she lived around here and was headed home?  

We continued on to the end of the fence and were just on our way to the entry to the pier when a woman with another black and white dog stepped out in front of us and the marina office and did a shrill dog whistle, the sort I had never been able to accomplish even with much practice and up-close tutelage as a kid.

"Are you looking for your dog?" my husband asked.  

Smiling and friendly, she replied, that yes, she was.  Ed told her about the dog we had seen moments before and how she had bowled through the space between us, seemingly on a mission.

"That would be Meg... headed over to the playground. She slipped out when I turned my back.  She goes looking for a kid to throw a ball for her."  Eye roll.

We said goodbye and went off in opposite directions.

On our way back from the pier we again ran into our smiling new friend and her two dogs.  We told her our names and learned that she was  Becca, formerly an art history teacher.  

Becca introduced Meg to us.  When Becca said  "Meg, these people want to meet you, look up," she did, indeed, look up, perked her ears and wagged her tail.


Meg was wet, had had a swim.  Becca had found an old child's Croc and thrown it for Meg to retrieve.  Meg loves to go to the playground where there is bound to at least one child who loves throwing a ball for her as much as she loves chasing it and bringing it back, over and over and over.  She is attracted to kids' energy in the way moths are attracted to patio lights.

She told us that she had sailed her 50-foot boat as far as Alert at the North tip of the Island and was on her way back to Bowen Island where she lives.

She had just seen an eagle up close, sitting on the fence rail, and was digesting that experience.

She also bubbled over with some other stories of synchronicity-- but her story to tell, not ours.

Ed and I were charmed by the lovely lady and her dogs and I found this article about her when I got home.

Thursday, July 22, 2021

2-Ingredient Apple Butter

I am very grateful to have a bounty of berries and other fruit to store away for winter meals.

I must admit that these apples (above) are not a big thrill. They mature early-- in the July heatwave-- and are a fave with the tent-butterflies, wasps, bunnies, deer and crows. I also hear they attract bears. The fruit goes punky on the tree and falls off.

 BUT if I take them in and process them (as in juice for breakfast, apple chunks in freezer bags and canned apple butter) we surely enjoy the results and soon overlook the minor hardships. 

 This recipe for apple butter is tasty and healthy-- I didn't add any sweetener just 3 teaspoons of cinnamon and a 1/2 teaspoon of ginger powder. Use it in oatmeal, vegan yogurt, on muffins, toast and bagels. Yummy and smooth as silk.


 Apples (however many you need to fill your crockpot or Instant Pot.  I filled a pint-sized mason jar (2 cups) and had enough for a small fridge storage bowl and some sample butter for the yogurt (above pic) for my hubby and myself.

 Cinnamon and Ginger (and/or nutmeg) 


 Wash, core and chop into pieces that are pretty close to the same side. I left the skin on. If your apples are not organic, you will likely want to peel them. (about 10-18 apples to fill your particular size of crockpot.)

 Put apple chunks in a crockpot on high for 4 hours. 

 Carefully blend with an immersion blender or in your regular blender carafe in batches. This will be super scalding hot so take care with the blender. A couple of small batches is a good idea. 

 ADD in the spices during this step. I use about thee teaspoons of cinnamon and 1 teaspoon of ginger. You may want to add more. Taste and see. 

 Wash out your crockpot liner (yeah, I know) and put the pureed apples in. 

 Turn pot to high again for another hour. At the end of the hour you may want to put it into a wide-mouth mason jar and let it cool completely before putting in your fridge or freezer. You may also want to can your apple butter. Either way, you will enjoy this spicy healthy treat!

My favourite childhood cookie, 
baked by my maternal gran 
purchased in the bakery at Safeway-- 
now you can bake the vegan version-- 
just as yummy and kinder 
with way less sugar 
than the hermits at Safeway.
*Click on the cookies above 
to go to the recipe*

Sunday, July 4, 2021

Blue Heaven Pie


Blue Heaven Frozen Pie

We are soooo blessed in having a bounty of organic blueberries growing on a U-Pick farm just a short drive from us. Last night we dropped in and picked 12 pounds of the yummies. Before they go into the freezer I thought it would be nice to make us a pie. The following is an adaptation of a recipe by Rhonda J. Malkmus who originates most of the recipes on the "Hallelujah Acres" site. This is a nutritious treat (if you don't have allergies to nuts, that is)with just a little sweetener (raw honey and dates) and a smidge of salt, no dairy, eggs or gluten. Refreshing and delicious!


The Raw Crust:

1 cup Sunflower Seeds
1 cup Walnuts
1 cup Dates
¼ tsp. vanilla teaspoon Celtic Sea Salt

Blueberry-Banana Pie Filling

5 cups Blueberries
2 Bananas
¼ cup Virgin Coconut Oil (solid not liquid)
¼ cup Raw Honey


Pie Crust Recipe Directions

In food processor using “S” blade, process sunflower seeds, walnuts, vanilla and salt until pea size. Add dates and continue processing until well combined. Press evenly into 9” pie plate.

Blueberry Pie Filling Directions

Put 4 cups of blueberries, 2 bananas, coconut oil and honey in food processor. Using “S” blade process until smooth and creamy. With a spoon, fold in remaining blueberries and pour into pie shell. Chill at least 3 hours.
To your living health!

Here are some more frozen summertime treats (sorry, vegan but not all raw vegan):
Mango-BlackBerry Vegan Ice Cream
Ingredients: nondairy milk, frozen mango chunks, starch, vanilla, maple syrup, ripe avocado, blackberry jam

Blueberry Nicecream on Raspberry Chia Pudding
Nicecream: frozen blueberries, frozen bananas
Pudding: chia gel, raspberry jam, nondairy milk, maple syrup

Spunky Monkey Ice Cream
Ingredients: chia seeds, frozen banana, cocoa or cacao, maple syrup, vanilla, peanut or nut butter

Maple Walnut Cashew Banana Ice Cream Sundae
Ingredients:coconut milk, ripe frozen bananas, raw cashews, walnuts, maple syrup, vanilla, chocolate chips

Vegan Ice Cream and other frozen treats you can make yourself

Treats to Make with Frozen Grapes

Luscious Frozen Smoothie Treats

Wednesday, June 23, 2021

Orange-Spinach Salad and Dressing


 If you are lucky enough to have some spinach growing, this is an elegant little flavorful salad that you could expand for a potluck or a picnic or a light supper. I like a variety of textures myself and that is provided here!

*2 regular-sized Oranges, peeled and cut into rounds
*1 large handful of tender Romaine lettuce leaves
*1 large handful of tender Spinach leaves
*1/2 C. Green Grapes
*1/2 C. Green Onions
*1 C. soaked and chopped Almonds
>>Tear lettuce and add in grapes cut in-half, almonds and oranges. You can use the following blended dressing if you wish:
*2/3 C. Olive Oil
*1/4 C. Raw Honey
*1/3 C. Fresh Orange Juice
*3 T. Fresh Lemon Juice
*1 tsp. Dry Mustard (optional)
--This was adapted from a recipe by Dana Hathaway in Recipes for Life from God's Garden by Rhonda J. Malkmus.

Sunday, June 6, 2021

Greek Salad with Tofu


This Greek Salad is a refreshing whole food, plant-based recipe that involves marinated tofu chunks in place of the usual feta.  

Start by marinating the tofu and vegetables in a herbal dressing for 4- 6 hours or overnight.  

Herbal Marinade:

1/4 cup fresh pineapple chunks

1/4 cup fresh lemon juice

1/4 cup walnut pieces

1 or more sprigs/leaves of the following herbs if available:Fresh oregano leaves, lemon balm or basil, thyme, green onion, and parsley, 

2+ garlic cloves, finely chopped

2 tablespoons apple cider vinegar (optional)

1/3 cup of water

Salt and pepper to taste

**Blend until creamy smooth.  Chill.**

                     Herbs for Marinade

Salad ingredients:
Block of extra firm Tofu, pressed, cubed

3 ripe tomatoes, cut in wedges, or 20 cherry tomatoes  halved

1/2 nice red onion, sliced and chopped

1 cup black olives, pitted

3 cucumbers, chopped

**Marinate tofu and vegetables for 4 to 6 hours in fridge (or overnight). Lightly toss before serving.**

Great with delicious fresh pita bread (easy to bake with this recipe-- nothing like the commercial stuff)

And here is a 

Greek Baked Beans recipe that

might be your next fave comfort food

Thursday, June 3, 2021

Cranberry-carob Chip Energy Balls


These little cranberry-carob chip energy balls are so tasty that you forgive yourself for their NOT being entirely raw vegan (the raw honey, the carob chips, the sweetened dried cranberries).  I put them together for a church function instead of the "squares" that I was requested to bring.  I'm just not a squares person.  I'm into round.  If you saw me, you'd agree that I am really into round lol.

*1 C. Carob Chips
*1 C. shredded Coconut ground into powder in coffee grinder or high speed blender
*1 C. Oatmeal ground into powder in coffee grinder or high speeder blender
*1 C. Oatmeal, left whole
*1/2 C. Sunflower Seeds
*1/4 C. Pumpkin Seeds
*1/4 C shredded Coconut
*2 T. Flax seeds, ground into powder in coffee grinder
*1/4 C. Raisins
*1/2 C. sweetened dried Cranberries
*2 tsp. Cinnamon
*1 tsp. Sea Salt

*1/4 C. Raw Honey plus 2 T.
*6-10 pitted raw Dates
*1/4 C. Coconut Oil
*1/2 C. Water
*2 T. Almond Butter
*Leave Carob Chips aside until the end of these directions
*In a mixing bowl, stir all dry ingredients together thoroughly
*Blend all wet ingredients together in a high speed blender
*Pour wet ingredients into dry ingredients and mix thoroughly
*Add Carob Chips and gently mix in.

*Roll into balls (in coconut, if desired) and place on trays, dehydrating at 105F for about 3-5 hours.
To your living health!

Wednesday, June 2, 2021

Bucky Raw-nola Recipe

 This was our son's first foray into creating a densely-nutritious, sweet and crunchy delicious raw (dehydrated) granola.  

Soak the following individually in water to cover:
  • 2 C. Buckwheat groats
  • 1 C. Sunflower Seeds
  • 1 C. Thompsons Raisins
  • 1/2 C. Pumpkin Seeds

Soak overnight, drain, and rinse and soak for another 8 hours, except for the raisins.  Drain and rinse the raisins and dehydrate for 8 hours at 105 degrees F.  Add the buckwheat and the seeds to the raisins and dehydrate for about 8-12 hours at 105 degrees.

Add the following:

  • 1/2 C. Dehulled Hempseed
  • 1/2 C. organic unsweetened shredded Coconut
  • 1 tsp. organic Cinnamon

The sprouting and the dehydrating both add to the natural sweetness of the granola so no extra sweeteners need to be used

To your living health!

Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes