Organic Granny

  Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.    And it turns out, it is delisssssshhh.  Yum yum yum yum.Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I. And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour. Not sure where these potato bakes can be purchased now. Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put: INGREDiENTS *1 1/2 C. (250 g) canned  Garbanzo Beans  / Chick Peas (well-rinsed) *1/4 C.  Almond Butter  (I used Maranatha Raw Almond Butter) *2 tsp.  Vanilla  (I used

  I am totally thrilled by this recipe-- it rolls out great and the house smells like Christmas as the cookies bake, and then, of course, they taste delicious.  (See notes and attribution at bottom of recipe.) INGREDIENTS 2 cups  organic   brown rice flour 1 1/2 cups  arrowroot powder 1 1/2 cups  amaranth flour 3 T.  organic   baking powder 2 t.  organic cinnamon 10 drops  Young Living Ginger Essential Oil* 5   drops  Young Living Nutmeg Essential Oil* 5   drops  Young Living Clove Essential Oil* 1 1/2 cups  Organic Cane Sugar 1/2 cup  organic applesauce 1/3 cup  Extra Virgin Coconut Oil,  melted in a cup in a bowl of hot water 1/3 cup  blackstrap molasses 2 T.  vanilla coconut oil, for oiling cookie sheets or you can use a silicone sheet on top of a pizza pan like I did-- no extra oil needed and the cookies don't stick at all. *ONLY USE ESSENTIAL OILS THAT ARE SAFE FOR HUMAN CONSUMPTION AND ONLY IN SMALL SMALL QUANTITIES!!! If you do not have Young Living Essential Oils, I would s

  As I mentioned previously (maybe in another blog lol), I recall making delightful pfeffernusse cookies with my late mother-in-law.  I was young and pregnant.  She was compassionate.  Together we covered the entire top of her kitchen table with cookies in various stages of glazed-ness.   Then, as I remember, they disappeared for a while so they could mellow out.  Initially they are very hard, could crack your dental ware... I am not in the mood for another expensive trip to get my porcelain crowns replaced. Here is my  version of Pfeffernusse--vegan and Gluten-free-- it involves raw cacao powder so in truth they taste a little like a cross between the pfeffernusse and a scone (or in my humble opinion).   The spicy, peppery-ness fills the air with love when they bake.  You might want to listen to this music as you mix and bake them. 1/3 C. Molasses 1/2 C. Honey 3 T. Virgin Coconut Oil 2 "Flax Eggs" (Mix 2 T. Flax Meal in 6-8 T. Hot Water and let sit) 2 T. fresh

  Carrot-Spice Gluten-free Vegan Cookies Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance! 1 cup packed brown sugar 1/2 cup Extra Virgin Olive Oil (EVOO) 1 cup shredded carrots 1 cup raisins or dried cranberries 1 egg substitute (mix 1 T. of ground  flaxseed with 3 T. of water until creamy) 1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl) 2 tablespoons molasses 1 teaspoon alcohol-free vanilla 2 1/2 C. brown rice flour 1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground) 1/2 teaspoon baking powder Christmas cards from Etsy--

  Yes these delightful-looking confections are Black Bean Brownies- moist, vegan (egg-free, gluten-free, dairy-free) There are several (thousand??) black bean brownie recipes on the web... this is my choice, an adaptation of the one by the  Happy Herbivore .  I use Maple Syrup (hey, I'm Canadian) instead of the agave syrup she uses. I also threw in some carob powder because it takes the edge off the bitterness of the cocoa, and is sort of like a light flour without actually being a flour (there are some who call chocolate "the poor man's carob" heheh). This is, in all, an easypeasy recipe and it tastes pretty good too: I used a Food Processor (you could also use a blender) Fit a sheet of parchment paper in the bottom of an 8"x8" cake pan, or grease it up.  Preheat the oven to 350F/180C Put the following into the food processor or blender carafe: 2 ripe, peeled Bananas, in chunks 1 15-oz. can of Black Beans (or 1 19-oz. can of Black Beans, drained of all flui

  In today's gluten-free, plant-based variation of conventional banana loaf --"psylly-banana-raisin-walnut" loaf-- I use psyllium seed as a binder, and 1/2 cup of millet flour in place of the original recope's quinoa flour.  Psyllium husk is a great Replacer for the egg .  And as a source of healing for the gut, psyllium is a good starting ingredient for people with gluten-intolerance.  It can help reduce the symptoms of both constipation and diarrhea.   But when you are taking in psyllium, it is important to also take in sufficient fluids: milled psyllium husk has the potential to attract around 10X its weight in water and expands in a like proportion, so as with any dietary fibre, be sure to drink lots of water during the day (although not necessarily at the time you are eating).   Psyllium also does not have any pronounced flavour, which is a real bonus I think.  One simple gluten-free recipe that I have come across that uses psyllium is this video recipe for Ameri

  This thick tasty smoky white bean spread  is just super for a light topping on a veggie burger, or as a sandwich filler. Just a half a cup (125 grams) will provide you with 10.7 grams of dietary fibre, 14.6 grams of protein, and 0 saturated fat and cholesterol. Makes a nice switch from Hummus!  To read how to cook beans from scratch go  HERE . Ingredients: 3 C. / 537 g.         cooked White Beans  1/2 C. / 70 g         Raw Sunflower Seeds  1 tsp.                    Smoked Paprika 1/2- 1 tsp.             Liquid Smoke 1/2 - 1 tsp.            Sea Salt 1 tsp .                     Apple Cider Vinegar 1 tsp.                     Dijon Mustard-Gluten Free     1/2 C.                   Water 1/2 C.                   Nutritional Yeast METHOD: Add everything (except Nutritional Yeast) to Food Processor and process until smooth Add in a little extra water if it is too thick, and blend up with the Nutitritional Yeast It's delicious right away, but even more delicious if you refrigerate it over