Buckwheat Chia Cacao Cookies. Gluten-free, vegan, and taaaaassstyyyy!

P1030124_2It seems like I’m always writing about how I really needed a cookie today, and what’s funny is that I don’t really eat very many cookies. But today, to sound like a broken record, I really needed a cookie. Actually, the craving started yesterday, so these little cookie friends were extra necessary and satisfying.  Buckwheat is the wizard of grains, and I find I  literally never get tired of it. Or of saying the word groat. It’s funny and to sound a little (or actually, maybe a lot) d-baggish, it’s got a great mouthfeel. Anyway, these cookies combine the magic of buckwheat, coconut, cacao nibs, and chia and flax seeds into delicious little nuggets of joy. It’s very, very tricky not to just tilt the plate and pour them all into my mouth, but that wouldn’t be very class of me, now would it? 🙂P1030123_2What you need:

*addendum* I think these are delicious as is, my boyfriend says they taste good, but “healthy.” 🙂 You might add some regular sweetened chocolate or a bit more maple syrup if you’re looking for a more traditional cookie. As you’ve probably noticed, I don’t care for super-sweet sweets. 🙂

1 cup buckwheat flour (grind it from your groats!)

1 cup superfine rice flour (I used brown)

1/2 tsp baking soda

1 tsp baking powder

1 tbsp chia seeds + 1 tbsp flax seeds whisked together with 6 Tbsp water to form a gel

2 tbsp melted coconut oil

1/2 cup unsweetened non-dairy milk (I used a homemade combo of hazelnut, cashew, and almond milk)

1/2 cup of maple syurp

1/2 cup unsweetened coconut shreds

1/4 cup chia seeds

1/2 cup cacao nibsP1030120_2P1030121_2First, preheat that oven to 350 degrees, then whisk together your flax and chia gel (it will set up in about 5-10 minutes). In the meantime, sift together all dry ingredients in one bowl, and in another combine all wet ingredients and your gel when ready. Mix those two together and add chia seeds, coconut, and nibs then stir all ingredients together until well mixed.P1030122_2Drop dough onto a shaking sheet lined with parchment (I used a heaping tablespoon of dough for each cookie). Bake for 10-15 minutes.P1030127_2When a knife comes out clean, your cookies are done. Feel free to admire your cookies.P1030128_2After admiring them briefly, eat one (or several) and enjoy!P1030124_2

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Raw Cacao Ka-pow Secret Green Smoothie Goodness (raw, vegan, and gluten-free). Huzzah!

P1030118It’s a long title for a smoothie with a long list of fine (and most importantly, delicious) attributes. Not only is this one green, full of antioxidants, protein, and some crazy tasty cacao pow, it’s refreshing, not too sweet, and can keep me full through a hard workout or for at least 3-4 hours, which is really something if you’ve met me. I’ve been making it most mornings for the past month or so, and it just makes me happy. But again, this is not the smoothie for you if you’re looking for super sweet and fruity. While it’s many things, it is not those two things and it doesn’t like to front.P1030116What you need: Serves 1 (or two if you just want wee smoothies)

1 banana, preferably frozen and chopped (alternative: frozen mango chunks. WHAT?! Yes, it’s not bad and will do if you’re out of bananas)

1/2 cup frozen blueberries

2 cups baby spinach, kale, or chard

1 Tablespoon raw almond butter

1.5 Tbsp raw cacao powder

1 cup almond (or other non-dairy milk)

1 tsp maple syrup if you’re using homemade almond milk without sweetener (I’ve been making my own nut milk lately and a little sweetness boost is sometimes nice for those not used to green smoothies)

1 Tbsp chia seedsP1030112_2Put it all in a blender (again, magic bullet to the rescue!) and wait for it…..wait for it….BLEND! Add ice if your banana’s not frozen or you want slightly more thickness. Drink it up!!! POW!P1030117P1030115

 

Ginger Pear Teff Muffins. Teffing Good and Gf and Vegan!

P1030110_2This morning a number of small and sad looking pears at the bottom of the fruit bowl came to my attention. All of them bruised, a little softer than is appetizing, and abandoned. I suppose that’s the risk you take with Trader Joe’s bags of organic fruit, but man, these pears got overripe fast! Because I hate wasting anything (high 5 to Grandma for all those years of reminding me waste not, want not!), an emergency batch of muffins just had to be prepared to save the pears from unfulfilled potential. (the apples below were saved for juicing the last minute)P1030100_2P1030102_2For those of you that haven’t experienced teff, it’s an Ethiopian grain that is fantastic in a number of things, most notably to me in muffins, pancakes, and that delicious bread that you find when eating Ethiopian food. Despite the dark color, it’s actually got a fairly mild flavor and a really nice, superfine texture. So, let’s make muffins!

What you need: (makes 12-13 regular sized muffins)

2 cups of teff flour (I used Bob’s Red Mill)

1/2 cup potato starch

1 Tbsp baking powder

1 tsp baking soda

1 1/4 cup unsweetened applesauce

1/2 cup non-dairy milk (I used unsweetened almond)

2 Tbsp chia seed whisked into a gel with 6 Tbsp water

2 Tbsp flax seed

2 Tbsp coconut oil, melted

1 tsp vanilla extract

2 Tbsp ground ginger, more if you like a really spicy muffin

about 4 small very ripe pears, chopped (or any other fruit that you think would pear…haha get it?…well with ginger)P1030103_2First, preheat the oven to 400 degrees. Next, whisk your chia seeds into a gel and add flax (it’s super gel!). It’ll take about 5 minutes for this to set. Combine all dry ingredients in one bowl and combine all wet ingredients into a second bowl, including your chia/flax gel.P1030106_2Combine wet and dry, and fold in pears.P1030107_2Grease muffin tins with oil of your choice and fill with batter. Bake in oven for about 15-20 minutes, until a fork comes out clean when inserted.P1030108_2P1030111_2P1030109_2Eat and enjoy!!!!

 

 

 

For Your Consideration: Oat Flax Beer Bread (Gf and Vegan and The Best Gf Bread I’ve Ever Tasted!)

P1030093_2Sometimes I really, really miss good fresh bread. My grandpa used to make the best sourdough, and everything else has kind of paled in comparison. I’ve been tweaking this recipe for a couple of months now, and I think I finally got it totally right. IT IS SOOOOO GOOOOOODDDD! Whoa.

If you’ve been looking for a good all around bread that doesn’t cost $7 a loaf (Udi’s, I’m looking at you), this is your new best bread buddy. It toasts well, makes a mean sandwich, and was born to sop up soups and sauces. It also freezes like a champion, so you can make it, slice it, and freeze it for another day.P1030092_2What you need:

1 cup oat flour (gluten-free, natch). I ground my own in the magical bullet

1 cup supafine rice flour

1/2 cup potato starch

1/3 cup sweet sorghum flour

2 Tbsp flaxseeds, soaked in 6 Tbps water until a gel is formed

1/8 cup coconut sugar

1.5 Tbsp baking powder

1/2 Tsp of sea salt

12 oz of gluten-free beer (I used New Grist)

coconut oil to grease breadpanP1030094_2First, preheat the oven to 400 degrees. Then grind your oat flour, and sift together all dry ingredients. Add flax gel and beer, and stir until well mixed. Pour into prepared bread pan and pop in the oven until golden brown and slightly cracked on top and a knife or toothpick inserted into the center comes out clean (about 30-45 minutes, but varies quite a lot depending on your oven).P1030096_2Let cool for a few minutes (I could only wait for about 2 before I had to eat some, but I’m weak, you might be stronger). Eat plain, or top with something tasty. Hummus and tomato worked pretty darn nicely for me. Enjoy! 🙂P1030097_2P1030098_2

 

Vanilla Cashew Apricot Bites. Dee. Licious.

P1030077_2This week has been fantastic. A whole week with only work, and no school. Hooray!!!! That said, it’s all ending tomorrow. But, I only have two terms left, and the end is in sight. Again, hooray!!!! Anyway, today was filled with time with friends, fresh air, SUNSHINE (it’s a miracle!), lots of good food, and one killer spin class, and it was a great reminder that unwinding and de-stressing is so incredibly worth it even when it seems like there’s not possibly enough time.

These little bites were inspired by some bites I read about in a magazine, I wish I could remember which, but I’ve been waiting to make them for a long time. They’re dense and flavorful, and a great pre or post workout snack and SUPER easy to make. Seriously and for reals.

P1030076_2To make them you need:

1 cup of soaked cashews (soaked for at least 2-3 hours, up to overnight)

3/4 dried, unsweetened, unsulphured apricots (soaked for at least 15 min, up to an hour)

1/3 cup dried unsweetened shredded coconut (ground into a flour if you prefer)

1.5 tsp vanilla extract

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P1030071_2First, drain apricots and cashews and place in food processor. Process until a thick paste is formed.

P1030073With paste, roll a spoonful at a time into a ball and roll in coconut to coat. If you prefer to grind the coconut into flour (I did a mixture of fine coconut flour and shreds), just place shreds in a food processor to grind to the desired fineness. After coating each bite, place them all in the freezer and freeze for 1-2 hours. Keep in an airtight container in the freezer or fridge. Eat, relax, and enjoy!!!P1030074_2YUM!

 

 

 

 

Mango Coco Kiwi Smoothie. Sunshine In a Cup!

P1030066March in Seattle means gray, windy, rainy, and often unpleasant. So for the past few mornings I’ve been mixing up this little sunshine smoothie not only because it tastes super good, but it makes me feel like I’m in some tropical climate, even if just for a few minutes. Come summer, I guarantee I’ll be posting more about how awesome the PNW is and how I’d never want to leave.

P1030061What you need:

about 3/4 cup of frozen mango chunks

1 sliced kiwi

1 Tbsp chia seeds

1 Tbsp sliced or whole almonds (preferably soaked in H20 overnight)

1 Tbsp unsweetened shredded coconut

1 cup coconut water

2 Tbsp light coconut milk

P1030060Put all ingredients in your blender (I used my magic bullet). Blend. Seriously, that’s it. 🙂

P1030067Drink and enjoy!!!!

 

 

 

 

Buckwheat, Chia, Berry Bowl. Delicious, Nutritious, and Pink!

P1020992I just got back from Mexico, and it was amazing! I have so many recipe ideas that I can’t wait to play around with. BUT, first I have to get over the wee bit of stomach irritation I came home with. I’m guessing it was ice cubes in the smoothies, but I also was eating way more spicy stuff (so much delicious spicy food to eat!) than usual…really, who knows. All I know is that everything tasted mighty fine, and I’d say a little rumble in my tumble was totally worth it. Anyway, you guys don’t want to hear about my stomach. WTH am I talking about?! So this morning I decided to start out with something relatively easy to digest, hearty, and tasty (and pink…I miss all the incredible color in Mexico).

This breakfast is super easy and quick to make, and again, it’s totally customizable. As long as you’ve got buckwheat groats, chia seeds, and some almond milk, add whatever fruit and sweetener you’ve got on hand.

P1020991What you need (serves 1):

1/3 cup buckwheat groats

2 Tbsp chia seeds

about 1/2 cup H20

1/3 cup almond milk

handful of fresh or frozen berries

1 Tbsp maple syrup

Mint leaves for garnish

P1020994To start, place buckwheat groats and water in a pot, bring to boil, and cook over low heat for about 5 minutes (groats will start to soften).

P1020995Add chia seeds, almond, milk, and berries, and cook over low heat for another 2-3 minutes. Remove from heat, add sweetener, and eat the sweet colorful goodness that’s in your bowl!

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Epic Granola Bars! (Vegan and GF!)

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Ever have one of those weeks where you just feel like you’re under water? Mine’s been kind of like that this week. Just more to do than I think can humanly be done. Fortunately for me, I’ve got a lovely trip to Mexico coming up on Sunday, and a couple of days off to catch up (and breathe, and maybe stop treading water). Traveling gf style can be tricky. More and more airports have gluten-free goodies, but they often cost upwards of $3 or $4 for a granola bar, and I’ll be honest, as a student that seems like a lot of money for little snack bar. So, these tasty little friends came to be. P1020953_2 They’re extremely customizable, so just use what you’ve got on hand. This combination of fig, date, oats, almonds, chocolate, coconut shreds, chia seeds, and maple syrup is sooooo good though. Lovely and chewy with just the right amount of sweetness, I find myself wanting to high-five these bars, but as it turns out, granola bars don’t really give a solid high-five back. It’s much more satisfying to eat them.P1020952_2   To make these, you need:

1. 5 cups gluten-free oats

1 cup puffed rice cereal

1 cup raw almonds

1/2 cup shredded, unsweetened coconut

3-4 squares of dark, dark chocolate, chopped into small bits

1/4 cup chia seeds

1/2 cup maple syrup

6 dried figs, chopped

5 dates, chopped and pitted

a dash of nutmeg

a dash of cinnamon

1/8 cup waterP1020956_2Preheat the oven to 350 degrees. Mix all ingredients together in a big bowl. I know, that sounds like such a complex step. One of the many reasons homemade granola in any form is the best.P1020958_2If you have an 8 x 8 inch dish, use that, but if not, I found that two bread pans worked out just fine. Either way, line the pan (or pans) with parchment paper, and press the mixture into the bottom of the pan. Don’t be afraid here. Press really hard! The better pressed it is, the better your bars will stick together. Now bake for 30-40 minutes, until the tops is golden brown.P1020961_2Remove the parchment and granola from the pan, and let cool completely before cutting into bars.P1020967_2Take them anywhere, eat, and enjoy!

Olive Oil Blueberry Cornmeal Muffins (gluten-free and vegan!!!) Holla!

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Today was a day for muffins…savory, fruity, cakey muffins. I’ve been so swamped with school lately that I’m prepping a lot of food on sundays to get through the rest of the week. I’ve also discovered that listening to lectures on my iPod while I cook is actually helping me retain the information better, so it’s win-win. 🙂

These tasty little friends are made with cornmeal, olive oil, and luscious, luscious blueberries, and they have a velvet-y texture despite the cornmeal. I never actually thought I’d describe any food as velvety because it’s always struck me as impossible unless you’re talking about mousse, but these come pretty close.

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To make:

1 cup gluten-free all purpose flour

1 cup cornmeal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup coconut sugar

2 Tbsp chia seeds (whisked into gel with 6 Tbsp water)

1/4 cup olive oil

1/2 cup almond milk

1 cup blueberries (fresh or frozen)

1/4 tsp sea salt

pinch of nutmeg

pinch of cinnamon

From here, it’s easy. Preheat oven to 350 degrees. Whisk chia seeds into a gel (will take about 5 minutes of setting). Sift together dry ingredients (except sugar), whisk together wet ingredients (include sugar here).

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Add wet to dry and fold in blueberries.

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Spoon into regular-sized greased muffin tin, and bake til golden-brown on top and fork comes out nice and clean (about 20-30 min).

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Eat ’em up!!!!!

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