Pumpkin Seed Butter
1/2 cup pumpkin seeds
1/2 cup coconut shreds
1 T flax seeds
honey or maple syrup to taste
salt to taste
Process in food processor until smooth and creamy.
Dried Strawberries
Bake strawberries for 3 hours at 200 degrees.
Date Caramel
1 lb medjool dates (about 20), soaked in hot water if not plump and juicy
8 T coconut milk or cream
1/4 tsp salt
optional- vanilla, cinnamon, maple syrup, bourbon
Process in food processor until smooth and creamy.
Chocolate "Magic Shell" Ice Cream Topping
Melt 6 to 8 ounces of chocolate, any desired sweetener depending on how sweet the chocolate is, and 2 T of coconut oil in a double boiler. Keep warm enough to stay melted until pouring it over the ice cream.
Coffee Whipped Cream Substitute
Combine 20g of instant coffee crystals, 200g of granulated sugar, and 160ml of ice-cold water in the bowl of a mixer. Beat on high for 1 1/2 to 2 minutes, until it has formed a light and shiny foam with the consistency of whipped cream. See here for more detailed instructions.
Banana Cookies
2 very ripe bananas
1 1/2 c GF oats (I use rolled quinoa)
1/2 c chocolate chips (or cacao nibs, dried fruit, or other "filling"
Optional- cinnamon, vanilla, or other flavoring
Mix all ingredients together and form into desired cookie shape.
Bake at 350 for 12 to 15 minutes.
Crispy Sesame Cookies1 c sesame seeds
1/4 c brown sugar
1 tsp vanilla
1 egg white
-Mix well. Form into “patties”. Bake at 350 degrees at the bottom of the oven for 10-12 minutes.
Sesame Bars
1 c sesame seeds
1/4 c black sesame seeds
1/4 c cacao nibs
1 tsp poppy seeds
1 tsp chia seeds
1/2 to 3/4 c honey
shredded coconut (optional)
Toast the seeds. Bring the honey to a boil. Add the seeds, lower the heat, and cook for 5 to 10 minutes. Pour mixture onto greased parchment paper and allow to cool.
Seaweed Sesame Snaps
-Combine 1/4 cup each of sesame seeds (a combo of white and black is nice), sunflower seeds, flax seeds, pumpkin seeds, coconut fine shreds, and hemp hearts.
-Add 1/4 cup maple syrup, 1 tsp toasted sesame oil, 1/2 tsp powdered ginger, and 2 nori sheets cut into small pieces.
-Stir thoroughly and spread out on a cookie sheet or jelly roll pan. Roll to 1/4 inch with parchment paper. Bake at 250 degrees for 30-45 minutes, rotating pan every 10-15 minutes.
Maple Fudge
1/2 c maple syrup
1/3 c nut or seed butter (tahini might work well)
1/2 tsp cinnamon
1/2 tsp salt
1/4 c coconut oil
2 tsp vanilla extract
optional- toasted coconut shreds, sesame seeds, etc
Blend together, smooth into a flat glass dish, and store in the fridge.
