1 cup raw cashews
3 tbs coconut palm sugar
2 tbs ground flax
2 tbs melted coconut oil
2 tbs raw honey
½ tsp cinnamon (optional)
¼ cup GF chocolate morsels or raisins
Place all of the ingredients, except chocolate or raisins, into a food chopper.
Process until it looks like cookie dough.
Add chocolate or raisins and pulse until mixed through.
Roll into balls and flatten with your palms.
Place into an air-tight container and refrigerate until you want to serve them.
My sister-in-law sent me this recipe and they are quite nice!
Photo to follow
2 cups whole walnuts (200 g package of shelled chopped walnuts is what I use because that’s what the store carries – I don’t think it matters either way)
Approximately 2 cups of pitted medjool dates – I take the pits out myself (or 700 – 800g of pitted baking dates will do in a pinch but the medjools are much better and easier to work with)
3/4 cup cocoa powder
1 cup raw unsalted almonds, roughly chopped (optional)
¼ tsp. sea salt (I did not add salt when I made them)
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cocoa (and salt). Pulse to combine.
3. Pit the dates and add a couple at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cocoa-date mix with the chopped almonds. Press into a glass cake pan (8×8 or 9×9 square ). Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
1 ½ tbs olive oil
1 cup ketchup (check the ingredients)
1 cup white vinegar
¼ cup molasses
¾ cup honey
¼ cup GF Worcestershire sauce ( See recipe http://wp.me/prAld-aJ)
1 medium onion, minced
½ tsp paprika
1 tsp minced garlic
½ tsp dried marjoram
½ tsp cumin.
In a large saucepan, over medium high heat, warm the oil.
Add the minced onion and garlic cook until lightly browned.
Add remaining ingredients, stir well and bring to a boil.
Reduce heat and simmer until thickened.
Remove from heat and cool.
Store in the refrigerator in a container with a lid.
1 cup brown rice flour
½ cup potato starch
¼ cup cassava flour
2 tsp guar gum
2 ½ tsp baking powder
1 cup NuNaturals More Fiber Stevia Blend
¼ cup unsweetened apple sauce
2 large eggs
¼ cup olive oil
¾ cup almond milk
2 droppers of NuStevia Lemon
1 tbs fresh squeezed lemon juice
1 ½ cups dried blueberries
Preheat oven to 400ºF
Lightly grease muffin tins.
Stir together all of the dry ingredients.
Make a well in the center.
In a large measuring cup, beat tighter all of the wet ingredients and pour into the well you made.
Stir, just enough to moisten everything.
Fold in the blueberries.
Scoop into muffin tins (about 2/3 full each)
Bake 20 to 25 minutes.
Makes 12 muffins.
2 cups NuNaturals More Fiber Stevia Baking Blend
½ cup butter, softened
1 ½ cups Cassava Flour
1 cup brown rice flour
1 ½ tsp baking soda
1 ½ cups almond milk
3 droppers full of NuNaturals Pure Liquid Lemon NuStevia
Preheat oven to 325ºF.
Lightly grease a bundt pan.
Mix the softened butter and Stevia Baking blend until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients and almond milk alternately, a little at a time.
Add the Lemon NuStevia and beat well.
Pour into the prepared pan.
Bake 45 to 50 minutes.
Test with a toothpick after 40 minutes and again at 45 and 50.
Do not overcook.
Allow to cool about one hour and invert onto a cake plate.
Glaze if desired. (Not recommended for diabetics)
1 1/2 cups coconut palm sugar
¼ cup melted butter or non-soy butter substitute.
2 to 4 tbs fresh lemon juice.
Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”
½ cup NuNaturals More Fiber Stevia Baking Blend
1 tbs cocoa
3 droppers full of NuNaturals Pure Liquid Orange NuStevia
2 cups coconut
Preheat oven to 350ºF
Lightly grease a large cookie sheet.
Beat the eggs.
Add the baking blend and cocoa.
Add the orange NuStevia and beat well.
Add the coconut and mix with a spoon.
Drop by spoonfuls onto the prepared pan.
Bake about 6 minutes.
Allow to cool before removing from the pan.
1 ½ cups certified GF oats
1 ½ cups shredded coconut
½ cup ground almond
½ cup ground flax
½ cup hulled hemp seeds
½ cup unsalted sunflower seeds
½ cup unsalted pumpkin seeds
½ cup walnut crumbs
½ cup chopped almonds
¼ cup dried cranberries
¼ cup raisins
¼ cup coconut palm sugar
1 cup honey
½ cup tahini or sunflower butter or pea butter
Preheat oven to 325ºF
Generously grease a 9” X 13” glass cake pan.
In a very large bowl, mix together all of the dry ingredients.
Make a well in the center.
In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.
Using a spatula or your hands, mix well until all the ingredients are wet.
Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)
Bake for about 30 minutes or until the edges just start to brown.
Allow to cool for 5 minutes and cut into squares.
Cool completely and remove from the pan.
These are peanut free, delicious and full of fibre. A great take along snack