My sister-in-law sent me this recipe and they are quite nice!
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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 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
The Wrap (makes one)
1 tbs olive oil
1 tbs unsweetened applesauce
2 tbs buckwheat flour
½ tsp GF baking powder
1/8 tsp sugar (Stevia/Splenda)
Lightly oil a microwave-safe dinner plate.
In a measuring cup, beat the egg, with a fork, until all one colour.
Mix in the olive oil and applesauce.
Add the remaining ingredients and mix well.
Spread batter on prepared dinner plate so that it is about and 8 inch circle.
Microwave on high for 2 minutes.
Immediately flip it upside down onto a wire rack.
2 tbs diced green pepper
2 tbs diced red pepper
2 tbs cup chopped broccoli/cauliflower mix
1 tbs Aunt Jayne’s Garlic Lover’s Mayo
1 hand full of mixed greens
Spread the garlic mayo over the entire surface of the wrap.
Arrange veggies in the center.
Roll it up and enjoy!
1¼ cup GF all purpose flour
¼ tsp sea salt
¼ tsp baking soda
¼ cup coconut palm sugar
¼ cup olive oil
1 tbs lemon juice
1 tbs lemon zest
1 tbs chia seeds
Preheat oven to 350ºF.
Grease a mini muffin tin.
In a medium bowl, combine flour, salt and baking soda
In a large bowl, blend together eggs, sugar, oil, lemon juice and lemon zest
Add dry ingredients to the wet and mix just until moistened.
Fold in the Chia seeds.
Spoon 1 tablespoon of batter into each muffin cup
Bake for 8 to 10 minutes
1 lb stew meat
3 medium potatoes
1 medium onion
1 cup diced celery
1 8oz can tomato sauce
1 tsp coconut palm sugar
2 tsp tapioca flour
Preheat oven to 325ºF
Arrange meat in a single layer in a baking pan.
Cut potatoes and carrots into bite sized chunks and layer on top of meat.
Sprinkle celery over top.
Mix together tomato sauce, water and sugar and pour over top.
Sprinkle tapioca flour over top.
Seal tightly with foil.
Bake for 2 hours – Do not peek!
When the foil is removed, you will find the meat is browned and the sauce has turned to a lovely tomato gravy.
5 medium potatoes
¼ cup sour cream or goat yogurt
3 tbs minced onion
Wash, peel and cube the potatoes.
Place potatoes into a large pot and cover with cold water.
Boil on high until soft.
Drain and mash.
Add sour cream and onion.
Serves 4 to 6
1 cup chopped dried dates
¾ cup chopped walnuts
1 cup raisins
1 tsp soda
1 cup boiling water
2 cups GF all-purpose flour
1 tbs guar gum
¾ cup coconut palm sugar
1 tsp cinnamon
1 tsp baking powder
Preheat oven to 350°F.
Grease a loaf pan.
Combine dates, raisins and nuts in a small bowl.
Sprinkle with baking soda.
Pour boiling water over top.
In a large bowl, combine flour, guar gum, baking powder and sugar.
Add eggs and date mixture and mix well again.
Turn batter into prepared pan and bake 45 minutes.
Allow to cool completely before slicing.