Archive for August, 2014
August 25, 2014
August 4, 2014
Lean Green Logs—Unbaked
Makes about 14 logs
I went through a raw phase. The first time I served my husband raw lasagna, he almost walked out. So I stopped making his meals that way, but I saved an extra-special treat for myself. So now it’s yours, too, and I give you permission not to share. Also, unlike my grandparents in Florida, spirulina does not like the heat, which is the reason these bars are unbaked. But as you’ll see in the recipe, the groats are cooked, so Sandra Lee might say these bars are semi-raw. The toasted groats lend a Nestlé Crunch–like “snap, crack and pop” quality to these bars, which will give you bowls more fun than hearing your cereal talk.
15 x 10-inch sheet of parchment paper
1 cup water, plus 3 tablespoons for the date and fig puree
½ cup buckwheat groats
10 Medjool dates, pitted and halved
6 dried Calimyrna figs, de-stemmed and halved
⅓ cup hemp seeds
¼ cup goji berries
2 teaspoons cacao powder
¾ teaspoon spirulina powder
¼ teaspoon Matcha green tea powder
¼ teaspoon ginger powder
⅛ teaspoon fine sea salt
½ cup raw pumpkin seeds, roughly chopped
1 four-ounce bar 100 percent unsweetened chocolate, chopped
2 tablespoons coconut oil
2 tablespoons coconut nectar
⅛ teaspoon stevia powder
⅛ teaspoon fine sea salt
Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.
Combine the 1 cup water and the buckwheat groats in a pot and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until all the water is absorbed. Spread the groats out on the prepared pan and bake in the oven for 30 minutes, or until the groats are very crunchy. There should not be a soggy one in the bunch. Toss the groats halfway through baking.
Combine the dates, figs and the 3 tablespoons water in a food processor or blender and puree. Spoon the date-fig puree into a large bowl.
Add the hemp seeds, goji berries, cacao powder, spirulina powder, Matcha green tea powder, ginger and salt to the date-fig puree and stir to combine. Fold in the toasted buckwheat groats and pumpkin seeds.
Take about 1 tablespoon of the “dough,” and with wet hands, shape it into a log. Place the log on the prepared pan that was used to toast the groats. Repeat until you have used up all the dough. Place the logs in the freezer to chill while you make the chocolate glaze.
For the chocolate glaze, combine the chocolate, coconut oil and coconut nectar in a small microwave-safe bowl and microwave for 30 seconds at a time until the chocolate melts. Add the stevia and salt and stir to combine.
Take the logs out of the freezer, dip each into the melted chocolate and set back down on the pan. Place the glazed logs back in the freezer to chill for 2 hours.
Wrap each log individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat.
August 1, 2014
I’m not the biggest breakfast eater, but I have no problem downing one, (or two), of these donuts with my coffee at 7 am. And I have to say, this fudgey hunk of cake really does have everything you want in a good, hearty morning meal: fiber from the oats, protein from my high protein gluten-free flour mix, beta carotene and other vitamins from the pumpkin, and most importantly, CAFFEINE from the cacao and espresso powders. So now all I have to figure out is how to get broccoli into a cookie so my son eats a healthy breakfast, too!
Double Fudge Espresso Donuts
Makes 6 donuts
Coconut oil for pan
¼ cup gluten-free oats, roughly ground ( I use my coffee grinder)
¼ cup tapioca flour
¾ cup all purpose,gluten-free flour
¼ cup cacao powder
1 tablespoon espresso powder
1 teaspoon baking powder
½ teaspoon sea salt
¼ teaspoonteaspoon guar gum
¼ teaspoon baking soda
¼ cup pumpkin puree
¼ cup coconut oil, melted
¼ cup coconut nectar
1 tablespoon vanilla extract
¼ teaspoon stevia powder
7 tablespoons hot water
1 tablespoon coconut oil
1 tablespoon coconut nectar
2 tablespoons cacao powder
1 tablespoon warm water
½ cup erythritol
1/8 teaspoon fine sea salt
1.Preheat oven to 325°F. Grease a six-mold donut pan with the coconut oil.
2. In a medium bowl mix together the oats, the flours, cacao powder, espresso powder, baking powder, sea salt, guar gum and baking soda.
3. Add the pumpkin puree, coconut oil, coconut nectar, vanilla, stevia and hot water.
Mix until everything is combined.
4.Spread the batter evenly into the donut molds until almost full.
5. Bake for 15 minutes. Rotate pan halfway through baking.
6.Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing donuts to cool completely.
7. For the icing, mix all the ingredients in a small bowl. Frost the donuts and place them on the wire rack to set.