Salted Chocolate Pecan Sandies (Gluten Free)

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, I'm looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some strategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe

RAW GINGER SNAPS

If you love gingersnaps you'll love this raw version. They are full of flavor, all the ingredients come through in this cookie and they are quite addicting! I'm really loving these no bake raw cookie balls if you haven't noticed....this is my fourth recipe within two weeks....they are so good and easy to make. Plus I love the idea of it being a doughy cookie, it does harden more once refrigerated and turns to be a little less doughy and more of a chewy style cookie. Along with that, I love all the natural ingredients that go into them. All you need is a few to satisfy your craving....and if you have too many, you won't feel guilty!

Start by pulsing your oats and almonds until a somewhat fine consistency.



Add in your remaining ingredients and blend until it clumps together forming a dough ball.



The dough is amazing, try not to eat too much before you roll your balls like I did. I would have gotten 12 balls but I couldn't resist eating some of the dough only leaving me with 11 of these delicious spiracle treats.



Roll the balls in sesame seeds or cinnamon for a finished look, or leave them as is.

RAW GINGER SNAPS

Ingredients

• 3/4 cup oats, regular or quick (I used GF)
• 1/2 cup almonds
• 3/4 cup dates, pitted and chopped
• 2 tablespoons fresh ginger, minced or 1 1/2 teaspoons ginger powder
• 3 tablespoons pure maple syrup or liquid sweetener of choice
• 1 tablespoon unsulphured organic molasses, optional
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg or ground cloves
• 1/8 teaspoon salt
• sesame seeds & cinnamon, for rolling

Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn't have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.

Roll your dough into 1 inch balls. If you like you can roll them in cinnamon or white sesame seeds for a more finished look. Shredded coconut would be another great option.

Keep refrigerated and enjoy within two weeks or so. Makes 12 balls.

Notes: 

For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.

I use oats in the recipe to cut the fat content. Feel free to use all almonds or more almonds and less oats. 

Enjoy often!

Almond Vanilla Chocolate Chip Bites

Almonds, vanilla and chocolate together...need I say any more. These are a nice easy treat anytime of day and meant to be enjoyed freely. Almonds are the most alkalizing nut, the more alkaline you eat the better. An alkaline (vs. acidic) system will help keep your system functioning at its peak! Almonds are also balancing, very nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day. Healthy meets delicious in these raw no-bake bites.

 Almond Vanilla Chocolate Chip Bites

Ingredients

• 1 cup almonds
• 1/2 cup oats (I use GF)
• 3 tablespoons almond butter
• 3 tablespoons pure maple syrup or agave
• 6 medjool dates, pitted
• 1 teaspoon vanilla
• 1 vanilla bean, slit lengthwise and seeded
• 2 tablespoons water, + plus more as needed
• pinch of mineral salt
• 1/4 cup dark chocolate chips, cacao or carob nibs, or raw chocolate

Place all ingredients in food processor except for chocolate chips. Blend, scrapping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed. Remove mixture and place in a medium size bowl, mix in the chocolate chips. Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle. Roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I've done all three and all were great ! Makes approx. 12 - 18, depending on if your rolling or forming cookie shapes.

Store in fridge and enjoy within a few weeks. They also freeze well.

Optional add ins:
1/4 cup shredded coconut flakes
1/2 teaspoon or so of cinnamon

Enjoy !

Chinese Chop Salad + Peanut Sesame Dressing

Light, fresh foods are my inspiration these days. Fresh is back in my kitchen as I crave the lighter fare with the changing season. Today I share with you this Chinese chop salad which is meant to be enjoyed in abundance! It will make quite a bit so you can either graze on it throughout the day or simply have some, saving the rest for later if not making for a group, or simply half the recipe. It's meant to be versatile as well, using whatever ingredients you prefer or have on hand. I have used red and green cabbage along with romaine lettuce here. Feel free to use any combination if you don't want to use all three. The vegetables are in abundance too, I didn't add any carrots so that my be something you might like to add to yours. I have also included lightly grilled tofu on top of my salad but this is an option. The dressing will add a little extra protein to the salad. It's another peanut dressing. What can I say?! I love the creaminess as well as the little extra protein and nutrition it gives...and this one is a little different from the others. I used quite a bit of vinegar in this one giving it a nice bright zestiness. If your not a fan of vinegar, like I once was, you'll see a substitution for you in the notes. As Tim Gunn from Project Runway liked to say, 'Make it work!'...that's exactly how we'll approach this salad with the various tastes we all have. Hope you'll enjoy it as much as I did. Cheers to the changing seasons and new adventures in vegan fare!

Light, fresh and delicious! 

Chinese Chop Salad + Peanut Sesame Dressing

Ingredients

• 1 small head green, savoy or napa cabbage, sliced
• 1 head romaine lettuce, sliced
• 1/3 head red cabbage, sliced
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 2 Persian cucumbers or 1 small cucumber, halved and thinly sliced
• 2 stalks of celery, thinly sliced 
• 1/2 cup chopped cilantro, loosely packed
• 2 tablespoons black sesame seeds, garnish
• small handful slivered almonds, garnish
• 8 oz. plain or grilled firm or extra firm tofu, cubed (optional)

Peanut Sesame Dressing

• 1/2 cup apple cider or rice wine vinegar
• 3 tablespoons natural peanut or almond butter
• 1 tablespoon pure maple syrup (2 if using raw almond butter)
• 2 teaspoons sesame or toasted sesame oil
• 1/2 inch knob ginger, grated or minced
• 1 teaspoon sriracha, optional
• pinch of pink salt or splash of tamari

In a small bowl, mix your dressing and set aside letting the flavors develop. Taste before serving adding anything you feel it needs.

Prepare your vegetables, place in a large bowl. Here you can either add the dressing and toss to coat then serve in individual dishes. OR, you can toss and serve adding a drizzle of dressing over top once plated. Top with tofu, sesame seeds and slivered almonds.

Serves 4.

Notes:

Use whatever ingredients you like here. There is plenty so if you don't have access to a few of the items you can sub in something else or omit it all together. Make this a rainbow salad by adding in some julienned or grated carrots. You may like to add in some small broccoli florets, sliced scallions or zucchini too.

If you don't care for vinegar, I would suggest replacing the 1/3 cup of  vinegar with water or unsweetened almond milk and maybe a splash of vinegar for the extra zest it gives. This dressing is meant to be somewhat on the thin side. If you prefer it thicker add a bit more nut butter, to thin add a tad more of the liquids.

For the tofu, you can use uncooked or grilled. I lightly cooked mine using sesame seed oil and a cast iron griddle, about 6 minutes on each side. But it is perfectly fine with tofu from the package, just press if needed and cube it. If you're looking to use cooked tofu here is tutorial from Olives for Dinner that you can reference: 15-Minute Quick and Easy Tofu

Enjoy the lighter side!

Cabbage Salad w/Creamy Dressing & Almond Parmesan

This was just one of those salads that I threw together trying to use up the last of my creamy lemon herb dressing and it turned out to be ridiculously good! And it's so pretty too, those colorful micro greens add such a nice pop, almost like adding flowers. I picked these micro greens up at my local Trader Joe's. If you can't find these little guys, try adding some sprouts or purple cabbage instead. There really isn't anything to this salad and honestly it didn't need much. This is a case of simplicity at its best. Using the creamy lemon herb dressing and almond parmesan together reminded me of and herby blue cheese in a way, or maybe it's more of those creamy chunky slaws that I used to love so much. Whatever the memory was, I look forward to this again! And the parmesan is so easy to make, it will add a nice touch to your salads, pizza's, soups, pasta dishes and may even be good in a sandwich! This dish is raw, gluten free and soy free.

Cabbage Salad w/Creamy Dressing & Almond Parmesan

Ingredients

• 1 small head of cabbage
• micro greens, sprouts, or purple cabbage, optional
• 1/2 of the Creamy Lemon Herb Dressing dressing recipe
• himalayan salt & cracked pepper to taste

Almond Parmesan

• 1 cup almonds
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon himalayan salt

Start with the parmesan by adding all four ingredients into your food processor/blender and pulse until you have a somewhat chunky to fine meal. Depending on how you like it...it can be chunky or of a finer consistency. Store parmesan in and air tight container in the pantry or refrigerator. Will last up to a couple months, longer in the fridge.

Slice your cabbage thinly, about 1/4 inch or so. Place in serving bowl, top with creamy lemon herb dressing, a nice sprinkle of parmesan, freshly ground pepper and micro greens/sprouts. Serves two generously. 

Enjoy!

Basic Cashew Sour Cream

I have a few variations of this basic cashew sour cream on a couple recipes in the collection and thought it was time to add a simple version which you can adjust adding herbs or spices to suit your taste. I love simplicity and am always looking for ways to share them here. It's extremely easy to make your own vegan sour cream and will last up to five or six days in the refrigerator. Just soak, process and you have yourself a raw, soy free, vegan food that is much cleaner than any sour cream you will purchase in the grocery store, vegan or not. It's so easy to make and will enhance a variety of meals and recipes. I encourage you to give this a try and be amazed how wonderful these simple ingredients come together to make a vegan sour cream of your dreams!

 It is recommended to soak your nuts before processing. I know we snack on nuts without soaking or eat them in our foods without going through this process but it does have some advantages. The soaking of the cashews will increase enzyme activity, offer greater absorption of the food's nutrients by the body and help to increase digestibility. But please don't panic if you don't have time to go through this process, you'll be just fine if you don't. Ideally they should be soaked for 2 - 4 hours, overnight is great too but not necessary for cashews. Find more about soaking here: How to Soak & Sprout Nuts, Seeds, Grains & Beans from Vegetarian Times & The Benefits of Soaking Nuts and Seeds from Food Matters

So now to the good stuff and where you can use your homemade sour cream. Try adding a dollop on Cuban Black Bean Soup, Texas Three Bean Chili, Raw Taco Salad, Street Tacos, burritos and baked potatoes for starters....anywhere you would normally use sour cream. Use in baking whenever sour cream is called for like this Sour Cream Banana Bundt Cake from VeganYumYum. When making ranch or onion dip let this be your go to sour cream. Try using it in stroganoff recipes or blend in your mashed potatoes. Make a sour cream fruit topping by adding maple syrup and dash of vanilla for a sweet, tangy dessert. From sweet to savory, this cashew sour cream will come in handy and save the day.

Basic Cashew Sour Cream

Ingredients

• 1 cup raw cashews, soaked 2 - 3 hours
• 1/2 - 3/4 cup unsweetened almond milk or water
• juice of one small lemon or about 1 tablespoon 
• 1 teaspoon apple cider vinegar
• pinch of mineral salt

Soak and drain your cashews. In food processor/high-speed blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water/milk as needed to create desired consistency. If using fresh herbs, add once the cashew blend is creamy pulsing until just incorporated, or blend in by hand. Best refrigerated for at least an hour before serving but will do fine if served right away. Sour cream will thicken upon being chilled.

Makes about 1 cup.  Will keep in refrigerator for 5 - 6 days.

Variations:

Use lime instead of lemon and add a few sprigs of cilantro at the end for a Lime Cilantro Sour Cream.

Try adding a few dill fronds and 1 tablespoon dijon mustard for a Dill Sour Cream.

Try this Chili Cilantro Sour Cream from Food 52.

Make a sour cream fruit topping by adding 2 tablespoons pure maple syrup and a dash of vanilla to this recipe. Top on strawberries, blueberries, grapes, mango, raspberries, oranges, etc.

Try this Spicy Avocado and Sour Cream Puree from Huff Post.

Notes:

Adding extra water will depend on how long you've soaked your nuts. The longer you soak, the more water they'll absorb making for less extra liquids needed. Less water will result in a thicker sour cream while more water makes it thinner. If you feel you've put in too much liquids, add a few more cashews and blend until smooth. Keep in mind that refrigerating will also thicken your cream.

You can sub in blanched almonds that have been soaked for 8+ hours in place of cashews.