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Sunday, November 16, 2014

No Bake Peanut Butter Cheesecake Pie (Cane Sugar FREE!)


Cane sugar free! The coconut sugar in the crust gives it a light graham cracker flavor. The filling is very rich and creamy. No baking required! Takes about 10 minutes to make! 

Crust:
1 cup almond flour
1/2 cup flax meal
1/4 cup coconut flour
1/2 cup coconut sugar
Generous 1/4 cup cocoa powder
1/4 cup melted butter
1/4 cup coconut oil

Pie:
1 cup creamy natural peanut butter
1 cup date purée
8 oz. cream cheese
1/4 cup sour cream
1/3 cup honey
1/2 tsp xanthan gum
2 tsp vanilla extract

For crust-
Combine dry ingredients with whisk. Stir in melted butter and oil. Press into deep dish 9 inch pie pan. Freeze.

For filling-
Combine all the ingredients in stand mixer with whisk attachment. Whisk on high for 2 minutes, stopping to scrape sides twice. 
Remove pan from freezer and spread filling inside. Top with salted peanuts and mini chocolate chips. I used Enjoy Life brand. Use another brand if you want to completely avoid cane sugar. Refrigerate for at least 2 hours. Serve chilled with whipped cream.

Substitutions-
I believe another nut butter would work well too. Sun butter gives a pretty good "peanut butter" flavor as well. You could use all coconut oil. Also, you could use agave in place of honey. 

Friday, October 31, 2014

Garlicky Flax Crackers (4 ingredients!)

4 cups flax meal
1 1/2 cups Parmesan cheese
1 tablespoon minced garlic
Salt

Combine everything in a bowl and add enough water to make a stiff dough. Place it on a greased cookie sheet and roll it out thin directly on the sheet. Slice before baking. Bake at 425 for around 15 minutes. They're ready when the smell toasty and are brown on the edges. Slice again and store in an air tight container once cool.

Baked Spaghetti (Squash)

1 spaghetti squah
16oz cottage cheese
1 egg
Italian seasoning
Prepared meaty spaghetti sauce
Parmesan cheese

Bake one spaghetti squash whole at 375 for 45 minutes. Cool slightly, cut in half. Scoop put seeds and remove flesh. Chop it up slightly. Place in bottom of square baking dish. Season with salt and pepper.

Combine cottage cheese, egg, Italian seasoning and layer on top of squash.

Layer meat sauce on top and generously sprinkle Parmesan.

Bake at 350 for and hour. It will be a little watery on the edges. Just scoop it out and discard. Serve with salad and garlicky flax crackers.


Saturday, July 5, 2014

Asian Grilled Chicken Thighs

1 1/2 lb boneless skinless chicken thighs
2 tbsp Dijon mustard
3 tbsp Hoisin sauce
1/2 tsp celery salt
2 tsp Schezuan seasoning blend (found in Asian food aisle, I use the store brand)
1 tsp Mrs. Dash
3 tbsp peanut oil OR 2 tbsp sesame oil

Combine everything and marinate for at least 4 hours.
Preheat grill on high. Place chicken on it and turn it down to medium high. Grill for 7-9 minutes on each side.
Rest for 5 minutes before serving.

Thursday, April 3, 2014

Super Easy Banana Bread (dairy free, egg free) only 7 ingredients!

1/4 cup ground flax
1/2 cup warm water
3 bananas, mashed
scant 3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 cup white whole wheat flour or AP flour

Preheat oven to 350 degrees. Mix flax and water. Set aside. Mash bananas in a mixing bowl. Add sugar and combine. Add in flax mixture. Combine dry ingredients into wet by gently folding with spatula. Do not over mix. Add batter to greased and floured loaf pan. Bake at 350 degrees for 45 minutes until golden on edges. Turn out of pan after 5 minutes. Cool, slice, serve.

Wednesday, March 12, 2014

Chai Tea Oat Carrot Muffins


3 packets of Oregon Chai instant tea mix (The kind with sugar)
3 cups oats ground finely in food processor
3 tsp baking powder
2 tbsp ground flax
1 cup unsweetened shredded coconut

1 1/2 cups cooked carrot finely chopped
2 tbsp melted butter
pinch salt
2 tsp cinnamon
1 1/3 cups milk (I used sweetened almond milk)
2 eggs

Combine dry ingredients. Combine wet ingredients. Gently fold both mixtures together. Line muffin tin with paper liners. Fill cups full. Bake at 425 degrees for about 20 minutes or until set. Makes about 15.

Monday, March 10, 2014

No Cook No Bake Samoas Bars (Chocolate, Coconut, Caramel Bars)

about 1 sleeve of saltine crackers, maybe a little more
1/2 bag of chocolate chips
1 jar caramel ice cream topping
1 bag of sweetened shredded coconut

Mix caramel sauce and the coconut in a bowl. Set aside. Lay out a sheet of waxed paper. Melt the chocolate chips and spread chocolate in a rectangle on the waxed paper. Lay the saltines face down in a grid on the chocolate. Let chocolate harden. Spread the coconut mixture on the saltines. Press it down pretty firmly to flatten it and make it stick to the crackers. This takes a little time a patience. The mixture is thick and very sticky. Drizzle with a little more melted chocolate if you'd like. Let the bars sit for about an hour before cutting. Cut the crackers apart. Store covered. Make about a couple of dozen.