Misc

Gluten Free Granola

Ingredients

3 c old fashioned gluten free rolled oats
1 c nuts, of your choice (I used almonds and pecans pieces)
1 1/2 t cinnamon
1 T plus 1/2 t cacoa powder
1/4 t pink salt
1/4 c olive oil
1/4 coconut sugar
1/4 c honey
1 t vanilla extract
* optional- shredded coconut, cherries, cranberries, chocolate chips, chia seeds, flax seeds...

Directions

Preheat oven to 300 and place parchment paper on cookie sheet.
Stir oats, nuts, cinnamon, cacoa powder, salt and flax and chia seeds, if adding,  into a large bowl.
Mix the olive oil, coconut sugar, and honey in a saucepan over medium heat, stirring until dissolved and bubbly.
Remove from heat and add vanilla.
Pour the mixture over the oat mixture and mix until very well blended.
Spoon mixture onto parchment paper and lightly pack it down with spoon.
Bake 20-30 minutes.
Let cool completely.
Stir in cherries, cranberries and chocolate chips, if using them. 
Stir up to 1 week in airtight container.

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Credit

Adapted from Girl Versus Dough, The Law Student's Wife and Vicki Sprague
 

Walnut & Beet Toast

Prep Time: 10 minutes

Ingredients

  • Udi bread
  • Vegan cream cheese (we like Kite Hill)
  • 1 beet
  • handful of walnuts
  • paprika
  • sea salt

Directions

- While your bread is toasting, dice beets into half inch cubes and cook on medium, stirring constantly.
- After 10 minutes or so, add walnuts, sea salt and paprika. The paprika gives the beets a smoky, almost bacon-like flavor!

Notes
recipe for the other toast pictured coming soon!

Credit

 Hannah Needham

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Pumpkin Chocolate Chip Energy Balls

Ingredients

3 c dry, uncooked, gluten free oatmeal
1 c all natural, organic Pumpkin Puree
1 c all natural peanut butter or almond butter
2/3 c pure maple syrup or raw honey
½ t cinnamon
½ t pumpkin pie spice
½ T vanilla
4-6 T ground flax seeds (if dough is too wet, add a little more flax..start on the low side!)
1 c finely chopped walnuts, almonds, coconut flakes or whatever you desire
½ c mini-dark chocolate chips- optional 

Directions

Combine all ingredients in a medium bowl and mix thoroughly.
Roll into small balls.
Place on cookie sheet lined with parchment paper and freeze for one hour.
Store in airtight glass container in fridge for up to 1 week. 

 

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Chia Pudding

Ingredients

¾ c almond milk, vanilla and unsweetened
2-3 T raw honey
1 t vanilla
3-4 T chia seeds (more makes it thicker)

Directions

Put everything in mason jar and shake to thoroughly combine.
Pour in ramekins or small bowls and refrigerate.
Top with berries or nuts.
Will keep up to 5 days.

Credit

Dana McLain

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Guacamole

Ingredients

2 large avocadoes, pitted and mashed
½ c finely chopped cucumber
1/8-1/4 c finely chopped red onion
¼ c cilantro (optional)
1 clove garlic, minced
1 lime, juiced
5-7 drops Young Living lime vitality essential oil (optional but adds a great lime flavor)
1 T olive oil
sea salt

Directions

Mix everything together and serve with chips.
Makes about 2-3 cups, depending on size of avocadoes.

 

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