Almond-Carob Sugar Cookies (Vegan and Gluten Free ~ 2 dozen cookies)
2 cups almond milk pulp (I used 1.5 cups, very dry)
8 soaked and pitted medjool dates
1/3 cup flour (Almond, Coconut or a blend: I used quinoa and chia and corn flour fresh ground plus about 2 T of carob powder within the 1/3 cup measure)
1-2T Coconut sugar (Alternatives: palm sugar, agave syrup, sucanat or pure cane sugar, or add half a banana- but it makes cookies more moist later)
2 teaspoons vanilla extract
dash of sea salt
Half (6 squares) of a fair trade vegan bittersweet chocolate bar
1T coconut oil, melted
Blend over low heat or a water bath to make 1/4-1/3 cup melted dairy-free dark chocolate
1 teaspoon coarse sea salt (optional)
Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
Add the almond pulp, dates, coconut flour, sweetener, salt and vanilla extract into a food processor and process until the “dough” is the same texture and consistency of sugar cookie dough, or there about. You may need to add a little more flour, depending on how moist your almond pulp was to start.
Using your hands, make small little round balls with the dough (about a tablespoon or so each) and line them up in rows on your parchment paper lined cookie sheet. Press each one down very gently (I actually pressed them into a wheel shape in my fingers first)
Bake cookies for about 25-30 minutes, or until golden brown. This time may vary depending on how moist your cookies are. Just keep checking on them so you don’t burn them or dry them out.
Allow the cookies to cool totally then drizzle the dark chocolate over top of each cookie and sprinkle a small amount of seat salt on each cookie (I omitted the salt).
Set oven to 350F. A side greek salad or fresh baby greens lightly dressed goes very well. This keeps for a day in a cool place without refrigeration, which makes the phyllo soggy. It can be reheated in a warm oven before reserving. Serves 4-6.
- 3 tablespoons olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 3 dry shitake mushrooms (soaked in hot water, drained, squeezed and chopped to 1/8 inch pieces)
- 2 pounds greens – spinach/kale/mustard/chard/sorrel… garden fresh, rinsed, dried and chopped to 1 inch chunks (no ribs)
- 1/4 cup chopped fresh parsley
- ¼ cup chopped fresh fennel leaves
- 2 fresh sage leaves, chopped finely
- 2-6 fresh basil leaves, chopped finely
- 2 eggs (duck eggs), lightly beaten
- 1/3 cup sour cream (organic)
- 1 cup crumbled goat cheese or feta cheese
- 1/3 cup parmesan
- salt and pepper
- 1-2 tsp nutmeg, ground
- ½ tsp rosemary, dried
- 8-12 sheets phyllo dough
- 1/3 cup salted organic butter + about 6T olive oil
- Preheat oven to 350 degrees F. Lightly oil a 9X12 baking pan or lasagna dish.
- Melt butter and 6T olive oil in small pan or skillet – keep handy but not too hot.
- Heat 3T olive oil in a large skillet over medium heat. Saute onion and garlic, until soft and lightly browned. Add mushrooms. Stir in greens and fresh herbs, and continue to saute until greens go limp but not soggy, about 2 minutes. Remove from heat and set aside to cool. It is very important that greens be dried before starting and that cooling happens to avoid a soggy result.
- Mix together eggs, cheese and spices. Stir in cooled greens mixture.
- Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with butter mixture. Lay another sheet of phyllo dough on top, brush with butter mix, and repeat process until you have stack of 4-6 for bottom layer. The sheets will overlap the pan. Spread spinach and cheese mixture onto sheets and fold overhanging dough over filling. Brush with butter/oil then layer remaining 4-6 sheets of phyllo dough, one at a time, tucking sides as you go, brushing each liberally with butter/oil.
- Bake 40 minutes, until golden brown. Cool 10-15 minutes. Cut into squares and serve while hot.———————————-
Apple Zucchini Muffins (makes 12)
1/4 cup unrefined, organic coconut oil (great for the brain!)
1/2 cup maple syrup (could do 1/3c and still be sweet)
1 (6oz) c yogurt (or dairy free yogurt)
1 large egg (or flax eggs)
1 medium-sized zucchini, grated (I used my trusty food processor to speed the grating process)
1 small apple, grated (I used 2cups chunks instead of grated)
2 cups of gluten-free flour (I used Rice)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup chia seeds (optional, but I love them)
1 1/2 teaspoon cinnamon
1 teaspoon allspice
A dash or two of nutmeg
1/8 teaspoon salt
Preheat oven to 350 degrees. Line a 12 cup muffin tin with cups or grease.
In a large bowl combine the coconut oil, maple syrup, egg, yogurt, zucchini and apple. Coconut oil could be melted, but doesn’t need it just gets sticky.
In a separate bowl combine the dry ingredients-flour, baking soda, baking powder, chia seeds, salt and spices.Sprinkle the dry ingredients into the wet ingredients and combine. Do not over mix.
Fill each muffin cup 3/4 full and bake for 20-25 minutes. Store in an airtight container for up to 2 days or freeze for up to one month.