Mama's Chocolate Hemp No-Bake Macaroons

Hey Folks, super excited to share this recipe with you.

My kids love them and I took them on my girls weekend to get a second opinion. They got unanimous approval from 11 other mama's. So you know they must be good.  Plus it is so easy. Hello - no bake. Its summertime - who wants to turn on the oven. 

Being full of super foods doesn't hurt their standing either. Hemp. Check. Coconut oil. Check.

I was on a fully grain free diet for a LONG time. But, I have recently re-introduced some grains and am coping okay with them. I generally avoid them early in the day (or my blood sugar gets right out of whack) and their role in my diet is pretty limited. But I'm always trying new (or old) things. I'm not a slave to one particular diet - I just try to figure out what my body is, or is not, responding to at any given time. And trust me, it changes with the seasons, stress, weight, etc. A constant guessing game. 

In the past, when my adrenals where in bad shape, and my blood sugar was crazy low, I couldn't have handled this little snack. But these days, I can indulge in a few oats now and again. As long as I've had a good dose of protein for breakfast and my blood sugar is stable. 

And, oh lordy, am I enjoying these!  Hope you do too! These girls sure did.........

Mama's Chocolate Hemp No-Bake Macaroons

by MamaChanty

Prep Time: 10 minutes

Cook Time: 5 minutes

Keywords: raw dessert dairy free gluten-free vegan hemp seeds oats

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Ingredients (3 dozen)

Dry Ingredients

• 2 cups quick rolled oats (GF if necessary)
• 1 cup hulled hemp hearts
• 1 cup shredded coconut (I used fine)
• dash of salt

Wet Ingredients

• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil
• 1/4 cup butter or vegan buttery spread (if dairy free)

Other

• 1/2 Tbsp vanilla extract
• 6 Tbsp cocoa powder
• 3/4 cup organic cane sugar
• 3 Tbsp Stevia (or adjust sweetener)

Instructions

In a bowl, combine dry ingredients. In a separate saucepan, add almond milk, coconut oil, butter, cocoa powder and sugar. Stir over medium heat until it comes to a low rolling boil. Let boil, stirring regularly, for about 5 minutes. Remove from heat and add vanilla (it will bubble up). Pour cooked mixture over dry mixture and mix thoroughly. Scoop packed 1 Tbsp spoonfuls onto a piece of wax or parchment paper. It may stick a bit so you have to work slowly/patiently.

Let stand until cooled completely. Enjoy!

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My Go To Snack - Paleo Chocolate Zucchini Loaf - No grains!

My go-to snack. I literally eat this everyday. I freeze it in individual servings (two slices wrapped in piece of parchment and tied with twine) and take one out for my lunch kit each day. Sometimes I eat it straight up. Sometimes with a little bit of almond or peanut butter with jam. When I was being bad I used to top it with cool whip and strawberries (but my tummy didn't like that very much so I gave it up).

I've swapped out the zucchini for pumpkin puree and it works just as well. Since I've made this recipe at least 100 times I would say its pretty fail-proof.

Warning - its not overly sweet. Feel free to increase the sweetener factor or switch it up with another sweetener if Truvia is not your thing. I seem to tolerate it better than almost any other sweetener so that's also my go-to. If you can handle some extra sugar I'm pretty sure adding in a few chocolate chips couldn't hurt the taste factor either.

Make sure you let it cool completely before you slice it (using a serated knife).

Hope you enjoy it  rely on it as much as I do. You've got to make this clean eating/allergy avoidance thing as easy as you can. This is my secret weapon for keeping my hands off of the sweets/grains...................

Paleo Zucchini Bread - Grain & Dairy free

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 minutes

Keywords: bake bread snack dessert candida-diet friendly dairy free paleo almond flour arrowroot powder chocolate zucchini

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Ingredients (1 loaf ( but I usually do a do)

• Dry Ingredients
• 1/3 cup blanched almond flour
• 1/3 cup organic coconut flour
• 2 Tbsp ground golden flax (I grind whole flax in my coffee grinder)
• 2 Tbsp arrowroot starch flour
• 1 tsp baking soda
• 3 Tbsp cocoa powder - 100%
• 1/4 tsp fine sea salt
• Wet Ingredients
• 3 free run eggs, beaten
• 1/2 cup pure pumpkin puree or 1/2 cup shredded zucchini
• 1 tsp pure vanilla extract
• 2 Tbsp coconut oil, melted or grape seed oil
• 2 Tbsp applesauce
• 1/4 cup unsweetened almond milk
• 2 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)

Instructions

Preheat oven to 350 degrees. I usually grease a glass loaf pan with grape seed oil and then put a strip of parchment paper on the bottom and it never sticks.

Fully combine wet ingredients and dry ingredients in separate bowls.

Mix wet and dry ingredients until fully combined.

Bake in oven for 50 minutes.

Remove from heat and let cool fully before slicing.

I always make this as a double batch. I slice the loaf and freeze in individual servings.

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I'm back with some Experiments - Water Kefir + GF Sourdough Starter + Bananas = Perfection

Hey Folks,
I'm finally back with a recipe. I've actually been cooking, baking and fermenting up a storm. But I'm kinda out of the habit of documenting my kitchen adventures so many of my experiments have been lost, never documented, so never to be repeated. In some cases that's not a bad thing - there have been some epic fails as I learn how to make and use GF Sourdough starter. But there have been some real winners...this one I HAD to share.

This recipe is going to call for my two new loves - gluten-free sourdough starter and water kefir. I'm sure I'll lose some of you there (no worries - I wasn't familiar with either a few months ago). Unfortunately I haven't documented how I've made either of these. Yet. Sorry - that will have to be a future post but there is LOTS of good information out there so just do a goggle search and start experimenting yourself. That's what I did.

For those of you that already have a batch of GF sour dough starter going (or regular flour if you don't much care about being gluten free) this is great recipe to use up some of that extra starter.

All three of my kids LOVED this bread. I can't have banana's - sigh - but I was quite giddy about how much this bread rose and the texture. Weird things make me happy. After almost 3 years of GF baking this is by far the fluffiest bread I have made.

I did have a cheat. To make sure it was edible. It was. So then I had another cheat. I'm going to pay for that.

Just for the record, I'm introducing fermented foods into our diets to try to increase my intake of food based probiotics (my IBS was on a rampage this winter even with a probiotic supplement) and improve the digestibility of some foods. I've even re-introduced some gluten free grains since the fermentation process helps pre-digest them and so far, so good.

I'm experimenting with all kinds of things these days - FODMAPS diet, water kefir, raw potato starch, L-Glutamine, sour dough, fermented vegetables - so watch for some new recipes and updates on how much better I feel.............or how I overdid it and really buggered up my system. LOL. Hopefully its the former not the latter! Happy baking!

Vegan GF Sourdough Banana Bread

by MamaChanty

Prep Time: Varies

Cook Time: 1 hour

Keywords: bake dessert bread breakfast snack vegan gluten-free gluten-free flour oats banana sour dough starter

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Ingredients (1 Loaf)

• 1 cup Gluten Free Sourdough starter
• 1/2 cup gluten free flour blend
• 1/2 cup gluten free quick oats
• 3 banana's mashed
• 1/3 cup full fat coconut milk
• 2 Tbsp grapeseed oil
• 1/3 cup water kefir
• 6 Tbsp organic coconut sugar or sweetener of choice
• 1 tsp apple cider vinegar
• 1 tsp vanilla
• dash of fine sea salt
• 1 tsp baking soda
• 1 chia egg (4 Tbsp warm water with 1 Tbsp ground chia seeds)
• Vegan chocolate chips (optional, amount as per preference - I did about 1/4 cup)

Instructions

I just threw all the ingredients, with the exception of the chia egg and baking soda, into a mixing bowl. I used my hand mixer to mix until fully combined.

I then let it sit on the counter (covered with a tea towel) for about 6 - 8 hours. The batter rose significantly during that time.

I then preheated the oven to 350 degrees.

Immediately prior to putting it in the oven I made my chia egg and combined it with the baking soda.

I added the chia/baking soda mixture to the batter and folded it in taking care not to over-mix it.

I then put it in a greased loaf pan and baked it in the over for 1 hour.

Wait until completely cooled before attempting to slice. That's a hard wait but worth it. Enjoy!

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Magic Pina Colada Tofu Slice - Raw, Vegan and Grain Free

I sprinkled some candied coconut on top. Oh. Yeah!

I had to put "magic" in the name of this recipe because I am still amazed by how tofu can be made to replace "cheese" in recipes. And its super low calorie (if you care). Before I had to give up dairy, cheesecake was one of my all-time favorite desserts. So I missed cheesecake. And I wanted a Pina Colada slice at Christmas-time. I had originally also given up soy. But I find that I can handle it in moderation and I stick with the organic, Non-GMO variety. For this dessert you need to buy the Silken tofu (I used firm which they were selling at Costco - not sure if its still there but you can get it at any grocery store). 

Anyway, I got my Pina Colada slice. Did. I. Ever. I made it three times in December. 

This recipe is super simple. The hardest part is letting it sit in the fridge for long enough to completely cool and set. And its actually got a fair bit of protein............so it makes a pretty good afternoon snack too. I think you could easily convince yourself to eat it for breakfast. Not that I would ever do that;)

Pina Colada Slice - Raw Vegan and Grain free Pineapple tofu Magic

by MamaChanty

Prep Time: 10 minutes

Cook Time: 0

Keywords: raw dessert candida-diet friendly low-carb vegan gluten-free coconut silkken tofu pineapple

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Ingredients (8 x 8 pan)

Crust/Base

• 1 Tbsp Truvia or sweetener of choice
• 1/4 cup oil (I actually used 2 Tbsp coconut oil and 2 Tbsp Earth Balance)
• 3/4 cup unsweetened shredded coconut (ground in coffee grinder)
• 1/4 cup almond flour (or almond meal)
• 2 Tbsp ground golden flax
• 2 Tbsp arrowroot starch
• 1/2 tsp vanilla extract
• pinch fine sea salt

"Cheesecake" Layer

• 1 package firm Silken tofu
• 1/2 cup full fat coconut milk
• 2 Tbsp honey
• 1 Tbsp Truvia or sweetener of choice
• 1/2 tsp vanilla extract
• 1 tin (14 oz) crushed pineapple, in juice
• 2 Tbsp organic gelatin
• 1/2 cup unsweetened shredded coconut

Instructions

To make the base, combine all ingredients together. Mix until fully blended. Pack down into an 8 x 8 pan. I use a piece of parchment and the palm of my hand to pack it down rather than trying to do it with a spoon.

For the creamy layer/topping. Blend the Silken tofu first until it is creamy and smooth.

Drain the juice from the crushed pineapple into a saucepan. Heat the juice over medium heat until just boiling. Turn off heat. Sprinkle with gelatin and let sit for one minute. Use a whisk and vigorously whisk the mixture until all the gelatin has dissolved. Add tofu, coconut, honey, Truvia, and drained crushed pineapple. Thoroughly mix together.

Pour the creamy topping onto the base.

Refrigerate overnight or for at least 8 hours before serving to ensure it is fully set. That's the tough part.

Keep refrigerated until serving.

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Merry Christmas and a Little Vegan Gluten free ginger bread man.........

Hello Everyone!!!
Just wanting to send out a big, huge, gingery Merry Christmas to you.

I am finally finding some time to "slow" down. Okay - kind of impossible with three kids but spending some time at home at least.

We've got one sick kid but we still managed to get them all helping with baking some cookies. I originally posted this recipe last year. I decided to dust it off and try it again.........still works. My 7 year old still loves them "Mommy this is the best batter ever....even better than cupcake batter". And she knows her batter.

I added an extra tablespoon of maple sugar this time. They are still not super sweet but they did the trick for my kids. If you want more sweetness - go for it. Or add some sugary toppings.

December was trying to do me in but I survived and now I'm ready to catch my breathe. 

I hope this finds you all well. Take some time for yourself. Slow down. Breathe. 

And eat a cookie..........................Merry Christmas!

Vegan Gluten Free Ginger Bread People or Cookies

by MamaChanty

Prep Time: 20 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free vegan almond flour coconut flour gluten-free flour

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Ingredients (18 - 24 cookies)

• 1 Tbsp ground chia seeds
• 1/4 cup warm water
• 1/4 cup organic coconut flour
• 2 Tbsp Almond flour or Almond meal (I just grind blanch slivered almonds in my coffee grinder)
• 1/2 cup All purpose Gluten Free Flour (I used Cloud 9 brand from Costco)
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch fine sea salt
• 2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 Tbsp molasses (I used Blackstrap)
• 3 Tbsp pure maple syrup

Instruction

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Combine Chia seeds with water and let stand for 5 minutes to gel.

Combine all dry ingredients.

In a seperate mixing bowl combine all wet ingredients including Chia gel.

Mix wet and dry ingredients together until just combined. It should form a ball (like dough).

Let stand for 5 minutes. If it seems sticky add some additional coconut flour.

Roll out dough until about 1/8 inch thickness on a piece of parchment paper. Cut shapes out of dough and transfer to lined baking sheet. I just kept reusing the scraps (forming into a new ball and re-rolling out) until there was no dough left. I let my kids choose and cut the shapes. They loved this job.

Bake for about 12 minutes.

Let cool and decorate.

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Fall is Here........and so is a Silkken Pumpkin Pie Slice - Grain fee and Vegan

Hey Folks!

I know I haven't been around much lately. Sorry. I've been focused on getting the family back into a routine with back to school (and activities) and doing a lot of self care. Yoga, yoga and more yoga. Dry brushing. Steam room. Massages. Chiropractor. Supplements. Adrenal pills. Magnesium oil. Clean food. Ya-da, ya-da, ya-da. Its all very time consuming.

But its working. After a VERY rocky monthly cycle (beginning of September) when I had been trying to go off my adrenal support, I think I have things back in balance. Thank goodness. I was really not a fan of Crazy/Grumpy/Moody/BrainFog MamaChanty. This month was MUCH better, not perfect, but better.

In the meantime, I continue to have to feed my family and satisfy my never ending hunger.

So I have been doing some baking and continue to experiment with Silkken tofu. I love this stuff - low calorie, high protein, creamy, non-dairy. What's not to love. Yeah - I know all about the phytoestrogens and negativity surrounding soy. I don't go crazy on the stuff and I always stick with non-GMO/organic so I think its okay in moderation.

Anyway - with Fall here and those gigantic pumpkin pies tempting me at Costco I thought I better come up with a pumpkin pie alternative for Thanksgiving. And every weekend. And sometimes for breakfast. Its high protein. Its okay.

This recipe is super easy. And guess what. Costco is now carrying Silkken tofu at a crazy cheap price. So no excuses...........try it. You will be pleasantly surprised.

Vegan Grain Free Silken Pumpkin Pie

by MamaChanty

Prep Time: 10 minutes

Cook Time: 70 Minutes

Keywords: bake blender dessert candida-diet friendly dairy free gluten-free vegan almond flour pumpkin silkken tofu

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Ingredients (1 8" pie)

Crust

• 1/2 cup shredded unsweetened coconut, ground fine (I use my coffee grinder)
• 1/4 cup almond flour
• 1 Tbsp ground golden flax
• 2 Tbsp coconut flour
• dash fine sea salt
• 1 Tbsp sweetener (I used Truvia)
• 4 Tbsp Coconut oil
• 2 Tbsp unsweetened almond milk
• 1/2 tsp ground ginger or pumpkin pie spice

Pie Filling

• 1 14 ounce can pure pumpkin puree
• 1 12.3 ounce package of Silken tofu (firm) - Non GMO/Organic
• 1 1/2 Tbsp pumpkin pie spice (more if you like it spicy)
• 4 Tbsp sweetener of choice (I used 2 Truvia and 2 Maple Syrup) - add one more if you wish
• 1 Tbsp arrowroot
• 1 tsp vanilla extract

Instructions

Preheat oven to 425 degrees.

Mix together all dry ingredients. Add coconut oil and almond milk and combine until crumbly. Press into a 8 inch glass pie pan or 8" square baking dish.

Bake in oven for 6 minutes.

In the meantime, put all the filling ingredients in a high powered blender (or food processor). Pulse/blend until fully combined.

Pour into pie shell.

Bake for 25 minutes at 425. Reduce heat to 350 degrees and bake for another 30 - 35 minutes.

Remove from oven and let cool to room temperature before putting in fridge to chill before serving.

Serve with whipped coconut milk.

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Happy Birthday to Me with a Silkken Peanut Butter Chocolate Pie! Vegan and Grain Free!

I can't believe its August 23rd and this is my first post of the month.  There are two main reasons:

1) We have been soaking up every bit of summer so we have been busy playing. I haven't exactly been hanging out in the kitchen experimenting with recipes; and

2) Other than the stomach flu that has been circulating our house and normal monthly hormone fluctuations I have been feeling really good.

Throughout our summer adventures (and there have been many) I have managed to stick to my grain-free, dairy-free, low sugar diet. I actually can't believe I did that given how much time I spent away from my kitchen. Yes - I am proud of myself. It would have been very easy to let things slide but after my anxiety fueled spring I was pretty motivated to stay off the crazy train. And its working. If I stay away from grains (okay - I have a couple bites here and there but never a serving) I don't have anxiety. Low grade stress and worry - yes. Honest to goodness fear and anxiety - no. 

So that's what I have been doing. Along with banishing my anxiety I've noticed a few other benefits of "keeping it clean". My skin is clearer, my moods are WAY more stable, I rarely get grumpy, my stomach works properly, I have more energy and my monthly cycle is way less volatile. And I haven't had brain fog all summer. 

This all translates into THE MOST AMAZING SUMMER OF MY LIFE. Its crazy and hectic and the kids drive me crazy lots of the time but I'm in the right frame of mind and have enough energy to sail through the madness and appreciate the all the beauty and blessing around me. Over the past 7 years its not that I haven't enjoyed my kids - I have. But more often than not I went through hours, days, weeks or months of just struggling to get through the days. Fighting to feel like myself, trying to shake off fatigue, stomach aches, brain fog, moodiness, anxiety, etc, etc, etc. This is the first time in a while that I have felt CONSISTENTLY good for hours, days, weeks, months. Yay! 

So as I turn 38.....................

I am grateful for my new job that allowed me to keep all three kids home for the summer. 

I am grateful that all three of my kids are healthy and FINALLY sleep through the night.

I am grateful that we have the money to do so many fun things with the kids. 

I am grateful that my husband has been so supportive of my lifestyle changes and even thought his inclination is to hang out at home he lets me drag us around the city and province to enjoy summer out and about.
I am grateful that I was able to figure out my food sensitivities - it has changed my health but its very hard to do.

I am grateful that I "hit rock bottom and burned out". It has made me completely change how I live my life. And although I have had to "give up" many things I have gained so much in return. 

Giving things up doesn't have to mean losing...........it can just force you to make new discoveries. And its worth the effort.

One of my discoveries has been Silkken tofu..............................its magic! So I made myself a magical pie - because the chances of someone else making me a grain and dairy free Birthday cake are slim to none - and that's okay! Now I gotta run................there's still a week of playing  summer to enjoy!

Creamy Dreamy Peanut Butter Chocolate Tofu Pie with a coconut walnut crust

by MamaChanty

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: bake blender dessert dairy free vegan gluten-free Silkken Tofu Peanut Butter chocolate walnuts

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Ingredients (1 pie)

Crust

• 1/4 cup walnuts
• 1/3 cup organic coconut flour
• 1 Tbsp ground golden flax
• 2 Tbsp Earth balance (dairy-free butter)
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla
• 6-7 Mejdool Dates, soaked in 1/4 cup warm water

Filling

• 1 container extra firm Silkken Tofu
• 1/2 cup full fat canned coconut milk
• 1 tsp vanilla
• 1 Tbsp arrowroot flour
• 1/4 cup peanut butter
• 3 squares unsweetened Baker's chocolate, melted
• 3 - 4 Tbsp sweetener of choice - I used a combination of Truvia and maple syrup

Instructions

Preheat the oven to 350 degrees. Grease an 8 inch pie plate (I used a glass one).

I roughly chopped the dates before soaking them. I used my coffee grinder to roughly chop/puree both the dates and the walnuts. I then mixed all the crust ingredients together (including the leftover water from soaking the dates) until the earth balance was full incorporated throughout. If my food processor was working I would have just thrown everything in and processed it together. Work with what you have.

Press the crust mixture into the pie pan - including up the sides. Make sure it is not loose or it will crumble later.

Bake the crust for 10 minutes.

Meanwhile, while the crust is baking you can make the filling:

I melted the chocolate squares in the microwave in a glass dish (60 minutes, stir and then an additional 30 seconds) to have it ready.

I then blended the tofu in my high speed blender until smooth. Depending on your blender you may have to stop and scrape down the sides a couple of times. I then added all the remaining ingredients, including melted chocolate, and blended until smooth. Again you may need to stop and scrape down the sides. Blend until JUST smooth. Do not over-blend.

Add the filling to the baked pie crust and put it back in the oven. Bake for 30 minutes.

Remove from oven and let cool. Refrigerate and serve chilled.

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Red Velvet Brownies - Vegan and Gluten Free with Beets and Black Beans

Hello everyone.

I'm finally back with a recipe.

I have been busy enjoying my summer and dealing with the roller coaster that is my life with adrenal fatigue and Candida. I've had to go back to a strict "grain-free and very low sugar" diet so I can't actually eat these brownies anymore. Tear. But I'm feeling much better so it is worth it.

But if you can handle some non-glutenous grains then I say go for it..........I enjoyed them while I could and now its time for someone else to enjoy them.

I'll be back with an update on how my battle with adrenal fatigue and Candida is going soon. In the meantime hope you are all enjoying your summers...............

Vegan and Gluten Free Red Velvet Brownies with Beets and Beans

by MamaChanty

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake blender dessert vegan sugar-free low-carb almond flour black beans coconut flour beets cake

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Ingredients (16 small squares)

• 1/2 cup almond flour
• 1/2 cup GF quick oats
• 1/2 cup organic coconut flour
• 1/4 cup unsweetened cocoa or cacao powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsweetened non-dairy milk (I used almond)
• 2 Tbsp oil (melted coconut oil or grape seed oil)
• 2 Tbsp pure pumpkin puree
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2/3 cup cooked & shredded beets (I used ones that had previously been cooked and frozen)
• 1/4 cup black beans drained and rinsed
• handful non-dairy chocolate chips (more if desired)

Instructions

Preheat the oven to 375 degrees F.

In a food processor or blender (I used my Ninja), blend the almond and coconut flours, oats, cacao powder, salt, and baking powder. It should basically turn into a flour.

Add in the milk, vanilla extract, oil, pumpkin puree and maple syrup, and blend until fully combined.

Add in the cooked beetroot and the beans and blend until the mixture has formed a thick batter.

Remove the blade and stir in the chocolate chips or just toss them on top after pouring in pan.

Pour the batter into an 8 x 8 baking dish lined with parchment paper. I just cut a square to fit the bottom and didn't worry about the sides as I greased the pan first. Smooth the top with a spatula.

Bake in the oven for 25 minutes or until the top is fully cooked. Let cool. I dare ya to wait. Although we really liked these a bit warm with some toppings (coconut cream, cool whip, berries).

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Vegan and Gluten Free Banana Muffins - Chocolate Chips optional

My kids are LOVING these muffins. I've made this batch about 6 or 7 times in the past two weeks so its definitely a new family favorite. They disappear pretty darn quick.

Its that time of year when we need portable snacks - picnics, playing at the park, bike rides, soccer, etc, etc, etc. We are often away from the house and the kids are always hungry.

It's so easy to get into the habit of "grabbing" a pre-packaged, pre-wrapped, processed, sugar-filled, nutrient deficient snack on the way out the door. Convenient - yes. Healthy - no.

That's okay once in a while. But I find muffins are a great alternative if you want to throw something a little more healthy into the rotation. They freeze well so do a double batch and freeze them..........if there are any left to freeze.

These are refined sugar free and even have some almond flour for a bit of a protein boost. They will fill them up and keep em happy. And they are vegan and gluten free for all those egg, dairy and gluten sensitive ones out there.

Have a great weekend everyone!

This was us out for a picnic supper before soccer the other night............we ended up at Target. Three minutes after we arrived at the park someone needed to use the toilet. They always either need a snack or the potty.............muffins and Target to the rescue!

Vegan and Gluten Free Banana Muffins - Oh YEAH

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes ish

Keywords: bake breakfast dessert snack vegan sugar-free banana chia seeds almond flour oats

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Ingredients (10 - 12 muffins)

Wet Ingredients

• 3 ripe banana's, mashed
• 1/3 cup organic palm coconut sugar
• 1 tsp vanilla extract
• 1/3 cup grape seed oil or melted coconut oil
• 1 chia or flax egg (1 tbsp ground chia or ground golden flax gelled in 3 Tbsp warm water)
• 1/2 tsp apple cider vinegar

Dry Ingredients

• 1/2 cup almond flour (I grind blanched slivered almonds in my coffee grinder)
• 1/2 cup gluten free all purpose flour blend
• 1/2 cup GF quick oats
• 1 tsp baking powder
• 1 tsp baking soda
• vegan chocolate chips - optional

Instructions

Preheat oven to 350 degrees.

Combined wet ingredients.

Combined dry ingredients in a seperate bowl.

Gently mix dry and wet ingredients together. Fold in chocolate chips.

Place batter evenly in a lined muffin baking pan.

Bake for 25 minutes (or until center is fully cooked).

Let cool completely before removing from liners or they tend to stick.

Enjoy.

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SNAP............Those are some Delicious Vegan Gluten Free Ginger Snap Cookies

Yummy, yummy, yummy I've got Ginger Snaps in my tummy!!!!!

These are so GOOD. And clean. And lowish crab (relatively).

I made them vegan so my daughter could enjoy them with me...........and she did. She LOVES them.

They are so soft. Yum. Yum. Yum.

Can't you tell I like them.

I generally try to stay away from grains but I did use a bit of gluten-free flour blend in these. Choose your battles. The coconut and arrowroot help to keep them low grain and lowish carb so there are a lot worse things you can eat. And no refined sugar of course.

Snap.....Vegan Gluten Free Ginger Snap Cookies

by MamaChanty

Prep Time: 10 minutes

Cook Time: 10 Minutes

Keywords: bake dessert gluten-free vegan almond flour coconut flour gluten-free flour ginger cookie

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Ingredients (15 cookies)

• Ingredients
• 1/3 cup unsweetened non-dairy milk (I used almond)
• 1 Tbsp ground golden flax
• 1/2 tsp apple cider vinegar
• +1/2 cup organic palm coconut sugar
• 1 Tbsp black-strap molasses
• 2 Tbsp coconut oil
• 2 Tbsp Earth Balance (vegan margarine - or replace with more coconut oil)+
• 1 tsp vanilla extract
• 2 Tbsp applesauce
• Dry Ingredients
• 1/2 cup All-Purpose Gluten Free Flour Blend
• 1/2 cup almond flour (or almond meal)
• 1/4 cup organic coconut flour
• 2 Tbsp arrowroot flour
• 1 tsp ground ginger
• 2 Tsp pumpkin pie spice
• 1/2 tsp baking soda
• pinch fine sea salt

Instructions

Preheat oven to 350 degrees.

Line a large cookie sheet with parchment paper.

Mix together first 3 ingredients. Let stand for a couple of minutes.

In a second bowl, whip together oil/butter and sugar. Mix until fully combined and slightly fluffy. Add molasses, applesauce and vanilla.

Mix together two separate bowls of wet ingredients.

Add dry ingredients. Stir until just combined.

Scoop out a heaping Tbsp at a time. Form into balls and then flatten out slightly with the back of a fork.

Bake for 10 minutes.

Remove from oven and let cool before eating.

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Vegan GF Peanut Flour Chocolate Chip Cookies

When I first went CLEAN I was doing the Wheat Belly Diet. Dr. Davis, of Wheat  Belly fame, uses lots of peanuts in his recipes. So I scoured Winnipeg for peanut flour. And when I didn't find any, I scoured the internet and ordered some on-line.

But then I went PALEO.........and then I went on the Candida diet.........and then I found out my daughter had peanuts on her "no go" list. So the peanut flour just sat there in the freezer.

But I've come full circle. I'm trying not to be scared of food. I don't think a half cup of peanut flour is going to make me so moldy, acidic (etc, etc, etc insert scary word) that I won't survive. I'm trying to be more balanced with my eating. Because the stress you can cause yourself from being insanely strict with your diet can wipe out all the awesome benefits of eating clean.

So I pulled out the peanut flour and decided to make some peanut cookies. If you don't have peanut flour, I don't see why these wouldn't work with almond flour or almond meal. And damn I am enjoying them. They aren't fully PALEO, fully Candida diet friendly, or fully grain-free. But they are full of great "clean" ingredients and they are FULLY VEGAN. I'm choosing to pick my battles.

Gotta run. I feel like eating a cookie!

Vegan & Gluten Free Peanut Chocolate Chip Cookies

by MamaChanty

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Keywords: bake snack dessert gluten-free low-carb vegan chocolate peanut cookie

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Ingredients (15 cookies)

• 1/3 cup unsweetened non-dairy milk (I used almond)
• 1 Tbsp ground golden flax
• 1/2 tsp apple cider vinegar
• +1/2 cup organic palm coconut sugar
• 2 Tbsp coconut oil
• 2 Tbsp Earth Balance (vegan margarine - or replace with more coconut oil)+
• 1 tsp vanilla extract
• 2 Tbsp applesauce

Dry Ingredients

• 1/2 cup All-Purpose Gluten Free Flour Blend
• 1/2 cup peanut flour (or other nut flour)
• 1/4 cup organic coconut flour
• 2 Tbsp arrowroot flour
• 1/2 tsp baking soda
• pinch fine sea salt
• Hand ful of vegan chocolate chips (I used Enjoy Life Mini Chocolate Chips)

Instructions

Preheat oven to 350 degrees.

Line a large cookie sheet with parchment paper.

Mix together first 3 ingredients. Let stand for a couple of minutes.

In a second bowl, whip together oil/butter and sugar. Mix until fully combined and slightly fluffy. Add applesauce and vanilla.

Mix together two separate bowls of wet ingredients.

Add dry ingredients and chocolate chips. Stir until just combined.

Scoop out a heaping Tbsp at a time. Form into balls and then flatten out slightly with the back of a fork.

Bake for 10 minutes.

Remove from oven and let cool before eating. I dare ya!

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Grain Free Vegan Pumpkin Chocolate Chip Bagels - My new addictions

Addicted.

Completely.

I have already made about 7 batches of these.

Not sure if its because they are so good. Or so portable. Or I haven't had a bagel in two years.

Either way I am enjoying these.

And so are my kids. Between our varying tastes and food restrictions we don't often have overlap in things we can and/or like to eat. But we all loved these.  Win. Win. Except I don't really want to share them...............I'm not proud to say I've been hiding them in the freezer.

If you don't like the pumpkin/chocolate combination. Firstly - what the h#@$@ is wrong with you. Second - there are numerous other variations you can try. Cranberry Vanilla. Onion Poppyseed. Cinnamon Raisin. Whatever your little heart desires. Just cut back the honey if you are doing a savory take on these. My hubby thought they were too sweet.

Hope you enjoy them as much as we do.

Vegan & Grain Free Pumpkin Chocolate Chip Bagels

by MamaChanty

Prep Time: 15 minutes

Cook Time: 28 - 30 minutes

Keywords: bake

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Ingredients (4 bagels)

• 1.5 tbsp ground Chia Seed (I grind my seeds in a coffee grinder or Magic Bullet.)
• 3 tbsp unsweetened applesauce
• 2 tbsp warm water
• 1 tbsp apple cider vinegar
• 1 tsp guar gum
• 1/4 cup unsweetened milk (I used almond)
• 1/4 cup pure pumpkin pure
• 1 tbsp honey or sweetener of choice
• 1/4 cup softened coconut oil
• 2 tsp pumpkin pie spice (or cinnamon)
• 1/2 cup plus 1 Tbsp coconut flour
• 1/4 cup ground golden flax (I grind it in my coffee grinder)
• 1/4 cup arrowroot flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 Tbsp Enjoy Life mini chocolate chips

Instructions

Preheat oven to 350 degrees.

Add each ingredients into a large mixing bowl ONE AT A TIME. After you add each ingredient mix the batter thoroughly (either with a hand mixer or by hand). You will likely have to use your "hands" to knead the batter into a ball once all ingredients have been added.

Once you have formed the dough into a large ball with your hands, divide the batter into 4 small equal sized balls. Flatten slightly with your hand.

Push a hole through the middle and use your hands to shaped the batter into a bagel shaped ring.

Place on a parchment lined cookie sheet. Bake for 28 to 30 minutes.

Watch them disappear!

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Happy Valentine's Day - Celebrating with Heart Shaped Chocolate Vegan Gluten Free Cookies...........that are school safe!

Happy Valentine's Day Everyone! Or Valentine's Week................I'm a bit early.

I had to get some cookies baked for my daughter's Valentine's party as school. Because she unfortunately can not share in all the treats her friends will be bringing. She can't have gluten, dairy, refined sugar, eggs or soy. And of course she can't take nuts to school.

We basically have to pack her separate lunch, snacks, treats, cake, cupcakes - whatever-  every time she goes for a play date, birthday party, school party, etc, etc, etc. She is actually okay with it for now. It doesn't seem to bother her.

Probably because I'm always trying new recipes and making her tasty treats. But man is it time consuming. This is why I can't work full time. Seriously. I spend a LOT of time in my kitchen. Which I love but even I have my limits.

But............she got her first ear infection in well over 2 years this week. In the first 3 1/2 years of her life she had NUMEROUS ear infections. Until we changed her diet. And she stopped having them.

It was a great reminder of how far we have come. And how it is all worth it if it means she is healthy. And happy. Even if its time consuming.

So I will keep baking her special treats. And she won't need to feel different. Just special!

Remember - my recipes are super low sugar. Add more sweetener if you want. Or dip them in melted chocolate to sweeten them up................that can't be bad!

Vegan & Gluten Free Chocolate Cookies with Hemp and Chia

by MamaChanty

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free vegan coconut flour chocolate hemp seeds chia seeds cookie

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Ingredients (18 - 20 medium heart shapes co)

• 1 Tbsp ground chia seeds (I grind it in my coffee grinder)
• 1/4 cup warm water
• 1/4 cup organic coconut flour
• 1 Tbsp Arrowroot powder
• 1/2 cup All purpose Gluten Free Flour (I used Cloud 9 brand from Costco)
• ¼ cup cocoa
• 1/2 Tbsp cacao nibs (optional)
• 1 Tbsp hemp hearts (optional)
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch fine sea salt
• 1/4 cup coconut oil, melted
• ½ Tbsp vanilla extract
• 4 -6 Tbsp pure maple syrup (or more if you prefer more sweetness) - you be the judge

Instructions

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Combine Chia seeds with water and let stand for 5 minutes to gel.

Combine all dry ingredients.

In a separate mixing bowl combine all wet ingredients including Chia gel.

Mix wet and dry ingredients together until just combined. It should form a ball (like dough).

Let stand for 5 minutes. If it seems sticky add some additional coconut flour.

Roll out dough until about 1/8 inch thickness on a piece of parchment paper. Cut shapes out of dough and transfer to lined baking sheet. I just kept reusing the scraps (forming into a new ball and re-rolling out) until there was no dough left.

Bake for about 12 minutes.

Let cool and decorate, dip in chocolate or just eat as is.

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KidsEatClean - Vegan Gluten Free Banana Bread with Chocolate Chips

When I first started eating clean, banana bread was one of the first recipes I re-invented to make it follow my food guidelines. It was a huge success - my kids LOVED it. I LOVED it. We enjoyed many loaves of my Paleo Dark Chocolate Banana Bread.

Fast forward a year. We can no longer eat my Paleo Dark Chocolate Banana Bread. Sniff Sniff.

I've been on and off (mostly on) the Candida diet for most of the past 9 months which precluded me from eating most fruits and sugar. I also found out in the Spring that I have a very strong food sensitivity to banana's. That was hard news to hear. Cruel really.

Around that same time we also found out that my daughter has a strong food sensitivity to eggs. Shoot.

So I had to come up with a new banana bread recipe. Well, once I got over mourning the fact that I would never be eating banana bread again. Ever.

I have made this recipe numerous times now. I just whipped up a double batch to get us through breakfast and snacks for the rest of the week. It looks and smells delicious.

It is egg, gluten and dairy free. And also low in sugar.  And my kids love it.

So even though I resent the fact that I can't eat this I am passing along the recipe. Because I believe kids should EAT CLEAN. And what kids doesn't love a chocolate chip banana bread. Enjoy!

Vegan Gluten Free Banana Bread with Chocolate Chips

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 - 60 minutes

Keywords: bake bread gluten-free paleo sugar-free vegan almond flour chia seeds chocolate buckwheat flour

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Ingredients (1 loaf)

Wet ingredients

• 2 ripe banana's, mashed
• 1/4 cup coconut oil, melted
• 2 Tbsp honey (or sweetener of choice) 
• 1 tsp vanilla extract

Chia gel

• 1/2 cup unsweetened milk - I used almond milk
• 1 Tbsp ground Chia

Dry ingredients

• 1/4 cup blanched almond flour
• 1/4 cup organic coconut flour
• 1/4 cup light buckwheat flour
• 1/4 cup ground golden flax (I grind in the coffee grinder)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp cinnamon
• 1/4 cup Enjoy Life mini chocolate chips

Instructions

Preheat oven to 325 degrees. Grease a loaf pan and then line with parchment paper (optional).

Combine ground chia with warmed almond milk. Let stand for 5 minutes to let Chia gel.

Combine wet ingredients including Chia gel.

Combine dry ingredients separately.

Add wet ingredients to dry ingredients and mix until just combined.

Put in greased loaf pan and bake for 50 to 60 minutes until center is fully cooked.

Let cool COMPLETELY before removing from parchment paper and slicing or it will stick.

Let your kids enjoy a low-sugar snack full of clean and healthy ingredients.

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