GARBANZO BEAN BROWNIES
No one EVER guesses that garbanzo beans are the secret ingredient in these protein-packed brownies. I love drizzle raspberry jam or melted chocolate sauce (see my Sweet Recipes section for this recipe) on top before serving.
1 1/2 c. carob chips or chocolate chips (I use Good Life dairy-free, nut-free, soy-free chocolate chips) - often, I put in the entire bag, for extra chocolate goodness!
2 c. garbanzo beans, drained and rinsed
1 c. sugar*
1/2 tsp baking powder
Heat oven to 350 degrees.
In a small bowl melt carob chips in microwave for 2mins.
In blender or food processor, combine beans and eggs.
Add sugar, baking powder, and chocolate, process until smooth.
Pour batter into a 9" or 8X8" non stick pan.
Bake for 45 minutes.
*I make these
bars with 3/4 cup brown rice syrup instead of sugar. Brown rice syrup
is a gentler sweetener that you can find at a health food store or the
"healthy" section of your local grocery store. It has a 'butterscotch' kind of taste. You could also make them with 1 c. succanat, or substitute 3/4 c. raw agave nectar, maple syrup, or raw honey.
2 cups of your favorite nuts (walnuts, pecans, almonds, cashews)
1 1/2 T.raw, unrefined coconut oil
1/4 cup maple syrup
1 teaspoon sea salt
Sprinkle of cinnamon
Preheat oven to 350 degrees.
Mix all ingredients together and pour on to a slightly-greased baking sheet.
Bake for 15 minutes, stirring a few times. Spread to cool.
MUSHROOM WALNUT SPREAD
1 pound fresh mushrooms, minced
1 large onion, minced
1 cup walnuts, roasted and ground
2-3 tablespoons olive oil
2 pinches sea salt
1/2 cup spring water
Heat oil and cook onion until it begins to turn brown.
Add mushrooms and cook until soft and water is released.
Add walnuts and salt - cook 2-3 minutes.
Add water only if needed - consistency should be thick and spread-able.
Blend some of mixture if you want a creamier texture.
Serve with crackers or veggie stick - garnish serving plate with whole
WINTER PEAR SALAD
12 oz spinach, cleaned, torn into bite-size pieces
1/2 red onion, thinly sliced
1/2 cup pine nuts or walnuts, toasted
4 oz chevre, crumbled (optional)
2 pears (Anjou, Bosc, Comice or any favorite), sliced
1 pear, seeded and roughly chopped
1/4 cup olive oil (optional: substitute 1/8 cup walnut oil for 1/8 cup olive oil)
1 TB mustard
3 cloves garlic
1/4 cup white wine
dash of honey
enough wine vinegar to achieve desired consistency
In blender, combine all dressing ingredients except wine vinegar.
Puree; adjust ingredient to taste and add vinegar for desired consistency.
Toss with salad, reserving a few nuts to sprinkle on top. Enjoy!
Courtesty of www.wholefoods.com
SUPER-SWEET SWEET POTATOES
2-3 sweet potatoes
1/2 cup water
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/3 cup maple syrup
Preheat the oven to 350 degrees.
Peel the sweet potatoes and chop them into large chunks.
Arrange them in a single layer in a baking dish.
Mix the water, syrup, spices and salt and pour over the potatoes.
Cover and bake for 25 minutes - remove them from the oven, stir them and then continue baking for another 20 minutes. They should be very soft when done.
- Add chopped nuts before baking, or roasted nuts after baking.
- Sprinkle with cinnamon or nutmeg before serving.
- Add fresh grated or dried ginger before baking.
Adapted from Feeding the Whole Family by Cynthia Lair
1 cup spelt flour
1 cup gluten-free rolled oats
1 cup almonds or other nuts
1/2 cup raw, unrefined coconut oil
1/4 cup rice syrup
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1/2 jar all-fruit jam
Grind the rolled oats and nuts in a blender or food processor.
Add them to flour.
Mix the oil with the sweetener and vanilla.
Combine the liquid and dried ingredients.
Drop the batter by a spoon onto the cookie sheet.
Make a fingerprint in the middle of each cookie and fill it with an all fruit jam.
Bake at 350 degrees for 15 minutes.
Note: These cookies freeze very well.