Vegan, Gluten-Free Pecan Pie

Prep Time

20 minutes

Prep Notes

Cooking Time

10-15 minutes

Yields

6 servings

Ingredients

Filling Ingredients:
1/2 cup coconut water
1/2 cup raw pecans (plus additional pecans to use as a garnish)
1/2 cup raisins
1/2 cup unsweetened, tart dried cherries
2 tbsps maple syrup

Crust Ingredients:
3/4 cup raw almonds
1/2 cup oat flour
3 tbsps maple syrup
1 cup rolled oats
1/4 cup melted coconut oil
1/4 tsp sea salt

Directions

1. Preheat the oven to 350°F.

2. Make the crust by grinding the almonds in a food processor until fine (like sand).

3. Add the oat flour, maple syrup, coconut oil, and salt.

4. Blend until a dough forms.

5. Add the oats and pulse until they are finely chopped and the dough is sticky. (It’s okay if you can still see the oats and there’s some texture.)

6. Lightly grease a 9″ baking pan with coconut oil. Put the dough in the pan and press the mixture firmly into the pan starting with the middle then moving outward along the side of the pie dish. Press the crumbs into the dish to form a crust.

7. Poke fork holes in the bottom of the crust, then bake uncovered for 10-13 minutes until lightly golden.

8. Set aside and cool for 15 minutes while you make the filling.

9. In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust.

10. Garnish with 1/2 cup raw pecans, whole or chopped.

11. Freeze or refrigerate the pie in order to set the filling. At least 45 minutes in a freezer.

Credit

Heather Neufeld, 2014

Turkish Stuffed Dried Apricots

Ingredients

• 8 oz dried Turkish apricots

• 1/3 cup water

• 2 tablespoons butter (or ghee)

• 1 tablespoon raw honey

For the filling:

• 1/2 cup crushed walnuts

• 1/4 cup raw honey

• 1/2 cup water for baking

• Crushed pistachio nuts for garnish

      *Bonus addition if it suits you: Plain whole Greek yogurt to drizzle on top after baking.

Directions

1. Preheat oven to 350 F

2. Soak the dried apricots in warm water for 10 minutes, if they are hard. Drain the water. If already soft enough to split open, you can skip this.

3. Combine the crushed walnuts and honey in a small bowl as the filling.

4. Split open the apricots with a small knife, making sure one end is still intact.

5. Stuff each apricot with a teaspoonful of crushed walnut and honey mixture and slightly close it up.

6. Grease a baking tray with olive oil or butter and place the stuffed dried apricots on it.

7. Pour the water over the tray.

8. Place a tiny dab of butter on the top of the each stuffed apricot.

9. Drizzle 2 tablespoons of honey over the apricots (if desired) and bake in the oven for 20 minutes.

10. Place then on a serving dish and sprinkle the crushed pistachio nuts on top. EASY!!

Rehydrating Raisins

Ingredients

• 1 c Golden Raisins

• 1 c Apple Cider Vinegar

• 1/2 c Water

• 1 T Honey

• 1 tsp Salt

Directions

Bring apple cider vinegar, water, honey and salt to a boil. In a heatproof container, place the raisin and the hot liquid. Let steep until plump. Can be stored in liquid in the fridge for up to 6 months. 

Pumpkin Seed Muffins

Prep Time

10-15 minutes

Prep Notes

Cooking Time

30 minutes

Yields

12 muffins

Ingredients

• 10 dried apricots preferably unsulfured

• 2 cups loosely-packed shredded carrots (do not squeeze out the liquid)

• 1 cup almond flour

• 2 tablespoons coconut flour

• 1/4 cup pumpkin seeds

• 1 teaspoon ground cinnamon

• 2 eggs (vegan option: use two tablespoons of ground chia or flax mixed with six tablespoons of water)

• 1 tablespoon honey or maple syrup

• 1 tablespoon coconut oil

Directions

1. Preheat your oven to 350°F. Spray a muffin tin lightly with non-stick oil and set aside.

2. Place the apricots in a small bowl and cover with hot water to soak for at least 10 minutes. Drain the apricots and discard the water when ready to use.

3. Add the shredded carrots, almond flour, coconut flour, pumpkin seeds, and cinnamon to a large mixing bowl and stir to combine.

4. Next, place the eggs or egg substitute, honey(or maple syrup), coconut oil, and apricots in the bowl of a food processor. Turn on high for 20-30 seconds or until ingredients are combined.

5. Pour the mixture from the food processor into the mixing bowl with the dry ingredients. Stir together with a spatula and divide evenly into the muffin tin.

6. Bake the muffins for 30 minutes or until the tops start to turn a golden brown, but not burned.

Notes

Pumpkin Pie with Pumpkin Seed Crust

Prep Time

15 minutes

Cooking Time

60 minutes

Yields

8 people

Ingredients

Crust

• 1 cup almond flour, plus more for rolling the dough

• 1/3 cup hulled, raw, unsalted pumpkin seeds

• 1 Tbsp. Sweetener of choice: either pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

• 1/4 tsp. sea salt

• 4 Tbsp. cold unsalted butter, cut into bits

• 1 tsp. apple cider vinegar

• 2 tsp. - 1 Tbsp. cold water

Filling

• 2 farm fresh eggs

• 15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth

• 1 cup farm fresh milk, or almond or rice milk

• 1/2 cup sweetener of choice: either pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

• 1 1/2 tsp. ground cinnamon

• 1 tsp. freshly grated nutmeg

• 1/2 tsp. ground allspice

• 1/2 tsp. salt

• 1 tsp. vanilla extract

• Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.

Directions

Crust

1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.

2. Add the butter and pulse until mixture resembles coarse meal.

3. Add sweetener of choice, vinegar & cold water and pulse until mixture clumps.

4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.

5. Preheat oven to 400°.

6. On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.

7. Reduce oven temperature to 350°.

Filling

1. In mixing bowl, place egg, pumpkin, milk, sweetener of choice, cinnamon, nutmeg, allspice, salt, and vanilla.

2. Whisk until smooth.

3. Pour into baked pie shell.

4. Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack.

5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

Notes

Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds. 

Variation for Filling: Use canned pumpkin. 

Credit

Courtesy of Amie Guyette Hall

Pumpkin Gingerbread Muffins

Prep Time

15 minutes

Prep Notes

Cooking Time

20-24 minutes

Yields

1 dozen

Ingredients

For the wet ingredients:

• 1 tablespoon chia seeds

• 3 tablespoons water

• 1 cup unsweetened pumpkin puree

• 1/3 cup melted coconut oil

• 3 tablespoons pure maple syrup

• 1/2 cup coconut palm sugar

• 1/4 cup blackstrap molasses

For the dry ingredients:

• 1 2/3 cups almond flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon fine sea salt

• Heaping 1/2 cup toasted chopped walnuts (optional)

Directions

1. Preheat the oven to 350F. Line a muffin pan with large paper liners. (this is my favorite brand as they never stick!)

2. In a mug or small bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.

3. In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).

4. In a medium bowl, whisk together the wet ingredients until smooth (chia mixture, pumpkin puree, oil, maple syrup, coconut palm sugar, and molasses).

5. Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour.

6. If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.

7. Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).

8. Bake the muffins for 20-24 minutes until a toothpick comes out clean.

9. Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.

Notes

Nutty Chocolate Crispies

Prep Time

5 minutes

Prep Notes

Cooking Time

5 minutes

Yields

12 servings

Ingredients

• 1 cup date syrup or brown rice syrup

• 1/2 cup almond butter

• 1/2 cup barley malt sweetened chocolate chips or chocolate chips of your choice

• 3 cups brown rice crispies cereal

Directions

1. Grease a baking dish with neutral flavored oil (or butter if preferred).

2. Add the syrup and almond butter to a large skillet.

3. Heat over low heat until creamy.

4. Stir to combine well.

5. Stir in the chocolate chips until they melt.

6. Remove from heat and stir in rice crispies.

7. Gently press into a baking dish and allow mixture to set until firm (about 30 minutes).

8. Cut into squares and enjoy!

Notes

You can substitute other types of baking chips (like white chocolate or toffee) for a different flavor. Be aware that different baking chips may lead to slight variations in texture. 

Honey Sesame Treats

Prep Time

10 minutes

Prep Notes

Cooking Time

5 minutes

Yields

9 servings

Ingredients

• 3/4 cup sesame seeds

• 1 1/2 tbsps raw honey

Directions

1. Grind 1/2 cup sesame seeds in a coffee grinder or mortar and pestle. Grind finely, but do not make nut butter. You can also use a food processor, but pulse carefully.

2. Place in a bowl, add honey and combine with a fork until it becomes a unified paste. Roll into 1/2-inch balls.

3. Toast the remaining 1/4 cups seeds in a sauté pan for 5 minutes, stirring constantly until they turn golden brown and transfer them to a bowl.

4. Roll the balls in the toasted sesame seeds.

5. Eat warm or refrigerate.

Fun and Easy Coconut Treat

Ingredients

• 1/2 cup coconut oil

• 1/4 cup raw honey (I usually use less, these are sweet and better to keep it on the lower end!)

• 1/4 cup raw cocoa nibs

• 1 teaspoon vanilla extract

• 1/2 teaspoon unrefined sea salt

• 1/2 heaping cup pecans, almonds, walnuts, chopped medium-fine (or you can use sunflower or pumpkin seeds, I also use hemp seeds sometimes, which adds great protein, fiber and good Omega 3's)

Directions

1. Mix all ingredients into a bowl with softened (but not heated) coconut oil (you don't want the cocoa to melt).

2. Place bowl in refrigerator for about a 1/2 hour or so.

3. Using a teaspoon or a melon scooper, mix ingredients to incorporate and scoop rounded dollops into mini muffin or candy cups.

4. Freeze.

Date Balls

Ingredients

• 1 c Medjool dates, pitted

• 1 c Cashews (or nut of your choice)

• 1 Tbsp Cacao Powder

• 1 Tbsp Coconut Oil

• 1 c Shredded Coconut

• 1 Tbsp Almond butter or one of your choosing

• 1 Tbsp Chia seeds or Sesame seeds or Hemp seeds

Directions

Soak the cashews and dates for 2-3 hours to soften. In a food processor, blend all of the ingredients until smooth. Roll into balls and keep in the fridge until ready to eat. Simple! 

Dairy Free Mint Chocolate Chip Ice Cream

Ingredients

• 2 ounces coconut milk

• 1 large handful baby spinach (about 1 cup or so)

• 1/4 teaspoon or 3-4 drops of food grade peppermint oil or mint extract (I use DoTerra's peppermint). You can also add in fresh mint leaves if you have them

• 1 frozen banana

• 1/2 avocado

• 3 tablespoons mini chocolate chips, I recommend either Enjoy Life, Lily Sweets baking chips OR my favorite--plain raw cacao nibs! Whatever you fancy (because I know you are fancy)

Directions

1. Add ALL ingredients to the blender, putting the chips in at the VERY END. You may need to stir with a spoon as you blend a little bit at a time.

Crock Pot Yogurt

Prep Notes

Great, simple crock pot recipe!

Cooking Time

8-12 hours

Ingredients

• 1/2 gallon of full fat/whole organic milk

• Yogurt starter, according to the cultures instructions. You can find natural starter cultures and kits, as well as instructions, here!

Directions

1. Turn crock pot to low and pour in ½ gallon of milk.

2. Heat on low for 2½ hours.

3. Turn crock pot off and unplug it. Cool milk in the crock with the lid on for 3 hours.

4. After 3 hours, remove 1-2 cups of warmed milk and place in a bowl. To that milk, add a direct-set starter culture or starter yogurt, according to the culture's instructions. You can find natural starter cultures and kits here!

NOTE: For reusable (heirloom) yogurt starters, please activate the starter first, according to the instructions included with your starter. 

5. Thoroughly combine the milk and starter, mixing very well.

6. Pour the starter-milk mixture back into the crock pot with the rest of the milk and whisk thoroughly.

7. Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.

8. Culture 8-12 hours or overnight.

9. After the culturing period, store in glass quart jars in refrigerator.

10. For optimum texture, refrigerate for at least 6 hours before using. 

Notes

NOTE: If your crock pot reaches temperatures greater than 115°F it will pasteurize raw milk, killing the raw milk's ambient bacteria. If your crock pot does not maintain a consistent temperature, results may vary.

Coconut Date Cookies

Prep Time

40 minutes

Prep Notes

Cooking Time

15 - 20 minutes

Yields

24 small cookies

Ingredients

• 6-7 dried pitted dates

• 1 cup rolled oats

• 2 cups almond flour

• 1/2 cup shredded coconut

• 1/2 tbsp cinnamon

• 1/4 tbsp nutmeg

• 1/2 cup olive oil

• 1/2 cup maple syrup

Directions

1. Soak dates in 1 cup of water for 30 minutes.

2. Preheat oven to 375° F.

3. Combine oats, almond flour, coconut, cinnamon, and nutmeg in a bowl.

4. Roughly chop the dates.

5. Add oil, syrup, and dates and mix until all ingredients are moist.

6. Form little balls and place on a lightly greased cookie sheet (it may take some work to form the dough and get the balls to stick together).

7. Press cookies lightly so they do not roll off cookie sheet.

8. Bake for 10 minutes.

9. Take out cookie sheet and flip cookies.

10. Bake for an additional 5-10 minutes.

Notes

If you have a food processor, you can use it to mix the dough, which makes the cookies easier to shape. Do not over mix the dough or you’ll lose the texture of the cookies!

Chocolate Covered Pomegranate

Prep Time

10 minutes

Cooking Time

60 minutes

Yields

8 people

Ingredients

• 2 pomegranates (seeds only)

• 1 10 oz bag of high quality organic dark chocolate

Directions

1. Melt chocolate on stove.

2. Mix in pomegranate seeds until fully covered in chocolate.

3. Spoon out in droppings onto a parchment lined baking sheet.

4. Place in the refrigerator for at least 1 hour.

Credit

Courtesy of Kristi Cheek

Baked Apples: The Perfect Fall Treat

Ingredients

• Apples

• Coconut oil or butter

• Cinnamon sticks

• Ground cinnamon

• Optional: Chopped walnuts, almonds, or pumpkin seeds

• Optional: Whipped cream or yogurt

Directions

1. Preheat the oven to 350°

2. Cut off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or just a good knife to make a wide well in the center of each apple, discarding the seeds. Set the apples in a baking dish with about a half inch of water on the bottom.

3. Top each apple with a ½ tablespoon of coconut oil or butter. Add cinnamon sticks to the baking dish and sprinkle about half teaspoon of ground cinnamon to each apple and bake for 25 minutes.

4. Baste the apples with the liquid from the baking dish occasionally, continue to bake until a knife easily cuts into an apple, 20 to 25 minutes longer if needed. Remove from the oven and cool 10 minutes before serving with the roasting juices. It's also great to sprinkle chopped walnuts, almonds or pumpkin seeds to add a nice crunch. (Some like a dollop of whipped cream or some yogurt). Delish!

Almond Flour Shortbread Cookies: A Delish Gluten Free Holiday Treat

Prep Notes

Be sure to have parchment paper!

Yields

23 cookies

Ingredients

• 2 1/2 cups almond flour

• 1/4 tsp sea salt (unrefined is best if you can)

• 1 cup almonds, toasted and chopped

• 5 tbs honey (*OR 3 tbs molasses +1tbs honey if you are adding 1/4 tsp of nutmeg, 1/4 tsp of clove and 1/4 tsp ground ginger!)

• 1/2 cup unsalted butter, ( OR ghee or coconut oil), (organic from grass-fed cows if possible) Melted.

• 1 tbs vanilla extract (one other variation is to make them chocolatey add 1/4 cup cocoa powder and 1/4 tsp or 1/2 tsp cinnamon)

Directions

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the almond flour, sea salt, and toasted, chopped almonds (add any other spice and/or cocoa if you opt for that).

3. In a smaller bowl, mix together the honey, melted butter and vanilla.

4. Combine the wet ingredients with the dry.

5. Tear off a large piece of parchment paper. Set it on the counter and place the cookie dough in the center. Form the dough into a large log about 2 1/2 inches in diameter.

6. Wrap the log with the parchment paper and place in the freezer for one hour, or until firm.

7. Remove from the freezer and unwrap. Cut into 1/8 inch thick slices.

8. Line a cookie sheet with another sheet of parchment paper (or use a Silpat). Place the cookie slices on the cookie sheet with space between them.

9. Bake for 7 to 10 minutes in the oven or until lightly golden.

10. Cool before enjoying. Store cookies in an airtight container.

Red Snapper with Basil Sauce

Prep Time

10 minutes

Prep Notes

 

Cooking Time

15 minutes

Yields

4 servings

Ingredients

• 8 oz silken tofu

• 3 cloves garlic

• 1/2 cup tightly packed basil leaves

• Sea salt

• 2 tbsps olive oil

• 4 4-oz red snapper fillets

• 8-10 kale leaves, thinly sliced

Directions

1. Steam tofu and garlic in steamer basket over boiling water for 5 minutes.

2. Transfer to a blender, add basil and a pinch of salt, and puree until smooth.

3. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.

4. Transfer fish to a plate.

5. Wipe out the skillet, add 1 tablespoon olive oil, and heat again.

6. Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.

7. Layer the kale on a plate and place fish on top.

8. Spoon sauce over fish.

Pesto Salmon

Prep Notes

Cooking Time

5-7 minutes

Yields

4 servings

Ingredients

• 16oz. fresh wild caught salmon

• 1/2 cup store bought pesto

Directions

Preheat broiler on high. Spread the pesto all over the top of the salmon filet. Place directly under broiler and cook for 5-7 minutes or until the salmon flakes easily with a fork. 

Notes

*Serve alongside some roasted veggies. I made roasted cherry tomatoes and Brussels Sprouts and it was divine.

Credit

Jennifer Lannon

Honey-Macadamia Halibut

Prep Time

10 minutes

Prep Notes

Cooking Time

10 minutes

Yields

4 servings

Ingredients

• 1/4 cup macadamia nuts

• 4 4-oz halibut fillets (1-inch thick) 

• Sea salt and black pepper to taste

• 1 tbsp coconut oil

• 3 tbsps honey

• 1 lemon

Directions

1. Chop the hazelnuts and spread on a cookie sheet.

2. Toast in the oven or in a toaster oven on 350° F until golden brown for about 5-7 minutes.

3. Check every minute or two and stir (or spin tray around) to toast evenly.

4. Rinse fish and sprinkle with salt and pepper.

5. Squeeze a bit of lemon on the fish.

6. Heat the coconut oil in a skillet.

7. Cook one side of fillet over medium heat for 5 minutes (if there is skin on one side, cook the fish skin side up first.)

8. Flip each fillet and spread the honey onto the fillets and cook for 5 minutes on the other side (the halibut is done when it’s opaque and lightly flakes with a fork. If needed, cook for about 2-3 more minutes.)

9. Remove from heat and top with toasted hazelnuts.

Notes

To give the nuts even more flavor, you can quickly sauté them in the pan once you remove the fish. The nuts will pick up any of the honey and coconut oil still in the pan and become slightly glazed.

Ginger Halibut with Shredded Daikon Radish

Prep Time

5 minutes

Cooking Time

35 minutes

Yields

2 people

Ingredients

• 2 8-ounce halibut fillets

• 1 tablespoon tamari

• 1 tablespoon organic sesame oil

• 1 teaspoon fresh ginger juice

• 1/2 cup water

• 1 tablespoon olive oil

• 1 cup daikon radish, shredded

Directions

1. Wash fish and place in a shallow baking dish.

2. Mix tamari, sesame oil, ginger juice and water in a small bowl.

3. Cover fish with marinade and refrigerate for 20-30 minutes.

4. Heat olive oil in a pan.

5. Add fish and cook for about 7 minutes until fish is almost done.

6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.

7. Serve with shredded daikon radish.