FOOD FOR YOUR SOUL
Nourishing our bodies with food is like tending to a garden. If we want to be healthy, we need to provide the nutrients that will allow our bodies to generate healthy cells. In times of stress this is even more important because stress depletes our bodies of vital nutrients. At the same time, for many of us, stress triggers cravings for sweet comfort foods. Fortunately we can easily create treats ourselves. Fast, easy, and delicious is my kitchen motto. Here is one of my daughter’s favourites – no bake, gluten free cookies.
NUT/SEED BUTTER – OAT – COCONUT COOKIES
Ingredients:
1/2 cup nut butter (I use almond butter)
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup cacao powder
1/4 – 1 tsp. vanilla extract
1 1/2 cups quick rolled oats (gluten free)
1/2 cup shredded coconut
Directions:
In a bowl, mix together all ingredients, except for oats and coconut;
Add oats and coconut, stir until well mixed;
Drop one spoonful at a time on a cookie shoot (prepared with parchment paper);
Place cookie sheet in freezer (30-45 minutes);
Store cookies in airtight container in fridge or freezer
Be CREATIVE and come up with your own variations of this basic recipe. ENJOY but remember, these cookies are still treats!
HEALTHY GLUTEN FREE CARROT CAKE
Ingredients (recipe can be doubled)
1/4 cup melted butter
1/4 cup coconut milk
6 eggs (preferably free range, organic)
1-2 tsp. pure vanilla extract
1/2 cup coconut sugar
1/2 tsp. salt
1-2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup coconut flour, sifted
1 tsp. baking powder
1-1 1/2 cups grated carrot
1/2 cups finely chopped pecans or walnuts
Optional: raisins
FROSTING
Cream cheese
Lemon
Maple syrup
DIRECTIONS
1. Beat the eggs, add melted butter, coconut milk, and vanilla.
2. In a separate bowl mix together coconut sugar, salt and spices. Adjust spices to personal taste.
3. Add dry mixture (#2) to wet mixture (#1) and mix.
4. Sift coconut flour, add baking powder and add to other ingredients.
5. Mix very well (whisk) until the mixture has no more lumps.
6. Fold in carrots and nuts.
BAKING
1. Pre-heat oven to 350 degrees Fahrenheit
2. Grease baking dish (approx. 8×4 inches; bread pan)
3. Pour batter into baking dish
4. Bake for about 40-50 minutes. Baking time depends on moisture content. To check if the cake is done, insert fork in the centre; when it comes out clean the cake is done.
5. Take out, let cool and remove from baking pan.
FROSTING (optional)
Choose any frosting you like. I prefer to make it with cream cheese, freshly squeezed lemon and maple syrup. Amounts to taste. You may add pineapple and/or decorate the frosting with walnuts or pecans.
BE CREATIVE – ALL MY MEASUREMENTS ARE APPROXIMATE AND I ADJUST THEM FREELY AS WELL AS SOME OF THE INGREDIENTS.
Fast, Easy, Nutritious & Yummy!
Walnut Pate
2 cups walnuts
2 stalks celery
1/2 red pepper
3 scallions or 1/2 red onion
1 tsp. salt
(Please note: I am very creative with my cooking, and so as always, proportions and ingredients are different with with each batch creating a new flavour every time around!)
Mix all ingredients together in food processor until soft and creamy.
Eat as spread on nut crackers with sprouts, tomatoes, cucumbers.
Green blessings,
Gudrun
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