Mocha Granola

                            I haven't posted in a LONG time, and I'm sorry

 There. A big jar of chocolate granola. Does that make you feel better? I though it would.

 I have many good reasons why I haven't updated in awhile.

 #1. I was at camp, which is on an island, with extremely limited internet access
#2. Work. 20+ hours a week, and helping my mom maintain the house.
#3. Traveling. I attended a week long conference out of province, so flying was involved. I created this granola as a thank-you gift to my host family (I stayed an extra day after the conference due to flight schedules)
Ingredients:
4 c. rolled oats
2 c. bran
2 c. rice crispies
1/2 tsp salt
1/2 c double strength coffee (I used 1/2 hot water mixed with one T instant coffee)
1/2 c oil
1/4 c cocoa
1/2 c sweetener (honey, baking stevia, xylitol, whatever floats your boat. I used 1/4 honey blended with 1/4 c soaked dates)
1/2-1 c chocolate chips (I use dark)
In a large bowl, mix oats, bran, rice crispies, and salt. In a smaller bowl, mix the coffee, oil, cocoa and sweetener. Pour the wet over the dry, and mix until everything is coated. I recommend trying it before baking, to see if it's sweet enough. You may have to adjust the sweetness according to your liking.
Spread onto a baking pan with raised sides. Bake at 300F for 30 minutes, stirring every 6-10.
Once the granola is cooked, let it cool slightly before transferring in to a container. Add the chocolate chips (again 1/2 - 1 cup, depending on how chocolaty you like :) to the warm granola, and shake so the chocolate melts and forms clumps.
Let it cool completely, then shake again, to break up any gigantic chocolate balls.
Enjoy!  

Healthier Pudding Cookies! (Similar to Oreo Cakesters)

I originally made these for Valentine's day, but as you can see, it did not get posted in time :P

 The great thing is, I've included modifications that make this recipe perfect for St Patrick's day!

Would you like to come over for tea?

I have soft and chewy cookies! 

Healthy Pudding Cookies
1/2 c coconut oil, softened
1/2 c applesauce
1 cup dates
1 pkg strawberry jello (3.9 oz)
2 eggs
1 tsp baking soda
2 cups flour (I used oat)
1/2 c. coconut butter chunks or white chocolate chips (I simply used a fork in my solidified coconut butter to create chunks)
In a magic bullet or food processor, blend flour and dates until the dates have been incorporated. It should resemble coarse flour. In a bowl combine coconut oil, applesauce, and eggs.
Pre-heat the oven to 350 F
Add the flour/date mixture, baking soda, dry jello mix  and coconut butter chunks to the wet ingredients. Mix until combined and drop by spoonfuls onto a greased cookie sheet.
Bake for 8-10 minutes, until cookies are set.
*Modifications for St Patrick's Day*
~Use mint jello instead of strawberry
~use regular or mint chocolate chips instead of white
Enjoy!

Roasted Chickpeas and Cauliflower

I've been trying to explore some alternatives to meat lately, and I've been coming back to chickpeas.
Over and over. In cookies, blondies, as a dip for fruit. Chickpeas can be used in sweet or savory dishes.

Today, we're going with the latter.
1 can chickpeas, drained and rinsed
2 T lemon juice
1 T tahini
1/2-1 T crushed garlic
chili powder
paprika
salt
1/4- 1/2 head cauliflower
Spread the chickpeas out in a greased baking pan. Roughly chop the cauliflower, then add to the pan. Mix the lemon juice, tahini and garlic. Pour over the chickpeas and cauliflower, until everything is coated. Shake on the paprika and chili powder, then mix to coat the chickpeas. Bake at 400 F for 10 minute intervals until the cauliflower is soft. (I cook it for 15-25 minutes, depending on how much time I have)
Enjoy!

A Giant Carob Donut! (Masquerading as a chocolate cake) Sugar free/Dairy free/Gluten free

A giant donut  . .

 (But, shhh, don't tell it that it's not really a donut. . . it's a cake!)

I am making up for my long absence with some new recipes :D I hope you'll enjoy my newest healthy creation!

1 1/4 c oat flour (whiz oats in a blender or food processor)
1 c raisins or dates, or a mix of both
1/4 c. carob or cocoa (if cocoa is used, I suggest adding some stevia or extra sweetener of your choice)
1/4 coconut oil, softened
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 egg whites
1 tsp almond extract
1 c. hot water.
Pulse the oat flour and dates until the dates have reached a fine consistency. It is very important that if you're making oat flour, do it before adding the dates. If you don't, you'll end up with a wonderful crumbly mixture that is delicious, but the cake won't rise.
Add the carob, salt, baking powder, and soda. Pulse some more.
Pour in the coconut oil, egg whites, almond extract and hot water. Let the food processor run until everything is incorporated. Grease a bunt pan and fill it with the batter.
Bake for 25-30 min at 350 F, until a toothpick comes out clean.
*Note: Due to the fact that coconut oil is solid when chilled, and liquid when heated, the cake will be very fragile, so allow it to cool at least 10-15 min before cutting. I recommend eating it warm, or heating up leftovers in the microwave for 20 seconds.  

Christmas Rice Crispy Squares (*almost* fat free/sugar free/gluten free/dairy free/vegan)

                               Hello, I am the Christmas Snowman who bakes.

     The baking Christmas snowman? I haven't decided which title I like better.

  But, you came here for food, right? Well, you're in luck! Essi has let me take over her kitchen for a day, and this is the result:

Inspired by this recipe: http://chocolatecoveredkatie.com/2011/08/18/5-ingredient-rice-crispy-treats/
1 c. chickpeas
2 bananas
1/2 c dates
1 T honey (agave nectar for vegans)
1/2-1 tsp peppermint extract
1-2 droppers full of stevia
1/4 tsp salt
3 c rice crispy cereal
Topping/glaze:
1 T peanut butter (or coconut butter)
1 banana
1/3 c almond milk
Sprinkles!
In a food processor, blend the first five ingredients until smooth. Taste test, and add the additional sweetener, if desired. Don't clean the food processor yet! In a medium bowl, mix the rice cereal and the salt, then pour the chickpea mixture over top. Mix until all the cereal has been coated, then press into a 9 x 9 baking pan. Pop into the freezer to set while you make the glaze. Whiz the ingredients for the topping in the food processor, then spread over the squares. Add some sprinkles! (Christmas or other) Store the bars in the freezer when you're not eating them ;)  

Always remember, you are loved! Merry Christmas! :D

Gingerbread cookies

It's Christmas! I apologize for not posting more, but I've been swamped with Grade 12, applying for college, and working. However, I have managed to concoct a cookie recipe for you!

1/4 c. coconut oil, softened (other oil works as well. You could even try a nut butter!)
1/3 c chickpeas
1/4 c. molasses
1/4 c boiling water
1/2 tsp ginger
1/2 c raisins
1/2 tsp baking soda
1/4 tsp salt
2 1/4 c oat flour
Optional: 10-15 drops of stevia, for a sweeter cookie
Blend the oat flour and raisins until the raisins are incorporated. Be careful, if you blend to long it will become clumpy. You're aiming for the raisins to become part of the flour. Set aside.
In the magic bullet or blender, combine the first 3 ingredients. Add the ginger, baking soda and salt to the oat flour/raisins and mix. Add the liquid from the magic bullet and the boiling water to the and mix well. Try to dough, and if it needs to be sweeter, add the stevia drops.
Bake for 8-10 minutes at 350 F
Enjoy!
  

Blueberries and Chocolate (my new favorite snack!)

I few things I've learned about myself and the world since starting this blog:
I have food sensitivities! All this playing around with new foods has lead me to discover that I'm sensitive to dairy and soy. They both make me break out badly.
There are so many amazing people in the blogosphere! I've been inspired by several bloggers to improve the quality of my photography and the content of my blog. I  know I'm not the most frequent blogger, but I try my best.
Since beginning this blog, I've gone from following recipes (which I still do on occasion) to creating my own successes (and ten times as many failures! Why do you think it takes me so long to get a recipe up?) But when I do post a recipe of my invention, it's with a sense of accomplishment. A year ago I never imagined this is where I'd be.

                                        Anyways, you came here for a recipe, right?

I'd like to share my new(est) favorite snack. The best thing about it? It's really easy, with few ingredients and tastes awesome!
1/4-1/3 c frozen blueberries
1/2 c. almond milk (I use unsweetened)
1-2 tsp carob powder (cocoa works in a pinch)
3 drops stevia
In a bowl, mix the blueberries in the carob powder. Pour on the milk and add the stevia. Eat with a spoon :)

                                                     (Told ya it was easy!)