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!)

Slightly Indulgent (but still healthy) Chocolate Banana Cupcakes

I this created cupcake for a friend's birthday. Knowing that the people I'd be serving these to aren't accustomed to healthy sweets, they are higher in sugar than what I'd normally make. But hey, compared to a traditional cupcake recipe, these are great!

1 c. chocolate almond milk (I just used this because I had someone had given me a carton and it was almost past the due date. Any milk will work)
1 T vinegar
1/4 c. coconut oil
2 eggs
2 mashed bananas
1/3 c. white sugar
1/3 c. brown sugar
1 c. whole wheat flour
1 c. quick oats
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4-1/3c. cocoa
1/4 c. chocolate chips
In a measuring cup, add the vinegar to the milk and set aside.
Pre-heat oven to 350 F. Add the coconut oil, eggs and sugars to the mashed bananas. Whisk the dry ingredients, then add the sour milk and banana mixture. Mix until just combined, then spoon into greased muffin tin, filling about 2/3rds of the way. Bake for 12 minutes.
*for those who may be wondering, it works out to 121 calories per cupcake*

"Nothing to Eat at the End of the Week" Pancakes

Am I the only one who has this problem? It's the day before you go grocery shopping and there's nothing in the house to eat? This was my predicament when I walked into my kitchen for breakfast this morning.
No almond milk and Dad had eaten the last of the granola. I was in a creative mood so I whipped up these pancakes with leftover quinoa, bran, and coconut flour.

1/4 c. cooked quinoa (I make a big batch to use throughout the week. I recommend Kelly's cooking method found here)
1/4 bran
1 Tbsp coconut flour
1/4 tsp baking powder
1/4 tsp baking soda
shake of salt

1/2 tsp molasses
2 egg whites (I buy just egg whites, and I had little left in the carton. Feel free to use a whole egg instead)
1/3 c. water
3 drops stevia
Whisk the bran, coconut flour, baking powder, soda and salt. Add the molasses, egg, water and stevia and whisk some more!
Spoon into a hot frying pan in 2 inch disks and cook for about 2-3 minutes per side.
Top with chocolate chips, peanut butter, fresh fruit, anything you like!

Orange Juice Granola

                                                     

I love granola.

              I create a new flavor almost every week! I usually don't write down what I do (very bad habit, I know!) But here is one combo I come back to often:4 c. rolled oats
1 c. coconut
2 tsp cinnamon
1 tsp nutmeg
1/2 c. pumpkin puree
1/2 c. earl gray tea, brewed double strength (or other strong tea of choice)
 2 T molasses
5 drops liquid stevia (If sugar doesn't concern you, feel free to use 1/4-1/3c. brown sugar, depending on the desired sweetness)
2 T date paste
1 tsp almond extract
1/2 can unsweetened orange juice concentrate, thawed (Please check to make sure there's no sugar added! I use no name brand unsweetened)
In a large bowl, mix the oats, coconut, cinnamon and nutmeg. In small bowl or measuring cup, combine the pumpkin, tea, molasses, stevia, date paste and orange juice concentrate.
Pour over the oats and stir until coated. Bake at 300F for 24 minutes, stirring at 6-minute intervals. Enjoy for breakfast or a snack!