Serving Size: 8 servings (slices)
For the crust:
For the pie filling:
***I DO NOT LIKE TOFU and was so thrilled that I took a chance with this recipe. I will not make the traditional, sugar filled pie again unless it is Thanksgiving. (Then I'll bring both.)
***To my surprise, the crust was what most "guinnea pigs" did not want again. Everyone loved the taste of the pie filling.
Makes at least 2 dozen medium-sized cookies
2 ½ / 350g whole spelt flour
¼ tsp. fine grain sea salt
½ tsp. baking powder
1 Tbsp. ground ginger (or less if you prefer more mild gingerbread)
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
5 Tbsp. coconut oil, melted
½ cup / 70g coconut sugar
½ cup / 125ml unsulfured blackstrap molasses
3 Tbsp. unsweetened applesauce
1 tsp. vanilla extract
1. Sift the dry ingredients together.
2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla.
3. Pour the wet ingredients over the dry, and fold to combine – you may need to use your hands to mix this, but don’t overwork the dough. Fold just until the ingredients come together evenly. Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour.
4. Preheat oven to 350°F / 175°C. Remove dough from the fridge, unwrap and cut in half. Wrap one half and return it to the fridge. Place the other half of the dough between two pieces of baking paper and roll out (if it is very stiff, you may need to let it warm up just slightly). Remove top half of the paper and cut out desired shapes with a cookie cutter or a knife. Slide a knife or thin egg lifter under each shape and place on a lined baking sheet. Ball up the scraps of dough, roll it out between the parchment and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough.
5. Place cookie sheet in the oven and bake for 7-10 minutes (7 minutes produces a softer, chewier cookie, while 10 minutes produces a crispier one). Remove from oven and let cool on pan. Decorate with the Cashew Cacao Icing if desired (recipe follows).
Cashew-Cacao Butter Icing
Makes about ¾ cup
½ cup / 65g cashews
a few pinches of sea salt
3 Tbsp. / 40g cacao butter, melted
1 ½ Tbsp. raw honey (or liquid sweetener of your choice)
½ vanilla bean, seeds scraped
3 Tbsp. hot water
1. Soak cashews with sea salt for four hours, or overnight.
2. Drain, rinse and place cashews in the most powerful blender you have along with all other ingredients. Blend on high until as smooth as possible.
3. Pour into a piping bag and store in the fridge until it firms up, about 2 hours, then use. Store leftovers in the fridge or freezer. If you do not have a piping bag, you can also use sandwich bag with a teeny corner snipped off, which is what I did!
***If you do not have a specific ingredient, do not worry about it. I used the nutmeg from the spice rack and just regular molasses and the recipe is still so tasty. Use what you have and enjoy.
This blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. It's gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Author: Cookie and Kate
Recipe type: Dessert
Serves: 8 servings
Lemon blueberry filling
Do not over stir.
2 Tablespoons of cocoa powder
2 Tablespoons of coconut flour*
3/4 teaspoon baking powder
1/4 teaspoon of ground cinnamon
2 Tablespoons of maple syrup
1 teaspoon of vanilla extract
1 teaspoon of coconut oil, melted and cooled
a pinch of salt flakes
2 Tablespoons of dark chocolate chips divided.
1 Tablespoon finely chopped to go into the cupcakes,
1 Tablespoon we will melt and drizzle over the top once our cupcakes are baked and cooled
1 – Preheat oven to 175’C (350’F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.
2 – In a medium size bowl whisk together eggs, vanilla, maple syrup and coconut oil until well combined.
3 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.
4 – Add chocolate chips and stir until almost combined.
5 – Spoon batter into your prepared cupcake tray and bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre. Set aside to cool
6 – While your cupcakes are cooling, melt remaining Tablespoon (or more if you prefer) of chocolate. Once melted drizzle over cupcakes and then shower those bad boys with generous amounts of your fave sprinkles.
I bring this to birthday parties and workshops and it has been a hit.
Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!