Pina Colada Chia Pudding Parfaits with Raspberries (Dairy, Gluten and Refine Sugar Free)

Chia seeds are a great source of fibre, calcium, omega-3 fatty acids, iron and manganese.  In other words, great brain and bone food :)  These parfaits are easy to make and make a great breakfast or snack.

Ingredients (serves 3-4)

• 1 1/4 cup coconut milk (I used canned)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla
• pinch sea salt
• 1/2-1 cup chopped pineapple
• 1/2-1 cup chopped raspberries
• shredded unsweetened coconut for topping

Directions

1. Make the chia pudding by adding coconut milk, chia, maple syrup, vanilla and sea salt into a bowl and stir to fully combine.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
2. Layer parfaits with chia, pineapple, raspberries, repeat.  Sprinkle with coconut if desired.

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Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

I was at a store this week and of course hungry!  Isn't that always the case, being around food makes you hungry.  It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up.  It was then, that I remembered I used to make cookie balls more often.  They are so versatile and can be very simple to make.  Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

• 2 cups soft dates*
• 1 1/2 cups unsweetened shredded coconut 
• 1/2 cup ground almonds
• 1 tablespoon coconut oil
• 1 teaspoon almond extract
• 1/4 teaspoon sea salt
• 3 tablespoons extra unsweetened shredded coconut for rolling

*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

Directions

1. Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
2. Blend ingredients until all large pieces of date are cut evenly.
3. Place the 3 tablespoons of remaining coconut onto a plate.
4. Using your hands take about a tablespoon amount of dough and roll in into a ball.
5. Roll the ball into the coconut until it is fully covered.
6. Place all completed balls into covered container and store in the fridge for 1 week or freezer.
7. Enjoy.

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Almond Thumbprint Cookies (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I really should have posted these before Christmas as they were created for our Christmas cookie tray however time slipped away.  Life, baby, homeschool, Christmas...you know what I mean :)

These cookies turned out really well and stuck to my diet of egg, dairy and refined sugar free.

Ingredients (makes 12-15 cookies)

• 1 1/3 cup ground almonds or almond flour
• 1 tablespoon coconut flour
• 2 tablespoons tapioca or arrowroot starch
• 2 tablespoons ground flax
• 1 tablespoon pysllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons coconut or palm sugar (optional-if sweeter is desired)
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1-2 teaspoons water (adjust for rolling into balls)
• 1/3 cup softened coconut oil
• 1/4 cup shredded unsweetened coconut (for rolling)
• 2-3 tablespoons of your favourite jam (I recommend strawberry or raspberry)

Directions

1. Preheat oven to 350 F and prepare cookie tray.
2. In a large bowl combine all dry ingredients except shredded coconut.
3. In a medium size bowl combine all wet ingredients except jam.
4. Add shredded coconut to a plate.
5. Add wet to the dry and mix just until combined. 
6. Roll into balls and add a little water if needed to help them stick together.
7. Roll balls into the shredded coconut.
8. With your thumb press into the middle of the ball creating a little dip.  You may need to reshape your cookie to ensure it stays together.
9. Add a little jam into each dip of your cookie balls.
10. Bake in preheated oven for 10-12 minutes or until golden brown.
11. Store in air tight container in the fridge or freezer.

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Butternut Squash, Apple and Cranberry Bake

I love a good baked vegetable dish.  Squash and apples are a great combination, especially with a hint of maple syrup and some warm spices.  This makes a great side to bring to a potluck or just enjoy at home :)

Ingredients

• 1/4 cup melted coconut oil 
• 1 regular size butternut squash peeled and cut into bite sized cubes
• 2 medium apples or 1 apple and 1 pear, cubed (peeled or unpeeled)
• 1/3 cup dried cranberries
• 1/4 cup chopped dates (optional)
• 1/2 tablespoon pure maple syrup or to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 375 F.
2. Combine all ingredients into an oven safe dish and stir to fully coat.
3. Bake uncovered for 30-40 minutes or until squash is tender.  Stirring 2-3 times while baking to rotate the squash and apples.

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Vegan "Cheese" Sauce (Dairy and Gluten Free)

My family has been loving this "cheese" sauce.  Since I am intolerant to dairy, I have been creating this sauce as an alternative.  The girls love it as a dip for vegetables or as a sauce.  This is definitely not my recipe, I will give a shout out to Oh She Glows for this recipe. I have also altered it very slightly.  This recipe came from her new book Oh She Glows Everyday.

Ingredients

• 1/4 cup raw cashews soaked in water for 3 hours*
• 2-3 potatoes, peeled and chopped (190g or about 1 1/4 cup)
• 1/2 large carrot, peeled and chopped (55g or about 1/2 cup)
• 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
• 1 clove garlic
• 2 tablespoons coconut oil
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon white wine or rice vinegar
• 1/2 teaspoon sea salt
• 2-3 tablespoons nutritional yeast
• Freshly ground black pepper, to taste
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper or to taste
• 2 tablespoons warm water or adjust according to desired thickness

Directions

1. Soak cashews in water, covering them with about 1 inch of water.*  Soak them for 3 or more hours and then rinse and set aside.
2. Cook potatoes and carrots until soft and then drain.
3. Combine potatoes, carrots, cashews and all remaining ingredients into a high speed blender and puree until smooth.  Adjust water amount according to desired thickness.

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Nut Butter, Lentil Soup (Dairy, Gluten, Grain and Free)

If you haven't already noticed.  I love soup.  Fall is such a great time to make soup as there are lots of vegetables ready and the weather is getting cooler.  This soup did not disappoint.  It has lots of flavour!

Ingredients

• 1 diced onion
• 1/2 tablespoon olive oil
• 2 minced cloves garlic
• 1-2 teaspoon miced fresh garlic
• 5 cups vegetable or bone broth
• 1/2 cup red lentils
• 1 cup chopped kale
• 1/4 cup coconut milk
• 2 diced carrots
• 1/2 cup almond or peanut butter
• 1/3 cup tomato paste
• 2 bay leaves
• sea salt, cayenne and pepper to taste
• 1/2 juiced lemon

Directions

1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
2. Add all remaining ingredients except lemon.
3. Bring to a boil and then simmer for 15-20 minutes or until carrots are tender.
4. Remove bay leaves
5. Add lemon juice and puree or leave as is.
6. Serve

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Roasted Vegetable Soup (Dairy, Gluten and Grain Free)

Our oldest daughter had a big bike fall at the end of this summer.  It caused a lot of damage to her mouth. She lost control down a steep hill, ran her bike into a tree and then scraped her face along the tree trunk.  I won't go into too many yucky details but basically she required some plastic surgery in her mouth and will eventually need some dental work to replace some adult teeth :(  We are thankful it was only her mouth that was affected and not her head, neck or back.

In light of this accident, she has had difficulty eating and has been on soft foods for two weeks already.  It has been a little challenging over here creating food for her, our little guy who has started solids and then the rest of us.  As much as possible, I have been trying to make something we can all enjoy.

This soup was simple to create, tasty and worked for the baby, our oldest, and the rest of us "regular" eaters.  I have since made this soup on numerous occasions, using whatever vegetables I have ready in the garden or in the fridge.

Ingredients

• 2 onions chopped into eighths
• 3-4 cloves of garlic
• 4 chopped carrots
• 1 diced zucchini
• 1 cup diced eggplant
• 1/2 a chopped cabbage
• 1 diced sweet potato
• 1 cup diced mushrooms
• 1-2 cups chopped kale
• olive oil
• 4 cups vegetable or bone broth
• sea salt and pepper to taste
• water (if needed)

Directions

1. Preheat oven to 400 F.
2. In two 9 x 13 pans, distribute chopped vegetables, except the kale.
3. Drizzle the vegetables with some oil, salt and pepper.
4. Stir vegetables to fully coat.
5. Roast in oven for 15 minutes.
6. Add chopped kale, stir together and roast for another 10 minutes or until vegetables are soft and browned.
7. Puree vegetables until smooth.  Add to a medium size pot.
8. Add broth and any water if wanting to thin soup.
9. Heat until boiling, stirring frequently.
10. Serve.

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Gluten Free Pasta Salad (Dairy and Gluten Free)

Here is a simple pasta salad that uses gluten free noodles.  There is definitely a difference between gluten free noodle brands.  I find the that the GoGo Quinoa Noodles work very well.  They stay soft even for next days leftovers.  This salad is dairy free however the addition of feta cheese would work very well ;) 

Ingredients

• 4 cups small uncooked gluten free pasta (I find this one works the best)
• 1/2 cup chopped cherry tomatoes
• 1/2 cup chopped cucumber
• 1/2 cup chopped sweet pepper
• 1/3 cup black olives
• 1/3 cup chopped fresh basil
• 1 tablespoon fresh parsley
• 2 cloves minced garlic
• chopped chives to taste (I used about a tablespoon)
• 2 tablespoon white wine vinegar
• 3 tablespoons rice vinegar
• 1/3 cup olive oil

Directions

1. Cook pasta until al dente, drain and run under cold water to cool. 
2. Put the pasta into a bowl. Add the tomatoes, olives, chives, basil, peppers, parsley, and cucumber into the bowl. 
3. Add the vinegar, oil and seasoning. 
4. Stir to fully coat pasta and vegetables with dressing.
5. Let sit in fridge for 1 hour to absorb flavour.

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Black Bean Burgers (Gluten Free with Vegan Option)

At least twice a week we stick to a vegetarian meal.  This is definitely a popular one in our home.  I always have a stock of cooked beans in our freezer so it is also a quick easy one to make.

• 2 cups cooked black beans (separated)
• 1 cup cooked quinoa

• 2 cloves minced garlic
• 1/2 chopped onion

• 2 teaspoons chili powder

• 1/2 teaspoon ground paprika

• 1/2 teaspoon sea salt
• 1 egg or 1 flax egg
• 3-4 chopped mushrooms of choice (optional)
• oil for frying 

Directions (makes 5-6 medium size patties)

1. In a blender add 1 1/2 cups black beans, garlic, and onion.  Pulse until finely chopped.  Place in a bowl.
2. Add the 1/2 cup reserved black beans and all remaining ingredients except the oil.
3. Form into desired size patties.
4. Heat oil in frying pan.
5. Fry 3-5 minutes on each size or until browned and starting to crisp.  Do not over cook or they tend to get too soft and fall apart ;)
6. I like to serve mine with a side of my nacho cheese dip.

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Breakfast Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I love protein for breakfast and sometimes actually get tired of drinking a protein shake.  These cookies are a great alternative.  They are hearty and give you lots of energy for the day.  Filled with protein, iron, fibre and omegas they will give you the boost you need to get going.

Ingredients

• 3 tablespoons ground flax 
• 1/2 cup water
• 1 ripe banana
• 1/3 cup melted coconut oil
• 1/3 cup honey or maple syrup if vegan
• 1 teaspoon gluten free vanilla
• 3/4 cup pumpkin seeds ground up
• 1/4 cup cocoa
• 1 1/2 tablespoon psyllium husk
• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut flour
• 1/3 cup hemp hearts
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350 F and prepare cookie sheet.
2. In a small dish combine flax and water.  Set aside.
3. In a large bowl combine all ingredients then add the flax/water.
4. Stir until fully combined.
5. Scoop onto baking sheet.
6. Bake 20-25 minutes until cookies appear set.
7. Let cookies rest on the cookie set for 2 minutes then transfer onto a wire rack.
8. Store in an airtight container in the fridge.

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Coconut Rough (Dairy, Gluten, Grain and Refined Sugar Free)

Yeah a simple chocolate treat!  I love making this recipe.  It takes such little time and can be easily adapted to include other nuts, seeds and flavours.  These are full of good fats which will help your digestion, energy, skin, thyroid, hormones, metabolism, immune system and brain.  Go ahead, enjoy!

Ingredients

• 1/2 cup coconut oil
• 1/3 cup raw cocao or cocoa powder
• 1 1/2 cup unsweetened shredded coconut 
• 1/4 teaspoon sea salt
• 2-3 tablespoon maple syrup or honey (amount depending on desired sweetness)

Directions

1. Line a cookie sheet with parchment paper.
2. In a small pot, on very low heat, melt coconut oil until a liquid.
3. Remove from heat.
4. Add all remaining ingredients and stir until well blended.
5. Pour batter onto prepared cookie sheet.
6. Place in freezer to harden for 45-60 minutes.
7. Remove and break or cut into desired pieces.
8. Store in freezer or fridge to keep pieces hard.

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Stir Fried Greens -Simple and Clean

One of our favourite ways to eat greens is to simply pan steam or fry them up.  My oldest has planted rainbow swiss chard in her garden which we have been enjoying these last few weeks.  We have also substituted beet greens or kale in this recipe.

Ingredients (serves 4)

• 1 tablespoons bacon fat, olive oil or ghee or 1/4 cup broth
• 2-3 minced cloves garlic
• 1 diced onion
•  6-8 cups chopped swiss chard, kale, beet greens, spinach or any other leafy green of choice
• pinch sea salt

Directions

1. Heat a wok or large frying pan with broth or oil.
2. Add onion and fry for 3-5 minutes, add garlic and fry another minute or until fragrant.
3. Add leafy greens and sea salt. Steam/fry for 5 minutes or until greens are at desired texture.
4. Enjoy!

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Baked Falafel (Dairy, Gluten and Egg Free)

Okay so traditional falafels are fried, however I do prefer them baked, a little less oil in the diet and of course I can put it in the oven and leave them while I make something else.  I am also thinking of multi-tasking ;)
These falafels are full of flavour.  We enjoy them with a large salad and some creamy dressing.

 Ingredients (makes approximately 8-10 balls)

• 1 1/2 cup cooked garbanzo beans (chickpeas)
• 1 tablespoon olive oil 
• 1-2 clove garlic depending on taste
• 3-4 sprigs chives or 1/4 chopped onion
• 1/2 lemon juiced
• 1/4 cup chopped fresh parsley
• 1 teaspoon cumin
• 1 1/2 teaspoon coriander or 1/4 cup fresh cilantro
• 1/2 teaspoon sea salt
• cayenne pepper to taste

Directions

1. Preheat oven to 400 F.
2. Combine all ingredients in a food processor and grind into a thick meal or dough.  Set in fridge for an hour to bring combine the flavours. (Optional)
3. Roll into ball and flatten a little.  Place on baking sheet.
4. Bake in oven for 30 minutes flipping once in between.

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Apple Spice, Red Fife Muffins (Dairy, Egg and Refined Sugar Free)

I have been exploring some new grains in my baking.  One that my daughter has used in a previous recipe Blueberry, Cranberry Red Fife Muffins.  Organic Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840's.    It is a gluten grain, however it is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  

Red Fife flour has not been altered by synthetic compounds, chemicals or GMO's. We enjoy its flavour and find it be a great flour for breads and hearty muffins.  It is definitely a great compliment to the apple and spices in these muffins.  We enjoyed these for breakfast or as a snack with a cup of tea!

 

Ingredients (makes about 9 muffins)

• 3/4 cup organic red fife flour
• 1/3 cup chickpea flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon psyllium husk
• 3/4 tablespoon flax seed in 3 tablespoons water and let sit for 2 minutes (flax egg)
• 1 cup shredded or chopped apple (1 medium size apple)
• 1/3 cup grapeseed oil
• 1/2 tablespoon apple cider vinegar
• 1/2 cup honey, agave or maple syrup
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients.
3. A medium size bowl add all the wet ingredients including the apple.
4. Stir to combine and then add the wet ingredients into the dry and stir to fully combine.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

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Wild Rice and Mushrooms

I am a huge fan of wild rice and so are the girls.  I love the texture and heartiness, if that is even a word.  Wild rice is high in protein, B vitamins and fiber.  It is actually not even a rice but rather a grass, or the seed of a grass.  I find this recipe to be rather versatile.  We like to mix in a variety or vegetables, but keep in the mushrooms.  The girls like it with a little bit of shredded on cheese on top but it isn't necessary to make this a delicious entree or side dish.

Ingredients

• 4 cups water (or combination of broth and water)
• 1 cup wild rice
• 1/2 teaspoon sea salt
• 1 cup diced green beans, okra, spinach, kale or broccoli (optional)
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 diced onion
• 1 pound cremini mushrooms
• 1 cup diced green beans, okra or broccoli (optional)
• 1/4 cup chopped parsley or cilantro
• shredded Swiss cheese (optional)

Directions

1. In a medium pot add rice, broth/water and salt.  Bring to a boil and simmer at a low boil for 15 minutes.
2. Add green vegetable (beans/okra, spinach, kale or broccoli) to the rice pot and continue to simmer another 15 minutes or until rice is cooked.
3. In a small frying pan heat oil.  Add onions and fry until clear about 3-5 minutes.  Add garlic and mushrooms.  Fry for another 5 minutes.
4. Add mushrooms cooked mushrooms etc. to the rice pot.  
5. Stir together to combine.  Continue to cook until vegetables are tender and rice is cooked.
6. Stir in cilantro and serve with cheese on top if preferred.

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Chocolate Black Bean Fudge (Dairy, Gluten and Refined Sugar Free)

This has definitely become a new favourite for me.  This simple recipe is full or energy and nutrients. The black beans provide lots of protein as well as fibre.  The raw cocao is rich in iron and magnesium.  Dates are high in many vitamins including A, B and K.  The coconut oil is high in lauric acid which has anti-bacterial, anti-viral and anti-fungal properties making coconut oil a great support for your immune system. 

I do highly recommend a high powered blender when making this fudge.  You want to make sure you can get a good puree from the dates and beans.  We have definitely gotten used to a lot less sweet in our treats so the dates bring about enough in this fudge but if you prefer sweeter you may want to add a few drops stevia.
We have been enjoying these as a snack, for breakfast or to satisfy a chocolate craving.

Ingredients

• 2 teaspoons gluten free vanilla
• 5-7 drops liquid stevia (optional I don't add it to mine)
• 1/2 cup coconut oil
• 1 cup dates
• 1 1/2 cup cooked black beans
• 1/4 cup raw cocao or cocoa
• 1/2 teaspoon sea salt

Directions

1. Grease a 4 x 6 dish or loaf pan.
2. Add all ingredients in order listed to your blender.
3. Puree on high until completely smooth.
4. Scope into prepared dish and flatten down.
5. Set in the fridge for 1 hour.
6. Cut into squares and try not to eat too many.
   

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Spiced Milk Steamer (Dairy and Sugar Free)-10 Point Food Rating Scale

I seem to be in the mood for hot drinks lately, it must be all this cold weather.  Straying from my usual chocolate craving, I went with a warm spice blend instead.  I love these flavours, as well as their relaxing, immune boosting and digestive properties.

In our house we have been using a 10 point rating scale on food. (See Below)  The scale was designed to give us an idea of how much the girls really like, or dislike certain foods.  It is very helpful when creating new recipes.  My youngest gave this drink a 10 which on our scale means you love it and could have it every day.

Ingredients (serves 2)

• 1 1/2 cup non dairy milk (I used cashew milk)
• 5-6 dates
• 1/2 teaspoon cinnamon
• 1/4 nutmeg
• 1/4 teaspoon fennel
• 1/4 teaspoon anise
• 1/4 teaspoon cardamom
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• pinch of cloves
• pinch black pepper

Directions

1. Combine all ingredients into a blender and puree until smooth.
2. Pour into a small sauce pan.
3. Heat while stirring frequently with a whisk.
4. Bring to a boil.
5. Pour into mugs and enjoy!

*Our 10 Point Food Rating Scale

10-Love it, could eat it every day

9-Really like it, almost eat it every day

8-Like it quite a bit

7-It was alright

6-It was okay

5-Take it or leave it

4-Didn't care for it

3-Didn't like it

2-Don't want to eat it

1-Never want to eat that again

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Shredded Kale, Sweet Potato and Beet Salad with Cilantro Lime Dressing

Kale salad is definitely a family favourite over here. Even though this recipe takes a little extra preparation, I did enjoy the addition of the roasted vegetables, as they make this salad a little heartier. 

The lime cilantro dressing is nice and fresh with a bit of sweet.  As I have mentioned before, cilantro plays a important role in removing heavy metals and other toxins from our bodies.  It is also high in folic-acid, vitamin C and A. Although my girls definitely prefer my Maple Balsamic Dressing they did enjoy this one as well.  We hope you do too.

Ingredients
For the Salad:

• 4-5 cups shredded kale
• 1 medium size sweet potato, peeled and diced
• 2 beets, peeled and finely diced
• 1/2 tablespoon olive oil
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds

For the Dressing:

• 1 juiced lime
• 1/3 cup chopped cilantro
• 1 tablespoon olive oil
• 1/2 tablespoon honey or agave

Directions

1. Preheat oven to 400 F.
2. In an oven safe dish add beets and coat with a little olive oil. Roast for 10 minutes.  In the mean time coat the sweet potatoes with olive oil.
3. Add sweet potatoes to beet dish and roast another 20 minutes or until at desired consistency.  Set aside.
4. Combine all remaining salad ingredients and add roasted beets and sweet potatoes.
5. Puree all dressing ingredients.  The dressing can be added ahead of time to allow the kale to break down or set aside and use as desired.

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Date Filled Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I remember going to my aunt's house on a visit to Holland when I was a little girl.  She must have been looking after me for the day as we spent some time together baking cookies.  I loved how "fancy" they were with a sweet filling in between the dough and then sealing them together with the end of a fork.  I believe her recipe used raisins and would have used a wheat flour but this is my best interpretation and alteration from a childhood memory.
I hope you enjoy making them as much as I did.

Ingredients (approximately 15 cookies)
For the Filling

• 1 1/2 cups dates
• 1/2 cup water
• 1/2 teaspoon gluten free vanilla
• 1/2 teaspoon cinnamon (optional)
• 8-10 drops liquid stevia (optional)

For the Dough

• 1/2 cup water
• 1/2 cup coconut oil
• 1/4 cup honey, agave or maple syrup
• 1 teaspoon gluten free vanilla
• ¼ teaspoon sea salt
• 3/4 cup tapioca starch
• 1/3 cup applesauce
• 1 cup coconut flour

Directions

1. Preheat oven to 350 F.
2. In small sauce pan combine dates, water, vanilla, cinnamon and stevia.  Cook on medium heat for about 3-5 minutes and puree until smooth.  Set aside.
3. In a medium size pot combine water and honey.   Bring to a boil and remove from heat and place in a mixing bowl.  
4. Add vanilla, salt, tapioca starch, apple sauce and coconut flour to the mixing bowl and stir until completely blended and turned into a dough.
5. Roll dough and cut out circle shapes.  I just used a drinking class.
6. Place  about 7 circles on a cookie tray.  Add 1 tablespoon of date mixture onto the centre of the circles.    Add another circle on the top of pinch in the sides together.  Using a fork make lines crimp the edges together.
7. Bake for 15-20 minutes or until golden brown.

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Nacho "Cheese" Zucchini Noodles (Dairy, Gluten and Grain Free)

We have an abundant amount of zucchini in the garden so we have been eating it in various ways.  This is definitely a delicious recipe uses my Nacho "Cheese" Sauce which eats like a meal.

Ingredients for Sauce (serves 3-4)

3/4 cup raw cashews

1/3 cup nutritional yeast

1/3 cup water (or more for a sauce)

2 teaspoon chili powder

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Directions

1. Place all ingredients into a blender and puree until smooth.
2. Add more water if needed depending on desired consistency and use.

Prepare Zucchini (uses 1 medium/large size zucchini)

1. Slice zucchini into very thin strips.  I used a mandolin but I am sure you could use a knife to make very thin circles or strips.
2. Place Zucchini into a frying pan with a bit of oil.   At a low heat, add sauce and cook until zucchini is at desired consistency.  
3. Serve.

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