Wednesday, December 1, 2010


1 c. whole wheat (or spelt) flour

1 tsp. baking soda

½ tsp. allspice

2 tsp. cinnamon

2 tsp. ginger

2 eggs

¼ cup olive oil or melted butter

1 ¼ cup unsweetened applesauce

½ cup honey

2 tsp. vanilla

3 cups oats

¾ c. chopped almonds

½ c. sunflower seeds

1 c. dried fruit (cut up apricots)

chocolate chips

Preheat oven to 350. Combine flour, baking soda, salt, allspice, cinnamon, ginger and stir well. Set aside.

Place eggs, oil, applesauce and sweetener in large bowl and beat well. Add vanilla, oats, almonds and sunflower seeds and stir until well combined. Add flour mixture and stir well. Add dried fruit and chocolate chips and stir.

Drop onto cookie pans and bake apx 15 minutes.

Sunday, November 14, 2010

Coconut Ice Cream

1 can coconut milk
1 cup water
1/2 cup raw cashew pieces
1/2 cup honey
1/2 cup pitted dates
2 tsp vanilla
1/4 tsp salt
1 tray ice cubes
water as needed to make 5 cups total mixture

1) Blend ingredients (except ice cubes) in blender until creamy
smooth - doesn't feel gritty (approx. 2 mins).
2) Add ice cubes and blend until smooth. Add more water to
total 5 cups of mixture.
3) Pour into ice cream maker (OR pour into a shallow pan
and freeze). When ready to use, thaw slightly until just soft enough to cut into squares. Place into blender with enough soy milk or water to blend into the consistency of soft ice cream.

Saturday, August 21, 2010

Moroccan Yam Burgers (my favourite veggie burgers!)

6 c. grated yams
2 T. chopped garlic
2 T. chopped ginger
1 x 19oz. can chickpeas, rinsed
1 1/2 c. mixed nuts
1/2 c. chopped cilantro
2 t. cumin
1 T. chili powder
1 t. coriander
1/2 t. cinnamon
1 t. pepper
2 T. soy sauce (I use tamari)
2 T. sesame oil
2 eggs, beaten
1/3 c. dry breadcrumbs (I use crushed sesame rye crackers)

1. Grate yams in food processor and place in an extra large bowl.
2. Finely chop garlic and ginger in the food processor. Add half the chickpeas and process until smooth. Add to yams.
3. Mash the rest of the chickpeas and add to yams.
4. Grind nuts in the food processor and add to yams.
5. Add the cilantro and all of the spices to the yams.
6. Add soy sauce and sesame oil to the yams and mix well.
7. Add eggs and bread crumbs to - you guessed it - the yams. Add more bread crumbs if needed.
8. Measure into half-cup portions and form into patties.
9. Saute on medium low for 5 minutes per side. Or, freeze and grill.

* Adapted from the Whitewater Cooks recipe book

Friday, February 19, 2010

Banana Nut Muffins

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup finely chopped walnuts

2 eggs
1/4 cup yogurt
2 Tbsp oil
1/4 cup maple syrup
1 Tbsp lemon juice
3 bananas mashed
1/2 cup dried fruit (raisins or cut apricots)

Mix the dry ingredients together in a large bowl. Mix the wet in a separate bowl. Stir wet ingredients into the dry and stir only to moisten. Pour into muffin tins. Bake at 375 for 20 minutes.

Thursday, February 11, 2010

Chocolate Chip Cookies

2 cups rolled oats
1 1/3 cup w.w. flour (or spelt)
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup unsweetened shredded coconut
2/3 cup raisins or chopped dried fruit
8 tbsp chocolate chips
2 tsp baking powder
2/3 cup flax meal (not flax seed)
1 cup pure maple syrup
6 Tbsp almond butter (may use cashew, peanut, hemp seed butter)
3 tsp vanilla extract

In a large bowl combine oats, flour, salt, cinnamon, coconut, raisins, chocolate chips and baking powder. In a small bowl whisk together flax meal, maple syrup, almond butter and vanilla. Stir in the wet ingredients into the dry and mix as little as possible (folding works well). Drop small balls onto a cookie sheet and bake at 350 for 13 minutes.

Yields 3 dozen.

Sunday, January 17, 2010

Creamy Caesar Dressing

2 cloves garlic
1/2 pkg (10 oz / 300g size) soft or silken tofu
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp olive oil (or grapeseed)
1 1/2 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp salt (I use sea salt)
1/2 tsp pepper (fresh ground, if possible)
1/4 tsp dry mustard pwdr
2 Tbsp Parmesan cheese (freshly ground, if possible)

Mince garlic in food processor or blender. Add tofu, lemon juice, water, olive oil, anchovy paste, Worcestershire, salt pepper and dry mustard. Whirl, occasionally scraping down side, until smooth. Add Parmesan and whirl just until mixed. Toss with chopped romaine lettuce. Dressing keeps well 2-3 days if covered in the fridge.

Thursday, January 14, 2010

Blueberry Muffins

1 cup cashews
1 cup water
1/2 cup honey
1/2 tsp salt
1 tsp vanilla
1 egg
1 tsp lemon juice
1 1/4 cups flour
2 1/2 tsp baking powder
2 cups blueberries

Blend cashews and water until smooth (NO grit remaining at all).
Add remaining liquids and continue blending until combined.
Place flour and powder in a bowl, mix. Pour liquids into dry and stir only to combine. Fold in blueberries and pour into pan. Bake at 350 20-25 minutes. Yield: 12

Wednesday, January 6, 2010

Granola Bars

1 c sunflower seeds
1/2 c pumpkin seeds
1/2 c walnuts
1/2 c slivered almonds
1/4 c hemp seeds or sesame seeds
1/3 c raisins or other dried fruit
1/3 c tbsp flax meal

1/3 c brown rice syrup
1/4 c almond butter
1/4 c coconut oil (optional)
1/4 tsp cinnamon
1/8 tsp sea salt

Combine seeds, nuts raisins and flax seeds. On med- low heat rice syrup, almond butter, coconut oil, cinnamon and salt. Stir until heated through. Don't boil. Add wet mixture to dry. Put on lightly oiled 8X12 baking dish. Press down and refrigerate or freeze until cool. Refridgerate.