Peanut Butter Cookies

peanut_butter_cookiesIngredients:
* 1 cup of raw almond flour
* 1/2 cup of organic, fresh peanut butter (or almond butter)
* 1 cup pitted Medjool dates (soaked in warm water for 10 minutes)
* 1 1/4 teaspoons of vanilla extract
* ¼ teaspoon cinnamon
* 1 handful of cacao nibs (optional)

▪ Sea salt to garnish

Directions:
• Combine almonds, nut butter, dates, cinnamon and vanilla in a food
processor and blend until a dough-like texture is achieved (a couple
of minutes). Add more nut butter if necessary to make the dough
stickier.

Optional: Add cacao nibs and process on pulse for 15-20 seconds to break them up a little but still leave some whole.

• Form into small balls and use a fork to press down and create a
crisscross pattern

• Sprinkle with sea salt

• Store in refrigerator (better the next day!)

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Easy Organic Vanilla Gluten-Free Cake

Ingredients

  • 1/4 cup organic coconut oil
  • 1/2 cup soy free earth balance
  • 1/3 cup organic sugar or honey
  • 4 organic free range eggs
  • 2 tsp. organic vanilla
  • 1/2 cup organic almond milk
  • 1 1/2 cups almond Flour
  • 1/2 cup organic coconut flour
  • 2 tsp. organic baking powder
  • 1/4 tsp. Himalayan Salt

Cream the shortening and sugar until smooth. One at a time add the eggs until each is fully blended with the sugar mixture. Add Almond Milk and Vanilla and blend a bit more.

In a separate bowl combine flours, baking powder and salt and gently fold together.

While liquid mixture is on low speed slowly add large heaping spoonfuls of flour. Mix each spoonful thoroughly before adding the next, this ensure a lighter fluffier cake! Without the gluten proper mixing has a huge impact on helping with the heaviness of the flours used.

Grease and flour a 13 x 9 pan. Spread cake mixture evenly. This is a thin cake kind of like a brownie. The flavor can accommodate any topping of your choice, I prefer fruit with melted cacao or you could use cashew cream and strawberries.

Chocolate Drizzle

  • 1 – 2 chunks raw cacao
  • 1 chunk raw cacao butter
  • 1 handful chocolate chips (with at least 50% cacao)
  • Sliced fruit of season right now its bananasImage

Quick Gluten-Free Vegan Pizza

This is a quick and easy way to make use of what you have in your garden or your fridge. Pizzas are the most forgiving thing because most things taste great heated together with a bit of cheese (Diaya not dairy) and bread! When I’m in a pinch and do not feel like making everything from scratch I use Almond Glory pizza crust. They are in the frozen gluten-free section at my local whole foods. What I like most about these crusts they can handle some serious weight and you cook them in the little black plates they come in so clean up is very easy.

On this pizza I put a bit of organic marinara sauce and then two flavors of Diaya Cheese (Mozzarella and Pepper-jack shreds) Then from my garden I cut up a sweet onion and a hippy looking heirloom roma tomato that is green and red and from my fridge some crimini mushrooms. That’s all! Prep time 5 minutes 10 if you have to pick your veggies from out back.

Toss this little baby in the oven at 425 for 20 – 30 minutes depending how crispy you like your crust and viola gluten-free vegan goodness! While in the oven you have time to whip up a little salad and dinner is delish, healthy and no animals products were used!As with all things in life go easy on yourself, the planet and don’t forget my mantra

Eat, Heal, Live!