WHOLESOME, DELICIOUS RECIPES
QUINOA ALMOND CHOCOLATE CHUNK COOKIES
1 cup quinoa flour 1 cup almonds, crushed into powder
1/4 cup granulated sugar 1/2 cup dark chocolate chunks
1 tsp vanilla extract 2 eggs, whisked
1/2 tsp cinnamon 1/2 tsp salt
1/2 tsp baking powder 2 tbsp grape seed oil or olive oil
Preheat oven to 325 F.
In a large bowl, whisk together quinoa flour, sugar, pulverized almonds, baking soda, cinnamon and salt.
Add oil, eggs and vanilla extract
Start adding milk and mix with clean hands until a dough forms. You may not need not all the milk. If dough gets a little sticky, add a little more quinoa flour.
Mix in the chocolate chunks
Shape into 1 inch balls and place on a parchment paper lined cookie sheet.
Bake on the middle rack for 12-14 minutes until golden brown
Let cool on cookie sheet. Can be kept in an airtight container for up to 3 days or frozen
SPRING CLEANING DRINK
2 organic small beets 2 broccoli stalks 1/4 piece of a small purple cabbage
1 organic romaine lettuce handful of parsley
1 baby bok choy half bunch of organic dandelion greens
Juice all the above. Yields about 12 oz
EASY NUTRITIOUS MANGO DESSERT
1 whole ripe mango and a half 1 tsp pure vanilla essence
1 1/2 cups Oatmilk yogurt 1 tbsp maple syrup (optional)
1/4 tsp cinnamon 1/4 nutmeg
Blend all the above in a high power blender. Pour into a dessert cup, top with granola, Enjoy!
GLUTEN FREE BISCUITS
1 cup quinoa flower 1 cup almond flour 2/3 cup plain cashew kefir
1 tbsp chia seeds 1/3 cup ghee 1tbsp raw honey
1 tsp aluminum free baking powder 1/2 tsp salt
Preheat over to 400 F and line a baking sheet with parchment paper. Stir together chia seeds and kefir in a small bowl and set aside to "bloom" chia seeds for 10 mins
Combine dry ingredients in a medium mixing bowl. Add ghee and use hands or pastry cutter to mix. Mixture should be grainy and coarse. Gradually fold in kefir mixture using a spatula until thoroughly combine until moist. Transfer mixture to the refrigerator for 10 mins to chill. Scoop 1/4 cup mounds of dough onto a baking sheet 2 inches apart. Bake for 14-16 minutes. Cool biscuits on baking sheet for 10 mins.
SWEET POTATO BUTTER
4 medium sweet potatoes or yams (3 cups of puree) 1/4 cup extra virgin olive oil
2 tbsp water 1/2 tsp sea salt 1/2 tsp ground cinnamon
How to make
1. Preheat oven to 375 F
2. Wash sweet potatoes and prick each one with a fork all over. Place on baking sheet and roast for approx. 1 hr until tender. Let cool for 15 mins. Slice sweet potatoes in half and scoop out flesh into a bowl mashing it well. Combine mashed sweet potato flesh, olive oil, water, salt and ground cinnamon in a high speed blender. Blend well for a few mins. until you get a smooth and creamy consistency.
Both recipes are from Magdalene Wazelaki ( Hormone Balance)
Egg Nog Bread Pudding(2 versions)
Gluten Free Regular
1 Gluten Free Multi Grain loaf 1 loaf brioche or challah bread
½ cup dried apricots
½ cup dried cranberries
½ cup golden raisins
3 cups eggnog
4 large eggs
½ tsp cinnamon, ½ tsp ground nutmeg, 1tsp vanilla extract, ½ tsp almond extract, 1/8 tsp salt
Step 1 – Preheat oven to 350 F . Cut the bread into ¾ in cubes and arrange in a single layer on a rimmed baking sheet. Bake 8-10 mins, until slightly dry but not browned, stirring once halfway through. Let cool
Step 2 Meanwhile, finely chop apricots, cranberries and raisins. In a large bowl, whisk eggnog, eggs, cinnamon, nutmeg, vanilla extract, almond extract and salt until smooth.
Step 3 In a 3qt baking dish, toss the bread cubes, and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread.
Step 4 With hands or spatula, gently press bread down to soak in custard. Sprinkle reserved dried fruit on top. Cover dish tightly with foil and refrigerate overnight.
Step 5 Preheat oven to 375 F. Bake bread pudding covered 20 min. Remove foil and bake another 10-20 min., until custard is set and the top is golden brown. Let cool slightly and serve warm
Add the magic: Swap in fruit-studded panettone for the brioche .