A chocolate and peanut butter combo craving led me to using an old recipe of my mom’s, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you’re like me and need to hide them from myself.)
A chocolate and peanut butter combo craving led me to using an old recipe of my mom's, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you're like me and need to hide them from myself.)
Author: Victoria Laine
: Sweet Treat!
Recipe Type:: Gluten-free Vegan
Serves:: 12 servings
Prep time::
Cook time::
Total time::
Ingredients:
1-12oz bag chocolate chips or chunks (I use Enjoy Life brand because it's GF and vegan)
1/2 cup unsweetened peanut butter
5-6 cups Ancient Maize Flakes (here) or other crunchy wholegrain flakes
Directions:
In a microwave in one minute spurts stirring between, melt chocolate and peanut butter together. (Alternately you can use a saucepan over low heat.)
In a large bowl mix together the flake and melted mixture and spread into a parchment lined pan (I use a 9"x9" pan)
Refrigerate or freeze until set.
Cut into squares, or break into chunks, and serve.
These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
½ cup sunflower seeds, or cashews, ground into meal
½ cup millet or brown rice flour
¼ cup garbanzo or amaranth flour
¼ cup chia seed flour (ground chia seeds)
2 tsp baking powder
¾ tsp salt
WET:
2 cups apple sauce
⅓-1/2 cup maple syrup
OPTIONAL INGREDIENTS:
1 cup corn kernels, fresh or frozen
½ cup raisins or dates
1 cup diced apple
1 tsp chili powder and/or cinnamon
2 Tbsp chopped chilies
Directions:
Preheat oven to 350°F.
In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
Fold in any optional spices.
Add apple sauce and maple syrup and mix well.
Fold in any optional ingredients.
Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
This is a “think-ahead” recipe because the batter is made at least 12 hours prior to cooking. Flat-breads that are “soured” (fermented) using ground bean or lentil flours are called a variety of names around the world: dosas, roti, chapati, crepes, or socca, etc. It is often used instead of utensils, hand held, to scoop up thick stew-like dishes like curries and dahls.
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
With the addition of rolled oats, Crust #1 is a bit lighter, however both have rich flavors.
The filling options are endless and these crusts can also be baked should you want to fill it with sliced apples, maple syrup, and cinnamon, or other fruit fillings.
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
Author: Victoria Laine
Serves:: 1 pie crust
Prep time::
Total time::
Ingredients:
CRUST #1:
8 medjool dates, pitted (about ¾ cups)
½ cup shredded coconut
1 cup rolled oats
pinch salt
CRUST #2:
1 cup raw walnuts
1 cup shredded coconut
½ cup pitted dates
pinch salt
TIP:
If dough isn’t sticky enough to hold together, drizzle a tiny amount of dark liquid sweetener (maple syrup, agave, brown rice syrup, etc) into it.
Directions:
Directions for both crusts are the same:
Pulse the ingredients in a food processor with the “S” blade until the dough holds together when pressed between fingers (usually about 2 minutes.)
Then transfer dough to lined pie plate or spring form pan, pressing down firmly with fingers. Voila! (It’s a good idea to also dust the pan or plate with rolled oats to avoid sticking.)
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
Author: Victoria Laine
Serves:: 1 dozen
Prep time::
Cook time::
Total time::
Ingredients:
(Chocolate dipped - optional)
Makes: 1 dozen
1 cup raw pecans
2 Tbsp coconut flour
¼ tsp salt
¼ cup pure maple syrup
6 oz dark dairy-free, GF chocolate (bar, chips or chunks for melting)-optional[/b]
Directions:
Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.
Place pecans, flour, and salt in food processor and process until finely ground.
Add maple syrup to processor and allow to bind.
Roll dough into balls about golf ball size (these are rich!) and flatten with the palm of your hand, or the bottom of a drinking glass. You can press a slice of pecan into the top if desired.
Bake cookies for 12-15 minutes until lightly browned on bottoms.
Transfer to a rack or plate to cool. (If you are going to dip them in chocolate, it can speed up the setting of the melted chocolate to put the cookies in the a fridge or freezer for a while first.)
Melt the chocolate in a microwave in 1-minute spurts, or over a double boiler (NOTE: be careful not to get steam or water in the chocolate.)
Dip each cookie half way into the melted chocolate and set them on the parchment paper (or wax paper) lined baking sheet or plate to set.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
