Classic peanut butter cookies without the refined sugar or fiber-less flour! Just whole-food ingredients for quick and easy comfort food. Nothing wrong with adding a layer of chocolate, too!
Author: Victoria Laine
Serves:: 2 dozen
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Ingredients:
1 cup raisins or dates
1 cup peanut butter
2½ cups rolled oats
¾ tsp salt
½ cup maple syrup (or other dark liquid sweetener)
CHOCOLATE VARIATION:
8 oz GF vegan (70-85%) chocolate bar, or chocolate chips or chunks
Directions:
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
In a food processor with the S-blade, process all ingredients until you get a dough-like texture.
With clean hands mold dough into about ping-pong size balls.
Place balls onto baking sheet.
Dip a fork into a small glass of water and press into each ball, making criss-cross marks.
Bake for about 9-12 minutes until bottoms are lightly browned.
Cool and store in an airtight container.
Although not necessary, if you are dipping the baked cookies in chocolate or drizzling melted chocolate over them, you can freeze them first to allow the melted chocolate to set up more easily.
This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several hours before baking so plan ahead for this one! Fermenting grains allow them to become more digestible and nutrients to become more bio-available. Well worth the wait!!
Author: Victoria Laine
Recipe Type:: Gluten-free Baking
Serves:: 1 loaf
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Ingredients:
DRY:
2 cups rolled oats
⅔ cup brown rice
⅔ cup amaranth
⅔ cup sesame seeds
⅔ cup sunflower seeds
⅔ cup raw pumpkin seeds
3 Tbsp chia seeds
2 tsp salt
WET:
3 cups water
Directions:
In a high-powered blender measure all dry ingredients. Process until grains and seeds have become powdery but not too long (avoid letting it become gummy.) Transfer dry mix to a large glass or ceramic mixing bowl.
Allow batter to sit 6-12 hours in a warm place in the kitchen (if the kitchen is cold, heat the oven to the lowest setting for 10 minutes, turn it off, and place bowl in oven.) Cover with a clean tea towel.
Transfer batter to a 9”x5”x3” loaf /bread pan that has been lined with parchment paper or oiled. If oiling, sprinkle some oat flakes or whole pumpkin seeds into the bottom of the pan (so it releases
from the pan more easily). You can also sprinkle some on top of the loaf for a nice finishing touch.
Bake at 375F for 90 minutes or until dry when tested with an inserted skewer or knife.
SLICING NOTE: Cool completely before slicing. With the aroma of fresh bread wafting through the house, it’s challenging not to want to slice into it; however, this loaf will slice much better if it’s almost completely cooled.
This simple delicious breakfast recipe is made in 5 minutes. I often whip it up before I go to bed so breakfast is ready to go in the morning, with well soaked chia seeds. I also make it in bulk so I have several breakfasts made in advance at once, adding the fresh fruit at the last minute, if desired. You can use individual containers for an easy breakfast or school or office snack.
Author: Victoria Laine
Serves:: 2-3 Servings
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Ingredients:
2 cups non-dairy yogurt or kefir
¼ cup chia seeds (black or white)
1 cup raspberries, fresh or frozen
¼ cup slivered almonds
1 tsp cinnamon (optional)
Directions:
Mix together all ingredients.
Allow chia seeds to soak and become soft in the yogurt or kefir for at least 30 minutes, or preferably longer if time allows.
Serve in individual bowls or take-away containers.
Mmm…what’s more homey than warm spicy scones, fresh from the oven! I find these easy scones less fussy than muffins. (I also love getting my hands into baked creations!) Pumpkin puree is an excellent anti-oxidant rich food and an excellent moist replacement for oil or butter in baked goods. That simple switch translates into significantly reduced fat calories. Freeze extras scones for best freshness. Simply re-warm in a microwave for 30-60 seconds, or wrap in foil in a toaster oven to freshen leftovers.
1. Preheat oven to 375F. Line 2 baking sheets with parchment paper.
2. Grind the chia seeds. In a large mixing bowl, combine chia, flour, oats, sugar, baking powder, salt, spices, and dried fruit.
3. Scoop out the can of pumpkin, and add the water to the dry ingredients. With a rubber spatula or wooden spoon mix in the moist ingredients to incorporate.
4. Using a small handful of flour, dust a large cutting board or your counter top. With your “floured” hands pull the sides of the dough together and transfer it out onto the floured board counter. Using you hands and adding more flour as needed to keep it from sticking, fold the dough it into a large round ball. Break the dough into two pieces, flouring the counter again if needed, and form into disk-shapes. Press or roll dough so it is about 3/4” thick.
5. With a large knife cut the disks (being very careful not to cut the counter…or you can transfer to a floured board) into 6 pieces by cutting in half, then into thirds. Transfer each scone to the lined baking sheets.
6. Decorate with several pumpkin seeds, or chopped candied ginger. Bake for 15-18 minutes until lightly browned. Cool and serve with apple butter (optional).
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!
