Category Archives: Vegetarian

Chocolate Almond Fig Biscotti

Years ago (in the pre-gluten-free days), I didn’t get biscotti. Why would anyone want what amounted to, in my mind, a stale cookie? Fast forward to present day, where I love a crunchy, not-too-sweet treat to accompany a cup of coffee or tea, especially if it’s studded with dried fruit and nuts. I suppose over time, one’s tastes can change! But now, since I no longer eat gluten or dairy, biscotti are a rare occurrence.

So I made my own.

These are a perfect holiday treat either for yourself, family, or friends. Make some as an evening dessert, a breakfast treat, or wrap them up and give them as edible gifts. They’re gluten, dairy, and egg-free, and are sweetened slightly with honey (which could be substituted with agave nectar to make them vegan), making them friendly for just about anyone’s diet. The combination of chocolate, almonds, and dried figs is indulgent without being overly rich. And while I’m not usually a fan of dipping any cookie, I must say, these are quite satisfying dipped into a cup of coffee.

I might just have to have another.

Print Recipe

Chocolate Almond Fig Biscotti (gluten-free, dairy-free, grain-free, refined sugar-free, vegan-adaptable)

1 1/4 c blanched almond flour

1 T + 1 t unsweetened cocoa powder (not dutched)

2 t tapioca starch

1/4 t salt

1/4 t baking soda

5 T honey (for vegan, use agave nectar)

3 T chopped almonds (I used roasted Marcona almonds, but any will do)

3 T chopped dried figs

Preheat oven to 350 degrees. In the bowl of a food processor, add the almond flour, cocoa powder, tapioca starch, salt and baking soda. Pulse to combine. Add the honey and pulse again until the dough comes together in a ball. Remove the dough and place on a baking sheet lined with parchment paper (you’ll be using this as your workstation as well as the baking sheet), and press the dough together with your hands (kind of like kneading dough, but not nearly as strenous!). Add the almonds and figs and mix in with your hands too. The dough should be barely moist enough to come together. If it is too moist, add a bit of tapioca starch. If too dry, add a sprinkle of water.

Once the almonds and figs are mixed in, pat the dough together on the baking sheet into a log about 2 1/2 inches wide and 10-12 inches long. Place in the oven to bake for about 20 minutes.

Remove and allow to cool on the baking sheet for at least 30 minutes. Lower the oven to 300 degrees.

Once cooled, slice the dough with a serrated knife into pieces about 1/2 inch thick on the diagonal. Separate out the biscotti onto the baking sheet and bake again for 10-12 minutes. Remove and allow to cool completely before serving.

Makes about 10-12 biscotti.

Want more gluten-free holiday cookie ideas? Join us this Wednesday, December 5, 2012, at 8PM EST for a Live Chat at Udi’s Gluten-Free Living Community! We will be swapping gluten-free holiday cookie recipes!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

 

posted on Monday, December 3rd, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Vegan,Vegetarian 8 Comments

Quinoa Pumpkin Donuts with Maple Pecan Glaze

I know it’s been pumpkin-mania around the internet. We can’t help ourselves. After all, who can resist that creamy goodness, especially when it’s only in season for a few months out of the year? Personally, I love to put it into anything and everything right now. I’ve snuck pumpkin into enchilada fillings, chili, soup, shepherd’s pie, and even cookies. But why stop there? After all, as far as I’m concerned, the months of October and November were made just so we could eat pumpkin.

And not just pumpkin. Other winter squashes are just as welcome. Butternut, acorn, kabocha, delicata, turban…I could just keep on going. I love them all, and this time of year, I hoard them, buying way more than I need, and squirreling them away in my pantry. They all get used, of course, in due time. With the latest squash roasting, I decided to use the puree for a new breakfast treat – donuts.

Because if there’s one thing that can top pumpkins this time of year, it’s donuts. Pumpkin donuts.

These are on the healthier side, however, as they’re baked, gluten and dairy-free, and are made with quinoa flour, which is packed with fiber and protein. But don’t let all those “healthy” things make you think they’re not delicious. With warming fall spices, the pumpkin, and the maple syrup glaze, they certainly score points in the “yum” department.

Print Recipe

Baked Pumpkin Donuts with Maple Glaze and Pecans

For the donuts:

1 c pumpkin puree

¼ c melted coconut oil

½ c maple syrup

2 eggs

2 t vanilla extract

¼ t vanilla stevia extract

¼ t apple cider vinegar

1 c quinoa flour

½ c tapioca starch

1 t guar gum

1 t baking soda

1 t baking powder

2 ½ t cinnamon

¼ t nutmeg

¼ t cloves

¼ t allspice

1/8 t salt

Preheat oven to 375 degrees. Grease donut pans and set aside.

In a stand mixer or food processor combine pumpkin, coconut oil, maple syrup, vanilla, egg, apple cider vinegar and stevia. Beat or process until smooth and fully combined.

In a separate bowl, whisk together the remaining ingredients . Add to wet ingredients and beat or process until batter is nice and smooth.

Spoon batter into donut pans. Bake for about 15 minutes, or until a toothpick inserted in center comes out clean. Allow to cool for 5-10 minutes and remove the donuts from the pan and set on a cooling rack.

While the donuts are baking, make the glaze:

2 T maple syrup

¼ t cinnamon

½ c organic powdered sugar

1-2 T almond milk

Whisk together in a small bowl until a thick glaze is formed.

Chop about ½ cup pecans and set aside.

While still warm, dip each donut halfway into the glaze, and then sprinkle chopped nuts on top. Place on a cooling rack with a paper towel underneath to catch drips.

Makes 9 donuts.

posted on Tuesday, November 6th, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Vegetarian 21 Comments

How To Make Sunflower Seed Butter

Are there members of your family that must be peanut-free? Many people and families are peanut-free due to allergies, health concerns, or even because the kids have a peanut-free or nut-free school. For many, this means no peanut butter cookies, no PB&J, no peanut butter and apples. I don’t know about you, but those types of foods were an integral part of my childhood, and I’m a bit of a peanut butter fiend. I’d hate to deprive anyone else of that salty-sweet, creamy, stick-to-the-roof-of-your-mouth goodness.

So what’s a peanut-free person to do? There are soynut butters out there, but many people also avoid soy. You can buy commercial sunflower seed butter, and I have done so before (it’s pretty darn delicious), but it does contain sugar. Also, it’s not always easily found if your grocery options are somewhat limited, unless you order online. So why not make it yourself?

I promise, it’s easy!

In fact, I find making all sorts of seed and nut butters pretty easy, and I make a lot of different ones myself. The food processor does all the hard work, and besides, I can then control the sweetness and salt levels – a great thing, in my opinion. It’s also generally less expensive than buying a jar of the already-made stuff.

The same is true of this sunflower seed butter. The organic, raw sunflower seeds I used for my sunbutter cost me less than $3/lb. A jar at the store, which is usually around a pound, typically costs around $6. Once you start making this yourself, I’m sure you’ll agree it’s worth a few little steps. Besides, you’ll be on your way to sunflower seed butter cookies, using sunflower seed butter in a yummy peanut-free dip for satay, or even in a peanut-free “PB&J” vegan ice cream. Or just on a spoon, straight from the jar. Your choice. I won’t judge.

First, you start with 3 cups of raw sunflower seeds (don’t buy the already roasted ones, as a lot of the moisture is already gone from them and your ”butter” will be mealy or grainy – trust me, I’ve made that mistake). Toss them into a skillet (I prefer my cast-iron skillet, but any skillet will do) and toast over medium heat, moving them around often so they don’t burn. You’ll do this for 5-10 minutes, or until the sunflower seeds show some toasting. Don’t over-toast – if they look similar to this, you’re good. (Over-toasting will also cause that mealy texture in your final product)

Then throw your sunflower seeds, plus about 1/2 – 3/4 teaspoon of salt, into the bowl of a food processor fitted with a steel blade.

(See all those scratches on my food processor? That’s a sign of true love – love between a girl and her food processor. We’ve been through a lot together.)

Put the lid on your food processor and turn it on. At this point, you will be processing until it becomes sunflower seed butter. Of course, saying that sounds easy, but truth is, many people worry that they’ve done something wrong at some point in this process, because it just seems to take SO long. You’ll be processing for almost 10 minutes.

In case you want to peek at it throughout the process to be sure it’s all going well, in the first minute or so, your sunflower seeds will turn into a fine meal.

Keep going.

A few more minutes will pass, and you’ll see the “meal” climb up the sides of the processor. Eventually, the oils will release from the seeds, and your “meal” will start to clump to one side of the processor.

Keep going. Just leave that clump there. Eventually, enough oils will release that it will spread itself back out. Don’t add any oil at this point, or it will never become smooth.

Soon, you’ll hear the food processor become quieter, and everything will spread out and start to look like a real sunflower seed butter. Like this.

Now, if you desire, you can add sweetener and oils. I personally only add about a tablespoon of oil (usually olive or coconut – olive makes it more spreadable at cooler temperatures, as coconut oil is solid at room temperature, but I love the flavor of coconut oil), but it’s up to you how spreadable you want your butter. You can also add a tablespoon or two of sugar, honey, agave nectar, maple syrup, or whatever sweetener you choose. Or you can choose to omit sweeteners entirely. Up to you.

Then continue to process for another minute or so, until everything is completely smooth. Then scrape your sunflower seed butter into your desired container (I prefer glass jars – I have a ton of them) and store in the refrigerator.

That’s it! See, that wasn’t so hard, was it? Hooray for a quick, inexpensive, healthy alternative to peanut butter!

Print Recipe

Sunflower Seed Butter (gluten-free, vegan)

3 c raw sunflower seeds

1/2-3/4 t kosher salt

1 T oil of choice (olive oil or coconut oil are my favorites)

1-2 T sweetener of choice (sugar, honey, agave nectar, maple syrup are all good here)

Toast the sunflower seeds in a large skillet over medium heat for 5-10 minutes, stirring frequently, until lightly toasted. Place sunflower seeds and salt into the bowl of a food processor fitted with a steel blade. Process into a smooth, spreadable butter – this takes about 10 minutes. Add oil and sweeteners as desired and process again until smooth.

Makes about 2 cups.

This post is linked to 5-Ingredient Mondays over at The Daily Dietribe.

posted on Monday, September 24th, 2012 by altawrites Posted in Baked goods,breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetarian 14 Comments

Red Savina Habanero Brownies (And a Melissa’s Produce Giveaway!)

 

Update: This giveaway is now closed. The winners of the Red Savina Habaneros have been announced here.

Ready for some chocolate?

As if that’s actually a question. If you’re like me, you’re always ready for chocolate. Especially brownies. Brownies are essentially the greatest form of chocolate-based sweet. And I’m a fan of all types of brownies, although the fudgy, unadorned, chocolate-only ones tend to win my heart.

Until now, that is.

Meet the habanero brownie. Sure, it looks sweet and innocent, what with its chocolate-y chocolate-ness, with some more chocolate on top. But there’s a surprise lurking in that baby. A little kick. It catches you off-guard as you take a bite and start to melt into the richness of the brownie, forcing your eyes to widen a bit and making you utter “oh!” before taking another bite. And another.

See, that’s the way with these babies. They’re very “more-ish”. The heat is there, but it’s not so much as to throw off the balance of sweet and rich. And that little layer of chocolate frosting? Some might call it gilding the lily, but I just call it good.

These brownies were inspired by a special delivery I received recently. Melissa’s Produce, an online distributor of some amazing-looking fresh specialty produce, contacted me. Apparently they knew I was a bit of a chile addict (I guess posting a habanero-pear jam recipe kind of gave it away), and they offered to send me some of their new Red Savina Habaneros to try. They’re not for the faint of heart – these babies pack a serious punch! But the heat is somewhat sweet, which gave me the inkling to try them in a dessert. Once I learned how much heat they provided (after adding waaaay too much in a bloody mary recipe – ouch!), I knew just what to do.

After all, chiles+chocolate=match made in heaven.

So I whipped up these gluten-free, dairy-free brownies and stirred in some roasted habanero. Let me tell you, the batter alone was delicious. But once baked, the resulting brownie was fudgy but not too dense, moist, and rich. And of course, it came with a touch of heat. Swoon-worthy, if you ask me. I couldn’t have picked a better chile to add that heat too - the Savina Habanero came across clean, sweet and warm. I immediately had to pack the remaining brownies up and take them to the office, lest I devour them myself.

Ready to make these brownies for yourself? Well, Melissa’s Produce has graciously allowed me to give away some Savina Habanero chiles to 3 of my lucky readers! Simply leave me a comment below telling me what you’d love to make with some of these amazing Savina Habaneros, and I’ll choose 3 winners* at random.

The giveaway will end on Saturday, September 22, 2012, so time is of the essence!

(*Winners must be at least 18 years of age and must reside in the United States to be eligible.)

Okay, okay, and now, the recipe.

Print Recipe

Red Savina Habanero Brownies (grain-free, dairy-free)

1 Savina Habanero (or other habanero)

2/3 c coconut oil

6 oz quality semi-sweet or bittersweet chocolate

1 1/2 c raw turbinado sugar

6 eggs

2 t vanilla extract

1/2 t ground chia seed (I grind whole chia seeds in my coffee grinder – you can substitute ground flaxseed as well)

1/4 c coconut flour

1/4 c almond flour

1/4 c unsweetened cocoa powder

1/2 t kosher salt

1 t baking powder

Preheat broiler to high. Place chile under broiler (I do this on a foil-lined baking sheet) and broil until lightly blackened, turning every minute or two. Remove and place in a bowl covered with plastic wrap or foil. Set aside. This will help “steam” off the charred skin of the chile. Set aside.

Preheat the oven to 325 degrees. Oil an 8X8 inch metal pan and line with parchment paper. Oil the paper. Set aside.

In a medium saucepan, add coconut oil, chocolate, and sugar. Place over medium-low heat and heat until completely melted, stirring frequently. Remove from heat and allow to cool.

Once chile has been in the bowl for a few minutes, remove. Put on some gloves (highly recommended!) and peel the skin from the chile. Remove the stem, and the seeds. Finely mince the chile and set aside.

Once the chocolate mixture has cooled for a few minutes, whisk in the eggs, vanilla, and ground chia seed until well-blended. Whisk in coconut flour, almond flour, cocoa powder, salt, and baking powder until well-blended. Finally, whisk in the chiles. Scrape the batter into your prepared pan, smoothing out the top.

Bake uncovered for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least an hour. Frost with frosting, and chill for an hour to allow it to firm up. Serve.

Chocolate Frosting (grain-free, dairy-free)

4 oz semi-sweet or bittersweet chocolate

3 T non-dairy butter, such as Earth Balance

1-2 T non-dairy milk

3/4-1 c organic powdered sugar

In a microwave-safe bowl, melt chocolate for 30 seconds. Stir until completely melted (microwave for longer if you must, but be careful not to burn). Scrape into the bowl of a stand mixer fitted with the whisk. Add non-dairy butter, milk and powdered sugar and mix on high speed until completely blended, adding additional milk or powdered sugar as needed to achieve a thick, spreadable consistency. Immediately spread a thin layer of frosting over the brownies.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

 

posted on Tuesday, September 18th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Vegetarian 25 Comments

Make-Ahead Slow Cooker Apple Cranberry Oatmeal

I’m sharing a recipe for make-ahead slow cooker apple cranberry oatmeal over at The Balanced Platter today! If you need a quick-and-easy solution to breakfast, head on over there to check it out!

posted on Tuesday, September 11th, 2012 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Refined Sugar-Free,Vegan,Vegetarian 1 Comment

Thai Basil Guacamole

Sometimes, missing an ingredient forces you to think outside the box. For example – I made plans to make beef fajitas/fajita salad (this means fajitas for the hubby, a salad for me) for dinner last night. I marinated the skirt steak the night before, so I was good to go. Or so I thought. When starting my prep work, I realized I didn’t have cilantro. I’d used what little I had in my marinade. How could I made the required (yes, it’s required!) guacamole without cilantro? I adore the freshness that it adds, and I’ve simply omitted that ingredient before and have been disappointed. Not wanting to go to the store (after all, I had this Live Chat to attend to in less than an hour – by the way, you can read the entire chat through this link if you missed it), it suddenly occurred to me.

Why not use some of the bountiful supply of Thai basil growing in my garden?

So I dashed out to cut a bit of basil (it’s been growing like crazy lately!) and tossed it in. The result?

A unique, but pleasantly bright and fresh new guacamole!

I love that Thai basil has anise-y flavor to it, different than the sweeter Italian basil (that is also taking over my garden), allowing the guacamole to really pop.

This might just be my new favorite way to enjoy guacamole.

Print Recipe

Thai Basil Guacamole (gluten-free, vegan, sugar-free, soy-free)

2 avocados (or 1 extra-large avocado)

1 T finely chopped red onion

1 garlic clove, minced

1 jalapeno, seeded and minced (you can cut back the amount of jalapeno if yours is really hot or you’re not a fan of heat)

1 T chopped fresh Thai basil

juice of 1/2 lime

Salt to taste

Cut the avocados in half and scoop out the flesh into a medium bowl. With the tines of a fork, mash the avocado until no large chunks remain. Stir in the remaining ingredients, seasoning to taste.

Serve immediately, or cover with plastic wrap (pressing the plastic wrap so that it makes contact with the guacamole entirely) and refrigerate for a few hours.

Serves 4, unless you have real guacamole fiends, and in that case, 2.

posted on Wednesday, August 29th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 22 Comments

Adopt A Gluten-Free Blogger: And Love It Too!

Guess what time it is, kids! Time for another Adopt A Gluten-Free Blogger post!

Adopt A Gluten-Free Blogger (which I’m hosting this month – yippee! You can still sign up, by the way…) is a blog event originally created by Sea at Book of Yum, in the interest of allowing gluten-free bloggers the opportunity to get to know one another better.

Seriously, I love this event. You see, all of us in this event are gluten-free for a myriad of reasons, and some are “free-from” other foods, such as dairy, eggs, grains, soy, and so on. But the way we all go about nourishing ourselves, indulging ourselves, and creatively coming up with ways to enjoy “safe” versions of foods we once loved is unique. Adopt A Gluten-Free Blogger gives us an opportunity to crawl inside another gluten-free blogger’s head, so to speak, by way of making one or two of their recipes, giving us a glimpse of their ingenuity.

Sunny of And Love It Too!, my adoptee for this month, is definitely not short on ingenuity.

It’s almost a necessity to be creative in her home. With five kids, a husband, two dogs, and a mother-in-law, plus multiple food allergies/intolerances throughout the crowd, I’m sure she constantly has to be on her game to keep everyone satisfied.  And from the looks of things, she is. For example, this month she is hosting a Healthy Lunchbox series, where every day a different blogger shares tips and/or recipes for healthy lunchboxes. And she still finds time to whip up a roasted tomato tart or a Chinese chicken salad.

I opted to try two of her genius recipes. The first was her roasted red pepper paleo hummus, pictured at the top of this post. While hummus is a gluten-free dish, I still can’t eat it – my body doesn’t like chickpeas one bit. So I’ve remained hummus-less for a while now. So when I saw this hummus, which used cauliflower instead of chickpeas, (hence the reason this recipe is genius) I knew I just had to give it a whirl. Oh, my, I was in heaven! The cauliflower transforms into a nuttier, creamier version of itself once roasted, and the end result is a flavorful, creamy dip, perfect for raw veggies, or your favorite gluten-free cracker. I will be hummus-less no more – this stuff is determined to become part of my regular lunchbox routine.

Next on my list to try – Sunny’s vegan sweetened condensed milk. In the interest of full disclosure, I’ll have to say I’ve made this before. But because I love you guys and wanted to share it with you (who am I kidding? I just wanted an excuse to make more of this stuff!), I made it again. It’s simple – you add the ingredients into a saucepan (make sure it’s big enough so that it won’t boil over – not that I’d know about this or anything) and heat, whisking pretty often, until reduced by half or so. That’s it. Then you’re ready to stir this stuff into coffee (which is what I love to do) or bake with it. Or eat it with a spoon. I won’t tell.

Be sure and check out more of Sunny’s recipes while you’re on her site, and keep in touch with her Healthy Lunchbox series. Even if you don’t have kids, there are some great ideas for adults. I’m taking some of them to heart for my own lunches!

posted on Sunday, August 26th, 2012 by altawrites Posted in Appetizers,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 8 Comments

Dairy-Free Sweet Corn Ice Cream

For a few summers now, I have seen recipes float around for corn in ice cream. Come to find out, this isn’t exactly a new concoction – it’s been around for quite a while. But it was new to me. While I’m not accustomed to corn in sweet dishes, I do like my cornbread a tad sweet, and I love creamed corn, so the thought of corn in ice cream wasn’t too much of a stretch. So when fat, fresh corn cobs showed up everywhere in the farmer’s market, I couldn’t let the season pass me by once more. I knew it was time to try this for myself.

Dairy-free, of course.

I grabbed two large fresh, luscious organic corn cobs from some of my favorite farmers and tucked them into my bag. By about 4 PM that day, my ice cream was already in the freezer, chilling and getting ready for an after-dinner treat.

And a treat it was. A bite of the cool cream was full of corn-y goodness, permeated with a touch of citrus from the orange liqueur and lime. The balance of flavors was nice, if I do say so myself.

Mind you, I don’t really eat corn often. I find I feel better with less grains, and corn is included in that group. However, once in a while, I indulge. And what better way to indulge than to grab the freshest, local organic cobs you can find – and then throwing them in ice cream?

No, I can’t think of anything better at the moment either.

 

Sweet Corn Ice Cream (Gluten-Free, Dairy-Free), adapted from Rick Bayless

2-3 ears fresh sweet corn

1 1/2 c non-dairy milk (I used unsweetened almond milk)

2 egg yolks

3/4 c sugar or sweetener of choice

1 can coconut milk (full-fat)

1/2 t ground cinnamon

2 T orange liqueur, such as Cointreau

1 T freshly squeezed lime juice

Cut the kernels off of the corn cobs and measure out 2 cups. Place kernels and almond milk in a blender and puree until smooth. Set aside.

Set up a double boiler (or do as I do – place a stainless steel bowl over a small saucepan with an inch or so of water and bring to a boil, then reduce to a simmer). Whisk the egg yolks and sugar together, and add this and the corn mixture from the blender to the double boiler bowl. Whisk almost continuously over the simmering water until the mixture is thick, about 20 minutes. (It should coat the back of a spoon.) If your mixture has any curdles/chunks, strain the mixture through a fine-meshed strainer. (I didn’t do this)

Fill a larger bowl halfway with ice. Place the smaller bowl into the center of the ice and whisk regularly until cool.

Whisk in the can of coconut milk, the cinnamon, the Cointreau, and the lime juice. Process with an ice cream maker according to the ice cream maker directions. Scrape into a container and place in the freezer for several hours to firm up.

Print Recipe

Summer is almost over! What summer foods or recipes are you hoping to try before the season is gone? Share at Udi’s Gluten-Free Living Community!

 

posted on Thursday, August 23rd, 2012 by altawrites Posted in Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Vegetarian 5 Comments

Sprouted Buckwheat Granola with Cinnamon and Raisins

I’ve never been a big cereal fan. I grew up eating it – everything from corn flakes to Cheerios to raisin bran – but if given a choice, I’d rather have something else. (A frittata, pancakes, muffins, smoothies, or maybe all of those things!) However, I make an exception when it comes to granola. In my mind, granola is not the same thing as cereal.

Especially when granola doesn’t mean oats. I like oats (the gluten-free ones, of course), but I really can’t tolerate them much. So I substitute. Who said granola had to mean “made with oats” anyway? I hereby declare the definition of granola to mean “any combination of dried fruit and crunchy yummy healthy stuff, commonly served for breakfast or as a snack.” Sound good? Okay. Let’s move on.

This granola is packed with nutrition, as it is nearly raw and made with sprouted buckwheat. Sprouting increases the digestability of grains, nuts and seeds, and if you’re like me, you could use all the digestive help you can get. Besides, sprouting buckwheat is super-easy, and once dehydrated into granola, it’s light and crisp and delicious. What’s not to love?

Yes, I said sprouting buckwheat is super-easy. Because it is. I am a newbie when it comes to sprouting anything. In fact, the idea kind of scared me – I was worried I’d kill my sprouts or otherwise screw it up. Needless to say, my fears were unwarranted, as buckwheat is one of the easiest things to sprout, and it’s a relatively quick process.

To sprout buckwheat: Start with some raw buckwheat groats. I buy mine in bulk from Amazon, as I use the groats quite frequently to make granola like this as well as grinding them into flour. (Raw buckwheat, ground into flour, is much milder in taste than the traditional store-bought buckwheat flour, which has a strong flavor that is disliked by some.)

Place those groats in a colander with holes small enough to not allow the groats to fall through. Rinse the buckwheat, and then place in a bowl or container and cover with at least 2-3 inches of water. Soak for 8 hours or overnight.

Drain the groats into a colander and rinse thoroughly. Place colander over a large bowl (or something to catch the water as it drips off). Cover with a cotton towel and allow to sit at room temperature for 4-6 hours. Rinse again and allow to sit for 4-6 more hours. Do this every 4-6 hours for about 24 hours, or until you see little tails sprouting out of your buckwheat.

(By the way, I successfully sprouted my buckwheat even though I didn’t rinse every 4-6 hours, which is what is recommended. I would rinse it right before I left for work, and again as soon as I got home – and that was more like 10 hours. It still worked like a charm. So if you can’t be home in time to rinse, don’t stress. In my experience, you can push the envelope a bit.)

Buckwheat sprouts – see the little tails? (forgive the quality, this is an iPhone photo!) 

Once your buckwheat is sprouted, then you can use it in your granola recipe. This recipe is more of a guideline. I can see endless variations just by substituting the dried fruits, using other fruit purees in place of applesauce, or even adding nuts in place of the sunflower seeds. The sky is the limit on this one. I loved the basic, familiar flavors of cinnamon and raisin, and both ingredients supply ample sweetness, making it easier to keep the amount of added sweetener down. The end result is crisp, crunchy granola that’s tasty as a snack, but in my opinion, even better in your favorite non-dairy milk.

Sprouted Buckwheat Granola with Cinnamon and Raisins (gluten-free, dairy-free, optionally vegan, nut-free, soy-free)

2 c raw buckwheat groats, sprouted according to the directions above

1 c raw sunflower seeds

1/2 c applesauce

1/2 c chia seeds

3/4 c raisins

1/2 c dried apricots or dates, chopped

1 T cinnamon

scant 1/2 t kosher salt

1 vanilla bean, seeds scraped

1/4 c honey (or agave nectar for vegan)

In a large bowl, gently toss all of the ingredients together until well-mixed. Spread granola out onto two Teflex-lined dehydrator trays. Dehydrate at 110 degrees for about 10 hours or until granola is crisp. Store in air-tight containers.

(No dehydrator? While I haven’t tried it, I imagine this granola would do well at the lowest temperature in your oven. Just spread out on a parchment-lined baking sheet and bake on the lowest setting (mine goes down to 170). I imagine it will dry out more quickly, so you might check it in 4-5 hours and see how crisp it is.)

Print Recipe

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Thursday, August 16th, 2012 by altawrites Posted in breakfast,Dairy-Free,Gluten-Free,Healthy Meals,Refined Sugar-Free,Vegan,Vegetarian 7 Comments

Chocolate Banana Avocado “Milkshake” – and a Silk Giveaway!


It’s late summer in Texas. This is the time of year when I’m SO over the heat. I shouldn’t complain – it’s not like we’re experiencing 40+ days of 100-degree temps around here like we did last year. We’ve had SOME rain. But still, the heat drags on a bit longer than I’d like.

This means I still try to avoid turning on the oven, so there isn’t much baking going on. However, there are times when a sweet treat is necessary – like when you’re entertaining a crowd of little ones, and they’re ready for a good snack. If that sweet treat can be good for you and satisfy the fiercest of cravings, then I consider that a win.

This decadent dairy-free chocolate “milkshake” is just that. Creamy, cool, and full of chocolatey goodness, no one would guess this baby is packed with healthy fats, fiber, protein, potassium, and tons of vitamins, without any inflammation-causing dairy or sugar. Fool your taste buds and fool the kids.

How did I do this without ice cream or milk? Easy!

Enter Silk. I knew of Silk’s products before I was dairy-free, but as far as I knew, they only made soy milk. However, in the past few years, they have greatly expanded their selection. Now, you can buy almond milk, coconut milk, and even organic soy milk. I’m a big fan of the unsweetened varieties – I’d much rather add my own healthier, natural sweeteners whenever possible. It’s wonderful that Silk provides that selection. I also love that their non-dairy milks still provide a full mouthfeel – they’re not watery like some can be. This is essential when you want a creamy “milkshake”. (Silk-shake? You could totally go so far as to call it that!)

To bump up the creaminess even more, I added frozen banana and avocado. Frozen bananas are a common ingredient in our home – we always end up with overripe bananas, so I peel them and break into chunks and freeze. This way, there are always bananas available for smoothies and treats like this. As for the avocado, don’t freak out. The end result isn’t green (as you can see), and the flavor of avocado isn’t present. It simply provides some excellent healthy fat and an excellent texture. For even more nutrition and a thicker shake, chia seeds are key. They provide omega-3′s, fiber, and protein.

But enough about the nutritional aspects – it’s time for a chocolate indulgence! Gather the kids after an afternoon of swimming or sports, and celebrate “chocolate milkshake time!”

Creamy Chocolate “Milkshake” (gluten-free, vegan, refined sugar-free)

Makes 2 servings

1/2 ripe avocado

1 banana, frozen

3 Medjool dates, pitted

1 T ground chia seeds

2 T cocoa powder

1/4 t cinnamon

1/2 t vanilla extract

1 1/2 c unsweetened Silk non-dairy milk (such as organic soy milk, almond milk, or coconut milk)

2-3 ice cubes

1-2 T cacao nibs (optional – probably preferred by adults more than children)

In a high-powered blender, blend all ingredients until smooth and creamy. Pour into glasses, top with cacao nibs, and serve with a straw or a spoon.

For more fun “Silkology” blended and mixed dairy-free treats, check out Silk’s Facebook page and “Like” them!

Silk inspired me to think outside of the bowl with their new Silkology-inspired drink recipes. Tell me something new you want to try this summer when entertaining to win a Silkology prize package.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Official Sweepstakes Rules.

posted on Monday, August 6th, 2012 by altawrites Posted in breakfast,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian No Comments

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