Two Bite Breakfast Blondies

Two Bite Blondies

Makes 24

• 1 1/2 cups cooked white beans or chickpeas (1 can)
• 1/2 banana
• 1/3 cup pure maple syrup OR 1/2 cup sugar
• 1/3 cup rolled oats
• 1/4 cup peanut butter
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/2 cup chocolate chips

Preheat oven to 350 F. Grease or line mini muffin tins. Drain and rinse the beans extremely well. Blend all ingredients except chocolate chips in a food processor until smooth. Stir in chips, smooth into muffin tins, and bake on the center rack 12 minutes. If you used liners, wait a day and they will peel off easily. i frozen them for later use and weeks later they were still yummy!

This is a recipe I found on Chocolate Covered Katie and adjusted it slightly. 

delicious and nutritious

shortcake for berry shortcake

Shortcake

• 1 3/4 cup whole wheat pastry flour
• 1/4 cup coconut sugar (or what you have)
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil
• 3/4 cup + 1 tbsp vanilla soy milk
• 1/2 tsp pure vanilla extract

Instructions

1. Measure out coconut oil and chill in freezer.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. Mix flour, sugar, powder, salt. With forks or pastry cutter slice in the solid coconut oil.
4. Add milk and vanilla. 
5. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 1/2”. Use a glass or round cookie-cutter to cut out 2" rounds. Re-form and roll out the dough as necessary.
6. Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.

Rock the Red Stanley Cup Pie

Rock The Red Stanley Cup Pie

Crust:
1 cup oats
1 cup raw almonds
2 Tbs coconut sugar
5TB melted coconut oil
1/4 cup unsweetened coconut  and more to sprinkle on top of crust
1/4- 1/3 cup vegan chocolate chips

crusts-cooked, before chocolate chips

Filling:
3 Tbs cornstarch
1/3 cup coconut sugar
1 can (1 2/3 cup)  lite or regular coconut milk
1 tsp vanilla
1/2 cup toasted coconut to add (optional) We like it coconutty



Coconut whip:
2 cans full fat coconut milk refrigerated for 6 hours or more
1/2 tsp vanilla
3-7 Tbs confectioners sugar-depending on your desired sweetness- taste it and see
a few strawberries pureed

strawberries for decoration

pie 1

pie two with an eager cut

Make crust:
Heat oven to 350.  Grease 9inch pie plate Pulse together all dry crust ingredients (except coconut) in food processor/or Vitamix.  Add melted coconut oil. Fold together while adding  coconut to form a crust that is a bit batter and a bit dough.
Pile dough into pie plate then press down. Sprinkle toasted coconut on top.
Bake for 17-20 minutes till golden brown and delicious smelling.
Take out of over sprinkle chocolate chips and set in fridge to cool.

Pudding:
Before beginning place metal or glass bowl in freezer. this is for next step.

Next, prepare pudding in a saucepan. Add cornstarch, coconut sugar, and whisk in coconut milk. Whisk vigorously to avoid clumping.
Place over medium heat and cook till bubbly..continue whisking. Reduce heat to low and cook for 4-6 minutes. use a rubber spatula to  scrape sides constantly. It will appear jiggly when done.
Remove from heat and whisk in vanilla and coconut flakes. Place plastic wrap over the top to keep skin from forming. Place in fridge 2-3 hours...till cooled and set.

Coconut Whip:
Gentle scoop out coconut cream from cold cans full fat coconut milk. Leave behind the "water".. (You can cook with this or place in smoothies.)
Place cream in chilled bowl. Whip with hand held mixer for a minute then add the amount of powdered sugar you want. I have also used maple syrup- yummy but different texture. Set in fridge.
Once pudding is completely chilled put half of the whipped cream in  the pudding . Blend till just mixed.
Place pudding/cream mixture into chilled crust. With the remaining whipped cream add pureed strawberries. Top the pie with whip. Set in fridge for at least 4 hours.

chewy tofu, as good as a birthday present

I keep working with this recipe so I never know which version I have blogged and which I have not. So, I give you my most recent yummerific tofu.

1 pack firm or extra firm tofu- drained...use your tofu X-press
about 1/4 cup Tamari
about a 1/4 cup water
2- Tb of coconut sugar (lower glycemic sugar and yummy)
a little finely mashed grated garlic and ginger (to taste)

Cut tofu. I do it once down the middle so that you have two flat tofu pancakes. Then cut it into little 3/4 inch cubes.
Heat frying pan with a tiny bit of oil. Brown the tofu cubes.
When browned add Tamari, water and sugar.  Cook let the tofu absorb. Then add garlic and ginger. When cooking for children I leave those items out. For me...the more the merrier!

Photos later.

yummy chickpea salad

I could eat this stuff day and night. In fact this weekend that's exactly what I did! For breakfast I had it on a slice of toast with thin slices of avocado on top, for lunch it was a chickpea sandwich on whole wheat and lastly, for dinner it was a chickpea salad with all kinds of yummy veggies.  Nevertheless, here is the recipe.

1 can (15 oz) chickpeas drained and washed
2 stalks of celery chopped finely
2 carrots grated
1/4 cup or more chopped bread and butter pickle slices
2- 3 TB vegan mayo,
2-3 TB pickle juice (use to taste)
a little finely minced garlic
a little herbamare (or salt)

Mash the chickpeas till they are smashed and a little flaky.
Add celery, carrots, mayo, and pickle juice.
Add pickles, garlic and herbamare.

Devour in one of the ways described above or make up your own. It's so good that I could eat it right from the container standing in front of an open refrigerator door.
This recipe was inspired by a recipe I saw in my OH She Glows cookbook (which is the best!) I even like it better when it sits in the fridge for a day and the favors meld together