Chocolate Almond Bars

I altered this recipe because I am not a coconut fan, even refined oil.

For the base:

• 1½ cups (384 g) creamy almond butter
• ⅓ cup (67 g) cacao butter, melted
• ¼ cup (85 g) pure maple syrup
• ¼ cup (32 g) almond flour
• ¼ teaspoon kosher salt (skip if the nut butter is salted)

For the chocolate topping:

• 4 ounces bittersweet chocolate, finely chopped (about ⅔ cup)
• 2 tablespoons creamy almond butter
• Flaky sea salt, for sprinkling

Method:

1. Line an 8-by-8-inch baking pan with parchment paper.
2. For the base: In a mixing bowl, stir together the almond butter, cacao butter, maple syrup, almond flour, and salt. Press evenly into the prepared pan and refrigerate.
3. For the chocolate topping: Put the chocolate and almond butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate mixture is melted and smooth, 1 to 1½ minutes. Pour the chocolate over the almond butter base and spread it to cover the top of the base. Sprinkle with the sea salt.
4. Refrigerate for at least 2 hours. Use a sharp knife to cut the bars into 16 servings. Refrigerate the bars, tightly wrapped, for up to 2 weeks.

Popover gluten free and vegan

This recipe was stated as being vegan, but with eggs and ghee it is NOT. We have converted it to being vegan using aquafaba and a spray oil to reduce the fat content.

Ingredients:

• 3/4 cup aquafaba

• 1 cup all-purpose gluten free flour blend

• Pinch of salt

• ½ cup (120 mL) plant based milk

• spray oil for pan

Method:

1. Preheat the oven to 425°F (220°C).

1. Place the empty popover pan in the oven and allow it to heat up, about 5 minutes.

1. In a blender, combine the aquafaba, flour blend, salt, and plant based milk.

1. Blend for 45 seconds.

1. Remove the popover pan from the oven.

1. Spray oil evenly into each popover cavity, then pour the batter evenly into each cavity.

1. Bake for 20 minutes. Do not open the oven until the 20 minutes are over.

1. Remove from the oven and allow the popovers to rest for at least 15 minutes before trying to remove them from the pan.

March WFPB gluten free Potluck

This month's theme is Irish and/or a green ingredient. Everything was amazing!!! Next month's theme is one's favorite meat substitute recipe. The potluck will also be at Debbie's home April 4th at 1 PM.


Irish Beefless Stew

Modified from a recipe in the March 2020 issues of “Forks Over Knives” Magazine, page 64
3 C onions, sliced ¾ inch
16 oz baby Portobello mushrooms
6 cloves garlic, minced
1# baby red potatoes, sliced into ½” pieces
8 oz no salt tomato paste
1 TBS dried Italian seasoning
1 TBS paprika
1# frozen mixed vegetables, or fresh vegetables of your choice
5 C no salt vegetable broth
1/3 C chopped fresh parsley
In a Dutch oven, cook onions with 1 TBLS water over medium heat about 8 minutes, stirring
frequently and adding water 1 to 2 TBLS at a time to prevent sticking. Add mushrooms and
garlic, stirring frequently and adding 1 to 2 TBLS water as needed. Cook around 8 more
minutes. Remove from the pan and set aside.
Add potatoes, vegetable broth and tomato paste. Bring to a boil and reduce heat to medium-low.
Cook uncovered 15 – 20 minutes, stirring occasionally until potatoes are tender.
Add cooked onions and mushrooms, mixed vegetables and cook until vegetables are done. Stir
in parsley.
Note: I added a little more tomato paste to make it thick and more like a stew. You can add
more broth to make it more like a soup.

Irish White Bean and Cabbage stew

used millet instead of barley












Irish Potatoes

Used red potatoes instead of white potatoes. Also eliminated the butter and lemon and added fresh thyme and rosemary.

Sprouted Lentil Salad (recipe to come)

Zoodle and Pesto (recipe to come)

Garlicky Kale Salad 

Salad

Cucumber guacamole sandwiches

Chocolate Coconut Mint Candies from Wholefoods