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

February 2020 GF, WFPB potluck

This month's theme is Super Bowl Snacks. OMGosh everythign was amazing!!!! March's whole food plant based, low fat, gluten free potluck theme is Irish or green.

Cucmber sandwiches 

1 English cucumber

Dairy free cream cheese

Dried Oregano, basil, garlic, to taste

Dried dill weed

Gluten free: crackers, crostini, or I used Bin Bin which were bought at COSTCO

Peel and slice the cucumbers into around ¼” rounds.  Mix cream cheese with the oregano, basil and garlic and spread on the cracker.  Top with the cucumber and sprinkle the dill over top.

Sweet Potato Fries
Sweet potato peeled and sliced
Seasoned with Italian seasoning
Bake at 400 for 35 minutes






Sweet Potato Discs
3 sweet potatoes Sliced and marinated w/ 2 tsp olive oil, a little pepper, garlic salt, and paprika 

Spread on cookie sheet and bake for about 25-30 min til done (Turn them over halfway)

1 mashed avocado —Add a little Himalayan salt and lime juice,

Sliced Roma tomatoes 

Spread avocado mix on top of sweet potato slices  and top sliced tomatoes

Cheese Fries
For the cheese the link was followed but omitted the coconut oil.
The Fries
8 Yukon Gold potatoes, washed and 1/8th and arrange on a baking sheet. Sprinkled  the potato slices with oregano (any spice will do). Bake at 400 for 40 minutes.
When ready to serve pour the cheese over the potatoes.



Tex Mex Potato Skins

Instant Pot Bread Bowl with Artichoke Dip
1 cup pinenuts (or cashews)
1 (15 oz) canned Cannellini beans, rinsed and drained
1/3 cup lemon juice
1/4 cup water
3-34 garlic cloves
1 tsp parsley
1 tsp oregano
1 tsp turmeric
1/2 tsp black pepper
1 tsp salt
1/4 cup nutritional yeast.

Directions: place all in a high speed blender and blend until creamy

Veggies:
2 cups water packed artichokes, drained
4 cups spinach
1 diced shallot or small onion

directions: place everything in a food processor and pulse
place everything in baking dish to bake at 350 for 15-20 minutes.
while the dip is baking, slice the top and remove, then hollow out the bread into a bowl. Transfer the heated dip into the bowl and use the bread pieces for dipping.

Lemon Bars

used half each of pine nuts and macadamia pieces in the filling.  For the crust, less coconut oil, may try vegan margarine next time.











No Bake Peanutbutter Bars 

apple muffins

The recipe from nutriplanet was altered to fit our needs

INGREDIENTS

• 1 cup raw buckwheat, soaked
• 2 cups oat flour
• 3/4 cups applesauce
• 4 tbsp. maple syrup
• 3 tbsp. flax meal plus 4 tbsp water, set aside for 5 minutes
• 2 tbsp. cinnamon
  3/4  tsp. Himalayan salt
• 2 cups unsweetened plant milk (oat or rice)
• 2 tbsp. aluminium free baking powder
• 3 tbsp. poppy seeds (add later)
• 3 cup (100g, 3.5oz) apple cubes, add later

---

INSTRUCTIONS

1. Firstly, soak buckwheat overnight (or all day or at least 6 hours). Rinse and drain.
2. Heat oven to (350°F).
3. Next, put all ingredients except baking powder, poppy seeds and diced apple in blender and blend until smooth batter is formed.
4. Now, blend in baking powder. Then mix in (DON’T BLEND) poppy seeds and apple cubes.
5. Finally, divide the batter between 6 jumbo lined muffin tins and bake for 40 minutes until the muffins are golden and divide between 16 large lined muffin  tins and bake for 35 minutes until they are golden brown.

Low Fat Heathy Honey Banana Muffins

We altered the recipe from healthyprintablerecipes.com to fit our needs.

Ingredients:

• 2 cups gluten free flour blend
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free applesauce
• 3/4 cup honey
• 1/2 cup aquafaba
• 3 mashed overripe bananas
• optional 1/2 cup chocolate chips or nuts

How To Make It:

Preheat oven to 350 degrees F (175 degrees C). 16 muffin large 

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared muffin tins.

Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the muffin comes out clean. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack.

Fire cider

As you might guess, I am trying to get a cold. Thank you Debbie for giving me some of yours until mine is ready. This is recipe is from https://mommypotamus.com/fire-cider-recipe/

Fire Cider Recipe

Delicious and tangy, this fire cider is perfect for supporting immune function, stimulating digestion and warming up on cold winter days. I first read about fire cider in Rosemary Gladstar's book, Herbal Recipes For Vibrant Health. This recipe is adapted from her recipe.

Prep Time 15 minutes

Author Heather Dessinger

Equipment

• Quart-sized mason jar (or any glass jar) with a lid
• Parchment paper or wax paper (If using a metal lid, not needed if using a plastic lid)

Ingredients

• ½ cup  fresh ginger root (peeled and diced or shredded)
• ½ cup fresh horseradish root (peeled and diced or shredded)
• ½ cup fresh turmeric root (peeled and diced or shredded - if not available substitute ¼ cup additional ginger and ¼ cup additional horseradish)
• ½ cup white onion (chopped)
• ¼ cup garlic cloves (minced)
• 2 jalapeno peppers (chopped - or if you really like heat try habanero instead)
• 2 organic lemons (zest and juice)
• raw apple cider vinegar
• several sprigs fresh rosemary or thyme (optional)
• ½ tsp whole peppercorns (optional)

Instructions

• Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so that the jar is about 3/4 full.
• Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float).
• Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
• Put the lid on. (If you're using a metal lid, line it with parchment paper / wax paper so that the vinegar doesn't corrode it.) Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best.)
• When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve, then pour liquid into a clean jar.

Notes

Shelf Life: Herbal vinegars have a relatively long shelf life, usually lasting at least six months.
another fire cider recipe