Monday, April 22, 2013

Chocolate Mousse, dairy free, sugar free

Rev up your food processor for this super easy, yummy recipe.

You'll want to eat the whole thing. It is so full of delicious nutritional satisfaction you really won't be able to eat a whole serving. That's OK! It will last longer.

No sugar!
No grains!
No dairy!
No eggs!
No lack of flavor!!

Thanks Mindy for pointing me to Adriana Chirea's blog via Pinterest.
You can find the original recipe on Vegan Magic . Thank-you Adriana for allowing me to share your recipe.

This recipe is super easy(I can't say that enough). I LOVE easy recipes and this one has only 4 ingredients.

I suggest using a power blender such as a VitaMix or BlendTec or a Food Processor as I did.

Chocolate Mousse

  • 1 can full fat coconut milk (put in refrigerator over night and pour off the water and save for another recipe)
  • 18 medjool pitted dates 
  • 1/3 cup cocoa powder
  • dash of vanilla extract
  1. Place coconut milk/cream and dates in the food processor and process, scraping down the sides of the bowl as it blends into a thick carmelly sauce.
  2. Add cocoa powder and vanilla extract and blend until the cocoa is fully incorporated.
  3. Spoon chocolate mixture into 4 to 6 small ramekins dishes. 
  4. Chill in refrigerator for about 2 hours.
This is a super easy very rich chocolate dessert. Let me know how you enjoyed it!

Wednesday, April 17, 2013

Thai Sesame Crackers

Another cracker recipe on it's way.
This recipe is a variation of the Sesame Cracker recipe I posted last year which came from That woman is a genius!! This variation came when I realized I didn't have Herb de Provence OR 21 Seasoning Salute from Trader Joe's.

Here you go.

Thai Sesame Crackers

  • 1 Cup Flax Meal
  • 2 Cups Almond Flour/Meal (I used Honeyville Grains Blanched Almond Flour but Trader Joe's Almond meal will work in this recipe.)
  • 1 1/2 tsp Celtic Sea Salt
  • 1/2 tsp garlic powder
  • 1 Cup sesame seeds 
  • 2 Tbls curry powder
  • 2 Eggs, Whisked until frothy
  • 1 Tbls Sesame Chili Oil infused with hot chili (I got this at the Asian Market)
  • 1 Tbls Honey (optional)
  1. In large bowl, stir flax meal, almond flour, salt, garlic powder, sesame seeds, curry until well blended.
  2. In separate bowl whisk together eggs, oil and honey.
  3. Pour wet ingredients over the dry ingredients and stir until mixed well.
  4. Separate dough into three portions.
  5. Form each into a ball and place between two sheets of parchment paper and use a rolling pin to roll out each ball to 1/8 inch thick.
  6. Place parchment paper on baking sheet and use a pizza cutter to cut 2 inch squares.
  7. Place in 350 degree oven for 10 to 12 minutes. Half way through baking I turned the pan around in the oven because the crackers at the back of the oven were browning faster.
  8. Watch very carefully the last couple minutes. There is a fine line between lightly browned and burnt.
  9. Cook completely.
  10. Store in zip lock bag.
The original recipe came from Elana's Pantry. I changed it up some. Since I scored on the Flax Meal, I thought it would be fun to toss some into these crackers so I changed up one cup of almond flour for one cup of flax meal. It worked nicely. 

Flax is a great source of fiber and is rich in Omega 3's. 

These savory crackers have a nice spicy bite at the back of the tongue and are full of good wholesome ingredients. I use these as an alternative to corn chips and potato chips and they go great with homemade guacamole and salsa. They are also great with some almond butter slathered on.
With a little planning you can keep these savory crackers on hand too.

Tell me how you enjoy your crackers!!

Friday, April 5, 2013

Cinnamon Crackers, Paleo

It's been weeks since my last blog and over a month since my last recipe post. So, alot has been going on in my life. Back to sharing recipes!~!

On Facebook the other day Cave Girl Eats asked, "What's your favorite 'guilty pleasure' cereal?". Mine is/was Honeynut Cheerios. Well, within that thread this recipe was posted at Unrefined Kitchen. There are great recipes from Jennifer who went Paleo over 2 years ago. She used this recipe to make the cereal she craved after eliminating grains from her diet. Sounds good to me!
I can see so many other ways to eat these crackers. Mom's of toddlers carry these as snacks for your kiddo's. 
These are real food with no refined sugar and no gluten/grain so it satisfies without creating a new craving.

Cinnamon Crackers
Cinnamon Crackers

  • 1 cup almond flour
  • 1 egg
  • 1 Tbls butter, softened
  • 1 Tbls agave
  • 1 ts cinnamon
  • 1/4 ts sea salt

Topping for sprinkling on before baking *optional

  1. Preheat oven to 350 degrees.
  2. Mix together almond flour, egg, butter, agave, cinnamon and salt.
  3. Roll dough out between two pieces of parchment paper. Roll it real thin. I divided my dough into 3 portions so the rolled dough fit on my cookie sheet.
  4. Carefully peel off the top layer of parchment paper. Place the dough on the parchment paper on to a baking sheet.
  5. Combine *topping ingredients and sprinkle it evenly on top of the dough. 
  6. Bake for 8 minutes. Remove from oven and cut into squares using a pizza cutter. Smaller squares for cereal size and larger squares for crackers.
  7. Return pan to oven and bake 2-3 more minutes or until lightly browned. There is a fine line between perfectly baked and burnt so keep a close eye on it. You might even remove crackers from the outer edges before the inner crackers are still baking.
  8. Cool completely and store in an airtight container.
Let me know when you try this recipe. It's easy and only takes a few minutes to mix together and bake.


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