Preheat oven to 350°f. In food processor, combine all ingredients until they stick together to form a dough. Line muffin pan with silicone liners and press approx. 2 Tbsp. of dough into each. Bake for 15 minutes until slightly browned. Remove from oven and allow to cool to room temperature.
1 cup natural peanut butter
1/2 cup date puree
3 Tbsp. coconut oil
1 tsp. sea salt
1/2 tsp. vanilla
Put all ingredients into a small pan and heat over low heat stirring until all of the ingredients have melted into a smooth caramel. Spoon caramel evenly over base. Place in freezer to set for 2 hours or until set.
7 oz. sugar free chocolate
1 tsp. coconut oil
Place chocolate and oil in a microwave safe glass dish. Heat for 30 seconds, stir and heat at 10 second intervials (stir) until fully melted.
Remove from silicone liners and place on rack over a baking sheet. For each candy cup, using butter knife or spreader, spread chocolate around the sides and over the top. Sprinkle each with a bit of sea salt and refrigerate until set. Store in airtight container.
Combine all ingredients in a sauce pan. Stir over low heat until everything is well blended together. Line a 9×13-inch pan with parchment paper. Scoop fudge into pan, cover with a wax or parchment paper and press down evenly to flatten. Freeze until firm, about one hour. Remove from pan, peel off parchment paper and cut into squares. Transfer fudge to covered container and store in freezer.
In a large saucepan, add ingredients for date filling. Place over medium heat, cook and stir for about 5 minutes, until well combined and slightly thickened.
In large bowl, add oats, flours, date puree, cinnamon, and salt. Blend together. Add oil and vanilla, stir to combine, add egg and stir. In prepared dish, measure out 2 1/2 cups of mixed crust/crumble, and press evenly in bottom of dish. Spoon date filling on top of pressed crust and spread evenly. To remaining crumble add chocolate chips, mix to combine. Crumble evenly over top of date filling and press gently into filling. Bake until done, approx. 30 minutes. Cool and cut into bars.
4 cups mushrooms cubed/diced ( cremini or portobello)
2 cans black beans drained, rinsed and mashed
1 cup minced fresh broccoli
1 red onion minced
1 cup oat flour (can just process oats in food processor)
1 Tbsp. Cumin
1 Tbsp. Coconut Amino (soya sauce replacement)
2 Tbsp. minced garlic
3/4 cup fresh grated Parmesan
Sauté mushrooms, in olive oil.
Mix all ingredients together and with dampened hands form into patties, using approx. 1/2 cup per patty. Heat cast iron or non stick skillet. Add oil and cook each patty for 3-5 minutes per side or until golden brown and a crust has formed.
Makes 12 patties.
Serve with your favorite burger toppings. Great with guacamole.
Blend first 4 ingredients together. Using your hands is the best way to do this. Mix in milk to form a ball of dough. Roll out to 1/4″ thick and spread a thin layer of butter on dough. Then spread a thin layer of date puree and sprinkle heavily with cinnamon. Top with grated apple if using. Roll like a jelly roll. Slice into 12 even pieces and bake at 350°F for 15 – 20 min. For larger rolls, slice into 8 pieces and bake a little longer.
Cream Cheese Glaze
4 oz. cream cheese
2 Tbsp. butter
1/4 cup date puree
1/2 tsp. vanilla
Blend together and spread over warm cinnamon rolls.
Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.
This recipe makes 2 loaves and uses no rye flour. The ingredients listed will allow you to make up for not having rye flour and also provides the flavors that would come from using a sourdough starter. I found this recipe on ‘texaspuremilling.com’ if you are interested in seeing the original recipe. I have changed a few ingredients and made it sugar free.
1 Tbsp. dry active yeast
2 cups warm water
1/4 cup shortening or coconut oil (melted)
1/2 cup dill pickle juice (one with garlic and no sugar)
5-6 cups flour (can use white or whole wheat or both)
Combine yeast and water in mixing bowl and let sit to soften yeast for approx. 5 min. Mix together the rest of the ingredients except flour and cocoa powder. When yeast is ready add everything together starting with 5 cups of flour and adding more if needed. If kneading with mixer, knead 6-7 minutes until smooth. If kneading by hand double the time. Place the dough in lightly oiled bowl and let rise until doubled, (approx. 1 1/2 hrs.) and divide dough into two equal balls. I like to put one ball in a plastic bag and place in fridge for later use. Form ball into round loaf and place on parchment paper and cover with lightly oiled waxed paper and allow to rise approx. 1 hour.
When ready to bake place a cast iron or stone wear pan/pot in oven and pre heat to 400°F . Remove pan/pot and lift loaf with parchment and place in hot pan. Return to oven and bake for 30 min. Internal temp. should reach 190°F.
Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.
These are also great with fresh fruit topped with whipped cream or coconut cream.