Peanut Butter Cookies

cookies topped with chocolate
  • 1 cup gluten free oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup Date Puree
  • 1/3 cup natural peanut butter
  • 1 tsp. vanilla

In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.

Black Bean Patties

These are great to use in wraps, pitas, lettuce leaves, very versatile, can add *extras or none at all. These freeze well so make ahead, form and freeze.

  • 2 cans of black beans (drained and rinsed)
  • 1 cup grated carrots or corn or both
  • 1 medium onion sliced (I prefer Spanish or sweet)
  • 2 large cloves garlic smashed and minced
  • 2 tsp. cumin
  • salt and pepper to taste

In large pan with oil sauté onions and garlic until soft. Add carrots and continue to cook until they have started to soften. If using corn, add now along with beans and season with cumin, salt and pepper. Sauté for another few minutes. Mash with potato masher to the consistency that you prefer. Let cool slightly and using a 1/4 cup scoop, portion and freeze if not using within a few days. You can use muffin tins to freeze in – just spray with a cooking spray first. After they are frozen they will pop right out and then can be placed in bag or container.

* some of the extras that I like with these are; eggs, tomatoes, cheese, greens, avocado, pineapple, mushrooms, peppers, hot sauce, hummus etc.

Chocolate Chip Cookies

Sugar free, Dairy free, Grain free

  • 1 cup almond flour
  • 3 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup coconut oil
  • 1/4 cup natural peanut butter
  • 1/2 cup date puree
  • 2 tsp. vanilla
  • 1 egg
  • 1/2 cup carob chips

Mix first four ingredients in bowl. Melt coconut oil and mix in peanut butter, date puree, vanilla and egg. Mix everything together and add carob chips. Scoop onto parchment lined baking sheet using a small 1/8 cup scoop measure. Press down slightly. Bake at 350°F for 10 minutes or until starting to brown around bottom edges. Remove and cool. Enjoy!

Butter Tarts

hand written by my nanny

aka vinegar tarts

The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.

Pastry

The following will make enough pastry for 12 medium size tart shells plus enough for a pie shell. (great for quiche)

  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 cup shortening
  • 1 egg
  • 1/2 cup water
  • 1 tsp. vinegar
  • 1 tsp. date sugar or puree (optional)

Combine flour and salt, cut in shortening. I like using my hands to blend shortening into flour but pastry cutter can be used. Mix egg, water, vinegar and sugar/puree (if using) together. Add to flour mixture and work together with hands or fork. Using half of mix, flour work surface and roll out to approx. 1/8″. Cut to fit size of baking tin (muffin pan) that you are using.

FILLING

  • 2 eggs
  • 1 1/2 cups date puree
  • 2 Tbsp. vinegar
  • 2 Tbsp. cream (I use coconut milk)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • raisins and/or nut (walnuts or pecans) optional

Blend together first 6 ingredients. This can be done with mixer, blender, magic bullet, immersion blender or by hand with a whisk. If using raisins and or nuts put a few in bottom of each tart shell. Fill shells with mixture and bake for 25 – 30 minutes at 350° F.

Marinated Cherry Tomatoes

  • 1/2 lb cherry tomatoes cut in half
  • 1/4 red onion thinly sliced
  • 1 clove of garlic minced
  • 1/4 cup olive oil
  • 1 Tbsp. red wine vinegar
  • juice of 1 lemon
  • fresh basil ( 1/4 cup chopped or more if you like)
  • fresh ground pepper to taste
  • salt to taste

Mix every thing together and store in a glass container in refrigerator. This is a great way to use a large amount of cherry tomatoes. Great on a salad or as a topping for pizza, nachos, pasta etc. This recipe can be double. I love having them ready to go in my fridge.

NOT Potato Salad

This is for my sister. She is diabetic and cannot eat potatoes due to the high amount of carbohydrate in a single potato. She loves potato salad but can no longer eat it and with another summer season soon upon us I have made an alternative that turned out to be very close to what she was missing. Give it a try, you may be surprised.

Photo by Damian Konietzny on Pexels.com
  • This makes approx 4 servings
  • approx. 1 lb celery root (celeriac)
  • approx. 1/2 lb parsnip
  • Peel celery root and dice, peel and cut parsnips into small pieces (parsnips tend to be stringy so the thinner the better) Cook in salted water until tender. Drain well, mash and refrigerate until cold.
  • 2 hard boiled egg, peeled and mashed
  • fresh chives or fine diced red onion
  • 2 small dill pickles diced fine
  • 1/2 – 3/4 cups mayonnaise
  • 1 Tbsp. mustard
  • salt and pepper to taste

Once celery root and parsnip mixture is cold, add rest of ingredients and mix well, adjust seasonings to your own taste. Enjoy.

Eating Sugar Free Baked Beans…

Missing Comfort Foods

Here is my recipe for Baked Beans

  • 1 lb (454g) dried beans(cover with water and soak for 3 hrs or over night)
  • Drain and discard water. Place soaked beans in a pot covered with fresh water. Add 1 tsp baking soda. Bring to boil, and simmer till tender, this will not take long, approx 15 min. A sure test is to spoon some out and blow on them. If skin cracks they are ready. Once again drain water. At this point they are ready for slow cooker or oven. If using slow cooker start on high. If using oven set at 300*F.
  • While beans are simmering; Put the following in slower cooker or baking crook.
  • 1 cup water (to start)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dry mustard
  • 4 slices bacon (diced) (optional)
  • 1 tsp vinegar
  • 1 medium onion (diced)
  • 3/4 cup of date puree
  • Once beans are ready, add and just barely cover with water. Cook for approx 3 hrs, (or until they reach the point that you prefer), checking half way through cooking time.
  • I find with using date puree the beans take less time to cook.
  • Note changing water every time will make beans easier to digest.

ENJOY