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.

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!

Coconut Cream Pie

Sugar Free, Gluten Free, Dairy Free
Oat Crust
  • 1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor)
  • 1 tsp. date sugar
  • 1/2 tsp. sea salt
  • 1/4 cup olive oil
  • 4 – 5 Tbsp. cold water

Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running pour olive oil into flour. Gradually add cold water, starting with 4 Tbsp. water. Check dough for consistency and transfer to bowl. Add more water if dry. Working with hands, bring together into a ball and begin to press into a pie plate. This takes a bit of time to get pressed down and up the sides with no cracks or spaces. Bake in a 375°F for 10 min. Remove from oven.

Coconut Cream Filling
  • 1 400 ml. can of coconut milk
  • 4 egg yolks (save whites for meringue)
  • 1/2 tsp. salt
  • 1/3 cup coconut sugar
  • 1/3 cup date sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. coconut oil
  • 1/2 cup unsweetened coconut
  • 1 tsp. vanilla

The filling is cooked over a bain-marie (hot water bath) so choose a pot and bowl that can be used for this process. Put water in pot (you do not want water touching bottom of bowl when you sit it on top), bring to boil and adjust to simmer. In bowl whisk together milk, egg yolks, salt, sugars and cornstarch (I like to mix my cornstarch into sugar and then add to liquids). Place over pot of boiling water and continue to whisk until filling thickens. Remove from water and whisk in coconut oil, coconut and vanilla. Pour into pie shell. Top with meringue.

  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1/2 cup boiling water

In small pot mix cornstarch and cold water together, add boiling water and cook over low heat stirring until clear and thick. Set aside to cool.

  • 4 egg whites
  • 1/4 cup date sugar
  • 2 tsp. vanilla
  • pinch of salt
  • 1/4 cup toasted unsweetened coconut (optional)

With electric beater beat egg whites until foamy. Gradually add date sugar and beat until stiff, but not dry. Turn mixer to low speed. Add salt and vanilla. Gradually beat in cornstarch mixture. Turn mixer to high speed and beat well. Spread meringue over pie filling. Top with toasted coconut (if using). Bake at 350°F for 10 min.

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.