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.
The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.
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
1/2 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.
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.
2 oz. sugar free chocolate chips & 1/2 oz. 95% Lindt chocolate melted
2 tsp. pure vanilla extract
In mixer mix cream cheese till soft, add date puree and continue to mix scraping down sides as needed. Add sour cream and continue to mix, add melted chocolate mix till well blended. Add egg and vanilla and only mix till incorporated. Pour/spoon mixture over crust.
1 Tbsp. nut butter (natural and sugar free)
3/4 cup date puree
1/8 tsp. salt
1 tsp. vanilla
1 Tbsp. milk (any kind)
Place all ingredients in food processor and process till smooth. Spoon approx. 6 Tbsp. over top of cheesecake filling and swirl into filling. (See photo insert. It shows cheesecake at all stages.) The remaining caramel can be used when serving. Place cheesecake in oven and bake at 300°F for approx. 40 min.
This dough is great for bread, rolls or pizza dough. Makes 3 loaves of bread or 2 loaves and 1 large pizza crust. You can store dough in fridge until ready to make pizza. Remove from fridge approx 1 hr before using.
1 cup warm water
1 Tbsp. yeast
2 cup boiling water
1/4 cup red river cereal or any other grains you like
1/4 cup oats
1/2 cup shortening
2 tsp salt
6-7 cups flour whole wheat or white or a combination of both
Bloom yeast in 1 cup of warm water. In mixing bowl soak grains and oats in 2 cups boiling water, add shortening and salt. Once yeast is ready and grain /oat mixture has cooled, start mixing in flour. If using mixer with a dough hook add 5 cups of flour to start and mix till incorporated. Continue to add flour as needed to get the dough to the point of clearing the sides of bowl (pulling away from the sides of bowl). Add more flour as needed. Continue to knead until dough has a smooth look and is stretchy when you pull on it. Once you have enough flour mixed in it should take about 5 minutes to get to this point. If mixing by hand add 3 cups of flour to start, mix to incorporate and continue to add flour and knead, starting in bowl and moving to counter top dusted with flour and knead for 5 – 10 minutes adding more flour as needed.
Place dough in greased bowl and let rise till double. Approx. 1-2 hours. Punch down and divide into 3 equal portions. At this point you can form how ever you like. If making into loaves of bread place in pans and let rise until doubled in size. If using for pizza dough spread on pan and add toppings, or store in plastic bag in fridge until ready to use.
8 oz dates (if dates are on the dry side add 2 Tbsp. water and soften in microwave for approx 1 min.)
2 oz almonds
2 oz cashews
2 oz coconut
1 oz cocoa
1 oz 95% Lindt chocolate
1/2 tsp. vanilla
Place dates, vanilla and cocoa in food processor and puree. Remove to a bowl. Put all nuts, coconut and chocolate in food processor and chop into small pieces. Add to date mixture and mix until completely incorporated. At first the mixture will be very sticky but it will come together into a manageable ball. These can be formed any way you prefer. They can be pressed into a pan and cut into bars. OR Formed into balls or logs. Store in refrigerator.
Note: these are made with 50% dates. The other 50% can be made up from any kind of nuts or dried fruit (just make sure if using dried fruit that there is no added sugar).
This is a no bake, sugar free, cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. Makes approx. 10 small mason jars or 1 (6-8″) spring form pan.
3/4 cup total (almond, coconut, flax flour) I use 1/4 cup of each but any combination will work.
2 Tbsp cocoa powder
2 Tbsp butter
Mix together until incorporated. Press into 10 small jars for individual servings or use a small (6-8″) spring form pan.
1 cup coconut cream whipped(see note above). I have found the best way to whip this is with an immersion blender.
Cream cream cheese until soft. Add date puree and mix well. Add peanut butter. Continue to mix until smooth and creamy. Fold the whipped coconut cream into mixture and divide evenly between jars. Top with shaved almonds or crushed peanuts.
1/2 cup date puree (or 1/2 cup chopped dates and 2 Tbsp. water)
3/4 cup almond flour
2 cups oats
1/3 cup ground flax
1/3 cup whole wheat flour (to make gluten free use another 1/3 cup of ground flax)
1 tsp. vanilla
If using chopped dates and water put in small glass bowl and microwave or in a pan on stove. Heat until dates are soft and mash or puree. Cream butter in mixer. Add dates and cream together. Add rest of ingredients, mix well. Scoop on baking sheet using approx. 2 Tbsp. per cookie and press down. Bake at 350°F for 15-20 min.
After cooling drizzle or dip in chocolate. These oatcakes are also good just plain with no chocolate. To make chocolate use 2 squares of 95% Lindt chocolate and 1/4 cup of sugar free chocolate chips (sweetened with stevia).