Oat Crackers

  • 3 1/2 cups oats
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey
  • 2 cups almond milk

Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.

Based on recipe from recipeazaar.com

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Peanut Butter Coconut Granola

Peanut Butter Coconut Granola

 

  • 8 cups rolled oats
  • 2 cups flaked unsweetened coconut
  • 2 cups almonds, chopped
  • 1/2 cup coconut oil
  • 1 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup sucanat (or brown sugar)
  • 1/2 tsp salt

Stir together the oats, coconut, and almonds in a large bowl. Warm the coconut oil in a saucepan over medium heat, then add remaining ingredients and stir until blended. Pour over the oat mixture and combine. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 340 degrees for 15-18 minutes, or until golden, stirring every several minutes.  When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

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Boiled Brussels Sprouts

  • 1 pound Brussels sprouts
  • 1 1/2 C water
  • 1 t salt
  • pepper
  • Parmesan cheese
  1. Place sprouts in a saucepan with water and salt; cover and boil gently 15 minutes until crisp-tender.

  2. Drain and place in a baking dish. Season with butter and pepper. Sprinkle with Parmesan cheese.

    Optional: Bake at 350 degrees an additional 20 minutes (or until dinner is done).

    www.cookstr.com

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Allergy-friendly Brownies

  • 6 oz. semi-sweet chocolate
  • 6 T coconut oil
  • 1/2 t salt
  • 1/2 C sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 3/4 C almond flour/meal
  • 1/3 C rice flour
  • 1 C walnut or pecan pieces, optional

Melt the chocolate with the oil in a medium stainless steel bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

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Pumpkin Oatmeal Muffins

  • 3 large eggs
  • 1 1/2 C pumpkin puree
  • 2 1/4 C almond milk
  • 3/4 C coconut oil
  • 3/4 C honey
  • 2 T vanilla extract
  • 2 T cinnamon
  • 3 pinches of salt, optional and to taste
  • 9 C rolled oats
  • 2 T baking powder
  • 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

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Grilled Three-Potato Salad

  • 6 medium gold potatoes, cut into 1″ chunks
  • 6 medium red potatoes, cut into 1″ chunks
  • 2 medium sweet potatoes, cut into 1″ chunks
  • 2 large onions, quartered
  • 1/2 C olive oil
  • 1/3 C white wine vinegar
  • 2 T Dijon mustard
  • 2 t salt
  • 1 t celery seed
  • 1/2 t pepper

Place potato chunks in water and bring to a boil. Simmer for 12 minutes, then drain. Meanwhile, whisk oil, vinegar, mustard, and seasonings in a small bowl. Set aside. Grill the potatoes (placing onions on top) over medium heat for 8 minutes, turning once. Transfer to a large bowl. Drizzle oil mixture over potato mixture and toss to coat. Serve warm, at room temperature, or cold.

Adapted from Most Requested Recipes

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Hearty Vegetable and Bean Soup

  • 2 T coconut oil
  • 2 large onions, diced
  • 1 1/2 T minced garlic
  • kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
  • 8 carrots, sliced 1/2″ thick
  • 5 celery stalks, sliced 1/2″ thick
  • 1 T salt
  • 1 t pepper
  • 8 C vegetable stock (or chicken broth)
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

 

 

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Chinni Chili

  • coconut oil
  • 1 large onion
  • 1 1/2 t minced garlic
  • 3 pounds ground chuck
  • 1 T chili powder
  • 1 1/2 t cumin
  • 1 1/2 t salt
  • 1 t paprika
  • 1/4 t pepper
  • 2 (15 oz.) cans tomato sauce
  • 3 (15 oz.) cans red beans, drained and rinsed
  • 1 1/2 cans water or chicken broth
  • 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat. Cook meat and then drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

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Healthy Peanut Butter Pie (vegan, gluten-free, grain-free, sugar-free, raw)

Crust:
  • 2 Tbs cocoa powder
  • 1/2 cup almonds (or walnuts, pecans, cashews, or macadamia nuts)
  • 1/2 cup unsweetened coconut (shredded or flaked)
  • 8 small dates (scant 1/2 cup)
  • 1 Tbs maple syrup
  • 1/8 tsp salt

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

Filling:
  • 1 cup peanut butter
  • 3 medium ripe bananas
  • 2 tsp vanilla extract
  • 1/8 tsp ¬†salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

  • 1/3 cup almond butter (I used this recipe)
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

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Easy Diary-Free Chocolate Frosting

  • 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
  • 1 cup honey granules (or sugar)
  • 1/4 cup maple syrup
  • 3 Tbs cocoa
  • vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

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