RAW Superfood Buckwheat Snack

About this recipe:

This is a great snack for when you're busy or on the road. Made with the superfoods Goji berries, Cocoa nibs and the mineral -rich antioxidant Hunza raisin it is a guaranteed little power booster.

You will need a dehydrator for this recipe.

Ingredients:

• 2 c. hulled buckwheat, soaked for at least 8 hrs

• 1/3 c. raw cocoa nibs

• 1/2 c. goji berries, blend in a coffee blender into small bits

• Himalayan Hunza raisins, enough to decorate

1. Rinse and drain the soaked buckwheat and transfer to a blender with an S blade. Blend just enough to not break down the seed entirely (this will keep it sticky).

2. Mix in the cocoa nibs and goji berries.

3. Transfer the mixture to a dehydrator tray lined with Teflex sheet.

4. Spread out with a spatula until its 1/4 inch thick.

5. Score with the back of a knife into 2 x 2 inch squares and decorate with Hunza raisins.

6. Dehydrate at 115F for 16 - 24 hrs or until completely dry.

7. Store in an airtight container.

Pistachio Biscotti

About this recipe:

This biscotti has a finer texture than its almond brother. I can't tell which one I like better, they are just so different. Make both and see for yourself?

Preheat the oven to 375F.

Ingredients:

• 1.5 c. gluten free flour

• 1/4 c. sweet rice flour

• 1/4 c. almond meal

• 1 t. xanthan gum

• 1/2 t. baking soda

• 1/2 t. baking powder

• 1/8 t. salt

• 1 stick of unsalted butter

• 1/4 c. sugar subsitute

• 2 eggs

• fine zest of 1 orange

• 1 t. glycerine based vanilla extract

• 1/2 c. chopped pistachio's

1. Cream the butter until white. Add the sugar sub and beat until fluffy, about 5 minutes. 

2. Blend in the eggs, orange zest, vanilla and chopped pistachio's.

3. In a separate bowl, mix the rest of the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients to form a soft dough. At this point it will be quite sticky, refrigerate for about one hour to harden it.

4. Divide the dough in 3 pieces. Make a flat loaf of every piece and lay it on a prepared cookie sheet. You will have 3 loafs in the end.

5. Bake for about 20  minutes or until golden brown. Transfer to cooling rack and cool for 5 minutes.

6. On a cutting board, cut .5 inch thick slices, just like you would cut a loaf of bread.

7. Lay the slices on their side back onto the cookie sheet and bake for another 10 minutes on each side.

8. Transfer to cooling rack and cool completely and store in an airtight container.

Almond Biscotti

About this recipe:

Biscotti's are great cookies, they keep a long time in an airtight container so you can make a whole batch and enjoy them any time you want! I have two versions, I say make both and see what one you like best.

Preheat the oven to 325F.

Ingredients:

• 3/4 c. amaranth flour

• 1/4 c. almond meal

• 3 T. tapioca flour

• 2 T. arrowroot powder

• 3/4 t. xanthan gum

• 1/2 t. baking powder

• 1/8 t. salt

• 2 eggs

• 1/4 c. sugar substitute 

• 12 drops of liquid stevia

• 1.5 c. coarsely chopped toasted almonds

• peel of one orange

• 1/2 t. glycerine based almond extract

• 1 t. glycerine based vanilla extract

• 2 t. anise seeds

1. Combine all dry ingredients, except the sugar sub and toasted almonds, in a large mixing bowl and mix together.

2. In another mixing bowl, eat the eggs and sugar until blended. Add in the stevia, almond extract and almond extract.

3. Add the wet ingredients to the dry and mix until blended well.

4. Fold in the toasted almonds.

5. With your hands, divide the batter in 2 or 3 pieces.

6. Make a flat loaf of dough and lay it on a prepared cookie sheet. Repeat this with the rest of the dough. In the end you will have three flat loafs on your cookie sheet.

7. Bake for 20 - 30 minutes, or until it is starting to turn golden brown. Sometimes little cracks will show up in the top crust, than you know it is ready.

8. Transfer to cooling rack, cool for 5 minutes. Lay the logs on a cutting board. Take a sharp knife and cut slices of about half an inch wide.

9. Lay the slices back on the cookie sheet - on their side - and bake an additional 10 - 15 minutes on each side. Make sure to turn the temperature down the oven to 300F.

10. Place biscotti's on a cooling rack, not too close to each other. Let them cool completely before storing in an airtight container.

Nutty cookies

About this recipe:

These cookies are great with a cup of tea.  You can make them with pine nuts or almond slivers, what ever you prefer.

Preheat the oven to 325F.

Ingredients:

1/2 c. sorghum flour

1/2 c. almond flour

1/2 c. all purpose gluten free flour

1/4 c. sugar subsitute

16 drips of liquid stevia

1/4 c. cashew butter

1/2 t. xanthan gum

1/2 t. baking powder

1 t. glycerine based vanilla flavor

1 t. glycerine based orange flavor

1/2 t. glycerine based almond flavor

2 eggs

2 handfulls of nuts, I used pine nuts and slivered almonds.

1. Mix the cashew butter and the sugar substitute in a food processor, add stevia, add the liquid flavorings and two eggs and process until smooth. 

2. Mix all the dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until nicely blended.

3. With some flour on your hands, roll little balls of dough and squeeze some of the nuts into it. Flatten on a prepared cookie sheet.

4. Bake for about 15 to 18 minutes, or until lightly browned.

5. Cool on a cookie rack and store in an airtight container.

Oatmeal Cookies

About this recipe:

I am in love with oatmeal cookies. They are so easy and delicious, and you don't have to feel guilty when eating them. Have some of the oatmeal mixture on hand so there's hardly any prep involved. Perfect for instant cookie gratification!

Preheat the oven to 350F.

Ingredients:

• 1.5 c. Jazzy's oats mix 

• 1/2 c. baby quick oats

• 1/4 milk of your choice (I used almond milk)

• 1/2 green sour apple, finely grated

• 2 t. glycerine based vanilla flavoring

• 1/2 t. baking soda

• 1/4 c. coconut butter

• squeeze of maple syrup, agave nectar or stevia for sweetness

1. Melt the coconut butter using the double boil technique.

2. Combine milk, vanilla, baking soda and sweetener in a mixing bowl. Stir.

3. Divide the oats mix in two. Blend one half of the mix in a blender with an S blade into a fine powder.

4. Add the oats mix and the fine oats mix meal into the bowl, mixing it well with the liquid ingredients.

5. Add the grated apple and baby quick oats. Mix into a nice batter.

6. Drop tablespoons onto a parchment paper lined baking sheet. Flatten to a cookie with the back of a fork or spoon.

7. Bake for 10 - 15 minutes at 350F. For extra crisp, turn the oven to 450F for the last couple of minutes, careful not to burn them.

8. Cool on a cooling rack and enjoy!

Nutty Logs

About this recipe:

I found this recipe on eatingwell.com and decided to alter it so it would suit a wider array of diets. They take a little bit of effort to make but they are pretty impressive when done.

Low calorie, low carb, low sodium, low cholesterol, low saturated fat and heart healthy.

Preheat the oven to 250F.

Ingredients:

• 1 c. finely chopped nuts (I used pecans, walnuts and pistachio's)

• 1/3 c. of sugar substitute (I used Erythritol, but you can also use agave nectar or stevia)

• 2 t. ground cloves

• phyllo dough, thawed according to instructions on package

• canola oil spray

• optional flavorings: 1 -2 t. glycerine based vanilla flavoring, 1 - 2 t. orange zest

Optional Topping:

• 1/3 c. (sugar free) chocolate chips

1. Combine chopped nuts, sugar and spices in a mixing bowl. Add the optional flavorings.

2. Take one sheet of phyllo dough (about A4 magazine size) on a wood cutting board, spray it with canola oil. Cut in half and stick two halves on top of eachother.

3. Spread 1 to 2 tablespoons of the nut mixture thinly on the dough, leaving a little room on each top and bottom.

4. Take a sharp knife and score the phyllo, once lengthwise and three times from top to bottom. It will make 6 squares.

5. Beginning in the middle, roll each strip into a neat log. If the phyllo does not stick by itself you can seal it with some water.

6. Place the logs about 1/2 inch apart on a prepared cookie sheet. Spray the tops ever so slightly with canola oil spray.

7. Bake the logs in bathes, until golden, about 20 minutes. Let cool completely.

8. To prepare the optional topping: melt the chocolate using the double boil technique. When melted, transfer into a ziplock bag. Snip off the tiniest corner, squeeze the melted chocolate decoratively across the logs. Let stand at room temp until the chocolate is completely set.

Gluten Free Coconut Macaroons

About this recipe:

Coconut is my favorite food, so I really enjoy these macaroons. You can make them with fresh young thai coconut meat which results in soft and creamy, use raw dried shredded coconut for a more firm cookie and use toasted dried coconut for a crispy-chewy version. 

Preheat the oven to 300F.

Ingredients:

• 3 egg whites

• 1/4 + 1/8 t. cream of tartar

• 1.5 c. coconut meat

• 1/4 c. gluten free flour (I used sorghum flour, you can also use coconut flour)

• 1/4 c. sugar substitute (I used erythritol, you can also use xylitol, agave nectar or stevia)

• 1/4 t. baking powder

• 1/4 t. high mineral salt

• optional: 1 - 2 t. glycerine based vanilla extract, peel of one orange

1. In a mixing bowl, whisk the egg whites and the cream of tartar until its stiff.

2. Fold in the coconut meat, GF flour, sugar sub, baking powder, salt and optional seasonings.

3. Drop batter on a parchment lined baking sheet, one rounded teaspoon at the time.

4. Bake at 300F for 15 minutes. If they go too fast, turn down and bake longer on lower temp.