Walnut Orange Globes (Vegan, Gluten Free)

from Good Clean Food, Lily Kunin, p. 72

• ½ cup raw walnuts

• ½ cup raw almonds

• 3-4 tablespoons raw honey or maple syrup

• ¼ tsp Valencia orange zest

• 1 tablespoon fresh Valencia orange juice

• ¼ tsp lemon zest

• Pinch of fine sea salt or pink salt

• Almond milk or water if needed

• 2 tablespoons hemp hearts for rolling

Pulse the walnuts and almonds in a food processor until it becomes a crumbly mixture of small chunks. Add the honey, orange zest and juice, lemon zest, salt and blend.

The mixture should stick together when pinched between your fingers. Add a splash of almond milk or water if needed.

Pour hemp hearts into a shallow plate. Use a small cookie scoop or teaspoon to scoop the nut mixture and form it into balls. Roll each ball in the hemp hearts.

Place the balls on a parchment lined plate and chill for 30 minutes before serving.

Store in an airtight container in the refrigerator for up to 1 week or in the freezer for 3 months.

ROSEMARY AND PEAR MUFFINS (Gluten Free)

MAKES ABOUT 24 MINI MUFFINS • PREP TIME: 15 minutes • COOK TIME: 15 minutes

Original Recipe: https://www.rebeccakatz.com/recipe-box/rosemary-and-pear-muffins 

Ingredients

• 2 cups almond meal

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon baking soda

• 3 large organic eggs

• 3 1/2 tablespoons extra-virgin olive oil

• 1/2 tablespoon lemon juice

• 1/2 tablespoon water

• 1 1/2 teaspoon Grade A Dark Amber maple syrup

• 1/2 cup diced ripe Anjou pear

• 3 tablespoons chopped walnuts

• 1 1/2 teaspoons finely minced fresh rosemary

Instructions

Preheat the oven to 350°F. Oil a mini muffin tin or line it with muffin papers.

In a bowl, mix together the almond meal, salt, pepper, and baking soda. In another bowl, whisk together the eggs, olive oil, lemon juice, water, and maple syrup. Add the wet ingredients to the dry and stir well to combine. Then add in the pears, walnuts, and rosemary. Fill each muffin cup with about 2 tablespoons of batter.Bake for 13 to 15 minutes, until a toothpick comes out clean.

Peach-Cardamom Oatmeal Cookies (gluten free)

Ingredients

• 8 ounces pitted dates (10 to 12 Medjool or 20 to 24 Deglet Noor), chopped

• ¾ cup water

• 1 cup old-fashioned rolled oats (will be ground into flour)

• 1 teaspoon ground cardamom (see Notes)

• 1 teaspoon cinnamon

• ½ teaspoon baking soda

• ¼ cup tahini

• 1½ teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)

• 1½ cups old-fashioned oats

• ½ cup chopped peaches

• ¼ cup white sesame seeds (without their light brown hulls)

 Instructions

1. Place the pitted and chopped dates into a small bowl with the ¾ cup water and set aside for at least 15 minutes so the dates can soften. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Grind 1 cup of rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cardamom, cinnamon, and baking soda.

3. Transfer the dates and water to a blender, and add the tahini and vanilla, and blend until smooth (using a tamper if necessary, as this will be a little thick).

4. Add the date mixture to the bowl of dry ingredients and stir until all of the dry ingredients disappear. Stir in the oats, apricots, and sesame seeds.

5. To get the most uniformly sized cookies, use a 2-tablespoon cookie scooper or a soup spoon. Place 12 scoops of dough onto each baking sheet. These cookies will not spread out during baking, so press each scoop with your fingers or a small piece of parchment, until it is the size and shape of an already-baked cookie.

6. Bake for 16 to 17 minutes, or until lightly browned. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.

original recipe: http://www.straightupfood.com/blog/2018/06/26/apricot-cardamom-oatmeal-cookies/

Wendy’s Chocolate Date Nut Truffles

The Cancer Fighting Kitchen, Rebecca Kats with Mat Edelson

MAKES ABOUT 20 TRUFFLES • PREP TIME: 15 minutes • COOK TIME: 2 hours in the refrigerator

• 1/4 cup finely diced dried apricots 2 tablespoons boiling water
• 2 ounces dark chocolate with a 64 to 72 percent cacao content, finely chopped
• 1/3 cup plus 2 tablespoons almonds
• 1 cup pitted and halved Medjool dates
• 1 1/2 teaspoons orange zest, or 1/2 teaspoon orange oil (not orange extract)
• 1/8 teaspoon sea salt
• 1/2 cup unsweetened shredded coconut

Soak the diced apricots in cold water for 5 minutes.

Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.

Coarsely grind the almonds in a food processor, then add the dates, orange zest, salt, and the chocolate mixture and process until smooth, about 1 minute. Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture. Cover and chill for approximately 2 hours, until firm.

Scatter the coconut on a large plate. Scoop up approximately 1 tablespoon of the chocolate mixture and roll it into a smooth ball between your palms, then roll it in the coconut to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.

Gluten Free Strawberry Muffin Recipe

Gluten Free Strawberry Muffins 

Keepin' it healthy! Some serious satisfaction for that sweet tooth!

Try them and let me know how they turn out.

Love,

Lynda

Ingredients

• 2 cups almond flour
• 1/4 cup maple or palm coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 organic eggs, beaten
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ cup chopped strawberries

Instructions

Preheat the oven to 375°F. Prepare a 24-cup mini muffin tin by generously oiling each muffin cup, or line each cup with two paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free.

Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Fold in the strawberries. Fill the muffin tin ½-¾ full,  place on a baking sheet and bake for about 15 minutes, until the tops are golden brown and a toothpick comes out clean when inserted in the center.

Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Adapted from https://www.rebeccakatz.com/recipe-box/gluten-free-blueberry-mini-muffins

Insanely Good Gluten & Dairy Free Chocolate Brownies

Insanely Good Chocolate Brownies: Gluten & Dairy Free

From RebeccaKatz.com

Ingredients

• 2/3 cup almond flour or meal
• 2 tablespoons natural unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt
• 8 ounces dark chocolate (68% to 72% cacao content), chopped
• 1/3 cup extra-virgin olive oil
• 2 organic eggs
• 1/3 cup maple sugar
• 1/3 cup Grade A Dark Amber maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped walnuts

Instructions

1. Preheat oven to 350 degrees.
2. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil. Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
3. Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth.
4. Remove from the heat and whisk in the olive oil. Crack the eggs into a large bowl and whisk until frothy.
5. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy. Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool  to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.

ENJOY!