1 1/4 cups Oats (quick or rolled)
1 1/2 tsps Ground Flax Seed
2 tsps Cinnamon
1 tsp Nutmeg
1/4 tsp Sea Salt
1 1/2 tsps Baking Powder
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1 cup Pitted Dates (chopped)
3/4 Pureed Pumpkin
1/4 Raw Honey
1 tbsp Coconut Oil (melted)
1 Carrot (grated)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!
Make it Sweeter Add in a handful of dark organic chocolate chips.
Vegan Use maple syrup instead of honey and a chia egg instead of an egg.
Storage Store in the freezer in a zip-loc bag up to 1 month.
inspired by Gluten-Free Goddess
Gluten-free, dairy-free rich dark chocolate brownies - good enough to serve to company! Last time I made these, I indulged my passion for dark chocolate and sea salt by sprinkling a little coarse ground sea salt on top along with the chocolate chips - heavenly!
5 ounces high quality 70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon organic vanilla
1/2 cup chopped pecans or walnuts
Dark chocolate chips for the top
This stuffing is a great delicious, savory addition to your holiday table (or anytime of year). Perfect for all those that are gluten free.
inspired by Nourishing Meals, Alissa Segersten
1 cup wild rice
1 cup long grain brown rice
4 cups organic vegetable or chicken stock
1/4 cup extra virgin olive oil
2 large chopped red onions
3 cups chopped mushrooms (I prefer a mix of darker mushrooms)
2 cups chopped celery
1 cup pecans or walnuts
3/4 cup unsweetened cranberries
1 large or 2 small apples, diced
1 handful chopped parsley
1 tablespoon each of dried sage and thyme (or your favorite traditional stuffing spices)
1 teaspoon black pepper
Herbamare or sea salt to taste
Add the wild rice, brown rice and stock together in a medium size post with a tight fitting lid. Bring to a boil and then reduce heat and simmer for 45 minutes. Let stand for 15 minutes with the lid off.
In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 5 minutes until softened. Add herbs, mushrooms and celery, sauté 5 minutes more. Turn off heat and add the pecans or walnuts, cranberries, apple and parsley. Stir in cooked rice. Add salt to taste.
Fill the cavity of the turkey with the stuffing and place the remaining into a covered casserole dish. Bake stuffing in a 350 degree oven for 35 to 40 minutes.
This recipe was inspired by Elizabeth Rider's post in MindBodyGreen and just like her, these delicious little crackers have become my latest obsession! Served with Zucchini Hummus or olive tapenade and goat cheese - they are sure to please! As you will see, a small serving goes a long way to filling you up as eating just a few is equivalent to eating several almonds!
1 1/2 blanched almond four
2 tablespoons ground flax seed
1 tablespoon fresh rosemary or herb of your choice
1/2 teaspoon fine sea salt
3 teaspoons olive oil
1 organic, free range egg
dash of water
Preheat oven to 350 degrees.
In a small bowl, wisk together the olive oil, egg and water. In a larger bowl combine the almond flour, flax seed, herbs and salt. Add the wet to the dry and combine. Once the dough comes together, knead lightly until well combined. Roll dough between two sheets of parchment paper to 1/8 inch thickness (1/4 inch thickness yields a softer cracker). Peel off the top sheet of parchment paper and place the bottom sheet with dough onto a baking sheet.
Cut into the desired size - I prefer a nice size for dipping which is about 1x2 inches or 2 inch squares work nicely as well. Sprinkle with more sea salt - I tend to prefer a coarser grind for this but either works well. Bake 12 - 15 minutes until lightly golden around the edges. Cool before serving.
This quick gluten-free yeast bread is a favorite in our house. We use it warm for dipping in Olive Oil and Balsamic vinegar, as a bread with dinner and even toasted in the mornings. Recipe was adapted from The Whole Life Nutrition Cookbook.
Oil a 9 x 13 inch pan with olive oil.
Place warm water and sugar into a small bowl and stir to dissolve. Add the yeast and whisk it into the warm water. Let stand for 5 - 10 minutes to activate the yeast. It should become foamy and bubbly.
Add the olive oil, honey and apple cider vinegar. Whisk together.
In a medium size bowl, mix all of the remaining dry ingredients together. Pour the wet mixture into the dry and quickly whisk together. Continue to whisk for about 30 to 60 unitl the dough thickens. Spoon dough into the oiled pan and place into a warm spot to rise for 30 to 35 minutes.
Preheat oven to 375 degrees. Drizzle the top of the dough with olive oil and sprinkle with coarsely ground sea salt. Bake 20 to 25 minutes and then let cool for 10 minutes before slicing.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.