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Monthly Archives: September 2013

September 15, 2013

Banana Chia Pancakes; Gluten Free & Vegan

Chia seeds are loaded with Omega-3’s, fiber and protein. They’re an awesome source of brain food and are super high in nutrients.

These delectable pancakes are perfect for a Sunday morning with the kids and they’re healthy too! Top with my rich and delicious coconut creme sauce and you will be in pancake heaven!

 

INGREDIENTS

  • 2 cups Bob’s Red Mill Gluten Free Baking Mix
  • 2 tablespoons ground chia seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 ripe bananas
  • 2 tablespoons grade b maple syrup
  • ½ cup coconut milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Coconut oil for cooking pancakes

Place the flour, chia seeds, baking soda, and baking powder into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave, and coconut milk into a bowl with the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a non-stick skillet or griddle and pour the batter on by ¼ cups. Let the pancakes cook until bubbly and edges are somewhat dry, and then flip over and brown on the other side.

 

CREME SAUCE

  • 1/4 cup cashews
  • 1/2 cup coconut milk (from a can)
  • 3 medjool dates, pitted
  • 1 teaspoon vanilla extract
  • pinch sea salt

Place all ingredients in a high-powered blender and blend until creamy smooth

#breakfast #gluten free #Vegan

September 12, 2013

Chocolate-y Rice Krispie Thingys

Everyone loves Rice Krispie Treats, but they aren’t always the healthiest, and they are loaded with high fructose corn syrup. This version is healthy, and is loaded with good fats, protein and deliciousness. Your kids will love them more than the real thing!  They are so good with a tall glass of almond milk or your favorite nut milk!

INGREDIENTS

  • 1 cup raw almonds
  • 2/3 cup raw sunflower seeds
  • 1/3 cup rolled oats
  • 1/2 tsp pink Himalayan or Celtic sea salt
  • 2 cups of organic brown rice crisp cereal
  • ¼ cup cashew butter
  • 3/4 cup organic brown rice syrup
  • 1 Tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 bag of vegan chocolate chips

Using a food processor with the S-blade, process almonds, sunflower seeds, sea salt and oats until pulverized but still chunky. Pour into a large bowl along with one cup of the chocolate chips and the brown rice crisp cereal. Meanwhile, in a small saucepan over low heat, combine cashew butter, rice syrup, coconut oil & vanilla extract together stirring constantly until cashew butter is melted and combined with rice syrup. Pour cashew butter mixture over dry ingredients and stir well to coat evenly. Pour into a greased 9×11 glass casserole dish. Using a double boiler, melt remaining chocolate chips and stir until smooth. Spread melted chocolate over rice mixture evenly and refrigerate for at least 2 hours to set. Once set, cut into squares and serve! Keep refrigerated in a tightly covered container.