Raw Carmel Dip for Apples and Deserts

I would love to take credit for this amazing (and simple! and nutritious!!!) desert, but I can’t. It comes from one of my favorite sites: Whole Life Nutrition Kitchen. The author of this site is truly brilliant and I devour almost every recipe I’ve made from the site; they’re all delicious. Kids and adults alike swarm around this desert until every last apple slice has been dipped and every sticky finger has been licked clean.

1 cup raw cashews
1 cup medjool dates, pitted (about 8-10)
1/4 cup real maple syrup
2 tsp vanilla extract
pinch of sea salt
date water as needed

1) Place cashews and dates in their own separate bowls, cover with water and let soak for 2-3 hours.

2) Drain and rinse cashews and place in blender or food processor with dates, vanilla, maple syrup, and salt. Add 6-8 tbsp date soaking water and blend mixture until smooth.

3) Serve with apple slices or drizzle over yoghurt, granola, or whatever you have a hankering for!

Gluten-Free Oatmeal Chocolate Chip cookies

Here is another great gluten-free recipe from the Gluten-free Goddess blog site.
Dry ingredients:
1 cup sorghum flour aka sweet sorghum flour
1/4 cup millet flour
1/2 cup Bob`s Red Mill tapioca flour
1 tsp bakiing powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Wet ingredients:
3/4 cup Spectrum Organic Shortening (or butter)
1 1/2 cups organic light brown sugar
1 tbsp vanilla extract
2 organic free-range eggs or 1 tbsp Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
 3 to 3 1/2 cups Bob`s Red Mill gluten-free oats
1 cup dark chocolate chips
Preheat oven to 350°
1. In a large mixing bowl, combine all dry ingredients well.
2. In a separate bowl, beat all wet ingredients to cream.
3. Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
4. Combine oats; start with 3 cups oats, mixing till distributed evenly. If you’d like more in the batter, add in another half cup.
5. Lastly, stir in dark chocolate chips by hand to combine.
6. Spoon balls of dough onto lined baking sheets (parchment paper works fine) and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded. If you’re not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.
7. Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.)
8. Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.
9. Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats. These cookies keep better than most gluten-free cookies, due to the oats, so if you’d like to experiment, keep a few in an air-tight container. Best if eaten in a day or two.
Makes 18 large cookies or 24 medium cookies.
Cashew Pudding with Rhubarb compote

Cashew Pudding with Rhubarb compote

This recipe is an all time favorite during rhubarb season. The nutty sweetness of the cashews blends deliciously with the tartness of the rhubarb. Serve for Tuesday night dinner or at a dinner party to guests, everyone will be licking their bowls.

Serves 6

The Pudding
1 cup cashews
3 cups boiling water
6 tbsp arrowroot powder
3 tbsp honey
2 tsp vanilla

Rhubarb compote
4 cups chopped rhubarb
1/2 cup water
1/4 cup honey

1. Grind the cashews in the blender. Add the boiling water until creamy. This makes about 3 1/2 cups of cashew milk.
2. Pour 1 cup of cashew milk into a boil and mix in the arrowroot powder until it is quite smooth.
3. Pour this mixture and the rest of the cashew milk into a saucepan. Add the honey and vanilla.
4. Heat over low to medium heat until thickened, stirring all the while so it doesn’t boil.
5. Pour into individual serving dishes, the pudding will continue to thicken as it cools.
6. To make the compote, put the chopped rhubarb and water in a saucepan over medium heat until the rhubarb is quite soft. Keep watching and stirring it as it doesn’t take long to cook. Add the honey and stir to combine.
7. Spoon a bit of compote over each pudding, serve warm or cold and enjoy.


Chocolate Avocado Pudding

Chocolate Avocado Pudding

This pudding knocks everybody’s socks off. Kids and adults fight for the last spoonful, and nobody realizes they’re also lapping up B vitamins, fiber, as well as vitamins C, E, and K.  Ti’s smooth, chocolatey, and everything a good pudding should be. For those of us living in British Columbia (or similar cold winter climates) this recipe is best for the summer months because tropical fruits such as avocados cool our bodies down, when we need to conserve that warmth.

Serves 2-3

2 large or 3 small avocados
1/4 cup cocoa powder (use a gluten free brand such as Dragoba if you are sensitive to gluten)
1/4-1/3 cup honey
1/2 tsp vanilla extract
dash of cinnamon

Place all ingredients in blender and blend until smooth and creamy. Add more sweetener if needed, and enjoy.