+ raw date and goji berry bars

raw date and goji berry bars

Bottom layer
1 cup gluten-free oats
1 cup blanched almond flour
1/4 cup organic unrefined coconut oil
2 tablespoons raw honey
1/2 teaspoon Celtic sea salt

Middle layer
1 cup dried apricots
2 tablespoons chia seeds
1/4 cup goji berries
3 tablespoons organic full-fat coconut milk

Top layer
1 cup dried dates, pitted
5 tablespoons organic full-fat coconut milk
1 teaspoon camu powder (optional; a great calcium source)
2 tablespoons carob powder

raw date and goji berry bars

raw date and goji berry bars

 

method

Combine oats, almond flour, coconut oil, honey, and salt in a food processor. Blend until incorporated and mixture starts to stick together. Pour the crust mixture into an 8×8 parchment-lined pan and press down to make flat and even.

For the middle layer, place apricots, chia seeds, goji berries and coconut milk in a food processor and blend until smooth. Spoon over the crust and spread evenly.

For the top layer, place dates, coconut milk, camu powder, and carob powder in the food processor and blend until smooth. Spoon over the middle and spread evenly.

You can keep bars covered on the counter for several weeks. Enjoy.

+ buckwheat banana bread

buckwheat banana bread

3/4 cup buckwheat flour
1 cup blanched almond flour
1/4 cup coconut flour
1 cup gluten-free oats
1 teaspoon baking soda
2 tablespoons ground chia seeds
1/4 teaspoon Celtic sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup organic coconut milk
1 cup mashed bananas
1/4 cup raw honey
1/4 teaspoon almond extract

buckwheat banana bread

buckwheat banana bread

method

   In a large bowl, combine buckwheat flour, almond flour, coconut flour, oats, baking soda, ground chia, salt, cinnamon, and nutmeg. Add bananas, coconut milk, honey, and almond extract. Stir well to combine. Pour into a coconut oil-greased bread pan and bake at 350ºF for 45 minutes, or until the center feels firm to the touch. Enjoy with a drizzle of honey, chocolate shavings, almond butter or simply as-is.

+ ginger peach coconut water

ginger-peach coconut water

1 organic peach, peeled, pitted, and sliced
1 2-inch piece of ginger, peeled and thinly sliced
3 cups coconut water, chilled
juice of 1/2 lime

ginger peach coconut water

ginger peach coconut water

method

  Combine all ingredients in a blender and mix well. Garnish with lime, peach, and ginger to serve.

+ mushroom french onion soup

French onion soup

1/2 cup dried morels
4 1/2 cups filtered water or vegetable stock
1 large organic onion, sliced
1/4 teaspoon garlic powder
2 teaspoons Celtic sea salt
1/2 teaspoon fresh black pepper
1/2 teaspoon thyme
3 tablespoons coconut oil
hard goat cheese, sliced (optional)

mushroom french onion soup

mushroom french onion soup

method

   Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize.

   Add water, dried morels, garlic powder, salt, pepper, and thyme to onions. Bring to a boil; reduce heat and simmer 30 minutes.

   Spoon soup into bowls and garnish with optional goat cheese. Enjoy.

+ oat quinoa bread

oat quinoa bread

1 cup oat flour
1/2 cup tapioca flour
1/4 cup ground chia seeds
1/2 cup arrowroot starch
1/2 cup quinoa flour
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon xanthan gum
3 tablespoons raw honey
1 1/4 cup warm water (between 110 – 115º F)
1 tablespoon active dry yeast
3 eggs at room temperature
1/4 cup coconut oil
2 teaspoons apple cider vinegar

oat quinoa bread

oat quinoa bread

method

   In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Add yeast and stir to combine. Allow to set for 10 minutes.

    Combine oat flour, tapioca flour, ground chia seeds, arrowroot, quinoa flour, salt, baking soda, and xanthan gum in a large mixing bowl.

   In a separate mixing bowl, whisk together the eggs, oil, and vinegar. Add to dry ingredients and mix well to combine. Add yeast mixture and mix for about 2 minutes to combine.

    Cover dough with a kitchen towel and leave to rise in a warm place for one hour. Preheat oven to 375ºF. Grease a loaf pan with coconut oil and place dough in pan. Bake for 35 to 40 minutes.

    Remove from the oven and allow to cool. Enjoy!