Audre’s Chocolate Topped GF/oat free-Granola Bars

 DRY GRANOLA BASE

2 cup. Quinoa Pops (or millet/rice puffs)

2 cups. Brown Rice Crisps (or other dry cereal of your preference)

1 cup. Shredded toasted unsweetened Coconut

1 cup sliced or slivered almonds (lightly toasted)

½ cup. Walnuts Rough Chopped

½ -1 cup golden raisins (or other chopped dried fruit)

GRANOLA GLUE

1 cube of butter (or ½ cup peanut butter or sunbutter)

½ cup succanat

½ cup honey (or Agave Nectar)

TOPPING (optional)

aprox ½ cup choc chips (or GF-carob works great too)

DIRECTIONS

Line 1 9x13 casserole dish with parchment paper and set aside.

Mix all dry Granola base ingredients in a large bowl.

In a small saucepan bring the granola glue ingredients to a boil. Lower heat a little and simmer for a few minutes (this cooks the sweeteners into a soft ball candy stage to hold the granola bars together). Remove from heat and pour over the dry granola base and stir to coat ALL the dry ingredients!

Spread Mixture evenly across the pan and press firmly with spatula

Sprinkle on your chocolate chips and press firmly into granola bars. Allow approx 5 minutes for the chips to melt, and then spread them all over.

Let them cool for approx 20 minutes till firm and set, Remove granola bars (including the parchment paper) and place on cutting board and cut them into individual bars.

Package in zip-lock bags for on the go or at home and ENJOY!

Raw Cheesecake with Chocolate Ganache

I found this Recipe over At brazenkitchen.com (link below) And Fell IN LOVE!!!! It is super YUMMY! But I made a couple alterations so I though I'd share them here!

Part 1 – The Crust

• 1 1/2 cup almonds
• 1 cup pitted medjool dates
• 1 tsp sea salt

1. Process the nuts into small pieces with salt in a food processor.
2. Add the dates and process until combined and sticky.
3. Press into the lined bottom of two 8 inch round pans and refrigerate or freeze until set.
4. Make the filling ...


Part 2 – The Filling

• 3 cups cashews (soaked & drained)
• ¾ cup lemon juice, fresh preferred
• 3/4 cup agave or maple syrup
• ¾ cup coconut oil (must be liquid, place bottle in bowl of hot water if solid)
• 1 tsp. vanilla
• 1 pint raspberries

1. Cover the cashews in water and soak for about an hour.
2. Drain and place in blender with the rest of the ingredients. Blend until smooth.
3. Taste for preferred sweetness and tartness.
4. Divide evenly between the 2 prepared pans. Place in freezer to set.


Part 3 – The Ganache (make 2 bathes. one for each pan)

• 1 ½ c. grain sweetened chocolate chips or Carob Chips
• 1/2 cup So Delicious Coconut Milk creamer  (or other nondairy creamer)

1. Place chips in a heatproof bowl.
2. Slowly heat the creamer in a pan, take off heat when it simmers.
3. Pour over chocolate chips and mix until chocolate is melted.
4. Cool for a few seconds while mixing. Pour over filling.
5. Decorate with another Pint of fresh berries. Place in freezer to set.

When firm, place in the fridge until ready to serve.

Adapted Lightly from Recipe found here: http://brazenkitchen.com/2011/03/29/love-and-food-raw-cheesecake-with-chocolate-ganache/

Nana's Peanut Butter Cookies

1 C. Peanut Butter 

1 C. Succanat

1 egg 

1tsp. Vanilla

Whip on high the PB, Succanat and vanilla. When well Blended add the eggs and mix till well combined. Bake @ 350 for approx 10 minutes till golden Brown. Allow cookies to cool on parchment over cookie rack for 5 minutes before removing.

Raw Cookie Dough Bites

I found a Super Delicious Recipe over at Perry'sPlate.com It was SUPER delicious, But I made a couple of changes so I thought I'd share it here in-case you wanna make it the way I did!!! ENJOY!

((Grain, Sugar, Dairy, & Egg-Free))

Yield: about 15 bites

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
2 Tablespoons honey
2 Tablespoon peanut butter
2 teaspoon GF pure vanilla extract
2 handfuls mini carob chips (if you have too many it will prevent you from forming balls)

Directions:

Whisk together the flour, baking soda, and salt in a medium bowl. Whisk the oil, honey, peanut butter, and vanilla in a separate, smaller bowl. Pour wet mixture into the dry mixture and combine well. Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until you reach cookie dough consistency.

Mix in the desired amount of carob chips and roll into 1 to 1 1/2 inch balls.

Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored. (If they last that long...)

Nat's Notes:
1. The more you work the dough, the more the coconut oil will melt, resulting in the balls getting greasy. Return the dough to the freezer to re-harden if this bothers you.
2. This recipe doubles well.

3. You can even make these in a food processor. Just process the dry ingredients and add the wet ones once you've mixed them together. For those who don't like to get their hands messy...

Adapted Lightly from: Perry's Plate: Progressively Paleo Recipes
http://www.perrysplate.com/2012/08/raw-cookie-dough-bites-gluten-sugar-dairy-and-egg-free.html

GF- Pecan Coconut Pie Crust

INGREDIENTS

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend (this is totally optional! it tastes great without the flour as well)
1/2 cup succanat
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Fill with pie filling of choice.

GF- Audre's Pumpkin Pie

Makes 2 9 inch pies.

Preheat the oven to 350 degrees F.

First, make the crust:

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Make your filling:

Preheat oven to 425 Degrees.

½ C. Succanat

1tsp. salt

2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

½ tsp. Ground Cloves

4 Large Eggs

1. 29oz. Can Libby’s 100% Pure Pumpkin

1 C. Coconut milk

1 C. Original Rice Milk

1 C. Pure Maple Syrup

Mix: Succanat, Salt, Cinnamon, Ginger, and Cloves in a Small Bowl. Beat Eggs In a Large Bowl. Stir in Pumpkin, Maple Syrup, and Spice mixture. Gradually Stir in Coconut and Rice milk.

Pour into Pie Shells.

Bake In Preheated 425 degree oven for 15 minutes. Reduce heat to 325 degrees and bake for approx 90-100 minutes. Or until knife inserted in center comes out clean.

Cool On wire rack for 2 hours.

GF- Perfect Pumpkin Pie Crust

From Ashey Floyd

INGREDIENTS

1 c. Brown Rice flour

3/4 c. potato starch (not flour)
1/2 c. tapioca starch

1 Tbsp sugar

1 tsp salt

1/4 tsp xanthan gum 

1/2 c. shrotening

4 oz cream cheese (I used 1/4 c. butter)

1 egg + 2 egg yolks

1 tsp. vanilla

3 Tbsp very cold water

Directions:

1. Combine dry ingredients. Cut in shortening and cream cheese with a pastry cutter (or fork) until size of peas).

2. Add eggs, vanilla, and water. Stir into flour mixture until smooth.

3. From 2 or 3 balls. Makes two 9" deep dish pie crusts or three 8" pie crusts.

4. Pat a pastry ball in the center of a 8 or 9" pie tin and pat out. It helps if your hands are wet. Pour filling into crust. Roll out top crust on a tapioca starch dusted pastry cloth and cover rolling pin. Place crust ontop of filled pic and use fingers to crimp edges. (I had to wrap the dough around the rolling pin to transport the rolled out fdough from the counter to the pie with out it breaking. And strips don't work, it's way too crumbly- i tried!)

My filling was the mixed berries from Costco! Yummy.

AMAZING Carmael Apple Dip

 Ingredients

1- 8oz box Cream Cheese (softened)

1- 8oz carton Heavy Whipping cream

2 TBSP GF Vanilla (separated)

½ Cup Succanat

¼ Cup. Pure Maple Syrup (to personal taste)

Sliced Apples

1.      On Medium/high whip together cream, Maple Syrup and 1TBSP. Vanilla till fluffy stiff peaks form!

2.    Then Move Whipped cream to a separate bowl and use the mixer to beat the Cream Cheese, Succanat and 1TBSP. Vanilla till smooth and creamy.

3.    Add about 1 ½ –2 cups of the Whipped cream back into the mixer with the cream cheese and mix till well combined.

Dip and Enjoy!

*MY* Midnight Brownies

Ingredients

2 (15oz.) cans of Black Beans

½ C. (approx) Water

1 C. Agave Nectar

8 Egg Whites

4 TBSP. Vanilla

1 C. Whole Wheat Pastry Flour

1 ½ teaspoons Baking Powder

½ teaspoon salt

½ C. unsweetened Cocoa Powder

½ Cup. GrainSweetened Chocolate chips

DIRECTIONS

Preheat oven to 350°F. Lightly spray a 9x13inch baking dish with nonstick cooking spray. Thoroughly Rinse the Black Beans and Put them In the Food Processor with the water. Start with ½ C. process till smooth. Add more water as needed to keep it moving smoothly. When the Beans are Smooth Pour them into a mixing bowl with the Agave, Eggs, and Vanilla. Stir to blend. In a separate bowl sift together the dry ingredients. Then add to the wet Ingredients. Stir till all ingredients are combined. Pour your batter into your baking pan and sprinkle the chocolate chips on top. Bake for approx 20- 30 minutes till a knife comes out clean. Let cool. And top with Vegan Whipped Cream Recipe found.....

HERE: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

OR use The Midnight Brownie Frosting:

Beat on high,

1, 8oz. Pkg. of Cream cheese

¼ C. Agave Nectar

2 TBSP. Vanilla.

Till light and fluffy!! Dollop on top of the brownies and ENJOY!!
P.S. if you frost the whole pan and refrigerate over night they are Extra Delicious!!!

~Pie Crust~

This is a Super Easy Pie Crust Recipe from the Pillsbury Bake off that I converted.

INGREDIENTS

• 2 cups Whole Wheat Pastry Flour
• 1/2 cup Succant.
• 1 tsp. salt
• 2/3 cup Earth Balance Buttery Spread. or Shortening.
• 5-6 tablespoons ice cold water

Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.

Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).

Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.

Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.

Bake according to directions given in the pie recipe being used.

I've Used this Pie Crust Successfully with the Very Berry Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/06/verry-berry-pie.html

And the Pumpkin Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2008/01/pumpkin-pie.html

~Apple Pear Crisp~

Dairy Free-Sugar Free-Comfort filled Deliciousness

~INGREDIENTS~

1 cooking Spray
8 Apples Approx
4-6 Pears Approx
2 tsp. Lemon Juice
1/4 Cup. Succanat

Topping
1Large Egg
3/4 Cup. Succanat
1/4 tsp. Salt
1 TBSP. Cinnamon
1/4 tsp. Cloves
1 1/2 Cup. Old Fashioned Oats
6 TBSP. Earth Balance Buttery Spread.

Instructions~

Preheat oven to 375ºF. Coat a 9- X 13-inch glass baking dish with cooking spray.

Slice Apples and Pears into approx 1 inch thick slices. Place apple and pear slices in a Large bowl. Toss with lemon juice and Succanat; set aside.

Make topping, in another medium bowl, beat the egg. Add succant, buttery spread, salt and spices; mix to combine. Add oats; mix well.

Pour fruit into prepared baking dish and evenly sprinkle oat mixture on top. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool a little before serving!

Notes*
The Apples and Pears Will Cook Down so make sure you fill the pan Full of the fruit.

The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.

Peeling the fruit is optional.

Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.

Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.


Joey Likes it topped with Vanilla Ice Cream!

~Verry Berry Pie~

All berries are equal in this recipe, adapted from The Bunnery Bakery & Restaurant in Jackson Hole, Wyoming.

Ingredients:

• 8 cups (2 pounds) mixed frozen berries(I used a 3 berry blend blueberries, raspberries, and Marion berries)
  
• 1/2 cup Succanat ** this amount wasn't sweet enough for me on it's own, but perfect with Iceream on top**2025 update, even 1 cup coconut sugar is not enough to really enjoy it plain without ice cream.
  
• 1/4 cup cornstarch ** Arrowrot starch
• 1 tablespoon fresh lemon juice
• 1 large egg yolk

Directions:

1. Preheat the oven to 350°. In a large bowl, toss together the frozen berries, sugar, cornstarch and lemon juice.

2. Unroll a pie crust into a 10-inch pie plate. Using your thumbs, gently press the pastry up the sides of the dish so it is even with the top rim.

3. Pour the fruit mixture into the crust, sprinkle with succanat and dot with the butter. Moisten the rim of the pastry with water. Unroll the second pie crust, set it on top of the berry mixture and pinch the crusts together with your fingers to seal. Cut 3 small slits in the center of the crust.

Take the egg yolk and brush onto the pie, and sprinkle with more succant. Set the pie on a baking sheet and bake for 30 minutes..............



........increase the heat to 375° and bake until the crust is nicely browned, about 20 minutes longer.


You can find the Pie Crust Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html

~Vegan Victoria Sponge Cake~

So Again I decided to Play with the Egg Replacer! ;) hehehe!! Did I mention that I'm REALLY Starting to Like this stuff?? This Recipe was actually on the back of the Egg Replacer Box, I just altered it to make it work with my Families Food limitations!


~INGREDIENTS~

2 cups. Whole Wheat Flour
1 cup. Succanat
3 tsp. Baking Powder
1 tsp. Ener-G-Egg Replacer
1/4 cup. Earth Ballance Buttery Spread-softened
1 1/3 cup. Water
optional~ Flavor of your choice. I used 1 TBSP. Vanilla

Pre-Heat Oven to 375 degrees.
Mix the First 4 Ingredients Together. add the Earth-ballance and Mix well. Add teh Flavor and water and Mix 2 minutes. Pour into a Greased 8 inch cake pan.
Bake for 30 minutes or until the middle is firm to touch.

We Topped ours with a Vegan Sugar Free canned Cherry Sauce, that was nice and tart. it blended well with the sweetness of the cake. It would have been extra yummy the with the Vegan whipped cream on top.

~Vegan Whipped Cream~

SO I tried this Recipe tonight AND YUMMO!!!! Simply Sinful, Purely Delectable, Delightfully Delicious, Words just cannot describe How AMAZINGLY WONDERFUL this Recipe is!! I am In PURE HEAVEN!! I will Never Miss Dairy Whipped Cream Again!! Try it You'll LOVE it too!


Yield: 2 cups

2 14-oz cans of coconut milk (*Thai Kitchen® Brand coconut milk, unsweetened)
1/2 cup powdered sugar (I Used A little Agave Nectar to taste)

1) Place coconut milk in refrigerator overnight( preferably in the back where it gets extra cold), right-side up. Do not shake.
2) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
3) Remove coconut milk from the Refrigerator and Open the bottom of can and drain off the liquid part.
4) Spoon out the thick coconut cream into chilled bowl.
5) Whip coconut cream with chilled beaters until fluffy, about 30 seconds. Do not over whip.
6) Gently whip in powdered sugar.
7) Keep refrigerated until ready to use. (Holds in refrigerator for several hours.)

*Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

to view Instructional video use this link:
http://www.5min.com/Video/How-to-Make-Vegan-Whipped-Cream-100482972

~Papa's Cookies~

Vegan~ Sugar Free~ Whole Grain~

~Ingredients~
-------------------------------------
1 cup Whole Oat Flour
1 1/2 Cup. Brown Rice lour
1 1/2 Cup Whole Wheat Flour
2 tsp. Baking Soda
2 tsp. Salt
2 Cup Succanat
1 Cup Pure Maple Syrup
2 Cups Softened Earth Ballance (or butter)
2 tsp. Vanilla
4 Eggs (or 4 eggs worth of Egg Replacer)
1 Bag of Grain Sweetened Chocolate Chips.
1 Cup Chopped Walnuts.



Pre-Heat Oven to 375 Degrees.

In a Bowl Combine the first 5 Ingredients. In a Seperate Mixing Bowl, Beat the Succanat, Maple Syrup, Vanilla and the Softened Earth Ballance.

Continue to Beat While Slowly Adding the Eggs(or Replacer) and Flour Mixture.

Stir In the Chocolate Chips and The Nuts.

Drop By Rounded Tablespoons onto an UN-Greased Cookie Sheet.

Bake at 375 for 15-20 minutes.

Makes approx: 48 large cookies


The Egg Replacer is My New Favorite ingredient!! It makes the Cookies Hold their Shape soooo Much Better than Real Eggs!

~Tahitian Chocoalte Ice Cream~

INGREDIENTS

1/2 C. Succanat
1 1/4 C. Rice Milk
1 1/4 C. Coconut Milk
~whisk Together till dissolved.

IN A SEPERATE BOWL
2 TBSP Cocoa Powder
3 TBSP Pure Maple Syrup
1 TBSP Tahitian Vanilla
~ Blend Till Smooth.

~Blend into Milk and Succanat Mix.
~Pour Into Ice Cream Maker.
~Mix according to Directions For Ice Cream Maker. It takes 25 to 40 minutes in mine.
~Pour into freezer Container, and Mix By Hand, your choice of Nuts fruits, chocolate or marshmallows.
~For Rocky Road, I mix in 3/4 C. mini Marshmallows and 1/2 C. Sliced Almonds!
~Place in freezer to finish freezing your Ice Cream!

~Marshmallows~

So For this one I'll list the regular Recipe With My Alterations on the side in Red So you Can choose to Alter it how you need from the original Recipe.

~In your Mixing Bowl
1/2 cup Cold Water
3 Pkg. Plain Gelitan

Let Dissolve together while you prep your candy.

~In a pan Heat
1/2 C. Water - None
1 1/2 C. Sugar- 1 C. Maple Syrup
1 C. Corn Syrup- 1 C. Brown Rice Syrup
1/4 tsp. Salt

Cook on high till mixture reaches 240 degrees or Soft Ball candy Stage.

~Add to the Gelitan in the mixer Bowl.
1 TBSP. Vanilla

~Beat on High 15 minutes- 25 minutes
~Prep Your 9x9 Pan with Cornstarch or Toasted Coconut.
~Pour Your Marshmallow mix on the cornstarch or Coconut and let dry for about a day to reduce stickiness!- I prep Mini Ice cube trays so that I get Mini marshmallows for my Rocky Road Icecream!

~Apple Sauce Birthday Cake~

INGREDIENTS

6 2/3 C. WW Pastry Flour
2 tsp. Cinnamon
4 tsp. Baking Soda
2 tsp. Salt
2 C. Apple Sauce
4 C. Pure Maple Syrup (that sounds like a lot, I'm not sure if thats a typo)
1 C. Water
1 C. Oil
4 tsp. Vinegar

COMBINE
All dry Ingredients, add wet and mix well.
Pour into pans or cupcake tins.
BAKE @350 degrees
Cake bakes for 35-40 minutes
Cupcakes bake for 20-25 minutes

MAKES 2 9x13 cake pans or 42 Cupcakes.

~Irish Oatmeal Cookies~

The Best Recipe!!

~INGREDIENTS~
2 C. Rolled Oats
1 C. Oat bran
1 C. WW Flour
1/2 C. fresh ground Flax
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 C. Maple Syrup
1/2 C. Olive oil
1/2 C. Apple Sauce
2 Eggs
1/2Bag Grain Sweetened Chocolate Chips
1 C. chopped nuts (I use Almonds and Walnuts)


~COMBINE~
all dry Ingredients, add all wet ingredients and mix well.
Place rounded spoonfuls of dough on a greased cookie sheet.
~BAKE~
@375 degrees for 10 minutes.

The Best Banana Muffins

This is my whole family's favorite Banana Muffin/Bread recipe! We all love it!
This one i actually have down to an art and I make it pretty much the same every time!

~INGREDIENT~

2 C. Whole Wheat Flour
1 C. Oat Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp Baking Powder
2 tsp. Cinnamon
1 1/2 C. Pure maple Syrup (depending on how ripe and how many bananas you're using)
1 C. Coconut Oil (However, Olive oil can be used in it's place)
1 tsp. Vanilla
3 Eggs
4-6 Ripe Mashed Bananas (if making zucchini muffins I use 3 Ripe Bananas and 1 C. grated zuchini)
1-2 C. Chopped walnuts (use approx 1to 1.5 cups in the batter and then use the remaining to sprinkle on top! I love nuts!)

Mix Dry ingredients before adding the wet ingredients. Then mix well. pur into muffin cups fill approx 3/4 full.

Bake at 325 degrees for 25 minutes for muffins.
1 hour for bread.
makes 18-20 muffins.