4 Flourless Cookie Recipes

The truth is there’s a flour shortage out there (there are many more links you’ll find with a simple Google search). While everyone is at home, quarantined and missing their social connections, we are all getting out our mixing bowls and baking up some comforting carbs. I mean, I’m right on board with you. Nothing sounds better most of the time than cheese and carbs, or sugar and carbs, and carbs and carbs, whether it’s pizza, quesadillas, frosted cakes, or pierogis (carbs wrapped in carbs!). I keep hearing rumors about this thing called covid-19, as in the 19 (or more) pounds you’ll gain due to this darn virus!

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Post 96 – Raw Vegan Carrot Cake

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I don’t know about you, but I have been eating way too much sugar lately. WAY too much. Like I went to a holiday party today and saw cupcakes and wasn’t even interested. Cupcakes! This time of year often becomes all about sweets – Christmas cookies, chocolate candies, gingerbread men, parties and hot cocoa and everything sugary sweet.

I love sweets. I have a great big, dangerous sweet tooth (teeth?) that keeps me going back for dessert again and again, but sometimes even I get fed up with all of the ultra sweet options. Sometimes I just simply want something sweet, but not too sweet. Something that won’t make me feel sick later.

Enter Raw Vegan Carrot Cake.

I want to tell you all the things it is, but I also don’t want to give you the wrong impression. Yes it is gluten free, refined sugar free, dairy free, and raw, but I am not one to boast a bunch of labels just to impress you. It may be free of a lot of things, but it is also full of a lot of things – flavor, texture, sweetness, crunch (flavorful, textureful, sweetful, crunchful?) Anyway, let me introduce you.

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Fresh carrots, Medjool dates, almond meal, unsweetened coconut, and cinnamon. It’s that simple.

Pulse all of it in a food processor until it comes together and voila.

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You should get a nice sticky, but not gooey texture that you can shape with your hand. You might find you need to break up the carrots and dates a little first and then knead it all together, but this will depend on the strength of your food processor. Then once it’s done you shape it into whatever you want (see the “layers” below). You can even make a delicious frosting or just decorate it with coconut.

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I also decided to make it into carrot cake snack bites or for the sophisticated carrot cake truffles. Now don’t you feel fancy?

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Enjoy the holidays!

Vegan Carrot Cake Bites

adapted from MindBodyGreen

1 large carrot, peeled and finely chopped

1 cup pitted and halved dates, about 10

3/4 cup almond meal

1/4 cup unsweetened dessicated coconut

1/4 tsp. cinnamon

additional coconut and pecans for decorating (optional)

Pulse all ingredients in a food processor until it holds together. Shape into layers or truffles as desired. If making layers, use the icing recipe below. Refrigerate for best results.

Easy Coconut Icing

(I have made this before with much success but I have never measured – oops! Do it to taste and keep in mind that the icing will harden a lot in the fridge. You can use the following measurements and go from there.)

1/4 cup coconut oil

2 T. raw honey (or maple syrup for vegans)

Mix coconut oil and honey (microwave for 10 seconds at a time if the coconut oil is cold). Taste and adjust as desired. Spread on your carrot cake and refrigerate until semi firm.

Post 81 – Recipe experimenting!

I like experimenting with recipes – especially when they turn out well the first time! Here are some loosely written “recipes,” more like guidelines, for making three delicious dishes (say that 5 times fast!)

Baked Fish in Parchment Paper

Inspired by the cod we enjoyed over the weekend while visiting my aunt at her new home in Connecticut, I decided to try my luck at poisson en papillote or fish baked in parchment paper. It keeps the fish moist and requires very little work and time.

You simply put the fish on a square of parchment paper large enough to fold into a package, season as desired…

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fold it up and bake it…

photo 4(14)(make sure you put it on a sheet pan or in a baking dish). I recommend baking at 375 for 10-15 minutes (depending on the thickness) or until the fish feels slightly firm when you press it.

And voila! Moist fish!

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If you can tolerate lemon, onions, and garlic these would be lovely additions.

 

Summer Squash Gratinee

Since I had bought some summer squash, I also made a tasty squash “gratinee” based on this recipe. Usually gratinee is a dish baked with cheese that gets nice and browned and crispy and tasty, but since I can’t eat cheese right now I found an excellent substitute thanks to some recipe browsing: almond flour.

Start by salting your squash. Slice the squash into even slices (about 1/4 inch thick) and place in a colander. Toss with a fair amount of salt (about 1 tablespoon of Kosher salt for 3 medium squash) and let drain for at least 15 minutes. The salt will draw out the excess water in the squash so as not to water down your dish. Shake excess water out and pat dry with a paper towel. Oil or spray your baking dish. I used a pie plate for mine. Place the squash in a pretty pattern, seasoning each layer with fresh ground black pepper, oregano, and a drizzle of olive oil.

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photo 2(25) Sprinkle with a few tablespoons of almond meal (3-4) and lightly drizzle with olive oil OR spray with an oil spray. Bake at 400 for 35-45 minutes until desired doneness is reached and it is slightly browned.

Let cool slightly and enjoy! The topping looks like cheese and even tastes slightly cheesy from the nuttiness of the almonds. I would definitely make this dish again.

 

Almond Butter Bites

My final experiment was a recipe based on a comfort snack food my mom made growing up: peanut butter balls. She would mix an indiscriminate amount of peanut butter, oats, honey, powdered milk, raisins or chocolates until it became a dough like consistency with the right amount of sweetness and the right texture. Then she would form the dough into balls and we would eat them for a snack. Delicious!

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Since the ED eliminates peanut butter, oats, chocolate, milk, and raisins (I can have honey in small amounts) I had to come up with my own version using almond butter, cooked buckwheat, coconut, flax, and honey (mixed in unknown amounts to achieve the flavor and texture desired). I rolled them in unsweetened coconut so they looked pretty. I’ll be taking these tasty buggers to my all day frisbee tournament tomorrow for a nice little treat! Here’s hoping it doesn’t rain.

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Happy weekend and hope you do some kitchen experiments!

 

Post 77 – Coconut Curry Chicken

I love going out to eat. I love the wonderful flavors and new dishes you can find when leaving your home and I love not having to clean up afterward. Nonetheless sometimes a Saturday night in with take-out can be just as nice after a long (or short) week. Get comfy, wear what you like, and just relax on the couch when you’re done (and hope someone else will clean the kitchen – 😀 ).

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This Coconut Curry Chicken tastes like it came from your favorite Thai restaurant, yet it takes so little time and effort to prepare at home. I love Thai and Indian food, but too often when I see recipes that call for curry powder, I rule it out because I don’t have it in my spice cabinet. Turns out actually I do. I stumbled upon a recipe explaining that curry is simply a term for many variations of a spice blend, one that you can easily make at home if you already have all of the spices. The coconut milk adds a wonderful richness and its own unique flavor and the spice blend takes care of the rest. Then you just toss in your protein (chicken, shrimp or tofu would all be equally delicious) and whatever veggies you want and let it simmer away until everything is cooked. This recipe also happens to be gluten free and can easily be made vegan by switching to tofu. Delicious, easy, and adaptable always make for a great recipe.

Don’t be intimidated by what seems like a long list of ingredients. If you’re really lazy you can just buy “curry powder” and add it to your liking, or follow this recipe to make your own.

Serve over rice to soak up all that yummy sauce!

Coconut Curry Chicken

adapted from Simply Recipes

1 can coconut milk, light or regular depending on preference

3/4 lb. chicken thighs or breasts, cut into 1-inch pieces

Mixed vegetables – I used the following:

1 potato, washed and diced

2 carrots, peeled and diced

2 cups chopped kale

fresh ginger, peeled and grated or minced

(could also try with peppers, onions, snow peas, mushrooms)

1/2 tsp. cumin

1/2 tsp. coriander

1/4 tsp. cinnamon

dash of allspice

1/2 tsp. turmeric

3/4 tsp. salt

a few grinds of black pepper

1 cup (low-sodium) chicken or vegetable broth

cilantro, for garnish

 

Start by prepping all of your ingredients, though you can also easily do this in the process of the cooking. Chop your chicken, carrots, potato, ginger, and kale. The main thing is to cut the potatoes and carrots the same size so they cook at the same rate, and not too big so that they don’t take too long to cook. Measure your spices into a small bowl and mix.

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Get out your favorite skillet – I used my new cast iron one – and heat over medium. At this point you can basically throw everything in and bring it to a very slight boil, before turning it down to simmer and letting it cook for about 20 minutes or until your chicken is cooked through and your potatoes and carrots are tender. Taste and adjust seasoning as necessary, adding more broth if you want to thin it out or even water if the flavors are too strong for you.

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Serve over hot rice and garnish with cilantro. Enjoy!