Archive for March 8th, 2011

March 8, 2011

Punk Rocker Chocolate Drops

I couldn’t decide what to call these fabulously chocolate-y  vegan cookies, but I found the inspirational starting point for this recipe at the post punk kitchen, thus my Punk Rocker Chocolate  title. I tweaked this recipe a bit by taking out the standard wheat flour and replacing it with a blend of Buckwheat /Hemp and Kamut (I posted this as a WF/GF recipe because brown rice flour would be ideal in place of Kamut to keep this GF, however I just ran out and my partner is OK with ancient wheat grains, new discovery on the allergy front… yeah!)

I have a small confession to make… I actually HATE cookies. I know you are thinking no one on the planet hates cookies, and I know this is a true fact, because back in my city life I owned two cookie companies, and I did pretty well catering to the cookie cravings of the rest of the planet. Ok so now you’ll understand that after a decade of  making millions of cookies I don’t actually eat them, crave them, or enjoy them almost ever. Well this morning something happened… the universe has shifted, because I actually ate 3 of these! 3!

This speaks volumes at just how wicked these babies are!

YOU’LL NEED

2 cups organic (gluten free if applicable) Oats

1/2 + 1/3 cup buckwheat flour

1/2 cup kamut flour (or Rice flour for GF cookies)

1/3 cup hemp flour

2/3 cup cocoa powder

3/4 tsp baking powder

1/2 tsp. baking soda

pinch of sea salt

1 cup organic cane sugar

1/2 cup hemp seeds

2/3 cup chocolate almond milk (you could use regular)

2/3 cup canola oil

2 tsp pure vanilla

1 cup fair trade dark chocolate chips.

Portion cookies and bake on baking parchment at 350º for  12-16 minutes.(depending on how big you make the cookies) I used a 1 oz mechanical ice cream scoop and yielded 30 super stellar cookies!

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March 8, 2011

cha cha cha chia!

 

Amazing Vegan Gluten Free Super Power Squares!
Packed full of energy and essential fatty acids these are not only the most requested recipe I have, they are a personal favourite! I have made a raw variation of this snack too, which I am happy to share if anyone requests it.

YOU’LL NEED

1 1/2 cups crispy brown rice cereal

1/2 cup raw sliced almonds

1/4 cup raw sunflower seeds

1/4 cup hemp seeds

2 tablespoons whole chia seeds

1/4 cup flax seed

1 cup dried Medjool dates (about 6 ounces), pitted

1/4 cup natural smooth unsalted almond butter

1/4 cup brown rice syrup

1/2 teaspoonsea salt

1/2 teaspoon real vanilla

1 Tbsp pure cocoa powder

Toast cereal and nuts and seeds in oven for about 15 minutes (until aromatic and lightly browned) and then allow to cool for a few minutes before  pulsing the  mixture in a food processor  about 5 (1-second) pulses. Transfer to a medium bowl; set aside.

Place dates in the food processor and process until finely chopped and a ball forms, about 15 seconds; set aside.

Place almond butter, rice syrup, salt, and vanilla in a medium saucepan over medium-low heat. Stir until mixture is combined and runs like slow-moving lava, about 1 minute. Remove from heat, immediately add dates and cocoa powder, and, using a wooden spoon, stir, smashing down on the dates, until well combined and no streaks of cocoa remain. Pour / spoon hot syrup over cereal mixture and stir, pressing as you do, until evenly combined. (This takes some muscle and time, about 5 minutes.) Transfer to the prepared baking pan and, using your hands, spread and firmly press the mixture into the pan. Let cool completely.

Remove the date-seed slab from the pan. Cut it in desired size bars and keep in an air tight container or you can freeze them.

* I have a sweet little vintage flower  biscuit cast iron pan I often use to form these, in which case I call them chia flower power!