Berry Bliss Oat Squares.

Berry Bliss Oat Squares

taken from Oh She Glows

Vegan, soy-free, refined-sugar free, no added fat,
and can be made gluten-free if you use GF oats.

Adapted from Susan.

Yield: 12 squares

Ingredients:

• 1 cup fresh blueberries
• 1 cup fresh strawberries, chopped
• 1 ripe banana, chopped
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 tbsp cornstarch mixed with 2 tbsp warm water
• 3 cups regular oatmeal, divided
• 1 tsp ground cinnamon
• 1 & 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup + 3 tbsp (6oz) unsweetened applesauce
• 1/4 cup + 2 tbsp pure maple syrup
• 1/4 cup  + 2 tbsp water
• 1 tsp pure vanilla extract

1. Preheat oven to 375F and line a 8inch square pan with two pieces of parchment paper.
In a small bowl mix together cornstarch with warm water to form a paste.
Make sure all clumps are gone. Set aside.

2. Berry Filling: In a small saucepan, combine the berries, banana, and maple syrup.
Bring to a boil and stir well. Remove from heat and stir in vanilla and the pre-mixed cornstarch.
Whisk until all clumps are gone and set aside.

3. Base: Place 1.5 cups of oats into a food processor and process until a flour/fine
powder forms. Add this processed flour, remaining 1.5 cup of oats, baking powder,
and salt into large bowl. Stir. Now add in the wet ingredients (applesauce, maple syrup, water,
vanilla) and mix well. Pour 2/3 of the batter into the prepared pan and push down firmly with fingers to smooth out. Grab the prepared berry filling and spread over the top of the oat base until smooth. Now crumble the remaining oat base mixture on top.

4. Bake for 30 mins. at 375F or until the top is slightly golden and firm.
Allow to cool for at least 20 minutes before cutting into squares.

Product Review: Blue Diamond Nut Chips

(photo source)

"They're made from brown rice, California almonds and a splash of sea salt to bring out the crunchy flavor, so you can indulge your snack chip craving without compromising your desire to eat smart. Sea Salt Baked Nut Chips contain no saturated fat, no cholesterol, no MSG, no wheat or gluten.* And with 22 grams of whole-grain goodness, what's not to love? They're ideal for people managing celiac disease and for those eating a vegan diet, but their crowd-pleasing flavor makes Sea Salt Baked Nut Chips perfect for everyone who enjoys guilt-free snacking or simply likes a great-tasting chip!" 

(product description taken from Blue Diamond's website)

I have a new favorite snack.

These baked nut chips from Blue Diamond are amazing and completely addicting. My favorite flavor is sea salt, but Tim loves their nacho cheese crackers. As a vegan, I appreciate really tasty dairy-free snacks and the fact that their ingredients are GMO free, as well as grown in the US, makes this treat even tastier.

These chips taste good with hummus, dipped in peanut butter, with salsa, or plain. I eat them for breakfast, with lunch, and often for "dessert". (Yup, they're yummy enough to be classified as a dessert!)

Raw Cashew Dreamcake.

Raw Cashew Dreamcake

taken from My New Roots

This amazing recipe has become a family favorite. We have tried many variations, including pumpkin and almond and chocolate. It's completely delicious no matter how you make it. The best part about it is that it is actually a very healthy dessert, and you can eat a huge slice without worrying about calories. Gluten free, dairy free, sugar free, and raw. Yum! Enjoy!

Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
 

3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
 

4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
 

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).

For more yummy recipes visit:

www.mynewroots.blogspot.com

Gluten-Free Garlic and Sesame Crackers

 Gluten Free Garlic and Sesame Crackers

from Gluten Free Goddess

These tasty crackers are both healthy and addicting.
Stop by Apple Wellness for gluten-free baking products!

Whisk together the dry ingredients:

1/2 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
1/2 cup pecan or almond meal
1/4 cup quinoa flour or brown rice flour
1 tablespoon potato starch
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried thyme or dried crushed rosemary
1 teaspoon xanthan gum

Stir in:

1/4 cup good olive oil
Ener-G Egg Replacer for 1 egg whisked with warm water
1/3 to 1/2 cup warm water, to start
1 tablespoon honey, raw agave or molasses

Stir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart easily, add one tablespoon of warm water and mix; repeat until the dough is malleable but not too wet.

Divide the dough in half.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake you'll need:

Sea salt
Sesame seeds (or flax seeds, or hemp seeds)

Sprinkle the scored dough with salt and sesame seeds.

Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so keep that in mind; they may cook faster without one. Keep an eye on them.

Remove and allow the crackers to cool on a rack.

We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.

Read more: http://glutenfreegoddess.blogspot.com/2009/04/gluten-free-garlic-and-sesame-crackers.html#ixzz1hwZ3up8d