Pancakes--gluten free and vegan.
Make enough for 2 hefty appetites, or 4 small ones.
Can gluten-free cooking get any better?
These pancakes will leave you satiated and looking forward to a positive and productive day!
1 cup teff flour
1 t baking powder
1/2 t cinammon
1/4 t salt
1/4 cup flax meal
1/2+ cup water, soy, rice, or hemp milk
1/4 c agave or maple syrup
1/2 t vanilla
1 T oil
optional add in: banana or blueberries
Mix dry ingredients. Combine liquid with flax meal and stir to combine with dry ingredients.
Heat oil in skillet. Add batter. When pancakes bubble, flip and cook until golden brown.
Top with maple syrup or agave and ghee.
Simply Divine. You can make these as healthy or not as you like. I enjoyed this loadup of carbs after a morning jog. A healthy way to start the day with a sweet kick and hearty fiber-filled satisfaction of these grain-based, gluten-free vegan pancakes!
Monday, January 12, 2009
Monday, January 5, 2009
Chocolate for Breakfast!
Chocolate is a great pick-me-up breakfast. I added the cocoa powder in after I felt I was going to need a kick in my creativity today. Afterall. the antioxidants in chocolate will do wonders to uplift your mood naturally releasing endorphins, inspire and motivate you to think positive and to create radiance, manifesting all of your desires in the new year!
Chocolate Rice Porridge:
1 cup leftover brown rice
1 cup milk
1 t cinnamon
2 t agave nectar
1 banana, mashed
1 T cacao powder
Bring milk, and rice to boil, add cinnamon. Let simmer 5-10 minutes.
Add in agave, banana and cacao or cocoa powder.
Enjoy this sweet, simply divine, gluten free breakfast with love!
Chocolate Rice Porridge:
1 cup leftover brown rice
1 cup milk
1 t cinnamon
2 t agave nectar
1 banana, mashed
1 T cacao powder
Bring milk, and rice to boil, add cinnamon. Let simmer 5-10 minutes.
Add in agave, banana and cacao or cocoa powder.
Enjoy this sweet, simply divine, gluten free breakfast with love!
Sunday, January 4, 2009
Thanks, David Wolff!
Superchocolate Goji Berry Lemon Bar
2 cups organic, dried Tibetan goji berries
2 cups raw cacao nibs
1 teaspoon lemon peel
2 cups grated raw cacao butter
Add everything to a Vita-Mix and blend until smooth. Pour into a mold and refrigerate to set.
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David and Shazzie’s Hansel and Gretel Mix
1 cup organic, dried Tibetan goji berries
1 cup raw cacao nibs
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
Mix everything together in a large bowl. Place the mix in little containers and put them around your house ready for people to discover them with delight, so they have a healthy snack within reach.
Variations: add hemp seeds, sesame seeds, crushed nuts, dried currants, raisins, sultanas apricot chunks, pineapple, mango etc. For extra enzyme action, soak the nuts overnight, rinse, and then dehydrate until the nuts are dried out, again.
For mega nutrients, sprout the seeds before deyhdrating at low temperatures (less than 120F). Make sure all of the dried fruit is organic and unsulphured. Use organic nuts.
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Red Squares
2 cups organic cacao butter, grated
1 cup organic, dried Tibetan goji berries
1/2 cup agave nectar
Blend everything together in a Vita-Mix or food processor until smooth. Then place in some cube-shaped molds. Turn out when set.
You can also add maca or hemp protein powder to this.Cacao Basic Truffle
This recipe will make about a dozen truffles. I like to make small batches daily forfreshness.
¼ Cup Cacao
6 Dried Apricots
1 tsp. Coconut Oil
2 tsp. Agave Nectar
½ Vanilla Bean
Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one). Add all ingredients into a mini food processor* with the “S” blade. Start by using a pulsing motion until the batter begins to blend. Continue blending until the batterforms a smooth ball on one side of the processor.
*If a larger food processor is used, it will be necessary to double, triple or even quadruple the above ingredients to make sure the batter is above the blades.
Last night I was feeling a little adventurous. I added the following ingredients to the basic truffle mix:
2 additional teaspoons of Agave Nectar
1/8 tsp Cayenne
1/8 tsp Blue Manna
1/8 tsp cinnamon
1/4 tsp maca
1/4 tsp carob
a pinch of salt
This makes about 20 small truffles. Have fun with it. Enjoy the creation of your truffle and the manifestation of your destiny as you ingest cacao, the food of the gods!
¼ Cup Cacao
6 Dried Apricots
1 tsp. Coconut Oil
2 tsp. Agave Nectar
½ Vanilla Bean
Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one). Add all ingredients into a mini food processor* with the “S” blade. Start by using a pulsing motion until the batter begins to blend. Continue blending until the batterforms a smooth ball on one side of the processor.
*If a larger food processor is used, it will be necessary to double, triple or even quadruple the above ingredients to make sure the batter is above the blades.
Last night I was feeling a little adventurous. I added the following ingredients to the basic truffle mix:
2 additional teaspoons of Agave Nectar
1/8 tsp Cayenne
1/8 tsp Blue Manna
1/8 tsp cinnamon
1/4 tsp maca
1/4 tsp carob
a pinch of salt
This makes about 20 small truffles. Have fun with it. Enjoy the creation of your truffle and the manifestation of your destiny as you ingest cacao, the food of the gods!
Cacao Truffles
Ingredients
½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa
Directions
Place unsweetened cocoa powder in a shallow bowl and set aside.
Combine prunes and dates in a food processor and process until finely chopped. Add almond butter, agave nectar, and cacao powder. Transfer to a bowl and mix in coconut by hand.
Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball. Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge. Refrigerate until firm and enjoy!
*If you do not have cacao powder on hand, don't worry! You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!
Makes 12 truffles.
½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa
Directions
Place unsweetened cocoa powder in a shallow bowl and set aside.
Combine prunes and dates in a food processor and process until finely chopped. Add almond butter, agave nectar, and cacao powder. Transfer to a bowl and mix in coconut by hand.
Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball. Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge. Refrigerate until firm and enjoy!
*If you do not have cacao powder on hand, don't worry! You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!
Makes 12 truffles.
Cacao Bar
Ingredients for simple chocolate:
1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup
Optional ingredients:
1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other essential oil
Cinnamon to taste
Celtic sea salt to taste
Preparation:
Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. Remove mixture and add honey and other ingredients. Stir well with a fork. The mixture should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and freeze for 45 minutes. Serve immediately after removing from the freezer.
1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup
Optional ingredients:
1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other essential oil
Cinnamon to taste
Celtic sea salt to taste
Preparation:
Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. Remove mixture and add honey and other ingredients. Stir well with a fork. The mixture should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and freeze for 45 minutes. Serve immediately after removing from the freezer.
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