flax crackers

Easy Flax Crackers

These crackers are so easy, its stupid. I made these for my Halloween cracker and cheese board and they were a HUGE hit. These are also UH-MAZING as a vessel for homemade hummus.

flax

image via Clean, Green, Simple

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.

Easy Flax Crackers

These crackers are so easy, its stupid. Use whatever seasonings you like, salt and pepper, chili, lime and garlic, basil and Parmesan, everything but the bagel.. whatever you’ve got around! The possibilities are only as limited as your imagination; so use it!

Course Appetizer, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 cups flax seed ground
  • 3/4 cup water
  • 2 tsp seasonings of choice

Instructions

  1. preheat your oven to 400F and line a cookie sheet with parchment paper or a silicone mat

  2. mix all ingredients together and spread 1/4″ thick onto prepared cookie sheet, using a second piece of parchment paper over the top to smooth everything out

  3. score the dough with a sharp knife into whatever size and shape you prefer, this will make them easier to break when cooked. Just be careful not to cut your mat!

  4. bake for 20-30 minutes until edges are browned but not burnt.. watch them carefully. The crackers on the edges will burn much faster than the ones in the center

Recipe Notes

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.


pumpkin cream cheese bread

Pumpkin Cream Cheese Bread

 

This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.

Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!IMG_7931.JPG

You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!

Are you ready? Let’s go!

Pumpkin Cream Cheese Bread

By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.

Course Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

pumpkin batter

  • 1/4 cup brown sugar (or coconut sugar) lightly packed
  • 2 large eggs
  • 3/4 cup pumpkin purree not pumpkin pie filling
  • 2 Tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice

cheese batter

  • 8 oz cream cheese (flavoured is ok, just not whipped) room temperature
  • 1 large egg lightly beaten
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.

  2. To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.

  3. Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.

  4. In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.

  5. Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.

These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!

Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!


zucchini cake

Chocolate Zucchini Birthday Cake with Pumpkin Cream Cheese Frosting

Being a part of the weight loss surgery community, I’ve been able to build friendships with people from all over the globe. Thankfully before moving to the PNW, I became friends with Anna. She and her hubby are VSG rockstars and I had the pleasure to bake her birthday cake last week for her dirrrrrrty thirrrrty.

This recipe is perfect when you’re looking to make a single cake to frost, but you can obviously scale up the recipe to make a layered cake, if that’s what you want.

But me? One and done.

For now.

zucchini cake

 

Chocolate Zucchini Birthday Cake with Pumpkin Cream Cheese Frosting

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

CAKE

  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon optional
  • 3/4 cup brown sugar or coconut sugar packed
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup Greek yogurt vanilla or plain
  • 1 cup zucchini grated; about 1 medium
  • 1/2 cup chocolate chips or butterscotch chips

Frosting

  • 8 oz cream cheese full fat or 1/3 fat is ok, but don't use fat free
  • 1/2 cup pumpkin puree not pumpkin pie filling!
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 6 Tbsp brown sugar or coconut sugar

Instructions

  1. Make the frosting first by mixing all of the ingredients together with a hand mixer. Put it in the fridge until you’re ready to frost the cake.

  2. Preheat the oven to 350F and prepare an 8-inch cake pan by lining the bottom with parchment paper and lubing it up with non-stick spray and set aside.

  3. Sift together the flour, cocoa powder, salt, baking soda, baking powder, and cinnamon if you’re using it, chocolate chips and mix until combined. Set aside.

  4. In a separate bowl, combine sugar and oil until well mixed and add eggs one at a time until fully incorporated. Add vanilla, yoghurt; mix and then finally… fold in the shredded zucchini.

  5. Add the wet ingredients to the dry ingredients, make sure it it completely mixed before pouring into the prepared cake pan. Bake in the preheated oven for 40-45 minutes until a toothpick comes out clean.

  6. Let the cake cool COMPLETELY before slathering on the pumpkin cream cheese frosting; otherwise its going to melt.

ENJOY! Every day can be your birthday when you make a cake with zucchini!


potato coins

Perfect Oven Baked Potato Coins

 

JordanShrinks did this 30 day potato diet cleanse a while ago and she has me thinking about nothing BUT potatoes.

You can check out her video on what the potato cleanse is and how she did it!

While I’ll never do any kind of diet cleanse or what have you, she did seem to get the perfect, tasty potatoes every time. I guess if that’s most of what you’re eating morning, noon, and night you’ll get really good at preparing them, right?

Wash, slice, roast and devour. Its really that easy. If you’re thinking, “BUT WHITE POTATOES ARE BAD” Lemmie show you this:

potatoes
Just eat your damn veggies, ok?

Perfect Potato Coins

You can cut these anywhere from 1/8″-1/2″ thick depending on how you like them, so play around with thickness and cooking time to find what you like best. Thicker potatoes = longer cooking time. Duh 😉

Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • potatoes; DUH
  • seasonings of choice I end up always using garlic powder, paprika, salt, pepper and thyme
  • drizzle of oil if that's your thing... I don't normally us any.

Instructions

  1. preheat oven to 425F

  2. wash and cut up your potatoes into coins no thicker than 1/2″ thick, toss them in a sealed bag with seasonings and shake em up! The moisture from washing them makes the seasonings stick instead of using oil 😉

  3. place them in a single layer on a baking sheet with parchment or silicone mat and bake for 30-35 minutes until golden and crispy


maca pie

No Bake Cocoa Maca Pie – Vegan + Gluten Free

This amazing no-bake pie is perfectly sweet and only takes a few hours to set in the refrigerator to perfection!

I’m neither vegan or gluten free, but I love to experiment with other forms of eating to experience m o r e  f o o d. I was able to adapt this recipe from The Truth About Cancer.

I used what I had around the house for nuts, but I’ll list a few alternatives you can use, too!

No Bake Cocoa Maca Pie - GF + Vegan

This pie is filled to the brim with ALL KINDS OF SUPER FOODS! Chia, flaxseed, coconut oil... from how decadent it tastes, its hard to believe its good for you. I was able to adapt this recipe from The Truth About Cancer.

Course Dessert, Snack
Prep Time 20 minutes
setting time 1 hour

Ingredients

crust

  • 3/4 cup raw peacans you can use almonds, cashews or any combination of raw nuts!
  • 1/2 cup ground flax seed
  • 1 Tbsp coconut oil melted
  • 1 Tbsp maple syrup or honey if you’re not strict vegan
  • 144 tsp salt chocolate sea salt from The Spice and Tea Exchange

Filling

  • 1/2 cup raw hazelnuts soaked in water for 4 hours OR macadamia nuts soaked 1 hour OR cashews soaked for 2 hours
  • 1/2 cup cacao powder or dutch cocoa powder add an additional 1/4 cup for a richer, dark chocolate flavour
  • 1/2 cup coconut oil melted
  • 3 Tbsp maple syrup or honey if you’re not strict vegan
  • 1 Tbsp chia seeds
  • 1 Tbsp maca powder
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper optional, but I LOVE the kick it gives the filling!
  • 1/4 cup water optional; to think mixture if needed

Instructions

  1. Use a little bit of oil or nonstick spray to coat 9″pie pan. Add all crust ingredients to a blender or food processor and pulse until combined. Press the mixture evenly into the pie pan and about 1/2″ up the sides and stick it in the freezer while you prepare the filling.

  2. Combine all filling ingredients (except the water) in a blender or food processor until smooth it will be the consistency of thick pudding adding water 1T at a time if needed.

  3. Pour the filling over the crust and set back in the freezer for an hour to set if you’re in a hurry or in the fridge overnight. Let it sit at room temperature for ten minutes to soften if its frozen before cutting into 8 slices. Top with coconut flakes, cocoa nibs or powdered peanut butter.. or eat it plain! Store in the fridge for up to a week.

Recipe Notes

The cayenne gives the pie a wonderful kick, but if you’re not a fan, feel free to skip it!


naan

Whole Wheat Naan Bread

You’d think using whole wheat dough would weigh these beauties down and make them less superior to their white flour counterparts.

You’d be wrong.

When I was making my lentil stew, all I could think of was dipping a nice warm piece of naan into it; but I didn’t have any. And because I’ve been without work for a while, I didn’t want to spare the extra moolah to go out and buy any.

I poked around and found the best recipe so I could make it for a fraction of the cost at home.

Whole Wheat Naan

Through my trials of using yeast and whole wheat flour, I've found not all products are created equal. Some brands of flour will rise better than others, but as long as your yeast is still alive, it doesn't effect the tastiness of the bread; just the final "puffed" appearance.

Course Appetizer, Side Dish, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Rising Time 2 hours 10 minutes
Total Time 20 minutes

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 tsp active dry yeast
  • 1 tsp sugar
  • pinch salt
  • 3/4 cup warm water; around 110F think warm… NOT HOT bath water
  • 2 Tbsp plain Greek yoghurt
  • seasonings of choice I used coconut oil, salt, dried parsley, and minced garlic

Instructions

  1. In a large bowl or in a stand mixed fitted with a dough hook, mix together the flour, yeast, sugar and salt.

  2. Add the yoghurt and slowly begin adding the warm water until a dough starts to form; kneading for about 3-4 minutes until you get a nice smooth texture. If it still sticks to your hands, add some flour to it a little at a time until it no longer sticks.

  3. Cover the bowl and leave it in a warm place to rise; about 2 hours until its doubled in size. Then portion into 6 dough balls and allow to rest another 5-10 minutes.

  4. Heat a skillet over medium heat and spray lightly with oil. On a well floured surface, roll out the dough balls until their about 1/4″ thick and cook on the hot skillet for about 1-2 minutes on each side; spraying the pan with oil between each piece.

  5. Season as desired and serve warm with your favourite stew, Indian cuisine or use it as a base for a pizza! The possibilities are endless!

Recipe Notes

Thanks to Amy at Amy's Healthy Baking for giving me the tip to combine Gold Medal whole wheat flour and Red Star yeast for the best rising results!

Kiwi's Lentil Stew and Whole Wheat Naan

Kiwi’s Lentil Stew and Whole Wheat Naan

Here are just a few other recipes this would pair well with:

Tofu Tikka Masala – Vegan and Gluten Free!
Stupid easy pizza sauce

Kiwi’s Spicy Lentil Stew
Simple Beef and Stout Stew