1 Egg Cake (use egg substitute if you wish!)

1 Egg Cake

Dry

1/2 C Sorghum flour
1/2 C Sweet rice flour
1/4 C Tapioca starch
1/4 C Potato starch
1 tsp Xanthan Gum
2 tsp gluten free, aluminum free baking powder
1/2 tsp sea salt

Wet

3/4 tsp Vanilla (pure)
1 Egg (or 1/8 cup ground flax seed mixed with 1/8 cup boiling water)
1/2 C Maple Syrup
1 C Fresh coconut meat (shredded in a food processor)
1/2 C Coconut water kefir

Prep Time: 10 minutes

• Preheat over to 350F

• Mix dry and wet ingredients seperately and then combine and pour into lightly greased cake pan or muffin tin

• Bake 30-45 minutes depending on container used.
  

• Makes: 1 8"x8" cake (or could make muffins, 6-8)

Probiotic dairy free punch

Living in an urban landscape has it's benefits. I make coconut water kefir and I live where no coconuts could currently grow, naturally.

Kefir grains are available at some health food stores. Carrot Common is where I got mine in Toronto.

The young green coconuts are readily available in Chinatown. Spadina and Queen. These are definitely never local but I incorporate them since I do not use any dairy. Eating is a moral issue sometimes isn't it?

The power tool (a rechargeable jigsaw) is very handing for splitting the coconuts and the being able to use the coconut meat in curries, baking, cheese (with the kefir), or just raw with almonds and cocoa. It freezes well. I often use the kefir as a milk substitute when baking. Add a suitable thickener (ground flax seeds, guar gum, xanthan gum, arrowroot) if consistency in your recipe is important.

Buckwheat pancakes

1/2 cup organic buckwheat grits (NOT groats)
1/2 cup boiling water (add to above and mix thoroughly)

Mix the following into the mix using a whisk or a hand held electric beater;
1/2 cup organic buckwheat flour
1/8 cup organic ground flax/sesame/sunflower/pumpkin seed (this adds a wonderful texture in addition to the grits - I keep a pre-ground mix in an airtight container of this mixture to add to cereals/salads/baking in my fridge all the time)
1/2 cup coconut water kefir (or suitable milk substitute)
1 egg (or use 1/8 of extra ground organic flax seed with 1/8 cup water)
1/8 cup maple syrup
1/8 cup sunflower oil
1 tbsp baking powder (aluminum free)
1/2 tsp sea salt

Use a pastry brush to lightly coat a cast iron griddle with sunflower oil. Cook pancakes when a drop of water evaporates quickly on the griddle (indicating it is hot enough). Pour a ladle full of liquidy pancake mix (add more kefir if it is not 'runny') and turn when bubbles form on the top. Be careful not to burn when using cast iron (but the cast iron griddle will provide the most uniform heat to the pancakes and they will be VERY fluffy!).

These pancakes keep in well in the refrigerator or freezer. Serve with warm maple syrup and/or in season fruit and cinnamon!

Blueberry-Hemp-Cocoa-Almond-Date-Sesame Energy Bombs

This is an amazing raw food recipe that provides quick protein/antioxidants and tastiness in one delicious mouthful! My daughter likes these for her lunch 'treat'. The original recipe is courtesy of Manitoba Harvest's mailing list. I modified it slightly.

1 C Dates, fresh or soaked (I soak these - with the almonds - in coconut water kefir)

1/4 C Cocoa Powder

1/4 C Manitoba Harvest Hemp Protein Powder

1/4 C Flax Seed, ground

1/4 C Blueberries

1/4 C Sesame Seeds, unhulled

1/4 C Almonds, soaked

1/2 t Lemon Zest

1 t Lemon Juice

1 pinch Sea Salt

Ingredients to be added:

1/2 C Manitoba Harvest Shelled Hemp Seeds

1/2 C Blueberries, frozen

Prep Time: 20 minutes

• Makes: 12 - 50g bars

• (wrap bars individually after cutting and freeze for a great snack on the run)

• Process all ingredients in a food processor until it reaches your desired texture. Longer for smoother bars, less time to leave some chewable chucks. Remove mixture from processor and place on clean surface. Knead additional shelled hemp seeds and blueberries into mixture.

• Option 1: cover mixture with wax paper and roll to desired thickness. Remove wax paper and cut mixture into bar shapes. Chill or freeze. I use food grade plastic gloves to use my hands to form balls or roll and cut.
  

• Option 2: Shape mixture into a loaf and cut into pieces at desired thickness. Chill or freeze.

• Option 3: Roll mixture into balls at desired size. Chill or freeze.