Gluten Free Ginger Drops (Sugar Free and Dairy Free too!)

I adapted this recipe from the recipe I used 30 years ago for the first time.

I mixed all of the following using my food processor. I added the flours slowly at the end.

1/4 cup organic sunflower oil
1/4 cup ground flax
1/4 cup ground sesame seed
1/2 cup pitted dates (about 10)
1/2 cup maple syrup
1 free range egg
1/4 cup molasses
2 tsp gluten free aluminum free baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1 tbsp organic ground ginger (I did not have fresh on hand...I'd triple this for fresh)
1 tsp organic ground cinnamon

1 cup organic sorghum flour
1 cup organic buckwheat flour

Lemon zest for garnish (optional)

Form balls, garnish with lemon zest and place on lightly greased pans. I used some of my cast iron pans. Bake at 350 F for 15-20 minutes until lightly browned.

All of the above items except for the sorghum flour were purchased at Karma Co-op ;) I purchased the sorghum flour at Fiesta Farms.

Boring old rice cakes? Not here!

Living a gluten free diet usually involves the use of rice cakes. I don't eat very many of them anymore because of their processed food status.

This recipe at least makes them interesting ;)

I purchased all of the ingredients at Karma Food Co-op. The cabbage is from Ontario...the purple kale is from Florida.

Organic Brown Rice Cakes (3 cakes)
Organic Purple Cabbage (1/2 cup chopped)
Avocado (1/2)
Organic Purple Kale (1/2 cup chopped)
1/4 cup organic ground flax/sesame/pumpkin/sunflower seed combo (I grind this in batches fresh from seed in a consumer grade coffee grinder...use a 2:2:1:2 ratio)
4 pickled hot finger peppers (in glass jar, Melo's Hot Finger Peppers, product of Thailand)
1 tbsp hemp oil
1 tbsp apple cider vinegar

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)

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.

Alice's Restaurant Bread

0.5 cup ground fresh organic flax seed (use standard consumer coffee grinder, almost full)
2 cups organic buckwheat flour
1 cup organic millet flour
0.5 cup organic rice flour
2 tsp aluminum free baking powder
0.5 tsp sea salt

Mix above dry ingredients with wooden spoon in large bowl.

Add 1.5 - 1.75 cups organic rice milk, slowly (start with lower value...do not let it get mushy before kneading!). Stir until mixed slightly. Knead with hands into 2 small rounds. Flatten on cast iron or stone bakeware and cross with a knife or pizza cutter. Brush with sunflower oil.

Bake at 350 degrees F for @ 40 minutes until lightly brown on bottom. Cool on trays and store in a bread tin wrapped in a clean tea towel.

This bread is great with hemp oil and sprouts. Cilantro chutney too.