Sunflower Molasses Raisin Cookies

*Gluten Free, Dairy Free & Vegan

Ingredients:

3/4 cup raw sunflower seeds, finely ground

1 cup brown rice flour or sorghum flour

1/4 cup tapioca flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon guar gum or xanthan gum

1/4 teaspoon sea salt

1/4 cup Spectrum (palm oil)

1/3 cup blackstrap molasses

1/2 cup applesauce

1 teaspoon vanilla

1/2 cup chopped raisins

Directions:

Preheat oven to 350 degrees F.

Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix. Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.

In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, molasses, applesauce, and vanilla).

Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.

Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.

Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.

Enjoy!!

*Recipe adapted from The Whole Life Nutrition Kitchen with the help of Melanie Weir.

Soft Ginger Molasses Cookies

*Gluten free and vegan!

Ingredients:

2 ½ cups Namaste "Perfect Flour Blend" (OR 2 cups sorghum flour + ½ cup tapioca flour + 1 ½ tsp xanthum gum)

1 ½ teaspoons baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¾ cup organic palm shortening
1 cup brown sugar
½ cup blackstrap molasses
¼ cup unsweetened applesauce
2 teaspoons vanilla
2 tablespoons ground flax seeds

Directions:

To start, make sure all of your ingredients are at room temperature; especially your applesauce.

In a medium-sized mixing bowl, stir together the sorghum flour, tapioca flour, baking soda, xanthan gum, and sea salt.

In a separate mixing bowl, beat the palm shortening, cinnamon, ginger, sugar, and molasses together with an electric mixer. Add the applesauce, vanilla, and ground flax seeds; beat for another 60 seconds.

Add the dry ingredients to the wet and beat together. Continue to beat for another minute or until the ingredients are well-combined and the dough thickens.

Cover bowl with a plate and chill dough in the refrigerator for at least 1 hour (or place dough in a sealed glass container for longer chilling).

Preheat oven to 350 degrees F and grease a large cookie sheet.

Remove bowl from refrigerator and form dough into little balls with the palms of your hands. Place each ball on the greased cookie sheet spaced out by about 2 inches.

Bake for approximately 12 to 15 minutes (shorter for smaller cookies, longer for larger cookies). Watch carefully as the cookies can burn easily. Transfer cookies to a wire rack to cool

*Recipe from: The Whole Life Nutrition Kitchen

Almond Butter Chocolate Chip Cookies

*These are a gluten free and vegan holiday treat!

Yield: 18 cookies

½ cup packed pitted medjool dates (about 6 to 8 dates)

¼ cup hot water

¼ cup virgin coconut oil

¼ cup honey

¼ cup ground flax seeds

2 teaspoons vanilla

1 cup almond butter

1 cup quinoa flakes

½ cup almond meal flour (Bob’s Red Mill)

¾ teaspoon baking soda

¼ teaspoon sea salt

¼ to ½ cup mini chocolate chips (or cocao nibs)

Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil.

Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and honey. Blend until very smooth, abut a minute.

Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined. Add almond butter and beat again.

Sprinkle the quinoa flakes, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined.

Drop dough by the large spoonful onto the greased cookie sheet. Lightly press each cookie down with the palm of your hand. Bake for about 10 to 12 minutes. Remove gently with a thin spatula and transfer to a wire rack to cool. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling.

Enjoy!!

Recipe found at: The Whole Life Nutrition Kitchen

Quinoa Tabouleh

*This is a gluten free and vegan recipe.

Prep Time: 5 minutes

Cooking Time: 35 minutes

Yields: 6 servings

Ingredients:

1 cup quinoa

2 ¼ cups water

1 cucumber, diced

1 tomato, diced

1 bunch mint, minced

½ bunch parsley, minced

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

Sea salt to taste

Directions:

* Wash quinoa.

* In a pot bring water and salt to a boil and add quinoa.

* Reduce heat to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed.

* Fluff quinoa with a fork; cover and let sit for 10 minutes.

* Transfer the quinoa into a large bowl and combine all ingredients.

* Mix gently and add lemon juice, olive oil and salt to your taste.

Recipe from: Institute for Ingtegrative Nutrition

Green Beans with Carmelized Onions and Almonds

*This is a gluten free and vegan recipe

Ingredients:

3 pounds green beans, trimmed

1/2 cup skin on sliced almonds

5 tablespoons extra-virgin olive oil

2 large onions, sliced thin

2 tablespoons chopped fresh thyme leaves

Directions:

1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the olive oil and heat.

4. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Enjoy!

*Recipe adapted from Tyler Florence on Tyler's Ultimate Show. Can be viewed at: The Food Network