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PANCAKES with APPLES

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1 cup almond flour

3/4 cup gluten free flour 

1/4 cup tapioca flour

1 tsp baking soda

1/2 tsp. baking powder

1/2 tsp xanthan gum

2 tbs. Aquafaba (water from the garbanzo bean can or box)

1 tbs. Organic Grape Seed Oil (Thrive Market brand)

1/2 tsp salt 

1/2 cup applesauce 

1 tsp cinnamon 

A pinch of clove

2  cups Strawberry flavored seltzer water (Whole Foods)

Organic spray Olive oil (Thrive Market, Amazon or Whole Foods)

Organicr Butter Flavored Coconut Oil (Thrive Market, Amazon or Whole Foods)

Put the first 6 ingredients in a food processor and allow it to mix so it lightens up the flour.  Add all the rest of the ingredients except the spray oil and vegan butter. Allow it to mix well. 

Heat up a skillet. I have an electric stove and when the skillet was hot I turned 4it down to 2 so the pancakes can cook slow without burning. So turn a gas flame down to low, also. These take longer than regular pancakes because of the nature of the different ingredients. Spray the skillet with the spray oil. Spoon out about 2 tbs. of the batter into the skillet and carefully spread it thinner so it can cook through. I cooked one pancake at a time and when I placed it on the plate I put some vegan butter on top.

THE APPLES

2 large apples (I used a Honey Crisp, they are very sweet)

4 tbs vegan butter Thrive Market Brand or Nutiva. Both at Thrive Market or iherb,  Vitacost or Amazon )

1 tsp cinnamon

2 tsp lemon juice

4 tbs St. Dalfour preserves. I used Black Cherry because that’s what I had. (The best price for these fruit spreads is on an on line store called iHerb.)

Cut the apple into very thin slices so you can cook them fast and eat before lunch.

In the same pancake skillet melt the vegan butter. Put in the apples, cinnamon, fruit spread and lemon juice.  Let it cook until the apples are as soft as you like. 

ALANA’s BLUEBERRY CHOCOLATE CHIP MUFFINS

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1 3/4 cup Simple Mills Almond Flour Pancake and Waffle Mix

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup melted organic vegan butter oil  

1/4 cup organic almond milk 

1 teaspoon organic vanilla extract

1/3 cup organic maple sugar 

Three ripe organic mashed bananas

1/4 cup organic Hu chocolate chips (chopped a bit)

1/4 cup organic fresh blueberries

Preheat oven 350°

Prepare a muffin pan with cupcake liners

In a mixing bowl combine all dry ingredients, flour, baking soda, baking powder.

In a separate mixing bowl mash the bananas. To the mashed bananas add the date sugar, vanilla extract, almond milk and vegan butter. Combine those ingredients together. Add to the wet ingredients to the bowl of dry ingredients. Blend together well. Mix in the blueberries and Hu chocolate chips.

Fill the cupcake tin with the batter.

Bake in oven for 30 to 35 min.

PRODUCTS I Used:

Simple Mills Pancake and Waffle Mix – Thrive Market, iHerb, VitaCost, Amazon 

Organic Maple Sugar – Thrive Market 

HU chocolate chips – Hukitchen.com, Thrive Market, VitaCost, iHerb, Amazon, Whole Foods

Elmhurst Organic Almond Milk – Thrive Market, elmhurst1925.com, VitaCost 

Organic butter flavored coconut oil – Thrive Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon

BLUEBERRY VEGAN WAFFLE BAKE

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INGREDIENTS

  • 2 boxes 9 ounce each vans gluten-free original waffles
  • 8 ounces Kite Hill ricotta
  • 8 ounces Kite Hill plain cream cheese
  • 2 tablespoons organic vanilla flavor
  • 1 teaspoon organic lemon flavor 1/2 or 3/4 cup organic sweet agave powder (Cherie Sweet Heart)
  • 3 organic bananas
  • 1 – 28oz bag frozen organic blueberries (Cascadian Farms)
  • 4 tablespoons organic maple sugar (Sapsquach)
  • 4 tablespoons melted organic butter flavored coconut oil (Thrive Market brand or Nutiva)
  • 2 tablespoons organic tapioca starch flour (Thrive Market brand or Anthony’s from Anthonysgoods.com or Amazon)
  • One cup, chopped organic raw walnuts (Terrasoul.com or Amazon)
  • Organic cinnamon

DIRECTIONS
Preheat oven to 350° In a food processor, combine the Kite Hill ricotta, Kite Hill cream cheese, the agave powder, 1 tablespoon of vanilla and 1 teaspoon of lemon flavor. Mix well until creamy and set aside. In a skillet melt the vegan butter and add the tapioca flour. Stir until mixed thoroughly. Add the thawed out blueberries, vanilla and the maple sugar. Mix well and allow to cook until thickened. Set aside. In a rectangle, baking pan, (I used Pampered Chef) place one layer of thawed out waffles in the baking dish. On top of the first layer of waffles spread, evenly, the Kite Hill creamy ingredients. On top of that slice the bananas to cover the whole baking pan. Layer on top of the bananas another layer of waffles. Spread evenly the blueberry mixture on top of the waffle layer. Sprinkle the blueberries with a light dusting of cinnamon. Top it all off with the chopped walnuts. Bake 350° for 20 to 25 minutes.

RAW CARROT BARS

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CARROT BAR FILLING

2 cups organic carrots grated

5-6 tbs. of raw organic almond butter

1 tsp. Simply Organic Orange Flavor

1 cup dried organic cranberries

8 organic dates

1 cup finely ground raw organic pecans (Terrasoul. Terrasoul.com or Amazon)

1 teaspoon Simply Organic cinnamon

1 tablespoon organic agave

2 teaspoons Simply Organic vanilla

1 cup organic pineapple drained very well (Native Forest. Amazon)

*Grind the dates and pecans to make a paste. Put them in a mixing bowl.

*Add the carrots, agave, vanilla, cinnamon, orange flavor, almond butter. Mix well.

*Add in the pineapple. Mix.

*Spread on top of the Crust (see below)

*Cover with plastic wrap and keep in the freezer.

CRUST:

1 1/4 cup finely ground walnuts
3 tbs. ground organic golden flax meal (Spectrum on Amazon)
1 tbs. Organic coconut butter, butter flavored (Nutiva, Amazon)
1 tsp cinnamon 
*Mix all ingredients together well, especially paying attention to the coconut butter so there are no chunks.
*Press down firmly into a square baking dish.  Lay a piece of parchment paper on the crust to press down evenly.  (I used the Pampered Chef stone, square pan).
ZUCCHINI BAR FILLING:
2 cup grated zucchini (squeeze some of the liquid out).

8 dates

1 tbs. Organic agave 
1/2 cup finely ground raw organic pecans
1/2 cup finely ground raw organic pumpkin seeds
1 tsp. Simply Organic cinnamon
3 tbs. Organic, raw sprouted pumpkin seed butter or almond butter. (Jiva. Amazon)
1 cup chopped organic pineapple chunks well drained (Native Forest 14oz can. Amazon)
1 vanilla bean (slit the bean down the middle and scrape out the black seeds) or 1 tbs organic vanilla (Simply Organic Amazon)
*Grind up the dates, pecans and pumpkin seeds to make a paste. I used a cusinart to grind them.
*In a mixing bowl, Mix the ground ingredients with pumpkin butter, pineapple chunks, cinnamon and vanilla.
*Spread on top of the crust in the square baking pan. 
*Cover with plastic wrap. Keep these bars in the freezer.
They will cut better and will never freeze solid because of all the nut oils. Let them firm up in the freezer so they are easy to cut.

QUINOA BREAKFAST CEREAL

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Ingredients

  • 1/2 cup organic white quinoa, washed.
  • 1 1/2 cup unsweetened almond milk (Elmhurst. Elmhurst.com or Thrive Market)
  • 1/2 teaspoon Simply Organic cinnamon
  • 1 organic apple, chopped
  • 1 tbs. Organic flax meal
  • Raw organic pumpkin seeds (GoRaw. Thrive Market, Vitacost or Amazon)
  • Organic Coconut cream
  • organic granulated maple sugar to taste

Directions

Place the first 3 ingredients in a sauce pan and bring it to a boil. Turn it down and let it simmer 15-20 minutes, covered.  If it thickens too much add more almond milk.
To keep some raw in the diet, when the cereal is cooked, then add all the toppings.
The sweet crunch of the apple is the best. Add flax and pumpkin seeds for roughage and omegas. To keep in the theme of an alkaline morning add almonds for a favorite nut.
Coconut cream will give it a sweet creamy texture, and with added yacon syrup
it will keep it more low glycemic than with any other sweetener.

ALMOND FLOUR PANCAKES

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Benefits of Almond Flour

  • Almond Flour is low glycemic.
  • Almonds are an alkaline PH.
  • Almonds have no cholesterol.
  • Almonds are high in protein and fiber.

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 Ingredients

  • 1/2 C. finely ground organic almond flour.
  • 2 tbs. organic tapioca flour
  • 1 organic egg
  • 3 organic egg whites beaten until stiff.
  • 1/4 C. organic almond milk (Elmhurst)
  • 1 tbs. organic olive oil
  • 1tbs. organic agave syrup
  • 1 tsp. Simply Organic cinnamon
  • 1/2 tsp Simply Organic vanilla
  • 1/2 tsp Simply Organic orange flavor
  • 1/4 tsp. Sea Salt

Directions

  • Beat the 1 egg. Add the oil, milk, agave, cinnamon, vanilla, orange flavor, salt. Mix well.
  • Beat the egg whites until stiff. Fold the stiffly beaten egg whites into the almond flour batter.
  • Heat a skillet or grill on low, spray with oil and cook pancakes until golden.
  • Optional: Top the pancakes with your favorite fruit. I used cooked apples.

RAW POWER BALLS

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Eating raw has more nutrients that cooked food because there is no heat to destroy the vitamins and minerals. Eating raw keeps the enzymes in tact so the nutrients can be utilized. Raw will give you a great energy boost that lasts. This recipe, in particular, of raw fruits, nuts and seeds will keep you quite regular.

In a very large bowl combine the following-

  • 1 cup each: Organic Raw Walnuts, Almonds, Pecans, Pumpkin Seeds
  • 1/4 cup each: Organic Hemp Seeds, Chia Seeds, Flax Seeds
  • 1/2 cup Organic Flax Meal
  • 10 each cut up: Organic dried apricots, dates, and prunes
  • 3/4 cup each: Organic cranberries, cherries and blueberries (I used Edens Dried Fruit)
  • 3 tbs. Raw Organic Cocoa Powder
  • 1 teaspoon Simply Organic lemon
  • 1 tbs. Simply Organic Ground Cinnamon
  • 4 tbs. Organic Agave Syrup

Directions

  • Have a second big bowl ready. With your hands you will be tossing all the ingredients together.
  • In small batches grind up the ingredients. I use my Vitamix which does a quick, beautiful job.
  • You will want to grind them up well because as you grind up, especially the nuts, the oils will come out and almost create a nut butter.
  • This is important so you will be able to make them into balls and they will not crumble.
  • Then that is exactly what you want to do, make them into balls when you get it all ground up, of course.

Now, do not think that you have to follow this exactly. If you like something more than something else, change it up! Leave things out, add more of something else, it’s okay. I keep the balls in the fridge in a covered glass bowl. This is a great grab and go. I have crumbled them into hot cereal and into yogurt.