Chocolate No Flour Bread

chocolate bread

Chocolate No Flour Bread

Packed with nutrients to keep you energized and satisfied. It contains enough fiber to keep your digestive system working with ease. And guess what? It contains no flour. I know– hard to imagine, yet true. Enjoy on its own or with a dash of nut butter and a drizzle of honey. Great for a snack or accompanying a meal.

Ingredients

1 cup sunflower seeds (raw, unsalted)

1/2 cup flax seeds

1/2 cup hazelnuts, chopped

1 1/2 cup rolled raw oats

1/2 cup coconut, unsweetened shredded

4 Tbsp cacoa powder

2 Tbsp chia seeds

3 Tbsp psyllium husk powder

1 tsp fine grain salt

3 Tbsp coconut oil

1 Tbsp Maple Syrup

1 1/2 cups water

In a large bowl combine all dry ingredients, mixing well. Whisk oil, maple syrup and water in another bowl. Add wet mixture to dry one and combine until everything is soaked. Lightly grease 9″ loaf pan with coconut oil. Add mixture to loaf pan, smooth top with spoon.  Let sit for at least 2 hours (or overnight) at room temperature.

Preheat oven to 350 degrees. Bake bread for 25 minutes in loaf pan. Remove from oven and remove bread (carefully with spatula) from loaf pan. Place bread upside down on wire rack and cook on the wire rack for another 30-35 minutes. Let cool completely before slicing.

Store in airtight container for up to 5 days.

 

Orange Cherry No Flour Bread

Orange Cherry No Flour Breadorange cranberry bread

Put on your seat belts for this one! The original recipe was passed along to me from a yahoo post and I decided to change it, for my taste. After a few months of “testing” variations, the favorite recipe has emerged.

This bread is packed with nutrients to keep you energized and satisfied. It contains enough fiber to keep your digestive system working with ease. And guess what? It contains no flour. I know– hard to imagine, yet true. Enjoy on its own or with a dash of nut butter and a drizzle of honey. Great for a snack or accompanying a meal.

Ingredients

1 cup sunflower seeds (raw, unsalted)

1/2 cup flax seeds

1/2 cup hazelnuts, chopped

1 1/2 cup rolled raw oats

1/2 cup dried bing cherries, chopped (or use cranberries)

1/2 cup coconut, unsweetened shredded

2 Tbsp chia seeds

3 Tbsp psyllium husk powder

1 tsp fine grain salt

3 Tbsp Blood Orange Infused Olive Oil (if you don’t want orange flavor use coconut oil)

1 Tbsp Maple Syrup

1 1/2 cups water

In a large bowl combine all dry ingredients, mixing well. Whisk oil, maple syrup and water in another bowl. Add wet mixture to dry one and combine until everything is soaked. Lightly grease 9″ loaf pan with orange oil or olive oil. Add mixture to loaf pan, smooth top with spoon.  Let sit for at least 2 hours (or overnight) at room temperature.

Preheat oven to 350 degrees. Bake bread for 25 minutes in loaf pan. Remove from oven and remove bread (carefully with spatula) from loaf pan. Place bread upside down on wire rack and cook on the wire rack for another 30-35 minutes. Let cool completely before slicing.

Store in airtight container for up to 5 days.

 

Vegetable Quiche

Vegetable quiche is a staple in our house. Easy to make, filling and just plain YUM. vegetable quiche

Filling:

1 tbsp extra virgin olive oil

1/2 sweet onion, chopped

3 cloves garlic, chopped

1 small green zucchini, chopped

1 small yellow squash, chopped

3/4 cup organic whole milk (or almond milk)

5 organic eggs

1/4-1/2 cup organic cheese, chopped (your choice– I like Dubliner Irish)

salt & pepper to taste

Easy Make Your Own Crust:
Mix in a bowl: 1 cup whole grain pastry flour, 1/4 cup ground flax meal, 1/2 tsp salt, dash cinnamon, 1/4 cup ghee (or olive oil), 1/2 cup water. Use hands to press into a 9″ round pie dish. Poke holes in crust with fork. Set aside.

Preheat oven to 425 degrees. Prepare pie crust as above. Bake crust for 10 minutes at 425 degrees. While crust is baking, saute onion and garlic in olive oil on low-medium heat, until onions are clear. Add zucchini and squash and cook 5-7 minutes. Remove from heat.  When crust is done, remove from oven and lower to 400 degrees. Whisk together eggs, milk, salt & pepper, set aside. Add cheese to bottom of pie crust, then add onion/garlic/veggie mixture and top with egg mixture. Bake for 45 minutes. Remove from oven and allow to cool at least 20 minutes before serving. Serves 4-6.

Stores in fridge, covered up to 3 days. Makes awesome leftovers!!

Rice Pudding

This delicious and all-natural dessert can be served warm or cold – perfect for this ever-changing weather. This recipe is from Kripalu winter/fall seasonal menus, carried at the Sanctuary. :)
Indian-Style Rice Pudding
(makes about 4 cups)
1 ½ cups cooked brown or basmati rice
2 cups coconut milk
2 tablespoons toasted slivered almonds
2 tablespoons raisins
2 to 3 tablespoons honey
½ teaspoon cardamom
¼ teaspoon cinnamon
Splash of rosewater (optional)
Combine the rice and 1 cup of the coconut milk in a medium saucepan over medium-low heat. Bring to a simmer, stirring frequently. Add the almonds, raisins, honey, & spices and simmer gently for 10 to 12 minutes. Remove from heat and cool completely. Just before serving, stir in the remaining 1 cup of coconut milk and the rosewater, if using. Serve cold.
Note: If you’d like to serve this pudding warm, add the remaining 1 cup of coconut milk toward the end of the simmering time and continue to simmer until completely warm. Serve immediately so that pudding does not become too thick.

Cookie Dough Smoothee

The Cookie Dough Smoothee!!!

We discovered this delicious smoothie on a recent trip to Costa Rica. A wonderful afternoon pick me up you can make ahead & take with you to work.

Here’s how: Throw all in a blender: one cup coconut milk, handful almonds, 3 dates, one tablespoon maca powder, one tablespoon cacao nibs, dash honey.

Energy Snack Treats

Wenergy treat snackse love these energy snack treats! We affectionately call them “Shakti Bliss Balls”. And they are NO bake. Perfect for that mid morning or afternoon pick me up!

 

Ingredients

-2 cups rolled oats

-1 cup peanut butter

-1/2 cup agave or honey

-10 dates, chopped

-1/2 cup flaxseed meal

-1/2 cup cacao nibs

-2 Tbsp chia seeds

-2 Tbsp vanilla extract

pinch salt

Mix all together in a bowl. Leave in fridge for 45 minutes. Use a melon ball scooper to scoop out and use your hands to roll into balls. They will last up 5 days in an airtight container in fridge.

Butternut Squash Soup Recipe

Butternut squash is quite a powerful fruit! (That’s right, like all gourds, it’s technically a butternut squashfruit because it contains seeds.) Low in fat and packed with fiber, it’s as heart-healthy as it is delicious. It’s high in potassium (vital for bone health), vitamin B6 (helps nervous and immune systems function properly), and folate (great for the heart and preventing brain and spinal birth defects). It’s also high enough in antioxidants to help protect against inflammation-related disorders such as rheumatoid arthritis and asthma. But of all of its health benefits, the most noteworthy is its abundance of carotenoids – powerhouse nutrients that protect against heart disease – and specifically beta-carotene (a deterrent against breast cancer, among other things).

It also makes for an excellent soup. Try this recipe (from Kripalu Seasonal Menus – sold here at the Sanctuary!):

Sweet Vegan Butternut Squash Soup (serves 2-3)

2 tablespoons Earth Balance (vegan spread)

1 small Spanish onion, medium diced

1 teaspoon cinnamon

3/4 teaspoon sea salt

4 cups butternut squash, peeled and cut into large cubes

4 cups vegetable stock

2 tablespoons maple syrup (optional)

Heat the Earth Balance in a large thick-bottomed soup pot over medium high heat. Add the onion and saute until it begins to brown, 3-5 minutes. Stir in the cinnamon and salt. Add the squash and saute for 5 minutes. Add the stock and increase heat to high. Cover the pot and bring to a boil. Reduce heat to medium and simmer gently until the quash is soft, 15 to 20 minutes.

Use an immersion blender to puree the soup right in the pot or transfer the mixture to a blender and puree until smooth. (Use caution while pureeing hot liquid; keep blades of immersion blender submerged and if using a blender, work in batches, filling the blender jar only halfway and hold cloth over lid while pureeing.) If using maple syrup, add it to the squash while pureeing. Return the pureed soup to the pot and heat over medium heat, stirring constantly until hot. Serve hot.

Turmeric Chai Tea Latte

Our new favorite drink! Warms the soul & contains cinnamon & turmeric (anti-inflammatory) and ginger (immunity & digestion).

Here’s how: Make black tea. Warm up your choice of milk, soy-milk, almond milk in a saucepan. Add spices: cinnamon, ginger and turmeric. Add a dash of honey. Pour milk into tea. Mix and enjoy.

Kale & White Bean Soup

This recipe comes straight from the Kripalu Seasonal Menu Cookbook for fall and winter that we carry here at the Sanctuary! Not only is this dish delicious, as Peter can attest to from his recent stay at Kripalu, but the recipe is quick and easy, and its star ingredients, Kale and Cannellini Beans, are both SUPERFOODS! Kale is rich in minerals – including magnesium, iodine, zinc, calcium and iron – and Vitamins A, B, C, & K. Among other things, your bones, red blood cells, nerves, blood pressure, metabolism and immune system ALL benefit from Kale. Kale is also FULL of fiber, which regulates digestion, blood sugar, energy levels, weight management, and cholesterol. Meanwhile, Cannellini Beans, when cooked properly, have detoxifying effects on the body, are supercharged with antioxidants and, like kale, help keep your blood sugar and energy levels steady and help you stay full. And did we mention it’s delicious? :)

2 tablespoons extra-virgin olive oil

1/2 spanish onion, small diced

1 tablespoon minced garlic

1 carrot, small diced

1 tablespoon fresh thyme leaves

1 tablespoon dried sage

1 tablespoon sea salt

pinch of black pepper

8 cups vegetable stock

1 1/2 cups cooked cannellini beans

2 cups chopped, stemmed kale

Heat the oil in a heavy-bottomed soup pot over medium-high heat. Add the onion, garlic, and carrot and saute for 5 minutes. Add the fresh thyme, dried sage, salt, and pepper and cook for a few more minutes. Add the vegetable stock and beans and bring to a boil. Reduce heat to medium and simmer for 20 minutes. Add kale and simmer for 1 minute. Serve hot.

 

Chocolate Pumpkin Oat Bars

SO worth it!! Double the recipe and freeze them. It may look hard because of the number of ingredients but it’s really easy to make. And if you use gluten free oats, they are also gluten free!

Crust & Topping:

1 1/4 cup oats (use gluten free if desired)

3/4 cup almond flour

1/4 cup raw cacao powder (not cocoa powder)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 cup chopped walnuts

2 tbsp butter or ghee (TJ’s now sells it!)

1/8 cup honey

1 egg

Pre-heat oven to 350. Grease a 9″ rectangle baking dish. Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Add wet ingredients to dry ingredients. Mix well. Layer 3/4 of mixture on the bottom of baking dish and set aside.

Filling:

16oz pumpkin puree (one can)

1 egg

1 tbsp molasses

1 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1/8 cup brown sugar

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/3 cup dark chocolate chips

Mix filling ingredients together in a bowl omitting the chocolate chips, set aside. Layer 1/2 of the chocolate chips on top of the crust. Then spoon the filling mixture on top of the chips. Finally, sprinkle the rest of the topping and chocolate chips on the filling mixture. Bake for 35 minutes. Allow to cool for 20 minutes then put in fridge to cool at least one hour before cutting. Store in airtight container in fridge up to 3 days.