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Hemp Seed Power Cookies

Are you looking for a healthy snack, without a lot of sugar? Try making these delicious  Hemp Seed Power Cookies. Made without flour or Dairy and loaded with protein. Hemp seeds contain all of the essential amino acids making them an ideal source of protein for vegans, athletes, raw foodists or anyone looking to increase their intake of protein in their diet. Preparation time is 15 minutes and 10 minutes of baking time.

Ingredients

  • 1/2 cup hemp seeds
  • 1/2 cup chunky almond butter
  • 1/4 cup raisins
  • 5 drops vanilla creme stevia liquid
  • 2 tbsp coconut nectar
  • 1/ tsp baking soda
  • 1/4 cup chopped walnuts
  • 1tbsp ground flax
  • 3 tbsp water

Instructions

  1. Preheat oven to 350 degrees F
  2. Using a medium size bowl, mix hemp seeds, almond butter, raisins, stevia, nectar, baking soda and walnuts together. Combine the flax and water in a cup, whisking with a fork until it becomes gooey. Add to remaining ingredients and combine all together using a spatula
  3. Roll into 1 inch balls and put on baking sheet, covered with parchment paper. Flatten each ball with a fork
  4. Bake for 10 minutes. Do not over bake
  5. Enjoy!

Yield: 15

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Carrot Nut Muffins

Ingredients

  • 1 1/2 cup carrots, finely grated
  • 1/4 cup walnuts, chopped
  • 1 cup brown rice flour
  • 1/3 cup ground flax
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/3 cup raisins
  • 2 large eggs
  • 1/2 cup safflower oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Place paper liners in 12 muffin cups
  2. Peel and finely grate the carrots. Set aside
  3. In a large bowl whisk together the flour, flax, sugar, baking soda, baking powder, salt, raisins, ground cinnamon and all spice. Stir in the nuts and set aside
  4. In a separate bowl whisk together the eggs, oil and vanilla extract. Add the wet ingredients in with the grated carrot and flour mixture. Using a tablespoon, add 2 tablespoons into each muffin cup
  5. Bake for 25 minutes or until a butter knife comes out clean
  6. Remove from the oven and let cool for 10 minutes before eating
  7. Enjoy!

Yield: 12

 

 

 

 

 

Pesto Quinoa with Peas & Toasted Walnuts

Ingredients

  • 1 1/2 cup quinoa
  • 2 cups water
  • 1/2 cup walnuts, chopped
  • 1 cup fresh peas
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • Pepper to taste
  • Pesto sauce – click here for recipe

Instructions

  1. Soak quinoa in water for 10 minutes and strain. Add quinoa to salted boiled water and cover on high- medium heat. Cook for approx 15 – 20 minutes until the water is almost evaporated. Do not burn. Turn down heat to low and cook for another 15 minutes until water is completely evaporated and quinoa is fluffy
  2. While the quinoa is cooking, add peas to slightly salted boiled water and cook for 10 minutes, just until slightly tender, not mushy
  3. Put the walnuts in a pan with the melted coconut oil and satay, adding salt and pepper. Satay for approx 10 minutes on medium – low heat. Remove walnuts from pan and set aside
  4. Once your quinoa and peas are cooked combine in a bowl, mixing in the pesto sauce and toasted walnuts (do not over mix)
  5. Serve immediately

Yield: 4-6

 

 

Chocolate Cupcakes

Yum! these are so tasty. What I love most about these heavenly cupcakes is that, you don’t feel guilty after eating them. I find when eating gluten-free, particularly wheat free recipes, you’re not left with that bloated full feeling. The recipe calls for zucchini. I know you’ve probably haven’t heard of many recipes where it calls for zucchini in a cupcakes. I find that by adding the vegetable it adds flavour and moisture. 

Ingredients

  • 1 1/4 cup coconut flour
  • 1/4 cup brown rice flour
  • 5 tbsp cacao
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup diary free chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 5 tbsp coconut oil
  • 1/4 cup raw agave
  • 2 cups almond milk
  • 1/2 cup zucchini, grated
  • 1/4 cup water
  • 1 container tofu, medium – firm (approx 12 oz)
  • pinch of sea salt

Instructions

  1. Preheat oven to  350 degrees F. Line cupcake pans with paper liners
  2. Put the dry ingredients into a bowl. Blend all wet ingredients in a seperate mixing bowl, using a food processor on low – medium speed
  3. Once the ingredients are smooth, mix all ingredients using a spatula. Do not over mix
  4. Spoon cupcake batter into paper liners until 2/3 full.
  5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean 
  6. Remove from oven and cool for 30 mins before serving

Yield: dozen