Chocolate Chip Cookies

Soft, chewy, melt in your mouth goodness that are both eggless & glutenfree!! 😱 Yes, we did. Check it out below. 

Time: 1 hour  

Ingredients: 

• 2 cups rolled oats
• 6 tablespoons sweet cream (salted) or butter. You can use a butter substitute if you want these to be vegan. 
• 1 tablespoon Lactaid
• 2 tablespoons apple sauce  
• 4 teaspoons vanilla extract
• 1/3 cup brown sugar  
• 2 teaspoons baking powder  
• 2 teaspoons corn starch
• 1/2 cup semi sweet chocolate chips (or vegan chocolate chips if you want this to be vegan)
• coarse sea salt (optional) 

Recipe: 

1. Melt the butter & apple sauce together in the microwave for 30 seconds or until melted. 
2. Add in the lactaid & the vanilla extract. Stir in the brown sugar, let it dissolve, and then set the mixture aside. 
3. Using a food processor, grind the oats into a flour. Pour it in a large bowl.  
4. Add the corn starch and baking powder, using a spatula to combine. 
5. Pour in the wet ingredients mixture & stir until incorporated. The dough will be wet, that's what we want.  
6. Add in the chocolate chips.  
7. Cover with plastic wrap & refrigerate for 20-30 minutes. This helps your cookies turn out chewy. 
8. Preheat oven to 350 degrees.  
9. Line 2 cookie sheets with parchment or foil wrap & spray with cooking spray.  
10. Form 2" balls of the dough and press them into flatter cookies, then lay them 3" apart on the cookie sheet. 
11. Sprinkle with sea salt.  
12. Bake for ONLY 10 minutes.  They will continue to cook on the cookie sheet as they cool and you don't want them to be too dry.  

Eggless Cauliflower Pizza

First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work.  Actually, it did. 

Time:  1.5 hours

Ingredients: 

• 1 head cauliflower 
• 1 can chickpeas 
• 1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
• 2 teaspoons olive oil
• 1 teaspoon dried oregano  
• 1 teaspoon dried basil
• salt & pepper to taste  
• toppings of your choice  

Recipe: 

1. Preheat oven to 425, put your pizza stone in there to heat up. 
2. Strain & rinse the can of chickpeas.  
3. Put the cauliflower florets into a large food processor, pulse until fine grains form.  
4. Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.  
5. Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas. 
6. After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.  
7. Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick. 
8. Place the crust in the oven & bake for 20 minutes.  
9. Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.  
10. Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden. 
11. Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!

Coconut Pecan Fudge Bars

Sinfully delicious... without the sin! I keep seeing people use medjool dates as a natural, healthy sweetner in desserts, but I could never imagine those desserts tasting so delicious!  This raw, vegan, glutenfree dessert will have you grabbing for more. A true guiltless pleasure! 

 Time: 15 mins 

Ingredients: 

• 1 pack medjool dates, pits removed
• 1 cup chopped pecans - raw  
• 1 tablespoon salt  
• 1 cup candied pecans (optional) 
• 1 cup semi-sweet chocolate chips  (vegan)
• 1 cup coconut oil, melted  
• 1 tablespoon ground cinnamon  
• 1 cup shredded coconut flakes, unsweetened

Recipe:  

1. In a large food processor, pulse the dates, salt, cinnamon, 1/2 cup of the coconut oil & the chopped raw pecans until a smooth mixture forms.  
2. In a large Pyrex, spread a thin layer of the coconut flakes.  
3. Press the date mixture into the Pyrex so it forms a sheet layer of "fudge" over the coconut flakes.  
4. Mix the chocolate chips & the rest of the coconut oil together until smooth (melt in the microwave for ~15 seconds if needed). 
5. Pour the chocolate mixture over the date mixture & spread to coat evenly. 
6. Sprinkle candied pecans over the chocolate if desired. 
7. Refridgerate for at least 2 hours.  
8. Cut into squares, serve & enjoy!  

Store in refrigerator for up to 2 weeks!  

Oat Apple Pie

Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime. 

Time: 1.5 hours

Ingredients: ​

• 2 large apples, sliced thin (I used a mandolin) ​
• 2 tablespoons brown sugar ​
• 2 tablespoons ground cinnamon ​
• 2 teaspoons sea salt ​
• 2 cups oats ​
• ​1/2 cup coconut oil 
• 1 tablespoon agave nectar ​
• 1/4 warm water if needed for the crust ​

Recipe: ​

1. Grind the oats to a flour in a food processor.
2. Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, ​the coconut oil, agave, & water if needed. Pulse until a dough forms. 
3. Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick. ​
4. Transfer the crust to a pan & press the edges down so it keeps its shape. ​
5. Bake the crust on 425 for about 15 mins. ​
6. While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. ​Lower the heat to 375.
7. Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden. ​

Eggplant Boats

Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  

Time: 30 min

Ingredients: 

• 2 small/medium chubby eggplants
• 1 medium tomato (I used a deep red heirloom) 
• 2 cloves garlic
• 2 tablespoons crumbled feta cheese  
• 2 tablespoons olive oil
• Salt/pepper to taste  
• Glutenfree breadcrumbs (optional) 

Recipe: 

1. Preheat oven to 450
2. Wash the eggplants & cut them in half vertically  
3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
5. Drizzle 1 of the teaspoons of olive oil over each boat
6. Dice the tomato & fill each boat with some  
7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
8. Sprinkle each boat with some crumbled feta cheese  
9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy