Wednesday, December 30, 2009

Macadamia Nut Cheese Recipe

This vegan nut cheese recipe is perfect for topping homemade gluten-free pizza or for using in between layers of lasagna noodles, vegetables, and sauce. It is easy to make using a high powered blender, such as the Vita-Mix.

I find the flavors of this dairy-free "cheese" sauce are best balanced with the acidity of tomatoes, such as my Homemade Pizza Sauce recipe.

Macadamia nuts are expensive and exotic, I know. Just think of this sauce as a treat. A little goes a long way, macadamia nuts are very rich.

Monday, December 28, 2009

Thin Buckwheat Pizza Crust (Gluten-Free, Yeast-Free, Vegan)

I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free. This yeast-free, gluten-free (and xanthan gum-free) crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet. What I like about this recipe is that it only has a few ingredients and can be prepared in a snap!

I have made this recipe several times, sometimes making a quadruple batch for large gatherings. It turns out great each time. I have replaced the tapioca flour with arrowroot powder and it works too, though I needed to add a few extra tablespoons of water to the dough.

The predominant flour in this recipe is raw buckwheat flour. Raw buckwheat flour, made from grinding raw buckwheat groats, is quite delicious and very mild in flavor. It is not gritty at all and is light in color. The raw groats are soft and can easily be ground in a coffee grinder (one preferably not used for grinding coffee beans). I use the dry container of my Vita-Mix now but used to use a coffee grinder before the day of the Vita-Mix! Just make sure you keep grinding until a soft powdery flour is formed.

Buckwheat is super nutritious! Did you know that buckwheat is not a grain but rather a seed related to rhubarb and sorrel? The nutrients in buckwheat help to control blood sugar and lower harmful LDL cholesterol.

Thin Buckwheat Pizza Crust

Use this recipe to make your favorite pizza with all of your favorite toppings! Bob's Red Mill sells gluten-free (cross-contamination taken into consideration) raw buckwheat groats. You can purchase them through their website in bulk or from Since the crust needs to be completely cooked before adding the toppings you'll need to make sure larger veggies, such as mushrooms, are cooked prior to adding them as a topping. I like to roast my veggies in the oven (tossed in olive oil and sea salt) to top the pizza. Pictured here is the crust topped with my Easy Homemade Pizza Sauce, fresh spinach leaves, Macadamia Nut Cheese, and fresh basil. My kids love this crust by the way. Enjoy!

2 1/4 cups "raw" buckwheat flour
1/2 cup tapioca flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1 cup warm water
1/4 cup extra virgin olive oil
1 tablespoon honey or agave nectar
1 tablespoon apple cider vinegar

Preheat oven to 375 degrees F.

In a medium-sized mixing bowl, combine the dry ingredients (buckwheat flour through garlic powder). Whisk together well.

In a separate bowl combine the liquid ingredients. Pour the wet into the dry and whisk together well, until you see long dough strings formed. The dough will be thinner, more like cake batter. If it is too thick to whisk, add a tad more water.

Oil a pizza stone generously with olive oil. Scoop out the dough (it will begin to thicken as it sits) and with oiled hands work the dough into a thin sheet covering the pan. I use a 12 x 15-inch stone baking sheet, though I think a larger pan would produce a thinner, crispier crust. You may need to add extra olive oil to the top of the dough or your hands to prevent sticking. Once it is shaped, bake the crust for about 15 to 20 minutes. I found that the timing can be very different depending on the oven and altitude. (I made this recipe again while visiting family). The crust is cooked when it is just slightly golden on top. You can pull some off the side to check for doneness, you'll know when it is cooked. If you like it crispier leave it in the oven a little longer.

Top with Pizza Sauceyour favorite toppings, and Macadamia Nut Cheese. Return pizza to oven until desired doneness. I usually put it back in for another 10 minutes or so. Source:

Subscribe to this Blog via Email

Sunday, December 27, 2009

Easy Homemade Pizza Sauce Recipe

Pizza! Yay! Today I am sharing my recipe for homemade pizza sauce. And do you know what that means? Yes, a gluten-free pizza crust recipe to come soon!

This sauce is so easy to make. I use a 7-ounce glass jar of Bionaturae organic tomato paste to start. Then I mix in olive oil, honey, salt, and herbs. That's it! Pictured here is a triple batch. We are visiting with family right now so large batches are the norm these days.

Our two girls and their two cousins played restaurant tonight complete with hand written menus, aprons, and wine! This pizza sauce with a Gluten-Free and Yeast-Free Buckwheat Crust, Homemade Gluten-Free Seed Crackers with apples and french sheep cheese, a large Pear Pomegranate Salad, Whole Grain Flatbread, freshly made butternut squash lasagna with Macadamia Nut Cheese, Vanilla Tapioca Pudding, and a sparkling hibiscus cooler were all on the menu! It was quite a feast for all 12 of us.

Luckily the adults got to relax while the girls busily took orders and ran back and forth from the dining room to the kitchen carrying plates of food!

Easy Homemade Pizza Sauce Recipe

Use one recipe of the sauce for a 12-inch pizza. I use a rectangular stone baking sheet which is 12 x 15 inches. The 7-ounce jars of Bionaturae tomato paste can be found at most food co-ops and health food stores. Once the jars are empty I soak them in hot water to remove the labels, wash them, and use them to store dried herbs. They also make great cups for smoothies when we are out and about. My toddler twin boys love to drink smoothies just about any time of day. Green, purple, it doesn't matter!

one 7-ounce jar tomato paste
2 tablespoons extra virgin olive oil
2 teaspoons honey or agave nectar
2 teaspoons dried Italian herbs
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Herbamare or sea salt

Place all ingredients into a bowl and mix together well.

Spread onto your favorite pizza crust and top with your favorite toppings. Bake pizza as directed. Enjoy! Source:

Other News:
Please remember that we are starting the Elimination and Detoxification Diet on this blog in early January. That means that I will be posting recipes according to each phase of the diet in our book. You'll need the book to understand the diet and follow along. I will also be posting non-elimination diet recipes here and there during this time too. I think most folks are ready for a cleanse and maybe some weight loss in January so it seems like a great time to start!

Tuesday, December 22, 2009

Candied Walnuts: An Edible Holiday Gift

If you are looking for a great (edible) gift idea during the last minute Christmas frenzy, I've got a quick an easy one for you. Candied nuts made without refined sugars! The girls and I like to make them every year to give as gifts. This year we made them, packaged them in glass jars, placed pretty Christmas fabric and ribbon on them, and gave them as gifts to teachers and friends.

I actually posted this recipe last November, just after I started this blog, before I understood that it is best share one recipe per post. You can view this recipe in my Pear and Hazelnut Salad with Creamy Cranberry Dressing post. Just scroll down, you'll find it.

Happy Holidays to all! Hope your days are Merry and Bright!

Candied Walnuts

These nuts make a fantastic appetizer at a holiday gathering, especially Christmas eve. Or package them into glass jars to give as gifts. I like to use the wide-mouth pint-size jars. This recipe also works with other nuts such as pecans. I usually make a few batches of candied walnuts and candied pecans. Sometimes I omit the cinnamon and they are still just as delicious. Watch them carefully so they don't burn. You may need to adjust your oven temp. My kids gobble these up as they cool, it's a wonder I actually had some left to give as gifts!

2 cups walnut halves
3 tablespoons maple syrup (grade B)
1 tablespoon extra virgin olive oil
1 teaspoon cinnamon
pinch or two of sea salt

Preheat oven to 400 degrees F. Place all ingredients into a baking dish (I use a 7 x 11-inch glass baking dish). Stir well with a spoon. Bake for 12 to 14 minutes, watching carefully so they don't burn.

As soon as they come out of the oven stir them up so the syrup sticks to the nuts and not the pan. Immediately transfer them to a plate to cool. Source:

Other Wonderful Holiday Recipes:



Whole Grains & Bread

Main Dishes


Happy Holidays from our family to yours!

Sunday, December 20, 2009

Orange-Wasabi Cabbage Salad

I absolutely love raw cabbage. I love the crispy crunch with every bite. I love the way it makes me feel...healthy and alive, my digestion strong. It feels cleansing. Luckily my children like cabbage too, though my girls have decided they like their cabbage plain, no dressing please. I gave this salad to my twin boys who turned two yesterday and one of them loved it while the other one spit it out (photo below).

I have found that the first three years of life is the most important time for introducing foods. Offering toddlers a wide variety of foods is key to their eating habits for the rest of their lives. They will most likely go through phases where they turn their nose up at foods they loved just a month ago. For example, our first daughter, Lily, decided around 3 years old that she didn't like beans. She was almost 4 until she ate them again. I just kept offering and didn't give up. One trick I have found to be helpful is to offer a child a "try-it bite" of a new food or flavor. I tell my girls they can spit it out if they don't like it. Every time we have that food I offer anther "try-it bite" and sometimes, but not always, they decide they like it. The key is to not give up on your children just because they don't like something at first.

So if you have young children, you may want to save some of this salad before dressing it. They can munch on the cabbage and carrots with their meal and then try some with the dressing too.

Fun Food Fact: Did you know that the phytochemicals in cabbage signal our genes to produce enzymes involved in detoxification? In addition, the phtyochemicals in cabbage are cancer-protective. So eat up! :)

Orange-Wasabi Cabbage Salad

This festive winter salad was inspired by a salad I tried at a friend's house. It would be great as part of any holiday celebration meal. It is quick and easy to prepare. Plus, you can add the dressing up to 30-60 minutes before serving (which actually improves the flavors). Add toasted sesame seeds to garnish the salad if desired.

3 to 4 cups thinly sliced green cabbage
3 to 4 cups thinly sliced red cabbage
4 to 5 large carrots, peeled* or shredded
3 to 4 green onions, sliced into thin rounds

1/2 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar or brown rice vinegar
1 to 2 tablespoons wasabi powder
1/2 teaspoon Herbamare

You can either use your food processor fitted with the slicing disc to cut the cabbage or first cut it into chunks then slice thinly with a sharp knife. For the carrots you can use a vegetable peeler to make wide, thin strips (pictured here) or shred them. Place all salad ingredients into a large bowl and toss together.

To make the dressing add all ingredients to a blender (or use an immersion blender in a glass jar) and blend on high for 30 seconds or so. I find that the wasabi powder doesn't mix in very well unless blended. Pour dressing over salad, toss, and serve. Source:

Other salads you might like:

Friday, December 18, 2009

Soothing Red Lentil Soup

It has been cold lately, very cold! It seems as if soups and stews are the daily staple now. Today I'd like to share with you a fairly new recipe of mine. One that was created about a week and a half ago. A warming, nourishing......soothing red lentil soup.

We've been very busy lately, and frankly who hasn't these days. I have made multiple batches of this soup since its creation and it has been just perfect for a quick, warming lunch or an easy dinner. The soup is chock full of greens, ginger, garlic, and onions...just the thing to boost the immune system during cold and flu season. I do use a little citrus to liven up the flavors but the soup is tomato-free.

We brought this soup up to the mountains with us in a large Thermos last weekend and it was just the thing to warm our bellies after an afternoon of sledding. My 5-year old nephew was just in town visiting with my mom. He liked the soup so much that he asked me to make sure I would send the recipe to his mom. He ate bowlfuls of it everyday while he was here! He also asked me to make sure I send her the Milk Chocolate Cupcake recipe and the Molasses Cookie recipe!

Soothing Red Lentil Soup

The first time I made this soup I used the ingredient amounts below, but the entire pot was gone in one sitting. I now make a double batch to feed our family of six. I mean, I rely on those leftovers! If you would like, you could freeze portions of this soup before adding the greens. When you are ready to use it, heat it up in a small pot and add a handful of greens. This will keep the soup fresh-tasting and bright.

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 3 cloves garlic, crushed (or more)
1 to 2 teaspoons grated fresh ginger
2 teaspoons mild curry powder
2 cups red lentils
8 cups water or veggie stock (or a mixture of both)
3 to 4 large carrots, peeled and sliced
4 cups thinly sliced chard (or kale, spinach, collards)
2 to 3 tablespoons freshly squeezed lemon juice
2 teaspoons Herbamare or sea salt

Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.

Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils).

Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften. Enjoy! Source:

Below is a photo of my 5-year old nephew and I in the Mt Baker area (12/09).

Other warming winter recipes you might like:

Other news:
I posted the winners of the two recent giveaways I did, the
coconut sugar giveaway and the Authentic Foods cake mix giveaway. You can go back to each post to view who won. The names are posted in the comment sections. If you won, please email me soon with your address info!

Also, if you are interested in doing
the Elimination Diet, we will be starting it on the blog in early January. We'll begin with a few green smoothie recipes and then move on to Phase 1 recipes, then Phase 2, and finally 3. I 'll be sharing links from other bloggers too. This way you will have plenty of options during this very restrictive diet. We may even do a few cooking videos....if you don't mind watching 2-year old twins sauteing at the stove!

Monday, December 14, 2009

Soy-Free Tamari Roasted Nuts

For those of you following a soy-free diet, and who are desperately missing your tamari, I have found a fantastic alternative! The South River Miso Company makes a wonderful gluten/wheat-free and soy-free tamari! How do they do it?

Here is what they say on their website: In Japanese, tamari means "little puddle" and refers to the savory liquid that collects in a vat of miso. Our genuine tamari is similar to its cousin, soy sauce, but much sweeter and lighter in taste. Friends who buy directly from our shop come back year after year, declaring that there is no seasoning comparable to South River Miso Tamari. Gathered from the vats of AZUKI BEAN MISO -- Made from deep well water, organic brown rice, organic azuki beans, sun-dried sea salt, organic sea vegetables, and koji culture. Aged in wood for a minimum of 3 months.

I was so happy to recently find this soy-free tamari alternative on Kim's Affairs of Living Blog! Kim writes a great blog full of recipes and ideas for Elimination Diet-friendly meals. If you are doing the Elimination Diet from our cookbook, then her site will be a big help.

If you have a chance to try South River's chickpea miso or adzuki miso please do! They are simply delicious. The miso is made using rice koji instead of barley koji. If you live in Bellingham you can find this fabulous miso at Terra Organica. They don't sell the tamari least not yet!

Smokey Soy-Free Tamari Roasted Nuts

If you don't have any issues with soy you could of course use regular wheat-free tamari in place of the adzuki bean tamari. I've added a little smoked Spanish paprika to these which gives the nuts more flavor with a hint of smoke. This is totally optional. You could omit the paprika or add crushed dried rosemary for a savory flavor or try chipotle chili powder for a kick! Make sure you follow the directions and roast the nuts first, then add the tamari, and roast again for a few minutes. You'll have a burned mess if you roast them all at once, trust me, I know! These nuts make a fabulous appetizer for a holiday gathering or a great afterschool snack for your kids. Enjoy!

1 cup raw cashews
1 cup raw almonds
2 to 3 tablespoons tamari
1 to 2 teaspoons smoked paprika

Preheat oven to 350 degrees. Place nuts into a 9 x 13-inch glass baking dish.

Roast in the oven for 12 to 15 minutes (watch timing as oven temps vary). Remove pan from oven and quickly add the tamari and smoked paprika. Toss together with a spatula.

Return pan to oven and roast for about 3 minutes more.

The nuts become crispy when cooled. Store in an airtight jar. Source:

*Notes: You may need to alter the amount of tamari here if you use the regular wheat-free tamari. Start with less as I am not sure how the salt content differs.

Other appetizer's you might enjoy:

Wednesday, December 9, 2009

Milk Chocolate Cupcakes with Chocolate Agave Frosting (Vegan & Gluten-Free)

Welcome to day three of our Gluten-Free Progressive Dinner Party! Today's theme is chocolate! I am sharing a favorite allergy-free cupcake recipe amongst the younger crowd. This chocolate cupcake is light, moist, easy to make, and has a mild chocolate flavor. The great thing about this recipe is the fact that all children love it, gluten-free or not. I also have another fun giveaway for you, read on to find out....

My 5-year old nephew was just in town visiting. I made these cupcakes for a bake sale at my children's school this past weekend. Of course I had to save a few of them! My nephew, who isn't gluten-free, loved them and asked me to send the recipe to his mom (along with a number of other recipes I made)!

Like my Soft Molasses Cookie recipe, I use either Sucanat or Coconut Sugar for the sweetener. I have tested it with organic cane sugar and the overall flavor lacked the depth that only a dark, rich sugar can give. Sucanat or Coconut Sugar work beautifully. If you haven't yet entered the giveaway for the 2-pound bag of Coconut Sugar, you still have time, go to my last post to enter.

If you are interested in baking gluten-free cakes or cupcakes from a mix then I have just the thing! Authentic Foods has offered 6 Vanilla Bean Cake Mixes for a giveaway here. I love using their superfine flours in baking. You'll see a number of recipes on this blog using their flours and arrowroot powder. To be entered in the giveaway just leave a comment. To be entered twice you can share this on twitter or facebook, just be sure to come back and leave a second comment! The giveawy will remain open until 9pm PST on December 11th. I will choose 6 names using Random Number Generator so please check back to see if you won and then email me with your contact info!

Milk Chocolate Cupcakes

These cupcakes are perfect for a child’s birthday party or a special occasion. They have a simple, mild chocolate flavor and great texture that all children will love, gluten-free or not. I prefer the neutral flavor of grapeseed oil in these cupcakes. Coconut oil works too but will give the cupcakes a slight coconut flavor. Frost with the Chocolate Agave frosting recipe below. You can easily cut the recipe in half to make 9 cupcakes if you don't need all 18. If you are curious about some of the products we use then please visit the Links To Products We Use post for more information and of course the links.

Yield: 18 cupcakes

2 cups sorghum flour
½ cup tapioca flour
½ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon sea salt
⅔ cup melted virgin coconut oil or grapeseed oil
1 ⅓ cups Sucanat or coconut sugar
2 cups non-dairy milk (rice milk or almond milk)
4 teaspoons vanilla

1 teaspoon almond flavoring

Preheat oven to 350 degrees F. Line muffin tins with 18 paper muffin cups (I use stone muffin pans).

In a medium-sized bowl whisk together the flours, cocoa powder, baking powder, xanthan gum, baking soda, and sea salt.

In a separate bowl whisk together the oil, sugar, milk, vanilla, and almond flavoring.

Add the wet ingredients to the dry and whisk together until the batter thickens and is very smooth. Batter will be thin at first, don’t worry.

Fill prepared muffin cups about ¾ full. Bake for about 25 minutes. Cool completely on a wire rack before frosting.

Chocolate Agave Frosting

This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting a dozen cupcakes, make a ½ batch of this recipe.

2 cups organic palm shortening
¾ cup cocoa powder
¼ cup arrowroot powder
1 cup agave nectar
4 teaspoons vanilla
1 teaspoon almond flavoring (optional)

Place all ingredients into a mixing bowl and beat with an electric until light and fluffy. Spread onto cooled cupcakes. Source:

Notes: Cupcakes can be frozen before adding the frosting.

You might also like my recipe for Vanilla Frosting (vegan, soy-free, sugar-free). It can be colored with a small amount of beet juice to create a lovely pink-colored frosting.

For more holiday dessert recipes, please visit all of the blogs participating in the Gluten-Free Progressive Dinner Party! Each day this week you’ll find new gluten free desserts being “served” by other bloggers. Follow the schedule as you would a map through a neighborhood. Stop by, leave a comment, pass on the information to your friends, and have a wonderful time!

Monday December 7th: Baked Desserts ~ Alison at Sure Foods Living and here at The Whole Life Nutrition Kitchen!

Tuesday December 8th: Frozen or Chilled Desserts ~ Shirley at gfe gluten free easily and Diane at The W.H.O.L.E. Gang!

Wednesday December 9th: Chocolate Desserts ~ Karen at Cook4Seasons and here at The Whole Life Nutrition Kitchen!

Thursday December 10th: No-Bake Desserts ~ Diane at The W.H.O.L.E. Gang!

Friday December 11th Favorite Desserts ~ Melissa at Gluten Free For Good and Jean at Gluten-Free Organics!

Monday, December 7, 2009

Soft Molasses Cookies (Vegan & Gluten-Free)

Welcome to our December Gluten-Free Progressive Dinner Party! This month's theme is desserts. Today I am sharing my recipe for soft molasses cookies. These cookies are delicious and so easy to make, I am sure you will enjoy them. Although I normally use Sucanat to sweeten them (unrefined dried cane juice), I have also tried making them using coconut sugar. I brought a batch, made with coconut sugar, to our large Thanksgiving gathering this year and they were a hit with the children! I have a 2-pound bag of coconut sugar I am giving away today, so be sure to leave a comment to enter!

The trick to making perfect molasses cookies is to CHILL the dough for at least an hour or more! If you are hasty and don't wait for the dough to chill completely, the fat will spread quickly while baking before the other ingredients have a chance to set up. This leads to very flat, thin cookies. The dough can actually be chilled for days before baking. I store mine in a large, tightly covered glass container. I don't use platic wrap if I don't have too.

Soft Molasses Cookies

Soft, warm molasses cookies straight from my mother’s kitchen were one of my favorite cookies as a child. I love the rich flavor of molasses combined with the warming, spicy flavors of the cinnamon and ginger. Here I have made them vegan and gluten-free, and still just as delicious as I remember them.

2 cups sorghum flour
½ cup tapioca flour
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¾ cup organic palm shortening
1 cup Sucanat, coconut sugar, or brown sugar
½ cup blackstrap molasses
¼ cup unsweetened applesauce
2 teaspoons vanilla
2 tablespoons ground flax seeds

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, sea salt, cinnamon, and ginger.

In a separate mixing bowl, beat the palm shortening, 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.

To enter the Coconut Sugar giveaway, please leave a comment below. To enter twice, either share this post on facebook or twitter then come back and leave another comment.

The drawing will be open until 9pm Pacific Standard Time on December 11th, 2009. Please check back to see if you won and then email me with your contact info! Update: This drawing is now closed. 

For more holiday dessert recipes, please visit all of the blogs participating in the Gluten-Free Progressive Dinner Party! Each day this week you’ll find new gluten free desserts being “served” by other bloggers. Follow the schedule as you would a map through a neighborhood. Stop by, leave a comment, pass on the information to your friends, and have a wonderful time!

Monday December 7th: Baked Desserts ~ Alison at Sure Foods Living and here at The Whole Life Nutrition Kitchen!

Tuesday December 8th: Frozen or Chilled Desserts ~ Shirley at gfe gluten free easily and Diane at The W.H.O.L.E. Gang!

Wednesday December 9th: Chocolate Desserts ~ Karen at Cook4Seasons and here at The Whole Life Nutrition Kitchen!

Thursday December 10th: No-Bake Desserts ~ Diane at The W.H.O.L.E. Gang!

Friday December 11th Favorite Desserts ~ Melissa at Gluten Free For Good and Jean at Gluten-Free Organics!

Happy Holidays! I'll get back to posting everyday meal recipes later this week. :)

Follow us on Facebook! Subscribe to this Blog!

Tuesday, December 1, 2009

Gluten-Free, Vegan, Flourless Chocolate Chip Cookies

Today I am sharing with you a delectable little cookie recipe. A version of chocolate chip cookies that you've probably never seen before. One that doesn't contain any flour, sugar, eggs, or butter. No xanthan gum or starches either. Yep. A true "whole foods" cookie. One that pairs well with a glass of fresh, raw almond milk for dunking.

The base of this cookie is made from almond butter and quinoa flakes. It's a high protein, refined sugar-free, vegan cookie. Crispy on the outside and slightly gooey in the center.

The inspiration for this recipe came from a sample cookie I tried at our annual Gluten Intolerance Group Event a few weeks ago. The company that makes them is called Bonte Natural Foods and they are located right here, just north of Bellingham! I took one bite then looked at their ingredients. It read: Almond butter, eggs, GF oats, date paste, almond meal, honey, vanilla, and chocolate chips. For about a week I mulled the idea around in my mind and then finally created this recipe. It came out perfect the first time but I wanted to be sure so I sent it off to about 25 of my recipe testers.

The feedback I have received thus far has been fantastic. I hope you'll enjoy them as much as we do.

Almond Butter Chocolate Chip Cookies

These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. I use chunky roasted almond butter; I don’t think raw almond butter would work here. For the ground flax, I grind my own in my Vita-Mix from golden flax seeds. A coffee grinder also works to grind seeds. I use Ancient Harvest Quinoa Flakes which I buy locally. They can also be found on I use the Enjoy Life brand mini chocolate chips. The first time I made these I used cocao nibs which made the overall cookie not very sweet. When made with chocolate chips, the cookies taste sweet with a lovely chocolate flavor (the chips do have some cane sugar in them).

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 cacao 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, about 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 with a glass of fresh, raw almond milk! Source:

Notes: Quinoa Flakes are made from organic quinoa that is steam-rolled into a quick cooking quinoa flake.

Other cookie recipes you might like:

Subscribe to this blog via Email
Follow me on Facebook
Follow me on Twitter
Follow me on Instagram