1/2 cup honey/maple syrup
1/2 cup tahini paste/ground sesame seeds/almond butter
1 tsp pure vanilla/lemon juice
1/2 cup pumpkin seeds, chopped/hemp seeds
1/2 cup carob/cocoa
1/8 cup lecithin/1 egg, slightly beaten
1/2 cup almond flour/hemp flour
1 tsp powered kelp (optional-for more energy)
In a medium sizes bowl, combine all the dry ingredients. Liquify the honey or maple syrup in a double boiler. Add the vanilla or lemon juice, and tahini or nut butter and mix well. Add the dry ingredients and mix well. Roll into small balls and let cool. Keep in the fridge in a covered container.
Play around with the ingredients, either way these decadent Chocolate Seed Bals are delicious!
Square vs Balls
Just layer into a 9" x 11" glass dish to harden and cut into squares.
1 cup honey (unpasteurized)
ground pecans, sunflower seeds
2 tblsp chia seeds (Selba)
1 cup oatmeal
1-1/2 cups dates; cooked to soften in water (just enough to cover)
1 cup cocoa
walnut pieces
Quinoa Tabbouleh
Quinoa gives traditional tabbouleh a twist. Wrap this refreshing mixture in romaine lettuce leaves or serve it as a salad or North American-style as a dip with fresh pita chips. serves 6 to 8 as lettuce wraps or up to 16 when served as a dip.
1 cup water 1/4 cup thinly sliced green onion
1/2 cup quinoa 1/3 cup olive oil
2 cups seeded and diced ripe tomatoes 1/3 cup fresh limon juice (about 1-2 lemons)
1 cup diced cucumber 1/2 tsp salt
1 cup finely chopped fresh parsley 1/2 tsp minced garlic
1/4 cup finely chopped fresh mint 1/4 tsp ground cinnamon
Bring the water and quinoa to a boil in a medium saucpan. Cover. reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
Mix the tomatoes, cucumber, parsley, mint, onion and quinoa together in a large bowl.
Combine the oil, lemon juice, salt, garlic and cinnamon in a small bowl. Mix well and add to the tomato and cucumber mixture. for the best flavour, let the salad sit for 30 minutes at room temperature before serving. Refregerate leftovers for up to 3 days.
The Ultimate Granola
The ultimate combination of fruit, nuts and quinoa makes this granola balanced and complete. Serve with milk, soy milk or yogurt. It also makes a great snack for hiking or having at your desk at the office for those midafternoon munchies.
2 1/2 cups large flake roled oats 1/4 cup flaked unsweetened coconut
3/4 cup whole almonds 1/4 cup walnut pieces
1/2 cup pumpkin seeds 1 cup maple syrup
1/2 cup sunflower seeds, unsalted 1 tsp pure vanilla extract
1/4 cup sesame seeds 2 tsp ground cinnamon
1/3 cup quinoa (uncooked) 1/3 cup dried cranberries
1/4 raisins
Measure the oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds, quinoa, coconut and walnuts into a large bowl. Mix well.
Combine the maple syrup and vanilla in a separate small bowl. Add the syrup mixture to the oat mizture and stir until evenly distributed. Sprinkle the cinnamon evenly on top of the mixture and blend well. Spread the granola evenly on a large baking sheet and bake at 225F for 1 hour.
Remove and set aside to cool. Toss in the cranberries and raisins. Store the granola in a sealed container in your pantry for up to 4 weeks.
Cran-Apple Crisp
Fruit 6 apples, peeled, cored and sliced 1/4 cup white or cane sugar
into 1/2-inch pieces 1 tsp ground cinnamon
1 cup cranberries, fresh or frozen 2 tblsp maple syrup (optional)
Topping 1 cup quinoa flour 1/2 cup butter
1/3 cup white or cane sugar 1 cup coarsely chopped walnuts,
1/4 cup packed brown sugar almonds or pecans
vanilla ice cream (optional)
Preheat oven to 350F. Grease a 9" x 13" baking dish or spray with cooking oil.
Combine the apples and cranberries in a medium bowl. Add the sugar and cinnamon and toss to evenly coat the fruit. stir in the maple syrup (if using). Pour the mixture into the baking dish.
Combine the flour, both sugars and butter in a medium bowl. Using your hands, blend until the mixture has a crumbly consistency. Stir in the nuts and spoon evenly over the apple mixture. Place in the oven and bake on the centre rack for 45 to 50 minutes or untill the fruit is bubbling through the topping. Serve warm and top with the ice cream (if using).
Date Squares
Matrimonial cake made thick and full of dates. This cake is glute-free if made with oats processed in a gluten-free facility. Store for one week in the refrigerator or freeze for up to two months.
2 cups chopped, pitted dates 1/3 cup packed brown sugar
3/4 cup boiling water pinch of salt
1 tsp fresh lemon juice 1-1/2 cups butter, softened
2-1/4 cups quinoa flour 2-1/4 cups large-flake rolled oats
Preheat the oven to 375F. Grease a 9" square baking dish or spray with cooking oil.
In a small saucepan over medium heat, combine the dates and boiling water. Stir until the water has been absorbed and the dates are smooth. Remove from the heat and stir in the lemon juice. Set aside.
Combine the flour, oats, sugar, salt and butter to make a crumbly mixture. Divide into 2 portions and press one half firmly into the pan to make a base. Spread the date mixture evenly on top. Add the remaining crumb mixture to the top, lightly pressing it down with your hands. Bake on the center oven rack for 25 minutes. Remove from the oven and allow to completely cool in the pan. Chill. Cut into 16 squares and serve.
Cheese and Spinach Frittata
Very easy to make, this dish is brimming with calcium and protein. It can be made with any cheese but tastes best with a sharp, aged cheddar cheese.
1/4 cup quinoa one 10oz package chopped, frozen spinach
1/2 cup water thawed and drained
4 large eggs 1-1/2 cups shredded aged cheddar cheese
1 cup cottage cheese (2%) 3/4 cup finely chopped ham
Bring the quinoa and water to a boil in a medium saucepan. cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow to cool.
Preheat the oven to 350F. Grease a 9" round casserole dish or spray with cooking oil.
Beat the eggs in a large bowl. Stir in the quinoa, ham, cottage cheese, spinach and cheddar cheese and pour the mixture into the casserole dish. Bake on the center oven rack for 50 to 60 minutes, or until the center is firm and the edges are golden brown. Remove from the oven and let sit for 10 minutes to cool slightly before cutting into wedges. Serve hot or cold.
Vegetable Cheddar Quiche
An uncomplicated, effortless dish. Mix it up and creat your own version y substituting your favourite vegetables for the broccoli.
Crust 1 cup quinoa flour 1 tblsp water
1/2 cup butter, melted and slightly cooled
Filling 1 tblsp butter 4 large eggs
2 cups chopped fresh 1/4 cup milk
broccoli or asparagus 1 tblsp quinoa flour
1 cup finely chopped onion 1/2 tsp salt
1 tsp minced fresh garlic 1/4 tsp ground black pepper
1 cup shredded aged cheddar cheese
Preheat the oven to 350F. Place the quinoa flour and butter in a medium bowl and mix well. Add the water and make a soft dough using your hands. Grease a 9" round baking dish or spray with cooking oil. Press the mixture evenly into the dish. Set aside.
For the filling, melt the butter in a medium sauce pan over medium-low heat and saute the broccoli, onion and garlic for about 8 minutes, until the vegetables are tender. Spoon the vegetables evenly over the crust and sprinkle with the cheese.
Whisk the eggs, milk, quinoa flour, salt, pepper in a medium bowl. Pour the mixture over the vegetable.
Bake the quiche on the center oven rack for 30 minutes, or until the center is set. Let stand 8 to 10 minutes before cutting into wedges. Serve immediately. Refrigerate leftover for up to 3 days.
Tomato and Basil Crustless Quiche
A savory and warn home-style dish that is quick to throw together. If you preferr a crust, use this recipe to fill any of your usual pastry recipes.
2/3 cup water 1/4 cup milk or half and half cream (10-12%)
2/3 cup quinoa 1 cup shedded mozzarella cheese
1 tsp vegetable or olice oil 1/3 cup freshly grated parmesan cheese
1 cup diced onion 1/4 cup quinoa flour or all-purpose flour
4 large eggs 1/4 tsp salt
2 tblsp minced fresh basil pinch black pepper
(or 2 tsp dried basil) 1-1/2 cup seeded and diced roma tomatoes (about3)
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350F. Lightly grease a 9" round baking dish or spray with cooking oil.
Heat the oil in a large skillet on medium-low heat. Saute the onion until tender and opaque, about 10 minutes.
Whisk together the flour and eggs. Add the quinoa, basil, tomatoes, milk, mozzarella and parmesan cheese, salt, pepper and sauteed onion, mix well. Pour into the prepared dish and bake for 50 minutes on the center rack of the oven until the center is firm, Remove from the oven and cool for 10 minutes. Run a knife around the outside edge of the quiche. Slice into wedges and serve hot or cold. Refrigerate leftovers for a quick next-day lunch or dinner.