Gluten-Free Carob Chip Cookies

Can you tell I have a lot of free time when I'm at home alone? Just thinking about food?

I have tasted a gluten free cookie similar to these before and was impressed with how good it was.  I always knew chickpeas were good, but I didn't know they could be THAT good.  Needless to say, I'm sure they will not last long in this household.

Gluten Free Carob Chip Cookies (yields ~36 cookies)

2 cups chickpea flour
1 cup brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
2 eggs
1 tsp vanilla
1/4 cup coconut oil (melted)
1/4 cup unsweetened apple sauce
1/2 cup carob chips

Combine all dry ingredients in a bowl and mix well (try to minimize big lumps).  Combine all wet ingredients in a bowl and whisk until well mixed.  Mix the wet ingredients into the dry and combine.  Add in the carob chips and mix until well distributed.

Lightly grease a cookie pan (or 3) and drop about tablespoon amounts of the dough along the pan (I could fit 12 cookies per pan).

Bake at 350F for 10 - 12 minutes.

Banana Berry Citrus Smoothie

I wanted something light and tasty for breakfast this morning, so I whipped up this smoothie.  I used almond milk instead of water which lead to a creamier consistency (yumm!).

Classes for summer start tomorrow, so I've been trying to enjoy these relaxed mornings and lazy days as much as possible.  The summer weather is also definitely making an entrance.  We've been in the 20C for a few days now, and they are only calling for more.  Bring it on Mother Nature!

Banana Berry Citrus Smoothie

1/2 banana
1/2 navel orange (peeled)
1/3 cup frozen raspberries (or fresh)
1/3 cup frozen blueberries (or fresh)
1 cup unsweetened almond milk

Combine all ingredients in a blender and blend away! Serve cold and enjoy :)

10k and Gluten Free Pancakes

After seeing Lean Secrets Flat Belly Pancakes (gluten free pancakes), I wanted to try a variation myself!  We recently acquired some coconut, almond and chickpea flour in our house and I couldn't think of a better way to try them out!  

They turned out great: nice and fluffy, however, they did stick to the pan a bit more than I expected which could be because of the ground flaxseed.  The recipe is below :)

Rosie's Gluten Free Pancakes (serves ~ 1 - 2)

1 tbsp coconut flour

1 tbsp almond flour/meal

1 tbsp ground flaxseed

2 tbsp unsweetened almond milk

1/2 banana mashed

1/4 - 1/3 cup egg whites

Dash of cinnamon and stevia 

Combine all ingredients in a bowl and mix well. Cook on a lightly greased pan over medium heat for approximately 3 minutes each side.  I made 3 smaller pancakes, but you could make 2 or even 1!

Toppings (anything your heart desires)

1/2 cup raspberries

1/4 cup greek yogurt

1/2 banana sliced

Carob chips

Mix and mash 1/2 of the berries with the greek yogurt to make jam-like topping :) 

Changing the subject from delicious food... I ran my first 10k race this past weekend!  I signed up at the end of November 2012, making sure I had plenty of time to train for April (almost 5 months to prepare).  I also wanted to make sure I had time to accommodate any set-backs (getting sick, missed runs, school.. etc.) which was a GREAT idea.  I did miss a couple of weeks here and there but still managed to get all of my training done in time.  I followed through and made up missed days.

I followed this Hal Higdon 10k Training Program which was perfect for me.  I ended up doubling every week in order to build endurance slowly and effectively.  I could run 5k when I first started the program so of course I knew I would have to push myself progressively, but it was just enough.  

I ran mostly on the treadmill since I was training through a cold Canadian winter, but during the last few weeks of the program I managed to get outside and surprised myself! I always thought running outside was physically more difficult, but I learned to PACE myself and 10k became a breeze.  I couldn't believe it! I didn't care if it took me over an hour to complete... I DID it. I ran the distance and that was my top priority :)

Race day came around and I was nervous but more so excited.  It wasn't a question of if I could (like my first race), it was more a question of how I would.  I showed up about 45 minutes early to get my chip.  I then tried to stay warm until I started!  

The actual race itself was great.  We ran along a very picturesque river and once we hit the 5k marker, we turned around and ran right back.  My pace was a touch faster than I was used to, but running with that many people made the time go by faster.  I pushed it during the last 2 - 3 km and ended up finishing 1:07!  A record for me!!  

I highly suggest signing up for a race, either by yourself  or with friends, and really enjoy the training process. It's so rewarding knowing what your mind and body can accomplish together if you work hard.  

Chocolate Peanut Butter Bliss

And you thought peanut butter got any more blissful? Me neither. Until this recipe.

I was honestly looking for a recipe to use up the rest of our 'Smooth Kraft Peanut Butter' since we've decided to buy all-natural now.  I originally thought cupcakes, then muffins, then cookies... and then came across these Chocolate Peanut Butter Love Bites.

I was looking for something gluten-free and vegan! And of course... I made a couple of modifications :)

Chocolate Peanut Butter Love Bites

Center
1/4 cup oats
1/2 cup peanut butter
1/3 cup peanuts
1-2 tbsp maple syrup

Chocolate Coating
3 tbsp almond butter
2 tbsp maple syrup
2 tbsp cocoa powder (heaping, I might add)
1/8 tsp salt
2-3 tbsp almond milk (unsweetened)

Coating
1/4 cup peanuts
1/4 cup unsweetened shredded coconut
1/2 tsp salt (optional)

Pulse the coating ingredients in your food processor until it becomes granular and crumb-like.  Place in a bowl and put aside.

Pulse the center ingredients in your food processor until a large ball forms.  Shape into small balls (approximately 12 and I put mine on a plate) and place in the fridge.

Pulse the chocolate coating ingredients in your food processor until a thick sauce consistency forms.  Pour into a bowl to prepare for dipping!

Dip each ball into the chocolate sauce (I used a toothpick or two, which was still difficult) and then sprinkle or roll in the coating :) YUMMMMM. Place back on a plate and stick in the fridge for a couple of hours!

Lemon Coconut Squares

This recipe, when I first read it, sounded just perfect.  Lemon, coconut, dates, oats = devine!  This Rawsome Vegan Life never ceases to amaze me. Not to mention her photography... Crazy good.

My family and I may or may not have eaten a few before taking any pictures... I did change a few things in the recipe which I posted below (the modified version) and they turned out quite well! Delicious and raw :)

Lemon Coconut Squares (inspired by This Rawsome Vegan Life)

Crust

3/4 cup oats

1 cup dates

3/4 cup unsweetened shredded coconut 

Lemon Filling

1/4 cup melted coconut oil (I used organic)

1/4 cup maple syrup

Juice and rind from 1 lemon (watch for seeeeeeeds!)

1/2 cup unsweetened shredded coconut 

1 banana

Blend the coconut and oats in your food processor to make a rough flour before adding the dates.  It should begin to stick together once the dates have been processed.  Press into the bottom of a square baking pan, making sure to add a little up the edges, and put in the fridge. 

Place all of the filling ingredients into your food processor and blend until a creamy texture is formed.  It will seem kind of runny, but don't worry - the coconut oil will help to set it.  Spread/pour evenly over the pressed crust.  The recipe called to let it sit overnight in the fridge, however I would suggest using the freezer (even for half the day) for a harder square.  Either way (even off a spatula), these are to die for!! Vegan, lemony, coconuty, square goodness :)

Banana Mania Breakfast

I was tempted to make This Rawsome Vegan Life's recipe for vegan, raw gingersnap cookies on my Mom's birthday since she LOVES ginger, however decided against it (once I discovered we had no molasses) to pursue making other delicious foods.  I DID however make these Lemon Coconut Squares and will post about those soon:)

For my Mom's birthday I ended up making a chocolate, espresso, orange cheesecake and helped my Dad prepare a Thai stir-fry over brown jasmine rice with guacomole and tapas to begin :)

And now in the midst of exams, a different kind of free time arises and I am able to spend more time in the kitchen since I am home to do so!  Whether or not I should be studying is a different matter... but needless to say, I have discovered a passion in the kitchen and am looking forward to creating some new recipes of my own soon! And of course posting them on here... :)

More importantly: the foodssss.  I bring to you today, TWO new recipes!  Both inspired by bananas, as they were beginning to brown in our house.

I have always read about banana ice cream but never actually attempted to really try it myself.  My parents purchased a Vitamix blender a couple of months ago, and given it's incredible capacity to blend things (as well as a failed attempt to make vegan protein pancakes...) I thought I'd give it a try.

This meal was a combination of banana ice cream and the banana oat muffins I made the day before. YUM!

Banana Ice Cream

1 frozen banana
2 tbsp unsweetened applesauce
Splash of water
*Or you could use almond milk instead of the applesauce and water, and you could totally add in some vanilla, and cinnamon, and cocoa, and peanut butter... oh my.

Put all ingredients into your blender (Vitamix or Blendtec are the most powerful), food processor, or Magic Bullet and pulse while continuously stirring until you reach an ice cream consistency!

Now I couldn't just eat it like that... so I topped it with one of these!

Vegan Banana Oat Muffins

2 1/2 cups of oat flour (I pulsed the oats in my Magic Bullet to make flour, you could use almond flour too!)
3/4 cup unsweetened applesauce
1/4 cup unsweetened almond milk (start with less and add the full amount if required)
1/3 cup raw sugar
1 flaxseed 'egg' (mix 2 tbsp ground flaxseed, 4 tbsp water - let soak for about 10 minutes)
1 tsp vanilla
2 tsp cinnamon
2 ripe bananas mashed
1 1/2 tsp baking powder
1/2 tsp baking soda

Extra goodness - feel free to add whatever you'd like! I added:
2/3 cup walnuts
1/2 cup craisins

Line a muffin pan with muffin papers and fill about 2/3 way full (they don't rise too much).  I filled about 18 muffins, but that was only about 1/3 - 1/2 full.  OR fill a lightly greased loaf pan and bake accordingly... I would start with 25 minutes in the oven and check back.

Bake at 350F for about 25 minutes.  Let cool and then store and EAT :) I recommend with a bit of peanut butter or homemade jam :D