food days

tahananddeb:

Red Coconut Lemon Bars

adapted from ohsheglows
-vegan, gluten-free

In my journey of changing my diet, and having found that I have to avoid all egg & dairy, amongst other things, finding recipes I can use has been challenging. I have had to cut out most baking because it contains things I cannot easily digest. But this recipe here was a winner! It’s a quick pick-me-up that I can eat with the rest of the family.

Ingredients:
3 tablespoons chia seeds
6 tablespoons fresh lemon juice (approx 1.5 lemons)
1.5 cups regular oats, ground into a flour in food processor
1/2 cup regular oats (not ground)
1 tsp baking powder
1/2 tsp kosher salt
1.5 cups unsweetened shredded coconut + additional for sprinkling
2 tablespoons lemon zest
1 jar baby prune purée
1/3 cup Agave nectar
4 tablespoons coconut oil, melted
1/4 cup sliced almonds
1/2 cup frozen raspberries

Directions:
1. Preheat the oven to 350F. Line an 8 inch square pan with parchment paper.
2. In a small bowl, mix together the chia seeds and lemon juice. Set aside to gel up while you prepare the rest of the ingredients. Take your 1.5 cup of oats and process them in food processor until a flour forms.
3. In a medium bowl, mix together the oat flour (regular oats processed into a flour), baking powder, 1/2 cup regular oats, kosher salt, lemon zest, raspberries, almonds, and shredded coconut.
4. In another small bowl, whisk together the melted coconut oil, prune purée, and agave nectar. Mix in the gelled up chia seed mixture until combined.
5. Add wet to dry and stir well until blended. It will take a while to mix it thoroughly. Scoop the mixture into the prepared pan and spread out smoothly with a spatula. Sprinkle additional coconut on top before baking.
6. Bake for about 20 minutes at 350F until golden around the outer edge. It will very lightly spring up when pressed.
7. Cool in pan for about 10 minutes before transferring onto a cooling rack for about 30 minutes. Cut into 16 squares.

theantidote:

Blueberry Buttermilk Scones

(Source: 4dele)

tuttidolci:

(via What Katie Ate » Raspberry friands)

fruitandtea:

Chewy Chocolate Quinoa Cookies // Vegan & Gluten-Free

(click image for recipe.)

bodydiy:

Apple Chips
Ingredients:

2 golden delicious apples*
1/8 tsp ground cinnamon
1 tsp sugar
Directions:

Preheat the oven to 225 degrees F.
Stir together the cinnamon and sugar to combine. Set aside.
Decide whether or not to core your apples, then slice them thinly with a mandolin slicer. Line two sheet pans with parchment paper, and place the apple slices side by side on the parchment, in a single layer. Make sure not to overlap the apple slices or place them on top of each other, otherwise they won’t crisp up. Sprinkle the apple slices with the cinnamon sugar, and note that if you sprinkle from high above, the cinnamon sugar will disperse more evenly.
Bake the apple slices for 1 hour, then remove them from the oven and flip them over. The apples will be floppy, but they will crisp up later. Return the apple slices to the oven for another hour, then turn the oven off. Let the apple chips cool completely in the oven, this is when they will crisp up. Once they’ve cooled, enjoy!
Notes

*I’ve only tried these with Golden Delicious and Fuji apples, my two favorites. The Golden Delicious crisped much more than the Fujis did. I am going to test out additional apple varieties and will update this recipe each time I do. UPDATE: A reader has reported that Granny Smith works well too. Recipe adapted from Leanne Bakes.

(Source: fifteenspatulas.com)

(Source: airows)

avocadogarden:

Avocado Chocolate Cookies

Ingredients:

1 box Duncan Hines chocolate cake mix

1 cup of avocado puree (mashed in food processor until completely smooth)

1/4 cup water (for the cakier version. Batter will be stickier to work with but the cookies come out fluffier and shinier)

1 cup chocolate chips

Directions:

Preheat oven to 350F and line baking pans with parchment paper or silpat mats. Add all ingredients into bowl except chocolate chips and mix with a wooden spoon. If you are making the no water version, it will seem like the dough won’t come together but if you keep stirring, there is enough moisture from the 1 cup puree to make the cake mix turn into cookie batter. Once completely mixed, add in the chocolate chips.

For the no water version, shape dough into balls about 1 1/2 inches in diameter and place on cookie sheet about 2 inches apart. If you making the version with water, scoop the dough out with a large spoon. It will be wet and sticky. Do you best to place a large spoonful of dough on cookie sheet about 1 1/2 inches in diameter, and spacing cookies 2 inches apart. Bake for about 10 minutes until outside of cookies are set and bottoms dont stick to the cookie sheets. Let cookies cool and set completely before eating (especially the cakey water version because these will be too soft at first, but will firm up after cooling).