Blueberry Cobbler: Gluten Free, Vegan & Delicious!

April 9, 2013 by Comments

This is a special treat our family loves to enjoy on occasion. My husband came up with the recipe a few months ago and our toddler has been asking for it by name ever since. “Cahhhh-blurrrr pleeeease Mama.” It’s gluten-free, vegan, simple to make, and oh-so-delicious!

Image © Natureal Mom 2013

Image © Natureal Mom 2013

Filling:

8 ounces fresh blueberries
1/2 cup raisins and/or dried cranberries
1/4 cup cane sugar
1/4 cup gluten-free flour
1/4 cup lemon or orange juice
2 tablespoons brown sugar
1/2 tablespoon Earth Balance to coat baking dish
1 teaspoon vanilla

Topping:

1 cup unbleached flour
1/4 cup cane sugar
1/4 cup brown sugar
1/4 teaspoon salt
1/4 cup gluten-free rolled oats
1/4 cup chopped walnuts
2 tablespoons Earth Balance

In a large bowl, combine all filling ingredients and gently toss to mix together. Pour mixture into a baking dish or individual ramekins and lightly coat with Earth Balance.

Prepare topping by mixing all ingredients together except the walnuts and oats in a separate bowl until it has a crumbly consistency. Stir in walnuts and oats. Spread topping evenly over blueberry filling. Bake at 350°F for 30 minutes.

Enjoy! ♥

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Raw Superfood Balls

February 20, 2013 by 1 Comment

These tasty little snacks are packed with nutrient-rich superfoods that keep you satisfied and energized when on-the-go!

raw balls

Ingredients

  • 1/2 cup almond butter
  • 1/2 cup chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup organic raw cacao nibs or raw cacao powder
  • 2 tablespoons hemp oil
  • 2 tablespoons maca powder
  • 1 tablespoon organic raw honey (sub agave or maple syrup for vegan)
  • 1 teaspoon cinnamon
  • A pinch of sea salt

Directions

Throw all ingredients into a bowl and mix together thoroughly. Place in the fridge for 30 minutes or until firm. Roll into teaspoon size balls. Store in an airtight container and keep in the fridge for up to a week. Enjoy!

 

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Recipe: Apple Crisp

June 10, 2012 by Comments

Image © Natureal Mom

Mmm… Apple Crisp.

This recipe from The Waldorf Kindergarten Snack Book is simple, comforting, healthy and delicious!

Enjoy alone or add a scoop of vanilla bean ice cream sprinkled with nutmeg.

♥

Ingredients:

  • Lots of apples (I usually use about 6 Pink Lady apples)4-5 cups oats (I use GF Harvest Organic Gluten-Free Rolled Oats)
  • 1 stick of butter, melted (I use 1/2 cup melted Organic Earth Balance)
  • 1/2 cup maple syrup
  • 2 T. oil (I use Safflower)
  • Pinch of salt
  • Love

Directions:

1. Peel and Slice the apples. (An old-fashioned apple peeler/corer is a fun way for little helpers to prepare apples)
2. Preheat oven to 350ºF
3. Place apples in a 9×13-inch baking pan.
4. Sprinkle the apples with cinnamon and a few tablespoons of maple syrup.
5. Mix together the topping ingredients and sprinkle over the apples.
6. Bake for 45 minutes to an hour.


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Recipe: Mysterium Tremendum Mint Chocolate Chip Cookies

May 26, 2012 by Comments

Kaapa, Kauai 2005

While my husband and I were on our honeymoon in Kaua’i, we came across The Blossoming Lotus –  a very special restaurant that serves freshly made, organic vegan and live food world cuisine in an inspirational setting of art and music. We enjoyed it so much that we visited almost every day and bought their cookbook Vegan Fusion World Cuisine: Extraordinary Recipes & Timeless Wisdom from the Celebrated Blossoming Lotus Restaurants which is still regularly used in our kitchen almost 7 years later!

The book is a creative collaboration of many chefs, artists, healers, musicians and philosophers that is culminated in the recipes, quotes, pictures and artwork. Also highlighted is the power to heal ourselves and the planet, the philosophy of a vegan lifestyle and the environmental and social impact involved in organic and GMO-free farming.

One of my favorite cookie recipes is featured in this book and I am excited to whip up a batch and share it with you today!

***

25 minutes prep/ 15 minutes cook time / 8 large cookies

Dry Ingredients

  • 2 c Spelt Flour
  • 1 c Vegan chocolate chips
  • 1 c Walnuts
  • ¾ c Rolled oats
  • ½ tsp Sea salt
  • ¾ tsp Baking Soda
  • 1/8 tsp Cinnamon powder
  • Pinch Nutmeg, ground

Wet Ingredients

  • 2/3 c Maple syrup
  • 2/3 c Safflower oil
  • 2 Tbl Filtered water
  • 1 tsp Peppermint extract

Preparation

  1. Preheat oven to 350°. Place Dry ingredients in a large mixing bowl and mix well. Combine Wet ingredients in another large bowl. Add wet to dry and mix well. Regfrigerate for 15 minutes. Place eight scoops on a well-oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.
  2. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.

Variations

  • Replace walnuts with toasted pecans or macadamia nuts
  • Replace chocolate chips with carob chips or dried fruits
  • Add 2 Tbl of cocoa or carob powder to dry ingredients
  • I like to add 1 Tbl of Spirulina (a type of blue-green algae that’s actually pretty tasty- rich in protein, vitamins, minerals, and carotenoids that has more antioxidants than any other food on earth making it the most nutrient dense food on the planet!)
Enjoy… and Aloha!

 

 Photographs Copyright Natureal Mom 2012

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Recipe: Strawberry Blondie Bars with Chocolate Chips

May 4, 2012 by 1 Comment
Hello & Happy Fourth of July! Fresh local strawberries are in season and are the star ingredient in these delicious strawberry blondie bars with chocolate chips. Enjoy them warmed up with a scoop of coconut ice cream or at room temperature with a cup of tea ❤

Ingredients
  • 1/3 cup of melted butter or Earth Balance
  • 2/3 cup of granulated sugar (I used Sucanat. You can also use maple or date sugar)
  • 1 teaspoon of pure vanilla extract
  • 2 eggs or equivalent using a natural egg replacer
  • 1 cup of all purpose flour (I used white unbleached whole wheat flour)
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of diced strawberries
  • 1/4 cup of regular or vegan chocolate or white chocolate chips
Directions
  1. Preheat oven to 350′F. Using a strip of parchment paper, line the bottom and two sides of an 8 X 8 inch baking pan. Set aside.
  2. Combine the melted butter and sugar in a bowl. Add the pure vanilla extract and the egg or egg replacer. Whisk until well combined.
  3. In a separate bowl, combine the flour, salt and baking powder.
  4. Slowly mix the wet ingredients into the dry ingredients. Note: the batter will be quite thick. If the mixture appears a little too thick, add another tablespoon of water.
  5. Gently fold in the chopped strawberries and vegan chocolate chips. Spread batter into prepared baking pan.
  6.  Bake for 25 minutes or until the blondies begin to pull away from the sides of the pan and a tooth pick inserted in the middle yields moist crumbs.
  7. Remove blondies from the oven and allow them to cool in the pan for 5 minutes. Remove blondies from pan using parchment paper and allow them to cool on a wire rack. Once cool, cut blondies into squares.

Note: I doubled the recipe and used a 9 X 13 inch baking pan.

Recipe credit: The Fig Tree ~ celebrating the best of both vegetarian and vegan cuisine.

Enjoy!

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