Posted in Breakfast, Dairy Free, Gluten Free, Must Make

Strawberry Vegan GF Scones 

Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries,  these are a great start to the day. 


Strawberry Vegan GF Scones

By: Bekie A

Ingredients

1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)

1 cup fine almond meal

1/2 cup coconut sugar plus 2 Tbsp for topping 

1/2 cup coconut milk or cream  (plus 2 Tbsp for brushing Scones before baking)

2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)

6-8 large strawberries diced 

3/4 tsp of baking powder

1/4 tsp baking soda

1/4 tsp of sea salt

1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)

***add 1 tsp of vanilla bean paste to kick up the fancy factor 

Directions

Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.


Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.


Bake at 425 for 11-14 minutes until tops are golden. 





Posted in Dairy Free, Gluten Free, Must Make, Quick

Mare Bear Bars

My friend Mary, who I have nicknamed “Mare Bear” created this original recipe. All I did was add sea salt and chocolate chips. It is ridiculously yummy and puts the store bought ones to shame. You can always change out the nuts or nutbutter for your favorite. My kids love these. It’s like a protein-packed dessert. 


Mare Bear Bars

By: Bekie A & guest star ⭐️ Mary

2 cups of finely chopped raw nuts (we used pecans and walnuts)

2 cups of rolled or quicks oats

1/2 cup of almond butter or sun butter

2 cups of mixed dried fruit (we used triple antixodents with cherries, blueberries, raisins, goji berries, cranberries etc)

2 cups of dates ( I soaked mine for 5 minutes in hot water)

2 Tbsp of coconut oil

1/2 tsp of sea salt

2 Tbsp of chia and pumpkin seeds (optional) 

1/2 cup of dark chocolate chips

1/3 cup of raw honey (optional- if you choose to not add the honey, increase coconut oil to 1/4 cup)

Directions:

Process dates in blender or food processor. Lightly chop dried fruit. Mix all of the ingredients together in a large bowl, adding the chocolate chips and oats last.


Press into a large 13×9 and a 8×8 pan or 1 large cookie sheet with sides. 


Place in the freezer for 20 minutes. Slice into Bars and place in a sealable container. Store in the freezer or refrigerator. 



So… the last batch I made… I ran out of chocolate chips. No fear, I added 1/4 cup of cocoa powder! Mind blown! Delicious! 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Vegetarian Chili

This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro. 


Vegetarian Chili

By: Bekie A

Ingredients 

1 1/2 cups of diced celery 

1 1/2 cups of diced onion 

1 1/2 cups of diced bell (red, green, and yellow) peppers

1 poblano diced 

2 cups of butternut squash cubed

1 can of Rotel 

1 can of organic pinto beans

1 can of organic kidney beans

2 Tbsp cilantro

1 Tbsp tomato paste

Smoke infused olive oil (or add smoke sea salt to regular olive oil)

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp chili powder

Pinch of red pepper

1/2 Tbsp smoke paprika

1/4 tsp or more Chipotle chili powder (for spicy)

1 carton of veggie broth or beef bone broth for meat eaters 

1/2 Tbsp or more of Balsamic vinegar 

Directions:

Pour butter squash onto a baking Pan and drizzle with olive oil.  Broil for 10 minutes.


Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.

I used the prediced to save time.


The yummy oil I used👇🏻


Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro. 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Light Tea House Tomato 🍅 Basil

Light and done right! This has the comfort of a tomato basil bisque without all of the calories. With literally a 5 minute prep.


Light Tea House Tomato Basil

By:Bekie A

Ingredients:

2 large cans of organic crushed tomatoes 

1/4 cup dry red wine (optional) 

1 1/2 cup of plain coconut milk (I use Arroyo D- not canned)

2-3 Tbsp fresh basil

1 Tbsp of garlic salt

Salt & pepper

1/4 cup coconut sugar

Directions:

Place all of the ingredients in a blender and purée until smooth. Heat on low until warm. 

Posted in Allergy Free, Dairy Free, Gluten Free, Must Make

Gluten Free Chocolate Chip Cookies D/F & E/F

I haven’t had a chocolate chip cookie in such a long time. It’s hard to find one that is gluten  Free, dairy free, egg free and low on sugar. I also expect it to still taste like a chocolate chip cookie. This one fits the bill.


GF Chocolate Chip Cookie

1/2 cup DF butter (I used soyfree Earth’s Best)

3/4 cup coconut sugar

1/4 cup of honey

1 1/2 cups of almond flour

1 1/4 cups of GF  flour mix 

1/4 tsp baking soda

1/4 tsp baking powder

1 Namaste egg replacement  or 1 flax egg (or 1 egg)

2 tsp vanilla

1 Tbsp strong coffee

2 tsp molasses

Pinch of Sea Salt

1 cup of DF chocolate Chips 

Directions:

Cream together the DF butter, coconut sugar, molasses, and honey. Add in vanilla, coffee, and egg replacement. Stir until thoroughly combined.  Add in baking soda, powder, and salt. Lastly, add in almond flour and GF flour mixture.  Gently fold in chocolate chips. Use an ice cream scoop to evenly scoop dough 2 inches a part on a baking stone. Bake on 350 for 10-12 minutes. Don’t overcook.


Posted in Dairy Free, Gluten Free, Must Make, Soup

Roasted Garlic-Potato Broccoli Bisque DF

With fall in the air, I’m ready for warm bisques that I can whip up under 30 minutes. Roasted red potatoes, and golden garlic marry to enhance the creamy texture. Chalked full of vegetables, this soup is hearty and healthy. Dairy free!


By: Bekie A

3/4 cup of diced green bell pepper

1/2 cup of diced celery

3/4 cup of diced yellow onion

1/2 cup of garlic bulbs

6 cups of diced potatoes

3 cups of chopped broccoli

64 oz of chicken stock

1-2 tsp of Fresh rosemary, parsley, and thyme

1 tsp of smoke paprika

2 tsp of black pepper

2 Tbsp of nutritional yeast (it gives the soup a cheesy taste)

1 cup of coconut cream plus more for drizzling

1/2 cup of water

Pinch of red pepper

1/2 tsp of garlic salt

4 Tbsp of olive oil plus more for roasting 

Salt to taste

Directions 

Spread potatoes, garlic, and broccoli onto an oiled baking sheet. Drizzle with oil. Salt & pepper. Bake for 20-30 min on 375 until potatoes are fork tender. 

Meanwhile, in a large stock pot, add olive oil. Turn heat to high and add celery, peppers, and onions. Sauté until onions are translucent. Add in roasted veggies and chicken stock. 



Using an immersion blender, purée until smooth. Turn heat to medium low. Add in spices, coconut milk, and remaining ingredients. Whisk well. Simmer on low for 5-10 more minutes.

Serve with a drizzle of coconut cream and top with bacon crumbles, or sausage.