Tag: gluten-free

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

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I really love banana anything — cakes, pie, bread, cookies, muffins, pops, soft serve, splits, trifles, icings… You name it. Well, except for smoothies. But anyway… these cookies? They’re a cross between a cookie and a bread, so they have those slightly crisp edges, and a bit more density than a banana loaf, and house a mixture of chocolate and raisins and pecans that can be substituted with your favourite add-ins. In other words, make these your own, and enjoy them any time of day.
Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans2

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

  • Servings: 12 large cookies
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1 1/2 cups sorghum flour
1/3 cup millet flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 1/4 cups mashed ripe bananas (about 3 large)
1 teaspoon baking soda
1/2 cup vegan buttery spread, such as Earth Balance
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 cup walnuts, toasted and chopped
1/2 cup raisins
1/2 cup chocolate chunks

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Put the sorghum flour, millet flour, tapioca flour, and xanthan gum in a medium bowl. Whisk to combine.

Mix the baking soda into the mashed bananas. Set aside.

In a large bowl or the bowl of a stand mixer, beat the vegan buttery spread and brown sugar until combined. Add the vanilla extract and the banana mixture. Beat just until mixed. Add the flour mixture, and beat until combined. Stir in the walnuts, raisins, and chocolate chunks.

Spoon generous two tablespoonfuls (about 1/4 cup each) onto a baking sheet for each cookie. Bake for 15 to 18 minutes, until golden brown and firm to the touch. Let cool 5 minutes on directly on the pan, then transfer to a wire rack to cool completely.

Note: If you make these smaller, you’ll want to reduce the baking time.

Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

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When my CSA vegetable box overflows with potatoes and Brussels sprouts during the winter, a version of this recipe is what ends up being for dinner. I love making it a full meal by tossing smoked tofu with the veggies before roasting, or keep it soy-free and add some chickpeas.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

The words “salad” and “winter” don’t always jive when you’re trying to ward off the cold weather, but the roasted vegetables keep me feeling toasty. And when it’s paired with a creamy tahini dressing, I’m definitely not going to turn it down. This recipe highlights both, along with So Delicious Unsweetened Coconut Milk Beverage—a staple in my kitchen for adding creaminess to just about anything.

My friends at So Delicious Dairy-Free are compiling their favourite creamy salads and creamy salad dressings, and they asked me to contribute to the mix. My arm doesn’t need to be twisted, especially for something I’d be making for dinner anyway! If you need some more inspiration for that winter salad bowl, I encourage you to head on over to their collection and start bookmarking your favourites.

But before you do, I say, get started on this one—I think you’ll find it… ahem… so delicious.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

  • Servings: about 6 servings
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3 tablespoons extra-virgin olive oil
1 teaspoon brown mustard
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
3 pounds small red potatoes, cut into 1-inch pieces
1 ½ pounds Brussels sprouts, trimmed (see Note)
1 large red onion, thinly sliced
1 large carrot, shredded
1/4 cup So Delicious Dairy Free Unsweetened Coconut Beverage
3 tablespoons roasted tahini paste
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
4 teaspoons capers, drained and chopped
1 garlic clove, minced
Baby spinach, for serving

Preheat the oven to 425 degrees F. Put the olive oil, mustard, a dash of salt, and some ground pepper in a small bowl. Whisk to combine. Put the potatoes in a large bowl. Add about three-quarters of the oil mixture. Mix until coated. Spread the potatoes on a large baking sheet in a single layer. Bake for 25 minutes.

While the potatoes are in the oven, put the Brussels sprouts and onions in the large bowl. Add the remaining oil mixture, mixing until coated. Once the 25 minutes have passed, stir the potatoes, then add the Brussels sprouts mixture to the pan (if you don’t have room, you can use two pans, side-by-side, in the oven). Bake for another 15 to 20 minutes, until the potatoes are tender, and the sprouts and onions are cooked through and starting to brown. Transfer the mixture to a large bowl. Stir in the carrots.

In a large glass measuring cup or small bowl, whisk together the nondairy milk, tahini, cider vinegar, lemon juice, capers, and garlic. Add salt and pepper to taste. Depending on the consistency of the tahini, you may need to add additional nondairy milk, however, the final mixture should be thick. Pour the mixture into the potato mixture. Stir to combine. Serve warm or at room temperature over baby spinach.

Note: My Brussels sprouts come from my CSA share, and their fresh-picked local goodness makes them much more tender than the imported stuff from the store. I kept them whole for this recipe, but if you have large or very dense sprouts, you’ll want to slice them in half first.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Basic Buckwheat Granola

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This granola recipe is a standard go-to recipe with countless variations. It has only a hint of maple syrup for sweetness and uses applesauce for added moisture without relying on additional sugar or oil. I love using a fruity, medium-intensity extra virgin olive oil or virgin coconut oil as a main flavor agent,  along with a dark maple syrup, rather than having these ingredients in the background. The spices, nuts, seeds, and dried fruit you use can be totally up to you. 

Basic Buckwheat Granola

You’ll want it to sprinkle it on everything, eat it on its own, and will soon become a staple.

Basic Buckwheat Granola

  • Servings: about 12 servings
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2 1/2 cups buckwheat groats (not kasha)
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1/2 cup dried large-flaked unsweetened coconut (see Notes)
6 tablespoons unsweetened applesauce
2 tablespoons extra-virgin olive oil (see Notes)
2 tablespoons pure maple syrup (see Notes)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea or Himalayan salt

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat groats, pecans, walnuts, and coconut in a large bowl. Put the applesauce, olive oil, maple syrup, cinnamon, vanilla, and salt in a medium glass measuring cup. Mix to combine. Pour the mixture over the buckwheat mixture. Stir until well mixed.

Spread the mixture in an even layer on a baking sheet. Bake 25 minutes, then stir the mixture. Bake for another 15 to 25 minutes, until the mixture is dry to the touch. The granola will firm as it cools. Let cool completely, and store in an airtight container.

Basic Buckwheat Granola 2