Category Archives: Grain-free

“Cream” of Mushroom Soup

Guys, I was obsessed with Campbell’s Cream of Mushroom soup when I was little. Jac always got Tomato soup with pasta for lunch and I got that creamy bowl of mushroom goodness. I also used to eat mushrooms raw…and I put onions on my chocolate ice cream, but let’s save that story for another time…

Jac and I came across these awesome recipes by a youtube channel called River Cottage. It looks like it’s associated with Jamie Oliver’s Fifteen. They have really great, rustic recipes and we came across one for mushroom soup. We HAD to try it. Or at least I HAD to try it. It turned out AWESOME. The whole house smelled amazing! It’s crazy how much flavour comes off of mushrooms. I guess that’s why there is mushroom broth. It’s a powerhouse of flavour! We replaced the leeks with just regular onions and the cream with full fat coconut milk. It was creamy and delicious and dare I say…better than Campbell’s.

750g of mushrooms (either mixed or just white, whatever you got!)

1 cooking onion

3 sprigs of thyme

1 tbsp coconut oil

1 clove of garlic, chopped

1 tablespoon arrowroot starch (optional)

1.2 litres of veggie or mushroom stock (we used 1 tetra pak)

100 ml full fat coconut milk

1/2 tsp nutmeg

Salt and pepper

So to start you are going to melt the coconut oil in a very large frying pan or wok. Add the onions and thyme leaves and cook for about 10 minutes (or until soft). Add in the mushrooms and a sprinkle of salt. Stir around for a few minutes, add the garlic and cook down until soft. Pour in veggie stock and bring to a boil. Simmer uncovered for 20 minutes. Transfer soup into a large bowl and puree with an immersion blender or blend in actual blender. Transfer back to pan. Add in coconut milk and nutmeg. If you feel like it needs to be thicker, add in arrowroot. Salt and pepper to taste. Serve with a sprinkling of herbs and cashews. Yum!

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Chocolate-Peanut Butter Banana Pudding

These were kind of made by fluke. We originally set out to make whipped coconut cream that was sturdy enough to stand on its own. But since we didn’t have an electric beater, I beat it by hand with a whisk. It worked! We didn’t have the stiff peaks we wanted, but the billowy cream was perfect for puddings!

1 can full fat coconut milk (whipped with whisk to best of ability)
3 tbsp coconut sugar
1/4 cup natural peanut butter
1/4 cup melted dark chocolate
Dash of vanilla extract
Dash of  sea salt
Bananas and chocolate chips for decoration

Whip coconut milk (we used Thai Kitchen and believe it to be the best brand to use to make whipped cream, all the others seemed a little pulpy). Take out 4 ramekins or small containers. Fill each to the rim with pudding mixture. Place in fridge to cool and set (overnight preferably but a few hours would do fine too.) We decorated ours to look like mice (originally they were supposed to be bears but just ended up looking more mousy, we added tails made out of chocolate chips and peanuts!)

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Oh lord…look at these adorkable puddings!

4-Ingredient Halva Cookies

These cookies are so fast and easy. Ready in 1,2,3…4! It’s a bit like a cross between a cookie and a macaroon. We’ve made a chocolate chip version as well. The base of nut flour+coconut is so flexible, the combinations are endless! You could also sub in cocoa powder for some of the nut/seed flour. I make these cookies when I want a sweet treat in a pinch.

We fell in love with halva during our trip to Israel a few summers ago. We even had it for breakfast! Halva is like a nougat made from ground sesame seeds (tahini) and sugar syrup or honey. The most popular flavours are chocolate and vanilla of course, but I’ve seen pistachio halva and lemon halva. I encourage you to get creative with this basic recipe and give it a personal twist!

What you’ll need:

1/2 cup ground sesame seeds

1/2 cup unsweetened finely shredded coconut

4 tbsp honey

2 tbsp tahini (sesame butter)

Mix all ingredients together. Form dough into flat cookie shapes. Bake at 350F for exactly 10 minutes. Makes 12.

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Sunshine cookie day

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Superfood Clusters

All of our baking has been in the freezer lately! Treats come together so quickly when you don’t have to bake them. Keep these on hand if you ever feel like you’re super level is too low. Each cluster contains 100% of your recommended intake of super, guaranteed.
For the coating:

6 tbsp almond butter
3 tbsp coconut oil, melted
10 drops vanilla stevia
1/4 cup cocoa powder

Combine in a bowl, set aside.

1/4 cup each of:

Raw almonds
Raw cashews
Sacha Inchi seeds
Goji berries
Hemp seeds
Dried cranberries (juice sweetened)
Coconut shreds (I dusted mine with spirulina, didn’t really stick though)

Add nuts and fruit into chocolate mixture and stir until fully-coated. Scoop out onto parchment paper in cluster shapes. Freeze for about 2 hours. Eat. Feel super.

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Take a bite!

 

 

Key Lime Squares

I remember when I first discovered key lime pie I knew it would be my favourite pie flavour for life. I started making them all the time using the Betty Crocker recipe and people RAVED about it (except for one time I over zested…big mistake). I decided to make key lime squares, which could definitely be made into a regular pie, I just didn’t have enough crust. These are incredibly luscious, smooth and dense. Just like a real key lime pie! The only sugar in it is dates and a little bit of stevia for the filling. I kid you not, these are so creamy and delicious!

1 cup raw almonds

1 cup unsweetened coconut

6 medjool dates

1 tbsp coconut manna (butter) (You could also sub in coconut oil)

 

2 avocados

2 limes (or 4 key limes)

2/3 cup coconut manna (butter)

1 cup full fat coconut milk

Stevia (to taste)

Sea salt, pinch

To start off you’re going to grind the almonds, coconut, dates and 1 tbsp coconut butter in a food processor for a good 3 minutes until it’s very finely crumbled. Press into a parchment lined baking pan and stick it in the fridge while you make the filling!

For the filling, blend up the avocados, zest and juice of 2 limes (or 4 key limes), slightly melted coconut butter, coconut milk, stevia and a pinch of salt. Pour into pan and spread it out so it’s all even. Let cool in the fridge for about 3 hours or more. Slice and serve.

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Choy Chips with Sesame

Everyone has heard of Kale Chips, but have you ever heard of Choy Chips?? I had a bunch of baby bok choy and decided to make some chips to use it up. They turned out incredibly crispy and the sesame seeds add a heartiness and crunch.

It made me think, you could probably make chips out of any green vegetable! Like collards, brussel sprouts, chard…? I’ll have to get back to you on those…

What you’ll need:

4 baby bok choys, separated and de-stemmed (so you are only left with the green leafy part)

1 tbsp avocado oil (or olive)

1/2 tbsp sesame oil

2 tbsp sesame seeds

Sea salt

Put bok choy leaves into a large bowl and add the oil, seeds and salt. Gently mix around with your hands until the leaves are evenly coated in oil. Lay out in a single layer in a parchment lined baking sheet. Bake for 35-40 minutes at 250F. Let cool.

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Kabocha Squash Brownies

These brownies were inspired by two different root veggie-brownie recipes. The first one is The Purely Twins’ No Flour Chocolate Beet Brownie and the second is Deliciously Ella’s Sweet Potato Brownies. I’ve made the sweet potato brownies before and they are so moist and fudgy, you gotta try them. We decided to make our brownies with kabocha squash, a new favourite! It’s creamier and denser than butternut squash with a nutty, caramel-like taste. The perfect canvas for brownies! I roasted the squash in the oven with a bit of oil until soft at 400F for about 40 mins. It takes awhile to cut it all up and remove the skin, but trust me it’s worth it. You could also of course sub in any kind of squash or root veggie puree as well as any sort of flour for the hemp.

What you’ll need:

2/3 cup hemp protein powder

2/3 cup cocoa powder

1/2 cup almond flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

Stevia (if you want it sweeter)

1 1/2 cup kabocha squash puree

10 medjool dates, soaked in hot water for about 30 minutes

1/3 cup water (or nut milk)

1 tsp vanilla extract

4 tbsp coconut oil, melted

6 tbsp coconut butter (coconut manna), melted

Mix the hemp, cocoa, almond flour, baking soda, baking powder and salt. Set aside. Combine the squash, dates, water, vanilla, coconut oil and coconut butter in a food processor. Blend until smooth. Transfer to a large bowl and gradually mix in the hemp mixture. You will have a pretty thick batter, that’s what you want! Spoon into a greased mini muffin tin (or a square pan) Bake at 350F for 20 minutes (25 minutes if you’re using a square pan. You MUST chill these in the fridge before cutting. Slice and enjoy!

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Brownies in the morning light

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