1/3-1/2 c walnuts – toast them in a dry pan while you’re getting the rest of this together to add to the flavour but if you’re in a hurry you can skip toasting.
1 cup masa harina (cornflour treated with the mineral lime)
2 tablespoons chia seeds
1/4 cup chopped dates
1.5 tablespoons honey or maple syrup (or rice syrup)
2/3 cup water – plus more
Preheat your oven to 350 degrees
Toast the masa harina/cornmeal and chia seeds in a pan for 5-7min, you want to get this really toasty but not burn it (which can be tricky). You will need to stir it quite regularly to keep it from burning in the last 2 min.
Add the toasted grain/seed and the rest of the ingredients into a food processor and pulse until it forms a paste, adding water if necessary (I add quite a bit of water, maybe almost 1/4 cup).
Once you have your pasty batter, separate it into 3 pieces and roll each one into a ball and flatten them into pancakes about 3/8 inch thick and 5 or 6 inches across. Or roll it into a log and cut 3/8 inch circles. Place on parchment (or greased baking sheet) and bake for 10-12 minutes until it looks dry, it might start to crack on the top. Or make them into larger discs and cut in half (you can get about a dozen small pieces or 3 larger ones/6 half moons).
This really isn’t a recipe, but I bring it every time I go hiking and people always want the instructions so here you go.
So this is the best thing ever and the original is from David Lebovitz (but there is a similar Bittman version etc etc). The main point is, it is a gluten-free vegan mainstay, delicious, vesratile, and so worth making. Eat as though it is a bread, have it with soup, just as a snack, rolled like a crepe or tortilla…..endless possibilities really.
1c. chickpea flour
1c + 2tbsp water
3/4 tsp salt
1/8 tsp cumin (omit if using for breakfast/with fruit – or sub cinnamon)
1.5 tbsp olive oil
For the pan: high smoke point oil (I use a refined coconut oil)
Mix the ingredients together, let them sit for 2 hours (1 hour min, you can go longer than 2 hrs if needed, leave at room temp). When you are ready to begin, turn on your broiler. Mine takes FOREVER to heat up, so do this very first thing.
When you can see the heat is getting up there, stick your pan in the oven to heat up for a few minutes, take it out, add some oil to it, and put it back in the oven for a few more minutes.
When the oven is good and hot (and so is your oil/pan) add a ladle or two of batter to the pan; give it a quick swirl, then pop it in the oven. The original recipe says it should blister and be ready in 5 or so minutes…mine is never done so fast. I usually flip mine around the 10 minute point and then put it back for a few more min. Oil pan between each pancake.
Sometimes I make larger pancakes in a big pan (10″ or so) and cut them into pieces (as pictured); sometimes I use a smaller pan (6″ or so) and make more small pancakes. Making a number of small ones (you will get 7 or 8 small guys or 3 or so large from this recipe) can take a while, but if you are cooking something else at the same time, it is fairly low maintenance (just don’t let it burn).
- ½ c. raw almond butter
- 3 Tbsp. coconut oil
- ¼ tsp. sea salt
- 1 shallow c. oats, topped up with 1 tbsp ground flax and 1-2 Tbsp hemp hearts
- 1/2 c. almond meal
- 1 tsp. cinnamon
- 2 Tbsp. fresh apple juice
- Mix everything but the oats/seeds/almond meal until smooth.
- Stir in the dry (above) until a thick batter forms.
- Press the mixture into a small container or flat-bowl, press hard to compress the bars
- Place in the refrigerator until the bars are set, at least 30 min.
We’ve started making our own almond milk! Now we have all kinds of almond meal as a by-product. After making the milk, the solids need to be dried out in the oven for a few hours and then, there you go, almond flour. And cookies!! Other recipes use some maple syrup or sweetener so go for it if you like. Original recipe is from here: http://tinyurl.com/ng89hnq
2/3 cup well mashed ripe banana (the riper the better)
4 tablespoons virgin coconut oil
1 teaspoon pure vanilla
1 1/2 cups old fashioned rolled oats
1/2 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated ginger
1/4 teaspoon fine sea salt
chopped dark chocolate
fior di frutta blueberry jam (or other sugar-free blueberry preserves)
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together mashed banana, coconut oil, ginger, and vanilla until well blended. Combine oats, almond meal, cinnamon and salt; mix well. Add to wet mixture. You can add a splash of almond milk if you think your batter is too dry, but it isn’t a particularly wet mixture.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.) Put a thumbprint in those you want to add jam to at the end. Add chocolate chunks to the tops of the uncooked cookies that will be chocolate (we do half thumbprint/jam, half chocolate).
Bake 13 to 18 minutes until bottoms are lightly browned. Our oven always does well with 15 minutes. Cool completely on baking sheet.
Makes 20 to 2 dozen small cookies
This is very simple and incredibly delicious. A perfect potluck addition.
Heat your oven to 350°F.
Wash a bunch of curly kale, remove the stems and cut the leaves in half lengthwise and then into thirds. Dry the leaves in a salad spinner or towel. In a large bowl mix a little bit of olive oil (1-2 tbsp) with some salt and pepper. Mix in the kale and stir well.
Spread the kale on a baking sheet in a single layer then bake for about 30 min flipping the leaves over halfway through. Kale might brown but it shouldn’t burn and should be more dark green than brown (so just watch it in the last 5-10 min).