CARROT CAKE QUINOA TRUFFLES

https://veggiedesserts.co.uk/carrot-cake-quinoa-truffles/

CARROT CAKE QUINOA TRUFFLES

PREP TIME

5 mins

TOTAL TIME

5 mins

Author: Kate @ Veggie Desserts

Recipe type: Snack

Serves: 8-10

INGREDIENTS

• 1 carrot, peeled and grated
• 20g puffed quinoa (usually in the cereal aisle)
• 3 tablespoons peanut or nut butter
• 1 teaspoon date syrup (or honey or agave)
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger

INSTRUCTIONS

1. Mix all ingredients together well. Roll into balls and store in the fridge until ready to eat.

These carrot cake quinoa balls were so popular, we made them twice in one week! They’re really nice chilled and such a quick snack. They are filling in small portions and give adults and children alike a hit of energy, without refined sugar or any nasties.

Puffed quinoa is available in major supermarkets, health food shops and online at Amazon or Healthy Supplies (my favourite place to get whole foods as they have great prices).

Pumpkin Pie Chocolate Chip Oatmeal Cookies

https://amyshealthybaking.com/blog/2015/09/24/pumpkin-pie-chocolate-chip-oatmeal-cookies/

These oatmeal cookies taste like the epitome of fall with all of their pumpkin and spices, and it’s hard to say no to extra chocolate! They’ll stay chewy for at least 5 days if stored in an airtight container in the refrigerator—if they last that long!

• 1 cup (100g) instant oats (measured correctly and gluten-free if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• ¾ cup (183g) pumpkin purée
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• 2 tbsp (28g) dark or semisweet chocolate chips
• 1 tbsp (14g) miniature chocolate chips

1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.

{gluten-free, vegan, clean eating, low fat, low calorie}

Avocado Truffle Chocolates Recipe

 https://www.yummyhealthyeasy.com/avocado-truffle-chocolates-recipe

Ingredients
Author: Jen Nikolaus

Serves: 10-12 truffles

• 1 ripe avocado, mashed
• ¾ cup dark chocolate, melted
• ½ tsp. vanilla extract
• ¼ tsp. cinnamon
• cocoa powder

Instructions

1. Melt dark chocolate in a microwave-safe bowl.
2. In a separate bowl, mash avocado. When chocolate is smooth, pour into mashed avocado and stir together. Add in vanilla and cinnamon.
3. When combined and clump-free, place in refrigerator for about a half hour. When cooled and hardened, scoop into 10-12 balls and roll until smooth.
4. Roll each ball in cocoa powder and serve. Place any remaining truffles in air tight containe

Nutrition Information

Serving size: 1 truffle (out of 12) Calories: 94 Fat: 6.6 g Saturated fat: 3 g Trans fat: 0 Carbohydrates: 8.5 gSugar: 5.5 g Sodium: 10 mg Fiber: 1.9 g Protein: 1.4 g Cholesterol: 2 mg

Zucchini Bread Quinoa Breakfast Cookies

Zucchini Bread Quinoa Breakfast Cookies

https://www.simplyquinoa.com/zucchini-bread-quinoa-breakfast-cookies/

Preparation 10 mins

Cook Time 15 mins

Serves 12 – 14 cookies    ADJUST SERVINGS

Ingredients

• 1/2 cup creamy peanut butter (or nut/seed butter of choice)
• 1/4 cup raw honey
• 1 medium banana
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), or 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup quinoa flakes
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup shredded zucchini, pressed in a dish towel
• 2 tablespoons chia seeds

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Add peanut butter, honey, banana, egg and vanilla in a large bowl. Mix until combined. Add oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in shredded zucchini and chia seeds.
3. Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
4. Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
5. Enjoy at room temp or slightly reheated in a microwave.

by Alyssa

Slow Cooker Wild Rice Vegetable Soup

 

Prep time

15 mins

Cook time

6 hours

Total time

6 hours 15 mins

 

A hearty vegetarian (and vegan) soup made with wild rice, butternut squash, kale and white beans. This Slow Cooker Wild Rice Vegetable Soup is warm, comforting and healthy!

Recipe type: Main Dish, Slow Cooker

Serves: 6-8

Ingredients

• 1 medium onion, chopped
• 1 cup wild rice, rinsed and drained
• 1 butternut squash, peeled, seeded and cut into ¾-inch pieces
• 15 ounce can white beans (I used cannellini), rinsed and drained
• 4 ribs celery, chopped
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 bay leaf
• 6 cups vegetable broth
• 6 cups chopped kale

Directions

1. Add all ingredients to the slow cooker except for the broth and kale.
2. Pour the broth into the slow cooker, and gently stir to combine.
3. Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.
4. Remove the bay leaf.
5. Stir kale into soup. Serve.

https://kristineskitchenblog.com/slow-cooker-wild-rice-vegetable-soup/

Plant Based, Whole Food Meal Planning

Breakfast
- oat groats
- steel cut oats
- green smoothie
- chia seeds soaked

Lunch
- salad
- leftovers


Snacks
- pumpkin seeds
- sunflower seeds
- freeze dried fruit
- fruit leather

Dinners
- zucchini noodles and tomato sauce with quinoa

Carrot Quinoa Oatmeal Breakfast Cookies

https://www.loveandlemons.com/carrot-quinoa-oatmeal-breakfast-cookies/

Carrot Quinoa Oatmeal Breakfast Cookies

Print

Recipe type: breakfast, snack

Serves: 12 large cookies

Ingredients

• 1 cup oat flour (made from 1¼ cups whole rolled oats)*
• 1 cup (additional) whole rolled oats* (see note)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• ½ cup cooked quinoa
• 1 cup finely shredded carrots
• 2 tablespoon ground flaxseed + 5 tablespoons warm water
• ½ cup almond butter
• ¼ cup coconut oil, melted
• ½ cup maple syrup
• ½ cup nuts and/or seeds (I used walnuts + pepitas)
• ½ cup dried cranberries

Instructions

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
3. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
4. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Stir in the walnuts, pepitas, and cranberries.
5. Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
6. When cookies are completely cool, they can be stored in an airtight container or frozen.

Notes

*Be sure to use certified gluten free oats to make these gluten free.

No Added Sugar Cinnamon-Spice Raisin Cookies

https://www.rachaelhartleynutrition.com/blog/2014/12/no-added-sugar-cinnamon-spice-raisin/

No Added Sugar Cinnamon-Spice Raisin Cookies

Author: Rachael Hartley, RD, LD, CDE

Serves: About 25

For a chocolate version, use regular raisins instead of golden raisins and add cocoa powder to the mix.

Ingredients

• 2 cups California golden raisins
• 3 cups almond meal
• 2 tablespoons almond butter or cashew butter
• 1/4 cup coconut oil
• 2 tablespoons water
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• Large pinch of salt

Instructions

1. In a medium bowl, warm 3-4 cups of water in the microwave for 3 minutes. Add golden raisins and let them plump for about 5-10 minutes.
2. Drain the raisins and transfer to a food processor. Blend until pureed, about 2 minutes. Add remaining ingredients and process until fully combined and blended, scraping down sides as needed.
3. Using a spoon, scoop spoonfuls of batter and form balls. The batter is very sticky, so wet hands are helpful. Place them 2 inches apart on a well greased cookie sheet. Flatten with the back of a spatula.
4. Bake at 325 for 15-20 minutes until the tops are golden. The bottoms have the tendency to brown, so you may want to check after about 15 minutes.
5. Let cool a few minutes on the baking sheet, transfer to a wire rack to cool fully. Will keep in a covered container at room temperature for a few days, or store in the refrigerator for a week or so.

2-Ingredient Homemade Peach Ice Cream

https://yurielkaim.com/homemade-peach-ice-cream/

You'll love this 2-ingredient homemade peach ice cream. It's low in sugar, high in taste – and because it's dairy-free, it's also easy on your stomach.

Prep Time 5 minutes  Passive Time 5 minutes  Servings MetricUS Imperial INGREDIENTS 2 cups frozen peach slices ¼ cup coconut milk (+ 1 tbsp) diced peaches and/or mint sprigs (optional garnishes)

INSTRUCTIONS

1. Place the frozen peaches in a food processor and process until peaches have started to break down, 4 to 5 minutes.
2. Add the coconut milk and process until a creamy and smooth "soft-serve" texture forms.
3. Spoon the soft serve into bowls and serve immediately.
4. Garnish with diced peaches and mint if desired.

RECIPE NOTES

Uneaten portions of this ice cream can be stored in an airtight container.
When serving later, you can spoon this ice cream straight out of the container, or cut the frozen mixture into 1-inch cubes and place in a blender to get a soft-serve texture.
Enjoy within 1 week for best results.