Quinoa Coconut Cookies (Top 12 Free)

I wanted to make some cookies to help me enjoy life despite being so restricted on the elimination diet I am currently on. I decided to adapt my Gluten Free Vegan Oatmeal Raisin Cookies to see if they would work and thankfully they did!

I made them one time without gums and they were tasty but very crumbly. Then after some research, I learned that you can use psyllium husk as a substitute for gums and this batch stuck together much better. I forgot to get true psyllium husk from the store, so I just opened my husband’s fiber capsules, which are pure psyllium powder. (Apparently, I’m a fan of use what you got on hand!)

Top 12 Free Quinoa Coconut Cookies

1/2 c. millet flour
1/2 c. sorghum flour
1/4 c. light buckwheat flour
1/4 c. potato starch
1/4 c. tapioca starch
1/2 tsp. psyllium husk
1 1/2 c. quinoa flakes
1 1/2 c. coarsely shredded coconut (or mixture of medium and flakes)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. raisins
1/3 c. + 2 tbsp. canola or light olive oil
1/2 c. sunflower butter (125 g)
3/4 c. white sugar
1/2 c. brown sugar
1/2 c. hemp milk (literally just hemp hearts blended with water)
2 tsp. vanilla extract

1. Preheat oven to 350F and line two cookie sheets with parchment paper.
2. Mix together flours, psyllium husk, quinoa, coconut baking powder, salt and raisins.
3. Cream together oil, sunflower butter and sugars.
4. Add milk and vanilla and beat until smooth.
5. Add wet ingredients into the dry and mix until smooth. The batter should be somewhat sticky.
6. Spoon batter onto cookie sheets or if you want to roll batter into balls, place on cookie sheet and squish into disks. Balls should be around golf ball sized.
7. Bake for about 15-20 minutes or until cookies are slightly browned.
8. Remove from oven and let sit on sheet for about 5 minutes, then remove to cooling rack.
9. Enjoy!

Makes 24 – 30 cookies depending on size and how much batter you eat. Cookies do decently in a sealed container on the counter for 2-3 days, but are best stored in the freezer.

My son helped me make and photograph these cookies and he was more than happy to enjoy the fruits of his labour!

SRC: A Calculated Whisk’s Avocado Pesto Pasta Salad

For July’s Secret Recipe Club, I was paired with Becky of A Calculated Whisk. She also cooks gluten free (and paleo), so I was was spoiled in my options and with the eye candy of her beautiful photos!

Becky also loves putting avocados in smoothies, Salted chocolate hazelnut cookies, Mexican almond pulp brownies, Vietnamese caramelized pork meatballs vermicelli bowls and Pico de gallo de frutas.

I had a few avocadoes on my counter and some fresh basil that needed using up, so I ended up making her  avocado cilantro pesto pasta salad.

I did modify the recipe as I had basil to use up, so I replaced the cilantro in my version. I added garlic because what pesto is complete without garlic? I used my single serve blender instead of a food processor as it’s much easier to clean. I think pestos are supposed to be chunkier, but I blended mine smooth. I used hemp hearts instead of the feta as I had it on hand and I try not to eat a lot of cheese.

I tried it both warm and cold and I prefer the cold version of it. It goes very well with barbecued meat, making this the perfect healthy summer side dish! Mr. Bean and I liked it so much we are definitely adding it into our repertoire!

Avocado Pesto Pasta Salad

2 avocados
1 clove of garlic
1 c. Fresh basil
3 Tbsp. olive oil
1/2 c. Hemp hearts, divided
Juice of 1 lime
Salt
Pepper
Green onions, sliced
Peas (optional)
1 lb. pasta (I used go go quinoa circle pasta, but feel free to use whatever kind of pasta you want.)

1. Cook pasta to Al Dente. Drain and set aside.
2. In a food processor or blender, blend together avocados, lime juice, olive oil, garlic and basil. Once smooth/to the desired degree of blendedness, add 1/4 c. of hemp hearts and blend.
3. Pour pesto over pasta, adding green onions, peas and remainder of the hemp hearts.
4. Salt and pepper to taste.
5. Enjoy!

What’s your favourite summer pasta? 

For the rest of Group D’s recipes, please click below!

SRC: A Kitchen Hoor’s Bean and Basil Pesto Penne

For May’s Secret Recipe Club, I was paired with Christie of A Kitchen Hoor’s Adventures. She likes to cook healthy and low fat – and has lost ~100 lbs, which is quite the accomplishment! Christie is definitely an example of how healthy recipes don’t have to be bland or boring!

Christie has tons (and I mean tons – I’m so impressed with how regularly she posts!) of delicious looking recipes like her Orange Beef Stir Fry, One Pot Paprika Chicken with Spinach, Poutine for Dessert and her Banana Waffles with PB Syrup (I totally need a waffle maker!) She also makes macarons. So much talent and delicious food! It was so hard to choose!

I ended up choosing her Bean and Basil Pesto Penne and I was definitely pleasantly surprised with the results! I’ve always wanted to try pesto, but it seemed really complicated or full of dairy. Fortunately, Christie’s version is simple (2 steps!), vegan and delicious! Mr Bean liked it so much that he had huge amounts of seconds! I upped the recipe a bit so that I would use the entire 398mL (14 oz) can of beans.

Gluten Free and Vegan Bean and Basil Pesto Penne

1 – 14 oz can of white beans, drained and rinsed (I used navy as I’ve never been able to find Cannellini)
3/4 c. fresh basil
1 oz almonds
1/2+ c. vegetable broth
2 -3 cloves of garlic, chopped
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground pepper
1 box of Catelli gluten free Penne (or whatever kind of pasta you want), cooked to al dente

1. Add beans, basil, almonds, broth, garlic, oil, salt and pepper to food processor and process until smooth, adding more broth if required.
2. Pour over hot pasta and toss to coat.
3. Enjoy!

Christie, it was a treat looking through your blog! 🙂

Please check out the rest of Group D’s recipes by clicking below!

SRC: Lynsey Lou’s Brussel Sprout Slaw

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For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!

She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!

I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!

I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?

Vegan Brussel Sprout Slaw

1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)

1. Preheat oven to 375F.
2. Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
3. Let pecans cool, then coarsely chop & set aside.
4. Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
5. In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
6. Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
7. Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
8. Cover and refridgerate for 2+ hours.
9. Enjoy!

Check out the rest of Group D’s recipes by clicking below!

Festive Red and Green Smoothie Puddings

Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!

They are super simple  to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!

“Green” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice

“Red” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1/2 avocado
1 squirt of lemon juice
Splash of orange juice

Directions:

1. Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
2. Pour into a glass and eat with a spoon.
3. Enjoy!

I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!