Vegan/Gluten Free Coconut Pie

I dont know about the rest of you but with Christmas on the horizon I am craving all the christmas baking and goodies. Lucky for us we have the resources and people that can help us bake yummy goodies that fit within all sorts of different diet choices.  Later this week I will post a few more such Christmas friendly recipes :)

                                              Classic Vegan/Gluten Free Coconut Banana Pie

Ingredients: 

Crust: 

2 cups Brazil nuts 

1⁄4 cup shredded coconut 

5Lg pitted dates

3 TBSP coconut oil 

1⁄4 tsp sea salt

Filling: 

5 med ripe bananas 

3⁄4 coconut cream 

1Tbsp honey 

1 Tbsp lime juice 

Pinch of salt 

1⁄2 tsp vanilla

Topping: 

3⁄4 cup shredded coconut 

1/3 cup macadamia nuts 

2Lg pitted dates 

Pinch of salt

1. Combine nuts/dates and salt into processor, process until fine. Add coconut and coconut oil, process until well combined. Oil 9” pie plate with coconut oil and press crust mix along sides and bottom, place in fridge.

2. Blend all ingredients, until creamy, pour into pie crust set in fridge overnight or up to 8hrs.

3. Process nuts, dates and salt till fine. Add coconut, pulse and sprinkle evenly on top of pie and serve.

Compliments of Nichole G

Carrot Raisin Bran Muffins

These are wonderfully moist muffins that claim their 'healthy' points from all the bran in them :)
If you would like to do these wheat free I will add the recipe I used with spelt in brackets.

Carrot Raisin Bran Muffins

Preheat oven to 400 F

Combine first 10 ingredients in a bowl

1 1/2 c Flour ( or Spelt Flour)

1 1/2 c Natural Bran

1/4 c Wheat Germ  (or 1 3/4 c Spelt Bran)

1/2 c Brown Sugar

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

1/4 tsp nutmeg

1/2 c walnuts (optional)

1 c raisins

In a separate bowl mix the following ingredients

2 eggs (beaten)

1/4c molasses

1/4c oil

1 1/2 c milk 

2 Tbsp vinegar

1c Grated Carrot 

Create 'well' in dry ingredients and pour in wet ingredients.  Mix until just combined (for spelt you can mix a bit longer as it won't over mix as easily due to the low gluten)

Fill muffin tins 3/4 of the way 

Bake at 400 for 20 Min.

Introducing a New Contributor and Goji Zip Brownies

So I am super excited to introduce a new contributor to our blog, Nichole G.  She has been an amazing resource to me and many others at the club with her often gluten free or vegan but always super tasty recipes!!  When I first was going wheat free Nichole was the one that assured me that alternate diets did not mean flavour free.  To kick off her contributions here is a brownie recipe that looks absolutely divine.... I must go shopping today!

Goji Zip Brownies:

8” square pan

Ingredients:

1 ½ cups cashews

1 cup cocoa nibs

1 cup cocoa powder

 ½ cup pitted dates

 ½ cup cocoa butter /or coconut oil (melted)

 ¼ cup honey

¼ cup coconut cream

 2 Tbsp mesquite powder

 zest of a whole lemon

 1tsp of goji berry power (grind from goji berries)

 ¼ tsp salt (sea salt)

 ½ goji berries.

1.     Process cocoa nibs until fine, add cashews and process until a fine ground. Put in mixing bowl.

2.     Process dates and honey until smooth, no large chunks, leave in processor.

3.     Pour ground nibs and cashews into processor along with all other ingredients EXCEPT berries, process until combined.

4.     Oil with coconut oil a 8” square pan crumble mixture into pan (do not press down) sprinkle with Goji berries then press down so they set in the top of the brownie.

5.     Place in fridge for 1 hr or until hard. Eat at room temperature.