Puffed Quinoa Squares

I make so many varieties of these treats depending on what ingredients I have in my pantry. They are like granola bars around my house and also make a great snack for traveling.

Ingredients

1-2 tablespoons butter or Earth Balance margarine

1/2 cup peanut butter or almond butter

1/2 cup brown rice syrup 

1 tablespoon vanilla extract

pinch of salt

3 cups puffed quinoa

1/4 cup raisins or dried berries

1/4 cup pumpkin seeds, or sunflower seeds, or hemp seeds or flaked coconut

Line an 8x8 inch baking pan with parchment paper.  

In a large pot over low-medium heat, melt and combine the butter, nut butter, salt and brown rice syrup. Remove from heat, and stir in vanilla, puffed quinoa, dried fruit and seeds. 

Scoop onto the parchment paper and press gently into the pan. Let cool and cut into squares.

Chocolate Brownies

I have made many variations of this recipe for chocolate brownies. I prefer brownies with walnuts and chocolate icing, whereas my husband prefers them with mint icing. This time I made brownies and mint icing, but as a compromise I crumbled a mint chocolate bar over the top to add some extra chocolate!

Ingredients

1 cup gluten-free flour blend (see my pizza flour blend, if you would like to make your own flour blend)

pinch salt

3/4 bag of Enjoy Life chocolate chips

1/2 cup butter

1/4 cup cocoa powder

1 cup organic sugar

3 large eggs

2 teaspoons vanilla extract

Directions

Line a 8x8 inch square pan with parchment paper.  I crease it in the corners to make it fit. 

In a heatproof bowl over boiling water, or a double boiler, melt and combine butter, chocolate chips  and cocoa powder.

In a large bowl, combine sugar, eggs and vanilla. Slowly stir in the cooled chocolate mixture. Stir in the flour and pinch of salt until well combined. 

Pour the batter into the prepared pan. Smooth the top. Cover the pan with the lid or plastic wrap and let the batter rest for 30 minutes (this is an important step).

Meanwhile, adjust the oven rack to the middle and preheat the oven to 350 degrees. Remove the plastic wrap and bake for 45-55 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Let brownies cool for 2 hours. 

Using parchment, lift the brownies out of the pan. At this point, you can ice them and/or cut them into squares and serve them. Place the leftover brownies in an airtight container and store at room temperature for up to 3 days.

Carrot Cumin Soup

Carrot Cumin Soup is one of my favourite warming soup recipes. It is now the only carrot soup recipe that I make!

Ingredients

2 tablespoons coconut oil

1 medium onion, diced
2 garlic cloves, minced
3 teaspoons cumin seeds
1/2 teaspoon sea salt
10 - 12 medium carrots, peeled and sliced
2 potatoes, peeled and diced
2 tablespoons honey or agave (vegan)
8 cups low sodium vegetable stock (gluten-free)
juice of 1/2 a lime
plain yogurt or dairy-free yogurt and chopped green onions or chives for garnish

Directions

Melt coconut oil in a large soup pot over medium heat. Add onion, garlic, cumin seeds and salt. Stir often until the onions are softened. 

Stir in stock, carrots, potatoes and honey. Bring to a boil. Then reduce the heat and cover and simmer until the carrots and potatoes are soft (about 25 minutes). 

Puree the soup with a hand blender until smooth.  Stir in the lime juice and salt and pepper if desired. 

Spoon into bowls and garnish with yogurt and chopped chives, if you wish.