Tag Archives: almond meal

Birthday Plum Peach Tart w/ Lemon Honey Glaze

12 Monday Aug 2013

Posted by in dessert, gluten-free, seasonal, vegan

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Love:

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Every year around my birthday I pick a day in the kitchen that is totally for me. You are probably thinking “isn’t that everyday?” I wish, most of the time I’m working on recipes for a class, getting our meals prepped for the week, planning for a get together or like this week, getting us ready for our annual friend camping trip to Blue Lake.

Yesterday was that day, what I wanted to eat, what sounded good to me. I follow the Sprouted Kitchen on Instagram and last week she posted a Peach Tart and I thought “that looks so fresh and healthy, note to self- make this!” Lucky for me I was gifted plums this weekend at our Downtown Farmers Market and remembered my note to self, “make the tart!”, so that’s just what I did on my special day in the kitchen. I kept some things the same but added a bit of my own, I love the way it turned out.

My birthday wish to all of you is that you have your own special day in the kitchen to make what ever you want, maybe this tart will be on your list. If you want to see what I made all day follow me on Instagram @cosmohippiechef.

Here’s what I did on my special day last year.

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Food:

Birthday Plum Peach Tart w/Lemon Honey Glaze– serves 8

(politely borrowed and inspired by Sprouted Kitchen)

Crust:

9 pitted dates

1 c. toasted pecans

1 cup almond meal

2 tsp. coconut oil

1 tsp. cinnamon

pinch of salt

1. Mix all the ingredients in the food processor until well mixed and when pressed together between your fingers it sticks, if not add 1 T. water at a time until desired consistency is reached. Press this mixture into the bottom of a 9 inch spring form pan. Place the crust in the fridge while you work on the rest.

DSCN3162Filling:

1 c. cashews, soaked overnight, drained and rinsed

2 T. pure maple syrup

3 T. water

1/4 tsp. orange blossom water-TOTALLY OPTIONAL

1 T. vanilla

pinch salt

1. Place all of the ingredients into the food processor, process until really smooth. Spread this mixture over the crust.

Fruit:

4-5 plums (Farmers Market), sliced

2-3 peaches (Farmers Market), sliced

2. I laid the peaches on the outer ring of the tart and then filled in the rest of the tart with the plums.

Glaze:

2 T. fresh lemon juice

2 T. honey (Farmers Market)

3. Lightly heat the lemon and honey in a small sauce pan until well combined, with a pastry brush distribute the glaze over the tart (you may not use all of it). Place in the fridge for a few hours and then EAT! I served mine with some crunchy candied almonds I had in the pantry (the added crunch is a welcome surprise, a tip from Sprouted Kitchen).

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Double Chocolate Everything Bars- Travel Food

06 Wednesday Jun 2012

Posted by in beans, breakfast, dessert, Snack, vegan

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Food:

3/4 c. buckwheat flour (you can grind your own or find in the bulk section of health food stores)

3/4 c. almond meal (you can grind your own or find in the bulk section of health food stores)

1/4 c. coconut flour (find in the bulk section of health food stores)

1/4 c. raw cacao powder (find in the bulk section of health food stores)

1/2 c. chopped walnuts

1/4 c. hemp seeds

1 tsp. baking soda

1 tsp. cinnamon

big pinch, cloves, pumpkin spice, nutmeg

1/2 tsp. salt

1 c. chickpeas (fresh or canned)

2/3 c. nut milk

1 banana

1/4 c. coconut oil

2 T. tahini (you could use almond butter)

1/3 c. pure maple syrup

1 1/2 tsp.vanilla extract

1 tsp. almond extract

2 carrots, shredded

1/2 dates, chopped

3/4-1 c. vegan chocolate chips, or carob chips

Directions:

1 Preheat the oven to 325 degrees, lightly oil a 13×9 baking dish with coconut oil. In a large mixing bowl mix the buckwheat flour, almond meal, coconut flour, cacao powder, baking soda, cinnamon, nutmeg, cloves, pumpkin spice and salt. Whisk to combine.

2. Next add walnuts, hemp seeds, grated carrots and chopped dates to the dry flour mixture. Toss to combine.

3. In a food processor or high-speed blender mix the chickpeas, nut milk, banana, coconut oil, tahini, pure maple syrup, vanilla extract and almond extract. Mix on high until well combined. Add this mixture to flour mixture. Fold in the chocolate chips. Mix well but don’t overmix!

4. Scrape the well mixed mixture into the lightly oil baking dish. Bake for 35 minutes. Let cool, cut and store in an airtight container in the fridge.

Love:

These little BIG nuggets of love have been a life saver in my life. They are full of yummy healthy ingredients like chickpeas, cacao powder and gluten-free flours! They are super easy to whip up and travel well, l I even packed them for our travels this week to Denver. They are like indulging in a moist chocolate brownie with the goodness of a granola bar or protein bar. I eat five times a day and these have been a great mid morning or late afternoon snack, I will even throw one in my purse if I think I might need something to hold me over. This recipe is adapted from one of my favorite blogs, My New Roots. She posted this recipe in an effort to help all of us with the wows of traveling and the sometimes limited choices when it comes to eating right on the go. These are a new staple snack in my house, and as I sit in a hotel surrounded by chain restaurants I am thankful I packed these morsels of love to keep me nourished.

Smoked Salmon Dill Egg Cups- Happy Easter

04 Wednesday Apr 2012

Posted by in breakfast, Fish

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Food:

Smoked Salmon Dill Egg Cups Makes 12

8 oz wild smoked salmon, chop into smaller pieces

2/3 c. low-fat organic cottage cheese

4 eggs (mine came from my buddy Dean’s chickens)

1/4 c. water

1/4 yellow onion, grated

1 c. raw broccoli, chopped (sub with asparagus)

1/4 c. each dill, parsley

zest of one lemon

3/4 c. almond meal

3/4 c. Parmesan or Pecorino cheese

freshly grated pepper

Directions:

1. Preheat the oven to 400 degrees, line a 12 serving cupcake/muffin pan with cupcake liners.

2. In a large bowl combine cottage cheese and grated onion, add some freshly grated pepper and mix together. Next add the salmon, broccoli, dill, parsley, lemon zest and mix until well combined.

3. In a separate bowl whisk the 4 eggs and the 1/4 c. water. Lightly season with salt and pepper, add this to the salmon mixture. Mix to combine. Lastly add the almond meal and mix one more time.

4. Using a 1/4 c. measuring cup fill the each of the cupcake/muffin liners with the salmon mixture. Top each one with 1 tsp. of either Parmesan or Pecorino cheese. Place in the oven and bake for about 28 min, or until set and golden brown on top. I like mine cold, so let them cool completely and place in an airtight container in the fridge. Serve alone or along side a big green salad.

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Eggs: In my opinion eggs sometimes get a bad rap. They are an excellent source of low-cost high quality protein. They are a great source of vitamin K and very good source of selenium and vitamin D. Some eggs contain omega-3 fatty acids depending on what they eat. Commercially produced eggs contain virtually no omega-3’s. Local eggs are your best bet. (The eggs pictured above came from my buddy Dean’s chickens. These chickens live in a healthy happy environment, they are so fresh that there is a feather in the egg carton!)

Love:

I have made these little egg cups a number of times, usually for a snack mid morning or late afternoon. But when I was thinking about this up coming Easter weekend I thought they would be great for brunch, maybe with a big green salad and fresh fruit. You can bake them of the night before, place them in the fridge and they will be ready to go the next morning- genius! I love recipe that make Sunday morning a breeze and this one will definitely do that. Also, its Spring so sub out the broccoli for asparagus. Good luck and I hope you all have a beautiful Easter weekend, for other Easter ideas check out my post below for last years menu.

Crepes- Happy Easter

Twice Baked Potatoes- Easter Dinner

(Coconut) Milk and (Cinnamon Toast Crunch) Crackers- Cosmo Hippie Style

19 Monday Mar 2012

Posted by in DIY, Drinks, Snack, vegan

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Love:

I thought on this post I would start with the love. Lately I have been feeling like a loser in the food department. Sounds silly huh? I feel like I came blazing into the New Year with all these great recipes and now have hit a wall. Trust me when I say I have still been cooking up a storm, but a lot of the recipes have been other bloggers I follow, recipes I found on pinterest or oldies but goodies of my own. Maybe it is due to the fact that my work life has been very stressful that my creative food juices have taken a back seat! But then out of nowhere I create Homemade Coconut Milk and Cinnamon Toast Crunch Crackers. Both are delish, easy, and the best part is they are healthier than the originals. I love cooking and creating, and whether they are my own recipes or someone else’s the result is the same- it makes me happy. Enjoy!

Pictured above: small jar is coconut milk, larger jug is cashew milk (same method for both, but for the cashew milk I use 4c. water when blending)

Food:

Homemade Coconut Milk- Makes 2c.

1c. shredded unsweetened coconut, place in a bowl and cover with filtered water overnight, drain

2c. fresh filtered water

1 tsp. vanilla

pinch on salt

Directions:

1. After you have drained the coconut that has been sitting overnight, place the coconut in the blender with the water, vanilla and pinch of salt. Blend on high for about one minute.

2. Drain the mixture either through a nut bag or a fine mesh strainer. Squeeze the coconut to get as much liquid out as possible. (Save the coconut pulp, it’s what we will be making the crackers out of)

3. Pour the fresh coconut milk into a glass container and store in the refrigerator. It will last about 5-7 days.

Nutrition:

Why nut milks? Years ago when I went vegan to combat some health issues I thought milk would have been one of the hardest things in my diet to give up, until I realized that drinking milk means I am most likely drinking milk from an animal that is forced to milk even when it is not producing milk for its baby. Think about it like this, human woman produce milk when they have a baby, that baby usually breast feed for 1-2 years and after that baby stops breast-feeding that woman no longer produces milk. Now imagine if that woman is forced to take something that forces her to produce milk even though she is no longer breastfeeding. Crazy right? This is what happens to animals, and we are the only species that drinks the milk from another species. This is a personal choice in MY house, I am a milk chugin’ convert who now enjoys a wide range of nut milks such as almond, cashew, rice, coconut, and I might just have to try walnuts next time. Nuts milks are fresh, raw and loaded with vitamins and minerals.

Food:

Cinnamon Toast Crunch Crackers- Makes 16 crackers

1c. leftover coconut pulp from recipe above (you could try this with dry, shredded, unsweetened coconut- but I haven’t tried it that way)

1c. almond meal or almond flour (same thing)

1 T. coconut oil or canola oil

1 T. pure maple syrup or agave nectar

1 T. water

3/4 tsp. cinnamon, divided

2 T. sucant or raw sugar

pinch of salt

Directions:

1. Preheat the oven to 350, line a 9×9 baking dish with parchment paper.

2. In a bowl mix coconut pulp, almond meal, 1/2 tsp cinnamon and a pinch of salt together with a fork and work out any lumps.

3. In a smaller bowl or dish mix coconut oil, pure maple syrup and water together. Add this to the dry mixture and mix well.

4. Pour the mixture in the lined baking dish and press  down firmly and spread it evenly inside the dish. Mix together the remaining cinnamon (1/4 tsp.) and sucant and sprinkle over the top of mixture. Place in oven and bake 10 minutes, take the dish out and cut into 16 squares (carefully) and place back in the oven for another 10-15 minutes. Until the top is slightly golden.

5. Let cook completely and serve.

Gluten Free and Vegan Peanut Butter Cookies

15 Tuesday Nov 2011

Posted by in cookies, dessert, vegan

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 These are Gluten Free Vegan Peanut Butter Cookies
These are Gluten Free Peanut Butter and Jelly Cookies
I have been making both of these cookies a lot lately, I don’t have a gluten intolerance nor do we eat vegan all the time but I love having these in my arsenal of recipes for a healthier treat, or for the friends in our lives that have special needs in the food department. I got these recipes for Elana’s Pantry, a food blog that I like to follow. Check her out! Enjoy!

DIY- Herbed Crackers (Vegan and Gluten Free)

17 Monday Jan 2011

Posted by in appetizer, Snack, vegan

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I wish I could take credit for this recipe but I can’t, this one belongs to Elana’s Pantry. I have made these crackers more times than I can count, they are easy, taste fantastic and are probably not like any other cracker you’ve had. They are great with soup or with your favorite dip. I recently made these for my mom to go with this yummy, warm, spicy roasted squash soup after her last chemo treatment (YEAH!). This was a perfect combination because I wanted something delicious and comforting, but good for her. Did I mention these crackers are high in protein due to the fact that they are made with almond meal. Enjoy!
-Herbed Crackers-
2 c. almond meal (the last time I bought almond meal I bought it at Cali’s Market, but I’ve also seen it in the bulk section at Whole Foods)
3/4 tsp. real salt, or Celtic salt
2 T. Herbs de Provence (I use Bragg’s Organic Sprinkle)
1 T. olive oil
2 T. water
1. Preheat the oven to 350.
2. Mix all the dry ingredients together first. Then add the olive oil and water, mix again well.
3. Using a parchment lined baking dish (8×8 or 9×9 in size) pour the mixture into baking dish. Press the mixture into the bottom of baking dish, making sure to even out the mixture. Make sure the mixture is pressed down firmly and evenly.
4. Bake for 10-15 minutes or until the top of crackers mixture is browned a little.
5. Take out of the oven and let cool 20 minutes. Then cut the crackers, I get 16 crackers out of my batch.

Elana’s Pantry- Soothing Chai

18 Sunday Oct 2009

Posted by in dessert, Drinks

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The holistic nutrition school I’m attending (Bauman College) sends out newsletters to all there students on a regular basis, and this last on was filled with great tips and recipe for the up coming cold season. One of the mentions was the food blog Elana’s Pantry which is a gluten free blog, I took some time to check our her blog and loved it, I’m not gluten intolerant but I have friends that are and I want to be equipped to help them on there healthy food journey’s. So these next two recipes came from that blog and if you have time you should check it out for yourself.

-Soothing Chai

6 c. water
2 cinnamon sticks
4 cloves
1 inch ginger, peeled
8 cardamon pods
6 blk peppercorns
1 peppermint tea bag

1. Combine all the ingredients in a pot and place on the stove over medium heat.
2. Bring to a boil, turn down and simmer for 15 minutes.
3. Strain the tea mixture into 4 mugs, (or in our case 2 large mugs).
4. Serve hot with agave nectar, honey and almond or soy milk. To your taste.

This is warm and soothing, I made it last Sunday morning when it was cold and rainy. It totally hit the spot and made the house smell wonderful. I can’t wait to make it again.

-Pumpkin Pie Muffins

1 1/2 blanched almond flour (I couldn’t find any so I used soy flour which is gluten free, there are lots of gluten free flours on the market you just have to look)
1/4 t. celtic salt (it is a great salt with lots of occurring minerals, if you haven’t tried this it’s much healthier than that crappy table salt, get some! Sorry mom about the word crap!)
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
1 pinch cloves
2 T. grapeseed oil
1/2 c. agave nectar
2 lrg eggs
1 c. fresh baked pumpkin, or winter squash well packed (I used garnet yams)

Preheat oven to 350
1. In large bowl combine flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. (I like to sift my dry ingredients)
2. In a mixer puree oil, agave, eggs, and pumpkin until smooth.
3. Stir wet ingredients into dry mixture, (I do a little at a time, mix well and then add more until all is mixed together).
4. Place paper liners into muffin pans.
5. Scoop batter into liners, (I got 10 muffins).
6. Bake at 350 for 40-45 minutes
7. Cool for 2-3 hours and then serve.

These are awesome, and I shared them with friends. I topped mine with a cream cheese frosting, I just mixed organic cream cheese, vanilla extract, and organic powdered sugar just to taste. Who wouldn’t love these this time of year. Make a batch, Enjoy!