Fresh Peach Pie

Ok, one last sweet peach recipe to say farwell to summer and hello to Labor Day weekend and the kickoff to the new school year and fall schedules. This one feels a bit over the top because it is so fresh and fabulous but let me tell you- it is actual a quite simple recipe.

Yep, the star of the show is peaches again. So using fresh, juicy and full of flavor peaches is a must! I don't think I would even attempt this recipe if I couldn't get my hands on the best local fresh peaches. I like to make recipes liek this as a celebration for the season. Its like like I would make this in the winter- it is truly an end-of-summer-kind of deliciousness.

It's also the best kind of dessert to make for a crowd. I don't think you could eat this pie alone ;) well maybe you could, but that's another story all together. Truly though- this pie is a beaut and deserves to be shared and loved by all. I love to top it with some fresh coconut cream whip and it's a party! I hope you have plans to savor these last few gifts to this summer season. I hope you take deep long breaths and enjoy the slowness of this weekend. I hope you don't feel the anxiety of what's next creeping in and I hope you can find joy in the simple rooting of good food with those you love. Happy baking and happy weekend!!!

Fresh Peach Pie Recipe 

(gluten, dairy, soy, seed, egg and nut-free)

This recipe is very similar and inspired by my My Fresh Strawberry Pie Recipe

Crust:

1/2 cup gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of gluten-free oat flour ground 

(1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the syrup and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Fresh Peach Filling:

6 large fresh juicy ripe peaches (about 5-6 cups of slices), boil, blanch, to remove skins, and then slice up and mix in a bowl with 1/4 cup of fresh lemon juice and 1 TB of maple syrup, then spread out in an arranged fashion in the cooled pie crust from above...

Then in a small saucepan, finely chop up 2 MORE cups of fresh peaches with lemon juice, maple syrup, honey and pinch of sea salt and spice ...

2 cup of chopped fresh peaches

2 TB of water

2 TB of fresh squeezed lemon juice

pinch of lemon zest

1/3-1/2 cup of local honey or maple syrup or a mix of both

pinch of sea salt

1 ts. of cinnamon

1 ts. of nutmeg

pinch of cloves

pinch of ginger

pinch of cardamon 

In a separate bowl...

1/3 cup of water

1 1/2 TB of gmo-free plain gelitan (Great Lakes Brand)

When you crust is cooled, the you can place the 6 sliced peaches in the crust. Then set aside in the fridge or freezer to make the liquid sauce to pour over the peach slices...

First, put your chopped peaches and lemon juice in the pan and let cook down for a few minutes on low heat, then add your sweetener and water and keep simmering. Lastly add in the bloomed gelatin  and stir quickly to keep from clumping. Turn off the heat and let it cool down just a bit before you pour over the sliced peaches in the pie crust. 

Lastly pour the warm peach sauce over the fresh sliced peaches already in the pie crust. Use a spoon or brush to coat all the tops of the peaches and makes ure it is evening distributed. Then place in the fridge and chill for 3 hours before serving. 

When set, cut out pie slices, and then top with some whipped cream topping. A favorite easy option is using So Delicious's CocoWhip kinda like a cool-whip option. And then there is the homemade coconut cream whipping from a can ....

Homemade Coconut Whipped Topping:

1 can of full fat coconut milk (use the cream only)

2-3 TB of pure maple syrup

Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with syrup, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)

You can sub 1-2 TB of honey for the maple syrup. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection. 

Well, that's a wrap on fresh peach pie! Much love and light to you as always, xoxo

Five Ingredient Freezer Fudge

You guys- this is one of my most favorite discoveries... freezer fudge! It was something I had in my head when I couldn't sleep a few nights ago. It was mulling around in there. I was cooking again for a bunch of beautiful and brave women for a holistic health retreat and I had some extra ingredients on hand...date paste, cacao, coconut oil and some mini chocolate chips :) and you wouldn't believe it, but this combo melted and mixed together and frozen turns into FUDGE! You don't need much...just a square really, but you end up eating 2...or 3... and they are so good I wouldn't think twice about it :)

These might even be much better because of the coming summer heat that is upon us and to have a little chilled chocolate goodness melting in your mouth just seems that much more wonderful. We have traded the warm and comforting desserts for the chilled decadent bite to savor deeply. I love little treats like this because it ain't no crazy elaborate thing. just a square of fudge that leaves you speechless.

Five Ingredient Freezer Fudge Recipe
{gluten, grain, dairy, egg, soy, nut, and seed-free, also vegan and paleo}

1 - 1 1/2 cup of date paste puree (I make this by soaking pitted dates with boiling water...equal parts and then blending them in a high powered blender to create a creamy caramelly paste or puree and you can use it in baked goods, oatmeal, and fudge. It can keep in a jar in the fridge for weeks after blending....)

date paste puree

1/2 cup of cacao or cocoa powder
1/2 cup of mini chocolate chips (Enjoy Life brand)
1/2 cup of organic virgin coconut oil
1/2 ts. of quality sea salt or sprinkle course sea salt ontop

Put all of the above ingredients in a small saucepan and melt and whisk together. Then pour into a parchment covered 9x9 pan or a 8x10 pan and spread smooth and put in the freezer for 2 hours and then cut into 2x2 squares. Keep in the fridge or freezer. If you leave out on the counter or outside it will melt again and turn into a fudge smoothie :)

I hope you give this one a try- it's too good not to. ENJOY and MUCH LOVE xoxo

Kale Pear Quinoa Salad

This quinoa salad is your new best friend. Once you learn the ways of quinoa and buy the bulk bag at Costco- you and quinoa will be BFF's for life. You can make a quinoa salad in a variety of ways, but I always come back to adding fresh greens, herbs, and sneaking in a fresh fruit and finishing it off with a little crunch of seeds, nuts or maybe even some crispy chickpeas. These are my quinoa salad guides- learn it's ways and you will be forever be inspired by how to mix it up.

It's true- a great earthy, spring salad like this will carry you through till summer. Also once you make a quinoa dish like this, it is easy to see how you can make this same salad a hundred times with mixing in and out whatever fresh or dried ingredients you have on hand. I do this throughout the whole summer with whatever lovely and fresh produce and veg I can scrounge up at the market that week.  Let this recipe be your teacher and before long you will be the master of the quinoa salad.

Kale Pear Quinoa Salad Recipe
{gluten, egg, and soy-free, can be made without nuts, seeds and dairy as well}
1/2 cup of minced red onion
3 grated cloves of garlic
2 TB of olive oil
2 cups of dry quinoa
1 ts. of sea salt
pinch of fresh ground black pepper
4 cups of water

In a medium pot saute 1/2 cup of red onion with 3 grated garlic cloves in olive oil until they get soft and then mix in the dry quinoa and stir around for a minute or two, then add in the water and let it cook until it boils. Then turn down the heat, half cover the pot and let it cook until the water is cooked in. Then when you see no more water, turn off the heat, and cover the pot to let it sit for 10-15 minutes. Then add in the following...

1/2 cup of finely chopped fresh cilantro
1/2 cup of finely chopped fresh parsley
(more or less of the above according to your taste...)

The warm quinoa will help wilt the herbs and cooked quinoa will soak in it's flavor. Let it sit for another few minutes and then pour into your serving bowl and mix in the following...

1 heaping cup of finely chopped lacinato kale
1/4 cup of finely minced fresh red onion
1 fresh bartlet pear cubed, about 1 cup's worth
handful of dried cranberries (or cherries)
handful of crushed pecan (or pumpkin seeds)
diced ripe avocado

Toss all ove the above together and then the following you can add as much or as little as you want...

Sweet Lemon Dressing
1 fresh lemon squeezed
1/3 cup of California olive oil
1/4 cup of pure honey or maple syrup
1-2 TB of apple cider vinegar
pinch of sea salt
pinch of black pepper
pinch or dried Italian blend herbs

Put all of the above in a small 1/2 pint jar and shake up until it is all well mixed and emolsified. Then you can pour over the salad or just have available to drizzling over as an option for your guests. 

Also, it is also a great touch to rub the dressing into the fresh chopped kale leaves before mixing as well- it helps the leaves soften and even taste less bitter too.

Also, if you are going to serve and eat right away, finely dice up a ripe avocado to top with as well. Or if you are going to chill and then serve, cover with fresh avocado when you are ready to serve so that avocado stays green and fresh.

optional addition of goat cheese sprinkles over top is a great touch if you can tolerate dairy

Serve warm just like this or if you want this salad can be easily stored in the fridge to pull out as a chilled salad for any gathering. It is a great side dish or could also be the main course- especially if you add some nuts, or you could even add some garbanzo beans for more protein and substance. It is also a great salad to make ahead of time for lunches on the go or for a picnic dinner at the park. It truly is a versitle protein packed delicious meal. 

Much love to you friends, xoxo

Coconut Cut Out Shortbread Cookies

It has been snowing here non-stop for the last 4 hours and at times has been white out conditions. A perfect day to lock yourself in the house (well, kitchen) and do some holiday baking. Not to mention the absolutely freezing temperatures...the warm oven and hot cocoa are keeping me warm today and that makes me very, very thankful for a cozy kitchen. My heart aches for those without a safe warm home on a day like today. That sure is something to be grateful for this holiday season. And a reminder to give to those who are in need!

These cookies are actually grain-free if you are into that sorta thing. It is also nut-free but does have coconut, so I guess technically not completely tree-nut free. But it is an option for me who doesn't eat most nuts and especially almonds for the last few years. I miss almonds, but also know that I have felt much better since giving up nuts in my life. That can be understood in more than one way ;)

I love doing cut-out cookies, but the reality is... I am not really great at it. I guess I'm not a very patient person (or maybe dainty, detailed person). So that's my issue :) But thankfully when you have a little 3 year old that is interested in playing in the kitchen this cookie recipe is tons of fun. So you can kinda throw out all cookie making perfection out the door. Such a fun way to bake if you ask me :) 

Coconut Cut Out Shortbread Cookie Recipe

{gluten, dairy, grain, nut and sugar free}

1 1/2 cup of coconut flour

1 cup of tapioca flour

1/2 cup of unsweetened shredded coconut

1 ts. of sea salt

3/4 cup of softened organic coconut oil

2 farm fresh eggs

2 ts. of pure vanilla

1/3 cup of unsweetened apple sauce

1/2 cup of pure maple syrup

Mix all of the dry ingredients together, then add the coconut oil and mix well, almost turns into a sandy mixture or like you are making a pie crust. Then add the rest of the wet ingredients and mix well. Then use some extra tapioca flour to dust and form a ball of dough. 

Get out a parchment, rolling pin and your favorite shapes to get ready to make some cookies. I like to cut the dough ball in 4 pieces so that you can roll out the dough in chunks. 

You might need to use some extra tapioca flour for dusting and rolling. And you should try and roll the dough about 1/3 to 1/2 inch thick for easiest cutting and moving. The dough may seem a little dry and that it may fall apart, but after you bake it it stick very well together so no worries.

 Place the cookies on a parchment papered cookie sheet and bake in a preheated 350 degree oven for 20 minutes. Until the cookies have a golden edge. You can put the cookies close together on the baking sheet because they do not rise much.

 Let the cookies cool completely before you decide to frost or drizzle with chocolate.

 I decided to try out a chocolate drizzle on these cookies and it turned out delicious (and messy with a 3 year old). But the flavors are great together. Simple and good. 

I just melted 1/4 cup of dairy-free chocolate chips with 2 ts. of coconut oil and then mixed well and used a small teaspoon to drizzle it over the cookies. Let cool completely before you transfer. 

The cut outs turned out great, but you could also make this cookie dough into square shortbread cookies. Or roll out the dough into small balls and then press down slightly and then bake. You could also drizzle those cookies with chocolate for a finishing touch. 

These cookies are a perfect combination of soft middle, crunchy sides and crispy texture. Super easy and simple ingredients always make the best cookies!

Happy baking and ENJOY!

Sweet Potato Gnocchi (gluten and dairy free)

Tis the season for sweet potatoes. They are on sale at your local market. You can buy them jumbo, small, organic, or conventional. Most all are on sale this month for the big day in two weeks...yes, Thanksgiving is quickly approaching. Let's just say, I have been known to stock pile sweet potatoes in November. They are just so loving and beautiful. I mean...it's a vegetable...and it's sweet too. Well, without shame I have bought many pounds again this season and have a few sweet potato recipes up my sleeve. This one is more than perfect for a cold fall evening at home.

Homemade gnocchi is a favorite comfort food around here. A family favorite for sure. I even call my son my gnocchi, translation: potato dumpling. And, my husband says kind things about my cooking and baking most days of the week. But this dish....it gets an extra whomping of compliments. And that of course makes me want to make it again and again. For my man. But also because it is so darn delicious. And it makes me feel like I am some kinda Italian momma with a special ingredient to never be shared outside "the family". And yet, here I share it with you ;)

Pretty simple too. Only a few ingredients. And I have a few step by step pics to help you out too. So roll up your sleeves and get your apron on...this one's gunna get your hands and counters dirty!

Sweet Potato Gnocchi Recipe

{gluten and dairy free}

2 cups of baked sweet potato mash

3 farm fresh eggs

1 1/2 cup (plus another 1/2 cup for dusting and cutting, so 2 cups total) of all purpose GF flour*

1/2 cup of nutritional yeast

1 ts. of sea salt

1 ts. of garlic powder

1/2 ts. of black pepper

1 ts. of Italian herb seasoning (or 1 TB of fresh chopped sage)

*Flour notes:

I used a favorite Namaste brand- bought from Costco on a special 5lb bag for 9 dollars deal. BARGAIN! Super easy to have around if you need a GF flour to fall back on or even just get special for the holiday treats and baking going to happen this season. Go check it out if you are a Costco member like me. 

If you don't have a favorite all-purpose GF flour on hand, then mix up 2 cups of flour using: 

2/3 cup of each 

brown rice flour 

potato or tapioca starch

and then lastly either millet or sorghum flour 

That mix should just about do it perfectly for this recipe.

First step: Bake 1 jumbo or 2-3 small sweet potatoes in the oven, wrapped in foil, at 350 degrees for 1 hour to 90 minutes to get super soft and buttery. Then, let it cool to almost room temperature and cut and scoop out the sweet potato insides to add to a large mixing bowl.

Second step: Add all of the above recipe ingredients. Only 1 1/2 cup of the flour and save 1/2 cup of flour for your cutting board.

Here is the picture of my super big bag of Namaste GF flour from Costco. I like having it around for recipes just like this one. Or as a sub for most "normal" recipes that call for all-purpose flour.

Step three: Take a wood spoon and mix all the ingredients together, but not too well as to make it too soft. Then cover a counter top with a large piece of parchment, dust the paper with 1/2 cup flour and plop out the dough and pat down into a large square or oval. Then cut into 4 close to equal parts.

Step four: Take each section and roll out the corner of dough into a large log. Like 12- 15 inches long and 1 inch thick. Take a pastry knife or clean blade knife and cut 1 inch thick pillows from your dough log. Then roll with a gnocchi paddle or a fork can work too. Or just forget it being "fancy" and go all rustic and messy look.

Each piece should be separated and ready for dropping into a pot of boiling salted waters.

Step five: Boil a large pan or pot of sea salted water and drop the dough pillow or logs into the boiling water. After hanging out in water for a few minutes they will float to the top and you will having floating gnocchi ready to put out.

Use a pasta ladle with holes to drain water and pull gnocchi from the pot. Lay on a dry sheet pan or plate for drying.

Then lastly, serve with your favorite marinara sauce topped over lightly or drench the gnocchi in a bowl with lots of yummy sauce to lick up. You can also fry the finished gnocchi in some brown butter and sage if you prefer.

If you want to make it easy. Serve it with a saved canned jar of marinara or a store bought favorite for this occasion.

Serve and enjoy! This recipe is enough for 4 adult servings. Easily doubled and can be frozen as well.

Hope you enjoy! Serve with a side of greens or salad and you have yourself one great meal. One to comfort and warm you after a long cold day.

Much love to you! xoxo

Mocha Yogurt Cheesecake

Hello 2013- You sure opened the door to the new year with a bang! First, this delicious cheesecake and second, the flu hitting our house starting with my little 2 year old son. I made this last week to celebrate the new year and then...I kinda forgot about it. Life goes on pause while you nurse the sickness and try to get back to normal again (I will have to write another post about some of the cold/flu remedies we survived with another time).

But really, just the lack of sleep alone knocks you out for a few days. The good news is that this cheesecake still tasted good after being found again a few days later. And some would say that cheesecakes only gets better the more chilled it stays. I had to quick snap a photo and share before it was all finished up. Perfectly chilled, slightly honey sweetened and rich and delectable with each bite!

Like I said in my last post, this baby likes it's desserts. And because I have been occasionally eating some organic dairy while pregnant I had some plain yogurt to use up as well. This idea came to me when I thought about how plain organic yogurt, strained, makes a really great yogurt-cheese. Add some leftover coffee and chocolate from the holidays and a magical cheesecake comes into play. This was a new experiment for me, and I am very happy with how it turned out and will be trying this again in the future for sure.

You could easily make this recipe grain-free by omitting the GF oat flour in the crust and subbing it for almond or another favorite nut-flour. Not coconut flour though, it would be to fibrous, but if you like almond flour or meal that would be a great sub there. I was surprised at how the yogurt and eggs really do the trick to make this cake creamy and thick and rich. You won't even miss the traditionally cheesecake made with lots of cream cheese. This is a great healthy cheesecake alternative that I am not ashamed to eat or share.

Mocha Yogurt Cheesecake Recipe
{gluten-free, grain-free option}

Crust:
1 cup of freshly ground gluten-free oat flour
1 cup of unsweetened shredded coconut
1/3 cup of raw cocoa powder
dash-1/4 ts. of sea salt
1/2 cup of soft organic coconut oil
2-3 TB of local honey or maple syrup
2-3 TB of strongly brewed leftover coffee

First grind some gluten-free rolled oats in a high powered blender to make your own flour. And then mix all of the above ingredients in mixing bowl together well with a spatula or your hands. Then sprinkle into a 10 inch spring form pan, or a 9x13 Pyrex glass pan and press down firmly, and evenly with a spoon or your hands. Bake in a preheated 350 degree oven for 12-15 minutes. Let cool down for at least 15 minutes and then pour the cheesecake on top and continue to bake.

Cheesecake Filling
1 quart organic plain yogurt- strained to equal about 2 cups after whey is removed
6 farm fresh eggs
1 TB of pure vanilla
2-3 TB of strongly brewed leftover coffee
1 cup (4 ounces) of melted chocolate chips or bar pieces
1/2 cup of local honey

First, even before making the crust, you need to pour a quart-sized container of organic plain yogurt (I used Stonyfield Organic Low Fat Yogurt) into a strainer that is covered with cheesecloth (or even a paper towel works too) that has a bowl underneath. Stick back in the fridge for 2-4 hours and let it reduce by half and pour out the whey collecting in the bowl underneath the strainer. Then use the "yogurt cheese" in the cheesecake filling mix.

Mix the yogurt cheese and eggs together then add the rest of the ingredients. You can melt the chocolate over a double-boiler or in 30 second intervals in the microwave. Pour in the melted chocolate last and then whisk well for a minute by hand and then pour over the already baked crust. Bake in the preheated 350 degree oven for 55-60 minutes until the middle of the cake is firm and not liquid. 

Let cool on the counter for an hour and then put in the fridge with a plastic wrap or fitted cover top. Chill for 8-24 hours before serving and then sprinkle with decaffeinated ground coffee beans, grated chocolate or fresh fruit of choice. A simple berry compote could be made as well for topping and serving if you desire. Or if you have a favorite chocolate sauce or glaze for serving that would just put it over the edge!

I hope you enjoy this one or save it in your back pocket for a special occasion.

Until then, much love to you!

Sunbutter Banana Chocolate Chip Blondies

Happy New Year! 2013! 

Can you believe it?!

I fell asleep last night right after 10:30pm, I tried to stay awake, I really did, but when you are growing another human being in your body you tend to get tired pretty fast. So, needless to say I woke up after the midnight hour to go to the bathroom. Wonderful way to ring in the new year :) right?!

But then for a split second, I thought about sneaking another bite of these scrumptious treats. I didn't know what to call them at first because they have a little bit of everything wonderful. They are kinda like cake, but then kinda like brownies, so I am sticking with blondies just to be different. If you are a peanut butter and banana fan, then you have to try this combo. Of course I subbed in the sunbutter to make them nut-free, but some creamy peanut butter would also work wonderfully. Or maybe you are a peanut butter and chocolate fan? These will hit the spot too! A little bit of wonderful in every bite. Minus refined sugar of course.

I have been craving chocolate and sweets with this pregnancy more than with my first....does this mean  it's possibly a girl? I dunno, but something (or somebody) has hyjacked my sweet tooth and made it sassy and tenacious. Of course I don't know if you could call my refined-sugar-free sweet tooth, really a sweet tooth, but still...it's sweet to me, and calories no difference.

That is one thing this new year's that has been interesting. I am not going to start any "new resolution" in my diet or try any crazy raw smoothie thing for the new year. I am pregnant, and that's my job right now, but I am sticking to that resolve if you want to call it that. I do want to try and drink more water, drink nutritous teas and eat more greens. But don't we all. And, the nice part is that I can even find great joy in making and eating a special treat like this one....even after the holidays :)

But, don't like me change your mind about trying new and exciting adventures in the kitchen this new year. Maybe you want to try a vegan diet, or maybe you want to eliminate something you know has been giving you troubles (dairy, eggs, nuts or whatever). I give you my full and honest support in whatever ventures you find yourself in. My only thing is that you have to do it for you. Don't go on a skinny diet because you think that is what the people around you want to see from you. Don't start working on that six-pack because you think that will bring you to some new level of enlightenment. Just do what fits for you. And, stick with it, for you. Care for yourself and make that a resolution. Think about it as starting a new habit instead of accomplishing a goal. Think about it being a part of the person you are becoming on a journey instead of some fad thing you want to try out.

Well, that's my soap box speech for the day. Take it or leave it. Or call it crazy pregnancy hormones. At least that's my excuse for these amazingly satisfying treats. I hope you have a happy new year and many blessings in 2013!

Sunbutter Banana Chocolate Chip Blondie Recipe
1/4 cup of applesauce (I used homemade)
1/4 cup of local honey
1/4 cup of coconut sugar
1/4 cup of melted organic coconut oil
1 cup of mashed ripe bananas (I used 3 medium)
1 fresh egg (or chia or flax egg replacement- 1 TB ground seeds with 3 TB water whisked)
1 TB of pure vanilla
1/3 cup of sweet sorghum flour
1/3 cup of millet flour
1/3 cup of tapioca flour
1/2 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 cup of sunflower seed butter*
1/3-1/2 cup of chocolate chips (dark, dairy free is what I prefer)

Ingredient Notes:
*If you want to make this a grain-free recipe, you can sub all of the flours for 1 cup of almond or other nut flour.

*I used sunflower seed butter because I wanted to avoid nuts, but you can sub the sunbutter for your favorite nut butter. I think peanut or almond butter would also be delicious. 

In a large mixing bowl, add the sweeteners, oil and egg. Whisk well together and then add the flours and dry ingredients. Lastly mix in the sunbutter thoroughly, then add half the chocolate chips to the batter. Use coconut oil to grease a 8x8 pyrex pan and then pour the batter into the pan, spread even and then sprinkle the remaining chips. Bake in a preheated 350 degree oven for 30 minutes and make sure to check with a toothpick to make sure the middle is cooked and not gooey. Let them sit for at least 10-15 minutes before cutting into. This recipe will make 16 bars in a 8x8 pan.

Then, ENJOY!

Much love as always!

Chocolate Thumbprint Sunflower Seed Butter Shortbread Cookies (vegan, gluten and nut-free)

Well if you haven't noticed, there hasn't been a lot of recipe posting here in the last two months. I have been baking of another kind. Instead of baking cookies, breads and biscuits in my oven, I have been working hard on another "bun in my oven" and expecting another baby around early May. Hence my absence. I put myself on a little blog sabbatical and have been taking one day at a time to get through those rough, rough early weeks of pregnancy. And to be honest, the forced rest has been good for me.

And making a baby is hard work, I tell you!

But after getting myself past the first trimester and seeing all of the holiday food festivities from Thanksgiving and now stories and pictures of Christmas goodies and treats I had to get my hands busy baking again. Tis' the season!

So these sweet, salty and simple treats are no great feat in the kitchen. They are just a simple knock-off of the famous peanut butter and chocolate kiss cookies that everyone adores and curses at the same time because of how addicting they are. I must say I don't know why it has taken me almost 6 years of eating gluten-free and more recently nut-free to make these amazing cookies in a new way. Melt-in-your-mouth DELICIOUS!

To me, when these shortbread's are baking in the oven it smells like a perfect holiday baking extravaganza. Lots of weakening of the will power with these babies. But, they are healthier and also delicious after all, so possibly worth the try of one or two (maybe three or four if you're nice). I hope you are looking forward to and not dreading baking this holiday. Try something new and start simple.

Chocolate Thumbrint Sunflower Seed Butter 
Shortbread Cookie Recipe 
(gluten-free, vegan and nut-free)
1 cup of freshly ground gluten-free oat flour*
1/2 cup of white rice flour
3/4 cup of freshly ground buckwheat flour*
1/2 cup of organic coconut sugar (I use Madhava)
1/2 ts. of sea salt
1 TB of pure vanilla
2-3 TB of non-dairy milk (I used So Delicious Coconut)
3/4 cup of softened organic coconut oil
1/2 cup of sunflower seed butter (I used Once Again Sunflower Seed Butter, but you could used regular SunButter brand or any other favorite nut butter if you prefer)

1/2 cup of dark chocolate chips (about 4 ounces)
1-2 TB of coconut oil for thinning

*I grind my own flour, so I used Bob's Red Mill gluten-free rolled oats and ground the oats in a high powered blender (magic bullet, vitamix, ect) I did the same thing with raw buckwheat groats to get the buckwheat flour. The freshly ground flour always makes the best baking flour for texture and taste. I usually measure just a bit less of the oats or groats that I need and grind them to make the full amount of flour I need. If I make too much you can always use it in another recipe soon. 

In a large mixing bowl, mix together your dry ingredients first...then add the oil, butter and vanilla and milk. Mix well with a fork or to be honest, your hands and fingers do the job best. Knead the lump of cookie dough in your hands for a few minutes until you get a perfectly mixed ball of cookie dough. Roll out a TB-sized ball of dough and place the dough balls on a cookie sheet. Then use a teaspoon or your thumb and press firmly in the middle of the cookie on the sheet before baking. Put the cookies in a preheated 350 degree oven for 12-14 minutes. This recipe should make about 3 dozen cookies.

When the cookies are pulled from the oven if the print in the middle of the cookie has lost it's hole while baking, then use a small spoon again right after pulled from the oven to make the hole more pronounced. You must do this right away while still soft and you must be VERY careful because they cookies are very fragile until completely cool.  

When the cookies are completely cool, you can melt 1/2 cup of chocolate chips (dairy-free) with a TB or so of coconut oil in the microwave for 30 seconds. After the quick nuke, stir very quickly with a small metal spoon. Then with a clean small teaspoon, pour in the hot chocolate into the center of the cookies. Let cool and firm up, you can do this quickly by adding your cookie sheet to the fridge or freezer. 

If you prefer, you can also make these cookies like the traditional peanut butter cookie with the criss-cross fork mark and then just dip the cooled cookie in hot chocolate as well. I decided to do one batch of those to see how I liked the outcome. I like both in their own way, but the thumbprints are much "cleaner" cookies and can be easily packed and shared for holiday parties as well. 

But don't these look yummy as well.
Perfect flavor combo, and so simple too!

I hope this season finds you full. 

Full of thanks, joy and anticipation. 

Here are a few of my other favorite Christmas cookie recipes 

that I will be making once AGAIN this year!!!

Stevia Sweetened Cut-Out Cookies

Stevia Sweetened Gingerbread Cut-Out Cookies

Ginger Molasses Cookies

Cranberry Oat Gingerbread Cookies

Double Chocolate Cranberry Cookies

New Year's Scottish Shortbread

Fruit and Maple Thumbprint Cookies

Sunshine and Lemon Shortbread Cookies

ENJOY and happy baking!