Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
This lightly spiced cookies makes a small enough batch for treats for your little ones (or yourself)!
MAKES 9–12 COOKIES. WHEAT-FREE

¾ cup + 1 tbsp spelt flour
1 tsp baking powder
¼ tsp baking soda
½ cup quick oats
¼ cup unrefined sugar
¼ cup raisins
½ tsp cinnamon
1 pinch allspice (or ¼ tsp nutmeg)
¼ tsp sea salt
¼ cup pure maple syrup
¼–½ tsp blackstrap molasses
1½ tsp pure vanilla extract
¼ cup organic canola oil

Preheat oven to 350ºF (180ºC). In a bowl, sift in flour, baking powder, and baking soda. Add oats, sugar, raisins, cinnamon, allspice, and salt, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet, evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

Living Caesar Salad

Living Caesar Dressing
from ED&BV (p.83)

When I concocted this entirely "raw" Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous - almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes. (or try Polenta Croutons, p.85 of ED&BV)

MAKES ABOUT ¾ CUP. WHEAT-FREE

1/4 cup raw cashews (or raw sunflower seeds) (see note)
1/8 cup raw pine nuts (or raw sesame seeds) (see note)
3 tbsp freshly squeezed lemon juice
1 tbsp cold-pressed extra virgin olive oil (or other cold-pressed oil of choice)
1 medium clove garlic, chopped
1 tsp mild miso (I use Genmai brown rice or barley miso)
1/2 tsp sea salt
1/2 tsp kelp granules (I use Maine Coast Sea Seasonings brand)
freshly ground black pepper to taste
1/2–1 tsp raw agave nectar
1/4 cup water (or more to thin as desired)

Using a hand blender or in a blender, combine all ingredients (starting with ½ tsp agave nectar) and purée until very smooth. Add additional water to thin dressing if desired. Taste test, adding additional agave nectar if desired.

Note: This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. When thick, this dressing can be used as a veggie dip.

Note: If nut allergies are a concern, substitute raw sunflower and sesame seeds in place of cashews and pine nuts, respectively. The dressing will be just as delicious, though you may need additional agave nectar to sweeten to taste.

Chocolate Pumpkin Pie

This pie is rich and decadent, so a little slice will do. Serve portions with Celestial Cream (p.29), Macadamia Maple Butter Cream (p.201), or vanilla non-dairy ice cream.

Chocolate Pumpkin Pie (from ED&BV)
MAKES 6–8 SERVINGS.

FILLING:
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared chocolate cookie-crust pie crust (see note)
2 tbsp non-dairy chocolate chips, optional (for garnish)

Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips.

Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before
slicing, refrigerating if desired.


Note: You can also use a graham cracker crust if you prefer, or a traditional
pastry pie crust.

WHEAT-FREE OPTION: Use a spelt pastry crust.

Tamari Roasted Chickpeas

These scrumptious roasted chickpeas will quickly become a weekly go-to recipe in your home. They are a snap to prepare, and each chickpea absorbs the tamari and lemon juice during baking, making every nibble delicious!

They are ideal for packing into lunches, but are especially wonderful still warm served straight up, or to top salads, soups, pastas, or pizzas!

Also serve them as part of a party platter (pictured right), along with Creamy Cashew Dip, Cinnamon Tortilla Strips, and Softly Spiced Nuts (all from ED&BV).

Tamari-Roasted Chickpeas
MAKES 4–6 SERVINGS (ABOUT 1¾ CUPS) WHEAT-FREE

1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil or coconut oil (see note)
2 – 2 1/2 tsp freshly squeezed lemon juice
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp agave nectar

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.

Notes:

1) To lower fat content in this recipe, use 1–2 tsp oil.

2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!