grain free

Chai Spiced Ghee Gra"NO"la

I feel like buckwheat doesn’t get enough attention. Contrary to how it sounds, buckwheat isn’t a grain but a seed! It’s loaded with vitamins and minerals, is high in protein and promotes a healthy gut. Though I love oats, its nice to change things up a bit. This delicious gra”NO”la’s secret ingredient is Ahara Rasa’s Chai Spiced Ghee. This ghee is spiked with delicious warming spices that gives an intoxicating flavor and depth. You can sweeten this to your liking or even leave it unsweetened if that is your thing. Feel free to get creative and play with different seeds, nuts and dried fruit. In the meantime I will be over hear putting this on everything.

Ingredients:

  • 1 cup buckwheat groats

  • 1 cup unsweetened shredded coconut

  • 1/2 cup raw pumpkin seeds

  • 1/2 cup raw sunflower seeds

  • 1/4 cup Chai Spiced Ahara Rasa Ghee (use code BODYBLISS)

  • 2 to 3 T honey or maple syrup

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla

  • a generous pinch of salt

Preheat over to 375 degrees. In a large bowl, combine seeds and coconut. In a medium bowl combine ghee (if solid, melt in a pan over low heat), sweetener, vanilla, cinnamon and salt. Whisk until combined. Pour the wet mixture over the dry and stir until combined. Pour mixture onto a cookie sheet and place in the oven. Stir every 10 minutes until golden brown (it will depend on your oven but anywhere from 20-30 minutes). Let cool and store in an airtight container.

This combination can be eaten straight, with nut milk, on top of granola, smoothies or as a cookie topping.

Note to Reader: I am affiliated with Ahara Rasa Ghee. Clicking on any of the ghee links in this post will provide me with a small percentage of your purchase. I proudly use and love any products that I am affiliated with.

Grain Free Biscotti

When I lived in Italy, one of my favorite afternoon activities was sitting at a cafe with a cappuccino and biscotti (I know, I know, cappuccinos are morning beverages, but I love them!). There was truly nothing more delicious then dunking that crispy sweet cookie into the creamy cappuccino to make it all soft and melt in your mouth. I wanted to create a “cleaned” up version without gluten. In northern Italy it is traditional to add corn meal to the cookie. This adds another layer of sweetness and crunch. I am very pleased with the way these beauties turned out. You can make them completely vegan or with eggs (I tried both) and they are both equally crunchy and delicious. The thing that makes biscotti special is the double bake. You bake them once in a loaf and then slice and bake again. This element creates that super crispy and delicious texture. I love these any time of year but they are perfect for holiday gift giving and eating (let’s be real, I’m eating more than giving). You can leave the recipe as is for a simple, yet delicious biscuit or you can play around with the different variations I listed below or create your own. There really are no limitations. Add dried fruit, nuts and seeds to your liking. I hope you love these as much as I do.

Ingredients:

  • 1 1/2 cups almond flour

  • 1/2 cup corn meal (make sure it is organic and non gmo)

  • 1/3 cup coconut sugar

  • 2 T arrowroot powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs or 2 egg replacers (I used Bob’s Red Mill egg replace and it worked great)

  • 1/4 cup nut milk

  • 1/2 tsp vanilla extract

  • 1/4 tsp anise extract

*See flavor variations below

Preheat oven to 350 degrees. In a medium bowl combine all wet ingredients. In a separate bowl, whisk together wet ingredients. Create a well in the dry ingredients, pour wet mixture in and fold together. Line a large baking sheet with parchment parchment paper. Split the dough into and shape. You may want to wet your hands a bit so the dough doesn’t stick too much. Shape into little football shapes (about 2 inches thick). Place in oven and bake for 18-22 minutes. With a cerated knife, slice the logs widthwise into 1 inch slices. Place slice side down on the cookie sheet and place back into the oven for 15 minutes. Turn the oven off and let the cookies cool in the oven. Remove and store in an airtight container. Enjoy with coffee or tea any time of day.

*Flavor Variations:

  • Chocolate hazelnut- 1/3 cup toasted hazelnuts and 1/4 cup dark chocolate

  • Lemon Pignolo-1 T fresh lemon zest and 1/3 cup toasted pine nuts

  • Cardamom Almond: sub 1/2 tsp almond extract in place of anise and 1/4 tsp ground cardamom

  • Dark Chocolate Cherry-1/3 cup dried cherries 1/4 cup chopped dark chocolate

396A54DA-E171-4D2E-A8E9-FE541657BB0F.jpg

Drool-worthy Twix Bars

About a year ago I thought to myself "there has got to be a way to make a healthy Twix bar." I have no shame in admitting I have eaten way too many of these in my life. So into the kitchen I went to create. It took a few tries, but I think I nailed it. The cookie is slightly sweet, salty and crunchy. The caramel has the perfect texture; chewy and delicious! These are perfect for the holidays (or, let's be real, anytime of the year). They are gluten, grain, and refined sugar free and vegan. If you make these, make sure to use #bodyblissrecipes on instagram so I can see your beautiful creations! Happiest of Holidays to you! May it be filled with family, friends and so much love!

E0C0A99F-FB27-4282-9D69-9635937BED96.jpg

 

Cookie:

  • 3/4 cup organic peanut flour
  • 1/2 cup almond flour (I also successfully used hazelnut meal)
  • 1/4 cup melted coconut oil
  • 1 T maple syrup
  • pinch of salt

Preheat the over to 350. Mix everything together in a medium bowl. Line a bread pan with parchment paper and press the cookie batter into the pan. Using your hand or the a wet spatula to smooth out the top. Pierce the cookie several times with a fork at bake for 10 minutes. Remove from the oven and place in the freezer.

Caramel:

  • 10 dates, pitted and soaked in hot water for 10-15 minutes
  • 2 T cashew butter (almond butter also works0
  • 1 T melted coconut oil
  • 1 tsp each of pine pollen, reishi and maca 
  • 1/2 tsp salt

Put everything into the bowl of a food processor and process until creamy (I like to make sure it is a creamy paste and no date pieces remain). Remove the cookie from the freezer. With wet hands, spread the caramel over the cookie. Take a wet spatula and smooth it out until it is flat and place back in the freezer. Let set at least an hour.

Chocolate:

F868C9A7-EB72-4961-BA78-DE1444DDED9F.jpg

In a double boiler (if you don't have one, place a glass bowl over a pan of water and bring to boil, make sure the water doesn't touch the bottom of the bowl when it boils). Chop or break up the chocolate and add it to the bowl with oil and cacao magic. Stir until melted. Remove the bars from the freezer. With a sharp knife cute in half length-wise and then into 1 inch slices width-wise. Dip into chocolate either on all surfaces or dip the bottom and drizzle over the top. Place on a cookie sheet and put back in the freezer until set. 

Summer Tomato and Goat Cheese Tart

This outrageously delicious tart is perfect for a summer evening. It takes minimal time to make and minimal oven time (lets be real, nobody WANTS to turn the oven on in this hear). The crust is grain free, made with ghee and oh so yummy. Enjoy and if you make it, please tag and #bodyblissrecipes on instagram. Have a great week, loves!

Crust:

  • 2 cups almond flour or almond meal (I used trader Joe's)
  • 1 flax egg (you could also use an egg)
  • 2 T melted ghee. (I used Ahara Rhasa's bulb and rind)
  • 1/2 tsp sea salt

Preheat oven to 350. Mix all ingredients in a large bowl. If dough seems a bitt too dry, add a bit more ghee or a drizzle of avocado oil. Press into tart pan or pie plate until even and covering all sides. Place in oven and allow to bake until golden brown on the top. Let cool while preparing filling.

Filling:

  • 1 medium package, room temperature goat cheese (I used the new zatar goat cheese form Trader Joe's. I HIGHLY recommend it)
  • 1 pint golden or heirloom grape tomatoes cut in half
  • 1 T toasted pine nuts
  • olive oil
  • sprinkle of sea salt

Set your over to broil and raise the rack to second from the top. Mix the goat cheese in a small bowl until soft and spreadable. If you want it a bit thinner, you could add a couple teaspoons of milk of choice. Spread into crust and arrange tomatoes. Sprinkle with pine nuts,  drizzle with good quality EVOO and sprinkle with salt. Place in the over, keep a close eye and remove once tomatoes are a little blistery and the crust is browned around the edges. Let cool about 5 minutes, slice* and serve along a beautiful green salad.

*Because of the nature of the crust, it doesn't come out in clean slices. I sliced and then scooped out. Not for great presentation but it tasted amaze-balls so who cares. :)