Cauliflower Pizza Crust and Ceasar Salad

I've posted a few fun cauliflower recipes on this blog like my cauliflower "crab" cakes, chili cheese "fries", mint chip ice cream (yes for real), and creamy cauliflower soup. I have two more of them to share today. Both items on the plate in this picture contain cauliflower, but you wouldn't know it. I love that it disguises so well.... hehe, sneaky!

Yup the pizza crust is my with caufliflower and so is the caesar dressing! I've made a cauliflower crust before but it was way too soft and floppy. The secret is squeezing out the liquid from the cauliflower.

Cauliflower Pizza Crust

There are lots of cauli crusts floating around the web now. Here's my take on it!

1/2 medium head cauliflower
1/2 cup packed fresh grated parmesan cheese
1 large egg
2 tablespoons coconut flour
1/8 teaspoon salt
Dried oregano/basil, to taste, optional

Chop the cauliflower into chunks. Grind down to little bits in a food processor.
Squeeze the water out of the riced cauliflower using a nut milk bag or cheesecloth. It should yield about 2 cups.
Transfer to a bowl and add all remaining ingredients. Stir well.
Press the mixture out thin on a silpat or parchment paper lined baking sheet.
Bake at 400F for 12-15 minutes or until brown around the edges. Reduce the heat to 350F.
Spread tomato sauce, veggies, meat (I used cooked lamb sausage), and cheese on top.
Bake for 15- 20 minutes or until the cheese is melted.

Smooth, creamy, garlicy caesar dressing!

Cauliflower Caesar Dressing

Feel free to make this as garlicy as you like! And of course a little extra parmesan on top when seving is essential. You can top the salad with gluten free croutons. I like to crunch raw crackers on top.

1 1/2 cups cooked cauliflower florets
1/2 cup freshly grated parmesan, divided
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon nutritional yeast
1-2 cloves garlic
1 teaspoon dijon mustard
1/2 teaspoon himalayan salt
1/4 teaspoon ground pepper

Blend all ingredients, using only 1/4 cup of the parmesan.
Stir in the other 1/4 cup parmesan.

I topped the pizza with tomato sauce, zucchini, red pepper, lamb sausage, mushrooms, and cheese.

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

Vanilla Protein Cake with Peanut Butter Frosting

Last week I posted a recipe for protein carrot cake and this week I've got a vanilla protein cake to share! With ingredients like coconut flour, protein powder, eggs, and coconut milk, this dessert is super decadent while being ultra healthy - so have your cake and eat it too!

Moist vanilla cake with creamy peanut butter frosting, silky raw chocolate sauce, chopped macadamia nuts and mini dark chocolate chips

Vanilla Protein Cake 
Gluten Free - Low Carb

This recipe makes 8 large muffin sized cakes or make lots of little cakes in mini muffin cups. Alternatively you can bake in an 8" greased cake pan. Top it however you like. I sliced the cakes in half and spread a layer of my favourite raw chocolate sauce, piped the peanut butter frosting, and drizzled lots more chocolate sauce on top.

1/2 cup coconut flour
6 tablespoons vanilla protein powder
4 tablespoons blanched almond flour
8 tablespoons coconut sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 4 tablesooons coconut milk*
2 eggs**
2 teaspoons pure vanilla extract
4 tablespoons melted coconut oil

*full fat/ at room temperature
**room temperature

Preheat an oven to 325F.
Whisk together all dry ingredients in a bowl.
In a separate bowl whisk together the wet ingredients making sure all ingredients are room temperature to avoid the oil ceasing.
Stir the wet mixture into the dry ingredients.
Spoon the mixture into muffin cups, silicone cups, or greased ramekins/muffin tins.
Bake for 22-25 minutes or until a toothpick comes out clean.

Peanut Butter Frosting

1/2 cup full fat coconut milk
1/2 cup peanut butter
2 tablespoons + 1 teaspoon coconut nectar
1 teaspoon pure vanilla
4 teaspoons melted coconut oil
1/8 teaspoon salt

Combine all ingredients together in a blender until smooth and creamy.
Chill in the fridge for at least 4 hours before frosting the cakes.

Did you catch my superfood cup recipe on Sweetly Raw?!

Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays

Vegan Chocolate Chip Cookies

Last week I made a few items for "girls night". Chick flick, wine, desserts, and lots of chatting. Such fun! I settled on making vegan and gluten free chocolate chip cookies, chocolate coconut balls, and chocolate peanut butter fudge - because let's face it - ladies need chocolate as part of Girls Night!
While I don't have the balls and fudge recipe (they were throw-everything-in-a-food processor type of things), I do have the cookie recipe to share. It's actually one that I posted last summer on Sweetly Raw and it's a popular seller at the farmers market.

There are several ways you can make these and the difference will create a slightly different finished product. Here are some tips!

- If using the grapeseed or canola oil the cookies will spread out more. One way to prevent them from spreading/thinning too much is to chill the dough for up to an hour before baking them.

- If using coconut oil, the cookies will hold their shape better and therefore be much thicker then baked. I like to scoop and then gently press them down before baking.

- With coconut oil the cookie is a little bit more dry and solid than when using the other oils.

- The taste is slightly different depending on the oil you use.

- You can use premade blanched almond flour or you can make your own by simply grinding blanched almonds in a food processo. Just don't overprocess! This method will still leave little bits, adding more texture to the cookie.

- DON'T use regular almond flour - it doesn't work as well as the blanched almond flour.

- I've made these with maple syrup, agave, and coconut nectar, all of which taste good.

- Don't skimp on chocolate chips! I tried making these with 3/4 cup before and it wasn't quite enough.

- As with any cookie, do NOT overbake! Even after taking them out of the oven they will continue to cook a bit.

Vegan Chocolate Chip Cookies

Gluten free - Refined Sugar Free

What's better than a warm chocolate chip fresh from the oven? Have your cookie and eat it too with this healthy version! 

1 1/2 cups blanched almond flour

1/2 cup oats (regular or gluten free)

1/2 cup rice flour

1/2 teaspoon baking soda

1/8 teaspoon himalayan salt

1/3-1/2 cup agave or maple syrup

1/2 cup melted coconut oil, grapeseed, or canola oil

1 cup dark chocolate chips

In a food processor grind the oats.

Add the almond flour, rice flour, baking soda, and salt. Pulse to combine.

Add the sweetener and oil. Process until incorporated.

Transfer the dough to a bowl and stir in the chocolate chips.

Use a mini ice cream scoop or spoon and transfer each ball of dough onto a greased cookie sheet (or ungreased silpat or parchment paper).

Press down gently on each cookie or leave as-is.

Bake at 350F for 5-7 minutes, or until golden brown around the edges.

See?! Easy peasy! Now go to your kitchen and make a batch ;)

Part of Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays

Protein Carrot Cake

Lately I've been on an experimental roll with protein treats. I'm not sure how I came up with such an urge to make protein carrot cake since it's one of the last things I'd choose if presented with a selection of desserts but the thought wouldn't go away... and so the following cake was born. And the even better news is that I nailed it in the first shot. This cake is moist, the sweetness level is to my liking, the spices are just right and it feels like a cake - not one of those hockey puck "protein cakes". Oh and these are low carb, grain free, refined sugar free, and can be dairy free (with vegan protein powder).

I've been a fan of whey protein powder for the past few years (since returning to an omnivorous diet). I'm not so much a fan of vegan brown rice based protein powders because I don't like the texture and my body doesn't respond well to it. That being said, if you're a person who does well on vegan protein powders you can give it a try in this recipe and any of the other ones I post (I've got a bunch coming up).

I have a few frosting options or you can omit it all together and just enjoy the cake as more of a muffin.

Protein Carrot Cakes
Low carb - Grain Free - Refined Sugar Free

This tasty cake is so healthy you can enjoy it for breakfast, a mid afernoon snack or dessert. You can turn the recipe into muffins, one layer of cake, or bake in ramekins for individual cakes. Frost it or not!

1/2 cup almond flour
4 tablespoons coconut flour
4 tablespoons protein powder
1/2 cup coconut sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon himalayan salt
2 eggs
2 egg whites
1/2 cup melted coconut oil
1 cup grated carrots
1/2 cup chopped pecans, optional

Preheat oven to 325F.
Stir together the dry ingredients (except pecans).
In a separate bowl whisk together the eggs/whites. Add them to the dry ingredients along with the coconut oil, carrots and pecans. Stir together until evenly mixed.
Pour the batter into muffin cups (7-8), greased ramekins, or an 8x8" greased pan.
Bake for 23-27 minutes or until an inserted toothpick comes out clean.

Coconut Protein Frosting #1

This frosting is super delicious and silky smooth. It's thinner than the other frostings and also makes a great dip for fruit.

1/3 cup full fat coconut milk
4 tablespoons vanilla protein powder
1 tablespoon coconut nectar
1 1/2 teaspoons pure vanilla extract
1/3 cup melted coconut oil
1 tablespoon melted coconut butter

Blend the milk, powder, nectar and vanilla in a blender to combine.
Add the melted oil and butter. Blend again for a minute until thick and creamy.
Chill in the fridge.

Coconut Protein Frosting #2

This frosting is thick and will harden in the fridge - I like frost with this right before eating.

4 tablespoons melted coconut butter
2 tablespoons vanilla protein powder
2 tablespoons + 2 teaspoons warm water
6 drops vanilla medicine flower essence, or vanilla extract to taste

Stir all ingredients together in a bowl. Use immediately.

Coconut Cashew Frosting 

I've made this frosting many times.

1 cup full fat coconut milk

3/4 cup cashews

2 1/2 - 3 tablespoons maple syrup

1 1/2 teaspoons lemon juice

1 teaspoon vanilla

1/4 cup melted coconut oil

Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).

Add the oil and blend to incorporate.

Pour into a large shallow pan and chill in the fridge for 16 - 24 hours to thicken properly (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge for at least 8 hours).

Coconut Whipped Cream

1 cup packed young coconut pulp

1/2 cup coconut water

1/2 cup cashews

3 tablespoons agave or maple syrup

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

Pinch of salt

1/2 cup + 1 tablespoon melted coconut oil

1 tablespoon lecithin, optional

1-2 drops stevia, if needed

Blend the coconut pulp, coconut water, cashews, maple, lemon, vanilla and salt until completely smooth and creamy.

Add the oil and lecithin (if using), and blend again to incorporate.

Taste and add a few drops of stevia if you like it a bit sweeter.

Spread into a large bowl and chill in the fridge for at least 8 hours until it firms up.

Be sure to check out my raw coconut fudge on Sweetly Raw if you haven't already!

Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays

Veggie "Crab" Cakes

I've got a delicious savory treat to share with you today. I wasn't exactly sure what to call these patties because they remind me of a few things: a combination of crab cakes and potato cakes, maybe even salmon cakes - but they contain NO crab, potatoes, or salmon. They're vegetarian, low carb, and grain free. Woo hoo! They're dense, moist, and flavorful and are perfect as an appetizer, a party food, or as part of dinner as I've been doing - they're great as a side dish to a big salad.

The secret ingredient in these healthy cakes is cauliflower which I've become a big fan of in the past year. J and I routinely made cauliflower mashed potatoes to go with a wild meat roast in the winter, I've made cauliflower pizza crusts, and you've seen my crazy mint chip ice cream recipe using cauliflower as the featured ingredient. 

I served the cakes on a bed of arugula and added a dollop of dill and spinach avocado cream on top. Basically just my avocado caesar dressing with no cashews, less water and addition of spinach and fresh dill. 

Veggie "Crab" Cakes

Paleo - Low carb - vegetarian - grain free

These are great hot, but they're just as delicious cold the next day! And remember a dollop of avocado dill cream on top. If you want to make them taste more like fish cakes, add some powdered kelp or dulse. 

1 cup packed, cooked cauliflower florets

1 egg

1/4 cup packed finely grated parmesan cheese

3 tablespoons almond flour

3 tablespoons coconut flour

2 tablespoons chopped parsley

2 tablespoons chopped green onion

2 tablespoons finely chopped red bell pepper

1/4 teaspoon salt

Cayenne, to taste

Black pepper, to taste

Puree the cauliflower and egg in a food processor. 

Add the remaining ingredients. Pulse to combine thoroughly. 

Use an ice cream scoop or 1/4 measuring cup to scoop patties.  Flatten slightly.

Heat some coconut oil in a frying pay and shallow fry on medium high heat on each side. 

Did you catch my peanut butter crunch granola bars?  

Happy Tuesday!
Part of Allergy Free Wednesdays

Easy Raw Crackers

Last week I did a big savory dehydrator blitz.  From time to time I fill my 9 tray Excalibur dehydrator to the brim with goodies - either savory or sweet but I never mix the two. I discovered the hard way once when I my sweet things ended up tasting like garlic. Among my items were some new buckwheat crackers. I really enjoy buckwheat based raw crackers and had an idea for a very simple cracker that turned out well and next time I'll add herbs to make them even more exciting.

Remember that even though buckwheat contains the word 'wheat', it's wheat free and technically a grass! I'm not sure who came up with the name but it should be renamed, don't you think??

Raw Buckwheat Crackers

This is just a basic buckwheat cracker that is really nice crunched on top of salads and the perfect base to spread flavorful dips or avocado. Feel free to add fresh or dried herbs.

1 cup soaked buckwheat*
3 tablespoons water
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup ground yellow flax seed
3 tablespoons nutritional yeast
1/3 cup sesame seeds, soaked 4-6 hours, rinsed and drained

In a food processor, grind the buckwheat, water, oil, and salt until smooth.
Add the flax and nutritional yeast and process to incorporate.
Pulse in the sesame seeds.
Spread the batter on a teflex sheet so that it takes up 3/4 of the sheet (thin crunchy crackers).
Score into crackers shapes.
Dehydrate at 140F for 1 hour (don't worry this doesn't affect the "raw-ness" because it's a short time, we're just bringing it up to warmth for faster drying to avoid mold/bacteria). Reduce temperature to 110F and continue dehydrating for at least 12 hours, flipping over after 5-6 hours.

*Soak some buckwheat in filtered/spring water for 4-6 hours. Drain and rinse really well, until the water runs clear. Soak extra buckwheat and dehydrate it plain to use in other recipes or to sprinkle over salads or desserts for a great crunch.

Make sure to check out my recent recipes on Sweetly Raw for Carob Coconut Swirl Bark, Mango Coconut Cardamom Cheesecakes, and Mint Chip Protein Shake!

Part of Allergy Free Wednesdays, Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesdays

Best Grain-Free Brownies

This week I had to make a special treat for movie night with my friend Eryn. Since both our men are out of town right now it was the perfect opportunity to get together for girl talk, a chick flick, tea, and dessert. I always have a hard time choosing what to make because there are always so many delicious recipes and ideas to choose from. Somewhere along the way I decided that brownies would be a good choice...

Brownies with chunks of pecans and dark chocolate chips throughout, topped with a raw chocolate frosting and drizzed with peanut butter sauce. How decadent! 

You might remember this recipe. I shared it back in December, before Christmas. I've made these a few times to get them exactly to my liking and everyone I've served them to enjoy them as well. No one will know they're "healthy brownies".

The peanut butter sauce was supposed to be peanut butter mousse but my creation didn't go as planned so I turned it into a sauce instead (and will attempt the mousse idea again at another time!)

Brownies 

Gluten free - grain free- refined sugar free

I also made these with half butter and half coconut oil. There was a texture difference but was still great. If you can't do dairy, try with all coconut oil. 

1/2 cup almond flour

1/3 cup cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon himalayan salt

3/4 cup coconut sugar

1/2 cup butter, melted*

2 eggs

1/2 teaspoon vanilla

1/3 cup chopped walnuts or pecans

1/4 cup mini dark chocolate chips

Preheat oven to 350F.

In a bowl whisk together the flour, cocoa, baking powder and salt.

In a separate bowl beat the coconut sugar and melted butter. Add the eggs and vanilla and whisk again.

Add the dry mixture to the wet and beat until combined.

Fold in the walnuts and chocolate chips.

Pour into a greased 8x8" pan. Bake for 18- 20 minutes.

Cool before adding frosting.

*unsalted

Chocolate Frosting

5 tablespoon maple syrup

5 tablespoons cacao powder

2 tablespoons cashew butter

3 tablespoons coconut butter

2 tablespoons melted coconut oil

1/2 teaspoon vanilla

Whisk together the maple and cacao powder.

Add the remaining ingredients and whisk until combined. If the mixture starts to firm up before you're ready to frost, place the bowl over another bowl of hot water.

Frost cooled brownies and sprinkle with chopped walnuts or pecans (if desired).

Peanut Butter Sauce

As I mentioned above, this was supposed to be a mousse and when it didn't turn out, I changed it and thinned it into a sauce. I don't have an actual recipe but here are the ingredients.

Coconut milk
Peanut butter
Coconut nectar
Vanilla
Water

Have a great weekend! We have mountains of snow here still but the sun is shining.

Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays