Raw Salty Spicy Crackers

Last week I made a bunch of raw crackers in the dehydrator. It's something I hadn't done in ages and I was in need some some crunchy snacks. One batch featured almond pulp and lots of spices as the main ingredients (as seen in the photo). I didn't write the recipe down for those ones unfortunately… but I DID write the recipe for the flax crackers which were the better of the two anyway.
I made a tangy avocado dip to go with them. It was the perfect crunchy combination of flavours of garlic, tamari, lime, and cayenne paired with a tangy creamy dip. I didn't write down the dip recipe either but I can tell you that it was a mixture of avocado, zucchini, lemon juice, apple cider vinegar, himalayan salt.

Salty Spicy Flax Crackers

The tamari and salt give a good saltiness and the cayenne provides the spice. Add more or less depending on your preferred level of spiciness. I like mind on the mild side!

1 1/3 cup whole flax seeds
2 cups water
1 cup ground flax
1/2 cup lime juice
6 tablespoons tamari
4 teaspoons minced fresh ginger
2 cloves garlic, minced*
1/2 teaspoon himalayan salt
Cayenne pepper, to taste

Soak the whole flax seeds in the water for 1-2 hours. Stir in the remaining ingredients and let the mixture sit for 15-20 minutes. Evenly spread the mixture on 2 paraflexx lined dehydrator trays. Score into cracker shapes. Dehydrate at 145F for 1 hour and then 115F for 26-30 hours, flipping the crackers after 7-8 hours. The crackers are finished when they're crunchy and dry. Store in a sealed container at room temperature.

*Mince it on a microplane

Here are a few other raw cracker recipes!

Easy Raw Buckwheat Crackers

Baked "UnCheese" Crackers (grain free)

Sesame Nut Crackers (grain free)

Raw Vegan "Salmon" Nori Rolls

Geez I haven't posted here in forever! I thought it was high time to post something savoury. Ive been posting a lot of sweet stuff on Sweetly Raw but somehow its harder to take the time to photograph and post savoury recipes.

Here's an easy meal that I eat often for lunch. Raw vegan "salmon" pate sushi rolls. They're filling but light at the same time with all the veggies, and extremely satisfying. For ages I've loved nori rolls and I finally figured out why I like them so much. Every bite is the perfect bite. And I'm all about the perfect bite. No joke... most of my meals revolve around salads but everything has to be evenly combined so I get a bit of everything in every bite. A little obsessive compulsive? Uh yeah. But I like it that way, lol.

If you're eating this just as a pate, add some chopped celery to it. That makes it even better, but if using for nori rolls, the celery seems a little to chunky even when chopped small. 

Raw Vegan Salmon Pate

Scant 1 cup roughly chopped peel carrots*

1 cup walnuts**

1/2 cup sunflower seeds, soaked 30 minutes

2 tablespoons apple cider vinegar

1 1/2 tablespoons lemon juice

1 tablespoon tamari

1 teaspoon ground kelp

1/2 teaspoon himalayan salt

3 tablespoons chopped green onion

4-5 tablespoons chopped fresh dill

Grind the sunflower seeds in a food processor. 

Add the carrots, walnuts, acv, lemon, tamari, kelp and salt. Process until smooth, scraping the sides of the food processor down periodically. 

Pulse in the onion and dill. 

*It only takes a second but do it! It makes a "cleaner" taste. 

**Optimally soaked and dehydrated first.

Faux Salmon Sushi Rolls

Spread the salmon pate on the 2/3 of a nori sheet.
Top the part closest to you with zucchini noodles, lettuce, cucumber and red pepper strips, and avocado.
Tightly roll up, rolling away from you. Brush the end with water before sealing.
Keeping the seal side down, slice the roll with a sharp knife.
Serve with coconut aminos or tamari.

I've finally joined instagram! Im having fun with it hehe. You can find me HERE. Here are just a few instagram pics.

Crunchy almond pulp veggie crackers.

Dehydrated veggie "meatballs"

Fresh batch of basil pesto

Vegan, gluten free chocolate chip cookie dough!

Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wellness Weekend

Fun Yoga Poses and Zucchini Chocolate Chip Muffins

I've been absolutely terrible at keeping up with posts about my trip to Australia in March. That was forever ago, right?! Since there have been so many recipes on the blog lately, I decided it was time to get something yoga related on here. But I do have a recipe in this post too! You'll find some tasty grain free chocolate chip zucchini protein muffins below...

When Ulyana and I were in Byron Bay we took full advantage of the gorgeous yoga studio at the place we were staying. It's the kind of little studio I dream of having in my own back yard one day. We also made use of the outdoor platform in the back yard by the river. Sometimes it got a little buggy, but in the middle of the day when the sun was high, the mozzies stayed away.

We decided a little yoga photoshoot was in order!

A number of people have asked me to do a post on arm balances and I promise I will get to that one day - maybe even in the form of a video because it would be so much easier to explain that way. If there's a particular pose you want to know how to do, let me know and I'll cover it when I finally get to the post/video.

And now back to the muffins! Remember the sweetener I talked about in my peanut butter cookie post? Well I used the "just like sugar" to sweeten these zucchini muffins as well. And of course they're not only gluten free but grain free too.

Zucchini Chocolate Chip Protein Muffins
Grain Free - Gluten Free

The cinnamon and lemon really make the flavours pop in these muffins! And on the plus side they're packed with protein from the eggs, almond flour, and protein powder.

1 1/2 cups blanched almond flour
1/2 cup vanilla protein powder
1/2 cup Just Like Sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon himalayan salt
2 large eggs
6 tablespoons melted butter
1 teaspoon vanilla
1 teaspoon packed lemon zest
2 cups lightly packed shredded zucchini
1/2 - 3/4 cup dark chocolate chips or chopped nuts

Preheat oven to 350F.
Whisk together dry ingredients in a bowl.
In a separate bowl whisk together the eggs, butter, vanilla, and lemon zest.
Add the dry mixture to the wet mixture and stir to combine.
Fold in the zucchini and chocolate chips.
Spoon batter into muffin cups and bake for 20-24 minutes or until an inserted toothpick comes out clean.

Vanilla Protein Frosting

This is a delicious and simple frosting that gets hard when refrigerated. I recommend spreading it right before serving but it's fine to frost first and then chill if you like.

6 tablespoons melted coconut butter
3 tablespoons vanilla protein powder
4 tablespoons warm water
Splash of pure vanilla extract

Stir together ingredients in a bowl.
Spread over the muffins.

And make sure to check out my 20% off ebook sale on Sweetly Raw that's happening for the next week!
Get Raw Chocolate Dream, Ice Cream in the Raw, and Just Desserts ebooks together for 20% off.

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

Peanut Butter Chocolate Chip Cookies - grain free/low carb

A few months ago when I was eating a very low sugar diet, I found out about a sweetener called Just Like Sugar. I've often been a skeptic of products and sweeteners that sound too good to be true like this one - but because one of my favourite holistic nutritionists regularly uses and raves about the benefits of it, I decided to give it a try. Just Like Sugar is made up mostly of chicory root and contains no calories, no sugar, no fat, and no sodium. Check out the big list of other major benefits below.

I've started experimenting with recipes using Just Like Sugar and Just Like Brown Sugar (I ordered off the Canadian site but there's an american one too - and I might add that I've recieved NO compensation and NO samples for this "review"). While the conversion chart on the package says differently, I think it's best to use an equal amount where you would use other dry sugars.

I'm curious to know if you've tried this sugar? Or anything similar? Are you a fan? 

**BENEFITS OF CHICORY ROOT: 1. CHOLESTEROL: It decrease the levels of serum LDL cholesterol in the blood. 2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants. 3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal  blood sugar levels while also increasing stool bulk and consistency. 4. CONSTIPATION: It provides soluble fiber, which improves digestion. 5. GALL BLADDER ISSUES: It builds your body's resistance to gallstones and liver stones.  By increasing the flow of bile, it assists the body in digesting foods and liquids.  The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect,  increases bile from the gallbladder, and decreases swelling. 6. URINARY INFECTIONS, KIDNEY STONES and GOUT:  It has diuretic properties that provide protection for the urinary tract system and kidneys.  Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow.  It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps  to prevent gout and kidney stones. 7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive  system. It is an excellent source of fructooligosaccharides which help promote the growth of  beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats.  It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods. 8. NATURAL "Liver" CLEANSER: Chicory root also supports the body's detoxification system through  the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent  jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for  removing contaminants from the digestive system, the liver does not have to work as hard to filter  out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic  for removing excess water and toxins, and this can also reduce strain on the liver. 9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system.  If you have anxiety issues and still drink coffee, this sweetener can help. 10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion,  heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to  speed up the digestive process after eating too much rich food.

Peanut Butter Chocolate Chip Cookies
Gluten free - Grain free - Refined sugar free- low carb

1/4 cup soft butter
1/2 cup peanut butter
1/2 cup just like sugar
1/4 cup just like brown sugar
1 egg
1/2 teaspoon vanilla
2/3 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2/3 cup dark chocolate chips

Preheat oven to 350F.
Beat together the butter, peanut butter, and sugars until creamed.
Add the egg and vanilla, beat briefly.
Add the flour, baking soda, powder, and salt. Beat to combine. Stir in the chocolate chips.
Spoon dough onto parchment paper lined or greased baking sheet.
Bake for 6-9 minutes depending on the size of cookie, until brown around the edges.

**List of benefits from Maria Health Blog

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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 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

1/4 teaspoon himalayan salt

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

1/2 cup melted coconut oil, grapeseed, or canola oil (or butter, not vegan)
1/2 teaspoon pure vanilla extract

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.

*Or more almond flour. 

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