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Coconut Cookie Dough Balls

Remember this? :]

The Great Food Blogger Cookie Swap 2013

It’s here! :D This is what I sent out to my match, Sara! I kinda looked through her recipes (they all look so good!) to get a feel for what she might like and decided to make something with dates, since she said they’re one of her favorite sweeteners. :] Recipe adapted from here! I added almonds and hemp seeds to give it a more crunchy texture. I actually do not own a food processor, so it was slightly difficult getting it to the consistency I would’ve liked them to be, but all in all, I think they turned out okay!(?)

Her specifications were, “As un-processed as possible.  Preferable no white flour, white sugar, or vegetable oil,” which was perfect, since I tend to prefer desserts that are also on the healthier side of the spectrum. (That was basically what I requested too, but I never received anything. ;_; sad times. I’ve been eating like the plague lately though, so maybe it’s for the best.) I actually only ended up having one person to send something to since there were less of us with similar restrictions.

Coconut Cookie Dough Balls

54 calories, 8g CHO’s, 2.5g fat, 1g protein, 1g fiber, 4.5mg sodium for each cookie dough bite!

Ingredients:
-15 pitted dates
-3 tbsp coconut butter
-4 tsp hemp seeds
-1/4 cup almonds, crushed

Instructions:
1) Blend everything together in a food processor.
2) Shape into little balls!

Vegan French Toast

The recipe is adapted from here. The changes I made were really just because I dislike using salt and I didn’t happen to have any nutmeg. This does indeed have an egg-y sort of taste to it despite there not being any in it. I bought a tapioca loaf the other day (it was on sale and I was curious) so I used that. :] The original recipe called for 6 slices of bread, but I had enough left over for the whole loaf, so why the hell not, right? :O Waste not!

Vegan French Toast

Ingredients:
-1 cup unsweetened Almond Breeze Almond Milk, vanilla
-1 tbsp maple syrup
-2 tbsp almond flour
-1 tbsp nutritional yeast
-1 tsp cinnamon
-coconut oil
-12 slices tapioca bread

Instructions:
1) Whisk together almond milk, maple syrup, flour, nutritional yeast and cinnamon.
2) Coat each slice of bread thoroughly.
3) Heat coconut oil in large pan over medium-high heat. When it’s hot, place the bread slices in and cook for a few minutes per side until golden brown.
4) Top with powdered sugar, vegan butter, maple syrup, coconut butter, fruit butter, fresh fruit…the possibilities are endless!
(They’re pictured here with maple syrup and coconut butter.)

Almond Waffles with Orange Honey Syrup

I decided to try out another almond waffle recipe! (Why not, right? I still had almond flour left over.) For the record, the syrup is not paleo, but meh! I made them smaller so there would be more batter to go around. The “syrup” is really good (I love the orange tang)! It doesn’t have a syrupy consistency (it’s pretty liquidy), but I didn’t want it to be too sweet.

Almond Waffles with Orange Honey Syrup

Ingredients:
-3 egg yolks
-3 egg whites, room temperature
-1/4 cup coconut milk or milk
-1 cup almond flour
-¼ tsp salt
-1 tsp vanilla if sweet
-1 tsp maple syrup if sweet
-2 tbsp coconut oil, melted

Instructions:
1) Preheat waffle iron.
2) In a medium bowl, whisk egg yolks and milk. Add almond flour and salt. Combine until smooth. Add melted coconut oil or butter.
3) Whisk egg whites until they form moist, stiff peaks. Fold about ¼ of egg whites into batter. Fold batter into remaining egg whites in three parts.
4) Scoop 1/3 cup of batter onto a preheated and greased waffle iron. Do not smooth the top of the batter before closing the top of the iron. Close the lid gently!
5) Cook until golden brown.

Orange Honey Syrup

Ingredients:
-1 part orange juice (or to taste)
-1.5 parts honey (or to taste)

Instructions:
1) Combine ingredients.
2) Drizzle onto waffle.

Flourless Tahini Cookies

Super random, but I have officially been told to not speak by every anatomy GTA we have. This is good and bad. (Mainly good to me, because it means I know my shit, but am now relegated to answering everything in my head.)

I was buying nutritional yeast at the local health food store and it came out to be something around 34 cents. I didn’t have cash, and it seemed on the slight side of ridiculous to use my credit card to pay for a 34 cent charge, so I picked up some tahini and spelt flour (aka more recipes including aforementioned ingredients to follow).

I was going to add dried fruit to it, but I kinda forgot, so…I didn’t. (So logical, I know.) I don’t know if you can tell from the picture, but I mildly burnt these because I went to answer the door (my landlord came to visit me!) and…yeah. :[ But they were still pretty good! I got this recipe from fastpaleo.

Flourless Tahini Cookies

Ingredients:
-1 cup of all natural tahini
-1/2 cup of honey
-1 egg
-1 tbsp of cinnamon
-1 tsp of vanilla
-chopped nuts or dried fruit (optional)

Instructions:
1) Preheat oven to 350 F. Mix all ingredients until you have a thick and creamy batter.
2) Scoop out batter and place on a lined cookie sheet. Press down to form cookie-esque shapes.
3) Bake for 10 minutes, but check often because they bake quickly.

Coconut Bread

Still exercising the whole “use all the ingredients you own before you buy more” philosophy. These were consumed at 2 different potluck cookouts of sorts and were rather well-liked! :O Technically, this was supposed to be made in a loaf pan so it’d look more like, y’know, bread, but my muffin tin is non-stick and it also bakes a whole lot faster in there. (I also don’t need to cut it because they’re already portioned off. :D!) Recipe from fastpaleo.

Coconut Bread

Ingredients:
-6 eggs
-1/2 cup coconut oil
-2 tbsp honey
-1/2 tsp sea salt
-3/4 cup coconut flour

Instructions:
1) Preheat oven to 350 degrees F. Whisk all ingredients until there are no lumps. Pour into pan or muffin tin.
2) Bake for 25 minutes. (I used a muffin tin, so it didn’t take as long. In a pan, the original recipe said it’d take 40 minutes :O ).