Crackers & Snacks – Sondi Bruner http://www.sondibruner.com freelance writer and holistic nutritionist Tue, 10 Oct 2017 13:00:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.11 10 Vegan Cheese Recipes That Are Amazingly Cheese-Like http://www.sondibruner.com/2017/10/03/awesome-vegan-cheese-recipes/ http://www.sondibruner.com/2017/10/03/awesome-vegan-cheese-recipes/#respond Tue, 03 Oct 2017 23:35:52 +0000 http://www.sondibruner.com/?p=7288 Whenever I ask readers what dairy product they miss the most, the answer is always cheese. What power does cheese hold over us? It’s been a long time since I’ve had real dairy cheese, but I recall feeling pulled by its tangy, salty taste and gooey texture. For many years, cheese was the food I […]

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Whenever I ask readers what dairy product they miss the most, the answer is always cheese. What power does cheese hold over us? It’s been a long time since I’ve had real dairy cheese, but I recall feeling pulled by its tangy, salty taste and gooey texture. For many years, cheese was the food I missed the most period – but then I learned to embrace vegan cheese recipes.

Almond Feta 009

I have a blog post about developing dairy-free cheeses, but I know that many readers appreciate following a recipe – and I do too! I’ve compiled some of my favourite vegan cheese recipes for you to try. Some of these recipes I have made many times, while others are on my giant ‘to-make’ list (is your list ever-growing too?).

One piece of advice I would have for you is to release your expectations. Vegan cheese is not the same as dairy cheese. There are some recipes that come incredibly close, but when we constantly compare foods (and our lives!) to what was, we fail to appreciate what is.

Garlic + Herb Vegan Cream Cheese

Best Vegan Cheese Recipes

Yes, I’m biased. But I truly love this recipe and make it over and over again with different herbs and spices.

Get the recipe here.


 

Vegan Parmesan by Cocoon Cooks

Best Vegan Cheese Recipes

Perfect for sprinkling on your salads, pasta dishes, dips or roasted vegetables. For a nut-free version, try hemp seeds or sunflower seeds.

Get the recipe here.


 

Fermented Nut Cheese by Meghan Telpner

Best Vegan Cheese Recipes

If you like strong aged cheeses, this is the one for you. The flavour is bold, plus you get the added benefits of fermented foods. I never make the sweet version of this cheese, as I prefer it savory and simple with a little sea salt and lemon, and sometimes some dried turmeric for colour.

The stronger the probiotic, the stronger the cheese will be. I learned this lesson when I used a probiotic with 100 billion live cultures. It was so stinky I couldn’t eat it – it was even too potent for my cheese-adoring husband. I ended up giving it to my mother in law, who loves stinky cheeses. Now I typically use 20-30 billion live culture probiotics.

Get the recipe here.


 

Vegan Mozzarella Cheese by Minimalist Baker

Vegan Mozza - Best Vegan Cheese recipes

You really need to make this one. The flavour and texture are remarkable – so tangy and gooey, and it tastes phenomenal when added to pizza.

Get the recipe here.


 

Baked Vegan Cashew Cheese by Healthy Happy Life

Best Vegan Cheese Recipes

This was my first foray into vegan cheese recipes many years ago and it always holds a special place in my heart. I’ve served this to guests a number of times, and it always goes quickly!

Get the recipe here.


 

Vegan Nut-Free Cashew Cheese Slices by Vegan Richa

Vegan Cheese Recipes

Richa is basically the queen of vegan cheese recipes – I highly recommend you check out the extensive vegan cheese options on her blog. This one is great because you can make slices for grilled vegan cheese or shred it up for other recipes.

Get the recipe here.


 

Vegan Cheese Ball with Herbs by Catching Seeds

Best Vegan Cheese Recipes

How beautiful is this one?! It’s elegant, easy to make and the perfect party food. Bookmark it. Pin it. Stat.

Get the recipe here.


 

Vegan Tofu Feta by V Nutrition

Vegan Cheese Recipes

This tangy and zippy vegan cheese is great on salads, pizza or tucked into sandwiches. Ensure you press the tofu first, as this process helps it soak up the marinade. I like to wrap my tofu in a dishtowel and put a few heavy cookbooks on top and leave it for at least 30 minutes.

Get the recipe here.


 

Almond Ricotta by Yup, It’s Vegan

Vegan Cheese Recipes

A soft and velvety recipe you can use in lasagna or in stuffed gluten-free pastas. It’s so easy to make and there are a bunch of suggested variations so you won’t get bored.

Get the recipe here.


 

Vegan Cottage Cheese with Chives by Food Porn Vegan Style

Vegan Cheese Recipes

Vegan cheese recipes are awesome, but they tend to use nuts. I like this version because it’s completely nut-free and if soy is an issue, you can sub in coconut yogurt instead.

Get the recipe here.

Go forth and make vegan cheese! I hope you enjoy these and that they help you become a little happier in your dairy-free life.

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All-Dressed Tortilla Chips (Gluten-Free) http://www.sondibruner.com/2016/05/16/all-dressed-tortilla-chips-gluten-free/ Mon, 16 May 2016 13:00:08 +0000 http://www.sondibruner.com/?p=6925 As a child of the 80s, it has always struck me that I’m part of an age group that straddles the old and the new. My generation remembers what it’s like to use rotary phones and payphones. We recall getting up to change TV channels and writing letters on customized stationary using brightly coloured pens […]

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Gluten-Free All Dressed Tortilla Chips

As a child of the 80s, it has always struck me that I’m part of an age group that straddles the old and the new.

My generation remembers what it’s like to use rotary phones and payphones. We recall getting up to change TV channels and writing letters on customized stationary using brightly coloured pens and stickers; we have fond memories of playing outside from sunrise to sunset in the middle of the street and walking to school by ourselves; we knew family and community members who were in the World War 1 and 2 and the Holocaust; we didn’t grow up with social media (thank goodness!) and used big, bulky cellphones – but most of us didn’t even get them until the end of high school.

At the same time, my generation has enthusiastically embraced change. We adapt to new technologies with ease and without fear or longing for the past; we post to Instagram and Facebook and Twitter and blogs to express ourselves and connect with others in our fast-paced lives. We accept shorter attention spans with grace and sensible solutions. We take the lessons we learned from our parents and grandparents, but adjust them as needed to the modern world.

I don’t have children, so I don’t often get the opportunity to give the ‘ol “When I was your age…” speeches. When I think back to my childhood, many of my most solid memories revolve around food. And not the standing-on-a-chair-baking-with-my-mother kinda memories (though I have plenty of those too). What I remember are the snacks and treats.

There were a lot of junk foods we weren’t allowed to eat as children, something that really stuck in my craw at the time but am grateful for now (thanks mom!). It’s not like I grew up on a commune eating millet and organic tofu – we ate our fair share of packaged foods (as I’ll soon tell you), but it wasn’t open season on anything and everything. Sugary cereals were a no-go. My parents didn’t feed us much fast food. The cookie jar was not eternally open. This made the treats we were allowed to have more special and memorable.

I remember snatching homemade chocolate-covered fruit and nuts from the refrigerator, the cool treat snapping with every bite and simultaneously melting chocolate onto my fingers. Sucking on Smarties while lying on my stomach in front of the TV watching movies. Buying Doritos during mid-morning break in the seventh grade. Grabbing a handful of golden graham crackers as an after-school, pre-homework snack. Buying penny candy at the local convenience store (the penny doesn’t even exist anymore!). Choosing my favourite popsicle flavour on a warm summer day (banana or chocolate). Each food memory flits around, amplifying when triggered and then waning.

As we’ve learned to cook for our own families, my generation has become adept at health-ifying our beloved childhood treats. We strive to create a similar sensory experience, but infuse our food with additional health benefits. When you add the extra layer of allergen-friendly eating (gluten-free, dairy-free, nut-free, etc.), as is common now, recipe creation can become more challenging, but also much, much more rewarding.

Which brings us to this recipe for gluten-free all-dressed tortilla chips. They’ve got everything you’d want in a chip: crunch and salt. Are they exactly like Doritos? Nope. They’re better, because they’re packed with flavour from real spices instead of chemicals.

We can cling to our food memories, but it’s also important to make room for the new ones. And it’s a heck of a lot easier when what you’re asked to embrace is so delicious.

All-Dressed Tortilla Chips (Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 24 chips
Ingredients
  • 4 6-inch corn tortillas
  • 1 tbsp olive oil
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ¼ tsp paprika
  • ⅛ tsp cayenne
  • ⅛ tsp salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the corn tortillas into 6 triangles and place into a bowl. Drizzle the olive oil over the chips and toss with your hands to ensure each chip is mostly covered in oil.
  3. In a small dish, mix the spices. Sprinkle the seasoning over the chips and toss again with your hands.
  4. Line a large baking sheet with parchment paper and place the chips onto it.
  5. Bake for 8 minutes, until lightly golden and crispy.
  6. This recipe can easily be doubled or tripled.

 

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Tamari + Sesame Kale Chips http://www.sondibruner.com/2016/03/07/tamari-sesame-kale-chips/ Mon, 07 Mar 2016 14:00:59 +0000 http://www.sondibruner.com/?p=6858 Oh, dear kale chips. It’s been awhile. A loooooooooong while. The last time I posted a recipe for kale chips was in 2012. That’s probably the last time I’ve eaten them, too, so it’s not like I’ve been creating awesome kale chip recipes and holding out on you. I cannot fathom why I haven’t been […]

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Sesame Tamari Kale Chips

Oh, dear kale chips. It’s been awhile. A loooooooooong while.

The last time I posted a recipe for kale chips was in 2012. That’s probably the last time I’ve eaten them, too, so it’s not like I’ve been creating awesome kale chip recipes and holding out on you.

I cannot fathom why I haven’t been making and eating kale chips all these years. My mind is blank. They are so crunchy and nutritious and versatile; I’ve seriously been missing out.

These kale chips came to fruition because – and this might surprise you – I bought a cold-press juicer. For many years, I felt like a fraud nutritionist because I had a strong dislike for green juice, or any juice for that matter. Then, last summer I began craving it all the time. Perhaps it was the heat, or maybe my body was giving me the message that I needed a potent dose of micronutrients. So I began frequenting juice bars like, well, a juice fan.

As juicing removes the fibre, what you’re left with is a concentrated dose of vitamins, minerals and antioxidants that are easily digested and absorbed in our bodies. For those of us with digestive issues, this can be extremely helpful!

If you’ve ever bought an organic, cold-pressed juice you know it can be expensive. Here in Vancouver, it can be anywhere from $8-12 for a glass. While juicing at home isn’t cheap, as you need to buy the produce, it is definitely less expensive. I purchased a juicer off craiglist and what I discovered is most people buy juicers with good intentions, and then they collect dust in a closet. Basically, every ad went something like this: ‘Bought this juicer, used it a couple of times but haven’t touched it in years. In great condition.’

Anyway, what all of this has to do with kale chips is I over-zealously bought a ton of produce for juicing and found myself craving chips one evening. My bounty of kale came to the rescue!

I skipped the dehydrator for these kale chips because when you have a craving, you don’t want to wait 8 hours for your snack, you know? This batch fits on one pan and takes about an hour to bake, but if you can’t wait you can always steal a few from the oven as they cook.

And, if anyone has a good juice recipe, please share a link in the comments! I like my juices green and tangy and sour, so let me know if you have anything that fits this bill.

Sesame Tamari Kale Chips

Tamari + Sesame Kale Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 3 cups
Ingredients
  • 3 large kale leaves, washed and dried well (about 4 lightly-packed cups)
  • 1 tbsp gluten-free tamari
  • 1 tsp sesame oil
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
Instructions
  1. Preheat the oven to 200 degrees F.
  2. Mix the tamari, sesame oil, garlic and ground ginger together.
  3. Break the kale leaves into pieces and add to a large bowl. Pour the dressing over and massage the kale with your hands, until they are coated and shiny. Taste a piece of kale, and adjust any seasonings if necessary.
  4. Spread the kale chips on a parchment-lined large baking sheet.
  5. Bake for about 1 hour. Check on the kale chips every 20 minutes or so to give them a shake and toss.

 

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Don’t Toss Those Squash Seeds! http://www.sondibruner.com/2015/11/02/dont-toss-those-squash-seeds/ http://www.sondibruner.com/2015/11/02/dont-toss-those-squash-seeds/#comments Mon, 02 Nov 2015 12:30:11 +0000 http://www.sondibruner.com/?p=6651 As individuals, we toss $14.6 billion dollars worth of food away every year. When you include the food waste from restaurants, grocery stores, food manufacturers and farms, that amount rises to a staggering 31 billion. Our food waste not only impacts our environment, but is especially thoughtless considering nearly 850,000 people visit food banks every month […]

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What to do with squash seeds

As individuals, we toss $14.6 billion dollars worth of food away every year. When you include the food waste from restaurants, grocery stores, food manufacturers and farms, that amount rises to a staggering 31 billion.

Our food waste not only impacts our environment, but is especially thoughtless considering nearly 850,000 people visit food banks every month because they don’t have enough to eat.

Given that half of Canada’s food waste comes from our homes, there are lots of things we can do to reduce it, including:

  • menu planning
  • shop with a list and buy what you need
  • use and re-purpose your leftovers
  • store food properly
  • save vegetable scraps and bones to make broth
  • freeze food for later
  • compost

We’re in the heart of autumn and that means winter squashes are absolutely everywhere: pumpkin, butternut, delicata, acorn, kabocha, spaghetti and more. Winter squash is basically the best ever and I’m thrilled that we’re all eating it at this time of year, but I wonder how many of us scoop and toss those delicious seeds?

Toasted squash seeds are a healthful and delicious snack, and they’re so easy to make. Here’s what I do:

  1. Scoop out the squash seeds.
  2. Soak the seeds for about an hour, along with the pulp, in a bowl of cold water. I find that soaking the seeds and pulp makes it much easier to separate the seeds.
  3. Pull the seeds from the pulp.
  4. Season the seeds to taste.
  5. Bake at 325 degrees F until dry and toasty. Roasting time may vary, but I find it usually takes about 12-15 minutes.

I mostly use my toaster oven to bake the seeds, as the amount of seeds per squash are small (typically about 1/2 cup, depending on the variety and size of the squash). However, you can absolutely use your oven or toast them on the stovetop. If you have a food dehydrator, by all means use that too.

The other great thing about the seeds is that you can flavour them however you want. In the photo above, I tossed my seeds with salt, nutritional yeast, garlic powder and hot smoked paprika. Other flavour ideas are:

  • curry powder and maple syrup
  • basil, oregano and tomato paste/sauce
  • rosemary and thyme
  • dill and parsley
  • cumin and coriander
  • cayenne, salt and lemon
  • garam masala
  • plain old salt and pepper

Do you roast your squash seeds? What are your favourite flavours?

 

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Gluten-Free Carrot Bread http://www.sondibruner.com/2015/10/13/gluten-free-carrot-bread/ http://www.sondibruner.com/2015/10/13/gluten-free-carrot-bread/#comments Tue, 13 Oct 2015 14:00:11 +0000 http://www.sondibruner.com/?p=6634 When this gluten-free carrot bread came out of the oven, I thought it was a fail. It crumbled when I tried to cut it, and the flavour seemed lackluster. I put it in the fridge overnight and since I hate wasting food, I gave it another chance the next day. (Food waste is one of […]

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Vegan Carrot Bread

When this gluten-free carrot bread came out of the oven, I thought it was a fail. It crumbled when I tried to cut it, and the flavour seemed lackluster.

I put it in the fridge overnight and since I hate wasting food, I gave it another chance the next day. (Food waste is one of my biggest pet peeves; it’s right up there with people who despise avocados or talk loudly on cellphones while on public transit. Sorry, I don’t want to hear about your abscessed toe or the fight you had with your boss.)

Anyway, when I took the bread out of the fridge it sliced perfectly, and the more bites I took, I realized I judged this bread too quickly and too harshly. Sometimes I need to be more patient and kind, even to my baked goods.

This bread isn’t very sweet, which I appreciated – kind of like a faintly spiced carrot muffin, but in the best possible way. It’s wonderful when paired with nut butter, avocado, or even this creamy carrot spread or roasted red pepper dip. However, you can also swing it a little sweeter with jam or chocolate spread. And, if you want to further develop the flavour, add in some cinnamon and nutmeg, or create a savory profile with cumin and coriander, or fold in some chopped walnuts or hazelnuts.

If you make this carrot bread, the chilling process is essential. Stick it in the fridge, then chill out yourself while you’re at it. Go for a walk. Read a book. Have a chat. Watch a movie. Then eat bread!

Vegan Carrot Bread

Gluten-Free Carrot Bread
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, egg-free, nut-free, soy-free
Author:
Recipe type: Bread
Serves: 10-12 servings
Ingredients
  • 1 cup brown rice flour
  • ½ cup sorghum
  • ¼ cup arrowroot
  • Scant ⅓ cup coconut sugar
  • 1 tbsp ground chia
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ½ cup coconut oil
  • ¾ cup applesauce
  • 1⅓ cup grated carrot
  • 2 tbsp warm water
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the brown rice flour, sorghum, arrowroot, coconut sugar, chia, baking powder, baking soda, and salt.
  3. Add the coconut oil and applesauce, and work the coconut oil into the dry mixture. Fold in the grated carrot, then add the warm water. Ensure that everything is incorporated.
  4. Line a 8.5 x 4.5 inch loaf pan with parchment paper. Pour the batter into the pan and smooth the top.
  5. Bake for 45 minutes, until the top is lightly golden, the loaf springs back when lightly touched, and a toothpick inserted comes out clean.
  6. Cool the bread, then chill for at least a few hours until serving.

 

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Raw, Nut-Free Chocolate Brownies http://www.sondibruner.com/2015/09/08/raw-nut-free-chocolate-brownies/ http://www.sondibruner.com/2015/09/08/raw-nut-free-chocolate-brownies/#comments Tue, 08 Sep 2015 14:00:15 +0000 http://www.sondibruner.com/?p=6555 After 12 weeks of ice cream, perhaps you were expecting a recipe for salad or juice. Nope! The reason? This healthy, portable, nut-free and easy treat is too good not to share for back-to-school season. A lovechild of sunflower double chocolate chip cookies and raw cocoa nibbles, these raw brownies will only take you a few […]

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Raw Gluten-Free Chocolate Brownies

After 12 weeks of ice cream, perhaps you were expecting a recipe for salad or juice.

Nope! The reason? This healthy, portable, nut-free and easy treat is too good not to share for back-to-school season.

A lovechild of sunflower double chocolate chip cookies and raw cocoa nibbles, these raw brownies will only take you a few minutes to make and they’re the perfect snack if you’re sending your kid into a nut-free classroom.

If you’re so inclined, you can double or triple the batch and stash them in the freezer…which might be a good idea regardless, since you’ll have a hard time resisting.

I tease about indulging, but really, there’s nothing to feel guilty about here. Sunflower seeds are rich in the antioxidant vitamin E, as well as the stress-busting and energy-boosting B vitamins. Medjool dates are full of fibre and potassium, while cacao is high in iron and magnesium. That means these raw sunflower brownies will give you a good dose of energy, help to balance blood sugar levels and keep you feeling relaxed.

Now, go forth and make brownies!

Raw, Nut-Free Chocolate Brownies
 
Prep time
Total time
 
gluten-free, dairy-free, nut-free, vegan, soy-free, egg-free, five ingredients or less
Author:
Recipe type: Snack
Serves: 16-18
Ingredients
  • 1 cup sunflower seeds
  • 1 cup Medjool dates (about 10), pitted and roughly chopped
  • ¼ cup cacao powder
  • 1 heaping tbsp Dandy Blend, optional
Instructions
  1. In a food processor, grind the sunflower seeds into a rough meal.
  2. Add the dates, cacao powder and Dandy blend, if using, and blend for a few minutes until everything comes together. When you pinch the dough with your fingers, it should clump together easily.
  3. Line a loaf pan with parchment paper and press the dough evenly into the pan.
  4. Chill, then cut into bite-sized squares.
  5. Makes about 16 squares, depending on how big you slice them.

 

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Chickpea Cookie Dough Bites http://www.sondibruner.com/2015/05/26/chickpea-cookie-dough-bites/ http://www.sondibruner.com/2015/05/26/chickpea-cookie-dough-bites/#comments Tue, 26 May 2015 17:15:05 +0000 http://www.sondibruner.com/?p=6392 Sometimes you just wanna eat a damn chickpea. And what would prevent someone like me from eating a chickpea? Um, neuroses, in a nutshell. I’ve spoken before about the complicated relationship I have with food, and the fear that eating certain foods might worsen my symptoms of Crohn’s disease. Problem is, there are so many […]

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Gluten-Free Cookie Dough Bites

Sometimes you just wanna eat a damn chickpea.

And what would prevent someone like me from eating a chickpea? Um, neuroses, in a nutshell.

I’ve spoken before about the complicated relationship I have with food, and the fear that eating certain foods might worsen my symptoms of Crohn’s disease. Problem is, there are so many conflicting dietary philosophies about nutrition and inflammatory bowel disease that it can be challenging to sort through them and reach clarity.

I avoid chickpeas most of the time because I worry that they will bother me. And then, when I decide to eat them, they do bother me – but then I wonder if I truly can’t digest chickpeas or if I have a stomachache because I’m so stressed about eating them. Self-fulfilling prophecy anyone?

Chickpeas have a lot going for them, though. They’re a great source of vegan protein, and they’re packed with fibre and iron. Digestively speaking, chickpeas are mostly made up of insoluble fibre, which offers bulk to our poop and prevents constipation. Insoluble fibre doesn’t get broken down until it reaches the large intestine, where it’s transformed into a number of nutrients that fuel the cells found along the wall of the colon.

Plus, chickpeas are freaking delicious. Who doesn’t love their buttery texture and versatility?

On the other hand, chickpeas contain long-chain carbohydrates and according to certain dietary philosophies like SCD, they are extremely difficult to break down and digest, leading to excess fermentation and discomfort in the gut (and, unfortunately for your loved ones, plenty of tooting).

Soaking and rinsing chickpeas can help make them more digestible, along with adding gut-supportive spices to the pot while they cook. Which is exactly what I did to the chickpeas in this recipe, plus I added a generous pinch of ‘stop-freaking-the-eff-out’ for good measure.

And you know what? Eating one or two of these didn’t bug me at all; though I’m certain eating the whole batch would. I applied willpower. It was hard.

These chickpea cookie dough bites are a fantastic mid-morning or mid-afternoon snack that will satisfy that craving for something a l’il sweet. And no, you can’t taste the chickpeas: my husband is living proof of that.

I used a third of a cup of sweetener in this recipe, and if you’d like your bites a little sweeter, add in a bit of maple syrup so the dough doesn’t get too dry.

If you’re feeling lazy, you could also pack the mixture into a loaf pan and then cut them into squares or bars. I’m here to make your life easy, OK?

Chickpea Cookie Dough Bites
 
Prep time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Author:
Recipe type: Snack
Serves: 16-18
Ingredients
  • 1 cup wheat-free rolled oats
  • 1 cup cooked chickpeas
  • ⅓ cup coconut sugar
  • 2 tbsp coconut oil
  • ½ tsp vanilla powder, or 1 tsp vanilla extract
  • ½ tsp cinnamon
  • pinch of salt
  • ¼ cup cacao nibs
  • maple syrup to taste, if needed
Instructions
  1. Dump the oats into the bowl of a food processor and pulse for about 30 seconds, until the oats begin to break down.
  2. Add the chickpeas, coconut sugar, coconut oil, vanilla, cinnamon and salt to the bowl and blend until the mixture comes together. The dough should stick together when you pinch it with your fingers.
  3. Taste the mixture, and add a tablespoon or two of maple syrup if needed.
  4. Toss the cacao nibs into the bowl and pulse a few times to combine.
  5. Roll the mixture into balls, using about a tablespoon for each cookie dough ball. Place on a plate or in a container.
  6. Chill the balls for about 20 minutes before serving. Store in the fridge, covered.

 

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Curry-Flavoured Lentil and Oat Granola http://www.sondibruner.com/2014/12/15/curry-flavoured-lentil-and-oat-granola/ http://www.sondibruner.com/2014/12/15/curry-flavoured-lentil-and-oat-granola/#comments Mon, 15 Dec 2014 15:00:48 +0000 http://www.sondibruner.com/?p=6166 My mom never bought us sugary breakfast cereals, no matter how much we begged. Our cupboards were crammed with corn flakes, rice krispies, Special K and cheerios. Nothing that strongly influenced the colour of the milk. I considered her denial of froot loops and cinnamon toast crunch downright unfair. In hindsight, I should have shut […]

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Curried Lentil and Oat Savory Granola

My mom never bought us sugary breakfast cereals, no matter how much we begged. Our cupboards were crammed with corn flakes, rice krispies, Special K and cheerios. Nothing that strongly influenced the colour of the milk.

I considered her denial of froot loops and cinnamon toast crunch downright unfair. In hindsight, I should have shut my yapper and been grateful that I never went hungry at all, but such is the egocentric worldview of a five-year-old.

I was the type of kid who couldn’t stand floppy cereal saturated with milk. To say I poured milk over cereal is an overstatement – it was more like I lightly drizzled it until the cereal was just dampened, and then I gently tipped each spoonful against the side of the bowl to drain off any excess liquid before bringing it to my mouth.

There was nothing worse than the kids who doused their cereal until the bowl almost overflowed and the flakes lost their crunch and texture, except for the kids who sucked back the leftover milk like an animal.

Used cereal milk? Eww. Eww. Eww. Ewwwwww. Right? No? Just me?

As I began to make dietary changes, I slowly lost my desire for sweet breakfasts (though not my desire for goodies – see exhibit a and exhibit b and exhibit c and exhibit d).

While I adore eating savory, veggie-based breakfasts, I also enjoy the texture and crunch of a good bowl of granola, which is why I decided to attempt a savory version.

You might call this idea crazy. I’m gonna declare it a delicious and nutritious success.

A bowl of this gives you an intense dose of protein, fibre and healthy fats, along with a bunch of useful minerals like magnesium, zinc, potassium and iron, which help us build bones, boost immunity, maintain blood pressure and build energy, respectively.

However, if the notion of downing a bowl of curry-flavoured granola on a Tuesday morning makes you wanna hurl, this recipe also makes a great afternoon snack instead.

Gluten-Free Curry Flavoured Lentil and Oat Granola

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Curry-Flavoured Lentil and Oat Granola
 
Prep time
Cook time
Total time
 
gluten-free dairy-free, vegan, soy-free, egg-free
Author:
Serves: 8
Ingredients
  • 2 cups wheat-free rolled oats
  • 1 cup cashew pieces (to make it nut-free, use sunflower or pumpkin seeds)
  • 1 cup cooked lentils
  • ½ cup unsweetened shredded coconut (I used large flakes, but you could use any size)
  • ¼ cup olive oil
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp maple syrup (optional)
Instructions
  1. Preheat the oven to 300 degrees F.
  2. In a large bowl, combine the oats, cashew pieces, cooked lentils, shredded coconut, curry powder and salt.
  3. Stir in the olive oil and maple syrup, if using. Mix well to ensure the granola is evenly coated with the oil. Taste and adjust the amount of curry powder or salt if necessary.
  4. Bake for 40 minutes, stirring the granola every 10 minutes or so to ensure it cooks evenly.

 

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Maple Vanilla No-Bake Granola Bars http://www.sondibruner.com/2014/11/17/maple-vanilla-no-bake-granola-bars/ Mon, 17 Nov 2014 15:00:21 +0000 http://www.sondibruner.com/?p=6068 It only takes seven ingredients to pull together a batch of these delicious no-bake bars. They’re high in protein, packed with whole-grain fibre and healthy saturated fats, and they’re naturally sweetened. Head on over to the Genuine Health sports nutrition website for the recipe! ‘Cause while I’m athletically challenged, I can still use protein powder […]

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Gluten-Free Maple Vanilla No-Bake Granola Bars

It only takes seven ingredients to pull together a batch of these delicious no-bake bars. They’re high in protein, packed with whole-grain fibre and healthy saturated fats, and they’re naturally sweetened.

Head on over to the Genuine Health sports nutrition website for the recipe!

‘Cause while I’m athletically challenged, I can still use protein powder like a boss.

 

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Roasted Figs and Plums http://www.sondibruner.com/2014/09/12/roasted-figs-and-plums/ http://www.sondibruner.com/2014/09/12/roasted-figs-and-plums/#comments Fri, 12 Sep 2014 14:00:04 +0000 http://www.sondibruner.com/?p=5977 Do you mind if I unload on you for a moment? We’re less than two weeks into September and already everyone has set their sights on pumpkin: pumpkin spice lattes, pumpkin bread, pumpkin cookies, pumpkin curry. It’s driving me batty. Don’t get me wrong, I’m as in love with fall flavours as the next gal. […]

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Roasted Fruit

Do you mind if I unload on you for a moment?

We’re less than two weeks into September and already everyone has set their sights on pumpkin: pumpkin spice lattes, pumpkin bread, pumpkin cookies, pumpkin curry. It’s driving me batty.

Don’t get me wrong, I’m as in love with fall flavours as the next gal. But it’s still technically summer. I mean, I’m wearing shorts right now (sorry, dear residents of Calgary.) And while summer fruit is on its last legs, it’s not a distant memory just yet.

So no more pumpkin talk until October, okay? Please and thank you.

Rant over. Now onto the good stuff.

This is barely a recipe, but I wanted to share it with you because it’s delightful, and who doesn’t love being delighted?

I call this a non-recipe because you can use any fruit you love and the quantities don’t matter. Don’t have coconut oil? Use a few tablespoons of water instead. Not in the mood for cinnamon? Leave it out, or sprinkle your fruit with ginger, nutmeg, or cardamom.

The end result here is gooey, tender, tart and sweet. Aromatic. Perfect on its own, or as a topping for oatmeal or ice cream. One day I drizzled a bowl of this with nut butter. The next, melted chocolate. Because chocolate goes with everything.

Roasted Figs and Plums
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, five ingredients or less
Author:
Recipe type: Snack
Serves: 4
Ingredients
  • 8 plums, halved or quartered
  • 12 figs, halved
  • 1 heaping tbsp coconut oil
  • ½ tsp cinnamon
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Mix the fruit, cinnamon and coconut oil in an oven-safe dish. Bake for 25 minutes, stirring once halfway. If the dish needs more liquid when you stir, add a tablespoon or two of water.

 

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