Recipe Corner

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Baked Goods

NUTTY FUDGY BROWNIES

Ingredients

  • 4 tbsp of ground flaxseed
  • 9 tbsp of water
  • 1/2 cup of cacao, carob or cocoa powder
  • 1/2 cup of oat flour or ground oats
  • 1/2 tsp of salt
  • 3/4 cup of maple syrup
  • 3/4 cup of peanut butter or other nut/seed butter
  • 3 tsp of vanilla extract


Directions

  1. Mix ground flaxseed and water and let it sit for approximately 15 minutes or until it thickens.
  2. Pre-heat oven to 350 F or 176 C.
  3. Mix together all dry ingredients in a bowl (salt, oat flour, cocoa/cacao powder)
  4. Add in wet ingredients and stir until well combined (flax egg, peanut butter, maple syrup and vanilla extract).
  5. Pour mixture into parchment paper lined 9"x9" pan and bake for approximately 55 mins. Brownies will be still fudge. Top with tahini or nut butter of your choice.


Whole wheat sourdough bread

Ingredients

  • 100 grams of sourdough starter
  • 2 tsp of salt
  • 385 grams of water
  • 3 cups of organic white flour
  • 1 cup of organic whole wheat flour


Directions

  1. In a large bowl pour in sourdough starter (search for sourdough starter directions in search bar) and combine with water and salt. Stir until well combined and then begin adding flour one cup at a time. I usually start with a wood spoon and then switch to my hand while adding the last couple of cups.
  2. Once flour is combined (dough will be very sticky) let it sit for approximately 15 minutes with a towel over it and then knead/stretch and fold under itself a few times. Repeat this step at the 30 minute mark and then ideally every half hour until the 4 hour mark.
  3. Once your dough has reached the 4 hour mark, it will have become considerably less sticky and can be stretched and folded one more time for the final shaping process. I usually use a shaping basket such as the one linked above. Place bread in shaping basket and let it rise for approximately another 8 hours. Preheat the oven to 450 F with dutch oven inside. This is called a "warm start". Once preheated, flip bread over onto a piece of parchment paper and score with a scoring knife or lame.
  4. Bake for 25 mins with cover on and then 20 mins without the cover. In the picture above, I split my loaf in two and baked them separately but I reduced the cooking time by 5 mins with the cover off. Let your sourdough rest for at least 4 hours before you cut into it. You might end up with a doughy mess if you get too eager :).




Condiments

RAW DATE PASTE

Ingredients

  • 2 cups of medjool dates
  • 1/4 tsp of salt


Directions

  1. Add dates and salt to blender and blend until smooth. I added in about 1/4 - 1/2 cup of water to make the dates blend easier.


BREAKFAST

VEGAN COTTAGE CHEESE TOAST


Toasted Sourdough (*see recipe)

Vegan Cottage Cheese (*see recipe)

Top with 1/4 of a ripe cantaloupe

1/8 cup of chopped fresh basil

Drizzle with a thick

Enjoy with a side of cantaloupe



WHOLESOME WAFFLES GF

Ingredients

  • 1 and 1/2 cups of oat or whole wheat or regular flour if not GF
  • 2 teaspoons of baking powder
  • 2 TBPS of sweetener date paste, maple syrup or unrefined sugar
  • 1 TSP of vanilla
  • 1 and 1/2 cups of water plus more as needed


Directions

  1. If using oat flour, blend about 2 cups of regular oats in blender to make oat flour.
  2. In medium bowl, combine flour, sweetener, baking powder, vanilla and water. Stir until well combined.
  3. Pour ingredients on well heated waffle maker. Optional lite spray of avocado oil or other cooking spray.
  4. Top with 1 TBSP of tahini (as pictured) or maple syrup. My favorite combination is tahini with a drizzle of maple syrup on the top.


VEGAN COTTAGE CHEESE


Ingredients:


1 block of silken tofu

1 block firm or extra firm tofu

1/2-1 TSP of sea salt

1 TSP of ACV

1 TSP of lemon juice

1 TBSP nutritional yeast


Directions:


Mix together in blender the block of silken tofu, sea salt, ACV, lemon juice, and nutritional yeast until smooth. Pour mixture into bowl and crumble firm tofu and fold in gently.




ZUCCHININ' CINNAMON DELIGHT


Ingredients:


1.5 cups of grated zucchini

1 cup of oats

Pinch of sea salt

1 tsp of vanilla

1-2 tsp of cinnamon

1-2 TBSP of Maple Syrup or sweetener of your choice

1 - 1.5 cups of water


*I used about a 1/2 teaspoon of stevia


Instructions:


Combine all ingredients and cook according to package instructions on oatmeal or until you've reached a desired consistency.


Notes:


I personally make 3 portions out of this recipe and combine it with a 50/50 plate. This recipe is delicious way to follow The McDougall Program for Maximum Weight Loss Plan by Dr. McDougall or will work fine with The Starch Solution as well.

Raw foods


Acai Antioxidant Rich Smoothie Bowl


1 cup of frozen blueberries

2 frozen bananas

1 Acai smoothie packet from Sambazon

1 scoop of plant based protein powder

1 scoop of blue spirulina

1 cup of plant mylk (approx)

1 cup coconut water (approx)


Blend in until combined and serve in bowl and top with fresh blueberries, raspberries and shredded coconut.

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