Lemon Chia Pudding (Dairy, Gluten and Refined Sugar Free)

My husband's favourite flavour is lemon so whenever I can I try to make something with this flavour.  Chia pudding is also a family favourite.  I hope you like this pudding as much as we do.

Ingredients

• 1 1/2 cups coconut milk or milk of choice
• 1/4 + 1 tablespoon cup chia seeds
• 1 lemon zested
• 1 lemon juiced
• 1-2 drops lemon oil (optional)
• 3 tablespoons maple syrup or sweetener of choice
• 1/4 teaspoon or more turmeric for colour (optional)
• pinch of sea salt
• shredded coconut for topping (optional)

Directions

1. Make the chia pudding by adding all ingredients into a bowl except shredded coconut.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
2. Dish into bowls and sprinkle with coconut if desired.

Pina Colada Chia Pudding Parfaits with Raspberries (Dairy, Gluten and Refine Sugar Free)

Chia seeds are a great source of fibre, calcium, omega-3 fatty acids, iron and manganese.  In other words, great brain and bone food :)  These parfaits are easy to make and make a great breakfast or snack.

Ingredients (serves 3-4)

• 1 1/4 cup coconut milk (I used canned)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla
• pinch sea salt
• 1/2-1 cup chopped pineapple
• 1/2-1 cup chopped raspberries
• shredded unsweetened coconut for topping

Directions

1. Make the chia pudding by adding coconut milk, chia, maple syrup, vanilla and sea salt into a bowl and stir to fully combine.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
2. Layer parfaits with chia, pineapple, raspberries, repeat.  Sprinkle with coconut if desired.

Chocolate, Chocolate Chip Cookies (Gluten and Dairy Free)

My youngest recently had a birthday and wanted to bring something into the class to share.  I sometimes struggle with finding treats other children will enjoy and aren't filled with too much refined sugar and food colouring.  I recognize cookies are not necessarily healthy but are a treat so we decided to make a chocolate cookie and decorate with one smartie.  These were fun to make.  My girls loved them and apparently they were well received by her peers :)

Ingredients (makes approximately 16 cookies)

• 1/2 cup softened coconut oil 
• 2/3 cup coconut palm sugar
• 2 beaten eggs
• 1 tsp vanilla extract
• 1/3 cup coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon psyllium husk
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 375 F and prepare cookie sheet.
2. In a small bowl combine coconut oil, palm sugar, eggs and vanilla.  
3. In a medium bowl combine, coconut flour, cocoa, psyllium husk, baking soda, sea salt and chocolate chips.
4. Add egg mixture into the flour mixture and stir until combined.
5. Place batter in fridge (if you don't want flat cookies) for about 15 minutes.  I didn't put mine in the fridge but do be careful, they do spread.  
6. Roll batter into 1 inch balls.
7. Bake for 12-15 minutes.

Happy Birthday! Chocolate Cupcakes with Chocolate Icing (Gluten, Grain and Refined Sugar Free)

My youngest is now 5!  Happy Birthday to our cuddly little bear. 

Today we celebrated with a few of her friends.  It was a busy, bug themed day.  Our youngest is is our little creature collector she is always out looking for lady bugs, frogs, snails, worms and even grubs. Thanks to Pinterest, I did get a few ideas for the theme.  Lady bugs became the idea for the cupcakes. Since we try to limit the wheat in our home as well as sugar and food colouring.  It can make birthdays a little more challenging, but I am usually up for a little "trial and error."

I revised my original cupcake recipe and am much happier with the results.  For the icing I used Chocolate Date Icing and they turned out really well.  The icing was great coverage and for the details on the strawberries.

For the Cupcakes

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa
• 1 1/4 cup palm sugar (add more if you want a sweeter cupcake)
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

For the Icing
Again, this is not my recipe my slight adaptation  from Kelly Brozyna at The Spunky Coconut.  

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

A Few Pictures of the Day

Happy Birthday!  I Love You!

Chocolate Black Bean Fudge (Dairy, Gluten and Refined Sugar Free)

This has definitely become a new favourite for me.  This simple recipe is full or energy and nutrients. The black beans provide lots of protein as well as fibre.  The raw cocao is rich in iron and magnesium.  Dates are high in many vitamins including A, B and K.  The coconut oil is high in lauric acid which has anti-bacterial, anti-viral and anti-fungal properties making coconut oil a great support for your immune system. 

I do highly recommend a high powered blender when making this fudge.  You want to make sure you can get a good puree from the dates and beans.  We have definitely gotten used to a lot less sweet in our treats so the dates bring about enough in this fudge but if you prefer sweeter you may want to add a few drops stevia.
We have been enjoying these as a snack, for breakfast or to satisfy a chocolate craving.

Ingredients

• 2 teaspoons gluten free vanilla
• 5-7 drops liquid stevia (optional I don't add it to mine)
• 1/2 cup coconut oil
• 1 cup dates
• 1 1/2 cup cooked black beans
• 1/4 cup raw cocao or cocoa
• 1/2 teaspoon sea salt

Directions

1. Grease a 4 x 6 dish or loaf pan.
2. Add all ingredients in order listed to your blender.
3. Puree on high until completely smooth.
4. Scope into prepared dish and flatten down.
5. Set in the fridge for 1 hour.
6. Cut into squares and try not to eat too many.
   

"Oliebollen" -Dutch Doughnut (Gluten, Refined Sugar and Yeast Free)

Happy New Years! We have had a healthy happy 2014 and look forward to 2015.  As some of you may know, I was born in the Netherlands, so to celebrate New Years Eve, we have made a traditional Dutch treat, Healthy Happy Wife style.
In the Netherlands, many homes will be serving a plate of oliebollen and/or apple beignets. Oliebollen are definitely not healthy as they are a sweet dough fried in oil, however they are a special treat. The original recipe calls for yeast and are served with powdered sugar for dipping.  I have decided to keep the yeast out and we enjoyed ours dipped into a little pure maple syrup.

Ingredients (makes 10-12)

• 3/4 cup tapioca or arrowroot starch
• 1/2 cup rice flour
• 1/2 cup buckwheat flour
• 1 tablespoon psyllium husk
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup raisins/currents (optional)
• 1 teaspoon apple cider vinegar
• 1 1/4 cup non dairy milk
• 1 egg
• 1 shredded apple 
• 1 teaspoon gluten free vanilla
• 10 drops liquid stevia
• oil for frying (I used grapeseed oil)

Directions

1. Heat a small but tall pot of oil.  I used about 2-3 cups of oil and cooked 2-3 at a time.  You could use a larger pot to cook more but it will take longer to heat.  I turned the oven fan on high and it kept the oil smell way down.  Bring the oil to 180 C.
2. In a small dish combine apple cider vinegar and milk and let sit.
3. In a mixing bowl combine all dry ingredients including the raisins. 
4. In a small bowl blend the egg, apple, vanilla and stevia.
5. Add the egg and milk mixtures to the flour bowl and stir to combine.
6. With the aid of two large spoons form balls out of the batter, drop these into the hot oil.   Fry for 2-3 minutes flipping them over until they are golden brown.  
7. Drain the oliebollen onto a paper towels.  
8. Enjoy.  In my opinion they are best served right away while still warm.  

Date Squares with a Hint of Orange (Refined Sugar Free)

I asked my oldest what she wanted to make as a treat to bring to Opa and Oma's house.  Her pick was date squares, a big family favourite by us and our extended family.   You could omit the essential oil and use zest instead.  We don't prefer our date squares very sweet as we find dates sweet enough but feel free to adjust stevia and honey if desired.

Ingredients

• 2 1/2 cups dates
• 1/3 cup water
• 1-3 drop orange essential oil (depending on desired taste)
• 5-7 drops liquid stevia (optional)
• 2 cups gluten free quick oats
• 1/3 cup tapioca or arrowroot starch
• 1/3 cup sorghum flour or buckwheat flour
• 1 1/2 tablespoons psyllium husk
• 2 tablespoons ground flax seeds soaked in 1/4 cup water for 1 minute
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 cup plus 2 tablespoons coconut oil, ghee or grass fed butter
• 1/3 cup honey, maple syrup or palm sugar

Directions

1. In a small sauce pan heat dates and water and simmer for 2 minutes.  Puree until smooth and add in orange essential oil and stevia.
2. Preheat oven to 350 F and grease a 9 x 9 baking dish.
3. Combine oats,starch, sorghum, psyllium husk, flax, salt and baking soda into a mixing bowl.  
4. Add oil and honey and stir to fully combine.
5. Take half of the dough and press into prepared dish,
6. Spread date mixture over top of dough.
7. Add remaining dough on top of dates pressing lightly but ensure you don't mix the date layer into the top layer.
8. Bake in prepared oven for 25 minutes or until golden brown on top.
9. Cool on wire rack and cut into squares.

Quinoa Brownies (Dairy, Gluten/Grain and Refined Sugar Free)

These brownies have a cake like texture.  I didn't make mine too sweet but they have a wonderful flavour.  Do make sure you have soaked your quinoa for a few minutes and then rinse to get the bitter saponin coating off.  Why not enjoy a little more protein and energy from your dessert.

Ingredients

• 1/3 cup grapeseed oil
• 1/2 cup maple syrup or honey 
• 1/4 cup palm or coconut sugar (or more if you prefer sweeter)
• 5-7 drops liquid stevia
• 1 teaspoon gluten free vanilla
• 3 eggs
• 1/3 cup + 2 tablespoons coconut flour
• 1 tablespoon psyllium husk
• 1 cup cooked quinoa
• 1/4 cup + 1 tablespoon cocoa
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup gluten/dairy free chocolate chips (optional)

Directions

1. Preheat oven to 350 F and grease an 8 x 8 oven safe dish.
2. Combine all ingredients (except chocolate chips) into a blender and puree until smooth.  Stir in chocolate chips if desired. 
3. Pour into prepared dish.
4. Bake 35-45 minutes or until inserted toothpick comes out clean.

Almond Rounds (Dairy, Gluten/Grain, and Refined Sugar Free)

I hope everyone has had a healthy, happy start to 2014.  I enjoyed taking some time off of my blog and spend even more time with my family.

This recipe is a creation based on a dessert my mom used to make.  Mom usually made her almond rounds with a bit of jam in the center which tasted and looked great.  This recipe doesn't use any grains as her original recipe required, nonetheless they taste great.

 Ingredients

• 2 cups ground almonds
• 2 tablespoons coconut flour
• 3/4 cup palm or coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup coconut oil
• 1 1/2 teaspoon gluten free almond extract
• 1/3 cup unsweetened almond milk
• 2 eggs
• 1 teaspoon apple cider vinegar

Topping Options

• raspberry jam (I used Le Fruit by Natur-A.Vogel or Crofters) 
• whole blanched almonds

Directions

1. Preheat oven to 350 F and prepare mini muffin pan.
2. Combine all ingredients (except topping) until well blended.
3. Scoop batter into prepared muffin pan.
4. Bake for 15-17 minutes or until slightly brown on top.
5. Store in airtight container in the fridge.

Pumpkin Mousse or Custard (Dairy, Egg, Gluten/Grain and Refined Sugar Free)

Custard and mousse are some of my favourite desserts.  This one was a hit with the whole family.  We had one serving as a breakfast and another for a dessert.  I am looking forward to trying this with some other flavours as well.

Ingredients (makes 8 single servings)

• 2 cups cooked and pureed pumpkin
• 1 3/4 cups coconut milk
• 1/3 cup pure maple syrup (or more if you prefer a sweeter dessert)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon gluten free vanilla 
• 1 tablespoon gelatin powder
• 1/4 cup warm water

Directions

1. In a medium pot heat pumpkin, milk, syrup, cinnamon, nutmeg and allspice.  Cook until hot but not boiling stirring frequently.  Use a blender if needed to ensure mixture is very smooth.  Remove from stove before continuing with step #3.
2. Add gelatin to warm water and stir to fully combine.
3. Add gelatin to pumpkin mixture and whisk together until fully combined.
4. Pour into single serve bowls (ramekins) and chill for 4 hours or longer, until set.

Egg Free Lemon Macaroons (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I know again...another recipe with coconut.  Honestly, I just love coconut's flavour and its health benefits simply an added bonus.  You can't go wrong with a food that helps balance your digestive tract and boosts your immune system.  Did you know coconut can fight against many illnesses such as giardia, urinary tract infections, lice and other parasites?  Coconut oil is also medium chain fat so instead of storing up as fat in the body it creates energy instead.  So all this being said, I will keep making coconut recipes.  This one was a real hit with the girls and I am happy it is school safe as well.

Ingredients

• 2 cups coconut
• 1 tablespoon coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil
• 1 zested lemon
• juice from 1/2 a lemon
• 1/2 cup honey or maple syrup if vegan
• 1/2 teapoon vanilla
• 1 tablespoon water

Directions

1. Preheat oven to 350 F.
2. Combine all ingredients, stirring well to ensure they are fully blended.
3. Roll (squeeze) into balls and place onto cookie sheet. (You may want to wet your hands to keep them sticking together well.)
4. Bake for 11-12 minutes.

Grain Free Apple Fritters (Dairy, Gluten/Grain and Refined Sugar Free)

This summer we went camping with friends and one of the dads made some hot apple fritters over the fire. They were so delicious and a real hit, especially with the kids.  I was reminded of this treat when I noticed some of my apples getting softer.  This is the recipe I came up with and am quite happy with it.  Served with some pure maple syrup, this was a real treat and one I will be making more often.

Ingredients (make approximately 10-12 fritters)

• 1/2 cup ground almond meal
• 1/4 cup buckwheat flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground flax seed or psyllium husk
• 1 egg
• 1 teaspoon gluten free vanilla
• 1 tablespoon pure maple syrup (or more depending on desired sweetness)
• 1 teaspoon apple cider vinegar
• 1/4 cup non dairy milk
• oil for frying (I used coconut about 1/4 cup in a medium cast iron pan)
• peeled and cored apples and sliced into 1/3 inch slices (approx. 2 apples)

Directions

1. Combine almond meal, buckwheat flour and tapioca starch, salt, baking soda and flax seeds in a medium size bowl.
2. In another small bowl beat the egg, vanilla, maple syrup, apple cider vinegar and milk.
3. Add egg mixture to the flour bowl and stir to fully combine.
4. Heat oil in pan until ready for frying.
5. Coat apple slices in batter.
6. Using a medium to low heat placed coated slices into pan.  Don't put more than two slices in at a time as it will cool the oil.  Fry for 2 minutes on each side.
7. Serve immediately.

Stewed Pears (Dairy, Gluten/Grain and Refined Sugar Free)

Pear season is fast approaching.  One of my favourite pear dishes is a simple stewed pears.  This recipe is great served warm or cold, right from the fridge.  I am sure this would also taste great with some Coconut Whipped Cream on top.

Ingredients (serves 4)

• 5 ripe pears sliced into 1/2 inch wedges
• 1/2 cup water
• 1 1/2 teaspoon cinnamon
• 1 teaspoon gluten free vanilla
• 1 tablespoon honey or maple syrup if vegan
• 1 tablespoon psyllium husk (optional to thicken syrup)

Directions

1. Add all ingredients to a medium size sauce pan.
2. Bring to a boil and turn to simmer for 10 minutes.
3. Serve warm or cold.

Banana and Cinnamon Bedtime Snack (Dairy, Gluten/Grain and Sugar Free)

I love this snack.  It tastes great, is simple and healthy.  Bananas are also high in potassium and magnesium which are both muscle relaxants so a little banana may actually help you go to sleep.  So perhaps this could be a reason for a little bedtime snack?  I have used this often as a dessert for the girls as they bedtime is quite soon after dinner.  A little real maple syrup on top, for those Canadians, makes this even sweeter ;)

Ingredients

• Ripe bananas (the more ripe, the more nutrients)
• Cinnamon to taste
• Real Maple Syrup (optional)

Directions

1. Slice bananas into a bowl, sprinkle with cinnamon and maple syrup and stir to coat.
2. Enjoy!

Cherry Pudding or Cherry Soft Ice Cream? (Dairy, Gluten/Grain Free with Sugar Free Option)

I don't really know what to call this dish but it is quickly becoming a favourite treat of mine.  If served right away the frozen cherries definitely give it a soft ice cream consistency. This recipes works well with other frozen berries as well.

Ingredients (serves 2-3)

• 1 1/2 cup frozen pitted cherries
• 1 avocado
• 1/3 cup non dairy milk
• 1 tablespoon raw honey (optional)

Directions

1. Combine all ingredients and purée until smooth.
2. Serve immediately.

Sweet Potato Pie (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with leftover sweet potato?  I picked up a few very large sweet potatoes from my local produce farmer.  As usual, I overestimated how much food we really do eat in a meal so nonetheless, there were way to much potato leftovers.   Make Pie?  Pumpkin pie is one my favourites, so I figured sweet potato pie has got to be good too...and it is.  Could be dessert, a side dish or breakfast.

Ingredients

• 1 prepared pie crust - I used this crust* (see below)
• 2 cups cooked/roasted sweet potato (2 medium size or 1 large)
• 3 eggs (at room temperature)
• 1/4 tablespoon coconut oil
• 1/4 cup coconut or non dairy milk
• 1/2 cup palm sugar
• 1 teaspoon gluten free vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F 
2. Prepare and bake pie crust.
3. Place all ingredients in a blender and purée until smooth.
4. Pour into prepared dish.
5. Bake for 40 minutes or until set.

*Pie Crust

Ingredients (makes 1 pie crust)

• 1/2 cup coconut flour
• 1/3 cup melted coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon ground flax seed
• 1 tablespoon psyllium husk
• 1/4 cup water
• 1 egg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F. Grease 9 inch pie dish.
2. Combine all ingredients.
3. Press dough into prepared pie dish and bake for 15 minutes.
4. It is now ready for any pie you wish to make.

Grain Free Pie Crust (Dairy, Gluten/Grain and Sugar Free)

I am definitely not a pie maker.  I didn't receive the gift of making flaky pie crusts.  So this is my kind of crust.  It is grain free, has some protein, fibre and is not full of dangerous fats. I simply pressed it into the dish and didn't even attempt to roll it.  If anyone cares to try d\to roll this crust, do let me know how it works.  The dough does stick together so it may work.

Ingredients (makes 1 pie crust)

• 1/2 cup coconut flour
• 1/3 cup melted coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon ground flax seed
• 1 tablespoon psyllium husk
• 1/4 cup water
• 1 egg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F. Grease 9 inch pie dish.
2. Combine all ingredients.
3. Press dough into prepared pie dish and bake for 15 minutes.
4. It is now ready for any pie you wish to make.

Lemon Pound Cake or Bars (Dairy, Gluten/Grain and Refined Sugar Free)

I had a craving for some lemon bread/cake.  This cake definitely satisfied my craving with a nice strong lemon taste. This recipe is great for a snack or even breakfast.  It has lots of protein and a nice fresh taste to start the day.

Ingredients

• 3 eggs
• 1/4 cup grapeseed or melted coconut oil
• 1/2 cup honey or other natural sweeteners
• zest of 2 lemons
• 1/3 cup lemon juice
• 7 drops liquid stevia
• 1/2 cup coconut cream or think coconut milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup coconut flour

Directions

1. Preheat oven to 350 F and grease 9 x 9 dish.
2. In a blender combine all ingredients and purée until smooth.
3. Poor into prepare dish.
4. Bake 45-50 minutes.

Chocolate Cupcakes or Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I can't take credit for these cupcakes. A lady at church has been bringing in a similar version for our coffee break time (yes our church breaks for coffee/tea and treats halfway through the service.)  No one seems to notice that they are gluten free as they don't last long.   I don't know exactly what her recipe looks like but I do like the recipe by Cake on the Brain.  I only altered it a little to cut out the grains completely (baking powder) and the dairy.  This recipe turned out so well.  They are nice and light, chocolaty and don't taste a bit like quinoa.  I used the psyllium husk to ensure that they stay together but it may work with another egg instead.   Since quinoa is a seed these cupcakes are actually grain free and full of protein.
Note: If using white quinoa you may need omit the milk.  The red quinoa is more dry than the white so it requires a little more liquid.

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa 
• 1 1/4 cup palm sugar
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

They are very light and yummy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

Grain Free Mini Apple Crisps (Dairy, Gluten/Grain and Refined Sugar Free)

One of my all time favourite desserts is a warm apple crisp.  I will even choose it over something chocolate which for me is quite something. I wanted to create a new recipe in a grain free version and thought the walnuts would be a nice touch.  I am very pleased,  it was very easy and so tasty.  This recipe can easily be altered to make it into a larger dish ( 9 x 9) if you prefer.

Ingredients (makes 5 mini crisps)

• 3-4 sliced apples (I used organic apples and kept the skins on)
• 1 cup coarsely ground walnuts
• 1 tablespoon ground flax seed
• 2 tablespoons coconut oil or earth balance at room temperature
• 1/4 cup maple syrup or other natural sweeteners
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon gluten free vanilla
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F.
2. Layer cut apples into each ramekin or custard dish.
3. In a medium size bowl combine walnuts, flax seeds, maple syrup, oil, cinnamon, vanilla and sea salt.
4. Evenly divide walnut mixture on top of each dish.
5. Bake in oven for 45-50 minutes or until apples reach desired consistency.