Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Yield: 3 mini loaf pans (3 x 6 in.)

Cook: 35 to 40 minutes

½ cup almond meal (I grind my own from whole almonds)

½ cup buckwheat flour

1/3 cup arrowroot starch

½ cup ground gluten-free oats

1 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. sea salt

1 tbsp. chia seeds, ground

1 cup fresh pineapple chunks, pureed in blender

¼ cup maple syrup

1/8 cup coconut sugar

1 ½ tsp. vanilla

¼ cup coconut oil, melted

2 to 3 tbsp.water

1 cup fine unsweetened coconut

½ cup chopped pecans

Preheat oven to 350 degrees F.  Line 3 mini loaf pans with parchment paper.

Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.

In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.

In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

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Quinoa Brownie Truffles

I’ve been on a quinoa kick lately. It seems as if it goes in everything. There are quinoa cookbooks and blogs with everything from salads to granola, cookies to ice cream.

Quinoa Brownie Truffles

Quinoa Brownie Truffles

1/3 cup dried dates, soaked in hot water for 15 minutes

½ cup cooked quinoa

1 tsp. vanilla

2 tbsp. almond butter

2 tbsp. coconut oil, melted

1 tbsp. coconut nectar

1/8 tsp. sea salt

¼ cup natural cacao powder

4 to 6 tbsp. unsweetened coconut flakes

1 cup almond meal (I grind it in my Magic bullet)

Add all the ingredients to a food processor bowl. Mix until everything is well mixed and holds together well. Roll into balls. Leave plain or coat with coconut sugar, fine coconut, melted chocolate or ground nuts. Chill for 1 to 2 hours. Store in freezer.

Notes:

  • You shouldn’t leave the truffles outside the freezer for long periods of time. They soften, and I think that they taste best when still firm.
  • Honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.

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Anyone for leftover quinoa?

Chocolate Chip Quinoa Cookie Pizza

This is made with no added fat except for what comes from the nuts. It’s not overly sweet and is soft and chewy. You’re always free to add more sweetener if you like.

Yield: One 12-inch pizza pan
Cook: 12 to 15 minutes

1/4 cup cashews
1/4 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/2 cup dried dates, softened in hot water
1/2 cup cooked quinoa
1 1/2 tbsp. chia seeds, ground (I use my Magic Bullet)
3 tbsp. coconut nectar
2 tsp. vanilla
1/4 tsp. sea salt
1/2 tsp. baking soda
2 tbsp. ground flaxseed
1/4 cup buckwheat flour
1/3 to 1/2 cup mini chocolate chips (I used Enjoy Life brand)
2 tbsp. chopped pecans or walnuts (optional)
Coconut flakes (optional)

Preheat oven to 350 degrees F. Spread cashews, almonds, pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Lightly grease 12 -inch pizza pan.
Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.
Pour nuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Drain dates and add to food processor on top of nut butter. Add coconut syrup, vanilla, salt and baking soda. Process until well mixed.
Add flaxseed, buckwheat flour and quinoa. Process until smooth.
Add chia/water mixture. Process just until mixed, using the pulse button on your processor.
Stir in 2 tbsp. chopped pecans and chocolate chips with spatula. Spread mixture in pizza pan. Be patient, it will be very sticky. Sprinkle some coconut flakes across the top if you like. (I used toasted coconut flakes because that is all I could find.)
Bake in preheated oven for 12 to 15 minutes or until cookie is firm but not crusty. It will still be shiny.
Do not try to remove from pan and let cool before cutting.

Chocolate Chip Quinoa Cookie Pizza

Notes:

  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index. It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

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