1/4 cup pure cocoa powder (Green&Black is my fav) 1/2 cup almond milk

1 coconut or 1/8 avocado 1 tsp vanilla extract 2 trays ice 8 packets stevia or sugar/honey to taste

Blend all ingredients on high speed until creamy: makes 4 servings

┬áMore recipes for now – no time to write anything particularly interesting… but hey, why not more food?

Baked Artichoke Dip

Ingredients:

2 14 oz. can artichokes, well-drained 4 oz silken tofu 3 cloves garlic 1/3 c fake parm. cheese (see prev post concerning mac and cheese) 2/3 c soy yogurt 1/3 tsp sea salt pinch of cayenne pepper

Directions:

1. preheat oven to 350

2. puree artichokes, tofu, and garlic in food processor

3. in med. bowl whisk parm, yogurt, salt, and cayenne

4. stir in artichoke puree and pour into baking dish

5. bake uncovered until heated (approx 45 min)

6. sprinkle with more parm. cheese if desired

This Banana Bread is from a WONDERFUL site which I highly recommend! And the bread was incredible!

Ingredients:

3 cups almond flour

1/2 cup honey or sweetener (agave, stevia, etc. to taste)

3 eggs

2 mashed bananas

1/2 tsp baking soda

1/4 tsp salt

1/2 c raisins (optional – and nuts, gluten-free oats, cinnamon, or slivered almonds can be added as well, for a fun flavor/texture twist!)

Directions:

1. Mix ingredients until fully blended

2. Bake for 1 hour at 350 or until knife inserted comes out fairly clean (I kept taking bits off of it, so I knew when it was done!) (in a lined pan with greased wax paper)

3. Enjoy! (I had plenty, with delicious EarthBalance soy butter! (see “Staple Foods” post))

*note: you may substitute or include the berry of your choice, or use chocolate chips, nuts, chopped apples… you name it!

Ingredients:

2 cups regular gluten free baking flour mix (can buy at organic food stores)
1/3 cup potato starch
1 teaspoon xanthan gum
1 tsp salt
5 tsp baking powder
1/4 cup sugar or sweetener of choice (this is the doubled recipe, but i don’t double the sugar)

1 egg 2 cups soy, almond, or rice milk
1/4 cup applesauce (you may want to use the sweetened version if you aren’t doubling the sugar)
1 tsp vanilla
2 cups of chopped dried or frozen cranberry pieces (i added a handful of blueberries for fun)

Directions:

1. preheat oven to 400 degrees
2. mix dry ingredients
3. stir in liquids
4. add cranberries (or berries/nuts/etc. of choice)

*note: when mixed, should be normal muffin texture. if very watery, add more flour or a little potato starch

5. spoon batter into a greased muffin tin (i’m allergic to dairy so i use soy butter or olive oil)

*note: if you so desire, you can add a muffin topping, such as mixed soy/regular butter with a little flour, sugar, and brown sugar, for that crunchy topping people love…

6. bake 20-25 min (see note below)

*note: when muffins are removed from oven, they will be golden-browned on the outside, if not darker, but the inside may be somewhat gooey. however, they will firm up as they cool…

7. remove and cool on a wire rack
8. Ejoy! (these are particularly good with Earth Balance or a little agave nectar/brown rice syrup spread on top)

(yields 24 muffins)

Nut Butter Delights (any kind)

Ingredients:

1 cup nut butter of choice (I’ve used peanut butter, almond butter, dark chocolate peanut butter, and sunbutter – all are delicious!)

1 egg (or equivalent egg substitute if desired)

2 teaspoons baking powder

sweetener: either agave, splenda, xylosweet, organic sugar, honey… or anything that suits you (if you are okay with sugar, use a half cup) – to taste

Directions:

1. Preheat oven to 350 F

2. Mix nut butter, egg, baking powder, sweetener in medium bowl (or large, if you double the recipe… this makes about a dozen small cookies if I remember correctly)

3. Scoop out with a spoon and either roll them in a coating of your choice (i.e. crushed roasted nuts, sugar, etc.) or place about an inch apart on parchment paper laid over a baking sheet

*if desired, you may press them with a fork into the traditional pattern

4. Once oven is ready, place in oven for 6-8 minutes (or until the bottoms become browned)

5. Remove, let cool

6. Enjoy! (with soy milk, rice milk, or whatever you so desire to compliment the yummy richness of the cookies!)

*note: this recipe can be altered to include chocolate… if you would like, you can include chocolate chips in the batter, or you can hollow out a portion in the middle of each cookie with a spoon once they are about 3-4 min along, and place chocolate in the hollow while they finish cooking

These are incredibly easy cookies, and have yet to fail me. Yum!