Sunflower Seed Cookies

June 8, 2020 / Lyn Jones / 0 Comments

These are fancy, delicious and healthy too! They are gluten-free, refined-sugar free and vegan which means there are no eggs used. These have healthy ingredients and no starch. Makes 28-30
(http://www.realfoodforlife.com/sunflower-seed-cookies/)


Ingredients

  • 2/3 cup virgin coconut oil *melted
  • 1/2 cup coconut sugar ground finely
  • 1/4 tsp light liquid stevia (liquid retains more nutriments)
  • 2 Tab ground golden flaxseeds
  • 1/4 cup warm water
  • 2/3 cup brown rice flour
  • 1/3 cup rolled oats
  • 2 tsp BP
  • 1/2 tsp Himalayan salt
  • 1 tsp vanilla
  • 2/3 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/3 cup almonds
  • 1/2 cup raisins unsulfured, unsweetened

    Instructions

    • Preheat the oven to 325º F
    • Add warm water to the flax meal in a small bowl and mix; let it sit for 5 minutes.
    • Combine the coconut oil, sugar, vanilla, stevia, and salt in a bowl until creamy.
    • Add the flax meal mixture to the coconut oil mixture and mix well.
    • Then mix in the brown rice flour and baking powder.
    • Mix in the oatmeal, raisins, seeds, and nuts.
    • Make little one inch mounds, place each of them on a coconut greased baking sheet and flatten each one.
    • Bake for 10 to 15 minutes.
    • Take them out of the oven and let them cool before removing them from the sheet.
    ** This is for an egg-free vegan recipe, learn more about Eggs Substitutes.

Honey Butternut Carrot Bread

May 3, 2020 / Lyn Jones / 0 Comments

This is a delicious homemade, nutritious, spicy, honey sweetened loaf of moist, seeded butternut squash and carrot bread that’s super easy to make! For a savoury loaf, leave out the honey, add a pinch more salt, black pepper and replace spices for mixed herbs…a totally savoury variation.

Author: Berry Sweet Life

Ingredients
2 cups butternut puree (1 medium butternut)
1 cup grated carrot (1 large carrot)
2 eggs lightly beaten
1/3 cup olive oil
1/3 cup honey
1 1/4 cups wholewheat flour
1 tsp bicarb
1/2 tsp salt
1/4 cup sunflower seeds
1/4 cup pepitas
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

1. Preheat oven to 175°C and grease and lightly flour a 9 x 5 inch loaf pan.
2. Slice butternut into cubes, steam 15 minutes until very soft. Puree (Blend until very smooth).
3.  In a mixing bowl, stir together the butternut, carrot, eggs, olive oil and honey.
4.  In another bowl, place flour, bicarb, salt, seeds and spices – stir together.
5.  Stir butternut into drys until well combined. Pour into loaf pan, top with more seeds (optional).
6.  Bake for about 50 minutes until a toothpick comes out clean.

1 2 3