Everything Food
YIELD: 8 SERVINGS Sweetened with banana, blackstrap molasses, and agave, this healthy gingerbread tastes just as rich and spicy as the traditional version. Directions In a large bowl, stir together the banana, molasses, ginger, cinnamon, cloves, salt, and agave until smooth. Fold in the chia seed, almond meal, and teff flour. Lightly grease a 4 × 8-inch …
YIELD: 12 SCONES Scones have always intrigued me with their not quite biscuity, not quite cakey demeanor. I don’t exactly want to eat them for breakfast but they always seem perfect for a midday snacking. Directions Preheat oven to 375 °F. Mix the almond flour, cornflour, millet flour, brown rice flour, and tapioca flour together in …
YIELD: 12 MUFFINS These muffins are just too darn delicious with the warm flavor of banana and walnuts. Be sure to grease the muffin liners on these, or use silicone muffin cups; since these muffins contain very little oil, they may have a tendency to stick. Directions Preheat oven to 350 °F. Using margarine or coconut …
YIELD: 12 MUFFINS These tender morsels are studded with raw pumpkin seeds, called pepitas, to add a delightful color and texture to the muffins. Directions Preheat oven to 400 °F and line a muffin pan with twelve liners, lightly spritz with nonstick spray, or simply grease a standard-size muffin pan. In a large bowl, whisk together …
YIELD: 6 TARTS These raw treats can be made in mini muffin pans for bite-size treats or standard-size muffin tins for larger tarts. When making raw tarts, I prefer using silicone molds as it is much easier to release the treats without breaking. Directions Place the almond meal, dates, coconut oil, and salt into a …
YIELD: 30 CANDIES These jelly candies are a touch softer than traditional gumdrops. They actually taste more like fruit snacks made for children’s lunches. Directions Line an 8 × 8-inch pan snugly with aluminum foil and spray generously with nonstick spray or grease with margarine. In a small saucepan, over medium heat, warm the grape …
YIELD: 3 CUPS Candied orange peels are so nice to have for decorative purposes or to add a little zing to a dessert, like in my Florentines. This recipe also works nicely with lemon or lime peels, which add a nice color variation to the mix. Directions Remove the peels from the oranges by slicing …
YIELD: 24 SUGAR PLUMS These little gems have become well known from their very important cameo in the classic Christmas tale, and, even though they may conjure up images of sugar-covered plums in your mind, they actually have never contained any plums at all. “Plum” used to be a popular way to describe any dried …
YIELD: 20 PIECES This is a perfect choice for when you’re craving candy, but don’t have a candy thermometer handy. Working quickly is an important part of making this fudge, so be sure to have all your ingredients and equipment ready before you begin. Directions Lightly grease a standard-size loaf pan or small square cake …
YIELD: 64 PIECES Super rich and extra dreamy, this fudge is best enjoyed in small pieces so that you can savor the intense flavor. If you like some crunch in your fudge, simply add 1 cup of toasted walnut pieces into the fudge before spreading into a prepared pan, or sprinkle on top. Directions Prepare …