All things yummy

Coconut Banana Creme Brulee

This Gluten Free, Dairy Free recipe created by nutritionist Peggy Kostsopoulos is packed with the health benefits of coconut.

1 cup vanilla coconut milk
1 1/2 cups raw cashews
1/3 cup coconut sugar plus extra for topping
1 small ripe banana, whole
1/2 banana, thinly sliced
1 tbsp coconut oil
1 tsp vanilla
1 1/2 tsp ground chia

In a high-speed blender or food processor, combine cashews, coconut milk, banana, coconut sugar, vanilla and coconut oil until smooth. Add ground chia and continue to blend.
Layer banana slices across bottom of four ramekins.
Pour mixture evenly over bananas.
Refrigerate for about an hour.
Remove from fridge, then sprinkle coconut sugar to completely cover top of each ramekin. Using a blowtorch, caramelize sugar until bubbling and golden. If you don’t have a blowtorch, place ramekins in oven under broiler for a few minutes.
Refrigerate for an hour before serving.
Recipe and image obtained from the Steve and Chris show website.

Spiced Toasted Almonds

An energy rich snack that makes a great holiday gift. Taken from
“The Cancer-Fighting Kitchen. Nourishing, Big Flavor Recipes for Cancer Treatment and Recovery” available at The Granary

2 cups raw almonds
1 teaspoon extra virgin olive oil
1/2 teaspoon maple syrup
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger

Preheat the oven to 350 degrees. Toss the almonds with all the ingredients until evenly coated. Spread them evenly on a baking sheet and bake for 7-10 min, until aromatic and slightly browned.

Variations : For a more savory snack, swap the cinnamon and ginger for 1/4 teaspoon each of dried rosemary, sage and thyme.

Quinoa Chocolate Cake

Gluten Free, Quinoa Chocolate Cake
No one will believe this chocolate cake is made with cooked quinoa — no flour required!
Makes one 8-inch (20 cm) round cake.
(Gluten-Free, Kid Approved, Vegetarian)

2/3 cup (160 mL) quinoa
1 1/3 cups (330 mL) water
1/3 cups (500 mL) milk or soy milk
4 large eggs
1 tsp (5 mL) pure vanilla extract
3/4 cup (185 mL) butter, melted and cooled
1 1/2 cups (375 mL) white or cane sugar
1 cups (375 mL) unsweetened cocoa powder
1 1/2 tsp (15 mL) baking powder
1/2 tsp baking soda
1/2 tsp (2 mL) salt

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) round or square cake pan. Line the bottom of the pan with a piece of parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and the butter and continue to blend until smooth.
Mix the sugar, cocoa, baking powder and salt in a medium bowl. Add the contents of the blender and mix well. Pour the batter into the pan and bake on the center oven rack for 50 minutes or until a knife inserted in the center comes out clean.

Granary Granola

A great way to start the day. Eat it alone or add it to your favorite boxed cereal, top with almond milk and enjoy. A nice quick snack between meals or out on the trail. Nutrient rich, high is protein, fibre and even omegas.

Granola is flexible so try something new each time. How about dried cherries with pecans or blueberries and almonds…the possibilities are endless.

3c Rolled Oats (certified gluten free if required)
1c Oat bran
1/4c Sesame Seeds
1/4c Flaxseeds
1/2c Sunflower or Pumpkin seeds
1c Choped Walnuts or almonds
1/2c Apple juice concentrate or applesauce
1/4c Flax oil
1tsp Vanilla
1tsp Cinnamon
2c Raisins or cranberries etc
1/2c Flaked unsweetened coconut

Bake at 350F on two cookie sheets for 18-20mins or until golden brown and stir contents to brown. Store in airtight container in fridge.