Tag: gluten free recipe

Supercharged Pumpkin Cacao Brownies

I've been REALLY craving something sweet the past few nights but not wanting to feel like absolute crap the next day because of that said sweet craving. These are delightful tasting, clean + actually give you ENERGY versus a tummy ache! The cacao can easily be swapped for carob and pumpkin for sweet potato. Gluten-free flours are optional. Have some fun + get creative! Be sure to share the love! 

 

{PIN THIS}

{GATHER}

  • 18oz organic pureed pumpkin (or you could use sweet potatoes! I would use 2-3 medium-large)
  • 2/3 C ground almonds
  • 1/2 C brown rice flour (I used 1/4 C brown rice and 1/4 C buckwheat flour)
  • 14-15 medjool dates
  • 4 T Cacao Magic
  • 3 T pure maple syrup
  • 2 pinches pink sea salt

{DO THIS}

  1. listen to Sigur Ros (just so we're on the same page)
  2. if you're using sweet potatoes or a whole pumpkin, cut into chunks and place into a steamer for about 20 min until they are soft. Once they are perfectly soft and falling apart, remove them and add to a food processor (or insert boxed/canned here) with the pitted dates.  
  3. Add remaining ingredients into a bowl, before mixing in the sweet potato/date combo. Stir well.                        
  4. Place into a lined baking dish and cook for about 20 minutes, until you can pierce the borwnie cake with a fork bringing it out dry.                                       
  5. Remove the tray and allow it to cool for 10 min, this is really vital as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares.     
  6. Then enjoy with a glass of almond mylk (or wine, ahem) + share your pics! remember to tag @philosophiemama so we can see your gorgeous photos! xx                 

 

 

Cacao Magic Pumpkin Cake

This is an awesome cake the whole family will enjoy! Great for when you are entertaining over the holidays or as a snack with tea in the afternoon as a pick-me-up. Tis the season! :)

Ingredients:

  • 1/4 C applesauce

  • 2 T coconut oil (I like Garden of Life brand)

  • 1/3 C Cacao Magic powder

  • 1/3 C + 2 T boiling water, divided (see note)

  • 1 C organic pumpkin puree

  •  

    1 C sugar in the raw or brown sugar (coconut sugar is also cool)

  • 1 t pure vanilla extract

  • 1 1/2 C gluten free baking flour (premixed for baking)

  • 1/2 t ground cinnamon

  • 1/4 t ground nutmeg

  • 1/4 t ground ginger

  • 1/8 t ground cloves

  • 3/4 t baking soda

  • 3/4 t pink sea salt

  • 1/2 C dark chocolate chips

 

Directions:

  1. Preheat oven to 350 degrees (F) and lightly grease an 8 inch loaf pan. Also, boil some water in a tea kettle.
  2. Put applesauce, coconut oil and Cacao Magic powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.
  3. Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.
  4. Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.
  5. Spoon the batter into the prepared loaf pan. It will be good and thick. You can smooth the top out with a spatula.
  6. Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
  7. Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. It’s yummy a little bit warm, or thoroughly cooled. Slice and serve!

Philosophie voted "Top 50 Raw Food Blogs" for 2012!

Green Dream Pumpkin Bread-Vegan and Gluten-free


I'm SO ready for Fall (PUMPKIN EVERYTHING!!!)! Although Los Angeles hasn't quite gotten the autumn memo, (it's going to be 92 degrees this weekend) I'm moving on without her. This bread is packed with superfoods from the Green Dream powder and the pumpkin! It's so tasty that most people (even vegans) don't even know that it's so nutrient-dense, vegan and gluten-free!!

Ingredients:

  • (2) 8" x 4" loaf pans
  •  1 C* chopped walnuts
  • 2 C packed dark brown sugar
  • 2/3 C vegan white sugar
  • 2 t baking soda
  • 1 t salt
  • 1 t ground nutmeg
  • 1 1/2 t ground cinnamon (or 2 t Pumpkin Spice)
  • 2 C pumpkin puree
  • 2/3 C flaked unsweetened coconut

Directions:

*C=Cup        T=Tablespoon       t=teaspoon

  1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
  2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
  3. In a large bowl, stir together the flour, brown sugar, white sugar, Philosophie Green Dream superfood powder, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
  4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Other Gluten-Free Fall Quick Bread Recipes:

 Have you tried the Green Dream muffins yet??? Please share some creative ways you're using your Green Dream powder! :)

 

 

Raw, Vegan Recipe for Pesto Kelp Noodles

Kelp noodles rawk!!! 

They are virtually calorie free and don’t taste like the sea at all. There is no sugar, gluten, wheat, rice or flour. Kelp is known to aid the metabolism, boost energy, aid in digestion and they contain an abundance of minerals.
Ingredients for Raw, Vegan Pesto Kelp Noodles:

 

*2 packages Kelp Noodles

*2 large bushels of fresh Basil leaves

*1 Cup fresh Spinach

*1/4 C Extra Virgin Olive Oil

*1/2 Cup raw Pinenuts

*2 fresh Garlic cloves

*1/2 Teaspoon Celtic Sea Salt

 

Directions: 

1) soak kelp noodles in warm/hot water for at least 20 minutes. Drain and  wring out excess water.

2) combine all ingredients in food processor/Cuisinart (except kelp noodles)

3) taste the pesto. It may need more sea salt or garlic for your taste. Also, if it's too chunky, add more olive oil or a little bit of filtered water. If it's too watery, add more pine nuts or spinach/basil.

If you want a variation, try my recipe for Cheezy Kelp Noodles!

Vegan eggnog

Tonight we are having a holiday party and I want to make something festive!!!

Healthy vegan eggnog it is!
  • add 2 tablespoons agave
  • 1/2 teaspoon cinnamon
  • fresh vanilla bean (1 tablespoon vanilla extract is fine)
  • 1/2 teaspoon cloves
  • 2 teaspoons nutmeg
  • rum or brandy if you want alcohol
  • add 2 drops of vanilla stevia if you want it sweeter
Enjoy!! Happy holidays from the Philosophie!!

Blend on a low speed for 45 seconds, sprinkle nutmeg on top before serving!


Recipe for Vegan, Gluten-free Pumpkin Lasagna

Today I am home, visiting with one of my oldest and dearest friends on the east coast near Washington DC. It's so nice being here with our new baby, in the fall season. I took a jog today to really soak up autumn-the changing and falling leaves, the cool air against my skin, and the crisp colors.

We decided to make a big feast for dinner! We made one "regular" lasagna (gluten-free and free range meat) and one DELICIOUS vegan pumpkin lasagna. here's the recipe!

for the layers:

  • *brown rice lasagna (you could use quinoa also, or any lasagna that's gluten-free)
  • *1 1/2 C Pure canned pumpkin (not pumpkin pie filling) I like Trader Joes Organic canned pumpkin
  • *for mock ricotta, see below
  • *1 egg (or egg replacer like flax and water)
  • *almond milk
  • *4 C spinach
  • *nutmeg, salt, pepper, sage to taste (i like a lot!)
  • *nutritional yeast sprinkled on top for mock parmesan
  • *cream sauce: 3 tbsp vegan butter (or regular if you don't care), 3 tbsp tapioca starch 1 1/4 almond milk

Time to play!

1. Prepare the brown rice lasagna according to the box instructions, until al dente (firm, not hard)

2. For the pumpkin sauce, mix pumpkin, egg replacer and 1/4 C almond milk. Then mix in nutmeg, salt, pepper and sage.

3. For the mock ricotta cheese:

  • ½ cup macadamia nuts
  • ½ cup almonds
  • 1 can water, or enough to cover to the level of the nuts
  • 1 teaspoon sea salt, you may want to add up to 2 more tsp
  • 3 teaspoon apple cider vinegar
  • 1 cup almonds, or up to 2 cups

Preparation for Mock Ricotta Cheese:

In your high powered blender, blend mac nuts, almonds, water, 1 tsp of salt, and apple cider vinegar. This will take about 7-8 minutes. Blend until very smooth.

Add the rest of the almonds, 1/4 c at a time, waiting until they are finely ground and fully incorporated. Taste and add more salt, if desired.

Blend until smooth, with a very slightly grainy texture (It should NOT be gritty). You may want to finish this in your food processor (unless you have a great blender).

4. Make the "cream" sauce by melting the butter on low heat. When it's melted, whisk in tapioca starch, then remove from heat. Slowly whisk in almond milk, then turn the heat back on and whisk constantly until the consistency is thickened enough to coat a spoon. (about 3-5 minutes)

5. Begin layering all the ingredients. Start with a small amount of the pumpkin sauce to layer on the casserole dish and to act as a non stick ingredient. Then add strips of lasagna. Then pumpkin sauce, then mock ricotta cheese. Add a layer of fresh spinach leaves. Then drizzle the cream sauce on top.

Repeat the layers until you reach the top of the casserole dish. Sprinkle the nutritional yeast on top for a mock parmesan flavor.

6. Bake at 400 degrees for about 30 minutes. Remove from oven, let sit for 10 minutes and serve warm.

7. Enjoy your delicious lasagna and store the leftovers or have a big meal and share with friends (with wine!!)!

Recipe for raw, vegan, dairy-free, gluten-free chocolate chip cookies!

I love this recipe for raw, vegan, dairy-free, gluten-free chocolate chip cookies. They taste like the raw cookie dough we aren't supposed to love and eat while we're making "real" cookies... only these are egg-free and completely safe to eat a ton of! Now I'm sharing the recipe with you, for your noshing pleasure.

Recipe for Raw Chocolate Chip Cookies

*2 C nuts (soaked almonds)

*1/2 C dates

*1 tsp vanilla extract

*1/2 tsp sea salt

*1/4 C coconut oil, melted (not in a microwave)

*1/4 C-1/2 C chocolate chips (depending on your love of chocolate)

Directions

1. With a food processor, grind up all above ingredients except the chocolate chips. If you process them for a long time they will taste much more like cookie dough, if you process for less time they will have a nutty consistency which is fun and tasty, too!

2. After processing to desired consistency, drop the chocolate chips into the dough and mix with a spoon. Then pulse 3-4 times to mix it and grind the chips into the mixture.

3. Take a cookie sheet and spread the cookie dough into the pan, using your fingers to press into the corners and flatten into one even, level, layer.

4. Put in the fridge or freezer for 30 minutes to an hour to harden.

5. I then took it out and used heart cookie shape cutters but you can roll them into a ball and leave them that way, use another shape, or take the ball and flatten it into a round "cookie". sky's the limit! :) ENJOY!!!

 

Raw Vegan DELICIOUS Cheesecake Recipe

Makes: 24 slivers of a large pie, or 4 smaller pies with 6 slices
Equipment needed: Food Processor

[caption id="attachment_1358" align="alignleft" width="150" caption="blending the crust"][/caption]

For the Crust

2 cups raw macadamia nuts OR a blend of almonds, walnuts and pecans
1/2 cup dates, pitted
1/4 cup dried coconut

For the "Cheese"

3 cups chopped cashews, soaked for at least 1 hour

[caption id="attachment_1361" align="alignright" width="150" caption="blending the "cheese""][/caption]

3/4 cup lemon juice (or lime juice-i used limequats for this! so delish)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:
1 bag frozen raspberries (or blackberries/strawberries)
1/2 cup dates

DIRECTIONS

To make the crust, process the nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (the more defrosted the better the taste)

 

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)

[caption id="attachment_1363" align="aligncenter" width="300" caption="finished product! :)"][/caption]

Cheezy Kelp Noodles

Kelp noodles are spectacular!!! It is virtually calorie free and doesn't taste like the sea at all. There is no sugar, gluten, wheat, rice or flour. Kelp is known to aid the metabolism, boost energy, aid in digestion and they contain an abundance of minerals.

PREP TIME = 10 - 15 minutes

WAIT TIME = 0 - 1 hour

EQUIPMENT = High powered blender,  dehydrator

LASTS = 1-2 days

SERVINGS = 4

INGREDIENTS

  • 2 packages Sea Tangle Kelp Noodles
  • 1⁄2 c nut cheeze
  • 1⁄8 c olive oil
  • 1 t fresh oregano, minced
  • 1 t fresh rosemary, minced
  • 2 t garlic, de-centered, minced
  • 1⁄2 t Celtic sea salt
  • 1 T fresh-squeezed lemon juice
  • 2 t Bragg Aminos or Nama Shoyu
  • 3 T Nutritional Yeast

STEP 1

Soak the kelp noodles in hot water for 10-20 minutes. Drain and wring out the excess water.

STEP 2

Mix all ingredients in blender. Add sauce to kelp noodles.

STEP 3

It's ready to serve now but if you want the pasta warm and soft, place all the pasta on a big serving plate and spread it out evenly. Then put the plate (or just put the pasta on the tray if you don't have an Excalibur) with the pasta in the dehydrator for 1 hour at 120°F. Serve right out of the dehydrator so it is warm. If you don't have a dehydrator you can put your oven on the lowest setting and put the plate on the stove shelf, or serve cold for a "cheezy pasta salad"!

 

if you don't want to make the sauce "cheezy" you can substitute the cheese for fresh basil and spinach and make it a Pesto pasta. (my favorite!) Garnish with raw pine nuts, tomatoes and spinach leaves. (check out the recipe -->here!)


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