S’mores in a Cup

Love Grown Power O’s are so amazing to use as a gluten free replacement for graham crackers crumbs! Super easy last minute dessert that your kids will love…

S'mores in a Cup
 
Author:
Serves: 4 servings
Ingredients
  • "GF Graham Cracker"
  • 2 cups Love Grown Power O's
  • 2 tablespoons melted butter/coconut oil
  • 1 tablespoon coconut sugar
  • Chocolate Sauce
  • 2 cups Enjoy Life chocolate chips
  • 1 can full fat coconut milk (fat part only)
  • Marshmallow
  • 3 to 4 cups marshmallow
Instructions
  1. "GF Graham Cracker"
  2. In a food processor combine all ingredients and pulse until it looks like crumbs. Set aside.
  3. Chocolate Sauce
  4. Combine the chocolate and the coconut fat in a bowl and place it in the microwave for a 30 seconds and stir, then add another 30 seconds stir and continue until it's melted. Set aside.
  5. Marshmallow
  6. Place the marshmallow in a bowl, the marshmallow will expend so make sure the bowl is big enough. Place the bowl in the microwave for a few seconds, it melts very fast so remove as soon as it starts melting.
  7. To Assemble
  8. Place 4 small clear glasses next to each other and fill them layer by layer starting with the crumbs, add about 2 tablespoons, then 2 tablespoons of the chocolate sauce, then 2 tablespoons of the melted marshmallow and start again. Eat right away!

 

Granola Low FODMAP

I started an elimination diet Low FODMAP a couple days ago and I usually keep pistachios in may car to snack on but now I’m not allowed to have them. So, I decided to make some granola and keep some in my car. I drive a lot shuffling my kids around and for work so it’s nice to have something on hand. Make sure to portion the granola if you are also doing this elimination diet. All the ingredients are allowed but you have to be careful with the portions.

Granola Low FODMAP
 
Author:
Ingredients
  • ⅓ cup almonds
  • ⅔ cup pecans
  • ⅔ cup walnuts
  • ½ cup chia seeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tablespoons coconut oil
  • 2 tablespoons vanilla
  • 4 tablespoons pure maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
Instructions
  1. Pre-heat the oven to 300 degrees F.
  2. Place all the nuts and seeds in the food processor, pulse a few times. Add the rest of the ingredients then pulse more.
  3. Transfer to a baking sheet lined with parchment paper.
  4. Bake for 30 minutes.
  5. Let it cool down completely
  6. Divide into 6 portions or more.
  7. Do not exceed more then 1 portion a day if you are on the Low FODMAP Diet.

 

Paleo Granola

I made this for a client today and it’s so good, now I have to make another batch for the family!

Paleo Granola
 
Author:
Serves: 6 cups
Ingredients
  • 1 cup walnut
  • 1 cup cashews
  • 1 cup almonds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup of almond flour
  • ¼ cup of dried cherries
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoon vanilla
  • 2 teaspoons almond extract
  • ¼ cup of coconut oil, melted
  • ½ cup maple syrup
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Place a parchment paper on a baking sheet and set it aside.
  3. Place all the nuts and seeds in a food processor and pulse a few times.
  4. Add the cherries, almond flour, nutmeg, cinnamon and ginger to the food processor
  5. Measure in the same cup the coconut oil, maple syrup, vanilla and almond extract mix quickly with a fork and add to the food processor.
  6. Pulse a couple times and transfer to the baking sheet. Spread the granola so it's evenly distributed.
  7. Bake for 25 minutes.
  8. Remove from the oven let it cook down and brake into pieces.

 

Tapenade

There’s a few things I always buy at Costco, the Kerry Gold butter I buy enough that I always get a comment at checkout. I bag of frozen wild salmon, organic chicken thighs, eggs, avocado oil, coffee and kalamata olives. And I always use the olives to make this. It’s the perfect happy hour snack!

Tapenade
 
Author:
Serves: 2 cups
Ingredients
  • 2 cups kalamata olives pitted
  • ½ cup sun dried tomatoes
  • 2 tablespoons shallots, cut in big chunks
  • Ground pepper to taste
Instructions
  1. Place everything in a food processor and pulse a few times, scrape the sides and pulse again a few times.
  2. Transfer to a serving bowl and serve with some raw vegetables or crackers

 

Chocolate Pudding

Chocolate Pudding
 
Author:
Serves: 2 servings
Ingredients
  • 1 avocado
  • 1 banana
  • 3 tablespoons raw cacao powder
  • 3 tablespoons (or to taste) maple syrup
Instructions
  1. In a food processor mix the avocado and the banana until the texture is creamy and they are no pieces left.
  2. Add the cacao powder and the maple syrup and pulse a few times, make sure to scrape the bowl in between.
  3. You can serve right away or it will keep in the refrigerator for 2-3 days. You can also put the left overs in an ice cube container and freeze it. It makes great frozen treats.
  4. I have been making this recipe since my kids were little. It’s super easy and it tastes great.

 

Chocolate Mousse

Chocolate Mousse
 
Author:
Serves: 4 servings
Ingredients
  • 2 cups coconut meat
  • ¾ cup maple syrup
  • 2 tablespoons vanilla
  • 3-4 tablespoons raw cacao powder
  • ¾ cup refined coconut oil, melted
Instructions
  1. Place everything in the vita mix (or a high speed blender) except for the coconut oil and blend until smooth (make sure there’s no more little pieces of coconut meat).
  2. Add the coconut oil while the blender is still running.
  3. Transfer to serving bowls.
  4. You can eat it right away or refrigerate for 2 hours before serving.

 

Zaza Coconut Squares

The Coconut Squares are one of my favorite dessert. I used to make them -just like the Pumpkin Cheezecake – when I had my food company Zaza Raw. At the time, I would open so many young coconuts that my hands would be all bleeding after – ok I might be exaggerating a little but not by much! They were a pain to make but when you are only opening one or two it’s easy and the kids think it’s the coolest thing. The coconut meat is also available frozen in some stores like Whole Foods. And to make it even easier I tried it with the fat of a coconut milk can and it works well.

Zaza Coconut Squares
 
Author:
Serves: 16 squares
Ingredients
  • Base
  • 1½ cups walnut
  • 1½ cups pecans
  • ¾ cup black raisins
  • ½ cup dry shredded coconut
  • ½ cup raw cacao powder
  • ⅓ cup maple syrup
  • 1 tablespoon vanilla
  • Vanilla Coconut Topping
  • Coconut fat from one can of coconut milk (I prefer the brand 365 from Whole Foods) - you can also used the coconut meat from 2 young coconuts
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup dry shredded coconut
Instructions
  1. Base
  2. In a food processor combine the nuts, pulse until the nuts are ground and very small.
  3. Add the rest of the ingredients and pulse until well combined.
  4. Transfer the mixture to a parchment lined pyrex pan 13" x 9" and spread into an even layer.
  5. Place in the refrigerator to chill and set.
  6. Vanilla Coconut Topping
  7. In a small bowl mix all the ingredients.
  8. Spread it in an even layer onto the chilled fudge base.
  9. Sprinkle a few tablespoon of dry shredded coconut.
  10. Put the pan back in the fridge.

 

Granola Chia Bars

I love theses bars, they are easy to make and they fill you up. Perfect when you don’t have much time in the morning before a yoga class or an afternoon snack!

Granola Chia Bars
 
Author:
Serves: 16
Ingredients
  • 1 cup water
  • 2 tablespoons chia seeds
  • ¾ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla
  • 1 cup walnut, chopped
  • 3 cups of gluten free quick oats
  • ½ cup millet
  • ½ cup buckwheat flour (you can also use arrowroot flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Mix the chia seed and the water and set aside for 15 minutes.
  3. In the mean time, mix the oats, walnut, millet and buckwheat in a large bowl and set aside.
  4. Mix the chia seed mix, the maple syrup, coconut oil and vanilla in a small bowl once there's no more lumps add the wet mix to the dry ingredients. Mix well.
  5. Poor the mixture in a grease 8" square pyrex container.
  6. Cook for 25 minutes.
  7. Serve right away.