Gluten Free Vegan, Grain Free

Grain-free Tempeh Reuben

Hii y’all, I’m back!!!! It’s been centuries, or so it feels. You know how life can get crazy and before you know it it’s been over half a year since you posted a recipe? Gosh. As you may have noticed, Strawberries and Sage is now officially A Heartful Harvest! Strawberries and Sage needed a name change. It served its purpose for years when I was going through my strawberry craze phase (it’s OK, I still LOVE dem strawberries 😋). So nothing against the S&S name itself, I just had outgrown it, in a sense. More importantly, though, I feel “A Heartful Harvest” more accurately reflects my food ideals, which is driven by my compassion for the suffering and wellbeing of my fellow animals, and feeling strongly opposed to causing any harm to any living being. Oxford dictionaries definition of Heartful best echos how I feel about eating and using animals –

Characterized by deep emotion or sincerity of expression; genuine, sincere, heartfelt. Of an emotion: deeply or acutely felt; intense.

I think everyone would agree with me if they allow themselves to just be heartful. If people would put themselves in the places of the innocent animals that are tortured and slaughtered every second because of the demand for animals foods. If they truly opened themselves up to feeling what those animals feel, the pain, the despair, the terror…everyone in the planet would be vegan. If people were heartful of the fact that in today’s world, most of us have access to plant based foods, making murdering animals for food completely obsolete…everyone would be vegan. Humans are not meant to get sustenance from animals anyhow, but that’s a topic for a whole other post!

IMG_1559

Today I’m sharing a recipe for a grain-free tempeh reueben which can be eaten as a starter or feautured as the main entree. It may not look like much, but tempeh is very substantial on it’s own, providing 15 grams of protein for 1/2 a cup! The fermented soy (tempeh), and the fermented cabbage (sauerkraut) are a gut-loving duo, so eating this will benefit your tummy- and therefore your overall health.

You can, of course serve this within two slices of vegan, gluten-free bread and eat it more like a traditional reuben…and feel free to add tomato, leafy greens, sprouts, whatever you fancy. For serving as an appetizer, I’d cut the tempeh into cubes and put a toothpick in the center of the stacked cube and voila!

IMG_1557



Grain-free Tempeh Reuben

Vegan, Gluten-Free, Grain-Free, Nut-Free Recipe

Serves: 2-6

Ingredients:

•8oz tempeh, original or flaxseed
•Vegetable broth or grapeseed/avocado/canola oil
•Sauerkraut
•Fresh thyme leaves, optional

{Maple Mustard Sauce}
•Maple syrup
•Dijon mustard

Instructions:

Splash a couple tablespoons of vegetable broth or oil in a medium sautée pan over medium heat. Cook tempeh for 2-4 minutes on each side.
Stack tempeh and sauerkraut and garnish with thyme.

For the maple mustard sauce mix equal part maple syrup and mustard. Drizzle over tempeh. Serve warm or cold. Enjoy!

Advertisements
Breakfast, Dinner, Gluten Free Vegan, Grain Free, Lunch, Snacks

THE best Seasoned Roasted Chickpeas

image.jpg

Two words perfectly describe this healthy snack- addictive + delicious!

These roasted lil chickpeas are full of yummy savory flavor! Basically they’re little bombs of flavor!!! Think nacho cheese Doritos in the form of garbanzo beans except BETTER! !!

Really, it’s a shame I’ve had this recipe up my sleeve for almost a year now before I thought/remembered to post it (guilty). My apologies, y’all. Once you try these super easy to make chickpeas you will be thankful I finally posted it. This is just one of those addictingly good, and good for you snacks you will want over and over again. I’ve had many, many roasted/crunchy chickpeas in my day and my recipe is by far the best one of them all, honest to goodness 😇, and I’ve had testers! They’re so good I almost always eat the entire batch in one sitting (not guilty). The tomato powder is the secret ingredient thats takes these Chickpeas over the top, although they’re delish without it.

Roasted chickpeas have been trending for some time now, and for good reason. They’re super good for you. I’m talking like, one of the healthiest foods in the world good for you! I recently read somewhere about a long term study conducted over 10 years or more that documented the worlds healthiest people, their lifestyles, including and especially what they ate. Chickpeas were a mainstay in many of the cultures studied (it was b/w 5-10 overall, I believe).

Chickpeas aka garbanzo beans are known for being a high satiety, energy giving food that’s full of fiber and protein. Two cups of chickpeas equals your entire daily requirement for fiber, which promotes heart health by lowering cholesterol (the bad kind). “65-75% of the fiber found in garbanzo beans is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine” – The Worlds Healthiest Foods. In addition, they have other properties which may help digestive troubles. This makes chickpeas a good option for people like myself with gastroperesis and other digestive issues. (If you have GP, I’d advise you not to eat too much, since chickpeas are a bit higher in carbs than other beans, and personally I’ve found too many carbs flare up my GP & POTS)

If you haven’t had nutritional yeast yet, well, better late than never 🙂
Nutritional yeast, despite it’s name is not actually yeast. Therefore it is ACD diet/anti candida friendly. It has a slightly nutty, slightly tangy cheesy flavor that goes with oh so many things. Pretty much anywhere you’d find cheese in a recipe, you could sub it with nutritional yeast. It should be a staple in every vegans pantry, and for most it is.

Here are some more facts about the health benefits of nutritional yeast.
Nutritional yeast happens to be a complete protein and contains 18 essential amino acids. It’s high in B vitamins, including thiamine, folate, B-6 and niacin. Just 1/2 a tbsp of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of the B vitamins. – Live Strong. Who says you can’t get B’s from plant Based foods?!?! B’s increase energy and help your body in producing RBC’s, or should I say red blood cells for all my non spoonie readers. It packs a pretty decent dose of iron, selenium and zinc too.

So are those enough reasons to fall head over heels in love with my roasted chickpea recipe, or what 💁


THE Best Seasoned Cheezy Roasted Chickpeas

Vegan, Gluten-free, Grain-free, Sugar-free, Nut-free, Soy-free

Yield: ~2 cups

Ingredients:

•15-16oz (~2 cups) chickpeas, cooked or canned (bpa-free)
•1 tbsp extra virgin olive oil
•2 heaping tbsp nutritional yeast
•1-1 1/2 tsp paprika
•1-1 1/2 tsp garlic powder
•1 tsp tomato powder, optional
•1/2-1 tsp onion powder
•1/4-1/2 tsp chili powder
•1 tsp salt, or to taste

Instructions:

Preheat oven to 350 degrees.
Lay out your drained chickpeas to dry on a kitchen towel for at least an hour (I usually let mine sit for 2-3 hours). Once chickpeas have dried a bit, but not totally dry, they’re ready.
In a small-medium bowl mix together all your ingredients (except for salt) starting with the oil, and finishing with the chickpeas. Stir and toss to coat.
Lay out chickpeas in an even later on a parchment lined baking sheet. Bake for 26 minutes.

Salt your chickpeas, toss, and allow to cool fa bit (this is the hard part!). Enjoy!

Note- store these in an air tight cobtainer in the fridge. To enjoy again reheat for 5 minutes  at 350 degrees. If you prefer extra crunch you Chickpeas bake them @ 375 F for a slightly less time.

Autumn/Winter, Cookies, Gluten Free Vegan, Grain Free, Holiday

Grain-Free Gingerbread Cookies

 

image
primalplalate.com

❄️ Happy winter solstice!!! ❄️

I can’t believe it’s officially winter AGAIN! Time flies!!! I know everyone says it, but even I feel like it despite living in a box (sure feels like living in a box being housebound haha)! To honor the solstice, I’m a.)posting for the first time in 6 months. SIX MONTHS!?!? This just saddens me. and, b.)sharing a slightly adapted grain-free gingerbread cookie recipe from Primal Palate !!!

This is the first year in a long time I’m well enough to really get in the Christmas spirit, and I couldn’t be more grateful!!!!! What better way to celebrate Christmas/the holidays/winter than making and eating gingerbread! Even better when it’s healthy and allergy-friendly 🙂


 

Grain-free Gingerbread Cookies

Vegan, Gluten-free, Grain-free, Refined Sugar-free optional, Soy-free optional

Yield: 12 gingerbread cookies

{recipe adapted from: Primal Palate}

ingredients:

•2 cups almond meal/flour
•2/3 cup arrowroot flour, plus more for dusting
•1/2 tsp salt
•1/2 tsp baking soda
•3/4 tsp ground ginger
•1/2 tsp ground cloves
•1/2 tsp ground cinnamon
•1/2 tsp ground nutmeg, or allspice
•4 tbsp coconut sugar or maple sugar
•1/2 cup unsulphured molasses (NOT blackstrap)
•3 tbsp unrefined coconut oil, or vegan butter

instructions:

preheat oven to 350 degrees.
in a large mixing bowl, combine blanched almond flour, arrowroot flour, salt, baking soda, ginger, cloves, cinnamon, nutmeg and sugar. Stir ingredients to combine.
in a small sauce pan, bring molasses to a boil over medium heat.
add coconut oil/butter to sauce pan, and stir until combined with the molasses.
remove sauce pan from heat and pour into the dry ingredients.
mix batter with a spoon until you have formed a dark golden cookie dough, and all the dry ingredients are combined withe the molasses and coconut oil/butter.
place a sheet of parchment paper (or set an wrap) onto a flat cooking surface, and dust parchment with arrowroot flour. form dough into a ball, and place on the parchment paper. lightly press dough down to flatten, and sprinkle with a small amount of arrowroot flour. place another sheet of parchment paper on top of the dough, and roll into a thin sheet with a rolling pin (about 1/4 inch thick).
sprinkle arrowroot on a small plate, and place cookie cutters into the arrowroot to coat the bottom for cutting. this will keep the cookie dough from sticking to the batter for an easy release after cutting.
once you have made cuts throughout the entire sheet of cookie dough, carefully peel away the excess dough, and lightly transfer the cut out cookies to a parchment lined baking sheet. form dough into another ball, and roll out again to repeat until all the dough is used. Enjoy!

Frosting & Buttercreams, Gluten Free Vegan, Grain Free, Raw

Heavenly Vegan Fudge

 

image

image

This decadent, yet secretly good for you, mouthwateringly delicious fudge is made with superfood ingredients; nuts, himalayan salt, and coconut butter! It just so happens to be vegan, raw, grain-free and refined sugar-free also!!! It has the same slightly gooey, melt in your mouth texture as fudge made from dairy. No one would guess it was actually healthy!!!

If you’ve never tried coconut butter, well, brace yourself…this is quite possibly the most amazing ingredient on the planet. I can’t get enough of it!

Coconut butter is made from raw, pureed coconut meat. “Coconut butter is to coconut oil as butter is to ghee; it’s made from whole coconut flesh, with all the delicious fat and the solids included. The oil and flesh meld together to form a creamy texture that spreads well.” Coconut butter has a ton of nutritional benefits. It’s high in lauric acid which is a powerful immune booster. lauric acid gets converted to a biologically active molecule named monolaurin which effectively kills disease causing bacteria, virus and fungi.

Coconut contains 17 amino acids, it’s exceptionally high in threonine, an amino acid which protects the liver, central nervous system, cardiovascular system, aids the body in the healing process, and supports the formation of collagen (just to name a few). Coconut also happens to be rich in antioxidants, fiber and healthy minerals like manganese, selenium, copper, folate, potassium, iron, magnesium, and zinc! Coconut’s nutritional benefits are hard to beat!!!

image


Heavenly Fudge

Vegan, Gluten-Free, Grain-Free, Raw, Refined Sugar-Free, Soy-Free, Nut-Free optional
 
Yield: 12 pieces

ingredients:

•1/2 cup good quality unsweetened cocoa powder
•1/2 cup coconut butter, melted or softened
•4 tbsp coconut nectar
•1 tsp pure vanilla extract
•1/2 tsp himalayan salt
•2 tbsp walnuts, cashews, almonds or pecans, optional (highly recommended for protein and satiety)

instructions:

Combine all the ingredients in a food processor or high speed blender, blend until mixture is smooth. Pour mixture into a parchment lined food container, bpa-free silicone mold/tray, or small loaf pan. Chill for at least 30 minutes in the fridge or freezer to solidify. Keep refrigerated, or If you prefer your fudge extra soft like I do allow to warm to room temperature and they will melt in your mouth 🙂  Enjoy!

PS: this fudge also makes a decadent frosting — just allow to get soft and spreadable.

Dinner, Gluten Free Vegan, Grain Free, Lunch, Spring/Summer

White Bean Veggie Soup

 

image

 

This flavorful, hearty soup was one of the first recipes I created when I started cooking for myself. I was throwing things together in a frenzy one evening when I just so happened to create something pretty delicious, and it has since become a favorite recipe of ours. I never get bored with it.

Until my mid 20’s all I knew how to “cook” was pasta and ramen. When I found out about all my food allergies I knew that had to change. I was clueless about how to make a healthy, simple recipe that wasn’t packaged or processed, the result of growing up with the SAD (Standard American Diet). I grew up with my Brazilian mom always cooking beans, but for some reason my picky childhood, and young adult self shied away from all beans for admittedly way too long.

Now beans are a staple in my diet, as they probably are in most vegans diets due to the high protein, fiber, and array of nutrients beans so generously provide. Plus, they’re so good! I seriously missed out on some yummy bean recipes over the years, but this is one of the many bean recipes that makes up for that.

This soup can be made with any white beans- navy beans, great northern beans, cannelini beans, it’ll all be good. With all the incredibly healthy vegetables and spices that accompany and compliment the beans, this soup is as darn delicious as it is darn nutritious


White Bean Veggie Soup

Vegan, Gluten-Free, Grain-Free, Nut-Free, Soy-Free

ingredients:

•1 cup navy beans, soaked overnight (or white bean of choice)
•3 cups vegetable broth
•2 tbsp extra virgin olive oil
•2-3 cloves garlic, minced
•1 onion, diced, optional 
•1-2 fresh tomatoes, seeded and diced
•1-2 zucchinis &/or golden squash, quartered
•1 red bell pepper, diced
•1 green bell pepper, diced
•2 tsp ground turmeric 
•2 tsp ground cumin 
•2 tsp dried thyme 
•salt & pepper to taste
•2 bay leaves

instructions:

Heat oil in a large sauce pan over medium heat. Add onion and garlic and cook, stirring often for about 1 minute. Add tomatoes, zucchini, bell peppers, and seasoning, cover and simmer, stirring occasionally, for 15 minutes. Add drained beans; stir to coat well with the veggie mixture. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the beans are tender; around 60-120 minutes. Enjoy!

Gluten Free Vegan, Grain Free, Raw

Chocolate Pots De Creme

 

veganpotsdecreme

A delicious vegan chocolate pots de creme made from cashew cream – a healthy, cruelty-free twist to the classic french dessert with all the rich, chocolaty goodness.

You can whip this up in a couple minutes with your leftover cashew pulp from homemade cashew milk. It’s so easy and yummy =)


Cashew Pulp Chocolate Pots De Creme

Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-Free, Raw

ingredients:

1/2 cup cashew pulp (leftover from homemade cashew milk)
1/2 cup good quality unsweetened cocoa powder
1/4 cup unrefined coconut oil 
1/4 cup coconut nectar or brown rice syrup, or to taste
2 tsp pure vanilla extract (or extract/flavor of choice)

instructions:

blend together until all ingredients are well combined and smooth. pour in ramekin, or small food container and refrigerate for ~1hr. keep refrigerated. enjoy!

Cookies, Grain Free, Raw, Snacks

Grain-free Cookie Dough for One and a little on my battle with chronic illness

I’m so sorry to admit that I’ve seriously neglected this lovely lil blog of mine…but for a good reason. Let me explain.

Last year in June I was diagnosed with chronic late stage neurological lyme disease. At that time I’d been suffering for years with persistent symptoms since age 4. It started with childhood asthma, allergies, headaches, migraines with nausea and auras, IBS, and chronic fatigue. Later it progressed to severe brain fog, (like forgetting which side of the faucet is hot or cold, and finding myself in a room and not realizing how i got there…), stuttering, disorientation, hallucinations,, panic, rage, mood swings/irritability and general delirium, along with physically disabling symptoms like severe body wide musculskeletal pain, seizures, vasovagal attacks, tachycardia, arrhythmia, dizzy spells, fainting, loss of balance, severe chronic nausea, bouts of vomiting, shortness of breath, chest pain, profuse sweating, shaking chills, swollen painful lymph nodes, irregular body temperature regulation, trouble with vision and hearing, twitches, fasciculations, tremors, low grade fevers, constant exhaustion that feels as if the air around me is a constant weight of 1,000 bricks pushing down against my body, I could go on and on with my close to 200 symptoms. In recent years I’ve developed/been diagnosed with a chronic form of leukopenia (abnormally low white blood cell count) which makes it difficult for my body to fight off infections, bacteria and other harmful stuff…POTS (a severe condition called postural orthostatic tachycardia syndrome), hypothyroidism, chronic fatigue fatigue syndrome, adenomyosis (type of endometreosis), multiple chemical sensitivity, multiple food allergies, ovarian cysts, numerous infections such as chronic UTI’s, liver and kidney infections, low natural killer cells and more. I’m now intolerant of heat, alcohol, makeup, lotions, shampoos, etc. and hypersensitive to light, sounds and especially smells (MCS). Anything and everything seems to send me into a flare-up these days. I should really just live in a bubble lol. I also lost 25 lbs rapidly and despite pushing myself to eat through the pain I dropped down to about 85 lbs at my sickest (I’m 5’5″, so no bueno). Being so underweight created a whole slew of other serious health problems as well.

It took literally millions of dollars on different specialists and extensive testing, and decades went by before I got the correct diagnoses, the ones that explained it all and connected the dots (dots being symptoms and also disorders/syndromes/conditions). I thought that was it when I was diagnosed with late-stage chronic neurological lyme, as well as HH6 virus, and an acute form of chronic pneumonia. I really had no clue what I was in for and that there was more to it than lyme. When my LLMD told me I’d have a long, tough road ahead of me, I had no idea just how true that was.

6+ months of loads of antibiotics and a PICC line, and I had gotten so sick that most days I was completely bedbound. I could barely walk or talk, I would lay in bed in agonizing pain, none of the prescription pain meds would be of relief, and my herbal meds were just not enough. At times I was so weak I needed to be fed. I was losing the little bit of myself was left, including my hope. In November I took a break from antibiotics since it was destroying my digestive system and did 5 months of low level laser therapy and detoxing, which helped some symptoms but others are now worse. I was getting so bad that I couldn’t get any sleep for weeks and I ended up in the ER with a mass in my large intestines.

I was so weak and riddled with pain, but then the universe intervened and my Dr. suggested a mold test for our house. Turns out we were living in a house which in my dr.s words were “unliveable conditions” due to extremely high infestations of toxic mold, including black mold (all the mold was invisible.) Once the mold toxins (mycotoxins) colonize in the body it becomes a multisystemic neuroimmune disease and never ending war. For the unlucky people like me who don’t have the necessary antibodies in their immune systems to fight off the mycotoxins, even a brief exposure to indoor mold can lead to mycotoxicosis which is full blown systemic disease, where the mycotoxins invade and attack every single living cell and organ in the mold exposed victim. Mycotoxicosis is fatal if left untreated, or if the treatment period begins too late and the mycotoxins have already destroyed organs, or crated cancerous tumors. We now know I have been battling this dreadful disease for years. My mycotoxin test came back positive even after 4 1/2 months of moving from the moldy house. I was told this means the levels of mycotoxins in my body were really high since people with mold illness generally have to “provoke” the mycotoxins to be released from fat cells in the body. This is often done with sauna and heat detoxing, and since I’ve been so sick I sweat almost constantly which sucks but it’s a natural detox. Unfortunately I will always get very sick from mold, but with A LOT of intensive treatment, detoxing and time I should get better, and many of my mycotoxicosis symptoms should go away.

Long term exposure to toxic mold damages the brain and leaves behind permanent complications after even after years of treatment. Unfortunately, I lived in the “moldy house” for over 5 years, and we suspect most of the previous houses I lived in had mold due to my progressive mycotoxicosis symptoms throughout my life. My fibromyalgia is from the mold exposure I’ve been told, and a lot of people with fibro actually have mycotoxicosis. My father bravely battled many forms of cancer before he finally died from brain cancer. I believe his death could’ve been mold related, since mycotoxicosis commonly leads to brain lesions and tumors, as well as cancer (the most common mycotoxins are aflatoxins; highly carcinogenic toxins, and trichothecenes; dangerous neurotoxins which are the most fatal of all the mycotoxins)

It’s estimated that 500,000 people in the U.S. die every year from mycotoxicosis, and it’s likely to be many more since it goes so undiagnosed. Many dr.’s don’t know to test for mycotoxins, and may even go as far as to say mold can’t make you sick! The fact is mold can make people very ill and myctoxicosis takes lives with organ failure, cancer, SIDS (sudden infant death syndrome), anaphylaxis, and more. I thank God and the Universe because I honestly don’t know if I’d be alive today if I’d stayed in that house the way my body was going, my organs were set to fail. As of now there is no telling the extent of the damage to my brain, I have to wait to get brain scan and lots of other tests. I still have progressing and emerging symptoms, and have been wheelchair bound for the past month. I had to get a port implanted in my chest for my regular IV infusions. There is no cure for mycotoxicosis, and I know I have a long, long way to go and it will only get harder from the toxin die-off as they slowly up the dosages of my meds and infusions, but I am determined to win this.  Now that I finally found the missing piece of my chronic illness puzzle, I have nothing but gratitude and a new sense of hope. My fiancé who lived with me for about a year also got very sick from the mold but not to my degree, fortunately. It’s so very hard to watch him suffer in some of the ways I do. After months of research we have found an environmental illness treatment center out of state which has a high success rate for mycotoxicosis. If all goes according to plan, we should be leaving in june to stay for a month for intensive treatment.

I will be honest, so many times I lose hope, but I know that there is a reason for me to go through this and giving up is just not an option. Being chronically ill is tough, but I am tougher! ❤

What Is Mold Illness? (Mycotoxicosis)

Mold Illness: “Mold Illness is not an allergy. It is an inflammation within the body which is caused by an immune system that has gone haywire. The term “mold illness” is a subcategory of biotoxin illness called Chronic Inflammatory Response Syndrome (CIRS). Some individuals have a genetic susceptibility to develop mold illness based on their immune response genes (HLA–DR). The genetics are clear: occurrence of specific HLA types are found in about 25% of the population.”


Mycotoxicosis Symptoms

Lyme Disease

Lyme has surpassed AIDS as the fastest growing infectious disease in the U.S. right now. Lyme is relatively easy to treat if caught very early, however once it’s progressed to it’s late stages becomes chronic, debilitating and difficult to treat.
“It is caused by a type of bacterium called a spirochete. An infected tick can transmit the spirochetes to the humans and animals it bites. There is some debate to whether other bugs can transmit it, or if it is sexually transmitted. It is however transmitted in utero. It is a multi systemic inflammatory infection. If left untreated it will travel from your skin, through the bloodstream, joints, organs, and will establish itself in various body tissues, and can cause a number of symptoms including neuropsychiatric manifestations.”

Lyme Disease Symptoms

Meanwhile, until I leave for treatment I have a healthy, easy and thoroughly enjoyable treat like cookie dough to turn to keep my spirits up 😉

Vegan Cookie Dough


Grain Free Cookie Dough

Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-Free

{adapted from The Live In Kitchen}

yield: 1 serving | prep time: 5 mins | total time: 5 mins

Ingredients:

6 tbsp almond meal/flour
2 tbsp virgin unrefined coconut oil, melted or softened 
2 tbsp coconut nectar, or maple syrup
1/2 tsp pure vanilla extract
dash of salt, to taste
vegan chocolate chips or carob chips, to taste

Instructions:

In a small bowl mix together coconut oil, sweetener, and vanilla.
Add flour and salt until well combined, folding in chips last.
Chill for best results…or scarf down immediately. Enjoy!


Breakfast, Cookies, Grain Free

Granola Raisin Cookies and A little on Sweeteners: Which Ones Are Healthy and Which Are Not (you’ll be surprised)

 

granolarasinstockphoto

These granola raisin cookies are my absolute favorite homemade cookie recipe, and I am proud to say I made these babies from scratch…from my own imagination. Ooh, and let me tell you, these babies are so delicious, I can’t believe I came up with them on a whim! I was laying in bed not sleeping (thanks painsomnia!), but instead thinking of sweet treats and I had a wonderful idea to “spice” up the Vanilla Granola that had been sitting in my cupboard getting bored. I had this heaven inspired idea to make a breakfast cookie out of them and mmmm I’m so glad I did, because these are delectable! Even my mother who doesn’t like too many sweets approved and loved them. With they’re light texture they almost melt in your mouth.

The first time I made these cookies I used agave, but a nutritionist later gave a lecture on sweeteners and I was surprised to learn how bad agave really is. Most agave has a higher fructose content than any commercial sweetener — ranging from 55 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup, which averages 55 percent, “This Sweetener Is Far Worse Than High Fructose Corn Syrup”. So agave is in fact not a health food but is high glycemic. In other words agave raises your blood sugar levels waay to high within minutes of consumption. I was curious and asked my doc if this was true and she confirmed it was. Now I use coconut nectar or brown rice syrup, which is a far much healthier, lower glysemic alternative than agave and doesn’t overload the cookies with sweetness. Maple syrup is even better than agave, and has a high magnesium content, which is great for muscle and nerve health, amongst many things. Ultimately, stevia is the healthiest doctor approved sweetener out there. Stevia has been praised for many reasons, one being it actually lowers blood sugar levels instead of spikes them. Stevia is also calorie free. If you’re not vegan, feel free to opt for honey, but remember the bees!

Since I love sugar too much I like to add frosting to these cookies when having them as a dessert (vs having them for breakfast) to make them sweeter.


Granola Raisin Cookies

Vegan | Gluten-Free |Nut-Free | Soy-Free

Ingredients for 24 Cookies:

2 1/2 cups gluten free all-purpose flour
1/2 cup vegan gluten free vanilla granola OR vegan gluten free plaingranola + 1 tsp pure vanilla extract (or sub gluten free rolled oats)
1/2 tsp ground cinnamon
1/2 tsp gluten free baking soda
1/2 tsp salt
1/2 cup virgin unrefined coconut oil (or vegan butter)
1/2 cup coconut nectar, brown rice syrup, or maple syrup
1/2 tsp pure vanilla extract
1/2 cup raisins

Instructions:

Preheat oven to 350°. Combine all ingredients into large bowl, stirring the wet ingredients into the dry. Mix until thick and spoon up the dough, place on to baking pan lined with parchment paper. Bake for 7-9 minutes. Allow to cool and enjoy!