Tag: Appetizers and Snacks

Pumpkin Seed Butter Cookies

Peanut butter cookies are one of the most popular cookies on the planet but not for those of us with nut allergies. If you can use pumpkin seeds, this may be a cookie for you to try. I’ve been using pumpkin seed butter now for several years. It’s a very different taste, very nutty and earthy. I prefer the butter made from roasted pumpkin seeds but raw is also available; as one might expect, the roasted is brown while the raw is green in color. I haven’t been able to find pumpkin seed butter in a store so I order it online from Amazon where they have several varieties available. I’m sure a google search would find it available elsewhere online if you prefer not to use Amazon.

Just like regular peanut butter, pumpkin seed butter is available in sweetened and unsweetened forms. I prefer the unsweetened which is what is used in this recipe. If sweetened is used, reduce the amount of sugar in the mixture. Makes about 12 cookies.

You’ll need:

1/2 cup date sugar

1/4 cup warm water

1 teaspoon vanilla extract

1/2 cup pumpkin seed butter (room temperature)

1/4 cup ground flax seeds

1/2 cup brown rice flour

1/4 teaspoon sea salt

1/4-1/3 cup carob chips (or if you can use them chocolate chips)

Prepare a medium size cookie sheet by covering with parchment paper sprayed with non-stick spray. Preheat oven to 375 degrees. In a medium size bowl, mix together the date sugar and the water, stir until sugar is dissolved. Add the vanilla, whisk until smooth. Add the pumpkin seed butter, flaxseed, flour, salt and mix until combined. Add the chips and blend. Scoop out the dough by tablespoons and shape into balls and then flatten. Place about an inch apart on the cookie sheet and bake for approximately 10-12 minutes. These cookies won’t raise or spread much. Store in an airtight container or freeze if there are any left!

Carob Chip Cookies

I think this is the third recipe I’ve put up on the blog for carob (or chocolate) chip cookies. This one is very easy to make and tastes great. I cooked mine for 15 minutes and they were caky, so stick to 10-12 minutes for a chewy cookie. It should make 18-20 cookies so if you have dough left over, increase the size of each cookie. If smaller cookies are wanted, bake them for only 7-10 minutes.

Preheat oven to 350 degrees. Grease a large cookie sheet (to hold all the cookies at once).

In a small bowl, soak 8-10 medjool dates or 1 cup of diced dates in 1 cup boiling water for 10-15 minutes (this is the longest part of the process!)

Pour the dates and the water into a food processor (I actually used my Vitamix) and process for 1-2 minutes until the dates are pureed. Scrape back into the small bowl. Whisk in to the dates:

1/2 cup avocado or melted coconut oil

2 teaspoons vanilla

In a medium bowl combine:

2 cups brown rice flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt

Pour the date mixture into the flour mixture along with 1/2 cup unsweetened carob or chocolate chips. Mix until combined. Take 2 tablespoon to 1/4 cup of the dough and shape by hand into a ball, then flatten, and put them on the greased cookie sheet. Don’t worry about putting them close on the cookie sheet because they won’t spread much although they will puff up slightly when baked.

Cool on cookie sheet for a few minutes before moving them to a cooling rack. Store in an airtight container.

Easy Chicken Wings (dairy-free, gluten-free, refined sugar-free, egg-free)

I do love chicken wings, pork ribs, all those things that are so not good for us. Since it’s my birthday today, I decided to make some of the things I love. I just put up Cinnamon Sticky Rolls and now here is my recipe for chicken wings. I bake them instead of deep frying so they are not too greasy.

Spray with a non-stick spray a cookie sheet with sides, size depending on how many wings you’re making. Preheat oven to 425 degree. If making more than a dozen, just increase the recipe.

For 10-12 drummettes, mix in a gallon baggie:

2 tablespoons cassava flour

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon paprika

Shake to combine. Add the wings (you can use split wings if you like the fattier section as well). Shake to coat all the wings completely. Remove them from the bag, shaking off any excess flour and arrange on the cookie sheet. You don’t want them touching each other or they will stick together. Lightly spray with non-stick spray. Bake for 10-12 minutes or until you start seeing browning around the bottom. Remove from oven and turn them over so that both sides get crispy. Bake for about another 8-10 minutes.

Serve with your favorite sauce.

Tahini Carob Chip Cookies (dairy-free, gluten-free, refined cane sugar-free, egg free, vegan)

Remember those chewy, nutty peanut butter cookies from our younger days? These are very reminiscent of those but are healthy and so easy with just five ingredients. Feel free to substitute any nut or seed butter you can use such as sunflower or pepitas.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Put in your food processor:

  • 1 cup tahini (or any nut or seed butter), use a thicker tahini rather than a runny thin one or your cookies will not come out chewy
  • 1 cup date sugar
  • 4 tablespoons of aguafava (or 1 egg if you can use eggs)
  • 1 teaspoon of vanilla

Process until smooth and then remove from food processor into medium bowl and stir in 1/2 to 1 cup of unsweetened carob or chocolate chips. Scoop by tablespoon onto prepared cookie sheet, flatten with damp fork (or spatula) and bake for 10-15 minutes depending on the size of your cookies. You want them crispy on the outside but chewy in the middle so when the middle is set and the outside browned, they are done. Makes 10-15 cookies.

Gingerbread Cookies (dairy-free, gluten-free, egg-free, refined sugar-free, vegan)

What’s better at the holidays than sugar cookies or gingerbread cookies?  Just the smell of gingerbread baking makes most of us think of Christmas.  This recipe uses a number of types of flours to get the right consistency for gingerbread but is fairly easy to put together.  I added a 1/2 teaspoon of fresh grated ginger but it could have used substantially more so if you really like ginger, add 1-2 teaspoons of freshly grated ginger.  And, depending on how thin you roll these, vary the baking times from 10-12 minutes for thinner cookies and  15-20 minutes for thicker cookies.  And the number it makes also depends on how thin you roll them; it can make as few as 15 for thicker cookies or as many as 24 for thinner cookies.

I’m working on a sugar-free and egg-free royal icing and hope to have that recipe ready for the blog soon.  

In a medium sized bowl combine:

  • 1 cup millet flour
  • 1 cup tapioca starch/flour
  • 1/2 cup arrowroot
  • 1/2 cup sweet sorghum flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger (more if you like them really gingery)
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt

Sift or stir to combine dry ingredients.  In a large bowl mix:

  • 1 cup shortening such as Spectrum
  • 1/2 cup date sugar
  • 1 teaspoon monk fruit powder

Beat on medium speed until well mixed.  Add:

  • 1/2 cup agave nectar (or coconut nectar or honey)
  • 1/4 cup unsulfured molasses
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 to 2 teaspoons freshly grated ginger

Mix on medium speed until combined.  Add dry ingredients in several batches (around 3/4 cup at a time) until all the flour is incorporated.  I actually put down the mixer when half the dry ingredients were added and mixed in the remainder with a large spoon.  Form into a round disk (or a rectangle) and wrap in plastic wrap.  Refrigerate for 1/2 to 1 hour.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper (no non-stick spray needed).  Unwrap the plastic wrap and add a piece of parchment paper to the top.  Roll out to 1/8 to 1/4 inch depending on taste.  I prefer a very thin, crispy cookie so I rolled mine out rather thin.  Repeat until all the dough is used.  These cookies will not rise or expand while baking so they can be placed on the cookie sheets closely packed.  Decorate with unsweetened carob or chocolate chips if desired before baking.  

Bake 10-20 minutes depending on thickness; when the cookies are slightly firm and browned (hard to tell with the molasses), they are cooked; if you like yours crunchier, cook them a little longer.   Cool on cooling racks.  These can be frosted with carob buttercream or cream cheese frosting if desired (I enjoyed mine just plain).

Nachos (dairy-free, gluten-free, corn-free)

If you love nachos like I do, you’ll like this recipe.  I spent 12 years living in the Phoenix area and our favorites places to eat were the Mexican restaurants.  Now, with my dairy, gluten and corn allergies, I don’t get to eat nachos very often.  I found using this tortilla recipe, that the nachos stay sturdier; with regular flour or corn chips, they can get very soggy after the cheese sauce is added.  These did get a little soft but they still held up and everything didn’t spill off when they were picked up, even the ones on the bottom.  This recipe makes 3 tortillas or about enough a large plate of nachos.  As an appetizer, enough for 6-8 people but as a meal, probably only enough for 1-2.

First make the tortillas.  Combine in a quart bowl:

  • 1/2 cup garbanzo bean flour (or another dense flour such as hemp)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • dash (or two) of cumin or chili powder (optional)
  • 3/4 cup cool water

Whisk until all ingredients are combined and mixture is smooth.  Heat an 8″ skillet (non-stick) over medium heat.  When hot pour about 1/3 of the mixture into the skillet and, like a crepe, move pan to let the mixture cover the entire bottom of the pan.  Cook until small bubbles cover most of the tortilla (this will only take 2-4 minutes) and then turn over and cook for another 1-2 minutes.  Repeat for the next two tortillas.  Let cool slightly before cutting into eighths.

Meanwhile get the rest of the nacho ingredients started.  Combine in a small sauce pan:

  • 1 cup shredded non-dairy cheese (I really like the Daiya Classic Combo cheese for this)
  • non-dairy milk of choice just until it almost covers the cheese (about 2/3 of a cup)

Cook over low heat until cheese is completely melted and incorporated into the milk.  Whisk every few minutes.

If you like ground meat on your nachos, cook a quarter to a half pound of ground meat, seasoned with salt, pepper, and chili powder (optional).

Heat 1/4 to 1/2 cup of refried beans in a small skillet with a little oil (or if you want, a minute in the microwave).

You can use store-bought guacamole or make some.  I use a very simple guacamole recipe:

Combine in a food processor:

  • the meat from 2 avocados
  • 1/2 cup prepared salsa
  • juice of 1 lime

Blend until smooth.  I prefer a smooth guacamole but I know some people like it chunky so if a chunky one is preferred, pulse until desired consistency.  Add 1/4 cup pomegranate arils if  you like a little crunch in your guacamole (and they add a nice flavor as well).

These tortillas absorb oil like crazy so I didn’t deep fry them.  Instead, I used my air fryer and placed them in a single layer, air fried them for about 10 minutes or until crispy.  

Then it time to make the nachos.  Start with a layer of chips, cover with meat and/or refried beans, top with cheese sauce and guacamole.  Repeat until chips are all used.  Top with some diced tomatoes and scallions.

Carob Fig “Truffles” (dairy-free, gluten-free, sugar-free, vegan)

I made filled chocolates for over fifty years until a few years ago when I realized that no one in my family or circle of friends could eat them anymore for one reason or another.  So now I cover different flavored Oreos with chocolate for my grandson and my great-nieces.  I have a friend, however, who asked me to please find a recipe for a candy that she can eat that’s healthy but still decadent enough to call candy.  Here’s what I came up with.  Don’t like figs?   Not a problem, use dates (don’t soak them) or prunes instead.  If you use dates, the mixture will be much sweeter.  If the figs or prunes aren’t sweet enough for your family’s taste buds, add a few dates to sweeten it up.

You’ll need:

  • 12 ounces of dried figs (or you can use fig paste or jam made with fresh figs in season; no need to soak those)
  • 1/4 to 1/3 cup protein powder
  • 1/4 cup carob powder (if you can have chocolate, feel free to use cocoa)
  • 1/4 cup tahini (or if you can have it any nut butter will work)
  • zest of 1/2 an orange
  • juice from 1/2 orange (around 2 tablespoons)
  • pinch of salt
  • hemp hulls, coconut flakes, carob or cocoa powder, toasted sesame seeds, for rolling the truffles in
  • Remove the stems from the figs and put in a bowl, cover with hot water and let soak for around an hour.  Drain and put in a food processor along with the protein powder (start with 1/4 cup), carob powder, tahini, zest and juice, and salt.  Blend until smooth.  If mixture is too wet, add the remaining protein powder.

Scoop out tablespoons full and with wet hands, roll them into balls (I had a small bowl of water next to where I was working so that I could wet my hands as needed).  We want these the size for one to two bites so if a tablespoon is a little big, reduce the amount for each ball.  I would say I used around 2 teaspoons per ball.  Place them on parchment or waxed paper as you roll them out.  It should make between 16 and 24 balls.  Roll each ball in your choice of hemp hulls, coconut flakes, carob or cocoa powder, or toasted sesame seeds.  Refrigerator for up to a week.  

I found these very dense and rich so I could only eat 2 at a time.  And, of course, oh so delicious and gooey.  A great substitute for candy with all that sugar.  Sweet and gooey without any sugar except the one naturally found in the fruit.  

Variations:

  • 12 ounces of prunes instead of figs — these don’t need to be soaked
  • 12 ounces of dried mango — cut into small pieces before soaking and don’t add any additional liquid to the food processor
  • 12 ounces of dried sweet dark cherries — again, no need to soak these but may need a few tablespoons of water to loosen the mixture (I covered these with chocolate ganache)
  • 12 ounces of dried dates, pitted of course — don’t soak them but again they may need a few tablespoons of water if too thick
  • 12 ounces of dried apricots — soak and again, don’t add any liquid to the mixture (I rolled these in ground almonds)

Sweet Potato Hummus (dairy-free, gluten-free, vegan)

I love hummus but regular hummus loses all its taste when compared with sweet potato hummus!  Oh it is so good be sure to only make it when you have company to help you eat it or you’ll end up devouring the entire batch yourself in one sitting — it is really that good.  And easy to make with canned sweet potato.

In a food processor or blender:

  • 1  15-ounce can drained chickpeas
  • 1 cup of sweet potato puree
  • 1/3 cup tahini
  • 1 large garlic clove
  • 2 tablespoons pumpkin oil (or avocado or olive oil)
  • 2 teaspoon maple syrup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon papika
  • Salt and pepper to taste

Blend until smooth, about 3-5 minutes.  Garnish with scallions — be generous, they add another layer of flavor and go very well with this hummus.  Serve with crackers or raw veggies (I love mine with plantain chips),  pitas or flatbread.

If you’re looking for a healthy snack that your kids along with anybody else will love, try this alternative to sweet potato hummus:

Carob or Chocolate Hummus:  In your food processor, add:

  • 1 15-oumce can chickpeas, drained
  • 1 cup sweet potato puree
  • 1/2 cup tahini
  • 1/4 cup date syrup, agave or coconut nectar (add more if you want it really sweet)
  • 1/2 cup carob or cocoa powder
  • 1 teaspoon vanilla

Blend until smooth.

Sugar Cookies (dairy-free, gluten-free, sugar-free, egg-free, vegan)

My son’s favorite Christmas cookie is a decorated sugar cookie.  I haven’t been able to make him any in years but this year will be different (of course I have to find my cookie cutters first!).  This cookie comes out crispy and full of flavor.  My husband says the consistence was a little powdery but making sure the cookies are a little thicker and don’t get too brown took care of that problem.  Makes 2 dozen cookies (approximately).

Preheat oven to 350 degrees.  In a small bowl whisk together:

  • 1/3 cup agave or coconut nectar
  • 1 tablespoon ground white chia seeds
  • 2 tablespoons non-dairy milk such as hemp or soy
  • 1 1/2 teaspoons vanilla extract

Let sit for 5 minutes.  Meanwhile, in a food processor blend:

  • 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 1/3 cup garbanzo bean flour
  • 1/3 cup tapioca starch
  • 1/3 cup arrowroot starch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum

Blend just until mixed.  Blend in:

  • 1/2 cup shortening such as Spectrum or solid coconut oil, a tablespoon at a time

When combined and mixture is crumbly, add the liquid and blend until well mixed.  Be sure to stir the mixture so that any flour on the bottom of the processor gets blended as well.  For drop cookies, drop by tablespoon onto cookie sheets either lined with parchment paper or sprayed with non-stick cooking spray.  Flatten with your palm or a lightly oiled or silicone spatula.  If rolled cookies are desired, drop the dough onto a sheet of plastic wrap, place another sheet on top, flatten and wrap.  Refrigerate at least one hour before rolling out and baking.  Bake between 10 and 15 minutes depending on how thin the cookies are or how large.

Orange Sugar Cookies:  Substitute orange juice for the milk and add grated rind of one orange to the dry ingredients.  I also added 1 teaspoon of ground cloves, delicious!

Strawberry Sugar Cookies:  Reduce brown rice and millet flours to 1/3 cup and add 1/3 cup ground dried strawberries.

Stuffed Mushrooms (dairy-free, gluten-free, egg-free, soy-free, sugar-free)

One of my favorite appetizers is stuffed mushrooms, as long as the main stuffing ingredient isn’t bread crumbs.  That happens a lot, especially in restaurant servings.  These are stuffed with crab but you could substitute any ground meat or no meat at all, simply add more chopped mushroom and perhaps some onion to the mixture.  The recipe makes between 12 and 15 mushrooms depending on the size and how much stuffing you like.

You’ll need:

  • 12-15 medium to large button or baby bella mushrooms
  • 1/4 cup avocado oil (or olive oil)
  • 1 cup crab meat, claw works fine, don’t need lump in this case
  • 1/2 cup breadcrumbs
  • 1/2 to 1 teaspoon dried herbs, depending on personal taste (I use Mrs. Dash mixture but any herbs preferred will work)
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 to 1/2 cup shredded non-dairy cheese of choice

Preheat oven to 400 degrees.  Clean the mushrooms by wiping off the outside and removing the stems.  If they are really dirty, feel free to remove the skins.  I prefer to remove them and take away the filmy outside once cooked.

Place on a small cookie sheet that’s been sprayed with non-stick cooking spray.  Cut off the inside portion of the mushroom stems and dice.  Put avocado oil and diced mushrooms in a saute pan and cook for several minutes.  This is where you could also add some onion or garlic to taste.  Once diced mushrooms (and onions and garlic if added) are soft, remove from heat and stir in crab meat, herbs, and breadcrumbs.

Place 1 tablespoon to 2 tablespoons of the stuffing mixture into each mushroom cap depending on its size.  When all the caps are filled, sprinkle some cheese on each.  Place in the oven for 20-25 minutes until mushrooms are cooked.  You can tell when they are cooked because they’ll shrink and expose more stuffing.

Serve hot.