Posts tagged ‘nut/seed butter’

Peanut Butter Crepes with Cinnamon Cream Cheese Filling (Grain-free) SRC

When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.

PB crepes c1

I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)

PB crepes close1

Peanut butter crepes

Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.

I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”,  I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!

PB crepes 1

Peanut butter version on the left, Sunflower seed butter version on the right

Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option

Ingredients

For the Crepes:
1 egg
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
For the Cinnamon Cream Cheese Filling:
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Options for serving
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs

Directions

1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.

2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.

3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.

4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.

PB crepes close

Sunflower seed butter crepes

Notes:
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.

For other recipes from this week’s reveal, click the link below!

July 26, 2015 at 10:00 pm 15 comments

Double Sesame Cookies

I’ve always been a big fan of nut butters but SEED butter is something I’ve really been loving on lately. I can’t get enough sunflower seeds, sesame seeds, tahini and hemp seeds being sprinkled or drizzled on all types of sweet and savory dishes.

tahini cookies

Tahini is so versatile…whether it’s used in hummusdrizzled as a sauce, added to bread, used as a base for this ice cream flavor or featured in these cookies. Little bitty sesame seeds add a fun texture and nutty undertones to recipes and these two-bite treats are no exception! These cookies aren’t as sweet as if you used peanut or almond butter; tahini has a stronger flavor that’s both intriguing and addicting in my opinion.

These cookies came about when I was hankering for a treat…I was running low on time and I was craving something baked. No-fuss cookies that can be ready for devouring in less than 20 minutes…sign me up :) 
tahini cookies3

Flourless Double Sesame Cookies (slightly adapted from my Chunky Monkey Chip Cookies)
Grain-free, Gluten-free, Nut-Free, Soy-free, Paleo-friendly, Refined Sugar-Free, Easy, Quick

Ingredients

1 cup of tahini* (sesame seed butter – make sure its a thick)
3/4 cup -1 cup of granulated sweetener**
1 egg, well beaten
pinch of sea salt (omit if your tahini is salted)
1 tsp baking soda
1/2 tsp gluten free vanilla extract
1/4 cup sesame seeds (white, black or a combo)

Directions

1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
2. In a medium size bowl, add tahini, sweetener, egg, baking soda, vanilla and stir well to combine until forms a dough.
3. Form dough balls (I use a tablespoon), roll into sesame seeds and place onto lined cookie sheet.
4. Bake for 9-11 minutes until golden brown – ovens vary so keep an eye on them – then let cool completely before moving (they break apart easily when warm) and enjoy!

*Make sure your tahini isn’t really runny or you won’t be able to form balls of dough. This is especially important if you are using a liquid sweetener!
**I used coconut palm sugar, and if yours is really coarse, pulse for a few seconds in a blender to break up slightly (mine was really clumpy). You could also use Sucanat, brown sugar, or could even try xylitol for sugar-free (please report back with those results!) If you prefer using honey or agave, substitute the granulated sweetener for 1/2-2/3 cup of liquid sweetener.

tahini cookies2

May 1, 2015 at 3:58 pm Leave a comment

Spooky No-Bake Chocolate Oatmeal Cookies (SRC)

Fall is hands-down my favorite time of year — the smells, the flavors, the colors, the cooler weather…all of it makes me a happy camper! I want to snuggle up in a big sweater (or sweatpants) and spend time in the kitchen creating comfort food. Let’s kick off Fall with a holiday-geared post for Halloween that’s not only quick, easy, health(ier) and fun. Oh yeah, and it has chocolate :)

Halloween no bake cookies 2

I’m sold! These no-bake chocolate oatmeal cookies are the perfect addition to a holiday party, a potluck, a kid’s school event, a bake-sale, or even a tailgate. Not only are they portable but they are allergen-friendly and a healthier version of no-bake cookies. I’d say that’s a win in my book…you CAN have your cookie and eat it too :)

I was thrilled to be assigned Wendy’s blog A Day in the Life on the Farm for September’s Secret Recipe Club reveal. I had my sight set on her Morel Mushroom and Wild Rice Bisque (doesn’t that sound heavenly?!) but had a small hiccup. True story – I went to the natural foods grocery store and found dried morels, yet I opted out when 1.2 ounces rang up for $56. Yikes. Wendy wasn’t kidding when she said morels are like gold, I tabled that recipe for a night when I really want to “treat” myself or for a special occasion!

Halloween no bake cookies 1

I happily chose her No-Bake Chocolate Oatmeal Cookies for this month’s reveal. Not only did I have a hankering for something sweet, but wanted something easy without much hassle (or maybe I didn’t want to wait on dessert). Once I was mid-recipe, ambition and creativity hit so I couldn’t help but whip out my cookie cutters for a little Halloween fun!

I made a few swaps to make these cookies allergy-friendly: I substituted coconut oil for the butter, sunflower butter for the peanut butter, and coconut palm sugar for the granulated white sugar. I amped up the fiber with a few tablespoons of flaxseed meal and I used non-dairy almond milk in lieu of regular cow’s milk. I made sure to use gluten-free oats and added a pinch of sea salt to the mixture. Voila…Now that’s comfort in a cookie WITHOUT sacrificing the taste :)

Halloween no bake cookies bat

Spooky No-Bake Chocolate Oatmeal Cookies (adapted from Wendy’s recipe)
Gluten-free, Refined Sugar-free, Dairy-free Vegetarian, Vegan, No-Bake, Egg-free, Nut-free Option

Ingredients

1/2 cup coconut oil or Earth Balance Vegan Spread (could use butter but it won’t be dairy free or vegan)
1 1/2 – 2 cup granulated coconut palm sugar (or other granulated sweetener)*
1/2 cup dairy free milk (I used unsweetened vanilla Almond milk)
4 Tbsp cocoa powder or raw cacao powder
1/2 cup sunflower seed butter (or peanut butter or other nut butter)
2 tsp pure vanilla extract
generous pinch of sea salt, optional
3-3 1/2 cup gluten free oats** (I used about 3 1/4 cups)
2 Tbsp flaxseed meal, optional for added nutrition

For decorating and shaping (optional)
cookie cutters of your choice lightly greased with coconut oil
coconut butter (or your favorite recipe for a glaze) – I used about 3 Tbsp
black sesame seeds (for the eyes)

Directions

  1. Add first 4 ingredients into a 4 qt. saucepan.  Bring to a rolling boil over medium-high and hold one minute stirring often.
  2. Remove from heat.  Add sunflower seed butter (or other nut or peanut butter) to hot mixture and stir until melted.
  3. Add vanilla and sea salt and stir well.
  4. Mix in the oats and flaxseed meal, then stir well.
  5. Place cookie cutters on parchment paper and press mixture evenly into cookie cutters (make sure to press down to get into small creases) OR drop by tablespoons onto parchment paper. Let cool until set.
  6. Carefully remove cookies from cookie cutters after completely cool. If decorating, melt coconut butter until it reaches a liquid state. I put the whole jar in simmering water for a while and stirred occasionally and then scooped about 3 Tbsp out. Spoon liquid coconut butter into a small plastic sandwich bag and cut a small corner off to create a tip. Pipe over cookies to decorate and use tweezers (or tiny fingers) to place sesame seed “eyes” or sprinkle over the cut-outs.

*I used less because I didn’t want these cookies as sweet, it’s up to you! You could probably use agave, maple syrup or honey but I haven’t tried it with this recipe.

**If you want a less chewy consistency for the oats, feel free to pulse the oats in a food processor several times since they aren’t quick cooking oats

halloween no bake cookie ghost

For other recipes from this month’s reveal, please click the link below!

September 21, 2014 at 10:00 pm 15 comments

Frozen Chunky Monkey “Cupcakes” with a Fudgy “Frosting”

I am all about bite-sized treats. There is built-in portion control (theoretically speaking of course!)…then there’s the “cute factor”, and in my opinion, they are more fun to eat.

Though if I’m being honest, I always have more than one. However, with healthier ingredients I feel it’s OK to have that extra serving :) After all, I am getting an extra boost of fiber from flaxseed meal and oats, protein from the powder and nut butter and the healthy dose of fats keep me full. frozen mini cakes with nana icing

These frozen chunky monkey “cupcakes” were adapted from my carob covered coconut protein bars on a whim when I was in the mood for something sweet yet filling and needed a little protein boost. They hit the spot and I made several batches – some with and without the “frosting”, which can be eaten sans-“cupcake” guilt-free as well :)

That’s a win-win situation in my book!

frozen mini cakes with nana icing2

Frozen Chunky Monkey “Cupcakes” with a Fudgy Nana “Frosting”
Gluten-free, Grain-free option, Vegan Option, Dairy-free, Nut-free Option

Bottom Layer
1/2 cup natural almond butter or peanut butter (can sub sunflower seed butter for nut-free), room temperature
2 Tbsp coconut oil, melted
3 Tbsp honey, agave or brown rice syrup or to taste* (could probably sub banana or soaked dates but haven’t tried this)
1/2 tsp pure vanilla extract
100 grams good tasting vanilla protein powder of choice (I tested this with Jay robb’s whey protein, was 3 scoops)**
3 Tbsp flaxseed meal
2-3 Tbsp oat flour, oat bran (for grain-free, sub more flaxseed meal or use almond or peanut flour)
pinch of sea salt (eliminate if using salted nut butter)

For the Fudgy “Frosting”  
2 small ripe bananas, sliced and frozen
1/2 Tbsp honey or agave (omit for less sweet…I was going for frosting)
2-3 Tbsp raw cacao powder or cocoa powder to taste*** (could sub carob powder for caffeine free)
1/4 tsp vanilla extract
pinch of sea salt, optional but enhances the flavor

For garnish
Chopped walnuts, mini chocolate chips or cacao nibs (use chips or nibs for nut-free)

Directions

For the bottom layer
1. Line a mini muffin pan with plastic wrap or use a silicone mini muffin pan (my preference) and set aside.
2. In the bowl of a food processor, combine nut butter, oil, sweetener and extract. Process until smooth.
3. Add in remaining ingredients (protein powder through sea salt). Pulse until combined and well incorporated. If the mixture looks too wet, add a bit more flour to reach a cake batter consistency (the bottom layer will firm up when refrigerated though).
4. Spoon into 12 individual mini muffin cups and refrigerate until firm (I left the cups overnight, but you also freeze the cups for an hour or so before finishing them with “frosting” layer if using).

For the Frosting
1. While the bottom layer is hardening, prepare the topping. Pulse all ingredients in the bowl of a food processor until smooth and well combined.
2. Spoon into a piping bag or a plastic freezer bag (this is to make the swirl on top). Place back in freezer for 15 minutes to let harden a bit.
3. Cut a small hole in the freezer bag and pipe onto prepared “cupcake” bottoms. Garnish with walnuts/chips/nibs and enjoy!

Notes
Best kept in freezer or frozen banana “frosting” will get goopy and melty. You may have extra frosting leftover depending on how much you pipe…you can freeze the rest and eat them frozen chocolate-nana ice cream cubes!

*My protein powder is sweetened so if you choose a powder that is unsweetened, feel free to add more sweetener to liking. If you want to keep the sugars low, adding a bit of stevia to taste is always an option but you may need more oil or nut butter to make up for the lacking moisture.

**If you would like to eliminate the protein powder, increase the oat bran/flour or almond or peanut flour
***Add cocoa/cacao powder to taste. If you prefer a lighter chocolate taste, use less…for a more intense chocolate taste use more. I used more because I like the deeper chocolate flavor.

frozen mini cakes with nana icing bite

May 15, 2013 at 6:46 pm 3 comments

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