Healthy with Jodi

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Coconut Oil Biscuits

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    Coconut Oil Biscuits
    Dairy Free, GF, Vegan
    Happily serves 12

    ALL ORGANIC INGREDIENTS

    2 cups self-rising GF flour
    1/4 cup coconut oil (solid, not melted)
    3/4 cup Non Dairy Milk

    Preheat oven to 425 degrees.
    Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
    Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
    Knead the mixture until combined, but be careful not to over-knead.
    Turn the dough out onto a cutting board that has been lightly dusted with flour.
    Gently roll the dough out until it reaches a 1/2-inch thickness.
    Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
    Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
    Remove and serve immediately.

    Sugar Cookies

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      Vegan, Gluten Free
      Happily Serves 24

      ALL ORGANIC INGREDIENTS

      COOKIES
      1/2 Cup Vegan butter or butter
      2/3 Cup Monk Fruit
      1 tsp Vanilla extract
      3 Tbsp Chickpea brine or flax egg, or 1 egg
      3/4 tsp baking powder
      1/4 tsp Himalayan Sea salt
      1 2/3 Cups gluten free flour
      2/3 Cup Almond flour
      1/3 Cup Arrowroot
      1 TBSP Almond or nut milk

      FROSTING (optional)
      1/2 Cup vegan butter
      1 1/2 – 2 cups sifted powdered sugar
      1/4 tsp vanilla extract
      1-2 TBSP Almond or nut milk

      Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
      Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
      Add monk fruit and mix on medium speed until fluffy
      Then add chickpea brine (or other egg substitute) and vanilla and mix again.
      Add baking powder and sea salt and blend well
      Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
      Add almond milk and stir.

      The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

      Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
      Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

      Let the dough rest at room temperature for 30 minutes before scooping and baking

      Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
      Cool on baking sheet for 10 minutes.

      To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
      Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
      Continue adding powdered sugar until you have spreadable frosting.

      Let the dough rest at room temperature for 30 minutes before scooping and baking.

      Winter Squash Pancakes

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        Winter Squash Pancakes

        Vegan, GF, Refined Sugar free
        Happily serves 4

        ALL ORGANIC INGREDIENTS
        PANCAKES
        1 cup Cooked and smashed winter squash
        1/3 cup cashew cream or vegan cream cheese
        2 large eggs (or flax egg)
        1/2 cup coconut yogurt
        3/4 teaspoon sea salt
        A dash black pepper
        1 teaspoon baking powder
        1 cup all-purpose GF flour
        coconut oil for frying pan

        TO FINISH:
        Crispy Sage Brown Butter:
        2 to 3 tablespoons butter
        A pinch or two of salt
        A few fresh sage leaves

        In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
        Add flour and stir until just combined. Batter will be thick.

        Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
        Cook until golden brown underneath, flip and cook until golden brown.
        Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

        To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

        To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

        Chocolate Quinoa Cookies Recipe

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          Chocolate Quinoa Cookies

          Vegan, No Bake, GF

          Happily makes 12 cookies

          All Organic Ingredients:

          ¼ cup coconut oil

          ¼ cup pure maple syrup or raw honey

          ⅓ cup Organic Cacao powder

          ½ cup Sunflower butter (or nut/seed butter of your choice)

          ½ cup cooked quinoa

          1/2 cup raw Quinoa, rinsed and dried (sprouted)

          ½ cup coconut flakes

          Coarse sea salt

          Directions

          Line baking sheet with parchment paper.

          In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

          Add Sunflower seed butter and stir until smooth.

          Remove from the heat and fold in the quinoa, and coconut flakes.

          Divide in mini muffin tin pan.

          Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

          Store in the freezer for best results, but can also be stored in the fridge

           

          Quinoa Cookies

          Quinoa Brittle

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            Quinoa Brittle

            Vegan, Gluten free, Refined Sugar Free
            Happily Serves 10

            ALL ORGANIC INGREDIENTS 

            3/4 Cup Tricolor uncooked quinoa

            3/4 cup Pecans

            2 TBSP Coconut sugar

            1/2 tsp Pumpkin pie or allspice

            2 TBSP Coconut oil

            1/4 cup Blackstrap Molasses

            1/4 cinnamon

            Pinch of Himalayan sea salt

            Stevia, if you desire it sweeter

             

            Preheat oven to 325.

            Line a baking sheet with parchment paper. (Cover all edges)

            Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

            Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

            Try to get it as even as possible or the edges will burn in the center won’t crisp up.

            Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

            Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

            Asian Chick Pea Kale Salad Recipe

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              Asian Chick Pea Kale Salad

              Vegan, Gluten Free

              Happily Serves 4

              VEGETABLES

              1 large bundle finely chopped kale  (steamed and drained)

              1 cup finely grated carrots (steamed)

              2 cups finely shredded red cabbage (Steamed)

              DRESSING

              1/4 cup cashew butter (or sub sunflower butter)

              1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

              1/4 cup sesame oil

              3 Tbsp maple syrup

              Sea salt or 1 Tbsp tamari or coco amigos

              CHICKPEAS

              1 Cup soaked and dried chickpeas (or sub Mung beans)

              2 Tbsp sesame oil or avocado oil

              2 tsp maple syrup

              1 garlic clove

              optional: red pepper flakes or chili powder

              Preheat oven to 425

              When preparing chickpeas, make sure they are dry – this will help them crisp up.

              In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

              To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

              Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

              To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

              Mango Energy Bites

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                Mango Energy Bites
                Vegan, GF, Refined Sugar Free
                Happily serves 15

                ALL ORGANIC INGREDIENTS

                1 1/4 Cup walnuts or cashews
                1 Cup firmly packed dried unsweetened mango
                10 soaked medjool dates, pitted
                2 TBSP hemp seeds
                1/3 Cup unsweetened finely shredded coconut
                1 lime and zest
                Dash Sea salt
                Preheat oven to 350.
                Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
                Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
                Drain and lay on a towel and pat off excess moisture. Set aside.
                Add nuts to a food processor and mix into a fine meal. Set aside.
                Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
                Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.