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Haystacks!

Haystacks!

Chocolate. Banana. Coconut. Haystacks.

Raw, simple and delicious!

Yes, please!

We’re moving in a few days and being the organized individual that I am I packed the entire kitchen, except for camping dishes.

I was missing the kitchen this morning and decided to open a few boxes to gather what I needed to create. This is what we came up with.

These are so simple and a great little treat if you’re in the mood for something sweet and healthy.

Toss into your food processor…

1 banana
1/4c of raw cacao powder
1/2c of coconut oil
a pinch of vanilla powder

Process until smooth and then add in one cup of unsweetened shredded coconut.

Pulse a couple of times until it’s all combined and transfer the mixture to a bowl.

Add in another half a cup of coconut, mix well and you’re done.

Use your fingers, pinch a bit of the mixture and place them on a parchment line cookie sheet. We made eighteen of them.

Into the fridge or freezer for about half an hour… just until the coconut oil hardens and then all you have to do is enjoy one!

They’re creamy, chocolatey, chewy and sweet…and without any sweetener! Yay!

Store in the fridge.

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g-g-g-GHOST!

October 27th, 2013 052

I think Casper was one of my favorites when I was young(er).

This particular ghost is vegan AND gluten free.

Still needs a few decorations, but I know you’re creative.

For the cookie…

  • 2c of Bob’s all purpose gluten free flour
  • 1c of soy free Earth Balance
  • 1/c of coconut sugar
  • 1tsp of cinnamon
  • 1tsp of vanilla

Place all of the ingredients in a bowl and get your hands in there.

🙂

I think our hands are great kitchen tools…and it’s therapeutic.

Squish it all until it’s fully combine and shape it into something that resembles a ball.

Place it in the fridge for an hour or more.

Roll out the dough on a floured surface…make sure your rolling pin is also floured.

You want the cookies to be about half a centimeter thick.

Bake the cookies on a parchment lined cookies sheet in a 350 degree oven for ten minutes.

Cool completely and carefully store in an airtight container.

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Vanilla Oat Bars

October 14th, 2013 008

Raw and simple.

I’m guessing that we’ve all had a famous oat bar or two? I saw one the other day and then craved it for a few days after that. It was time to experiment. I think that I’ve captured the flavor, but the ingredient list is small and super clean so they don’t stand up all that well at room temperature…they were a little mushy after they ‘thawed’ out. So they’ll need to be kept in the freezer, which is perfectly fine…they’ll last longer!   🙂

We’ll eventually come up with a baked version of this that will travel in a lunchbox.

Soak one and a half cups of oats overnight…gluten free oats work just fine. Drain the liquid through a sieve, pressing the excess out. Toss the oats into a bowl and add in half a cup of coconut sugar, half a cup of unsweetened shredded coconut, two tablespoons of coconut oil and one generous teaspoon of vanilla bean powder. Give it all a really good mix. Press the mixture into a parchment lined loaf pan and place it in the freezer for a couple of hours. Remove and slice.

Store in the freezer and enjoy!

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Apple Spelt Cookies

September 15th, 2013 031

I love Sundays.

I love them even more now that I have back to school snacks to bake!

So fun.

These were going to be muffins, but we baked them as cookies.  Super moist!

We’ll store them in the freezer and pack a couple each day this week for lunch.  They’ll be perfect for snack time!

What you’ll need…

  • 1.5c of spelt flour
  • 1/2c of cooked quinoa
  • 1tbsp of chia seeds
  • 1tsp of vanilla powder (or liquid)
  • 1tsp of cinnamon
  • 1/2tsp of turmeric
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2c ‘Native Forest’ coconut oil
  • 1/2c of coconut sugar (maybe a little less)
  • 1/2c of homemade almond milk
  • 1 grated apple (medium size)

Mix all of the above goodness together…I use my hands.  🙂

September 15th, 2013 018

Use a soup spoon and scoop the mixture onto a parchment lined cookie sheet.  Bake in a 350 degree oven for twelve minutes.

We made eighteen cookies with this recipe.

These cookies are super yummy and not overly sweet… just the way we like it.

Happy, healthy eating y’all!

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Raw Chocolate Chunk Cookies

August 4th, 2013 069

We love creating little treats that require no baking and are good for our beautiful bodies!

What you’ll need…

  • 1/2c of almonds
  • 1/2c of coconut flour
  • 1/4c of coconut oil
  • 1tbsp of coconut nectar
  • 1/2tsp of vanilla powder (or pure extract, but the powder is awesome!)
  • 1 dark chocolate bar (any flavor)

Place the almonds into your food processor and process until crumb like.  Should take about thirty seconds.

Add in the remainder of the ingredients and process until combined.

Transfer the mixture to a mixing bowl and add in a good handful of chocolate chunks..how many you add in is totally up to you.

🙂

Giddy Yoyo has fantastic raw chocolate bars in many different flavors…today we used dark chocolate with a hint of orange.

July 26 002

Delish!

Roll the dough into small balls and then flatten them with your hands…you should get twelve of them.

These decadent little treats are full of sweetness so you really don’t need too much.

They also have a protein, fiber and some good fats!

Place your cookies in the fridge or the freezer, just until they’ve firmed up…the fridge is where you’ll want to keep them.

Enjoy!

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