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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.  🙂

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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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Quinoa Veggie Sushi

May 22nd, 2013 089

I could eat this everyday!

🙂

Rice doesn’t make a regular appearance in our home but quinoa certainly does!

We’ve made sushi before using just quinoa and avocado… we thought we’d step it up a notch today.

The quinoa was made a day ahead…makes it a little easier to work with.

We typically make a big batch and use it throughout the week in different recipes.

Lay out your raw nori sheets and start assembling.

Options are endless.

Today we used quinoa and mixed it with a bit of ‘Dastony’ tahini. The tahini helps to keep the beautiful little grain together.  We added  grated carrot, grated mushroom, thinly sliced red pepper and some beautiful local swiss chard.

May 22nd, 2013 041

YUM!

Have a little water bowl next to you… wet your fingers and the ‘exposed’ seaweed and gently wrap and roll it as tight as you can.

We’ve found that a  bread knife, or something similar, works best for cutting the sushi into pieces.

Dip your pieces into a little bit of *coconut aminos with a bit of grated garlic in it!!!

Delish!

Happy, healthy eating y’all.

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May 22nd, 2013 084

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Quinoa Spelt Apple Cake

May 18th, 2013 006

What you’ll need…

  • 1.5c of spelt flour
  • 1/2c of cooked quinoa
  • 1tbsp of chia seeds
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2c coconut oil
  • a pinch of cinnamon or clove… or both
  • 1/2c of *coconut nectar or agave
  • 3/4c plus 2tbsp of ‘So Delicious’ coconut milk (or the non-dairy milk of your choice)
  • 1 grated apple

Mix all of the above goodness together, pour into an 8×8 baking pan and bake in a moderate (350) oven for approximately forty minutes – test the centre!

This cake is super moist, super yummy and not overly sweet… just the way we like it.

🙂

Great weekday dessert for kids of all ages.

Happy Sunday, friends!

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Quinoa Oat Bars

May 18th, 2013 023

I think we finally did it!

Experimenting pays off.

This is probably the fourth granola bar we’ve tried and the first one I’m happy to post.

🙂

What you’ll need…

  • 1.5c of oats (GF or not)
  • 1c of cooked quinoa
  • 2tbsps of chia seeds
  • 2tbsp of flax seeds
  • 2tbsp of ground/milled flax
  • a generous pinch of salt
  • 1/2c of chopped dark ‘Theo’ chocolate (our new favorite) or dark chocolate chips
  • 1/2c of peanut butter
  • 1/4c of coconut oil (we use Maison Orphee)
  • 1/4c of brown rice syrup (we use Lundberg’s)

Toss everything into a bowl except the last three ingredients.

Place the peanut butter, coconut oil and syrup into a small pot and melt it all on low heat.

When it’s all melted and creamy pour it into your bowl and mix all ingredients together.

Note that if you pour your ‘sauce’ in while it is still warm the chocolate with melt and you with have bars that look more chocolatey… just like those in the photo above… if you have patience and can wait until the ‘sauce’ has completely cooled the chocolate will likely remain intact.   🙂

Bake in a moderate (350) oven for approximately twenty minutes… just until the corners have started to brown.

Now trust me on this part…

Cool the bars completely and place them in the freezer for about thirty minutes before you slice them.

Such a great afternoon, afterschool snack!

Happy, healthy eating y’all!

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Yam, Kale & Quinoa Baked Burritos

April 28th, 2013 005

I have been craving Mexican flavours for weeks!

We were experimenting today for guests and we were so happy that it all turned out the way it did!

Whew!

For the inside…

  • 1 onion
  • 4 cloves (or eight) of garlic
  • 1 large yam/sweet potato (the orange one)
  • 1 yellow pepper (ok, doesn’t have to be yellow)
  • 1 cup of kale
  • 3 tomatoes (today we used one red, one orange and one yellow)
  • 1c of cooked quinoa
  • 1tbsp of coconut oil
  • 1tbsp of cumin seeds
  • 1tsp of smoked paprika

Chop all of the veggies… similar in size.

Place the oil, onion, garlic, yam, pepper, smoked paprika and cumin seeds into a pan and let them sizzle for about ten minutes.

Add in the kale, tomatoes and quinoa and let those dance for another ten minutes.

You could add in a few black beans too!

Remove from the heat and set aside until coolish.

Once it has cooled, place about half a cup in the centre of a brown rice tortilla shell… or an organic whole wheat shell.

Fold the edge closest to you over the filling and tuck it in nice and tight.  Tuck in the ends and finish the roll up.

Place into a baking dish with this following in the bottom…

  • 1c of tomato sauce
  • 1tsp of ground cumin
  • 1tsp of smoked paprika
  • 1/2tsp paprika
  • 1/2tsp of turmeric

Mix the above together for a great, tasty sauce that your burritos will bathe in.

April 28th, 2013 006

Top these with some Daiya cheese…choose your flavour… and bake in a moderate (350) oven for about twenty to thirty minutes.

Serve with some homemade salsa and a few avocado slices………………

YUMMY!!!

Happy, healthy eating y’all!

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April 28th, 2013 019

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