Chocolate Pancakes... Fabulous and Oh-So Versatile!

From Kristi's Kitchen

Ingredients:

2 c. oat flour

1/4 tsp. baking soda

1 1/2 tsp. sea salt

5 tbsp. cocoa powder

2 organic eggs

2 tbsp. strong coffee

1 1/4 + 2 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

1/2 c. coconut nectar + 2 tbsp. coconut palm crystals

Directions:

-Combine all ingredients until well incorporated and cook on griddle

-Top with your favorite toppings and serve

Topping Suggestions:

Cherries and homemade whipped cream for a Black Forest flare

Peanut butter, banana slices and honey - we can call this the "Elvis"

Homemade cream cheese icing and strawberries

Orange Marmalade All-fruit spread (pictured above)

For more chocolatey decadence, a smear of Justin's brand "Chocolate Hazelnut Butter" will do!

Enjoy!

Homemade Strawberry Fruit Leather

From Kristi's Kitchen

Ingredients:

1 lb. fresh strawberries, rinsed, cored and chopped

1 tsp. organic lemon zest

10 California dates, chopped

1 tbsp. filtered water

Directions:

-Combine all ingredients in a food processor or blender and puree

-Line 3 dehydrator sheets with parchment paper

-Spoon out puree into 5" circles (I placed 5 on 2 of the sheets and 2 on the final sheet but any combination would work just be sure to give them space)

-Set dehydrator temperature for 135 degrees and let it run for 4-6 hours until fruit leather is no longer glossy and peels without sticking

Makes 12 - 5" leathers

Cherry Filled Donut Muffins

From Kristi's Kitchen

Ingredients:

3/4 c. date sugar, plus a bit more for dusting

2 1/4 c. fresh milled whole wheat pastry flour

1 tsp. aluminum-free baking powder

1 tsp. sea salt

6 tbsp. organic greek yogurt

2 organic eggs

1 tsp. pure vanilla extract

1 stick organic unsalted butter, melted and a bit more for greasing the 12 muffin tins

1 c. organic half-n-half or plain flavored Beyond Organic Amasai

12 tsp. cherry filling (see recipe below)

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix wet into dry

-Place 2 tbsp. of batter into greased muffin tins

-Top with 1 tsp. of cherry filling

-Add another tablespoon of batter to each tin -spreading it to cover jelly filling

-Bake in preheated oven for 15-20 minutes; until golden

-Cool in muffin tin for 5 minutes

-Loosen sides with a knife

-Remove and coat each donut muffin in extra date sugar

-Serve warm

Makes 6 servings

Cherry Filling:

Ingredients:

1 c. frozen dark cherries

2 1/2 tbsp. coconut nectar

1/4 c. filtered water

1 tsp. pure almond extract

1/8 tsp. sea salt

1/4 tsp. xanthan gum

Directions:

-Combine all ingredients in a sauce pot

-Over MED heat bring mixture to a boil

-Simmer until fruit breaks down and mixture thickens slightly- about 10 minutes ( I used a potato masher it give it a head start)

-Whisk in xanthan gum and continue simmering for 2-3 more minutes

* This filling doubles as an amazing jelly!

These turned out so moist and delicious -they are a bit denser than typical doughnuts but, oh so tasty...I used a square mini cake pan but, any regular size muffin tin will work.

Happy Eating!

Apple & Date Fougasse (a French pastry bread)

From Kristi’s Kitchen

(Adapted and inspired by “Simply Baking” recipe on Cooking Channel)

Ingredients:

1 Filling recipe (see below)

3 ½ c. whole wheat pastry flour

2 ¼ tsp. sea salt

1 tsp. cinnamon

2 tsp. honey

2 tsp. yeast

1 ¼ c. warm filtered water

1 organic egg and 1 tbsp. filtered water

Directions:

-Put together filling

-Combine water and yeast in mixing bowl and let bloom for 5 minutes

-Add remaining ingredients into mixer and mix (using bread hook attachment) on low speed until combined

-Turn the mixer to high and knead the dough for 5 minutes

-On a well-floured surface, pat or roll dough out

-Place most of the filling -reserving a bit for garnishing- in the center of the dough and fold dough edges over like an envelop

-Turn fold side down onto floured surface

-Roll dough a second time into an oval –leafy shape

-Using a sharp knife, cut a whole down the center of the dough leaving an inch on either end

-Pull dough apart slightly

-Cut three more slits on either side of the middle and pull dough apart –making 6 separate smaller slits at this point your bread creation should look similar to a leaf)

-Brush with an egg wash and garnish with remaining apple slices and dates

-Cover and let rise in a warm place until it doubles in size

-Preheat oven to 400 degrees and bake for 20 minutes –until golden

Apple & Date Filling:

Ingredients:

½ of large crisp organic apple, thin sliced

6 dates, diced

1/8 tsp. sea salt

1/8 tsp. cinnamon

1/8 tsp. pure vanilla extract

1 tbsp. organic butter

Directions:

-Combine all ingredients in a sauce pot

-Sautee until just tender

-Remove from heat and set aside

*To dress this up and make a pastry dessert out of it…glaze it with a cream cheese icing –YUMMO!

** A tip the cooking show gave was to place a baking sheet of ice in the rack below the baking pastry so as to keep the dough from setting too quickly-gaining maximum rise. GREAT IDEA!

Makes 6 portions

My 4 year old daughter was inspired that we should do this together...we had a fabulous time and it turned out delicious...so much so that we made a second!

Chocolate Flax Cookie Sandwiches with Coconut Nectar Fluff

From Kristi’s Kitchen

Cookie Ingredients:

2 ½ c. almond flour

3 tbsp. cocoa powder

15 dates

1 tbsp. coconut palm crystals (Coconut Secrets Brand)

½ tsp. sea salt

½ tsp. aluminum free baking powder

1 stick unsalted organic butter

1 tsp. pure vanilla extract

2 tbsp. unsweetened vanilla almond milk

2 tbsp. flax seeds

Directions:

-Preheat oven to 350 degrees

-Place first 6 ingredients into a food processor and process until finely ground

-Add remaining ingredients –except flax seeds - to processor and combine until dough ball forms

-Remove dough to a mixing bowl and fold in flax seeds until completely incorporated

-Form into 48 teaspoon sized balls and mash down into 2 inch rounds on parchment lined baking sheets

-Bake in preheated oven for 8-10 minutes

-Let cool on baking sheets for 30 minutes

-While cookies cool – make the fluff filling (see recipe below)

-Once cookies are completely cool, place a teaspoon of fluff on the underside of 24 cookies and top with the other 24 cookies forming a sandwich

Make ahead -Store in the refrigerator to maintain freshness and shape and serve next day –perfect!

Makes 24 cookie sandwiches

Coconut Nectar Fluff

From Kristi’s Kitchen

Ingredients:

1 egg white

¼ c. coconut nectar (Coconut Secrets Brand)

¼ tsp. cream of tartar

¼ tsp. pure vanilla

6 drops of toffee flavored liquid stevia

Directions:

-Combine ingredients into clean glass mixing bowl

-Using clean/dry hand mixer, beat mixture until it doubles in size and is marshmallow fluff consistency

You will only use half of this mixture for the cookie sandwiches…the rest can be used for hot cocoa or a small batch of brown rice crispy treats –the possibilities are limitless!

Spicy Chocolate Covered Cherry Truffles

From Kristi’s Kitchen

Ingredients:

¾ c. dates (I -4.25oz package)

¼ c. dried cherries

1/3 c. blanched almonds

2 tbsp. cocoa powder

¼ tsp. sea salt

1/8 tsp. cayenne

¾ tsp. vanilla

1 ½ tsp. coconut nectar

2 bars Beyond Organic  Dark chocolate, melted with 2 tsp. grapeseed oil or organic unsalted butter (I had melted chocolate left over so, you could start with half and see how far it takes you)

Directions:

-Melt chocolate over a double boiler (a pot of boiling water with a larger glass bowl set on top)

-Place all ingredients –except melted chocolate- into a food processor

-Process until sticky ball begins to form

-Roll by the teaspoonful into small balls

-Coat truffle balls with melted chocolate and refrigerate to set

-Store in refrigerator to maintain freshness

Makes 25 small truffles

These are decadently rich with just a hint of heat on the back end –so delicious -you will want to double the recipe!

Baklava Bonbons...Yes They Are!!!!

From Kristi's Kitchen

Ingredients:

3/4 c. dates
1/3 c. walnuts
1/3 c. pistachios
Zest from small organic lemon
1 1/2 tsp. raw honey
1/2 tsp. pure vanilla extract
1/4 tsp. sea salt
1/8 tsp. ground cinnamon

Directions:

-Place all ingredients in a food processor and process until finely broken down
-Empty into mixing bowl and form into a large ball with your hands
-Roll into bonbon sized balls by the teaspoonful and store in the refrigerator

Makes 10-15 bonbons

Valentine's Day could be everyday!
These little treats are amazing, so delicious and simple to throw together...not to mention healthful! You could even make them a bit bigger -shape them into bars and carry them for snacks.

Chocolate Chunk Walnut & Cherry Shortbreads

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 ¼ c. blanched almond flour

¼ tsp. sea salt

¼ tsp. baking soda

5 dates

3 tbsp. coconut palm crystals

¼ c. organic butter

1 ½ tsp. pure vanilla extract

2 ½ tbsp. Plain flavored AMASAI

¼ c. chopped walnuts

¼ c. dried cherries, diced

2 bars Beyond Organic Dark Chocolate, chunked

Directions:

-Preheat oven to 350 degrees

-Line 2 baking sheets with parchment paper and set aside

-Place first 5 ingredients into food process and process until fine

-Add next 3 ingredients and continue processing until dough forms

-Turn dough out into mixing bowl and fold in remaining 3 ingredients

-Scoop dough by teaspoonful onto lined baking sheet and press down into circle

-Bake in preheated oven for 8-10 minutes; until golden brown

-Cool for 30 minutes on baking sheet  before serving

Makes 25 cookies

Lemon Curd Cheesecake Bites

From Kristi’s Kitchen

Cheesecake Ingredients:

2 -8oz. packages organic cream cheese, softened

1/2 cup xylitol

1/2 tsp. lemon extract

1/2 tsp. sea salt

2 organic eggs

Directions:

-350 degree oven

-Beat all ingredients until smooth

-Line 48 mini muffin tins with paper liners

-Pour 3/4 full

-Bake for 12 minutes

-Let set on rack or plate until completely cooled

Lemon Curd Ingredients:

6 organic egg yolks

3 tbsp. raw organic honey OR coconut nectar

4 organic lemons, zested and juiced

1 stick organic unsalted butter

Directions:

-Combine ingredients – except butter – over double boiler

-Whisk constantly for 10 minutes until curd doubles in size and thickens

-Pull off the heat and stir in butter ¼ at a time until well incorporated

-Bring to room temperature and store in the refrigerator until completely chilled

Assembly Directions:

-Frost the cooled cheesecake bites with chilled lemon curd and top with 3 pomegranate seeds on each

These are fabulous for holiday get-togethers …and completely healthful, too!

You could even wrap them up as a hostess gift OR give them as Christmas treats to those you love...

Kale Crisps...OH MY GOODNESS!!!

I recently was able to purchase a dehydrator(excited!) so yesterday, I decided to take it on it's maiden voyage...KALE CRISPS!!!! I must say I am over-the-top-in-luv with kale chips! They were easy-peasy to prep and the end product tastes fabulous -so crispy and delicious and to top it off - the nutrition kale packs is unmatched! Needless to say - I'm hooked and kale is in season right now -less than $1 a bunch...healthy and affordable! WHOOHOO!

Here are a couple of good jumpin' off recipes but, as with the smoothies -the sky is the limit!

Tangy Kale Crisps

From Kristi Kitchen

Ingredients:

1 bunch kale (organic is absolute best)

1/2 c. raw organic apple cider vinegar

2 tsp. organic herbamare seasoning

1 tbsp. raw organic honey

1/2 tsp. garlic powder

1/2 c. extra virgin olive oil

Directions:

-Wash and dry kale

-Separate kale leaves from the spin in big pieces

-Combine vinegar, honey, seasoning and oil in a separate bowl

-Pour over kale pieces and gently massage into the kale for several minutes

-Place coated pieces into dehydrator

-Close up the dehydrator

-Set temperature to 105 degrees and let it run for 6-8 hours (length of dehydrating depends on humidity levels in your area- mine were crisp and ready in 6 1/2 hours)

You will have marinade left over -it makes a fabulous salad dressing!

Sweet & Spicy Kale Chips

From Kristi's Kitchen

Ingredients:

1 bunch kale (organic is best if you can find it - growing it yourself would be highly recommended)

1 1/2 tbsp. coconut oil

2 tbsp. coconut butter

3 tbsp. coconut nectar

1 1/2 tsp. sea salt

2 tsp. cumin

1 tsp. chili powder

Directions:

-Wash and dry kale

-Separate kale leaves from the spin in big pieces

-Combine oil, butter, nectar and spices in a separate bowl

-Pour over kale pieces and gently massage into the kale

-Place coated pieces into dehydrator

-Close up the dehydrator

-Set temperature to 105 degrees and let it run for 6-8 hours (length of dehydrating depends on humidity levels in your area- mine were crisp and ready in 6 1/2 hours)

You won't ever go back -they are so good!

Happy dehydrating!

A Good Use For White Flour...

Here's hoping the title caught your eye and pulled you in...

One of my fondest memories growing up is of my grandmother making homemade play dough for the Preschool she directed -I always got the privilege of test driving the batch before it was surrendered to the group. The ingredients are simple, it takes no time to make and affords hours of imaginative enjoyment for the little and not so little alike. 

Over the course of the last year and a half there have been many things that I have tossed out of my pantry in order to maximize my family's health -one chief offender to hit the curb was all purpose white flour. It as been completely eliminated from our diet but... not the pantry at large.

Before you gasp in shock, I have not purchased it since clearing my pantry 20 plus months ago-not that that would be a sin in and of itself - but, I did reserve the remaining 5 lb. bag I had on the shelf at the time of our makeover and it is now affectionately known as "the play dough flour" by my 4 year old...a happy repurposing in my book especially if your little ones are past the "eating the dough" phase!

This recipe is perfect for creating new memories of your own and satisfying the need not to "waste" that remaining white flour before eliminating it from your meal plan - Let your imagination sour to new heights and your health too!

Repurpose -away!

Basic Play Dough

From Kristi's Kitchen

Ingredients:

2 c. AP Flour or soft white wheat

1 c. salt

2 c. water

2 tbsp. grapeseed oil

4 tsp. cream of tartar

annatto seed OR beet juice for coloring (red, yellow or orange) - Combine annatto seed with oil and heat before combining with other ingredients (the oil will be infused with the color from the seed)

If using beet juice, substitute some juice for some water (ie. 1 3/4 c. + 2 tbsp. water and 2 tbsp. beet juice = 2 c. liquid)

Directions:

-Combine all ingredients in a pot

-Heat over medium heat

-Stir constantly until mixture pulls away from the sides of the pot and begins to form a ball (about 3-5 minutes)

-Let cool completely

Health, Joy and a  very Happy Play Time!