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Monday, July 30, 2012

Chocolate-Dipped Dried Peaches, Gluten-free

Here is something so sweet and yummy that I doubt that anyone could turn away from it!

We have been enjoying fresh, ripe, juicy, organic Red Haven Peaches, grown in the Okanagan.  I have been on Pinterest a little too much and saw some "inspiring" pins about such things as chocolate-covered apricots and such, and of course, you know, one thing led to another, and there I was, dehydrating these amazing peach slices (took almost a day-- well-washed, skin still intact, sliced, rinsed in lemon juice, and sprinkled with Cinnamon) and thinking about what Bill from OK Fruit had said when he delivered them "Just dehydrate them halfway and then they are like those little candies that are crispy on the outside and then have this delicious flow of liquid in the middle"... and I thought of the image of the chocolate-covered apricots, and the two images came together like, apparently, the famous teaming of chocolate and peanut butter for Reese's Pieces.  

I love chocolate-dipped strawberries-- but nothing beats these luscious dried peaches dipped in yummy melted chocolate (I used "Enjoy Life" Mini Chips, certified Gluten-free).  I just put a small bowl of the Mini Chips (maybe 1/2 a cup) into a larger bowl of hot water and then stirred them when they began to melt.   Then I stuck the pan of dipped peaches into the freezer for a few minutes to harden. Easy Peasey.

If you want to check out my other dehydrated vegan treats on Pinterest, go to  Feel free to follow me and I'll follow you back! 

Sunday, July 1, 2012

Molasses Cookies- Gluten-free, Flour-free, Low Fat Vegan

Molasses Cookies - Gluten-free, Flour-free, Egg-free, Low Fat Vegan
After making the tasty Black Bean Brownies, that healthy low fat vegan gluten- free paragon of the highly- fatty and-sugar laced popular and gluten-filled treat, I got adventuresome and decided to make some low fat vegan, gluten-free molasses cookies with some of the ingredients I have about the house. Again, I found myself at the Happy Herbivore site looking for a base recipe (or some indication that it could be done). And then I veered off on my own. I have included eliments from her recipe as an alternative to what I used in mine in case you are not fortunate enough to have something like the chai-spiced dried apples that my son made for me last fall, bless his heart!

 I find that these spicy little cookies are a little more mellow than some of the traditional molasses cookies (that, frankly, can cause reflux if they are too spicy and acidic with wheat flour and sugar and egg).


  •  1 C. Carob Powder (or 1 C. oatmeal spun into flour and T. Tapioca flour) 
  • 1/2 - 1 tsp. Baking Soda* small handful Chai-spiced Dry Apples (or ½ tsp ground cinnamon, ¼ tsp ground ginger, and ⅛ tsp allspice, nutmeg or ground cloves) 
  • 1/4 C. mashed Pinto Beans (or other canned beans such as Navy Beans) 
  • 12 small Parnoosh Pitted Honey Dates (or 2 T. Sugar) 
  • 2 T. Apple Sauce 
  •  1/4 C. Blackstrap Molasses 
 Grease up a cookie sheet, lay down parchment paper or a silicone sheet (what I use).

 I started by throwing 2 chopped up apples (minus the cores but skin still on) into the vitamix and making some delicious raw apple sauce, but you can use regular unsweetened apple sauce. I only need 2 tablespoons of apple sauce for the cookie recipe, but I like it on my porridge, etc. etc. etc., so no problem. 

Mix together in a bowl the Carob powder, the Baking Powder (and Spices if using them vs. the chai-spiced apples.) Mix in the sugar if you are using it in lieu of the dates. In a food processor bowl combine all of the ingredients (including the dry apples and dates if using) and pulse or process until smooth. Let the 'dough' rest while the oven is pre-heated to 350F/180C. Cool on racks and enjoy! Scoop 1 T. of 'dough' into 14 cookies onto the pan and bake for 10-15 minutes. *less baking soda makes the cookies denser, more makes them puffier.

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