3 cups dried, unsweetened coconut flakes
1 1/2 cups cocoa powder (I prefer carob’s milder taste)
1 cup maple syrup ( I used dates instead and it is yummy without the syrup) 
1/3 cup coconut butter or oil
1 T vanilla extract
1/2 teaspoon sea salt

In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment. Use an ice cream scoop to mold and place on parchment paper and into the freezer to set. Wrap individually for quick snacks on the go. 

http://www.elanaspantry.com

2 cups almonds (raw)
½ cup flax meal (flax seeds ground in a
Vitamix)
½ cup unsweetened shredded
coconut
½ cup creamy roasted almond
butter
½ teaspoon celtic sea
salt
½ cup coconut oil
4 drops stevia
1 tablespoon agave
nectar
1 tablespoon vanilla
extract
1 cup dark chocolate chips 73% cacao (optional) 
 

Place almonds, flax meal, shredded coconut, almond butter and
salt in a food processor Pulse briefly, about 10 seconds

In a small sauce pan, melt coconut oil over very low heat

Remove coconut oil from stove, stir stevia, agave and vanilla into oil

Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste

Press mixture into an 8 x 8 glass baking dish

Chill in refrigerator for 1 hour, until mixture hardens

In a small saucepan, melt chocolate over very low heat, stirring continuously

Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens

Remove from refrigerator, cut into bars and serve


Makes 20 bars These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith's recipe for Amaretto Protein Bars in her book Going Against the Grain and are a cinch to make. The chocolate topping makes
them seem a bit decadent (skip it if you must, they'll still come out fine) --though dark chocolate, rich in anti-oxidants has now entered the echelon of power foods so I'll keep it on mine.

By the way, the photo above is actually of Macadamia Power Bars.
To make that recipe simply substitute raw macadamia nuts for the almonds and raw macadamia nut butter for the roasted almond butter.

Ingredients-
2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1tsp. vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Directions
1. Combine the water and the quinoa in a medium saucepan and bring to a boil.  Reduce heat and simmer, covered for 10 minutes.  Fluff with a fork and cool.

2.  Preheat oven to 350°F.  Lightly grease two- 8" round cake pans.  Line the bottoms of the pans with parchment paper.

3.  Combine milk, eggs and vanilla in a blender or food processor, add the 2 cups of cooked quinoa and the butter.  Blend until smooth.

4.  Whisk together sugar, cocoa, baking powder, baking soda in a medium bowl.  Add the contents of the blender and mix well.  Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean).  Remove cakes from oven and cool completely in the pans before serving.  You could make a two layer cake and frost it at this point.  Or just serve each cake as is (my preference).

5. Eat for dinner, lunch or breakfast until the cake is gone.  :)
 

Minutes to Prepare

Ingredients

brownie
1 c walnuts
1 c dates
1/4 c cocoa pwd.

Directions for brownie mixture:
Food process the brownie ingredients until blended and dry chunky.
Press into a small pan, put aside.


Icing
2 avocados
1/3-1/2 c agave nectar
1/4 c cocoa pwd
2 T coconut oil
1 T vanilla extract
dash salt
dash cinnamon

Directions for icing:
Put all icing ingredients into blender or food processor, and blend on hi till smooth
Spread icing over brownies and pop in freezer to set for 1 hr. then cut into 12 pieces.
recipe adapted from http://recipes.sparkpeople.com

Yields 10-12 slices

1 cup quinoa flakes
1/2 cup millet flour (substitute any flour you like)
2 tsps baking soda
1 tsp xantham gum (I find that this is a smart addition to any quickbread that isn’t wheat based; you’ll probably be fine without it, though, so just ignore it if you don’t have xantham in your pantry)
2 tsps cinnamon
3 tbsp flax meal + 1/3 cup warm water
4 tbsp coconut oil, olive oil, or melted Earth Balance
1/4 cup applesauce
1/2 cup agave syrup (to reduce sweetness, try 1/3 cup agave + 1 packet stevia)
3 very ripe bananas

Preheat oven to 350 degrees.

Mix the quinoa, millet, baking soda, xantham gum, and cinnamon together in a large bowl.

Mix the flax with the warm water and set aside for a moment.

In a food processor or blender, mix the bananas, agave, coconut oil or Earth Balance, and applesauce. Blend well.

Add the banana mix to the dry ingredients. Add the flax mixture. Using a spatula or spoon, mix the batter till it’s all well incorporated.

Pour into a small loaf pan, and bake for 30 minutes or so. At the 30 minute mark, cover it with foil. Bake another 15-30 minutes, or until a knife or toothpick comes out clean.

Serve to someone special, and watch the smile erupt
http://www.choosingraw.com/ancient-grain-banana-breakfast-bread/

Serves 2

4 roma tomatoes, quartered (I used local, hothouse tomatoes—remember what I said about fresh produce!)
4 small carrots, roughly chopped
1 inch peeled ginger (or less, if you’re sensitive to heat; you can also substitute 1 tsp powdered ginger)
1 tablespoon low sodium tamari, nama shoyu, or Braggs (substitute sea salt to taste if you’re soy sensitive)
2 pitted dates
2/3 cup water
1 tbsp flax oil

1) Blend all ingredients save the flax oil in a high speed blender till smooth.

2) Add the tbsp flax oil in a thin stream, till soup is light and creamy. Serve!

This is a sweet and spicy bowl

And the tomatoes and a drizzle of flax oil are a nice garnish
http://www.choosingraw.com

This  vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire. You'll need: 1 cup quinoa cooked in two cups water. Fluff the cooked quinoa with a fork. Scoop into a bowl.

Salad ingredients:
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges. Serve with an extra lime wedge.
Serves 4.
http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html

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