Honey Crystal Almonds

2 cups whole natural (unsalted!) or raw almonds

¼ cup honey

2 Tbsp. coconut oil

1 cup turbinado sugar (Sugar in the Raw)

1.      Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast 12-20 minutes, stirring occasionally, until well roasted.

2.      Over medium heat in a medium saucepan, heat honey and oil to boiling. Reduce heat to medium low; simmer two minutes, stirring occasionally.

3.      Add almonds; simmer and stir for two minutes. Using slotted spoon, transfer the almonds to a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Spread the almonds in a single layer and cool slightly.

4.      To coat, toss almonds with sugar in a medium plastic food storage bag.

Notes:

*I only had about 2/3 cup sugar (unbleached organic) when I made these & it was still too much.

**If you wanted a sweet/salty blend, you could shake a little sea salt in the sugar bag before coating the almonds.

BEWARE: Leaving these open on your countertop may be a bad idea!

Gingerbread Rice Krispie Treats

Just in time for Christmas, I found this recipe on a box of Kellogg's Rice Krispies. A quick perusal of the recipe convinced me it was just like my adapted recipe (See Peanut Butter Rice Krispie Treats) so it was as simple as adding a few extra spices.

The kids (and parents!) loved them and it was an effort to save some back for a second day.

Instructions:

1. Follow the Peanut Butter Rice Krispie Treat Recipe, with the exception that organic, unbleached sugar can be used in place of Sucanat to make them creamier.
2. Add 1 tsp. cinnamon; 3/4 tsp. ground nutmeg; 3/4 tsp. ground ginger; and 1/4 tsp. ground allspice to peanut butter and blend well before adding peanut butter to the sugar/honey cooked mixture.
3. Continue following recipe

Optional:
As an "icing", you can melt 2 cups white baking pieces and 1 tsp. coconut oil (or butter) in a small saucepan over low heat until melted and smooth. Spread this evenly over cereal mixture. Chill until set (about 30 minutes). **Adding this eliminates the dairy free advantages, unless you can find a dairy free white baking "chocolate".**

Squash Casserole

Squash Casserole (GF/DF/VG)

3 pounds butternut squash, slice in half lengthwise; seeds & membranes removed

¾ cup almond or coconut milk

6 Tbsp. coconut oil

3 flax seed “eggs”

½ tsp. vanilla extract

¾ cup sugar

3 Tbsp. All-Purpose Gluten Free Flour Blend (Bob’s or make your own)

½ tsp. ground cinnamon

½ tsp. ground cloves

1/8 tsp. ground nutmeg

TOPPING:

½ cup almond meal*

¼ cup packed brown sugar**

2 Tbsp. melted coconut oil

1.      Place cut squash lengthwise, inside facing down, on a baking sheet. Bake at 400°F for 30-45 minutes or until squash is soft to the touch.

2.      Remove squash from oven, using a potholder (if necessary), scrape flesh from squash and place in bowl. Mash, beat or use food processor to make smooth and creamy.

3.      Add milk, coconut oil, “eggs” and vanilla. Mix well.

4.      Combine dry ingredients in a separate bowl; add to squash mixture and mix well.

5.      Transfer to a greased 2-qt. baking dish. Cover and bake at 350°F for 45 minutes.

6.      Meanwhile in a small bowl, combine topping ingredients until crumbly; sprinkle over squash.

7.      Bake uncovered, for 12-15 minutes or until heated through.

Notes:

*GF ginger cookies, vanilla wafers or animal crackers may do well also.

**Sucanat would be preferable, but turbinado, rapadura or organic cane sugar will all do well too.

Chex Muddy Buddies

Chex Muddy Buddies (GF/DF/VG)

1 cup peanut butter

1 cup dairy-free/vegan chocolate chips (We like Sunspire brand)

½ cup (scant) coconut oil or organic palm shortening

8 cups GF Chex cereal

2 cups powdered sugar (try to find Vegan!)

1.      Place chex-type cereal in a very large bowl.

2.      Melt together peanut butter, chocolate chips and oil/shortening on med-low heat in a saucepan on the stove.

3.      Pour mixture over cereal and stir well.

4.      Place mixture and powdered sugar in large brown paper bag (I’ve even used a grocery-store plastic bag before)

5.      Shake well to coat.

6.      Pour onto wax paper to cool.

Bannocks with Goat Cheese

Bannocks with Goat Cheese (GF)

1 cup quick cooking oats (or rolled oats pulverized briefly)

1 cup Oat flour

¼ tsp sea salt

¼ tsp mustard powder

¼ cup coconut oil

1 cup Goat cheddar or co-jack cheese

½ cup warm water

1.      Stir together oats, flour, salt and mustard powder.

2.      Cut in coconut with a fork, then stir in cheese.

3.      Add water and mix, kneading when dough becomes too stiff to stir (may need additional water added 1 teaspoon at a time)

4.      Divide dough into 2 parts and roll into circles, ¼-inch thick.

5.      Cut each circle into 4 wedges (or farls) and bake on a lightly greased baking sheet at 400°F for 20 minutes.

Mexican Rice

Mexican Rice (GF/DF/VG)

1 can (14.5 oz) undrained diced tomatoes

2-3 cups water or vegetable broth

1 Tbsp. olive oil

1 bell pepper, chopped

1 large onion, chopped

2 cloves garlic, minced

1-1/2 cups short grain brown rice

1/8 tsp. cayenne pepper

1-2 tsp. cumin

1 can black beans, rinsed and drained

1 can yellow corn, drained

Cilantro (optional)

1.      Drain tomatoes, reserving liquid. Add enough water or broth to make 3 cups; set aside.

2.      Heat oil in 4-quart heavy saucepan with tight-fitting lid.

3.      Add bell pepper, onion & garlic; saute’ briefly.

4.      Add rice, cayenne and cumin (to taste); stir.

5.      Add the 3 cups reserved liquid.

6.      Bring to a boil. Reduce heat to low, cover and simmer 30 minutes.

7.      Add tomatoes.

8.      Cover and continue cooking 20 minutes.

9.      Remove from heat and add beans and corn. Mix gently a little.

10.  Let stand in covered pot for 10 minutes.

      11.  Fluff with fork, salt & cilantro to taste.