tasty (re)creations

February 14, 2012

Wheat-Free Sugar Cookies with Chocolate Hazelnut Sauce

Filed under: Sweet — sophiestatz @ 1:25 pm

Sometimes you just get a craving for some chocolate hazelnut spread, so why not whip some up.  These sugar cookie sandwiches with chocolate hazelnut filling were pretty amazing.

Wheat Free Sugar Cookies


1 cup sugar

1 cup coconut oil

2 egg yolks

2 teaspoons vanilla

2 1/4 cups Flour Blend (see below)

teaspoon salt


This is easier to do with a mixer, but can be done by hand. Cream sugar and coconut oil in a mixer at medium speed. Add egg yolks and vanilla and continue to mix until well stirred. Add flours and salt.

Cover and refrigerate for an hour or longer.

Like most w/f dough, this didn’t roll out as easily as for wheat flour dough, but if you do it in small batches you can roll it quite thin. Although be careful because it is somewhat crumbly.

Once it’s at the right thickness, use cookie cutters to make some beautiful shapes.

Bake at 350°F for 8-15 minutes. Be careful as they brown quickly.

Gluten-Free Flour Blend: 2 cups rice flour, 2/3 cup corn starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. You can store the remainder to use again. This is the perfect flour blend for sugar cookies.

Chocolate Hazelnut Spread


1 cups hazelnuts

1 cup walnuts

1 tsp vanilla

3/4 cup powdered sugar

1/3 cup cocoa

2 tbsp walnut oil (though any would do)

2 tbsp coconut oil


Start by placing nuts in the food processor, once they are finely ground add other ingredients. Can add a small amount of soy milk to make creamier.


January 4, 2012

Another amazing healthy ice cream

Filed under: Sweet, Vegan — Emma Lillian Banks @ 1:43 pm

Inspired by the healthy shakes over at Chocolate-Covered Katie whose site you must check out.  Sorry no photo, I’ll work on it. This tastes like frozen mousse.  You can add whatever flavouring you like, my fave being cocoa powder.  I actually like this so much, that I eat it almost daily and do not miss regular ice cream.  This makes one serving.  Double, triple etc. away.  Tip: if you don’t have a food processor use a blender and let your banana thaw a little first.

Blend the following in a food processor: 

-1 1/2 very ripe frozen bananas

-1-2 tbsp full fat coconut milk

-add-in’s of choice

That’s it!

Some suggested add-ins, before or after blending depending on desired texture:

-1-2 tbsp good cocoa powder

-shaved coconut

-1/2 tsp vanilla or other extract


-chocolate chunks or chips



November 11, 2011

GF Chocolate Banana Bread

Filed under: Breakfast, Sweet — Emma Lillian Banks @ 11:51 am

I have been meaning to try out banana bread recipes at altitude for a while.  I was especially craving it last night after a rainy day, but apparently had not actually printed the two recipes I was going to play with.  Oops.  However, I had just bought some corn starch and remembered that it’s excellent for GF baking (especially since I can’t get things like xanthan guam in Bolivia).  This banana bread was perfect right out of the oven.  I should try making up recipes more often.  If you want to make this in a loaf pan or have thicker slices, I suggest doubling it and baking at least 15 minutes longer.


2 med or 3 large very ripe bananas, mashed

1 egg (sub with flax egg or extra banana if you want this vegan)

1/4 C oil (I used olive and loved the results, but I bet coconut or sunflower or even melted butter would be great)

rind of one lemon

1/2 tsp vanilla

1/4 C raw sugar (optional since banana is naturally sweet)

1/2 C corn starch

1/2 C quinoa flour

1/2 tsp baking soda (I would say 3/4 tsp at sea level)

1/2 tsp cardamom (or use cinnamon or cloves)

4 oz chopped dark chocolate or chocolate chips


1. Combine first 6 ingredients in mixing bowl.  Whisk thoroughly.

2. Add corn starch, quinoa flour,  baking soda, and cardamom.  Mix well with big spoon.

3. Add chocolate and stir.

4. Bake at 350 F in greased 8 inch pie or cake pan for about 25-30 minutes or until golden brown at edges.  Keep an eye on it, since you want this to still be gooey.  Store uncovered, so it doesn’t get mushy.  If you want to keep it for a few days, cover lightly with tin foil and keep in fridge.

October 28, 2011

Pomegranate Cashew Tartlet

Filed under: Sweet, Uncategorized — sophiestatz @ 11:23 am

It’s been awhile since I’ve posted. Moving back to Brooklyn, writing the dissertation, and filling the apartment with furniture and catching up with friends takes its time and energy. So I haven’t had much to spend of either on cooking. But, I had to share these delicious tartlets. They are wheat-free, almost dairy-free, and low sugar and insanely delicious.

I used most of the recipe from The Raw Chef, but changed the crust to an almond crust.

Tasty indeed!

For the Crust:

Start with about two cups of almonds (I used slivered almonds because that’s what I had, but you can use whole as well), blanch them by dumping then in boiling water for one minute and then drain them. Then process them in either a very high-power blender or a coffee grinder until you have almond flour, don’t process them too long otherwise you will have almond butter.


2 cups blanched almond flour

1/4 cup butter or coconut oil

2 tbsp sugar

1 egg white

dash of sea salt


-Preheat the oven to 400 degrees Fahrenheit. (If you are making one big tart, or 350 if you are making several small tartlets)

Combine all ingredients in a mixer and mix until combined. The dough won’t be fully formed together, but should be well-mixed, about three minutes.

Place even amounts of dough in each tartlet pan, or all dough in one large tart pan. use your fingers to spread evenly.

Bake the shells for about 25 minutes for tartlets or between 30- and 35- minutes for tart. The shells should be golden brown.

Allow to cool, can also put in fridge to help process.

Once cool you can take shell out of pan.

For the Filling:

Generally when I use recipes I modify them in some way, but for this one I really just followed what The Raw Chef provided and loved it:

3 cups cashews, soaked for 1 – 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for colour)

– Blend all ingredients in a high speed blender under smooth.

– Pour on top of the base.

– Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

September 2, 2011

Banana Quinoa Pancakes

Filed under: Breakfast, Sweet, Vegan — Emma Lillian Banks @ 4:19 pm

In a quest to cut down on gluten, I’ve been experimenting with alternative flours.  Since quinoa is grown in Bolivia, it’s become a staple for me.  I haven’t been able to find guar guam or other gf-baking leaveners, but the protein in quinoa flour seems to help things bind.

These vegan, gf pancakes are excellent.  Naturally sweet, fluffy, and filling.  You can make the batter the night before for an easy week-day breakfast.  I like to eat the batter on its own.  Pre-run, a few spoonfuls makes a great calorie boost, and post-run the cooked pancakes make a great refueler.

This recipe makes one serving of 3-4 small but very filling pancakes.  Double, triple etc. for more people or if you are super hungry!


-1/4 cup oats (use gf if you are sensitive)

-1 super ripe banana (it’s ok to use frozen)

-2 tbsp raw sugar (optional)

-2 tbsp water

-1 tbsp oil (I use sunflower)

-splash of vanilla extract

-pinch of cinamon

-1/8 tsp baking soda

-1/4 tsp baking powder

-1/4 cup quinoa flour


1. Pulverize the oats for a few seconds in a food processor.  Add banana, sugar, water, oil, and vanilla. Blend.

2. Pour mixture into another bowl of just pull out the blade from your food processor use that as a bowl (nobody likes to do dishes in the morning).  Add remaining ingredients and mix to combine.  Add more water and/or flour depending on how thick or thin you like your batter.  If you have time, let your batter rest at least 15 minutes.  I like it best after a night in the fridge.

3. To cook, heat your favourite pancake skillet on medium-high heat.  Add a splash of oil or nob o’butter.  Spoon about 2-3 tbsp of batter onto pan (these cook better if they are small).  Repeat until you have no more batter.

4.  Cook each pancake until both sides are golden brown.  Serve immediately.  Top with whatever you want or just eat plain.

July 20, 2011

Healthy, instant ‘gelato’

Filed under: Sweet, Vegan — Emma Lillian Banks @ 10:35 am

I don’t have an appetizing picture for this particular dish yet…I am working on it.  All my attempts last time I made this gelato made it look kind of like baby poop in a bowl (Update: I added a photo, which is a mini portion I made for myself as a snack).  But I swear it’s delicious!  And how would have thought that raw, vegan sugar-free gelato would be delicious?  It’s creamy, oh-so chocolately, and silky.  Yum.  You can also make this with non-frozen bananas for a kind of pudding.  The possibilities for add-ins are endless!

Combine the following in a food processor:

-2 super ripe frozen bananas (I like to freeze bananas once they get too mushy)

-1/2 ripe medium-size avacado

-3 tbsp (or more depending on personal taste) good quality cocoa powder

-1/2 tsp vanilla extract.

Blend it all together and eat.  Makes one large serving (which you can eat for dinner guilt-free….not that I do that).

Some possible add-ins, either before or after blending:

-sweeteners (honey, agave, raw sugar etc.)

-chocolate chips

-peanut or other nut butter

-booze (rum or whiskey would be amazing)


-chopped nuts

May 26, 2010

Gluten Free Chocolate Cake with Coconut Frosting

Filed under: Sweet, Uncategorized — Tags: — sophiestatz @ 4:55 am

This gluten free cake is moist, without refined sugars or dairy, and is delicious. The icing is the best I’ve ever had.

Chocolate Cake

1 ¼ cup brown rice flour

3/4 cup garbanzo bean flour

1 ½ cup good quality cocoa powder

1 tbsp baking soda

1 ½ tsp salt

1 cup H2O

1/2 cup canola oil

1 cup coconut milk

1 cup agave nectar

1 cup honey

1 banana mashed

1)    Preheat oven to 350 degrees F.

2)    Grease muffin tins or cake pans.

3)    Combine dry ingredients and mix well. Combine wet ingredients. Whisk dry ingredients into wet slowly.

4)    Pour into muffin tins for 15 minutes for cupcakes, 20-25 minutes for cake. You will know they are done when a toothpick comes out clean and cake springs back.

Cocount Frosting

3/4 c turbinado sugar

1 c cocunt milk

1/4 c butter

2 eggs, beaten

1 1/3 c flaked coconut

1 c chopped walnuts

1 tsp vanilla

sea salt

In saucepan, combine sugar, coconut milk, butter and eggs. Cook over medium heat until mixture starts to bubble, stirring constantly. Stir in coconut, nuts and 1 teaspoon vanilla. Cool until room temperature.

Toasted Coconut to sprinkle on top

Spread coconut out on a baking pan and toast, uncovered, stirring every 7 minutes, for 20 to 30 minutes at 300 degrees F. until golden.

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