Desserts
Super Oatmeal Cookies: Gluten Free*, Vegan, Nut Free, Soy Free
Jul 18th
These Super Oatmeal Cookies are just that: SUPER. Super full of great taste made with great superfoods that make this one a
superstar of nutrition that is high in fiber, minerals, anti-oxidants and Omega’s. Kids will gobble them up along with everyone else in the house. A great fast and easy breakfast or a snack on the go, these are easy to make and to store. But realistically, your only problem will be how to bake enough to keep them in the house!
CHIA MIX:
2 Tablespoons Mum’s Original Wholeseed Chia
6 Tablespoon Water
MIXTURE#1
1/2 cup Mum’s Original Coconut Oil (room temperature)
1 cup Mum’s Original Coconut Sugar
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon Mum’s Original Himalayan Rock Salt
MIXTURE#2
1 cup Mum’s Original Oat Flour*
2 cups Mum’s Original Quick Flake Oats*
3/4 cup Mum’s Original Goji Berries
1. Stir chia and water in a bowl and let sit for 1/2 hour.
2. Add Chia Mix to Mixture #1 and blend in a food processor until thoroughly combined.
3. Add food processor mix to Mixture #2 and hand mix until all is combined.
4. Place a tablespoon of dough an inch apart on a pre-oiled cookie sheet (I use coconut oil). Gently press each one down with a fork.
5. Bake in a preheated oven of 375F for 8-10 minutes. Once out of oven, cool on a cookie rack.
* – Mum’s Original’s entire oat line is less than 5 parts per million of gluten.
Karen’s Carob Blueberry Loaf: Gluten Free, Dairy Free, Soy Free
May 2nd
This is my first “guest recipe” as made by the charming Wholefoods Team member Karen. She has embarke
d upon the Engine 2 diet to improve her health and get a little bit better. She created this recipe after a talk I gave to her and her team, along with my healthy food samples. She was inspired to start baking and here are her own awesome baking results. Way to go Karen!
1 cup spelt or almond flour
1 cup brown rice flour
2 tbsp corn starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup applesauce
3/4 cup Mum’s Original Coconut Sugar (Wholefoods Baking aisle)
1 1/2 cup unsweetened vanilla almond milk
1/2 cup ground Salba
1/2 cub carob powder
1 1/2 cup frozen blueberries
1/2 cup Mum’s Original Banana Powder (Wholefoods Baking aisle)
1/2 tsp Mum’s Original Himalayan Rock Salt
- Preheat oven to 350. Grease a 9×5 inch pan with preferred cooking oil (vegetable oil, coconut oil).
- In one bowl mix together both flours, carob, corn starch, baking soda and powder, salt.
- In another bowl whisk together coconut sugar, almond milk, applesauce, and salba.
- Add wet mix to the flour mix. Stir until combined and then add blueberries.
- Bake for 50-60 minutes on medium rack (or until an inserted knife comes out clean).
You can also make muffins out of this but bake for 30-40 minutes instead.
Gluten Free Vanilla Cupcakes with Vegan Chocolate Icing-Gluten Free, Soy Free, Nut Free
Apr 12th
Now you can have your gluten free cake and eat it too! This cupcake is loaded with nutrition with coconut flour and coco
nut nectar sugar. The coconut flour is gluten free with a whopping 58% fiber allowing for reduced blood sugar levels. The coconut sugar is high in minerals (Magnesium, Potassium, Zinc and Iron) and Vitamins B and C and is a very low Glycemic Index sweetener (35GI) with a low fructose level of 10%. The icing includes superfood cacao with lots of minerals and heart healthy effects along with roasted hemp and its whole protein, GLA, chlorophyll and Vitamin E! Awesome taste, awesome nutritionals and super easy. Enjoy!
Cupcakes:
½ cup sifted Mum’s Original Coconut Flour
½ cup Mum’s Original Coconut Nectar Sugar
½ teaspoon Mums Original Inner Mountain Himalayan Rock Salt
¼ teaspoon baking soda
5 eggs (medium, organic free range)
½ cup melted or soft (but not hot) Coconut Oil
2 tablespoons Vanilla Extract
(for garnish: Mum’s Original Roasted Hempseeds and Goji Berries)
- In a medium sized bowl, combine and stir coconut flour, coconut sugar, salt and baking soda.
- In food processor, blender or magic bullet combine eggs, coconut oil and vanilla bending for 30 seconds.
- Hand mix wet ingredients into dry and hand blend (or use a hand mixer) until smooth.
- Pour batter into oiled muffin tins (use coconut oil).
- Bake at 350° for 15 minutes. Remove from oven and let stand.
- Cool completely and remove from tins.
- Top with Vegan Omega Chocolate Icing (below) and garnish with a pinch of Mum’s Roasted Hempseeds and one goji berry per cupcake.
Vegan Omega Chocolate Icing
½ cup Mum’s Original Roasted Hempseeds
3 tbsp warm water
¼ cup plus 1 tbsp Mum’s Original Raw Cocao Powder
¼ cup maple syrup or agave nectar
½ tsp vanilla
¼ tsp cinnamon
Pinch ground ginger
Pinch ground nutmeg
Blend all ingredients in a food processor or magic bullet for 1 minute. Add more water if you need a thinner consistency and scrape sides. Blend for another two minutes until creamy consistency.
Super Wholefood Nanaimo Bars: Low Gluten – Nut Free- Dairy Free – Raw
Jan 17th
These Nanaimo Bars are not only delicious but are incredibly nutritiou
s. Using superfood ingredients, these bars are a healthy alternative to a sweet treat break. Rich in antioxidants, vitamins, minerals, EFA’s, protein and immune boosting, these gluten free, dairy free, nut free and raw bars are truly guilt free!
BASE:
1/3 cup Salba
1/2 cup Mum’s Original Rolled Oats
1/3 cup rice milk (or water)
10-12 pitted whole medjool dates (about 1 cup firmly packed)
2/3 cup Mum’s Original Raw Cacao Powder
1 1/4 cup shredded coconut
1/3 cup Mum’s Original Roasted Hempseeds
1 Tablespoon Mum’s Original Coconut Oil
For base, add Salba and oats to a bowl and add in rice milk. Let sit for 10 minutes. Soak dates in water for 10 minutes. Add all ingredients into food processor, including Salba and oats, and blend until fully mixed. Press into a 9×9 pan.
MIDDLE:
2 cups Mum’s Original Roasted Hempseeds
1/2 cup rice milk (or water)
1/4 cup Mum’s Original Coconut Nectar (or raw agave)
2 tablespoon Mum’s Original Coconut Oil
1 1/2 tablespoons vanilla extract (or raw vanilla bean)
1/8 teaspoon cinnamon
1/8 teaspoon Mum’s Original Himalayan Rock Salt
Soak Mum’s Original Roasted Hempseeds and rice milk (or water) for 10 minutes. Then blend all ingredients in a food processor until creamy. Pour over base mixture and place in fridge while making the topping.
TOPPING:
5 pitted whole medjool dates (about 1/2 cup firmly packed)
3/4 cup Mum’s Original Raw Cacao Powder
1/4 cup Mum’s Original Coconut Nectar (or raw agave)
1/4 Mum’s Original Coconut Oil
Soak the dates in water for a few minutes. Blend all ingredients together. Add to pan and gently spread mixture over the the middle topping. Place in fridge for an hour and then cut into squares.
Enjoy!
A Better Butter Tarts Recipe – Gluten Free, Soy Free, and Vegan
May 21st
Description
I love Butter Tarts. And they love me – especially my thighs. 
Is it possible to have a healthy alternative?
Unlike depressing, fattening butter tarts, my version is delicious, nutritious and guilt free!
- 1/4 cup Salba whole seed combined with 1 1/2 cup water
- 1/4 cup raisins soaked in 1/4 cup water for a half hour – then drained
- 1 cup maple syrup or raw agave
- 1 cup chopped cashews (raw or roasted)
- 1/2 cup Mum’s Original Roasted Hemp Hearts
- 1/4 cup plus 1 1/2 tablespoon solid coconut oil
- 1 1/2 teaspoon vanilla
- 3 tablespoon ground Salba (more or less depending upon how gooey you like your tarts)
- Soak the whole seed Salba in water in one bowl. In a separate bowl, soak raisins in water – let sit for 1/2 hour and then drain water from the raisins.
- Add the whole seed Salba mixture with the raisins.
- Add all other ingredients (including ground Salba) together to original Salba mixture, mix well and refrigerate for 1/2 hour. For a crust, use the Super Duper Energy Bars recipe
- Press into small tart tins.
- Let chill in the freezer on its own for an hour, remove and then add the filling and let chill in the fridge.
Super Duper Energy Bars – Gluten Free, Soy Free, Vegan
May 20th
Description
This simple recipe will provide a super protein and Omega infused energy boost for post workouts or as a pick-me-up first thing in the morning or mid-afternoon. Easy to make, store this in the fridge for the go-to energy bar.
- 2 1/2 cups almond meal
- 1 cup unsweetened shredded coconut flakes
- 1 cup Mum’s Original Roasted Hemp Hearts
- 1/3 cup Mum’s Original Hemp Protein Powder
- 1/3 cup Salba whole seed
- 1/2 cup chopped dried cranberries (or other dried fruit like Goji Berries)
- 2 tablespoons Amazing Grass Superfood Powder – Berry flavoured (or another green powder)
- 1/4 teaspoon powdered cinnamon
- 1/3 cup agave
- 3/4 cup melted coconut oil
- 1/2 teaspoon vanilla
Mix the first 8 ingredients together (all dry ingredients) in a bowl. In a separate bowl, add together the last three (agave, coconut oil and vanilla). Combine the wet ingredients with dry ingredients and mix well. Place into a glass 13 x 9 inch pan at 3/4 inch thick and push down and level. Place in freezer to become solid. Let set 1 hour. Take out and cut into squares. Place squares into a container in the fridge for easy access.
Choco-Orange Balls – Gluten Free, Soy Free, Dairy Free
Mar 18th
The dates in this recipe are a great way to get a healthy, sweet taste. These are simple to make and can be easily stored in the fridge or freezer for great protein poppers when needed!
Ingredients:
3 cups of pitted dates
1 cup of orange juice
1/2 teaspoon of vanilla
2 cups of cashews (whole or in pieces)
1 cup of commercially-roasted Hempseeds
3/4 cup of cocoa
1/2 cup of Salba wholeseeds
Directions:
Soak dates, juice and vanilla in a bowl for an hour. In meantime, blend cashews in a food processor until ground and place in a separate bowl. Pulse mix the date mixture in food processor until still a little chunky and not completely smooth. Add date mixture to cashews and add in all other ingredients. Chill mixture in fridge for an hour. Make into quarter size balls and keep in a sealed container in the fridge. Makes about 30 balls.
