Rhubarb Syrup Topping

I had some chopped up Rhubarb in my freezer left over from last year, so since the new rhubarb is going to come into season relatively soon I thought I would use mine up. It sounded good as an ice cream topping so I put a saucepan on the stove, dropped in my 2 cups of chopped up rhubarb, poured in my approx 1.75 cups of remaining maple syrup and brought it to a boil. Then I let it simmer for 30 minutes. At the end I threw in about a cup of strawberries and simmered for 5 more minutes. Then I poured it over my coconut ice cream. I do recommend a vanilla flavored ice cream though...mine was chocolate chip mint and the flavors didn't mesh that well, although i ate it anyways since it was cold, the syrup was warm and it seemed yummy.

This yummy syrup would also taste good over pancakes, waffles and yogurt!

Vegan Almond and Oats Thumbprint Cookies

My daughter walking like a zombie...she runs around the house, arms high, laughing or moaning. Last night she chased the accountant around in circles!

These cookies are delicious. They make great gifts tied up in brown paper with a cute little gift tag. You can make them gluten free or not by substituting the regular flour for a equal part gluten free arrowhead mix brand. (It seems to work the best I have found, sold at Fred Meyers).

Ingredients: 4 cups of organic almonds
4 cups of organic rolled oats
4 cups of organic whole wheat pastry flour or gluten free mix
2 cups of organic extra virgin coconut oil, melted
2 cups of organic maple syrup
1 teaspoon of sea salt
Jam of your choice. I prefer berry jams like raspberry or strawberry in this cookie

Directions:

Preheat oven to 340 degrees. In a food processor pulse oats and almonds until coarsley ground ( I had to do it in batches since mine is so small). Transfer to a large bowl.

Add together in the large bowl flour, coconut oil, maple syrup and salt.

When combined roll into tablspoon size balls and place on cookie sheet. Make an indent with your thumb and place jam in the middle.

Place in oven and bake for17-20 minutes or until golden brown and just firm around the edges. Adapted from original recipe found on the whole foods website.

"Mommy I am waiting for one!" This isn't her sippy cup she borrowed it from her friend Preston.

Olivia's Flourless Chocolate Birthday Cake

So I gave the accountant the camera for this blog!(I was exhausted at 1030pm at night as you can tell from the pictures!) 

 I wanted to give Olivia birthday cake that was not terrible for her so while perusing recipes on the internet I came across this one from the whole foods website. It is ALL chocolate. Incredibly rich and delicious with a cup of good coffee. Gluten but not dairy free, sweetened with honey and raw sugar. Don't pass this one up!

Ingredients:
Cake-
8 ounces of semi or bitter sweet chocolate (I used organic chocolate chips)
1 cup of organic butter
1 and 1/4 of organic raw sugar
6 organic eggs
1 cup of organic unsweetened cocoa powder

Glaze-
4 ounces of bitter sweet chocolate
3 Tablespoons of organic butter
1 Tablespoon of organic milk
1 Tablespoon of honey
1/4 teaspoon of organic vanilla extract

Directions:
Preheat oven to 375 degrees Fahrenheit
You will need a 9 inch spring form pan. Oil it ( I used coconut oil, worked well) and line the bottom with
parchment paper.

Sifter

On the stove top melt 8 ounces of chocolate and 1 cup of butter together. Stir often until well blended. Remove from heat. Transfer to a large bowl. Stir in sugar. Then whisk in eggs one at a time. Sift cocoa into bowl. Mix well. Place in springform pan. Bake for 35 to 40 minutes. Cake should be just firm in center. Let cool 10 minutes then remove edges of springform pan.

Let cool completly.

When cake has cooled, make glaze as follows:

In a saucepan on the stove top place remaining chocolate, and butter. Melt and stir together. When melted remove from heat and stir in milk, honey and vanilla extract. Let glaze cool for 3-5 minutes. Ice cake!

 Serve the cake...

 Eat the cake...Enjoy!

Chocolate Mousse Gluten and Dairy Free

Today I was craving chocolate mousse. Yummy cool, chocolatey mousse. So I opened up my copy of "Living Without" a gluten free magazine looking for a recipe I knew I had seen in it. Yum! Here is the result! ( I altered the recipe)

First occupy baby with a drawer full of things to pull out.

Ingredients:
2 very large very ripe avacados
4 tablespoons of organic unsweetened cocoa powder
3-4 Tablespoons of organic maple syrup (to taste)
1 tablespoon of organic extra virgin coconut oil
1 teaspoon of organic pure vanilla extract
2 teaspoons of freshly grated organic orange zest
1 teaspoon of cinnamon
pinch of sea salt
pinch of cayenne powder (optional, for my friend this was too spicy)
1/2 cup of organic rice milk

Directions: Scoop out the inside of the avocado and blend in your blender or food processor. Then add all of the remaining ingredients and blend together until smooth. Add more rice milk if you want it thinner. It should be a mousse like consistency.

When throughly blended spoon the mixture into serving dishes. Chill for an hour and serve.

Yummy mommy! My new favorite treat.