VEGAN CHOCOLATE PUDDING

·       2 cups dairy-free milk

·       ¼ cup cocoa powder

·       ¼ cup liquid sweetener

·       1 tablespoon coconut oil

·       ¼ cup tapioca starch

·       1 tsp arrowroot powder

·       1 tbsp vanilla

·       ½ tsp salt

Mix ½ cup milk with tapioca starch and arrowroot until dissolved. Set aside.

In a medium non-stick sauce pan, add the remaining milk and stir over medium heat until liquid starts to bubble. Reduce heat to low and whisk in the melted chocolate (or cocoa powder and sweetener), coconut oil, vanilla and salt.

Slowly add in the tapioca mixture while continuously whisking. Allow liquid to cook for about 15 minutes, stirring constantly, until the liquid becomes nice and thick.

GLUTEN-FREE VEGAN APPLE CRISP

Filling:
6 apples, sliced thin (⅛-inch thick)
1 tablespoon honey, maple syrup, or agave nectar
1 tablespoon freshly squeezed lemon juice
1 teaspoons cinnamon

Topping:
1 ½ cups rolled gluten-free oats
½ cup flour of your choice
¼ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ cup melted virgin coconut oil (or EB or butter)
1 teaspoon vanilla extract


Place all ingredients for the filling into a 7 x 11-inch baking pan. Gently stir together with a large spoon.

In a small mixing bowl stir together the oats, rice flour, sugar, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Pour evenly over filling.

Bake for about 30 minutes or until the juices are bubbling up and the topping is lightly browned.

SWEET POTATO AND KALE SOUP

1/4 cup olive oil

1 large yellow onion, chopped

2 sweet potatoes scrubbed, thinly sliced

2 large carrots, chopped

2 celery stalks, chopped

2 large cloves garlic, minced

8 cups chicken/vegetable broth

2 tsp sea salt

3/4 lb kale (about 1 bunch), thick stems removed, leaves very finely shredded crosswise

Pinch of pepper

In large saucepan, warm oil over medium heat. Add onions, Cook, stirring for 10 mins. 

Add sweet potatoes and garlic. Cook, stirring, 2 minutes. 

Add veggie broth or water, and 2 tsp salt. Cover; reduce heat to low. 

Simmer until potatoes are very soft, about 25 minutes. 

Stir in kale, in batches. Simmer, uncovered, 3 to 5 minutes

Makes 6 servings.

GLUTEN FREE/SUGAR FREE/VEGAN GRANOLA BARS

Super easy, quick, and delicious!

Ingredients

• 2 c. gluten free oats
• 1/2 c. unsweetened coconut
• 1 c. pumpkin seeds
• 1 c. gluten free cereal
• 1/4 c. ground flax seed
• 1/2 tsp. sea salt
• 3/4 c. nut or seed butter
• 1/2 c. agave nectar or maple syrup
• ¼ cup coconut oil or Earth Balance

Instructions

Combine the oats, coconut, sunflower seeds, cereal, flax seeds, and salt in a food processor/blender and process until well mixed and transfer to bowl. Add in agave, nut butter, and coconut oil/EB, and mix well.

Place everything in a greased/sprayed pan and bake at 350 degrees for 20 minutes.

Let cool and then cut into 12 bars.