Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.

Early Grey Rhubarb Sorbet

Oh, rhubarb. I could write a sonnet to your vibrant ruby stalks and lively taste.  I adore you.

I love rhubarb and I love tea (if you know me at all, you know this). And one of my best ideas ever? Combine them!

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Rhubarb has been celebrated on a lot of foodie blogs so I was hesitant to share a rhubarb recipe here (I tarried between this and a crisp, sauce, and other desserts) but I think you'll love this one. There is a reason everyone else is sharing their recipes - rhubarb is versatile, delicious, and currently ripe. You can find rhubarb showcasing on the internet - raw in a salad from My New Roots, layered in buckwheat rhubarb scones, and even whipped into a barbeque sauce from Edible Perspective.

Rhubarb is such an interesting plant. Normally considered a vegetable, it is largely considered a fruit in the United States, particularly in regards to tariff. It's leaves are poisonous but the stalks are more than edible - their delicious. The stalks can be eaten raw or cooked, which brings out its sweeter notes. An excellent source of Vitamin C, rhubarb also contains some calcium and Vitamin K. It is also high in dietary fiber - in some past cultures, it's even been used as a laxative (although no concern for a normal serving).

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Rhubarb makes a delicious debut in this late spring, early summer dessert, pairing sublimely well with Earl Grey tea. Earl Grey is a rich black tea scented with Bergamot, a citrus. It's rich yet easily drinkable and lively with orange flower notes. Bergamot from the Earl Grey tea gives this sorbet a tasty floral note while the black tea deepens the flavor. And the Rhubarb mixed with honey is tangy and sweet. Perfect for a frozen treat!

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I used Earl Grey from Red Blossom Tea Company, a beautiful and somewhat mod little tea shop in San Francisco. Lucky for anyone, they sell their tea online! (After poking around on their site, I realized the Earl Grey is nowhere to be found - am I missing something? Perhaps they don't sell it anymore or don't sell it online. If you would love a lovely organic Earl Grey tea, try Mountain Rose Herbs).

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Don't let the long-looking directions fool you! With only five ingredients (including water), this sorbet is worth the three part ice cream process - macerate, let cool, and blend. The most time you'll spend is probably washing and chopping the rhubarb.

Earl Grey Rhubarb Sorbet
4-5 cups chopped rhubarb
1 cup water
1/3-1/2 cup honey
1/2 vanilla bean
1 TB loose leaf Earl Grey Tea*

Also will need a small muslin bag (available on Mountain Rose Herbs and amazon).

1. Slice half of vanilla bean lengthwise and using flat edge of knife, scrape out seeds of vanilla bean. 2. Add vanilla seeds, empty pod, chopped rhubarb, water and honey (start with 1/3 cup) to a medium saucepot. Boil then simmer 5-8 minutes until rhubarb seems softer. (Taste if extra honey is needed - greener rhubarb will be less sweet so may need more honey).
3. Add a muslin bag of the loose leaf Earl Grey Tea to the simmering pot of rhubarb. Let simmer five more minutes. Remove from heat.
4. Taste the base again. It is your choice to remove the earl grey tea (if it's flavor is pronounced enough for you) or to let it infuse longer for stronger flavor (don't let it sit too long because black tea has some very strong tannins and can be bitter if infused too long).
5. Let cool (about 4 hours over overnight in fridge). Remove vanilla pod and blend in a blender or with an immersion blender (I used my Cuisinart Smart Stick Hand Blender) until smooth.
6. Put in ice cream machine maker (I have Cuisinart Automatic 1-1/2-Quart Ice Cream Maker, White) and use according to manufacturer's directions. Serve! And freeze remainder!

Note: Alternatively, you can pour into popsicle molds and freeze. Or instead of Step #5, freeze the base in large ice cube trays and blend in high speed blender to make ice cream.

*Because we are using black tea, this sorbet will contain caffeine. I used Earl Grey from Red Blossom Tea Company. It's also available on Mountain Rose Herbs, as is vanilla beans, although I bought my vanilla from amazon .

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Also GF Girl's post on Food52 reminded me that Food 52 is opening a new store Provisions. You can sign up now for a $10 credit to use on your first purchase. I can't wait to see what they have!

And if you're looking for a last minute Father's Day gift or a treat for yourself, check out this great magazine deal on Amazon.

Vegan Mother's Day Brunch (dairy, gluten and egg free)

To mothers everywhere....
We appreciate you.
We love you.
We cherish you.
We adore you.
Treasure you.

And we want you to have a wonderful, relaxing day where you know we appreciate all those times you swiped our dirty noses, woke with us in the middle of the night, filled our bellies with hearty, nutritious foods (and we appreciate those nights where you broke down and let us eat hot dog mac & cheese), and most of all, we appreciate you encouraged our hearts.

YOU are special.
YOU are unique.

And we want to take this day to celebrate you, MOM!

And this Mother's Day celebrate Mom with an easy yet nutritious and tasty lunch.

What's on the menu, you ask?
Sparkling Lemon Hibiscus Tea
Quinoa and Arugula Salad with Roasted Lemon and Asparagus
and Vegan Lemon Mousse with Vanilla and Cardamom

Most of the prep can be done ahead so Mother's Day can be relaxing and easy. Great for mothers with toddlers who want something special but not a lot of time.

 

 

Sparkling Lemon Hibiscus Tea
1/3 heaping cup Hibiscus petals (I buy from Mountain Rose Herbs)
2 cups water
Sparkling Water or Lemon Sparkling Water (I used Pellegrino)
Limoncello *for virgin version, use notes below

*Juice of 2 Lemons with 2 Tb agave

1. Boil water and hibiscus petals then simmer for 15 minutes. Let cool.
2. Fill glasses with 2 parts sparkling water, 2 parts strained hibiscus infusion, and 1 part limoncello

Quinoa and Arugula Salad with Roasted Asparagus and Lemon (serves 2)

1 cup pre-cooked quinoa
1/2 cup pecans (or other nuts/seeds)
2-3 organic lemons, sliced 1/4"-1/3" thick
1 lb asparagus
Handful of craisins and goji berries
Dress with extra virgin olive oil, white balsamic vinegar, and red pepper and salt

1. Preheat oven to 400.
2. Toss asparagus with oil and spread out with lemon slices on a baking sheet. Bake for 20 minutes, turning halfway through. Add pecans and bake another 3 minutes.
3. Layer plates with arugula, quinoa, pecans, asparagus, lemons, and dried craisins and goji berries. Sprinkle with extra virgin olive oil, white balsamic vinegar, sea salt, and red pepper (or black).

*Steps 1 & 2 can be done ahead of time and are delicious served cold if prepping beforehand.

 

 

 

 

I just love cardamom and I think it really makes this mousse have a little more pizzazz. If unfamiliar with this spice, try using the seeds from three pods. Cardamom and vanilla bean pods are available to order from Mountain Rose Herbs.

 

This mousse also happens to dole out a nice size of protein, making it all the more appealing as a dessert... or maybe for breakfast by itself.

 

Vegan Lemon Mousse with Vanilla and Cardamom (serves 2-4)

 

14 oz package extra firm tofu

Juice of 2 Lemons

Gratings of 1/2 lemon

1/4 cup agave nectar

4 cardamom pods *  (available from Mountain Rose Herbs)

Seeds from 1/2 vanilla bean (I purchase my vanilla from amazon)

Assorted Fruit of Choice

2 TB tapioca starch

 

*If you don't have cardamom pods or don't like them, it still tastes delicious without.

 

1. Crush cardamom pods with flat blade of knife. In mortar and pestle, crush the seeds from pods.

2. Add all ingredients to a blender and blend til smooth.

3. Refridgerate until ready to serve. Serve with fresh fruit like sliced banana, strawberries, and mango.

Enjoy!

 

I hope you all have a wonderful Mother's Day! What are your plans for this weekend?

 



I buy my herbs from    

Celebrate Earth Day with Raw "Dirt Brown"-ie Earth Truffles and a "Greener than Grass" Smoothie

Happy Earth Day!

There is no dirt or grass in either of these recipes so don't be alarmed!

However there is everything delicious... chocolate, almonds, vanilla and dates in our "Dirt Brown"-ies and bananas, calcium-rich sesame and spinach in our "Greener than Grass" Smoothie!

This smoothie is one of my all-time favorites. I love enjoying it in the evening with the calcium-rich sesame seeds and dark greens and potassium-rich banana. Sesame seeds (what tahini is made from) meld wonderful with banana and a touch of vanilla and date. It has a wonderful "earthy" flavor so I've been saving it to post for Earth Day although I usually just call it Green Sesame Banana.

Feel free to substitute any dark green for the spinach. I'd recommend kale or any other local greens (make it truly eco-friendly)! Also for a grown-up version, add 1/2 - 1 teaspoon ground Green Matcha Tea powder available from Mountain Rose Herbs.

Almonds are a great food to mix with dessert ~ they have a neutralizing effect on blood sugar spikes. They also have a natural affinity for chocolate and dates!

For another fun trick, gather twigs or straws and stick the Earth truffles on one end, making Earth Pops!

"Dirt Brown"-ie Earth Truffles
1 cup almonds
10-12 Medjool dates
3 TB coconut oil
1/3 cup cocoa powder (or more for richer browner)
1/3 vanilla bean (these are still on sale on amazon)
Pinch of salt
1. Add dates and almonds to food processor. Process until coarsely chopped.
2. Add remaining ingredients and process until ball starts to form like dough.
3. Shape into round "Earth" shapes. Refrigerate.

"Greener than Grass" Smoothie
1 frozen banana
1 cup unsweetened non-dairy milk of choice
2 Medjool dates
1/4 cup sesame seeds
Large Handful of Baby Spinach (or other green)
1/2 tsp vanilla extract or seeds from 1/3 of a vanilla bean

1. Blend all ingredients in a high-speed blender until smooth.


How are you celebrating Earth Day? And are there any gardening books you enjoy?

In the spirit of Earth Day, I've downloaded these two books to enjoy:

 
The Dirt-Cheap Green Thumb: 400 Thrifty Tips for Saving Money, Time, and Resources as You Garden
and
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps

Vanilla Beans Sale on Amazon

Vanilla beans are on sale again on Amazon! With Free shipping!

Premium Madagascar Vanilla Beans - 7 beans JR Mushrooms brand $6.95
Premium Bourbon-Madagascar Vanilla Beans - 16 beans JR Mushrooms brand $11.45
Premium Madagascar Vanilla beans 1/4 lb by JR Mushrooms or approx 27 beans $15.75

I've ordered this brand many times and am amazed at the quality! Great buy on vanilla beans! And would make a lovely tuck-in gift for Mother's Day or Bridal Showers!

(Deal found via One Hundred Dollars a Month)



 

Learn how to make your own Homemade Liquid Vanilla Stevia here on Sweet Roots!

Also learn how to make your own non-alcoholic vanilla extract.

 

Other recipes on Sweet Roots that uses vanilla:

Chocolate Chip Breakfast Rug (Hubby favorite)

Creamy Vanilla Date Frosting

Maple Almond Shortbread Cookies

Peanut Butter Cookies

Homemade Marshmallow Root Marshmallows

Living and Raw Omega Green Parfaits

Baked Oatmeal

Strawberry and Date Chickpea Blondies

Brownie Bites

Vegan Lemon Infused Pudding Cake

Carrot Cake Smoothie

 

 

Maple Almond Shortbread Cookies

These cookies are great with a cup of tea and a good book or conversation and guests - that's precisely why I made these. We were having guests over and the majority of our friends or family do not eat specifically gluten or dairy free (Witty Husband doesn't either). What's great about these cookies, is that one can't tell it's gluten free. Oats are a great introductory grain for those eating gluten free (just make sure they are certified if truly sensitive). They have a hearty, familar taste that everyone can enjoy. Pleasing to a diverse crowd! Plus they are dairy, gluten, soy and egg free along with being vegan. Proves you can have your cookies and share them too!

Also, they remind me a little of cinnamon graham crackers. These would be perfect for campfire smores with our marshmallow root marshmallows! I was wishing I had some marshmallows made so I could toast it in the oven then make a smore sandwich with these cookies and some chocolate. Goodness gracious!!!

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Maple Almond Shortbread Cookies
1 1/2 cup oats (gluten-free certified if sensitive)
2 Tb flaxseeds
1/2 cup sorghum flour *see notes below for replacement
1/2 tsp fine sea salt (don't add if there is salt added to nut butter)
1 tsp cinnamon powder

1/2 c maple syrup
3/4 cup almond butter
1/4 cup coconut oil, melted
1 tsp vanilla

1-2 TB evaporated cane sugar or coconut sugar to sprinkle on top *optional*

1. Grind flaxseeds and oats in a coffee grinder, blender, or food processor.
2. Combine dry ingredients. Combine wet ingredients in seperate bowl. Combine the wet into the dry, smooth with spatula until completely incorporated.
3. Roll into parchment paper to make a tube and refridgerate for 1 hour or overnight.
4. Preheat oven to 350. Remove tube of dough from fridge and parchment paper. Using sharp knife cut 1/3 inch slices and place on stoneware or parchment lined tray. Sprinkle with pinch of sugar.
5. Bake 15-18 minutes. Remove from oven and let completely cool before eating (they will be super crumbly if not cool).

Enjoy!

*Sorghum flour replacers - millet or rice flour will work just fine here.

Week of Love: Peanut Butter and Jelly Ice Cream Sandwiches

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Another kid-friendly recipe for a delicious Valentines Treat!

The ice cream is quick (no pre-cooking required) and contains only two ingredients. The cookies contain only six ingredients and there is a paleo version below if necessary. You probably have all of these ingredients in your pantry!

If you don't have an ice cream machine, you can make your own banana ice cream in you blender. And use that instead!

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Peanut Butter Cookies
1 cup peanut butter (I used lightly salted Adams Crunchy Peanut Butter - no sugar added)
2 T flaxseeds
1/2 cup heaping oats (GF certified if sensitive)*
1/4 cup nondairy milk
1 tsp vanilla extract
1/2 cup sugar

1. Preheat oven to 350.
2. Grind flaxseeds in coffee grinder. Add to nondairy milk and vanilla extract. Let sit five minutes.
3. Stir in remaining ingredients.
4. Drop by heaping tablespoonfuls on a baking sheet or stoneware pan. Use a fork to squish the cookies down a little.
5. Bake for 15 minutes or until the edges are lightly browned. Remove from pan and let cool.

*For a paleo version, use shredded coconut instead of oats. And use coconut sugar instead of cane sugar.

If there is not time to make the ice cream below (although it's fairly quick if you have an ice cream machine maker), use a coconut milk strawberry ice cream or chocolate instead (So Delicious and Luna &Larry make great flavors). Or make your own banana ice cream in you blender.

Quick Jelly/Jam Ice Cream
2 cups nondairy milk (use a can of coconut milk for 1.5 cups of the milk for creamier, more ice cream like texture)
1 cup jam or jelly of choice (I used a multi-berry a family member made)

1. Add ingredients to an ice cream machine and use according to instructions.

When cookies have cooled, assemble the sandwiches and enjoy!