OOOHMAMA!

Plant-Based Cream Cheez

Corn Bread

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Corn Bread
Recipe Type: Bread
Cuisine: vegan and gluten free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 10-12
This vegan and gluten free cornbread is so moist and delicious and tastes great with my vegan green onion and jalapeño cream cheez.
Ingredients
  • 1 cup organic corn meal(I use Bob’s Red Mill)
  • I cup gluten free all purpose flour(I use Bob’s Red Mill one to one)
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1/4 cup coconut oil
  • 1 cup non dairy milk
  • 2 tbsp flaxseed(ground) 6 tbsp water mixed together
Instructions
  1. Pe-heat oven to 425 degrees.
  2. Before anything, I grind the flaxseed and mix in the water in a small bowl and set aside.
  3. In a mixing bowl, add the dry ingredients and stir to combine.
  4. Next add the oil, flax, and non dairy milk and stir together.
  5. Put the mixture in a 9 x 13 baking dish coated with coconut oil and bake for 25-30 min. until golden brown.
  6. Let stand for 5-10 min before serving

 

Chocolate Superfood Clusters

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Chocolate Superfood Clusters
Recipe Type: Dessert
Cuisine: vegan and gluten free
Author: Debbie Peoples
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Cook time:
Total time:
Serves: about 48 squares
I love making treats that satisfy a sweet tooth and are healthy too! I use dark vegan chocolate chips, although milk chocolate(vegan) tastes delicious too. The higher the percentage of cacao, the less sugar they will contain, so I choose around 70%. Anything covered in chocolate tastes good, right? You’ll get magnesium, zinc, and omega 3’s from the pumpkin seeds, vitamin E, copper, and B1 from the sunflower seeds, protein from the peanut butter and hemp hearts, along with omega 3’s and 6 and GLA’s, fiber, calcium, and so much more. Oh and did I mention that these are delicious!!
Ingredients
  • 1 1/2 cups chocolate chips
  • 1 cup peanut butter or almond butter
  • 1/2 cup raw sunflower seeds
  • 1/2 raw pumpkin seeds
  • 1/2 cup chia seeds
  • 1 cup raisins (or other small or chopped dried fruit of choice)
  • 1 cup of gluten free organic oats(not quick) or 1 cup gluten free organic puffed rice(I use Nature’s Path Koala Crisp)
  • 1 cup hemp hearts. You can mix the hemp hearts into the mix or use as a topping as shown in the photo(make sure you press them in though so they don’t fall off)
Instructions
  1. In a double boiler, melt the chocolate chips and the peanut butter, stirring occasionally. While you are waiting for the chips to melt, you can add all of the dry ingredients to a mixing bowl and stir to combine. Once the chips and peanut butter have melted together, stir into the mixing bowl of dry ingredients and mix well to combine. I line a cookie sheet with parchment paper or plastic wrap for easy removal before evenly spreading out the mixture. Once spread out, sprinkle the hemp hearts on top(if you decided to not mix them in, or if you did mix them in, you can always sprinkle more on top anyways). Put in freezer or fridge and once set, you can remove them from the tray by lifting out the plastic wrap or paper and cut into squares. Store these in the fridge.

 

Banana Chia Pudding

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Banana Chia Pudding
Recipe Type: Dessert
Cuisine: vegan and gluten free
Author: Debbie Peoples
Prep time:
Cook time:
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Serves: 6
I love chia seeds and add them to so many recipes. For such a small seed, they pack a lot of nutritional punch. They contain 18% calcium, 30% manganese, 30% magnesium, and 27% phosphorus per ounce. They also contain zinc, B vitamins(1,2,&3) and potassium. These seeds provide sustainable energy and adding a tablespoon or 2 to a glass of water before a workout will keep you energized and hydrated.
Ingredients
  • 2/3 to 3/4 cup chia seeds(depending on how thick you like it)
  • 2 cans full fat coconut milk
  • 2 ripe bananas
  • 1/4 -1/2 cup coconut sugar (depending on how sweet you like it)
  • 2-3 tbsp lemon juice
  • 1/4 tsp himalayan salt
  • 1 vanilla bean or 2 tsp vanilla extract
Instructions
  1. Place all of the ingredients in a blender, except the chia seeds, and blend well. Pour the mixture into a bowl and add the chia seeds to the mixture and stir well to combine. I keep the bowl out on the counter for about twenty minutes or so and stir every few minutes until the seeds plump up and start absorbing the milk, then put in the refrigerator to chill.
  2. This pudding is so good plain, or you can add fresh fruit such as berries, bananas, persimmon, mangoes, peaches, or whatever fruit is in season.
  3. Enjoy!

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