Sunflower Seed Brownie Bites

I love brownies. Maybe a little too much (I'm kidding, you can't love brownies too much!). I will make a tray (a small tray) of them and usually eat the whole thing in a day if the mood strikes me. I normally use almond butter and eggs to make this delicious pan of brownies (similar to this recipe), but I wanted to get some variation in our diet, and as much as I love eggs and almond butter, neither are cheap. Rolling these into balls makes the perfect little morsels for snacking and they got kid-tested and approved over the July 4th holiday. Enjoy!

Quick Side Bar
Gotta share my cuties 4th breakfast!
I used this waffle recipe (it's gluten free and amazing) and topped with blueberries, banana, and strawberry syrup (maple syrup and strawberries pureed together). I think he approved!

................................................ And! Back to brownies!

Sunflower Seed Brownie Bites

Gluten Free, Vegan
Makes 24

1 cup sunflower seeds soaked in water for 8 hours
5 medjool dates, pitted
1/3 cup cocoa powder or cacao powder
3 tbl toasted coconut butter

1. Soak sunflower seeds for 8 hours or overnight in the fridge. Drain and rinse them well.
2. If you don't have some toasted coconut butter made up go ahead and do that now (recipe here). Look in the 'notes and substitutions' for another option.
3. Add the drained sunflower seeds to a food processor and pulse several times until broken up.
4. Add the rest of the ingredients to the food processor and blend until a dough forms. I had to stop and scrape the sides down several times. You can blend it longer for a smoother dough, but I like mine with some small chunks of sunflower seeds.
5. Scoop the dough out by the tablespoon and roll into balls. This part is a little messy.
6. Place the balls onto a parchment lined baking sheet and bake on 350oF for about 15 minutes until the balls are no longer shiny. 
7. Let them cool slightly before serving. They should be firm but moist on the inside.
8. Store in the fridge for several days or freeze in a sealed container for later.

Notes and Substitutions

• If you don't have any toasted coconut butter you could use regular coconut butter (sometimes called coconut mana but not oil!) However, you will want to add about 1/2 tsp of vanilla and almond extracts because there is a lot of flavor in the toasted coconut butter.
• Coconut oil, butter, or almond or sunflower seed butter might work instead of the toasted coconut butter but I haven't tested them; if you try it please let me know in the comments section.
• Soaking the sunflower seeds isn't 100% necessary, but it makes the nuts easier to digest, it softens them for blending, and it takes some of the strong flavor of the sunflower seed out, allowing it to blend in better. If you don't soak the nuts then add 1-2 tbl of water to the food processor. 

What is your favorite way to make brownies?

July 4th Recipe Round Up

It's a long weekend and it is time to celebrate. These recipes are great for hosting your own party or taking to one. Enjoy!

This Zucchini Lasagna is my most popular post. Make this recipe to feed a large group.

These Easy Garden Meatballs would make a great and frugal appetizer. Serve with a toothpick.

This Raw Fennel Salad is refreshing. Double or triple for 

large groups.

Watermelon Ginger Dressing goes great on all types of salad.

Chicken on a Log is a fun and easy appetizer.

Cashew Pepper Crackers are a great alternative to chips.

Banana Chip Sunflower Cookies are low allergen, easy, and 

delicious.

Watermelon Ice Cubes to top off all of your drinks.

Watermelon Ice Cubes

I've still been working on creative ways to use up extra watermelon. We enjoy our watermelon dressing and I just made a batch of these watermelon gummies, I've also been adding the juice to my homemade kombucha. It occurred to me that the watermelon juice would make fun and tasty ice cubes. So I don't have a recipe today, more of a 'how-to'. These ice cubes make great natural pink lemonade and are perfect in a cocktail. Enjoy!

Watermelon Ice Cubes

Gluten Free, Vegan

About 5 cups watermelon, preferably mostly deseeded
Blender
Fine mesh strainer, nut milk bag, thin dish towel, or several layers of cheese cloth

1. Add the watermelon chunks to a blender and smash them down with a wooden spoon
2. Blend until completely smooth. I had to pulse several times and then let it run for about 30 seconds.
3. Strain the pulp through a strainer, a nut milk bag, or several layers of cheese cloth. I ended up with about 3 cups of juice
4. Pour the juice into and ice cube mold and freeze over night.
5. Enjoy in lemonade or other beverages.

Notes and Substitutions

• The resulting ice cubes will be a little sticky and not quite as sturdy as water-ice cubes
• As they melt they will turn your lemonade pink. So fun!
• I thought I would be clever and use my french press to strain the pulp, but the strainer was actually to fine. The nut milk bag worked the best.

Add watermelon to the blender

Smash down

Blend until smooth

Strain

Pour into mold

Freeze overnight

What are ways you like to use up watermelon?

Cherry Chicken

I was catching up with my sister when she announced excitedly, "Did you know its cherry season?!" We then proceeded to spend the next 10 minutes professing our love for cherries and I explained to her what "the sherries" are (something I won't be explaining here). I all ready had about 2 pounds of the little gems in my fridge, but this got me excited to start working with them. We've been enjoying chocolate cherry shakes and popsicles (recipe coming soon) but today I was feeling something more savory. This recipe is the product of serendipity as I had all of these ingredients on hand and it worked out on the first try. This recipe is super adaptable so let me know any changes you make to it and the results in the comments section. Enjoy!

Cherry Chicken

Gluten Free

1.5-2 lbs chicken thighs or breasts, chopped
20 sweet cherries, pitted and chopped
1 cup chicken stock
1/2 cup apple cider vinegar or kombucha vinegar
2-3 cloves garlic, crushed
1 tbl honey
1 1/2 tsp sea salt
3/4 tsp cinnamon
3/4 tsp ground black pepper

2 tbl tapioca starch
rice or veggies to serve with

1. Pit and chop the cherries into eighths, add to the slow cooker
2. Chop the chicken into small bite size chunks, add to the slow cooker
3. Add the remaining ingredients, except the tapioca starch, to the slow cooker and stir to combine.
4. Turn the slow cooker on high and cook for 2 1/2 hours
5. Once done, carefully ladle out as much liquid as possible into a small sauce pot, it's okay if you get a few cherry or chicken pieces in there
6. Whisk in tapioca starch 1 tablespoon at a time until there are no clumps
7. Place the pot on the stove on high and whisk until thickened and beginning to bubble, it should only take a minute or two
8. Add the thickened sauce back to the chicken
9. Serve warm over rice or add to sautéed veggies

Notes and Substitutions

Frozen chicken broth,
Tip: Make big batches and freeze into ice cube trays for quick thawing

• This would work with other types of meat although it may change the cooking time.
• If you are not gluten free you can use flour instead of tapioca starch, arrowroot would work fine too.
• You can double this recipe and freeze half for later.

Add the ingredients to your slow cooker, stir to combine

Cook on high for 2 1/2 hours

Ladle liquid into a small pot, be careful its hot!

Whisk in tapioca starch 1 tablespoon at a time

Whisk on high for a few minutes until it thickens and starts bubbling

Add the thickened sauce back to the chicken

Enjoy over rice or with stir-fry veggies

What is your favorite way to use cherries?

Watermelon Ginger Dressing

I love watermelon. Though most people only eat it at BBQ's or poolside parties it is actually a great health food. It is packed with vitamin c, lycopene, and antioxidants. It is also a great thirst quencher and some serious bang for your buck. I can get a local watermelon for less than five dollars and we will eat on it for days. In a recent attempt to use up the last of a huge watermelon I created this dressing. It is light and refreshing and also looks fun. Enjoy!

Watermelon Ginger Dressing

Gluten Free, Vegan
Makes about 1 cup (enough for 4 salads)

10 chunks of watermelon (1 inch x 1/2 inch)
1/4 cup olive oil
1 lemon juiced, 3 tbls
1 tbl apple cider vinegar, plain kombucha, or lemon juice
1-2 tbl chia seeds
1 tsp ginger powder
1/2 tsp sea salt

1. Combine all of the ingredients, except the chia seeds, in a blender and blend until smooth
2. Add the chia seeds and pulse a few times to combine. The more chia seeds you add the thicker it will become.
3. You can taste and adjust. If you want it sweeter add more watermelon and tangier add more lemon juice or vinegar. The flavor will develop more the longer it is refridgerated.
4. Pour into a container and refrigerate for several hours. The chia seeds will thicken it up after a few hours. Give it a good shake before serving.
5. Store in the fridge.

Notes and Substitutions

• I used plain homemade kombucha instead of apple cider vinegar and it was really good, but anything acidic should work here.
• If your watermelon isn't super sweet you may want to add a tablespoon of honey.
• If you have a high-powered blender then it may pulverize the chia seeds. I would recommend pouring the dressing in a jar then adding the chia seeds and shaking vigorously. 
• You can use fresh grated ginger instead of the powder. Start with 1/2 tsp and adjust to taste, it will get stronger as it sits.

What is your favorite way to use up watermelon?

Lemon Ice Cream Bars

My husband loves lemons. I think he needs some of that tart to balance out all his sweet. Does sarcasm come through with typing? ; ) Since he truly is a sweetheart, I attempted to recreate a healthier version of his favorite lemon-y treat; lemon bars, but what I ended up with was a happy accident. Lemon isn't my normal desert flavor of choice but I love the bright flavor of these bars, and they are super simple to make. These are a great make ahead treat for a summer dinner! Enjoy!

Lemon Ice Cream Bars

Gluten Free, Vegan**
Makes 8x8 pan

For the 'bar':

1 cup blanched slivered almonds

3 medjool dates
1/8 tsp cinnamon
small pinch sea salt
coconut oil for the pan

1. Lightly oil an 8x8 inch baking dish.
2. Blend all of the ingredients in a food processor until it starts to stick together. You should see it sticking to the bottom sides of the processor bowl and it would hold together when you squeeze it.
3. Firmly press the dough evenly into the bottom of the pan.

For the 'ice-cream':

2 1/2 lemons juiced and zested (about 1/2 cup juice)

1/2 cup coconut cream* (see directions)

1/4 cup melted coconut oil

1/4 cup wildflower honey**(vegan can use maple syrup)

1. *To get the coconut cream; refrigerate a can of full-fat coconut milk over night (do not shake it) and scoop out the firm cream, leaving the watery part behind.
2. Add the lemon juice, lemon zest, coconut cream, coconut oil, and honey to a small pot and heat on low. 
3. Stir to combine and taste. Add more honey if desired but keep in mind the bar is also sweet.
4. Pour over the bar.
5. Set in the freezer for at least 4 hours.
6. Slice into desired size, serve directly from the freezer.

Notes and Substitutions

• You can use any type of nuts for the bars, walnuts are especially tasty.
• You can use any type of honey but, to me, the wildflower goes best because it has a mild taste. 

What is your favorite lemon flavored food?