Omega No-Bakes (vegan, gluten free) Updated!

Omega No-Bakes (vegan, gluten free)

One the first and most popular posts on the Stealthy Mom blog was our Omega No-Bakes recipe: fudgey little chocolate and peanut butter cookie balls that each contained about a teaspoon of flaxseed and a tablespoon of rolled oats.

Today we tweaked them a little bit. We switched the white sugar for sucanat (evaporated cane juice) and the olive oil for avocado oil. Sucanat is sugar's minimally processed relative, and avocado oil has no taste and is stable at a higher temperature. We added a bit more plain peanut butter.

G-man and the Cadet were scooping up the No-Bake as fast as I could roll them. Indeed, when still warm, they were pretty gooey and yummy. The sucanat gave them a rich molasses flavour that worked well with the chocolate and peanut butter. After chilling, those that made it to the fridge set up well.

For two dozen:

2 tbsp cocoa
1 tbsp avocado oil
1 cup sucanat
6 tbsp water
1/2 cup golden flaxseed meal
1/2 cup unsweetened "just peanuts" peanut butter
1 1/2 cups quick oats (whole rolled oats will work, but will

In a large sauce pan, mix the avocado oil and cocoa powder. Slowly heat, constantly stirring. When the powder is completely melted, stir in the sucanat and water. Heat, constantly stirring, until the mixture starts to bubble. (Sucanat takes longer to melt than white sugar.)

Turn off the heat, and quickly stir in the flaxseed meal and peanut butter. When the base is smooth, stir in the rolled oats.

As soon as the mixture is cool enough to touch, form into 1" balls with your hands. If your hands are a bit wet with water, the balls will roll easier. (Alternatively, spray a pyrex pan with non-stick spray and press the mixture into it. When cool, cut into squares.)

Chill in the fridge for about an hour to set.



I shared this post with these weekly natural food recipe round-ups: Hearth and Soul Hop,  Fight Back! Friday and Slightly Indulgent Tuesday.


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G-Man's Fruit Pudding (vegan, gluten free, no added sugar)

G-Man's Fruit Pudding

After supper, our four year-old son stood in the kitchen and dictated the ingredients and instructions for his dessert idea. He wanted to make "Dessert Soup," with bananas for the broth and strawberries and blueberries. Smooth and creamy, this dessert was a snap to make and a delicious way to add another serving of fruit to our day. I am proud of G-man's creation!

(He is with me as I write this, wearing pyjamas and sunglasses. He stayed up late to watch Bill Nye the Science Guy on Iowa Public Television.)

For four:

3 ripe bananas
1 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries.

Thaw and slice the strawberries. Mash the bananas in a small bowl. Add any juice from the strawberries and whip it all together with a fork.

Divide the banana puree among four fruit nappies. Top with the strawberry slices and gently swirl them in. Place the blueberries on top, then serve right away.



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Three-Ingredient Frozen Yogurt

Three-Ingredient Frozen Yogurt

Yogurt, maple syrup, and vanilla. This was easy enough that the boys could help from start to finish. The recipe I found originally called for sugar. Maple syrup adds a subtle sweetness and flavour that compliments vanilla so I opted for that instead.

Commercial frozen yogurt may seem smoother and creamier for a variety of reasons. Many add cream. Others have gelatin, guar gum, carrageenan, or agar agar for thickness. The lower the fat content of a frozen dairy dessert, the more tiny ice crystals can form; some low fat brands of ice cream contain ice structuring proteins "borrowed" from fish to prevent the formation of these crystals. I have not encountered these proteins on the labels of frozen yogurt yet but it would not surprise me.

None of those magical additives are in here, so expect something more like a sherbet. I started with a firm yogurt made with whole milk using my favorite culture. The yogurt was given a day in the fridge to "set" before we used it.

Raspberry Swirl Mousse (gluten free, raw, vegan)

Raspberry Swirl Mousse (gluten free, vegan)

Tangy raspberries and creamy avocado combine to make an elegant dessert. You do not have to tell anyone that there is no added sugar or that this no-cook mousse is loaded with Vitamin C. Just smile to yourself and enjoy a cool dessert.

For four servings:

3 cups raspberries, fresh or frozen
2 ripe avocados, chilled
1 tbsp lemon juice
1/2 cup milk, coconut milk or almond milk (all optional)

If the raspberries are frozen, that them to room with a minute on the microwave or a while at room temperature. Strain the berries through mesh strainer, pushing the pulp and juice through with a mixing spoon or spatula. Work as much through as you can, and pour the lemon juice through to get the last bit.

Peel the avocados and put them in a blender carafe. Add all but a quarter cup of the strained raspberries and blend well. If you wish, thin with the milk, coconut milk or almond milk and blend until smooth.

Take out four fruit nappies. Spoon about a tablespoon of the strained raspberries into the bottom of each bowl. Fill each bowl with the mousse, then top with the remaining strained raspberries. With a chopstick or silverware handle, gently stir the mouse, creating a swirl pattern. Chill before serving- if your family will let you.

Variation: Chocolate Raspberry Swirl Mousse

To the blender, add:
2 tbsp cocoa
2 tbsp maple syrup

I shared this link at Meatless Mondays,  Martha Monday,  Ruth's Real Food,  Fat Tuesday, Traditional Tuesdays , Tasty Tuesdays, the Hearth and Soul Blog Hop,  Slightly Indulgent Tuesdays,  Real Food Wednesdays, Allergy Free Wednesdays,  Gluten Free Wednesdays,  Full Plate Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Fight Back Friday, Freaky Friday,  Sugar Free Sunday and the Friday Vegetarian Potluck.

www.stealthymom.com

Dark Chocolate Avocado Pudding (gluten free, vegan option)

Dark Chocolate Avocado Pudding

G-man and the Cadet have chocolate pudding smeared from ear to ear. Neither of them know yet that we have just shared an avocado. Leftover Queen posted a recipe for chocolate avocado pudding that looked rich and creamy, and I had an organic avocado looking for a purpose. Our kids really like desserts made with frozen bananas, so I combined the two concepts and added more cocoa. The result is a dark chocolate pudding that is as quick to make as it is nutritious.

1 ripe avocado, peeled with seed removed
1 banana, peeled and frozen
1 cup milk (or almond milk)
1/4 cup cocoa
1/4 tsp vanilla
2 tbsp maple syrup

Blend until smooth. Serve. Enjoy.


I shared this post with Full Plate Thursdays.


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Raisin Spice Muffins (Gluten Free)

Raisin Spice Muffin (Gluten Free)

Plump raisins and the aroma of cinnamon, cloves and ginger. Raisin muffins have always been my favorite, warm with a touch of butter. Why should us wheat-eaters keep all the best muffins to ourselves? This gluten free version is just as yummy and your kitchen will smell divine when you bake them.

Potato Pudding (gluten free)

Potato Pudding

I was feeling playful... In the past few weeks we have eaten lots of organic potatoes. Soups, casseroles, baked, mashed, oven fries.... All these great things can be done with 'taters. We still have plenty of potatoes left and have not made a dessert yet.

Monkey Bars (gluten free, vegan)

Monkey Bars

Do you ever go into the kitchen, fish out a recipe, and make so many substitutions that you can only hope what the result will be? I found a basic cake recipe and got to work. I switched  a double-portion of bananas for oil and sugar. Bananas make a gooey brownie, so I subbed flaxseed for the eggs, just in case. Corn syrup? Um, no. Maple syrup instead. Gluten free flour for regular...  I ended up with what I was aiming for! That NEVER happens!

Banana brownies! They are soft and delicious when served as soon as they cool enough to slice. (One night in the fridge did not hurt them but they were better warmed up.) I spread a wee bit of unsweetened, just-peanut butter on top just before serving. They had no official name until I presented one to the Cadet. After shoving one in his mouth and dancing around, he called to me in the kitchen, "Monkey Bar! Oo oo! Aah aah! More Monkey Bar, please!"  If our nearly-two-year-old says they are "Monkey Bars," then that is what they shall be.

Quinoa Pudding (gluten free, egg free)

Quinoa Pudding

Since I was ten, I have been searching for the perfect non-rice pudding. My mom used to make the best rice pudding, and when we discovered I was allergic to rice, I had had my last bowl. *sigh* It has been so long that I do not remember the taste. Nonetheless, rice pudding was the inspiration for this dish. It is baked slowly with milk, like the old fashioned classic. Plump, juicy raisins and hints of nutmeg and cinnamon compliment the quinoa grains.

1.5 cups quinoa
1/3 to 2/3 cup maple syrup. (Think, "breakfast" or "dessert?")
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
3 cups milk
1 cup water
1/2 cup seedless raisins

Preheat the oven to 300F.

Butter a casserole dish. Mix all of the ingredients except the raisins together in the dish. Bake for an hour at 300F, uncovered. Turn the oven down to 250F.

Stir the mixture up in the dish, and drop in the raisins. Return it to the oven to bake for another hour and a half at 250F.

Serve warm or cold. A night in the fridge makes for a great breakfast!

[Yes! This worked in the crock pot! Keep it on the lowest setting. At first I reduced the liquid but quickly learned that it not necessary.]

This recipe is shared with Monday Mania, Fat Tuesdays , Slightly Indulgent Tuesday,  Tasty Tuesdays,  Frugal Days Sustainable Ways,  Real Food Wednesdays, Simple Lives Thursday and Full Plate Thursdays the Living Well Blog Hop,  Fight Back Friday and Empty Your Archives- Puddings.


www.stealthymom.com

Raspberry Custard Pie

Raspberry Custard Pie with Omega Crust

Did you give up cheesecake this year? Let me introduce you to Raspberry Custard Pie. The Omega Crust contains no lard, shortening or butter. Flaxseed meal contributes 1900 milligrams of Omega-3 oils per serving. The creamy custard has the goodness of eggs and milk. There are no artificial ingredients, and a generous slice has 9 grams of protein, 4 grams of fiber, and fewer than 300 calories.  All "diet" talk aside.... This pie is a smooth, tart-n-sweet  treat. Go for it.

Dark Chocolate Gluten Free Cupcakes (whole wheat option)

Dark Chocolate Gluten Free Cupcakes with Raspberry Cream Cheese Frosting

My friend asked me if I had any gluten-free recipes for cupcakes, since her turn was coming up to send goodies to school. The only problem with sending these is the "sending" part. Who can resist rich, moist, dark chocolate? Topped with all-natural Raspberry Cream Cheese Frosting, these little cupcakes are grown-up enough to serve any crowd.

For a dozen cupcakes:

1 1/2 cup Bob's Red Mill gluten-free flour
1 1/4 tsp xanthan gum
3/4 cup cocoa
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional)

2 eggs
1 cup plain yogurt. (Try to avoid the brands that contain gelatin or starch. We make our own.)
3/4 cup sugar
6 tbsp (1/4 cup + 2 tbsp) melted butter
1 tsp vanilla

Preheat the oven to 375F. Line a muffin tray with paper liners, lightly coating the inside of each with olive oil using a pump sprayer, or spray with non-stick cooking spray.

Mix the dry ingredients together, using a sieve if needed. The Xanthan gum must be evenly distributed before adding the liquid ingredients. In another bowl, beat the eggs with a whisk, then cream in the yogurt, butter, sugar and vanilla. Add the dry ingredients to the wet and mix well.

Fill the muffin liners. Bake for 17-18 minutes.


[Whole wheat flour can be subbed in for the gluten free flour. Just omit the xanthan gum.]



www.stealthymom.com

This recipe is linked to  Fat Tuesday,  Gluten Free Wednesdays, Allergy Free Wednesday and Allergy Friendly Lunchbox Love, Fight Back Fridays and Empty Your Archives.

Raspberry Cream Cheese Frosting

Raspberry Cream Cheese Frosting

You would not have to hang around with me for very long to learn how I feel about food colouring, especially food colouring intended for children.

This pretty pink frosting is bursting with tart raspberries and contains no added sugar and no artificial colours. It is the perfect compliment to rich chocolate cake, or will dress up vanilla for a party!

Gluten-free Chocolate Chip Muffins (whole wheat option)

Gluten-free Chocolate Chip Muffins

It is always good to have a few go-to recipes for people with special dietary needs. We are fortunate that no one in our household needs a gluten-free diet, but we know plenty of people who do.

G-man and the Cadet tore into these chocolate chip muffins as soon as they were cooled from the oven. They are so moist and light that you could pass them off as cupcakes. I adapted them from a recipe posted by Pets'R'us. My gluten-free flour blend of choice is Bob's Red Mill and I add a little xanthan gum to make it behave more like wheat flour. The hardest ingredient to find locally is the plain yogurt. (Plain, as in no added gelatin or starch.) We make our own with whole milk and starter.

For 24 small muffins,

3 cups Bob's Red Mill gluten free flour* (one 22oz bag)
2 1/4 tsp xanthan gum
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (or lite salt if you need to lower the sodium.)

2 large duck eggs, or 3 medium chicken eggs
1 1/3 cup plain yogurt
1 1/2 cups sugar
3/4 cup melted butter
1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Preheat the oven to 375F. Line muffin tins with paper baking cups. Lightly spray the insides of the cups with olive oil using a pump sprayer. (Or use non-stick cooking spray.)

Mix the dry ingredients well in one bowl. In a separate bowl, beat the eggs with a whisk. Add the yogurt, sugar, melted butter and vanilla. Combine the dry ingredients with the wet. The batter will be thick. Stir in the chocolate chips.

With a spoon and spatula (or ice cream scoop) pour batter into baking cups. If you like, smooth the top of the batter in each cup with a spoon to even them out.


Bake for 17- 20 minutes.


Variation: Whole Wheat Flour:  Skip the xanthan gum.




www.stealthymom.com

For more natural and gluten free recipes, visit:  Slightly Indulgent Tuesday, Allergy Free Lunchbox Love,  Gluten Free Wednesdays and Empty Your Archives.

Mocha Omega Truffles (vegan, gluten free)

Mocha Omega Truffles

It has been along week. How about a nice, soft truffle? Mocha Omega Truffles are rich and almost guilt-free: no butter or margarine, or artificial ingredients.  The flaxseed meal provides Omega-3 fatty acids and, along with the oatmeal, provides an excellent source of soluble fiber.  The grown-up combination of cocoa and coffee is rich in antioxidants. Our kids both like them, too. 


To make about four dozen Mocha Omega Truffles:


1/2 cup cocoa powder
1/4 cup olive oil
2 cups sugar
1 cup strong, black coffee 
2 tsp instant coffee (or more, to taste)
1 cup flaxseed meal
3 cups quick oats
1 cup crushed almonds

Chocolate Omega Macaroons (vegan, gluten-free)

Chocolate Omega Macaroons

Craving chocolate? Chocolate Omega Macaroons  are fast to make and contain no butter or margarine. The flaxseed meal provides Omega-3 fatty acids and teams up with oatmeal for an excellent source of soluble fiber.  Cocoa is rich in antioxidants.... All in all, a pretty good excuse to eat chocolate, no?

[I have gotten my hands on some Avocado oil, which does not have as strong a flavour as olive oil. I'll try this out and make an amendment if it's a good idea- Laura @ Stealthy Mom, May 2013]


To make about four dozen Chocolate Omega Macaroons:



3/4 cup cocoa powder
1/4 cup olive oil
2 cups sugar
3/4 cups water
1 cup flaxseed meal
3 cups quick oats
1 cup flaked coconut

In a large sauce pan, mix olive oil and cocoa powder. Slowly heat, constantly stirring. When the powder is completely melted, stir in the sugar and water. Heat until it starts to bubble, constantly stirring. Add the flaxseed meal and stir again until bubbly. Stir in the oatmeal and coconut, maintaining a low heat for a couple more minutes.

Turn off the heat.  As soon as the mixture is cool enough to touch, start breaking off chunks and rolling into 1" balls, and chill at least an hour before serving. (If you are short on time, spray a pyrex cake pan with non-stick cooking spray and press the mixture into it. Cut when chilled.)


www.stealthymom.com

Easy Granola Bars (vegan, gluten-free)

Easy Granola Bars

Whenever we walk to the corner store, G-man picks a granola bar for a treat and shares it with his brother. "A bar? A bar?" the Cadet will ask from his seat in the back pack. Off we will head for home, G-man holding one hand in mine and clutching a granola bar with the other, and the Cadet happily drooling crumbs down my back.

Even better than the granola bars from the store are the ones we make ourselves. We use whole grain oats, almonds, peanuts, and olive oil. Local honey and some brown sugar bind the bars together. G-man especially enjoys crushing up peanuts with a mortar and pestle.

1 cup sliced almonds
1 cup unsalted, roasted peanuts
2 cups quick oats

1/2 cup honey (or rice syrup)
1/4 cup brown sugar
2 tbsp olive oil
1 tsp vanilla extract

Preheat oven to 300F

With a mortar and pestle, crush the peanuts and almond slices. (You can use a food processor.)

In mixing bowl, combine crushed peanuts, almonds and quick oats. Mix well.

In a pyrex bowl, mix honey, brown sugar, olive oil and vanilla. Microwave on high until the sugar is completely melted.

Stir all ingredients together and mix well. Pour into an oiled 9x9 pyrex baking dish and press until even with the back of a mixing spoon.

Bake for 25-30 minutes @300F. Cool completely before cutting. Makes about two dozen bars.


This recipe was shared with Allergy Friendly Lunchbox Love, the Hearth and Soul Hop,  Fat Tuesday, Slightly Indulgent Tuesday and Scratch Cookin' Tuesday.

www.stealthymom.com

Gluten-free Pie Crust (vegan)

Gluten Free Pie Crust

A gluten free life does not have to be a pie-less one. Apple pie, cream pie, quiche...  Using Bob's Red Mill gluten-free flour blend, you can bake up a tender flaky crust. (This blend may have too strong a taste for a double-crust fruit or cream pie. If using it for a meat pie, sprinkle a little of the pie's seasoning on top and be sure to poke vents.)

For two single crusts or a dozen tarts:

1 1/4 cup Bob's Mill gluten-free flour blend
1 tsp xanthan gum
1/4 tsp lite salt
1 tsp baking powder
1/4 cup olive oil
1/2 cup cold water

Blend the dry ingredients together, then add the olive oil. Mix until crumbly.

Add water, a tablespoon at a time, until the dough sticks together as a soft dough. At first it may seem sticky, but as the water absorbs it will have the texture of a traditional pie crust: dry, but workable. Make two dough balls.

One ball at a time, roll the dough out, firmly but gently. If you have parchment paper on hand, it is useful to roll the dough out between two sheets. Gently peel off the top sheet. (Without parchment paper, you may need to gently lift it from the counter with a spatula.) Fold the rolled dough in half gently and place into the pie plate. The crust may shrink a little when you bake it so leave some slack.

Proceed with your recipe. If you need a pre-baked shell, bake for 8-10 minutes at 400F.

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Peanut Butter Omega Cookies (gluten-free, vegan options)

G-man, our three-year-old son, likes to help bake these.  Some afternoons, while his baby brother naps, we have fun making a big mess in the kitchen. His aim, when dumping dry ingredients into the bowl, is improving and he is mastering the art of smashing the little balls of cookie dough with a fork. He watches with anticipation while they bake, and proudly runs off with the first one from the sheet. He has no idea that they are better for him than plain, old peanut butter cookies. The Cadet enjoys them frozen, especially when he has new teeth coming in.

For about 5 dozen cookies: