Grain free/vegan banana chocolate chip doughnuts

I started making cookies and after adding the banana they tasted too banana-ish so I turrned them into donuts. The kids and I loved these so I think they earned the seal of approval. They are really moist and delicious! I like using the mini chocolate chips so you don’t get a big bite of chocolate but small hints of chocolate as you eat it.

Grain free/ vegan banana chocolate chip doughnuts

1 cup cashew flour

2 tablespoon coconut flour

1/2 mashed banana

2 tablespoons raw honey

1/4 cup melted smart balance butter

1/4 teaspoon vanilla

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4-1/2 cup mini chocolate chips

* Mix ingredients together and I use a ziplock bag with the tip cut to pour it into a greased donut pan.

* Bake at 350F for about 20 minutes or until slightly firm and light to medium brown color.

This recipe can also be seen here http://www.allergyfreealaska.com/2013/08/22/whole-food-fridays-8-23-2013/

Raw chocolate chip cookie molten lava cakes

I have been wanting to make some sort of molten lava cake for a while now. These go REALLY good with a little vanilla dairy free ice cream. I’m still waiting for summer to appear here in the northwest, we had a few days of it to tease us but now I’m about to turn on the heater in July. BRRRR!

Raw chocolate chip molten lava cake

3/4 cup ground sunflower seeds

1/2 cup ground walnuts

2 tablespoon ground raw buckwheat groats

8 soaked medjool dates

1/2 an apple peeled and pureed (or applesauce)

1/2 teaspoon vanilla extract

1/2 teaspoon molasses

1/2 cup chocolate chips

pinch of sea salt

chocolate filling:

1/2 cup cocoa powder

2 teaspoons melted cocoa butter

5-6 soaked medjool dates

1/4 cup avocado mashed

1/4 cup coconut milk

pinch of cinnamon

1/2 teaspoon rum

optional: add a few drops of stevia for extra sweetness

* Mix together the cake ingredients and press a hollow cupcake “cup” in the cupcake pan (I use silicon cupcake holders too) and dehydrate for about 3-4 hours. Leave some dough for adding the tops later.

* puree the filling ingredients until smooth and add the filling to the hollow cakes and add the tops of the cakes along with some chopped walnuts and cocao nibs. Dehydrate for another hour or 2 and serve! Goes well with some dairy free ice cream!

* Makes 4 servings

This recipe is also seen here http://glutenfreehomemaker.com/gluten-free-wednesdays-7-10-13/  and here http://wholenewmom.com/health-concerns/gluten-free-hamburger-buns-raw-mini-coconut-tarts-key-lime-cheesecake-bars-grain-free-quesadillas-and-more/  and here http://dietdessertndogs.com/2013/07/11/wellness-weekend-july-11-15-2013 along with other gluten free recipes.

Mango coconut chocolate chip cookies and Hawaiian sunrise juice

More tropical inspired recipes coming your way! It has been really dry here in Washington lately from either pollen or pollution or both so I need some hydrating moisturizing foods to keep us healthy. The kids are coughing and my lungs aren’t happy as well. The only time my body can handle oats is in mid summer or mid winter when there is a lack of moisture in the air. So cookies with oat flour it is! I will post the recipe for the juice I made also below.

Mango coconut chocolate chip cookies

1/2 cup ground gluten free oats

1/2 cup ground shredded coconut

1/2 cup chocolate chips

1/2 cup partially ground macadamia nuts

1/2 cup finely chopped dried mango

2 tablespoons olive oil

2 tablespoons raw honey

4 1/2 tablespoons mango puree

2 tablespoons coconut milk

1 egg white or egg replacer

1 packet stevia

1/2 teaspoon vanilla extract

pinch of sea salt

Hawaiian sunrise juice

5-7 medium carrots

1 small beet(or small chunk of a beet)

3″ of fresh ginger

1 lemon

1/2 lime

1 apple

1/2 cucumber

fruit of 1 mango

fruit of 1 papaya

1 packet of stevia (if you like your juice fairly sweet like I do)