Pineapple Breakfast Pudding (GF, corn free, vegan with sugar-free option)


I made a pineapple breakfast pudding for breakfast and as a quick snack for the children

– gluten free sandwich bread (Or plain gluten free cake)
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 cup flax meal (optional)
– 1/2 tsp spice
– I/2 tsp vanilla
– 1/8 cup raisins
– 3/4 – 1 cup sugar (depending on how sweet you want it.)
– 1/4 cup oil
– 1/4 cup crushed pineapple
– 100% pineapple juice
– 1/8 cup shredded coconut (optional)

* *replace the sugar with blended dates for a sugar free option

Crumble bread. Add dry ingredients and mix well. Add pineapple, raisins and oil and mix well. Add just enough pineapple juice until the mixture becomes wet and soft.

Bake for 15-20 minutes at 350 or until the sides and top become crispy.

The best of all it is easy enough for the children to make by themselves because it is a dump cake type recipe.


Lentil Rolls (Gluten free, vegan)

I tried a new recipe for some dough and I think it turned out pretty great.

For Lentil Filling


2 cups cooked

1 heaping tbsp tomato paste (ok 2 tbsp tomato paste)

1 huge chive, diced

1 tsp turmeric powder

1 tsp cumin powder

1 tsp Italian herbs

1/2 tsp minced garlic


Salt to taste


Add about 1 tbsp oil to a frying pan on low heat and add herbs stirring and tomato paste, stirring constantly. When tomato paste begins to get brown add lentils and let cook on high heat for 1 minute. Add 1/4 cup water and let cook until most of water dries out.

For Dough


2 cups gluten free flour

1/2 cup flax meal

1/4 cup cassava flour (optional but I like it)

1/4 cup oil

1/2 tsp salt

1 cup ice cold water


Add flour, salt and flax meal to a bow and mix well. Add oil and mix until mixture is crumly like sand. Slowly add water while kneading until it forms into a soft, but not sticky ball.

Roll dough into a long rectangular piece. Place lentil mixture near the right side of your dough. Roll and add water to the edge to make sure it closes.

cut to desired lenght.

place on a greased baking tray and bake for 10 – 15 minutes at 350.

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I also added seasoned mashed potatoes to mine as shown in the picture

Black bean Brownies

Happy 2014 everyone!

I started 2014 by making black bean brownies this morning and also with a massive fail.

Let me first start out by saying that the brownies were delicious! Yum.


The recipe is below.


2 cups cooked black beans

3/4 cup gluten free rolled oats

1 tsp cinnamon

3/4 cup cocoa powder

1 vanilla bean

1/4 cup grape seed oil

1 1/2 cups raw sugar

1/2 cup water


Set oven to 350. Remove vanilla from bean like shown here. Blend all ingredients until smooth. Pour batter into a greased square dish preferably 8 “X 8” . Bake for 25 minutes until the sides pull apart from the pan and the top is dry, especially around the center.

Allow brownies to cool, before cutting into squares.

Now to the fail…

So I was there blending my brownie batter ((in my cheapo blender) and the sides needed to be scraped. So I got a plastic spoon, and opened the top of the blender and decided to scrape the sides and give it a little swirl at the top to help it blend properly. (Yeah I am already laughing typing this). Well, my husband came up behind me while I was scraping down the batter and “LO AND BEHOLD” I dropped the spoon right in the  blender. And would you believe he stood there and had the audacity to ask me “what are you doing?”  while the blender was there making a tremendous amount of noise as it blended the plastic spoon.

Well you would imagine that the result was wasted batter and a destroyed spoon. Here is a picture of the spoon is below.



Can I blame my husband for this mishap?

Garbanzo Swirl Brownies


2 cups cooked garbanzos

1 cup gluten free quick oats

1 cups cassava flour

1/2 cup oil

1 cup sugar

1 tsp cinnamon, spice,

1/2 tsp nutmeg

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp salt

2 tbsp coco powder.


Mix flours, salt and baking powder together in a bowl. Blend garbanzos. Add spices and sugar and process until creamy. Add olive oil and vanilla extract and Process. Pour mixture in bowl with flours and mix until combined.

Spoon half the batter into another bowl. In this bowl, add the cocoa powder and 1/4 tsp nutmeg. Pour batter in greased baking trashy along with other batter. swirl and bake in a prepared over at 359 for 25 minutes or until an inserted comes our dry.




Spiced Shortbread Cookies without the fat!

I decided to make some more cookies for the children (ok me) to eat. After reading about using garbanzo flour, I have been dreaming up some recipes to use with it.

So late one night while laying in my bed my mind kept drifting to cookies and what kind I should make. Then it hit me “Spiced Shortbread Cookies”. I figured that using the garbanzo flour might give me the shortbread type consistency. So at 5:30 a.m I hopped into the kitchen and started my creation. And best of all, I decided to try it without any oil!



1 cup cassava flour

2cups garbanzo flour

1 1/2 tsp nutmeg powder. If you like a more spiced flavour use 2 tsp. I prefer it with 2

2 tsp cinnamon powder

2tsp baking powder

1 tsp salt

1 cup almond milk

1 tbsp vanilla extract ( I would really like to try using vanilla beans, but I a feverishly searching for them but to no avail)

**1  cup coconut sugar. If hoping to use a liquid sweetener, reduce the almond milk by the amount of liquid sweetener.


Mix the dry ingredients together except the sugar. Add the sugar, vanilla extract and milk and mix thoroughly. The batter should be thick and NOT pourable.

Spoon mixture onto a greased baking tray. Bake for 15 minutes or until cookies are dry to touch, but still soft.


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