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.

image image image


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, Oat Pancakes with Stewed Apples


This was supper yesterday. I made these and put them on the table And left to do something really quick. When I came back the children had eaten all. I guess they liked them!


1/2 cup gluten free oats

1/2 cup garbanzo flour

1/2 cup cassava flour

1 tsp cinnamon

1/2 cup honey or maple syrup

1/4 cup water and more depending on how thin you want your pancakes

1 tbsp oil

Pinch of sea salt

3 Granny Smith apples or any other apple would do to be honest.


Peel, core and slice the apples and place them in a saucepan with just enough water to cover them. Cook apples on low heat until all of the water has evaporated.

Mix all the dry ingredients together in a bowl. Add the honey and oil and mix. Add water and mix well. Let mixture sit for about half a minute for the oats to soak up the liquid. Add more water depending on how thick you want you pancakes. I only added a little more water to mine.

Fry pancakes as usual.

Oat meal pudding cups


1 cup garbanzo flour

2 cup steel cut oats cooked

1 cup sugar

1 tsp cinnamon

1 tsp spice

1/4 cup coconut oil and cream


Blend oats and oil until smooth. Pour oats in a bowl and add remaining ingredients and mix until just combined. Spoon batter into greases muffin tins and bake until outside is golden brown and the pudding cups are springy when pressed and not soft.

Now, I am using a new stove that has temperatures between 185 band 260 and since I hate reading manuals, I have no idea what temperature it really is, but I am guessing that 300 would be the correct temperature.

Makes 18.



Spiced Banana Loaf




1/2 cup grape seed oil

1/2 cup coconut oil

1/2 cup ground flaxseed

3/4 cup cassava flour or tapioca flour

1 1/2 cup split pea flour

1 cup sugar ( I see brown cane sugar but soon I’ll be using palm sugar!)

2tsp baking powder

1 tsp sea salt

2 tsp cinnamon powder

1 tsp clove powder

1 tsp nutmeg powder

1/2 tsp spice

2 ripe bananas


Grease a 4×8 inch loaf pan and set the oven to 350.

Mix all of the dry ingredients together except sugar in a bowl. Mash the banana in a small bowl and add the sugar and oil.

Mix banana mixture into flour mixture. The dough should be very sticky. Spoon batter into a 4×8 inch loaf pan and bake for 25-30 minutes or until a knife come out clean.

I did not have a loaf pan sine I threw out my non-stick pans. I am going to get stainless steel pans. So until then I will be using my circular pans.

image Look at how nice the top looks.

Banana Bread


I wanted cake to eat so I decided to make this a few hours ago.


3 ripe bananas mashed

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp clove

1/4 cup almond flour, or quinoa flakes

1/2 cup flax meal

1 1/2 cups cassava flour 1 1/2 cups brown rice flour

3 tbsp honey

2 tsp baking soda

1/2 tsp salt

1/2 cup oil

1 1/2 cup coconut milk


Preheat oven at 350. In a bowl mix dry ingredients together. In another bowl, mix wet ingredients Together. Pour dwelt ingredients into dry ingredients and mix well. Pour mixture into greased baking pan and bake until a knife comes out clean.