Healthy Rice Crispy Squares (gluten-free and dairy-free)

Recipe from https://nutritioninthekitch.com/healthy-cocoa-rice-crispy-squares/
Husband-Tested in Alice’s Kitchen
Makes 9 to 12 squares depending on how big you wish your squares to be.

These delicious rice crispy treats is given a delicious chocolate twist with cocoa powder and natural sweetener. We like eating one with a cup of hot tea.  

Ingredients
4 cups brown rice crisps cereal (Nature's Path is great, but you can use
any brand)
¼ cup natural almond butter
1/3 cup raw honey
¼ cup Earth Balance vegan butter 
3 Tablespoons cocoa powder
¼ cup shredded, unsweetened coconut
1 teaspoon vanilla extract (optional)
Pinch of salt (optional)

Instructions
1. In a pan over low heat melt the vegan butter, almond butter, and honey
and stir until well combined.
2. In a large bowl add the rice crisps cereal, coconut, and cocoa powder.
3. Pour the melted almond butter mixture over the cereal mixture and stir
until well combined.
4. Press the mixture into a 8x8 pan lined with parchment paper (the
smaller the pan the thicker the squares).
5. Top with another piece of parchment paper and press the mixture firmly
into the pan. Very firmly.
6. Place the pan in the freezer for 1 hour and move to the fridge and leave
overnight.
7. In the morning cut into squares (9 or 12 squares depending on the size you wish) and enjoy!
8. Store the remaining bars in the fridge.

Nutritional Information: (1 of 12 squares) 108 calories; 2 g protein; 16 g carbohydrates; 5 g fat; 2 g saturated fat; 25 mg sodium; 0 mg cholesterol; 8 g sugars; 2 g fiber; 23 mg calcium

Chocolate Chickpea Cookies

Servings:18 cookies
Recipe from Lori Rasmussen of My Quiet Kitchen 

Chickpea Cookies are a deliciously fudgy and healthy cookie made with creamy almond butter, cocoa powder, and of course chickpeas. This quick and easy vegan dessert is a great way to use up extra chickpeas and satisfy your sweet tooth at the same time! Vegan and made without gluten, oil, or refined sugar. Ramp up the fun and add some of the extras noted at the end of the recipe.

Ingredients 
1 (15 oz) can chickpeas, rinsed and drained (1⅔ cup cooked chickpeas)
⅓ cup smooth almond butter, unsalted - or other nut/seed butter
¼ cup cacao or cocoa powder
¼ cup coconut sugar - or other granulated sweetener
3 Tablespoons maple syrup
2 teaspoons vanilla extract
¼ cup oat flour or Gluten Free Flour 1:1 blend (I used a blend of oat and buckwheat flours.)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon cinnamon, optional
⅓ cup dairy-free mini dark chocolate chips 

Instructions
Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
Using a small cookie scoop (1½ Tablespoon) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a crisscross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Variations 
¼ cup nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
¼ cup coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
Nutritional Information: (1 cookie) 94 calories; 12 g carbohydrates; 2.5 g protein; 4 g fat; 0 mg cholesterol; 72 mg sodium; 2 g fiber; 7 g sugars

Date Dark Chocolate Pistachio Treat

Husband-Tested in Alice’s Kitchen
Makes 12 treats

When you’re hankering for something sweet, this quick to make treat will fill the bill.  You can make this nut free by using tahini or sunflower butter or pumpkin butter and by using seeds instead of nuts for the topping.  

12 large dates, pitted
¼ cup runny almond butter or other nut/seed butter
½ cup vegan dark chocolate chips
1 teaspoon coconut oil
¼ cup roasted pistachios, finely minced
¼ cup fine coconut flakes
Flakey sea salt, to taste

Once the dates are pitted, place them on top of a sheet of parchment paper lined cookie sheet a couple of inches apart.  Place another sheet of parchment paper over the top of them.  Use a rolling pin to flatten the dates. Remove the top parchment paper.
Drizzle a teaspoon of runny nut or seed butter over each flattened date.
Place the chocolate chips in a microwave safe bowl along with the teaspoon of coconut oil.  Microwave for about 1 minute, checking and stirring every 15 seconds until the chocolate is completely melted.
Drizzle the melted chocolate over each date.
Sprinkle dates with the finely minced pistachios, coconut flakes and then sea salt, to taste.
Place the cookie sheet in the freezer for about 30 minutes. Place the cookie sheet in the fridge for about an hour.
Gently remove the date treats and store them in an air tight container in the fridge.

Nutrition Facts: Serving size 1 of 12 servings (approx. 84g each)
121 Calories; Total Fat 8g; Saturated Fat 4g; Trans Fat 0g; Cholesterol 0mg; Sodium 203mg; Total Carbohydrate 12g; Dietary Fiber 2g; Total Sugars 8g (Includes 0g Added Sugars); Protein 3g; Vitamin D 0mcg; Calcium 47mg; Iron 1mg; Potassium 168mg

Lemon Poppy Seed Baked Oatmeal (Vegan)

Recipe from Vegan Richa 

Husband-Tested in Alice’s Kitchen

Makes 4 servings

If you enjoy lemon and poppy seed muffins, you will like this Lemon Poppy Seed Baked Oatmeal breakfast.  The recipe is perfect for food prep day at your house. Once cooled, the servings can be placed in a container and refrigerated or kept frozen. I popped mine in the microwave, served it with some Homemade Instant Pot Cashew Yogurt and frozen blueberries that I heated up a bit.  To save time later, buy a bag of lemons on sale and then zest and juice them all at once.  Put the zest and lemon juice (separately) in an ice cube tray and freeze.  Once frozen, pop them out and place them in airtight containers in the freezer. Thaw when ready to use in recipes like this or when you wish to make salad dressings, sauces or soups.  

1 cup non-dairy milk such as almond, oat, soy or light coconut (I used unsweetened soy milk.)

1 Tablespoon lemon juice

1½ cups old fashioned oats

1 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons chia seeds

1 Tablespoon poppy seeds

1 Tablespoon shredded coconut

¼ cup applesauce or mashed banana

3 Tablespoon maple syrup

½ teaspoon vanilla extract 

Preheat the oven to 350F.

In a medium bowl, measure in the milk and the lemon juice.  Stir a bit and then set aside to “curdle” like buttermilk.  

In a large bowl, add the oats, baking powder, salt, chia seeds, poppy seeds and coconut and mix well.  

Add the applesauce, the maple syrup and vanilla to the milk/lemon juice mixture. Stir well and then add that to the dry ingredients.  

Allow the batter to set for about 10 minutes so that the oats absorb the liquid.  

Pour the batter into a 8” X 8”, 9” X 9”, 7” X 11” or similar baking dish that has been sprayed with cooking oil or lined with parchment paper.

Bake at 350F (180C) for 35 to 40 minutes or until golden on the edges. Let it cool on a rack for 10 minutes.   

Slice and serve with maple syrup or whipped coconut cream or yogurt and fruits or berries. You can also top with some nuts or seeds of choice.  

Nutrition: (1 of 6 servings) 154kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 71mg |Potassium: 208mg | Fiber: 3g | Sugar: 11g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 138mg |Iron: 2mg

Note: If you wish, the author said that you can double the ingredients. If you suspect the mixture has too much liquid, add a few tablespoons more rolled oats. Bake in a 9 by 13-inch pan for 40 to 45 mins.

Chickpea Energy Bites (vegan, gluten-free, nut-free, refined sugar-free)

 

Recipe from Nutrition by Michaela 

Husband-Tested in Alice’s Kitchen

Makes about 25 bites

These little treats are very simple to make and they taste quite good.  They’re fancy looking enough to serve at a party or to give as a little gift.  You will need a food processor to prepare these.  It also helps to have an ice cream scoop for forming uniform balls, but it’s not necessary.

1 cup fresh dates, pitted

1 can chickpeas, drained and rinsed

½ cup old-fashioned rolled oats

½ - ¾ cup shredded coconut

4 Tablespoons cocoa powder

½ teaspoon ground cinnamon

2 pinches sea salt

3 Tablespoons (or more) brewed coffee

200 grams melted dark chocolate (I added 1 teaspoon coconut oil to the chocolate and used a double boiler for melting.)

Sea flakes, for decorating (optional)

Shredded coconut, for decorating (optional)

Soak the pitted dates in boiling hot water for at least 10 minutes. This will soften them up and make them easy to process.

Add the chickpeas, rolled oats, shredded coconut, raw cacao powder, brewed coffee, sea salt and cinnamon (optional) to a food processor.

Drain the water from the dates and rinse them a little bit in cold water.

Add the dates to the food processor.

Process all the ingredients into a dough. Scrape the sides of the processor bowl with a spatula to make sure all ingredients are evenly distributed throughout the dough.  If the dough doesn’t come together in a ball, add more coffee a tablespoon at a time until the dough comes together.

Place a piece of parchment paper on a plate or cutting board. Using an ice cream scoop, scoop the dough onto the parchment lined platter. With damp hands, roll into balls and place them back onto the parchment paper. Let sit in the fridge for 15 minutes or more.

Meanwhile, melt the dark chocolate, preferably over a water bath (microwave is also fine). Dip the bites into the melted chocolate and place them back on the parchment paper. 

Optional: Sprinkle sea salt or shredded coconut on top before the chocolate hardens.

Place the bites back into the fridge until the chocolate hardens fully before serving.

Store in the fridge for up to 3-4 days, or for longer in the freezer (just make sure to take them out of the freezer to thaw to room temperature about 30 minutes or so before eating.)

Raw Lemon and Poppy Seed Treat (gluten free/vegan)

Makes 10
Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen

You know how it is at holiday time, candy and cookies galore.  I wanted to make a treat, but a more healthful one.  This must be made in advance because it requires freezer time.  These can be made into sticks, cubes, or even balls.  They taste lemony with the sweetness of dates.

1 cup raw cashews
½ cup shredded coconut 
Pinch of salt
1 small lemon, zest and juice
¾ cup pitted sticky dates
1 Tablespoon cashew butter
2 teaspoons poppy seeds

Pulse cashews, coconut, salt and lemon zest into a fine gravel consistency in a food processor with an S-blade.
Add the lemon zest and juice, starting with half the lemon juice.  Add the dates, and process on auto until almost completely combined.
Taste and adjust the lemon flavor by adding more lemon juice if you would like it more tart.  Also, add the poppy seeds and then process on auto until completely combined.  The mixture should stick together like a ball in the processor with ready.
Line a bread tin* with parchment paper so that there’s an overhand on the long ends and press the mixture into the tin using the back of a spoon or spatula.  (You can also simply roll the mixture into balls if you prefer.) Place the tin in the freezer for at least three hours or until you are ready to eat.
Slice it into fingers or cut it into cubes and enjoy.

*I doubled the recipe and lined an 8” X 8” baking pan with parchment paper.

Nutritional Information: (1 of 10 servings) 265 calories; 20.3 g fat; 4.4 g saturated fat; 0 cholesterol; 3885 mg sodium; 18.1 g carbohydrates; 3.8 g fiber; 8.6 g sugars; 7.4 g protein; 303 mg calcium; 6 mg iron; 333 mg potassium 

Copycat Oil Free Heavenly Hunks Oats (Vegan)

Servings: Yield: 25 bites 
Recipe from Whole Food Momma
Husband-Tested in Alice’s Kitchen

Here's a little treat to have in the afternoon with a spot of tea.  Make these on a day when you're doing other food prepping.  Then, you can check off your snack-making for the week.

Dry Ingredients

1 1/2 cups rolled oats 
1 cup oat flour 
1/3 cup almond flour 
1/2 cup coconut flakes 

Wet Ingredients
1/2 cup unsweetened applesauce 
1/2 cup maple syrup 
1/2 cup powdered peanut butter mixed with 1/4 cup water 

Mix-Ins
1/2 cup vegan chocolate chips and/or dried fruit (raisins, dried cranberries, etc.)

Line a 8" x8" baking pan with parchment paper. (Be sure to leave an overhang for easier lifting of the contents later.) Add the dry ingredients to a large mixing bowl. Mix well.  Add the wet ingredients. Stir until fully mixed. (If the mixture seems too dry, add a touch more melted coconut oil.) Fold in the chocolate chips. Pour mix into pan and use spatula to press down firmly into the pan until flat and even. Pop the pan into freeze. Leave the pan in the freezer for 8-10 hours or overnight. To remove from baking pan, run warm tap water over the bottom of the pan to loosen the edges of the batter. Then using the parchment, gently pull the mixture out of the dish. Use a chef knife to slice into 25 cubes. Run the knife under hot water before each slice to help cut the frozen hunks.

Place the frozen "hunks" in a freezer-safe container.  Store them in the freezer and remove the portions a few minutes before serving.  

Nutritional Information: (1 of 25 "hunks) 84 calories; 2.7 g fat (1 g sat. fat); 0 mg cholesterol; 16 mg sodium; 13.6 g carbohydrates; 1.5 g fiber; 5.9 g sugars; 2.5 g protein

Plant Based Magic Cookie Bars (Vegan)

Recipe from The Whole Food Plant Based Cooking Show

Husband-Tested in Alice's Kitchen

Makes 8 Generous Servings OR 16 Perfect Treats

These scrumptious treats will be perfect for the lunchbox or a picnic. They are quite easy to make using a high speed blender and would be a great snack to make on your food prep day.  I love that they are sweetened with dates.  

Crust

1 cup (120g) almond flour

1 cup (80g) gluten-free rolled oats, ground into a flour

1/2 cup (112g) pitted dates

1 teaspoon Braggs liquid aminos (This may sound like a strange addition, but you won't taste it at all.  You can substitute sea salt for the liquid aminos, if you wish.)

Filling

1/3 cup (26g) gluten-free rolled oats

1/3 cup (75g) pitted dates

1 cup (236ml) water

1 teaspoon vanilla extract

Toppings

1/2 cup (47g) shredded unsweetened coconut

1/2 cup (85g) vegan chocolate chips

1 cup (150g) chopped pecans 

Preheat oven to 350°F (180°C). Grease or line a 9" X 9" (or 8" X 8") baking pan with parchment paper.  

Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together. 

Press crust firmly into the bottom of the greased or parchment-lined baking pan.

Blend the filling ingredients in the same blender until dates are completely pulverized.

Pour filling over the crust. (The filling will be thin or watery.  It's okay.  It will turn out in the end.)

Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.

Bake for 35 minutes.  Cool completely before serving.  Cut into 8 bars or 16 small squares.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 16 servings) 171 calories; 10.9 g fat (1.8 g sat. fat); 0 mg cholesterol; 22 mg sodium; 17.4 g carbohydrates; 3.5 g fiber; 9.4 g sugars; 3.8 g protein; 28 mg calcium/2%; 1 mg iron/8%; 117 mg potassium/2%

Breakfast Birchler (Vegan)

Make your hectic mornings a lot less chaotic
by preparing this scrumptious, filling breakfast
before you go to sleep. First, make the Birchler Mix. 
Store the mix in an airtight container
on your counter or in your pantry.

Then measure out some and add the Birchler Soak ingredients. 
Here you see the Birchler Mix, yogurt, mashed banana,
and plant milk.

Stir up the ingredients.

Cover the prepared Birchler and pop it in the fridge.

Wake up refreshed knowing that breakfast
is just a spoon away!

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes 8 servings

Birchler is an overnight oat breakfast.  This recipe is a winner!  It turns out very creamy and filling.  I like to keep my Birchler Mix on the counter in a pretty jar.  Then, the night before a busy day, I just measure out some of the mix and add a few ingredients to a bowl for an overnight soak in the fridge. In the morning, I've got a GREAT breakfast ready to go.

Birchler Mix:

1/2 cup buckwheat groats

3/4 cup old fashioned rolled oats

1/2 cup coconut flakes

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup hemp hearts

1/3 - 1/2 cup dried fruit (raisins, dried cranberries, dried cherries, dried blueberries, dried apricots, etc...)

Place the Birchler Mix ingredients in a bowl and mix well.  Transfer the mix to an airtight container.  

Birchler Soak (per serving):

3/4 cup of the Birchler Mix

1/2 cup plant milk (oat milk, almond milk, cashew milk, soy milk, etc...)

1/4 cup plant yogurt (oat yogurt, soy yogurt, etc...)

1/2 banana, mashed (optional)

1/2 teaspoon vanilla (optional)

The night before, mix the Birchler Soak ingredients in your breakfast bowl.  Cover and chill in the fridge overnight.  

Toppings: (optional)

Fresh fruit (apple, pear, banana, 

Fresh or frozen berries

Granola

More plant milk

Extra dollop of plant yogurt

1 Tablespoon nut or seed butter

In the morning, stir the birchler.  Leave your birchler plain or add any of the toppings you desire. Enjoy!

Stewed Apple Crisp Pots (Vegan and Gluten Free)

Recipe from Good Eatings (stewed apples and cashew cream)

Recipe from Cooking Light (coconut buckwheat granola)

Husband-Tested in Alice's Kitchen 

Serves 4

Well, this may seem un-American, but I would choose this apple dessert over an apple pie anytime! This is absolutely the most scrumptious dessert ever!  (Although it would be a close call between this dessert and my delish and unusual contest winning apple pie.) 

The beauty of it is that you can make all the components in advance. The stewed apple recipe is pretty straight forward.  I like that it is sweetened with maple syrup instead of white sugar.  Any granola would work here, but I always have Coconut Buckwheat Granola on hand.  It's my fave. But, let me tell you, the cashew cream is the BOMB!  It would take any fruit dessert to a heavenly level.  Be sure to make this for your favorite people.  It would make a fabulous holiday treat.

Stewed Apples

5 medium-sized sweet eating apples, skin on, cored and chunked

2 Tablespoons fresh lemon juice

2 Tablespoons maple syrup (not pancake syrup)

1 Tablespoon water

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Pinch of sea salt

Place the stewed apple ingredients in a medium-sized pot and bring to a boil. Simmer the apples for about 15 minutes or until the apples become soft and "fluffy" and still hold their shape.  You don't want it to turn into applesauce.  Now, when I made this, my apples were quite juicy and so, when they were cooked to this point, they gave off a lot of juice.  I took some of that juice and put it in a small saucepan with 1 Tablespoon maple sugar and cooked it until it became syrupy.  Then I returned the syrup to the apple pan and tossed the apples until they were coated.   So, if your apples seem to be swimming in too much liquid, you can do the same.

Coconut-Buckwheat Granola

1 1/2 cups old-fashioned rolled oats (Use gluten-free oats to make this dessert gluten free.)

1/2 cup unsweetened flaked dried coconut

1/2 cup almonds, coarsely chopped

1/2 cup unsalted pumpkin seeds

1/4 cup uncooked buckwheat groats

1/2 teaspoon kosher salt or sea salt

1 teaspoon ground cinnamon 

2 Tablespoons canola oil or coconut oil

2 Tablespoons maple syrup 

Preheat the oven to 375F.  Combine the first 7 ingredients in a large bowl.  Whisk together the oi and maple syrup in another bowl.  Pour the wet ingredients into the dry ingredients and mix really well.  Spread the mixture in a single layer on a parchment lined or silicone lined rimmed baking sheet.  Bake for 10 minutes.  Stir the mixture and then bake an additional 10 minutes.  Cool completely before using.

Cashew Cream

3/4 cup cashews, soaked overnight in water

1/2 cup plant milk

2-3 Tablespoons maple syrup (not pancake syrup)

2 teaspoons vanilla extract

Drain the water from the soaked cashews.  Rinse the cashews with fresh water and drain again. Then place the cashews in a high speed blender along with the rest of the cashew cream ingredients. Process until very smooth.  Add more milk to your thickness preference.  I thought the thickness was perfect as is.  

Serving

To serve, layer the three components into glass dishes for a simple, but lovely-looking dessert.  I layered the apples first, then the cream and then the granola crisp.  Malin (the recipe author) layered hers with the cream first, then the apples, the cream again and then the granola crisp.  Either way, it's going to look and taste fabulous!

Lemon Poppy Seed Granola

 

Recipe from Simply Delicious Vegan by Caitlin Shoemaker

Husband-Tested in Alice's Kitchen

Makes 6 cups granola 

If you wish to prepare a nutritious, delicious snack while making your house smell amazing, this granola is the ticket.  I would highly recommend making a double batch.  It's so dang good and too easy to make not to!  When I first read the recipe, I was a bit afraid it would taste too lemony, but it smells and tastes like the best lemon poppy seed cake, but in granola form.  This granola would be a fabulous homemade gift for your favorite people.

If you get a chance, be sure to check out Caitlin Shoemaker's new cookbook, her YouTube channel and her website. (Link is above.) It's a great place to find vegan and gluten free recipes.  

1/3 cup real maple syrup

1/3 cup cashew butter*

Juice and grated zest of 1 small lemon (1-2 Tablespoons)

1 teaspoon vanilla extract

1/2 teaspoon pink Himalayan salt or kosher salt

3 cups old fashioned rolled oats

3/4 cup raw cashew pieces*

3/4 cup unsweetened coconut flakes

2 Tablespoons poppy seeds

Preheat the oven to 325F.  Line a baking sheet with a silicone mat or parchment paper.  
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl.  Add the oats, cashews, coconut, and poppy seeds.  Stir until everything is well coated.  Use a spatula to spread the granola mixture evenly onto the prepared baking sheet.  Bake on the bottom rack of the oven for 20 minutes.  Remove from the oven and use a spatula to flip the granola;  it will break apart, but just try to make sure most pieces get turned over.  Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely.  It will crisp up as it cools.  Serve as desired.  Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.

*To make this nut free, replace the cashew butter with tahini (sesame seed paste) and the cashews with pumpkin seeds or extra coconut. 

Nutritional Information (from Recipe Calorie and Nutritional Calculator) 1/3 cup serving is: 163 calories; 8.3 g fat; 2.7 saturated fat; 0 mg cholesterol; 69 mg sodium; 19 g carbohydrates; 2.5 g fiber; 4.5 g sugars; 4.4 g protein; 28 mg calcium; 3 mg iron; 95 mg potassium

Dark Chocolate-Dipped Coconut Macaroons (Gluten-Free)

Recipe from Downshiftology

Husband-Tested in Alice's Kitchen

Makes 8 macaroons

When you are compelled to utter "mmmm" after each bite, you know you've found a great keeper of a recipe.  These are fantastic and so easy to make, you will want to make a few batches.  They are very pretty too and would look especially nice on any dessert platter.

2 large egg whites

1/4 cup honey (I used raw honey.)

1 teaspoon vanilla extract

1 teaspoon kosher salt

2 cups unsweetened coconut flakes (finely shredded, not the big flakes)

4 ounces dark chocolate, chopped or use chips

Preheat the oven to 325F.  Add the add the egg whites, honey, vanilla extract and salt to a heat-proof mixing bowl.  Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler).  Stir the mixture (I used a whisk.)  for 5 minutes, until frothy and very warm to the touch.  

Add the coconut and stir it into the mixture until it's well combined and no liquid remains.

Using a medium cookie scoop (1 1/2 Tablespoons) place mounds of the batter onto a parchment lined baking sheet.  Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly.  

Let the cool completely on the baking tray before removing otherwise they may fall apart.

Meanwhile, wash and dry the bowl and set it over simmering water again.  Place the chocolate in the bowl.  Stir until the chocolate is melted and smooth.  

When the macaroons are completely cooled, dip them into the melted chocolate.  Return them to the parchment paper lined baking tray and chill in the fridge for 5 minutes or until the chocolate is firm.  

Tip: If you have any leftover melted chocolate, you can dip dried or fresh fruit into it, such as dried apricots or banana slices, etc.  (Below you will see a jar of chocolate dipped dried apricots that I made using the leftover chocolate.  They made a great snack.)

To Store: Store the macaroons in an airtight container in the fridge for up to a week.  They can be frozen for up to 3 months.  Just be sure to layer parchment paper in between so that they don't stick.  To defrost, let them sit on the counter at room temperature to soften them before serving.

Nutritional Information: (1 of 8 cookies) 178 calories; 14 g carbohydrates; 2 g protein; 14 g fat; 83 mg sodium; 133 mg potassium; 3 g fiber; 10 g sugars; 1 mg vitamin C; 6 mg calcium; 1 mg iron

Coconut Cabbage & Tofu with Lemongrass & Ginger (Vegan)

Recipe from Anna Stockwell via Epicurious

Husband-Tested in Alice’s Kitchen

Serves 4

It’s a happy day to me when I test a recipe that turns out to be easy, tasty, healthful and budget-friendly.  After tasting this dish, the hubby said, “Don’t lose this one.”  The only problem might be access to lemongrass.  However, I was able to find lemongrass in a squeeze tube in the produce section of a supermarket.  A trip to a farmers market or Asian grocery store should meet with success in future. 

1 (14.5 oz.) can coconut milk (full fat or lite)

1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced OR a generous squeeze of prepared lemongrass from a tube

4 garlic cloves, peeled

1 (2-inch) piece fresh ginger, peeled, coarsely chopped OR heaping Tablespoon of minced ginger from a jar

¾ to 1 Tablespoon kosher salt

¾ to 1 Tablespoon sugar (I used coconut sugar.)

1 teaspoon ground turmeric

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

1 (14 oz.) block firm or extra-firm tofu, drained, pressed dry, and cut into cubes

1 small OR ½ large head of green cabbage (about 1½ pounds), cut into 2” wedges through the core

3-4 carrots, peeled and cut into 2” chunks

½ cup or so of toasted coconut flakes*

Steamed brown rice (I used whole-wheat orzo because I had run out of brown rice.)

Fresh lime, cut into wedges (Don’t skip the limes.  We thought they really added to the dish.)

Preheat the oven to 425F.

Puree the coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander and the cayenne in a blender until smooth.  Set aside.

Place the tofu cubes into a shallow 13” X 9” shallow baking dish.  Add the cabbage wedges and carrots.  Arrange in an even layer.  Pour the sauce over and toss very gently to coat.

Bake, basting the vegetables and tofu halfway through, until the carrots are fork tender, the liquid is almost evaporated, and the top is golden brown and lightly charred in places, about 40-45 minutes.  Let cool for 5 minutes.

Serve over brown rice and squeeze lime wedges over the whole. Top with coconut flakes. 

*To Toast Coconut Flakes: Before putting the main dish in the oven, place coconut flakes on a rimmed baking sheet.  Bake at for about 4 minutes, watching carefully so they don’t burn. 

Nutritional Information: (1 of 4 servings) 393 calories; 33 g carbohydrates; 27 g fat (20 g sat. fat); 14 g protein; 1192 mg sodium; 9 g fiber;