Gingerbread Popcorn (Vegan, Oil-Free, Gluten-Free)

Recipe from Teresa Sklenicka 
Husband-Tested in Alice’s Kitchen
Makes 10 servings

If you love gingerbread and caramel corn, you’re going to love this!  Cozy up with some hot tea, Gingerbread Popcorn, friends, a movie, and then you’ll be set!

½ cup popcorn kernels
½ cup maple syrup
1 ½ Tablespoons molasses
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla

Preheat the oven to 300F.
Pop the popcorn kernels using your favorite go-to method.  Place the popped popcorn in a large mixing bowl, making sure that there are no un-popped kernels in the mix.
Combine the maple syrup, molasses, the spices, and salt in a small saucepan.  
Heat the syrup over medium heat, stirring occasionally, until it comes to a boil.
Remove the pan from the heat and stir in the vanilla.
Slowly drizzle the syrup over the popped corn, stirring to coat the popcorn as evenly as possible.
Bake at 300F for 20 minutes, stirring after 10 minutes.
Allow the popcorn to cool completely.  It will become crispier as it cools.  
Store in an airtight container.

Nutritional Information (1 of 10 servings) Calories: 91.6; Carbohydrates: 21.5 g; Protein: 1.3 g; Fat: 0.5 g; Sodium: 124.6 mg; Fiber: 1.5 g; Sugar: 12.4 g; Calcium: 22.3 mg; Iron: 0.44 mg

Copycat Clif Kid Z Chocolate Brownie Bars (vegan)

Makes 10 to 12 small bars
Recipe from Fly Peach Pie 
Husband-Tested in Alice’s Kitchen

Delicious bars that I think tastes better than Clif Kid Zbars brownie flavor! These are easy to make in the food processor with a short time in the oven. They'll make a great addition to lunchboxes.

The bars:
2 cups old fashion rolled oats, divided
½ cup dried figs or pitted dates (I used dates.)
2 Tablespoons cocoa powder (Cacao powder can be used instead.)
2 Tablespoons molasses
1 Tablespoon maple syrup (Honey was listed in the original recipe, but then these wouldn’t be vegan.)
¼ cup sugar (I used coconut sugar.**)
½ teaspoon kosher salt
1 teaspoon vanilla
1 Tablespoon coconut oil (melted)
1/8 teaspoon baking soda
¼ cup semi-sweet chocolate chips (I used dark chocolate chips.)
½ cup water

For chocolate drizzle on top:
1/3 cup semi-sweet chocolate chips (I used dark chocolate chips.)
½ teaspoon coconut oil (optional)

Preheat oven to 350 F.
In a food processor add 1 cup old fashion oats, dried figs or dates, cocoa powder, molasses, honey, sugar, salt, vanilla, melted coconut oil, baking soda, chocolate chips and water.
Blend on high, stopping and stirring and pulsing until the mixture is smooth.
Add the final 1 cup of old fashion oats and blend until smooth or to have slightly more
textured bars briefly stir the mixture so the oats retain some texture.
Empty batter onto a parchment paper lined or greased cookie sheet. (I found it was easiest to spray an offset spatula with a bit of oil before spreading the batter.)
Spread into a large rectangle about 1/3 to 1/2 inch thick. (Note the batter will not fill the entire cookie sheet.)
Bake for 10-13 minutes or until tops are no longer sticky.
Remove from oven and allow to cool before slicing. The pieces can be slightly molded
too so you can round out the edges of the bars if desired.
Allow the bars to cool completely before the next step.
In a microwave safe bowl, add chocolate chips (and coconut oil, if using) and melt in microwave for 30 seconds, stir and an additional 30 seconds if needed to melt the chocolate chips.
Using a spoon, drizzle the melted chocolate in a zig zag pattern over each bar. (You can also place in a zip lock bag, snip the end off and make a zigzag pattern.) 
Place the bars in the freezer for 15 minutes to allow the bars and the chocolate drizzle to set. 
Store the bars separated by parchment paper in the fridge or freezer.

**While both sugar and coconut sugar are sweeteners, the key difference is that coconut sugar is derived from the sap of coconut palm trees, making it slightly less processed and containing trace amounts of minerals like potassium, iron, and zinc, whereas regular sugar (table sugar) is highly refined and lacks these nutrients; however, both have similar calorie counts and should be consumed in moderation. 
 

Gingerbread Energy Balls (vegan)

Recipe from Tasty Thrifty Timely 

Husband-Tested in Alice’s Kitchen
Makes 18-20 Tablespoon-size balls**

Gingerbread energy balls are the perfect festive snack. Toasted nuts are key to that warm holiday flavor. Filling, simple, & delicious!

1 cup pecans, toasted
½ cup walnuts, toasted
1½ cup quick oats
½ cup raisins, softened in hot water
Sprinkle of salt
1 teaspoon ground cinnamon
1½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
Pinch of ground nutmeg
2 Tablespoon molasses
1-2 Tablespoons maple syrup
Cinnamon for coating (optional)

If the nuts you are using are not already toasted, toast the pecans and walnuts at 350 degrees F for 6-10 minutes. I find that pecans take a little longer to toast than walnuts so watch them closely and consider using two trays so you can remove the walnuts earlier.
In the meantime, soften the raisins in hot water for about 5 minutes so they will blend easily. *You will drain the raisins from the water for the next step but be sure to reserve some of the soaking water in case your energy ball mixture is a little dry.
Add the cooled nuts, oats, softened and drained raisins, and spices to the bowl of a food processor and pulse to break down the nuts and combine the ingredients.
Add the molasses and maple syrup. Blend until the mixture starts to clump and form a ball in the food processor. You want the dough to stick together between your fingers. *If your dough seems a little dry splash in a tiny amount of the water the raisins soaked in and blend again. Adding too much liquid will make the energy balls feel damp and oily so add any water in small increments.
Scoop Tablespoon amounts of your dough and roll it between your palms to create a ball. Roll the energy ball in extra cinnamon if desired for a little more festive flavor. Repeat with the remaining dough.  Sprinkle or roll in ground cinnamon, if desired.
Store in an airtight container in the fridge for up to 1 week or in the freezer for longer storage. I love keeping my energy balls in the freezer because they stay quite soft and I usually only have to wait a few moments after taking them out of the freezer to enjoy them.

Notes:
Feel free to substitute the raisins in this recipe with dates.
If using a blender instead of a food processor, make sure to pulse the dry ingredients first to encourage them to break down before adding the molasses and maple syrup. You can remove the dough from the blender if it is clumping up too much and continue to mix it with a spoon or your hands. Adding small amounts of the raisin soaking water can help it stick if needed.
Almond flour will work really well. Even adding in a bit of flaxseed meal, ground sunflower, or ground sesame seeds would work too!
**I used my smallest scoop to make these and doubled the recipe as well.  I was able to make 48 little energy balls.  

Nutritional Information: (1 energy ball) 121 calories; 5.2 g fat; 0.5 g saturated fat; 0 mg cholesterol; 5 mg sodium; 18.7 g carbohydrates; 1.1 g fiber; 13.2 g sugars; 1.5 g protein; 36 mg calcium; 1 mg iron; 229 mg potassium 

Gingerbread-Tahini Banana Bread

 

Recipe from http://dishingouthealth.com

Husband-Tested in Alice's Kitchen

Makes one (9"X5") loaf or 14 servings

Well, I'll be.  This whole-grain banana bread checks off all the boxes for me.  It's moist and tender, with the perfect amount of holiday spices.  The tahini, molasses, and bananas are a great combo.  Serve it up with a hot cup of tea or coffee.  It'll hit the spot for sure.

200 grams very ripe, mashed bananas (about 2 medium bananas)

2 large eggs

3/4 cup brown sugar

1/4 cup tahini (sesame seed paste/butter)

3 Tablespoons melted and cooled coconut oil

2 Tablespoons molasses

1 1/2 teaspoons vanilla extract

1 1/2 cups white whole-wheat flour or whole-wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 teaspoon white and/or black sesame seeds (optional)

Preheat oven to 350 F.  Coat a 9-inch X 5-inch loaf pan with cooking spray.

Combine banana and the next 6 ingredients (through vanilla) in a large bowl; whisk to combine.

Spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.  Whisk to combine.  

Add the flour mixture to the banana mixture; mix just until combined.  Pour the batter into the prepared pan; sprinkle with sesame seeds, if using.

Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes on a wire rack.  Remove the bread from the pan; cool completely before slicing.  Drizzle extra tahini over the top, if desired.

Instant Pot "Baked" Beans (vegan)

Instant Pot "Baked" Beans served with Garlic Toast* and a simple salad/slaw

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Serves 10-12

No need to use bacon or an oven to make these absolutely scrumptious baked beans.  Take this dish to a pot luck and amaze your friends and family.

1 lb. dried navy beans or great northern beans, rinsed and drained

8 cups water, for soaking

1½ Tablespoons plus 1½ teaspoons kosher salt, plus more to taste, divided

2 cups low-sodium vegetable broth

3 Tablespoons brown sugar, coconut sugar or date sugar (I will use 1-2 T next time.)

¼ cup blackstrap molasses

1 teaspoon smoked paprika

1 Tablespoon Dijon mustard

1 Tablespoon olive oil

1 large yellow onion, finely chopped

4 cloves garlic, minced

3 bay leaves

Freshly ground black pepper, to taste

½ cup tomato sauce

3 Tablespoons vegan Worcestershire sauce

2 Tablespoons tomato paste

1 Tablespoon balsamic vinegar

In a large bowl, combine the beans, 8 cups water and 1½ Tablespoons of the salt.  Stir until the salt is dissolved.  Soak for at least 10 hours and up to 12 hours.  (Soaking the beans in plenty of salted water is key to softening their skins.  Soaking will also aid in digestion and will take less time to cook the beans.)  Drain and rinse the beans.

Stir together in a large measuring cup the vegetable broth, brown sugar, molasses, smoked paprika, and mustard.  Set aside.

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil.  Once the oil is hot, add the onion. Cook until the onion is browned, 4-6 minutes.  Add the garlic and cook until it starts to turn golden, about 1 minute.

Pour ½ cup of the broth-molasses mixture into the pot.  Use a wooden spoon to scrape up any browned on the bottom of the pot.  Cook 2-3 minutes to slightly thicken the mixture.

Add the soaked beans, bay leaves, black pepper to taste, the remaining broth-molasses mixture. Stir to combine and select the Cancel setting.

Secure the lid and set to Sealing. Select High Pressure and set the cook time to 35 minutes. 

Once the 35 minute timer has completed and beeps, allow a Natural Pressure Release.

Open the pot and check to see if the beans are tender.  (If they are still a bit firm, secure the lid and cook the beans at high pressure for another 5-10 minutes and allow the pressure to release naturally for 10 minutes.) 

Discard the bay leaves. Once the beans are cooked to your liking, select the Sauté setting and add the tomato sauce, Worcestershire sauce, tomato paste and vinegar.  Simmer the beans uncovered, stirring frequently, until the sauce is thick and gooey, 5-10 minutes.  (The beans will also thicken while resting.) Taste the beans and adjust the seasonings to your liking, adding more salt, molasses or vinegar as desired.

To serve: These delicious beans can be served at a pot luck as a side dish.  They can also be served on Garlic Toast!  Slice good quality crusty bread into thick slices.  Place the slices on a cookie sheet and drizzle with a bit of olive oil.  Broil until toasty.  Rub the toasty side with a clove of fresh garlic.  Sprinkle with kosher salt and freshly ground pepper.  Flip the slices and repeat. Sprinkle with some fresh chopped parsley, if desired. Spoon the beans over the toast and serve alongside a slaw for a great lunch or casual dinner.

Gingerbread Oatmeal & Buckwheat Breakfast Porridge (Vegan)

Recipe from Snixy Kitchen (Sarah Menanix)

Husband-Tested in Alice’s Kitchen

Makes about 6 (½ cup servings)

Treat yourself this winter with this delicious porridge. Make it on the weekend and then enjoy it through the week. (It can also be prepared in an Instant Pot.  Directions at the bottom.)

Porridge:

¾ cup steel cut oats

½ cup raw buckwheat groats, toasted on the stove until golden and fragrant

3½ cups water or non-dairy milk

1-3 Tablespoons dark brown sugar or Sucanat (I used 3 Tablespoons because that was in the original recipe, but I thought it made the porridge more in the dessert category J , so next time I make it, I will use 1 Tablespoon of sugar or maybe even maple syrup.)

1 Tablespoons dark molasses

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

1/8 teaspoon ground cloves

¼ teaspoon sea salt or Kosher salt

Serving Options:

Non-dairy milk

Pear or apple, sliced or chopped

Pecans, toasted and chopped

Before you go to bed, toast the buckwheat groats in a dry skillet. Then measure out all the dry ingredients into a medium bowl or jar along with the toasted buckwheat and cover. Set aside on the counter. In the morning, bring the water or non-dairy milk to a boil in a large saucepan on medium-high heat.  Add all of the porridge ingredients to the pot and stir well. Reduce the heat to a low simmer.  Simmer, stirring occasionally, until most of the liquid has been absorbed to the desired consistency and grains are cooked through.  (This took about 20 minutes.  The original recipe stated 30 minutes, but I found that the porridge was beginning to scorch.  So, begin checking at 20 minutes and go from there.) If the grains haven’t cooked to your liking after the liquid has been absorbed, add another 2 Tablespoons water or non-dairy milk at a time, until cooked through.

Serve warm with a splash of non-dairy milk, pear chunks, and toasted pecans. 

Store leftovers in an airtight container in the refrigerator for up to a week.  Add a few tablespoons of water to loosen it up while reheating.

Instant Pot Directions: (Not Husband-Tested)

Add all the ingredients to the instant pot and stir to combine.  Place the lid on the pot and make sure the pressure release valve is in the sealing position.  Press the pressure cooker button, making sure it’s on high and set the time for 6 minutes.  When the timer is up, let the pressure cooker naturally release for 10 minutes.  When the time is up, release any additional pressure by carefully moving the pressure release valve into the venting position.

Velvety Pumpkin Pie Smoothie (Vegan)

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Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Makes 1 (2-cup) serving

This is just delicious and very filling.  All the flavors of autumn in a glass.  This makes a great breakfast or after-work out snack.  Check out another yummy Pumpkin PieSmoothie on my blog that includes carrots, raisins, and nut butter.

1 cup almond milk (or coconut milk)

2 Tablespoons gluten-free rolled oats

½ cup canned pure pumpkin or butternut squash

½-1 teaspoon blackstrap molasses

½ large banana, frozen

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

4-5 ice cubes

1 Tablespoons maple syrup

Blend all the ingredients in a high speed blender on high until smooth.  Serve.

Note: I actually had some frozen pumpkin that I had frozen in ice cube trays.  I used that and a fresh banana.

Nutritional Information: 332 calories; 9.2 fiber; 6.5 protein; 292 calcium; 841 potassium