Risotto is comfort food for late Fall. It's creamy, warming and you can change what you put into it based on your mood. Thirty minutes and dinner is served. Faster than fast food, and a lot healthier. Arborio rice can be sometimes hard to find, and as well severely overpriced, in grocery stores. We buy… Continue reading Chickpea and Vegetable Risotto
Tag: Plant Based Diet
Oat and Hemp Breakfast Cookies
I baked up a batch of oat and hemp breakfast cookies for the freezer - to have a healthy "treat" on hand for breakfast and snacking as well. As I don't have qualms using raw honey, we bake with it often. However, pure maple syrup may be used instead. The cookies are allergy friendly, gluten-free and… Continue reading Oat and Hemp Breakfast Cookies
Gluten Free Pumpkin Chocolate Chip Muffins
Gluten Free Pumpkin Chocolate Chip Muffins: a fall inspired dessert/treat for our youngest son. Allergy friendly, gluten-free and vegan. They are a denser muffin, and the batter fills up the cups, leaving a high top, that almost looks frosted! Gluten Free Pumpkin Chocolate Chip Muffins Ingredients: ½ coconut butter 15-ounce can pumpkin puree ½ cup… Continue reading Gluten Free Pumpkin Chocolate Chip Muffins
Mini Gluten Free Pumpkin Muffins
Alistaire loves most any mini treat, but tell him pumpkin is in it, and he gets so very excited! Mini gluten free pumpkin muffins? Sized just for him, he would tell you! Mini Gluten Free Pumpkin Muffins Ingredients: 1 cup rolled oats, gluten-free if needed 1 cup unsweetened coconut milk beverage 1/3 cup green pumpkin seeds… Continue reading Mini Gluten Free Pumpkin Muffins