Chickpea Blondies

 Chickpea Blondies

Ingredients:

1 14oz can of chickpeas

1/3 cup peanut butter

12 dates, soaked in boiling water for 10 minutes 

1/2 teaspoon vanilla

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon 

1/3 cup almond flour

1/3 cup dark chocolate chips

Directions:

1. Preheat your oven to 350 degrees. Prepare an 8x8 baking dish with parchment.

2. In a food processor, combine chickpeas, peanut butter, drained dates, vanilla, baking powder, baking soda, salt and cinnamon. Process until it is a smooth paste. Add almond flour to the processor and tap to pulse until just combined, then fold in the chocolate chips.

3. Transfer the dough into the pan and spread evenly. 

4. Bake 25 - 30 minutes. Cool completely in the pan. Cut and serve when cooled. Store in and airtight container in the refrigerator.

Espresso Walnut Cake

 Espresso Walnut Cake

Ingredients:

1 cup chopped dates

3/4 cup hot espresso 

1/2 tsp baking soda

1 cup gluten free flour

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

2 eggs

1/3 cup coconut sugar (or 1/3 cup date puree)

1/3 cup coconut oil, melted

1 tsp vanilla

2/3 cup chopped walnuts 

1/3 cup dark chocolate chips

Walnut halves for the top decoration

Directions:

1. Prepare an 8-inch round cake pan by rubbing with coconut oil and lining the bottom with a round of parchment. Preheat your oven to 350 degrees.

2. In a small bowl, combine 1 cup chopped dates with hot espresso and baking soda. Set aside and let soak for at least 10 minutes.

3. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.

4. In the bowl of an electric mixer, combine the eggs, sugar (or date puree), coconut oil and vanilla. Mix on medium high until frothy. Add in the date & espresso mixture. Gradually add on your dry ingredients, then fold in the chopped walnuts and chocolate chips.

5. Pour cake batter into your prepared pan and arrange walnut halves. Bake 30-35 minutes.

6. Cool completely in the pan. Turn out the cake and serve.

Sweet Date and Pistachio Focaccia

 

This recipe is Joseph's focaccia recipe that I made my own by turning it sweet and putting tasty sweet things in it. He uses it as a canvass for all sorts of savory things. My favorite is the roasted squash, gorgonzola and walnut with herbs. 😚

My baker and his taste tester 

But this recipe was born out of an impending snow storm. My mother-in-law always makes cinnamon rolls during a snowstorm. I have tried cinnamon rolls a bunch of times. I actually have a cinnamon roll recipe here on the blog. But I have always been unhappy with the dough of my cinnamon rolls. I knew that my boys would be out shoveling lots of snow during this storm, and I wanted to make cinnamon rolls to help sustain them...but I wanted the dough to be soft and pillowy and dslicious. I realized I really wanted to make a sweet fococcia. I also wanted there to be some substance, not just sugar and bread. I went with what I had which was dates and pistachios, but I look forward to trying this with some other options sometime soon. 

Joseph did make a gulten free focaccia for me over Christmas, and it was incredible. This version was for the boys, and I did not feel the need to make it gluten free, so I will create a separate post for that recipe. 

Sweet Date & Pistachio Focaccia

Ingredients:

4 cups flour

1 tsp salt (5g)

3 1/2 - 4 cups water (110 degrees F)

2 packages of yeast (5 teaspoons)

1/2 tsp sugar

Toppings:

10 whole dates, pits removed

1/2 cup shelled pistachios

1/2 cup brown sugar

1/3 cup coconut oil

Cinnamon & Cardamom to taste

A satisfied customer 

Directions:

1. Sift flour, salt, yeast and sugar in a large bowl. Add your warm water and mix the dough until combined. The dough should be wet and sticky.

2. Rub the top of the dough with olive oil then tightly cover the bowl with plastic wrap. Leave in a warm place to ferment for at least 6 hours. You can ferment overnight and up to 24 hours, depending on how sharp you want your dough to be. 

3. Fold the dough every quarter of your ferment time. To fold the dough, grab one side of the dough in the bowl, pull gently and lay it on top. Go around the bowl and continue to grab and lay on top until you have gone all the way around. 4-5 folds.

4. When the dough is done fermenting, line a 9x13 pan with parchment paper and  generously rub with coconut oil. (if you are making a savory fococcia, you can use oilve oil here) Place your dough in the pan and gently stretch it, pushing to to the edges of the pan. Cover the dough again with plastic wrap and leave it to prove for an hour.

5. While the dough rests, preheat your oven to 450 degrees and prepare your toppings. For this sweet recipe, pulse dates and pistachios until they are a fine crumb. Add the sugar, coconut oil, cinnamon and cardamom to the food processor and pulse to combine. I used about 2 tsp of cinnamon and 1/2 tsp cardamom. 

6. Remove the plastic from the dough. Sprinkle the date and pistachio topping over the dough, then push the topping into the dough, forming a dimple effect. You can actually pinch the dough to get the topping down inside more too if you like that. Sprinkle with cinnamon.

7. Bake at 450 for 15-20 minutes, or until the loaf is golden and springs back when poked. Remove from the overn and let cool for 10-15 minutes. Remove from the pan and cool on a cooling rack. Store in an airtight container...that is if you have any leftovers!

Date Balls: A Riddle Christmas Classic

 Christmas 2025 was a unique one. We were not sure how well I would be able to travel post hip-replacement, so we decided to stay in Boston. We were excited that Keith's parents were able to join us. One of our family's favorite holiday treat recipes is date balls, or as we affectionately call them, "goat eyes." As far as we know this recipe originates with Keith's grandmother Virginia Riddle. She made them for her grandbabies, and Keith's mom makes them for my boys. This year they got the pleasure of making date balls together, which was a fun activity for a cold Boston winter because it does take a team. (more on that in a minute)* 

I also had all my boys together ❤️

This recipe is one of the older family recipes and it does have a few quirks that I had to work out and decipher.

Christmas doggie for cute points

The original recipe calls for "one can of angel flake coconut." I have not seen a can of coconut in the store for ages. Thankfully, you can look it up on Google and find out how much coconut is in a can of angel flake coconut. The answer is 1 & 1/3 cup...your welcome. I have also updated the recipe a bit. It calls for two sticks of margarine. I don't typically use margarine anymore. We used butter and it worked just fine. 

*A note on the team activity: This recipe is cooked on the stove. The method is more like a candy than a cookie. The tricky bit is that the balls must be formed out of the hot dough before it cools or it is too stiff to shape. It is helpful to have a group of people shaping the dough to get it all shaped before it cools.We have always consumed these as balls, but I wonder if it would taste just as good to press the mix into a bar pan and cut it later...I will do more research on this idea. It may save some burned fingers. 

Date Balls a.k.a "Goat Eyes"

Ingredients:

2 sticks Butter

1 cup Brown Sugar

1 cup Granulated Sugar

1 lb Chopped Dates

1 1/3 cups Shredded Coconut

2 cups Chopped Pecans

4 cups Rice Krispies

Powdered Sugar

Directions:

1. In a heavy-bottomed stock pot, over medium heat, melt the two sticks of butter. When the butter is just warm and melted, add the sugars, dates and coconut. Stir to combine all the ingredients well. Cook the mixture, stirring constantly the sugars are melted and the butter is all incorporated. Continue to cook for 6 minutes.

2. Add the Rice Krispies and pecans, mix well.

3. While the mixture is still warm, form into small, bite-sized balls. Be sure to work fast before the mixture cools. Toss the shaped balls in powdered sugar.

4. Date balls should be stored in an airtight container with some extra powdered sugar. 

*Granny has a note that these freeze well, which is probably because she would make these in advance of family coming and they would keep. We never have to freeze them because they dissapear so quickly. 

Marinated Tofu "Feta"

 As a Greek girl who doesn't do dairy anymore I do miss my feta cheese. I saw this recipe and with very low expectations, figured I would try it. I was pleasantly surprised with the results. This recipe delivers savory, salty and firm little tofu squares that I have used in all my favorite Greek recipes that use feta:  Greek salad, spanakopita and it made a great a Greek omelet. This tofu also doubles well for paneer if you are into making Indian cheese curries.

The best part is that it is super simple. Mix the marinade, dice the tofu and put it in the refrigerator foa day. Then it is also a very convenient and tasty source of protein.

Marinated Tofu "Feta"

Ingredients:

12 oz. Extra Firm Tofu, drained and cubed

1/3 cup Apple Cider Vinegar

1/3 cup Lemon Juice 

2 tbsp Extra Virgin Olive Oil

2 tablespoons Nutritional Yeast

1 1/2 teaspoons salt

1 teaspoon Oregano

1/4 tsp Chili Flakes

2 cloves Garlic, diced (I had to use granulated garlic once, it still turned out fine)

Directions:

1. Prepare your tofu. Drain it, pat it dry, and cut into cubes. You can also just tear it if you want. The more surface area you have the more flavor will be absorbed by the tofu.

2. Mix all the marinade ingredients together in your container. You will want to store your tofu in a container with a lid or a mason jar. 

3. Combine the prepared tofu with the marinade, close the container and give it a good shake. 

4. Let the tofu sit in the marinade for at least 12 hours. The longer it sits the better it will taste. 

Pickled Green Beans

 It is harvest season in the garden. this year we grew a variety of beans. We do like to eat them green and fresh, but every-once-in-a-while we have more harvest than we can eat in a day. I was intrigued to try pickled green beans, and incredibly surprised with the results. The pickle is mild but refreshing and definately preserves the garden fresh taste of green beans.

Quick Pickled Green Beans

Ingredients

2 cups green beans (fresh from the garden and cut to suit. I like mine about 1 inch)

1 cup vinegar

1 cup water

1-2 cloves garlic

1 1/2 teaspoons sea salt

2 teaspoons sugar

2-3 springs fresh dill

1/2 teaspoon black peppercorns

red pepper flakes to taste

Directions:

1. Make your brine first. The brine needs to be cooled before you use it. Combine the vinegar, water, sugar, salt & garlic in a small saucepan oucepan and heat to boiling. Remove from heat and cool.

2. Prepare your beans. Wash, remove stems and cut to suit.

3. Blanch and shock your beans. This process preserves the color and cripsness of the beans. Sadly, putple beans lose their color and turn green. To blanch and shock, prepare a small pan of boiling water and a bowl with cold water and ice. Boil your prepared beans for 30 second, then remove to the ice bath until completely cooled. Drain out the beans...now we are ready to pickle!!

4. Sterilize your pickling jar. Add the blanched and cooled beans to the jar then add the dill, peppercorns and red pepper flakes. Cover everything in brine. Make sure that all the beans are covered. If you need more liquid you can add more water or vinegar. Store in the refrigerator. Allow the beans to pickle for 2 days then enjoy! These last for a few weeks in the refrigerator. 

Gluten Free Pumpkin Bread

 

There are a lot of pumpkins growing in the Riddlehaus garden this year. We have some great pumpkin recipes already, but this week I tried gluten free pumpkin bread. I had a friend coming for a visit, I wanted to make the house smell lovely and I had some pumpkin puree to use up. I was impressed with how easy this bake was to put together and I really enjoyed the taste and texture of the bake. 

Gluten Free Pumpkin Bread

Ingredients:

1 cup pumpkin puree

2 lg eggs

1/2 cup coconut oil (or any cooking oil you like)

1/4 cup almond milk (or any other milk)

1 tsp vanilla

1 3/4 cup all purpose gluten free flour (I used Bob's 3-in-1)

1 cup sugar (or 5-7 dates, soaked and pureed)

1 tsp baking soda

3/4 tsp salt

1 tsp baking powder

1 tbsp pumpkin pie spice

Directions:

1. Preheat your oven to 350 degrees. Prepare a loaf pan with parchment paper.

2. In a medium bowl, whisk together you pumpkin puree, eggs, oil, milk and vanilla. 

3. Mix in your dry ingredients and stir until just combined.

4. Transfer your batter to your prepared loaf pan. Bake for 30-40 minutes or until a tester comes out clean.

5. Cool in the pan for 10 minutes, then remove from the pan and continue to cool on a baking rack. To completely set the crumb, do not cut into the loaf until completely cooled.

Pumpkin baked Oatmeal

 

Our pumpkin harvest this year has already been plentiful. Stay tuned for a few more fun ways to use pumpkin! 
******************

This fall has already been a season of changes for our family. I was finally able to get my hip replaceent surgery done. That has eleviated so much pain and opened up much more movement in my life. Two of our boys have gone off to college, and we just have one high schooler left. Typically, it is my responsibility to get up, feed the boys and get them on their way. I enjoy the early mornings. I savor the quiet after they all leave, and it provides a natural daily rhythm for my morning prayer and coffee. This fall though, I am still recovering from surgery. My energy comes in spurts, but more often than not, morning is not my prime time. Because my husband is gracious he has been managing the morning with our one boy that is left. In attempts to make both their lives easier at 6am, I started making baked oatmeal. This recipe is packed with fall flavors, is versatile to accomodate any fruit or nuts you have on hand and makes enough for a few days. It uses pumpkin puree. I have tried it with both puree from a can and fresh puree. It turned out great both times. This baked oatmeal recipe keeps well in the refrigerator and reheats easily. (if you are managing early mornings too, this is helpful) We usually enjoy this warm and some of our family likes yogurt and cinnamon on top.

*This recipe calls for 1/4 cup of maple syrup. I have also had success using 5-7 soaked and pureed dates

You local pumpkin farmers and almost empty-nesters

Pumpkin Baked Oatmeal

Ingredients:

2 cups oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup maple syrup

1/2 cup almond milk (or whatever milk you like)

1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1 1/2 tsp pumpkin pie spice

1/2 cup chopped pecans ( or walnuts, or whatever)

1 cup dried cranberries (I have also used 2 fresh apples diced)

1 tbsp of butter or coconut oil

Directions:

1. Preheat your oven to 350 degrees

2. Prepare a 4 quart baking dish by rubbing it with butter or coconut oil.

3. In a medium bowl, whisk together the pumpkin puree, eggs, milk and maple syrup. 

4. Stir in the remaining ingredients and mix until combined. Pour the mixture into your prepared bking dish and bake for 30 minutes. Enjoy!

PB & Applesauce Protein Truffles

 On my hunt to find some recipes that fill my need for a treat, but also support my health journey goals, I found this recipe. According to one friend, the ingredients are obscure, but they were all things that I did already have in the house, so I didn't find this one difficult. They are very tasty, each truffle provides 6g protein and is only 66 calories. 

PB & Applesauce Protein Truffles

Ingredients:

1 1/2 cups powdered peanut butter

1/3 cup unsweetened apple sauce (4 oz)

2 scoops of unflavored collagen powder (8 tbsp total)

1/2 cup dark chocolate chips

1 tsp coconut oil

Direcitons:

1. Mix the peanut butter, apple sauce and collagen together until it forms a smooth dough. 

2. With wet hands, roll the dough into 26 balls. Refrigerate or freeze until firm. 

3. Melt the dark chocolae with the coconut oil. Dip the chilled truffles into the chocolate until coated then move to parchment. Cool again in the refrigerator until firm, then store in a container in the refrigerator for up to three weeks.

Savory Lentil Bread (gluten free & dairy free)

 I love a good piece of toast with breakfast, and I have been looking for a good gluten free, high protein option. This lentil bread is fantastic. It is easy to make, has a great texture that holds up to the toaster, and great flavor. Pairs really well with my Dairy Free Herb "cheese" Spread Each slice packs 7g of protein.

Savory Lentil Bread

Ingredients:

2 cups red lentils (soaked, see directions)

1/2 cup silken tofu

3 eggs

1 1/2 tsp salt

5 tbsp olive oil

1/3 cup vegan parmesan

1/4 cup olives (or other savory. I combined olives, capers and roasted red pepper)

2 tbsp fresh herbs (I used basil & parsley)

2 tsp baking powder

1 tablespoon apple cider vinegar

1/2 tsp garlic powder

Directions:

1. Pre-soak your lentils. There are two ways to do this. 1- you can use boiling water, cover the lentils by double and let them sit for at least two hours. 2- cover the lentils with cold water and leave them to sit overnight. Drain when ready to use.

2. Preheat the oven to 350 degrees. Prepare a bread pan with a parchment strip for removing your bread when cool.

3. In a blender or food processor, combine lentils, tofu, eggs, salt, olive oil, vinegar and baking powder. Blend on high until the mixture is smooth. Fold in the cheese, olives and herbs then pour into  the prepared bread pan. You can sprinkle sesame seeds or herbs on the top if you like.

4. Bake for 50 - 60 minutes. Cool in the pan for at least 10 minutes before removing to a cooling rack. 

Pickled Beets

 For some reason our beets grew really well this year. To make room for our Fall greens, I picked them all this weekend and decided to pickle them. Pickled beets are easy, and they are super tasty on salads. 

Pickled Beets

Ingredients:

1lb chopped beets (you can cut them to any size you like)

1/2 onion, sliced

1 inch ginger, peeled and sliced

1 1/2 tsp salt

1/2 cup water

1 cup apple cider vinegar

Directions:

1. Gather your clean jar(s) and lid(s) and prepare your veggies.

2. Add your veggies to the jar. Be sure to place some sliced ginger on the bottom, then layer with alternating beets and onions, finishing with more sliced ginger. 

3. Add the salt on top of the veggies, then pour the vinegar and water into the jar. Secure the lid and give the mixture a thourough shake. Refrigerate for at least 4 hours then enjoy. 

Carrot Cake Oatmeal Bake

 

Getting veggies and fiber in at breakfast is amazing. This recipe tastes great and is a great way to use up that bumper crop of zucchini that comes in at the end of the summer. 

Carrot Cake Oatmeal Bake

Ingredients:

2 cups oats

2 cups almond milk (or other milk)

1/4 cup almond butter

2 tbsp maple syrup

2 tsp vanilla

2 medium carrots, grated

1 cup grated zucchini

2 tbsp chia seeds

1 tsp baking powder

1/4 cup dried cranberries

1/4 cup walnuts

2 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Directions: 

1. Preheat your oven to 400 degrees

2. Combine all ingredients. (I just dumped them all directly in the pan and stirred it with a fork) I used a medium oval baker. You can use a 9x9 square pan too.

3. Bake for 35-40 minutes. We enjoyed this both warm and cold. You can add yogurt or fruit to your liking.

Seed Crackers

 I am a huge fan of crunchy, salty snacks. I love that tortilla chips and popcorn are gluten free, but I wanted a cracker to enjoy my Dairy Free Herb "cheese". These seed crackers are really light, crunchy and great for dipping. I used everything bagel seasoning, but you can season the crackers with any seasoning you like.

Seed Crackers

Ingredients:

2 tbsp flax meal

2 tbsp brown rice flour

1/2 tsp salt

1/3 cp sunflower seeds

1/3 cp pumpkin seeds

1/4 cup hemp seeds

1 tbsp chia seeds

1 cup boiling water

Directions:

1. Mix together all ingredients in a medium sized mixing bowl. Stir well to incorporate. Cover with a kitchen towel and let it sit on the counter for 15 minutes.

2. While you wait for the cracker mix, preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.

3. After 15 minutes your cracker mix should have thickened up and should resemble a wet cookie dough. Spread the cracker mix thinly on your prepared baking sheet. An off-set spatula really helps with this. 

4. Sprinkle your favorite seasoning on your crackers, then bake 45 - 60 minutes, or until the edges of your crackers are browining and the middle is crispy.

5. Allow crackers to cool completely on the sheet before enjoying. 

Dairy Free Herb "cheese" Spread

 In my journey to feed myself well while avoiding things that cause inflammation and pain, I am missing cheese, yogurt and dips. So I went on the hunt for a substitute, something with some protein that satisfied my savory, creamy craving. I tried this recipe. It totally holds up with taste, and has a texture reminiscent of soft cream cheese. I have enjoyed it as a dip with veggies, on seed crackers and lentil bread.

Dairy Free Herb "cheese" Spread

Ingredients:

1 block firm tofu

1 tsp salt

Juice of 1 lemon

1-2 tbsp nutritional yeast

3 tbsp melted coconut oil

*fresh herbs to taste: I used fresh basil, fresh parsley and garlic powder

Directions:

1. Add tofu, salt, lemon juice, nutritional yeast and coconut oil to a blender or food processor. Blend on high until smooth and creamy. Fold in the herbs and spices, then refrigerate for about an hour. Enjoy!

Impossible Pie

 I found this recipe on IG and we absolutely had to try it. This is now a family favorite. Throw all the ingredients into a blender, pour into the pan, bake and then you have a miraculous dessert.

Impossible Pie

Ingredients:

• 4 large eggs
• ½ cup unsalted butter softened
• ½ cup all-purpose flour
• 2 cups whole milk
• ¾ cup granulated sugar
• 1 cup sweetened shredded coconut
• 2 teaspoon vanilla extract
• ¼ teaspoon cinnamon optional

Directions:

• Preheat the oven to 350℉
• Grease a 9 inch pie dish. Set aside until needed.
• Add all of the ingredients to a large bowl.
• Mix the ingredients together until well blended.
• Pour the batter into the prepared pie dish.
• PLace the pie pan on the center rack of the preheated oven and bake for 50-60 minutes, until the pie is golden brown and center of the pie is almost completely set.
• Place the pie on a wire rack to cool to room temperature. Then refrigerate the pie for 2 – 4 hours to firm up before serving.

Creamy Miso Beans

 

Creamy Miso Beans

Ingredients

1 tablespoon olive oil

2 shallots, thinly sliced

2 cloves garlic, minced

2 cans butter beans or black eyes peas, drained and rinsed

1 1/2 cups vegetable stock

1 tablespoon white miso paste

1/2 cup whole cream or coconut cream

3 cups packed baby spinach

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons lemon juice

optional - 1 tablespoon chopped fresh dill

Instructions:

In a large skillet or pot, heat the olive oil over medium-high heat, and once hot, add the shallots. Cook for 3 to 5 minutes until they become translucent.

Add the garlic and cook for 30 seconds. 

Pour in the rinsed butter beans, vegetable stock, and miso paste. Stir till the miso paste has dissolved. Simmer for 10 minutes to reduce. Stir in the cream and simmer for another 5 minutes.

Stir in the baby spinach, salt, and pepper, and remove from the heat once the spinach has wilted. Stir in the lemon juice.

Top with optional fresh dill and serve with slices of crusty bread.

Nutrition Information: Yield: 2 Serving Size: 1

Amount Per Serving: Calories: 588Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 67mgSodium: 1416mgCarbohydrates: 61gFiber: 16gSugar: 17gProtein: 21g

Grilled Salmon with Dates, Pistachios, Arugula and Feta

 We do a lot of grilling in the summer. Keith has learned to grill pretty much anything. It keeps the house cooler, and gives us more time on our beautiful patio. I found this salmon recipe on IG, and it was so different I had to try it. The best part is that it is entirely created with flavorful, nourishing whole foods. The balance of the sweet dates, salty pistachios, bitter arugula and rich fish is perfect. I can't wait to make this again. 

Grilled Salmon with Dates, Pistachios, Arugula and Feta

Ingredients:

4 salmon fillets

1 lemon sliced

Topping:

2 cups arugula

4 dates

1/2 cup shelled pistachios

1/2 cup crumbled feta

Sauce:

2 tbsp olive oil

2 tbsp honey

1 1/2  apple cider vinegar

1 tbsp mustard

1/2 tbsp oregono

1/2 tsp garlic

1/2 tsp salt

1/2 tsp pepper

Directions:

1. Preheat your grill. You want the grill to be between 350 - 400 degrees. Place a pizza stone to heat on the grill. While the stone and grill heat chop all the topping ingredeints into fine pieces and combine.

2. When the stone is heated, place the lemon slices down first, arrange the fish on top of the lemons. Spoon half of the sauce onto the fish, reserve half of the sauce for serving. Cover the fillets with the topping mix and cook 13-15 minutes. 

3. Serve with a tablespoon of the remaining sauce and enjoy. 

Lentil Wraps

 I have recently been experimenting with lentil baking. Tonight I tried these lentil wraps. I am really pleased with how they turned out. The texture is great and they are very tasty. I look forward to using them with emerald dahl.

Lentil Wraps

Ingredients:

1 1/2 cups red lentils

500ml water

Salt & Pepper (plus any spices you desire)

Directions:

1. Place the red lentils in a blender and cover with 500ml of boiling water. Let them soak for at least 2 hours.

2. After the lentils have soaked, add the salt, pepper and spices then blend until smooth.

3. To cook the wraps, heat a griddle or large frying pan. Pour a scoop of batter onto the pan with a spoon or ladel, smoothing out the batter to make it thin. Small bubbles should appear in the batter pretty quickly. Let the wrap cook for 3-4 minutes then flip and cook on the other side 3-4 minutes more. Remove to a wire rack to cool and enjoy. This recipe makes about 12 wraps. 

Banana Protien Cookies

 Recently I have been working on doing some elimination sleuthing in my diet in order to sort out some inflammation issues that are causing a lot of pain. One of the main things I am cutting out is sugar, which doesn't make me too upset, but every once in a while I really want a cookie. I stumbled across this recipe, and honestly, I doubted it would be worth my time. It seemed like the three ingredients were too good to be true. My kid with the banana allergy went to camp today, so I tried the recipe. It came out pretty great for cookies made from one banana and two scoops of protein powder!! It was an excellent treat that I appreciated and would make again. The recipe only makes 8 cookies, which is fine when you are home by yourself. If you live in a house with kiddos, you may want to double or triple the recipe. 

Banana Protein Cookies

Ingredients:

1 Banana

1/2 cup protein powder (I used chocolate flavored Orgain)

1/2 tsp baking powder

*You can add 1 tsp of vanilla or cinnamon if you want some variety

Directions:

1. Preheat the oven to 325 degrees. Prepare your cookie sheet with parchment paper.

2. In a medium bowl, combine banana, protein powder and baking powder. With a fork, mash all the ingredients together until thoroughly combined. 

3. Scoop dough into 8 portions onto a cookie sheet. Bake for 12 minutes. Cool on the sheet for 3 minutes then move to a cooling rack. 

Makes 8 cookies: 40 calories & 6g protien each

Grandmother Alice's Chocolate Pound Cake

 

Here is another one from the Copley family cookbook. Grandmother Alice Long's chocolate pound cake recipe. This one is a classic and it bakes up perfect every time. 

Grandmother Alice's Chocolate Pound Cake

Ingredients:

1 lb butter

3 cups Sugar

5 eggs

3 cups flour

1 teaspoong baking powder

1/4 tsp salt

2 teaspoons ground cinnamon

1/2 cup cocoa

1 cup milk

3 teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees. Using an exlectric mixer, cream butter and sugar thoroughtly until light and fluffy. Add eggs one at a time, beating thoroughly then add vanilla.

2. In a small bowl, combine thr flour, baking powder, salt, cinnamon and cocoa. 

3. Add the dry ingredients alternatively with the milk until all is combined. Pour batter into a greased tube pan dusted with flour. Bake 1 hour and 10 minutes. Do not open the oven while baking. Let cake cool in the pan before turning out.