Tag Archives: gluten free

Isa’s Crackers

I love those Mary’s Gone Crackers but I’m not prepared to pay almost 6 bucks for a box under 200 grams so I went on a quest and found this recipe

I made them with a few modifications and they were a big hit!

Isa’s Crackers

2 cups, cooked brown rice (it’s 2/3 cup uncooked)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup flax seeds

Cook the rice in 4 cups water until done (30-40 mins).

Place the cooked rice, carrot, sun-dried tomato,sunflower and pumpkin seeds and puree.

Stir in the flax and sesame seeds.

Heat oven to 300 degrees and spoon batter onto greased cookie sheets in little circles making sure they’re not too thick.

Bake for 30-40 mins until done.


Nutritarian Lemon Bars aka Joan’s Bars

These will be called Joan’s Bars because it’s thanks to her that I ended up finding and tweaking this recipe to make it possible. I love a challenge and when she asked me if I had a recipe for lemon bars I knew I had to find something good and I did!

This recipe is based on this recipe with a tweak or two.

My photography skills aren’t as good but thankfully I make up for it in the kitchen 🙂

I also learned a new trick…how to make coconut butter. I hadn’t really realised it was that easy but I’m looking forward to making it again to try to duplicate Artisana’s Cacao Bliss too.

Joan’s Bars

For the crust:
1 cup pitted dates (about 10 mejdool dates)
3/4 cups raw almonds or cashews
3/4 oatmeal flakes
1/2 cup shredded unsweetened coconut

For the Lemon Filling:

1 1/2 cup almond milk
1 cup pitted dates
juice and zest of 3 organic lemons
1 tsp vanilla extract or the seeds from one vanilla bean
1 cup coconut butter (made from 3 cups shredded unsweetened coconut)


Start off by placing 3 cups of shredded unsweeted coconut in your food processor and run it for up to 20 minutes until you get a liquidy coconut butter. Scrape down the sides once in a while. Remove it from the food processor and you should end up with about one cup of coconut butter. Set aside.

Make the crust by putting the nuts, oatmeal and coconut in the food processor and run it until everything is finely combined. Add the dates and process until the dates are broken down and when you pinch the mixture between your fingers you have a sticky dough. You can add another date or two if you need it or a teaspoon of water. You need to be able to press it together and it has to stick.

Line the bottom of a square dish with wax paper and leave some hanging over the sides. If you use a silicon square then don’t worry, you can skip this step and pop the mix out later but be sure to put the silicon dish on a flat tray for easy transporting in and out of the freezer.

Put this in the fridge or freezer while you make the filling.

For the filling put everything into the Vitamix except for the coconut butter and process it until it is all smooth. Add the coconut butter and process until it is creamy. Pour this out over the crust and smooth it with a spatula.

Put it into the freezer overnight and let it sit overnight. The next day pop it out of the silicon mold or remove it from the square dish using the wax paper sides to lift it out. Cut it into 16 squares and let it sit out of the freezer before serving for an hour or leave it in the fridge until you’re ready to serve it if you need it later in the day.

I hope you try this and enjoy it.


Roasted Red Pepper Dip/Dressing

I’m off to a party today and I wanted to bring something savory that would fit in with my nutritarian diet and would be tasty to anyone else who eats it. It can’t always be hummus and bean dip but I knew I was craving roasted red peppers.

Behold a tasty and quick bean-free dip that is tasty and luscious. Can’t wait to dig in with some whole wheat pita triangles. This is so tasty that you could water it down a little and use it as a salad dressing.

Roasted Red Pepper Dip/Dressing

4 roasted red peppers
2 Tbsp lemon juice
2 cloves of garlic
1 pinch chipotle pepper flakes (or black pepper or your favourite hot sauce)
3/4 raw sunflower seeds (soak for half an hour if you have the time)

Puree it all in a blender and refrigerate 2 hours to let the flavours meld.

For a dressing thin it out with a little water or more lemon juice depending on your taste preference. Even a little balsamic would work well here too!