Gluten-Free n’ Vegan Cacao Cherry Oatmeal Cookies

Just in time for your last minute holiday baking…here is one of my favorite recipes.

Well, all cookie recipes are my favorite.  I mean, come on now.  Who doesn’t love a cookie?

Especially when it’s Gluten-Free, Vegan and Delicious.

Is your mouth watering?

Mine is.

And I’ve already eaten’ 3.

Watch out Christmas…here come my cookies.

Are you ready?

Dig in.

Bite in.

Enjoy every nibble.

And bite.

And crumb.

And, smile. Because it’s the holidays and you’ve just made the most amazing cookies of your life.

Sorry if I have you addicted to these babies.

Lots of veggies tomorrow, hehe.

Well, that’s what you’ll be sayin’ after a few (or a lotta) bites of these cookies.

Vegan Dark Chocolate n’ Cherry Oatmeal Cookies

Ingredients

  • 1 1/2 cups gluten free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup natural almond butter
  • 1/2 cup Earth Balance Buttery Sticks, room temperature
  • 1/3 cup plus 1/4 cup stevia
  • ½ tsp. cinnamon
  • 1/3 cup brown sugar
  • Substitute for 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup gluten-free oats
  • 1/2 cup cacao nibs
  • 1/4 cup dried cherries

Directions

  1. Preheat to 375°F. Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, and sea salt in a mixing bowl; mix well. Using electric mixer, combine almond butter, butter, 1/3 cup stevia, cinnamon and brown sugar in large bowl until smooth. Slowly add egg substitute, vanilla extract,oats and flour mixture until dough has a crumbly texture. Stir in cacao nibs and dried cherries.
  3. Place remaining 1/4 cup stevia in small bowl. Form dough into balls.  Roll balls in stevia and place on prepared baking sheets.
  4. Bake cookies until edges are golden brown, approximately 12-14 minutes, reversing sheets halfway through cooking time for even baking.
  5. Transfer cookies to a rack and cool.
  6. Enjoy!

And please take a looksy at my Falafel recipe as I’m in the Top 10 and would greatly appreciate your VOTE!

Do you LOVE nutrition, health and wellness? Learn more: www.IntegrativeNutrition.com.
Use my name, Amie Valpone, for current $500 “Ring in the New You” tuition scholarship that expires December 31. Hurry! Winter Session starts in January.

Happy Holidays and Merry Baking.

Advertisements

Almond Flour Pesto Fig Pancakes

Fig Pesto in a pancake?

Yes.

And to top it off, it’s not just any ol’ pesto. ..it’s a delicious combination of fig and Gorgonzola in a fabulous flavored pesto created by Pestos With Panache, which is an amazing brand of delicious pesto’s made with incredible ingredients such as dark chocolate, ancho chile, pumpkin, blueberry, strawberry and much more.

So, what did I do with this fine pesto?

Well, with this brutal Artic chill in the air, there’s nothing cozier than waking up from under my warm covers, slipin’ on my fuzzy slippers and waking up to a warm plate of pancakes…with a fig n’ pesto spin.

And, as always gluten-free.

Of course.

So, go ahead. Curl up in your fuzzy slippers and maybe even stay in bed an extra lil’ bit.  Get cozy, get comfy, get ready for a delicious breakfast and a fabulous morning.

Brew a cup of hot tea.

Turn on a bit o’ holiday music.

Jingle around your kitchen.

Smile.

Because Santa is coming…

And whip up some pesto pancakes.

I assure you…these babies will start your day on the right foot.

One bite at a time.

Mmmmmm.

Enjoy!

Keep warm and enjoy your weekend, foodies!

Almond Flour Pesto Pancakes

Ingredients

  • Fabulous Fig and Gorgonzola Pesto
  • 1 cup almond flour
  • 2 Tbsp Stevia for Baking
  • 2 Tbsp. baking powder
  • 1/6 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. chili powder
  • 1 cup almond milk
  • 2 Tbsp. oil
  • Topping: Agave Nectar
  • Topping: Fresh Fruit

Directions

  1. In a large bowl, combine all ingredients; mix well until combined.
  2. Spray a large pan with nonstick cooking spray; set over medium heat.  Let pan warm for 2 minutes over flame.
  3. When the pan is hot and ready for the batter, spoon the pancake mixture onto the hot surface.
  4. Cook for 2-3 minutes, then gently flip using a spatula.  Pancakes will be cooked when golden brown and bubbles form in the middle.
  5. Repeat with remaining batter.
  6. Serve with a drizzle of agave nectar and fresh fruit.
  7. Enjoy!

My ‘POM Wonderful’ Dinner Party

Well, let’s just say it all started with a lil email stating, “You are one of 100 bloggies to host a POM Wonderful Dinner Party“… WOW! Was my first reaction, I sent in my proposal to POM Wonderful with some fun POMMY ideas for foodie fun and I was chosen…

Okay, Thought 1:

I live in Manhattan.

Blank Stare…

Yes, I live in a shoe box.

Well, maybe a pin-hole.

A belly button?

Okay, you get the point.

I am Carrie Bradshaw (heehe, All you Sex n’ the City fans) …

Instead, I write about food…

And I love it.

L-O-V-E, LOVE it.

So, I put on my thinking cap and pondered.

Thought 2: Who shall attend?

Thought 3: What will I cook?  And bake?

Thought 4: Settle down, Amie. You have 2 huge cases of fresh pomegranates at your front door and the FedEx guy thinks you’re nuts!

Thought 4: Stop with the thoughts and Get to Work!

Thought 5: Final Thought….Let’s make it a Gluten-Free POM Party…

‘T’was the night before my POM Party, and all I could think about was the decor, the dishes, the entrees, the desserts and o’ what fun I had developing gluten-free POM recipes using POM Wonderful and the two large crates of pomegranates inside my tiny abode.  There I was…in my ‘lil apt…with the Kitchen Aid mixer buzzin’, the stove heatin’ and my fridge about to burst open with fresh produce and pomegranates!

Then, after a deep breathe, lots of planning and lots of fun…I was ready…

Welcome to my POM Dinner Party.

The dinner was held on November the 12th…a fine Friday evening here in the Upper East side of Manhattan.  My Gluten-Free ‘POM’ dinner party was inspired by a Fall Harvest theme in an intimate setting…

Picture eight Manhattanites, nestled into my cozy Manhattan apartment perched onto eight large maroon colored pillows on hardwood floors with a beautiful display of my homemade POM inspired dinner menu. I cooked and baked everything from scratch using POM Wonderful products in every dish and beverage throughout the evening. My menu consisted of POM infused Pecan Crackers served with POM Conserve for appetizers.  Roasted Turkey, Mashed Sweet Potatoes with Pomegranate Arils, POM n’ Macadamia Stuffed Squash, POM infused Crispy Parsnip n’ Apple Fries with POM infused Sweet Pea n’ Asparagus Guacamole for the main course. And, for dessert, POM Truffles and Gluten Free Red Velvet Pistachio Coconut Muffins, which are both infused with POM.   The beverages for the evening were POM spritzers, hot apple cider infused with POM and hot POM tea in cute little maroon mugs. Each guest was given a bottle of POM Wonderful and a fresh pomegranate in an adorable POM Wonderful gift bag.

The ‘table’ for this meal was Manhattan-style… well, it’s Manhattan-style for me… I laid a beautiful cream linen tablecloth on the floor surrounded by the eight large POM-colored pillows, which were used as seats for my guests, four maroon colored candles burned during the dinner and soft jazz music played in the background.

The POM Dinner Party event started off with each of my guests and I opening a bottle of POM and using it to create every dish and beverage. Each guest was in charge of their own bottle and was instructed to finish it by the end of the evening throughout the cooking and baking in each of their dishes and beverages.  Before we dug into our POM dinner, each guest and myself sat around the table with our own fresh pomegranates in our hands. We went around the ‘table’ and spoke about ways in which we use pomegranates in our everyday lives to add these powerful antioxidants into each meal, snack and beverage! With these unique and fun-filled POM foodie ideas, we elaborated on my ‘Menu’ and by the end of the evening all eight POM Wonderful bottles and all eight pomegranates (plus many more for snackin’ on and tossin’ extra into recipes) were incorporated into our Fall Harvest Feast.

I then broke out my famous ‘How to Open a Pomegranate’ presentation…with a POM Wonderful and a pomegranate in each of our hands…we got to work.  “Okay everyone…aprons on because this is gunna get messy,” I shouted…

Then turned up the jazz music and got to work.

  1. Using a sharp paring knife, gently slice off the crown of the pomegranate.
  2. Place on a flat surface, cut side up and score the skin at each of the sections on the fruit.
  3. Gently open each section and using your fingers, loosen the inside seeds, also known as ‘arils’ into a bowl.  Discard the body of the pomegranate and focus on the arils.
  4. Transfer arils to a mesh strainer and rinse with cool water.
  5. Place onto a paper towel to dry and they’re ready to use in any dish!
  6. Enjoy!

I am honored to share this incredible POM infused evening on The Healthy Apple, where I preach about fresh farm-to-table clean, natural gluten-free food and lifestyles, which is exactly what this dinner party emulated to my guests. This evening was about my effort with eating clean and adding an integral health component with POM infused dishes and beverages.   I am incredibly passionate for the POM Wonderful brand as it truly is a brand that I believe in and love so much. All of the POM products are healthy, clean and delicious, which is what The Healthy Apple encompasses and which is my message to my family, friends, colleagues, readers and the online community.

My energy and passion portrayed POM in a beautiful light and created a unique look on the classic POM beverage…with a Gluten-Free twist, I created a fun, intimate spin on a classic dinner party in Manhattan!

I’m sure you’re all yearnin’ for these delicious POM Gluten-Free recipes mentioned above…so, here is a sneak peak at the POM appetizers that were served.

POM Conserve served with Gluten-Free POM Pecan Crackers

POM Conserve

Ingredients

  • 16 oz. POM Wonderful
  • 4 lbs. fresh pomegranates, roughly chopped
  • 2 Tbsp. agave nectar
  • 1/2 cup crystallized ginger

Directions

  1. In a saucepan, bring POM Wonderful to a boil over medium heat.  Add pomegranates and agave nectar; cook for 20 minutes.  Stir often.  Add ginger, cook for another 20 minutes.
  2. Remove from heat; set aside to cool; mixture will thicken when cooled.
  3. Serve with POM crackers.

Gluten-Free POM Pecan Crackers

Ingredients

  • 2 cups almond flour
  • 1 tsp. sea salt
  • 1/2 cup pecans, roasted and chopped
  • 1 large egg
  • 2 Tbsp. POM Wonderful
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients; mix until combined.
  3. Prepare a large nonstick baking sheet with parchment paper.
  4. Place dough in the center of the sheet.  Roll dough with a rolling pin until it is 1/2 inch thick and is covering the baking sheet.
  5. Using a sharp knife, slice the dough into 3 inch rectangles.
  6. Bake for 8-10 minutes or until golden brown.
  7. Serve with POM Conserve.
  8. Enjoy!

How do you ‘POM’?

Kiwi A Go-Go

Kiwi A Go-Go…

What’s in a Kiwi?

Kiwi’s are soaring with vitamins, minerals and antioxidants.  They’re a rich source of Vitamins A, C and E…so set aside that orange and reach for a kiwi…

Need another reason to get kiwi a go-go?

These beautiful fuzzy babies are soaring with potassium, so go ahead and set aside that banana and reach for a kiwi…

Calcium in a kiwi? You bet.  Milk may do a body good, but kiwi’s have calcium, too!

Like all fruits n’ veggies, kiwi’s are full of fiber and taste delicious when added to breakfast, lunch, dinner or even dessert!

Yearning for a lil’ Omega-3 Fatty Acid? Well, look no further than kiwi’s because when their seeds are crushed, they yield an oil rich in Omega 3’s…

And if that isn’t enough for you…these fuzzy lil’ friends are hard at work from the minute you bite into them..attacking free radicals to protect your body, keep you healthy and happy!

So, just because I’m the Healthy Apple, doesn’t mean I’m not a Healthy Kiwi, too…hehe…

Because I sure am…

And here’s proof ‘in the puddin’:

Kiwi Cashew Pudding

Here is a kiwi-rific dairy free and gluten free pudding that can be enjoyed for a breakfast porridge, an afternoon snack or an evening dessert without the guilt.  So, next time you’re yearnin for a healthy snack, reach into your fridge for a scoop of my refreshing and chilled Kiwi Cashew Puddin’…

Ingredients

  • 2 cups unsweetened almond milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup buckwheat
  • 2 kiwis, peeled and chopped
  • 2 1/2 Tbsp. agave nectar
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground white pepper
  • Pinch of sea salt
  • 1/3 cup cashews

Directions

  • In a small pot over medium heat, combine almond milk and coconut milk; bring to a boil.
  • Slowly add buckwheat; bring to a boil.  Lower heat and simmer for 40 minutes.
  • Stir in kiwi, agave, all-spice, cinnamon, white pepper and sea salt; mix well.  Continue to simmer until buckwheat is cooked.
  • Transfer to a covered bowl and place into the refrigerator for 3-4 hours.
  • Serve with a sprinkle of ground cashews.
  • Enjoy!

Visit www.thegreatkiwiadventure.com where you, too can enter this contest!

Rudi’s Gluten Free n’ Appetite For Awareness

This past weekend, I had the pleasure of working with Rudi’s Gluten Free down in Philadelphia for the Appetite For Awareness event, which was a fabulous gluten-free vendor fair filled with people of all ages who live everyday with Celiac Disease or Gluten Intolerance.

I had such an amazing time at this event…meeting the amazing people, sharing stories and helping them ‘enjoy’ food by serving them delicious gluten-free eats.

We were serving up PB & J Sammies for the kids and Hot Grilled Cheese Sammies for the adults…all on the famous Rudi’s Gluten Free Bread…

The feedback? Well, let’s just say it was off the charts.  Rudi’s Gluten Free bread is by far the best…

See for yourself …

Here are three videos of Rudi’s Gluten Free fans …

(They loved our sammies)… and who wouldn’t?

And another…

And one more…

Have I convinced you to try Rudi’s yet? Hehe…just teasing…

Have you tried Rudi’s Gluten Free Bread? If so, what’s your favorite?

I’m lovin’ the Cinnamon Raisin…mmmmm…

Perfect for Thanksgiving Stuffing. Don’t cha think?

Nut n’ Seed Bars with Almond Butter Sauce


I was in a bit of a baking frenzie on Saturday…just couldn’t get enough of it… I spent the morning developing this tasty recipe for nut n’ seed bars…and to top ’em off, I thought…why not add a creative dipping sauce to these beautiful bars? With my love for almonds, fresh garden herbs, spices and honey, I created a flavorful sauce that adds the perfect touch to these bars…

You can enjoy these tasty nibbles for breakfast with Greek yogurt and fresh fruit, for an afternoon pick-me-up snack or an evening dessert with your favorite coconut milk ice cream….sound delish? I think so…

Dive in, and let me know your thoughts…

Mmmmm…another bar, another day…but this one is sure to have you comin’ back and bakin’ more…

It’s my new favorite bar…

Shall we call it…the Amie Bar?

Nut n’ Seed Bars with Almond Butter Sauce

Ingredients

  • 1 stick butter
  • ¾ cup honey
  • 1/3 cup packed brown sugar
  • 2 cups rolled oats
  • 2 Tbsp. sesame seeds
  • 1 cup sunflower seeds
  • ½ cup golden raisins
  • 1/8 tsp. sea salt
  • 1 tsp. chili powder
  • Almond Butter Sauce (recipe below)
  • ½ tsp. olive oil

Directions

  1. Preheat the oven to 325°. Spray a baking pan with nonstick baking spray. Line the bottom and two sides with parchment paper.
  2. In a large saucepan over medium heat, melt the butter with the honey and sugar and cook over moderate heat, for approximately 5 minutes. Stir in the oats, sesame seeds, sunflower seeds, sea salt and chili powder; cook for approximately 2 minutes. Transfer batter into the prepared baking dish.  Bake for 25 minutes.  Remove from oven; set aside to cool.
  3. Remove the entire square from the pan by lifting the parchment paper.  Slice into bars.
  4. Line a baking sheet with parchment paper. Dip the bottom half of each bar into the almond butter sauce (twice to ensure a thick coat) and set the bars on the baking sheet. Refrigerate until the almond butter is set.

Almond Butter Sauce

Ingredients

  • ¾ cup almond butter
  • ¼ cup lime juice, freshly squeezed
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons honey
  • 1 Tbsp. warm water
  • ¼ cup cilantro, minced
  • 1 clove garlic, pressed
  • 2 teaspoons fresh ginger, minced
  • ¼ teaspoon chili powder
  • 1/8 teaspoon cinnamon

Directions

1. In a food processor, combine nut butter, lime juice, balsamic vinegar, honey and water; pulse until smooth.

3. Add cilantro, garlic, ginger, chili powder and cinnamon; continue to pulse until mixture forms a smooth and creamy consistency.

Gluten-Free Smoked Paprika Chocolate Chip Cookies

This unique cookie creation was inspired by the beautiful and fabulous, Shauna of Gluten-Free Girl and The Chef, whom I was lucky enough to meet out in San Francisco earlier this month at BlogHer Food… We were tweeting a few weeks ago about our new found love for smoked paprika… she was adding it to her cinnamon rolls … and I, well… I got busy in my tiny Manhattan apartment and created a cookie masterpiece.

These babies will be surely popping up on my Thanksgiving and Christmas dessert tables …

A little touch of smokey flavor…a bit of sweet stevia and coconut … a touch of dried cherries and of course, we cannot forget the best part … dark chocolate chips … oooo

Is your mouth watering yet?

Mine is… and I just bit into another one …

They’re almost gone … And they surely didn’t last long in my kitchen as I’ve been nibblin’ on them since they popped out of the oven.

I do suggest stashing a few in the freezer for an extra decadent treat that can be used to create tasty ice cream sandwiches … or  store them in a sealed jar to crumble atop your morning oats, afternoon yogurt parfait or evening dessert …

Either way … they will not disappoint …

They will impress

You and your taste buds…

So, what are you waiting for? Dig in… and savor each bite.


Gluten-Free Smoked Paprika Chocolate Chip Cookies

Ingredients

  • 1/2 cup butter
  • 1 cup dark chocolate chips
  • 1 cup stevia for baking
  • 2 Tbsp. ground flax seeds
  • 2 Tbsp. coconut flakes
  • 1/2 tsp. almond extract
  • 1 1/3 cup almond flour
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. baking powder
  • 1/3 tsp. sea salt
  • 1 cup pistachios, chopped
  • 3/4 cup dried cherries
  • 1/4 cup gluten-free rolled oats

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine butter and chocolate chips in a small pan over medium heat; mix until melted then remove from heat.
  3. In a medium bowl, combine the melted chocolate mixture with stevia, flax seeds, almond extract and coconut flakes.  In a separate bowl, combine almond flour, baking powder and sea salt; slowly add this to the chocolate mixture along with chopped pistachios, cherries and oats.  Mix well to combine, using hands.
  4. Place teaspoon sized balls of dough onto cookie sheets.  Bake for 7-9 minutes or until lightly golden brown.
  5. Remove from the oven; set aside to cool.
  6. Enjoy!

And be sure to check out my latest Gluten-Free recipe creations for Lundberg Farms

Sweet Potato n’ Lemongrass Rice Stew

Sweet n’ Savory Rice Pudding

Lundberg Paella

Sweet Brown Rice Bean Burgers

Spicy Chicken n’ Basmati Rice Collard Wraps

 

And, speaking of fabulous cookies for all of you Gluten-Free fans out there… have you tried my gal, Elizabeth’s new cookies? Purely Elizabeth did it again, she launched another fabulous gluten-free product, that I am lovin!

Personally…. I can’t get enough of her new Oatmeal Cherry Chocolate Chip cookies

Enjoy!