Living for Happiness

Living for Happiness
Live a life that will make you feel great!

Thursday, December 15, 2011

Restricting My Diet *sigh*

So since last May I have been restricted more on my diet. I am now Gluten Free, Dairy free and I am avoiding nightshades, these include tomatoes, potatoes, eggplant, peppers, etc. I am also trying to restrict my intake of sugar and salt. Some of the recipes I just posted are not exactly light on the sugar, but it is the holidays so I will just give most of these to my friends and family. :) I will be trying to update my blog with some of the yummy recipes I have discovered since going on my latest diet.

Vegan Gluten-Free Carrot Macaroons


Yields 42 cookies

1 cup (packed) grated raw carrots (1-2 medium sized carrots)
1/4 cup water (I used rooibos tea)
1/2 cup oil (I used 1/4 c almond oil, 1/4 c coconut oil)
2 cups unsweetened organic coconut flakes
3/4 cup sweet rice flour
1/4 tsp salt
1 tsp alcohol-free vanilla extract
2 tbs agave nectar
chocolate chips, melted (optional)

Preheat the over to 350 degrees.

Mix all the ingredients together except for the chocolate in a large bowl.

Line cookie sheet with parchment paper. Wash hands and roll the mixture into balls, slightly smaller than golf balls.

Place balls on pan 2 inches apart and bake for 30 minutes. Use a spatula to remove the macaroons from the pan.

If desired, drizzle melted chocolate over the macaroons with a fork.

Warm Sticky Figgy Pudding

Yields 24 cupcake size portions

1 cup chopped dried pitted dates
1 cup chopped died figs
1 cup water
1 cup brandy
1 tsp baking soda
7 tbsp butter substitute (5 tbsp earth balance 2 tbsp coconut oil)
1 cup sugar
2 tbsp ground chia seeds, 6 tbsp water mix and let sit for 5-10 min
2 1/2 cups gluten free flour
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp cocoa powder
1 cup chocolate chips

Preheat the oven to 350 degrees F.

Add the dates, dried figs water and brandy to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, spices, cocoa the pureed date mixture and the chocolate chips.

Put the mixture into a muffin pan, filling halfway to 3/4 full. Put in the oven and bake for 20 to 25 minutes.

Remove the pan from the oven and let stand for 10 minutes. May be served in the paper/foil or unmolded onto a small serving plate.

If you want to create a hard sauce for it:
With paring knife cut a cross in the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream. Serve warm.