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Recipes
"SNOWBALL" COOKIES, VEGAN COCONUT
By seamline
1. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper
- 3 cups shredded unsweetened coconut (not coconut chips)
- 1 ½ Tbsp coconut oil
- 3 Tbsp maple syrup
- 1 ½ Tbsp aquafaba* (chickpea brine // for binding + moisture)
- Pinch sea salt
- 1/2 tsp vanilla extract
- 1 Tbsp cornstarch (for structure // or sub arrowroot*)
Molasses Crinkles
By seamline
From Betty Crocker on line
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/4 cup mild-flavor molasses or full-flavor molasses
- 1 egg
- 2 1/4 cups Gold Medal® all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Granulated sugar
Graham Cracker, Honey Pie Crust
By seamline
AUTHOR: Danielle Walker - AgainstAllGrain
- 1/4 cup almond flour
- 1/2 cup plus 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup coconut oil, softened
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla
Banana Pudding, Guilt-Free
By seamline
1. Whisk together the egg yolks, honey, and arrowroot powder in a medium glass bowl
- 4 egg yolks
- 1/4 cup honey
- 1/4 cup arrowroot powder
- 2 ripe bananas, mashed
- 1/2 tsp salt
- 2 cups full-fat coconut milk
- 1 tsp vanilla extract
- 1 ripe banana, sliced
- Walnuts, optional
lentil and sweet potato loaf
By seamline
Author: Gena Hamshaw Recipe Type: Main Dish, Entree Cuisine: Vegan, Gluten Free, Soy Free, Nut Free
- 1 tablespoon olive oil
- 1 small white or yellow onion, diced
- 2 medium sized celery stalks, trimmed and diced (about a cup)
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 2 3/4 cup low sodium vegetable broth or water
- 1 cup uncooked brown or green lentils
- 1 1/2 cups grated sweet potato
- 1 cup rolled oats
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup tomato paste
- For glazing (optional): Ketchup
Salmon Cakes, Oven-Fried
By seamline
from Well Fed 2 From Brenda Strausz
- 1 (14.75 ounce) can wild-caught pink or red salmon
- 1 cup cooked (or canned) sweet potato, mashed
- 2 large eggs, beaten
- 1/2 cup almond flour
- 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
- 2 scallions, white and green, very thinly sliced
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- zest from 1 lemon
- 2 tablespoons ghee, melted
Shortbread, Earl Grey
By seamline
Tea has never been hotter, and not just for sipping
- 2 cups all-purpose flour
- 2 tablespoons Earl Grey tea leaves
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
- 2 sticks softened unsalted butter
Refrigerator Strawberry Jam-no sugar or pectin
By seamline
no sugar or pectin
- 1 1/3 cup strawberries
- 2/3 cups rhubarb
- 2 T raw honey (or to taste)
- 2 T chia seeds
PUMPKIN PIE, VEGAN GLUTEN-FREE
By seamline
THE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pu...
- Crust
- 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
- 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour *
- 1/4 tsp salt
- 4-6 Tbsp ice cold water
- Filling
- 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil (or melted coconut oil)
- 2 1/2 Tbsp cornstarch or arrowroot powder
- 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
Pumpkin Bars, Paleo
By seamline
Pumpkin season is my favorite time of year
- 1/3 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 4 large eggs
- 1 cup fresh roasted pumpkin or winter squash (will not work with canned pumpkin)
- 1/3 cup honey
- 1/4 cup coconut oil
- 1/2 cup chocolate chunks