Samasta Seed Bread
Vegan and Gluten Free
This yummy bread is super easy and quick to make and a great substitute for crackers
Oven temp: 325F Prep time 5 mins cook time: 25minutes
Ingredients:
1 tsp cumin seeds
1/2 cup chia seeds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup quinoa flour
1/4 cup rice flour
~ 1/4 to 1/2 tsp finely ground sea salt
1 cup water
What to do:
This yummy bread is super easy and quick to make and a great substitute for crackers
Oven temp: 325F Prep time 5 mins cook time: 25minutes
Ingredients:
1 tsp cumin seeds
1/2 cup chia seeds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup quinoa flour
1/4 cup rice flour
~ 1/4 to 1/2 tsp finely ground sea salt
1 cup water
What to do:
- Toast cumin seeds
- Mix all other dry ingredients together in bowl; add the toasted cumin seeds and mix well.
- Stir until well combined; will thicken quickly
- Spread onto a parchment lined cookie sheet
- bake for about 25 minutes
Samasta Nut Clusters
Oven Temp: 275F Prep time 5 mins Bake Time: 20
1 cup raw walnuts
1/2 cup raw pecan halves
3 tbsp. honey
Mix really well to thoroughly coat the nuts.
Granola:
6 tbsp rolled oats
1/4 cup unsweetened shredded coconut
3 tbsp fair trade whole brown sugar
1/4 tsp ground cinnamon
1/4 tsp fine grain sea salt
What to do:
Oven Temp: 275F Prep time 5 mins Bake Time: 20
1 cup raw walnuts
1/2 cup raw pecan halves
3 tbsp. honey
Mix really well to thoroughly coat the nuts.
Granola:
6 tbsp rolled oats
1/4 cup unsweetened shredded coconut
3 tbsp fair trade whole brown sugar
1/4 tsp ground cinnamon
1/4 tsp fine grain sea salt
What to do:
- Toss nuts in granola; mix very well
- spoon onto parchment lined cookie sheet, spread into a single layer
- bake for 10 minutes then rotate pan
- bake for additional 10 mins
- remove from oven and let cool in pan for at least 10 - 15 minutes
- break into pieces and store in airtight jar.
Cashew Butter with Hemp, Flax and Chia Seeds
Oven temp 300F Bake Time 30 mins Prep Time 10 mins Makes approx. 1.5 cups
Delicious, nutrient dense and so easy!
2 cups raw cashews
2 tbsp. whole organic flax
2 tbsp. hulled organic hemp seeds
1 tbsp. organic black chia seeds
1/2 tsp kosher salt
1 tsp pure vanilla
2 -3 tbsp. pure maple syrup or fair trade whole brown sugar to taste
What to do:
* if using brown sugar add small amount of water to dissolve sugar in large bowl.
Oven temp 300F Bake Time 30 mins Prep Time 10 mins Makes approx. 1.5 cups
Delicious, nutrient dense and so easy!
2 cups raw cashews
2 tbsp. whole organic flax
2 tbsp. hulled organic hemp seeds
1 tbsp. organic black chia seeds
1/2 tsp kosher salt
1 tsp pure vanilla
2 -3 tbsp. pure maple syrup or fair trade whole brown sugar to taste
What to do:
* if using brown sugar add small amount of water to dissolve sugar in large bowl.
- Mix together cashews, flax, hemp and chia seeds coat with dissolved brown sugar or maple syrup
- Spread nut mixture on cookie sheet lined with parchment paper and bake for 30 mins, stirring part way through
- Remove from oven and let cool at least 3 - 5 mins
- Process mixture in food processor for about 10 minutes; stop occasionally to scrape bowl
- Add in salt and vanilla and mix thoroughly
- Store in airtight container
Chia Seed Cinnamon Applesauce
Great on top of your oatmeal or straight up to kill that sweet craving!
I use homemade applesauce but I am sure store bought would be great too. I would recommend you purchase the organic unsweetened applesauce.
This is one of those recipes where precise measurements have never been factored in but this is my best estimation:
1 1/4 cups of milk, any milk will do (almond, cow, goat, soy...whatever your preference)
1/4 c black organic chia seeds
250mls applesauce
1/2 - 1 tsp cinnamon
fair trade whole brown sugar to taste
1/4 cup additional milk (as required)
What to do:
Great on top of your oatmeal or straight up to kill that sweet craving!
I use homemade applesauce but I am sure store bought would be great too. I would recommend you purchase the organic unsweetened applesauce.
This is one of those recipes where precise measurements have never been factored in but this is my best estimation:
1 1/4 cups of milk, any milk will do (almond, cow, goat, soy...whatever your preference)
1/4 c black organic chia seeds
250mls applesauce
1/2 - 1 tsp cinnamon
fair trade whole brown sugar to taste
1/4 cup additional milk (as required)
What to do:
- Whisk together chia seeds and milk; ensure that you mix well to prevent clumping
- Wait about 10 - 15 mins for mixture to thicken
- Stir in applesauce and cinnamon, mixing well to evenly distribute chia seeds
- Add in brown sugar to sweeten to taste
- Allow mixture to sit and thicken for at least 2 hours
- Enjoy!
Stewed Fruits in Red Wine (or Port)
Please note: this recipe can easily be made without the alcohol, I would recommend adding a clementine orange to the mix though
Scary, I know! Most people cringe at the sound of stewed fruit, but I am sure that if you give it a try you might be surprised. I am a huge fan of stewed fruits! I love them on my oatmeal, served with greek style yogurt, spread on my toast. with a dollop of coconut cream...so many ways!
Again it is one of those things that I kind of just throw together but I tried to pay attention with my last batch so I could share one of my favorite morning treats with you!I always make a double batch, it keeps forever and I love it but thought you might prefer a smaller batch to try it
1/2 lb prunes, cut in half or quarters
1 handful of mixed dried fruits, like tangy one such as nectarines, apricots, cranberries, incan berries, mulberries etc
1 cinnamon stick
1/2 tsp gr nutmeg
1/2 c red wine or port
1/4 - 1/2 cup diced crystallized ginger, you could just add a few slices of fresh ginger instead
What to do;
Store in airtight container in fridge, will keep for weeks!
Please note: this recipe can easily be made without the alcohol, I would recommend adding a clementine orange to the mix though
Scary, I know! Most people cringe at the sound of stewed fruit, but I am sure that if you give it a try you might be surprised. I am a huge fan of stewed fruits! I love them on my oatmeal, served with greek style yogurt, spread on my toast. with a dollop of coconut cream...so many ways!
Again it is one of those things that I kind of just throw together but I tried to pay attention with my last batch so I could share one of my favorite morning treats with you!I always make a double batch, it keeps forever and I love it but thought you might prefer a smaller batch to try it
1/2 lb prunes, cut in half or quarters
1 handful of mixed dried fruits, like tangy one such as nectarines, apricots, cranberries, incan berries, mulberries etc
1 cinnamon stick
1/2 tsp gr nutmeg
1/2 c red wine or port
1/4 - 1/2 cup diced crystallized ginger, you could just add a few slices of fresh ginger instead
What to do;
- Mix all ingredients into a heavy pot
- Add enough water just to cover the fruits
- Bring to gentle boil then reduce heat and simmer for about 1/2 hour
- Most of water will cook off; please note the mixture will thicken once it cools
- Once cooled I add some Cointreau to taste...
Store in airtight container in fridge, will keep for weeks!
Samasta Snack Bars
No Oven Necessary Prep time: about 15mins makes a 9x13 pan
1/2cup butter
1/2cup fair trade whole brown sugar
1/4 cup liquid honey
1cup fair trade ribbon coconut (or shredded)
1cup organic sliced almonds
To Total 3 cups: sesame seeds, pumpkin seeds, hemp seeds, sunflower seeds
Combine nuts and seeds in a large metal bowl. Line a 9x13 pan with parchment. Melt together butter, honey and br. sugar over medium heat stirring until it boils; reduce heat and simmer for at least 3 minutes or until begins to thicken. Pour sugar mixture over nut mixture and stir really well. Spread in prepared pan, let stand for at least 2 hours.
No Oven Necessary Prep time: about 15mins makes a 9x13 pan
1/2cup butter
1/2cup fair trade whole brown sugar
1/4 cup liquid honey
1cup fair trade ribbon coconut (or shredded)
1cup organic sliced almonds
To Total 3 cups: sesame seeds, pumpkin seeds, hemp seeds, sunflower seeds
Combine nuts and seeds in a large metal bowl. Line a 9x13 pan with parchment. Melt together butter, honey and br. sugar over medium heat stirring until it boils; reduce heat and simmer for at least 3 minutes or until begins to thicken. Pour sugar mixture over nut mixture and stir really well. Spread in prepared pan, let stand for at least 2 hours.
Yummy Gluten Free Pizza
Crust
Oven Temp: 350 Prebake: 20mins Bake: 15 mins Makes one large pizza
1 cup grate mozzarella 1-1/2 cups black lentil flour
1/4 cup channa flour 1/4 cup ground flaxseeds
1/2 tsp ground Himalayan salt seasonings as desired
2 eggs
1/4 cup olive oil
1/2 cup water
What to do:
Mix together dry ingredients. Whisk together eggs, oil and water; pour into dry ingredients and mix thoroughly. It will be a super sticky mass. USE PARCHMENT!!! Spread on parchment lined pan or stone (I used a spatula to spread and all the while I had my doubts about this recipe). It is very soft and sticky. Pre bake for 20 mins in 350 oven. Remove, add toppings, and bake for another 15 mins. It's Delish...Enjoy!!!
Oven Temp: 350 Prebake: 20mins Bake: 15 mins Makes one large pizza
1 cup grate mozzarella 1-1/2 cups black lentil flour
1/4 cup channa flour 1/4 cup ground flaxseeds
1/2 tsp ground Himalayan salt seasonings as desired
2 eggs
1/4 cup olive oil
1/2 cup water
What to do:
Mix together dry ingredients. Whisk together eggs, oil and water; pour into dry ingredients and mix thoroughly. It will be a super sticky mass. USE PARCHMENT!!! Spread on parchment lined pan or stone (I used a spatula to spread and all the while I had my doubts about this recipe). It is very soft and sticky. Pre bake for 20 mins in 350 oven. Remove, add toppings, and bake for another 15 mins. It's Delish...Enjoy!!!
Gluten Free Whipped Shortbread
Oven Temp: 300 Bake Time: 23-25 minutes Prep time: 10 minutes
Whipped shortbread is a favorite family tradition. Transitioning to gluten-free eating has meant no longer enjoying certain foods, whipped shortbread was something I didn't want to let go of. I was thrilled to find a recipe that closely resembles my Mom's delicious christmas treat!
1 ¼ cup butter, softened 1cup white rice flour
1/2 cup (icing) sugar 1/2cup cornstarch
1 – 1.5 tsp vanilla 1/4cup tapioca flour
1/2 tsp xanthan gum
What to do:
Cream butter, sugar and vanilla until fully combined – no lumps left at all. Whisk together the remaining ingredients. Slowly add to the butter mixture to incorporate while mixing on low. Slowly increase the speed to medium, then beat for 5-6 minutes. Here is where I started to have doubts, the texture was gummy and weird, but hold the faith and keep beating until light and fuffy. My mom’s cookie dough “breaks” when ready and this does almost the exact same.
Drop onto lined cookie sheet and bake for 23-25 minutes (I used the convection feature and baked for 25 minutes) You do not want the cookies to brown, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack.
Merry Christmas!
Oven Temp: 300 Bake Time: 23-25 minutes Prep time: 10 minutes
Whipped shortbread is a favorite family tradition. Transitioning to gluten-free eating has meant no longer enjoying certain foods, whipped shortbread was something I didn't want to let go of. I was thrilled to find a recipe that closely resembles my Mom's delicious christmas treat!
1 ¼ cup butter, softened 1cup white rice flour
1/2 cup (icing) sugar 1/2cup cornstarch
1 – 1.5 tsp vanilla 1/4cup tapioca flour
1/2 tsp xanthan gum
What to do:
Cream butter, sugar and vanilla until fully combined – no lumps left at all. Whisk together the remaining ingredients. Slowly add to the butter mixture to incorporate while mixing on low. Slowly increase the speed to medium, then beat for 5-6 minutes. Here is where I started to have doubts, the texture was gummy and weird, but hold the faith and keep beating until light and fuffy. My mom’s cookie dough “breaks” when ready and this does almost the exact same.
Drop onto lined cookie sheet and bake for 23-25 minutes (I used the convection feature and baked for 25 minutes) You do not want the cookies to brown, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack.
Merry Christmas!
Parsnip & Cranberry Nut Loaf
Oven temp: 350F Prep time 25-30 mins cook time: 1 hour
So last year my family had to switch up the traditional Christmas meal because there were a couple people who have transitioned to veggie based diet and turkey wouldn't make it onto their plate. However, the thought of no turkey left me wondering what could I substitute that would still taste like Christmas? Well, we this totally worked and it will now become a staple as a vegetarian main on my Christmas table!
This recipe has been adapted from a BBC Good Food post and can be made up to 24 hrs ahead, then covered and chilled.
Combine cranberries and sugar and simmer for about 8-10 mins over med-high heat. Set aside to cool. Line a loaf with parchment. Preheat oven to 350F
Saute onions in tbsp. of butter until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the nuts in a food processor until chopped into small bits, then tip these into the bowl with the onions. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well. Toss parsnips into boiling water for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin.
Mix the parsnip with a tbsp butter and the honey to coat, then fit them into the tin. Roughly chop all leftover parsnip and mix into the nut mixture. Top parsnips with 1/3 of the nut mixture – pack it down well and smooth the surface. Spread 1/3 of the cranberry sauce on top, leaving a
small gap around the edges - Top with the remaining nut mixture and pack down as before. Cover with foil then bake for 1 hr.
To serve, melt the remaining 2 tbsp butter and sizzle the reserved sage leaves for a minute. Turn loaf onto plate and drizzle with the sage butter and leaves. Serve with extra cranberry sauce.
Oven temp: 350F Prep time 25-30 mins cook time: 1 hour
So last year my family had to switch up the traditional Christmas meal because there were a couple people who have transitioned to veggie based diet and turkey wouldn't make it onto their plate. However, the thought of no turkey left me wondering what could I substitute that would still taste like Christmas? Well, we this totally worked and it will now become a staple as a vegetarian main on my Christmas table!
This recipe has been adapted from a BBC Good Food post and can be made up to 24 hrs ahead, then covered and chilled.
- 4 tbsp butter
- 3 onions,chopped
- 15g fresh sage, chopped
- 300g brazil nuts
- 100g breadcrumbs
- ½ tsp mace
- 1 egg, beaten
- 500g cranberries
- 175g sugar
- 550g parsnips, halved lengthways
- 1 tbsp honey
Combine cranberries and sugar and simmer for about 8-10 mins over med-high heat. Set aside to cool. Line a loaf with parchment. Preheat oven to 350F
Saute onions in tbsp. of butter until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the nuts in a food processor until chopped into small bits, then tip these into the bowl with the onions. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well. Toss parsnips into boiling water for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin.
Mix the parsnip with a tbsp butter and the honey to coat, then fit them into the tin. Roughly chop all leftover parsnip and mix into the nut mixture. Top parsnips with 1/3 of the nut mixture – pack it down well and smooth the surface. Spread 1/3 of the cranberry sauce on top, leaving a
small gap around the edges - Top with the remaining nut mixture and pack down as before. Cover with foil then bake for 1 hr.
To serve, melt the remaining 2 tbsp butter and sizzle the reserved sage leaves for a minute. Turn loaf onto plate and drizzle with the sage butter and leaves. Serve with extra cranberry sauce.
Samasta's GF Banana Muffins
These moist muffins are delicious and nutrient rich!
Oven temp: 350F Prep time 15 mins cook time: ~20-25minutes Makes 30 muffins
5-6 mashed bananas 1.5 tsp baking soda
4 heaping tbsp coconut oil 1c oat flour
1/4c ground flax seed 1c almond meal
3/4c palm sugar 1c GF flour mix
1 tbsp molasses cinnamon
2 eggs, beaten ginger
Add 1 to 1 1/2cup of fresh or frozen berries
What to do:
Beat and mix left sided ingredients until smooth and light. Mix in a capful of vanilla. Add remaining dry ingredients and mix lightly, fold in fruit.
Bake and enjoy! Amazing fresh and warm but will keep for >1week in fridge.
Oven temp: 350F Prep time 15 mins cook time: ~20-25minutes Makes 30 muffins
5-6 mashed bananas 1.5 tsp baking soda
4 heaping tbsp coconut oil 1c oat flour
1/4c ground flax seed 1c almond meal
3/4c palm sugar 1c GF flour mix
1 tbsp molasses cinnamon
2 eggs, beaten ginger
Add 1 to 1 1/2cup of fresh or frozen berries
What to do:
Beat and mix left sided ingredients until smooth and light. Mix in a capful of vanilla. Add remaining dry ingredients and mix lightly, fold in fruit.
Bake and enjoy! Amazing fresh and warm but will keep for >1week in fridge.
Samasta Bliss Balls
24 dates; soak in water for a few hour or overnight
Pulse until well combined. Let sit about half an hour so chia seeds have opportunity to absorb moisture and thicken mixture
Spoon approximately a teaspoon of mixture and roll into a ball; roll ball in extra shredded coconut
Place balls on parchment lined cookie sheet and freeze at least half an hour.
Remove from freezer and store in fridge in airtight container.
24 dates; soak in water for a few hour or overnight
- Lightly drain excess water; Put in food processor
- 1 cup almond meal
- 1/2 cup unsweetened organic shredded coconut
- 1/3 cup coconut oil
- 1/3 cup cacao powder
- 1 tablespoon chia seeds
Pulse until well combined. Let sit about half an hour so chia seeds have opportunity to absorb moisture and thicken mixture
Spoon approximately a teaspoon of mixture and roll into a ball; roll ball in extra shredded coconut
Place balls on parchment lined cookie sheet and freeze at least half an hour.
Remove from freezer and store in fridge in airtight container.
Samasta Seed Roll
- 1 cup flax seeds
- ½ cup sesame seeds
- ⅓ cup pumpkin seeds, chopped fine
- ½ cup raw honey
- 3/4 cup shredded dry coconut
- Cardamon to taste
- 2 Tbs hemp seeds
- 2 Tbs chia seeds
- Cinnamon sugar
- Grind flax and sesame seeds; combine with honey, coconut and cardamon.
- Roll mixture into small round balls, or into a longer log shape.
- Pour cinnamon sugar onto plate and roll log in it; wrap in parchment and place in freezer for 1 hour
- Remove from freezer and keep in fridge, slicing while cold before serving