Recipe: Paleo Classic or Mint Nanaimo bars

Base:

• 1 cup pecan pieces
• 1 cup Almond or cashews pieces
•  ½ cup coconut sugar or sweetener of choice
• 1 cup shredded coconut
• 8 tbsp cocoa
• 1/2 cup coconut oil (melted)

Starting with the: pecans, almond/cashews, in the blender. Chop them us until you have a nice crumbly consistency. Mix all the dry ingredients together. Mix in the melted coconut oil with a fork. Press this mixture in a parchment lined 7X12 pan. Put this in the freezer while you work on the middle layer

For the middle cream layer:

• 2 ripe avocado
• ½ cup coconut oil
• splash of lime (to keep the avocado from browning)
• pinch of salt
• 1 teaspoon vanilla
• 4 Tablespoons coconut sugar
• For classic flavor add 1 teaspoon Maple Syrup. OR
• For Mint flavor add1 teaspoon peppermint extract

Mash it all together and blend with hand mixer or food processor until smooth and creamy. Taste and see if you want to add more mint or syrup. Put this in the freezer while you work on the top layer

For the chocolate layer:

• ½  cup cocoa powder
• ½  cup coconut oil
• 2 Tablespoons agave syrup or maple
• 2 Tablespoons coconut sugar
• 1 teaspoon vanilla
• pinch of salt
• For classic flavor add pinch of both cayenne pepper and chilli powder. OR
• For Mint flavor add ½ teaspoon peppermint extract

Melt everything together in a double boiler on low heat; stir well, until fully blended. The consistence will be like a thin sauce. Pour over the bars, smoothing with a off-set spatula. Return to Freezer.

The finally!  Freeze for one hour, before serving. Score the bars before cutting. Serve chilled. (they melt quickly) 

Thanks Steph for the inspiration to create these yummy treats!

Happy Krafting, Shaz

Keep up to date with my shenanigans by following me on: FACBOOK ... TWITTER and  PINTEREST.

My Summer 2011 crafts

Hey all you crafty people,
I have been a lazy blogger lately... I have not posted in a month!
But I have bee doing lots of stuff! Mostly activities with our kids.

Like making Waldorf stars.... and looking at the moon.

Get burs in our hair and ... read some books.

Painted this frame a crisp clean white... but I want o antique it with black.

 

Made a "wonder turner" AKA Thaumatrope and went to the framer's market.

I also made Smore POPS and re-invented the sandwich!

Happy Krafting, Shaz

Keep up to date with my crafting by following my FACBOOK ... TWITTER and  PINTEREST.

p.s. I {heart} comments!

Homemade chicken-pot pie

Ingredient:
2 uncooked packaged pie shells
1 can of cream of broccoli soup
1/2 teaspoon curry powder{preferably red}
1/2 cup Mayonnaise
2 Chicken breast diced in 1 inch cubes
3 cups Broccoli florets
Dash of salt
1 cup shredded cheese

1) Preheat the oven as directed on Pie shell  package.
2) In a bowl whisk Mayonnaise, Cream of Broccoli soup and curry powder throughly. Set sauce aside.
3) In a non-stick pan cook the cubed chicken breast. When the chicken is white add salt and broccoli florets. Fried until chicken is fully cooked.
4) Use 1 pie shell as your base and prick the bottom with a fork.
5) Layer cooked chicken and broccoli, sauce, cheese and top shell in the base pie shell.
6) Use a fork to pinch the pie shells together all the way around to seal the layers in.
7) When sealed cut an "X"into the top of the pie and place on a cookie sheet.
8) Bake at 350 degrees Fahrenheit for 30 minutes

Happy Krafting, Shaz

p.s. I {heart} comments!

Vanilla Cupcakes(Gluten&Dairy-free)

Preheat oven to 350 degrees Celsius.

Ingredients:

2 cup Gluten free flour

(Bob's g-f Biscuit and Baking mix)

1 cup organic cane sugar

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

**Whisk in a bowl and set aside.**

1 cup warm almond milk

3 large egg whites only

4 tablespoons light olive oil

2 tablespoon pure vanilla extract

1/4 teaspoon vinegar or lemon juice

**using a hand mixer combine in a large bowl.**

1. Whisk the dry ingredients together and set aside.
2. Using a hand mixer combine the wet ingredients in a large bowl.
3. Add the whisked dry ingredients to the large bowl of wet mixture.
4. Beat on a low setting until batter is thick and smooth. (if the batter is too thick add a few tablespoons of almond milk)
5. Scoop batter into lined muffin tray and bake for 10-15 minutes for fluffy sweet Vanilla Gluten & Dairy-free Cupcakes.

Remember to stay safe when using a hot oven. ;)

Happy Easter, Shaz

p.s. I {heart} comments!

Waffles recipe

Ingredients:

• 1¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 Tbsp granulated sugar
• 3 eggs
• 1 cups heavy cream
• ½ cup vegtable oil
• ½ tsp pure vanilla extract (optional)
• 3/4 water to thin 

Preparation:

1. Pre-heat your waffle iron to its hottest setting. Placing a cookie-sheet under it can help catch any batter drippage during cooking.
3. Pre-heat oven to 200°F.
5. Sift together flour, baking powder and salt.
7. Beat eggs thoroughly. Whisk in sugar, heavy cream and oil.
9. Add liquid ingredients to dry ingredients and mix gently until combined. use water to thin batter so it pours easily!
11. Spray both surfaces of your waffle iron with cooking spray.
13. Ladle 4 to 6 oz (½ to ¾ cup) batter on the iron and close it. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.
15. Cook until the waffle iron's indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.