Cinnamon Raisin Biscuits (Vegan)

I had an odd craving for my childhood love of Hardee’s cinnamon raisin biscuits- you know, those awful greasy gluten, dairy and sugar filled hunks of death (= a child’s delight)? Well, I was inspired at 5:30 am this morning (hence the “sunrise”) to make them this time around myself as gluten free, dairy free, vegan, and no sugar added/ low glycemic. They were delicious and virtually impossible to stop eating!

Sunrise Cinnamon Raisin Biscuits

2/3 c. organic almond milk/buttermilk
1 T apple cider vinegar
1/3 c. organic smart balance vegan margerine, melted
1/2 t sea salt
3 t baking powder
1 t baking soda
2 c. flour consisting of:
- 1/2 c. buckwheat flour
- 1 c. brown rice flour
- 1/2 c. garbanzo flour
1/2 c. raisins
3 T cinnamon

Optional: coconut, brown sugar (did not use brown sugar here; I did use coconut in about half of the recipe for variety)

Mix dry ingredients together. Melt smart balance margarine in microwave and let cool; add almond milk, vinegar, and margarine to dry ingredients and mix thoroughly. Add raisins and cinnamon and mix (it was easier to mix them by hand at this point and shape the biscuits in my palm).I did not roll out the dough and cut biscuits, but rather chose the lazy way of hand-patting little rolls and dropping them onto a greased cookie sheet. Bake at 400 degrees for 10-12 minutes. Cool and enjoy! They make a fantastic companion to coffee, especially at 6 am!

Options of use of leftover biscuits:

Top biscuit with fresh ground flax, cinnamon, and serve with fresh fruit of your choice- I used banana and fresh peach here. It works great as a breakfast, dessert, or side. I ate it with a lactose free peach and whey smoothie for breakfast.

Quanoa Breakfast Cake

Scrumptious Quinoa “Carrot Cake”

Okay this one is for all those carrot cake addicts (like myself) who need yet another gluten free option. Carrot cake was, in fact, the last sin the day before my endoscopy and biopsies …. ah, the glory of full gluten and dairy, sugar and nut full fat carrot cake (I though I was going to die afterwards, by the way, so I don’t recommend doing something that stupid). My aim here was to make the “cake” as low to no added sugar and of course be GF. I gave in and made homemade cream cheese frosting since Jon loves dairy and would not choke down quinoa, flax, rice bran and other high protein and fiber blasphemies in a “cake”. However, I have to say the cream cheese frosting really made the cake- in fact I scarfed down 2 huge pieces which I now also regret The good news is that it is delicious and as low glycemic index I could make it; the high protein and fiber also help to soften the impact of the natural fruit sugars.

Cake:
1 c. washed quinoa
3 T. ground flax
1 heaping T. xantham gum
1/2 c. rice bran
1/2 c. buckwheat flour
1 T. organic shredded coconut
1/4 c. raisins
3 shredded or finely grated carrots
1 15 oz. can unsweetened crushed pineapple with very little of the juice
2 free range eggs
1 heaping T. baking soda
1-2 c. assorted unsalted walnuts, almonds, pistachios, cashews
1 sprinkle of whole flaxseeds (crunchy texture)
Seasonings:
- cinnamon (lots)
- nutmeg (optional)
- 1 dash of cayenne pepper
- 1 heaping T. natural brown sugar

Frosting:
1 8 oz brick light cream cheese
1/2 c. organic plain yogurt
1 T. shredded organic coconut

Combine all dry cake ingredients then add egg, pineapple, carrot, nuts and raisins. Mix until moist to slightly wet- the quinoa and flax will absorb the excess moisture as it rests and cooks. Preheat oven to 350 degrees and spray 8″ cake pans. Fill cake pans and bake 20-30 minutes until cake is brown and an inserted toothpick comes out clean. Note that more flax will decrease the cooking time and brown the top faster. Take out the cake layers and cool on wire racks; when the layers are cool, frost and stack them (or just sprinkle with more cinnamon and munch!). I also threw a little of leftover drained crushed pineapple in the middle. (I think apples will be a good addition come fall when they’re in season.)

Low Carb Desserts: Raw (Vegan) Fruit, Seed, and Nut Bar Variations

Raw Organic Nut and Seed Bars

These are wonderful, healthy, and extremely tasty versatile treats. They can be pressed into bars, cakes, or any other fanciful shape of your choosing. They can used as a topping or base for frozen desserts, or just eaten with a spoon- the possibilities are endless! Feel free to substitute any of the nuts or seeds as you see fit; I use almonds and walnuts mostly in my recipes since they are among the healthiest nuts.

1 handful (organic) walnuts
1 handful almonds
2-3 T. sesame seeds (can omit if diverticulitis is a concern)
1 handful sunflower seeds
1/2 c. mixed unsalted nuts (substitute w/ more almonds or walnuts
1 handful raisins**
Several Chopped dates**
Agave Nectar or Honey to taste (until mixture sticks together)

Spices: cinnamon, cayenne pepper, nutmeg
Optional: 2 T freshly ground flaxseed

Mix nuts, raisins, and dates in blender. I use a Vitamix which works wonders on all foods! Remove mixture from blender and add agave nectar/honey and enjoy!

**The raisins and dates are completely optional if a low carb/low glycemic index treat is desired; they add to the texture and natural sweetness.

Raw Organic Fruit and Sprouted Nut Bars

1/2 c. mixed unsalted nuts, soaked overnight
1/4 c. raisin soaked overnight
5 dates soaked overnight
3 oz sunflower seed

Spices: cinnamon, cayenne, nutmeg, cloves
Optional: flaxseed, hemp, coconut (not included here)

Rinse nuts if salted to remove excess salt and processing oils (most salted and roasted nuts have cottonseed oil which is toxic in large quantities and is best avoided. Try to vie for raw and unsalted nuts when possible since the roasting process also destroys essential enzymes in the nuts). Soak the nuts in enough water to completely cover the nuts plus about 2″ of water (since nuts will swell) overnight or up to a few days. If the nuts are soaked longer than overnight, be sure to rise and refill the water with a fresh supply so the sprouting process is healthy.

Soak raisins and dates in a seperate container overnight as well. I chose the save the syrup that forms from the leftover raisin/date water and use it as a sweetner in other recipes.

When ready to make the bars, combine all ingredients in Vitamix or blender and process until smooth. Adjust consistency to taste and feel free to add any spices that appeal to you- cinnamon, nutmeg and a dash of cayenne pepper gave a nice kick and help with regulating the body’s insulin response by lowering the glycemic index of the raisins and dates.