Cranberry Almond Quinoa Salad

This super simple salad is crunchy and tangy and packed with protein, a great summer side dish.

2 cups cooked quinoa
4tbs fresh orange juice
1tso orange zest
3tbs olive oil
1clove garlic
1tsp chili flakes
1tsp fresh thyme
1tsp maple syrup Salt
Pepper
¼ cup cranberries
¼ cup toasted chopped almonds

Cook Quinoa as directed cool and fluff with a fork,
Wisk dressing ingredients together, adjust to taste, mix in cranberries and almonds

Serves 4

Gluten Free Vegan Almond Butter Cookies

½ cup gluten free flour      

1 tbs ground flax

1/4 tsp baking soda

½ tsp cinnamon

¼ tsp salt

½ cup almond butter

3 tbs water

3 tbs maple syrup

¼ cup chocolate chips                                                                        

¼ cup chopped almonds

Pre heat oven to 350 degrees

• Mix flax with water and Wisk until it gels slightly and then stir in wet ingredients.
• Stir dry ingredients together. Mix wet ingredients with dry ingredients until well combined
• Line a cookie sheet with parchment paper and spoon drop about 2 tbsp worth of cookie dough for each cookie. Bake at 350F for 10-12 minutes. Let cool 5 minutes before removing from pan.

Gluten Free Fruit and Nut Granola

One of my favorite breakfasts (or lunch!) is homemade granola with Greek yogurt and fresh fruit.
This versatile granola can be altered to suit your liking, substitute your favorite seed and nuts and dried fruits. Adding peanut butter or almond butter makes it amazing.

Dry
3 cups gluten free rolled oats (quinoa or soy flakes)
½ cup chopped almonds ( pecans or walnuts)
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ shredded coconut
1/2 cup raisins (cranberries or dates)
2tbs sesame seeds
2tbs ground flax
2tbs hemp seeds
2tsp pumpkin pie spice

 Wet
¼-½ cup agave syrup or honey (depending on the sweetness you want)
¼ cup very hot water
¼ cup coconut oil
3tbs nut butter (optional)
1 tbs good quality vanilla



Pre heat oven to 300 degrees

1. Mix oats and seeds (adding almonds if you like them toasted) setting aside raisins (and hemp seeds if preferred raw)
2. Mix wet ingredients in a separate bowl and stir to combine. Add to dry and combine.
3. Spread mixture on to a parchment lined backing sheet, bake at 300 degrees, stirring well every 10 minutes. Bake until granola is golden brown about 40 minutes. Stirring more frequently towards the end as it can burn quickly. Remove from oven and stir in raisins and almonds. If the oatmeal seems a
little dry stir in a few more teaspoons of honey or agave.
4. Store in an air tight container in the fridge, will last about 2 weeks.



*This Ganola can be truned in to bars really easly. Increase nut butter to 1/2 cup, add 2 egg whites to wet mixture, press in to a greased baking pan and bake at 300 for 30 minutes, cut into bars.