FROM THE RESTLESS KITCHEN

I like to cook when time allows and I have a lot of organic ingredients on hand. This summer we moved into a new house and the kitchen has a view of the ocean. Needless to say it's my favorite room in the house and it has inspired me to cook. My friends have been asking me for recipes so I thought I would write it as a blog post and then I could extend it to my larger social network.

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   Chocolate Chip Zucchini Muffins

1. Preheat oven to 350 and grease muffin tin. In a large bowl combine all the dry ingredients. In a food processor combine the shredded zucchini with all the wet ingredients. Fold the wet mixture into the dry mixture. Fill muffin tins and bake for 25 minutes. Enjoy!

1 cup flour ( can substitute with gluten free)  1cup shredded zucchini
.5 cup of Oats or Oat flour                              1 egg
2 ts baking powder                                          .5 cup coconut oil
.5 ts cinnamon                                                 .25 milk
.5 cup dark chocolate chips                             .5 cup agave syrup or maple syrup
                                                                         1 ts vanilla
                                                                         1 ts lemon juice

                                 

Almond Butter Cookies

2. Preheat oven to 350 and grease 2 baking sheets. Whisk together the flour, sea salt and baking  powder. In a separate bowl whisk almond butter, maple syrup and vanilla. Combine wet and dry. Use two spoons to form small balls and space 2 inches apart. Bake for 11 min. Place on cooling rack.

1.5 cups of gluten free flour      1 cup smooth almond butter

1 ts baking powder                    1 cup maple syrup

.5 ts salt                                     1 ts vanilla                                  

                                 

Raw Carrot Cake

 3.Soak pecans and dates for 4 hrs. Drain and rinse. In a food processor, shred 4 cups of organic carrots, add pecans, copped dates and ginger. In a bowl combine raisins, cinnamon, cardamon, nutmeg and salt. Combine the ingredients and fill a large greased casserole dish. Pack down firmly and place in fridge. Meanwhile make the icing by combining tahini, agave, lemon juice and lemon zest. Remove cake from fridge, spread icing over top. Refrigerate for 1 hr. Decorate with dry coconut and serve!

2.5 cups of pecans            1 ts cinnamon           Icing: 6 tb raw tahini
1.5 cups dates                  .5 ts cardamon                     4.5 tb agave
4 cups shredded carrots   .5 ts nutmeg                         2 tb lemon juice and zest from .5 lemon
1 tb fresh ginger               .8 ts salt (a dash)