Hey!  It has been a while since I posted anything.  Guess I was having too much fun over the holidays.  Here is what I cooked up yesterday.  All of these recipes are from  http://tasty-yummies.com.  It is a great website if you are looking for delicious GF/vegan recipes. 

Maple Cinnamon Crunch Quinoa Granola (Gluten-free, Vegan + Refined Sugar-Free)

I have been making a lot of granola lately.  I thought this looked interesting since it is made with uncooked quinoa.  Lots of protein at breakfast is a good thing.  I think next time I make it I will decrease the amount of maple syrup to 1/3 cup.  I subbed pecans for the almonds and walnuts and left out the raisins.

Makes approximately 4-5 cups

1 cup quinoa, uncooked (rinsed well and drained)
1 cup sliced almonds
1/2 cup walnuts, chopped
1 cup unsweetened shredded coconut or coconut chips
1/3 cup flax seeds
1 tablespoon chia seeds
3/4 cup raisins or dried cranberries
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract

Preheat the oven to 375°F. In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices.

If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted.

Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.

Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.

Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.

Kalamata Olive and Herb Socca (Gluten-free + Vegan)

This is a great GF side for soup or salad, when you want something 'bread-y'.  I used rosemary and in addition to the olives added some caramelized onions.  This recipe is so versatile.  You can add any herb or veggies that you like.

Makes about two nine-inch soccas

1 1/2 cups chickpea/garbanzo bean and fava bean flour
 blend (this is what I had on hand, you can use just chickpea (or garbanzo bean) flour alone, which is the traditional way to make it)
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups lukewarm water
3 tablespoons extra-virgin olive oil,
 plus more for the pans
2 tablespoons fresh basil, roughly chopped (rosemary would also be good or any other fresh herb of your choice)
1/2 cup kalamata olives, pitted and roughly chopped

In a large bowl, sift in the chickpea flour, then add in the salt, and pepper.
Whisk in water and olive oil. Then stir in the basil or rosemary. The batter should be very thin, much like a crepe batter.
Let sit on the counter, covered, for as many hours as possible, but at least 30 minutes.
You can also cover and refrigerate it overnight.

Place two nine-inch round cake pans in the center of the oven and preheat to 500º F.

Remove the pans when the oven is to temperature, add a glug of olive oil to each pan (maybe around 1/2 to 1 tablespoon in each pan) swirl around in the pan to get a nice even coating all the way around and up the sides a bit.

Return to pans the oven for a couple of minutes to heat up the oil.  Once the oil is heated up, carefully remove the hot pans from the oven and pour half of the batter into each pan, split the chopped up olives in half and add half to each pan, just sprinkle over top of the batter.

Bake for about 5 to 8 minutes or until the pancake is firm and the edges are set. Then place the pans into the broiler (or turn on the broiler in your oven) and broil for an additional 3-5 minutes, until the top gets some nice browned/black spots.

Remove from oven and carefully flip out onto a cutting board. Cut into wedges. This is great as a meal or as an appetizer. If your pancake is a little thinner and it’s breaking apart, no worries at all, this snack is meant to be rustic and eaten with your fingers.

Red Curry Peanut Sauce (gluten-free + vegan)

I plan on tossing this yummy sauce with some veggies and shiratake black yam noodles.  These noodles are GF and they sell them at our co-op.  Thanks to my sis for telling me about them.

1 – 13.5 ounce can unsweetened light organic coconut milk
2 tablespoons red curry paste
1 tablespoon gluten-free soy sauce
1 tablespoon coconut sugar (I used 1/4 tsp raw sugar.  Not sure I needed it at all)
1/3 cup natural peanut butter (creamy or chunky)

In a small saucepan, combine coconut milk, coconut sugar, curry paste, and fish sauce. Whisk to combine. Bring to a gentle boil over medium heat for 3-5 minutes. Add peanut butter and cook over a low heat, whisking, until peanut butter is well blended.