Snacks

Makes 14 bars

This gluten-free nourishing and fibre-rich Healthy Apple Hemp Loaf is wondering paired with a warm drink.

*If you’re going to make flour substitutions you may need to alter the wet ingredients. Coconut flour is not easily subbed with success. Brown rice flour can be probably be subbed for oat flour, but it’s more dense and you’ll likely need more liquid.
**Due to the coconut flour and number of eggs, I don’t know if an egg replacement like flax or chia will hold this bread well.

This plant-based ricotta cheese is soy-free and vegan. It’s creamy and flavouful!

*If you don’t have Greens+ or you’re making this for a young child you can use Organic Gut Superfoods instead. If you don’t have either, you can simply omit it because the recipe still works.

When blending, you’ll need to stop the food processor or blender every so often and use a spatula to push down the cheese on the sides. There will still be some texture in the cheese, this is okay it doesn’t have to be perfectly creamy.

I’ve included ranges for some of the ingredients so you can create the flavour profile you desire. I like a good flavour punch so the first time I made this I used the smaller amount and the next few times I’ve used the larger amount.

Makes 15 medium size balls.

*I chopped the mango up before measuring and measured 1/2 cup chopped.
**I used New Chapter’s Fermented Organic turmeric.
***Add water slowly to food processor. You may not need the full amount.

Makes 15 large muffins.
*These muffins can be made gluten-free with oat, buckwheat or brown rice flour. My fave is half buckwheat and half oat flour. If you change the flour you may need to add more liquid. I doubled the liquid with the GF flours I used.
**Or 2 flax eggs. 1 flax egg = 1 tbsp ground flax + 4 tbsp water. Let sit until egg-like, about 5 minutes.
**Let coconut oil cool slightly before combining otherwise it will cook the egg in the recipe.