Vinegar and Olive oil Dressing
Natasha Turner ,ND 

2 tablespoons balsamic vinegar or apple cider vinegar
1/4 cup extra virgin olive oil
1/2 to 1 tsp of ground mustard (try the smallest amount then add more if your not sure about mustard it can be strong)
2 tablespoons of honey or maple syrup

Put in jar and shake to blend. Ready! Can be store in fridge for 3 months.
Makes about 2 servings.

Flour Free Black Bean Brownies  

from the webpage http://www.mysanfranciscokitchen.com/black-bean-brownies

I made them my own see comments. Made my way with the dark chocolate they are almost black (no not burnt) 

• 1 can black beans, rinsed and drained (15½ oz)
• 2 eggs
• 3 tbsp vegetable oil
• ½ cup granulated sugar
• ¼ cup and 1 tbsp cocoa powder
• 1 tsp baking powder
• ⅛ tsp salt
• 1 tsp vanilla
• Semi-sweet chocolate chips for topping (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Add all ingredients to a blender and blend on low until all ingredients are well blended (there should not be any whole black beans in the batter!).
3. Lightly grease an 8×8 baking dish and pour batter inside.
4. Top with chocolate chips or nuts if desired.
5. Bake for 25 minutes, until toothpick comes out clean after inserting in the center.
6. Cool for 30 minutes before cutting and serving (otherwise they will fall apart).

Heartweed says:

Comments:

• I used dry black beans cooked in crock pot for 6 hours. They were pre-rinsed, soaked. 

How to:Use colander a bowl big enough or sink to hold a colander . In large bowl place colander or put stopper in a clean sink. The first soak : use hot water and 1/4 cup hydrogen peroxide (you can use apple cider vinegar) and enough water to cover the beans in the colander soak for 30 minutes.  Drain and then in the colander cover beans with cold water let soak 15-30 minutes. Drain and rinse a couple of more times. 

Trust me this is important to remove more than dirt.. Soaking also makes beans more easily digestible and beans are a great protein and fiber source. 

• I used olive oil or coconut oil 
• dark cocoa powder
• aluminum and corn free baking powder ( to make your own 2 parts cream of tartar to 1 part baking soda---example 4 tsps cream of tartar and 2 tsp baking soda) 
• I used 60% dark chocolate chips ( Not Optional for me!) 
• Use a food processor  (a mini one) to process the beans while they were still warm- they made an incredibly smooth puree
• THEY ARE SO GOOD! TRUST ME 

Strawberry Muffins

From the webpage gfreefoodie.com

Ingredients

2 1/3 cups gf flour
1 tsp. baking soda
1/2 /tsp. salt
1 1/4 tsp. xanthan gum
2 tsp. cinnamon
4 eggs
1 cup vegetable oil
1 ¼ cup brown sugar
1 ¾ cup thawed frozen strawberries (I buy 24 oz carton)
1 cup chopped pecans

Directions

Beat the eggs and oil together;
gradually add sugar.
Mix together: flour, baking soda, salt, xanthan gum, and cinnamon.
Add to egg mixture and mix until combined.
Add strawberries and beat until strawberries are broken up.
Add pecans and pour into oiled muffin tin or greased and floured bundt pan.
Bake at 350 until tested done with toothpick.
Make a glaze from some of leftover strawberry juice, powdered sugar, milk ?and vanilla.
Drizzle over cooled muffins or cake.

Recipe Courtesy: Tina Turbin

Crockery Cocoa

Crockery Cocoa
Fix-It and Forget-It Diabetic Cookbook

Makes 12 servings, depending on the size of your mugs
Ideal Slow Cooker: 4-5 quarts

½ cup sugar (heartweed-I would use raw sugar)
½ cup unsweetened cocoa powder
2 cups boiling water
3 ½ cups nonfat dry milk powder
6 cups water
1 tsp. vanilla
1 tsp. ground cinnamon

1. Combine the sugar and cocoa powder in a slow cooker.

2. Add 2 cups boiling water. Stir well to dissolve.

3. Add dry milk powder, 6 cups water, and vanilla. Stir well to dissolve.

4. Cover. Cook on Low 4 hours or High 1-1 ½ hours.

5. Before serving, stir. Ladle into mugs.

Homemade Nutella

From http://www.davidlebovitz.com Living the sweet life in Paris

1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)

1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.

4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)

6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)

9. Transfer the mixture into two jars and refrigerate until ready to use.

Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

It thickens in the fridge.

Recipe from Granny Good Food- this is a healthier version of nutella

To make NOT-ella, dump a jar of almond butter in a bowl. Make a Chocolate/Coconut Ganache. This is SO easy.

Heat a can of coconut milk full fat in a pan. Add in a cup or more of chopped chocolate semi-sweet stir until melted. If you don't use all the ganache in the spread, it is REALLY good in hot milk.

Mix in the warm ganache, Add in about a half cup of coconut oil, about half cup of maple syrup about 2 tsp vanilla ~~NOT vanillin, which is made from wood pulp~~and a sprinkle of salt.

Chop some frozen bananas and insert frilly toothpicks and let kids dip into this to their hearts' content. Oh so good, and good for them.

Power Balls

recipe from www.lifeasaplate.com

What you need:

• 10 pitted dates
• 1 tbsp honey
• 2 tbsp nut/seed butter
• 1/2 c. finely chopped nuts
• 1/4 c. unsweetened shredded coconut
• 1 tbsp chia seeds
• 1-2 tbsp dark mini chocolate chips
• 1/4-1/2 c. dried fruit
• 1 egg

What you do:

1. Pulse or finely chop the nuts.
2. In a food processor or blender, add the dates and turn on high. Once the dates turn to small pieces, drizzle in the honey. This will make a paste.
3. Add the date paste, nuts, and the remaining ingredients to a bowl and mix thoroughly.
4. The mixture will be wet so form into balls as best as you can and place on parchment.
5. Bake at 250 for 35-40 minutes. Slow and steady.