suzanne’s specialties – Hungry Hungry Hippie

No Bake Coconut Balls

No-Bake Coconut Balls [vegan, gluten free, FODMAPs friendly] Ingredients: 2 cup shredded unsweetened coconut 8 dates, pitted 3 tbsp brown rice syrup 1 tbsp water 1/8 tsp salt Directions: Pulse coconut and dates in a food processor. Add in syrup and salt and continue to pulse. Add water if needed (it will depend on the freshness of your dates). I needed 1 tbsp water for the dough to stick. Roll into balls. Store in fridge or freezer. These were so simple and so good. I plan on making different versions in the future with peanut… Read more >

Elise June 13, 2013 coconut, dates, dessert, suzanne's specialtiesrecipe Read more >

Granola that’s chewy

This is like candy disguised as a breakfast cereal. I’m hesitant to call it my best ever granola, because my quinoa granola is kinda my signature recipe, but this one is really amazing. It only lasted a couple of days…probably because it’s been sitting on the counter so I just pick at it all day long. CAN’T. STOP. Chewy Sweet Blueberry Granola [vegan, gluten free, FODMAPs friendly] Ingredients: 1/2 cup whole rolled oats 1/2 cup (gluten free) creamy buckwheat cereal (I used Bob’s Red Mill brand) 1/4 cup ground flax seeds (I used Linwoods nuts… Read more >

Elise March 22, 2013 almonds, bob's red mill, granola, suzanne's specialtiesrecipe Read more >

Riding the carbohydrate rollercoaster

I’ll admit it, I’m a carb lover. I don’t think this is a bad thing at all. Brown rice, oats, quinoa, sweet potatoes, whole wheat, etc. – I think they are all part of a healthy, well balanced diet. So are fruits and vegetables. It’s hard to imagine a low-carb plant-based diet. How would that work exactly? Well, that’s the exact dilemma I was faced with last week (after failing my first GTT). While I was waiting to take my second GTT, I tried reducing my carb and sugar intake to see how it might… Read more >

Elise November 2, 2012 apples, chocolate, Daiya, eggs, nutmilk, peanut flour, potatoes, protein powder, smoothie, suzanne's specialties, tempeh, the veggie grill, vegan meatballspregnancy Read more >

Halloween Pumpkin Cookies

Did anyone else see this recipe on the back of this month’s Whole Foods coupon booklet? These appealed to me for a few reasons: 1. They are no-bake (aka quick and effortless) 2. They are seasonal (always a plus) 3. They call for marshmallows (I’ve had smores on the brain for a few months) 4. They use ingredients I had on hand (sorta) I made a lot of substitutions. Like adding pumpkin puree (for more orange and nutrition). And using more than one cereal (GF cornflakes by Erewhon and puffed millet by Arrowhead Mills). And… Read more >

Elise October 16, 2012 dessert, pumpkin, suzanne's specialtiesrecipe Read more >

Sweet Zucchini

Zucchini Mini Loaves [vegan, gluten free] Ingredients: 1 zucchini, shredded 1 cup oat flour 1/2 cup almond flour 2 tbsp ground flax 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup Suzanne’s Specialties brown rice syrup “honey” (or maple syrup) 1/4 cup oil (canola or coconut) optional: shredded coconut, carob chips, walnuts, etc. Directions: Pre-heat oven to 375. Shred zucchini. In a large mixing bowl, add the rest of ingredients. Mix and add in the zucchini. Let the batter sit for a few minutes (to give the flax some time… Read more >

Elise September 19, 2012 almond flour, flax, linwoods, suzanne's specialties, zucchini Read more >