Raw kelp noodles with sunflower “cheese”

Raw kelp noodles with sunflower “cheese”. Served with grain-free sprouted lentil flat bread and sweet potato fries.

For Pasta:

1/2 package of raw kelp noodles, rinsed and cut

Grape tomatoes

Baby kale or spinach

3 – 4 T. Sunflower “cheese” sauce

To make cheese sauce:

Soak 3/4 C. raw sunflower seeds for at least 20 minutes; rinse and drain.

Andd sunflower seeds to blender with:

3/4 C. water

3 T. Nutritional yeast flakes

1 T. White miso

1 Garlic clove, minced

1 t. Turmeric

1 T. fresh, or 1/2 t. dried parsley

Blend until creamy. Pour a few tablespoons over noodles. Reserve the rest for additional pasta sauce; or mix in your favorite salsa to make queso!

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Sweet cinnamon skillet socca bread

Sweet cinnamon skillet socca bread

1 C. Besan flour (also called Chickpea or Garbanzo bean flour)

3/4 C. Non-dairy milk of choice

1 t. Cinnamon

1/2 t. Baking powder

1/4 t. Salt

1 Packet of Stevia

1 t. Coconut oil, divided if using small skillets

Preheat oven to 375.

Combine all ingredients except oil.

You can either use one large cast iron skillet, or two small ones. I make this for my two boys using their 5” cast iron skillets and they love eating it right out of the warm skillet. Place oil in the skillet, and put the skillet(s) in the oven while preheating to melt the oil.

Take your skillet(s) out of the oven and pour the Socca mixture in.

Bake for 15-20 minutes, until a fork stuck in comes out clean.

Top however you want! I topped these with a dollup of peanut butter, coconut and buckwheat crispies (soaked and dehydrated buckwheat groats)

Vegan “cream cheese” frosting, peanut butter and jelly, chocolate sauce and coconut shreds, or coconut butter, chopped pecans and extra cinnamon would all taste fantastic. This is a simple and subtly sweet gluten-free pancake like bread and is great for breakfast or dessert.

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Loaded gluten free oat cookies

Loaded gluten free oat cookies – perfect for dessert or breakfast!

4 Ripe bananas, mashed

2 C. Rolled oats, processed in your blender to a course flour

1 t. Cinnamon

1 t. Baking powder

1/2 t. Baking soda

1/4 C. Raw sunflower seeds

1/4 C. Raw pumpkin seeds

1/2 C. Raisins or dried cherries

1 Medium sized apple, chopped into small chunks

1/3 C. Non-dairy chocolate chips

Preheat oven to 375. Mix all ingredients in a large bowl. Form large cookies on a parchment lined baking sheet (I like to make these about the same size as I’d make a veggie burger- Big!) 

Bake for 15-17 min.  These are gluten free and refined sugar free, using only bananas as sweetener. Enjoy them as a guilt-free afternoon snack, or a convenient and filling on-the-go breakfast option!

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Almond and coconut no-bake fudge brownies

Almond and coconut no bake fudge brownies

I’ve been tweaking this recipe for years; it’s always been my favorite dessert but this version is tops. Seriously, stop whatever you’re doing and go make these right. now. 

2 C. Almonds

2 C. Dates

1/3 C. Raw cacao powder (or regular cocoa powder)

1/3 C. Unsweetened shredded coconut

1/4 t. salt

1-2 T. Brown rice syrup – You can sub maple syrup, but I like the way the brown rice syrup holds these together

1/2 C. creamy peanut butter (or any nut butter you like!)

1/2 C. Coconut butter (I make my own by processing unsweetened coconut shreds in my food processor until it becomes like buttah. Yum.)

1 1/4 C. Non-dairy chocolate chips or good quality dark chocolate bar, chopped

Line an 8×8 pan or 9” pie plate with wax paper or aluminum foil.

Put the almonds, dates, cacao powder, coconut shreds, brown rice syrup and salt in your food processor and process until everything is chopped and mixed and relatively dough-like. Press mixture into the bottom of your pan.

Melt together the peanut butter, coconut butter and chocolate chips until smooth. Pour over the almond mixture and refrigerate until set. Give it a few hours, at least. 

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Oats every which way, and Chocolate Granola

I was just going to post my newest favorite granola recipe, but after receiving questions about oats from a couple of different friends, I decided to share some of my favorite ways to enjoy them.

Hot Oatmeal

My favorite type of oats to eat hot are organic steel-cut oats. I put two cups of oats and just under five cups of water in my rice cooker at night, set the timer, and in the morning, hot delicious oatmeal is waiting for me. Magic. If you don’t have a rice cooker, I highly recommend looking into getting one. My current little beauty is a Zojirushi and I’m sort of in love with it. It never boils over, keeps everything clean and tidy, has multiple timer settings for mindless cooking, and cooks grains perfectly every time with ease. End rice cooker commercial. I typically cook the oats in slightly less water than called for, and then add some non-dairy milk right before serving.

Standard steel-cut oats with maple syrup, dried figs, crispy buckwheat, unsweetened coconut shreds and chia seeds


I’ve heard of people getting bored with or burnt out from oatmeal and I just completely cannot relate. The trick is to keep the garnish and mix-in combinations fresh, and not be afraid to try something new.

In the fall, I particularly love mixing in pureed pumpkin or carrot, cinnamon, cloves, nutmeg, raisins and walnuts (this recipe is nearly three years old, and as simple as it is, it’s still one of my favorites!) Figs, bananas, chia and flax seeds, nut or seed butters (tahini oats, anyone?!)  homemade chia jam, coconut, dried or fresh fruit, nuts and seeds of pretty much every kind are fair game to keep your bowl interesting. I use minimal sweetener to taste and really like using stevia because of it’s non-existent glycemic index.

Overnight oats

A jar full of oats covered in non-dairy milk and left in the fridge to turn into mush overnight has become a sort of phenomenon lately, and I love that! This stuff is great; but I feel like you need to implement a few tricks to make it truly enjoyable.

For overnight oats, I use organic rolled oats. I like to pulse the oats in the blender a few times to process them a bit, I’ve found this helps them soften up better while soaking. 1/2 C. oats makes a good size serving, and I use 1 C. of non-dairy milk per 1/2 C. of oats.

Once your oats are processed, put them in a mason jar, add in whatever seeds, nuts or dried fruit you want (and cinnamon, always cinnamon!), pour in the milk and a splash of liquid sweetener, put on the lid, and stick it in your fridge. I recommend using 3 T. of chia seeds because it gels up nicely and creates a pudding-like consistency. In the morning I like to add fresh fruit and some crispy buckwheat, or puffed millet or rice cereal for some crunch. I’m all about depth of texture.

Want to kick up the flavor experience a bit? blend 1-2 T. raw cacao powder, pureed pumpkin, or 1/2 a very ripe banana with your non-dairy milk before adding it to the oats.

Now on to granola. I love coming up with fun new ways to make granola. Pumpkin is a big favorite, but harder to sell in the summer months. So, this chocolate coconut granola was born. And inhaled.


You will need:

3 C. organic rolled oats (not quick cook!)

1 C. organic buckwheat groats

1/2 C. chia seeds

3/4 C. unsweetened shredded coconut

1/2 C. sunflower seeds

1/2 C. organic, unrefined coconut oil, melted

1/2 C. coconut nectar or maple syrup

1/2 C. raw cacao powder

1/2  C. cacao nibs (optional)

Start by soaking the buckwheat groats overnight. In the morning, strain and rinse them well, until the run-off is no longer slightly slimy.

Combine everything except the cacao nibs in a large bowl and mix well. I spread my granola out on silpat sheets and dehydrate it overnight. If you’re not a weirdo hippie like me and don’t have a dehydrator, you can spread it on parchment lined baking sheets and bake at 225 for about an hour. If using, add the cacao nibs once the granola has cooled.

Add some fresh fruit and non-dairy milk for a delicious homemade cereal, sprinkle on top of coconut or soy yogurt, or just munch on it as is.

There you have it. Three of my favorite ways to enjoy oats. Not satisfied? Need yet another idea? Check out these granola bars. They are irresistible!

What’s your favorite way to eat oatmeal?


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