GNOWFGLINS™

This spread is just fabulous. Really hit the spot today. You can see our delicious and simple lunch in the picture (see also Four-Grain Flatbread).
The recipe is flexible; a couple of the ingredients are optional. Can’t beat that! I’m sure it could be livened up with cilantro or cayenne pepper.

4 cups cooked black beans (see [...]

This recipe is a work in progress… Would love your input on it!

Sweet Chocolate Hazelnut (or Almond) Spread
makes about 1 cup

1 cup hazelnut butter or almond butter, salted (or add 1/4 teaspoon sea salt to this recipe)
3 tablespoons cocoa powder
3 tablespoons raw agave syrup
2 teaspoons vanilla extract
1/4 to 1/2 cup mild oil, or nut oil, [...]

DARK CHOCOLATE FROSTING
Dairy-free
Makes about 3/4 cup

1/3 cup cream (from a can of unsweetened coconut milk — not light)
1/3 cup agave
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)

Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk or unsweetened coconut milk to achieve desired consistency.
Variation: Milk Chocolate Ice Cream [...]

Last week, I tried a corner of a friend’s pumpkin seed butter-n-honey sandwich. It was good!
I have never thought to make pumpkin seed butter before. But after tasting it, I was determined to try!
I have to say that while making it there was a distinct smell and it reminded me of baby food puree — [...]

Last night we feasted on vanilla ice cream sundaes. This chocolate syrup is amazing, just incredible. Goopy, thick, drizzly, sweet, dark… It includes the healthiest forms of all ingredients, but still is an indulgence! Use it as a glaze, or make chocolate milk by mixing it with nut milk.
Chocolate Syrup
makes 2 cups

1 cup cocoa [...]