Raw Cashew Ginger Pie Crust (Paleo, Vegan)

Raw Cashew Ginger Pie Crust (Paleo, Vegan)

This recipe is versatile as are many I offer here. It can be used as a raw pie crust as well as energy balls or truffles, please read the notes below.

Lately I have been on a finger kick in cooking, baking and even in my beverages. I have also been experimenting with panna cotta variations. This crust wad created for my mango panna cotta and they are a delightful combination.

If your pie filling is subtle or gentle in flavor, I advise using 4 or 5 dates so they do not overpower the filling. If your pie filling is robust and / or needs a bit more sweetness, use 6 dates. The amount of ginger should reflect how much you enjoy as well as compliment your pie filling. Mini-Foodie 2 generally votes for more ginger, for example.

Raw Cashew Ginger Pie Crust (Paleo, Vegan)

1 cup cashews (preferably soaked & dehydrated)
5-6 Medjool dates, pitted & soaked to soften
6-10 pieces crystallized ginger (depending on desired flavor strength)
2 Tbsp unsweetened, shredded coconut
1/2 Tbsp coconut oil

Place all ingredients in food processor. Pulse until a dough ball forms. Place in pie plate. Smooth out with fingers. Add filling.

Notes on variations: -This recipe is also a tasty snack ad an energy ball. You may wish to add chia seeds & then remove dough & roll portions of 3/4 -1 inch balls.

-If you are looking for a whole food truffle, then make 1/2 inch balls & dip them in safe for you melted chocolate, homemade white chocolate, shredded coconut, or cacao powder.


Paleo Mini Meatloaf Patties

Paleo Mini Meatloaf Patties

My Foodie-in-Crime and I make patties such as these often with different variations which include more green vegetables. When I made this version, I received high praises from him as well as the Mini-Foodies. This is a very fresh tasting patty that can be made as small as meatballs or as large as a standard hamburger patty (but you may want to add an egg so it stays together). These are wonderful served in romaine lettuce leaves or spinach as buns.

2 small or 1 large carrot(s)
1/2 large red bell pepper
1 medium zucchini
1 long stalk celery
1 lb grass-fed ground beef
2-3 tsp vegan stock powder
3 tsp unfortified nutritional yeast
1 tsp paprika
1 tsp ground mustard seed
1/4 tsp turmeric
1/4 tsp ground black pepper
1/2 tsp sea salt
2-4 splashes coconut aminos
1-2 splashes coconut vinegar

Shred vegetables in food processor. In a bowl, mix vegetables with beef & all spices. Form small patties with hands. Cook in a sauté pan in avocoado or coconut oil until patties reach desired doneness.

Serve on lettuce buns with sautéed mushrooms & Corn-Free Hippie Ketchup. Enjoy!

Sweentened Condensed Cashew Milk (Paleo, Vegan)

Sweentened Condensed Cashew Milk (Paleo, Vegan)

For the first time this week I made herbal coffee from scratch and wanted a non-dairy, non-dairy creamer solution. I didn’t think my sweetened condensed hemp milk would do the trick because the herbal coffee needed an extra creamy option. Because I use cashews in my most creamy non-recipes, u thought they would do the trick and my sweetened condensed cashew milk came to be.

My Foodie-in-Crime came upon it in the fridge and asked what it was. His eyes lit up and he used it to pour over blueberries and his berries and cream was delicious. He also added a bit of oatmeal and an instant, delicious breakfast / snack was born. I used some in my Portuguese Sweet Bread recipe because I was out of my other homemade milks and it was a nice add.

As you can see, my slightly sweet alternative to half-and-half is as versatile as your imagination, so give it a try and see what you come up with and please leave comments on Hou use it or plan to use it.

Sweentened Condensed Cashew Milk

2 cups filtered water
1 cup cashews, soaked & drained
4-6 Medjool dates, pitted

Soak cashews either overnight with a pinch of sea salt or place then in a saucepan pot with enough water to cover them & boil for about 8 minutes.

Drain cashews. Place all ingredients in a high speed blender. Blend until smooth & creamy. I use a Blendtec & the “Whole Juice” setting. Enjoy!

Don’t forget to leave a comment about how you use this versatile recipe.

Corn-Free Paleo Granola

Corn-Free Paleo Granola with Dried Cranberries

My Foodie-in-Crime paid me a high compliment with this granola when he referred to it as my “Cracker Jacks”. Of course we corn allergics don’t eat them, but caramel corn used to be one of my favorite snacks prior to identifying my allergy. His comment makes it clear that this is a crunchy, nutty and caramel flavored granola, so if that is what you like in your granola, this is the one for you.

This granola is grain free and it allows for flexibility with the types of nuts and seeds used, so if the ones I have listed are not safe for you, switch them out for those which are. For example, if you prefer walnuts to pecans, use them. Sunflower seeds are a nice choice if you prefer to avoid coconut or another nut or seed.  Play around with flavors and enjoy a good for you cereal option.

Corn-Free Paleo Granola

1/2 cup cashews or pecans
1/2 cup almonds
1/2 cup pumpkin seeds  (pepitas)
1/4 cup hemp seeds
1/4 cup flax seeds
3 Tbsp chia seeds
1/2 cup unsweetened shredded coconut

1/4 cup honey or maple syrup
2 1/2 Tbsp coconut oil or shortening
1/4 tsp sea salt

1 tsp vanilla powder (optional)
-dried fruit such as cranberries, dates, raisins, berries or cherries (optional)
-spice such as cinnamon or pumpkin pie blend as desired (optional)

Preheat oven to 275°F . Line a baking sheet with parchment paper.

Pulse cashews, almonds & pumpkin seeds in food processor until a rather  course meal is reached.  Place in a bowl. Add remaining seeds & coconut. Mix well.

Place sweetener, oil or shortening, sea salt &, if using, vanilla &/or spices to a small saucepan. Heat until bubbles form.  Remove from heat. Pour over seeds & nuts. Mix well to coat.

Place on cookie sheet as thinly as possible. Bake about 15 minutes. Stir granola. Return to oven to bake at 225°F an additional 15 minutes or until golden. The granola may still be soft, but it will become crispy as it cools.

Enjoy in milk as a cereal, in a smoothie bowl, on a frozen treat or as a snack.

Lemony Sardine Fish Cakes

Lemony Sardine Fish Cakes (Paleo-ish)

One day I stocked up on canned sardines which are a quick and portable food. Then it was time to make dinner and, thinking I had grass-fed beef in my refrigerator, I went to make mini meatloaf patties only to find that we were out of protein. Yikes! We were in need of a protein source and so I turned to the sardines and made these fish cakes that are inspired by croquettes de peixe my Mãe used to make. These go excellently with a green salad or sautéed greens.

4-6 meduim potatoes, boiled

2 cans sardines, drained & chopped
2 stalks celery, chopped
1/4 bunch chopped dill
2 Tbsp flour (of choice, gluten & corn-free)
1 lemon’s peel grated
Juice of half a lemon
Coconut aminos to taste
Salt & pepper
(Additional safe for you spices such as garlic, onion, powdered mustard seed, paprika)

1 beaten egg

1 cup breading  (ground flax, almond meal & / or ground gluten-free oats)

Boil, drain & mash potatoes.

Add remaining ingredients except egg & breading to mashed potatoes.

Mix in egg.

Shape into cakes of desired size.

Coat with “bread crumbs”.

Sauté in oil or shortening until brown & crispy.

Enjoy with a green salad or sautéed greens.

Vegan Lactation Cookies / My Go To Oatmeal Cookie

Vegan Lactation / Oatmeal Cookies

Today I’m posting my “go-to” cookie. This is my favorite cookie recipe since discovering my corn allergy for several reasons:

(1) It’s an easy way to get added vitamins without corny supplements.

(2) It’s easy to make.

(3) It’s vegan and the raw dough is awesome too!

(4) It’s the BEST excuse to have a cookie for breakfast! AND you don’t have to feel guilty about letting the kids have some too because these are essentially portable baked oatmeal.

About the Ingredients
The sunflower seeds are not necessary, BUT they add a nice “peanut buttery” flavor that adds to the layers of yum. Note that these contain baking soda so when baked it will react with the chlorophyll in the sunflower seeds and result in green specks which are harmless, but very cool to look at.

I find that with a liquid sweetener less is sweet enough and that with coconut sugar 1/2 cup is sweet enough, but feel free to play around with your preferred level of sugar.

The combination of oats and vitamins and nutrients from the nutritional yeast and seeds are great to add for lactating mamas, but that doesn’t mean that these cookies can’t be enjoyed by all. In  fact, all the Mini-Foodies and the Foodie-in-Crime enjoy these cookies more than others…these never make it to the next day in our home.

I hope you enjoy these as much as the Corn-Free Hippie household!

Vegan Lactation / Oatmeal Cookies in food processor.

Vegan Lactation Cookies (Corn & Gluten-free)
Makes about 24 cookies 1 Tbsp sized cookies

1/4 cup (4 Tbsp) ground flax seeds
1/2 cup water

2 cups gluten-free oats
1/2 cup roasted, unsalted sunflower seeds (these add a “peanut buttery flavor)
6 Tbsp (3/8 cup) coconut oil
1/2 cup coconut sugar or 1/4 cup honey or maple syrup
1/4 cup unfortified nutrional yeast
1 tsp vanilla extract or powder
1/2 tsp baking soda
1/4 tsp sea salt

1/2 cup gluten-free oats

Optional add ins:
4 squares Trader Joe’s Organic 72% Belgium Dark Chocolate Bar, chopped or 1/2 cup cacao nibs or safe dark chocolate chips

1/2 cup raisins or dried cranberries

1/4-1/2 cup seeds (chia, hemp or sunflower seeds) or nuts, chopped

Vegan Lactation / Oatmeal Cookies ready to bake.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Make flax egg by mixing ground flax seeds & water in a large bowl. Place 2 cups oats & sunflower seeds in food processor. Process into a fine flour.

Add flax egg & remaining ingredients except 1/2 oats & add ins. Process until well incorporated.

Add oats & add ins. Pulse a few times until well distributed. Alternatively, place dough, oats & add ins in bowl used for flax egg & incorporate by hand.

Using a 1 Tbsp, make cookie balls. Place in baking sheet. Flatten.

Bake 10-12 minutes, until cookies show a bit of color on the edges. Allow to cool & enjoy!

Vegan Lactation / Oatmeal Cookies ready to enjoy.

Paleo All-Purpose Flour

Paleo All-Purpose Flour

Finding an all-purpose flour that is gluten-free, corn-free AND avoids other allergens of the Corn-Free Hippie household is no easy task, but luckily I came upon A Calculated Whisk’s 3-2-1 Paleo flour blend. At first, I used to follow Becky’s recipe, but once I became familiar with it, I began to tinker with ingredients, amounts and the blending method with good results and so I am sharing them here.

Paleo All-Purpose Flour

I offer two options each for the nut flour and the starch. I have had good results with these combinations and even find that the arrowroot results in a fluffier baked good. I have considered using sunflower seed flour for a nut-free option, but when sunflower seeds are mixed with baking soda, the baked goods turn green.  This is easily covered up in chocolate confections and so I will experiment and report results later.

The amounts I offer yield 6 cups which will result in a need for storing the blend. I recommend using a glass container or jar and keeping it in the refrigerator. In parenthesis, you will find a combination that yields 1.5 cups which is the perfect amount for my Creme-Topped Chocolate Cupcakes.


3 cups almond flour or cashew flour (3/4 cup)

2 cups tapioca starch or arrowroot starch (1/2 cup)

1 cup coconut flour (1/4 cup)


Place all ingredients in sifter. Work in batches if necessary. Once sifted, manually blend the flour making sure that it is uniformly incorporated. Use as would convention all-purpose flour.

Paleo Apple Cinnamon Roll Cake


Sometimes I have a craving for a cinnamon roll, but get tired of trying to perfect the texture of the “gluteny” classic or I just don’t want to wait around for the yeast to do its trick. So how do I solve this culinary conundrum? I make a cake inspired by the confection and add apple pieces for extra flavor, texture and yum factor.

This recipe is for an 8×8 baking pan, but it can easily be doubled and be baked in 9×13 pan. I find that while this cake is tasty warm, the glaze becomes crispy as it dries and the cake gains an added layer of texture and is even yummier the following day…if it makes it to sunrise.

In this version, I have included apples for two reasons: (1) Mini-Foodie 2’s feedback on earlier versions was that “the bottom was not too flavorful” and (2) I felt that it could go from yum to amazing with a little fruit. So what better way to address these two needs than to pair cinnamon with its loyal fruit companion…the apple?  If you are feeling adventurous and would like a nutty addition, add 1/2 cup of chopped pecans with the diced apple. Enjoy!



1 1/2 Paleo All-Purpose Flour

1/8 tsp sea salt

1/4 cup coconut sugar

1 tsp baking soda

3/4 cup milk (hemp, almond or coconut)

1 egg

1/2 tsp vanilla powder or 1 tsp vanilla extract

1/4 cup melted coconut oil or palm shortening

1/2 – 1 apple, peeled and diced into small pieces

Preheat oven to 350F. Mix all ingredients, except coconut oil / shortening. Slowly stir in melted oil / shortening. Pour into a greased 8×8 pan.


1/2 cup coconut oil (or palm shortening)

1/4 cup coconut sugar

1 1/2 tsp cinnamon

Mix all ingredients well. Drop evenly over cake batter. Swirl to mix slightly into the batter. Bake 28-32 minutes or until an inserted toothpick comes out clean.



1/2 cup powdered sugar

5-6 Tbsp milk (enough to make a runny glaze)

1/2 – 1 tsp vanilla powder

Mix ingredients until well cimbined. While warm, drizzle glaze over cake. Enjoy!

Paleo, Vegan Stock Powder / All-Purpose Seasoning


This Corn-Free Stock Powder is inspired by Vedgedout and adapted to my family’s dietary needs. Before our garlic and onion intolerance became very real, I used both and this was fantastic. Even without the garlic and onion, this is a wonderful seasoning mix that I use for just about everything. See notes below for some examples.

2 oz dried shitake mushrooms
3 Tbsp  sea salt
2 Tbsp coconut sugar
1 tsp ground black pepper
dash cayenne
2 tsp dried thyme
2 tsp dried oregano
2 tsp paprika
1 tsp turmeric
2 Tbsp dried parsley
2 tsp ground mustard
1 tsp celery seeds

1-2 cup nutritional yeast (optional, but a great addition)

Optional add-ins:
6 Tbsp organic onion powder
2 Tbsp organic garlic granules (or 6 Tbsp w/o onion)

Place all ingredients in a high-speed blender. Blend on high until a fine powder results. Store in a glass jar in pantry.

Notes: ● Rather than waste the powder in the Blendtec Jar, I add water & run the “Clean” setting and use the liquid as a sauce base. Another option is to run the “Hot Soup” setting & make stock. I tend to use this seasoning powder in much of my cooking. Some examples: soup, sauces like my Paleo Coconut Butter Alfredo, flavoring for my Cashew cheez crumbles/spread, ground beef, meetballs, burgers, sautéed or roasted veggies,  Kale Chops, etc.  The possibilities are endless & because this is made at home with safe for you ingredients, you can rest assured that an all-purpose seasoning on hand.

For soup: try 1 Tbsp per 1 cup of water & adjust according to your palate.

Paleo Breakfast Parfait

Sometimes breakfast needs to be changed up or it changes because of a need. This morning we were out of our gluten free oats and so our “granola” cereal option was out. So this Corn-Free Mama got creative and was inspired by a meal the Mini-Foodies and I shared with dear friends at Green Grub in Turlock, CA. The cafe’s version used fortified almond milk (we were not yet reactive to the vitamins) and a granola. My version uses a protein filled smoothie (for a vegan option, omit collagen) and a seed & but crumble inspired by my Cashew Ginger Pie Crust that tastes more like peanut butter, but is legume free.

Seed & Nut Crumble
3/4 cup roasted, unsalted sunflower seeds
1/4 cup cashews
5 Medjool dates, pitted
1 Tbsp chia seeds
1 Tbsp coconut oil
1-2 tsp powdered ginger

Pulse all ingredients in a food processor until they resemble a course to fine meal depending on your desired texture.

Tropical Smoothie
1 banana
2 small naval oranges, peeled
1 cup water
1/4 cup hemp seeds
1/8-1/4 cup hydroselated collagen
1 Tbsp chia seeds
2 cups frozen mango chunks
1 cup frozen pineapple tidbits

Blend all ingredients except frozen fruit in Blendtec on “Whole Juice” setting or in other high-speed blender until smooth. Add frozen fruit. Blend on “Smoothie” setting or until smooth.

Mango “Frosting” (optional)
1 cup mango purée
1/2 cup coconut butter
1-2 Tbsp coconut oil

Blend all ingredients in Blendtec until smooth and fluffy. You may need to adjust amounts or add water depending on how cold the purée is.

Optional Toppings
Ground roasted & unsalted sunflower seeds
Ground roasted golden flax seeds
Chia seeds

Choose your parfait vessel. Place a layer of crumble at the bottom. Cover with a layer of smoothie. Top with ground seeds.  Add a second layer of crumble followed by smoothie and seeds. Top off with frosting. Enjoy!