Snowballs

Ingrediants:
1/2 lb of vegan butter
4 tbsp sugar
2 cups flour
2 cups chopped nuts (for 3 batches, I used pecans for one, walnuts for one and almonds for the other)
2 tsp vanilla
powdered sugar as needed

Method:

Beat vegan butter until creamy. Add sugar and vanilla. Fold flour in gradually. After all mixed, add your choice of chopped nuts. Roll dough the size of a walnut and bake for 15 - 20 minutes at 350 degrees. Roll in powdered sugar.

This recipe offers a gluten-free and healthful alternative to store-bought crackers. 

Ingredients
2 cups oats
3 tbs sunflower seeds
3 tbs chia seeds
3 tbs ground flax seed
3 tbs sesame seeds
1/4 cup pumpkin seeds
3 tbs hemp seeds
1 tbs of dried rosemary
1.5 tsp of smoked paprika
1 tsp of cumin
1 tsp of tumeric
Aquafaba* from one 16 oz can of chick peas  (you can also add a handful of the chick peas to the recipe if you like)
1 cup of water
1 tbs olive oil
Note: I also tested this recipe with adding chopped up tomatoes and it was delicious! Make sure you use the dehydrator method though if you add veggies to the recipe.

*This is the liquid in the can of the chick peas

Method:
Put all ingredients in a large bowl and mix well with your hands. Let it sit for about 20-30 minutes. Scoop out a handful of the mixture and set on sheet of parchment paper and top with another sheet of parchment paper. Using a rolling pin, flatten the mixture out. At this point, you have one of two options: using a dehydrator or using an oven.

Dehydrator method
If you have a dehydrator, use a round cookie cutter and cut and put the mixture on your dehydrator trays. I set my dehydrator to 160 degrees Fahrenheit and let it run over night (about 8 hours).

Oven method
If you do not have a dehydrator, you can put the flattened mixture on a cookie tray and bake in your oven at 350 for about 30 minutes. Check intermittently though as ovens may heat differently and you don't want to burn it. Remove the tray, and turn over the mixture the best way you can (I put another piece of parchment paper on top of the flattened mixture and put a second cookie tray on it and flipped it over). Bake for another 30 minutes or so and let cool. Once cool, break the flattened mixture into bite-sized pieces and enjoy!

These granola bars are a great quick breakfast or just a sweet snack! Plus they're gluten free! I make these almost every weekend to have as a quick, healthy breakfast. Most ingredients can be found in bulk and are relatively inexpensive. ​

​Makes about 1.5 cups
Ingredients

• 1.5 cup of cashews
• 1 cup water
• 2/3 cup nutritional yeast
• 1/2 tbsp chipotle pepper (from a can) plus a little of the sauce it comes in
• 1 tsp ground cumin
• 1/2 tsp garlic, minced
• 1/2 tomato, chopped
• 1/2 tsp onion powder
• 1 tsp ground tumeric
• 1/2 tsp lemon juice
• 1/2 tsp Dijon mustard

Directions
Blend water and cashews in a blender. Heat the water and cashews up in a microwave for about 1 - 2 minutes. Add the rest of the ingredients and blend on high. Add more or less chipotle pepper sauce based on how spicy you like your cheez.