Zucchini Bread (Vegan)

This is by far my favorite bread recipe.  I got the original from my Mom and transformed it into this:


3 Tsp of Flax Flour (3 Tsp of water to every Tsp of Flax Flour)

1 Cup of Sugar (I use agave)

1 Cup of Oil (Coconut oil or Grape seed oil are my favs)

3 tsp Vanilla

2 Cups Shredded Zucchini

3 Cups Flour (GF is my preferred choice)

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

3 tsp Cinnamon

Optional (1/2 tsp Cardamon, 1/4 tsp Nutmeg, or 1 tsp flavors like Lemon or Coconut, Nuts)

1.  Prep Oven to 350 Degrees

2.  Mix all ingredients and Bake for 1 hour or less depending

Mom’s Hummus

My mom passed this recipe over to me, and it is by far the best hummus I’ve ever had.

3/4 Cup Tahini

6 or 7 Big sized cloves of Garlic (chopped or minced)

1/4 Cup Olive Oil

1 Can of Chickpeas

3 lemons juiced

1 tsp Salt

1/2 tsp Pepper

1 1/2 tsp Red Pepper Flakes

1.  Strain Chickpeas and save liquid

2.  Slowly combine solids and liquids in blender so not to fry it out (I’ve gone through a few blenders in my day making hummus!)  A Food Processor is best.

3.  Adding Chickpea water as needed for consistency

4.  Add any other spices to mix it up every time, even pesto!

5.  Scrape into a bowl and refrigerate

6.  You can even make your own crackers with a dehydrator and some tortillas or bread.  You can even make raw flax crackers in a dehydrator (I will be adding that recipe soon)

Apple Olive Oil Cake (Vegan)

A delicious vegan cake that makes you think you’re being unhealthy!


2 Cups Gluten Free Flour

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

Dash of Nutmeg

1/2 tsp Salt

1/2 Cup Olive Oil

1 Cup Maple Syrup

3/4 Cup Water

1/4 Cup Lemon Juice

1.  Cut apples into slices and layer bottom of deep pan

2.  Make batter, pour on top of apples

3.  Bake at 350 degrees or until golden

Coconut Love Roll (Vegan)

One of my favorite treats to make for friends and share the LOVE…

Recipes: Coconut Roll of Love, Vegan, Gluten Free
Coconut Roll of Love

1.  Melt chocolate chunks in a double boiler style

2.  Mix coconut and melted coconut oil with sweetner

3.  With wax paper on a cookie sheet, spread the melted chocolate out to any consistency.  Place tray in freezer for a few minutes.

4.  Pull tray out and spread coconut mixture on the soften chocolate.

5.  Roll the chocolate over as you would rolling sushi.  Slowly peel away the wax paper from chocolate layer as you gently roll the layers.  This is the most difficult part.  Depending on the temperature of the chocolate layer.  Take your time either freezing it or leaving at room temp until it rolls up.

6.  Wrap it up and place it back in the freezer.

7.  When it’s firm pull it out, let sit for a minute then slice it up.

*Vegan, GF

Another way to make Chocolate Coconut Roll:

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