Recipes

Salted Blue-Cacao/Walnut Balls

Salted Blue-Cacao/Walnut Balls rolled in Camelina Gold Seeds by rawB. Process until course (do not over process): 3 cups+ Walnuts 2/3 cup Raw Cacao powder Add: 1 cup+/- Dates (pitted) 1/8-1/4 cup Coconut cream (add more if batch too thick) 1/2 cup Blueberries (local, organic) (add more if batch too thick) 3 Tablespoons Carob Molasses Process uncombined and smooth. (you may need more dates or blueberries) (do not over process or it becomes very oily) Needs to be thick like truffles. Adjust amount of to get texture just right. Dates and walnuts will thicken, cream and berries will thin the batch. Fold in to create texture: 1/2 cup Sunflower seeds (sprouted/dehydrated) Wholefoods bulk section 1/2 cup Walnut (pieces) In a tall round container combine 50/50 cacao nibs/CamelinaGold seeds. With a small (bite size) ice cream scoop create balls and drop them into the 50/50 mixture and swirl the container to coat them. Place them into a flat covered dish (Sprinkle with Pink Himalayan SeaSalt) and place them into the freezer. They can be stored here until 5 minutes before you want to eat them. Nice to have on hand for unexpected company. Friends and great food make a lovely...

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No Bake Energy Bites

No Bake Energy Bites Ingredients: 1 cup dry oatmeal 1/2 cup chocolate chips 1/2 cup peanut butter 1/2 cup Camelina Gold seed (whole, ground, or combination) 1/3 cup honey 1 tsp vanilla *optional: add 2/3 cup dried chopped fruit Directions: Mix above ingredients together in a large bowl Cover and let sit in the refrigerator for 1 to 2 hours Form into bite sized balls and serve

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Camelina Gold/Gluten Free/Low Carb Bread

1 1/2 cups almond flour 2 Tbsp. coconut flour 1/4 cup camelina meal 1/4 tsp. salt 1 1/2 tsp. baking soda 5 eggs 1/4 cup coconut oil 1 Tbsp. honey 1 Tbsp. apple cider vinegar METHOD *****For doubling this recipe: Add 1 more egg, 1 Tablespoon baking powder and 1 banana OR ½ cup organic applesauce in place of the banana. – Preheat the oven to 180C/350F degrees and grease a loaf pan. – Place almond flour, coconut flour, flax, salt and baking soda in a food processor. – Pulse the ingredients together – Add and pulse in the eggs, oil, honey and vinegar – Pour batter into the loaf pan. – Bake at 350° for 30 minutes, then cool, eat, and enjoy! REFERENCE:...

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Camelina Gold ‘Mayo’ Spread

Recipe: Two eggs room temperature  (put the eggs in warm water).   Use two yolks, but only one of the egg whites. Room temperature fresh squeezed lemon juice  2 Tablespoons. 1 tsp. ground dry mustard 1 tsp. salt or 1l2 tsp. if you are salt restricted Blend above in food processor for about 20 seconds Slowly add 1 and 1/4 cup Camelina Gold oil Do this very slowly at first to begin the absorption into the egg mixture Continue to add slowly until all oil is incorporated, usually takes around 4 to 5 minutes. Test consistency – it should be like regular mayo. We add dill, sometimes basil or parsley or whatever you like. – submitted by Cliff and Carol Thome, North Idaho   additional notes from Cliff and Carol: Hope you like it.  Not eating the hybridized soy oil it healthier by far. Not having to eat EDTA, a preservative, in store bought mayo is good because it is...

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Camelina Gold Nut Mixture

1 Egg white whisked stiff 2 cups almonds 2 cups walnuts 2 cups pecans 2 tbsp curry 1 tbsp cardamom 1 tbsp cinnamon 1/2 tsp cayenne pepper 1 tsp rosemary 3/4 cup of all natural stevia sweetener   Directions:1- Mix the nuts into the egg white  2- Combine and mix all spices and sugar 3-Pour mixture onto pan sprayed with Camelina Gold 4- Lightly spray Camelina Gold over the nut mixure Bake at 250 degrees F for 45 minutes Submitted by: Maryanna Replogle  

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Spaghetti and MEETballs with Zucchini Noodles – Raw / Vegan

MEETBALLS 16 oz     raw Almonds (soaked pealed) 3 oz      sun dried Tomatoes 1/4 cup   raw Sunflower Seeds 1 Tbsp    fresh Rosemary 1 tspn     Sea-Salt 2 cloves  Garlic 2 Tbsp     CamelinaGold oil 1 Tbsp     CamelinaGold seeds (soaked in 2 tbsp H2o) 1/8 tspn   Turmeric Process until binds together…add splash H2o if needed… use small ice cream scoop to portion size… and roll into tight balls…Dehydrate for 5 hours at 105*f… use spirilizer to make zucchini noodles…   SAUCE 3 large    Heirloom Tomatoes 1 clove   Garlic 1 oz         sun dried Tomatoes 2 Tbsp    combo- Rosemary/Basal SeaSalt to taste and black pepper *Submitted by Robert Krause, Portland...

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