Scallion/Spring Onion Pancakes

Scallions and spring onions tend to come with their tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb/white parts and green stalk.

 

Yields about 20 pancakes (4-5 inches each)

 Ingredients

1 large bunch scallions or spring onions, washed and trimmed of roots

2 eggs

1 cup all purpose flour

1 1 /2 cups water

1/4 cup chopped kimchi (optional)

3/4 teaspoon sea salt

Oil for pan-frying

Dipping Sauce:

1/3 cup soy sauce or tamari

1/3 cup rice vinegar

1 teaspoon red pepper flakes

1 clove garlic or 1 stalk green garlic, minced

Cut the scallions or onion stalks into 1-2-inch lengths and cut the white part or the spring onions bulbs into thin rounds. In a large bowl whisk the eggs with the flour, water and salt. Add the scallions/onions and kimchi, if using, and mix well. Taste for salt. If you’re using kimchi you likely won’t need any more. The batter should be fairly runny, a bit thinner than regular pancake batter.

Stir together all the dipping sauce ingredients in a small bowl.

Lightly cover the bottom of a large, heavy skillet with oil and heat over medium-high heat. When the oil is hot fry the pancakes, either in typical pancake size or large, to fit the pan. If doing the latter you’ll cut them into wedges to serve. Fry for about 3 minutes per side or until golden. Serve with the dipping sauce.

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Pumpkin Seed Butter Cookies

This recipe was chosen by our Bulk Co-Buyer, Zahra Salim. Zahra has been working on introducing new bulk products and revitalizing pre-pandemic offerings, including our alternative nut butter section! All of these ingredients can be found in our bulk section. Enjoy!

“These chocolate dipped pumpkin seed butter cookies are a delicious, allergy-friendly treat. They’re soft, chewy, and decadent yet nutritious. These cookies are nut-free, gluten-free, vegan, and grain-free. They’re kid-approved and perfect for school snacks.” - Jennifer Bell

Author: Jennifer Bell

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Servings: 12

Check out the full recipe article with step by step photos here.

Equipment

• Sheet pan

• Parchment paper

Ingredients

• 1/2 cup pumpkin seed butter (with no added sugar or salt)

• 1/2 cup maple syrup

• 1/2 cup coconut flour

• 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate

• 2 teaspoons pure vanilla extract

• 1 teaspoon vinegar or lemon juice

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• Optional topping: pumpkin seeds for sprinkling on top of the cookies

Instructions

• Preheat the oven to 375 degrees Fahrenheit.

• Add the pumpkin seed butter, maple syrup, coconut flour, vanilla extract, vinegar or lemon juice, baking soda, and salt to a large mixing bowl and use your hands to mix well until a dough is formed.

• Use your hands to roll the dough into 12 evenly sized balls and place them on a parchment paper lined sheet pan.

• Use your fingers to press the cookie dough balls into flatter circles.

• Bake at 375 degrees Fahrenheit for 12 minutes or until they look solid and slightly golden around the edges.

• When then cookies are finished baking, allow them to cool to room temperature.

• While the cookies are cooling, melt the dairy-free dark chocolate chips (or chopped dark chocolate), either in the microwave or on the stove. To melt it in the microwave, add the chocolate to a microwave safe bowl, then cook on high power for 20 seconds, stir, and repeat until it’s melted. To melt it on the stove, add the chocolate to a pot on the stove set to low heat and stir constantly until melted.

• Once the chocolate is melted and the cookies have cooled to room temperature, dip the cookies in chocolate so that half of each cookie is submerged in chocolate and the other half is not, then place them on a platter (or two dinner sized plates) lined with parchment paper (you can reuse the parchment paper that you baked the cookies on).

• Sprinkle a few pumpkin seeds on the chocolate dipped sides of the cookies, then place the cookies in the fridge for a minimum of 30 minutes to allow the chocolate to harden before serving.

Notes

• To make this recipe even quicker and easier, skip the step of dipping the baked cookies in melted chocolate. You can mix the chocolate into the raw cookie dough instead.

• Store these pumpkin seed butter cookies in an airtight container for up to three days or freeze them for up to six months.

Maple Cinnamon Candied Almonds

Ingredients

• 1 ½ cups raw almonds

• 3 tablespoons coconut sugar

• ¼ teaspoon sea salt

• 2 tablespoons maple syrup

• 2 teaspoon water

• 1 teaspoon coconut oil

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

1. Bake the almonds on a cookie sheet or in a baking dish at 350°F for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.

2. In a large bowl, combine the coconut sugar and sea salt and set the bowl aside.

3. Combine the maple syrup, water, coconut oil, vanilla extract, and cinnamon in a medium saucepan over medium high heat.

4. Bring to a boil, reduce heat to medium, and add the almonds.

5. Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates.

6. Transfer the nuts to the bowl with the coconut sugar.  Stir and make sure that they're well coated. Pour the almonds onto a piece of parchment paper to cool.

(If you eat one warm, the almonds will still be soft, but don't worry. Once completely cooled, the almonds and the coating become crunchy.)

Recipe adpated from Texanerin Baking