Vegan Sugar Cookies

Tis the season!  The season for lots of treats and baking that is, especially sugar cookies!  As a child, one of my favorite things to do during the holidays was bake sugar cookies.  My favorite part was decorating them with frosting and intricately placing sprinkles to create an elaborate design.  This is something I don’t want my son to miss out on this year (now that he’s old enough to partake).  Since he is avoiding eggs and dairy for the time being, I needed to come up with an allergy-friendly recipe; thus these Vegan Sugar Cookies were born!  (I have another sugar cookie recipe HERE that contains egg and dairy but is still gluten and refined sugar free.)

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These Vegan Sugar Cookies are gluten-free, egg-free, dairy-free, and are only sweetened with maple syrup.  A great healthy, holiday treat that most everyone can enjoy! Read More

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Chocolate Chip Plantain Brownies

I’ve already posted a recipe for plantain brownies (see Protein Plantain Brownies) and this one, although similar, is slightly different and actually better (IMO).  But of course, adding chocolate chips to any recipe makes it better 😉

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These Chocolate Chip Plantain Brownies are vegan, paleo-friendly and great for anyone with food allergies or sensitivities. Read More

Mini Pumpkin Shortbread

The inspiration for this Mini Pumpkin Shortbread came from the November monthly flavor kit from RawSpiceBar.  They offer freshly ground, globally inspired spice & flavor kits that change monthly.  Their spice subscription includes 6 freshly ground spices & blends, shipped quarterly, with the option of a new kit each quarter (recipe ideas included).  It is a great way to not only sample new spice combinations, but to try out different recipes as well!

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This Mini Pumpkin Shortbread uses RawSpiceBar’s Unpumpkin Pie Spice.  The spices in this flavor kit are: Ginger, Allspice, Cinnamon, Nutmeg, Black Peppercorns, Star Anise, Spices.  This shortbread is grain-free, gluten-free, Paleo, & Vegan. Read More

Chocolate Covered Cereal Bars

We don’t really eat cereal over here.  It definitely isn’t a breakfast staple, but every now and then I will buy a “healthy” box of cereal as a little treat that we eat as a snack or I make into a dessert.  One of my favorite brands is Love Grown.  They make gluten-free, non-GMO, organic cereal out of beans and rice.   Read More

Jem Raw Organic Nut Butters

There’s nothing quite like a spoonful of nut butter to curb those sweet tooth cravings.  And today, there are SO many different varieties of nut butter on the market.  From the original peanut butter to almond butter, cashew butter, sunflower seed butter, hazelnut butter…the list is quite extensive.  If it’s a nut, chances are it has been turned into a nut butter of some sort.

I recently had the chance to try a variety of Jem Raw Organics nut butters.  The four flavors I sampled were: Cinnamon Red Maca, Cashew Cardamom, Hazelnut Raw Cacao, and Superberry Maqui Camu.  Each of these nut butters are certified organic, gluten free, non-GMO and vegan.  Jem Raw Organics is based out of Bend, Oregon where they handcraft organic and sprouted nut butters in small batches.  Their nut butters are unlike any I’ve ever tasted: smooth, full of unique flavor, and have a high quality taste superior to other nut butters on the market. Read More

Chocolate Cake

Chocolate cake.  But not just any chocolate cake.  Grain-free chocolate cake with a pumpkin coconut filling and whipped cream frosting, topped with dry-roasted almonds, pumpkin seeds and bee pollen.

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I came up with this recipe when I was in search of a cake for my son’s birthday.  I was browsing through gluten-free and Paleo cake recipes but couldn’t find one that I liked; the biggest reason being that many of those recipes require 8+ eggs!  I didn’t want to spend a dozen eggs on a cake, so I decided to spontaneously make my own and to my surprise, it worked!  I even re-created my son’s cake (pictured here) and it worked yet again.

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Raw Pumpkin Cake

I love pumpkin!  I’ve already been through an embarrassing amount of canned pumpkin this season and it’s barely October.  I’ve been adding it to coffee, smoothies and of course baking a lot of pumpkin bread and muffins.  And now, I can add Raw Pumpkin Cake to the list 😉

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This recipe was inspired not just by my love for pumpkin, but by The Natural Citizen’s Organic protein.  I received a small sample of their plant protein powder and was waiting for just the right moment to use it.  I decided to create a Raw Pumpkin Cake: the crust is made from dried figs, nuts & seeds and the filling is made from pumpkin, coconut cream, The Natural Citizen Organic protein, maple syrup and a few flavorings (vanilla, cinnamon and salt).  It’s a simple recipe that tastes decadent, but is filled with nutrients.

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Nutty Layered Caramel Bars

Do you know the hardest part about creating a recipe?  Naming it.  For me, coming up with a recipe is pretty easy; I throw together ingredients I like and create a tasty treat or meal and if it’s up to standards, then I put it on my blog.  But coming up with a title for my meal or a catchy name for a treat is something I really struggle with!  I create this beautiful, decadent, satisfying work of art and have to come up with a name that gives it justice – a title that gives it meaning, describes its taste/texture/smell and that captivates readers.

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There are a lot of things I could have called these Nutty Layered Caramel Bars.  I thought about 3 layer bars, but that tells you nothing except the fact that they are layered.  And does the chocolate drizzle count as a layer?  Or what about Maple-Date bars or Maple Nut bars?  But maple isn’t the emphasis of this recipe.  There are quite a few dates.  But I used the dates in a way to make caramel for the top layer.  And then what about the nuts? Almonds and pecans were used in this recipe.  If I wanted to be super specific, I suppose I could have called these bars Layered Almond-Pecan-Maple-Date Bars with a Chocolate Drizzle.  But, yah…that’s too much of a mouthful. Read More