Recipes
Raw Berry Crisp
Ingredients 6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries 1 tablespoon pure maple syrup, varies depending on the sweetness of berries 1 cup raw pecans 1/2 cup raw walnuts 1/2 cup pitted dates, roughly chopped 1/2 teaspoon ground cinnamon Instructions In a 2-quart baking dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries Serve immediately, or chill until ready to serve.
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Vegan Pumpkin Cinnamon Rolls
Ingredients DOUGH 1 cup unsweetened almond milk 2 Tbsp vegan butter (Earth Balance option) 1 packet = 2 1/4 tsp instant yeast 1 Tbsp organic cane sugar 1/4 tsp sea salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1/3 cup pumpkin puree 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour FILLING 2 1/2 Tbsp vegan butter 1/2 cup pumpkin butter 1/3 cup organic cane sugar 1 Tbsp cinnamon 1/2 tsp pumpkin pie spice 1/2 cup raw pecans TOPPING 2 Tbsp vegan butter 1 Tbsp pumpkin butter 1 Tbsp organic cane sugar 1/4 cup raw pecans Instructions DOUGH: Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) Remove from microwave and let cool to 110 degrees F. It should be warm but not too hot or it will kill the yeast. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes. Add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed) Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size. On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans. Starting at one end, tightly roll up the dough and situate seam side down. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again. Preheat oven to 350 degrees F Bake rolls on a center rack for 30-40 minutes. Let cool for at least 10 minutes before serving. For a glaze, try my dairy free cream cheese frosting. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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Rhubarb Crunch
Ingredients 3 cups diced rhubarb 1 cup white sugar 3 tablespoons all-purpose flour 1 cup packed light brown sugar 1 cup quick cooking oats 1 ½ cups all-purpose flour 1 cup butter Directions Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. In mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir then combine butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.
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Pistachio Dark Chocolate Bark
Ingredients 4 1/4 cups dark chocolate chips 1/4 cup raw pistachios chopped 1 1/2 tsp coarse sea salt Instructions Create a double boiler - fill a saucepan with about 2-3 inches of water, and bring to a boil. Then, place glass bowl on top of the sauce pan, making sure the bottom of the bowl doesn’t actually touch the water. Add dark chocolate chips to the glass bowl. Stir the chocolate chips as they slowly melt. You are looking for the texture to be smooth and pour-able. Place a sheet of parchment paper on a cookie sheet and then set aside. Pour the melted chocolate onto the prepared baking sheet and carefully spread the chocolate into an even layer that’s about 1/4 inch thick. Sprinkle with the chopped pistachios and coarse sea salt evenly over the chocolate. Place the baking sheet into the freezer for about 25-30 minute- to allow the chocolate to completely freeze. Remove from the freezer and break the chocolate into uneven pieces, and enjoy.
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Keto Strawberry Cheesecake
Ingredients For the crust 1 1/2 cups almond flour 1/4 cup powdered sweetener 1 teaspoon cinnamon 6 tablespoons butter, melted For the filling 6 packages 8 ounces full fat cream cheese, room temperature 2 cup powdered sweetener 5 large eggs room temperature 8 ounces sour cream room temperature 1 tablespoon vanilla extract Instructions Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer. Add in the room temperature eggs one at a time and beat until well incorporated. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan Let sit on the counter for 1 hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
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Vegan Dark Chocolate Mousse
Ingredients 15 oz unsweetened coconut milk 4 tbsp powdered sugar or maple syrup 1/2 teasp vanilla extract 3-4 tbsp unsweetened dark chocolate cocoa powder Toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut (optional) Instructions Place the can of full-fat coconut milk in the fridge overnight for at least 24 hours. Chill a small-medium size bowl in the freezer for a few minutes. Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can. You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe, you can save it to make a smoothie. The part that remains is the hardened coconut cream. Scoop out this coconut cream into the chilled bowl Using a stand mixer or a electric hand mixer, beat until fluffy. Start on low speed and work your way up to a higher speed Add the sweetener, vanilla extract, and cocoa powder and continue to beat. Sprinkle with any toppings and serve immediately Or store in the fridge in an air-tight container.
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Vegan Gingerbread Cookies
Ingredients 3 1/4 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon powdered ginger 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3/4 teaspoon salt 3/4 cup vegan butter, room temperature 3/4 cup organic brown sugar 3/4 cup unsulphured molasses 1 teaspoon vanilla extract For the Frosting 2 cups powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons water Instructions Stir the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt together in a large mixing bowl. (set aside) Separate large mixing bowl, use a mixer to beat the butter and brown sugar together until smooth and creamy Add the molasses and vanilla. (to the Brown sugar and butter bowl) Beat the mixture again, until creamy. Add the flour mixture to the butter mixture (about a cup at a time) fully beating in each addition before adding the next. Divide the dough into two halves and roll into a ball. Wrap each ball in plastic wrap. Place the dough into the fridge for 3 hours or up to 2 days. When the dough has fully chilled, preheat the oven to 350°F Line a couple of baking sheets with parchment paper. Flour a rolling pin and the counter a bit. Remove one of the dough balls and roll the dough until it's about 1/8 inch thick Cut the dough using cookie cutters, then transfer the cookies to the baking sheets. Repeat steps 9 and 10 until all of the dough has been used. Bake the cookies for 8 to 10 minutes, then transfer the baking sheets to cooling racks. Mix the frosting ingredients together in a medium bowl. Keep the mixture relatively thick. When the cookies are cool use frosting to decorate them. Let the cookies sit for a few minutes for the frosting to set, and then serve.
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Paleo Banana Cake
INGREDIENTS 3 large bananas , mashed (about 1 3/4 cup mashed) 1 cup nut or seed butter 3 large eggs 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 cup dark chocolate chips Butter or coconut oil , for greasing the pan INSTRUCTIONS Preheat the oven to 350F Generously grease a 9-inch by 13-inch baking dish with butter or coconut oil. Large bowl, use a fork to mash the bananas as smoothly as possible. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a cake-like batter. Fold in the dark chocolate chips (optional) Pour the batter into the greased baking dish.Use spatula to spread it evenly across the bottom of the pan. Bake at 350F, about 30 minutes, until the top is golden and the center is firm. Allow the cake to cool in the pan completely before cutting and serving.
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Tahini & Peanut Butter Choco Bliss Balls
Ingredients 1/2 cup Gluten Free Oat Flour – (plain oats blended) 3 tbsp cocoa1/4 cup Tahini 1/4 cup Peanut Butter- sugar free2.5 tbsp maple syrupSesame seeds to coat Instructions 1. Mix the oat flour & cocoa in a mixing bowl. 2. Pour in the tahini. peanut butter and maple syrup and mix to combine. 3. Shape into balls, then roll in sesame seeds to coat. 4. Place in fridge for min of 20 min to allow them to firm up. 5. Can be store up to 6 days.
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