Vegan, Gluten-Free Apple Crumb Pie Cupcakes

 

It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!

These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!

And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.

 

The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.

So basically total apple cupcake/pie bliss!!!

Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!

Enjoy!

Vegan, Gluten-Free Apple Crumb Cupcakes
 
Ingredients
Apple Cupcakes
  • 3 c. Blanched Almond Flour
  • 1 c. Garbanzo Bean Flour
  • ½ c. Sucanat
  • ¾ c. Xylitol (or truvia, stevie, etc)
  • ¾ t. Sea Salt
  • 1½ t. Baking Powder
  • ¾ t. Baking Soda
  • 3 t. Ground Cinnamon
  • 1 t. Xantham Gum
  • 1 c. Plain, Unsweetened Coconut Milk Yogurt
  • 1 c. Plain, Unsweetened Almond Milk
  • 2 T. Pure Vanilla Extract
  • ¼ c. Agave
  • ⅔ c. Almond Butter
  • 1 Large Honeycrisp Apple, finely chopped
Vanilla Frosting
  • 1½ c. Palm Oil Shortening
  • ¾ c. Vegan Butter
  • ¼ c. Pure Vanilla Extract
  • ¼ t. Sea Salt (more or less to taste)
  • ¼ c. Truvia (or stevie, powdered xylitol, etc)
  • 2 T. Tapioca Starch
Crumb Topping
  • ½ c. Oats
  • ½ c. Blanched Almond Flour
  • ¼ c. Sucanat
  • 1 T. Truvia (or stevia, xylitol, etc)
  • ¼ t. Cinnamon
  • ⅛-1/4 t. Sea Salt
  • ½ c. Vegan Butter
  • ½ t. Pure Vanilla Extract
Instructions
For the Apple Cupcakes
  1. Preheat oven to 350 degrees. Line 18 cupcake tins with liners
  2. In the bowl of an electric mixer, whisk together almond flour, garbanzo bean flour, sucanat, xylitol, sea salt, baking powder, baking soda, cinnamon and xantham gum.
  3. Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined.
  4. Gently fold in chopped apples.
  5. Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean.
  6. Cool completely on a wire rack.
For the Vanilla Frosting
  1. Beat shortening and butter until smooth.
  2. Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined.
  3. Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping.
For the Crumb Topping
  1. In the bowl of an electric mixer, beat butter and vanilla until smooth.
  2. Add the rest of the ingredients and beat on low until well combined.
To Assemble Cupcakes
  1. Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.

 

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Bakery Review – Sit By Me Bakery in Branson, MO

 

It’s been a LONG time since I’ve done a bakery review for multiple reasons. I can’t say that I’ve really missed my glutinous days of ordering just one of EVERYTHING on the menu (EXAMPLE A, B, C and D) but every now and then I think how fun it used to be to go into a bakery and take in all the different cupcakes, cheesecake, cookies and candies never knowing quite what to expect or how amazing something might be…or completely disappointing. And of course we eat plant-based/vegan/no refined sugar which limits our options even more for finding suitable baked goods when out and about.

That’s where Sit By Me Bakery comes in. I’d been hearing a lot about them in the local vegan group I’m in and had been anxious to try them since they were obviously vegan and not only vegan, but free of the top 8 allergens-wheat, eggs, dairy, peanuts, tree nuts, soy, fish, and shellfish-as well as free of gluten, seeds, corn, yeast, nightshades, oats, preservatives, artificial flavors and colors. Phew! That’s an impressive list and leaves one to wonder how they even do what they do!

We took our family on a Saturday and visited their storefront that was inside a small shopping mall. We were immediately greeted by Steve and Angie, the owners, who were extremely warm and welcoming. Angie was even willing to let me look at the kind of sprinkles she uses and what the brand and ingredients were.

After checking out the bakery case for a few minutes, we ended up ordering two cinnamon rolls, a chocolate cupcake with chocolate frosting, a chocolate cupcake with vanilla frosting and a vanilla cupcake with vanilla frosting. Everything was very tasty but our favorite thing hands down were the cinnamon rolls. They weren’t the yeasty kind you’d expect from a traditional bakery but had a more dense, hearty texture that our family is used to and reminds me of the kind I make. And of course they were filled with a proportionate amount of gooey cinnamon and sugar.

The only thing that bums me out is the use of refined sugar in everything but I get how hard it is to substitute sugar in baked goods especially in things like cupcakes and frostings.  I’m sure that we’ll be back for a cinnamon roll in the future, however.  🙂

Overall a great experience at a great bakery with wonderful owners! We can’t wait to go back–be sure and visit if you’re in the Branson area!

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Vegan Key Lime Pie Pudding (plus bonus recipe!)

Last week I was contemplating whether I wanted to make and blog this recipe since I had started to see lots of fall/apple/pumpkin things popping up in my news feeds. Already. I mean, hello, isn’t it still August?? You know…SUMMER. Why yes IT IS so I decided no, I’m not giving in just yet and I’m squeezing in one last summer recipe. I’m DOING IT.

Of course the moment I decide this my husband walks in the door with a pumpkin coffee. Yes, pumpkin coffee. At first I was thinking “are you kidding me?!” but then I remembered how much I freaking love the gas station pumpkin coffee so I drank it. There. Confession.  Back to the pudding…

I got the idea for this pudding from an Instagram post I had seen a couple of months ago. She didn’t have an exact recipe and used a few different ingredients than I did. But I loved the idea of key lime pie pudding because key lime pie is one of my favorite desserts ever. I actually have a GREAT Key Lime Pie recipe and after glancing at the ingredients to refresh myself, I knew I wanted to get it as close to tasting like my pie as possible.

This meant I needed to somehow add dairy-free sweetened condensed milk. But I don’t know of any that is sold anywhere and even if it did exist I’m sure it’s loaded with sugar. So I went ahead and made my own healthier version. It adds an additional step/recipe to the overall recipe so if you really don’t care about having sweetened condensed milk in your pudding, then I would go ahead and forego it and just use a sweetener such as xylitol, stevia, swerve, etc. (although I STRONGLY recommend making the sweetened condensed milk because it is DELICIOUS). I can’t guarantee the taste of the pudding will be as good without it, but I’m sure it will still be yummy.

I REALLY love that this pudding has veggies in it and you’d never know. My kids loved it. We enjoyed it with a little dollop of So Delicious Coco Whip and some Cadia Graham Crackers crumbled on top. Tart, sweet and creamy cold….perfect SUMMER treat.  😀

Enjoy!

Vegan Key Lime Pie Pudding (plus bonus recipe!)
Author: 
 
Ingredients
Vegan Sweetened Condensed Milk
  • 5.25 oz./1/4 c. Native Forrest Coconut Milk Powder
  • ½ c. Water
  • 2 T. Melted Coconut Oil
  • 2 t. Pure Vanilla Extract
  • ½ c. Truvia
  • ¼ c. Sucanant
  • ½ t. Sea Salt (more or less to taste)
Key Lime Pie Pudding
  • ¾ c. Lite Coconut Milk
  • 2 Large, Ripe Avocados
  • 2 c. Spinach
  • Zest of One Lime
  • ¾ c. Key Lime Juice (less if you don't want it as tart)
  • ¾-1 c. Vegan Sweetened Condensed Milk (depends on how sweet you want it OR substitute Truvia, Stevia, Xylitol, Swerve, etc to taste)
  • So Delicious Coco Whip, Cadia Graham Crackers (optional)
Instructions
For the Vegan Sweetened Condensed Milk
  1. Combine all ingredients in a high-powered blender (I used a Vitamix) until smooth, creamy and thickened slightly. This will take several minutes. Set aside when done (if using right away....if refrigerating, the mixture will solidify and you can reheat or just scoop from the container).
For the Key Lime Pie Pudding
  1. Place all ingredients in a high-powered blender and blend until smooth. Refrigerate for a couple of hours until chilled and slightly firm or overnight.
  2. Top with coconut whipped cream and crumbled graham crackers.
Notes
Serves 5-6

 

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Dairy-Free Peach & Raspberry Icebox Cake

I’ve been wanting to do a little something different lately because I feel like I get stuck on things like bars, breads and dips a lot! In all honestly they are EASY to make and I’m constantly just wanting something I can throw together since I’ve got kids! But then came along this recipe from Half Baked Harvest and it gave me an idea.

A few years ago, I made this crazy delicious Blueberry Lemon IceBox Cake and while it was good it was most definitely NOT vegan/plantbased and certainly not healthy so I thought I would give it a little makeover! I did the peach/raspberry combo that HBH did so beautifully with her cake and used Cadia Graham Crackers and So Delicious Coconut Whipped Cream. That’s right I BOUGHT the coconut whipped cream! I know, I know I could have just thrown a can of coconut milk in the fridge and whipped it up the next day with some agave and vanilla but I was seriously going for easy here and I’m not gonna lie, I LOVE this whipped cream from So Delicious. Better than my homemade stuff even. 😀

So while not the healthiest dessert due to the sugar in the graham crackers and whipped cream, albeit a small amount, it is an upgrade from my old recipe for sure! And we loved it! The graham crackers get nice and soft and “cake-like” after sitting overnight, sandwiched between the whipped cream. And the raspberry/peach combo is SO good. Simple, delicious and utilizes the last of those yummy summer fruits!

Enjoy!

Dairy-Free Peach & Raspberry Icebox Cake
 
Ingredients
  • 2, 9 oz. containers So Delicious Coconut Whipped Cream (I used the lite version)
  • 12 sheets Cadia Graham Crackers (or similar healthy/low sugar/whole grain brand)
  • 2 c. Chopped Peaches (about two large), plus more for topping
  • 2 c. Raspberries, plus more for topping
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, both ways, letting the foil hang over either end of the pan. Spray lightly with coconut oil cooking spray.
  2. Spread a layer (about ⅓ of a container) of coconut whipped cream in the bottom of your pan. You want to have enough whipped cream left to use some for spreading on the top of the cake after it has set overnight and been flipped out of the pan.
  3. Place 4 sheets of the graham crackers on the top of the whipped cream (they may overlap a bit in the middle and that's ok!).
  4. Cover the graham crackers in another layer of whipped cram and sprinkle the whipped cream with half of the raspberries and half of the peaches.
  5. Gently spread a layer of whipped cream over the fruit. Cover with 4 more sheets of graham crackers, a layer of whipped cream and the remaining half of the peaches and raspberries.
  6. Cover the fruit with another layer of whipped cream and 4 more sheets of graham crackers.
  7. Cover with foil and let set in the fridge for 24 hours or overnight.
  8. Place a plate or cake stand over the to of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil.
  9. Quickly cover the top of the cake with the remaining whipped cream and sprinkle/decorate with the extra fruit. Slice and serve immediately.
Notes
Serves 10.

 

 

 

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Peanut Butter Chocolate Chip Fudge Dip

Full disclosure–this is actually a hummus recipe. Yes, that’s right dessert hummus is a thing and it has been for awhile. I’ve done a couple of variations like this Chocolate Hummus and this Pumpkin Spice Dessert Dip but this latest peanut butter and chocolate mix my be the best one yet!

This stuff is MAJORLY delicious and quite healthy! Don’t you just love when those two things get together?! I do.

Plenty of good stuff in this like protein and fiber from the chickpeas and peanut butter and lots of healthy fats! Think school lunchbox…great with apples, spelt pretzels, graham crackers, strawberries or wrapped up in a whole grain tortilla! Also good on pancakes, waffles, bagels….endless uses! Did I mention you only need a blender?! Yay!

And as always 100% vegan/plantbased and no refined sugar. 🙂

Peanut Butter Chocolate Chip Fudge Dip
 
Ingredients
  • 1, 15 oz. Can/2 c. Chickpeas, drained and rinsed
  • ½ c. plus 3 T. Natural Peanut Butter (no added oil, sugar, salt, etc)
  • ½ c. Agave (or sweetener of choice and less if you don't want it as sweet)
  • ½ t. Sea Salt
  • 6 T. Plain, Unsweetened Cashew Milk (or almond, coconut, etc)
  • ½-3/4 c. Lily's Dark Chocolate Chips
Instructions
  1. Place all ingredients except chocolate chips in a high speed blender and blend on high until smooth and creamy.
  2. Stir in chocolate chips and refrigerate overnight.
  3. Serve with fruit, pretzels, cookies, pancakes, waffles, etc.

 

 

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Lemon Coconut Truffles

I was craving something lemon-y and easy to make the other day and found this recipe that I have only made once before quite awhile ago but remember really loving it! They are done in the food processor and come together in no time.

They are a perfect balance of coconut and lemon flavor, not overly sweet and just the right size when you need something a little sweet. And best of all they are healthy!

Enjoy!

P.S. Here are a few more energy type “balls/truffles” I love!

Honey Almond Date Balls

Java Mocha Protein Balls

Chocolate Chip Quinoa Trail Mix Balls

Lemon Coconut Truffles
Author: 
 
Ingredients
  • 1 c. Shredded, Unsweetened Coconut
  • ⅓ c. Raw Almonds
  • 1 T. Agave
  • 2 T. Xylitol, processed in a food processor to a finer "powdered" consistency (or use more agave, etc)
  • 2 T. Melted Coconut Oil
  • Juice and Zest of one Large Lemon
  • Organic Vegan White Chocolate Chunks, melted OR Extra Shredded, Unsweetened Coconut
Instructions
  1. Process all ingredients except the white chocolate/extra coconut in a food processor until a thick paste forms.
  2. Roll into 1½" balls.
  3. Dip into the melted white chocolate OR roll in extra coconut (I didn't do either this time but the time before I did the white chocolate).
Notes
Makes 12 truffles.

 

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Vegan Zucchini Bread

 

I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.

However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂

This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!

Enjoy!

Vegan Zucchini Bread
Author: 
 
Ingredients
  • ½ c. Xylitol (or truvia, swerve, etc)
  • ½ c. Sucanat
  • 1½ c. Sprouted Spelt Flour (or other whole grain flour)
  • ½ t. Pink Sea Salt
  • 1 t. Baking Soda
  • 1½ t. Cinnamon
  • 2 t. Pure Vanilla Extract
  • ½ c. Unsweetened Applesauce
  • ¼ c. Ground Flaxseed mixed w/ 6 T. Water (let sit for 5 minutes to create flax "egg")
  • 1 c. Shredded Zucchini, all liquid squeezed out (I use a nut milk/cheese cloth bag)
  • ½ c. Pecan Halves
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan with coconut oil or spray with non-stick cooking spray.
  2. In the bowl of an electric mixer, whisk together the xylitol, sucanat, flour, salt, baking soda and cinnamon.
  3. Beat in the vanilla, applesauce and flax "egg" on low speed. Add the zucchini and beat until evenly incorporated.
  4. Pour batter into prepared loaf pan and place pecan halves on top.
  5. Bake for 45-55 minutes (I did 43 but mine was still a little underdone in the very middle--recommend 50 minutes).
  6. Cool completely in loaf pan. Slice.
Notes
Makes about 8-10 slices.

 

 

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Gluten-Free Chickpea Blondies with Dark Chocolate Chips

 

 

 

I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.

Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many.  One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in my head that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.

I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!

So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!

I hope you enjoy them as much as we do!

Flourless Chickpea Blondies with Dark Chocolate Chunks
 
Ingredients
  • 2, 15 oz. Cans Chickpeas, drained and rinsed
  • ⅓ c. Aquafaba (chickpea liquid)
  • 1 c. Unsalted Almond Butter
  • ⅔ c. Agave
  • ⅓ c. Xylitol
  • 2 T. Pure Vanilla Extract
  • ½ c. Almond Flour
  • 1 t. Sea Salt
  • ½ t. Baking Powder
  • ½ t. Baking Soda
  • ¾ c. Lily's Chocolate Chips (or other vegan/refined sugar free brand of choice)
Instructions
  1. Preheat oven to 350 degrees. Spray a 8x8 or 9x9 pan with non-stick coconut oil cooking spray.
  2. In a high-powered blender add all ingredients except the chocolate chips.
  3. Blend on high until mixture is completely creamy and smooth. You may have to stop and scrape down the mixture several times to make sure you get all the chickpeas blended in.
  4. Spread into prepared pan and sprinkle the chocolate chips over the mixture.
  5. Bake for 25-28 minutes or until a tester comes out clean. Let cool completely before cutting and serving.
Notes
Makes 18 bars.

 

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Vegan Blueberry Banana Bread

I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀

I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.

I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀

Enjoy!

Vegan Blueberry Banana Bread
 
Ingredients
  • 5 Super Ripe Bananas, mashed
  • ¾ c. Applesauce
  • 2 T. Ground Flaxseed, mixed with ⅓ c. water (allow to sit 5 minutes to create flax "egg")
  • 1 t. Pure Vanilla Extract
  • ¾ c. Sucanat
  • ¼ c. Truvia
  • 2 c. Spelt Flour
  • ¾ t. Sea Salt
  • 1½ t. Baking Soda
  • 1 c. Regular Rolled Oats
  • 1 c. Frozen Blueberries, plus ½ c. for topping
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with coconut oil non-stick cooking spray.
  2. In the bowl of an electric mixer, beat the bananas, applesauce, flax "egg" and vanilla together on low speed.
  3. Add the sucanat and truvia and beat into the mixture on low speed.
  4. Add spelt flour, salt, baking soda and regular rolled oats. Beat on low speed until everything is well-combined.
  5. Gently fold in 1 cup of frozen blueberries and pour into the prepared pan. Sprinkle with remaining blueberries.
  6. Bake for 55-60 minutes, until a tester inserted in the middle comes out clean.
  7. Let cool in pan for 15 minutes then gently remove and cool to room temperature on a cooling rack. Store in an airtight container at room temperature for 2 days then store remainder in refrigerator.

 

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Avery’s Favorite Chocolate Chip Cookie

I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.

I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!

I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉

Avery's Favorite Chocolate Chip Cookie
 
Ingredients
  • ½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
  • ⅓ c. plus 1 T. Xylitol
  • ⅓ c. plus 1 T. Agave
  • 3 T. Aquafaba (chia/flax egg or normal egg would work also)
  • 2 t. Pure Vanilla Extract
  • 1⅓ c. Sprouted Spelt Flour
  • ¼ c. Ground Flaxseed
  • ¾ t. Baking Soda
  • ¼ t. Sea Salt
  • ¼ c. Thick Rolled Oats
  • ½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Instructions
  1. Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
  2. In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
  3. Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
Notes
Makes 16 cookies

 

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One Bowl Gluten-Free, Vegan Banana Bread

We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.

My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.

The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!

One Bowl Gluten-Free Banana Bread
 
Ingredients
  • 3-4 Medium VERY Ripe Bananas (I use 4)
  • 1 T. Pure Vanilla Extract
  • 3 T. Aquafaba
  • 3 T. Coconut Oil, melted
  • ¼ c. Xylitol
  • ¼ c. Sucanat
  • 3½ t. Baking Powder
  • ¾ t. Sea Salt
  • ½ t. Ground Cinnamon
  • ¾ c. Unsweetened Almond or Cashew Milk
  • 2½ c. Blanched Almond Flour
  • 1¼ c. Gluten-Free Quick Oats
  • Handful of Chopped Walnuts (optional but delicious!)
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
  3. Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
  4. Let cool completely before removing from pan and slicing. Store in an airtight container.

 

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Chocolate Chip and Coconut Almond Meal Cookies

Chocolate Chip and Coconut Almond Meal Cookies

I have been making almond milk for my one year old for the past couple of months.  We are dairy free in our household  for many reasons (ok, except for the occasional Andy’s treat), one being that almond milk has a TON more calcium than cow milk.  I love the fact that you can not only make your own homemade almond milk which is FAR better than even the healthiest store bought kind, but you can also use the pulp that is left to make your own almond flour (or you might see it labeled as almond meal in the store).  And it’s all so easy!  But the downside is that if you have an almost toddler  who drinks as much milk as mine (I say almost because she is ALMOST walking on her own and to me that is when she will no longer be a baby *tear*), you are making it ALL. THE. TIME.  And it leaves you with almond flour coming out your ears!!!  Thankfully, there are so many awesome recipes these days using almond flour.  Many vegan and gluten-free recipes use almond flour so hopefully it won’t be any problem using all this stuff up!

I’ve baked with almond flour before and had amazing results.  These Blueberry Almond Meal Muffins are still one of my favorite muffin recipes.  When I came across this recipe for almond meal cookies with chocolate chips and coconut, I had to try them and they turned out so good.  When I say so good I mean the kind of good that I can probably never make them again because my husband and I ate them in like, two days.  All of them.  Eeek.

Chocolate Chip Coconut Almond Meal Cookies

They reminded me of a cross between a super soft, thick graham cracker cookie and an almond joy.  I mean…kind of delicious.  The ingredients are nutritious and if you can limit yourself to just one or two then you’ve got a perfectly suitable (and in my opinion better) substitution for a run of the mill chocolate chip cookie.  So if you’ve never used almond flour before, I definitely recommend starting with this recipe!

Enjoy!

Original recipe here.

P.S. Mine didn’t turn out nearly as pretty as theirs!

Chocolate Chip and Coconut Almond Meal Cookies
 
Ingredients
  • 1¼ c. Almond Meal
  • ½ t. Baking Powder
  • ¼ t. Salt
  • ½ c. Shredded, Unsweetened Coconut
  • ⅓ c. Sucanat or Coconut Sugar (I used Sucanat and processed mine in my Vitamix dry attachment until it was finely ground)
  • 1 Large Egg
  • 3 T. Coconut Oil, melted
  • 2 t. Pure Vanilla Extract
  • ¼ c. Bittersweet/Dark Chocolate Chips (I would chop them next time for finer pieces..the big chips made it a bit difficult for the cookies to hold together)
Instructions
  1. Preheat oven to 375 degrees and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt and coconut. In a small bowl whisk together egg, coconut oil and vanilla. Stir wet ingredients into dry until thoroughly incorporated. Stir in chocolate chips. Shape dough into 1½-inch balls, place on baking sheets and press down slightly with the palm of your hand.
  3. Bake until edges begin to brown, 7-10 minutes (mine took 8), rotating pans and switching racks halfway through. Let cool completely on wire racks and store in an air-tight container.
Notes
Makes about 18 cookies.

 

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Vegan, Gluten-Free, Dairy-Free No-Bake Cookies

Healthy No-Bake Cookies

Today I have given a little makeover to one of my all-time favorite recipes–No-Bake Cookies!  My mom’s recipe is seriously THE BEST.  Yes, I do think that about many of her recipes.  Because it’s true!  I’ve had lots of other no-bake cookies and people have no idea there is an exact time they need to boil otherwise you get dry, crumbly, icky no-bakes.  Such a shame.  Luckily my mom’s recipe uses the perfect ingredients and method and they are no-fail every time.

Like I said, I gave them a makeover…a healthy makeover.  I was curious if altering the recipe with alternative ingredients would yield the same delicious cookie I grew up loving and eating way too many of in one sitting.  Off to experiment land I went!  I wanted them to be dairy-free because we don’t drink cow’s milk or eat cow products in our household unless it’s organic butter or Greek yogurt, so I used almond milk and coconut oil.  I knew it could be tricky because coconut oil will only firm up according to the temperature in your house so these cookies needed a little help in that department.  You must keep them in the refrigerator or freezer after they are done or you’ll have a sticky mess!  But we LOVE them cold, straight from the freezer.

Other changes I made were using a reduced amount of sucanat in place of the refined sugar.  It gave the cookies an amazingly rich, dark chocolatey, fudge taste.  I also used organic peanut butter and thick-rolled organic oats.  Very small changes but they make a world of difference in the nutritional content of the finished product.  Don’t get me wrong, you can’t eat five of these at once because they’re “healthy” or replace your daily fruit servings with a bunch of cookies!  They still have sugar after all, just not refined, processed sugar.  Which is a GOOD thing.  These are still meant to be an indulgence, but one you can feel pretty good about.  Jeremy and I both love them so much…maybe better than the original!  Just don’t tell my mom!

Enjoy!

 

5.0 from 1 reviews
Vegan, Gluten-Free, Dairy-Free No-Bake Cookies
 
Ingredients
  • 3 c. Sucanat
  • ⅔ c. Unsweetened Cocoa Powder
  • 1 c. Unsweetened, Regular Almond Milk
  • ¾ c. Organic Coconut Oil
  • 4 c. Thick-Cut, Rolled Oats
  • 2 T. Pure Vanilla Extract
  • 1 c. Organic Peanut Butter (I use one that is only peanuts and sea salt)
Instructions
  1. Line two large baking sheets with foil.
  2. In a large saucepan, combine sucanat, almond milk, cocoa and coconut oil over medium heat. Cook, stirring constantly and bring to a rolling boil. Boil for 1 minute and 15 seconds, stirring constantly. Remove from heat and stir in peanut butter and vanilla. Quickly stir in oats and drop by large spoonfuls onto the baking sheets. Let cool for 5-10 minutes and then place the pans in freezer for about 10 minutes to firm the cookies completely. Store in an air-tight container in the freezer or refrigerator (we like ours really cold from the freezer).
Notes
Makes 30 cookies.

 

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Baking with Zucchini

Hi friends!  To follow up my majorly delicious (and healthy!) zucchini bread recipe, I thought I’d share even MORE recipes for baking with zucchini!  Just in case your garden overfloweth like so many people I know.  If you see more than you can bake at the moment, not a problem!  Just freeze your grated zucchini and thaw it out at a later time.  And I’ve included a mix of healthy and not-so-healthy recipes so there are options for everyone!

Chocolate-Cinnamon Swirled Zucchini Bread

Chocolate-Cinnamon Swirled Zucchini Bread by Bittersweet Blog

Chocolate Zucchini Cake with Dark Chocolate Ganache

Chocolate Zucchini Cake with Dark Chocolate Ganache by the Repressed Pastry Chef

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins by Florida Coastal Cooking

Spiced Zucchini Cake with Maple Cream Cheese Frosting

Spiced Zucchini Cake with Maple Cream Cheese Frosting by My Baking Addiction

Zucchini Cookie Sandwiches

Zucchini Cookie Sandwiches by The Hall Family Blog

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting by Brown Eyed Baker

Whole Wheat Zucchini Nut Muffins

Whole Wheat Zucchini Nut Muffins by Eating Clean Recipes

Zucchini Cookies with Chocolate Chips and Dried Cranberries

Zucchini Cookies with Chocolate Chips and Dried Cranberries by Two Peas and Their Pod

 

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Ice Cream Goodies

The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer.  And just about every day around 2:30 in the afternoon I start craving ice cream.  Ugh.  I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!).  Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner.  And can I just say that is quite the feat when they are less than half a mile from your house?!  Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!”  Because I have.  Oh, I have.

So ice cream remains a treat, like it should.  And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all.  Tell me these don’t get you drooling?!?

First, Key Lime Pie Ice Cream from yours truly.  I loooooove this stuff.  It totally transports me to Florida and white sandy beaches.  Ahhhhhh.

This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker.  How brilliant is this??  Love how they do four different variations with the same ice cream base.

Nutella Peanut Butter Chip Ice Cream by Kevin and Amanda

Next up are these Confetti Ice Cream Pops from Country Living.  I love that you don’t have to have a special ice cream popsicle mold…just use small paper cups!  Brilliant.

Confetti Ice Cream Pops by Country Living

While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER.  And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it!  It’s just so pretty.

No-Bake Strawberry Ice Box Cake by theKitchn

Chocolate Covered Brownie Ice Cream Sandwich.  Want.  Now.

Chocolate Covered Brownie Ice Cream Sandwich by Good Life Eats

Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me.  I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.

Mint Chocolate Chip Ice Cream Cake by Southern Living

And last, but certainly not least, Almond Milk Ice Cream.  Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream.  This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill.  I’ll definitely post my results on here!

Almond Milk Ice Cream by The Science of Eating

 

 

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