marshmallow frosting
marshmallow frosting
Raw Lemon Raspberry Cheesecake (click image for recipe)
Vegan Strawberry Cake (Recipe)
Quick vegan Crepes
Brownie Batter Frozen Yogurt; only 70 calories!
(click on picture for recipe)
Summer “Seeded” Watermelon Frosty
Made Oh She Glows carrot cake smoothie.
Red velvet cookie dough
Red, White and Blue Berry Semiffreddo
Banana Bread Muffins
Happy Labor Day everyone! I hope you’re all enjoying the long weekend thehomework awesome food that goes with it. While most Americans will be grilling up hotdogs and hamburgers today, I am baking muffins. Crazy? Maybe. But in my book, fall has already started, (it is September after all) so I don’t care what Uncle Sam or Mother Nature says; I need to bake!
These muffins are another great make ahead option for back to school which I know a ton of people (like me!) need right now. Ifyou have any leftovers after a few days, just pop the muffins into a freezer safe ziploc bag and store in the freezer. Now you’ll have a delicious homemade muffin just a quick defrost away.
P.S. My brother ate one of these and gave them two thumbs up. He usually won’t even try things I make (e.g. raw kale salad) so his approval means a lot.
Banana Bread Muffins
Yield: 12 muffins
Software
These muffins are another great make ahead option for back to school which I know a ton of people (like me!) need right now. Ifyou have any leftovers after a few days, just pop the muffins into a freezer safe ziploc bag and store in the freezer. Now you’ll have a delicious homemade muffin just a quick defrost away.
P.S. My brother ate one of these and gave them two thumbs up. He usually won’t even try things I make (e.g. raw kale salad) so his approval means a lot.
Banana Bread Muffins
Yield: 12 muffins
Software
- 1 1/2 cups overripe bananas, mashed (leave slightly chunky)
- 1/3 cup organic unsweetened applesauce
- 1/4 cup raw coconut sugar or date sugar
- 2 T pure vanilla extract
- 1/2 cup unsweetened almond milk
- 2 T fresh lemon juice, preferably organic
- 1 1/2 cups whole grain spelt flour (or other whole grain flour)
- 1 T cinnamon
- 1 t baking powder
- 1 t baking soda
- Pinch sea salt
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the mashed bananas, applesauce, coconut sugar, vanilla. Now mix the lemon juice and almond milk together. Add the almond milk to the banana mixture and stir thoroughly.
- Sift (or whisk) together the remaining ingredients into a medium sized bowl. Add the dry ingredients to the wet and stir until just combined.
- Divide the batter evenly between 12 lined muffin tins. Bake for 25 minutes or until a toothpick inserted in the center of the muffin emerges mostly clean.
(Source: findvegan)
33-Calorie Apple Cider Doughnut Holes
33-Calorie Apple Cider Doughnut Holes!
These delicious doughnut holes are super easy to make and are only 33 calories apiece! (Compare that to 60 at Dunkin’ Donuts)
Makes 24
INGREDIENTS:
DRY:
-1/2 Cup Whole wheat flour (220 cals)
-1/2 cup all purpose flour (220 cals)
-1/4 Cup Splenda/Stevia in the Raw (0 cals)
-1/4 Cup brown sugar, packed (180 cals)
-1.5 tsps baking powder
-1/4 tsp cinnamon
-1/4 tsp nutmeg
- 1/4 tsp salt
WET:
1/2 cup almond milk (20 cals)
1/4 cup egg whites (30 cals)
1 T butter (100 cals)
1 T lite whipped butter (50 cals)
1 T plain greek yogurt (10 cals)
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
ADD:
1/3 cup peeled apples, cut into SMALL pieces
Powdered sugar, sugar, cinnamon
DIRECTIONS:
Preheat oven to 350 degrees and prepare a 24-count mini muffin pan with cooking spray. Mix dry ingredients together in a bowl and set aside. In a small saucepan, mix “wet” ingredients and heat over Lo, stirring, until all ingredients are melted together. Add wet mix to dry and stir well until combined, then fold in chopped apple pieces. Drop dough by tablespoonfuls into muffin tin and bake for 12 minutes.
If you want to roll your doughnuts like I did, prepare the rolling mixtures while donuts bake. For cinnamon sugar: mix equal amounts sugar and cinnamon in a shallow bowl. For Powdered sugar: Mix some cinnamon with confectioners sugar in a shallow bowl.
Once baked, remove donuts from oven and take out of muffin tin, placing them on parchment paper. Roll each donut hole in desired mixture and place back on parchment paper to cool. Place in a sealed container to store. Enjoy!
(via guiltfreedesserts)
This is simple and yummy. No crust needed for this cobbler. My family polished off half the batch already!
Peach Bake
4-5 sliced peaches
3 tbsp Bob’s Red Mill rolled oats
2 tbsp flour
2 tbsp brown sugar (or Splenda’s brown sugar)
5 packets splenda
1 1/2 tsp cinnamon
Slice peaches and refrigerate for 30 minutes. Then mix all ingredients and pour into small baking tin. Sprinkle extra cinnamon and splenda on top. Bake at 375 for 30 minutes
Servings: 6; Calories: 74
I do remember eating cauliflower when I was little. But it was always dredged in egg and flour and then sauteed in oil. Oh and then I dipped it in mayonnaise. I didn’t even know you could eat it raw with dip. It also has a funny name in Russian - цветная капуста- which directly translates to colorful cabbage – which isn’t exactly accurate – considering it’s just a bland creamy color. So when I grew up I was surprised to find out that there are oh so many other ways that cauliflower can be prepared. And this oven roasted way is my new favorite. Definitely healthy, full of flavor and simple to make. I do get tempted to dip this in mayonnaise, but so far I’ve resisted the urge. : )
Oven Roasted Cauliflower
Serves: 2
Start to Finish: 25-35 minutes
Ingredients:
1 head cauliflower, cut into pieces
1 teaspoon cumin seeds
1 teaspoon ground corinader
salt
pepper
olive oil
Directions:
1. Preheat oven to 425 degrees F. Add cut up cauliflower florets to a bowl and toss with spices. Drizzle a little bit of olive oil and shake the bowl to make sure all florets are coated.
2. Place florets on baking sheet in a single layer . Cook 20-30 minutes or until cauliflower is slightly browned. Serve hot.
(Source: findvegan)
Vegan Pikelet Recipe
Pikelets are a smaller, fluffier type of pancake. Jerome is obsessed with pikelets… by obsessed I mean that he asks me to make them nearly every night after dinner. I became a bit bored with making them and needed a recipe that would be easy so that I could make them really quickly without any hassle. This is how I came up with this recipe! I think that they are amazingly soft and fluffy but also hold together well. I struggled with finding good vegan recipes that tasted yummy and these are egg-free and dairy-free!
This recipe is very simple and makes about 12 small-ish pikelets with an approximate diameter of 8cm.
This recipe is very simple and makes about 12 small-ish pikelets with an approximate diameter of 8cm.
Serves 2
Ingredients
Batter
3/4 cup of dairy-free milk
1/4 cup water
3/4 teaspoon of vanilla essence
1 cup plain flour
1 tablespoon of corn flour*
1 teaspoon baking powder
1-2 teaspoons of sugar to taste
pinch of salt
Other
Oil to fry
Maple syrup or agave syrup to serve
Strawberries, blueberries or any other fruit to serve
Maple syrup or agave syrup to serve
Strawberries, blueberries or any other fruit to serve
Steps
- Whisk all batter ingredients together in a large bowl
- Heat fry pan on medium to high heat
- Oil the fry pan
- Drop level 2 tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
- Flip to the other side for another 30 seconds or so until just browned. Set aside.
- Continue these steps until all of the batter is used
- Serve with maple syrup/agave syrup and garnish with fresh fruit (optional)
* The corn flour makes them extra fluffy
Jerome’s lovely cartoon.(Source: findvegan)
