Category: Dessert

Blueberry Tart

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Crispy Blueberry Tart
(vegan, GF, and no-added sugar)

1 pint blueberriesblueberry tart
1 Tbs agave
2 tsp tapiocoa starch

crust:
1 ¼ cup almond flour
1 cup oats
¼ cup agave
1 tsp. baking powder
½ tsp salt
4 Tbs coconut oil
2 Tbs crushed nuts (walnut/pecans)

-Preheat oven to 350

-In small bowl toss blueberries in agave and tapioca starch until completely coated. Set aside

-Mix almond flour, oats, baking powder, and salt in medium bowl.
Whisk, add in coconut oil. Using hands work into a crumble mixture (holds together when pressed).
-Remove ½ of crumble for topping.
-Pour crumble into a 9inch pie pan and press into edges and bottom evenly.
-Pour blueberries over crust. Add on chopped nuts. Top with remaining crumble.

-Bake 40-45 minutes.
-Check on tart about 20 minute in, if sides look brown, tent the baking dish with tin foil, ensuring the tart is evenly baked.
-After 40 minutes, remove from oven and let cool.

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Vanishing Vegan Cookies

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Vanishing Vegan Cookies
(aka Oatmeal chocolate chip cookies)
cookies

1/2 cup vegan butter (Earth Balance), softened
3/4 cup brown sugar
1/2 cup sugar
2 egg replacers (either 2 flax eggs or use Ener-G egg replacer)
1 teaspoon vanilla
1 Tbs ground cinnamon
1 1/2 cups unbleached flour
3 cups oats, uncooked
1 teaspoon baking soda
dash of salt
A bunch of chocolate chips (at least one cup!)
crushed nuts, optional (walnuts are best)
dash of almond milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugars in medium bowl.
  3. Prepare egg replacer and sit aside.
  4. Add baking soda, vanilla, and then egg replacement to sugar mixture.
  5. Next stir in flour and then stir in oats, one cup at a time.
  6. Fold in chocolate chips. Mix well.
  7. If dough is a little too dry pour in a dash of almond milk
  8. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  9. Bake for 15 minutes or until tops begin to brown.
  10. Allow cookies to remain on cookie sheet for a few minutes

Chocolate Chip Walnut Oatmeal Cookies

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3/4 Cup Brown Rice Flour cookies
1 Cup Rolled Oats
1/2 Cup Coconut Sugar
2 Tbsp Agave
1/4 Cup Coconut Oil (melted)
1/3 Cup Chopped Dark Chocolate Chips
1/4 cup chopped walnuts
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Nutmeg
2 Tbsp Almond Milk

In a large bowl add flour, oats, baking powder, baking soda, cinnamon and nutmeg. Mix until well combined
In another bowl combine coconut sugar, melted coconut oil, 1 tbsp almond milk and agave.
Pour sugar mixture over the oat/flour mixture and stir to until well combined. (add more milk, if mixture is too dry)
Add in chocolate chips and walnuts.  Mix well.
Grease a baking pan and preheat oven to 350 Degrees.
Scoop batter by spoonfuls into balls (about a TBSP each) and place them on prepared the baking sheet.
Place in the oven and bake for 15 mins, until golden brown.

 

Vegan Blondies

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veganblondieVegan Blondies with your choice of add-ins

Ingredients
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/3 cup vegan butter (earth balance), melted
¾ cup packed brown sugar
1 egg replacement (1 ½ tsp powder with 2 Tbs warm water)
1 tbsp vanilla extract
1 cup your choice of chocolate chips/nibs/nuts

Instructions

  1. Preheat oven to 350 degrees. Spray 8×8 inch glass pan with olive oil spray
  2. Sift together flour, baking powder, baking soda, and salt; set aside.
  3. Melt butter then mix with brown sugar.
  4. Mix together egg replacement, vanilla, and brown sugar mixture.
  5. Slowly add flour mixture, mix until well combined.
  6. Stir in chocolate chips/nibs then press batter into pan.
  7. Bake for 20-25 minutes.

Take to work or a party and enjoy with friends!

Chewy Chocolate Chip Cookies

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chocolatechipchewy1 cup oats ground into flour
¼ cup flour
1/2 tsp sea salt
1/2 tsp baking soda
½ tsp cinnamon
¼ cup sugar
14 cup maple syrup
14 cup coconut oil, melted
1 tsp vanilla
½ Tbs almond milk
½ cup vegan chocolate chips

Preheat oven 350. Line baking pan with parchment paper
Mix all dry ingredients together (except chocolate chips)
Add in all the wet ingredients.
Chill dough for 30 minutes in fridge
Rolls into small balls, push down on prepared baking pan
Bake cookies 10-12 minutes
Let cookies cool on pan for about 30 minutes, to let set

Pumpkin Banana Bread

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pumpkinbananabread

2 cups flour
¼ tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
¼ tsp allspice
1 tsp salt
1 ½ cup pumpkin puree
1 banana- mashed
½ cup canola oil
½ cup almond milk
1 cup evaporated cane sugar
½ cup brown sugar
1 tsp vanilla
2/3 cup nuts- optional (I love walnuts)

Preheat oven to 350 degrees.  Prepare loaf pan with olive oil spray.
In large bowl, mix pumpkin, banana, oil, milk, mix well.  Add in vanilla, and sugars.
Next stir in the baking soda, baking powder, nutmeg, allspice, and cinnamon.
Lastly sift in the flour, 1 cup at a time to ensure blended well.
Mix it nuts last.  Pour mixture into prepared loaf pan.
Bake 1 hour, or until toothpick inserted comes out clean.
Allow to cool slightly before enjoying.

Chocolate Chip Walnut Banana Muffins

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Chocolate Chip Walnut Banana Muffins
(makes 2 dozen, or 12 regular size and 24 mini muffins)
bananamuffins
4 ripe bananas, mashed
2 cups gluten free flour (Bob Mill’s)
1 cup raw sugar
½ cup natural applesauce (no sugar added)
¼ cup canola oil
3 egg replacement “eggs” (I use Enger G)
1 tsp baking soda
1 tsp baking powder
1 Tbs Cinnamon
pinch of salt
hand full of vegan chocolate chips (optional- to you liking)
crushed Walnuts (optional)

Preheat oven to 350.  Spray muffin pans with olive oil or baking spray.
In large mixing bowl, mash ripe bananas.
In separate small bowl, prepare the egg replacement and let sit for about 5 minutes to set up
Add in sugar, oil, and apple sauce to large mixing bowl.  Combine well.
Next add in baking soda, baking powder, salt, and cinnamon.  Pour in the “eggs”.
Sift in the gluten free flour, 1 cup at a time, and stir well.
Finally add in chocolate chips or nuts to your liking.

Baking mini muffins for 10 minutes, or until toothpick can be inserted in center and comes out clean.  Bake large muffins 18-20 minutes.

Lemon Poppy Muffins

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If you have not read or looked at Alicia Silverstone’s cookbook, the Kind Diet,  I highly recommend it.  Even if just take a glance while you’re at the book store.  It was one of the first books I purchased when I became vegetarian, because she breaks her book down into different categories.  Some people are not able to just go cold turkey, and wake up one morning and decide they want to change to a vegan diet, and go with it.  I was vegetarian for 5 years, before I finally gave up all the diary products.  Her approaches to the “Kind Diet” are Flirting, Vegan, and Superhero, which appear as steps to becoming vegan and eating a diet entirely of whole grains and organic veggies.

Lemon Poppy Muffins

I swear this picture doesn't do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared
I swear this picture doesn’t do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 tsp egg replacer (Ener-G)
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
½ cup almond or soy milk
¼ cup fresh lemon juice
½ cup safflower oil
½ cup maple syrup
1 tsp lemon extract
2 Tbs poppy seeds

Preheat oven to 350 degrees.  Oil pans (for 4 mini loaves) or prepare muffin pan with liners.
Combine flours, sugar, egg replacer, baking powder, baking soda, and salt.
In a separate bowl, combine milk and lemon juice.  Set aside; it will look curdled.  Whisk, in the oil, syrup, and lemon extract.
Add the wet ingredients to the dry, and stir well.  Finally add poppy seeds

Pour the batter into prepared pans and bake 15 minutes.  Cool completely on metal rack.

Chocolate Chocolate Chip Cookies

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Chocolate Chocolate Chip Cookies
(makes about 30 cookies)

2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
2/3 cup oil
1 cup sugar
½ soy or almond milk
1 Tbs. vanilla
as many chocolate chips as you’d like!

Preheat oven to 350 degrees.  Line baking pan with parchment paper.
In a large bowl mix oil and sugar.  Add in vanilla, cocoa powder, baking soda, and salt.  Mix well.
Next stir in the almond milk.
Once these make a chocolate mixture, sift in the flour in batches.
Finally stir in your desired amount of chocolate chips.

Scoop spoonful of dough onto parchment paper, leaving about an inch in between.
Bake for 10 minutes.  Let cool on metal rack for at least 5 minutes before devouring!

Wildberry-Zucchini Bread

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If you’ve tried my favorite blueberry zucchini bread, you’re sure to enjoy this extended version.  This bread is irresistible with its sweet berries, a crispy outer layer, and a soft, moist inner layer.

Wildberry Zucchini Breadwildberrybread

3 cups all-purpose flour
2 cups sugar
3 egg replacer (4 ½ tsp. Ener G + 6 Tbs warm water, allow to sit for a few minutes)
½ cup oil
½ cup apple sauce
3 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
dash of salt
2 tbs cinnamon
1 cup blackberries
1 cup raspberries
2 cups shredded zucchini

Preheat oven to 350 degrees. Spray bread pan with cooking spray.

In medium bowl mix flour, baking soda, baking powder, salt and cinnamon.

In a large bowl mix sugar, oil, egg replacer, apple sauce, vanilla.  Once mixed well, stir in the shredded zucchini.

Stir in the dry ingredient in small bit, ensuring no lumps.  After all ingredients are mixed together, pour in the berries.

Fill pan 2/3 way with batter.

Cook approximately 40-50 minutes until tops are slightly crisp.  Times may vary depending on size of bread pans. For muffins cook about 18-20 minutes.