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Orange Sourdough Scones

I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.

Dry Ingredients:

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c tapioca flour
  • 1/4 tsp xanthan gum
  • 1 orange, zest
  • 2 tbsp vegan sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 6 tbsp solid coconut oil

Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.

Stir- In:

  • 1/2 c cranberries, dried

Stir the cranberries into the dry ingredients. Set aside.

Wet Ingredients:

  • 1/2 c almond milk, vanilla, unsweetened
  • 1/2 c gluten-free sourdough starter
  • 1 tbsp ground flaxseed

Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.

Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.

Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.

Bake scones for about 12 minutes, until golden.

Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.

Note: I brushed mine with a mixture of orange juice and some confectioners sugar.

Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com

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Lemon-Strawberry Loaf

I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.

Wet Ingredients:

  • 1/2 c plain almond yogurt
  • 1 lemon, juiced, zest
  • 1/2 c almond milk, unsweetened, vanilla
  • 2 tbsp applesauce, unsweetened
  • 1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.

In a large bowl combine together all of the wet ingredients. Set aside.

Dry Ingredients:

In a large bowl whisk together all of the dry ingredients.

Stir-In:

  • 1 c strawberries, sliced

Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.

Transfer the dry ingredient mixture to the wet ingredients and fold them together.

Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.

Bake for 60 – 65 minutes.

Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.

Share. Eat. Enjoy.

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Apple Cake

I adapted this cake from my Vanilla Cake recipe. I had some freeze dried apples that I wanted to use and I had been craving cake. I do not make cake as much as I used to, but I just had to have it.

Dry Ingredients:

Preheat oven to 350 degrees. Grease or parchment line a 13×9 baking dish.

Sift together all the dry ingredients.

Stir In:

  • 2 oz. freeze dried apples

Stir in freeze dried apples into the dry ingredients, completely coating the apples.

Wet Ingredients:

  • 1 1/4 c almond milk, vanilla, unsweetened
  • 1 c ¬†applesauce, unsweetened
  • 1/4 c apple cider
  • 2 tsp pure vanilla extract

Mix together all the wet ingredients in a large container.

Combine the dry ingredients and the wet ingredients together.

Pour batter into prepared baking dish.

Bake for 40 – 45 minutes. Do the toothpick test (toothpick should come out clean). Remove from oven and cool completely.

Serve. Eat. Enjoy.

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Morning Super Food Bowl

This is my version of a breakfast bowl I had at a restaurant recently. My version is gluten free and uses an significant less amount of sweetener. This is starting to become one of my favorite brunch items.

Start by layering first the Chia Seed Pudding. Add the sliced banana, strawberries and blueberries. Top fruit with the Almond-Maple Granola.

Serve. Eat. Enjoy.

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Chia Seed Pudding

This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.

  • 1 can coconut milk
  • 1/2 c black chia seeds
  • 1/4 c maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp Himalayan salt

Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.

Serve with fresh fruit and homemade granola.

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Raspberry-Brownie Trifle

I love the look of layered desserts. They always receive oohs and aah, just because how they look. Then when they are tasted the eye rolls of nirvana start. This is one of those desserts.

It took my a few tries to get the brownies just right. I do not want someone to say these are good for WFPB brownies. I want them to be shocked and awed that they are WFPB brownies – better than good – AMAZING.

Brownie (1 recipe): 2 recipes are needed to make the trifle

  • 1 1/2 c chickpeas/garbanzo beans, drained, rinsed
  • 1/2 c peanut butter
  • 1/3 c maple syrup
  • 1/2 c melted vegan dark chocolate chips
  • 2 tbsp plant milk, unsweetened, vanilla
  • 1 tbsp cocoa
  • 1 tsp pure vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp instant coffee
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper.

Combine all the brownies ingredients into a food processor. Process, until the batter is smooth and creamy.

Spread the batter into the prepared cake pan.

Brownie Topping:

  • 1/4 c vegan dark chocolate chips

Sprinkle the chocolate chips on top of the batter. Bake for 25 minutes.

Remove brownie from oven and let it completely cool on a cooling rack.

Slice the brownies into large chunks.

Layer 1 recipe of the brownie into the bottom of the trifle bowl.

Trifle Layers:

  • 2 packages of raspberries
  • 2 cans of coconut cream, chilled, whipped
  • vegan dark chocolate chips, garnish
  • almonds, sliced, garnish

Layer some raspberries on top of the first layer of brownie.

Spread the whipped coconut cream over the layer of raspberries.

Repeat brownie, raspberry and coconut cream layers.

Line raspberries around the trifle bowl on top of the last layer of coconut cream.

Sprinkle the chocolate chips into the center of the trifle, on top of the last layer of coconut cream.

Sprinkle the almonds on top of the chocolate chips.

Chill the trifle for 30+ minutes.

Serve. Eat. Enjoy.

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Chocolate Mousse Trifle

Here is another Company worthy dessert that will definitely make an impression. I brought this to a gathering, and once agin came home with an empty bowl. Initially I was going to make this into mini shot glass parfaits, but time was not on my side so I went with a plan B, and I’m glad I did. It looked amazing, and tasted even better.

Chocolate Mousse:

  • 6 small avocados, skinned, seeded
  • 1 c vegan dark chocolate chips, melted
  • 2 tbsp raw cacao
  • 6 tbsp maple syrup
  • 6 tbsp Almond Milk, unsweetened, vanilla
  • 2 tbsp vanilla extract
  • pinch of Himalayan salt

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed. Taste for sweetness and adjust as needed.

  • Whipped coconut cream
  • 4-5 oz. raspberries
  • 1/4 c mini dark chocolate chips, vegan
  • 1/4 c almonds, sliced

Layer Chocolate Mousse in the bottom of a trifle bowl.

Layer with the whipped coconut cream.

Note: To make whipped coconut Cream, chill two cans of Coconut cream overnight. Open cans of coconut cream and scoop out the cream that has risen to the top. Whip coconut cream until light and fluffy with a mixer. You can use the remaining part of the coconut cream for smoothies.

Arrange the raspberries around the edge of the trifle bowl on top of the whipped coconut cream.

Sprinkle the mini chocolate chips into the center of the trifle. Sprinkle the sliced almonds on top of the mini chocolate chips. Chill for at least on hour.

Serve. Eat. Enjoy.

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Chickpea Chocolate Chip Brownies

I made these for a client, and then I made some for myself. I just could not resist. These are guilt free and made in just under 30 minutes. Now, that is a treat I can sink my teeth into.

  • 1 1/2 c chickpeas, rinsed, drained
  • 1/2 c peanut butter
  • 1 tsp vanilla extract
  • 1/3 c maple syrup
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with cooking spray or lining it with parchment paper.

Combine of the ingredients into a food processor. Process until smooth and creamy.

Stir-ins:

  • 1/4 c dark chocolate chips
  • 1/4 c pecans

Add the chocolate chips and the pecans to the food processor. Pulse 3-4 times to incorporate the chocolate chips and pecans.

Spread the batter evenly into the baking dish.

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

Cool the brownies in the pan for at least 30 minutes before slicing.

Serve. Eat. Enjoy.

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Note: Store brownies in an airtight container in the refrigerator.

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Sun-Butter Cookie Dough Bites

I made these cookie dough bites with a little change from the original. Instead of the peanut butter that is in my original Cookie Dough Bites I used Sunflower seed butter. I rolled the cookie dough bites in sunflower seeds to gives them a crunchy texture. It is perfect for those that can not have peanut butter, or just what something a little different.

Dough Ingredients:

  • 1 1/2 c chickpeas, cooked
  • 1/3 c Date Paste
  • 1/2 c GF oats
  • 1/4 c sunflower seed butter
  • 1 tbsp pure vanilla extract
  • pinch of Himalayan salt

Combine the dough ingredients into a food processor. Process until the dough is creamy and well combined.

Transfer dough to a large bowl.

Stir-ins:

  • 1/2 c chocolate chips

Stir the chocolate chips into the dough.

Coating:

  • sunflower seeds

Roll the cookie dough into walnut size balls. Roll each ball into sunflower seeds.

Freeze the Sun-Butter Cookie Dough Bites about 20 minutes to firm up. Transfer to a sealable container. You can freeze the cookie dough bites or store them in the refrigerator.

This recipe makes about 24 Sun-Butter Cookie Dough Bites.

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Share. Eat. Enjoy.

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Tropical Snack Bites

These Tropical Snack Bites are a wonderful tropical getaway in a bite. It has all the flavors of the tropics in one bite: coconut, mango, banana and macadamia nuts. YUM!

Snack Bite Base:

  • 1/2 c Mango Paste
  • 2 large ripe bananas
  • 1/2 c coconut flour
  • 3/4 c oat flour
  • 2 tsp lemon zest

Combine the Mango Paste and bananas into a food processor. Process until the mangos and bananas are creamy and well combined. Add the coconut flour, oat flour and lemon zest. Process the ingredients until well combined.

Transfer the base mixture to a large bowl.

Stir-ins:

  • 1/2 c macadamia nuts, toasted, chopped
  • 1/2 c coconut, shredded, toasted

Add the macadamia nuts and coconut to the base mixture. Stir until all the ingredients are incorporated together.

Roll the Tropical Snack Bites into walnut size balls.

Coating:

  • 1/2 c coconut, shredded (not toasted) for coating

Roll each Tropical Snack Bite into the coconut to coat the snack bites.

This recipe makes at least 24 Tropical Snack Bites.

Share. Eat. Enjoy.

Note: You can make your own oat flour by blitzing it in a food processor or high-speed blender.

Note: Making the Mango Paste is the same as making Date Paste. All you have to do is substitute the dried mangoes for the dates.

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