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Blueberry Crumble with Sweet Potato Cream

I had went to the grocery store when I returned from a trip. I bought blueberries without realizing I already had some hiding in the refrigerator. So now I have a ton of blueberries to use. The blueberries are the inspiration for this summery treat.

The sweet potato (white) makes a luscious creamy sauce. If you do not like sweet potatoes, try the white variety they have a different flavor. Hard to believe this sweet sauce is made out of veggies.

Filling:

  • 4 c blueberries, fresh
  • 1/2 c coconut sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated
  • 2 tbsp lemon, juice
  • zest of lemon
  • 4 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance or almond butter

In a large bowl combine all the ingredients and stir so the blueberries are coated. Spoon into a baking dish (rectangular cake size).

Crumble Topping:

  • 1 c GF rolled oats
  • 1 c pecans, chopped
  • 6 Medjool, dates, chopped
  • 4 tbsp GF Flour Blend – Vegan
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated

Mix together all the ingredients and spoon on top of the blueberry mixture.

Preheat oven to 375 degrees. Bakes for 30-35 minutes. The fruit mixture should be bubbly. Let cool about 10 minutes before serving. Top with Sweet Potato Cream.

Sweet Potato Cream:

  • 5 c sweet potato (white), cubed, steamed
  • 2/3 c maple syrup
  • 2 tbsp pure vanilla extract
  • 3/4 – 1 c water

Peel and cubed sweet potato into 1 inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with a 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill. for at least an hour.

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Raspberry and Chocolate Mousse Parfait

Chocolate Mousse was one of my favorite desserts before I went vegan. I have been wanting to make some for a while, but now I am veganizing it. Instead of cream I am using avocados. The avocado has a creamy and buttery texture when they are at their peek of ripeness. This is what makes the avocado the perfect substitute for dairy.

Chocolate mousse is made in the food processor, so it is very easy. Layer some fresh raspberries and whipped coconut cream and you have a delectable bite of goodness.

Chocolate Mousse:

  • 3 small avocados
  • 1/2 c vegan chocolate chips, melted
  • 1 tbsp raw cacao
  • 3 tbsp maple syrup
  • 3 tbsp almond milk, unsweetened, vanilla
  • 1 tbsp vanilla extract

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed.

Transfer to container with sealable lid. Chill.

To Complete:

  • Whipped coconut cream
  • fresh raspberries

Layer parfaits: Chocolate mousse, whipped coconut cream, fresh raspberries.  Repeat.

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Serve. Eat. Enjoy.

Note: I have a confession. I stirred my parfait mixing everything together. It was amazing. You get little bursts of raspberry flavor in every bite. So go ahead and stir. I won’t tell.

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Peach Crumble

Peach season is starting and I am loving the smell the taste and everything else about these peaches. To commemorate the season I made a peach crumble. This recipe makes 8×8 baking dish, however, it could be doubled and tripled to bring to a barbecue or picnic. I promise this will be a hit wherever you take this sweet treat.

Filling:

  • 3 large peaches, cubed
  • 1/2 c organic sugar
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated
  • 2 tbsp Meyer lemon juice
  • zest of Meyer lemon
  • 2 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance cut into pea size or almond butter

In a large bowl combine all the ingredients. Spoon into an 8×8 baking dish.

Crumble:

  • 1/2 c GF rolled oats
  • 1/2 c almonds, sliced
  • 4 Medjool dates, chopped
  • 2 tbsp GF Flour Blend – Vegan
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated

Mix together all the ingredients. Spoon crumble onto peach mixture.

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Preheat oven to 375. Bake for 30 minutes. Let cool about 10 minutes before serving. top with your favorite topping.

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Fudgy Chocolate Banana Bars

This is a twist on my Fudgy Chocolate Cake. In the original it calls for butternut squash. this recipe uses bananas instead. The bananas were past their prime, which makes them perfect for baking. Instead of the usual bread or muffins I thought I would go for a cake this time.

Both have been updated to vegan status, and as always gluten-free. This will be a good recipe, if you are tired of the usual banana breads or muffins.

This recipe is done mostly in a food processor, with the exception of melting some chocolate in the microwave.

  • 1 1/2 c bananas
  • 2 tsp vanilla extract
  • 3/4 c maple syrup
  • 2/3 c GF All-purpose Flour Blend
  • 1/4 c raw cacao powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp Himalayan salt
  • 2 tbsp apple cider vinegar

Preheat oven to 350 degrees.

Combine all ingredients in a food processor and blitz until completely blended together.

  • 1 1/2 oz.dark chocolate (70% cocoa), finely chopped
  • 2 tbsp almond butter

Combine chocolate and almond butter in a microwaveable measuring glass. Microwave for about 30 seconds, until chocolate and almond butter are melted.

Pour chocolate mixture into batter. Blitz until well combined.

Pour batter into prepared 8×8 baking dish.

Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean.

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Mango Smoothie Bowl

This refreshing treat took less than 60 seconds to blitz in the blender. You could leave it as is and drink it as a smoothie or pour it into some containers and freeze it for a frosty, refreshing sorbet.I decided to serve it as a smoothie bowl.

You could pour these into popsicle forms and have a wonderful, nutritious treat for an after-school snack. Let the kids help you. They will enjoy them even more because they know they had a hand in helping make these refreshing yummies.

Smoothie:

  • 16 oz. mango, cubed
  • 1 1/2- 2 c. bananas, chopped
  • 1 c coconut milk
  • 2 tbsp maple syrup

Combine all ingredients into a blender and blitz until smooth and creamy.

Pour desired amount into bowl.

Toppings:

Assemble toppings.

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Serve.Eat.Enjoy.

 

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Chocolate Cashew Frosting

I had made this frosting when I made the vanilla cake some time ago. However, for some reason I had forgot to write it down. So now I am having to recreate it, and write it down this time.

  • 1 c raw cashews, soaked
  • 1 c vegan chocolate chips, melted
  • 1/4 c maple syrup
  • 1 tbsp, vanilla paste
  • 1 tsp cornstarch
  • pinch of salt

Blitz ingredients in a blender until creamy.

Pour into a large bowl and chill. Make sure it is completely chilled. (I got a little impatient and did not do this, and it was not as fluffy as I would have liked. Learn from my mistake.)

Whip chilled chocolate mixture until light and fluffy. Frost cake. Refrigerate.

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Share. Eat. Enjoy.

 

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Banana Chocolate Chip and Walnut Muffins

Once again I let some bananas go past their prime. That is why we have muffins today. Muffins with chocolate chips and walnuts, and they smell amazing right now. I am trying really hard to ignore the smell, but I can see them baking in the oven right this moment and I am losing this battle.

Just took the muffins out of the oven and they look beautiful. Hurry and cool off, please.

This is a simple recipe. You have wet ingredients and dry ingredients, and then you combine the two together. Voila, you now have a wonderful muffin batter.

Dry Ingredients:

  • 2 c GF all-purpose Flour Blend
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 c maple sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground

Combine all dry ingredients and whisk until well combinedDSC_0041 47Wet Ingredients:

  • 4 bananas, mashed yet still chunky
  • 1/3 c applesauce, unsweetened
  • 1/4 c almond milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Combine all wet ingredients and stir until well combined.

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Mix-ins:

  • 1 c chocolate chips
  • 1 c walnuts, chopped

Stir in mix-ins into dry ingredients. Stir until mix-ins are covered with the flour mixture. This helps the mix-ins from sinking to the bottom of the muffins.

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Preheat oven to 350 degrees.

Add wet ingredients to the dry and fold until it is well mixed.

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Spoon into greased wells of a muffin tin.

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Bake for 25-30 minutes.

Remove from oven and let muffin rest for about 10 minutes before removing from muffin tin.

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Continue to cool on wire rack, if you can. That did not happen in my house.

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Share. Eat. Enjoy.

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Chia Pudding Parfait

I have made Chia Pudding numerous times, yet I have not posted a recipe. These parfaits with the Chia Pudding are great for making a large quantity. This makes 6-8 generous servings.

Parfaits are great for breakfast, snacks, or even desserts. Make them in a mason jar and they are perfect for grab-n-go.

Strawberries are in full season here in Florida. In our area there is a Strawberry Festival that has just started up this past weekend. There are strawberries everywhere, even in this parfait. You can use what ever fruit that is in season. That is what is nice about this parfait, it is good anytime of year.

  • 2 c unsweetened soy milk
  • 1/2 c chia seeds
  • 2 tbsp maple syrup, plus extra if desired
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2c in season fruit
  • homemade granola for topping

Whisk together soy milk, chia seeds, maple syrup, vanilla extract and salt. Set aside for 15 minutes.

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Stir chia mixture after 15 minutes.

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Cover chia mixture and refrigerate for 8 hours to overnight.

Assemble parfaits: Blueberries, Chia Pudding, Strawberries and top with granola.

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I made one to eat right away in a pretty little glass and the remaining I made some in mason jars.

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Note: Some people do not like the texture of Chia Pudding. A remedy for that is to put it in a smoothie and blitz it all together. By this you are still getting all the fiber, protein and omega- 3 fatty acids. No wonder they call Chia seeds a super food.

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Chocolate Covered Cookie Dough Bites

I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.

My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.

This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.

Dough:

  • 1 can chickpeas/garbanzo beans, drained, rinsed
  • 4 dates soaked in hot water, drained
  • 2 tbsp maple syrup
  • 1/4 c chunky peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp water
  • pinch of Himalayan salt

Combine dough ingredients into blender.

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Blitz in blender until dough is creamy.

Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.

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Put into freezer for about an hour to let the dough set up.

Chocolate Coating:

  • 1 c chocolate/chocolate chips

Add the chocolate chips to a microwave bowl.

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Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.

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Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.

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Refrigerate coated dough bites until chocolate is set.

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Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Vanilla Cake

I have been wanting to make a vanilla cake for sometime. The first time I made this cake I did not bake it long enough and the batter was too wet and doughy. It can be tricky when you are baking with gluten free flour. Ugh it was so disappointing I had to throw it out.

The second time I made the cake it fell apart, yet the flavor was good. Well, third time was a charm. I used my own flour blend, which made all the difference.

I baked the batter in 2 8-inch rounds, one for today and I will freeze the second round. You could also double the recipe and make this a show stopping tall cake for a special occasion. Since I baked this for me and my honey for Valentine’s Day, one round is enough.

Dry Ingredients:

Preheat oven to 350 degrees. Grease or parchment line baking dish/pans.

Sift together dry ingredients: flour, xanthan gum, sugar, baking soda, and salt.

Wet Ingredient:

  • 1 1/2 c oat milk, unsweetened
  • 1 c applesauce, unsweetened
  • 1/4 cider vinegar
  • 1 tbsp pure vanilla

In a separate bowl combine wet ingredients. Mix thoroughly.

Add wet ingredients to the dry ingredients and mix completely.

Pour batter into baking pans evenly.

Bake for 30-35 minutes. Do the toothpick test (toothpick should come out clean). Remove from oven and cool completely.

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Note: You can also bake this in a 13×9 baking dish, it may take a little longer to bake.

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Strawberry Cashew Frosting

  • 1 c cashew, raw, unsalted
  • 3/4 c water, hot
  • 1 tsp vanilla powder
  • pinch of salt
  • 1 1/2 c strawberries, sliced
  • 2 tsp organic sugar
  • 3 tbsp Confectioners sugar, plus more as needed
  • 4 oz. vegan cream cheese

In a small bowl combine strawberries and sugar. Let set in refrigerator for about 45 minutes.

DSC_0046 20 Add cashews and water into blender. Let stand for about 45 minutes, or until cashews are softened. Drain water. Add vanilla powder and salt to cashews. Blend until creamy.

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Add strawberry mixture. Do a taste test, if needed add confectioners sugar. The confectioners sugar will sweeten as well as thicken the frosting.

Share. Eat. Enjoy.