All posts filed under: Baked Goods

Flour-less Fudge Brownies

Last night I made these delicious Brownies. They are very rich & Creamy so I would eat a small square, topped with some coconut cream or coconut ice cream! This will definitely satisfy your sweet tooth. 1 1/2 cup Organic Almond Butter 2 Organic Eggs 1 1/4 cup Wholesome Sweeteners Agave, Honey or Maple Syrup 1 tsp of very good Vanilla 1/2 cup Organic Cacao Powder 1/2 tsp Sea Salt 1 Tsp Baking Soda 1 Cup Vegan Dark Chocolate Chips or Unsweetened Chocolate (if you use chocolate chips it turns out delicious but very rich, sweet & delicious) 1/4 cup cacao butter (If you want to top with Chocolate Ganache) 1/4 cup Chocolate   1) In large bowl blend almond butter until smooth 2) Add in eggs, agave & vanilla 3) Then add cacao powder, sea salt, baking soda, and chocolate chips 4) Grease 9X13 inch baking dish with coconut oil 5) Pour batter into dish & bake at 350 for 30-40 minutes     While brownies are baking melt Cacao butter in small sauce pan …

Gluten Free Cinnamon Rolls

I make these cinnamon rolls every year around the holidays. The recipe was given to me by my mother-in-law but I put my own spin on them! Make the dough the night before, fill, roll and refrigerate overnight. ENJOY!! Gluten Free Cinnamon Rolls: 4 1/2 cup gluten free flour (I use cup4cup) 1 pkg. dry active yeast 1 cup almond milk 1/3 cup coconut oil 1/3 cup sugar 1/2 tsp salt 3 eggs 3/4 cup packed brown sugar 1/4 cup gluten free flour 1 Tbsp ground cinnamon 1/2 cup coconut oil 1 tbsp almond milk for glaze 2 cups powdered sugar 2 teaspoon brown rice syrup In a large mixer bowl combine 2 1/4 cups of gluten free flour and the yeast. In a small saucepan heat almond milk, the 1/3 cup coconut oil, the 1/3 cup sugar and slat just until warm, stirring constantly. Add to flour mixture. Add eggs and beat for 30 seconds, scraping sides of bowl constantly. mix on high for 3 minutes. Using a wooden spoon, stir in as much …

Vegan Blueberry Quinoa Muffins

My little man just started pre-school and I am trying to make him very healthy lunches (I will start posting his lunches to give you mommies out there some ideas). I messed around in the kitchen today and came up with these blueberry quinoa muffins. They turned out very delicious so I thought I would post the recipe. ENJOY!!!! 1/4 cup applesauce 1 cup almond milk 1 tbsp ground flaxseeds 1/4 cup coconut oil 1/4 cup brown rice syrup 1/2 tsp vanilla extract 1 1/4 cups whole wheat pastry flour 1/4 cup coconut flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1 1/4 cups cooked quinoa 1 cup blueberries Preheat the oven to 350 degrees F and lightly grease a non-stick 12-cup muffin tin. In a medium size bowl, whisk together the almond milk and ground flaxseed.  Allow to sit for 1 minute, then whisk in coconut oil,  brown rice syrup and vanilla. In a separate large bowl, sift together flour, coconut flour, baking …

Vegan Apple Crisp

I just baked a vegan apple crisp and I wanted to share the recipe. I must say it is the best crisp I have ever made! ENJOY! Ingredients 5 to 6 large apples cored and sliced Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg For the topping: 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold vegan butter, diced Directions Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zest, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold vegan butter butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until the mixture is …

Huckleberry, Santa Monica (sometimes a girl just needs eggs)

I typically stick to a vegan diet 90% of the time but sometimes I just crave eggs. This morning I had breakfast at my favorite spot, Huckleberry in Santa Monica. Know for homemade breads, pastries and savory food. Everything served at Huckleberry is made on site using the best quality ingredients. Let’s just say the doughnuts are a must!!! My all time favorite dish is the Quinoa, butternut squash, and kale topped with two sunny side up eggs. Today I tried the poached eggs over fresh market vegetables with pesto and toasted bread crumbs. Everything at Huckleberry is absolutely amazing and they offer so many vegetarian options. Once you try Huckleberry visit their other restaurant Rustic Canyon another favorite of mine.   RUSTIC CANYON SNEAK PEAK:  

Vegan Green Bean Casserole

You all know how much I love me some Paula Deen! I love making her green bean casserole it is always so scrumptious & amazing. I wanted to share my vegan version of her recipe! Ingredients 1/3 stick Vegan butter ( I use Earth Balance) 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cups sliced green beans 3 cups “No chicken” broth I use a low sodium broth or Better than Bouillon) 1 (10 3/4-ounce) can cream of mushroom soup (I made my own recipe follows) 1 (2.8-ounce) can French-fried onion rings (I bought an organic can from whole foods) 1 cup grated vegan cheddar Directions Preheat the oven to 350 degrees F. Melt the vegan butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in the “no chicken” broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the vegan cheddar and …

Chocolate Chip Cookies Stuffed with “Oreos”

I made these delicious cookies last night and I wanted to share this quick and easy vegan dessert! Now I usually make everything from scratch but I wanted to try this vegan pre-made cookie dough called Eat Pastry! I was so happy to discover this cookie dough because, let’s be honest there are some nights that you crave a fresh-baked cookie but you do not want to do all the work! Eat Pastry is 100% vegan. No eggs, no dairy, no preservatives, no processing, no fillers, NO GMOs. It comes in a cute little pint jar and you can scoop the dough right out, place it on a baking sheet and 12 minutes later done!  Last night I decided to place Newman-o’s in the middle of the dough and It was oh so yummy!     Roll the dough in a ball, flatten it out, place cookie, candy bar piece, or peanut butter in the middle, & then  cover with more dough!