Archives for category: vegan

 

gingergranolabars

Servings: 8

Time: 45 mins.

Ingredients:

  • 2 Cups Rolled Oats
  • 1/3 Cup Flax Seeds
  • 1/2 Cup Raw cashews, roughly chopped
  • 1/2 Cup Raw pumpkin seeds
  • 1/3 Cup candied ginger, finely chopped
  • 6 Dried figs, roughly chopped
  • 2/3 Cup Agave syrup, maple syrup, or honey. Keep in mind it’s no longer vegan if you use honey.
  • 1/3 Cup coconut oil, melted

Directions:

  1. Preheat oven to 300 degrees.
  2. Line a pan with foil and spray with nonstick spray.  Lining pan with foil makes for easy removal and clean up.
  3. In a large mixing bowl combine the oats, seeds, nuts, ginger, and figs and stir til combined.
  4. Stir in oil and syrup to coat all ingredients evenly.
  5. Spread mixture onto baking pan and press firmly.
  6. Bake for 20-30 minutes, or until golden brown.
  7. Let bars cool COMPLETELY in pan before removing.
  8. Once bars are cool, remove from pan, and cut into 8 bars.

Store in an airtight container for up to 2 weeks.

 

 

chocoavocadopie2

Crazy, I know!

I just started dipping my feet in to the art of vegan baking. The bakery I work for has a small selection of gluten-free and vegan desserts so I’m using a lot of butter, cream, and eggs on a daily basis. While at home, I’m trying to work in healthy alternatives to the sweets that I adore.

avochocopiesmini1

Since baking is my career of choice it should come to no surprise that I have a wicked sweet tooth! It’s also no surprise to those who know me that I am an avocado fiend. So, combining the two only seems natural. I know there’s a ton of chocolate avocado pudding recipes floating around now. It took me this long just to try it, and I have no idea why! Now that I’ve gotten my taste for something truly amazing (and healthy!) I feel I must share it with the rest of you!


Ingredie
nts: 

Crust:

  • 1/2 Cup Pecans, chopped
  • 1/2 Cup Rolled Oats (certified gluten-free)
  • 1/4 Cup Coconut Flakes
  • 2 Tbsp Coconut Oil, melted
  • 2 Tbsp Maple Syrup

Filling:

  • 2 Medium sized ripe avocados
  • 2 Cups coconut milk (canned or refrigerated)
  • 1/2 – 3/4 Cup Maple syrup, depending how sweet you like it
  • 1/4 Cup dark cocoa powder
  • 2 tsp vanilla extract
  • 1/2 tsp salt

Directions:

For crust:

  1. Preheat oven to 350 degrees.
  2. Combine pecans, rolled oats, and coconut flakes in a food processor and pulse until resembling a course meal (about 30 seconds).
  3. Add melted coconut oil and maple syrup and blend again until combined.
  4. For mini pies, spray a mini muffin tin with nonstick spray. Divide pie crust evenly and press down each pie crust lightly to form a packed crust.  *
  5. Bake for 10 minutes or until crust starts to turn golden brown.

For the filling:

  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy.
  2. Once pie crusts are cooled, remove from pan using a spoon.
  3. Place pie crusts onto mini muffin liners or serving dish, whichever you prefer. **
  4. Pipe pudding mixture onto pie crusts. About 1 Tbsp per pie crust.
  5. Top with coconut flakes, chopped nuts, cocoa nibs, sprinkles, whatever you like!
* For a full pie crust, spray an 8 inch pie pan with non-stick spray. Pour pie crust into pan and spread out to an even layer, pressing down crust to form a packed crust. Bake for 10- 12 minutes or until golden brown.

** For full pie, spoon out pudding mixture onto cooled pie crust and smooth out. Garnish with nuts, or coconut shavings. Or top with your favorite vegan cream topping!