Looks like cookies and cream and kinda tastes like it, too, but the recently rediscovered secret ingredient actually has overtures of chocolate and coffee without the caffeine!!! So, this is an offering to those who miss a touch a sweet, want the resistant softness of fudge, yet want to feel like a grown up kid having coffee tinged oreo-like treats. This is a unique one for sure!
INGREDIENTS: (recipe still being tweaked by jane, but still good!)
2/3 cup raw cacao butter
1 cup coconut milk
1/4 cup coconut oil
2/3 cup coconut manna
2 teaspoon vanilla extract (no alcohol)
2 Tablespoons Ramon seed powder (stir in last.)
2 Tablespoons MCT powder
15 drops of monkfruit liquid sweetener
3 Tablespoons of granulated monkfruit
1/8 teaspoon salt
1/2 teaspoon of cinnamon
WHAT TO DO:
In a double boiler, gently melt cacao butter and coconut manna.
Add coconut milk and oil… and stir until fully incorporated.
Take off heat.
Add monkfruit drops and granules, MCT, vanilla extract, salt, cinnamon.
Prepare your brownie pan (10×10 for thin fudge and 8×8 for thicker) by lining it was parchment paper.
Add in Ramon seeds and stir until just combined.
Pour into pan and top with raw coconut flakes/
Slice up and serve. Leave in refrigerator for longer keeping, but can leave out a room temperature without worries of melting 🙂
Another baked item I made the day before I plunged into Vegan-Keto eating as a just in case measure. I’m so glad I did… this was a go-to snack and meal-maker more often than I expected! It is also so delicious and very filling somehow all on its own–whether or not you toast it. I sliced, then froze my bread loaves so they would be easy to pull out and simply allow to defrost or lightly toast. Great either way! Don’t laugh, but you’ll see what I mean when I say this feels like an old-school style bread from generations past.
1 cup raw sunflower seeds (prefer sprouted)
1 cup raw pumpkin seeds (prefer sprouted)
1/4 cup cup psyllium husks
1/4 cup chia seeds
1/2 cup pea protein powder
1/2 teaspoon Himalayan Pink Salt
1/2 teaspoon finely ground nutritional yeast
1/4 cup tahini warmed to room temperature
3 Tablespoon extra virgin olive oil
2 Tablespoon ground flax
1 slightly overflowing cup warm filtered water
WHAT TO DO:
Line your bread loaf pan with parchment and preheat oven to 375 degrees Fahrenheit.
In large bowl, mix together, seeds, psyllium, salt, nutritional yeast, flax, and pea protein.
In glass measuring cup, combine warm water tahini, and olive oil.
Pour wet mixture into large seed bowl. Stir well so all combined with no powdery areas.
Once well mixed, portion the thick dough into bread pan and use spatula to even out. You may need to tap the entire bread loaf pan on your countertop to even everything out well.
Bake for 80 minutes or until you see a nice golden browning of the top. Should be super crusty 🙂
Remove from oven and cool.
Slice, save a few in the fridge and store the rest in the freezer.
Wanted a quick, easy, crowd pleaser… peanuts are a fav, but you can sub with any other nut butter if your loved one needs to avoid peanuts as they are a high-allergen food. If you can enjoy peanut butter, then this is a soft, chewy, cheer-you-up cookie…
INGREDIENTS: (not finalized yet by Jane… still testing)
1/4 (no more than 1/3) cup smooth organic only roasted peanut butter
6 Tablespoons non-dairy mylk of choice (use for flax eggs)
2 flax eggs (using mylk) –make sure not too watery.
1/4 cup ground golden flax seeds
4 Tablespoons granulated monkfruit sweetener; 5 Tablespoons if you want a sweetness that’s evident.
1 teaspoon vanilla extract
1 tablespoon MCT powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking powder
optional: red salt or large salt flakes for topping along with a dash of cinnamon… or a peanut or sachi inchi seed with fine dusting of salt.
note—this makes 6-8 large spoon rounded drops… so best to double up on ingredients… and make more to share!
on aside–I found that adding a vegan protein powder scoop makes the cookie less dense and puffy somehow… let me know what it does for you!
WHAT TO DO:
Prep your silicone cookie sheet with little coconut oil or line your baking pan with parchment paper. Turn on oven to 350 degrees F.
In large bowl, mix together all the wet ingredients: nut butter, flax eggs, mylk, sweetener, and vanilla extract.
In other bowl, whisk together MCT powder, cinnamon, flax grounds, salt, baking powder… then add and incorporate into larger bowl of wet ingredients. Add 1 Tablespoon of water if too thick to mix.
Once dough is well mixed, it will seem a bit wet, but should hold together well enough for you to drop the slightly gooey dough onto the baking sheet.
Use two spoons or a scooper to make each a uniform size, if you care to! Try to make them a circular as possible, because these guys may spread.
Sprinkle each with your choice of salt topping and cinnamon or a simple half peanut with cinnamon or a sachi ichi seed.
Bake for 28-30 minutes depending on your oven–so a nice golden browning happens. The inside is moist so the outside needs to be well done 🙂
Remove from oven and let cool.
Easy to eat…soft like pillows, yet a bit chewy… it makes me feel like a kid again. I would totally put two cookies to sandwich berries! Or banana slices if this were not supposed to a keto-friendly treat!!!
This crunchy goodness is hard to stop eating! It’s so light, but delights the crisp hankering I get sometimes with a good balance of salty sweetness…. it is, however, NOT sweet. Take out the bit of monkfruit entirely and just rely on the freeze dried berries and let your tastebuds enjoy a nutty earthy satisfaction that will help break the addictive very-sweet-addictive granolas often found in your grocery stores…!
1 cup wild soil almonds
1 cup halved and coarsely chopped Indonesian cashews
1 cup sunflower seeds
1 cup pumpkin seeds
4 Tablespoons chia seeds
8 Tablespoons ground flax seed
1 cup sliced almonds
1/2 Tablespoon cinnamon
1/2 teaspoon Himalayan pink salt
6 Tablespoons coconut oil
2 teaspoon vanilla extract
3/4 cup freeze dried berry of choice
2 cups coconut flakes (1/2 in at start and 1/2 mixed in later)
1 teaspoon cayenne (more for option… and have turmeric on hand.)
1 Tablespoon of golden monkfruit granules (omit if you want NO sweetened flavor outside of berries!) It’s still soo good with mylk!
WHAT TO DO:
Line two baking trays with silicone baking lining and set your oven to 250 degrees Fahrenheit.
Meld together coconut oil, vanilla, and sweetener…turn off heat.
In very large mixing bowl, put together rest of ingredients EXCEPT 1/2 of your coconut flakes (do not use shreds, please.)
Pour melty oil mixture into the large bowl and toss well.
Divy up the granola mixtures between the two pans… you can spice up one of the pans with more cayenne or other savory powder like turmeric! Spread the mixture well in order to bake evenly.
Bake for 25 minutes and sprinkle rest of your coconut shreds and stir into the mixture.
Bake for another 20 minutes… watch carefully so it bakes evenly and crisps to a golden level. Burning would be sad thing … 😦
Remove from oven and let cool for 30 minutes
Add your freeze fried berries.
This is enough to make a batch for yourself and have a giftable goodies for a foodie friend!
NOTE: for the most nutritious option would be to do all but bake and instead use a dehydrator for 12 -24 hours after soaking and activating each seed and nut prior to mixing. It takes more time, BUT the granola would be raw and living–offering you more than a baked option. Bake if you really prefer the crunch factor! Honestly, sometimes, I need a good crunchy snack!
I really love eating this when I need something with texture… or on top of my chia puddings… or actually, anytime. I’ve become more drawn to the the savory side of this than the sweet side, so I’ve surprised myself and avoided the berries at times! I think you’ll enjoy this over most store-bought varieties of granola laced with way too much sugary stuff.
INGREDIENTS: (STILL BEING TESTED BY JANE.–not final recipe, but still good)
1/4 cup coconut oil
3/4 cup cacao butter
1/2 cup nut butter (almond, cashew, or macadamia)
5 Tablespoon raw cacao powder
1 Tablespoon MCT powder or MCT oil
7 Tablespoons of granulated monkfruit
pinch sea salt for mixture
1 teaspoon vanilla extract – no alcohol–can bind up cacao
large salt flakes for topping
coconut shreds and freeze dried berries for optional decor topping
WHAT TO DO:
In double boiler, melt down cacao butter and coconut oil and when melted together and mixed, then add nut butter and stir until well combined.
Take of heat and stir in sweetener, vanilla extract, MCT option, and fine granules of salt
Pour into molds of choice
Top with coconut shreds, freeze dried berries, or large flakes of salt…and all of them!
Chill for 25 minutes… pop out of molds. Enjoy!
optional–if you want to have a nut butter cup… you can pout the final mixture halfway up mold, then place dollop or nut butter in middle of mold of cup, and then cover the dollop with the final mixture until it levels to the top of the mold. This just takes a bit more time and work, but it’s worthwhile 🙂
This was one of the first things I made the day before going vegan-keto. I know myself and knew I would need a treat that’s sweet and substantial… this is a perfect treat to bake, freeze, and take anywhere you need to go! Oh…while I love blueberries, they are on the higher side of carbs for ketosis-conscious bakers… Try raspberries for an extra tart cakelette!
1/2 cup coconut flour (if you have tiger nut flour, substitute 1/8 cup of coconut for this for the prebiotic benefits)
1/2 cup golden flax seeds ground
2 Tablespoons granulated sweetener/monkfruit (I used Lakanto)
2 generous Tablespoons of extra virgin olive oil
1 teaspoon baking powder
3/4 cup non-daity mylk of choice (I used flax mylk)
1 large lemon – zest and fresh juice
1 teaspoon vanilla extract
1/3 cup blueberries (raspberries are lower in carbs, fyi.)
couple pinches of Himalayan pink salt
one smidge pinch of cinnamon
WHAT TO DO
With coconut oil, moisten inside of 6-top silicone standard sized muffin mold (or line tins with paper liners)
In a larger bowl, whisk together lemon zest and juice, your sweetener, olive oil, vanilla extract, and mylk
in a separate bowl, combine flax grounds, coconut flour, tiger nut flour (if you have), baking powder, salt, and cinnamon
Lastly, add blueberries and mix just enough to combine without making total blue mush of the dough! lol.
Stir together both bowls of ingredients into larger bowl, and mix with a big fork quickly so it’s well combined not clumpy
Fill each muffin form evenly to top
Bake for 25-30 minutes depending on your oven. Check with toothpick for doneness.
Take out of oven and let cool in muffin mold for 20 minutes–I often cannot wait that long!!!
It is easier, though to get the muffins out of the mold once they’re cooled completely… There are perks to patience!
1/2 jalapeno finely diced. More per taste. I love spice!
optional: chili flakes if you want more color with spice
Use all organic ingredients, if possible! Okay…now…
WHAT TO DO: Moderately mash up perfectly ripe avocados and then just mix this all the ingredients together and make sure its smooth with some texture. A gooey mash would not be ideal… but some small soft chunks of avocado left for your own tongue and teeth to finish off completely makes it a nice mouthfeel and therefore taste like freshly handmade guac.
Also, cilantro that is local farmers market sourced and fragrant is best!
Spoon it up or chip it up and into your mouth… or just slather on crackers and indulge in this yummy fatty fruit heaven! …um, can you tell I LOOOVE guac? It really does ROCK!
note: The adobo powder I use is from the Simply Organic brand found at most grocers. The ingredients are: sea salt, garlic, onion, black pepper, oregano, bay, and turmeric. If you would rather not use this, just use Himalayan pink salt, dash of onion powder, sneak some turmeric or chili flakes in there…and adjust to taste. Pepper is a per taste preference, so go for it if you want! Oh, and I don’t love tomatoes in my guac… I prefer to just have salsa separately and thoroughly dive into this creamy green treat!