Carrot (Cake) Blondie Bar Vegan & GF

INGREDIENTS:

  • 1/8 pineapple chopped well in food processor
  • 3/4 cup date paste
  • 2 flax eggs (2 Tablespoons ground flax with 6 Tablespoons on preferred non dairy mylk)
  • 1/2 cup coconut oil (I like Dr. Bronner’s)
  • 2 Tablespoons of vanilla extract
  • 3/4 cup fine almond flour
  • 1/3 cup tiger nut or oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. all spice
  • 1/4 tsp. nutmeg
  • 1 Tablespoon Ceylon Cinnamon
  • 1 1/2 cup shredded carrots
  • 1 1/2 cup walnuts and/or pecans
  • 1/4 cup raisins (golden ones might be fun!)
  • FROSTING INGREDIENTS:
  • 1 cup soaked Indonesian cashews
  • 1 cup warmed/soften coconut manna
  • 1/2 of coconut mylk cream (1/2 of the thickened cream from chilled coconut mylk in full-fat can)
  • 6 drops of Lakanto or oth.monkfruit (liquid stevia if you don’t have)
  • 1 Tablespoon vanilla extract
Mixture is now ready to put in baking pan!

WHAT TO DO:

  1. Mix wet ingredients : pineapple, date paste, flax eggs, coconut oil, vanilla extract
  2. Add flours, baking powder, salt, all spice, nutmeg, cinnamon and mix in mixer stand
  3. Toss in carrots, then nuts, and raisins and mix a bit more.
  4. Prepare 9×9 pan and fill with thick, moist mixture
  5. Bake 40 minutes at 350 degrees
  6. Let cool
  7. After blondie bar is cooled, put the frosting ingredients in a food processor until smooth…and smooth on top of blondie.
  8. Cool in fridge and cut into bars… these have dense, chewy, but textured consistency like a brownie, but it’s a carrot blondie for those times when I get a craving for Carrot Cake– this is a vegan, whole-food option to enjoy.
close up of cross section when cutting up into bars

KETO-NOLA … earthy, grainless Granola greatness- Vegan, Keto

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…!

  • INGREDIENTS:
  • 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:

  1. Line two baking trays with silicone baking lining and set your oven to 250 degrees Fahrenheit.
  2. Meld together coconut oil, vanilla, and sweetener…turn off heat.
  3. In very large mixing bowl, put together rest of ingredients EXCEPT 1/2 of your coconut flakes (do not use shreds, please.)
  4. Pour melty oil mixture into the large bowl and toss well.
  5. 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.
  6. Bake for 25 minutes and sprinkle rest of your coconut shreds and stir into the mixture.
  7. Bake for another 20 minutes… watch carefully so it bakes evenly and crisps to a golden level. Burning would be sad thing … 😦
  8. Remove from oven and let cool for 30 minutes
  9. Add your freeze fried berries.
  10. 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.

In Season Spice Muffins (V,GF,Low sugar)

Whether it is the holiday season or not, these little muffins will add just enough nice spice to make your day!  20171126_142032.jpg

I had some pumpkin left from Thanksgiving goodness, so I wondered about how best to 20171126_144757.jpguse it…and since I’m preferring to go more and more Vegan, this mini-muffin-madness happened. So cute with their little muffin tops that will melt in your mouth!

They make the perfect on the go snack of shareable morsels for a get-together.  So, let’s get this recipe sharing going!

 

INGREDIENTS:

  • 1.5 cups of pumpkin puree
  • 3 Tbsp freshly ground flax seeds mixed into double the amount of water
  • 1/2 small ripe banana
  • 1.5 cups of golden monkfruit (I use Lakanto)
  • 1 cup finely ground almond flour with no skin
  • 1.5 cups of gluten-free old fashioned oats
  • 2 cups of whole grain buckwheat flour
  • 1/3 cup coconut nectar syrup
  • 1/3 cup extra virgin unfiltered organic olive oil or grapeseed oil
  • 4 tsp baking soda
  • 2 tsp Ceylon cinnamon
  • 1/2 tsp Himalayan pink salt
  • 1 Tbsp pumpkin pie spice
  • dash of ground ginger
  • choice of vanilla extract or paste
  • fun topping option: figs or dates, and nuts…maybe chocolate!?20171126_141902.jpg

  WHAT TO DO:

  1. Line muffin pans with paper lining or spray to keep from sticking
  2. Preheat oven to 350 degrees and mix up flax egg
  3. Add mashed banana, flax egg, pumpkin puree, monkfruit, vanilla paste, coconut nectar, olive oil in mixer bowl and blend a bit
  4. Sift together all the rest of the dry ingredients until evenly distributed
  5. Mix wet and dry ingredients together until batter is thick and well combined.
  6. FUN OPTION–chop up remoistened Turkish figs, nuts of choice like pecans and walnuts and stir with coconut oil and couple spoonfuls of the batter. Then mix little dollops of it on each muffin.  You can even do chocolate, but avoid the sugar if possible!
  7. this will make about 36 mini muffins, so there’s lots to go around after you bake them for 17 minutes.
  8. Test for doneness with a slim chopstick and let cool before boxing up or devouring.

Happy Independence!!! A Pretty Simple Paleo Bread – w/ 2nd version!

CELEBRATE AMERICA’S DO IT YOURSELF #DIY NATURE… WITH THIS AWESOMELY EASY #PALEO BREAD RECIPE!

My first attempt... it looks so nice!!! yay!

My first attempt… it looks so nice!!! yay!

I have been buying Paleo products to give my carb cravings some room in my life… higher protein, lower sugar spikes… yummy, perfect tooth-chewy delights… BUT I wanted to skip the $15 dollar sticker price for one Paleo bread loaf and I made my own!  It’s about $17 for an organic 3/4 loaf in the store!

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This loaf recipe is much easier than you might think … and 3 finicky tasters said it was a very good bread and enjoyed that there was a good deal of fiber and protein without having to add any nut butter… Great grab and go snack that can be made gorgeous for guests!

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Do something good for you and try this one:

(I did a second version, so scroll all the way down for another go at it, but my first version is more buttery in flavor.)

INGREDIENTS:

1 3/4 almond flour (blanched if you want it light in color)

3/4 cup arrowroot flour

1/4 cup flaxseeds ground (golden if you want your loaf light in color)

3/4 teaspoon himalayan salt (or sea salt of choice and only 1/2 teaspoon if you prefer less savory)

1/2 teaspoon baking soda

4 large eggs

2 teaspoons honey (3 if you want it a bit sweeter)

1.5 Tablespoon warmed coconut oil

2 teaspoons apple cider vinegar

1 teaspoon of vanilla bean paste

DIRECTIONS:

1- mix almond flour, flax, arrowroot, salt, and baking soda

2- in separate bowl, blend/whip eggs with mixer until light and frothy (5 minutes or so)wpid-20150708_134750.jpg

3- add honey, warmed coconut oil, and vanilla into the eggs

4- add dry ingredients and combine thoroughly

5- fill coconut oil greased bread loaf pan

6- bake 35 minutes at 350 degrees

7- let cool and slice with serrated knife.

Eat warmed, toasted, or straight out of the loaf pan!  This was a simple, delish delight!

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THE SECOND OPTION:

Amend the ingredients to 5 eggs, 1.5 Tablespoons of coconut oil, 1/4 cup coconut flour, 1 Tablespoon honey, 2 teaspoons apple cider vinegar, and add 1.5 teaspoon of vanilla bean paste

Follow the directions, but you will need to add another 7 minutes or so to baking time because there is more moisture.

wpid-20150708_153933.jpgMy taste buds loves this one because it had a deeper, earthier flavor and the coconut flour added a density and extra toothy texture to the slices.  This one is for those of you who love a thicker, richer flavor, but for lighter and more buttery, go with the first.

However, making either version this pretty is a must! 🙂

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