Tag Archives: apple cider vinegar

Vegan Ginger & Banana Cake


Ingredients:

  • 16 oz Banana, ripe
  • 1/2 cup Coconut Oil, refined
  • 1/2 cup Light Brown Sugar
  • 1/2 oz Light Rum
  • 2 cups All Purpose Flour
  • 1/2 teaspoon salt
  • 2 tbsp (~16 g) Hazelnuts, ground
  • 1/4 cup (40 g) Crystallized Ginger Dices
  • 8 tbsp (30 g) Shredded Unsweetened Coconut
  • 1 teaspoon baking soda
  • 1 tbsp Apple Cider Vinegar 

Directions:

In a large bowl add 16 oz ripe bananas, 1/3 cup coconut oil, 1/2 cup brown sugar, 1/2 oz light rum and mix in an electric mixer to mash the banana. Add 2 cups AP flour, 1/2 tsp salt, 2 tbsp ground hazelnuts, 1/4 cup crystallized ginger dices and 1/2 cup shredded unsweetened coconut. Mix well and add 1 tsp baking soda. Mix well and add 1 tbsp apple cider vinegar. Be sure not to overmix as the chemical reaction is what makes the cake fluffy since there are no eggs or Aquafaba; though you could try adding fluff πŸ˜†. Bake at 350F for 45 minutes and let cool. Soak in more rum, if desired. 

Makes: 12 slices

Serving Size: 1/12 cake


Adapted from: Mariani Tropical Banana Bread

Cookies & Cream Mini Cupcakes

Ingredients – Cupcakes

  • 1ΒΌ Cups All-Purpose Flour
  • Β½ cup plus β…“ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • Β½ teaspoon Salt
  • 4 oz. Banana 
  • 4 oz. Vanilla Almond Milk
  • 20 g Crushed Oreos
  • β…“ cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting

  • 8 tbsp All-Vegetable Shortening
  • 1/3 cup Powdered Sugar (or finely ground cane sugar)
  • 2 tbsp Vanilla Almonf Milk
  • 1 tsp Caramel Extract

Directions

Preheat your oven for 350F. In a large bowl, whisk together. 1 1/4 cups all-purpose flour, 1/2 cup + 1/3 cup  cane sugar, 1/2 tsp salt. Mash up the 4 oz banana and add it to the dry mix with 4 oz vanilla almond milk and 2 tbsp apple cider vinegar (trust me). At the last minute mix in 1 tsp baking soda then the 20 g crushed Oreos. Be quick due to the chemical reaction. Pour into mini cupcake liners and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden. For the frosting just mix it all together and transfer to a piping bag. I let mine cool in the fridge overnight and pipe it on the cupcakes just before serving. I also topped them with some more crushed Oreos. 

Adapted from my earlier post: Vegan Cupcakes – 2 ways

Savory Vegan Waffle

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Ingredients

Waffle:
1/2C Pasta Sauce
1/2C Old Fashioned Oats
1t Baking Soda
1T Ground Flax
3T Hot Water
1T Apple Cider Vinegar
Sauce:
1 oz. Cashews, soaked
3T Water
1T Nutritional Yeast

Directions

In a Vitamix, grind 1/2C old fashioned oats into a flour. Transfer to a large bowl and add 1t baking soda. In a small bowl, 1T ground flax seeds and 3T hot water. Microwave for 30 seconds and allow to cool. Add oats and 1/2C pasta sauce, stir well. Add 1T apple cider vinegar and stir. Spray a heated waffle iron with coconut oil and pour in batter. In a small bullet, 1 oz. soaked cashews and 3T water until smooth. Stir in 1T nutritional yeast and pour over waffle to serve.

Jessi’s Lentil Loaf

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Ingredients

16 oz Lentils, cooked
4 oz Carrots, shredded
4 oz Onion, chopped
8 oz Apple, shredded
3 Sun-dried Tomatoes
1/2C Pasta Sauce (your choice)
2T Oil (your choice)
1t Garlic Paste
4T Ground Flax + 6T Hot Water
1C Old Fashioned Oats
1/4C Spelt Flour
1T Italian Seasoning
1t Baking Powder
1T Apple Cider Vinegar

Directions

Shred your carrots and apple in a food processor and chop your onions. In a very large bowl, combine 4 oz shredded carrots, 4 oz shredded apple, 4 oz chopped onion, 16-18 oz of precooked lentils, 1/2C of pasta sauce, 2T oil (I used pecan oil), and 1t garlic paste. Stir well. In a small bowl, combine 4T ground flax seeds with 6T of hot water, you may also want to microwave it for about a minute. Set the flax “egg” aside. In another medium bowl, combine 1C old fashioned oats, 1/4C spelt flour, 1t baking soda, and 1T Italian seasoning. Stir well and then combine with the very large bowl of lentil/veggies. In a bullet, blend 3 sun-dried tomatoes with the other 4 oz of shredded apple. I had to add a little bit of water. Set this sauce aside. Finally, stir in the flax “egg” to the mixture. Make sure everything is incorporated well then add 1T apple cider vinegar last. Line a loaf pan with parchment paper (or it will probably be impossible to get out) and pour in the batter. Top with the sauce from the bullet. If desired, sprinkle some garlic powder and paprika. Bake at 375F for 45-60 minutes.

Makes: 10 slices

Serving Size: 1 slice

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Pumpkin Cake

Pumpkin Cake

Ingredients

5T (1/3C) Coconut Flour
2/3C Whole Wheat Flour
1/2t Pumpkin Pie Spice
1T Hershey’s Cocoa Powder
1t Baking Soda
1/2t Salt
12T (3/4C) Liquid Egg Whites
4T Coconut Oil
8T (1/2C) Honey
1C Pumpkin Puree
1T Apple Cider Vinegar
1t Vanilla Extract

Directions

In a large bowl, mix combine all ingredients;Β 5T (1/3C) Coconut Flour, 2/3C Whole Wheat Flour, 1/2t Pumpkin Pie Spice, 1T Hershey’s Cocoa Powder, 1t Baking Soda, 1/2t Salt, 12T (3/4C) Liquid Egg Whites, 4T Coconut Oil, 8T (1/2C) Honey, 1C Pumpkin Puree, 1T Apple Cider Vinegar, 1t Vanilla Extract and stir until evenly mixed. Spray a 10×15 pan with coconut spray oil. Pour batter into pan and bake at 350F for 25-30 minutes. Cool completely and add frosting of choice.

Makes: 12 slices

Serving Size: 1 slice

Pumpkin Cake Nutrition

Fresh Fish Loaf

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Ingredients

1C 100% Whole Grain Old Fashioned Oats
1T Crushed Red Pepper Flakes
1T Italian Seasoning
1T Garlic Powder
25 oz Raw Zucchini, shredded
48 oz Tilapia (fresh or frozen)
1 can Mackerel In Hot Tomato Sauce
2T Organic, Unpasteurized Apple Cider Vinegar
4 Large Egg Whites

Directions

In a VitaMix, grind 1C 100% Whole Grain Old Fashioned Oats, 1T Crushed Red Pepper Flakes, 1T Italian Seasoning, and 1T Garlic Powder into a flour. Transfer to a large (emphasis on large) bowl. Add 25 oz Raw Zucchini (shredded), 48 oz Tilapia (finely chopped), 1 can Mackerel In Hot Tomato Sauce, 2T Organic, Unpasteurized Apple Cider Vinegar and 4 Large Egg Whites. Mix very well. Line two loaf pans with parchment paper and pour in batter. Bake at 350F for at least an hour. I sliced each loaf into 10 pieces. Since this makes such a big batch I just cut it all up and stored it in the freezer. I take what I want with me to work for lunch and it pretty much thaws out by the time I’m ready to eat it.

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Easter Bread

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Ingredients

1C Whole Wheat Flour
1/4C Spelt Flour
1t Baking Powder
1t Baking Soda
1t Ground Cinnamon
1/4C (4T) Shredded Sweetened Coconut
3 Medium Eggs
1C Skim Milk
1t Fresh Grated Ginger
1/4C Homemade Apple/Pear Sauce
1T Apple Cider Vinegar
1C Shredded Carrots
Coconut oil

Directions

In a large bowl, beat 3 medium eggs then slowly pour in 1C skim milk. Grate in about 1t fresh ginger and add 1/4C apple/pear sauce. In a separate bowl sift together 1C whole wheat flour, 1/4C spelt flour, 1t baking soda, 1t baking powder, 1t cinnamon and 1/4C (4T) shredded sweetened coconut. Continue beating the egg mixture and slowly pour in the dry mixture. Stir in 1C shredded carrots and 1T apple cider vinegar last. Coat a loaf pan with coconut oil and pour batter in. Bake at 350F for 50 minutes. I sliced mine really thin because I was going to a dinner so the macros are for an odd number. The bread was so moist and some of the normal people really liked it. πŸ˜‰

Makes: 17 slices

Serving Size: 1 slice

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