Tag Archives: healthy sweets

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

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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

Apricot Newtons



Ingredients

Crust:

  • 147 g Almond Flour
  • 19.2 g Apricot Kernels, ground
  • 18 g (2 Tbsp) Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Homemade Applesauce

Filling:

  • 10 oz Dried Apricots
  • 1 Lemon, peeled
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon

Directions

In a VitaMix, grind about 20g  apricot kernels into a fine powder. Add about 150g almonds or almond flour, 18g coconut flour, 1/2 tsp salt, and 1 1/2 tsp cinnamon. Transfer to a large bowl and set aside. Blend fresh apples into applesauce and measure out 4 oz of applesauce into the mixture. Stir until fully combined and no lumps remain. Divide in half and press into 6 silicon molds. Then, in a food processor, combine 10 oz dried apricots, 1 peeled lemon, 1/2 tsp salt, and 1/2 tsp cinnamon. Process until smooth and divide into the 6 molds. Top with remaining crust mixture. Bake at 350F for 30 minutes. Store in the freezer until ready to eat. They are great straight out of the freezer as they don’t freeze solid.

Adapted from: Jay’s Paleo Fig Newtons
Makes: 6 pastries

Serving Size: 1 pastry

Raw Chocolate & Vanilla Slice

 

3 layers, only 6 ingredients!

Ingredients

Crust:

Raw Pecans

Dates

Cacao Paste

Vanilla Layer:

Raw Cashews 

Dates

Water

Vanilla powder

Chocolate Ganache:

Dates

Cacao Paste

Water

Directions

Soak and rinse cashews and pecans overnight. Blend each layer in a food processor. Spread each layer evenly and freeze. You’ll want to store it in the freezer as it doesn’t harden completely and will most likely soften too much in the fridge. Since I went raw for the month I haven’t measured or tracked anything so you’ll have to wing it by eye. Take a look at the original recipe for for an idea on the measurements πŸ‘πŸ»

Adapted from Tenina’s Raw Chocolate Caramel Slice 

S’mores Nice Cream

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Ingredients

5 oz Frozen Banana, sliced
1 scoop Vegan Protein (I mix Pea & Rice)
1/2 serving Sunspire Carob Chips
1/2 serving Dandies Vegan Marshmallows

Directions

Slice 5 oz of frozen banana in a food processor and pulse on low. Add in 1 scoop of vegan protein and pulse to combine. Scoop into a bowl and serve with Sunspire carob chips and mini vegan marshmallows

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Kabocha Gingerbread

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Ingredients

8 oz Kabocha
2 Large Eggs, whole
1/2C Pecan Oil
1/2t Pure Vanilla Extract
1 1/2C (180g) Hodgson Mills Whole Wheat Gingerbread Mix
1t Ground Cinnamon
1/4t Salt
1/2t Baking Powder
1t Baking Soda
~1C (184g) Erythritol

Directions

Pre roast your kabocha until it is soft and measure out 8 oz. Then, in a large bowl, beat 2 eggs with a hand beater and add 1/2C (8T) pecan oil, 1/2t pure vanilla extract and the kabocha. After you have mixed the wet ingredients well, slowly add about 1C erythritol. Once that is mixed well, slowly add the rest of the dry ingredients; 1 1/2C Hodgson Mills Whole Wheat Gingerbread Mix, 1t cinnamon, 1/2t baking powder, 1t baking soda, and 1/4t salt. The batter will seem really thick. Spray a loaf pan with coconut oil and pour in batter. Bake at 350F for 45 -60 minutes. It will seem like it is not done but take it out and let it cool completely and it will be fine. I might actually add one more egg next time as I am not used to baking with oil. This gingerbread would be fantastic with some of my “cream cheese” frosting! Maybe even sub molasses in the frosting for the agave.

Makes: 14 slices

Serving Size: 1 slice

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Kabocha Flan

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Ingredients

8 oz Kabocha Squash
3 Large Eggs, whole
10 oz Almond Milk
3T Erythritol
1T Coconut Oil
Coconut Oil Spray

Directions

Pre roast your kabocha, allow to cool, and measure out 8 oz. In a large bowl beat 3 Large Eggs, whole. Continue to beat and add in 10 oz almond milk (or milk of choice), 3T erythritol (or granulated sweetener of choice), and 1T coconut oil (or butter/oil of choice). If using coconut oil, make sure that the eggs are room temperature so it doesn’t harden. Once everything is mixed add in the 8 oz of kabocha and blend until thoroughly combined. Spray your baking dish(s) with coconut oil and pour in the mixture. It will be very wattery. I baked mine in a bain-marie type pan with water. Bake at 350F for 45-60 minutes or until a knife comes out clean. Since mine was a larger dish, baking took closer to 1 hour. Once flan is done, allow it to cool and flip onto a plate. Top with cinnamon and/or caramel sauce of your choosing. I like date caramel (dates blended with water).
Adapted from Hiromi Hayashi’s Kabocha Pudding

Makes: 8 slices

Serving Size: 2 slices

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