Tag Archives: quick

Vegan Cupcakes 2-ways


Ingredients – Peanut Butter Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 8 oz. Apple 
  • 90 g Peanut Butter Chips
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Strawberry Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 5 oz. Apple 
  • 3 oz. Strawberries
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting:

  • 1 Cup Vegetable Shortening 
  • 1½ Cups Cane Sugar, powdered
  • ¼ Cup Coconut Water, as needed
  • ½ teaspoon Butter Extract
  • Sprinkles, for decoration

Directions: 

Preheat your oven for 350F. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix just until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes. Pour into a silicone mold and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden.

To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes. Top with sprinkles for decoration.

Adapted from: The best vegan cupcakes

Protein Plus Waffle


Ingredients:

Directions:

In a VitaMix, grind 40g old fashioned oats into coarse oat flour. In a small bowl, combine oat flour, 20g whey protein, 5g peanut flour, 1/4 tsp baking powder, 1/8 tsp xanthan gum, and powdered stevia as desired. Thoroughly mix and add 100g water. Pour into a preheated waffle maker and cook until it opens freely. Let sit for a second because it will be crispy and it will want to crumble. Serve with Walden Farms Chocolate Syrup.

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

Single Serving Pumpkin Cornbread

  

Ingredients 

  • 2 Tbsp Cornmeal
  • 3 Tbsp Whole Wheat Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 1/2 oz Pumpkin Puree
  • 1 1/2 oz Water

Directions 

Mix 2 Tbsp Cornmeal, 3 Tbsp Whole Wheat Flour, 1/4 tsp Baking Powder, 1/4 tsp Baking Soda, and 1/2 tsp Cinnamon. Add 1 1/2 oz Pumpkin Puree and 1 1/2 oz Water. Microwave for 1:30, flip, microwave :30, transfer to a plate, slice, microwave :15. Voila. #sofluffy #perfection

  

Pumpkin Buckwheat Waffle

  
Ingredients

  • 45 g Buckwheat Flour
  • 2 oz Pumpkin Purée 
  • 2 oz Cashew Milk
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder

Directions

Combine 45 g buckwheat flour, 2 oz pumpkin purée, 2 oz cashew milk, 1/4 tsp baking soda, and 1/4 tsp baking powder. Transfer to a waffle maker and ta-da! Single serving, low calorie, sugar free, dairy free, gluten free, healthy, versatile, quick & super easy, fluffy and freaking waffle. 🙌🏻 

Serving Size: 1 waffle

Makes: 1 waffle

 

Vegan Hazelnut Waffles

 

 

Ingredients 

1/2C Whole Wheat Flour
1/3C Buckwheat Flour
1/3C Hazelnut Flour
1 1/2t Baking Powder
1/4t Cinnamon
1/4t Salt
1C Homemade Cashew Milk
1T Liquid Sweetener (Agave, Coconut Syrup, Honey)
1T EVOO 

Directions 

In a large bowl, whisk 1/2C whole wheat flour, 1/3C buckwheat flour, 1/3C hazelnut flour, 1 1/2t baking powder, 1/4t cinnamon, and 1/4t salt. Then add 1T liquid sweetener of choice (I used honey bc I’m not that strict), 1T oil of choice ( I used olive), and 1C milk of choice (I used homemade vanilla cashew milk). Stir to combine and pour half the batter on a preheated, greased waffle iron. It takes a little while to cook but it comes out perfectly crispy of the outside and soft on the inside. I just topped mine with Walden Farms Pancake Syrup. Best. Vegan. Waffles. Ever. 

 Makes: 2 waffles 

 Serving Size: 1 waffle

  

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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