Tag Archives: vanilla

Peanut Butter White Chocolate Scotchies

Ingredients 

  • 4 tbsp Aquafaba
  • 1/2 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Molasses
  • 1/2 cup Coconut Oil
  • 8 tbsp Crunchy Coconut and Peanut Butter Spread
  • 3/4 cup Old Fashioned Oats
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 tbsp Unsweetened Finely Shredded Coconut
  • 2 tbsp Ground Flax Seeds
  • 6 oz Vegan White Chocolate Chips

Directions

In a stand mixer, whip 4 tbsp aquafaba to stiff peaks and gradually add 1/2 cup cane sugar and 1 tsp vanilla extract. Mix all dry ingredients in a large bowl and set aside (3/4 cup Old Fashioned Oats, 3/4 cup All Purpose Flour, 1/2 tsp Cinnamon, 1 tsp Baking Powder, 1 tsp Baking Soda, 6 tbsp Unsweetened Finely Shredded Coconut, and 2 tbsp ground flax seeds). Fold in remaining wet ingredients into the aquafaba mixture; 1/4 cup Molasses, 1/2 cup Coconut Oil, and 8 tbsp Crunchy Coconut and Peanut Butter Spread. Gradually fold in the dry mixture. Once mixed well, fold in about 6 oz Vegan White Chocolate Chips. Bake at 350F for 10-12 mins, be sure not to burn. Let cool thoroughly on a rack to allow the cookies to set. Enjoy with a nice glass of cashew milk 😉

Makes: 2 dozen

Serving Size: 1 cookie

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 👍🏻

Adapted from Tenina’s Raw Chocolate Caramel Slice 

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

  

Pumpkin S’mores Blondies

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Ingredients

1 3/4C Old Fashioned Oats
1t Ground Cinnamon
1/8t Salt
1/2C (8T) Coconut Palm Sugar
1 can Navy Beans
1/2C (4 oz) FF Greek Yogurt
6 Medjool Dates
1 oz (2T) Pumpkin Puree (or any other squash)
1t Vanilla Extract
2T Honey
3/4C Almond Milk
1t Baking Powder
1/4C (4T) Unsweetened Carob Chips
21 Pumpkin Spice Marshmallows

Directions

In a VitaMix, grind 1 3/4C old fashioned oats with 1t cinnamon, 8T coconut palm sugar, 1/8t salt, and 1t baking powder. Transfer to a large bowl. In a food processor, blend 1 can navy beans (drained and rinsed), 1/2C FF Greek yogurt, 6 medjool dates, 1 oz (2T) pumpkin puree, 1t vanilla extract, 2T honey, and 1C almond milk until smooth. Add this to the bowl and stir vigorously. This mixture will be very thick so you will need put those muscles to work 😉 (I may adjust measurements/method next time). Line a baking dish with parchment paper and pour in batter. Sprinkle 1/4C (4T) unsweetened carob chips over the top and arrange about 21 pumpkin spice marshmallows on the top. Bake at 390F for about 20 minutes. Allow to cool and firm up. I stored mine in the fridge and microwaved it for a few seconds and they were fantastic.
Adapted from: Cafe Delite’s Blondies

Makes: 21 bars

Serving Size: 1 bar

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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; 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

“Pumpkin Pie” Pancakes

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Ingredients

2 carrots
3 Large egg whites
1 tbsp Creamy Peanut Butter
1/2 tsp Pumpkin Pie Spice
1 tsp Pure Vanilla Extract
1/8 cup Dried Cranberries

Directions

I modified a recipe I found on The Detoxinista‘s blog called Flourless Pumpkin Pancakes that don’t use pumpkin at all.
In a VitaMix, blend 2 carrots, 3 large egg whites (instead of 2 whole eggs), (added) 1T peanut butter, 1/8C (2T) dried cranberries (instead of stevia), 1/2t pumpkin pie spice, and 1t vanilla until smooth. “This batter won’t look like traditional runny pancake batter– it’s thick, more like a pumpkin puree. Scoop the batter onto the parchment-lined baking sheet, forming about 4 uniform-sized pancakes. Bake at 350F for 15 minutes then flip with a spatula and bake for another 5 minutes. (They flip easily using this method, pan-frying is much more difficult with this moist batter.)”. I only got about 3 pancakes from this batter and found that these were very, very dense but I liked them. If it makes sense they were moist but dry at the same time so have syrup handy! I might try making some more modifications to see what I can come up with.

Makes: ~3 pancakes

Serving Size: ~3 pancakes

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Strawberry Mac Nut Protein Cookies

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Ingredients
1C Old Fashioned Oats
1 scoop Body Tech – 100% Casein Vanilla
1 scoop Cellucor – Cor-performance Whey – Cor-fetti Cake Batter
1C Strawberries, Sliced
1T Agave Nectar
2T Coconut Oil, Unrefined
5T Raw Macadamia Butter

Directions
In a large bowl, combine 1C old fashioned oats, 1 scoop Vanilla Body Tech Casein, 1 scoop Cellucor COR-fetti Cake Batter Whey, 1C sliced strawberries (puree before mixing), 1T agave nectar, 2T raw coconut oil and 5T raw macadamia nut butter. On a large cookie sheet lined with parchment paper, scoop tablespoon size amounts of batter. Bake at 350F for about 15 minutes.

Makes: 29 cookies

Serving Size: 1 cookie

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