Banana Blueberry Muffins. Vegan.

I haven’t been posting anything for a while, so hopefully I am back on track and will try to post at least few times a month.

I like trying different ingredients in my recipes and replace them with non-dairy alternatives, so one of my task for a while was to find the perfect recipe for muffins.

I tried a lot of recipes and combinations but none of them worked as I wanted to. So few weeks ago I tried again to make the vegan banana blueberry muffins and finally they came out fluffy, moist and delicious.

The other thing why I like these muffins, they are: nut free, which let me pack it for my daughter preschool lunch.

I can definitely say that this is the best vegan muffins recipe I tried so far.

Banana Blueberry Muffins.

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Ingredients:

2 cups whole wheat pastry flour

3/4tsp. baking soda

1/2tsp. salt

1tsp. cinammon

2tbsp. ground flax seed mixed with 5tbsp. water ( flax eggs)

3 large ripe bananas

1/2 cup coconut or turbinado sugar

1/2 cup melted coconut oil

1tsp. vanilla extract

1 cup blueberries ( I used the frozen one).

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Preheat the oven to 350F and grease the muffin pan with coconut oil.

Combine flour, baking soda, salt, and cinammon in a bowl.

Make the flax eggs and set aside. ( Mix water with the flaxseeds)

Peel the bananas and mash them with the fork. Add sugar, flax eggs and mix well. Add the coconut oil in a stream while whisking vigorously. When finished, you don’t want to see a clear film of oil on the edges. If you do, mix more. ( This is very important).

Stir the dry ingredients into the wet until almost incorporated. Add blueberries and gently fold in.

Divide the batter between 12 muffin cups, filling to just about 3/4 full. Sprinkle the tops with more coconut sugar.

Bake 22-25 minutes, until a pick inserted into the middle comes out clean. Let cool in the pan for 5 minutes, then carefully remove to a cooling rack.

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Enjoy!!!!!!

 

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Apple Crumble. Vegan.

Having snow storm warning in our area for two days keep us inside yesterday, but today after seeing all this snow outside we went sleighing because the weather and amount of snow let us to enjoy this frosty winter day.

Anyway, after coming back home everyone wanted something warm and sweet, so the apple crumble I made last night was the perfect choice for this.

The recipe is gluten, dairy, refined sugar free. It’s vegan and easy to make.

I guess in summer you can try to make it with berries, but my favorite one is still with the apples.

Vegan Apple Crumble.

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Ingredients:

Apple Filling:

6-7 heaping cups peeled and chopped apples

1tbsp. arrowroot powder

1/3 cup coconut sugar or coconut nectar

1tbsp chia seeds

1tsp ground cinnamon

1tbsp fresh lemon juice

Topping:

1 cup gluten-free rolled oats

1 cup chopped walnuts

1/3 cup almond flour

1/4 cup maple syrup

1/4 cup melted coconut oil

2 tbsp shredded coconut

1tsp ground cinnamon

Preheat the oven to 375F .

Make the Apple Filling. Place the apple in a large bowl and sprinkle the arrowroot powder on top. Toss until combined. Stir in the sugar, chia seeds and cinnamon. Add the lemon juice. Pour the apple mixture into the prepared dish and smooth it out evenly.

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Make the topping. In a large bowl stir together the oats, walnuts, almond flour, maple syrup, melted coconut oil, shredded coconut, cinnamon until thoroughly mixed.

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Sprinkle the oat mixture all over the apple mixture in an even layer.

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Cover the dish with foil and poke a couple of air holes in the foil. Bake for 35-45 minutes, until the apples are just fork-tender. Uncover the dish and bake for 10 to 15 minutes more, until the topping is golden and fragrant.

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Serve with dairy-free ice cream or whipped coconut cream.

It’s healthy enough for breakfast the next day, too.

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Coconut Chocolate Cake.

Chocolate and Coconut combination. What can be better? Especially if you combine them in the healthy version of cake. This is the perfect recipe for special occasions, holidays, birthdays etc.

I made it last weekend after spending few days instead because Sophia has been sick for a week already. So to make myself busy and everybody else happy I made this delicious, chocolate, guilty free cake.

Gluten, dairy free with the vegan option( replace eggs with the flaxseed eggs).

 

Coconut Chocolate Cake.

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Ingredients:

Cake:

1.5 cups almond flour
½ cup raw cacao powder
½ cup raw coconut palm sugar
⅛ teaspoon salt
2 eggs, room temperature ( for vegan version replace with flaxseed eggs)
¼ cup coconut oil, melted
⅓ cup coconut milk, full fat
2 teaspoons vanilla extract

Coconut Layer:

1.5 cups unsweetened shredded coconut
1 tablespoon raw honey
⅓ cup almond flour
¼ cup coconut oil, melted
¼ cup coconut milk, full fat

Chocolate Glaze:
½ cup 70% dark chocolate
1/4 cup coconut milk, full fat

 
Prepare your pan by greasing the bottom and sides of an 8-inch removable bottom pan with coconut oil, then cut a piece of parchment paper and place it on the bottom of the pan. Mix together the almond flour, cacao powder, coconut sugar and salt. In a separate bowl whisk together the eggs, coconut oil, coconut milk and vanilla extract.
Using a spatula, gently mix dry and wet ingredients together. Mix just until ingredients are combined, being careful not to over mix the batter
spread batter evenly in the pan and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 17 minutes.
Set pan over a wire rack to allow cake to cool.
Coconut Layer:
Mix all ingredients for the coconut layer together until everything is well combined. Spread the mixture over the top of the cooled cake in an even layer, then freeze for 10 minutes
Chocolate Glaze:
Slowly melt the dark chocolate in a bowl over simmering water (double boiler). Once chocolate is melted, stir in the coconut milk and mix until the glaze is smooth and shiny. Pour glaze over the top of the cake.
Refrigerate for about 2 hours or until the glaze is set. Tastes the best the next day.

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Double Chocolate Mousse Cake.

Does cold weather make you crave more sweet treats? It does for me and with the temperature’s going low I am starting experimenting and trying new dessert recipes.

I haven’t made anything with chocolate for a while and with the coming holidays filled with cocoa and citrus smell, I decided to try something new in case if I want to make it later.

I found this amazing vegan, raw chocolate cake recipe at the Oh, She Glows blog. To be honest, she has tons of vegan recipes and I am just starting learning more about her and trying her dishes. It’s been a success so far, so I am glad I found her blog.

I will share with you my Chocolate cake result today. The original recipe you can find on her blog.

The recipe is vegan, gluten, dairy, refined sugars free.

Double Chocolate Mousse Cake.

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Ingredients:

Crust:

1 1/4 cups packed pitted Medjool dates
1 1/4 cups unsweetened shredded coconut
2 1/2 tbsp ground flax seed
2 1/2 tbsp cocoa powder
1 tbsp coconut oil
1/4 tsp fine grain sea salt, or to taste
1 tsp water (if needed to bind the dough)

Filling:

2.5 (70%) good-quality dark chocolate bars
1 (400ml) can full-fat coconut milk, room temperature
4 tbsp. pure maple syrup (or liquid sweetener of choice)
1 tsp. pure vanilla extract
small pinch fine grain sea salt

 

In a heavy duty food processor, add the pitted dates and process until finely chopped. A big ball will form. Add in the rest of the crust ingredients (including the shredded coconut) and process until everything is combined. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again.
Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling.

Break up chocolate bars into chunks and place into a medium-sized pot. ( I used Trader&Joe’s and Theo dark chocolate bars: they are soy, dairy free). Melt the chocolate over the lowest heat setting. When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth.
With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth.

With a spatula, scoop the chocolate filling into the pie crust.

Carefully transfer the pie dish into the refrigerator for approx. 3 hours, or until firm throughout.
Remove pie dish from the refrigerator.
Slice and garnish with toasted coconut flakes, coconut cream, and flaked sea salt, if desired.

Serve immediately as pie will soften quickly.

The cake is very rich and sweet so one piece was enough for me.

Enjoy!!!!!

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Strawberry Cupcakes. Gluten Free.

My daughter’s favorite kind of berries is strawberry. She can eat everything with strawberries in it: ice cream, cupcakes, tarts etc.

One of her favorite dessert is a cupcake. I don’t make them a lot, because it should be a special occasion for this, but sometimes you just want to make a little surprise for your loving ones. I knew my daughter would love the idea to have a strawberry cupcake with no reason for it, so I made these gluten free, refined sugar free strawberry cupcakes.

This cupcake is perfectly moist with just the right amount of sweetness. There’s fresh strawberries in both the batter and the frosting, so you taste the berries with every bite.Using a blender to mix the ingredients ensures that the almond flour is blended into an extremely fine grind, making the cake smooth and light. A little lemon juice in the batter and frosting makes the tart strawberries sing.

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Strawberry Cupcakes. Gluten free.

Ingredients:

2½ cups blanched almond flour

¾ teaspoon baking soda

¼ teaspoon sea salt

⅔ cup maple syrup

⅓ cup coconut oil, melted

4 large eggs, room temperature

1 tablespoon lemon juice

2 teaspoons vanilla extract

½ teaspoon lemon zest

½ cup finely chopped strawberries

Frosting:

1 cup raw cashews, soaked before

1/3 cup maple syrup

1 cup chopped strawberries

1 tbs. lemon juice

Preheat the oven to 325 degrees F. Line a standard muffin tin with baking cups. Combine the maple syrup, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender.Puree on medium speed for 20 seconds or until smooth. Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated. Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about ¾ of the way full. Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.

Let the cupcakes cool completely on the counter before frosting.

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For the frosting mix all the ingredients in the high speed blender until smooth.

Decorate the cupcakes with frosting and fresh strawberries.

 

 

Raw Pecan Pie.

I feel like summer will never come. This year weather is rough and I can’t wait to spend the days outside, cook from fresh summer veggies and fruits and enjoy every piece of sunshine. For today we still try to keep ourselves warm, and I still cook some fall-winter dishes.

One of my favorite dessert is Raw Pecan Pie ( I love pecans). It tastes delicious and you can’t really feel the difference between the  regular cooked  pie and the healthy raw one.

 

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Raw Pecan Pie.

Ingredients
Crust:
– 2 cups walnuts
– 3 cups of pitted dates
– 1 cup coconut flakes, finely ground
Filling:
– ⅔ cup filtered water
– 1 cup raw pecans, soaked about 15 minutes
– 1 cup organic Thompson raisins
– 1 Tbs. vanilla extract
– 1 tsp. nutmeg
– ⅓ cup maple syrup
– 1 tsp. Celtic sea salt
Instruction:

Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed.
Press the mixture into the bottom and sides of a pie tray. Set to the side.
Blend all filling ingredients together in the blender until smooth. Pour onto the crust of the tray, and garnish with fresh, raw pecans.
Set in freezer overnight, or for at least 5 hours before serving. Remove from freezer for about 10 minutes or so (depending on your freezer) to let it thaw a bit.

Slice up and enjoy!

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Chocolate Chickpeas Cupcakes. Gluten free!!!!

I have kept the idea of using chickpeas in my baking for a long time already. I used chickpeas flour before, but all the goods had  a weird bean’s taste. I read a lot of information about chickpeas: the use, benefits, advantages etc.

Having the last can of chickpeas in my pantry I finally decided to use it to make something sweet. The choice was Chocolate cupcakes, with vegan chocolate frosting.

I didn’t use any flour in the recipe!!! ( Yahoo!!!). I was worried about my experiment, but the worst that could happen: the cupcakes would taste terrible, and I throw them away.

All the ingredients worked perfect together and turned into a most, delicious, truffle style chocolate cupcake!!!!!

Yes, the recipe is healthy and nutritional!!!! Gluten, flour, refined sugars free!!!!!

Please, follow the recipe to get the best result!!!!!

I will keep experimenting with the chickpeas now!!!!

Chocolate Chickpeas Cupcakes.

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For the cupcakes:

15 oz can of garbanzo beans
1/3 cup almond milk
3 eggs
2 Tbl coconut oil
1/2 cup premium cocoa powder
1 tsp baking powder
3/4 cup coconut sugar

For the frosting:

1/2 cup raw cashews ( soaked for a few hours before)
1/4 cocoa powder
1,5 tbs. maple syrup
2 Tbl coconut oil

Preheat your oven to 350 F.  Drain and rinse your chickpeas.  Add the chickpeas and almond milk to a food processor.  Puree until very smooth.  Add eggs one at a time, blending after each.  Add the coconut oil, cocoa powder, baking powder and sweetener – blend until smooth.  Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean.  Cool.

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For the frosting mix all the ingredients in the food processor until it becomes creamy and smooth.

Frost your cupcakes and enjoy!!!!

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Taste the best COLD!!!!! Keep them in the refrigerator!!!!!

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