Lemony Coconut Clusters [vegan, gluten-free, oil-free, nut-free, soy-free)

LemonCoconutClusters1I threw these together one morning when I knew my green smoothie wasn’t going to be enough.  I just needed something to chew and help me feel satiated.  These little bundles did the trick. If you’re looking for light, airy and fluffy, run away.  They are dense, fiber-filled clusters of lemony, oaty goodness.  I love oats, and I adore lemon, especially during warm months, so the combo seemed like a good fit.  Just zesting lemons instantly elevates my mood so I especially love dishes that call for lemon.  This recipe is super easy and quick to make, and very healthy consisting of healthy, whole foods.  These are every bit as good without coconut so if you don’t care for it or can’t have it, feel free to omit.  Make sure your bananas are very ripe; if they aren’t you may need to add more than the called-for 1 tablespoon of maple syrup.

Enjoy!

Apple Cinnamon Baked Oatmeal [dairy, oil, egg, gluten and refined sugar-free]

bakedoatmeal1 In honor of National Oatmeal Day on 10/29/16 (tell me about it; they have a day for everything), I wanted to share this recipe for Apple Cinnamon Baked Oatmeal.  I love it! The texture sort of reminds me of firm bread pudding. Better yet, it has no dairy, eggs, oil, gluten and is sweetened only with fruit! It’s really easy to make and great to serve for a brunch, your own breakfast or I often eat it as a snack.  I like to eat it cold with a little soy milk poured on top, but it’s also really good warm.  It’s mildly sweet so a little maple syrup drizzle wouldn’t be the worst idea.  🙂  One quarter of the pan is officially a serving but when eating it as a snack I generally slice up an eighth of the pan.

Lemon Blueberry Loaf [gluten-free + vegan + oil-free]

LemonLoaf2 This was one of those recipes in which I had a craving for flavor (in this case, lemon) and a new dish was born.  Yummy! I’ve been experimenting more and more with aquafaba, the juice from canned chickpeas, and really liking the results.

It looks like there are a lot of ingredients here but a lot of them are spices.  It really isn’t any more labor intensive than any other loaf, muffin or cookie recipe I’ve got.  The key is to put the blueberries in the bottom of the loaf pan so that when it cools and you flip it over, you have a yummy, dark purple blueberry topping.  Cool looking and even better tasting.

Pumpkin Spice Brownies || vegan | gluten-free | oil-free

PumpkinSwirlBrownies2

November 4, 2015

CHOCOLATE!

People are coo coo for cocoa.

Me? I like it.  Sure.

But I wouldn’t consider selling my offspring for the last bar on earth as some people I know might.  It’s good.  I enjoy a quality piece of dark chocolate or a chocolatey dessert as much as the next girl, but when I like chocolate best is when it’s paired with something else, for example, peanut butter, raspberry, or in this case PUMPKIN!

If you’ve never had chocolate and pumpkin together, you’ve been missing out! The warm spices we associate with pumpkin taste great with the rich chocolate.  This recipe calls for healthy whole foods like black beans and pumpkin, uses very little flour, and no refined sugar or oil, and no eggs or dairy of course.  The only not-so-healthy part is the chocolate chips but we only use 1/4 cup.  I really like to use the Wonderslim cocoa powder as it’s lower in fat and caffeine than typical cocoa powder.PumpkinSwirlBrownies3

Go ahead, make these.

And try not to eat the whole pan.

I dare ya.

Double Chocolate Chip Cookies || vegan | gluten-free | oil-free

IMG_9328Soft, chewy, gooey and chocolatey – that’s what these cookies are. Best part is they are a sinful tasting treat without the sin (maybe just a little bit).  Of course there is no oil or butter in these little gems, but I also tried to keep the flour, sugar and fat low.  You’ll notice the recipe calls for 2 med-large bananas.  As such there is a very small banana taste…very slight though.  If you aren’t a banana fan (I simply cannot imagine!), try using only one banana and replacing the other with 1/2 cup applesauce.  I haven’t tried this so I can’t say exactly what the end result would be, but it’s worth a try.

Enjoy your chocolatey goodness!

Sunflower Banana Muffins || gluten-free + oil-free + vegan + no sugar added

IMG_9303These muffins are an excellent way to use those overly ripe bananas sitting on your counter. The flavor of banana and sunflower seed butter is a delightful combination. The texture is dense and very similar to banana bread (yum!). In addition to being tasty and satisfying, they are also healthy, void of gluten, dairy, eggs, oil or sugar. What’s left, you ask? Healthy and delicious whole foods, including dates as a sweetener, which are chock full of vitamins, minerals and fiber.

Fudgy Brownies || vegan | gluten-free | oil-free

IMG_9284
These delicious morsels are a cross between fudge and a brownie, hence the name Fudgy Brownies.  They are so rich and sinful tasting, it’s amazing they are low-fat, contain very little flour, no refined sugar, and BLACK BEANS.  That’s right, black beans.  A whole can.  I know it’s weird, just work with me.  And be sure not to tell anybody until AFTER they tell you how awesome the brownies taste.  🙂

Pumpkin-Nog Pie | vegan, oil-free, gluten-free

I know Thanksgiving has come and gone, and I’m sorry for not getting this recipe up before then, but hopefully some of you are looking for just the right vegan pumpkin pie recipe for the Christmas holiday.  PumpkinPie2014I’ve been “scolded” by readers in the past for not having a pumpkin pie recipe on my blog.  Oops.  I’ve been making vegan pumpkin pies for years but have never been 100% satisfied with them.  Flavor is always yummy – pretty hard to screw that up, but the texture is where I felt improvement could be made and until I made it, I didn’t want to share a recipe.  Vegan pumpkin pies, or those not using sweetened condensed milk, often come out too soft for my liking. I like a firm pumpkin pie and this pie fits the bill.  In fact, it’s so firm that you don’t need crust at all! You can bake it directly in a pie plate! So, if you like a gooey, mushy pumpkin pie, don’t make this one!  I also ADORE non-dairy, eggless eggnog (i.e. soy nog), and have combined the yummy pumpkin with it in this pie.

For Thanksgiving this year, I created a gingerbread crust for this pie at the request of my daughter.  The crust was yummy, however, combined with this already spiced pie, it was a bit overpowering.  My suggestion for this pie filling is to use it with a mild flavored crust.  You can buy a pre-made plain wheat crust, or make your own, of course.  I really despise working with dough – makes me anxious – which is partly why I was happy to create a crust made from oats, dates, walnuts, etc.  Fatfreevegan.com has a yummy Oatmeal Cookie Crust that would work well too.

Also, if you don’t like eggnog, feel free to substitute any other type of nondairy milk.

Gooey Pumpkin-Oat Bars | vegan, gluten-free, oil-free, flour-free, low-sugar

IMG_9175I’ve said it many times – I.  Love.  Pumpkin.  All things pumpkin, whether it be savory or sweet.  I especially love the spices that are associated with pumpkin flavor – cinnamon, nutmeg, cloves, ginger, allspice, etc.  These delicious bars have them all.  The bars are substantial and very moist (hence the name Gooey Pumpkin Bars).  I only used rolled oats so no need for flour here.  The only sugar in the batter is 1/3 cup and I used Sucanat which is minimally processed.  The chocolate chips add sugar, of course, and are optional (but, um, why would you leave them out?). Seriously, you may opt to leave them out if you plan on eating these for breakfast, or leave them in for more of a dessert item.  For gluten-free bars be sure to use certified gluten-free oats.

Oatmeal Breakfast Muffins

Every day for breakfast I have a smoothie filled with all sorts of nutritional goodness from greens, berries, banana, homemade almond milk and flax seeds.  Some days though, I want something different and I will make oatmeal topped with banana, grated apple, cinnamon, a few walnuts, some almond milk and a touch of maple syrup.  Kinda hard to eat a bowl of oatmeal on the run or if you’re in a hurry though, and impossible to eat out of your hand (not that I’ve tried).  So, I set out to make a super healthy muffin that would be like a bowl of oatmeal disguised as a muffin.  These muffins have the same ingredients as my hearty bowl of oatmeal with delicious toppings.  They are dense, hearty and satisfying and best of all – easy to make!

Notes:

* You need a 6-cup muffin tin for this recipe as it makes larger muffins than the 12-muffin pans. You can purchase here:Jumbo Muffin Tin.  You could use a regular 12-muffin tin and make smaller muffins – just cook them for less time, 30-35 minutes.

* If your bananas are super ripe you can omit the maple syrup as the ripe bananas will add just enough sweetness.