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Inbox (390) - ashleyredshaw - Gmail. Vegan Pumpkin Pecan Scones with Maple Glaze - Cookie and Kate. Best Vegan Biscuit Recipe. Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits. As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true. I have tried making vegan biscuits once before and they did not meet my ridiculously high biscuit standards. They lacked that quintessential buttery flavor and fluffy texture that I so deeply adore. So this time, I read every single tip out there to fail-proof my biscuit making.

You need just 1 bowl, 30 minutes and these simple ingredients: 1. That’s it! The commandments of biscuit making, as I’ve discovered, are: 1. I would include a # 9. but it’s simply to eat biscuits immediately. These little guys are PERFECT. Serves: 7. Homemade Marshmallow Crème Recipe Recipe. Decadent Chocolate Torte Recipe - Vegan in the Freezer. You need a Springform Pan that measures 9" to 10-1/4". I used a 10-1/4" one. The torte will just be taller if it is smaller.

Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line. Place the parchment round inside the springform pan. In a small saucepan add the coffee flavored liquer and the dates. Stir in the instant coffee granules when the liquid is hot. Take off heat and let cool. When cooled - puree in a food processor until smooth. In a large bowl mix the pureed date mixture, coconut sugar, almond milk, coconut oil and vanilla.

In another bowl sift the flour, cocoa and baking soda together. Stir into the date mixture until well mixed. Pour into the prepared springform pan and bake at 350 degrees for 30 to 40 minutes. If you use a smaller pan, like 9", you should go to the 40 minutes. Remove from oven and let cool in the pan for 10 minutes. Five Minute Vegan Caramel. I have to be honest; I had no intentions whatsoever of creating a caramel recipe over the weekend. While working on a blueberry granola recipe this past Saturday, I noticed that the mixture of ingredients I planned to coat the granola in was wafting this amazingly sweet, rich, and buttery smell as it warmed on the stove. As soon as I caught its scent, I abandoned the oats and buckwheat I had been measuring out and rushed over to check on it. I tasted it, did a happy dance in our kitchen, and then ran down the hall to wake Dan up in hopes that he might confirm the same thoughts I had about this delightful mixture: it tasted exactly like caramel!

He confirmed my caramel hopes and then requested another few tastes. Nothing like some sweet spoonfuls of caramel to start your Saturday morning off right. I still ended up using the mixture to coat the granola in, and it worked perfectly for its originally-intended purpose. Five Minute Vegan Caramel Author: Blissful Basil Recipe type: Dessert Notes. Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust. You know that I’m a chocoholic, right? I don’t care if the Paleo Police kick down my door—I love dark chocolate. Just a tiny square of my favorite dark chocolate bar can usually satisfy my cravings for something sweet, which in turn keeps me from compulsively making “Paleofied” desserts on a regular basis. But on those occasions when I want a grain-free treat, it has to be ridiculously great. And made of chocolate, too. (Is that redundant?) That’s why I thank my lucky stars for Kelly Brozyna. I’ve long been a fan of Kelly’s blog, The Spunky Coconut. She’ll be in town to promote her beautiful new tome, The Paleo Chocolate Lovers’ Cookbook.

Concocting Paleo desserts isn’t my strength, but clearly, Kelly’s been perfecting her craft for many years. But I wanted to make something from Kelly’s book now, and because I didn’t have all of these ingredients on hand, I chose a eye-popping recipe that I could whip up with items already in my pantry: Chocolate Pie with Raw Graham Cracker Crust. 1. Homemade Coconut Milk (Using A Whole Fresh Coconut) | The Plastic-Free Chef. I love coconut milk, but it either comes in tetra paks or in cans lined with plastic that most likely contains BPA. So I learned to make it myself. There are two ways to do this. You can use either a whole fresh coconut or dried coconut. This recipe uses a whole coconut, but I’ll do another post that uses dried coconut instead at some point. To make coconut milk, you’ll need to buy a coconut.

When you buy a fresh coconut, hold it up to your ear and shake it. To crack open the coconut, locate the dark indentations around the top. Next, place the coconut over a bowl and hit the seams with a rolling pin. After the juice has drained out, continue to hit the coconut until it breaks open. Next, wrap the coconut in a towel. Take the pieces inside.

There will be another layer of skin that can be peeled off with a vegetable peeler. Repeat for the rest of the pieces. Chop the larger pieces into smaller one-inch chunks. Blend for two to three minutes. Pour through a cheesecloth-lined sieve. Like this: Cinnamon and Coconut Pancakes. I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but our resident carb-addict, Lil-O seems to like them just fine. Here’s what I gathered to make 12 pancakes (3” in diameter): 2 large eggs3 tablespoons full fat coconut milk½ mashed ripe banana (about 2 tablespoons)½ teaspoon apple cider vinegar½ teaspoon vanilla extract1½ tablespoons of Bob’s Red Mill organic coconut flour½ teaspoon cinnamon¼ teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying) Here’s how I made the pancakes: I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.

Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)… …before whisking together the dry and wet ingredients just before cooking. As soon as bubbles formed on the surface (about 1½ minutes)… Instant Cinnamon "Oatmeal" (Low Carb and Grain Free) | Living Low Carb One Day At A Time. To find other great Low-Carb, Gluten-Free recipes, visit with us on Faceboook! Please support the team by buying Low-Carbing Among Friends cookbooks on our website or on Amazon.

Thanks for your support! In the mornings I’m always dragging myself out of bed late so I don’t have much time to eat breakfast before I leave the house. I usually pack up a breakfast skillet or leftovers from the night before and enjoy that for breakfast at work. Lately I’ve noticed a lot of people eating oatmeal in the mornings. Seriously? Click Here to Pin It! It has been years since I’ve had oatmeal so I can imagine there are others out there that miss oatmeal and would love to add a low carb and grain free version to their morning routines. Enjoy! ~Karen P.S. Instant Cinnamon “Oatmeal” Ingredients ½ cup + 2 Tbsp chia seeds ½ cup + 2 Tbsp golden flax meal ½ cup + 2 Tbsp finely shredded unsweetened coconut 1 Tbsp + ¾ tsp ground cinnamon For one serving of prepared "Oatmeal" Instructions Notes You May Also Like:

Candy with a Crunch! Honeycomb Candy from the Seattlest Recipe Reviews. Previous image Next image Honeycomb candy! Crunchie bars are one of our absolute favorite British candies. Called Violet Crumbles in Australia, these are airy bars of caramel-like "honey comb" coated with a thin layer of chocolate. So far our addiction has been limited by the availability of the candy bar here in the states - but no longer! All it takes to make the honey comb part is boiling sugar, corn syrup, and honey until they're a light amber color (or 300° if you want to get technical about it!). And then you add the baking soda... Goodness gracious, does this stuff bubble up! Alls well that ends well, though. We wanted to get as close to the real thing as we could, so we broke the main blob into several pieces and then used a serrated knife to saw/crack the candy into bar shapes. Coating the bars in chocolate had the double effect of making them even more delicious and also protecting them from melting.

All in all, a very successful candy-making adventure. (Images: Emma Christensen) Search results - ashleyredshaw - Gmail. Bouchon Bakery's Nutter Butter Cookies. Photo Courtesy of Culinary Trends and Bouchon Photo One Perfect Bite From the kitchen of One Perfect Bite...I'm not given to hero worship and will never understand the commotion that surrounds some icons in the cooking world.

I have respect for the very best of them and an amused tolerance for the "wannabes". Sure, I have a favorite chef or two, but my admiration never approaches adulation. It's muted and controlled, and based on an honest assessment of their food that, I hope, is detached from the cult of personality that's so prevalent today. Directions:1) Preheat oven to 350 degrees F.2) To make cookie dough: In a bowl, mix together flour, baking powder and baking soda; set aside.

Cook's Note: A specific peanut butter is listed in the ingredient list, both here and at Culinary Trends. Pumpkin Pecan Scones with Maple Glaze. The Vegan Cookie Fairy: No-Bake Gianduja Chocolate Mousse Cake. Happy Birthday Mum! Joy's (New! Thick!) Coconut Caramel. I make this caramel a lot. It's perfect for drizzling over desserts and mixing smoothly into drinks.

But sometimes I want something thicker and more substantial, so I've created a just-as-simple version that yields a richer, more spreadable sauce. The original post goes into the technical bits of making caramel, so I'm reposting it, with the amounts for the thicker version, here. Caramel is generally made by adding butter and cream to caramelized sugar. Not vegan, but the usual substitutes for dairy can impart an odd taste. About CaramelAlthough this recipe is fairly simple, it does require some understanding of the caramelization process. Since crystallization is the enemy of a good caramel, preventing it is important. -Incorporate an acid into the sugar/water mixture (lemon juice, vinegar, cream of tartar); this keeps the sugar crystals from joining together. Caramel can burn very quickly. Adding the water will make the caramel bubble up--use a pan with high sides and stand back. 11 Dessert Hacks that Satisfy Cravings but are Secretly Healthy. Is dessert your diet's achilles heel?

Well, we have that in common. But often, the psychology of having something sweet is more powerful than the actual need for something that will sabotage your time in the gym. Here's a list of awesome treats from around the web that seem much more sinful than they actually are! These treats are not only delicious, they also have secret weapon ingredients that are actually good for you. 1. There are many varieties of the pumpkin pie smoothie on blogs across the web; this one in particular from the blog Food Plus Words is packed with secret healthy weapons.

Secret weapon #1: Tofu. Secret weapon #2: Pumpkin puree. 2. This dip is high in protein and gluten free - and tastes so much more sinful than it actually is. Secret weapon: Chickpeas. 3. Whoa. Secret weapon #1: Avocado. Secret weapon #2: Green tea! 4. Secret weapon: Frozen bananas. Secret weapon: Cocoa. Source: 5. This sounds super simple, and it is. Secret weapon: frozen berries. 6. Maple-Pecan Chocolate Chip Cookies. Best Tasting Pancakes Ever! Vegan or Otherwise. Peach Crumb Bars. Peach cobbler meet sugar cookies meets crumb cake to create one delicious Peach Crumb Bar. These summer inspired dessert bars are loaded with fresh, sweetly spiced, juicy peaches and will quickly remind you of your favorite peach cobbler. Their texture is soft yet crumbly, moist (thanks to all the juice from the peaches) and slightly cake-y. I would highly recommend eating them warm because it’s like peach pie or cobbler, it’s just not near as good cold.

These are excellent when paired with a scoop of vanilla ice cream but they are also amazing all on their own. Enjoy! Oh, and you’re going to want that corner piece =), it’s my favorite. Ingredients Directions Preheat oven to 375 degrees. Peach Crisp with Maple Cream Sauce. I don’t know what to say. This is Gee’s recipe, and it’s so good, I…I…I feel like crying. Hold on, I’m going to go have a really good, cleansing cry. I’m back. That was awesome. And so is this dadgum dessert, people. Make it now, or at the very least, by 2074. Deal? The Cast of Characters: Fresh Peaches, Flour, Sugar, Light Brown Sugar, Cinnamon, Nutmeg, Salt, Butter, Lemon, Maple Syrup, Whipping Cream, Light Corn Syrup. Start with one cup flour. Add to a medium bowl. Now add 1/2 cup sugar… And 1/2 cup firmly packed light brown sugar. Now add 1/2 teaspoon ground cinnamon… Now measure 1/2 teaspoon ground nutmeg… And add it to the bowl.

Now add 1/4 teaspoon salt. Now, with a fork… Stir the mixture together. Now take one stick (1/4 pound or 8 tablespoons or 1/2 cup) regular butter. And cut it into bits. In any event, cut the butter into small pieces… And add it into the bowl. With a fork (or pastry cutter, whatever makes your skirt fly up), begin mixing the butter with the flour mixture.

Now. Circus Animal Cookies | Leaves of Wheatgrass. When I was a kid, my absolute favorite cookies were Mother’s Circus Animals. Cute little animal-shaped cookies, coated in pink and white waxy icing, and covered in rainbow sprinkles: the best cookies ever. I grew up on those little cookies. I miss those cookies. There aren’t actually a whole lot of non-vegan foods I crave anymore, but Circus Animals are among the ones I do. Every time I pass them in the grocery store, I feel a little twinge of sadness. Every time I see someone else buying them, I get jealous. The most logical solution was to recreate them, minus the nonfat dry milk, high fructose corn syrup, and sorbitan monostearate. I recently acquired several bags of Lieber’s white “decorating chips,” and while their only ingredients are sugar and cocoa butter, they don’t really taste like authentic white chocolate.

The biggest hurdle here was finding vegan nonpareil sprinkles. The cookie cutters were easy. So, materials gathered, I set out to make my cookies. Circus Animal Cookies. Blonde Brownies I Recipe. Vegan Brownie and Bar Recipes | Vegan Baking Recipes. Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself.

To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out. Vegan brownies need extra special attention paid to flavor and texture I started by emulating two eggs with water and golden flax meal. Find more Chocolate recipes on Ultimate Vegan Brownie Recipe 3 Tablespoons water 2 Tablespoons golden flax meal ¼ cup boiling water. Opera Cake. Cinnamon Roll Pancakes. Unauthorized Girl Scout Cookie Recipes. Dulce de Tres Leches. Chocolate Cake. Mini Peanut Butter Cups in a Jar. Favorites. My Favourite Homemade Almond Milk + Step By Step Photos. Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting: 2000s Recipes + Menus. Pull-Apart Chocolaty Vegan Bread Cake. Apple Pie by Grandma Ople Recipe. Strawberry Ice Cream Pie (Gluten Free)