Peanut Butter Banana Chip Cookies. This past weekend I planned on making banana bread for my husband (he’s a big fan) and had just the perfect amount of browned bananas sitting on my counter, patiently awaiting their reincarnation into a beautiful baked loaf.
But, come Sunday morning, my littlest had informed me that as soon as she woke up, she went downstairs and helped herself to one of those overripe bananas for breakfast. Which brought me down to 2 bananas. And 2 browned bananas does not a perfect banana bread make. Homemade Vegan Peanut Butter Cups. Do I even need to explain how delicious peanut butter and chocolate is?
Honestly, I think it might be one of the greatest combinations in the culinary world. Chai-Spiced Banana-Nut Muffins with Candied Ginger Recipe. Walnut Banana Pancakes. Chocolate Peanut Butter Ice cream. ABOUT ME: I have been many things in this life.
Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar.
Apple Peanut Butter Crumble Recipe. Pumpkin Cookies. Chocolate. Oats. These Vegan Pumpkin Cookies remind me of fall.
Coconut Whipped Cream, Vegan Holiday Dessert Recipe. Easy Vegan Holiday Dessert Recipe from Dairy Free Made Easy.
Coconut Macaroons with Variations, Vegan Cookie Recipe. Easy vegan coconut cookie recipe, adapted from The Joy of Cooking.
Hasta La Vegan: Chocolate Yule Log. These should be mandatory at Christmas.
This was delicious and relatively easy to make. Just a bit time consuming. I recommend doing it with a friend :D For the Sponge: 1 1/2 cups plain flour1 cup caster sugar1/3 cup cocoa powder1 tsp bicarbonate of soda1/2 cup vegetable oil1/2 cup soy milk1/2 cup orange juice1 tsp vanilla extract and 1 tsp almond extract2 tbsp vinegar Preheat the oven to 180C and line a large baking tray with greaseproof paper.Sift the dry ingredients into a mixing bowl.Mix together the wet ingredients, except the vinegar and mix into the dry.Stir in the vinegar, pour into the tray and put into the oven as quickly as possible.Bake for 25 minutes.As soon as the cake comes out of the oven, use the parchment paper to roll the sponge up.
For the Frosting: 1/4 cup shortening (known as cookeen or trex in the UK)1/4 cup soy butter1/2 cup cocoa powder, sifted2 1/2 cups icing sugar1 1/2 tsp vanilla extract3 tbsp soy milk. For the chocolate topping: To assemble the rest of the cake: Creamy Chocolate Pudding. Whenever we eat avocados, the kids make horrible faces, turn their noses up in disgust and say, “ewwww.”
I always tell them that they can’t really say that they don’t like something until they try it, but this is one thing that they refuse to give a go. Today I actually got the girls to eat (and enjoy) avocados! The best part is that they have no idea that they ate an avocado because it was ever so deliciously disguised as creamy chocolate pudding! Hehehe. Chocolate-Cherry Ice Dream. Warmer weather has arrived, bringing with it my craving for ice cream, which seems to go into remission over the winter but comes back with a vengeance when the temp goes over 80.
I don’t own an ice cream maker, and I when I get near the vegan ice cream section of the grocery store, I look the other way, so when the craving for a decadent frozen treat hits, I have only one recourse: Pull out the frozen fruit and get to blending! My daughter E says I’ve become “too weird” lately because I’ve been putting greens into my frozen desserts. I like the idea of getting a little extra nutrition in my daily dose of decadence, but I leave the spinach out when E’s partaking because she says she doesn’t believe in blended vegetables. Vegan Blueberry Muffins Recipe. Here comes another amazing vegan recipe from The Joy of Vegan Baking.
I’m pretty sure that this is the best eggless/vegan blueberry muffins one can bake. The recipe does have a minor flaw (the oven temperature), which can definitely be taken care of. The texture of this muffin is unbelievable. It’s as light as an angel food cake, which is made purely with egg whites. You can imagine how light that cake would be. I used apple cider vinegar this time and did not get any after taste or smell from the vinegar. Prep time: 15 Mins Cook time: 22 Mins + 5 Mins Cooling Yields: 12 Muffins It’s unbelievable that these light and airy blueberry muffins are made with vinegar and not eggs. Preheat the oven to 375F (see My Notes) for 15 minutes.