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. So, I opted for cookies instead, which, my husband did not enjoy (because “bananas belong in banana bread, not cookies”, says he).
My son, however, adored them. My littlest just wanted more bananas, not cookies. It’s tricky pleasing the masses, I tell you. I personally loved them, especially since the sugar content is fairly low. Peanut Butter Banana Chip Cookies Makes about 2 dozen cookies Preheat your oven to 350 F. 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. If you are allergic to nuts, I feel sorry for you… For so long I have been looking into making peanut butter cups, but all the recipes I saw used either melted chocolate or a chocolate sauce based on oils. As you probably know by now, I am completely opposed eating oils (my reasons for this can be found here) so I really wanted to make the chocolate without it. Still I wishes for it to be firm. On a completely different note, I wanted to mention that a couple of days ago I launched a brand new way to browse my recipes.
Homemade Vegan Peanut Butter Cups makes 6 large / 12 small cups Ingredients: Chocolate layer: 1 cup dates, pitted1/2 cup all-natural peanut butter4-6 tbsp high-quality cacao powdera pinch of maldon salt Peanut filling: 1 cup dates1 cup all-natural peanut butter 2 tbsp water1 tsp vanilla essence1/4 tsp maldon salt 1. 2. 3. Chai-Spiced Banana-Nut Muffins with Candied Ginger Recipe. Walnut Banana Pancakes. 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. While I was at it, I thought, "why not cut out all animal products and gluten? " Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. 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. Kind of rough around the edges, hazy golden-orange color, cozy, rustic and infused with loads of pumpkin personality - plus a few surprises. Those surprises in these bumpy, blissful cookies include nutty pecans, rolled oats and vegan dark chocolate chips. Give your usual favorite cookie craving a fall makeover by adding in pumpkin!.. OK, side note .. PicMonkey .. have you tried this? ..Since I have a tendency to cram TONS of photos in my posts - these PicMonkey collages are quite helpful. Pumpkin Cookies. Pumpkin is quite moist and fibrous, so it partially acts as a vegan egg replacer from the denseness it creates. Cookies. Nutty Pumpkin Chip Cookiesvegan, makes 18-22 cookies dry: 1 1/4 cups rolled oats 1 1/4 cup whole wheat or spelt flour (subbing optional) 1 cup sugar, organic 1 tsp salt 1 tsp cinnamon 1 Tbsp baking powder * seeds - you can choose just one seed if needed fold-in: 1/2 cup pecans (or walnuts) 3/4 cup vegan chocolate chips 1.
Coconut Whipped Cream, Vegan Holiday Dessert Recipe. Easy Vegan Holiday Dessert Recipe from Dairy Free Made Easy Simple, rich and divinely delish coconut whipped cream recipe, adapted from 'Dairy Free Made Easy', by Alisa Marie Fleming, Go Dairy Free. Delicious dairy-free whipped topping for fresh fruit salad, stewed fruit, pumpkin or fruit pies, fruit crumbles and crisps. We love coconut cream with peach crisp, rhubarb crisp or apple crisp - all our favorite desserts! Total Prep And Cook Time: 15 Minutes 8 Servings or 2 cups Nutrition Data Per 73g Serving: 174 cal, 16g carb, 12g fat, 8mg sodium, 0g fiber, 1g protein, low Cholesterol, good source of Manganese. Ingredients: 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened 1/3 cup powdered sugar or to taste 1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time) 1 Tbsp vanilla extract or to taste Directions: Recipe Tips: Danny Brown, of Emily's Allergies, used this coconut cream recipe as the basis of a simple banana pudding for his little princess.
Coconut Macaroons with Variations, Vegan Cookie Recipe. Easy vegan coconut cookie recipe, adapted from The Joy of Cooking If you love coconut macaroons, you'll also love Coconut Almond Macaroons, adapted from Wanda Beaver's 'Pie In The Sky' dessert cookbook. This quick easy vegan cookie recipe comes very close to the coconut macaroons many remember from pre-vegan days. And don't forget to try Coconut Almond Macaroons! Total Prep & Cook Time: 45 Min Yield: Eighteen 2 inch cookies Nutrition Data, 28g Serving: 96 cal, 10g carb, 6g fat, 45mg sodium, 2g fiber, 1g protein, low Cholesterol.
Estimated glycemic load 5 Ingredients: 3 cups unsweetened shredded coconut 1/3 cup icing sugar 3/4 cup full fat coconut milk 2 Tbsp Ener G-Egg Replacer 2 tsp almond or vanilla extract Cookie Directions: Recipe Tips: We found that vegan coconut macaroons are somewhat crumblier than macaroons made with eggs, which is why we used lots of egg replacer. Chocolate Lover's Variation: Add 3 Tbsp cocoa powder to the coconut mixture, otherwise make the cookie recipe as directed. 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 | Live. Learn. Love. Eat. 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. Sneaky mom, I know. Creamy Chocolate Pudding Makes four 1/2 cup servings 2 large ripe avocados1/3 cup cocoa powder1/2 cup pure maple syrup1/2 cup unsweetened almond milk2 teaspoons vanilla extract Directions Cut the avocados in half and remove the pits. Add the cocoa powder, maple syrup, milk and vanilla. Blend on high until combined and smooth. Chill in the fridge for 30 minutes or serve as is. They love this pudding so much that I am debating whether or not to tell them that it is made from avocados. 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.
(My rejoinder, “I don’t believe in the Easter Bunny, but you still get a basket of candy every year,” doesn’t impress her.) Honestly, if she would just give it a try, she would never notice the spinach in this chocolate-cherry treat. Ingredients Instructions Notes. 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. I didn’t want to bake 2 batches when I started.