Category Archives: Desserts

Vegan High Protein Snack Bars

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Vegan High Protein Snack Bars

In sauce pan:

2 cups water

1 cup organic raw agave nectar

1/2 cup natural peanut butter

1/2 cup organic unsweetened cocoa

1 tsp sea salt

1 tsp vanilla

1/2 tsp cayenne pepper

Cook all ingredients together on medium heat for 8 minutes, stirring constantly.

In large mixing bowl:

4 cups natural rolled oats

6 TBSP whole flaxseed

10 TBSP hemp seed nut

1/2 cup organic raw pumpkin seeds

3/4 cup organic dried tart cherries

Stir all dry ingredients together.  Once sauce pan mixture is complete pour over dry ingredients and stir well.  Pour mixture into lightly oiled 9×13 inch baking pan, press down to make as even as possible.  Bake at 350 degrees for 15 minutes.  Let cool and enjoy.  Recipe makes 40 servings (well, depending on how big you cut your bars, ours were about 1×3 inches).

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NUTRITIONAL INFORMATION BASED ON 40 SERVINGS

Nutrition Facts
Serving Size 66 g
Amount Per Serving
Calories

150
Calories from Fat

53
% Daily Value*
Total Fat

5.9g
9%
Saturated Fat

0.7g
3%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

53mg
2%
Total Carbohydrates

19.0g
6%
Dietary Fiber

2.4g
10%
Sugars

10.0g
Protein

6.1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 13%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

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Vegan Brownies x 2

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A few days ago I did my first ever experiment in making vegan brownies…husband and I both loved them, but I wasn’t sure about sharing the recipe and thought to myself “I can do better.”  Today I tried yet another vegan brownie experiment and decided that I would share both recipes, even though I only took pictures of one 😉  Hope you enjoy!

Vegan Brownies Experiment #1

2 tbsp Chia seed

6 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

3/4 cup unsweetened cocoa

1 1/4 tsp baking powder

1 tsp sea salt

1 tsp pure vanilla extract

1/2 cup olive oil

1/3 cup agave nectar

1/3 cup organic unbleached sugar

1 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be very thick.  Pre-heat oven to 350 degrees.  Press brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass), making sure it is evenly pressed into pan.  Bake for 15 minutes.  Let cool and then enjoy.  Makes a rich, denser brownie.

 

Vegan Brownies Experiment #2

2 tbsp Chia seed

7 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

1/2 cup unsweetened cocoa

1 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1/2 cup packed organic brown sugar

3 tbsp whole ground flaxseed meal

1/2 cup silken tofu

1/3 cup olive oil

1/3 cup unsweetened coconut milk

2/3 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be thick, but not nearly as this as experiment #1’s.  Pre-heat oven to 350 degrees.  Pour & spread brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass).  Bake for 25 minutes.  Let cool and then enjoy.  Makes an lighter more airy brownie that isn’t as rich in flavor.

 

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Soynut Brittle

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Place one cup plain soynuts (can be found in your local health food store) in a heavy bottomed saute pan.

Add 1/3 cup honey, 1/2 tsp sea salt, 1/2 tsp roasted Saigon cinnamon, 1/4 tsp nutmeg,1/4 tsp ginger and 1/8 tsp ground cloves.  Cook over medium heat for 4-5 minutes, stirring constantly.  Keep a very close eye on the color as it is very easy to over cook and burn…also keep your nose working as it will let you know how your brittle is doing.

 

Once brittle is cook pour onto lightly oiled cookie sheet and let cool.

Cooling soynut brittle.

When your soynut brittle is cooled ENJOY!! (We sure did)

 

 

Ricotta Cake

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Ricotta Cake

4 eggs (room temperature)

1 cup organic sugar

1 tsp vanilla

1/2 cup ricotta cheese

1/3 cup olive oil

1 tsp baking soda

1 tsp baking powder

1 cup unbleached white whole wheat flour

Beat eggs until they start thickening and become a very light yellow color.  Slowly add in sugar while continuing to beat, beat for a couple of minutes.  Add in vanilla and ricotta and continue to beat.  Add olive oil, baking powder and baking soda, continue to beat.  Slowly add in flour while continuing to beat.  I used a basic hand mixer to do all of this beating…if not my arms would be exhausted 🙂  Pre-heat oven to 350 degrees.  Pour cake batter into prepared baking pan (I used a 9×13).  Bake until toothpick comes out clean which will be right around 20 minutes or so.  Enjoy!!  If you are a frosting/topping person a little whip cream with some fresh berries on top of the cake would be wonderful!

Nutty Oatmeal Cookies

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Nutty Oatmeal Cookies

2 eggs

1/2 cup packed brown sugar

1/4 cup milled golden flax

2 tbsp wheat germ

3 tbsp olive oil

2 tbsp honey

1 1/2 tsp baking soda

1 tsp vanilla

1/4 cup chopped walnuts

3/4 cup quick oats

1/2 tsp nutmeg

1/2 tsp roasted Saigon cinnamon

1 tbsp raw/plain sesame seeds

1 cup unbleached white whole wheat flour

Pre-heat oven to 350 degrees.  Combine all ingredients and drop by spoonful onto lightly greased cookie sheet.  Bake at 350 degrees for 7-8 minutes.  Recipe makes 2 dozen cookies.

Nutrition Facts
Serving Size 22 g
Amount Per Serving
Calories

84
Calories from Fat

33
% Daily Value*
Total Fat

3.6g
6%
TransFat

0.0g
Cholesterol

14mg
5%
Sodium

86mg
4%
Total Carbohydrates

11.1g
4%
Dietary Fiber

1.0g
4%
Sugars

4.5g
Protein

2.2g
Vitamin A   0% Vitamin C 0%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

Forbidden Rice Pudding

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3 eggs.

Add 1/4 cup olive oil and 1/2 cup honey.

Wisk well.

Add 1/4 cup ricotta cheese and 1/2 cup Silk.

Wisk well.

Add 1 tsp vanilla, 1/4 tsp ground allspice, 1/2 tsp nutmeg, 1 tsp roasted Saigon cinnamon and 1 tbsp cornstarch.

After mixing very well (making sure no lumps and all spices are combined in) add 2 cups cooked forbidden rice.

Lightly grease a 9×9 baking dish and place forbidden rice pudding mixture in it. Place baking dish in a larger baking pan.

Add warm water to the larger baking pan, making sure to not get any into your rice pudding mixture. Add enough water to go about half way up the outside of your rice pudding baking pan.

Bake at 325 degrees for about one hour. The top will be a beautiful golden brown when done.

Finished Forbidden Rice Pudding…fresh out of the oven and so hot that it steamed up my camera lens.

 

Forbidden Rice Pudding

3 eggs

1/4 cup olive oil

1/2 cup honey

1/4 cup ricotta

1/2 cup Silk

1 tsp vanilla

1/4 tsp ground allspice

1/2 tsp nutmeg

1 tsp roasted Saigon cinnamon

1 tbsp cornstarch

2 cups cooked forbidden rice

Mix all ingredients together well.  Pre-heat oven to 325 degrees.  Pour mixture into a lightly greased 9×9 baking dish.  Place baking dish with mixture into a larger baking pan and add warm water, about an inch to an inch and a half deep…be very careful not to get any water into your rice pudding mixture.  Baked at 325 degrees for about one hour.  ENJOY!!  Recipe makes about 9 servings…not the best for you, BUT much healthier than the rice puddings that are full of butter and cream 🙂

 

Nutrition Facts
Serving Size 103 g
Amount Per Serving
Calories

285
Calories from Fat

86
% Daily Value*
Total Fat

9.5g
15%
Saturated Fat

1.7g
8%
TransFat

0.0g
Cholesterol

57mg
19%
Sodium

37mg
2%
Total Carbohydrates

46.5g
16%
Dietary Fiber

2.3g
9%
Sugars

16.7g
Protein

7.1g
Vitamin A   3% Vitamin C 0%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

 

Not-Your-Usual Coffee Cake

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In December of last year I cut caffeine out of my daily routine…all caffeine.  Yes, this was torture and I do feel like a crazy person for doing it.  It only took about a week and I no longer missed the caffeine, but I sure did miss the coffee as it is a flavor that I have loved since childhood (nips were one of my favorite candies).  In my need to have the coffee flavor I so longed for I purchased some decaf instant coffee, not great but does the job (it does contain a tiny amount of caffeine, but considering that I have about a cup a week I still consider myself caffiene free).  With the instant coffee and the amount of time I spend experimenting with different recipes in the kitchen I decided that they needed to go hand in hand.  I have posted a couple of recipes that were cookies that had instant coffee in them, but last night cake was in the craving-zone, so here is the recipe I came up with…wasn’t 100% sure if I liked it when I tried the cake warm, but today when it was nice and cool the coffee flavor was fantastic and I LOVED it…hope you do too.

Not-Your-Usual Coffee Cake

2 eggs

1/3 cup ricotta cheese

3 tbsp olive oil

1/3 cup honey

1/4 cup organic sugar

3 tbsp instant coffee

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp vanilla

3/4 cup unbleached white wheat flour

Combine in the order listed. Pre-heat oven to 350 degrees.  Place cake mixture in 9×9 prepared cake pan (I used a glass one).  Bake at 350 degrees for 22-24 minutes.  Cake is wonderful, moist and full of coffee flavor…makes me smile just thinking about it, plus makes me want to go and sneak another little piece 😉