Saturday, January 26, 2013

Peanut Butter Chocolate Mini Cupcakes

1 egg
1/2 cup Adams crunchy peanut butter
2 T pure maple syrup
1 T vanilla
1/4 tsp baking soda
1/4 tsp baking powder
2 1/2 T. Cocoa powder
1/4 c coconut milk

Thoroughly combine above ingredients
Pour batter into mini muffin pan
Bake at 350 for 10 mins:)

Mini Fresh Lemon Coconut Cupcakes!

Made with almond flour, honey, fresh lemon juice, baking soda, salt, eggs, vanilla and grapeseed oil!

Frosting: coconut oil, fresh lemon juice and lemon rind, honey and vanilla!

Topping: unsweetened shredded coconut!!!

Sunday, January 20, 2013

Maple and Almond Milk Flan

3 eggs
2 cups unsweetened almond milk
1/3 c pure maple syrup
1 tsp vanilla
- whip above ingredients together
- pour 2 tsp maple syrup in each ramekin
- then fill ramekins with the egg almond milk mixture
( add cocoa powder if chocolate flan is desired)
Bake in 13 by 9 pan filled 1/4 way with water
- bake for 40-45 mins at 350 until flans are cooked but still slightly soft in the middle.


Friday, January 18, 2013

Wal Nut Butter!

Walnuts blended with Agave Nectar are Amazing!!!

Then I decided to add cacao nibs and cranberries and a little coconut oil!!!

Thursday, January 17, 2013

Nutty Oaty Bites

3 C Gluten Free Oats
1 c sunflower seeds(made into butter in food processor)
1/4 C coconut oil
1/4 c. Agave nectar
1/4 c dried cranberries
1/4 c. Unsweetened shredded coconut
2 eggs
1 T vanilla
1 1/4 tsp baking soda
1/4 c cocoa powder
Combine all ingredients
Shape into cookies or fill mini muffin pan with the batter
Then top each cookie/muffin with a pecan and drizzle with raw organic honey!
Bake at 350 for 15 mins!!!

It smells amazing in here!!!

After tasting the result, I am quite pleased with the outcome:)
These little bites are loaded with nutrients and flavors, but very low in sugar/ sweetness :) perfect to throw in my backpack when we go for bike rides:)...or even for a quick breakfast or afternoon snack:)

I had not made my own sunflower seed butter before - it is super easy and incredibly tasty!
After making the sun butter, I blended in my coconut oil and agave nectar - that combo tasted like amazing Cookie Dough!!!Yum!!!

Monday, January 14, 2013

Sweet Things!

Oatmeal Squares

3 c gf oatmeal
1 c peanut butter
1 dark theo bar cut up
1 t vanilla
1 1/4 tsp baking soda
2 eggs
1/2 c dried cranberries
1/2 c earth balance (Vegan, Gluten Free)
3/4 c pure maple syrup

Combine all ingredients thoroughly
Bake 350 for 20 min in 13 by 9 in pan

I adapted this recipe from an oatmeal cookie recipe on the back on the Trader Joes Gluten Free Oats.


2/3 cup pure maple syrup
1/2 cup Earth Balance (Vegan, Gluten Free)

1 Tbsp. vanilla
3 eggs
1 cup blanched almond flour
1/2 cup cocoa

1/4 tsp. baking soda
1/4 cup unsweetened shredded coconut
1/4-1/2 cup vegan gluten free chocolate chips

Heat oven to 350 degrees F. Mix syrup, butter, vanilla and eggs until smooth. Add almond flour, cocoa, baking soda . Stir to blend. Add coconut and chocolate chips and stir to combine.
Pour into 8x8x2 inch pan lined with parchment paper.
Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey. - I adapted my recipe from this blog.

Date Truffles

1 ½ cups pitted medjool dates
1 T. Water
3 T. Cocoa Powder
3 T. Unsweetened Shredded Coconut (plus ½ cup more for rolling the truffles in)

Thoroughly blend in blender or food processor the above ingredients.
Add water a tablespoon at a time if the mixture is too dry and crumbly and add more coconut if the mixture is too wet.
Roll into balls and roll the balls in the coconut.
Place on parchment paper and leave in Fridge for at most one week.

I adapted this recipe from one that I found on the Epicurious App on my iPhone :) 

Enjoy! J