It has been awhile since I have posted a recipe. However, my food allergies are still wrecking havoc. This summer, I was lazy and my body paid the price. So, I’m back to prepping and creating recipes that are comforting, healthy, and delicious. These cookies are both grain-free and Vegan. Whip these up for everyone to indulge without upsetting your gut.
Chocolate Chip Cassava Cookies
By: Bekie A
1 cup of Otto’s Cassava flour
2 Tbsp almond flour
1/2 cup of organic cane sugar
1/2 cup coconut sugar
1/2 tsp baking soda
1 tsp of sea salt plus more for sprinkling
1/2 cup of earth’s Best Vegan butter
1 chia/flax egg (1/2 cup of coffee, 1 Tbsp of chia, 1 Tbsp of flax)
1/4 cup of coconut milk or coconut cream
1 1/2 tsp of vanilla extract
3/4 cup of mini Enjoy Life Dairy Free chocolate chips
Brown the DF butter in a small pan.
Meanwhile, mix together dry ingredients. Allow melted butter to cool. Make your chia/flax egg by mixing hot coffee, chia, and ground flax. Allow it to sit and cool. Blend to create a gel. Make a well in the center of the dry ingredients. Add in room temperature butter, chia/flax egg, vanilla, and coconut milk. Stir until dough forms. Fold in chocolate chips. Use an ice cream scoop to scoop 12 large cookie dough balls onto a stone baking sheet. Sprinkle with sea salt.
Bake at 350 for 10-12 minutes. Allow to cool 5-10 minutes before eating. Yum!
I could seriously just eat this crust by itself! Pair it with fresh fruit and coconut whipped cream for pure love ❤️. Walnuts, oats, and coconut combine to create a crunchy sweet crust.
Vegan Icebox Pie Crust
1 1/4 cup of Walnuts chopped fine
1/4 cup of oats
1/2 cup of coconut sugar
1 tbsp maple syrup
1/4 cup of coconut butter, or 1/2 cup of shredded coconut
1 tsp vanilla
Pinch of salt
Pinch of cinnamon
2 Tbsp of buttered flavored coconut oil (or regular coconut oil)
Dump all of the ingredients into a processor. Chop coarsely for 30 seconds until ingredients come together. It will be chunky and slightly sticky. Scrape mixture into Press a 10 inch pie pan pressing up the sides. Chill for 10 minutes in the freezer to set before adding your favorite filling. This crust works well with my Chocolate Blackberry Cream pie, or my raw Cinnamon peach pie with whipped cream. It can replace any graham cracker crust recipe. Chill until serving.
This recipe doesn’t need a lengthy description. Fresh mango, fresh mint, fresh juice, and Tequila.
By: Bekie A
2 1/2 cups of frozen chunk Mango or fresh
1 shot (shot glass tall) of lime juice
1/2 shot of lemon juice
1-2 shots of pineapple or orange juice
2 shots of Tequila
2 shots of Triple sec
2-3 Tbsp of fresh sweet mint leaves
Agave to taste about 2 Tbsp
1 cup of ice
Place all the ingredients into a blender. Purée. Serve immediately or Chill in the freezer before serving.
Mary, Mary, quite contrary, made me soup without dairy. ❤️ Miss Mary, my healthy friend and guest blogger brought this fresh soup to my family last week because we were sick. It was so delicious and nothing like I had ever tasted. The mix of apples, carrots, and jalapeños created layers of flavors. It would make a beautiful Tapa shooter, or a great partner to a hot, grilled sandwich.
Vegan Jalapeño Carrot Bisque
1lb carrots, peeled & chopped
-1 & 1/2 Gala apples, chopped
-1/2 jalapeno, chopped, or 1 whole for spicy. Plus 1 Tbsp of sliced or diced for serving.
-2 cloves garlic, crushed
-2Tbsp of jalapeño infused olive oil (regular world if you don’t have it)
–About 1/2-1 cup of coconut milk or coconut cream or sub whipping cream for non vegan version
-About 2 cups of Vegetable broth or Chicken Stock for non vegan version
1/2 cup of chopped cilantro for serving
Heat oil in a large stock pot. Add carrots, apple, jalapeño & garlic. Cook until soft. Transfer to food processor/blender, or prep a wand immersion blender to purée mixture. Add stock to help purée. Transfer back to soup pot add salt & nutmeg. Add stock and cream until desired consistency. Top with fresh cilantro and extra jalapeño for serving. A drizzle of coconut cream on top adds a pretty presentation too.
Buttery with a touch of fresh herbs, they are the perfect cookie to pair with a steaming cup of coffee. Sweetened with coconut sugar and pure Maple Syrup, they are also packed with protein. They are Dairy-free, gluten-free, and egg free. Easy to assemble, my five-year-old plunged hands deep into making these delicate cookies. Enjoy!
Vegan GF Herbed Shortbread
1 cup of GF Baking Mix (I have Bob’s)
1/2 cup of Almond flour (you may substitute with oat flour if needed)
1/2 cup of Vegan soy-free butter (I used Earth’s Best) slightly softened
1/2 tsp of salt
3 Tbsp of Pure Maple Syrup
1/3 cup of coconut sugar
1 tsp vanilla extract
2-3 mint leaves, 1-2 small rosemary sprigs, 1/2 tsp of fresh lavender
1 Tbsp of honey for brushing
Whisk together both flours. Add coconut sugar and salt. Stir. Add softened butter and cut into flour with a fork, or hands. Mix the vanilla extract into the Maple Syrup separately. Add into the flour mixture. Stir with hands or fork. Fold in herbs. If the mixture is still crumbly, add a Tablespoon of cold water. Form into a ball and place on a floured surface. I also sprinkled the surface with coconut sugar. Roll into a long log.
Place into the freezer to chill for about 10 minutes. Remove and slice into cookies at least 1 1/2 inch thick. Place on a cooking stone or baking sheet about 2 inch a part.
Bake on 350 for 8-10 minutes. Allow to cool before removing. Once firm. Brush the tops with raw honey.
Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries, these are a great start to the day.
Strawberry Vegan GF Scones
By: Bekie A
1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)
1 cup fine almond meal
1/2 cup coconut sugar plus 2 Tbsp for topping
1/2 cup coconut milk or cream (plus 2 Tbsp for brushing Scones before baking)
2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)
6-8 large strawberries diced
3/4 tsp of baking powder
1/4 tsp baking soda
1/4 tsp of sea salt
1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)
***add 1 tsp of vanilla bean paste to kick up the fancy factor
Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.
Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.
Bake at 425 for 11-14 minutes until tops are golden.
Need a refreshing Margarita that won’t kill your waistline? No added sugar, fresh juice, and sweetened with stevia, this is it. Call yo’ friends and break out the fancy glasses.
Sparkling Skinny Rita
1 Tbsp of lime juice
1 tsp of lemon juice
2-3 drops of liquid stevia
1 shot of Triple Sec or fresh orange juice
1 shot of Tequila
1 handful of ice
1-2 cups of sparkling water (I used TopoChico)
Mix together the first 5 ingredients. Stir together. Add ice. Top with sparkling water and stir once more.
Since going dairy free, I really miss my butter! I have bought DF butter as a replacement, but it is full of fillers. I try to keep things as pure as possible. Yesterday morning, with a house full of kids, tons of toast, and no butter, I created a version of Vegan Butter. My kiddos did not know the difference. The best part? It took 2 minutes to whip up.
1/3 cup coconut oil
1/3 cup of good EVO (Extra Virgin Olive Oil)
1/3 cup of coconut cream (unsweetened) or coconut milk
1/4 tsp Himalayan sea salt
1/2 tsp butter extract
Pour all of the ingredients into a blender or magic bullet. Purée until emulsified. Use immediately or refrigerate.
For garlic butter:
Add 1-2 fresh garlic bulbs and 1 tsp of Nutritional Yeast
This recipe is based off an old recipe called, “Depression Cake.” It does not contain dairy nor eggs, so it was cheap to bake during that era. Thus, it is nearly allergy free. I took the recipe a step further and replaced the sugar with coconut sugar, removed the gluten, and provided a couple of icing options. I promise… it is delicious. I barely was able to take pics before it was eaten. Only crumbs remain.
GF Chocolate Depression Cake (Vegan)
1 1/2 cup of glutenfree flour mix (I used ancient grains or 1:1 baking ratio)
1 1/4 cups of organic sugar or coconut sugar
1/4 cup cocoa powder
1 tsp salt
1 tsp of baking soda
1/2 tsp cinnamon (optional-add in: pinch of cayenne or chili powder for a southwest kick)
1 cup of water or coffee
1 tsp of vanilla
1 tsp of vinegar or lemon juice
1/3 cup of vegetable oil
Whisk dry ingredients together. Make a well in the center. In a separate Bowl, whisk wet ingredients. Add wet ingredients into the dry and stir until lumps are gone. Pour into an 8×8 greased pan. Bake on 350 for 20 minutes or until toothpick comes out clean.
1/4 cup cocoa powder
2 cups of powder sugar
1 Tbsp of coffee or almond milk
2 Tbsp of DF butter or coconut oil
1 tsp of vanilla
Whisk frosting ingredients together. Add water to thin out if needed. Frost cake once it cools.
If you want to cut the sugar. Ice cake with this.
1 cup of DF (enjoy life) dark chocolate chips
1/4 cup of either coconut cream or coconut oil
1 tsp of vanilla
Heat ganache ingredients in a glass bowl for 45 sec in the microwave. Pour over warm cake. Allow to cool.
My friend Mary, who I have nicknamed “Mare Bear” created this original recipe. All I did was add sea salt and chocolate chips. It is ridiculously yummy and puts the store bought ones to shame. You can always change out the nuts or nutbutter for your favorite. My kids love these. It’s like a protein-packed dessert.
Mare Bear Bars
By: Bekie A & guest star ⭐️ Mary
2 cups of finely chopped raw nuts (we used pecans and walnuts)
2 cups of rolled or quicks oats
1/2 cup of almond butter or sun butter
2 cups of mixed dried fruit (we used triple antixodents with cherries, blueberries, raisins, goji berries, cranberries etc)
2 cups of dates ( I soaked mine for 5 minutes in hot water)
2 Tbsp of coconut oil
1/2 tsp of sea salt
2 Tbsp of chia and pumpkin seeds (optional)
1/2 cup of dark chocolate chips
1/3 cup of raw honey (optional- if you choose to not add the honey, increase coconut oil to 1/4 cup)
Process dates in blender or food processor. Lightly chop dried fruit. Mix all of the ingredients together in a large bowl, adding the chocolate chips and oats last.
Press into a large 13×9 and a 8×8 pan or 1 large cookie sheet with sides.
Place in the freezer for 20 minutes. Slice into Bars and place in a sealable container. Store in the freezer or refrigerator.
So… the last batch I made… I ran out of chocolate chips. No fear, I added 1/4 cup of cocoa powder! Mind blown! Delicious!