1 1/2 tbsp coconut sugar (replace with any sugar you choose)
1 packet active dry yeast (about 2 tsp)
3 1/4 cup of whole wheat flour
4 tbsp of cinnamon
1/2 cup raisins, unsweetened/unsalted
oats for topping
In a small bowl, combine the water and sugar and stir until the sugar is dissolved. Add the yeast and let it sit for 6-8 minutes. It should start bubbling and foaming.
In a larger bowl, mix together the flour, cinnamon and raisins. When the yeast is ready, pour it into the large bowl and mix as well as you can. It will be lumpy. Don’t expect it to all stick together right away.
Transfer mixture to a lightly floured surface and begin to knead the dough. Continue to do so until one large piece forms and everything is sticking together.
Put the dough into a lightly oiled bowl (i used coconut oil and wiped it around a glass bowl using a paper towel). Let it sit in there for about an hour. You should see that the dough has nearly doubled in size.
Divide the dough into 8 even pieces. Roll each piece into a ball, then use your pinky finger to poke a whole through the middle. Use your finger to open the hole up. Play around with the design until the bagel looks good to you.
Set each bagel aside and preheat oven to 425 degrees fahrenheit. Bring a large pot of water to boil. Add the bagels (3-4 at a time if the pot cannot fit them all). Let them boil for 60 seconds.
Transfer boiled bagels to a baking sheet lined with parchment paper. Sprinkle the oats on the tops of each bagel. Use a spoon or your finger to lightly push the oats down so they stick to the bagel.
Bake bagels for 10 minutes. Let them cool for about 10 minutes before serving!
Makes two layers of cake.Serves 12 – 14 (depends on your slice size!)
3 cups + 1/4 cup four
1.5 tsp baking powder powder
2.5 tsp baking soda
2 tsp cinnamon (add more if you’re a cinnamon fanatic)
1 tsp nutmeg
1 tsp salt
9 tbsp ground flaxseed
1 1/4 cups water
2 cups of sugar (I prefer using coconut sugar)
2 cups oil (I prefer coconut oil, melted, but vegetable oil works, too)
4-5 large carrots, grated
Preheat the oven to 350 Degrees Fahrenheit. Grease two 9-inch cake pans (or use one and reuse it for the second layer).
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, mix the flaxseed and water. Add the sugar and oil. Pour the wet mixture into a blender. Add the carrots and blend until the carrots are broken down into crumb sizes.
Pour the wet mixture into the large mixing bowl with the dry ingredients. Combine until smooth. Pour half of the mixture into one pan and the rest in the other. If you are using one pan, just wait for the the first batch to finished baking before making the second. Bake each layer for 18-20 minutes.
2 cups pitted dates (soaked in hot water for 30 minutes)
2 cups raw walnuts
Ingredients for the filling:
2 cups raw cashews (soaked in hot water for 2 hours)
2 large lemons, juiced
1/2 cup coconut oil, melted
1 cup + 2 tbsp of coconut milk (full fat!)
1/3 cup agave nectar
1/2 cup maple syrup
Optional ingredients for topping:
shredded unsweetened coconut
lemon zest (use from the juiced lemons)
Lightly grease a 9-inch round pan. I used a cheesecake pan so it was easy the get the cheesecake out.
To make the crust: Add the dates to a food processor or blender. Blend until only a few chunks are left and the mixture is sticky. Remove the dates. Add the walnuts and blend until a meal texture if formed. Lastly, add the dates back in and blend together with the walnuts for a few pulses. Using your fingers, spread the mixture around the bottom of the round pan, pressing firmly. Put in the fridge until ready.
To make the filling: Add the cashews, coconut oil, coconut milk, lemon juice, agave nectar, and maple syrup to the food processor, or blend. Blend until smooth and all traces of cashew pieces are gone. Take the crusted pan out and pour the filling in. Use a spoon to spread the filling out so an even layer is formed.
Place pan in the fridge overnight, or freezer for 4 hours if serving that day.
(Optional) When ready to serve, heat the frozen blueberries in a saucepan for no more than 5 minutes. Decoratively pour the blueberries over the cheesecake. Sprinkle the coconut shreds and lemon zest. EAT!
I’ll make this post short and sweet because that is exactly what it’s like making these gooey, dreamy truffles.
2 cups oat flour
2 tbsp cocoa powder
1 tsp pure vanilla extract
1 ripe banana (VERY RIPE, mashed)
1 tbsp vegan butter (Earth Balance!)
1/4 cup of vegan chocolate chips
A dash of sea salt
Preheat oven to 400 degrees and line a baking pan with parchment paper. In a mixing bowl, combine the oat flour, cocoa powder, vanilla extract, banana, and vegan butter. Once mixture is smooth, fold in the chocolate chips. Roll the batter into bite sized balls and lay each on the pan. Be sure they are not touching. Throw a dash of sea salt over the balls before cooking
Bake for 12 minutes. Let them cool before biting into them, the melted chocolate chips will be hot!
These muffins were a random experiment I wanted to try when I saw my ripe bananas wasting away on my counter top. I put together what I could find the pantry and these bad boys came out. They are SO moist and dense. Each one is only 154 calories 🙂
3 mashed VERY ripe Bananas
2 cups of whole wheat flour
4 tbsp. of Chia Seeds
2 tbsp cocoa powder
1 tbsp. baking powder
2 flax eggs = 2 tbsp flax seed + 6 tbps. water, whisked right before mixing in
1/2 cup of coconut oil (melted)
Shredded unsweetened coconut (optional)
In a large bowl, combine the bananas, flour, chia seed, cocoa powder, baking powder and coconut oil. Stir thoroughly until the texture is a bit dense. Add the flax eggs and mix very well. Pour a large spoonful of the batter into a muffin pan. Sprinkle the coconut on top, to taste. Bake for 25 minutes at 350 degrees F.
I devoured two in the ten minutes after baking. I should have let them cool down a bit, but they were just too good! Enjoy!