{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}. Since I wasn’t in the mood for making a large cake {after all, I had all these other desserts mapped out for the week andthis one was an impromptu one} I decided to just make a few smaller mini cakes — ones with a chocolate pecan crust {caramel + chocolate = obviously
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Beat in the almond butter and vanilla extract on medium speed and mix until combined
In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt
Wipe out the blender jar using a paper toweland place all the filling ingredients in there. Place all the crust ingredients in a high-powered blender and process at low speed until the mixture starts to clump together
{Gluten-Free, Dairy-Free, Egg-Free, Vegan, Refined Sugar-Free}. Well, if you know me, you know I don’t back down from a good baking challenge, and in fact once I start thinking about it I can’t stop until I come up with with a solution
Another awesome thing aboutthis recipe is that it’s made without an ice cream maker — in fact there’s no churning involved whatsoever {easy peasy & hands off — score
I was intending to have this as a warm dessert but Ann (pal and kitchen bitch assistant) and I both agreed on that day that a chilled rice pudding was called for
So a few weeks ago {while working on this pistachio ice cream} I set outto see what I could do and came up with this delicious pistachio pudding that is far from the artificial green goopy goodness we all remember from our childhood and dare I say actually good for you
Scrape out the soft-scoop ice cream and pour into a freezable container. It's really easy to make, and uses up all those cherries that are in season at the moment
I’ve been making all kinds of carrot cakes lately, but this one made me the happiest on account of its simplicity, ease of making, clean healthy factor, and it’s gorgeous-looking frosting
It’s a book dedicated to clean, vibrant, and delicious desserts — you’ll find recipes for chocolate {LOTS of chocolate}, cookies {unbaked frosted sugar cookies, cookie bars, and more}, cakes {raw mocha cake or a raspberry roll anyone
Lay the pumpkin seeds and almonds out across two little sheets of parchment paper to keep separate. They are some raw pumpkin seeds and flaked almonds that are drizzled with some melted vegan white chocolate and left to set
{Gluten-Free, Vegan, Paleo, Refined Sugar-Free}. This gelatin-free, starch-free, and dairy-free pudding is the best I’ve had since I stopped eating the store-bought stuff (which I find typically has waaaay too much sugar, corn, and soy for my liking these days)
This nut-free flourless chocolate cake came about as a result of an interesting challenge — finding out whether it’s possible to make a gluten-free, vegan, and allergy-friendly birthday cake for a girl who can’t eat grains, starches, beans, nuts, seeds, binders or leaveners
I’m no stranger to having nicecream for breakfast, but those are my personal little treats, my playground of flavors and experimentation, and a way for me to infuse fruity goodness to the start of my day
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