Desserts

Almond butter gives these vegan blondies a rich, decadent taste. Bake up a batch for a snack, a party, or any excuse to have a delicious treat!

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Vegan Almond Butter Blondies with Chocolate Chips

Vegan almond butter blondies sit on a wooden block with sprigs of mint
  • Author:Oh My Veggies
  • Prep Time:40 min
  • Cook Time:25 min
  • Total Time:65 min
  • Yield:9 blondies

Ingredients

2/3 cup almond butter

1/2 cup sweetened almond milk

3/4 cup coconut sugar

2 tsp vanilla extract

1 cup all-purpose flour, unbleached

1/4 cup almond meal

1/2 cup rolled oats

1/4 tsp baking soda

1/4 tsp ground cinnamon

1 pinch salt

3/4 cup vegan chocolate chips

Instructions

  1. Preheat the oven to 180°C (160° fan) | 350°F | gas 4. Grease and line an 20 cm | 8″ square baking pan with greaseproof paper.
  2. Combine the almond butter, almond milk, sugar, and vanilla extract in a large mixing bowl. Beat well until smooth, about 2 minutes.
  3. Add the flour, almond meal, oats, baking soda, cinnamon, and salt, and fold thoroughly until combined. Finish the batter by folding in the chocolate chips.
  4. Spoon the mixture into the prepared baking pan and smooth the top. Bake for about 25 minutes until golden-brown and dry to the touch on top.
  5. Remove to a cooling rack. Once cool, turn out and cut into nine squares before serving.

Article source: https://ohmyveggies.com/vegan-almond-butter-blondies-with-chocolate-chips/

The classics are classics for a reason, and this Zucchini Bread is no different. It’s an easy, healthy bread recipe that will have your friends and family asking for seconds.

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Classic Zucchini Bread

zucchini bread in mint green ramekins on a white counter behind a split zucchini bread muffin in front
  • Author:Oh My Veggies
  • Prep Time:15 min
  • Cook Time:20 min
  • Total Time:35 minutes
  • Yield:12 servings

Ingredients

3 cups white whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 teaspoon nutmeg

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 cup unsweetened applesauce

2 fresh large eggs

1 tablespoon vanilla extract

2 cups light-brown sugar, packed

3 cups grated zucchini, packed

1 cup walnuts, coarsely chopped

Instructions

  1. Preheat oven to 350º F / 180º F. Grease ramekins with non-stick cooking spray.
  2. In a large bowl, whisk together the first seven ingredients. In a separate large bowl, whisk together applesauce, eggs, and vanilla and mix well, whisk in brown sugar and mix until smooth.
  3. Add zucchini, stirring to incorporate; add flour mixture and stir until just combined. Stir in walnuts.
  4. Divide batter evenly between ramekins, filling each one three-quarters full.
  5. Bake for 20 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking.
  6. Transfer tins to a wire rack; let cool completely before turning out. Serve.

Article source: https://ohmyveggies.com/classic-zucchini-bread/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Did you love donut holes as a kid? Here’s a snack that will remind you of this tasty treat without the guilt. This fun party snack (or anytime snack) is made with dried fruit and nuts and flavored with chai spices. These balls are high in fiber, iron, magnesium, vitamin B6, B1, monounsaturated fats, vitamin A and potassium. They will certainly stop any afternoon sweet cravings for something that comes out of a vending machine.

Ingredients:

  • 1 cup of cashews
  • 1 cup of dried apricots (sulfite-free)
  • 1 Tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ cup nut butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp round cloves
  • ¼ tsp allspice
  • ¼ tsp fine sea salt

Coconut Glaze            

  • ¼ cup of melted coconut oil
  • 2 Tbsp. maple syrup
  • 1 Tbsp. coconut milk
  • 1 Tbsp. shredded coconut
  • Pinch of ground clove powder

Directions:

  1. Pulse almonds and the shredded coconut in a food processor until completely ground.
  2. Add the remaining chai ball ingredients and mix until well combined.
  3. Take a rounded tablespoon size and roll into balls and place onto a plate.
  4. Mix melted coconut oil and maple syrup together.
  5. Spoon glaze onto the balls and coat well and place into the freezer.
  6. Keep rolling them into the glaze to coat well, taking them out of the freezer to re-coat a few times and place them back in.
  7. Store in an airtight container in the fridge.

Substitutions:

Cashews – almonds, macadamias

Apricots – medjool dates

Maple syrup – honey, monk fruit powder, stevia

Prep time: 15 minutes

Total time: 15 minutes

Servings:12 balls

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/chai-spiced-donut-holes-recipe/

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Wow, it was not my intention to disappear from the blog for so long! I tell you, this parenting gig isn’t easy. It just swallows me up at times.

March and April were a couple of the hardest months we’ve had since becoming parents of two. We were struggling to stay afloat and not sleeping much. I started to feel depressed/anxious on and off (which worried me a bit, given my past struggles), and was at a loss for how to write about what I was going through. For a while, I lost the motivation to do many of the things I normally enjoy. The past few years have been amazing and intense and emotional and exhilarating and exhausting. The phrase “burning a candle at both ends” comes to mind. My kids are my world and being a mother is my favourite role in life, but it’s so damn hard sometimes. That’s just the honest truth. Some days you just survive. But then there are those daily moments that take my breath away…make my heart burst with love and my eyes well with tears, and it’s like…oh yeah. THIS. This is it. This is what makes it all worth it a million times over. Grateful doesn’t even begin to describe how I feel.

Thankfully, we seem to be in a better phase right now: we’re all getting more sleep, and the kids have been much happier. I’m soaking it up! My motivation has also returned and inspiration seems to be everywhere lately. Despite the incessant rain of late, things are feeling fresh and new again. My birthday is coming up in a week, so the timing couldn’t be better.

If you’ve been following me on Insta Stories, you may have seen the development of these cinnamon rolls over the past couple weeks. Cinnamon rolls for DAYS, you guys!! Working off my Pumpkin Pie Cinnamon Rolls recipe from way back in 2010, I made a classic cinnamon roll—vegan styles, of course. Why the heck didn’t I have one already? I do not know. My goal was to make the recipe foolproof without sacrificing that amazing cinnamon roll experience we all know and love, and based on my taste testers’ reactions I’d say it’s a big crowd-pleaser. (One of my pals said they remind her of her grandmother’s cinnamon rolls!) Don’t be put off by the number of steps; I wanted to provide a lot of detail so you wouldn’t be left hanging (that’s the worst). Also, be sure to see my notes on how to prep these the day before (you know I tested that, too), so you can wake up and bake fresh cinnamon rolls with minimal bleary-eyed fiddling in the kitchen. I know what we’ll be enjoying on Mother’s Day, and I can’t wait to celebrate with our crazy little fam…

makeaheadvegancinnamonrolls

4.9 from 52 reviews
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By Angela Liddon

Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you’ll be fine—they’re actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too. I adapted this recipe from my Pumpkin Pie Cinnamon Rolls (2010).

Yield
10 to 12 rolls
Prep time
35 Minutes
Rest time
1 Hour, 45 Minutes
Cook time
24 Minutes

Ingredients:

For the yeast:
  • 1/2 cup (125 mL) warm water
  • 1 teaspoon (5 g) sugar
  • 1 packet (8 g) quick-rise instant dry yeast
For the dough:
  • 2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
  • 1/3 cup (67 g) vegan butter
  • 1/2 cup (125 mL) unsweetened almond milk
  • 1/3 cup (73 g) cane sugar
  • 1 teaspoon (6 g) fine sea salt
For the cinnamon sugar filling:
  • 1/2 cup (110 g) cane sugar
  • 1 1/2 tablespoons (10 g) cinnamon
  • 1/4 cup (50 g) vegan butter, melted
For the pan sauce and frosting:

Directions:

  1. Set aside a 9- by 13-inch casserole dish.
  2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
  4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
  6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
  7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
  10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!

vegancinnamonrollsovernight

Article source: http://ohsheglows.com/2017/05/09/vegan-cinnamon-rolls-with-make-ahead-option/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This Christmas treat is wonderful to enjoy with your family or make as a quick Christmas gift. This healthy version of a gingerbread can be cut into any fun shapes or simple rolled out and formed into round cookies to enjoy as a light snack that’s high in fiber. These cookies have a low-glycemic index and are free from processed, refined ingredients containing only whole food ingredients. They are paleo, gluten free and vegan. Enjoy!

Ingredients:

  • 1 ½ cups (150g) almond meal
  • 3 tbsp of coconut flour
  • 1 tbsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp of ground nutmeg
  • 1 tsp of ground cloves
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp coconut oil (melted)
  • ¼ cup maple syrup
  • 1 tbsp blackstrap molasses

Decoration: You can melt chocolate and draw faces with a toothpick. I used a little icing sugar and water to make a paste just for a slight decorative look.

Directions:

  1. Preheat the oven to 325°F (160°C) and line a baking tray with baking paper.
  2. Mix the dry ingredients together and combine well.
  3. Add in the wet ingredients until well combined and it forms a sticky dough, then put this in the freezer for 20 minutes so it is easier to roll. The coconut oil needs to harden.
  4. Roll out flat with a rolling pin (about ¼-inch thick) over some baking paper, use coconut flour for dusting if needed, use a cookie cutter to cut out shapes.
  5. Once you have cut out the shapes, place these on the baking tray and roll out the remaining dough and cut more shapes out and repeat until you have no dough left.
  6. Place the cookies in the oven for 10-12 minutes (watch so they don’t burn) and leave them to cool before touching them as they may be too soft.
  7. Decorate with melted white or dark chocolate or combine a small amount of icing sugar and the tiniest amount of water to form a thick paste to use for drawing decorations.
  8. Leave to cool and serve or store in an airtight container.

Substitutions:

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Coconut flour – tapioca flour, gluten free flour

Maple syrup – honey

Prep time: 40 minutes

Cook time: 10-12 minutes

Servings:10-12

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/gingerbread-cookies/

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By: Team Reboot

Thumbprint cookies are a holiday staple, but this version comes with no grains, no refined sugar, and no butter or eggs. Almond flour is packed with protein, along with vitamin E, manganese and magnesium.

It’s a lighter cookie that you can enjoy with tea, while you open presents or bring these cookies to a holiday party to enjoy with friends.

Ingredients:

  • 1 ½ cups (150g) blanched almond flour
  • ¼ cup coconut oil (melted)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • ¼ cup raspberry chia jam (or your favorite jam)

Directions:

 

  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Combine all ingredients thoroughly.
  3. Use a tablespoon or small spoon to create small individual balls and place them about one-inch apart on the cookie sheet.
  4. Use your thumb (or the back of your spoon) to create a small dent in each cookie ball.
  5. Spoon a small amount of jam into each cookie.
  6. Bake for 15 minutes.

 

Substitutions:

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Maple syrup – honey

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings:Makes about 15 cookies

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Article source: https://www.rebootwithjoe.com/easy-thumbprint-jam-cookies/

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By: Isabel Smith, MS, RD, CDN

I love tasty desserts especially when they’re vegan, gluten free, warm, tasty and delicious. Add this vegan apple crumble to your holiday dessert recipe list because it’s a crowd pleaser and you can make it with only a few ingredients in your fridge. Additionally, apples are seasonal right now, which makes them both more nutritious and less expensive.

Ingredients:

Apple paste

  • 2 apples, chopped
  • 10 pitted dates (small ones were used in this recipe)
  • 1 Tbsp almond butter or cashew butter
  • Dash of cinnamon

Crust/crumble:

  • ¾ cup of the apple paste
  • 1/3 cup coconut flour

 Filling:

  • 1/4-1/3 cup (leftovers) apple paste
  • 2 apples, sliced extra thin
  • Dash of cinnamon
  • Dash of pumpkin pie spice

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit and line a 8 x 4 pyrex dish with parchment paper.
  2. Combine the ingredients for the apple paste in the blender (apple, dates, cinnamon, almond butter) and blend until liquefied or until almost liquefied.
  3. In a separate bowl mix together the ¾ cup of the paste with the coconut flour and mix until it’s sticky and clumpy. It may feel a little dry, this is ok!
  4. Use ½ of the dough from #3 and press it into the bottom of the lined dish, set the other half aside.
  5. Layer the sliced apples on top of the dough in the bottom of the dish.
  6. Using your fingers, crumble the rest of the paste mixed with flour over the sliced apples, then sprinkle the cinnamon on top.
  7. Place the dish into the oven and bake at 350 degrees for 30 minutes.
  8. Remove from the oven, allow to cool, then serve and enjoy!

Substitutions:

If you’re not a fan of apples, you can substitute pears and/or peaches in this recipe.

You can also add different nuts as a topping as well.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings:4-6

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

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Article source: https://www.rebootwithjoe.com/easy-vegan-apple-crumble-recipe/

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