Who doesn’t like brownies? These are vegan friendly and can be adapted to suit what you have available or what you like best.
Yield: Makes 16 brownies.
- 1/3 cup melted ghee or unsalted butter
- 1 cup unsweetened applesauce
- 3/4 cup cocoa or carob powder
- 1/4 tsp salt
- 1 cup unrefined sugar
- 1 small ripe banana, mashed
- 1 1/3 cup spelt flour
- 1/2 cup sunflower seeds, coconut, carob chips or walnut pieces
- Preheat oven to 350°F. Lightly grease 8-inch square pan.
- In large bowl, beat all ingredients with fork until smooth. Pour into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cut into squares when cool.
Variation: For gluten-free brownies, replace spelt flour with 1 cup brown rice flour, 1/4 cup amaranth flour and 1 tsp arrowroot flour.
Recipe Source: Thirteen Moons by Louis Racine
Prep Time: 20 minutes
Total Time: 3 hours + cooling time
Makes 16 Servings
I used a basic cheesecake recipe with a few modifications: I added ingredients to make a thin layer of dark chocolate that provided a nice added dimension to the raspberry cheesecake filling. This is a bit more complicated than my usual simple recipes, but it was worth watching my wife really enjoy the rich taste after she blew out the candles.
- 1 1/2 cups ground pecans or walnuts
- 4 tablespoons butter or coconut oil, melted
- 2 teaspoons xylitol or 1 drop liquid stevia to desired sweetness
- 2 teaspoons unsweetened cocoa powder
- 16 ounces cream cheese, at room temperature
- 3/4 cup sour cream
- 3 eggs
- 1 tablespoon vanilla extract 1/2 cup xylitol or 1/4 teaspoon liquid stevia or to desired sweetness
- 1 1/4 cups fresh or frozen sugar-free raspberries, pureed and strained
- 1/4 cup raspberries for garnish
- 1/4 cup bittersweet (85% cacao) chocolate chips
- 2 tablespoons butter
- 1 teaspoon milk or half-and-half
- Preheat the oven to 350°F.
- To make the crust: In a large bowl, stir together the nuts, butter or oil, xylitol or stevia, and cocoa. Press onto the bottom of a 9” spring form pan.
- Bake for 10 minutes, or until browned around the edges. Set aside.
- To make the filling: In a large bowl and using an electric mixer on medium speed, beat the cheese, sour cream, eggs, vanilla, and xylitol or stevia until smooth. Stir in the pureed raspberries.
- Pour in the crust.
- Bake for 40 minutes, or until a knife inserted in the center comes out clean. Cool completely on a rack. Refrigerate until ready to serve. Remove from the spring form pan and place on a serving dish. Glaze.
- To make the glaze: In a small microwaveable bowl, microwave the chocolate chips and butter on high power for 15 seconds. Stir until smooth, microwaving again if necessary until melted and smooth. Stir in the milk or half-and-half. Drizzle over the cooled cake. Refrigerate for 30 minutes, or until the glaze is set. Garnish with raspberries, if desired.
Recipe Source: Wheat Belly Cookbook by William Davis
Yield: 4 small mason jars (250ml each)
Cookie Dough Granola
- 4 cups certified gluten-free oats
- 1 cups chopped raw walnuts
- 2 cups ground raw pumpkin seeds (I grind mine in my Blendtec or my coffee grinder)
- 1 cup almond flour
- ½ cup maple syrup
- 1 tablespoon vanilla
- ½ tablespoon black strap molasses
- 3 tablespoon unsweetened applesauce
- ½ cup liquefied coconut oil
- ½ teaspoon sea salt
- Preheat oven to 325 degrees F. Line a baking tray with parchment.
- Combine oats, chopped walnuts, ground pumpkin seeds, and almond flour in a large bowl.
- In a smaller bowl, combine maple syrup, vanilla, molasses, applesauce, coconut oil, and sea salt.
- Add liquid ingredients to dry ingredients and mix until well combined.
- Spread onto baking sheet and bake for 35-40 minutes. The edges of the granola like to brown faster so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that. You MUST watch this and stir regularly to prevent from burning.
- Remove from oven and let cool completely on tray.
- Store in a sealed container on the counter for two-three days, then move to the freezer.
Sweet Cashew Cream
- 1 ¼ cup cashew pulp (made from 1 ½ cups raw cashews)
- 4 tablespoons maple syrup (honey would work too)
- 1 tablespoon coconut oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- pinch sea salt
- Make the cashew pulp: place the cashews in a bowl and cover with water (by about two inches). Let soak overnight (or at least 6-8 hours). I always cover mine with a plate while they’re soaking.
- Drain and rinse the cashews and add them to a blender, along with 4 ½ cups water, and a pinch of sea salt. Blend until liquid.
- Set a nut-milk bag over a big bowl or pitcher (a piece of cheesecloth works too). Pour blended cashews into bowl or pitcher and let sit until all the liquid has soaked through.
- The liquid can be used for milk (I use homemade nut milk in all my baking and smoothies)! The contents of the cheesecloth (cashew pulp) or nut-milk bag can be used for the cashew cream.
- Place the cashew pulp, maple syrup, coconut oil, lemon juice, vanilla and sea salt in a small bowl. Stir until well combined.
- Refrigerate until ready to use.
Here’s a link to my homemade almond milk recipe– you can just sub cashews for the almonds. If you don’t want to make homemade milk you can skip this step by soaking 1 1/2 cups of raw cashews for 6 hours, rinse and add to a blender with the above ingredients. Your cream may not be as smooth, but it will still be yummy!
- Place 3 tablespoons of sweet cashew cream in each small mason jar (250ml).
- Add 1 tablespoon of berries.
- Top with 3 tablespoons of cookie dough granola.
- Add 3 tablespoons of sweet cashew cream.
- Top with 1 tablespoon of cookie dough granola.
- Finish with a handful of berries.
- Serve immediately or let sit in the fridge for a couple of hours.
Article Source: http://www.sheletthemeatcake.com/2013/08/raspberry-cream-parfaits/
Yield: 14-15 cupcakes
Don’t tell anyone, but this cupcake recipe will happily double as a muffin recipe. Just skip the icing!
- 1 cup teff flour
- 1 cup sorghum flour (or brown rice flour)
- ½ cup arrowroot flour (or tapioca flour)
- 2 tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp ground ginger
- 1½ tsp cinnamon
- ½ tsp ground cloves
- 2 tsp ground chia or 1 tsp xanthan gum
- ½ tsp sea salt
- ½ cup coconut oil, liquefied
- 2/3 cup maple syrup or agave
- 1/3 cup unsulphured molasses
- 6 tbsp unsweetened applesauce
- Heat oven to 350 degrees. Line a cupcake pan with cupcake liners, or grease lightly with coconut oil.
- In a medium sized bowl sift flours, baking soda, baking powder, ginger, cinnamon, cloves, ground chia OR xanthan gum and sea salt.
- In a large bowl beat oil, syrup, molasses, and applesauce until combined. Stir in sifted flour mixture until well combined.
- Fill cupcake liners (full) and bake at 350 degrees for 20-24 minutes, or until a toothpick comes out clean.
We frosted ours with homemade cane sugar frosting.
Article Source: http://www.sheletthemeatcake.com/2011/12/gingerbread-cupcakes-a-giveaway/