This recipe is all about instant gratification! Well, almost instant! These clusters of deliciousness are quicker and easier than most of the recipes on my blog, so I consider that as instant as I can get. If you forget to make something to take to a holiday function, to a work party, to a friend's birthday, to your own birthday, or any other occasion that warrants snacking, these are the treats for you Don't worry, I've got your back. What I love about these snack clusters are their slight sweetness and their vague identity. They have cereal in them, so they could be breakfast. There are also pretzels and popcorn, so that = snack, right? Fruit and peanut butter is a classic lunch combination. Chocolate and vanilla together is a classic dessert combo. So, you've really got all your meals covered for the day with this recipe (minus dinner, but who has time for that?)! All joking aside, though, these snack clusters are a delicious and slightly healthy way to indulge around the holidays. This is a wonderful recipe to share, give as gifts, or munch on while you do festive activities inside or out! Change up your dry ingredients for fun times. As I was making these, I started to have a spiritual awakening thinking about all the fun things I could dredge in the peanut butter base. Here's a short list of what I thought of in those 5 minutes:
I hope I've inspired you to run with your wildest cluster-making dreams! There are more holiday-themed recipes on the way, so stick around! ;) Gluten-Free Reindeer TreatsYield: Approx. 20 clusters Free from: Gluten Adapted from: Macrobiotic Rice Crispy Treats from The Hip Chick's Guide to Macrobiotics by Jessica Porter Ingredients
Instructions
The only way I can describe their texture is by saying that it is between that of a plum and a tomato, but without seeds in the center. They have a similar "slippery" feel to them. They are light and delicate and have a deliciously sweet flavor. They aren't acidic hardly at all, which is why I like to pair them with citrus. This tart that I've created does just that! I got the idea to create a frangipane filling for these wonderful persimmon slices to nestle into. I wanted to try to make the tart nut-free, though. I've always wanted to try to substitute almond meal for chickpea flour. I love the flavor of chickpeas in desserts. They provide an earthy savory flavor that I love when it's slightly sweet. This tart can easily be made into a pie if you wish. I included a recipe for the tart shell that I made. It's a cornmeal-based crust. If you'd rather a more traditional tart shell, head over to the Post Punk Kitchen's blog. I adapted the frangipane filling recipe from Isa's in Vegan Pie in the Sky. I wanted to keep my tart nut-free, so I opted for the cornmeal crust. All this baking is getting me pumped for Thanksgiving! I wanted to provide a recipe for everyone to enjoy that was simple yet elegant. It's also a little lighter than a pie, so feel free to compensate by smothering it in vegan ice cream! ;D Orange Persimmon Frangipane TartYield: 1 - 1o inch tart/ 9" pie Free from: Gluten, Nuts, Soy Ingredients Cornmeal Crust (OR prepared crust of your choice)
Frangipane Batter
Toppings
Instructions
Crust Preheat oven 345 F.
Tart Filling & Assembly Preheat oven to 350 F.
My next holiday baking post is one that could be enjoyed all year round, either as a breakfast accompaniment, a snack or a simple dessert. I absolutely love coffee cake. When I grew up, I only knew what coffee cake was because of Entenmann's crumb cake. This isn't vegan, of course. It's also highly processed and loaded with stuff I would never eat now. It did taste good, though! When I began to bake for myself, I made crumb cakes a few times. They were always delicious, but they got a little ho-hum. So, I tried to spice up my recipes with berries, chocolate and other types of ingredients. I realize now that I haven't made a "special" crumb cake in a long time. I'm well overdue. When I began to think of a cool combination of flavors, I stumbled upon the idea of a carrot coffee cake. Not that unique, right? Then, I thought, what if I put peanut butter with it?! I know, it seems like a strange combination. But, if you think about it, eating carrots and peanut butter for a snack is kinda delicious. I actually love peanut butter and carrots together! Why not bake with them and make it interesting? Exactly. This coffee cake is moist, slightly sweet, warm and spicy with cinnamon, bright and earthy with carrots and super nutty! It's great as a snack or a quick breakfast. It's also great with...you guessed it. Coffee. You can also feel good about snacking on this cake because it is made with mostly whole grain flours. Feel free to substitute your own flour blends, but be aware that the texture may change. You may also need to alter the amount of non-dairy milk you add. I'm definitely suggesting you make this either as a full cake or as individual cupcakes for any holiday breakfasts you might be having. This recipe is quick enough to whip up on the weekend and save for the rest of the week too. Grab 'em and go. Sit and stay. Whatever you want to do, these guys will be there for you. Enjoy! <3 Carrot Coffee Cake with Peanut Butter StreuselYield: 10 individual cupcakes or 1 - 9x9 cake Free from: Soy, Gluten, Nuts* Ingredients Cake
Streusel
Instructions
Preheat oven to 345 F.
It's a perfect autumn day. I've got a pumpkin candle burning, hot coffee and a turtleneck. What could be more perfect? Oh, pie? Yeah, that would be cool. I'm going to begin my long string of posts leading up to Thanksgiving with a pie recipe. This pie isn't your typical holiday fruit or squash custard pie. Nope. It's actually a recipe that seems more like something you could bring to a Fourth of July barbecue. This is a cold refrigerated pie that only requires baking if you are making your crust from scratch. What a weird thing to feature for the holidays, you may think. My reasoning behind this recipe was to feature something that could be as quick and easy as you need it to be. The recipe is great because it can be made totally from scratch the day before you need it or only as "scratch" as you have time for. Many elements of this pie can be store-bought and thrown together with all the other components when you assemble everything. Another great thing about this pie is that it's light and simple as it features classic flavors such as raspberry and vanilla. There is definitely room for tinkering if you'd like to make the pie more custom. I wanted to keep mine simple, though. The base recipe I've written for you is something that most will enjoy. The coconut filling is basically a vegan stove top pudding that tastes like vanilla bean ice cream. Wonderful. I've also included a sugar-free option. The flavor of jam and/or pie crusts you use are totally up to you. I used a basic gluten-free pie crust and I've included the recipe if you are ever in need of it. It's a great thing to have a basic single pie crust recipe on hand for anything you may need to make. This recipe is simple and can be made quickly. If you'd like to up the flavor, try substituting some of the flour (maybe 1/4 cup) for cocoa powder. Chocolate raspberry pie? Sign me up. The raspberry jam recipe I've included is also homemade. If you find that you would rather save time (I don't blame you!), definitely substitute your favorite store bought jam or fruit preserves. So, if you're looking for a dessert that will surely please a crowd, need something quick and simple, and are aiming to please herbivores and gluten-freers alike, give this recipe a try. It is almost Thanksgiving, after all. Who doesn't want a pie? ;D Raspberry Coconut Cream PieYield: 1 - 9 inch pie Free from: Gluten, Soy Ingredients Crust
Raspberry Jam
Garnish:
Instructions Crust Preheat oven 345 F.
Coconut Cream Filling
Raspberry Jam
This is my first entry into the Earth Balance Holiday Bake-Off contest! I encourage everyone else who loves to bake to enter. The prizes seem pretty awesome and it's a great way to spark some creative juices for others who are wondering what to make this holiday season! Click on the image below and it will bring you to a page with more information about how to enter! Happy Baking! <3 I wasn't going to do another pumpkin post, but I feel kind of obligated to. I should get it out of my system while it's still autumn, right?! Truth be told, I hate the amount of things that are pumpkin spice "flavored" these days. It's a bit over-kill. The problem is, I have always loved pumpkin! When I was younger, the only things I could get pumpkin flavored were cookies and pie during the holidays. It was such a treat. Now, you can get pumpkin spice coffee literally everywhere from about August to January. It's pumpkin everything. I still have a love for pumpkin pie, pumpkin bread and pumpkin cookies. I think spiced baked goods with the earthy sweetness of pumpkin are irresistible. I don't like to get these things out, though. I love baking them so much more. The smell of the spices wafting throughout the house is almost as enjoyable as eating whatever is cooking. If you're like me and love pumpkin but want it quicker than 15-20 minutes, make this recipe! I knew I wanted to make griddle cakes for my next post, but I wasn't sure what flavors to go with. I just knew I wanted something delicious and spicy quickly.
These griddle cakes are minimally sweet so the whipped cream gives a nice sweetness to the entire dish. If you don't want or don't have coconut cream on hand, try maple syrup, agave, vegan honee, coconut sugar or any other sweet thing to drizzle/shake on top. If you prefer nothing on top, that's fine too! You may want to up the amount of coconut sugar you add to the batter, though. Like i said, these are minimally sweet (but still delicious!). * The batter itself is also oil-free. I did, however, cook mine in extra virgin coconut oil. If you are avoiding oil, I would suggest baking these in the oven on some parchment paper. They may turn out like whoopie pies. I don't know...I didn't try it. But maybe they do? That would be cool. ;) Pumpkin Espresso Griddle CakesRecipe Adapted from: Vegan Dorayaki Yield: about 5 griddle cakes (double recipe for more than 1-2 people Free from: gluten, soy, nuts *Oil-free option (see above) Ingredients
Instructions
Toppings: Whipped coconut cream recipe is here. I simply added some vegan powdered sugar and cinnamon to taste. It was so divine! <3 Save a little extra for topping dessert later. ;) I also sprinkled some more espresso powder and cinnamon on top. =P
This dessert has bold flavor but is very light and easy on the stomach. Since it's grain free, it doesn't take a lot for your body to digest. The mousse is light yet creamy and the filling is crisp and fruity. I really love that these parfaits are as healthy as you want to make them. If you're feeling more indulgent, throwing some cookie crumbs or pie crust crumbs in there would be absolutely amazing! Bring these for your next fall get together or make them for date night (by yourself definitely counts!). Cheers to fall and pumpkin everything! Sugar Free Apple & Pumpkin Parfaits1-5 servings, depending on the size of serving vessel
Free of: Gluten, Refined Sugar, Soy *Raw Options Ingredients Pumpkin Mousse
Apple Filling
Instructions
Today, I'm revising an old recipe from my grandma's (maternal) recipe box that she gifted to me about a year or so ago. She's been a big influence on my baking style ever since I was little. She has celiac disease, so she hasn't baked much lately. She continued to bake when I was younger. She would also bake things gluten-free sometimes. Usually though, she would still make things with regular flour for special occasions. She was always great with entertaining. One cookie that I absolutely love to make during the holidays is a 7 layer bar cookie. I'm sure this isn't an alien dessert for many people: graham cracker crust, layers of chocolate and butterscotch chips with a gooey texture and deliciously sickeningly sweet taste. Ring a bell? =P Since going vegan, I haven't really attempted to make these cookies. The original recipe calls for sweetened condensed milk, which binds the bar together and gives it a tooth-decaying sweetness. This cookie isn't actually made from scratch. The recipe basically tells you to layer store-bought ingredients and then bake them together (Sandra Lee style, if you will). I decided that, as appealing as these cookies are originally, they deserve a modern and healthy make-over. I looked at every layer and thought, "That could be healthier." I basically made a no-bake bar cookie that took about 30 minutes to put together and an hour to set in the freezer. It may not be as quick as pouring and baking would be, but it's certainly worth it for the health benefits and lower processed food content. Everything in this cookie can be substituted for any allergies. All ingredients are minimally processed. I also used strictly coconut sugar so as to lower the sugar crash effect of the original recipe. Feel free to use any type of nut/nut butter if you don't like peanuts. This kind of tastes like a healthy snickers bar, if you're into that. I certainly am. ;) Healthy No Bake 7 Layer BarsYield: 1 9x5 loaf pan
Free of: Gluten (*Can be nut/soy free with substitutions) Ingredients
Vegan Butterscotch Sauce
Instructions
When I first became enamored with baking cakes and cupcakes, I struggled to match them with a good icing recipe. Even as a non-vegan hobby baker, I had a pretty strong dislike for most icing that I could make. The standard American buttercream (usually a mixture between shortening and/or butter and powdered sugar with some milk and vanilla added) always seemed too sweet for me. Also, what a pain it is to make! So much of each ingredient needed to go into the recipe in order to do anything with it. I usually use a ratio of equal parts powdered sugar and shortening/butter (or Earth Balance) divided, so it would be for example: 1 cup shortening 1 cup butter/non-dairy substitute 2 cups powdered sugar milk vanilla This is a lot of each ingredient to yield enough icing to ice a cake or some cupcakes...Also, look at the amount of fat and sugar goes into it! A bit much, I think. I prefer things to be slightly sweet and more rounded in flavor when it comes to desserts...I've mentioned this many times in my posts! But, when it comes to icing, it seems almost impossible to balance flavor in an icing that has a stable texture for decorating...well, until now!! ;) With the amazing discovery of aquafaba, I have learned how to create amazing Swiss Meringue-style buttercream that is free of eggs or dairy! I have worked with this type of buttercream for years now at my job and I love working with it because it is always smooth and easy to work with for decorating cakes. It also hardens when it's cold so your cakes are more stable once they have set in the fridge for a while. The only issue with it is that it is an egg white-based recipe. I learned to make this type of buttercream by cooking granulated sugar and egg whites, whipping them and then adding a ton of butter to them until the entire mixture emulsifies and becomes soft, smooth buttercream. The process is quite long, especially if you are making a large batch. This batch that I've created is a small one, ideal for a 6 inch round cake or 12 cupcakes. It is ideal for the home kitchen because it is quick, does not require any cooking, and is only reliant on 1 cup of non-dairy butter substitute. The amount of sugar is dependent on your taste, as well! I believe that you might be able to substitute the sweetener if you choose, but make sure you are ready to experiment a little with the ratios of the other ingredients as it may change the texture. The goal is for this buttercream to firm up enough to pipe and ice, so make sure there is still some structure there. I love that I managed to make this buttercream work! I like the way it looks compared to other vegan icings I've used. A veganized American buttercream can sometimes be bubbly if it is over-whipped. This buttercream is always smooth and silky, ideal for piping roses/flowers, borders, etc. on your cake or cupcakes! I'm so happy I've found a way to make this recipe and I'm so excited to share it with all of you! Feel free to sub the non-dairy butter with coconut oi. I've tried this and it works beautifully. As long as you refrigerate your cake prior to serving, the icing will stay in its proper place! Leaving it out of the fridge, as long as it is in a cool environment for a couple hours is fine, too. Here are a couple of cakes I've used this buttercream for (one was for yesterday's VeganMoFo post!) I hope they inspire you to do your own homemade cakes or cupcakes! =) Happy icing! Vegan Swiss Meringue ButtercreamYeild: About 4 cups, finished Enough to ice: 1-6" cake/12 cupcakes Free of: Gluten, Soy*, Nuts *Depending on your non-dairy butter Ingredients
Instructions
Today's prompt is "something blue"! What a perfect day for blue shortbread cookies...it's been raining all day by me! I knew I wanted to use blue cornmeal again for this recipe. I made some cornbread with it last year and loved it. There's something fun about the color blue when it comes to natural cooking, because blue is so rare in fruits and vegetables. I took the only other accessible blue food I could get, blueberries, and paired them with both my cornbread and my cookies. I love berries and corn together, so it really works out! Blueberries are also a nice fruit to bake with. I almost prefer them baked or cooked sometimes. Their flavor develops nicely and they create a wonderful syrup all by themselves. They're also very healthy for you! If yesterday's cookie post was oil-free, this one is its antithesis. This recipe makes only about 12-15 round shortbread cookies and it has an entire cup of oil in it! Before you shake your head though, give me some credit for using only unrefined coconut oil! I actually love that the coconut oil gives a very subtle flavor to these cookies because I didn't want to overwhelm them with butter flavor from a vegan butter substitute. Don't get me wrong, I still use Earth Balance and Melt sometimes, but I like to use them sparingly. For certain things, butter flavor isn't necessary. I think these cookies really have a wonderful flavor. If you change up your sweetener, you will be able to taste the different facets of flavor each one has to offer. I used Bee Free Honee in mine because it has a mild apple flavor that I love. The consistency of the vegan honee also helps to keep these shortbreads moist but not overly oily. The recipe is very easy and you can use only one bowl for it! You don't have to roll out the dough if you don't want to get all messy. You can always do hand-rolled cookies (roll the dough into about 1 Tb amounts between your palms and flatten onto your cookie sheet). Have fun with this recipe! Change up the berry you put on top, use jam instead, add citrus zest to the dough, make an icing for them, add nuts, whatever you feel! For a serving tip: pair with a nice fruity black coffee. I did just that and it was sublime! Blue Corn SandiesYield: about 12-15 round cookies
Free of: gluten, nuts, refined sugar Ingredients
Instructions Preheat oven 325 F.
This retro recipe is inspired by a few things for me. I wanted to pick a recipe that reminded me of my grandparents. I picked halva because it is one of my grandpa's favorite treats and I always thought it was weird as a kid (and it's also a totally ancient recipe...now that's retro!). The only memory I have of it is seeing it in the Joyva package while thinking, "What is that?". Only till I became vegan and discovered all the wonderful things you could do with tahini did I realize that sweetening it was genius. Tahini is just the sesame seed version of peanut butter, right? ;) So, deciding that I wanted to make a tahini confection, I decided on grain-free cookies. I took inspiration from a traditional pignoli cookie recipe which is just almond meal, egg and sugar. When she first started eating a gluten-free diet, my mom requested these cookies at Christmas time. She isn't a big fan of sweets, so this came as a surprise to me. Pignoli cookies have a different character than a regular cookie, though. They are crispy, chewy, light but full of flavor. They're moist too! Moisture without butter or oil...what a wonder! I decided that in order for my cookie to taste like tahini first and foremost, it must be grain-free. I added some things to the cookie dough for texture and sweetness, but not overly so. I think this cookie is wonderful as a snack because it satisfies a sweet craving but also offers some nutrition without a ton of processed fats included. The only fats in this recipe are from seeds (flax and sesame), so it is suitable for those who are allergic to nuts! I added in a pop of acidity and flavor with chopped dried apricots and apricot jam in the icing. There's also a candied apricot on top because, why not? ;D Apricot Halva CookiesYield: Approx 15 cookies Free of: Nuts, Gluten, Refined Sugar (excluding icing) Ingredients Cookies
Icing
Instructions Preheat oven to 350 F.
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I'm Jess!This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort. Archives
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