Coconut Rice + Mango Dessert

If you’re looking for a super duper easy peasy dessert, look no further! This dessert can be made and stored for later or eaten right away. I always opt for the latter haha.

Recipe

Mango (as much as you would like in your dessert)

Sticky rice

1 can coconut milk

Directions

1. Follow the easy recipe for sticky rice here.

2. Heat up the coconut milk in a saucepan until warm.

3. Pour 1/4 cup of coconut milk into 1 cup of sticky rice. Add more rice for a thicker consistency and more coconut milk for thinner consistency.

4. Peel skin off mango and dice. Eat with rice and enjoy!!

Advertisements

Raw Vegan Banana Bread 

There’s just something so appealing about bite size desserts. It’s just so easy to pack and have on the go. It’s also generally easier to make which is a major plus. These raw vegan banana bread balls (that’s a mouthful lol), are super easy to make and super healthy! 

Recipe (makes about 8 balls)

Ingredients:

1 cup coconut flour

8 tbsp almond milk 

1 tbsp pure vanilla extract 

1/2 to 1 full ripe banana mashed (depending how banana-y you want it)

3 tbsp pure maple syrup (more or less depending on how sweet you want it)

You can add in chocolate chips if you’d like. I decided to chop up two dates and sprinkle it in for some natural sweetness. Mmmm! 

Directions: 

1. Mix everything together with your hands. 

2. Roll the dough into balls and eat right away or put in fridge for later. 

3. Enjoy! 

Dairy-free, Grain-free, Protein Donuts

So, I had this massive craving for donuts last night right after my workout. As I  was preparing a protein smoothie, I thought, wouldn’t it be great to get my protein in a donut? The answer was, yes, it would be great – it would be really great. I used my grain-free vanilla cupcake recipe as a guide, and it turned out yummy! I was pleased that this donut was delicious and all around healthy.
Also, I don’t have a donut pan. I balled up some aluminum foil and put it in the center of a muffin pan. It worked out nicely. Just don’t forget to grease the muffin pan really well. I lightly greased it and found that it was hard getting the donuts out. But, it wasn’t bad for a DIY muffin pan.

Recipe (makes 12 mini donuts)

Ingredients:

1/4 cup protein powder (I used the vanilla protein powder by vega)
1/4 cup coconut flour
Pinch of salt
1/2 cup of oil (I used grape seed oil)
4 eggs
2 tablespoon sugar (I used coconut palm sugar to keep it refined sugar free)
1 tablespoon honey or maple syrup

(I added spirulina to the ones that are greenish and cacao powder to make the chocolate one)

Icing:

3 tablespoon cacao powder (or coco powder)
1/4 cup almond milk
3 tablespoon honey or maple syrup

Directions: 

  1. Preheat oven to 350 F.
  2. Mix all the donut ingredients together with a mixer until smooth.
  3. Grease the bottom of the muffin pans. Roll up tin foil into small balls and place in center of the pan.
  4. Hold the tin foil ball down as you pour the batter into the pan with a spoon.
  5. Bake for 15 to 17 minutes.
  6. Let cool before adding icing.
  7. For the icing, mix all the ingredients together and dip the donuts top down.
  8. Decorate how you please and enjoy!

      Sugar-free, Grain-free “Sugar Cookies”

      Happy May the Fourth Be With You!

      I was gathering my brain for Starwarsy desserts and the stuff I came up with in my head required a lot of fondant. As I have yet to figure out how to come up with sugar-free fondant, I decided to put a pin in it, and move onto something a little healthier. So, sugar-free sugar cookies happened. Just a little warning that these sugar cookies do not taste like sugar cookies in that they are not super sweet. They remind me more of biscotti’s. I feel like these would be really good with coffee or tea. Or, even as the bread for ice cream sandwiches!

      Recipe: (Makes about 10 cookies)

      Ingredients: 

      1/2 cup coconut flour
      1/2 teaspoon baking powder
      1/2 cup coconut palm sugar
      1 teaspoon pure vanilla extract
      Pinch of salt
      1/4 cup melted butter
      1 large egg

      Frosting ingredients:

      Dairy free cream cheese and spirulina.

      Directions: 

      1. Preheat oven to 350 F. 
      2. Mix all the ingredients together. 
      3. Roll up into balls and flatten with your palms to desired thickness. 
      4. Use cookie cutters to cut out shapes or keep flattened. 
      5. Place on baking sheet and bake on middle rack for 8 minutes. 
      6. Allow to cool before decorating.

      Frosting:

      Mix desired amount of cream cheese with a pinch of spirulina. Add more for darker shade.