Vegan Oatmeal Raisin Cookies

A beautiful spin on a delicious classic! I can’t get enough of these cookies. I literally ate them for breakfast and dessert. They are definitely healthy enough!

Recipe:

Yields: 6-8 Time: 20 mins

Ingredients:

Cookie:

3/4 cup oat flour or oats grinded up

1/2 cup almond butter

1/4 cup sesame seeds

Handful of raisins to your liking

Splash of vanilla

1/4 cup maple syrup

2 tbsp apple sauce

2 tsp baking powder

Pinch of salt

Frosting:

1 cup vegan yogurt (I used vanilla coconut yogurt by yoso)

Food dye or superfood powders (I used pink pitaya and blue spirulina by rawnice)

Directions:

1. Mix all ingredients in a blender

2. Refrigerate for 1 hour

3. Bake at 350F for 12 mins

4. While cookies are cooling, mix powders with yogurt until desired colour and spread on top fully cooked cookies.

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3 Ingredient Vegan Fudge

Hey everyone!

Sooooo this will be the shortest post ever because it is the easiest recipe ever. Get ready for this 3 ingredient white chocolate almond vegan fudge!

You will need:

A bar of vegan white chocolate

1 cup almond butter

1/2 cup coconut oil

Do this:

1. Melt all ingredients in a bowl over simmering pot of water.

2. Pour into muffin cups and freeze for 2 hours or overnight.

3. Let thaw for 15 minutes before enjoying!

Vegan Lemon Squares 

If you like citrus and tarte desserts, these are a must try! Even if you’re not vegan! You will be thanking yourself.

Recipe

Ingredients:

Base:

1/2 cup vegan butter
1 cup almond flour

1/4 cup maple syrup

1 tbsp lemon juice

Custard:

Juice of 3 lemons

1/4 cup maple syrup
3/4 cup flour

3/4 cup coconut milk

1/4 cup apple cider vinegar

1/4 cup coconut palm sugar

Pinch salt

1 tsp vanilla extract

1 tsp baking powder

Pinch of tumeric powder for colour

Directions:

1. Mix all base ingredients until well blended. Plwce on bottom on greased pan.  I bake at 350F for 20 mins.

2. Mix remainder of ingredients. Stir in pot on low heat until ready to transfer into pan.

3. When base is done, pour custard mix into the pan and bake for 15-20 mins.

4. Allow to fully cool before cutting.

*To make grapefruit version, sub lemon juice for juice of 1 grape fruit.

* I added blue spirulina powder to the grape fruit one to make blue

VEGAN FUDGE 

Happy New Year, foodies! First recipe post of 2018. Holla! I hope your new year’s and holidays were filled with good company and most of all good food! If you’re still feeling for something sweet like the holidays but want it to be on the healthy side, try this easy fudge recipe! 

Recipe (makes approx. 6 from muffin tin)

Ingredients:

1 cup of nut butter (I used almond butter)

1/4 cup coconut oil

3 tbsp maple syrup 

Pinch of salt 

4 pieces of vegan chocolate or a handful of raw cacao

Directions

1. Melt all ingredients in a bowl on top of a pot with hot water over a stove. Stir until completely smooth. 

2. Pour batter into muffin liners in a muffin tray. 

3. Put in freezer to set. (About two hours or overnight). 

4. Take out to thaw for 10 mins before eating. 

Enjoy!!


 

Vegan Candy Cane Oatmeal Cookies

You have to have something with candy canes in it! ’tis the season! 

Recipe:

1 cup oatmeal 

1 cup chickpeas

1/4 cup maple syrup

1/4 cup almond milk

8 dates

1 tbsp almond butter

2 tbsp oil of choice

Pinch of salt

1 tsp baking powder

Crushed up candy canes 

Directions:

1. Preheat oven to 350F

2.Mix all ingredients together in blender or mixer except for the candy canes. 

3. Roll into desired shapes on lined baking sheet. Bake for 12-15 mins. 

4. Top the cookies with crushed candy canes. 

Allow to fully cool and enjoy! 

Vegan Gingerbread Men

It’s that cruel time of year where we get to eat little gingerbread men. I say it’s their fault for being so darn delicious! Below is a simple recipe for how to torture…err…I mean make your own vegan gingerbread men! 

Recipe:

3 cups whole wheat flour 

1/4 cup fancy molasses

1 tsp baking powder

1 tsp baking soda

1 tbsp ground ginger 

1 tsp vanilla extract

2 tsp ground cinnamon

1/4 tsp ground cloves 

1/2 tsp ground nutmeg

1/2 cup vegan butter (I used Earth Balance)

2 tbsp maple syrup or coconut palm sugar

1/4 cup almond milk

Icing

1-2 cups powdered sugar 

2 tbsp almond milk

*Mix with hand mixer on high until thick

Directions:

1. Preheat oven to 400F. 

2. Mix all wet ingredients together and all the dry ingredients together. 

3. Little by little, add the dry ingredients into the wet ingredients. 

4. Need the dough slightly with hands. 

5. Roll out dough in between two pieces of parchment paper. 

6. Place dough into freezer for one hour. 

7. Cut out gingerbread men with cookie cutter. Place onto pan lined with parchment paper. Bake for 10 mins. 

8. Allow to fully cool before icing. 

Enjoy!!