PB&J Mini Muffins

These muffins are made with peanut/almond butter and fruit, so they taste like a bite-sized peanut butter and jelly sandwich 🙂 They are gluten free, paleo and refined sugar free too. Great for kids!!

RECIPE:

* 3/4 cup peanut or almond or peanut butter (I use creamy all natural unsalted Trader Joe’s almond butter)
* 1 cup of almond meal/flour – best if sifted first but will work great either way (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/4 cup honey
* 1/3 cup room temp coconut oil
* 1 teaspoon baking powder
* 1/8 teaspoon sea salt
* pinch of cinnamon
* 1/3 cup of unsweetened applesauce
* frozen strawberries or blueberries for the filling

Mix the wet and dry ingredients in separate bowls and then combine.

I coat the mini muffin pan with a bit of coconut oil spray instead of using muffin papers. Pour mix into muffin tins and top with frozen fruit and a pinch more cinnamon. I slice the strawberries and stick them all the way through the muffin batter, so the fruit gets baked into the center.

Bake in a preheated 350 degree oven for 15-20 minutes (for muffins) or 20-30 minutes (for bread).

These are great with butter, jam or both! I keep in the fridge to help it stay fresher longer.

photo by http://www.kyleespeletaphotography.com/

Advertisements

(super healthy) Peanut Butter Cups

You don’t have to wait until cheat day for these sweet treats! They are vegan, raw, organic, gluten free, refined sugar free peanut butter cups! Completely from scratch, but so simple to make! Let me know what you think of them!

PEANUT BUTTER CREAM FILLING:

  • 3 tablespoons peanut BUTTER (raw and unsalted)
  • 2 tablespoons coconut BUTTER (I use Nutiva – can usually be found in the peanut butter aisle at any health food store)
  • 2 tablespoons coconut oil (I use Nutiva – should be room temperature, not liquid)
  • 2 tablespoons raw honey (the creamy spun kind)
  • 2 tablespoons maple syrup
  • 3 soft pitted dates
  • 1/4 teaspoon vanilla powder (ground vanilla bean – also found at any health food store)

Blitz all ingredients in a food processor until completely incorporated. You may need to scrape down the sides of your food processor a few times. Store in refrigerator for at least 30 minutes – the longer they are refrigerated, the easier to handle.

CHOCOLATE:

  • 1/2 cup vegan/refined sugar free chocolate cacao chips (I use allergen fee Pascha – the higher the percentage of cacao, the better)
  • If you are using 70 to 100% cacao, you can sweeten with 1 or 2 tablespoons raw honey until desired sweetness. Semi sweet cacao chips will not need to be sweetened.

Melt the chocolate chips in the microwave in 30 second intervals until melted, or in a stovetop double broiler. Once melted, add in the honey and stir until incorporated.

(If you are following a fully raw diet – you can also mix 1/2 cup of melted coconut oil with 2 tablespoons of cacao powder and 2 tablespoons of honey and stir)

Fill a candy/silicone mold with half of the chocolate mixture (only fill each HALFWAY).

Take the peanut butter cream mixture out of the refrigerator, roll dime sized amounts into balls, then flatten the balls with the palm of your hands. Drop into each half-filled mold. Continue filling each mold with the rest of the melted chocolate until level with the top of the mold. Refrigerate for approx 2 hours or until solidified.

tip: if you added honey to your chocolate chips or use coconut oil and cocao powder, the chocolate will melt pretty quickly and best served right out of the fridge.

 

photo by http://www.kyleespeletaphotography.com/

Strawberry Cream Chocolates (just like See’s!)

These are completely homemade, refined sugar free, raw, vegan and paleo!

STRAWBERRY CREAM FILLING:

  • 2 tablespoons coconut butter (can be found in the peanut butter aisle at any health food store)
  • 2 tablespoons raw honey (the creamy spun kind)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (room temperature, not liquid)
  • 3 soft pitted dates
  • 3 strawberries
  • 1/4 teaspoon vanilla powder (ground vanilla bean – also found at any health food store)

Blitz all ingredients in a food processor until the strawberries are completely broken down. You may need to scrape down the sides of your food processor to makes sure all ingredients are incorporated. Store in refrigerator for at least 30 minutes – the longer they are refrigerated, the easier to handle.

CHOCOLATE:

  • 1/2 cup vegan/refined sugar free chocolate cacao chips (the higher the percentage of cacao, the better)
  • 2 tablespoons raw honey

Melt the chocolate chips in the microwave in 30 second intervals until melted, or in a stovetop double broiler. Once melted, add in the honey and stir until incorporated.

(If you are following a fully raw diet – you can also mix 1/2 cup of melted coconut oil with 2 tablespoons of cacao powder and 2 tablespoons of honey and stir)

Fill a candy/silicone mold with the chocolate mixture (only fill each HALFWAY).

Take the strawberry cream mixture out of the refrigerator, roll dime sized amounts into balls. Drop a ball into each half-filled mold. Continue filling each mold with chocolate until level with the top of the mold. Refrigerate for approx 2 hours or until solidified.

Drizzle with chocolate and refrigerate again until hardened – this step is optional.

Enjoy!

 

Hearty Vegan Winter Stew

Quick, easy, hearty and filling stew, very little prep and done in one hour! Dinner tonight??

The whole baby tomatoes and fingerling potatoes makes this stew hearty and delish!

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 4 cloves of garlic, diced
  • 1 parsnip, peeled and sliced
  • 2 carrots, peeled and sliced – I used 2 purple heirloom carrots for this
  • 2 cups of fingerling potatoes, whole with ends cut off
  • 2 cups butternut squash, cubed
  • 1/2 cup baby heirloom or cherry tomatoes
  • 2 boxes (4 cups) of vegetable stock – I used 1 regular and 1 low sodium
  • 1 teaspoon salt – I always use pink Himalayan salt
  • 2 dashes of turmeric
  • 2 dashes of cayenne
  • 2 dashes of smoked paprika
  • 2 dashes dried parsley
  • 4 strips vegan bacon – I use Morningstar (optional)

Heat the olive oil on low to medium heat, add onion. Stir for 3-5 minutes until the onions become translucent and start to brown.

Add in the garlic. Stir for 1 minute, making sure not to let the garlic burn – first ever cooking lesson I learned from my dad!

Add in the parsnip, carrots, potatoes and squash. Stir for 5 minutes.

Add in tomatoes. Stir for 1 minute.

Add in the vegetable stock, and spices. Bring to a boil and stir. Lower to low/medium heat and let simmer (no cover) for 30 minutes. Occasionally stir.

After 30 minutes, test a potato and make sure they are soft. Lower heat to low and let sit for 10 more minutes.

I add veggie bacon to the top of this stew, but this step is optional – Morningstar bacon strips are my favorite by far! Spray a pan on high heat with a bit of coconut oil (Trader Joe’s makes a great coconut spray!), grill the bacon on high for 5 minutes on each side. Chop and add to the top of the stew.

Serve hot and enjoy!

**serves 4, lasts for up to one week in the fridge.

Zucchini Fries!!

Crunchy, healthy, easy, vegetabley snack!

RECIPE:

  • 2 eggs
  • 1 teaspoon minced garlic
  • 4 large zucchini
  • 1 cup almond flour
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon turmeric
  • 1/2 teaspoon smoked paprika

Preheat oven to 425. Beat two eggs and minced garlic in a bowl. In a separate bowl, mix the dry ingredients. Quarter the zucchini into slices. Dunk the slices in the egg mixture (let excess drip off), then into the dry mixture. Cover each slice fully. Place on a parchment lined baking sheet. Bake in preheated oven and bake for 15 minutes (or until crunchy). Serve with a dipping sauce. I chose a side of homemade guacamole for these!

 

As always, photo by http://www.kyleespeletaphotography.com

Peanut butter caramel stuffed baked apples!

Start with 6-8 mini crabapples. Wash and slice the tops off. Scoop the inside of the apples and all the seeds out carefully, just enough for room for a good amount of peanut butter. Save the insides of the apples for the stuffing!! 🙂

Peanut butter caramel:

  • 1/2 cup peanut or almond butter (I prefer crunchy)
  • 1/4 cup of almond flour (I prefer Bob’s Red Mill blanched)
  • 2 tablespoons honey
  • 1 tablespoon maple syrup
  • 3 tablespoons water
  • Apple stuffing from above (no seeds)
  • walnuts for topping

Mix all ingredients and stuff each apple with a heaping spoonful. The peanut butter caramel should fill the apples just over the tops.

Place the apples on a baking sheet and bake in a preheated 350 degree oven for 15 minutes.

Top each apple with a walnut and drizzle with honey!

These apples taste best when fresh!

 

Photo as always, by http://www.kyleespeletaphotography.com

Vanilla Raspberry Cupcakes (mini version)

I used a silicone mini muffin pan for these. No cupcake papers needed, just spray the pan quickly with coconut oil spray and they’ll pop right out!

CUPCAKE:

  • 1/2 cup coconut flour
  • 1 2/3 cup blanched almond flour (blend in the food processor to make it extra fine!)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (I always use pink Himilayan salt)
  • 1/4 cup honey
  • 1/4 cup syrup
  • 2 egg whites
  • 1/2 cup butter (I use vegan Earth Balance)
  • 1/4 cup raspberries (fully emulsified in food processor)
  • 3/4 cup vanilla almond milk (I use unsweetened vanilla by Califia)
  • 2.5 teaspoons vanilla extract

Mix the wet and dry ingredients in separate bowls. Make sure the almond flour is as fine as possible (sifting helps a ton!) and that the raspberries are fully emulsified. Combine and mix until incorporated.

Bake at 350 degrees for 35 to 40 minutes or until cupcakes are FULLY cooked. It’s very easy to under cook or over cook these. They should be slightly crispy on the outside. Even if a knife or toothpick comes out clean, they could still be under cooked. They should be a little crispy on the outside. Take a bite of one and put back in the oven if needed. 🙂

CHOCOLATE FROSTING:

  • 1 cup of vegan cacao chocolate chips
  • 1/2 cup of coconut milk (must be canned, full fat only)
  • 1 teaspoon of vanilla
  • Fresh raspberries to top the cupcakes with

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spread onto the cupcakes and top with a raspberry!

Keep the cupcakes in the fridge and don’t leave them outside (the chocolate melts easily!!).

Vegan Pizza Pesto Sauce!

In the food processor:

  • 1 1/4 cup of fresh basil (kale also works great if you don’t have basil in the house!)
  • 1/3 cup of walnuts
  • 2 large sundried tomatoes (I prefer the jarred ones in olive oil)
  • 5-6 tablespoons of olive oil
  • 1 tablespoon of nutritional yeast (great vegan substitute for parmesan)
  • garlic – I use the whole head
  • 1/4 teaspoon of salt (I use pink Himilayan salt)
  • juice of 1/4 a lemon

Blend until fully mixed. You want the mixture to be pretty liquidy, add more olive oil if needed.

Add to your favorite pizza crust with the toppings of your choice. In the photo, I used Udis gluten free crust, Daiya soy free vegan cheeze, cherry tomatoes and arugula. This pizza is even delicious when cold!

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Chocolate Chip Pumpkin Bundt Cake!

For these bundt cakes, I used a silicone bundt pan and sprayed it first with coconut oil spray. This recipe makes 4 medium sized cakes. It’s refined sugar free, dairy free, paleo and gluten free!! So delish!!

PUMPKIN CAKE:

– 1 cup canned pumpkin (look for bpa free cans!)

– 1/4 cup of pure maple syrup

– 1/4 cup of honey

– 2 eggs

– 1/2 cup coconut milk (must be canned, full fat only)

– 2 tablespoons cinnamon

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/4 cup vegan cacao chocolate chips (optional)

Mix all ingredients by hand in a bowl only until incorporated. Don’t overmix – a little swirl of the pumpkin is magic! Add in the chocolate chips if preferred.

Bake in a preheated 375 degree oven for 35 minutes, or until a knife in the middle of the cake comes out clean.

CHOCOLATE DRIZZLE:

– 1 cup of vegan cacao chocolate chips

– 1/2 cup of coconut milk (must be canned, full fat only)

– 1 teaspoon of vanilla

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spoon the chocolate into a ziplock bag and then cut the tip of the bag off. Gently squeeze and drizzle over the cake!!

Keep the cake in the fridge (the chocolate melts easily!!).

 

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Super moist brownies with chocolate ganache

Get ready for the best brownies you’ve had in a while, and pretty healthy for you too!

This brownie recipe is from Eat Drink Paleo, passed on from Canadian Karen. 🙂 The best part, they are made from sweet potatoes!

CHOCOLATE GANACHE:

  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 3 tablespoons honey

Fully melt the coconut oil. It has a very low melting point, so it just takes 10 seconds in the microwave. Add the cacao, vanilla and honey and mix well. Put into the fridge to set while the brownies are baking.

BROWNIES:
  • 1 medium sweet potato – 2-3 cups grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey (I cut down to 1/2 cup)
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour (I cut down to 1 tablespoon for extra moistness)
  • pinch of salt (I used Himalayan pink salt)
  • 1/4 cup pecans (optional)

Mix all ingredients in a bowl. Pour mix into a parchment paper lined brownie pan. Bake in a 365 degree preheated oven for 25 to 30 minutes. I fully cool the brownies, or if you’re in a rush, put the brownies in the refrigerator to cool before adding the chocolate ganache. The chocolate is very easily melted, so it helps if the brownies are not warm if you want them to hold. Enjoy!

 

 

Photo as always, by http://www.kyleespeletaphotography.com