Snickers

Ok, these are SO decadent. And delicious. I've made them a few times now and have been trying to get the recipe just right for me. I don't make a lot of candy, but if I did I think I'd have the caramel part aced more than I do. I still haven't gotten the consistency just right, but the good news is it's delicious no matter what. The original recipe I got this from doubles the amount I've listed here. For one thing, it hurt my heart (literally) to make any recipe calling for a cup and a half of maple syrup in one go. For another thing, this recipe is extremely rich and decadent and having half the amount is enough to feel like I have enough (which is saying something!) without being over the top. So again, I've HALVED the original recipe and posted that here, but you can for sure make double if you'd like.Warning: this is one of the more time-consuming, fussy, expensive recipes. It's also one of the most delicious. But in your mind you should be thinking to yourself: "this recipe is a challenge. But oh, so worth it."

Snickers

Adapted from Half-Baked Harvest

 

Nougat layer:

6 T raw cashew butter

2 T coconut oil

2 T honey (or maple syrup if strictly vegan)

2-3 T coconut flour (or almond flour)

1/2 tsp vanilla

1/4 tsp flaky sea salt, plus more for topping

1/3 C roasted peanuts

 

1. Line a loaf pan with parchment paper (it will be nearly impossible to get the sticky deliciousness out if you don't).

2. Add cashew butter, coconut oil, and honey to a microwave-safe bowl and microwave until smooth enough to combine, about 30-60 seconds. Stir in vanilla, 2 T coconut flour, and salt until mixed. It should be creamy and drizzly, but if you think it's too runny add a little more coconut flour. 

3. Pour the mixture into the prepared pan and sprinkle roasted peanuts evenly over the top. Freeze for 20 minutes, or until firm. Now make the first caramel layer.

Caramel Layer #1

1/2 C pure maple syrup

1/4 C full fat coconut cream

1/2 T natural creamy peanut butter

1/2 tsp vanilla

 

1.  In a small pot, add the maple syrup and coconut cream and bring to a boil over high heat. Boil 3-4 minutes or until thick like caramel sauce. 

2. Remove from heat and stir in peanut butter and vanilla. Let it cool a bit and then pour evenly over the nougat layer (quickly, before it stiffens!) Return the pan to the freezer while you make the next gooey caramel layer.

 Caramel Layer #2 (Gooey)

1/4 C pure maple syrup

2 T full fat coconut cream 

1/2 tsp vanilla

3 T roasted peanuts 

1. Using the same pot you used for the first caramel layer, add the maple syrup and coconut cream and bring to a boil over high heat like you did for the first layer. Let this boil for less time, perhaps only 1-3 minutes, or until thickened like a caramel sauce. 

2. Remove from heat and add vanilla. Pour this over the first caramel layer, making sure to spread it evenly. Sprinkle the roasted peanuts over the caramel, pressing them in slightly. 

3. Freeze 1-2 hours until firm. Then cut into bars (think fun size Snickers bar) and freeze again while you prepare the chocolate coating.

Chocolate Coating

1/4 C pure maple syrup

1/4 C coconut oil

1/8 C natural creamy peanut butter

1/4 C unsweetened cocoa powder

1/2 T vanilla

flaky salt for topping, optional

1. In a microwave-safe bowl, melt the maple syrup, coconut oil, and peanut butter for about 30-60 seconds and stir until well combined and smooth. Add in the vanilla and cocoa powder and stir until all the lumps and clumps are smoothed out. 

2. Line a cookie sheet with parchment or wax paper or something and put a cooling rack over the top (this is optional but helps with clean up, saves the chocolate for you to consume later, and keeps the chocolate from pooling underneath the Snickers when they're dipped.)

3. Remove snickers bars from the freezer and immerse the bars one at a time into the chocolate. use a fork to lift the bar out, letting the excess chocolate drain off, and then set on the cooling rack (optional) or on a parchment-lined plate or cookie sheet. 

4. If you want an extra thick layer of chocolate, you can dip each bar a second time after the chocolate has firmed up (the first ones should already start hardening by the time you're almost done with dipping the rest. You could also pop back in the freezer to speed up this process) or you could drizzle extra chocolate over the top in a fancy decorative pattern. Top with flaky salt, if desired. Once you're done, put the bars back in the freezer for about 10 minutes to firm up the chocolate, or put in the fridge if you're not in as much of a hurry. 

5. Store Snickers bars in the fridge for up to two weeks. Store leftover chocolate from dipping in a small container in the freezer. Eat like fudge. You're welcome. :)

Eclair Cake

 Every year on his birthday, my brother has eclair cake. It's very delicious! This year as his birthday approached I was thinking about this cake and realized I could make an "everything-free" version. It worked out so well, and was completely delicious! It didn't taste EXACTLY like the real eclair cake, but similar enough that it was a very satisfying substitution! It has a lot of parts, so can be somewhat time-consuming. But you could make each individual part ahead to save time. 

Eclair Cake

1-2 batches graham crackers (if you make double, you'll have extra graham crackers, which is never a bad thing)

Vanilla pudding (again, you'll have extra)

Coconut Whipped Cream (see below) made from 1 can chilled coconut milk (turn upside down in the fridge)

Chocolate Frosting from the linked recipe

1. Make the graham crackers as directed in the recipe. Let cool completely. 

2. Make the vanilla pudding, but DO NOT wait for it to firm up in the fridge. Spread it out in a thin layer in a pan and let it cool off a bit in the fridge while you make the coconut whipped cream.

3. To make the coconut whipped cream, open the chilled can of coconut milk and scoop out just the hardened cream. Beat with an electric mixer until fluffy. You can add some sweetener as well, if you want. 

4. Take out the partially chilled pudding and fold in the whipped cream. Taste and add some maple syrup as needed. You'll want it pretty sweet. 

5. Place a single layer of graham crackers on the bottom of an 8x8 cake pan. Pour a generous layer of vanilla pudding over the graham crackers, making sure they all get covered. Layer more graham crackers and vanilla pudding until you have 2-3 layers of graham crackers and 2 layers of pudding. Cover with plastic wrap and let chill in the fridge while you prepare the chocolate frosting (this could wait several hours).

6. Prepare the chocolate frosting as directed (with the greater amount of almond milk), but don't chill in the fridge afterwards. Instead, pour most or all of the warm frosting over top of the layered cake in an even layer, taking care not to pull up any pudding with it as you spread it around. 

7. Cover again with plastic wrap and let chill completely in the fridge, at least 4-6 hours or overnight (the chocolate topping probably won't need that long in the fridge, in case you didn't leave enough time for it. But the pudding ought to set up for a few hours at least). 

8. Slice and serve, keeping leftovers covered in the refrigerator.

Chocolate and Vanilla Pudding

Chocolate and Vanilla Pudding

Salted Plains

 

Chocolate Pudding

1 can (1.5 C) full fat coconut milk

1/2 C unsweetened almond milk

4 T unsweetened cocoa powder

3 T arrowroot starch

4 T maple syrup

pinch salt

1 tsp vanilla

Vanilla Pudding 

1 can (1.5 C) full fat coconut milk

1/2 C unsweetened almond milk

3 T arrowroot starch

4 T maple syrup

pinch salt

1 T vanilla 

(optional 2-3 drops yellow food coloring)

 

1. In a medium saucepan, combine coconut milk and almond milk. Warm over medium heat, whisking in cocoa powder (for chocolate pudding) and arrowroot starch until fully combined and dissolved. 

 

2. Add maple syrup and salt, stirring regularly as it thickens and comes to a low boil. It may not boil before it seems thick enough. If it does boil, let it cook another minute while stirring, then take off the heat. Stir in vanilla, and transfer to a glass bowl.

 

3. Let cool for 2-3 minutes before putting a piece of plastic onto the surface of the pudding and over the bowl. Let chill until completely set (minimum 1-2 hours). Keep in fridge for up to 3-4 days.

Enjoy over crepes, layer in a pudding cup, added to eclair cake, or plain!

Graham Crackers

 These really do have the taste and texture of the real thing! Very delicious. Tasty to eat alone, made into a graham cracker crust, or as a part of extravagant things like eclair cake! 

Graham Crackers

Minimalist Baker

 

2 T coconut sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 C maple syrup

1 T molasses (or honey)

2.5 T melted coconut oil

1 1/4 C oat flour (blend up rolled oats)

1/4 C arrowroot starch (cornstarch would probably work)

1.5 tsp ground flax seed

1. Preheat oven to 350 and prepare a baking sheet with parchment paper.

2. In a medium bowl, mix coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses or honey, and melted coconut oil until smooth. 

3. Add oat flour, arrowroot, and ground flax until flour is thoroughly mixed in. Dough should not feel too sticky or too dry, but should hold its form when pressed together. It will look too dry at first but keep mixing. If too sticky, add more oat flour. 

4. Place dough between two sheets of parchment paper and roll out to a rectangle about 10x12 inches (should be about 1/16-inch thick). If you're having trouble with the dough rolling out, stick in the fridge for 10-20 min and try again. 

5. Use pizza cutter or knife to cut the rectangle into 2x3 inch rectangles and carefully transfer to the prepared baking sheet (leaving about 1 inch between for slight expansion). Again if you're having trouble here, put the rectangle in the fridge to chill for 5-10 minutes and then try to transfer again. 

6. Keep rolling out and cutting the dough as needed until you've used it up or eaten it up. Prick each graham cracker with a fork twice (forgot to do this and it was fine, so...) Bake 10-14 minutes or until slightly firm and a little darker in color. Watch carefully to avoid burning at the end. 

7. Let cool for 5-10 minutes on the sheet, then transfer to a cooling rack to cool completely. Makes about 15 crackers. Once completely cooled, store in an airtight container at room temperature for 2-3 days, fridge for 7-10 days, or 1-2 months in the freezer.

Apple Coffee Cake

 Apple Coffee Cake

Adapted from Minimalist Baker

 

APPLE CAKE

3/4 C unsweetened almond milk

1/2 C coconut oil, melted (or vegan butter)

1/4 C maple syrup

1 tsp vanilla

1/2 C coconut sugar

2.5 C almond flour

1.5 C whole wheat flour or gluten free flour blend

1.5 tsp baking powder

1.5 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1.5 C chopped apples, peeled and cut into 1/2-inch (or smaller) cubes

CRUMB TOPPING (optional, but delicious!)

1/2 C coconut sugar

1/2 tsp cinnamon 

1/4 C coconut oil, melted (or vegan butter)

1/2-3/4 C almond flour or gluten free flour blend

1. Preheat oven to 375, prepare an 8x8 baking dish with parchment paper going up past the sides so you can lift the cake out later. Or just spray it and plan to leave the cake in the pan. Also you can make it in a 9 inch cake pan or two 6-inch cake pans. 

2. In a large mixing bowl, combine milk, melted oil, maple syrup, and vanilla. You'll want to be quick about adding ingredients after the coconut oil so it doesn't solidify in the colder liquid. Add coconut sugar, almond flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined. Texture will be very thick, more like cookie dough. Careful not to overmix if you're using whole wheat flour. Stir in the cubed apples until well distributed. 

3. Scrape into prepared dish and spread evenly. It won't be very smooth on top, but that's ok especially if you add the crumble topping later. 

4. Bake for 40 minutes, and prepare the crumble topping. 

5. To the same or a different mixing bowl, add coconut sugar and cinnamon and mix until combined. Add oil and mix. Then begin adding the almond flour 1/4 C at a time, mixing well after each addition. Add flour until mixture looks a little dry and it comes together easily when pinched. 

6. At 40 minutes, remove cake and add the crumble topping over top of the cake. It'll be piled pretty high! Return to oven and bake for 5 minutes until crumble topping is dry and starting to toast slightly. 

7. Remove and let cool at least 10 minutes before pulling out of the baking dish in the parchment paper (leave it alone if you aren't pulling the whole thing out at once). Let it cool almost completely before slicing. This cake is VERY tender and somewhat crumbly, but ohhh so delicious! Keep at room temperature for up to 3 days or in the freezer for up to a month.

Hot Chocolate

This is the perfect thing to whip up in a hurry on a cold winter day. My boys love it, too! I quadrupled the original recipe in this post, so you can adjust as you need. It makes excellent leftover chocolate milk, too. :) 

Hot Chocolate

Detoxinista

4 Cups unsweetened Almond Milk

1/4 C unsweetened cocoa powder

4-5 T maple syrup

pinch salt

1 tsp vanilla

 

1. Combine ingredients in a sauce pan and whisk/stir. Cook over medium heat until hot.

Best Ever Chocolate Chip Cookies

These cookies are the closest to the real thing that I've had. Perfect texture for a soft chocolate chip cookie! 

Chocolate Chip Cookies

The Roasted Root

1/2 C coconut oil or UNSALTED butter

1/3 C coconut sugar

1 large egg

1 tsp vanilla

1 2/3 C fine almond flour

1/2 tsp baking soda

1/2 tsp salt (scant)

1 C sugar-free chocolate chips (Bake Believe are yummy, though Stevia sweetened. Hu also has some that are just sweetened with coconut sugar)

1. Add coconut oil and coconut sugar to a stand mixer or use an electric hand mixer. Beat until combined and fluffy.

2. Scrape sides and beat in egg and vanilla.Scrape sides again.

3. Add the rest of the ingredients except the chocolate chips. Beat on high until fully incorporated. Stir in the chocolate chips.Scrape the sides to make sure it's all mixed together. 

4. Refrigerate dough for at least 2 hours or overnight. 

5. Preheat oven to 350, and prepare a baking sheet with parchment paper. 

6. To make giant cookies, measure out 1/3 C of dough in a ball and place on the sheet. Otherwise measure out regular sized balls. Leave room for spreading during baking. 

7. Bake for 11-15 minutes for giant cookies. Less time for chewy cookies, more time for crispier cookies. If making them smaller, check them at the lesser time. 

8. Remove from oven and allow them to cool for a few minutes at least before removing from the sheet. They'll be quite delicate for a bit out of the oven.

Salted Peanut Butter Crunch Torte

 This dessert is decadent, beautiful, and, well, positively sinful! I've been told it's very delicious with sliced bananas for a base instead of the crust, and is less rich that way. I haven't tried it, but however you eat this just do it pronto.

Salted Peanut Butter Crunch Torte

Oh She Glows

 

Crust:

1/2 C almonds

1 C rolled oats

1/4 tsp salt

1/4 C coconut oil, melted

3 T maple syrup

2 T natural peanut butter

Filling:

1/2 C coconut oil

1/3 C coconut cream

1/2 C maple syrup

3/4 C creamy natural peanut butter

1/4 tsp salt

1/2 tsp vanilla

Topping: (optional, but not really optional)

Coconut whipped cream

Melted chocolate chips or melted un-frozen fudge

1/2 C chopped toasted walnuts and shredded or large-flake coconut 

1. Preheat oven to 350. Grease an 8x8 inch pan with coconut oil (including up the sides). Fit the inside with some parchment paper as well. 

2. Add almonds, oats, and salt to a food processor and mix until it resembles coarse flour.

3. Melt the 1/4 C coconut oil in a medium pot over low heat. Set aside the pot for later and add oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10-15 seconds. It should resemble wet cookie dough. 

4. Press the dough evenly and firmly into prepared pan. Poke 10-12 times and bake for 9-11 minutes until it looks pale and puffy. It may seem underbaked, but that's ok (we don't want it to dry out).

5. To make the filling, melt the coconut oil and coconut cream in the reserved pot over low heat. Add the maple syrup, peanut butter, salt, and vanilla until smooth.

6. Spoon the filling on the crust (don't need to cool the crust first) and carefully transfer to a level place in the freezer. Chill until solid (2 hours or so). Cover with tinfoil after a couple hours if you aren't serving this until later. Meanwhile, prepare the toppings.

7. Once frozen, remove from the freezer and let it sit for a few minutes. Slide a knife around the edges to loosen it, then lift out using the parchment and slice into pieces (remember, it's rich. Start small). Now add the toppings. A dollop of whipped cream, then drizzle with plenty of melted chocolate, walnut pieces, and coconut. Serve immediately. Store leftovers in the fridge, separated from the toppings.

Mint Chocolate Brownies

 Mint Chocolate Brownies

Adapted from Amy's Healthy Baking, Minimalist Baker, and Oh She Glows

 

Brownie Layer:

 

1 T olive oil

1 tsp vanilla

1/4 tsp salt

1 single -serving container unsweetened applesauce (or 7 T + 1/2 tsp)

1/2 C coconut sugar

6 T unsweetened vanilla almond milk

3/4 C oat flour (can sub almond flour, whole wheat flour, etc)

3/4 C unsweetened cocoa powder

1/4 tsp baking powder

 

1. Preheat oven to 300 and grease an 8x8 pan with cooking spray.

2. In a large bowl, mix olive oil, vanilla, and salt. Stir in applesauce. Add coconut sugar. Stir in milk. Stir in oat flour and cocoa powder, then sprinkle baking powder over the top of the mixture. Stir until just incorporated. 

3. Spread mixture into prepared pan. Bake for 17-21 minutes (I went with the longer time since I wanted my brownies to hold up under the pressure of the layers. They were still very fudgy and delicious). Cool completely and let the brownies rest for at least 8 hours for best taste and texture before eating. You can add the other layers before the 8 hour mark.

Mint Layer:

 

1/4 C raw cashew butter

3/4 C coconut butter

1 tsp peppermint extract

2 drops green food coloring

 

1. Add cashew butter and coconut butter to a small mixing bowl. Microwave for 10-20 seconds to soften slightly, then mix until there are no lumps and it's smooth and creamy. Add in peppermint extract and food coloring until fully combined. 

2. Pour evenly over the cooled brownies and make sure it gets in all the nooks and crannies. Gently tap or shake the pan to even it out. Put in the freezer for at least 10 minutes while you make the chocolate topping.

 

Chocolate topping:

 

1/4 C coconut oil

2 T cashew butter

1/4 C honey or maple syrup

1/4 C cocoa powder

1/2 T vanilla

 

1. Combine coconut oil and cashew butter in a small bowl and microwave for 10-20 seconds or until soft enough to mix into a smooth mixture.

2. Stir in honey until well combined. Then stir in cocoa powder and vanilla until very smooth and well incorporated. 

3. Pour over the mint layer, making sure it's smooth and evenly distributed. If your mint layer isn't totally set it's ok as long as you are careful not to mix the layers together when spreading the chocolate. 

4. Cover and freeze for another 15-30 minutes until set, or put in the fridge to complete the 8 hour wait until the brownies are ready to be eaten. These brownies need to be stored in the fridge.

 

 

Zucchini Brownies

 The website I got this recipe from declares that these are the "best zucchini brownies you'll ever eat". I have to admit that's true...and they might even be the best brownies you'll ever eat! They are so moist and fudgy, and the topping adds the faintest bit of crunch along with the walnuts that makes these ever-so memorable. If your garden has been abundant with zucchini like ours, you will want to put it all towards endless batches of these brownies. 

Zucchini Brownies

Adapted from Ambitious Kitchen

1 cup finely grated zucchini that’s been squeezed of excess moisture (measured before squeezing)

1 large egg or 1 flax egg (1 T ground flax + 2.5 T water)
1/2 cup tahini
¼ cup pure maple syrup
½ cup coconut sugar
1 tsp vanilla 

½ cup cocoa powder
2 T coconut flour
½ tsp baking soda
½ tsp salt
2 T melted and cooled coconut oil
⅓ cup chocolate chips or unsweetened baking chocolate
½ cup chopped walnuts

For the topping:

2 T melted coconut oil

1 T maple syrup

2 T cocoa powder

1/2 tsp vanilla

1 T tahini or nut butter

 

1. Preheat oven to 350 and line an 8x8 pan with parchment paper. Spray the parchment paper with cooking spray and set aside.

2. In a large bowl, add shredded zucchini (squeeze the water out of it and dry it it as much as you can), egg, tahini, maple syrup, coconut sugar, and vanilla. Stir until smooth, then stir in cocoa powder until well combined. 

3. Add coconut flour, baking soda, salt, and coconut oil. Stir until combined. Fold in the chocolate chips and walnuts.

4. Pour into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out cleanish. A few crumbs is fine.

5. Allow to cool completely. Once it's cool, combine the topping ingredients until smooth and drizzle or pour over the brownies. Store leftovers in the fridge.

Cashew Butter Blondies

 Cashew Butter Blondies

Okonomikitchen

 

 2/3 C raw cashew butter

1/2 C coconut sugar

1 T honey or maple syrup

1/3 C almond milk

2 tsp vanilla

3/4 C fine oat flour (sift homemade oat flour to get out bigger pieces)

1/2 tsp baking powder

1/4 tsp salt

1/4 C chocolate chips, optional

1. Preheat oven to 350 and line a 7x7 inch baking pan with parchment paper.

2. In a large bowl, whisk cashew butter, coconut sugar, honey, almond milk, and vanilla until well combined.

3. Add oat flour, baking powder, and salt, mixing until a batter forms.

4. Pour batter into prepared pan and top with chocolate chips, if using. Bake for 22-25 minutes or until edges are golden brown. Let cool for 10 minutes, then carefully remove and let cool another 10 minutes on a wire rack before slicing.

Chocolate Banana Chocolate Chip Muffins

Fudgy Banana Chocolate Chip Muffins

Minimalist Baker

2 medium-size ripe bananas
1 flax egg (1 T flaxseed meal + 2 ½ T water)
1 ½ tsp baking soda
1/2 C coconut sugar
3 T maple syrup
1/4 C fresh drippy tahini (or sub other nut or seed butter of choice)
1/4 tsp salt
1/2 tsp vanilla
2 T melted coconut oil (or avocado oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
1/2 C cocoa powder, sifted if clumpy
3/4 C gluten-free rolled oats
1 1/4 C almond flour
1/4 C vegan dark chocolate chips (or chopped dark chocolate)

1. Preheat oven to 350 and line a muffin tin with paper cupcake wrappers. This is important; I made it without wrappers and they are just too tender to come out in once piece.
2. To a large mixing bowl add banana, flax egg (flaxseed and water) and mash, leaving only a few chunky pieces. You want it pretty smooth.
3. Add baking soda, coconut sugar, maple syrup, tahini, salt, vanilla, and coconut oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist. If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine. You don't HAVE to put in chocolate chips. I've made once with and once without and they're still delicious without. But with gives it an extra oomf. Umf? Umph?
5. Divide batter between muffin tins, filling almost all the way to the top. Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
7, Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled. Makes 11 muffins.
Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.

Snickerdoodles

Very similar in texture to Dreena Burton's chocolate chip cookie recipe, this one has just the right amount of chew and thickness to feel like you're really eating a REAL cookie. It would for sure hold up being dipped in milk. James is a big fan of these cookies, and hopefully you, too, will soon see why. :)

I really did make them as small as she suggests, and it's a nice size (which is saying a lot coming from me, because I usually think bigger is better). I've made these twice, once using whole wheat flour instead of spelt in an even exchange, and another using a mix of almond and oat flour. Either way works!

Snickerdoodles

From Plant Powered Kitchen

3/4 cup + 1 T spelt flour (or whole wheat, or almond)
1/4 cup + 2 T oat flour
1/3 cup coconut sugar
1 tsp baking powder
¼ tsp rounded baking soda
¼ tsp cinnamon
¼ tsp salt
¼ cup maple syrup
2 tsp vanilla
3 T organic neutral-tasting oil (I used melted coconut oil)

For coating:
2 tsp coconut sugar
1 tsp cinnamon

1. Preheat oven to 350. Line a baking sheet with parchment paper. 

2. In a medium bowl, combine dry ingredients and mix well (sifting as needed). 

3. In a small bowl, combine wet ingredients. Add wet to dry, stir until just combined. 

4. Put the mixture in the fridge for about 5 minutes, while you prepare the coating in a small bowl.

5. Gently roll small spoonfuls of batter (about 1/2 Tablespoon each) into balls. Once they are all formed, roll each ball in the coating and place on the lined pan. DO NOT FLATTEN THEM. 

6. Bake for 10 minutes, remove from oven, and let cool for just one minute before transferring to a cooling rack. Don't overbake or let them sit on the hot pan for long because they'll dry out. .

Chocolate Chip Cookies

I have long been on the search for a chocolate chip cookie that is sugar free and vegan and all that, but actually tastes like a chocolate chip cookie. I've moved through a couple of recipes, but haven't made them often because they contain expensive or unusual ingredients, and even then didn't quite have the chocolate chip cookie experience.

The hardest thing is obviously the chocolate chips. Having recently purchased a significant amount of chocolate chips to try, I am enjoying all of the chocolate chip recipes. This recipe is simple, delicious, vegan, whole foods, refined sugar free, nut free, and has totally normal ingredients.

The cookie thickness depends on whether you make a ball of dough and put it on the sheet as is, or make the ball and then smash it flat a little. If you smash it, the cookie will be somewhat of the thin, crispy experience. Up to you! See pictures below.

Smashed flat ish

Left in a ball

 Chocolate Chip Cookies

Plant Powered Kitchen

1 C whole-wheat flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup coconut sugar
1⁄4 tsp salt
1⁄3 cup maple syrup
1⁄4 tsp blackstrap molasses (optional, or use more maple syrup)
1 – 1 1⁄2 tsp vanilla
1⁄4 cup melted coconut oil
1⁄3 cup chocolate chips

1. Preheat oven to 350°F. 

2. In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. 

3. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. If you refrigerate your maple syrup you'll want to add the wet ingredients to the dry fairly quickly so the coconut oil doesn't harden. 

4. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little (if you want a thinner, crispier cookie--see above). Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.

Fudgy Sweet Potato Brownies

Fudgy Sweet Potato Brownies

Minimalist Baker 

Prep Time: 50 min (if you roast the sweet potatoes instead of microwave)

Cook Time: 30 min

Total Time: ! hr 20 min

1 C sweet potato purée
2/3 C maple syrup
1/2 C almond butter or peanut butter (I didn't like it as much with PB)
1 tsp vanilla
1.5 Tbsp melted coconut oil
1/2 C cocoa powder
1/4 tsp salt
1 tsp baking powder
2/3 C oat flour
1/2 C chopped pecans or walnuts
1/4 C chocolate chips (optional)

1. Preheat oven to 350 and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.

2. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and coconut oil and stir to combine.

3. Add cocoa powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.

4. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

5. Bake on the center rack for 28-32 minutes. The brownie edges should look slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.

6. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days. Delicious with ice cream. :)

Chocolate Orange Banana Muffins

Chocolate Orange Banana Muffins

Plant-Powered Families

Makes 11-12 Muffins

1.5 C whole wheat or spelt flour

1/2 C almond flour (or oat flour if nut-free, won't be quite as moist)

1/4 C cocoa powder

1.5-2 tsp orange zest (from 1 large or 2 small oranges)

1/4 rounded tsp salt

1.5 tsp baking powder

1/4 tsp baking soda

1 C pureed overripe banana (from about 2 large bananas)

1/2 C freshly squeeze orange juice (from 1 large or 2 small oranges)

1/2 C maple syrup

2 tsp vanilla

optional: 1/4 C chocolate chips

1. Preheat oven to 350. Line 11-12 cups of a muffin pan with cupcake liners or lightly grease.

2. In a large bowl, mix flours, cocoa powder, orange zest, and salt, then sift in baking powder and baking soda.

3. In a medium bowl, combine pureed banana, orange juice, maple syrup, and vanilla. 

4. Add wet mixture to the dry, then add chocolate chips if using and stir until just combined (don't overmix). Spoon batter into the tin and bake for 17-19 minutes, until a toothpick comes out clean. 

Apple-Spice Hemp Muffins

We found these muffins to be beautifully moist, deliciously spiced, and popular for one and all. Hemp seeds are, I believe, the highest protein seed and also high in Omega 3's. Did you know that hemp seeds are considered a complete protein, and have similar amounts of protein to beef and lamb?? So feed these to whoever says you don't get enough protein on a vegan diet. 

Apple-Spice Hemp Muffins

Plant-Powered Families

Makes 12 Large Muffins

1.5 C whole wheat or spelt flour

1 C oat flour

2/3-3/4 C hemp seeds (don't try to substitute this)

1.5-2 tsp cinnamon

1/4 tsp salt

1/4 tsp cardamom (or nutmeg, but the cardamom is really nice...)

2 tsp baking powder

1/2 tsp baking soda

1 C applesauce

3/4 C plain or vanilla almond milk, unsweetened

1/2 C maple syrup

1.5 tsp vanilla

1/3 C raisins

1. Preheat oven to 350. Line a muffin pan with liners, or lightly grease. 

2. In a large bowl, combine the flours, hemp seeds, cinnamon, sea salt, and cardamom, and sift in the baking powder and baking soda. Stir until well combined.

3. In a medium bowl, combine applesauce, milk, maple syrup, vanilla, and raisins, and mix together. 

Gently fold the wet mixture into the dry mixture and stir until just combined (do not overmix). 

4. Spoon the mixture into the cupcake liners (they will be quite full). Bake for 21-23 minutes until a toothpick inserted in the center comes out clean.

Carrot Walnut Loaf

This delicious loaf is a hit with vegans and non vegans, gluten free and glutenous, sugar free and sugarful alike. It even passed the choir potluck test with flying colors. :) 

Carrot Walnut Bread

Minimalist Baker

Prep Time: 15 min

Cook Time: 55 min

Total Time: 1 hr. 10 min

1.5 Tbsp ground flax + a scant 4 Tbsp water (1.5 flax eggs)

1/3 C very ripe banana, mashed

1/4 C olive oil

1/4 C + 1 Tbsp maple syrup

1/2 C applesauce

1/3 C coconut sugar

1/2 tsp salt

1.5 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 C unsweetened plain almond milk

1 1/8 C finely grated carrot

2/3 C rolled oats

1/2 C almond meal

1 C + 2 Tbsp whole wheat flour or gluten-free flour blend

1/3 C walnuts, chopped

1. Preheat oven to 350. Prepare flax eggs by mixing the ground flax and water in a large bowl. Set aside and lightly grease a 9x5 loaf pan or line with parchment.

2. Add banana, olive oil, and maple syrup to the flax eggs. Whisk to combine.

3. Add applesauce, coconut sugar, salt, baking soda, baking powder, and cinnamon. Whisk to combine.

4. Add almond milk and stir. And grated carrot and stir.

5. Add oats, almond meal, and flour. Whisk until just combined. Don't overdo it, especially if you're using gluten flour.

6. Spread the batter into the loaf pan and top with the walnuts. 

7. Bake for 50-65 minutes, or until deep golden brown and a toothpick comes out completely clean. When pressed on top it should not feel too spongy. Gluten free flours take longer than gluten flours to bake. 

8. Remove from the oven and rest in the pan for 15 minutes. Gently transfer the loaf to a cooling rack or plate to cool completely before slicing. It's very tender so hold your horses. Once cooled, store in a covered container or plastic bag at room temperature to keep fresh, or freeze. 

Banana Bread

Ever tire of trying to figure out what to make for meals for the week? I assume I'll get into a normal pattern someday and not plan it out so meticulously, but right now I spend FOREVER trying to find different things to make. The result? I have finally dived head-first into the world of Pinterest. 

Turns out, it's a gold mine for all kinds of whole foods goodies! Naturally I want to try them all. This banana bread recipe was a WIN. Kendall and I ate almost the whole loaf in one evening, and the rest was quickly and quietly finished off the next morning. Best news of the day: no sugar, no oil, 100% whole wheat. YUM.

Whole Wheat Banana Bread

Adapted from Sally's Baking Addiction

6 T unsweetened applesauce
1/4 C honey
1/4 C coconut sugar
2 tsp vanilla
a scant 1/4 C almond milk
2 large eggs
3 medium ripe bananas, mashed (about a heaping 1 and 1/4 cups)
1 3/4 C whole wheat flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
2/3 C chopped walnuts

1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
2. In a medium bowl, whisk the applesauce, honey, coconut sugar, vanilla, and milk together until combined. Then, whisk in the eggs and bananas until combined. The mixture should be smooth. Set aside. In a large bowl, whisk the flour, baking soda, cinnamon, salt, and walnuts together. Pour the wet ingredients into the dry ingredients and slowly whisk until just combined.
3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
4. Allow the bread to cool completely in the pan on a wire rack before slicing. (Only if you have self-control of steel. Who waits until anything is cooled completely?) 

Peanut Butter Apple Bars

Ever get the hankering for peanut butter and apples? Or perhaps peanut butter and honey? Or maybe it's honey and apples? Whatever your craving, this recipe has it all. I just forewarn you that it is quite easy to eat a whole pan by yourself with a fork. In one sitting.

This recipe can be adapted for all kinds of dietary needs. I changed a lot from the original recipe and have made this with and without oil, with whole-wheat flour (but you could easily use oat flour or almond flour), and sometimes with honey and other times maple syrup. Tomato tomatoe, I say. Next time I make this, I need to remember to spread out the crust thinner. It gets a little thick and then burns easily and is too dry. Another warning: I literally make this crust frequently and just eat it straight. I only add the apples when I'm feeling fancy.

Vegan Sugar-Free Peanut Butter Apple Bars

Adapted from foodologie.com

Cookie Base:
1/2 cup peanut butter
1/2 cup honey
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
2 1/2 tbsp coconut oil
1 tsp vanilla

1. Combine wet ingredients for the cookie base, in a separate bowl, combine dry ingredients.

2. Add dry ingredients to wet ingredients. Stir to combine. Avoid eating it all. Chill what's left in the freezer while you prepare apples.

Apple Filling:
5 apples, peeled, cored and diced
1/3 cup whole wheat flour
1/2 cup maple syrup or honey
juice of 1/2 lemon
1/2 tbsp cinnamon
1/4 tsp ground cloves (optional)
1/4 tsp nutmeg (optional)

1. Combine all ingredients for apples, let sit for 10 minutes. 

2. Meanwhile, make the topping and preheat your oven to 350. 

Crumble Topping:
1/2 cup whole wheat flour
1/2 cup oats
1/2 cup coconut sugar
3 tbsp peanut butter
3 tbsp coconut oil

1. Combine all ingredients until the mixture resembles course crumbs. See the note above.
2. After your dough has been chilling for a while, press it into a 9 x 13 baking pan

3. On top of that, layer on the apples, then sprinkle on the topping. Bake for 30-40 minutes. Allow to cool and enjoy.