In the afternoons, I always crave something healthy but a tad sweet. Something with ample amounts of protein and natural ingredients, but something reminiscent of my days when I used to grab a chewy granola bar (or four). With a little experimentation, here is my take on a protein packed granola bar that takes no time to make. Play with ingredients to see what you like best (and don’t be afraid of the chickpeas—they work perfectly in this recipe). Read more…
I came up with this recipe over the holidaze, but didn’t get a chance to post them. Be sure to put them in the holiday rotation for next year though, these gluten-free, dairy-free cookies taste like a chewier, healthier, heartier version of a Thin Mint—a crowd pleaser as most of us know. I bet they would also make great ice cream sandwich cookies either with Raw Vanilla Bean Ice Cream or Peppermint Chocolate Chunk Ice Cream—my birthday is coming up and I may just put an order in! This is a super easy recipe so I think my sweetheart can handle it… Read more…
These delicate, gluten-free and dairy-free florentine cookies were a creation for my 24 Carrot Supper Club guests at last year’s holiday dinner. I have found myself making them often this holiday season and thought I should share because not only are they super easy, but a little bit of ingredients go a long way. This is a great recipe to gift and share at all the holiday gatherings this year. Read more…
Like most Americans, I grew up on Chips Ahoy! and glasses of ice cold milk (or eating raw Tollhouse cookie dough by the spoonful in my kitchen).
These days, I usually opt for fruit when a sweet tooth strikes, but I have been known to down some vegan treats. However, every time I search for vegan cookie recipes, I am met with too many ingredients and lots of vegan margarines and other “filler” ingredients I don’t really want to use. Read more…
I have some ingredients left in the fridge and pantry from the YumUniverse 1st Birthday Recipe Contest and to keep them from going to waste, I came up with these delicious Tea Biscuits yesterday. They are part cookie, part cracker, and just lovely with a steamy cup of roasted dandelion root tea.
I have some of my favorite tips below for working with gluten-free, dairy-free dough for those of you who are a tad afraid of baking, or of a rolling pin (ah-hem, Maya). Read more…
You know what stinks for a new vegan, especially one trying to kick her sugar habit?
Girls Scout Cookie sales.
There, I said it. This challenge participant isn’t going to cave, but don’t fault me for opening a box of Peanut Butter Patties or Caramel deLites (Samoas) and inhaling deeply multiple times a day. I figure though, if I can’t have them I might as well make something similar that I can have, right?
So I spent the last couple of days scouring for the perfect recipe, and after some trial and error, I think I have found my own vegan-less sugary-can-read-all-the-ingredients-cleaner version of the elusive Peanut Butter Patties (Tagalongs). And yes, I’m sharing them in all their deliciousness. Read more…
Want Santa to stop off at your house first? I have the secret—leave him a plate of these crunchy yet chewy gluten-free, vegan Ginger Molasses Ice Cream Sandwich cookies inspired by this post from Alicia at Bread & Honey. I made a few adjustments to the original recipe like replacing sugar with sucanat and coconut palm sugar, getting some protein in the mix with almond flour and gluten-free flour, and replacing soy milk with coconut milk. All in all, I was very happy with the results. I know I will make Santa proud. Read more…
I have always been intrigued by edible decorations on a Christmas tree. This weekend, I’m having some pals over for a holiday soiree and I thought, this would be a perfect time to experiment with this idea. But what to create? So, I opened my pantry and the smell of fresh ground cardamom (left over from my recent 24 Carrot Supper Club dinner) reached out and said “use me!” I am a superfan of cardamom, and together with chocolate, it’s pretty much heaven, so I got to work.
The house smells like evergreen with hints of chocolate and cardamom as I type up this recipe for YU. The fire is going, and Vince Guaraldi
