Chai Latte with Coconut Whipped Cream

I always love finding a new and fresh cookbook with tons of recipes. This is the first time I found a cookbook for baking that I have wanted to try EVERY single recipe! I flipped through the pages and to my delight, everything looked good. I reviewed the ingredients and it all made perfect sense. I knew each recipe was crafted with perfection and not only did the photos look incredible, but I knew they would taste good too! I have made coconut whipped cream plenty of times before, but the simple method of putting it in a mixer was so fantastic…I honestly don’t know why I never tried it like this before. I always used a hand-mixer and although it turned out good, it was never perfect like this recipe. I felt the need to share this recipe as coconut whipped cream has changed my life! It’s the perfect blend of subtle and sweet and can be added to almost any dessert imaginable. What is this magical baking cookbook? It is from the lovely baker Laurel Gallucci and food photographer/blogger Claire Thomas - SWEET LAUREL.

I created a simple Chai Latte and topped generously with the indulgent Chai Coconut Whipped Cream from the Sweet Laurel cookbook. I hope you enjoy this recipe as much as I do and check out their cookbook for more lovely, delicious, and did I mention dairy-free, grain-free, and refined sugar-free recipes!

Chai Latte

• 1 cup of water

• 1 Tazo awake English Breakfast black tea bag

• 1 tbsp simply organic chai spice blend

• 1/2 cup unsweetened Califia almond milk

• Optional: Sweetener of choice (2 tsp of maple syrup or coconut sugar)

Instructions

1. Boil water in a small pot

2. Once boiling add the tea bag and chai spice blend and steep for 10 minutes

3. Remove from heat and whisk in almond milk and sweetener of choice

4. Top with coconut whipped cream (recipe from Sweet Laurel’s cookbook)

Chai Coconut Whipped Cream

(recipe by Laurel Gallucci from Sweet Laurel Cookbook)

• Two 13.5-ounce cans full-fat coconut milk, refrigerated overnight

• 2 tablespoons maple syrup

• 1 tablespoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground cardamom

Instructions:

1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time if the whipped cream is too thick. Otherwise, discard.

2. Using a rubber spatula, slowly fold in the maple syrup, vanilla, and spices. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.

*The best coconut milk I have used is the Whole Foods' 365 brand.

Once you have made your Chai Latte top it generously with the Chai Coconut Whipped Cream and Voila! A lovely fall to winter treat to enjoy as you cozy up!

Healthy Oatmeal Raisin Cookies - Vegan and Gluten Free

I wanted to bake a healthy yet delicious sweet treat with oatmeal and raisins and thought this would be the perfect cookie! It is Vegan and Gluten Free and also refined sugar free made with natural sugars using pure maple syrup and coconut sugar. These are simple and easy to make and the secret ingredient is Justin’s Vanilla Almond Butter!

Ingredients:

Wet:

1/4 cup melted coconut oil

1/2 cup Justin’s Vanilla Almond Butter

1/4 cup of Coconut Sugar

1/4 cup of maple syrup

2 Flax Eggs ( 2 tablespoons ground flaxseed + 6 tablespoons water - mixed together and set aside for at least 10 minutes)

1 Teaspoon pure vanilla extract

Dry:

2 cups gluten free rolled oats

3/4 cup gluten free oat flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup raisins

Directions:

1. Preheat oven to 350 F. Line a baking sheet with parchment paper or use a silicone mat.

2. In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup, flax eggs, and vanilla.

3. In a large bowl stir together the dry ingredients: oats, oat flour, baking powder, cinnamon, and slat.

4. Pour the wet mixture into the dry mixture and mix well with a wooden spoon. Folding the raisins in at the end.

5. Scoop 2 tbsps of mixture and place evenly on a silicone mat cookie sheet.

6. Bake for 12-16 minutes. Transfer to a cooling rack to let it set.

Enjoy!

Healthy Coconut Sugar Mini Donuts

I love to make these mini coconut sugar donuts! I find the protein powder is a great addition to making a sweet treat into a nutritious delight! I feel it gives me the energy I need for the morning and also works as a great pick-me-up snack. They are easy to make and require few ingredients.

Ingredients for Donuts

3/4 cup oat flour

3/4 cup vanilla protein powder

1/4 tsp baking soda

1/2 tsp baking powder

1 flax egg

1 ripe banana

1 tsp vanilla extract

2 Tbsp maple syrup

1/2 cup Califia Almond milk for Donuts

1 Tbsp Justin’s Cinnamon Almond Butter

Pinch of Sea Salt

Coconut oil spray for Donut Pan

Ingredients for Topping

1 Tbsp Vegan Butter

1/4 cup of Califia Almond milk

1/3 cup of Coconut Sugar

Directions

Preheat oven to 350 and measure ingredients.

Combine wet ingredients in Vitamix or high-speed blender. Alternatively, you can also use a wooden spoon and mix well.

Lightly spray donut pan with coconut oil and add dough, bake 20-22 minutes in the oven. I used a mini treats iron that bakes them in a few minutes.

To make the topping:

Melt vegan butter and add almond milk - whisking until combined.

Lightly dip donuts once cooled from baking into bowl of butter and almond milk and then roll in coconut sugar until covered!

Enjoy!