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!

Coconut Yoghurt Mini Parfaits

The start of a new year always makes me crave something fresh. It could be a fresh start, a fresh new outlook, or a fresh nourishing delight such as these Coconut Yoghurt Mini Parfaits.

I learned how to make homemade coconut yoghurt after trying the very simple, yet delightful recipe by Minimalist Baker and realized how easy it is to make your own!

The basic recipe for coconut yoghurt:

• 1 can of Whole Foods 365 full-fat coconut milk

• 2 Renew Life 50 billion probiotic capsules

Follow the Minimalist Baker recipe for best results!

To make the Mini Parfaits:

• 3 small Weck jars

• Blueberries

• Strawberries

• Kiwi

• Granola of choice

Layer with coconut granola, coconut yoghurt, and fruit of your choice!

Of course, you can always use store-bought coconut yoghurt, but I have found this to be the freshest and tastiest!

Enjoy!

Healthy Ice Cream Sandwiches (Vegan)

I love ice cream sandwiches on a hot day but I wanted to create a healthy alternative! 

Ingredients:

Ice Cream:

• 2 cans of Whole Foods coconut milk 
• 1 Tsp of Vanilla extract 
• Pinch of flaked sea salt
• 1/4 cup of maple syrup
• 1/4 cup of Califia almond milk (for blending)

Crust:

• 1/2 cup raw pecans
• 1/2 cup soft Medjool dates pitted 
• 1/4 cup of Califia almond milk 
• 1/2 tsp of vanilla extract

Directions:

1. Shake the coconut milk first. Combine the ice cream ingredients together in a bowl (except for almond milk). Pour into a tray and freeze. (If you have silicone molds for mini muffins, I would suggest pouring the ingredients into it as it would make it easier than putting it into a baking dish and freezing it. You can also use ice cube trays).

2. Freeze coconut ice cream for 4 hours. 

3. Create the crust by placing all ingredients in high-speed blender or Vitamix. A high-speed food processor works well too. (I also found using a small food processor is better when making small batches). Scrape down the sides of the blender or food processor until crust is thick and smooth. 

4. Remove and place frozen coconut cream in a high-speed blender or Vitamix. Use the almond milk a little at a time to blend the ice cream to desired thickness. 

5. There are a couple of ways to put the sandwiches together depending on the tools you have. I used a Chef'n ice-cream sandwich maker that you can get from Williams Sonoma. I put a layer of the crust and then the ice cream in the middle and completed it with the other layer of crust. If you don't have the ice-cream sandwich maker you can simply use a baking pan. To make the sandwiches come out clean you can put a lining of parchment paper. Add the first layer of crust and smooth with a spatula and then do the same technique with the ice-cream using as much or as little depending on the thickness you would like for the ice-cream. Freeze for 1 hour and then add your final layer of crust. Freeze overnight and then cut into rectangles. 

6. Optional: If you would like to add layers of fruit or jam that pairs nicely with this recipe too. Just make sure to add this layer in between the ice-cream and the final layer of crust! 

I hope you enjoy this recipe! I hope to make more variations this summer. 

Sea Salt Caramel Macadamia Slice

These slices are so delicious, it is perfect when you are craving something sweet !  

Ingredients:

Base:

1 cup macadamias 

1 cup almond meal

6 medjool dates 

3 tbsp coconut oil

Caramel:

1 cup medjool dates dates packed

1/2 cup almond butter (I used Justin's Vanilla Almond Butter)

1/2 tsp sea salt flakes

1/4 cup water

2 tbsp maple syrup 

2 tbsp coconut oil

Chocolate Frosting:

3/4 cup solid coconut oil

2 cups icing sugar, gluten free

1/2 cup raw cacao powder

2 tbsp almond milk 

Directions:

To make the base add almond meal and macadamias to Vitamix (or high speed blender) blend until fine meal.  Add the dates slowly until well combined.  Add ingredients to bowl with coconut oil and mix well.  Press the base mixture into a baking tin until evenly spread out.  Put in freezer to set.

To make the caramel pitt the dates and add to Vitamix with other caramel ingredients, blend until smooth.  Spread caramel evenly along macadamia base then set in freezer while you make chocolate frosting.

To make the chocolate frosting add the coconut oil to a bowl and use mixers to beat for 10-15 seconds.  Gradually add the icing sugar, adding in the almond milk to keep it a smooth consistency.  Add in cacao and vanilla beating further for another minute until it is light and fluffy.  Spread the frosting evenly over the caramel layer and freeze for at least 1 hour.