Zucchini Bread

Zucchini Bread

Vegan

Ingredients:

• 3 Tbs Earth Balance Vegan Buttery Sticks (Melted)
• 3 Tbs Neat Egg Vegan Egg Replacer (already blended with 6 Tbs water)
• 1 1/4 Cups Unsweetened Apple Sauce
• 1 1/2 Cups Stevia in the Raw
• 1 Tbs Vanilla Extract
• 2 Cups Grated Zucchini (skin on)
• 2 Cups Whole Wheat Pastry Flour
• 2 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1 Tsp Sea Salt
• 1 Tbs Cinnamon
• 1 Tbs Cloves
• 1 Cup Chopped, Shelled Walnuts

Instructions:

Add all ingredients, as specified above, into a large mixing bowl and hand mix together until well blended, but do not over blend. Pre-heat oven to 350 degrees. Add zucchini bread mixture into a 9×5 non-stick bread loaf pan and place onto the center of the bottom oven rack. Bake for 1 hour and 15 minutes, or until you can pierce the bread with a knife or baking tester and it comes out clean. Allow 10 minutes to cool before removing from the bread pan. Place on a cooling rack to cool completely before slicing.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Vegan

Ingredients (Yields 9 Full Size Muffins):

• 3 Bananas, mashed or blended
• 2 Cups Whole Wheat Pastry Flour
• 2 Tbs Lily’s Dark Chocolate Chips (Stevia-Sweetened and Vegan)
• 1 Cup Stevia
• 1 Tbs Banana Extract
• 1/2 Cup Filtered Water
• 1/2 Cup Unsweetened Apple Sauce
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Sea Salt

Instructions:

Add all ingredients above into a large mixing bowl and mix with a large fork or a medium-sized spatular until blended evenly – do not over mix. Add even amounts into a non-stick muffin tin and place into an oven that has been pre-heated to 350 degrees. Bake for 25 minutes. Allow 10 minutes to cool after removing from the oven, then remove muffins from muffin tin and place onto a cooling rack to cool completely.

Rum Raisin Cupcakes with Tofu Frosting

Rum Raisin Cupcakes with Tofu Frosting

An odd cupcake combination, I know, but these babies are absolutely delicious! I could eat them all day!

Vegan

Ingredients (Yields 8 Cupcakes):

Cupcake

• 1 1/2 Cups Whole Wheat Pastry Flour
• 1 Cup Stevia in the Raw
• 1/2 Cup Raisins
• 1 3/4 Tsp Baking Soda
• 3 Tsp Rum Extract
• 2 Neat Eggs (2 Tbs Neat Egg + 4 Tbs Water)
• 1/2 Cup Unsweetened Vanilla Almond Milk
• 1/2 Cup Melted Earth Balance Vegan Buttery Sticks

Tofu Frosting

• 255 Grams Silken Tofu (Half of a Full-Sized Package)
• 1/2 Cup Stevia in the Raw
• 2 Tsp Vanilla Extract
• 1 Tsp Cinnamon

Instructions:

Cupcake

Combine all of the dry ingredients in one bowl and all the wet ingredients in another. Blend the wet ingredients together until smooth and thoroughly combined, then add to dry ingredients. Mix together until thoroughly blended, then spoon into a muffin/cupcake tin. Place onto the bottom rack in an oven that has been preheated to 350 degrees. Bake for 20-25 minutes, or until you can press on the top of the cakes and they bounce back. Remove from the oven and place onto an uncovered plate inside the refrigerator for cooling. Do not place into the freezer.

Tofu Frosting

Combine tofu, stevia, vanilla extract, and cinnamon into a bullet, processor, or blender and blend until smooth. Spoon into a piping bag or a ziplock bag for piping onto the cupcakes.

Final Step

Once cupcakes are cool to the touch, remove from the refrigerator and pipe the tofu frosting onto each cupcake.

Double Chocolate Belgian Waffle

Double Chocolate Belgian Waffle

Vegan

Ingredients:

• 1/2 Cup Whole Wheat Pastry Flour
• 1 Tbsp Cocoa Powder
• 2 Tbsps Stevia
• 1 Tbsp Lily’s Dark Chocolate Chips (available at Whole Foods – Stevia sweetened and vegan!)
• 1/2 Cup Filtered Water
• 1 Tbsp Vanilla Extract
• 1 Tsp Baking Powder

Instructions:

Add all ingredients together in a mixing bowl and mix together until well blended. Add to a preheated non-stick Belgian waffle maker and let cook until waffle iron turns off, or for 3-5 minutes until crispy. Remove carefully when done and serve with your favorite toppings!

Nutty Chocolate Avocado Brownies

Nutty Chocolate Avocado Brownies

Vegan

Ingredients:

• 2 Cups Whole Wheat Pastry Flour
• 1 Cup Stevia
• 1 Avocado
• 1/2 lb Crushed Roasted Hazelnuts
• 1/2 Cup Unsweetened Shredded Coconut Flakes
• 1/3 Cup Cocoa
• 1/2 Cup Unsweetened Apple Sauce
• 1/2 Cup Filtered Water
• 1 Tbsp Vanilla Extract
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda

Instructions:

STEP 1: Roast the hazelnuts in an air fryer for 15 minutes at 200 degrees. After roasting, wrap in a towel and crush with a hammer.

STEP 2: Add avocado and cocoa together in a food processor and blend until smooth.

STEP 3: Add crushed hazelnuts, avocado cocoa blend, and the additional ingredients listed above into a mixing bowl and stir until blended. Do not over stir.

STEP 4: Add mixture into a sprayed bread loaf pan or brownie pan and place into an oven that is preheated to 350 degrees. Bake for 35 – 40 minutes. You will know the brownies are done when you can press down on the top and it is firm, but slightly gives.

STEP 5: Remove from baking pan onto a cooling rack and allow time to cool.

Acorn Squash Muffins

Acorn Squash Muffins

Vegan

Preparation Time: 1 Hour 20 Minutes

Ingredients:

• 1 Medium Acorn Squash
• 2 Cups Whole Wheat Pastry Flour
• 1 Cup Stevia in the Raw
• 1/2 Cup Unsweetened Apple Sauce
• 1/4 Cup Water
• 1 Teaspoon Cinnamon
• 1 Teaspoon Pumpkin Pie Spice
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Nutmeg
• 1/4 Teaspoon Sea Salt

Instructions:

As a first step, bake your acorn squash. Cut off both ends, cut the squash in half, and remove all the seeds. Place the squash face down on a non-stick baking pan and heat in the oven at 350 degrees for 40 minutes. Once finished, remove from the oven and allow time to cool. After cool enough to handle, spoon the squash out of the shell into a food processor and blend until smooth.

Add your blended squash into a mixing bowl and add all other ingredients: whole wheat pastry flour, water, apple sauce, stevia in the raw, cinnamon, pumpkin pie spice, baking soda, baking power, nutmeg, and sea salt. Hand mix until blended together – do not over mix! Add to a non-stick muffin tin – regular or mini-muffin both work fine based on preference. Place onto the bottom rack of the oven and bake at 350 degrees for 25 minutes.

When finished baking, remove from oven and allow 10 minutes for cooling before removing from tin and placing on a cooling rack.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

The combination of apples and cinnamon will forever be one of my favorite scents and flavors. You can enjoy the taste of apple pie daily in a way that can be both healthy and low calorie with these apple cinnamon muffins. I’ve chosen to make this recipe using a mini-muffin tin, but if you prefer, the recipe is just as good using a regular muffin tin.

Vegan

Preparation Time: 35-40 Minutes

Ingredients:

• 2 Cups of Whole Wheat Pastry Flour
• 1/2 Cup of Stevia in the Raw
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 2 Teaspoons Cinnamon (1 in dough, 1 on diced apples – see instructions)
• 1 Teaspoon Nutmeg
• 1/4 Teaspoon Sea Salt
• 1 Peeled and Finely Diced Apple (I used Granny Smith)
• 1/2 Cup of Unsweetened Apple Sauce
• 3/4 Cup of Water

Instructions:

First peel and finely dice the apple, and throw into a non-stick saute pan with 1 teaspoon of cinnamon. Saute over medium heat until apples become tender. Once apples are tender, take off heat and set aside to cool while you work on the dough.

Pre-heat oven to 350 degrees. While you wait for the oven to pre-heat, add all ingredients except for the diced cinnamon apples into a large mixing bowl and stir until mixed (do not over mix). Dough should be mixed well, but still have a thick and sticky consistency. Once mixed, add diced cinnamon apples and mix into the dough until evenly distributed.

Spoon dough into a non-stick muffin tin. I used a mini-muffin tin for this recipe and it yielded 16 mini muffins. If you wish to use a regular size muffin tin I estimate that it may yield around half that with 7-8 muffins. Once you have all dough distributed into your muffin tin, place on the bottom rack of the oven and time for 25 minutes.

Muffins are done when the tops are firm, but you can still press down on them and they give slightly. Remove muffins from the oven and allow 5 minutes to cool before placing in a separate container or on a wire cooling rack to cool further.

Nutrition Facts (Based on 1 Mini Muffin):

Vegan Pumpkin Mini-Muffins (No Sugar Added)

Vegan Pumpkin Mini-Muffins (No Sugar Added)

Vegan

Preparation Time: 35 – 40 Minutes (10-15 Minutes Prep / 25 Minutes Baking

Ingredients:

• 8 Ounces Organic Pumpkin
• 2 Cups Whole What Pastry Flour
• 1/3 Cup Unsweetened Apple Sauce
• 1/5 Cup Stevia in the Raw
• 1 Tbsp Cinnamon
• 1/2 Tbsp Nutmeg
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1/2 Cup of Water

Instructions:

Pre-heat oven to 350 degrees. Add all of your ingredients together into a large mixing bowl and mix together until all ingredients are well combined – do not over mix. Spoon muffin batter individually into a non-stick mini muffin tin. Do not over fill the muffin molds since muffins will rise during baking. Place into the oven on the bottom rack and time for 25 minutes. After 25 minutes remove from the oven. Muffins are done when tops are firm, but you can press down slightly on the muffin. Remove muffins from baking pan after 1-2 minutes and allow to cool in a bowl or container for 5-10 minutes. This recipe should yield about 18-19 mini muffins.

Nutrition Facts (Per Mini Muffin):

No Bake Raw Vegan Pumpkin Pie

No Bake Raw Vegan Pumpkin Pie

Welcome to October! It’s October 1st so I can officially start posting the pumpkin recipes! Fill all your pumpkin desires with this healthy, nutrition-packed raw vegan pumpkin pie.

Vegan

Preparation Time: 25 Minutes

Ingredients:

Pie Filling

• 16 Ounces Pumpkin Puree
• 1 Container of Firm Tofu (510 grams)
• 1 Tablespoon of Vanilla Extract
• 1 Cup of Stevia
• 3 Tablespoons of Cinnamon
• 2 Tablespoons of Nutmeg

Pie Crust

• 1 Cup of Diced Pecans
• 1 Cup of Unsweetened Coconut Flakes
• 1/2 Cup of Chopped Dates
• 1/4 Tablespoon of Sea Salt

Instructions:

For Pie Filling: Add tofu into a food processor and blend until fine. Then, spoon out into a mixing bowl. Add pumpkin puree, cinnamon, stevia, vanilla extract, and nutmeg. Using a whisk, or more preferred, an electric mixer beat the ingredients together until blended finely.

For Pie Crust: Add diced pecans, chopped dates, coconut flakes, and sea salt into a food processor and blend until fine. Spoon out into a 12-inch pie dish. Press crust mixture firmly into the pie dish and along the sides using the bottom of a spatula. The pie crust should start to adhere together and stick, forming a consistent crust.

Add your pie filling to the pie dish evenly over the crust. Cover with plastic wrap and place in your refrigerator to chill for at least 3 hours.

Nutrition Facts (Based on 1 Slice):

Vegan Cinnamon Raisin Bread

Vegan Cinnamon Raisin Bread

In my opinion there is nothing that smells better than cinnamon raisin bread toasting in the morning. For this reason, I had to come up with a vegan recipe!

Vegan

Preparation Time: 140 Minutes (5 Minutes Prep, 45 Minutes for dough rising, 90 Minutes for baking)

Ingredients:

• 2 Cups of Bob’s Red Mill Gluten-Free Wonderful Bread Mix with 1/2 of included Yeast Packet
• 1/2 Cup of Raisins
• 4 Tablespoons of Cinnamon
• 1 Banana
• 1 Cup of Unsweetened Almond Milk (or whichever dairy-free you prefer)

Instructions:

In a mixing bowl add bread mix, 1/2 of yeast packed, raisins, cinnamon, and almond milk. In a separate bowl mash the banana. Once the banana is well mashed, add it into the mixing bowl. Blend ingredients together with a large fork or whisk until combined well and the dough is sticky. Do not over blend. Add the mixture evenly into a medium sized non-stick bread pan. Cover with plastic wrap and put in a warm place for the dough to rise. Set kitchen timer for 45 minutes.

When there is about 10-15 minutes left for the dough to rise, pre-heat your oven to 350 degrees. Once dough has risen, place into the oven and time for 90 minutes. After 90 minutes, remove bread from the oven, remove from the pan, and place on a wire cooling rack. After bread has cooled you can cut into individual pieces.

Nutrition Facts (Based on 1 slice):