Recipes

Recipe: Almond Flour Pumpkin Bread (Healthy, Gluten free)

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A healthy, Gluten-free Almond Flour Pumpkin Bread with the most delicious moist crumb, perfect to celebrate the fall season. Bonus, this healthy pumpkin bread recipe is also low-carb, sugar-free, and gluten-free.

Ingredients

  • 1 ¾ cup Almond Flour ultra-fine, blanched, packed, and swept.
  • cup Crystal Sweetener of Choice I used erythritol, but coconut sugar would work as well if not keto/sugar-free.
  • ¼ teaspoon Salt
  • ¾ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ground Cloves
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger

Liquid ingredients

  • 4 Large Eggs at room temperature
  • ¾ cup Canned Pumpkin Puree not pumpkin pie filling!
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Coconut Oil melted, or melted butter

Recipe: No-Bake Vegan Brownies with Chocolate Ganache

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Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!

Ingredients

BROWNIES

  • 1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
  • 1 cup raw almonds
  • 2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
  • 3/4 cup cacao powder or unsweetened cocoa powder
  • 2 Tbsp cacao nibs (plus more for topping)
  • 1/4 tsp sea salt

GANACHE FROSTING (optional)

  • 1/4 cup almond milk
  • 1 cup dairy-free dark chocolate (chopped)
  • 2 Tbsp coconut oil (melted // or sub vegan butter)
  • 1/4 – 1/2 cup powdered sugar
  • 1/4 tsp sea salt

Recipe: Almond Butter Chocolate Fudge Chunk Ice Cream {Paleo & Vegan}

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Easy no churn Almond Butter Chocolate Fudge Chunk Ice Cream that's made with just 6 ingredients and is paleo, vegan, and contains no refined sugar.

Ingredients

For the Ice Cream

  • 2 medium size bananas ripe but not overripe
  • 1 and 1/3 cups unsweetened creamy almond butter
  • 1 cup unsweetened almond milk
  • 1 and 1/2 tbsp pure maple syrup
  • 2 tsp pure vanilla extract

For the Fudge

  • 1/4 cup unsweetened cream almond butter
  • 1/2 cup Enjoy Life Brand dark chocolate morsels these are dairy free and soy free
  • 1/2 tsp pure vanilla extract

Instructions

  1. Prepare an 8 x 4 inch loaf pan or freezer safe container by lining with parchment paper if desired*

  2. Put the bananas and almond butter in a blender and blend on high until smooth. Add in the almond milk, maple syrup and vanilla and blend again, until combined and creamy but not too long (less blending will prevent air pockets from forming in the ice cream.)

Recipe: Healthy Raw Vegan Pumpkin Pie

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I am really on a pumpkin spice bender this fall. It’s kind of ridiculous. As soon as the weather cooled down a little, I wanted to make a pumpkin pie right away. I have a recipe that I really love but I wanted to make a version with less coconut oil for a lighter version. This version of the recipe is still rich, with cashew, hazelnut and coconut cream, but is almost half of the calories of my previous pie!

Ingredients

Date Crust

  • 2 cups hazelnuts
  • 6 dates
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Pumpkin Pie Filling

  • 2 cups cashews, soaked 2 hours
  • 2 cups peeled pumpkin
  • 1 cup maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut cream
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 tablespoon soy lecithin granules (optional)

Recipe: Cauliflower Tabbouleh with Almond Tahini Sauce

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A raw, vegan cauliflower tabbouleh served in lettuce cups with a divine almond tahini sauce that you will want to put on pretty much everything!

Ingredients

For the cauliflower tabbouleh:

  • 1/2 medium head cauliflower roughly chopped into florets (discard core)
  • 1 1/2 cups parsley finely chopped
  • 1/2 cup mint finely chopped
  • 2 tomatoes seeded and diced
  • 1/2 large cucumber seeded and diced
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

For the tahini sauce

  • 2 tablespoons tahini
  • 1 tablespoons almond butter
  • Juice of 1/2 lemon
  • 1 clove garlic minced
  • 1/4-1/2 cup unsweetened almond milk
  • Pinch of salt
  • Romaine leaves for serving (optional)

Recipe: Vegan Cornbread

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A delicious vegan cornbread that is easy to make and has the perfect texture!

Ingredients

  • 1 cup white Spelt flour (or gluten-free flour or regular flour)
  • 1 cup medium ground cornmeal
  • 1/4 cup coconut sugar (or sweetener of choice)
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 2 flax eggs (2 tbsp ground flax seeds mixed in 6 tbsp water)
  • 1/3 cup vegan butter or refined coconut oil, melted
  • 1 1/4 cup oat milk (can sub any plant-based milk)

Optional mix-ins: 

  • Fresh corn
  • Jalapeno
  • Herbs

Recipe: Raw Vegan Brownies (Healthy No Bake Recipe, GF)

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Raw Vegan Brownies! With dates, cocoa, nuts, easy chocolate frosting. Fudgy, healthy whole food unbaked raw brownie recipe that tastes DELICIOUS! No added sugar, gluten free.

Ingredients

 

For Brownies:

For the frosting:

  • 1/2 cup refined coconut oil
  • 1/2 cup cocoa
  • 1/4 cup maple syrup
  • 1 tablespoon smooth peanut butter, I use all natural unsalted
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon instant coffee, regular or decaf

Recipe: Mushroom Lentil Loaf Recipe ~ Vegan

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The best vegan lentil loaf recipe loaded with mushrooms, carrots, peppers, oats and fresh herbs covered in a blanket of smooth Italian tomato sauce. Healthy, filling and super tasty.

Ingredients

  • 2 cups French lentils -cooked & drained well ( start with 1 cup dry)
  • 1 large carrot -grated or finely finely chopped
  • 1/2 yellow onion ( or 1/2 leek) -chopped
  • 1 cup cremini mushrooms -chopped
  • 1 cup red bell pepper -diced
  • 1/2 cup quick oats
  • 2 tbsp walnut parmesan ( or nutritional yeast flakes)
  • 1/2 cup bread crumbs -plain whole wheat or gluten-free
  • 3 cloves garlic -grated
  • 2 tbsp flax meal (I used flax & chia mix)
  • 1/3 cup + 2 tbsp Italian marinara sauce
  • 1.5 tbsp liquid aminos
  • 1 tsp onion powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp sea salt (or to taste)
  • 2 tbsp thyme leaves -fresh
  • 2 tbsp fresh Italian parsley -roughly chopped
  • 3 tbsp onion chives -chopped
  • 2 tbsp basil leaves -for garnish
  • 1 drizzle olive oil or a splash of water

Recipe: Vegan Corn Chowder

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This Vegan Corn Chowder is full of flavour and delicious with fresh corn from the farmer’s market. Enjoy it for lunch, an appetizer or a light meal!

Ingredients

  • 1/3 cup raw cashews, soaked in water overnight then drained
  • 3/4 cup water
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp herbs de Provence (can sub dried thyme)
  • 4 ears of corn, kernels removed from the cob (approx 3 cups)
  • 1 medium potato, peeled and chopped into cubes
  • 2 cups vegetable broth
  • fresh herbs to garnish (optional)

Recipe: Coconut Cream Pie- Vegan AND Keto!

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This vegan coconut cream pie recipe features whipped coconut cream topped with a creamy coconut filling and topped with shredded coconut flakes! Naturally dairy free and gluten free, it can easily be made keto and paleo!

Ingredients

  • 1 8-inch Pie Crust of choice
  • 1/2 cup sugar of choice
  • 3 tbsp cornstarch
  • 14 oz Coconut milk must be from a can
  • 14 oz coconut cream must be from a can and chilled
  • 1/4 cup confectioners sugar I used sugar free confectioners sugar

Instructions

  • Prepare your crust and set aside.

  • In a saucepan, add your sugar, cornstarch and mix well. Add the coconut milk and heat on medium. Whisk consistently, until it thickens and begins to bubble.

  • Remove from heat and whisk in the vanilla extract. Transfer to a glass bowl and let sit for 5 minutes, before covering. Be sure to lightly touch the tops so a film doesn’t form. Refrigerate for around 2 hours, for it to set.

  • Once the filling has set, remove from the fridge and using an electric mixer, mix until smooth and creamy. Transfer the coconut cream mixture into the pie crust and refrigerate for 30 minutes, or until it has firmed up slightly.