Vegan Chocolate Peppermint Cookies

Posted in Snack, Vegan Baking by Vegan Mommy Dee

It’s been a long time guys! I’m so very sorry! Life has been busy. I’m back now and I will be sharing some of our favourite recipes with you all. I also have a video version of this recipe on my YouTube channel and I will be sure to include the link below. I know some people like to see me visually make the recipes.

I decided to start off with this cookie recipe because it’s an absolute favourite at my house! I hope you enjoy it as much as we do!

I made this recipe during the holiday season and for my 12 Days Of Christmas Videos on YouTube. It has become a staple cookie recipe that is eaten anytime of the year however.

These cookies have the perfect amount of chocolate flavour and the hint of peppermint works perfectly with it. I love how fluffy and delicious they are too! Every time I make them, they just don’t seem to make it past a couple days in this house. They just get gobbled up!

I also tried keeping them as healthy as possible. I didn’t add obnoxious amounts of sugar in them. Little by little you can decrease sugar in the diet quite easily. Before you know it, you don’t crave the over sugary treats anymore. If you are still used to very sweet desserts and snacks then you might want to increase the sugar in the recipe a touch. I actually add less sugar for myself personally but since others eat them (including teens) I decided 1/2 cup of sugar was needed. I want to please everyone. You be the judge of how much sugar you want to add.

I have used a variety of sugars for this recipe and they all work just fine. I use coconut sugar most often at my house but sometimes I use cane or brown sugar too.

I also like creating oil free recipes so I can save on a ton of calories. I replace the oil with unsweetened apple sauce in this recipe. Each tablespoon of oil is 120 calories and I won’t add all those unnecessary calories to my meals or desserts. Oil is also highly refined and extremely unhealthy. It offers no nutritional value and just helps pack on the pounds to in my opinion.

As far as the optional items in my ingredient list it’s up to you if you want to add those in or not. The cookies taste great either way. I add the chocolate chips in but rarely add the candy canes. The peppermint flavour is enough for me and my family. It does look pretty on the cookies during the holidays however.

I leave my baked cookies on a cake stand because they are gone within a day or two. I would toss them into an airtight container and pop them in the refrigerator to maintain freshness if you can’t eat them that fast. They will last up to a week in the refrigerator.

These cookies are great for taking on the go too. They hold their shape and can be added to a ziplock bag, reusable bag or small Tupperware container for travel. I love having healthy treats like this when I just need a little something while I’m on the go. I work long 12 hour shifts so having snacks like this save me when I’m getting that snack urge. It’s better than buying a calorie loaded unhealthy vegan treat. I feel satisfied with my cookies and I’m able to stick to my wellness goals.

Vegan Chocolate Peppermint Cookies

Makes 18-20 cookies

Ingredients:

Dry Ingredients:

1 1/2 cups of Flour

1 tsp. Baking Powder

1/2 cup sugar

1/2 cup of Cacao Powder

1 tsp. Flaxmeal

1/3 cup Vegan Chocolate Chips (Optional)

Crushed candy canes (Optional)

Sprinkle of Salt

Wet Ingredients:

1/2 tsp Peppermint Extract

3/4 cup unsweetened Apple Sauce

1/2 cup Plant Based Milk

3 Tbsp. Of Warm Water

Method:

1. Preheat oven to 350F

2. Add all the dry ingredients in a medium sized bowl. Combine well.

3. Next put the one tablespoon of flax in a small bowl with 3 tablespoons of warm water and give it a mix. Allow to sit and thicken for five minutes before using.

4. Add all the wet ingredients as well as the flax egg in a small bowl and mix well.

5. Transfer the wet ingredients to the dry and give it a good mix. Go ahead and add the chocolate chips and if you are using them.

6. Transfer to a lined baking sheet. Add optional, crushed candy canes on top if using.

7. Bake the cookies for 12 minutes.

8. Allowed to cool completely before transferring them to an airtight container for storage.

Enjoy! 💚

I hope you all enjoy these cookies and be sure to also visit my YouTube channel for more recipes. Thank you for the support and love here in the blog and on YouTube.

Much love to you all!

-Debbie

12Jan2022

Healthy Guilt Free Banana Loaf that Actually Tastes Great!

Posted in Breakfast, Vegan Baking by Vegan Mommy Dee

Hi everyone! Hope all is well with you all. It’s still quite cold and damp in my neck of the woods. The rain and dampness has made me crave comforting baked goods so I’ve been revamping my banana bread. It’s just a cold, cold Spring!

I’ve enjoyed baking and creating lots of cozy meals lately. It’s all about the comfort meals this time of year. I have so many recipes to share with you all this year and I’m hoping to get them posted soon. I’ve been recipe testing and trying my best to create healthy versions of my favourite meals. Many of them have been a huge success but a few still need to be tweaked a tad.

I’ve recreated my original banana bread and made it as healthy as possible without sacrificing the taste of this epic treat. I’m so very happy with the result! This is the most often made treat at my house. It’s easy to make, includes staple ingredients that pretty much everyone has on hand and it’s guilt free. It’s healthy and delicious! No need to have any guilt about indulging in this banana bread. You’re fueling your body with nutritious ingredients instead of the typical store bought version that’s full of sugar and fat.

I also love using this recipe for mini muffins and mini loafs. Just bake them for a shorter period of time. I love how versatile this recipe is.

I really tried to break this recipe down to minimal ingredients so that everyone can feel like they can make it easily. It doesn’t matter what your skill level is in the kitchen either. This recipe is so easy that anyone can make it, and end up with a perfect snack. I also like to create meals that children can make as well. My son is usually my assistant in the kitchen. I want him to learn the importance of making home cooked meals and desserts. My recipes are easy enough for him to help me with and learn some skills. If you have little ones too, then you can definitely make this recipe with them!

My recipe is less calorie rich than my original version. I decided to eliminate the nuts and oil to save on calories. I realized that they were honestly unnecessary ingredients in the recipe. Any type of oil is still refined and not healthy by any means. It provides no nutritional benefits and makes baked goods very calorie rich. I know the hype right now is eat all the fat you can because it’s said to be healthy for us in our diet. The reality is, it’s not. Yes we need some fat in our diet but it really should be from the whole food source such a yummy avocado.

I will add my video version of this recipe below. I know a lot of you enjoy watching the recipe video on my YouTube channel. Thank you for the continued support on my channel. I really appreciate it. If you haven’t already Subscribed to my channel then please consider doing so if you enjoy health and wellness videos. I make healthy yet satisfying meals on my channel and provide wellness tips as well.

Ok so let’s get to the good part …

Here is probably one of my most favourite recipes that I’ve ever created! I hope you enjoy it as much as we do!

Healthy Guilt Free Banana Bread

Dry Ingredients:

2 cups of oat flour

1 cup of oats

1 teaspoon of baking powder

1/4 cup hemp hearts (optional)

2 Tbsp. Ground Flax

Optional : 1/4 – 1/3 cup Vegan Chocolate chips/chocolate chunks or cacao nibs

Wet Ingredients:

6 Tbsp. Warm Water

1 teaspoon pure vanilla extract

1/2 of a cup of plant-based milk

3 regular sized spotty bananas, mashed

1/3 of a cup of sugar. I use coconut sugar, brown sugar, or maple sugar.

* Preheat oven to 350 F *

Method:

1. In a large bowl place 2 cups of oat flour and 1 cup of oats. Next add in 1 teaspoon of baking powder and 1/3 cup sugar of choice. Combine well. Toss in the 1/4 cup of hemp hearts if you are using them in your banana loaf.

2. Add 2 tablespoons of flax meal to a small bowl with 6 tablespoons of warm water. Mix well and allow to thicken up

3. In another large bowl mash three spotty bananas well. Add in 1 teaspoon of pure vanilla extract and the 1/2 cup of plant-based milk. Mix well.

4. Add the flax egg into the wet ingredients. I use a fork to mix it well.

5. Next add the wet ingredients into the dry and combine everything very well.

6. Transfer your batter into your baking dishes or loaf pans. Bake at 350° for approximately 40 to 50 minutes.

ENJOY! 💛

Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!

Health, Joy & Positive Vibes,

20Nov2021

Pineapple Upside-Down Cake!

Posted in Holiday Meals, Vegan Baking by Vegan Mommy Dee

Happy Saturday! Fall has arrived and the weather is quickly changing in my neck of the woods. The air is crisp and it’s officially cozy warm sweater weather! The evening gets pretty darn chilly now too. I get inspiration this time of year and then I try creating some healthy seasonal recipe options. I’m all about trying to create healthy treats at home instead of buying store bought goods whenever possible.

I really like to try new recipes and creating healthy versions of some of our favourite meals. I still want to enjoy a sweet treat every once in a while but I still want to stay within my wellness goals.

The holiday season is upon us and Thanksgiving is around the corner. It’s my favourite time of year because it’s a time to reflect on all the blessings we have in our lives. I feel so grateful for the life I have created! I also love the warm and cozy dishes that come along with the fall/autumn season too. I will be making my Pineapple Upside-Down Cake this year for my family celebration. It’s comforting and delicious. It’s always a hit every time I make it!

Today I’m sharing my super yummy and easy to make Pineapple Upside-Down Cake recipe with you all. I love creating healthy versions of some classic recipes. I wanted to feel good about bringing this dessert to a family get together because it’s healthy and very delicious at the same time. I want my family to enjoy a sweet treat without loading them full of unhealthy and unpronounceable ingredients.

In order to sweeten the cake you can use a variety of options. I like using Date or Coconut sugar the best. If I can’t find it at the store I will buy whatever options are available to me. I sometimes have to buy cane sugar because nothing else is available. I just recommend you trying the best you can to find the healthiest options. Everything can’t always be perfect in life and we just have to accept that and not feel guilt around it. I also remind people that although we might personally enjoy treats with little or no sugar in it other people may not. If you decide to share baked goods with others then please add the recommended amount of sugar. I feel like compared to other recipes or store bought cakes I’ve already cut down on the sugar considerably. You want other people to really enjoy it fully! When spending time with friends and family I always try and restrict a little less in order for everyone to enjoy the meal to the fullest. Time together building memories and truly enjoying the food is most important.

I also wanted to create a recipe that included easy to find ingredients as always. You guys know I’m all about keeping things fuss free! I wanted everyone to be able to find everything they needed at any local grocery store or market. Things like canned pineapple is pretty cheap to buy and works perfectly! Fresh pineapple can sometimes be quite costly depending on where you live. I didn’t want the cost of the cake to be too high overall so I stuck with staple pantry ingredients. We don’t need to break the bank in order to create a homemade treat! A simple, homemade, healthy and comforting cake was my goal. I hope you enjoy it as much as my family and I do!

PINEAPPLE UPSIDE-DOWN CAKE

Topping Ingredients:

⁃ 1/4 cup apple sauce

⁃ 1/3 cup Brown sugar or Maple Sugar

⁃ Pineapple slices

Ingredients:

⁃ 1/2 cup Soy Milk + 2 Tbsp.

⁃ 1 tsp. Apple Cider Vinegar

⁃ 1/4 pineapple juice

⁃ 1/2 cup apple sauce

⁃ 1 tsp. Pure Vanilla extract

⁃ 1/3 – 1/2 cup sugar of choice (I use coconut or date sugar most of the time)

⁃ 1 1/2 cups flour of choice (I use brown rice or oat flour)

⁃ 1 1/2 tsp. Baking powder

⁃ 1 flax egg = 1 Tbsp. Flax meal & 3 Tbsp. Water. Combine, set aside and allow to thicken.

Method:

1. Preheat oven to 350°F

2. Make the topping and add to the bottom of a 9 inch round baking pan. Arrange pineapple slices around the pan as well.

3. Next you’re going to make your flax egg. Add 1 tablespoon of flaxseed meal into a small bowl and 3 tablespoons of warm water. Combine well and set aside to thicken up.

4. Next add the milk,apple cider, pure vanilla extract, sugar and applesauce. Mix well.

5. Next add the flax egg to the wet ingredients and combine it well.

6. Now in a large bowl combine all your dry ingredients be sure to mix it well.

7. Transfer all the dry ingredients into the wet ingredients and combine all the ingredients.

8. Pour over the pineapple rings in the pan evenly distribute the batter out.

9. Bake for 35 to 40 minutes in a 350°F oven.

10. Once it’s baked allowed to completely cool before transferring to a plate or serving dish. Once it’s cooled you can place a plate on top of the pan and flip it over. The cake should slide out easily if you have a nonstick pan if not you may have to pre-oil your pan in order to ensure the cake can be removed easily.

Enjoy! 💚

I will include the video version of this yummy cake! If you haven’t already Subscribed to my YouTube channel then please consider doing so now. That way you don’t miss any upcoming cozy & comforting recipes upcoming! Thank you for the support and love on the channel!

13Nov2016

Crispy Chickpeas!

Posted in Snack, Uncategorized by Vegan Mommy Dee

chickpeas

Here is a super easy snack recipe that you can make anytime. It’s a protein rich snack which will also keep you full and satisfied. I currently have a chickpea obsession and have been adding them to so many dishes. I love them in my green salads as well as my pasta salads.

If you want a yummy snack on the go then these crispy chickpeas are awesome. You can add whever seasonings you like best and play around with the flavours you enjoy best. They can be stored in mason jars which is great for healthy snacking on the go! I even bring these to my childrens swim class. The kids enjoy them which makes me super happy. Let me know what seasoning combinations worked well for you in the comments below. Happy Healthy Snacking!

Ingredients:

2 cans of chickpeas
3-4 tbsp. of olive oil
1 tsp. paprika
1 tsp. garlic powder
1 tsp. chili powder
2 tsp.Himalayan salt
1/2 tsp. black pepper

Things you will need:

2 cookie trays
Parchment paper
Paper towel or a dry dish cloth
2 medium sized bowls

Method:

Preheat oven to 400 F
Line your cookie trays with parchment paper and set aside
Open your cans of chickpeas, drain and rinse them
Pat dry the chickpeas well
Transfer chickpeas to a bowl
Add 3-4 tbsp. of olive oil and salt to the chickpeas and toss well
Divide the chickpeas and add them to the cookie trays
Bake for 35 minutes, making sure to give them a mix a few times during the baking process
After removing them from the oven place them into a bowl with all your seasonings and toss well
Transfer to mason jars or containers

Note:

Baking time may vary so keep an eye on them in the last 10 minutes.
As far as seasonings go you can add whatever you prefer or have on hand.
You can use less olive oil if you prefer but your chickpeas may not be as crunchy
These can store well for a week in your mason jars

Other Seasoning Suggestions:

Lemon Pepper seasoning & Himalayan salt
Habanero pepper salt & chili powder
Cinnamon, cane sugar or coconut sugar and using coconut oil instead of the olive oil

Happy Munching! Enjoy! 🙂

26Mar2014

Raw Vegan PB Cheesecake love!

Posted in Snack, Vegan Baking by Vegan Mommy Dee

VeganMommyDee’s Raw Vegan PB Cheesecake

I made one of my favourite cheesecakes earlier this week … raw vegan peanut butter cheesecake! Anyone who knows me well knows that I’m a PB and over all nut freak. PB makes everything perfect! This was my 1st try making this cheesecake and I’m really happy with the outcome. So happy indeed that I’m sharing my recipe with you all right away. I’ve had many people ask me for this recipe once I posted a picture of it on Instagram. My new years resolution was to try and put pen to paper and actually write down my recipes so I did just that when I made this cheesecake. I’m not a fussy person and I love to bake and cook so I’ve become the queen at winging my recipes. I barely measure and don’t fuss about exact measurements. When people ask me for recipes, ask me to please consider writing a cookbook or teach cooking classes this becomes a problem however. I blame the way I am because of my mom (just joking) because she never used measurements when I used to cook/bake with her as a child. She intern leaned the a little of this and a bit of that type of measuring from her mother as well. I’m breaking the cycle now and these days I’ve made a conscious effort to try and write down the measurements that I’m using when I’m cooking or baking. So going back to this awesome raw cheesecake I didn’t overly sweeten mine so if your a major sweet tooth then add more sugar to your cheesecake. I’m a sweet tooth who has converted to an almost sugar free lifestyle so I try and limit how sweet I make my desserts. It’s really difficult sometimes but I just try and use dates and stevia when baking in order to make my desserts as healthy has possible. I love the natural sweetness that dates bring to desserts and what’s even better is they have many nutritional benefits. Hooray!

Here is my very simple recipe …

Raw Vegan Peanut Butter Cheesecake

You will need:

1 spring form pan ( I use a 9″ pan )
1/3 cup Pure organic coconut oil
1 400 ml can of coconut milk ( you will only use 1/2 of the can however)
5 cups Raw cashew halves
1 TBSP Maple syrup
2 cups Medjool dates
3 Powdered Stevia packets
1/3 cup vegan mini chocolate chips
1 1/2 cup Unsweetened natural peanut butter
Food processor

Method:

The 1st step which is the most important step of all is soak your cashews for at least 4 hours before making this recipe. I prefer to soak mine overnight. I just put the cashews in a glass bowl and cover them with fresh water the night before I’m making any cheesecake.
Soak your dates in very warm water for 10 – 15 minutes so they can soften and become really plump. I also pop the can of coconut milk into the fridge while my dates soak. I find when the can is cold the cream becomes a little thicker and easier to scoop up after.
You are going to start off with making the crust for the cheesecake by adding 2 cups of the raw cashews into the food processor with 7 pitted dates. Process until the dates have been incorporated well.
Lightly oil your spring form pan with a little coconut oil
Transfer the crust mixture into the spring form pan and press down well and evenly distribute it around the base of your pan.
Now you can go ahead and make your filling by adding the following ingredients into the food processor: The remaining 3 cups of the the raw cashews, 1 TBSP of maple syrup, 1/3 cup coconut oil, 3 packets of stevia, 1 1/2 cup peanut butter, 1/2 of the can of coconut oil (skim the thickening coconut cream from on top as you don’t want the liquid for this recipe) and the remaining pitted dates. Process very well. Make sure to scrape down the processor’s bowl in order to make sure everything is combining well.
Once combined well and it’s a nice creamy consistency then add your filling into the spring form pan and smooth it out evenly.
Top with mini vegan chocolate chips
Pop it into the freezer to set for at least 4 hours so the cheesecake can set nicely.
Remove it from the freezer about 20-30 minutes before your want to slice it up and serve it. You can keep any left over slices in the fridge in an air tight container.

So incredibly easy to make right? The only thing you have to remember to do is soak your nuts and your dates so that your cheesecake turns out wickedly good! 🙂

Enjoy!

~Debbie~

*Remember to visit me on Instagram and take a look at how I try and live a healthy balanced lifestyle! I’m VeganMommyDee on there as well.*

A lovely slice of VeganMommyDee’s Raw Vegan PB Cheesecake!

10Feb2014

Healthy Cinnamon Apple Chips!

Posted in Snack, Vegan Baking by Vegan Mommy Dee

Healthy Apple Chips!

I love making healthy apple chips! They are a guilt free snack or treat and they are so easy to make! I have found that the best way to slice the apples is by using a mandolin so that they are super thin. If you don’t have a mandolin don’t sweat it, you can just slice them as thin as possible. The thinner they are the faster they will cook. If you use a knife to cut the apple slices just remember to allow some extra time for cooking so they turn out perfect. I like to sprinkle cinnamon op top of my slices but if you’re not a cinnamon fan then just don’t use it. I love cinnamon because of the wonderful flavor it adds but it also helps reduce inflammation in the body.

Apple Chips

Ingredients/things you will need:

1 large baking sheet or 2 smaller ones
1 tbsp. Coconut oil
Cinnamon
Apples (I use 4-5 organic Gala apples)
1 tbsp. Lemon juice
Mandolin or sharp knife
Parchment paper
Silicone brush

Apple Slices!

Method:

Preheat oven to 250 F
I usually use 4-5 Organic Gala Apples when I make apple chips. I use the mandolin to slice them up thinly. Place in a medium-sized bowl.
Squeeze 1 tbsp. of lemon juice on top of the apple slices and give them a careful toss. If you mix them too much they will fall apart so be gentle!
Melt 1 tbsp. of coconut oil
Line 1 large baking sheet or 2 smaller baking sheets with parchment paper.
Add the apple slices to the baking sheet. Try not over lapping them and lay them out in one single layer.
Using your silicone brush you can now lightly brush the apple slices with coconut oil and sprinkle them with cinnamon.
Pop them into the oven for about 45 minutes.
Just continue this process until you have baked all your apple slices.
Allow to cool off once cooked and ENJOY! 🙂

* Visit me on Instagram for more healthy food ideas! My handle is VeganMommyDee * 🙂

27Nov2013

Chestnut Love!

Posted in Snack by Vegan Mommy Dee

Chestnuts!

I look forward to this time of year not only because I’m a Christmas-a-holic but I also LOVE Chestnuts! I grew up eating them and they bring back so many great memories. Memories that mostly contain my wonderful grandfather who was like a second father to me. He passed away 11 years ago and I still miss him terribly. I do however have these awesome memories and I truly cherish them.

As per Portuguese custom my grandmother would boil the chestnuts and my grandfather would peel them for me. Yep I had the life eh? 🙂 YUM! I now prefer to roast my chestnuts these days. They are so easy to peel once roasted too which my kids really appreciate! Chestnuts are super fast to cook up and they are a fantastic snack to have this time of year. They are low in calories, have protein, minerals, vitamins, are gluten-free and contain less fat than other types of nuts. They are rich in vitamin C and 100 g provide 43 mg of vitamin C!

Here is how to make this tasty & healthy snack …

Roasted Chestnuts

Preheat your oven to 400 F
Line a baking pan/cookie sheet with a piece of parchment paper
Cut a slit into each chestnut so that the steam can escape when your roasting them. Use a small sharp knife or a chestnut cutter. Don’t skip this step or else your chestnuts will explode in your oven!
Pop them into your oven for 20 minutes.

Enjoy! 🙂

* Below is a picture of the chestnut cutter if you’re not sure what it looks like. I’ve wanted one for years but never bought one. This year I finally treated myself to one! The one I’ve pictured is the one I bought but many different types are available to choose from. *

11Oct2013

Quinoa Berry Bake

Posted in Breakfast, Snack, Vegan Baking by Vegan Mommy Dee

Healthy Quinoa Berry Bake!

My quinoa berry bake is so incredibly easy to make! You can put this berry bake together in about 5 minutes! Yes that fast I swear! I use frozen or fresh berries for this bake. It’s not a fussy recipe so use whatever you prefer. I sometimes buy a frozen berry variety that also has cherries in it and it turned out really yummy too. I only add 2 tbsp. of pure maple syrup to my berry bake but most people will not find it sweet enough so I suggested 3 – 4 tbsp. You might have noticed that I make a lot of fruit bakes or crumbles. I like how by making them I can enjoy a sweet treat without feeling guilty about eating it! I have a sweet tooth so I’m always trying to create healthy yet satisfying treats. My sweet tooth is happy with this simple berry bake!!! 😀 I’ve had some people ask me for the recipe so here it is ….

QUINOA BERRY BAKE

You will need:

1 1/4 cup Organic Quinoa Flakes
1 tsp. Cinnamon
3 tbsp. Flaxmeal
1-2 tbsp. Hemp Hearts
3-4 tbsp. pure maple syrup, agave or other sweetener of choice
1 baking or pie dish
2 cups mixed berries (I used blueberries, raspberries, strawberries, blackberries and I also threw in cherries)
1 1/3 cup unsweetened almond milk

Method:

Preheat oven to 350 F
Grab your baking or pie dish and add the 1 1/4 cup quinoa flakes, 1 tsp. cinnamon, 1-2 tbsp. hemp hearts and 3 tbsp. of flaxmeal.
Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
Even it out in your baking dish and then pour in your 1 1/3 cup milk. You don’t even need to mix it because your quinoa flakes will start to absorb the milk.
Pop it into the oven and bake for approximately 35 minutes.
Allow to cool off a bit once baked in order to cut neat slices.

Enjoy!

Quinoa Berry Bake Slice!

2Oct2013

Banana Chocolate Chip Cake

Posted in Snack, Vegan Baking by Vegan Mommy Dee

Banana Chocolate Chip Cake!

Almost every week I make banana chocolate chip muffins because they are my kids favourite type of muffin. It get’s kinda boring sometimes so I sometimes make a banana chocolate chip cake instead. Hey why not switch it up a little? Right? We go through a lot of bananas at my house! That’s ok though because these energy powerhouses have many health benefits such as containing potassium, fiber, vitamin C, B Vitamins, iron, they are a mood enhancer, and are good for the heart and nerves. I incorporate bananas in a variety of ways from my morning smoothies, muffins, and in hot breakfast cereals and oatmeal. 🙂

Here is my super easy recipe for Banana Chocolate Chip cake …

Banana Chocolate Chip Cake

You will need:

3 medium-sized bananas
1/4 cup coconut or sucanat sugar
1/4 cup coconut oil
1/3 cup mini vegan chocolate chips, or regular sized vegan chips
1 tsp. pure vanilla extract
1 cup brown rice flour
2 tsp. baking powder
1 cup unsweetened almond milk

Method:

Preheat your oven to 400 F
Mash your bananas in a medium-sized bowl.
Add the coconut oil and sugar to the mashed bananas.
Next add the vanilla extract and give it a good mix.
In a large bowl add the brown rice flour and baking powder and mix well. I use a fork to make sure my baking powder is incorporated well.
Add the wet ingredients into the dry and also add in the almond milk into the bowl.
Combine well and add the vegan chocolate chips to the mixture.
Grease a baking pan with coconut oil and add the mixture into the dish. Even it out and pop it into the oven.
Bake for about 30-35 minutes, ovens vary.
Once baked allow the cake to cool completely before slicing it!

That’s it! Very easy and fast to make!

Enjoy!

1Sep2013

Blueberry Chia Muffins

Posted in Breakfast, Snack, Vegan Baking by Vegan Mommy Dee

Healthy Blueberry Chia Muffins!

Mmmmmmm Blueberry Muffins!!!!! Healthy Blueberry muffins of course! 🙂 I make blueberry muffins often but usually use flaxmeal as my “eggs in my recipes. I played around with using Chia seeds as my “eggs” the last couple times I baked blueberry muffins. I love chia seeds and use them often in baking, smoothies and in my breakfasts. Chia seeds are a powerhouse of nutrition such as omega3 , protein, calcium and iron! They make me feel energized and they help me stay full longer so they are a staple in my kitchen. I use organic coconut oil in my muffins because I like the slight coconut taste it gives to the muffin and of course the health advantages but veggie oil can be substituted instead if needed. I usually use brown rice flour when I bake but I have also used spelt flour to make these muffins. Either way they turn out super yummy! As far as sugar goes I either use sucanat or coconut sugar in my baking. My kids prefer when I use the sucanat however. Anyway, as always this recipe is super easy to make!

Blueberry Chia Muffins

Ingredients:

1 1/2 cups Flour ( I use brown rice flour or spelt flour)
1 TBSP Chia seeds
1/2 cup Water
3/4 cup Almond Milk
1/3 cup Coconut Oil
1 1/4 cup Blueberries
1/3 – 1/2 cup Sucanat or Coconut Sugar (I use 1/3 cup)
2 TSP Baking Powder
pinch of Himalayan salt

Method:

In a medium-sized bowl add 1 TBSP Chia seeds and 1/2 cup water to it. Mix and let it sit to thicken for 20-30 minutes. Give it a mix every now and then in that time period.
Preheat the oven to 400 F
In a large bowl add flour, sugar, salt and baking powder. Mix well.
Add the coconut oil and milk into the chia mixture. Combine well.
Place the wet ingredients into the dry ingredients and mix well.
Gently fold in the blueberries into the mixture.

7. Line the muffin tin with paper liners or grease the baking tin.

8. Fill the muffin tin evenly with the mixture and pop it into the preheated 400 F oven. Bake for about 20 – 25 minutes. I find that mine are done at 25 minutes but every oven varies.

9. Once baked let them cool off in the muffin tin or they can also transferred to a cooling rack to cool off. Place in an airtight container once they have cooled down.

Healthy and so simple to make … Enjoy!