Monday, June 29, 2015

dairy free peach berry yogurt popsicles


The insane summer heat has arrived and it's not going anywhere. Over 100 everyday here in California. Blah. I try not to go out too much, unless it's in the morning or we are going swimming at a friends. It's just nasty being out in that heat. Makes me one grumpy mama.

"Popsicles for breakfast!" That's what I told my kids after I made these peach berry yogurt popsicles. They thought I was pretty awesome. What can I say, sometimes I try to win them over with cool new popsicle recipes. These dairy free popsicles are made with fresh fruit, coconut milk and coconut milk yogurt. Only sweetened a bit and totally suitable for a morning treat.

Let's all take a minute to give this recipe a try. This heat is miserable and we all deserve a little relief...in the form of a fresh fruit popsicle. The peach layer is my favorite. One of the sweetest, juiciest summer fruits. Can't get enough!

dairy free peach berry yogurt popsicles

makes 10-12 popsicles

peach layer
  • 1 1/2 cups peeled and sliced fresh peaches
  • 1/2 cup So Delicious lite culinary coconut milk
  • 1/3 cup So Delicious unsweetened coconut milk yogurt
  • 1-2 tablespoons cane sugar or pure maple syrup

berry layer
  • 1 1/2 cups fresh blackberries or raspberries
  • 1/2 cup So Delicious lite culinary coconut milk
  • 1/3 cup So Delicious unsweetened coconut milk yogurt
  • 1-2 tablespoons cane sugar or pure maple syrup

To make peach layer, place peaches, coconut milk, yogurt and sugar in blender. Blend on high until smooth, 1-2 minutes. Pour into popsicle molds, filling 1/4 full. Pour remaining peach mixture into pourable measuring cup. 

To make berry layer, place blackberries, coconut milk, yogurt and sugar in blender. Blend on high until smooth, 1-2 minutes. Pour through fine mesh sieve to remove seeds (if desired). Pour berry mixture into popsicle molds, on top of peach layer, filling up halfway. Alternate with another layer of peach and finish off with layer of berry mixture. Using wooden skewer, gently swirl the layers.

Insert popsicle sticks into mold and place in freezer to completely set, 3-4 hours or overnight. To remove popsicles from mold, run under warm water for 10-15 seconds. Release popsicles from mold and enjoy!

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Friday, June 26, 2015

gluten free no-bake energy bites


"Mom, can I please have a snack?" "I'm hungry." These are statements I hear pretty much all day long from my kids. Always hungry, always wanting a snack. Their little bodies are growing nonstop. Between meals, I do my best to offer healthy options for them to munch on. Fresh fruit, cheese, gluten free pretzels, nuts, smoothies. Just to keep their bellies happy until the next meal.

I sometimes become super mom (in their eyes) and make these no-bake energy bites. Really, I think the only they like them so much is because I add those tiny chocolate chips. I sneak in tons of good stuff in these little bites. They've got 3 sources of protein from the nut butter, almond meal and hemp hearts. Hemp hearts are my new favorite. Great nutty flavor and texture. They're also a great source of protein, iron and omega fatty acids. They are just shelled hemp seeds, but they sure pack a punch!

I store my gluten free no-bake energy bites in the fridge. Keeps them cold and they are even more satisfying on these hot summer days. A healthy, feel-good treat you can sneak (snack on) throughout the day!

gluten free no-bake energy bites

makes 20 bites

  • 1 cup certified gluten free rolled oats
  • 1/2 cup almond meal
  • 1/3 cup hemp hearts
  • 1/2 cup natural peanut or almond butter
  • 1/3 cup pure maple syrup or honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup dairy free mini chocolate chips

In large mixing bowl, sift together oats, almond meal and help hearts. Set aside. In separate bowl, mix  together peanut butter, maple syrup and vanilla extract, until smooth and creamy. Pour over oat mixture. Add chocolate chips and stir until all ingredients are evenly combined. Scoop and roll mixture into 1-inch balls. Place in airtight container and refrigerate for a cold snack.

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Saturday, June 20, 2015

gluten free vegan chocolate chip peanut butter cookie bars


For Father's Day this year, we are heading to the beach! Spending time with our bestest friends and enjoying every moment possible down by the water. The ocean is my happy place. It relaxes every part of me and helps me to focus on the here and now. I'm looking forward to creating memories with my family and friends, celebrating the amazing man in my life and what a super awesome father he is to my kids!

His dessert request while we're at the beach house...cookie bars. Chocolate chip peanut butter cookie bars to be exact. His favorite combination when it comes to sweets. I made a batch of these bars ahead of time to bring with us. We will be picking up some So Delicious vanilla coconut milk ice cream too. Chocolate chip peanut butter cookie bars รก la mode. I think that's a Father's Day worthy treat!

gluten free vegan chocolate chip peanut butter cookie bars

makes 9-12 bars

  • 2 1/4 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut oil, softened
  • 1/4 cup So Delicious unsweetened almond or coconut milk, room temperature
  • 3 tablespoons pure maple syrup, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup dairy free chocolate chips

Preheat oven to 350 degrees. Prepare 8x8-inch baking dish by lining with parchment paper or spraying with nonstick cooking spray. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large bowl, cream together brown sugar, peanut butter and coconut oil, 1-2 minutes. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined. 

Press cookie dough into prepared baking dish. Bake for 28-30 minutes or edges are until golden brown. Place pan on cooling rack and allow cookies to cool in pan for 20-30 minutes. Remove from pan and slice into bars. Store in air-tight container.



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Wednesday, June 17, 2015

gluten free vegan chocolate frosted baked donuts


Birthdays are very much celebrated in our house. The party starts when you wake up. First on the agenda...birthday breakfast! My husband goes for the waffles (always). My kids will usually choose pancakes or baked donuts. If sprinkles are involved, even better. Cause who can resist a chocolate frosted, sprinkled covered donut?

The first recipe I actually shared on my blog was a recipe for baked chocolate donuts, back in 2012. Have I really had this blog now for 3 years?! Woah. I originally started out by posting recipes that were gluten free, but not dairy and egg free. After realizing my additional food sensitivities, I transitioned over to sharing recipes that were gluten, dairy and egg free. All of my vegan followers were super happy!

Fast forward to today. These chocolate frosted baked donuts are gluten free, vegan and flip-fantastic! I didn't make these for any special occasion, other than to say, "Yay! It's summer!" My kids are home and breakfast goodies are more often requested. I'm ok with that. Sprinkled donuts make me happy, my kids happy and are a fun way to start a summer day!

gluten free vegan chocolate frosted baked donuts

makes 6 donuts

vanilla cake donuts
  • 1 cup Sarah's gluten free flour blend
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1/2 cup So Delicious unsweetened almond or coconut milk
  • 1 teaspoon white or apple cider vinegar
  • 1/3 cup cane sugar
  • 3 tablespoons Earth Balance vegan butter, melted
  • 1 teaspoon pure vanilla extract

chocolate frosting
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon Earth Balance vegan butter, melted
  • 1-2 tablespoons So Delicious coconut milk coffee creamer
  • 1/2 teaspoon pure vanilla extract
  • gluten free colored sprinkles (optional)

Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray. Sift together flour, baking powder, baking soda and salt. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add sugar, melted butter and vanilla. Stir in flour mixture until just combined. Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack. 

To make chocolate frosting, whisk together powdered sugar and cocoa powder. Add melted butter, coffee creamer and vanilla. Stir until smooth and creamy. When donuts are mostly cool, dip tops into glaze to coat and sprinkle on colored sprinkles. Let set for 10-15 minutes. Donuts are best served right away or same day. 


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Tuesday, June 9, 2015

gluten free vegan raspberry coffee cake


It's summer break in our house, which means every morning is a lazy morning. No one to take to school, no place to be by 8:00 am. Time to stay in our jammies and stay out of the heat. Smoothies are a go-to in the summer when it comes to breakfast. Quick, easy and refreshing. Every once in awhile the kids will ask for pancakes or a special breakfast treats. Because I love my littles oh so much, it's hard to say no!

I'm sharing with you this lovely raspberry coffee cake today, made with one of my favorite summer fruits. I buy fresh raspberries at Costco and they are pretty much gone in 2 days. If I can get to them fast enough, I'm able to use some in my baking. The other morning I made this raspberry coffee cake and it was so light and fluffy. The layer of fresh berries, sprinkled with a cinnamon crumb topping. Coffee cake is one of my all time faves with my cup of coffee in the morning. The addition of raspberries just makes this coffee cake even more amazing!

gluten free vegan raspberry coffee cake

serves 9

vanilla cake
  • 1 1/3 cups Sarah's gluten free flour blend
  • 1/3 cup cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup So Delicious unsweetened coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons sunflower seed or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh raspberries

cinnamon crumb topping

Preheat oven to 375 degrees. Line 8x8-inch square baking dish with parchment paper or spray with nonstick cooking spray. Sift together flour, sugar, baking powder and salt. Set aside. In mixing bowl, stir together coconut milk, vinegar, applesauce, oil and vanilla extract. Add flour mixture and mix until combined. Pour cake batter into prepared baking dish. Top with even coat of fresh raspberries. 

To make crumb topping, whisk together flour, brown sugar and cinnamon. Add melted shortening and stir with fork until all ingredients combined. With fingers, crumble topping over raspberries. Bake coffee cake for 32-35 minutes, until toothpick inserted in center comes out clean. Let cool in pan 15-20 minutes before serving. Slice and serve. 

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