Maple Oatmeal Raisin Cookies

Whatever recipe you have for oatmeal raisin cookies you might as well burn, because this is hands down, the best oatmeal raisin cookie you’ll ever eat.

Did you know that raisins are a dense form of nutrition that pack a punch when it comes to polyphenlonic antioxidants and other plant based nutrients? Raisins also contain a phytonutrient called resveratrol, so you don’t need to drink alcohol to get the benefit of it’s anti-inflammatory, anti-cancer, and blood-cholesterol lowering powers. Eat a cookie to protect against cancer?! Um, yeah, I’ll eat that! Oh, and they are also a rich source of B vitamins, which are important for fighting disease and infection, producing energy, and supporting your body’s metabolism rate. Eat a cookie and fight disease. Doesn’t get much better than that!

Plant-based sweet goodness!

2 cups oatmeal

1 1/3 cup oat flour

1 cup oat milk

1/2-3/4 cup unsweetened organic raisins

2/3 cup maple syrup

4 tbsp ground chia seeds

2 tbsp vanilla extract

  1. Preheat oven to 350
  2. Mix all ingredients in a large bowl.
  3. Drop by spoonful onto baking sheet.
  4. Bake for 15 minutes, or until golden on the edges. Keep an eye on them to prevent burning.

Coconut Flour Cookies

Chocolate chip cookies don’t have to be bad for you. You know that greasy heavy feeling you get after eating cookies, and how somehow you can’t eat just one? You are pulled back into the cookie jar to eat more, more, more?! Well, that’s the drugs talking….and by drugs I mean refined white sugar. As a matter of fact, sugar is 18 times more addictive than cocaine. Yikes! No wonder we can’t stop. That addiction is real. And it’s real hard to come off it.

Not only is it addictive, sugar is just plain horrible for your health. I don’t care how good something tastes, if it is literally killing me from the inside out, I do NOT want it in my life. Sugar is bad news, you can read about it here and here.

It isn’t important to just avoid it ourselves, we MUST stop pouring this poison down the throats of our children. By the age of 10, children are showing fatty streaks in their arteries. This is the first sign of atherosclerosis which is the leading cause of death in the United States. You don’t just wake up one day with a failed cardiovascular system. It begins decades before your first symptoms. It starts in childhood. You wouldn’t give your kid a cigarette, right? Then don’t allow refined sugar or sugar filled processed food.

But who doesn’t want a cookie once in a while, am I right!? This cookie recipe satisfies that desire. In less than 30 minutes you can have your fix of chocolate chip cookies! My kids love to help me make this one, too. That’s another thing, get your kids in the kitchen with you! It is great bonding time and a fun learning experience. Will they make a mess? Probably. But who cares. They’ll have fun and they’ll learn how to make food from scratch. Double the recipe and you can teach them some math skills in the process. ūüôā Plus, kids are more likely to try more foods if they get to help make it. Not that they’ll have a hard time wanting to eat a cookie. ūüėČ

 

3/4 cup unsweetened applesauce

2/3 cup raw local honey

2 tsp vanilla extract

1 tsp baking soda

1 1/4 cup coconut flour

1 cup almond flour

3/4 cup dairy free mini chocolate chips

  1. Preheat oven to 350, line a baking sheet with parchment paper.
  2. Mix together the wet ingredients. Add in the baking soda and flours. Mix well until no lumps remain.
  3. Stir in the chocolate chips.
  4. Let dough sit for 5 minutes so the coconut flour can absorb the moisture.
  5. You can use a cookie scoop, or drop by spoonfuls onto the lined baking sheet and give a gentle push-down to shape them. (They won’t spread while baking so this helps give them the cookie shape).
  6. Bake for 12-15 minutes. They will be soft right out of the oven and may fall apart if you try to move them too soon, so try to resist touching them and let them rest for 5-10 minutes. After a few minutes of cooling on the baking sheet, move them to a cooling rack to finish cooling.

 

Apple Crisp

I love apples any time of year, but there is something about fall that makes me crave them more.

Apple crisp is one of those recipes that is easy to make and you probably already have all of the ingredients on hand. What I love about this recipe is the apples provide all the sweetness, not a bucket full of sugar. So when that sweet craving hits, you can satisfy it in a healthy way.

Besides satisfying that sweet tooth, you will be actually doing your body some good! Apples are full of fiber and help regulate a healthy digestive system. The polyphenols in apples are directly linked to reducing the uptake of carbs in the body, and they have antibacterial properties that can help clean teeth and reduce risk of cavities. So go ahead, crunch away on that apple a day, and have some apple crisp!

 

Filling:

1/4 cup maple syrup

1 tbsp lemon juice

1 tbsp tapioca flour

1/4 tsp ground nutmeg

2 tsp ground cinnamon

5 1/2 cups chopped apples (I do not peel mine as the peel has an abundance of nutrition themselves)

Topping:

3/4 cup almond flour

1 tbsp coconut flour

3 tsp ground cinnamon

3 tbsp applesauce

3 tbsp maple syrup

1 cup chopped walnuts (or almonds or a mixture of the two)

Directions:

  1. Preheat the oven to 350.
  2. Mix the filling ingredients, except the apples, until well combined. Then add in the chopped apples and coat with filling mixture. Pour into pie plate.
  3. In a medium bowl, stir together the flours and cinnamon. Then add the applesauce and syrup.
  4. In a food processor, chop the nuts until they’re in small pieces. Then stir the nuts into the topping mixture.
  5. Cover the apple filling with the topping mixture until the apples are covered.
  6. Bake for 40-50 minutes, until the topping is browned and apples are bubbling. Be sure to keep an eye that you don’t burn the nut crumble topping.
  7. Serve warm or cool. Store covered so the topping doesn’t get too soft.

Oatmeal Raisin Cookie NICE Cream

Listen, there is NO reason whatsoever that being a plant-based eater means you can’t indulge every once in a while (on plant based treats, of course). And since this “NICE” cream is made from plant foods, you can have your nice cream without any guilt because you’ll actually be doing your body good.

2 frozen bananas

1/3 cup oatmeal

1/4 cup raisins

2-4 tbsp oat milk

1/2 tsp cinnamon

  1. Add all ingredients into a food processor and blend until smooth and creamy. You can add more milk 1 tbsp at a time until it is the right consistency.
  2. Place in bowls and serve immediately.

 

Pie Crust

A gluten-free¬†and¬†oil-free pie crust?! Yep, it’s possible. And it is¬†better than traditional pie crusts. Pie isn’t my go-to treat. I like pie, but I can say no to pie without having to really discipline myself. This pie, though, I am going to have to call in the self-control troops on this one.

Typically, when making pie, you have to cut in cold slices of butter and that’s what gives it a rich and creamy flavor while keeping the dough together. For this one, I used….wait for it….a cold banana! The texture is absolutely the same. I think it is even easier to work with. And, because of the banana the crust has a hint of sweetness which pairs well with the pie filling. Plus making it is not intimidating. There are only 3 ingredients. That’s it! And it’s super easy to make and to work with. ¬†The best part….it is guilt free!!

 

1 1/4 cup brown rice flour

1 whole banana, cold

1 tsp cinnamon

  1. Combine everything in a food processor and pulse until there are no banana chunks left.
  2. Transfer out onto a clean, floured surface. I love using coconut flour for this because it adds a great flavor and sweetness to the crust.
  3. Add water, 1 tsp at a time, to get a workable dough consistency. Kind of like playdough. Not crumbly and not sticky. I generally only need 2-3 tsp of water.
  4. Roll dough out thin, then carefully pick it up and place it into a prepared pie plate. If any dough crumbles or breaks off you can easily pinch it back together. It is a very forgiving dough.
  5. Pour pie filling into crust and top with either a  top crust (so double this recipe for a top crust) or with a crumble topping.
  6. Bake at 400 for 20 minutes.

Vegan Chocolate Chip Cookies

Cookies that are oil-free, gluten-free, and dairy-free sound like they would be taste-free, right? Or at least taste like you’re eating a cardboard box. Who wants, that!? I don’t know about you, but when I have a treat I want full on flavor that tastes sinfully delicious but is not compromising to my health

Good news! These are oil-free, gluten-free, and dairy-free yet they taste unbelievably good, not like cardboard at all. Whew! That means we can eat healthy and still indulge in treats once in a while without completely sabotaging our health just to tickle our taste buds.

3/4 cup brown rice flour

2 tsp aluminum-free baking powder

pinch Himalayan sea salt

3 tbsp coconut palm sugar

3/4 cup dairy-free chocolate chips

3/4 cup creamy almond butter (sunbutter works, too, just make sure you softened it in a saucepan over a warm burner to get the right consistency)

1/4 + 2 tbsp maple syrup

2 tsp vanilla extract

2 tbsp water

  1. Preheat oven to 350.
  2. in a large bowl, add the brown rice flour, baking powder, salt, sugar, and chocolate chips. Stir well to combine.
  3. In a separate bowl, whisk together the almond butter, syrup, vanilla, and water. Whisk until completely smooth.
  4. Pour the wet over the dry ingredients and stir until no more flour is visible. Drop by spoonfuls onto a baking sheet and bake for 8-10 minutes.
  5. Once out of the oven, let them cool for 5-10 minutes on the baking sheet, then carefully transfer to a baking rack to finish cooling. Store in an airtight container.

Zucchini Brownies

Cakey and fudgy and oh so good. And GUILT FREE! Besides a small amount of maple syrup there is NO added refined sugar.

Zucchini boasts a good amount of vitamins and minerals including vitamin C, B vitamins, calcium, phosphorus and magnesium.  So you can eat a brownie and boost your health. No brainer!

2 cups pureed zucchini (peel and puree in a food processor, no need to cook first)

1 chia egg

1/2 cup coconut oil, softened

1/2 cup maple syrup

1 tsp vanilla extract

1/2 cup unsweetened dark cocoa powder

1 1/2 tsp baking soda

1/2 tsp Himalayan sea salt

1 1/2 cup brown rice flour

1 handful of dark chocolate chips (I like Enjoy Life brand, as they are dairy, soy, and nut free)

  1. Peel and puree zucchini in food processor.
  2. Preheat oven to 350.
  3. In a large bowl add everything except the chocolate chips and mix well.
  4. Spoon batter into a prepared 8×8 baking dish. I like to grease mine with a little coconut oil.
  5. Sprinkle chocolate chips on top and bake for 20-25 minutes. Until a toothpick inserted in the center comes out clean.

Triple Berry Cake – Gluten Free/Refined Sugar Free

If you like light and fluffy cake, then this is the cake for you!

It is a cross between a pancake and a muffin. Only it’s a cake!

This triple berry cake is healthy¬†because it has no refined sugar and is topped with antioxidant-rich berries. You won’t have to feel guilty eating this for breakfast, dessert, or a snack.

Have your cake and eat it, too!

3 cups oat milk (or any non-dairy milk)

1 tbsp apple cider vinegar

1 1/2 cups brown rice flour

1 1/2 cups gluten free flour

3 tbsp aluminum free baking powder

1 tsp himalayan sea salt

2 tsp vanilla extract

1/3 cup coconut oil

1/4 cup pure maple syrup

1 cup chopped strawberries

1 cup blueberries

1/2 cup raspberries, cut in half

  1. Preheat oven to 375 and grease an 11×16 inch baking pan with coconut oil.
  2. In a medium sized bowl combine the milk and apple cider vinegar and set aside.
  3. In a large mixing bowl, combine the flour, baking powder, and salt.
  4. Add the vanilla, syrup, and coconut oil to the milk mixture and whisk.
  5. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  6. Pour the batter into prepared pan. Bake for 15 minutes.
  7. While the cake is baking, chop the fruit. Pull the cake out after the timer goes off and sprinkle the berries on top, then bake for another 15 minutes. The cake is done with a toothpick inserted in the center comes out clean.

** You’ll want to wait until halfway through baking before adding the berries, otherwise they will all sink to the bottom of the wet batter.**

Fudge Brownie with Chocolate Glaze

You’ll never find a brownie more ooey-gooey than this one! It is flour-less yet packed with nutrition. And, my favorite, easy to make!

The bulk of this brownie (really it is more like fudge) is made of dates.

The power of dates is pretty awesome. They are¬†full of fiber which has far-reaching and health-promoting effects on the body. The obvious benefit of fiber is aiding in healthy digestion. Fiber will make it’s way through the digestive tract and grab hold of everything that needs to be sent out as waste. But fiber is also great for heart health by lowering cholesterol, reducing your risk of stroke and diabetes, lowering your blood pressure, and encouraging a healthy weight (so that ticker doesn’t have to work so hard!). Dates are rich in magnesium, too. Magnesium is a wonderful anti-inflammatory which can reduce your risk for diseases such as arthritis, Alzheimer’s, and cardiovascular disease.

All that just for enjoying  a sinfully delicious treat?! Sign me up!

I added walnuts to these as well. You could add (or omit) any kind of nut you like. I like adding walnuts because of their healthy fat content as well as having vitamins and minerals that promote a healthy heart and circulatory system. Walnuts are a powerful anti-inflammatory, and what is really awesome is they have nutrients to boost brain power and improve memory!

2 1/2 cups dates, pitted

 11/2 cups walnuts

6 tbsp cocoa powder

2 tsp vanilla extract

1/2 cup water

  1. Blend all ingredients in a food processor. Press into an 8×8 pan.
  2. Pour on the chocolate glaze and spread with the back of a spatula.
  3. Refrigerate for at least 2 hours. (Keep these refrigerated)

Chocolate Glaze for the top:

1/4 cup cocoa powder

1/4 cup syrup

1 tsp vanilla extract

  1. Mix all ingredients in a small bowl.