Archive for dairy free

VEGAN Sunflower & Sesame Seed (SSS) Cookies

vegan cookies

I am so excited when I get to share vegan recipes that are nut, grain, and sugar free! This recipe ticks every common allergen box, so I can deliver to the widest range of consumers out there, which is my goal. Speaking of goals, I’m really trying to consume fewer animal products, so creating vegan treats is a priority for me lately.

Because they have virtually NO allergens, these cookies are a great option for kids’ party potlucks or schools that allow homemade treats. Personally, I really wanted to find a cookie we could enjoy at home without worrying about Alba being exposed to nuts or honey, which are not recommended for kids under 2.

This is a chewy cookie, and would be great for ice cream sandwiches or packing lunch or a picnic because they are not crumbly or over-soft.

Now, let’s get to this Vegan recipe so you can cooking! If you are not a vegan, or do not have an egg allergy, please feel free to use 1 large egg white in place of the flax egg!

Sunflower & Sesame Seed (SSS) Vegan Cookies

Ingredients
  • 1/2 cup Tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup arrowroot starch/powder
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup of chocolate covered sunflower seeds
  • The last one is variable! I have used:
    • 1. A vegan egg replacer from Bob’s red mill that contains potato starch, psyllium husk, and tapioca
    • 2. One LARGE egg WHITE only
    • 3. One Flax egg (1 tbsp ground flaxseed + 2 tbsp water)
Directions
  1. Preheat Oven to 350 degrees
  2. Combine Coconut sugar, maple syrup, and egg white (or replacement) with electric mixer (you need a good mix on these!)
  3. Add all remaining ingredients except chocolate covered sunflower seeds and mix until smooooooth
  4. Stir in chocolate covered sunflower seed with a spoon
  5. Spoon mixture onto parchment covered cookie sheet. THESE COOKIES SPREAD A LOT so you will need 2 cookie sheets. You can make 12 medium sized cookies or about 16 small cookies.
  6. Bake for 11-13 minutes or until golden. I think I have a hot stove, so my bake times are always on the low side!

My hope is that you get to enjoy these delicious vegan, nut free, gluten free, grain free, dairy free, sugar free….Phew! (ha ha ha) cookies with ALL of the people you love! They are delightfully colorful and would make a great addition to your upcoming Halloween or Friendsgiving celebrations!

Thanks for visiting the blog!

 

 

We’re Back! Happy National Ice Cream Day! (Vegan, Dairy free)

I have been absent from my blog for the last 5 months, desperately missing my Paleo community! However, it’s not without good reason, because I’ve been cooking up my biggest success yet: pregnancy announcement with dogs

 

The last 4 months of pregnancy have been brutal at times, and I have really struggled with my diet. I’ve lacked the energy to cook for myself, developed new aversions, allergies, and digestive problems, and I’ve only recently gotten over incapacitating nausea and vomiting. I’m hoping to begin working with an RD (registered dietitian) who can help me maintain a modified paleo diet throughout the rest of my journey with pregnancy and breastfeeding.

I believe that everyone, pregnant or not, should eat what makes them feel their best in mind, body, and soul. That looks different for different people. I’ve found, for me, that disconnecting with my paleo diet during my pregnancy has disconnected me from a huge part of myself and has thus: A) been detrimental to my energy and digestive health and B) not served me emotionally or spiritually.

Becoming a Mom means so many things to me. Right now, it means taking care of myself in a new, more profound way. First, so that I can nourish our little to be strong and healthy. Later, it will mean nourishing myself for optimal breastfeeding, and cultivating the energy I need to participate in my family fully. If you have recently been pregnant, raised an infant, battled food allergies, or autoimmune disease, you know how huge that energy play is for me!

I’ve learned a lot already, and I’ve still got a little over half my pregnancy to go. I’m excited to learn even more from my changing body, my baby, and my dietitian. Another great lesson in all of this: it’s so important to ask for help when you need it! I hope you will follow me on this journey! I promise to post candidly and (as) frequently (as a new Mom can). My goal is still to use this blog as a collecting space for the recipes that will comprise my future Cookbook. As a Doula, I’m excited to add new pregnancy and breastfeeding specific recipes to the repertoire!

Because eating for your best mind, body, and soul sometimes means indulging, I haven’t forgotten National Ice Cream Day! This is a special Paleo/ Vegan Ice Cream Recipe for all those celebrating on a special diet! Yes, I tried regular ice cream in early pregnancy (not with pickles) and it burned all the way down, so coconut cream it is from here on out!

Paleo/ Vegan/ Dairy Free Ice Cream

vegan paleo ice cream

  • 1 14 oz can full fat coconut milk – chilled for 30 minutes in freezer or 3 hours in fridge
  • 1/4 cup maple syrup (or honey if you are not Vegan and prefer a sweeter finish)
  • 1 T vanilla extract
  • 1 t sea salt
  • 1 cup of your fruit of your choice
  • 4 t Tapioca flour if you are not using an ice cream machine.

With an ice cream maker: 

  • Simply combine your first 5 ingredients in a blender and blend well
  • Then process through your ice cream maker

Without an ice cream maker (like me): 

  • Blend all 6 ingredients thoroughly
  • Pour coconut cream mixture into a freezer safe container and cover
  • Let freeze for 2-3 hours, and then blend again (repeat this step 1-2 more times until your ice cream reaches desired consistency)

A great way to dress up your Paleo Ice Cream is to melt some dark chocolate and/or almond butter to drizzle on top!