Archive for grain 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!

 

 

Chocolate Lover’s Pie

sugar free gluten free vegan chocolate pieThis pie is Sugarfree, Gluten Free, and  Vegan! I’m using fewer animal products in my recipes to 1) save money and 2) support a more plant based lifestyle for healthy living and 3) lend my support to local and humanely farmed food by not using factory farm products.

I LOVE dark chocolate. In graduate school I used to eat chocolate every evening after my classes to unwind and because my day was stressful and my diet was so restricted at this time, I could feel the endorphins lighting up and dancing around in my brain after the first bite. I love using 100% cacao in my recipes and I love the health benefits of this treat. I prefer to sweeten it with maple syrup and/or dates, so my sweet concoctions often end up being Vegan!

Check out this recipe and let me know what you think!

You will need 45 minutes and….
For the crust:

1 cup Almond flour
1 tsp. Baking powder
1/4 cup maple syrup
1/4 cup coconut oil or Vegan ‘Butter’ spread (softened)
Combine ingredients in a mixing bowl and use a mixer to incorporate thoroughly. The mixture should be grainy and spreadable in a pie dish when complete.

*My crust is extra dark because I baked the crust in a 350 degree oven for 15 minutes before I baked the pie. I thought this would help it to set. It’s not too done, but the prebake is optional.

For the pie:

3 heaping Tbsp. 100% cocoa powder
1 avocado2 tbsp flaxseed mixed into 2 tbsp water
1 Tbsp. coconut oil
1/4 cup of almond milk
1/2 cup of pure, organic maple syrup

Combine wet ingredients with avocado and blend thoroughly until smooth. Use a spatula to mix in your cocoa powder by hand to avoid losing any powder

Pour dark chocolate mixture into crust and bake on 350 degrees for 30 minutes. Let cool and set for 20 minutes before cutting to serve