Thursday, May 31, 2012

Vegan Double Chocolate Covered Strawberries

Whats more romantic, or delicious, than a large plate filled with rich chocolate covering juicy strawberries? Vegan double chocolate covered strawberries of course!  They are fast, easy and taste like heaven in your mouth. The amount of ingredients really depends on how many you want to make. Just make sure you have more than enough chocolate because you want to be able to get a good dipping' on those berries! Now go make this yummy dessert and feed them to the one you love <3 

....Amount of ingredients varies depending on how many you want....
Vegan chocolate chips 
Vegan white chocolate chips

In a double boiler melt the dark chocolate while constantly stirring. Dip strawberries into the dark chocolate and place on wax paper and allow to cool completely. While dark chocolate is setting, clean double boiler and then melt the white chocolate. Dip the strawberries into the white chocolate leaving a but of dark chocolate at the top. Again, allow to cool completely & then devour!

Friday, May 25, 2012

Raw Carrot Cake

Raw, Vegan and gluten free dessert!?!? Yes please! This carrot cake is made up of clean foods and tastes quite naughty! No guilt after devouring these little balls of deliciousness and you can keep them in the fridge and pop one out whenever you get the craving! NOM NOM NOM

Carrot Cake

2 cups shredded organic carrots
½ cup dates (about 6 pitted)
½ cup walnuts
⅓ cup dried apricots
½ cup unsweetened shredded coconut
¼ cup raisins
1 teaspoon cinnamon
½ teaspoon nutmet
¼ teaspoon ginger
1 teaspoon vanilla

Grate carrots in food processor.  Set aside.
In food processor with the glad attachment, blend the dates, walnuts, apricots and raisins until combined, but not a paste.  Add the shredded coconut, spices and carrots.  Pulse, then blend until the mixture comes together and holds it's shape.
Using a ⅛ cup ice cream scoop, measure out into balls and then flatten.  Frost each cake with a heaping tablespoon of cashew frosting.  Chill for 30-minutes and service.

Creamy Frosting

¾ cup cashews (soaked for 1 hour & drained)
¾ cup macadamia nuts
½ cup coconut milk
½ cup agave
1 tablespoon vanilla
¼ teaspoon salt
½ cup coconut oil, melted

In blender, mix all ingredients except coconut oil, until smooth.
Add coconut oil and continue to blend until creamy.  Chill for 30 minutes in refrigerator until spreadable.

Wednesday, May 23, 2012

Cake time @ Ellery & Bryces Wedding...

One day Ellery and Bryce became Mr & Mrs. Ford. 

Awww... she nicely paints his face with cream cheese frosting...yum! But she forgot...

...Payback is a bitch...

Love u both!

Tuesday, May 22, 2012

Vegan, Gluten Free & Agave Doughnuts!!

Yup, here you go, you may thank me after you inhale every last crumb. I made these ones with blueberries mixed into the batter, but you can add another kind of fruit or nothing at all! :) Dip them into a chocolate glaze, or roll them in cinnamon sugar, the options are endless. And the kiddos love them since they look like a doughnut, but don't realize they are actually pretty darn healthy for ya! 

1/2 cup coconut oil, melted
3/4 cup rice flour
1 1/2 cups gluten free flour mix.... 
1/4 tsp xanthan gum (if not in your flour mix)
1 1/2 tsp baking powder
1/8 tsp baking soda
3/4 cup agave nectar
6 Tbs unsweetened applesauce
1/4 cup vanilla extract
1/4 cup hot water
*berries, chocolate chips etc, to your hearts desire

Preheat oven to 325 degrees. In a bowl mix together all dry ingredients, and then mix in the wet ingredients. Pour ingredients into a doughnut mold pan. Bake doughnuts in oven for 12-16 minutes or until golden brown. Let cool, remove from pan & devour!

Tuesday, May 15, 2012

Love from the So-Gnar Crew...

Build Locally, spread globally!!! Those words to live by are from the one and only So-Gnar Crew. A local Colorado company that is more creative than Martha Stewart and more inspirational than the Dalai Lama, that is constantly spreading love and support for kids and communities all over the country and even the world. For the past couple years I have been filling the bellies of the snowboarders when they are on tour, and making mouth watering desserts for them to constantly devour while working their butts off.....Here is a little blog post they did on Devour Bakery...check it!

One Love <3

Wednesday, May 9, 2012

Gluten Free & Vegan Mixed Berry Scone-kinda things

This gluten free and vegan "scone muffin top kinda thing" is a killer breakfast and keeps you full for hours. It tastes greats days after baking and is the perfect grab and run kind of breakfast. Play around with the ingredients and use bananas and vegan chocolate, or cinnamon apples instead of berries. 

1 1/4 cup sorghum flour
1/2 cup potato starch
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1tsp xanthan gum
1/4 tsp salt
4 Tbs sugar
4 Tbs vegan butter
2/3 cup coconut yogurt
1 Tbs ground flaxseed
3 Tbs water
2 Tbs Coconut or almond milk

Preheat oven to 400 degrees. Combine flaxseed and water in a  small bowl and let sit. Mix together all the dry ingredients together in a bowl. Add in the butter, and then add the yogurt and flaxseed mixture. Fold in your berries of preference (I used blueberries and raspberries). Place balls of the dough onto a parchment lined or greased cookie sheet. Brush tops with milk and bake for 10-15 minutes or until lightly golden brown. 

Monday, May 7, 2012

Mochi with Kale, Carrots and other good stuff

Here is one more of my household staples. I can't get enough of this veggie packed, rice "poofed", soul warming meal. Not only is it vegan and gluten free, but you pretty much sautee any vegetables together, bake some mochi and have a pretty darn delicious and hearty dish! 

1 package of mochi 
olive oil
1 head of kale, ripped and destemed
3-4 carrots, thinkly sliced
1-2 Tbs sesame seeds
and anything else your heart desires...
such as mushroom, squash, sun dried tomatoes, corn, onion blah blah blah...

Preheat oven to 350 degrees. Prep your kale, carrots and all your vegetable choices. Cut mochi into squares and place on a parchment lined baking sheet. Saute vegetables in oil until cooked and sprinkle with sesame seeds. Remove mochi from the oven when the mochi has puffed up and looks like it has "exploded" (you will know they have puffed when you see it, its pretty obvious). Cut open mochi and fill with vegetable mixture & Devour!

Saturday, May 5, 2012

Gluten Free and Vegan Sweet Potato Carrot Cake

Here it is, a 100% vegan and gluten free cake that is moist beyond belief, warms the soul and makes you eat two extra servings of vegetables during dessert! Gluten free or not, get ready to inhale some delicious cake, without the sin! 

For the Cake...
2 cups Gluten Free Baking Flour (maybe a Devour GF Flour soon!?!)
2 Tbs baking powder
1 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon
1/2 cup coconut sugar
1/2 cup sugar
1 cup canned sweet potato 
3 Tbs maple syrup
1 cup almond milk 
1 Tbs vegetable oil
2 tsp vanilla
1 Tbs apple cider vinegar
2 Tbs egg replacer
3 Tbs water
2 1/2 cup carrots, grated
1/2-1 cup walnuts (optional)

For the frosting...
8 oz vegan cream cheese
1 cup vegan butter
2 Tbs almond milk
1 tsp vanilla
4-6 cups powdered sugar....I eye ball it, but you can make it as runny or stiff as you'd like :)

Preheat oven to 350 and grease and flour 2, 9'' round pans. Mix together all the dry ingredients (except for egg replacer), then add the wet ingredients (except for water). In a small bowl mix together egg replacer and water, then add to cake batter. Fold in carrots (and walnuts), then transfer batter to the greased cake pans. Bake for about 35-40 minutes or until light browning around the edges. Allow cakes to cool. 

Mix the first 4 ingredients for the frosting in a small bowl with a mixer (hand or kitchenaid). Slowly add powdered sugar, till frosting is your desired consistency. Once the cakes have completely cooled, frost the two cakes & Devour. 

Thursday, May 3, 2012

Bryce & Ellery Ford's Wedding

This past weekend I headed to my 1st hometown of Santa Barbara, California for my friend Bryce & Ellery's wedding at the Fess Parker's Doubletree resort. I have known the groom since the day I was born and I was lucky enough to be asked to make their wedding cake and cupcakes. The tiered cake was a Red Velvet and Cream Cheese Buttercream with handmade gumpaste flowers and the cupcakes were Double Chocolate, Vanilla Vanilla and a Lemon with Lemon Cream Cheese frosting. Nom Nom Nom. 
I am so extremely honored to be able to provide some extra sugary love to peoples special days, and it was extra rad to be able to attend the stunning wedding and catch the love happy couple smush cake in each others faces and watch the crowd devour every last crumb. If only they knew it was vegan cake! :)...and check the video link at the bottom.... 


All 3 cupcakes

Gummpaste flowers...handmade by me


Nom Nom Nom

Santa Barbara...aint no fake background! 


Lemon with Lemon Cream Cheese Frosting 

And if you are having a bad this video because you won't be able to not smile! Love the panning cake shot!!!

Wednesday, May 2, 2012

Vegan Tapioca Pudding

No eggs in this classic creamy tapioca recipe! Add some vanilla bean if you have the sudden urge, or lemon zest, or even chocolate, what the hell. Go pretend you're a grandma, sit in a rocker and indulge in some good ol' tapioca pudding'!

1/2 cup tapioca pearls
2 cups water
3 cups almond or coconut milk 
2/3 cup sugar
1/4 teaspoon salt
1-2 teaspoon vanilla extract
*optional 1 tablespoon cornstarch to make the pudding thicker

Place tapioca pearls and water in a bowl and let soak for 2 hours then drain excess water. On the stove, heat milk, sugar, salt and tapioca pearls on low heat, constantly stirring for about 15-20 minutes or until balls turn translucent. Add vanilla as mixture thickens. If you desire a thicker pudding, dissolve cornstarch in a bit of water and pour into tapioca, stirring until thickened. Refrigerate till desired temp, or eat it hot; simply devour!