Almond Plum Crumble

A friend tossed some plums my way the other day and I decided to make a sweet dish that can be devoured for breakfast or dessert. Not only is it vegan but it is gluten free and sweetened with agave- so no sugar crash :) 

Filling

10-12 plums

1/2 cup sliced almonds

3 dashed cinnamon

pinch of sea salt

1/4 cup agave nectar

1/4 cup rice flour

Crumble

1 cup almond flour

1 cup rice flour

1/4 cup sliced almonds

pinch of cinnamon

pinch of sea salt

1/4 coconut oil, melted

1/2 tsp vanilla 

Preheat oven to 350 degrees. Halve plums, remove pits and slice into thin wedges. Place in a mixing bowl and add almonds, cinnamon, and salt. Stir to combine. Add agave and rice flour until plums are evenly coated. Pour into 8x8 casserole pan. In a separate bowl combine almond flour, rice flour, almonds, cinnamon and salt. Add the melted coconut oil, agave and vanilla and stir till crumble is well combined. Pour over plum mixture. Bake in oven for 30-45 minutes or until crumble in golden brown and plums are soft. Let crumble slightly cool & devour. 

Coconut Banana Chia Pudding

When I think of Chia seeds, my mind instantly wanders to the sight of my fro-growing Obama Chia Pet or makes me gag when I think back to all of the putrid foul chia seed recipes I have tried. But after dry heaving enough times, I have finally made a recipe that gets you that healthy dose of Omega-3's and fiber and will have you craving bowls and bowls. Sprinkle a touch of cinnamon, add some luscious berries or drizzle with Manuka Honey to reap even more benefits and make it taste that much more delicious.

2 cups rice milk

4 Tbs whole Chia Seeds

1 banana, mashed

1/2 cup shredded coconut

1 tsp vanilla

1 Tbs agave nectar

Place milk and chia seeds in a saucepan over medium heat and bring to a simmer, while occasionally wisking. When the mixture begins to thicken add the banana, coconut, vanilla and agave and simmer for 5-10 minutes, stirring occasionally. Remove from heat and place in 4 small serving dishes, and cool in the fridge for at least 1 hour. Sprinkle with cinnamon, add some berries or any other garnish you may crave & devour!

Vegan Green Tea Ice Cream

One of my favorite desserts, once again, was impossible to find anywhere vegan style, so i broke down and had to make it myself! With some stashed up free rewards I bought an ice cream maker, so the light bulb went off in my brain and this recipe was born. Feel free to experiment with different milks, different flavors (like cocoa instead of matcha powder). 

1 1/2 cups coconut milk (from a can) 

1/4 cup agave nectar

1 1/2 tsp vanilla extract

1 heaping tablespoon matcha powder

Wisk all ingredients together till smooth. Turn on ice cream machine, add mixture and sit back and wait till some ice-cream appears. My machine took about 20 minutes till it turned into creamy goodness. Scoop out & Devour! 

one love <3

Mochi Waffles

This fast and simple recipe is awesome for breakfast, lunch, dinner or even dessert. Since mochi is made simply of whole grain brown rice, it is gluten free and vegan! Get ready to devour one mouth watering waffle!! 

Package of Mochi (I use Grainaissance- Cinnamon Raisin)

1/4- 1/2 cup pecans

Agave Maple Syrup

Preheat waffle iron. When ready, put mochi in the waffle iron and cook until it looks like a waffle, it will take about 5 minutes till it poofs up. When ready sprinkle with crumbled pecans and drizzle with agave maple syrup & Devour! 

Vegan Pineapple Upside-down Cake

With summer time approaching, it was time to veganize a classic refreshing dessert. This sweet and sticky deliciousness is not filled with sugar, only natural sugars from pineapple, maple, and coconut. Nom Nom Nom

6 Tbs Earth Balance margarine

1 cup coconut sugar

1 fresh pineapple

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup maple syrup

1/4 cup vegetable oil

1/2 cup coconut yogurt

2 tsp egg replacer

1 tsp vanilla extract

Preheat oven to 375. Wrap tin foil around the bottom of a round springform pan then melt margarine by placing in oven till melted.  Remove and sprinkle coconut sugar in the pan. Set aside and cut the fresh pineapple into 3/4'' thick slices, and remove the core. Place pineapple in the bottom of the pan. 

In a bowl mix together all the dry ingredients except for the egg replacer. In another bowl, mix all the wet ingredients and egg replacer together, stir until smooth, and then add to the dry ingredients bowl and stir till well combined. Pour batter into the springform pan and bake for about 50-60 minutes or until a toothpick comes with with moist crumbs. Let cake cool for about 10 minutes. Run a knife around the edge of the pan. Flip the pan onto a plate and unlock the side. Let the cake cool & Devour!

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

Strawberries

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!

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.

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!

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

Berries

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. 

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. 

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! 

Agave Candied Pecans

I absolutely love these pecans, either to add a kick to a salad, or just pop them in my mouth as a snack! They are simple, delicious and a hell of a lot better for you than grocery store candied pecans (Only 4 ingredients-yup that's right!)

3/4 cup pecans

1 Tbs agave nectar

1/2 Tbs olive oil

dash of salt

Preheat oven to 350 degrees. Coat pecans in agave nectar and olive oil and sprinkle with salt. Bake in the oven for 10-15 minutes. Allow to cool & devour!! 

Vegan Spelt Raspberry Muffins

Whats better than a muffin that melts in your mouth, is simple to make, and is made of clean ingredients? Yeah I don't know either. So here is a recipe to make every morning start with a stoked belly. 

2 cups spelt flour

2 tsp baking powder

1/2 tsp salt

1/2 cup vegetable oil

1/2 cup almond milk

3/4 cup agave nectar

1 container raspberries

Preheat oven to 375 degrees. Mix dry ingredients together, add in wet ingredients and add raspberries. Pour batter into lined muffin tin. Bake about 25 minutes or golden brown, and when a inserted toothpick comes out clean. Remove from pan and devour (best warm of course)! 

Raw Chocolate Pudding

Smooth chocolate with sinful flavor...that is vegan, raw, free of white sugar & gluten-free! Finally a rich dessert you can indudge in and not have to unbutton your jeans. This dessert only consists of 4 ingredients that you can actually find in nature, and takes under 5 minutes to make!

1 banana 

1 avocado

3 Tbs agave nectar

3 Tbs raw cacao 

Blend all ingredients in your Vita-mix, or food processor. Serve, and Devour! 

Easy enough for ya?!

Gluten Free Blueberry Muffins

Believe it or not, these muffins are a triple threat; not only are these vegan, but they are also gluten free and sweetened with coconut sugar! Coconut Sugar is very close to brown sugar but with a hint of caramel. Coconut sugar is rich in minerals and vitamins, not highly processes and low on the glycemic index. These muffins are divine for a quick and healthy breakfast or delicious snack. Not do only taste great but they wont leave you with that unbearable guilty feeling! Nom Nom Nom

Gluten Free, Vegan, Coconut Sugar sweetened Blueberry Muffins 

 1 1/3 cups almond flour

1 cup sorghum

1/2 cup potato starch 

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon Vanilla extract

1 1/3 cups Coconut 

2 Tbs oil

3 Tbs Applesauce

1/2 cup warm water

1 cup blueberries

Preheat oven to 375. Mix together all dry ingredients. Add in oil & apple sauce till fully mixed then slowly add in warm water. Fold in blueberries. Put batter into paper lined muffin tins and bake for about 20 minutes or until golden brown. Let cool on wire rack for 5 minutes. Now....Devour! 

Black Rice Pudding

Go to any restaurant in Bali, and I bet you'll find Black Rice Pudding tempting you from most every dessert menu. Black Rice Pudding is a bit like if mushy oatmeal made a baby with a shot of Malibu Rum. I tried this black & white dessert at ocean front Ombak Cafe. 

If you cant make it down to Indonesia, here is a little recipe for a Black Rice Pudding...

Mix together, 1/2 cup of black glutinous rice (I used Forbidden Rice), 1/3 cup of white glutinous rice, 

1 or 2 pandan leaves (Try finding at an Asian Market) and 3 cups of water, and simmer for about 30 minutes. 

Bring 1/4 cup of palm sugar (or white sugar or preferred sweetener), and 1/4 cup of water to a boil and simmer for about 5 minutes until syrup-like. 

After rice is cooked, add to rice bowl and continue to simmer till liquid has evaporated. 

Cool slightly, and then pour 1 cup of  coconut cream/milk over rice. I like to add fresh slices of banana or other delicious fruit for some extra "spark"/nutrition. 

One Love <3

Agave Nectar Chocolate Nut Balls

Instead of the typical cake, cookie or sugar cane filled dessert, i decided to experiment with gluten-free, raw, and of course vegan baking. So here is a little somethin' i came up with. Its filled with protein and ingredients that you actually know where it came from, let alone pronounce!

In a food processor, grind up till in small pieces-

1 cup of nuts (3 different kinds; walnuts, pecans, almonds, etc)

1/2 cup pitted dates

Add in- 

1/2 cup unsweetened cocoa

1/2 cup Agave Nectar

1/2 cup Almond Butter

1/2 tsp Pure Vanilla extract

1/4 tsp Salt

Mix well, then roll into balls, roll in coconut, and if desired drizzle with organic honey (unfortunately not vegan but so good), then Devour!

(Keep in freezer and pull one out anytime you get the craving!)

One Love <3