Instant Fudge Mug Brownie

November 23, 2013 § Leave a comment

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I’m so sorry for being MIA these past couple weeks!! It’s that time of year when everything is due at the exact. same. time. I’ve barely had time to breathe.

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Hopefully, this will make it up to you. The Holy Grail of fudge brownies.

A warm, rich, chocolatey, ooey-gooey brownie that’s all-natural, all-healthy and ready in under three minutes.

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Instant Fudge Mug Brownie

adapted from this recipe

makes one serving

Ingredients:

1/4 cup cooked black beans (if canned, drain and rinse very well)

1 tsp liquid coconut oil

1 tsp unsweetened applesauce

1 3/4 tsp liquid sweetener of choice

1/2 tsp vanilla extract

1 Tbs cocoa powder

1/4 tsp baking soda

1/4 tsp coconut flour

1/4 tsp oat flour

pinch sea salt

Directions:

1. Blend all ingredients until smooth. You may need to mix the batter with a spoon afterwards to make sure all the liquid is combined.

2. Transfer batter to a microwave-safe dish, such as a ramekin or mug. Microwave on high for one minute.

3. Let cool, then enjoy straight from the dish!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.

Snickers Cheesecake

November 4, 2013 § 2 Comments

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Is that leftover bowl of Halloween candy still staring at you from the hall table?

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Is it gone from the hall table and are you now experiencing withdrawal symptoms?

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Never fear! These Snickers cheesecakes will squash any cravings you are still harboring for processed candy. They are sweet and loaded with healthy fats to quench your sweet tooth and they serve as a perfect transition back to your normal healthy diet. Slow and steady right?

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The title is a little misleading as they don’t really taste that much like cheesecake, but I didn’t know what else to call them. They kind of remind me of those Snickers ice cream bars I loved as a kid. So just basically, healthy Snickers. That’s all you need to know, right?

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Mini Snickers Cheesecakes

inspired by this post.

makes about three servings

Ingredients:

Crust:

1/4 cup packed pitted medjool dates

3 Tbs peanuts

1 tsp cocoa

1/2 tsp liquid sweetener of choice

Filling:

1 cup cashews soaked for four hours (or overnight) and drained

6 Tbs water

2 1/2 Tbs liquid coconut oil

1 tsp liquid sweetener of choice

Caramel:

1/2 cup packed pitted medjool dates, soaked for about an hour and drained

6 Tbs water

2 Tbs almond milk

Peanut Topping:

1/2-3/4 Tbs peanuts per cheesecake

Chocolate Drizzle:

6 Tbs allergy-free chocolate chips

1 1/2 Tbs almond milk

3/4 tsp vanilla

3/4 tsp liquid sweetener of choice

Directions:

1. Pulse all of your crust ingredients in a high speed blender until the mixture sticks together when you squeeze it. Line a standard muffin tin with paper liners and press the mixture into the bottom of six cups.

2. Rinse your blender and blend the filling ingredients until smooth. Divide the mixture between the muffin cups.

3. Rinse your blender again and blend the caramel ingredients until smooth. Spread on top of the filling.

4. Top the caramel with about 1/2-3/4 Tbs of peanuts per muffin cup.

5. Melt the chocolate chips in the microwave. Mix in the almond milk, vanilla and sweetener. Drizzle on top of each cheesecake. Place your muffin tin in the freezer for the cheesecakes to set. Let thaw several minutes before serving.

6. Enjoy!

P.S. Sorry for the late post. This weekend was family weekend at my university and I was super busy enjoying all the fun activities with my dad. I hope you all had a delicious Halloween and a fabulous weekend, too!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday, and Whole Food Fridays.

Instant Apple Cake

October 25, 2013 § 5 Comments

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Have you ever had your outlets spontaneously stop working? And then realize too late that your fridge is in fact plugged into an outlet? It wasn’t a power outage. In a power outage people realize theres a problem and try to fix it. Not so with a single room outlet failure.

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Thankfully, my oats and apple butter were unharmed during this fiasco. So I give you instant apple cake.

There are a couple options here. You can add in some chopped apples to better mimic a traditional apple cake, but if that goes against the whole instant part of the recipe or if it’s too awkward using only part of an apple, you can just leave the apples out. It’s delicious either way.

I personally prefer the added apples. You can just slice the rest of the apple as a snack for later or you can garnish the cake with some sliced apples if you wish. But the best part about this recipe, other than that it’s instant, of course, is that it’s breakfast approved!

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Instant Apple Cake

adapted from my Instant Pumpkin Cookie

makes one serving

Ingredients:

1/4 cup gluten-free oat flour (I ground my own in my blender)

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground ginger

pinch nutmeg

2 Tbs apple butter

1 Tbs almond butter

1/2 tsp vanilla

1 1/2 tsp maple syrup

1-1 1/2 Tbs finely chopped apple (optional)

Directions:

1. Whisk all the dry ingredients together in a microwave-safe bowl.

2. Add in the rest of the ingredients (except the apple) and mix well.

3. Fold in the chopped apple.

4. Form the dough into the shape you want and microwave on high for one minute. Allow to cool.

5. Enjoy!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday, and Whole Food Fridays.

Vegan Caramel Apple Ice Cream

October 20, 2013 § 3 Comments

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Happy fall!

I hope everyone is enjoying the bright, beautiful colors before winter sets in. And before that happens and its much too cold to even consider ice cream, I thought I’d help you send off fall with a deliciously creamy, fall-flavored ice cream.

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Inspired by the sticky, caramel-coated apple treats most of us enjoyed at some point in our lives, this version is completely vegan and added sugar free. Plus, no processed sugar gunk to get trapped in your teeth for days.

So take advantage of these last fall days when the sun is shining and the leaves are falling and its still warm enough to eat ice cream to enjoy this caramel apple treat.

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Vegan Caramel Apple Ice Cream

makes approximately two servings

Ingredients:

1/3 cup pitted medjool dates

3/4 cup full fat coconut milk

2 Tbs apple butter

1/2 tsp vanilla

1/2 tsp cinnamon

1/8 tsp good quality sea salt

Directions:

1. Soak the dates in water for about an hour. Drain, then add them to a high-speed blender along with the coconut milk. Blend until smooth.

2. Add the rest of the ingredients and blend until well-mixed.

3. Transfer to a freezer-safe dish and freeze, mixing every half hour until frozen. (If  you have a preferred method for freezing ice cream, or an ice cream maker, feel free to use it. This is just the method that works best for me.)

4. Enjoy!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday, and Whole Food Fridays.

 

Pumpkin Pie Pudding Cups

October 13, 2013 § Leave a comment

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Due to the success of my Instant Pumpkin Cookie, I wanted to see what else I could make in the microwave. Pumpkin Pie came to mind, but unfortunately, you can’t make pumpkin pie in the microwave. I tried. The filling just spread out and got weird.

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But then I thought, why do you need to cook pumpkin pie anyway? So I created a no-bake pumpkin pie filling.

Though because I did not want to add starches or gelatin substitutes the filling is more like pudding. Delicious pumpkin-y pudding, but still pudding. So pudding cups instead of pumpkin pie.

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They’re also really easy to make, especially when compared to actual pumpkin pie, which would make Thanksgiving preparations so much easier. Plus, everyone would get their own little pie! What’s not to love?

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Pumpkin Pie Pudding Cups

adapted from this recipe

makes about five cups

Ingredients:

Crust:

1/2 cup pitted dates

1/2 cup pecans

1 tsp cinnamon

2 tsp maple syrup

4 Tbs gluten-free rolled oats

Filling:

6 Tbs pumpkin puree

3 Tbs coconut cream

3/4 tsp cinnamon

1/4 + 1/8 tsp ginger

1/8 tsp nutmeg

1/8 tsp ground cloves

pinch sea salt

1/2 tsp vanilla

2 tsp maple syrup

Directions:

1. Blend all the crust ingredients until sticky.

2. Line the cups of a standard muffin tin with two paper liners, for sturdiness. Pack the crust mixture into the bottom and up the sides of the liners.

3. Remove the mini pie crusts from the tin and microwave in a microwave-safe container for 30 seconds. Replace into the muffin tin, repacking into the correct shape as needed, to cool. The crusts will harden as they cool.

4. Whisk all the filling ingredients together.

5. Once the crusts are cool enough to hold their shape, remove from the muffin tin and fill with the filling. Place in the fridge for the filling to firm up.

6. Enjoy!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.

Instant Chocolate Chip Pumpkin Cookie

September 27, 2013 § 14 Comments

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You guys, baking is hard. 

My foray into the world of cooking only began when I became gluten-free so I never learned the proper proportions for baking, i.e. flour to fat to leavening agent. Plus, gluten-free baking throws a whole other wrench into the proportion science: how different flours will react with what ingredients.

I first tried this recipe with coconut flour and it was baaad. It had a weird crumbly pudding texture and a really gross flavor. But I toughed through the failure. You’re welcome.

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Meet your new favorite fall treat: A fluffy, cake-like cookie that’s ready in five minutes max, with a touch of pumpkin and ooey gooey chocolate. All you need is a microwave-safe container and a microwave.

Any other oven-less cookie lovers out there? I got you.

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Instant Chocolate Chip Pumpkin Cookie

adapted from this recipe

makes one serving

Ingredients:

1/4 cup gluten-free oat flour (I ground my own in my blender. I didn’t grind it very finely.)

3/4 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp baking soda

1 Tbs allergy-free chocolate chips

pinch sea salt

1/4 cup pure pumpkin puree

1 Tbs cashew butter

3/4 tsp vanilla

3/4-1 tsp maple syrup

Directions:

1. Mix the dry ingredients together in a microwave-safe container.

2. Add the wet ingredients and mix well. Pack mixture down until flat and cookie-shaped.

3. Microwave on high for one minute.

4. Let cool, then enjoy!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.

Maple Caramel Apple Crisp. Overnight Oats Style.

September 13, 2013 § Leave a comment

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Fall is coming!

But if the weather where you live still hasn’t cooled down (like mine: 90 degrees today), here’s a fall recipe that works for warm or cool temperatures. Because you never know what you’ll get with September.

Personally, I’d rather it lean toward the cooler temps. Even though I’m always cold (as in even in 90 degree weather I’ll somehow find myself wishing I were wearing pants. Probably because of this absurd air conditioning addiction we have, which is just jumping from a too hot bath into an icy one…but I digress), I LOVE fall. I love being able to go to bed with actual blankets. I love fall foods and fall flavors.

Hence, apple crisp oats in 90 degree weather. Because fall is worth it.

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Warm apple and cold, creamy oats combine into a delicious, breakfast-approved version of hot apple crisp with cold, melty ice cream. Mmmmmm dessert for breakfast!

Are we starting to see a pattern?

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Maple Caramel Apple Crisp

adapted from this recipe with this recipe and this recipe

makes 1 serving

Ingredients:

Overnight Oats:

1/3 cup plus 3 Tbs almond milk

2 Tbs full-fat coconut milk (for a hint of dessert-worthy decadence. You can sub with a lighter milk for a lighter version)

1/3 cup gluten free rolled oats

1/2-3/4 tsp vanilla

1/2-3/4 tsp cinnamon

Baked Apple:

1 medium apple (I tried this recipe with both a red Pink Lady and a green Ginger Gold and I think green apples work best)

Cinnamon, to taste

Maple Caramel:

I only used about half this amount, so feel free to adjust accordingly. If you love maple, then go for the whole recipe!

3 Tbs maple syrup

2 tsp chia seeds

Directions:

1. Combine all of the ingredients for the oats in a bowl and refrigerate covered overnight.

2. Whisk together the chia seeds and the maple syrup, stirring every minute or so for five minutes. Refrigerate overnight.

3. In the morning, core the apple and sprinkle the inside with cinnamon. Place in a microwave-safe dish and cover lightly (I used a BPA-free tupperware and just placed the lid on top). Microwave for three to four minutes until tender. Let cool, then cut into small pieces.

4. To assemble, place the apple pieces in a bowl and pour the juices that came out while microwaving over them. Top with the oats and drizzle with the caramel.

5. Enjoy!

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I am sharing this post with Wellness WeekendHealthy Vegan Friday and Whole Food Fridays.

Blue Moon Banana Soft Serve

July 22, 2013 § 5 Comments

Surprise!

For you midwesterners out there you’ll understand why this is so exciting. For those of you who aren’t midwesterners, just believe me. It’s exciting.

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Blue Moon ice cream is a classic midwestern treat that I enjoyed during the summers I spent as a child in Michigan. But here on the west coast you can’t find Blue Moon. And if you are intolerant to dairy, even if you live next to an ice cream parlor that specializes in Blue Moon ice cream you can’t have Blue Moon.

So I took it into my own hands.

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I know it may not look like Blue Moon, seeing as it’s pink, but you don’t want to know what’s in that ice cream to make it blue. And believe me, I did a lot of research into natural blue food colorings, but none of them were easy to find or strong enough to de-pink the ice cream. So I left it au naturel. If you know of a good natural blue food coloring, go for it.

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Blue Moon Banana Soft Serve

makes 2 servings

Ingredients:

2 frozen bananas

1/4 cup raspberries, pureed

1/4 tsp natural lemon extract

1/8 tsp vanilla extract

1 tsp liquid sweetener of choice

Directions:

1. Blend the bananas in a food processor until a soft serve-like texture is achieved.

2. Add in the pureed raspberries, lemon, vanilla extract and sweetener. Blend until well mixed.

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Disclaimer: This obviously will not taste exactly like Blue Moon ice cream as it’s made with bananas and there is a slight banana flavor. It’s more inspired by or  reminiscent of Blue Moon. But it is still pretty darn close. And you can eat it for breakfast. What other Blue Moon ice cream can boast that?

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I plan on attempting a version of this using coconut milk to try to achieve a more authentic taste and texture in the near future. I’ll keep you posted.

p.s. I will be away from my computer for the next week, so the earliest you will hear from me is this weekend. Have a nice week! And treat yourself to some healthy Blue Moon banana soft serve!

I am sharing this post with Whole Food Fridays, Healthy Vegan Friday and Wellness Weekend.

In Progress…And a Chocolate Peanut Butter Banana Shake

July 20, 2013 § Leave a comment

I have a surprise for you.

…no, it’s not ready yet.

But I’m close. And I’m super excited.

Would you like a hint?

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How ’bout another one?

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Any guesses? (p.s. it’s not beer)

No?

Well, for your consolation prize I thought I’d give you a really easy, really delicious dessert smoothie that surprised me last night. It has sweetness to satisfy your sweet tooth, healthy fats to quell your dessert cravings and cocoa to appease your chocolate demon (just me?).

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Because of a major dinner flop we wanted a dessert that would fill the emptiness in our bellies. Enter peanut butter.

And because of all my experiments yesterday for your (ahem) surprise, I had a few extra bananas in the freezer (hint hint…still no?).

But we still wanted it to be dessert. Enter chocolate.

This was just a throw-everything-in-the-blender-and-see-what-happens recipe, so not everything was measured out. I guesstimated. This recipe is definitely open to interpretation and whatever you have in your pantry. No frozen bananas? Try just room temp. Too many frozen bananas? Try both frozen. No peanut butter? Try almond butter. No almond milk? Try soy. No maple syrup? Try honey. No cocoa? Try cinnamon (though I would definitely use a lot less cinnamon than cocoa).

See where I’m going with this?

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Peanut Butter Chocolate Banana Shake

makes 2 servings

Ingredients:

2 bananas, one frozen

1/2 cup almond milk

2 tbs cocoa

2 tbs peanut butter

1 tbs maple syrup

splash of vanilla

ice cubes (optional)

Directions:

1. Blend everything together, scraping down the sides as needed. Enjoy!

Note: This does not make a particularly thick shake. Try using less almond milk or add in a few ice cubes to achieve a thicker texture.

Also, feel free to adjust ingredient levels to your liking. If you want less fat, try a tablespoon of peanut butter instead of two. If you don’t love bananas try just one. Everyone has different taste buds.

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Now does anyone have any tips for natural blue food coloring?

I’m submitting this post to Wellness Weekend.

Piña Colada Breakfast Bowl

July 16, 2013 § 1 Comment

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Hello! Happy first post EVER! For me, that is. I thought it’d be fitting to start off an allergy-free, healthy eating blog with dessert. Because everything’s easy if there’s dessert involved. Especially if that dessert can double as breakfast. Note quinoa porridge topped with the above below:

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Now this isn’t exactly a groundbreaking recipe, but it is a really easy two-ingredient Piña Colada recipe. I happened upon this tasty tropical gem after snacking on half a can of pineapple. I never know what to do with that last half a can of anything ’cause half a can of canned fruit never really does well in the fridge. So I froze it, along with the pineapple juice it was packed in.

I had the idea to make this recipe, but since the only milk I had on hand was coconut milk it tasted more like a Piña Colada. I’m not complaining.

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A note on coconut milk: because the cartons of coconut milk intended for drinking are loaded with additives (see my about page), I prefer to buy Trader Joe’s canned light coconut milk. The ingredients are simply coconut milk and water and the calorie count is reasonable, only 50 calories for 1/3 cup. Yes, that is about three times more than say Silk coconut milk, but you can always dilute it even more with water (which btw is the first ingredient in Silk rather than coconut milk) and you won’t be ingesting unnecessaries like yam flour or potential toxins like carrageenan. Just sayin’.

Aaaand speaking of toxins, I would recommend looking for BPA-free canned varieties. Like Native Forest.

(yes, TJ’s light coconut milk is BPA-free.)

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Piña Colada

makes about 2 servings

Ingredients:

Half a can of pineapple, plus juice, frozen (I used sliced, which ended up being 5 slices plus all of the juice. Pineapple chunks would work. Fresh would be preferable because cans are always iffy, but definitely not as easy.)

3/4 cup coconut milk

Directions:

1. Let the frozen pineapple thaw at room temperature for a few minutes. Then add everything to a blender and blend!

You might need to add more coconut milk to facilitate blending or, if you have more patience than I did and you let your pineapple thaw, you might need less. And if you want a lower calorie, lower fat dessert, sub some of the milk for water. I cannot guarantee this will work as well because the less fat you have the less creamy your end product will be, but a piña colada slushie sounds perfectly delicious.

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This is really more of an idea than a recipe. Play around with it! Have fun! If you want to add sweetener, go for it! We tried honey, but it just froze into a clump and didn’t blend. I tried topping my piña colada breakfast bowl with maple syrup, which fared better, but changed the flavor. I thought this recipe was plenty sweet on its own, but everyone has different ideal sweetness levels.

For the breakfast topper version I tried a thicker blend, which was the first half of the canned pineapple, frozen (for me, five pineapple slices) and a half cup of coconut milk. This made a yummy, creamy addition to my quinoa porridge.

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Piña Colada Breakfast Bowl

makes about 2 servings

Ingredients:

Cooked grain of your choice (I used 1/4 cup quinoa cooked in a little over 1/2 cup water)

for the Piña Colada topper:

Half a can of pineapple, frozen (for me, five slices)

1/2 cup coconut milk

Directions:

1. Blend the pineapple and the coconut milk. You might need to help this one along. I broke the pineapple into pieces and stirred it every time the blender got stuck. A little more work, but still worth it!

2. Once it’s (finally) blended, just add to your favorite warm breakfast grain and enjoy!

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I’m submitting this post to Healthy Vegan FridaysWhole Food Fridays and Wellness Weekend.

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