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.

Cranberry Orange Holiday Energy Bars

October 4, 2013 § 8 Comments

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Don’t you just love Larabars? I think they’re magical. Five ingredients. Blend. Voila!

But not all the flavors are that magical. Does the chocolate chip cookie dough make anyone else nauseous? And where are the seasonal flavors? (Note: I just discovered they make a pumpkin pie version. Go Larabar!)

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This recipe is a holiday-centered take on the Larabar technique. Though forgive me, it has more of a winter flavor profile than a fall one. Yes, I know it just turned October, but you take inspiration when you can get it. Mine came in the form of a yummy bread recipe from the amazing Happy. Healthy. Life. called Sugar Plum Fairy Bread. It looks magical, too, except that it’s bread. So I decided to try a gluten-free version of those flavors.

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Winter fruits like cranberries and oranges combine with holiday spices for an easy, yummy holiday-stress pick-me-up. You can even cut them into any shape you want (holiday cookie cutters anyone?)! I stuck with squares because being kitchen-less forces you to embrace the simple things. But simple things can still be loved, right?

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Cranberry Orange Holiday Energy Bars

inspired by this recipe

Ingredients:

1/2 cup dates

1/4 cup dried cranberries

1/4 cup cashews

2 Tbs walnuts

1 tsp pumpkin pie spice (or to taste)

1/2 tsp orange zest

1 Tbs orange juice

Directions:

1. Blend until mixture becomes sticky and easy to form into shapes.

2. Cut into preferred shapes and enjoy!

(Note: These are pretty sticky! Storing them in the fridge helps, but for more ideas on how to de-stick these, please see the comments below!)

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I’m sharing this post with Raw Foods ThursdaysWellness 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.

Spiced Pear Freezer Pies with Cashew Maple Crust

September 20, 2013 § 1 Comment

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Hi, I’m Jessica and I’m a masochist.

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The weather finally cooled down…and then it passed by cool and went straight to cold. The university hasn’t caught up yet, so the heat hasn’t been turned on. This is my life now: in bed under the blankets with my knitting and a hot cup of tea.

But then, this happened:

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Creamy, frozen, fall-flavored deliciousness. So I had a choice to make: freeze or eat freezer pies.

Needless to say, the pies won out.

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Individual Spiced Pear Freezer Pies

makes about 4 pies

Ingredients:

Spiced Pear Filling:

1 pear (I used Bartlett)

3/4 tsp pumpkin pie spice

3/4 tsp vanilla

7 Tbs full fat coconut milk

1 tsp maple syrup

Cashew Crust:

1 cup cashews

4 medjool dates

1 tsp pumpkin pie spice

3 tsp maple syrup

Vanilla Spiced Maple Glaze:

1 Tbs maple syrup

pinch or two of pumpkin pie spice

splash or two of vanilla

Directions:

1. Halve the pear and core it, then microwave it, covered lightly, for about four minutes. Let cool, then chill for a few minutes in the freezer.

2. Combine the pear plus its juices with the rest of the filling ingredients and blend until combined. Transfer to a freezer-safe container and freeze, stirring every half an hour until completely frozen (if you have a less time-consuming method for making ice cream feel free to use it).

2. Meanwhile, put all the ingredients for the crust in a food processor and process until the mixture is sticky enough to hold together. Pack the mixture into the bottom and sides of the cups of a non-stick muffin pan. You want to make a fairly thick crust or else it will be too delicate to hold together. Store in freezer until ready for use.

3. Once the ice cream is frozen, but still creamy (if it is no longer creamy just thaw for an hour or so in the fridge), spoon it into the crusts and pack it down. Return to freezer.

4. When ready to serve, thaw for a few minutes, glaze with the spiced maple glaze and garnish with pear slices.

5. 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.

Wedding Cake Batter

September 5, 2013 § 1 Comment

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You know those days when you just want cake for breakfast? I’ve been having a few of those days. I just moved into my dorm (for the last time!) and consequently I no longer have a kitchen. Correction. I have a kitchen, minus basically everything that makes a kitchen a kitchen. Say hello:

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We have a microwave aaand…Image

a mini fridge!! For four people. The ton of cabinet space really doesn’t seem necessary considering how effectively useless the facilities are. (Oh btw the stove top in the top picture was brought by one of my suite mates, not supplied by the university. Though really how hard would that be.)

Thank goodness for no-cook meals! Like wedding cake batter!

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Okay, it’s not really wedding cake batter. It’s better! It’s a better (because gluten free and vegan) batter! It’s got chia seeds to fill you up and healthy fats for staying power. Plus, in combination these make a rich, creamy, decadently cake batter-like breakfast or snack.

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Wedding Cake Batter

adapted from this recipe

makes 1 serving

Ingredients:

3 Tbs chia seeds

2 Tbs full fat coconut milk

3/4 cup plus 2 Tbs almond milk

3/4 tsp liquid sweetener of choice

3/4 tsp vanilla extract

1/2 tsp almond extract

Directions:

1. Grind the chia seeds in your blender or coffee grinder.

2. Add all the ingredients to your blender and blend until thick and creamy.

3. Refrigerate for about 20 minutes or overnight. Enjoy!

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

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