dairy free

Chocolate Banana Brownies

Do you know the old adage, two’s company, three’s a crowd? Well, I think that only works in some circumstances, because when it comes to brownies the more the merrier! One brownie is good, two is great, three unbelievable! Brownies love company, and thats a good thing because you won’t be able to eat just one of these brownies. Chocolate Banana Brownies, soft and delicious, gluten free and dairy free. Honestly, it. couldn’t get any better!

Chocolate Banana Brownies

Ingredients:

1 c. Almond Flour
1/2 c. Coco Powder
1 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. Vanilla
1/2 c. Sugar
2 Bananas
1 Egg
1/2 c. Butter (melted)

Preheat the oven 350 degrees.

In a large mixing bowl whisk together all the dry ingredients (flour, coco powder, baking powder, salt, and sugar).

Mash the bananas in a small bowl, and add in 1 egg, melted butter, and vanilla. Once the ingredients are thoroughly mixed, pour into the dry ingredients.

Stir together the wet and dry ingredients.

Grease an 8 x 8 pan and pour the batter in.

Bake the brownies for 40 minutes, or until the brownies start to brown and pull away from the pan.

Allow the brownies to cool before cutting them into squares.

Dust with confectioners, and serve up these warm and gooey brownies!

Chai Tea Latte Scones

Three words: Chai. Tea. Latte. Yep. The one drink that is so good that Starbucks named it after Oprah. If it’s named after Oprah, you know it’s one of the highlights of life. I’ll take a tall Oprah please! For those times you need a little more than a hot beverage, I introduce you to Chai Tea Latte Scones.

Chai Tea Latte Scones

Ingredients:

2 c. Flour
1/2 c. Almond Milk
1/2 c. Sugar
1 Heaping tsp. of Chai Tea
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Ginger
1/4 tsp. Allspice
1/2 tsp. Nutmeg

Icing:

1 1/4 c. Powdered Sugar
2 tbsp. Water

Preheat the oven to 400 degrees.

In a large mixing bowl whisk together all the dry ingredients, excluding the sugar and chia tea.

Using a food processor grind together the sugar and chai tea. In a medium bowl, crack one egg and beat. Mix in 1/2 cup of coconut oil and then the sugar mixture. Thoroughly blend and add to the dry ingredients.

Next, add 1/2 a cup of almond milk. Once the dough forms, pour onto a floured surface and gently kneed until it becomes a smooth ball. Roll the dough out until it is a half inch thick, then cut into small triangles.

Bake the scones for 20 minutes. Allow them to cool before adding icing. Mix 1 and a 1/4 cup powered sugar and water together. Spoon into a piping bag (or ziplock) and drizzle each scone with icing.

Sit back, relax, and enjoy a Chai Tea Latte scone while dreaming of Oprah.

Chocolate Stuffed Peanut Butter Cookies

Spring is just around the corner which means one thing, it’s finally time to get in shape. Hhahhaha no, I didn’t believe that statement for a second either! I’m all for health and exercise (says the girl currently eating her weight in cookies), but there’s a time and a place. And this is neither the time, nor the place. Chocolate Stuffed Peanut Butter Cookies, because Spring might be on it’s way but these cookies are here now!

Chocolate Stuffed Peanut Butter Cookies

Ingredients:

1 1/4 c. Almond Flour
1/2 c. Peanut Butter
1 Egg
1/4 c. Coconut Oil
1/4 tsp. Baking Powder
1/2 Bar of Chocolate
1/8 tsp. Salt
4 tbsp. Maple Syrup

Whisk together almond flour, baking powder, and salt. Add in the rest of the ingredients and thoroughly stir together until the cookie batter is formed.

Place the dough in the refrigerator for 15 minutes. While the dough chills, heat the oven to 350 degrees.

Remove the dough from the fridge and begin forming small balls with your hands, sticking a piece of chocolate in the center of each one. Roll the ball of dough until you can’t see the chocolate.

Place the balls on a parchment lined cookie sheet, and flatten with the bottom of a glass. Bake for 15 minutes.

My favorite dessert is cookies, and it’s always hard to find dairy free cookies that actually taste good! These are diary free, gluten free, and delicious!

Double Chocolate Chunk Cookies

I know, I know, the holidays are over and it’s time to get healthy…… but I’d rather eat cookies. Put down the celery, step away from the spinach this is no time for vegetables. This is the time to set a precedence for the whole year! Life is too short to skip dessert, especially when chocolate is involved. Here’s to a happy, healthy, and sweet new year!

Double chocolate chunk cookies

Ingredients:
1 1/2c. Flour
1/2 c. Cocoa Powder
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 c. Vegan Butter or Coconut Oil
2/3 c. Sugar
1 tsp. Almond Extract
2 Eggs
1.5 oz. Vegan Chocolate

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, cinnamon, baking soda, and baking powder in a large bowl.

In a smaller bowl, cream together the butter (or coconut oil), and sugar. Add 1 teaspoon of almond extract, and 2 eggs. Pour the butter mixture into the flour and thoroughly mix.

Chop 1.5 oz. (half a chocolate bar) and throw it into the dough. Once the chocolate chunks are fully incorporated, roll the dough into balls and place on a parchment paper lined sheet pan. Flatten each ball with the bottom of a glass and bake for 10 minutes.

These are THE BEST cookies for dunking! Grab a mug full of coffee, or a glass full of milk and go to town!

Vegan Pumpkin Cheesecake

The holidays are upon us and it time to go buck wild with the pumpkin! Only fifteen days left till thanksgiving and it’s time to get those dessert recipes ready. Who doesn’t like cheesecake?!Especially when the whole family can eat it. Dietary restrictions? No worries! Dairy free, Egg free, Vegan Pumpkin Cheesecake to the rescue and no one will know the difference!

Vegan Pumpkin Cheesecake

Ingredients:

Crust:
10 Ginger Cookies
3 Tb. Coconut Oil

Cheesecake:
1/2 c. Pumpkin Puree
8 oz. GoVeggie Cream Cheese
1/4 tsp. Ginger Powder
1/4 tsp. Cloves
1/4 tsp. Cinnamon
1 tsp. Vanilla Extract
3 tb. Confectioner’s Sugar
2 tb. Flour
2 tb. Butter Alternative (I used Earth Balance)

Makes a 6 in. cheesecake

Preheat the oven to 325 degrees.

Begin by crushing ten ginger cookies in a small ziplock bag. You can use a rolling pin, mallet, your hands, whatever strikes your fancy. In a small bowl, mix together the coconut oil and crumbs.

Line a 6 in. spring pan with parchment paper and oil it with coconut oil. Place the crust crumbs in the spring pan and push down until the bottom is completely covered. Bake the crust for ten minutes. Remove from the oven and allow to completely cool.

In a small frying pan, melt two tablespoons of “butter”. Slowly whisk in two tablespoons of flour, continuously stir until the mixture thickens off. Take the pan off the heat and set aside.

Create the cheesecake filling by placing the “cream cheese” , pumpkin puree, sugar, vanilla, and spices in a large bowl. Add the flour mixture and whip the ingredients on high until the mixture is light and fluffy.

Scoop the cheesecake mixture into the spring pan and evenly spread it around. Bake the cheesecake for twenty minutes. Once the twenty minutes is up turn off the oven, open the oven door slightly and allow the cheesecake cool in the oven for another twenty minutes.

Then, remove the cheesecake from the oven and allow it to cool completely. Place it in the refrigerator for at least four house and get ready to enjoy!

Dairy Free Lavender Shortbread Cookies

Lavender is one of the great bounties of summer. Blueberries, blackberries and rain aren’t that bad either, but lavender takes the cake, and tastes great in cake! Well in today’s case, it takes the shortbread. Let them eat shortbread! Who needs real bread? Not me. No more sandwiches! Just cookies. Now, that’s a philosophy I can get on board with! These dairy-free Lavender Shortbread cookies will make you forget you gave up dairy products and are having nightly cheese dreams…. Just me?

Dairy-Free Lavender Shortbread Cookies

Ingredients:

1 1/2 c. All Purpose Flour
1/2 c. Sugar
1/2 c. Coconut Oil
1 tsp. Dried Lavender
1/8 tsp. Salt
2 tbl. Ice Water
1/2 tsp. Vanilla

Make sure the coconut oil is at room temperature and in solid form.

In a food processor grind a half cup of sugar and one teaspoon dried lavender. Once the lavender has been ground up and thoroughly mixed with the sugar, place it in a medium bowl. In the same bowl, add the room temperature coconut oil. Cream the oil and sugar together and add vanilla.

In a separate bowl, whisk together the flour and salt. Pour the coconut mixture into the flour and mix. Add two tablespoons of ice water and begin to form the dough.

Next, place the dough in parchment paper and roll into a tube. Refrigerate the dough for a half hour.

Preheat the oven to 350 degrees. After the half hour has passed, remove the dough from the fridge and slice into quarter-inch slices. Place the slices on a cookie sheet and put them in the top third of the oven. Bake for eighteen minutes. Once the cookies’ edges begin to turn brown remove it from the oven and allow them to cool at least five minutes on the sheet until you transfer them to a cooling rack.