Banana Blueberry Muffins

Makes 18 Muffins

Ingredients

4 medium bananas, mashed
1 cup applesauce
1 cup coconut almond milk
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut sugar
3 cups whole wheat flour
1/2 cup old fashioned oats
1 cup frozen blueberries

Mix together wet ingredients in order.  Then add dry ingredients to wet in order given.  Last stir in blueberries. 

Fill muffin pan, makes 18 muffins.  Bake at 350° for about 20 minutes.

Notes:  I mashed my bananas in the mixer.  Any non-dairy milk can be used.  I used coconut sugar to avoid using refined sugar, however, any sugar would suffice.  Also, whole wheat flour could be substituted with flour of choice.

Caramel Apple Cake

 

Caramel Apple Cake

serves 8

 

1 Box Duncan Hines Spice Cake Mix

1 21oz can apple pie filling

Caramel Agave Sauce

 

Mix cake mix and pie filling in a mixer and pour into prepared 7x11 pan.  Bake at 350 degrees for 30-45 minutes.  Drizzle with caramel sauce and serve warm.

Pumpkin Chia Pudding

 

Okay, so this picture does not do this pudding any justice, but trust me, it is really good.  It was so good, I didn't even realize I had eaten it all in so few spoonfuls!  It is a healthy dessert that satisfied my sweet tooth.

 

Pumpkin Chia Pudding

makes 1-2 servings

 

1/2 Cup canned pureed pumpkin

1/2 Cup unsweetened vanilla almond milk

1 tsp vanilla extract

1Tbs maple syrup

1 tsp cinnamon

3 Tbs chia seeds

 

Combine all ingredients in a bowl and mix well.  Refrigerate for at least 1 hour and enjoy!

 

Cinnamon Glazed Almonds

 

For a special holiday treat this year I made cinnamon glazed almonds and walnuts.  The recipe I followed is so simple and it takes only 5 minutes to make.  They make a great gift!  Click here for the recipe.

Raspberry Chocolate Baked Oatmeal

picture from speedyremedies.com

 

 

Raspberry Chocolate Baked Oatmeal

serves 10-12

 

4 Cups thick rolled oats

2/3 Cup brown sugar

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 Cup chopped walnuts

1 Cup slivered almonds

2 Cups raspberries, fresh or frozen

2 Bananas, sliced

1 Cup vegan chocolate chips

4 Cups unsweetened vanilla almond milk (or other non-dairy milk)

2 Tbs flaxseed meal + 6 Tbs warm water, let thicken for a minute or two

6 Tbs unsweetened applesauce

2 Tbs vanilla extract

 

 

In a large bowl, combine oats, brown sugar, baking powder, cinnamon, salt, walnuts, almonds, raspberries, bananas, and chocolate chips.  Pour into 9x13 stone baking pan.  Next, whisk together almond milk, flaxseed meal mixture, applesauce and vanilla in a bowl.  Pour mixture over dry mix in pan.  Bake for about 40 minutes at 375 degrees.

 

Notes:  I created this recipe after reviewing several recipes on the internet.  It is an easy filling breakfast.



Super Easy Pumpkin Spice Cake

Super Easy Pumpkin Spice Cake

serves 8+

 

18.25 oz Duncan Hines Spice Cake mix

15 oz canned pumpkin puree

 

Mix two ingredients together in mixer and pour into prepared 11x7 pan.  Bake at 350 degrees for 30 minutes.

 

Notes: Original recipe found here.  The batter will be thick.  I drizzled the Apple Cider Icing found with the original recipe on top of the cake.



Cranberry Applesauce Salad

Cranberry Applesauce Salad

 

2 12oz Bags cranberries

2 Large oranges, peeled

2 Cups no sugar added applesauce

4 Tbs orange juice

2 Tbs agave nectar

 

Place half of all ingredients in food processor and process until desired texture is achieved.  Pour processed sauce into a bowl.  Next, process the remaining half of ingredients until desired texture is achieved.  Pour into bowl and mix the two sauces together. 

 

Note:  If you have a big enough food processor, you may be able to process the entire batch at the same time.  My food processor was not big enough, so I divided it into two batches to process.



Pumpkin Spice Cookies with Cinnamon Icing

Pumpkin Spice Cookies

makes about 30 cookies

 

 

1/2 Cup no sugar added cinnamon applesauce

1 1/4 Cup sugar

1 Cup pumpkin puree

1 Tbs flaxseed meal + 3 Tbs warm water (let sit for a minute or two to thicken)

1 tsp vanilla extract

3 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 1/2 Cups whole wheat flour

 

In a mixer, blend applesauce, sugar, pumpkin puree, flaxseed/water mixture, and vanilla until smooth.  Add pumpkin pie spice, baking powder, baking soda, and salt and mix until combined.  Last, add flour and mix just until combined, don't over mix.

 

Place cookie dough in fridge until oven is preheated to 350 degrees.  Drop dough by tablespoonfuls onto baking stone and flatten a little.  Bake for 15 minutes.  Let cool while making the icing.

 

 

 

Cinnamon Icing

 

2 Cups powdered sugar

1 tsp vanilla extract

3 Tbs unsweetened vanilla almond milk

1/2 tsp cinnamon

 

Whisk all ingredients together until smooth.  Store in fridge until ready to use.  Drizzle icing over cooled cookies and enjoy!

Watermelon Cake

I made both of these watermelon cakes for birthdays over the summer.  They are a great alternative to the traditional birthday cake, especially for summer birthdays.  It just takes some patience and creativity to put one together.  They are fun to make and kids will love to help!

All you need is:

Watermelon

Berries

Kiwis

Mango

Grapes

Any variety of fruit you would like to use

Cake picks and dowels

Cookie cutters

Platter

Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

adapted from this recipe

makes approximately 2 dozen cookies

1/2 Cup applesauce

1/2 Cup creamy peanut butter

1/2 Cup granulated sugar

3/4 Cup powdered sugar

1/3 Cup unsweetened vanilla almond milk

4 teaspoons flax seed meal

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/3 Cups unbleached flour

2 Cups rolled oats

1/2 Cup Vegan mini chocolate chips

In a mixer, combine applesauce, peanut butter, granulated sugar, powdered sugar, almond milk, flax seed meal, and vanilla extract until creamy.  Then, add baking powder, baking soda, salt, and flour and mix until smooth.  Stir in oats and chocolate chips.  Drop by spoonful onto baking stone.  Bake at 350 degrees for 12 minutes.

Peanut Butter Pie

This is a super simple Peanut Butter Pie recipe I made for my brother-in-laws birthday the other day.  It is very easy to make, throw everything in a food processor or blender, and it tastes so good.  However, I only used one pie crust like the recipe says, and it didn't set up very well.  It was thicker than pudding, but had to be served in a bowl.  So, I think I might try making it again and I will divide it into 2 pie crusts and see if that helps.  You can find the recipe here. 

Coconut Cake

I made this fabulous coconut cake for my brother-in-laws birthday the other day and it was a huge hit!  I used this recipe.  The things I changed were: to add extra coconut flavoring to the cake and I also added 1.5 teaspoons of coconut flavoring to the frosting. I also toasted some of my coconut for the top of the cake and I used more than 1 cup of coconut.  I made mine in a 9x13 pan and cut it in half to make the layers.  I will definitely be making this again soon!

Flourless Peanut Butter Cookies

These are super yummy and super easy to make!  

Flourless Peanut Butter Cookies

makes about 16 cookies

1 ripe banana

1 cup peanut butter

1/2 cup sugar

1/4 cup powdered sugar

1 tsp vanilla

1.5 tsp baking soda

1/2 cup chocolate chips

Combine everything, except chocolate chips, in a mixer or food processor until smooth.  Then, stir in chocolate chips.  Scoop by the tablespoonful onto a baking stone.  Bake at 350 degrees for 12 minutes.  They will come out of the oven golden and puffy but will fall flat.  Let cool 5-10 minutes before enjoying!

Grandma's Christmas Bread

This Christmas Bread recipe has been adjusted from my grandma's version.  It is a very tasty bread that has become a holiday tradition in my family.  It makes two 9x13 pans of bread and serves many! 

Grandma's Christmas Bread

3 Cups warm water

2 Sticks Vegan butter or margarine, softened

1 teaspoon salt

1 1/2 Cups sugar

2 Packages yeast (I used active dry, but I am sure rapid rise would work great)

2 teaspoons vanilla

8 1/2 Cups flour

Streusel Topping

1 Cup flour

1 Cup sugar

1 Stick Vegan butter/margarine, softened

1 teaspoon vanilla

Put all ingredients, except flour, in mixer and mix well until combined.  Then, add flour 2 cups at a time and mix well with dough hook on mixer.  Batter will be soft at this time.  Cover and let rise in warm place for 1-2 hours.  After first rise, knead by hand and place in 2 greased 9x13 pans.  Cover pans and let rise again in warm place for 1-2 hours.  Note: rising times may vary depending on yeast used.

To make streusel topping:  mix all streusel ingredients together using fork until combined and crumbly.  After second rise, divide and sprinkle on pans of bread.  Sprinkle colored sugar on top for decoration.  Bake in 325 degree oven for approximately 35 minutes.

Mini Zucchini Bread with Brown Sugar-Cinnamon Glaze

Mini Zucchini Bread with Brown Sugar-Cinnamon Glaze

Makes 8 mini loaves

4 Cups shredded zucchini

3 Cups sugar

2 Cups oil

6 Egg replacers (I used 6 Tbs flaxseed meal mixed with 18 Tbs warm water)

6 tsp vanilla extract

2 tsp salt

2 tsp baking powder

3 Cups all purpose flour

3 Cups whole wheat flour

3 tsp ground cinnamon

3 tsp pumpkin pie spice

In mixing bowl, combine zucchini, sugar, oil, egg replacer, and vanilla.  Next, add remaining ingredients and mix well.  Pour into 8 greased mini loaf pans.  I filled each one with approximately 1 cup of batter.  Bake at 325 degrees for 30-45 minutes or until toothpick inserted comes out clean.

While bread is baking make glaze by combining 1/2 cup brown sugar, 2 tsp ground cinnamon, and 2 Tbs melted margarine. 

Pierce holes in bread with knife and immediately glaze after baking.