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Notice how everything is chocolate lately? I know. I’m obsessed. I went to my cousins house a couple of days ago & she is on the same diet I am on and asked me how to make really yummy hot chocolate. It was all rainy and glorious, and what is really better on a day like that than hot chocolate?! I have made vegan hot chocolate before, but I really hadn’t tweaked it or made anything I thought was out of this world. I decided I should delve in and figure out a really creamy yummy mix that is dairy & refined sugar free. So here it is. Frothy, yummy, chocolaty deliciousness. Thanks Mercedes for the prompting for this recipe. In the words of my four year old; “Mom! Amazingness! The best hot chocolate EVER!”
If you want to be ambitious and take the extra step, make sure you don’t shake your coconut milk & when you open it skim a few tablespoons of the fat off the top & whisk in your electric mixer with a tad bit of honey and a pinch of cinnamon for some whipped cream to top.
HOT CHOCOLATE (Serves 2)
1 Can full fat coconut milk
1 1/4 cup almond milk (or non dairy milk of choice)
1 cinnamon stick (or 1/4-1/2 tsp ground cinnamon depending on how much you like!)
3 Tablespoons unsweetened cocoa powder
3 generous Tablespoons raw honey (or if you want to use less honey add stevia to taste)
1 heaping Tablespoon coconut oil
1/2 teaspoon vanilla
1 pinch sea salt or pink salt
In a medium saucepan add canned coconut milk, almond milk & cinnamon stick. Bring to a boil, then reduce to low and simmer for 10 minutes. (If you don’t have a cinnamon stick, skip this step & add ground cinnamon with other ingredients if desired.) When 10 minutes is up, add cocoa powder, honey, coconut oil, vanilla & salt bringing back up to a boil, whisking rigorously to froth, or use a frother if you have one. Ikea has a tiny one for I think $1 that is AWESOME!
Serve with coconut whipped cream and a pinch of cinnamon if desired. Enjoy!
I made THESE chocolate cupcakes with peanut butter icing for my son’s first birthday, and although my two little ones don’t eat eggs, the rest of my family does! I have a lot of friends who are grain free, dairy free, but not egg free as well. That being said, I decided to revise the recipe and make it a little more diverse for those friends, and also use NO coconut sugar since that’s not really “allowed” on my diet anyway. Birthday’s are special. 😉
I tried the recipe with eggs & instead of coconut sugar I incorporate dates & a bit more honey along with stevia for the needed sweetness. They seem to be a little more like a muffin to me, which I’m 100% fine with! Still moist, still fluffy and delicious….you could definitely still use them as a cupcake & top them with the peanut butter icing from my previous post, (which would send them over the top!) or you can add nuts or paleo chocolate chips & they will still be divine. They’re subtle in their sweetness, but they hit the spot when I’m craving something sweet!
Chocolate Muffins (Grain free, gluten free, dairy free, refined sugar free, Paleo, GAPS)
3 cups almond flour (spoon measured)
1 TBS coconut flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 tsp salt
1/2 cup coconut oil, melted
1 cup full fat coconut milk or cashew milk
2 tsp vanilla
1/4 cup honey
1/2 cup dates (soaked if too hard)
15-20 drops stevia (or to taste)
Preheat oven to 350 degrees.
In a large bowl mix the almond flour, coconut flour, cocoa powder, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)
In the bowl of a food processor or blender, add the dates, coconut oil, coconut/cashew milk, avocado, eggs, vanilla, honey & stevia and pulse or blend until completely smooth.
With a rubber spatula, gently fold the wet ingredients into the dry. Put cupcake liners into a mini muffin tin or grease the muffin tin with coconut oil & scoop batter to the top. They will not puff up very much.
Bake at 350 degrees for 12-15 minutes. They should be slightly firm to the touch when finished.
Remove from muffin tin & let cool.
I cannot tell you how good these cupcakes taste! I was DYING for a chocolate cupcake & tried a bunch of different recipes but couldn’t find one that had the right texture & taste combo. The texture is so good for being grain free! The coconut milk and avocado make these nice and moist, and although if you’re trying (when they are plain) you can taste the avocado a little bit (I don’t mind it) once you put the peanut butter frosting on them, they are perfection! My biggest pet peeve on blogs is when they post a baked good & DON’T include a picture of the inside! So I took a couple so you can see how moist they are 😉 Enjoy!
Chocolate Cupcakes (grain free, vegan, refined sugar free)
- 3 cups almond meal (Spoon measured)
- 2 level TBS coconut flour
- 1 cup cacao powder
- 3/4-1 cup coconut palm sugar (depending on how sweet you like them)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- ½ cup coconut oil, melted
- 1 cup coconut milk, full fat
- 1 small avocado (mine was a very large avocado so I only used half!)
- 6 tsp egg replacer blended with 6 TBS water in the blender or processor
- 2 1/2 teaspoons vanilla extract
- 2-3 tablespoons raw honey
Preheat oven to 350 degrees.
In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)
In the bowl of a food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth.
With a rubber spatula, gently fold the wet ingredients into the dry just until moistened. It may seem dry at first, but will become thick and moist as you keep folding in. Put cupcake liners into a muffin tin & scoop batter into liner almost to the top. They will puff up a bit.
Bake at 350 degrees for 20-25 minutes. I made mini cupcakes & took them out after 15 minutes so I’m guessing at the time for bigger cupcakes! They may require longer. They should be slightly firm to the touch when finished.
Peanut Butter Icing
1 Cup natural peanut butter
1 Cup spectrum palm shortening
2-4 TBS raw honey
2 tsp vanilla
Add all ingredients to the bowl of a mixer and beat until fluffy, scraping down sides as needed. Pipe onto cupcakes.
Chocolate Icing (if you want a swirl)
2 TBS cocoa powder
1/4 Cup spectrum palm shortening
1/4 tsp vanilla
1 TBS honey
Who can eat Chili without cornbread? Definitely not me! I have long been searching for a gluten free and vegan version of cornbread, but they all fell flat. Some literally. Others just didn’t hold together well, and still other’s were lacking greatly in the flavor department. If you’re looking for a great gluten free mix you should make Sarah’s gluten free flour blend. I really think it’s what makes this cornbread so delicious! If you try another blend & it works well, I’d love to know about it.
Gluten Free Vegan Cornbread
1/2 cup Earth Balance soy free spread
Scant 1/2 cup white sugar
4 1/2 tsp ener-g egg replacer beaten with 6 Tablespoons water until frothy
3/4 cup non-dairy milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1 cup organic cornmeal (make sure to buy organic & avoid GMO’s! I buy all mine from Vitacost)
1 cup gluten free flour (Sarah’s gluten free flour blend)
1/2 teaspoon salt
Preheat oven to 375 degrees. Grease an 8×8 pan.
In a small bowl combine non-dairy milk with 1 teaspoon apple cider vinegar and set aside.
Melt Earth Balance in a medium size saucepan on low heat. Once melted, remove pan from heat and stir in sugar. Add prepared egg replacer and mix until well blended.
Add the baking soda to the non-dairy milk/apple cider vinegar, then pour the milk mix into the pan with the Earth Balance, sugar & egg replacer and rigorously blend until incorporated.
Combine the gluten free flour, cornmeal, salt & add the dry ingredients to the wet until little or few lumps remain being careful not to over-mix. Pour batter into prepared pan.
Bake in preheated oven to 30-40 minutes or until a toothpick inserted into the center comes out clean.
This recipe is very simple and extremely delicious. Pesto has always been a huge favorite at my house, but I stopped making it for a long time when we left dairy behind. Add it to your favorite vegan or gluten free pasta (mine is linguine!), throw in some veggies, chicken, toasted breadcrumbs or whatever else strikes your fancy, & you’ve got one tasty dinner.
Dairy Free Pesto (Makes enough to toss one 8 oz box of pasta. Double or triple easily))
1 cup fresh basil, packed
1/4 cup raw walnuts
1-2 cloves garlic
1/4 teaspoon salt (add more if you like it saltier)
1/2 cup extra virgin olive oil
In the bowl of a food processor, pulse garlic a few times to chop. Add basil, walnuts, salt and blend. While food processor is running, drizzle in the olive oil and keep on until completely smooth, scraping down sides of bowl as necessary. Pour pesto into a small saucepan and over medium low heat bring to a simmer stirring constantly, 1-2 minutes. As soon as it looks like it’s coagulating, remove from heat, toss with pasta & serve.
You can also eat it raw directly from the food processor, if you like.
There are two things in this life that I think about Every. Single. Day. Carbs & Sugar. It may be safe to say I need a twelve step program. Something about bread meets sugar is even more tempting than each individual culprit. That’s why cinnamon rolls are probably my favorite dessert. The marriage of warm pillowy bread-y goodness meets sugar overload. Throw in some walnuts & extra frosting & I’ve died and gone to heaven.
1 Cup warm non-dairy Milk (110 degrees F)
2 Ener-G egg replacer eggs (prepared)
1/3 cup Earth Balance soy free spread, melted
3 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp bread machine yeast
1 cup packed brown sugar
2 TBS cinnamon
1/3 cup Earth Balance soy free spread
3/4-1 cup walnut pieces (optional)
1 1/2 cup powdered sugar (more if needed)
1 TBS Earth Balance soy free spread, melted
2-3 TBS non-dairy milk
1 tsp vanilla
Stir warmed non dairy milk, yeast & 1 Tablespoon of your sugar in the pan of the bread machine and let proof for 10 minutes until foamy. Add the rest of ingredients into the pan of the bread machine , select dough cycle; press start.
After the dough is finished, turn it out onto a lightly floured surface, cover with a kitchen towel and let rest for 10 minutes.
In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup earth balance soy free spread and sprinkle evenly with sugar/cinnamon mixture and walnuts, if desired. Roll up dough from the narrowest point, cut into 12 rolls & place in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Preheat oven to 375 degrees F.
Bake rolls in preheated oven until golden brown, about 12-15 minutes, turning halfway through baking. While rolls are baking, beat together powdered sugar, vanilla, melted earth balance spread, and milk alternative.
Spread frosting on warm rolls before serving. When rolls come out of the oven you can also turn them out onto another pan or a piece of foil. This will allow all of the sugary, buttery goodness that winds up on the bottom of the pan to stay on the rolls.