If you know me, then you know I love food! I enjoy preparing food, tasting food, trying new recipes, and sharing food with family and friends. In the last few years, I started saving and tweaking recipes to make them my own. Below are a few recipes that I enjoy and I hope you will too.
Vegan cheesecake
Ingredients
Base
1 cup dates (soaked in warm water for 30 minutes)
1 cup raw walnuts
Cashew layer
2 cups raw cashews (soaked in hot water for 30 minutes)
1/4 cup coconut cream
1/4 maple syrup
2 tbsp coconut oil
2 tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup (or less) of filtered water
Directions
1. Soak dates in warm water for 15-30 minutes; once soaked, blend with walnuts to create the crust
2. Soak raw cashews in hot water for 30 minutes; once soaked, blend with coconut cream, maple syrup, coconut oil, lemon juice, vanilla extract, and filtered water.
3. Place base in a pie pan or a square tin pan (lined with parchment paper)
4. Place cashew layer on top of base
5. Top with frozen raspberries and shredded dark chocolate
6. Place in freezer for 1 hour or more. Cut into bite size pieces and enjoy!
7. Store remaining pieces in airtight container in freezer.
Granola
Ingredients
2 cups oats
1/2 cup almonds, pecans, walnuts or a mixture (if nuts are whole, break/cut into pieces)
1/2 cup unsweetened shredded cocunut
1 tsp cinnamon
1/4 tsp salt
1/4 cup metled coconut oil (can substitute with olive oil or avocado oil)
1/4 cup honey or maple syrup
1/4 cup dried fruit of choice (raisins, dates, or figs)
2 tbsp of raw pumpkin seeds (optional)
1 tbsp of chia seeds (optional)
*Note: You can experiment with different ingredients. There are so many different types of
granola recipes available online, but this is the one I enjoy the most and have tweaked from
other recipes.
Directions
1. Preheat oven to 350 degrees
2. In large bowl, mix oats, cinnamon, and salt
3. In same bowl, add in nuts, seeds, shredded coconut, oil and honey and mix well.
4. Spread mixture onto baking sheet lined with parchment paper. Use spatula to flatten
the mixture on baking sheet.
5. Bake for 11 minutes. Remove from oven, add in dried fruit, mix ingredients, and flatten mixture before placing back in the oven for another 10-12 minutes. Total baking time: 22-25 minutes.
6. Let granola cool completely before placing baked granola into a sealed container.
Gluten free banana muffins
Ingredients
1 3/4 cup gluten free flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
2 eggs
2-3 ripe bananas
Directions
1. Preheat oven to 350 degrees
2. In medium sized bowl, mix dry ingredients
(flour, baking powder, baking soda, cinnamon, brown sugar, and granulated sugar)
3. In small bowl, mix wet ingredients (butter, eggs, bananas)
4. Pour wet ingredients over dry ingredients
5. Grease cupcake/muffin pan with melted butter or line with muffins liners
6. Pour batter into pan and bake for 17-20 minutes
Blue corn mush
Ingredients
1/4 cup roasted blue cornmeal
1/2 tsp juniper ash
2 cups water
Directions
1. Boil 1 cup of water and add in juniper ash and whisk for a minute
2. In small bowl, mix together 3/4 cup water and blue cornmeal
3. Stir blue cornmeal mixture into boiling pot slowly and whisk for 8-10 minute. Add more water as needed.
Blue corn muffins
Ingredients
1 cup all-purpose flour (can sub with gluten free flour)
1 cup roasted blue cornmeal
4 tsp baking powder
1/4 tsp salt
1/4 cup sugar (any kind, can use less, can substitute with honey)
1 cup milk (dairy or non-dairy, I use unsweetened coconut milk)
1/4 cup melted unsalted butter (can substitute with vegetable or coconut oil)
2 eggs
Directions
1. Preheat oven to 350 degrees
2. Coat a cupcake pan with melted butter or non-stick spray
3. Mix dry ingredients in large bowl
4. Mix wet ingredients in separate bowl
5. Pour wet ingredients over dry ingredients and whisk together
6. Fill cupcake pan with batter
7. Bake for 18-20 minutes
Carrot Cake energy bites
Ingredients
1/2 cup walnuts
1/2 cup almonds
1/4 cup oats
1/3 cup shredded carrots
1/3 cup unsweetened shredded coconut
1/2 cup dates
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp vanilla extract
Directions
1. Blend dates, nuts, and oats in food processor
2. Add shredded coconut, carrots, spices, and vanilla extract. Blend to combine.
3. Roll into bites. If mixture is not sticky enough, add more dates. Makes 10-12 bites.
4. Place bites in sealed container and keep in refrigerator.