April 22, 2018

Vegan Peanut Butter Pretzel Bars

3:20 PM 0 Comments
Pretzels are such a great food. Like seriously I should have them more often because I could eat them all day long. In fact, I think I did just that from the ages of 2 to 4 years old.
I mean, who doesn't love a sweet and creamy snack! But what if I told you these are healthy too?!
These bars are refined sugar free and vegan! 
These Peanut Butter Pretzel Bars are the perfect no-bake snack with summer just around the corner. The crust is soft almost like a shortbread because of the coconut flour but with a great crunch thanks to the pretzels.
The filling is wonderfully sweet, salty, and creamy. Anything with peanut butter is a yes to me so if you feel the same way, you’ll love these!
I used unsalted pretzels in these because I wanted to control the amount of salt i put in. If you only have salted feel free to use those instead. I think it would taste even better with the big and crunchy pieces of salt! 
I think the tahini mixed into the filling adds an extra taste dimension to these. It makes them a little more savory and even creamier. I recommend using it if you have it one hand! However, if you don’t feel free to use more peanut butter instead. 

Peanut Butter Pretzel Bars
makes 9 to 12

1 cup pretzels
1/3 cup coconut flour
2 tbsp maple syrup
2 tbsp almond milk
1/4 cup coconut oil, softened
1/4 tsp cinnamon

Peanut Butter Filling
1/2 cup peanut butter
1/3 cup tahini
1/2 tsp salt
1/2 tsp cinnamon
3 tbsp maple syrup
4 dates

Pretzels to top

1. Prepare an 8" dish by lightly oiling the bottom
2. Place all crust ingredients in a blender or food processor. Blend until combined. If some big pieces of pretzel are still there that is ok! You'll just have some crunchy bits. The dough should be sticking together.
3. Evenly and firmly press crust dough onto the bottom of your pan. Place in freezer as you prepare the filling.
4. Place all filling ingredients in a food processors and blend until smooth
5. Pour filling over crust 
6. If desired you can press some pretzels on top of the filling. You can use whole pretzels like I did or crush some up and put those on top.
7. Place bars into freezer until solid
8. Serve either straight out of the freezer or allow bars to get all melty at room temperature

April 15, 2018

Yeast Free Vegan Super Cinnamon Rolls

10:26 AM 0 Comments
These cinnamon rolls are so good I had to force myself to stop eating them! Best of all they have no yeast so you can make them super quick.
Why are they called Super Cinnamon Rolls? Because there is extra cinnamon in the batter and the frosting! If you're going to have a cinnamon roll, you better commit to the cinnamon! Am I right?
 Personally I loooove cinnamon, I put it in almost everything! So if you're with me don't be afraid of the extra cinnamon. It makes the cinnamon taste prominent throughout the rolls.
I used to have the cinnamon rolls at the mall very often. When I was younger, my mom would buy me one when we were shopping. Who can resist the sweet aroma of cinnamon when you're walking through the mall?
While I wouldn't call these totally healthy they are definitely still a lot healthier than the ones in the mall
You can enjoy them knowing that they're: 

  • almost free of refined sugars
  • vegan
  • have the goodness of whole grains 
  • and are a lot lower in fat than your average cinnamon roll!

You can leave them without the cream cheese frosting if you prefer them a little healthier since the frosting does contain icing sugar. 
You could also instead use an icing sugar vanilla sauce if you can't be bothered to get vegan (or regular) cream cheese. Just mix 1 cup of icing sugar with some vanilla extract and enough almond milk to reach your desired consistency.

Yeast Free Vegan Super Cinnamon Rolls
Makes 9


For batter:
1 cup almond milk
2 tsp apple cider vinegar
2 tsp vanilla extract
6 tbsp grapeseed oil (or other oil)
2 cups spelt flour
3/4 cups pastry flour (if you do not have pastry flour remove 4 tbsp of flour and add in 4 tbsp corn starch)
3 tbsp sugar
1/2 teaspoon baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

For filling:
1/3 cup coconut sugar
2 tbsp cinnamon

1/3 cup coconut oil, softened

Cream Cheese Frosting (see note above for alternatives)

3 oz (6 tbsp) of vegan or regular cream cheese
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

1. Preheat oven to 400F and grease an 8x8”baking dish with coconut oil
2. In a small bowl, combine the almond milk and apple cider vinegar. Whisk and leave to sit for 15 minutes, until curdled.
3. Whisk in vanilla extract and oil then set aside.
4. In a large bowl, sift in the flours, sugar, baking soda, baking powder, cinnamon, and salt. 
5. Create a well in the middle and pour your wet mixture in. Gently fold and combine to form a soft biscuit like dough. Add in a little more flour if necessary.
6. Flour your working surface and place your dough onto it. Fold dough over a couple times to make sure it’s all together.
7. On your surface, roll the dough into a rectangle measuring 10x10 inches.
8. Spread coconut oil all over the surface of the dough. Sprinkle the coconut sugar and cinnamon all over the top of the oil
9. Roll your dough the long way and then seal the ends. Cut into 9 pieces to form the rolls.
10. Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.
11. While your rolls are baking, prepare the cream cheese frosting by creaming together all ingredients. It will be a little runny
12. Remove rolls from the oven and cover with the cream cheese frosting. Let cool and then enjoy!

April 5, 2018

Grapefruit Spelt Muffins (vegan)

10:33 AM 0 Comments

Probably one of my favorite fruit flavors is grapefruit. I love the sweet and sour crisp taste of it.I find having a grapefruit at breakfast to be so filling and satisfying. It also tastes so good in desserts and drinks!  
These are full of grapefruit citrus taste and healthy for you! They're perfect for breakfast or as a snack. I like having mine with a smear of jam and peanut butter or coconut oil.
They're easy to make. Free of eggs, dairy, are refined sugar free and vegan
If you don't want or can't use a full cup of grapefruit juice you can top it off with another. 
I topped mine off with elderflower juice and it was delicious! Orange or apple juice would be great as well.
Grapefruit Spelt Muffins
Makes about 12-16 muffins
Adapted from here

1 cup spelt flour
1 cup all purpose flour
1 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp zest of grapefruit
1 cup fresh grapefruit juice (or however much grapefruit juice you want topped off with any kind of other juice)
1/2 cup grape seed oil
1/3 cup maple syrup

1. Preheat oven to 350F. Grease or line a 12-cup muffin pan and set aside.
2. In a large bowl combine spelt flour through grapefruit zest.
3. Add in your juice through maple syrup stirring until just combined
4. Scoop batter into cups until about 3/4 full
5. Bake muffins for 12-15 minutes until risen and center is firm when pressed
6. Allow to cool before serving. I like to cut them through the middle and smother with jam and peanut butter