Chocolate Almond Doughnuts
Baked, vegan, and healthier than your average doughnut. They are also easy to make and delicious.
1 ¼ cup white whole wheat flour
1/3 coconut palm sugar
(or more if you have a sweet tooth)
1 teaspoon baking powder
¼ teaspoon nutmeg
½ teaspoon vanilla
¾ cup almond milk
1/3 cup almond butter
½ cup dark chocolate chips
2 teaspoons coconut oil
¼ cup chopped almonds
Vegan French Toast
This is a very easy and very good French Toast without using eggs. The banana gives it sweetness and has the thick texture needed to coat the bread.
1/2 cup almond, soy, cashew, or coconut milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 slices bread
While spring and summer are more of my speed, there are some things about fall that I like. Apples are one of them and they are abundant here in Pennsylvania. I prefer the local ones which are usually not waxed.
This is what you’ll need:
Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons whole wheat flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
1/2 cup whole wheat flour
1/3 cup packed brown sugar (I used coconut sugar instead)
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup unsalted butter or Earth Balance Vegan Buttery sticks
1/2 cup of my caramel sauce recipe
Protein Funfetti Cupcakes
If you follow me on Facebook (facebook.com/wendygail15) you already know that I’m in school studying to be a personal trainer. So I bake and I train. An odd combination for sure but it works for me. These cupcakes are made with protein powder and provide nutrients for those who also train.
Serving size: 1 cupcake (including frosting and toppings)
Recipe yields: 6 servings
Fat: 3.6 g
Carbs: 9 g
Protein: 11 g
Here is what you’ll need:
Vanilla protein powder: 40 g
Coconut flour: 3 tbsp
Stevia blend: 3 tbsp
Baking powder: 1/4 tsp
Salt: 1/8 tsp
Egg whites: 1/4 cup (2 large)
Nonfat plain Greek yogurt (or dairy-free yogurt): 1/4 cup
Unsweetened applesauce: 2 tbsp
Coconut oil: 1 tbsp
Vanilla extract: 1/2 tsp
White vinegar (optional): 1/4 tsp
Almond extract: 1/8 tsp
Sprinkles (optional): 1 tsp
Fat-free cream cheese or Neufchatel: 3 oz.
Nonfat plain Greek yogurt (or dairy-free yogurt): 3 oz.
Confectioner’s erythritol: 4 tbsp. (or 2 tbsp. stevia blend, or 4 tbsp. stevia or sugar)
We’re in the middle of a heat wave and these small chocolate covered yogurt bites are just the thing I needed. Easy to make and perfect to keep in your freezer.
You will need
2 cups of vanilla Greek yogurt. (You could also use Silk vegan yogurt)
3 tablespoons shaved bittersweet chocolate
1 cup chocolate chips or baking bar(for melting)
One taste of these Ginger Cupcakes and you’ll be hooked. They don’t taste healthy at all. There are no refined ingredients in them.
What you’ll need:
1/2 c. Oil
1 1/2 cups Blackstrap molasses
1 cup milk (in the video, I used unsweetened almond milk)
2 large eggs
2 tsp. Cinnamon
1/2 tsp. Baking Soda
2 tsp. Ginger
2 cups Flour (any kind, rice, oat, wheat…)
1 c. Pure maple syrup
2 Egg whites
1 tsp. Vanilla
1/8 tsp. Salt
Store cupcakes in the refrigerator.
It sounds too good to be true but it’s not. This is very good caramel sauce made with unrefined sugar and coconut cream. It’s not as easy to find coconut cream however, many if not most, grocery stores do have it. I buy mine at Trader Joes but they don’t have it in stock all of the time so when I see it, I stock up.
7 Tbsp coconut sugar
7 Tbsp Cold water
1/2 cup coconut cream
1/4 tsp vanilla extract
pinch of salt
The title says it all. A combination of chocolate and almond in a cookie. Easy to make, gluten free, clean eating, and very good. You can also add chocolate chips, nuts, dried fruit or shredded coconut into the dough if you choose.
8 oz. semisweet or bittersweet chocolate, chopped, or you can use 1 1/3 cups chocolate chips
2 Tbsp. Earth Balance Vegan butter spread or butter
1 ¼ cups almond meal (also known as almond flour)
¾ cup dry sweetener (I used a stevia blend but you can use sugar)
1 tsp vanilla extract
1 tsp almond extract
Follow directions in video
Chocolate Peanut Butter Brownie French Toast. That is both a mouthful to say and to eat. It’s both clean eating and so delicious. In this recipe I use one of my favorite health food products – Suzanne’s Specialties Ricemellow.
Ricemellow is a healthier version of marshmallow fluff. It’s widely available in health food stores and many grocery stores now stock it as well. In Wegman’s it’s in the health food section. In the Shop Rite near me, it’s right next to the marshmallow fluff.
To make this recipe you will need:
2 slices bread (I used a multigrain bread)
1/2 cup milk (I used unsweetened almond milk but any will work)
2 tbsp unsweetened cocoa powder
2 tbsp coconut sugar or raw sugar (you can use any natural sweetener)
1 large egg
1 tsp pure vanilla extract
For the filling:
1 tbsp peanut butter
3 tbsp Ricemellow
Who would ever guess that a healthier homemade Oreo cookie would taste so much better than the real thing? These do. They are vegan as well. To make these cookies, you will need a kitchen scale to weigh ingredients. There are gram to cup/ounce conversions available but to be honest, the recipe doesn’t seem to come out as good when using them. Kitchen scales are cheap. I paid $15 for mine at Wal-mart.
120g Spelt Flour (you can also use whole wheat pastry flour or all-purpose if you’re not eating clean)
30g dutched process cocoa powder
80 g coconut sugar (you can also use organic sugar, stevia blend, or any other dry sweetener)
1/4 tsp salt
1/4 tsp baking soda
1 tsp pure vanilla extract
44 g canola or coconut oil
3 tbsp milk of choice
2 tbsp pure maple syrup
55 g organic powdered sugar (Make your own here)
1/2 tsp pure vanilla extract
58 g coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance spread
Keep these in an airtight container to retain freshness.