Chocolate Chip Cookies

Soft, chewy, melt in your mouth goodness that are both eggless & glutenfree!! 😱 Yes, we did. Check it out below. 

Time: 1 hour  

Ingredients: 

• 2 cups rolled oats
• 6 tablespoons sweet cream (salted) or butter. You can use a butter substitute if you want these to be vegan. 
• 1 tablespoon Lactaid
• 2 tablespoons apple sauce  
• 4 teaspoons vanilla extract
• 1/3 cup brown sugar  
• 2 teaspoons baking powder  
• 2 teaspoons corn starch
• 1/2 cup semi sweet chocolate chips (or vegan chocolate chips if you want this to be vegan)
• coarse sea salt (optional) 

Recipe: 

1. Melt the butter & apple sauce together in the microwave for 30 seconds or until melted. 
2. Add in the lactaid & the vanilla extract. Stir in the brown sugar, let it dissolve, and then set the mixture aside. 
3. Using a food processor, grind the oats into a flour. Pour it in a large bowl.  
4. Add the corn starch and baking powder, using a spatula to combine. 
5. Pour in the wet ingredients mixture & stir until incorporated. The dough will be wet, that's what we want.  
6. Add in the chocolate chips.  
7. Cover with plastic wrap & refrigerate for 20-30 minutes. This helps your cookies turn out chewy. 
8. Preheat oven to 350 degrees.  
9. Line 2 cookie sheets with parchment or foil wrap & spray with cooking spray.  
10. Form 2" balls of the dough and press them into flatter cookies, then lay them 3" apart on the cookie sheet. 
11. Sprinkle with sea salt.  
12. Bake for ONLY 10 minutes.  They will continue to cook on the cookie sheet as they cool and you don't want them to be too dry.  

Salara (Coconut Roll)

MmmmMmm!! This Guyanese classic will make your whole house smell like sweetened coconut! So flaky, soft, slightly sweet, simply delicious. My recipe caters to certain allergies - it is eggless & dairy free. Enjoy!

Time: 1.5 hours  

Ingredients:  

Dough:  

• 3 cups all purpose flour  
• 1.5 teaspoons salt
• 1/4 cup warm water
• 1 packet yeast  
• 1 cup warm Lactaid (can use milk if you want)
• 1 teaspoon ground cinnamon
• 1 tablespoon apple sauce (this replaces the egg)  
• 1/4 cup shortening  
• 1/4 cup  + 1 teaspoon  white sugar 
• 1 tablespoon I Can't Believe it's not Butter, melted

Filling: 

• 2 cups dried coconut flakes
• 1/4 cup brown sugar  
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract  
• 2-3 spoons water  
• 5-6 drops red food coloring  

Recipe:  

1. Disolve the yeast in 1/4 cup water & the teaspoon white sugar.  
2. Place it in a dark warm area to activate for 10 minutes (I put mine in the microwave with it turned off).  
3. In a large bowl, combine the flour, 1/4 cup white sugar, salt, & cinnamon. Once the flour mixture is combined, cut the shortening in (until no chunks remain). 
4. After the yeast activates, add the warm Lactaid, yeast mixture & applesauce to the flour. Knead to form a dough. 
5. Place the dough in a greased basin  (I used vegetable oil to grease mine) covered with foil for 1 hour. Dough will double in size.
6. While the dough is rising, you can make the filling. Combine all of the filling ingredients and mix well so the food coloring is absorbed by all of the coconut. You may need to add more water, you don't want the filling to be very dry.  
7. Once the hour is up & the dough has risen, punch it in the middle so the air comes out. Then, split the dough into 2 equal parts (you'll be making 2 rolls). 
8. Use a rolling pin & a light dusting of flour to roll out each dough to a rectangle.  
9. Scoop half of the filling into each rectangle & spread to distribute evenly. Make sure the filling is all around the edges so you get a really good design!  
10. Bake on 350 for 10 minutes, then brush on some of your melted I Can't Believe it's not Butter, and bake again for another 5-10 minutes until golden brown.  

Let cool completely before cutting into slices.  

Bourbon Maple Pecan Brownie Cake

Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous. 

Time: 1 hour ​

​Ingredients:

• ​1 box brownie mix (I used Ghirardelli dark chocolate)
• 1​/4 cup olive oil 
• 1/3 cup vegetable oil ​
• 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite) ​
• ​1/2 cup confectioners sugar 
• 1 teaspoon maple syrup​
• 1 teaspoon cinnamon​
• 2 splashes of water ​
• 1/4 cup crushed pecans​

Recipe: ​

1. In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. ​The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!) 
2. Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). ​The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick. 
3. While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. ​Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like. 
4. Once you stir in the pecans, the mixture will become closer to a spread than an icing. ​
5. After the brownie cake bakes & cools, ​run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing! 
6. Spread the pecan mixture on top of the brownie cake evenly. ​
7. Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! ​Tip: I mixed it in a measuring cup so there's a spout for pouring)
8. ​Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top. 
9. Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy! ​

Portobello Pizzas

Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives!  Top it with whatever you want - the possibilities are endless!! 

Time: 15 minutes

Ingredients: ​

• 4 portobello mushrooms, stems removed​
• 2-3 medium sized tomatoes, diced ​
• 1-2 handfuls of baby spinach, chopped​
• 5-7 kalamata olives, pitted ​
• 2 tablespoons olive oil ​
• 1 teaspoon dried thyme ​
• ​1 tablespoon of goat cheese
• salt & pepper ​

Recipe:​

1. Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings). 
2. Drizzle 1 tablesooon of the ​olive oil over the mushrooms. 
3. Grill on medium-high heat for ~7 minutes.​
4. Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. ​ Add in the goat cheese, crumbled. 
5. Remove the mushrooms from the grill & drain any excess liquid. ​
6. Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy! 

Butterscotch Pecan Cookies

So chewy, so good!!! A butterscotch cookie with a chewy, pecan crunch that makes you want more & more! The surprise is that these are eggless! ​

​Time:​ 1 hour 

Recipe: ​

• 3/4 cups all purpose white flour​
• 1.5 cups old fashioned oats​
• 1 teaspoon baking powder​
• 1​ teaspoon ground cinnamon  
• 1/ cup white sugar
• 1/2 cup brown sugar​
• 1 teaspoon vanilla extract​
• 1 cup butterscotch morsels​
• ​1/2 cup crushed pecan 
• 1 cup unsalted butter, softened​
• 1/3 cup fat free m​ilk (I used Lactaid)
• pinch of salt ​

Recipe:​

1. Preheat oven to 350 F.
2. Mix all of the dry ingredients in a bowl. ​
3. Add the vanilla extract, butter & milk. ​
4. Mix all ingredients together until well combined. ​
5. Add butterscotch morsels & pecan pieces.  Mix until evenly distributed. ​
6. Form 1 inch balls of the dough & spread them out on cookie sheets lined with parchment paper, about 3" apart.
7. ​Bake for 20-30 minutes or unit golden brown. 

Coconut Pecan Fudge Bars

Sinfully delicious... without the sin! I keep seeing people use medjool dates as a natural, healthy sweetner in desserts, but I could never imagine those desserts tasting so delicious!  This raw, vegan, glutenfree dessert will have you grabbing for more. A true guiltless pleasure! 

 Time: 15 mins 

Ingredients: 

• 1 pack medjool dates, pits removed
• 1 cup chopped pecans - raw  
• 1 tablespoon salt  
• 1 cup candied pecans (optional) 
• 1 cup semi-sweet chocolate chips  (vegan)
• 1 cup coconut oil, melted  
• 1 tablespoon ground cinnamon  
• 1 cup shredded coconut flakes, unsweetened

Recipe:  

1. In a large food processor, pulse the dates, salt, cinnamon, 1/2 cup of the coconut oil & the chopped raw pecans until a smooth mixture forms.  
2. In a large Pyrex, spread a thin layer of the coconut flakes.  
3. Press the date mixture into the Pyrex so it forms a sheet layer of "fudge" over the coconut flakes.  
4. Mix the chocolate chips & the rest of the coconut oil together until smooth (melt in the microwave for ~15 seconds if needed). 
5. Pour the chocolate mixture over the date mixture & spread to coat evenly. 
6. Sprinkle candied pecans over the chocolate if desired. 
7. Refridgerate for at least 2 hours.  
8. Cut into squares, serve & enjoy!  

Store in refrigerator for up to 2 weeks!  

Oat Apple Pie

Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime. 

Time: 1.5 hours

Ingredients: ​

• 2 large apples, sliced thin (I used a mandolin) ​
• 2 tablespoons brown sugar ​
• 2 tablespoons ground cinnamon ​
• 2 teaspoons sea salt ​
• 2 cups oats ​
• ​1/2 cup coconut oil 
• 1 tablespoon agave nectar ​
• 1/4 warm water if needed for the crust ​

Recipe: ​

1. Grind the oats to a flour in a food processor.
2. Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, ​the coconut oil, agave, & water if needed. Pulse until a dough forms. 
3. Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick. ​
4. Transfer the crust to a pan & press the edges down so it keeps its shape. ​
5. Bake the crust on 425 for about 15 mins. ​
6. While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. ​Lower the heat to 375.
7. Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden. ​

Carrot Cake

If you know me personally, you know I loooove carrot cake! It's the perfect mix of not too sweet and not quite savory. I went a little ambitious & made an eggless, bundt carrot cake with my own carrot cream cheese icing. Recipe uses a bit of ingredients but it is so easy to put together & so worth it!

Time: ​1 hour 

Ingredients: ​

• 2.5 cups shredded carrots ​
• 1 cup apple sauce ​
• 3 cups all purpose flour ​
• 1 tablespoon baking soda ​
• 1.5 teaspoons baking powder ​
• 1 tablespoon ground cinnamon​
• 1 teaspoon ground glove ​
• 1 teaspoon ground ginger ​
• 1 teaspoon ground nutmeg​
• 1 tablespoon salt ​
• 1/2 cup white sugar ​
• 1.5 tablespoons molasses ​
• 1/2 cup vegetable oil ​
• 1/4 cup milk or lactaid as needed if the icing is too thick
• 1/2 pack plain light cream cheese ​
• 1 teaspoon vanilla ​
• 1 cup confectionary sugar ​
• PAM spray or other cooking spray ​

Recipe: ​

1. Put the carrots in a large basin (leave about 1 tablespoon aside for the icing) Add the vegetable oil, molasses, ground spices, salt, baking soda & powder, white sugar & applesauce. Mix to combine. ​
2. ​Slowly start adding the flour & keep stirring to combine. If it feels like the mixture is becoming too dry, you used enough flour. 
3. Spray the cake pan with cooking spray, especially if you're using a bundt pan, so the cake won't stick to it. ​
4. Bake on 325 degrees for about 45 minutes or until a toothpick comes out clean. Baking time will vary depending on what kind of pan you used. ​
5. While the cake is baking, use a stand mixer to whip the icing together (cream cheese, vanilla, tablespoon of shredded carrots & milk or lactaid).​
6. Once the cake is baked, let it cool almost completely so that you can turn it over & the bundt will stay in form. ​
7. Glaze with the icing & enjoy!  You can freeze this cake and save pieces of it for months to enjoy :). ​

Salted Caramel Flan

Decadence at its finest. This recipe is so easy it will surely be a recurring dessert in your household after the first attempt! Salted caramel over creamy, cinnamony flan.. topped with fresh berries. This is a perfect summer treat! 

Time: 1.5 hours

Ingredients:  

• 1 can evaporated milk
• 1 can condensed milk
• 1 teaspoon vanilla extract  
• 1.5 teaspoons ground cinnamon  
• 2 large eggs (or 3 regular sized eggs) 
• 1 cup granulated sugar
• 1/2 teaspoon coarse sea salt  

Recipe: 

1. In a small saucepan, heat the sugar & sea salt on low heat until melted completely into a caramel.  
2. Immediately pour the mixture to the bottom of a 9" cake pan. It will cool very quickly so this step is critical or you will need to reheat the sugar again.  
3. Mix the eggs, condensed milk, evaporated milk, vanilla extract, & ground cinnamon together in a basin or pot. Mix until smooth. 
4. Pour this mixture over the caramel. 
5. Take a long Pyrex pan that will fit the cake pan inside it, add boiling water about 1/2 full. Put the Pyrex in the oven first, then place the cake pan inside of it. 
6. Bake on 350 for 60 mins, or until a toothpick comes out clean. The flan will be jiggly.
7. Let cool, run a sharp knife along the edge, then take a plate or serving platter and place it on top of the cake pan. Flip it over so the flan falls out evenly on top of the dish.  
8. Add fresh berries if desired & enjoy! Refrigerate for storage.  

No Bake Pistachio Sea-Salt Fudge Bars

Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!

Time: 15 mins 

Ingredients: 

• 1 ten oz container (or 1.5 cups) pitted dates 
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon 
• 2 teaspoons coarse sea salt 
• 2 teaspoons flax seed flakes 
• 2 teaspoon coconut oil 
• 1 tablespoon pistachio crumbs (pounded pistachios)
• 2 additional tablespoons of pistachio crumbs for rolling the bars in

Recipe:

1. In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
2. Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
3. Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar. 
4. That's it! You can refrigerate these if you want them cold, or just serve them as-is!