Sexy Swirl Brownies

That's right these brownies are sexy, swirled with peanut butter and chocolaty goodness! They were very easy to make and even easier to eat! I did use eggs in this recipe therefore they are not vegan, but fear not they are still gluten and dairy free. You can also use any nut butter of your choice ( almond, or cashew) would be fabulous.  Enjoy!

Recipe by: Maria Capellan

Prep time: 10 min

Bake Time: 25-30 min

Tools: 8 x 8 pan (rubbed with coconut oil)
            2 bowls
            Wire whisk
            Rubber spatula
            Love :)

Ingredients

Dry:
1/2 cup almond flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup cocoa powder
1 tsp sea salt
1 tsp baking powder
1/2 cup Vegan chocolate chips (optional)


Wet:
2 organic eggs
1/2 cup agave nectar
1/2 cup unsweetened almond milk
1/4 cup unsweetened applesauce
1 tbsp vanilla
2 tbsp natural peanut butter

Directions:

Preheat oven @ 350 degrees

1. Mix all dry ingredients in a bowl except chocolate chips.

2. In another bowl mix all your wet ingredients except the peanut butter.

3. Add the dry to the wet and mix well.

4. Fold in your chocolate chips into batter.
5. Pour batter into baking pan greased with coconut oil.
6. Swirl in peanut butter with a butter knife.

7. Bake for 25-30 minutes.
8. Let cool and cut and enjoy!

Note: store in fridge up to 3 days

Chocolate Coconut Cream Pie!

This is by far the most amazing pie I have ever made! It looks and tastes just like the real deal! Nobody will every suspect there is tofu in this pie! Best of all this pie does not need to be baked it just needs to be refrigerated. Try it out my friends. Happy New year to you all!


Recipe By: Maria Capellan

Tools: 1 pie dish
            Food processor
            Stand mixer ( or hand mixer with wire whisks)
            Double boiler ( Small heatproof bowl on top of a pan with simmering water)
           

Pie crust:  10 Minutes

1 1/2 Cups Raw almonds
1 Cup Raw Walnuts
1 8oz Bag of pitted dates
1 Tbsp+1tsp Coconut oil
pinch salt

Directions for Crust:

1. Add the nuts into a food processor and grind them well.
2. Next add in your pitted dates.
3. Add your coconut oil and salt.

Note: Feel with your hands you should be able to press and form crust, it will be a little wet.

4. Place in pie pan and press pie dough out.

5. Refrigerate overnight or at least 2 hours.

Chocolate Mousse Filling:  10 Minutes

1 12oz pack of Lite Firm tofu (Organic gmo free)
1 Bar of 100% cocoa
1Tbsp Coconut oil
1/2 Cup of Agave (or sweetener of your choice)
1Tsp Instant espresso powder (optional)
1Tbsp Vanilla
Pinch of Salt

Note: This is very Dark chocolaty, if you want it lighter just use a lower percent vegan chocolate or don't use the whole bar.

Directions:

1. Drain out Tofu and pat dry with a paper towel and set aside.
2. On a double boiler melt the chocolate and coconut oil.

3. Add in the espresso powder,vanilla,and salt.
4. In a food processor crumble in the tofu, pour the chocolate mixture right on top and blend.

5. Last add in your Agave or sweetener and taste it until your liking. Blend for 2 minutes!

6. This mixture will look like chocolate mousse now! refrigerate overnight and your done!

Optional Coconut Cream topping:  5 Minutes (Pictures coming soon!)

1 can full fat coconut (in refrigerator overnight)
1Tsp Vanilla
1Tbsp Agave
Coconut and chocolate for sprinkling

Directions:

1. Flip your can of coconut upside down and drain the liquid portion.
2. Dump the thick part into a bowl or stand up mixer.
3. With speed on medium whisk for 1 minute.
4. Add in your sweetener and vanilla and turn up the speed till nice and fluffy!
5. Top with coconut and chocolate (optional)

Holiday Cookies!

 Happy Holidays to you all! You can't have Christmas without cookies. My mother and grandmother still  make dozens and dozens of their cookies each year as a family tradition. I wanted to create a cookie that was versatile for the holiday season. You add what nuts,chips etc. that you like! You will never know they are free of Gluten,Dairy,Egg or refined sugars!  I'm all about fooling people with my healthy goodness!


Recipe By: Maria Capellan

Prep Time: 1 hr
Bake Time: 12-14 minutes @ 350 degrees

Tools: 2 Bowls
          Wire whisk
          Rubber spatula
          Cookie sheet lined with parchment paper
          Wire rack for cooling

Dry Ingredients:
1 Cup Almond Flour
1/2 Cup Sorghum Flour
1/2Cup Tapioca Flour
1/4 Tsp Baking soda
pinch of salt

Add in's:
Nuts
Dried fruit
Chocolate chips

Note: I did a combination of sliced almonds, dried cherries and coconut! A small handful, no measuring required!

Wet Ingredients:
1/2 Cup canola oil
1/2 Cup Agave (or less to taste of sweetness)
2 Flax Eggs ( 2 Tbsp ground flax +6 Tbsp warm water, let sit for 10 min)
1Tsp Vanilla
1/2Tsp Almond Extract

 Directions:

Preheat your oven @ 350 Degrees 

1. Mix dry ingredients.

2. Make flax egg.

3. Mix the flax egg in with the rest of the wet ingredients.

4. Add the dry to the wet ingredients.

5. Last add in your nuts and dried fruit and coconut.

6. Refrigerate dough 1 hr. (this helps firm up the dough, and can also be left overnight)

 7. Take the chilled dough and roll 1 inch balls, place on a cookie sheet, and flatten slightly with your hand.

 8. Bake for 12-14 minutes depending on your oven.

 9. Let cool for 5 minutes then transfer to a wire rack to cool.

10. Enjoy! Stores for up to 4 days and is best refrigerated. These cookies also freeze well too!

Pumpkin Spice Cake!

What's better than starting off the fall season with a warm pumpkin spice cake! Just the smell of it warms the house and gives you that autumn feel. This cake is moist and delicious! I also made an optional cashew cream frosting that pairs well with the cake. Try it out!

Recipe By: Maria Capellan

Prep Time: 15 minutes

Tools:
2 bowls
Wire whisk
Rubber spatula
Food processor
8 in Cake pan ( lined with parchment)

Ingredients:

Dry:
1 Cup Almond flour
1/2 Cup Brown Rice Flour
1/2 Cup Tapioca flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp  Ginger
1/4 tsp Cloves
Pinch of nutmeg


Wet:
1 Cup Organic Pumpkin
1/2 Cup Unsweetened applesauce
2 Flax Eggs ( 2 Tbsp ground flax +6 Tbsp hot water)
1 Tbsp Vanilla
1/2 Cup Organic Brown Sugar

Directions:

Preheat Oven @ 350 degrees

1. Make flax egg and let sit to thicken 10 min
2. Mix all dry ingredients

3. Mix all wet ingredients
                   
4. Add the wet to the dry and mix well!

5. Pour batter into pan

6.  Bake for 30 minutes

7. Let cool 20 minutes- then flip cake

 I cut mine into little triangles you can cut them however you like :)

8. Frost with cashew cream frosting (optional)

Cashew Cream Frosting:

Ingredients:

1 lb Raw whole cashews
1/3 Cup Almond milk
1 Tbsp Vanilla
3 Tbsp Agave nectar
1/2 tsp Cinnamon

Directions:

1. Soak cashews in a bowl of water overnight to get soft

2. Rinse them then put in food processor

3. Add all other ingredients and blend well

Note: My food Processor got over heated so I just used a hand mixer to get a fluffy effect! :)

 Sprinkle a little Cinnamon and Boom! You got yourself a fancy fall dessert!

 

Chocolate Avocado Muffins!

Some of my close friends know how I feel about Avocados...I'm obsessed with them! They are like candy to me! I was looking at some baking recipes with Avocado and started experimenting with my own! Avocados are packed with all that good fat ,it acts like butter in this recipe! These muffins are so satisfying they could pass as dessert. Take a look!

Recipe By: Maria Capellan

Tools:  2 Medium bowls
             Spatula
             Blender or small food processor
             Muffin tin

 Ingredients: 


Dry:
           1/2 Cup Millet flour
           1/2 Cup Brown rice flour
           1/4 Cup Tapioca Starch (flour)
           1/4 Cup Cocoa Powder
           1/4 Tsp Baking Soda
           1 Tsp + 1/4 Tsp Baking Powder
           1/2 Tsp Salt          


Wet:
           1 Ripe Avocado ( good size)
           1/3 Cup Agave Nectar
           1/2 Cup Almond Milk
           1 Tsp Vanilla
           1/2 Tsp Instant Espresso powder
           1 Flax Egg ( 1 Tbsp ground flax +3 Tbsp warm water) let sit 10 min

Extras: A good handful of Dairy free chocolate chips(or cocoa nibs) and walnuts! (Optional)

Directions:   Preheat Oven @ 350 degrees


1. Make flax egg and set aside
2. Mix dry ingredients in a medium bowl

 Note: Your Ripe avocado should look like this!

3. Cut up avocado and place in blender with all other wet ingredients
4.The mixture should look like this

5.Lets have a threesome with all these ingredients!

6. Works out like this, makes a thick batter!

7. Scoop batter into muffin tin filling them a little over halfway

8. Bake 20-23 Minutes makes 10-12 Muffins

9.Refrigerate up to 3 days Enjoy!

Easy Banana Bread!!

Here is an easy recipe for banana bread! One of my favorites anytime of the year! This bread stays good for up to 4 days (refrigerate) but it is even better grilled in a pan the next day with a Vegan butter spread. You can try adding walnuts or chocolate chips in it, I'm sure it would taste amazing!

Recipe By:  Maria Capellan

Tools:  2 Medium bowls
             Spatula
             Wire whisk
             Line a 5 x 9 bread pan with parchment paper

Ingredients: 

Dry:   1 Cup Brown rice flour
           1/2 Cup Almond flour
           1/4 Cup Tapioca Starch (flour)
           1/2 Tsp Baking Soda
           1.5 Tsp Baking Powder
           1 Tsp Cinnamon
           Pinch of each: Salt-Cloves-Nutmeg


Wet:  2 Medium Ripe Bananas
           1/4 Cup Unsweetened Applesauce
           1/4 Cup Agave Nectar
           1/4 Cup Almond Milk
           1 Tsp Vanilla
           1 Flax Egg ( 1 Tbsp ground flax +3 Tbsp warm water) let sit 10 min


Directions:   Preheat Oven @ 350 degrees

1. Make flax egg and set aside
2. Mix all dry ingredients in a bowl

3. In a separate bowl mash bananas with a fork then add the other wet ingredients and whisk

4. Mix the dry ingredients into the wet

5. Pour into bread pan and bake 35 minutes

6. Test bread with a toothpick the tip should still be moist