Are you dieting and tired of dessert cravings? Always tempted to eat those sugary, delicious foods? Or just a vegan looking for a healthy treat once in awhile? Well, I have a solution for you, and it will only require some of your time and some ingredients!
Blueberry muffins are so delicious, you can eat them up all the time, or set them out on a dish for appetizers while cooking dinner, like I do! Either way, they’re easy to make, they’re vegan-friendly, and tasty! This recipe will make at least 12 muffins! Let’s get started by listing the ingredients you will need.
3/4 cup mashed ripe banana (about 2 medium)
3/4 cup + 2 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
6 tablespoons coconut sugar (or Sucanat or natural cane sugar)
2 teaspoons baking powder
1.5 teaspoons cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking soda
1/2 cup chopped walnut pieces
1 cup frozen or fresh blueberries
Now we have have the ingredients list, lets start with what to do with them!
Preheat oven to 350F and grease a muffin tin.
In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
Melt the coconut oil in a small pot over low heat. Set aside.
In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!) I like to press a few extra blueberries on top of each so they look pretty after baking.
Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
Note: If using frozen blueberries, be sure to leave them in the freezer (do not thaw) until just before you stir them into the batter. This helps prevent bleeding.
That’s it! You just made some very delicious muffins, that are healthy, and anyone can eat.
Recipe:( http://ohsheglows.com/2014/02/19/blissful-blueberry-banana-spelt-muffins-vegan-refined-sugar-free/ )
Now this next recipe is delicious, I make them all the time, they’re great while watching a movie, or just relaxing in the evening after work, or after a workout! I am in love with chocolate brownies, but thats not the best part, these brownies are vegan-friendly, and dieting-friendly just as well! Yum! Lets get started with what you’ll need!
FOR THE BROWNIES:
1 cup raw walnut pieces
1/2 cup hulled hemp seeds
1.5 cups pitted Medjool dates* (approx. 275g)
1/2 cup raw cacao powder or dutch-processed cocoa powder
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pink Himalayan salt or fine grain sea salt
heaping 2 tablespoons raw cacao nibs
heaping 1/4 cup raw walnut pieces
FOR THE HOMEMADE CHOCOLATE TOPPING:
1/2 cup virgin coconut oil
1/2 cup raw cacao powder or dutch-processed cocoa powder
1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
small pinch pink Himalayan sea salt (or fine grain sea salt)
1/4 teaspoon pure vanilla extract
Now what to do with these ingredients!
For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
In a food processor, process the walnuts into a fine crumb.
Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
Stir or pulse in the nibs and chopped walnuts until just combined.
Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
Store leftovers in the freezer for a chocolate treat anytime.
Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.
Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.
Last but not least, lets finish this recipe article with a milk shake, who doesn’t love milk shakes? I know I sure do, but instead of going to a place like McDonald’s, or Burger King, I make my own, I found this recipe awhile ago while craving for a milk shake. Lets get started!
2 cups of almond milk
1 cup of frozen strawberries
1 scoop of vanilla protein powder
1 tsp. vanilla extract
A dash of cinnamon
A dash of salt
Stevia to taste
½ tsp. glucomannan (Optional)
*I have also used ½ cup of cottage cheese instead of protein powder, I think it’s creamier but it also adds an extra tartness so it might require a bit more sweetener
1. Add everything to blender except berries and blend until mixed.
2. Add frozen berries and blend until smooth.