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Keto Vegan Creme de Mint Brownie

Keto Vegan Mint Brownies

December 22nd, 2019 Posted by Uncategorized 0 thoughts on “Keto Vegan Mint Brownies”

Low Carb Day perfection!

Each square is 310 calories
4 net carbs/ 24g Fat/3g protein

Keto Vegan Creme de Mint Brownie

Keto Vegan Creme de Mint Brownie


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Keto Vegan Creme de Mint Brownies
perfect for low carb days. These are fudgey and minty and cool! Note about Miyoko's butter... I love it and use it where ever I can. It does not disappoint! But, be warned, it does have cashew cream in it (for those with nut allergies ;( and may be just plain hard to find for some. Earth Balance Vegan Butter is a great substitute. I'll be posting my own recipe for a butter blend we use at the bakery too! stay tuned!
Keto Vegan Creme de Mint Brownie
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Keto Vegan Creme de Mint Brownie
Instructions
Keto Brownies
  1. Heat oven to 350/180 degrees Line the bottom and side of an 8x8 pan with parchment paper. Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
  2. In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes. Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
  3. Pour in to prepared pan and bake 20 mintues.
  4. Allow brownies to cool at least an hour.
Creme de Mint Filling
  1. Beat vegan butter and sugar until light and fluffy. Add turmeric, spirulina and mint, mix until color and taste set. Spread over cooled brownies and chill 15 minutes.
Chocolate Topping
  1. In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth. Spread over green layer and chill. Cut into 16 bars. Store refrigerated.
  2. ***NOTE*** Celine's Sugar Free Powdered Sugar Blend 1.5 cups xylitol crystals 1/2 tsp stevia 1 TBL tapioca starch 1/2 tsp salt Blend in a food processor or vitamix until fine powder
  3. Each square is 310 calories 4 net carbs/ 24g Fat/3g protein
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Vegan Whipped Cream

November 16th, 2019 Posted by Blog, Recipes 0 thoughts on “Vegan Whipped Cream”
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Vegan Whipped Cream
Not all coconut cream is the same or works as well. Use one from Thailand for best results. To make this Paleo, omit the cane sugar and use a 1/2 tsp stevia
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Instructions
  1. Chill the can of coconut milk in the fridge overnight. If you can the time, a week ahead is best.
  2. To make whipped cream: Open the can of coconut milk UPSIDE DOWN and pour off the liquid into a separate container.
  3. Put the solid cream into a deep mixing bowl and whip for 2 minutes. Add the sugar and vanilla and whip until peaks form. If the cream is too thick, add a tablespoon of coconut liquid at a time to loosen it and allow for thick billowy peaks.
  4. Serve immediately or store in the refrigerator covered, for up to a week.
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Vegan Herbed Cashew/Almond Goat Cheese

December 28th, 2017 Posted by Recipes 0 thoughts on “Vegan Herbed Cashew/Almond Goat Cheese”

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Vegan Herbed Cashew/Almond Goat Cheese
This version with half chashews, half almonds, is a little lighter than how I used to make it with 100% cashews. The almonds take an extra minute to pop the skins off, but not really that big of a deal. Nuts soaked overnight will work best but if you are in a hurry, I've had great luck soaking the nuts in boiling water for 2-4 hours. I also don't use a blender for this... it's just a pain getting it out and pushing it down, the food processor works the best for this method.
Prep Time 20 min
Passive Time 24 hours
Servings
7 oz rolls
Ingredients
Prep Time 20 min
Passive Time 24 hours
Servings
7 oz rolls
Ingredients
Instructions
  1. Soak nuts overnight in fresh clean water. Keep them covered in the fridge.
  2. Weigh out the nuts after soaking. Drain the nuts from their liquid, rinse cashews and almonds under cold water, and drain again.
  3. Pop skins off the almonds and discard skins. Rinse almonds and drain again.
  4. Soaked almonds with skins removed.
  5. Place the nuts, coconut oil, fresh squeezed lemon juice and salt in an 11-14 cup food processor. Process for 30 seconds. stop and push down the sides. Add 4 TBL water to the mixture and continue to process. watch for the nuts to completely combine and move freely in the processor. if it's too thick, add 2 more tablespoons of water to free it up.
  6. Process for a full 5 minutes. At the end add in the herbs. I should look very smooth but a little bit dry.
  7. To make log of cheese: Lay out a sheet of plastic wrap and scoop out 7 oz (3 large scoops) of the cheese mixture.
  8. Fold over the plastic wrap and push air out towards the sides.
  9. Twist the ends of the plastic wrap in opposite directions until you get a tight sealed roll. Refrigerate at least 4 hours. Overnight is best.
  10. To make a formed bowl of cheese: Line a wide or shallow bowl with plastic wrap and pour cheese mixture in. Smack down on a table to release air bubbles. Pull plastic from the sides over the cheese and cover with plastic wrap. Refrigerate at least 4 hours. Overnight is best. To release mold, open wrapping and turn bowl upside down on serving plate. Tug on plastic or hit the bowl to release cheese.
  11. Garnish with more herbs.
  12. Use your imagination with flavorings with this cheese. Fresh or dried herbs, fresh cracked black pepper, or red pepper flakes are all favorites around here. Just on it's own is perfect too!
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Vegan & Gluten-free Gingerbread

November 14th, 2017 Posted by Recipes 0 thoughts on “Vegan & Gluten-free Gingerbread”


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Vegan & Gluten-free Gingerbread
Prep Time 20 min
Cook Time 15 min
Servings
3" cookies
Prep Time 20 min
Cook Time 15 min
Servings
3" cookies
Instructions
  1. BAKE at 325 10-15 min depending on cookie cutter use 7 on cookie sheeter thickness
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Karma Cookies

November 13th, 2017 Posted by Blog, Recipes 0 thoughts on “Karma Cookies”

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Karma Cookies
These are the best Oreo's you've ever had! Soft with a crispy bite and super light and creamy in the middle. Really good cocoa powder is a must here. You'll thank us later.
Prep Time 15 min
Cook Time 9 min
Passive Time 30 min
Servings
sandwich cookies
Ingredients
Prep Time 15 min
Cook Time 9 min
Passive Time 30 min
Servings
sandwich cookies
Ingredients
Instructions
  1. To make Cookie Dough… Combine dry ingredients in a bowl. Stir to mix. Set aside.
  2. In a stand mixer, combine sugar, warm coconut oil, warm applesauce and vanilla. Mix on low until sugar is dissolved. 2-3 minutes.
  3. Slowly add in the dry ingredients and mix on low until the dough comes together and all of the ingredients are combined. Wrap dough in plastic wrap and refrigerate for 15-30 minutes.
  4. Preheat oven to 350. Clear your work area and create space to roll out the dough. Roll dough to ¼” thickness and cut out 2” circles. Place circles on parchment lined cookie sheets. Cookies will not spread much so 1” apart is fine. Bake at 350 for 7-9 minutes. Cool completely on a wire rack and make Cream Filling.
  5. To Make Vanilla Cream Filling… Using a whip attachment on your mixer, beat the palm shortening at high speed, until light and fluffy and doubled in size. About 3-5 minutes. Slowly add in the powdered sugar and rice milk, mix until incorporated. Add vanilla.
  6. On cooled cookies, spoon out 1 TBL of Cream Filling onto ½ of the cookie sides and cover with opposing cookie. Allow to cool in fridge to set.
  7. Enjoy!
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Vegan & Gluten Free Fried Donuts (Old Fashioned)

November 13th, 2017 Posted by Recipes 0 thoughts on “Vegan & Gluten Free Fried Donuts (Old Fashioned)”

If you’ve missed fried donuts.. these will fix all that!  I experimented with almond flour in this recipe and it resulted in light lovely tasting donuts! Coat them in a simple vanilla glaze, chocolate glaze or cinnamon sugar.  If you want a nut-free version and don’t want to use almond flour, sorghum will work great! And coconut oil is fantastic for frying in, especially if you are staying away from soy or canola oil.

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Vegan & Gluten Free Fried Donuts (Old Fashioned)
Prep Time 15 min
Cook Time 15 min
Passive Time 2 hours
Servings
donuts
Ingredients
Yeast Dough
Prep Time 15 min
Cook Time 15 min
Passive Time 2 hours
Servings
donuts
Ingredients
Yeast Dough
Instructions
  1. Warm the milk butter and sugar in a small bowl. Add in yest when cooled to 110 degrees. Combine next 8 dry ingredients in a large mixing bowl ad stir to blend.
  2. Add yest mixture, oil and egg replacement to the dry ingredients and mix by hand or on low speed for 2 min. Mix at medium speed for another 2 minutes.
  3. Roll out a sheet of plastic wrap over your board or table. Sprinkle with tapioca starch to avoid the dough from sticking. Pour out all of your dough/batter. If it is too stick to roll out, put in in the fridge for 20 minutes. Sprinkle with more tapioca and another piece of plastic wrap. With a rolling pin gently push or roll the dough out to about 1/2" thick.
  4. Using a 3" cutter or a large mason jar lid, cut out donuts. you should get about 8, presing back together loose dough. using a 1" cutter, cut out the centers to make donut holes.
  5. Cover with a dish towel and allow donuts to rise about 30 min in a warm (non-drafty) place, an OFF microwave oven works great.
  6. Make up some vanilla glaze. In a small bowl measure out your powdered sugar and then slowly add rice milk. Stir gently but constantly until all of the lumps are gone and the glaze is smooth.
  7. Heat about 4 cups of coconut oil in a deep sauce pan or deep fryer. Heat oil to 375 degrees. Prepare a pan with 3 layers of paper towels next to your work space to drain donuts.
  8. Place each donut gently into the oil for about 30-45 seconds. Flip with chop sticks, 30 seconds more on this side.
  9. Or until golden brown.
  10. Drain on paper towels for at least 10 minutes. Coat in glaze and allow to fully cool. Enjoy your warm donuts!!!
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Pumpkin Crumb Cake

November 8th, 2017 Posted by Blog, Recipes 0 thoughts on “Pumpkin Crumb Cake”

This is the recipe that started it all. The ah-ha moment that great vegan & gluten free was possible. And eventually that I would open a bakery in Los Angeles to share it with everyone.

This cake is not too sweet. Very pumpkin spice-y and super comfort-food.  It’s dessert or breakfast or sneak-a-thin-slice-when-no-ones-looking.

You can sub in coconut nectar for a low-glycemic sugar-free version with fabulous results. For the almond meal I prefer with skins to blanched. It provides more fiber and a better texture. Feel free to swap out the crumb topping pecans for walnuts too. I love it both ways. And while these instructions are for a large coffee cake shape, you can make small or large loaves with this as well. Adjust your baking time to higher or lower depending on the height of your batter in the pan you choose. Message us with any questions or comments –  I’d love to hear from you

Happy Fall!

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Pumpkin Crumb Cake
Prep Time 15 Min
Cook Time 65 Min
Servings
People
Ingredients
Egg replacer
Prep Time 15 Min
Cook Time 65 Min
Servings
People
Ingredients
Egg replacer
Instructions
  1. Preheat oven to 350 Line the bottom of a 10" spring form pan with parchment paper. aside.
  2. Combine the warm water and egg replacer powder in a small bowl, whisk for a minute and set
  3. In a large bowl combine the first 6 dry ingredients and stir until incorporated. Set aside. In a large mixing bowl, blend the coconut nectar sugar, pumpkin puree, vanilla and warmed, liquid coconut oil. Once the wet ingredients are well mixed, add in the dry mixture and egg replacer. Blend on low for 1 minute. Then on Medium speed for 2 minutes. Spread batter into prepared pan, it should be 3/4 of the way full. Top with Crumble Topping mixture.
  4. CRUMB TOPPING 1/2 c brown sugar 1/4 c Celine’s GF Flour Mix*** 1/4 c chopped pecans 1/4 c coconut oil (warm, liquid) 1 tsp cinnamon Mix Crumb topping ingredients until it resembles wet sand and sprinkle on cake batter.
  5. Bake at 350 for 65 minutes. Test the center for doneness with a sharp knife, if should come out free of wet batter but still be moist and not clean.
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Cinnamon Roll Protein Waffles

January 13th, 2017 Posted by Uncategorized 0 thoughts on “Cinnamon Roll Protein Waffles”
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Cinnamon Roll Protein Waffles
As I usually warn my readers, any gluten-free flour blend can be substituted in this recipe, but I firmly believe they are not created equally. If you'd like to try our tried and true...the most ultimately tested Karma Baker Organic Gluten Free Flour, visit karmabaker.com/shop I like to make a mix with the dry ingredients, so it's handy and we just scoop out some flour to add the liquids to... easy peasy.
Prep Time 10
Cook Time 3
Servings
waffles
Prep Time 10
Cook Time 3
Servings
waffles
Instructions
  1. Preheat waffle maker per instructions.
  2. Mix all of the ingredients together in the order above. stir until no lumps and pour 5-6 oz of batter onto waffle iron and close lid. Naturally you can make pancakes with the basic recipe as well.
  3. Top with vanilla glaze: stir together 2 cups of powdered sugar with 2 TBL rice milk or water. Add more liquid by the teaspoon to get desired thinness. Drizzle on warm waffles. Enjoy. Love, Celine.
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Vegan Caramel Sauce

October 13th, 2016 Posted by Blog, Recipes 0 thoughts on “Vegan Caramel Sauce”

caramel pot

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Vegan Caramel Sauce
This is it! Smooth, creamy perfectly flavored caramel. You won't miss the animal products. At. All. Some items you will also need are a heavy bottomed pot, cast iron skillet or tortilla pan and a wooden or silicon spoon.
Course Specialty
Cuisine Vegan
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Cups
Ingredients
Course Specialty
Cuisine Vegan
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Cups
Ingredients
Instructions
  1. Prepare everything ahead of time and have it at the ready before you begin. Things can move quickly with cooking sugar, so you must be prepared. I like to pulse my sugar through a food processor to get it nice and fine. It helps the melting process. The night before, refrigerate your can of coconut cream. The next day, pour off any liquid when you open it. Allow it to come to room temp. Measure it out and set aside.
  2. Use the cast iron skillet under your heavy bottomed pan to act as insulation. This will ensure you don't burn the sugar. Once you've made this recipe a few times, you can see for yourself if you need it or not. I like it because a moment too long at too high of a heat, can burn the sugar and if you've scorched even a bit of sugar, you'll end up with that burnt taste in the caramel later.
  3. Pour the sugar into your pot. Let sit over med-high heat. It may take 5-10 minutes for both the skillet and pot to heat up enough to begin melting the sugar.
  4. Gently and slowly stir the sugar until you see small clumps forming. Tap or hit the sides of the pot with your wooden spoon very firmly to get the sugar to settle down off of the sides. If sugar sits on the sides it will crystallize unevenly.
  5. The sugar will change its form from small clumps to larger clumps and almost shards. It will gradually get darker, yellow to amber. Stir and move it gently as it goes through this process. It will take approx 15-20 minutes. It will looks like this...
  6. You will see the sugar start to darken and clump even more. It's exactly right.
  7. And then the bottom will start to liquefy and melt. You can see the amber sugar starting to melt under the crystals as I stir. Ignore Ginger barking here - but this video is important to see... Notice the clumps melting.
  8. Stir minimally now as it turns more than 50-50 liquid.
  9. When all of the clumps of sugar turn to liquid you are ready for the next step. It should look like this... smooth and dark amber. Not bubbling.
  10. Take the pot off the skillet and heat. Stand back. Keep your hands clear. Use a mitt and long spoon, now slowly pour your coconut cream into the sugar. It will bubble and boil kinda violently. Keep gently stirring until it calms down. Incorporate for 1-2 min. Until smooth. Keep your hands out of the hot steam. When the bubbling calms down, add in your vanilla, salt and pat of vegan butter. Stirring until melted in. Another minute or so.
  11. Allow it to cool for about 10 minutes. It will still be dangerously hot for at least an hour. Carefully pour the caramel sauce into mason jars or other heat proof containers. Wait the whole hour if you'd like. As long as it's warm, it will be nice and pour-able. Do not store hot caramel in plastic. Allow to cool 4-6 hours.
  12. The caramel will continue to thicken as it cools. If it's not as pour-able as you'd like, warm it briefly. This is the basic technique and will save you from burning and throwing away expensive ingredients as you learn. Brands of coconut cream vary greatly in their fat/water content. Pouring off the water helps to ensure you have the thickest cream possible. But your results may still vary a bit so, if you'd like your caramel thicker, reduce the coconut cream to 4 oz. likewise increase to 8oz for even thinner sauce.
Recipe Notes

...
Note that in all of my photos and videos, the recipe is doubled so that it's easier to photograph and see the nuances.

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