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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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Crunchy Vegan Sweet Potato Pecan Casserole

November 15th, 2019 Posted by Recipes 0 thoughts on “Crunchy Vegan Sweet Potato Pecan Casserole”

GF Flour 

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Crunchy Sweet Potato Pecan Casserole
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Instructions
Filling
  1. Bake the sweet potatoes in the oven at 450 for 30 minutes.
  2. For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  3. Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.
Pecan Crunch Topping
  1. Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.
  2. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
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Sweet Potato Pecan Crunch Casserole Vegan and Gluten-free

November 26th, 2017 Posted by Recipes 0 thoughts on “Sweet Potato Pecan Crunch Casserole Vegan and Gluten-free”

GF Flour 

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Sweet Potato Pecan Crunch Casserole
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Instructions
Filling
  1. Bake the sweet potatoes in the oven at 450 for 30 minutes.
  2. For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  3. Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.
Pecan Crunch Topping
  1. Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
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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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Vegan Orange Buttercream Truffles

February 27th, 2017 Posted by Recipes 0 thoughts on “Vegan Orange Buttercream Truffles”

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