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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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Celine’s Vegan Gluten-free Pumpkin Pie

November 14th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Vegan Gluten-free Pumpkin Pie”
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Celine's Vegan Gluten Free Pumpkin Pie
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Instructions
  1. Preheat oven to 350. Add all of the ingredients to a high speed blender or food processor and blend for 3 minutes until smooth. Pour into 2 9" deep dish raw pies shells. Bake at 350 for 35-45 minutes until top is slightly golden and pies are just set. Allow to cool 2 hours before setting in fridge. Store pies sealed in the refrigerator up to a week. Or freeze for 1 month.
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Vegan Meatloaf with Ketchup Glaze

April 24th, 2019 Posted by Recipes 0 thoughts on “Vegan Meatloaf with Ketchup Glaze”


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Vegan Meatloaf with Ketchup Glaze
Meat Loaf to end all Meatloaves! With Beyond Meat added for extra protein and amazing flavor, you could fool any meat eater ;)
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Instructions
  1. Preheat the oven to 350F Grease a 9 x 5 inch loaf pan.
  2. Mash garbanzo beans with their liquid. And burgers and mash together with the back of a fork. Add all ingredients into a mixing bowl and mix until combine.
  3. Spoon and spread the mixture into the greased loaf pan. Smooth the top. In a small bowl, whisk together the ketchup, soy sauce, maple syrup and mustard.
  4. Spoon the mixture over the entire loaf. Bake for 60 minutes. Let rest about 10 minutes. Cut into 6 slices.
  5. Per Slice... 452 cals 49g/18g/26g 42/26/32%
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Karma Baker’s Ultimate Vanilla Cake

July 1st, 2016 Posted by Uncategorized 2 thoughts on “Karma Baker’s Ultimate Vanilla Cake”
Print Recipe
Karma Baker’s Ultimate Vanilla Cake
Organic, Gluten free and Vegan. It's hard to find gluten-free vanilla cake that tastes like pure vanilla, until now! Makes 2 8″ cakes or approx 16 cupcakes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. •Preheat the oven to 350
  2. •Line baking pans with parchment circles or line your your cupcake pans with baking cups.
  3. •Combine the evaporated cane juice, applesauce and warm coconut oil. Mix on low speed until sugar has dissolved.
  4. •Add in Celine’s Organic Gluten Free flour, salt and baking powder. Mix on low until combined and then slowly add in Rice milk and vanilla. Mix on medium speed for 2 minutes. Pour batter into prepared pans. Fill muffin cups 2/3rds full.
  5. Bake cakes for 40-50 minutes
  6. Bake cupcakes for 25-30 min
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