It’s been too long since I’ve made a new breakfast recipe. The nice people of Tuscan Fields sent me some free farro to play with and I started with a slow cooker breakfast! [Read more...]
Cherry Coconut Almond Cakelets With Cherry Sauce
March 1, 2013 · by · 4 Comments
Happy weekend everyone! These little single-serving cakes are perfect for a dinner party or could be a special brunch treat. Full of sweet and tart cherries the almonds and coconut add great texture too. The cherry Amaretto sauce makes them an even more decadent treat. [Read more...]
Date Sweetened Caramel Coconut Pancakes
February 13, 2013 · by · Leave a Comment
These dessert-like pancakes have a secret weapon in the batter – white beans! The beans add extra fiber, protein and all keeps them moist without very much (or even no) oil. Even better the beans do not effect the flavor at all!
I got the idea when I was writing The Great Vegan Bean Book last year. I started using beans in muffins, pancakes and waffles and all of the recipes worked really well. I like using any kind of white beans because the flavor is mild and no one will suspect that they are eating beans!
Lychee Rosewater Pina Colada
October 3, 2012 · by · 1 Comment
This has been one of those weeks when a cocktail seems like the right thing to make once I finally get home. Maybe it’s heat coming back or perhaps it’s been too long since I took my last vacation.
Since I still have book three to finish up, I can’t just get in my car and drive off to my favorite resort. So I decided to make a drink that would make me feel like I had a little escape. [Read more...]
Baked Lemon Donuts with Vegan Cream Cheese Frosting
February 13, 2012 · by · 9 Comments
These were my second batch of donuts and they are bursting with lemony goodness. The lemon extract has less of a bite than plain lemon juice, so I like using the two together.
The lemon cream cheese frosting adds more sweetness but also a bit of richness to the bright flavor of the lemon donut. You could also add lemon zest in the batter or the frosting for even more lemon.
The vegan cream cheese does add some fat, but so far it’s the best base for a stevia frosting/glaze. I’m still working on one for tomorrow’s donut, so far the glaze for it is not working. There may be naked donuts tomorrow! : (
I really like making a dozen mini donuts. It’s easier to just have a couple small ones for breakfast and then have a few for dessert later in the day. Plus there’s not a surplus of donuts around the house. (Unless, you are making multiple dozens at a time…)
Make sure to check out my Baked Almond Donuts with Chocolate Glaze and Lavender-Rose Valentine’s Donuts – they are all sweetened with stevia too!
Also check out Slightly Indulgent Tuesday for more healthied up recipes!
Baked Lemon Donuts with Cream Cheese Frosting
soy-free
makes 12 mini donuts
wet ingredients:
- 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1 tablespoon agave nectar
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon stevia (Nu-Stevia brand)
dry ingredients:
- 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)
frosting ingredients:
- 3 tablespoons vegan cream cheese
- 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 2 teaspoons agave nectar, optional
Mix the frosting ingredients together and spread on cooled donuts. Sprinkle with coconut if desired.
Baked Almond Donuts with Chocolate Glaze
February 12, 2012 · by · 17 Comments
I’ve been on a donut kick this weekend and this is the batch that got me started. I wanted a sweet treat with little or no white sugar and low-fat as well. Not always an easy feat. I’m not giving up white sugar altogether, but I would like to be able to use stevia instead whenever I want to.
The chocolate glaze is made with grain-sweetened chocolate chips with almond extract, coconut milk, and a touch of agave nectar. These chips may not be gluten-free, so feel free to substitute the ones you have on hand.
The base of the donut is whole wheat pastry flour and almond meal. It’s sweetened with a combination of stevia and agave. You can make them gluten-free by subbing your favorite gluten-free flour mix.
Don’t have a fancy shmancy donut pan? Use a mini muffin pan instead. Don’t want to make a glaze? These are great all by themselves too!
Baked Almond Donuts with Chocolate Glaze
soy-free
makes 12 mini donuts
wet ingredients:
- 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon stevia (Nu-Stevia brand)
dry ingredients:
- 2/3 cup whole wheat pastry flour (you can use gluten-free flour mix instead)
- 1/3 cup almond meal
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. If you don’t wait they will stick and break in half, so be warned!
glaze ingredients:
- 3 tablespoons grain sweetened chocolate chips
- 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
- 1 teaspoon almond extract
- 1/2 teaspoon agave nectar, optional
Melt the chocolate (on the stove or in the microwave). Add the other ingredients and mix thoroughly. Dip cooled donuts into the glaze.
It’s Finally Nog Season!
November 14, 2011 · by · 9 Comments
Many of you know about my oatmeal addiction, but did you know I tend to hoard vegan nog? At the end of the season I buy extra to last me through the rest of the cold, dark winter.
So the end of October or beginning of November I start looking for it to appear on a refrigerated shelf on any of the stores I go to. (I lose all store loyalty when it comes to nog!)
This year there are more on the shelf than ever before. The original Silk soy nog, a new soy nog from Earth Balance, and a non-soy version made by So Delicious using the coconuts that they are famous for. Last year I found a rice nog, but I haven’t spotted it yet this year, so I couldn’t include it. If I find it I’ll add it in later.
Here’s some information and opinions on all the nogs:
Silk:
- Lighter yellow than the rest
- Medium body, a little thicker than their normal soy milk
- Sweet with nutmeg coming through at the start and finish
- Great spice to soy flavor ratio
- Good for coffee
- 90 calories
- 2g fat
- Not labeled gluten-free, but allergy statement says that it is processed in the same facility that almonds and coconut are
- Do not drink if you have an allergy to either of those or soy
- Thicker than the silk, closer to real eggnog
- Less nutmeg and spice – mildest in flavor
- Would be a good addition to coffee
- 80 calories
- 1.5 g fat
- Organic
- Labeled gluten-free
- Do not drink if you have a soy allergy
- Extra rich and thickest of all
- Speckled with ground spice
- Nice spice balance
- Strong smell and taste of coconut
- Cheryl said it reminded her of coconut creme pie
- Would stand up well in baked goods and cocktails
- 90 calories
- 3g fat
- Organic
- Labeled gluten-free and soy-free
- Do not drink if you are allergic to coconut
In my opinion they are all worth giving a try this season. I have a guest post coming up that might have a nog-tini recipe and there may be an oatmeal recipe to come out of this too!
Slow Cooker Coconut Banana Pecan Coffee Cake Oatmeal
October 21, 2011 · by · 13 Comments
Sorry I missed posting the last 2 days. I have a confession to make. I spent those 2 days oatmeal-less. I cheated on my oatmeal with vegan sausage biscuits and I have to admit it was pretty darn tasty!
Of course, what really made it special was that I ate them on Halloween biscuits. I made 2 dozen Halloween biscuits for a mini Halloween shoot. It was the perfect excuse to decorate the dinner table early.
And now back to our regularly scheduled Friday oatmeal:
Slow Cooker Coconut Banana Pecan Coffee Cake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/3 cup shredded coconut (I used reduced fat finely shredded)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional adds a bigger coconut flavor)
- 1 banana, mashed
- sweeten to taste with your sweetener of choice (I used 1 packet Nu-Stevia)
- Pecans, chopped – for serving
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, coconut, vanilla and coconut extract. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in mashed banana and sweetener. Top with chopped pecans
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
Slow Cooker Almond Macaroon Oatmeal
March 24, 2011 · by · 4 Comments
This oatmeal is not based on the super fancy French macaroons. I grew up with macaroon cookies that were big piles of moist coconut that sometimes had almonds or chocolate chips in them.
It has a bold and soothing flavor plus it’s easy to throw together in the slow cooker when you think you just can’t do one more thing before you go to bed!
Slow Cooker Almond Macaroon Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/2 cup finely shredded coconut
- 1 teaspoon almond extract
- 1 – 2 tablespoons sweetener
(I used agave) - Slivered almonds and extra coconut for topping
The night before: Spray your crock with some oil to help with clean up later. Add everything but sweetener. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener and top with slivered almonds and extra coconut.
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
Slow Cooker Coconut Cake Oatmeal
March 4, 2011 · by · 1 Comment
I thought a yummy, moist coconut cake would be a great way to end Southern dessert oatmeal week. This is modeled after my favorite that has gooey white frosting on the outside, but a hint of lemon between the cake layers.
Just so you know I actually have a savory recipe to post next week. And it’s not oatmeal! Don’t worry though, I’ve made a long list of more oatmeal recipes to try, so a few of those may show up next week too.
Slow Cooker Coconut Cake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/2 cup finely shredded coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract or 1/2 teaspoon lemon zest
- 1 – 2 tablespoons sweetener
(I used agave)
icing topping:
- 4 tablespoons Vanilla So Delicious Coconut
- 1/2 teaspoon coconut extract (optional)
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, coconut, lemon and vanilla extracts. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener.
Top each serving with the icing topping. It will add sweetness and extra coconut flavor if you include the coconut extract, but you can always just top with extra shredded coconut.
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
The Virtual Vegan Potluck is over, but the virtual feast lives on!
