Chocolate Chip Cookies (Vegan & Gluten-free)

These were one of my first blog posts, and when I made them last week, I decided to redo the post with an updated look. If you like chocolate chip cookies that are slightly crispy on the outside and soft on the inside, then these are for you! Don’t worry, the banana makes them moist, without a banana flavor.

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Chocolate Chip Cookies (Vegan & Gluten-free)'

  • Servings: 34 cookies
  • Difficulty: easy
  • Print

Easy healthy vegan gluten-free chocolate chip cookies that are crispy on the outside and soft on the inside. You won't miss the refined sugar!

Tips:

  1. Organic Pure Maple Sugar instead of brown sugar – you can buy the Coombs Family Farms Maple Sugar brand from Fresh Thyme, Amazon, or Whole Foods. It is a great flavor, it has a lower glycemic index than sugar, and contains important antioxidants and minerals like zinc and manganese.
  2. Coconut sugar instead of cane sugar – coconut sugar has a lower glycemic index than regular table sugar because it contains a fiber called inulin, which may slow glucose absorption. A lower glycemic index means that you don’t get as much of a sugar rush and insulin spike with maple syrup sugar and coconut sugar.
  3. Chocolate chips –Lily’s Baking Chips are sugar-free and are sweetened with stevia.  They are awesome. If you can’t find any, Enjoy Life contain refined-sugar but are vegan, dairy free, soy free, and allergy friendly option.
  4. If you are a junk food gluten-free vegan, just use cane sugar and brown sugar.

Ingredients

Vegan Gluten Free Chocolate Chip Cookies

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Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free flour, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your Ener‑G Egg Replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Add the egg replacer.
  6. Gradually beat in dry ingredients.
  7. Add ½ of the banana
  8. Stir in chocolate chips.
  9. Drop by small rounded teaspoon onto greased cookie sheet.
  10. Bake for 9-11 minutes or until golden brown. (I cooked them for 11)
  11. Cool for 2 minutes and then move them to wire racks to cool completely.
  12. Makes ~34 cookies

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Jicama-Mango​ Slaw with BBQ ‘Pulled Pork’

It’s crockpot season here at my house! I’m loving comforting soups, chilis, and warming dishes. Trader Joe’s had some jicama and I got inspired. What is better with slaw than a ‘pulled pork’ slider? And, these sliders will blow your mind. I served them at my friend’s baby shower, and our colleague’s husband ate them up not knowing that they weren’t pulled pork! Regardless if you eat meat or jackfruit, this slaw is as wicked good as the sauce I used on the jackfruit.

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Jicama-Mango Slaw with BBQ 'Pulled Pork'

  • Servings: 10
  • Difficulty: easy
  • Print

This jicama-mango slaw is served over mango BBQ pulled jackfruit is easy, gluten-free, and vegan. It features Wildtree Chipotle Lime Rub and Wicked Good Slower Cooker Sauce.

Tips: I used gluten-free Schar Ciabatta Rolls

Ingredients

BBQ Mango Pulled “Pork”

Jicama-Mango Slaw

  • 9 oz of shredded slaw
  • ¼ cup jicama, chopped
  • 2 tablespoons cilantro
  • ¼ cup vegan mayo
  • ½ of a mango, sliced
  • Juice from ½ of a lime

[/recipe-directions]

  1. First, put the Wildtree Chipotle Lime Rub on the jackfruit. Stir to coat.
  2. Add the jackfruit to slow cooker.
  3. Peel and slice one mango.
  4. Purré the mango with 1/4 cup  Wildtree Wicked Good Slow Cooker Sauce, add it to the jackfruit and let it cook in the slow cooker on low for ~3 hours. When the jackfruit is done, add the remaining 1/4 cup of sauce to the jackfruit. Shred it with two forks.
  5. In a medium mixing bowl, prepare the slaw. Add the vegan mayo (I used Just Mayo) and lime juice, stir to combine.
  6. Peel and chop the second mango in half.
  7. Chop the jicama.
  8. Incorporate the mayo mixture with the slaw, add cilantro, sliced mango, jicama and add salt and pepper to taste.
  9. Make the sandwich sliders.

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Isn’t a Vegan Diet Too Expensive?

Isn’t a Vegan Diet Too Expensive?

Green Leaf Background Vegan Diet.jpgAlongside “where do you get your protein?” being asked about how you can afford your plant-based diet is perhaps the most annoying question that vegans get asked on a regular basis. People seem to forget that meat is more expensive than potatoes, rice, lentils and practically anything else you can imagine, leading many to despair.

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The fact of the matter is that vegan diets don’t have to be expensive at all. One of the reasons so many traditional cultures eat plant-based is because carb-rich plant foods are so cheap and plentiful. Before the industrialization of the food system, the vast majority of all settled cultures got their calories from staple carbohydrate-rich crops. The Native Americans got theirs from growing corn, the Chinese from rice and wheat, and the Indians from rice and lentils. The way that they ate was entirely different to today: diets were rich in complex, whole grains and low in practically everything else, including animals foods, sugar, and refined oils.

Why Do Animals Foods Cost More In General?

Animal food is actually much more expensive in purely economic terms than plant food, even when you ignore all the associated environmental costs. To grow a pound of meat on the back of a cow, you need around 14 pounds of grain. That’s because the cow needs a lot of energy to grow new muscle cells as well as to keep itself warm enough to stay alive. Growing new meat is expensive. More than 80 percent of the world’s cropland is dedicated to animal feed production and not eaten directly by people.

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The real cost of animals foods is concealed from most people because of subsidies. If the price of meat and eggs were to truly reflect the cost of production, the cost of vegan staples would seem comparatively cheap.

What Can You Do To Cut Your Food Bill Further?

Going vegan isn’t free, but it can be cheap. There are lots of things you can do to cut your bills. Take a look at these ideas.

Buy At Discount And Wholesale

Sam’s Club membership deals provide money off lots of items, including food, by selling at wholesale. You can buy things like cashews, rice, lentils, tins of beans and tomatoes, and flavoring staples like spices, dried herbs, miso and nutritional yeast in bulk and they’ll last for months, if not a couple of years. It is my favorite place to get avocados and spring mix at a great price, and I’ve been so impressed recently with the amount of affordable frozen organic fruits and vegetables that they now offer!  

Stop Buying Meat Substitutes

Many people think vegan diets are expensive because products that mimic animal foods are also expensive. Although these products are convenient, especially if you’re transitioning to a vegan diet, they’re costly and unnecessary. Stop using processed vegan alternatives and rely on the basics instead.

Cook From Scratch In Advance

Yes, cooking from scratch is time-consuming, but it’s also one of the best ways to save money. A meal whose main constituents are rice and lentils, like a curry, can cost a few cents per portion, allowing you to save an enormous amount of money. Supplement your basic meals with vegetables and fruit (items that are usually more expensive) to keep your overall costs down.

One of the best ways to meal prep is to make Wildtree freezer meals. I spend one-day chopping and have 20 huge crockpot meals for my freezer. I would love to share these tasty healthy easy and affordable recipes with you! Email me for details!

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30 VEGAN & GLUTEN-FREE PIE RECIPES

Thanksgiving is coming up, and it’s my favorite holiday because I love to eat! With our food allergies, I never want Thanksgiving to make us feel deprived or left out.

Here is a list of 30 gluten-free and vegan dessert recipes to help you indulge this holiday season. The recipes are organized by chocolate and nut pies first, followed by a variety of pumpkin, and finally fruit. These are some key bloggers for you to follow if you have any sort of food allergies! Make sure you check out their other pie recipes because there were so many good ones, and I wanted to include all of them on this list!

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GF V PIE ROUND UP COVER

15. VEGAN SWEET POTATO PIE FROM HEALTHIER STEPS

The classic Southern sweet potato pie with fresh ginger, nutmeg, and cinnamon in a gluten-free homemade crust.

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16. DULCE DE LECHE PUMPKIN PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

The dulce de leche adds a rich caramel flavor to this creamy pumpkin pie.

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17. GLUTEN-FREE VEGAN CHERRY PIE FROM FEASTING ON FRUIT

Juicy cherries nestled inside a gluten-free crust and topped with crumbly oat streusel.

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18. PLANT PARADOX-FRIENDLY PEACH COBBLER (GLUTEN-FREE, VEGAN & ADDED SUGAR-FREE) FROM NO EGGS OR HAM

This peach cobbler is fresh, perfectly sweet, and soulful.

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19. TOPLESS PEAR PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

You will love the natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice caramel flavor.

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20. HEALTHY CRANBERRY PEAR CRISP (GLUTEN-FREE & VEGAN) FROM KIM’S CRAVINGS)

Filled with fall-appropriate pears and tart cranberries, which sweeten up as they bake.

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21. CRANBERRY APPLE CRISP (VEGAN, GLUTEN-FREE) FROM JESSICA IN THE KITCHEN

It’s the perfect mix of sweet apples, tangy cranberries and is great with ice cream!

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22. CRUSTLESS APPLE SKILLET PIE (V, GF) FROM MY REAL DISH

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness.

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23. GLUTEN-FREE VEGAN BLUEBERRY PIE FROM RHIAN’S RECIPES

This Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. 

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24. GLUTEN FREE VEGAN RUSTIC BERRY PIE FROM SARAH BAKES GLUTEN FREE

Filled with 3 kinds of fresh berries, raspberries, blackberries, and blueberries, and all piled into a rustic gluten-free vegan pie crust.

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25.BLACKBERRY AND BLUEBERRY CRISP (PALEO, VEGAN & GLUTEN-FREE) FROM MY REAL DISH  

With only 7 ingredients, the natural flavor of the berries shines. It’s oat-free and thickened with tapioca flour to make it tree-nut free.

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26. NO BAKE BLUEBERRY CUSTARD PIE (VEGAN + GLUTEN FREE) FROM FANNETASTIC FOOD

This raw vegan custard pie has a crust made with raw almonds and walnuts, dates, and a little shredded coconut.

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27. COCONUT CREAM PIE {VEGAN, GLUTEN-FREE, NUT-FREE} FROM ALLERGYLICIOUS

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with lots of whipped cream, and topped with toasted coconut.

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28. CHUNKY MONKEY BANANA CREAM PIE FROM CONTENTEDNESS COOKING

This beautiful vegan dessert is made from 6 ingredients, full of flavor from dates, peanuts, bananas, and coconut nectar.

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29. LEMON MERINGUE PIE (VEGAN AND GLUTEN-FREE) FROM MY RELAD DISH

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust.

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30. COCONUT KEY LIME PIE FILLING (GLUTEN-FREE, VEGAN & PALEO) FROM MY REAL DISH

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.

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Topless Pear Pie (Vegan and Gluten-Free)

What’s on your Thanksgiving dessert menu this year? Often I end up making several Thanksgiving desserts, but I always have a chocolate for my husband and a fruit pie for my daughter. Normally apple pie is on the table, but this year I saw some ripe organic pears at Trader Joe’s and our menu changed!

The natural sweetness of the tender pears with just a touch of cinnamon steals the show in this pie. Serve it with a little homemade vegan dulce de leche and some dairy-free ice cream or whipped topping, and you will be in heaven! I also experimented with a topless pie this time, instead of a crumb topping, and I love how pretty it plated.

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Topless Pear Pie (Vegan & Gluten-free)

  • Servings: 9
  • Difficulty: easy
  • Print

You will love the ease and natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice flavor of caramel

Tips: If you do not have a Wholly Gluten-Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.
Credit: My Real Dish

Ingredients

Pie Filling

Crumb crust topping

Pie crust

Wholly Gluten-Free Pie Crust or make one from scratch.

Optional: top with homemade vegan dulce de leche or store-bought caramel sauce and dairy-free ice cream.


Directions

  1. Heat oven to 350 degrees.
  2. Remove your frozen pie crust from the freezer or make your homemade crust.
  3. Wash, peel, and slice pears and put them in a large bowl.
  4. Combine cinnamon, coconut sugar, gluten-free flour, and Redmond Real Salt into a small bowl. Pour mixture over the pears and stir to coat. Stir in lemon juice and melted butter.
  5. Layer pears in a circular pattern in the pie dish, layer by layer.
  6. In a small mixing bowl, add maple sugar, gluten-free flour, and vegan butter, and combine with a fork until combined.
  7. Spread crumb topping to the top of the pears.
  8. Bake for 25 – 30 minutes or until pears are tender.

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French Toast (Gluten-Free & Vegan)

After using chickpea brine for a vegan meringue, I had the idea to use it to make a gluten-free french toast! Guess what?! It worked! I have missed French Toast, but not anymore!

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French Toast (vegan & gluten-free)

  • Servings: 4
  • Difficulty: easy
  • Print

A classic French Toast with flavors of cinnamon, and vanilla, but with a vegan twist and gluten-free bread!

Tip: (1) You can substitute gluten-free bread with a gluten-free vegan baguette sliced, I personally like Schar (they are reasonably priced on Vitacost, try your local grocery store or Amazon). (2) Top with vegan whipped cream (if desired) and warm maple syrup.

Credit: My Real Dish

Ingredients

  • Chickpea brine drained from a 15.5 oz can of chickpeas
  • 2.5 Schar gluten-free baguettes or 10 slices gluten-free vegan toast
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla extract
  • 2/3 cup dairy-free milk (I used almond)
  • 1 tablespoon monk fruit sweetener (you can also use sugar, coconut sugar, or xylitol)
  • Butter or coconut oil to grease the pan.


Directions

  1. Drain chickpea brine from the can and refrigerate remaining chickpeas to make pasta, soup, or salads, etc.
  2. Mix the chickpea brine, cinnamon, vanilla extract, sweetener, and dairy-free milk together in a bowl.
  3. Melt vegan butter or coconut oil in a skillet set to medium-high heat. I have used this skillet here with regular toast-sized bread and with coconut oil. I have also used my Zyliss pan for the mini-baguette slices and greased the pan with melted vegan butter. Both work well, depends on your choices.
  4. Dunk each slice of bread in chickpea mixture, soaking both sides.
  5. Place bread on the pan and cook until they are golden brown, then flip. If you remove too early, they will be mushy. You want them to almost caramelize in the butter or coconut oil.
  6. Serve warm with warm maple-syrup and dairy-free whipped cream.

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Eggplant Tomato Zucchini Mushroom Bake

Fall is here! I’ve been loving this vegan, gluten-free oven roasted vegetable dish so much that I just bought three jars of this Wildtree Bruschetta Blend. I am constantly in need of easy and tasty dishes, that I can serve in many ways so that I can eat them for a couple of nights for dinner without getting bored. I’m a busy momma! I have served this dish over gluten-free noodles, served over rice, eaten as a side dish, and even served as an appetizer bruschetta style on top of a vegan gluten-free baguette. It is so versatile!

One Sunday evening, as I was meal prepping for the week, I pre-made the veggies in the pan and let them marinate overnight. I was amazed at how good the veggies were when they had time to soak in all the herbs and spices! I have also let them marinate after work before going to the gym for a couple of hours and I enjoyed the extra burst of flavor the marinating provides. However, if you are the wait-until-the-last-minute mom like I am, then don’t worry, you can just quickly chop and bake.

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Eggplant Tomato Zucchini Mushroom Bake

  • Servings: 10
  • Difficulty: easy
  • Print

Oven-roasted savory herbaceous veggies steal the show in this low-carb meal. Serve it alone, as a side dish, over rice or gluten-free noodles as a main dish, or over a sliced gluten-free baguette as a bruschetta-style appetizer. Features the Bruschetta Blend by Wildtree.

Tip: (1) My favorite gluten-free vegan baguette is Schar (they are reasonably priced on Vitacost or try your local grocery store). (2) If you do not have Wildtree Bruschetta Blend I have tried this when I was out of the spice blend: 1 tablespoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon organic garlic salt, 1/2 teaspoon organic dried onion, and 30 twists of pepper instead of 11. (3) Marinate overnight for maximum flavor. (4) You can substitute zucchini with a yellow summer squash.

Credit: My Real Dish

Ingredients

  • 3 portobellos
  • 1 medium eggplant
  • 1 zucchini (or yellow squash)
  • 1 large sweet onion
  • 2 sprigs fresh rosemary
  • 1 cup sliced cherry tomatoes
  • ½ cup olive oil
  • ¼ cup balsamic
  • 1 tablespoon garlic
  • 1 teaspoon real salt
  • 11 grinds of peppercorn medley grinder
  • 2 tablespoons Bruschetta Blend from Wildtree


Directions

  1. Heat oven to 400 degrees
  2. Chop vegetables
  3. Add ingredients to a large baking pan, and stir to coat vegetables with sauce and spices.
  4. Cook for 40 minutes, or until vegetables are tender. Stir every 15 minutes while cooking.

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Homemade Guacamole

One of my favorite foods, if not my absolute favorite, is avocado. Today I’m sharing with you this delectable guacamole by Sid Ali. His dishes are Paleo and healthy, and his photography is absolutely stunning. For us food bloggers, he also offers tips to make our photos stand-out, and you will definitely walk away with something new to ponder and try. I’m honored to be able to feature his dish with you, and I know that you won’t be able to put down your tortilla chips; it’s also fabulous on a slice of gluten-free toast! Make sure you’re hungry before you visit his site because he will make you want to eat!

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Homemade Guacamole (Vegan & Paleo)

  • Difficulty: easy
  • Print

Simple, delicious, Paleo, and Vegan homemade guacamoles perfect on toast or served with tortilla chips.

Tips: add red bell peppers and green bell peppers or poblanos for less spice, jalapeños for medium spice, and cayenne and serrano peppers for a very spicy option.

Credit: Sid’s Paleo Blog

Ingredients

  • 2 ripe avocados
  • 1 red pepper
  • 1 red onion
  • 2 cloves garlic
  • 2 chillis
  • 1 lime
  • 30g fresh coriander (5/8 cup, 1.1 oz fresh cilantro)
  • extra virgin olive oil


Directions

  1. Roughly chop red pepper, red onion, garlic, chillis, and coriander. (Save 1/4 of the chopped red pepper for later).
  2. Destone avocado and add flesh to the rest of the ingredients.
  3. Add a squeeze of lime juice (to taste) and a splash of extra virgin olive oil.
  4. Blitz in a hand blender for just a few seconds or until you reach your desired consistency.
  5. Add the remaining chopped pepper for garnish.

Don’t forget to visit Sid’s Blog for more great recipes and gorgeous food photography !

Warming Vegan Recipes To Eat This Week

If you are a recent addition to the vegan world, you might have found the vegan lifestyle and food habits easy during the summer months with fresh salads and pasta dishes, but when the weather turns and we face colder nights you may miss an easy crockpot roast or warming stew. The good thing is that you can still enjoy vegan and healthy comfort foods! 

Vegan Curry

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For something warming that hits the spot, nothing can be better in fall than a good old curry. Now that ‘going vegan’ is becoming popular in the world there are loads of curry recipes which are vegan by nature and this makes it much easier for you to find a great spicy dish to enjoy. In previous posts, I shared a Creamy Curried Broccoli and Cauliflower Soup and Hearty Vegetable Lentil Stew with Goda Masala, but here is an additional yummy vegan curry recipe.

Ingredients:

  • 1 can chickpeas (15.5 oz) 
  • ½ cup red lentils
  • 1 onion
  • 1 green chili
  • 1.8 oz (50g) chopped ginger
  • 2 garlic cloves
  • 1 tbsp Garam masala
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 13.5 oz (400 ml) passata
  • 3.38 oz (100ml) coconut milk
  • Rice to serve

Start off by pulsing the onion, garlic, ginger and chili in a food processor. Place into a pan and fry for 10 minutes until fragrant. Add all other ingredients and simmer for 40 minutes. Serve with rice!

Tomato Soup

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Tomato soup is a classic comfort food and it’s one which absolutely anyone can enjoy. The fresh, warming flavor is perfect after a cold day and this recipe is simple and delicious. I prefer mine served with a vegan grilled ‘cheese’ gluten-free sandwich.

Ingredients:

  • 5 medium (500g large) tomatoes
  • 2 tbsp tomato purée
  • 1 onion
  • 1 clove garlic
  • 1 handful basil
  • 16.5 oz (500ml) vegetable stock.

To start off, score a cross into the top of each tomato and boil them for a few minutes in a pan. Place directly until a bowl of ice cold water and allow the skin to peel off. Sauté onions and garlic until translucent, add all other ingredients and simmer for 1 hour. Blend until smooth.

Butternut Squash Risotto

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For a fall time classic which makes the most of the squashes we have available this season, a comforting bowl of risotto cannot go wrong.

Ingredients:

  • 1 cup (200g) butternut squash, diced and boiled
  • 1 cup (200g) arborio rice
  • 2 cloves garlic, minced
  • 1 tbsp tomato purée
  • 1 tsp cumin
  • 1 glass white wine
  • 25.36 oz (750ml) vegetable stock

Place some oil in a pan and add the garlic. Cook for 2-3 minutes. Add in rice and coat with the oil. Pour in the wine and stir until absorbed. Add the tomato purée and a ladle of stock. Stir until combined. Add cumin and some more stock. Repeat adding stock until all has been absorbed. Add in the butternut squash and cook for 10 minutes before serving with a crisp salad.

There are loads of tasty plant-based meals to enjoy as the weather cools so have fun with a few different recipes and you could end up with some new family favorites! What are your favorite fall favorite comfort foods?

Roasted Figs (Paleo & Vegan)

Figs have a short season so get to your nearest grocery now! I got mine at Trader Joe’s. I’ve been trying lots of new things with the Blonde Coconut Nectar since I used it to create my Blackberry and Blueberry Crisp. I love that its flavor doesn’t compete with the food and it doesn’t have a strong coconut taste either, just a nice sweetness. So I used it to roast the figs with a little cinnamon; sometimes the simplest ingredients are the tastiest.

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I’ve been enjoying them on oatmeal, on salad, pizza, and even a sweet potato with a little vegan butter. Just can’t get enough of these delectable figs! Plus, they are ready in a snap!

Roasted Figs (Vegan & Paleo)

  • Servings: 9
  • Difficulty: easy
  • Print

Simple, delicious, Paleo, and Vegan Roasted Figs with only three ingredients. Check out the recipe ideas for ways to eat these figs!

Tips: Figs will stay fresh in the fridge for a week or so. I like to pull out a couple every day to add pizzazz to my typical staples.

Ingredients


Directions

  1. Heat oven to 375.
  2. Slice the figs in half.
  3. Place on a baking pan.
  4. Coat with coconut nectar and cinnamon.
  5. Arrange the figs cut side up.
  6. Cook for ~15 minutes until they are tender and slightly caramelized.
  7. Serve warm, and store leftovers with sauce in an airtight container in the refrigerator.

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susanellenlogoweb

I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, the product I am recommending in this post is one of my personal favorites that I frequently eat, make and enjoy.

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