Tag Archives: canesugarfree

Mayan Chocolate Chia Seed Pudding (Vegan & Gluten-Free)

I had never made Chia Pudding. So when I was considering the flavor that I wanted to make – I had a flashback to one of the best coffees that I have ever had at Coffee & Art in San Diego; it was called a Mayan Mocha. This special coffee inspired this dish, and I wish that this chia seed pudding could bring the beach and perfect weather with it. Anyway, you will savor the flavors of cacao, agave, cinnamon, vanilla, and coconut cream in this pudding – it’s just a special combination.Chia Seed Pudding

  • Servings: 3
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This Chocolate Chia Seed Pudding is a healthy, easy, delicious, gluten-free, and vegan dessert or breakfast.


Credit: myrealdish.com

Ingredients

  • 1 can or 2 cups of full fat coconut milk (I used Thai Kitchen)
  • 1/2 cup chia seeds
  • 1/4 cacao powder
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/4 cup Blue Agave Syrup 
  • 1/4 teaspoon cinnamon powder


Directions

  1. Put all ingredients into your Vitamix or blender in order to make it smooth.
  2. Stir in your chia seeds.
  3. Put in a container and refrigerate overnight or for at least 4 hours.
  4. Optional: top with a coconut whipped topping (you can find my recipe here) and drizzle with the Best Vegan Chocolate Sauce.
  5. Makes a great breakfast or dessert.


Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

I know that I’ve been posting a lot of chocolate recipes lately, but in my house Valentine’s Day requires a lot of chocolate; it’s the way to my husband’s heart! 

Since I posted the 2 Vegan Gluten Free Chocolate Chip Cookie recipes, I’ve been thinking about making the Vegan Gluten Free Chocolate Chip Cookies With Almond Flour with chocolate; tonight I made them, and they were a perfect Valentine’s Day treat! 

Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

  • 2 cups Almond Flour (I used Blue Almond from Costco)
  • ¼ cup Namaste Gluten Free Perfect Flour Blend
  • ½ cup vegan butter (I used Earth Balance)
  • ¾ cup cocoa powder
  • ¼ cup organic pure maple sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)
  • ½ cup organic coconut sugar
  • 1 teaspoon gluten free vanilla extract
  • 3 teaspoons egg replacer + 4 tablespoons warm water (I used Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme and Amazon) – If you aren’t vegan or allergic to eggs you can use 1 egg + 1 egg white
  • 1 cup vegan chocolate chips + ¼ cup chocolate vegan chips set aside (Use Lily’s Baking Chips to make a sugar-free Paleo cookie since they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ½ teaspoon baking soda
  • ¼ teaspoon  Redmond’s Real Salt
  • ½ banana IMG_0996 cover photo.jpg

Directions

  1. Preheat oven to 375 degrees.
  2. Grease cookie sheet and set aside.
  3. Combine flour, baking soda, cocoa powder, and Redmond’s Real Salt in small bowl.
  4. Prepare your egg replacer (take 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens).
  5. Beat butter, sugars, and vanilla in large bowl until creamy.
  6. Add Ener‑G Egg Replacer
  7. Gradually mix in dry ingredients.
  8. Mash the 1/2 banana.
  9. Add the  banana and continue to mix until combined.
  10. Stir in the chocolate chips.
  11. Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon. because they were very sticky, and then gently smoothed the top. If you don’t smooth the top  – they will look jagged.
  12. Bake for 14 – 15 minutes until they are browned  and firm to the touch. (I baked them for 15 minutes)
  13. Cool for 5 minutes, then remove to wire racks to cool completely.
  14. Put ¼ cup of chocolate chips in a glass bowl and microwave for 30 second increments stirring in between sessions until melted and smooth.
  15. Drizzle melted chocolate over cookies.IMG_0992.JPG
  16. Makes ~2 dozen cookies

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Broccoli Carrot Slaw With Cranberry Dressing (Vegan & Gluten-Free)

Ever wonder what to do with the extra cranberries in your fridge from Thanksgiving? Here’s your answer! I’m a Trader Joe’s fan, because I feel like they make it easy for me to throw together something that is quick and healthy to eat. I was inspired by the recipe on the back of the bag, but I modified it to make it my own and tried to use some of the fresh cranberries from my fridge! I’m always searching for ways that I can veggies a full meal. This slaw is so filling that I can eat it a huge bowl of it for lunch, and it’s healthy and delicious. Plus, it’s a hit with my daughter that loves the color pink, and it adds a nice punch of color to the table.

Vegan Broccoli Carrot Slaw

  • 1 bag Organic Broccoli Slaw from Trader Joe’s
  • 2 small apples
  • ½ cup nuts optional – (I did Candied Walnuts from Trader Joe’s)

Cranberry Dressing

  • ¾ cup vegan mayo (I used Trader Joe’s)
  • 1 ½ teaspoon apple cider vinegar (I used Bragg Organic)
  • 1 ½ tablespoon Xylitol (I use the XyloBurst brand. You can sweeten to your preference with the sweetener of your choice. Stevia is another good option, or just regular sugar works.)
  • ½ cup fresh cranberries
  • Salt and pepper to taste

Let’s talk about Xylitol. I try to avoid sugar when I can. Although, sometimes I make a quick gluten free box cake, brownies, or cookies when I’m stressed for time. However, when I cook from scratch, I skip the sugar if possible. Why did I use Xylitol?

  1. It is a natural sweetener derived from the birch trees (check the label to make sure that it’s not from corn).
  2. It has 40% fewer calories and 75% fewer carbs than sugar
  3. It is just as sweet as sugar
  4. It’s what they put in natural chewing gum, because it can help keep a neutral pH level in the mouth and it prevents bacteria from sticking to the teeth.
  5. It’s better for your teeth and health, and tastes great!

Directions

  1. Prepare your vegan cranberry dressing. Put cranberries, vegan mayo, apple cider vinegar and xylitol in your Vitamix or blender / food processor.
  2. Puree until blended and smooth. If you do not have fresh cranberries, don’t worry, just skip them and include ½ cup dried cranberries in with your slaw. Pour ingredients in a medium mixing bowl.
  3. Cut your apples into small chunks
  4. Combine broccoli slaw and cranberry dressing and combine until evenly distributed.
  5. Mix in apples and nuts (if desired). If you are using dried cranberries, mix them in now. Stir until evenly coated in dressing.
  6. Salt and pepper to taste
  7. Serve and eat!

What do you like to do with your thanksgiving leftovers?

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