banana chocolate pecan bars (v/gf)
vanilla molasses breakfast cookies (v/gf)
citrus kale salad with orange maple salmon (gf)
Blustery, wintery, February day?
Make your own sunshine with these LEMON BARS!
A perfect harmony of tart, nutty, and sweet, you’ll never guess they’re grain-free, plant-based, and free of processed sugar.
Just look at that texture!
Can you guess the secret ingredient?
A roasted sweet potato.
Yup. Trust me.
Let’s also take a moment to talk about that crust…
I used the Vanilla Almond Nutsola mix – almonds + coconut + dates + chia + vanilla + cinnamon + sea salt. That’s it! So fabulously delicious.
The ingredients in these are fairly simple, household staples, but if you need substitutions…
almond milk: any other plant-based milk
sweet potato: for a less orange-y color, try a roasted Japanese sweet potato
arrowroot starch: cornstarch would work!
One final note: Let these cool and set in the fridge!
I know I know. Patience is hard.
But it’s a virtue. And they’re worth it!
Lemon Bars (paleo/vegan)
- 2 cups Nutsola Vanilla Almond Mix
- 2 lemons *zest and juice
- 2/3 cup almond milk
- 1 roasted sweet potato
- 1/3 cup maple syrup
- 1/2 tsp almond extract
- 2 tbsp coconut oil *melted
- 1/3 cup arrowroot powder
- Preheat the oven to 325 F.
- Firmly press and flatten the Nutsola mix into a 8×8 pan lined with parchment.
- Bake crust for 15 minutes.
- While crust is baking, blend all of the filling ingredients until smooth.
- Remove hot crust from oven, and pour filling on top.
- Return to the oven to bake for 40 minutes.
- Cool for a bit on the counter, then chill in the fridge for at least 3 hours.
- Slice and enjoy!
- 2 tbsp ground flaxseed
- 1/2 cup hot water
- 4 bananas
- 1/3 cup tahini
- 1/2 cup coconut sugar
- 2 tbsp apple cider vinegar
- 1 1/2 cup flour (can use wheat, gf blend, cassava, almond, or oat)
- 1/2 chocolate chips
- 1/2 cup chopped pecans
- Combine flax and hot water and allow to “gel” for a couple minutes.
- Add the mashed bananas, tahini, sugar, and vinegar.
- Fold in the flour.
- Then the mix-ins!
- Spread into a lined 8×8 baking sheet and bake at 350 degrees for 26 – 28 minutes.
I celebrated my birthday last week with ice cream and cookies.
Don’t get me wrong – no complaints here – but did a birthday really happen if there wasn’t cake?
Just to be sure…this happened over the weekend.
And let’s just say it went above and beyond the birthday cake requirements.
The cake itself is only 8 ingredients: eggs, almond milk, olive oil, coconut sugar, vanilla, cassava flour, and baking powder.
While it’s obviously not your typical vanilla cake in terms of texture, it’s still bomb. Just take a look!
Also those simple ingredients = no tummy ache and allergy friendly!
So i’ll take it!
I had a heated debate with myself concerning the icing for this cake.
You see, dairy and I have a complicated relationship.
I typically skirt around it, preferring almond milk and other alternatives any way.
But let’s be honest: It’s hard to beat traditional butter cream.
So I bit the bullet. And my taste-buds thanked me. It was pretty perfect when paired with a light, fluffy wild blueberry whipped cream.
I’ll be the first to admit this cake is quite *extra* – especially for a girl making her own birthday cake and eating it alone…
But hey, why be basic when you can be fabulous?
Also I’m practicing top make my brother’s wedding cake next month. So it’s all in the name of science! Right?! Right.
The batter for this cake starts out with whipped egg whites.
Why? Creating a meringue with the egg whites will add shape and volume to a cake with non-traditional flour. Cassava can become tough and dense – the voluminous whites counteract that.
The rest of the wet ingredients get whipped together and then folded into the meringue.
Finally the dry ingredients are very carefully sifted and juuuuust combined.
Try to keep the fluff!
Divide the batter evenly into three 6″ pans. You could use larger vessels, but be aware the layers will be thinner.
Is that a bad thing though? Better cake-to-icing ratio!
These puppies go into a 325 degree oven for about 18 – 20 minutes.
Remove from the pans and COOL COMPLETELY.
Please be patient. The icing will become a gloopy mess if you try to slather it on warm cakes. No bueno.
Now lets talk about the buttercream.
This is about the easiest icing there is.
GOOD quality butter + powdered sugar + vanilla extract = YUM
Who wants to come lick the mixers?
Totally my favorite kitchen clean-up task.
Now it’s time for the whipped cream! No cans around here – the homemade stuff is where it’s at!
How to make perfect whipped cream every time? Stick your bowl in the freezer for 10 minutes before you start. Make sure your cream is very cool. Add the sugar after you’ve whipped the cream for a solid 2 minutes.
I folded some mini wild blueberries (Trader Joe’s frozen section) to really take this whipped cream to the next level.
Once your icing is made and your cakes are cool, you are cleared for assembly!
Gather up the goods and build yourself a masterpiece.
Start with a layer of cake.
Spread on some buttercream and then the blueberry whipped cream.
Place another layer of cake on the filling and press down slightly to secure it.
Repeat with another layer of buttercream and whipped cream, then the final tier goes on top.
To finish off the outsides, add a bit more buttercream to the gaps. Then with bottom to top strokes, create the lined with your knife.
Obviously doesn’t have to be perfect, the rustic look is totally hip right now duh.
A think layer of buttercream gets smeared on the top, followed by a big dollop (or seven) of blueberry whipped cream.
Then it’s time to get extra fancy with the berries.
Strawberries, raspberries, and extra blueberries are truly the cherries on top.
And perfectly festive for the Fourth tomorrow!
Now take a set back and admire your handiwork.
But not toooo long, cause we all know you wanna slice of that masterpiece.
So go for it! And don’t forget to add more berries and whipped cream to that slice.
Those layers y’all.
Almost too pretty to eat…
Paleo Vanilla Cake with Berries & Cream
Paleo Vanilla Cake
- 6 egg whites
- 3 egg yolks
- 2/3 cup coconut sugar
- 1 1/2 cup almond milk
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 1/3 cup cassava flour
- 1 tsp baking powder
- 1/2 cup butter one stick
- 2 tbsp heavy whipping cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
Blueberry Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 2 tbsp powdered sugar
- 1/4 cup frozen wild blueberries thawed
For the Cakes:
- Preheat your oven to 325 degrees.
- Separate the egg whites from the yolks, reserving 3 of the yolks.
- Add 1/3 cup of coconut sugar to the egg whites and beat on high until the eggs are white, glossy, and peak.
- In a separate bowl, combine the egg yolks, remaining sugar, olive oil, almond milk, and vanilla. Fold this mixture into the meringue.
- Sift together the cassava flour and baking powder, then add to the wet mix until just combined,
- Pour into three 6″ pans that are greased and lined with parchment paper on the bottom.
- Bake for 18 to 20 minutes.
For the Buttercream:
- Bring your butter to room temperature. Then whip with the cream, vanilla, and powdered sugar.
For the Whipped Cream:
- Place your bowl in the freezer for 10 minutes before whipping.
- Add the cream to a bowl and whip for 2 minutes. Then add the sugar and vanilla.
- Continue whipping until stiff peaks form.
- Make sure your cakes are cool.
- Start with a layer of buttercream on top of the first layer of cake. Dollop and spread the whipped cream on top.
- Add the next layer of cake and repeat filling steps.
- The final layer of cake goes on top, then buttercream is spread along the sides.
- Add a generous portion of whipped cream to the top of the cake and decoratively place berries.
Well hello there.
Talk about a heavenly stack.
Monday done right!
(aka filled with ooozing caramel)
Would you believe me if I told y’all these are paleo, vegan, and only 6-ingredients?
That’s right folks!
and you thought they couldn’t get any better…
My schedule right now is pretty darn packed.
Teaching ever morning, working all day, and studying for the GMAT at night.
Woohoo crazy town!
I do this to myself though…wouldn’t change a thing!
But running around like a crazy busy bee necessitates two things: easy recipes and sweet treats!
Six ingredients and no baking required. Holla.
Peanut Butter. Caramel. Coconut. Chocolate. Double holla.
So you ready to make ’em? Alright let’s do this.
First say hello to the star of the show: Emmy’s Organics Coconut Cookies!
See them in the back there? Yummm.
A mix of the peanut butter and chocolate flavors creates the perfect base for these bars.
Just crumble them up and press into a lined pan.
Next up is the caramel layer.
Guys I was straight up spooning this. It’s soooo freaking delish!
Peanut butter, dates, and almond milk.
Blend into creamy heavenly goodness.
Georgia Grinders peanut butter is my all-time fav, but feel free to use your go-to natural nut butter!
Also – SOAK YOUR DATES. Creamy caramel is only achieved through soft dates.
Now it’s time to assemble!
First, spoon the creamy caramel over the Emmy’s base.
Then sprinkle on a generous handful of peanuts.
Press these slightly into the caramel so they are anchored down.
And the final touch?
I am thiiissss close to licking the screen.
Just drizzle it all over, smooth it out, and top with some sea salt.
Into the freezer they go!
Pro Tip: After they have chilled for 5 minutes, remove and “score” the chocolate with a knife. This will allow for easier bar-slicing!
Remove from the freezer and pull out of the pan.
Check out those layers!
Carefully slice the bars.
Use a sharp knife heated under hot water to help!
There ya have it folks.
Delish dessert for the week!
Or day…let’s be real…these won’t last long!
What sweet treat should I make next?
Leave a comment and let me know!
Salted Caramel Peanut Butter Coconut Bars
- 12 Emmy’s Organics Cookies *I used peanut butter and chocolate
- 1 cup dates *soaked in hot water
- 1/4 cup peanut butter
- 2 tbsp almond milk
- 1/3 cup roasted peanuts
- 1/2 cup chocolate chips
- Crumble the cookies and press into a lined loaf pan.
- Blend the soaked dates, peanut butter, and almond milk until smooth and creamy.
- Spread the caramel over the base.
- Sprinkle the peanuts on top, pressing into the caramel.
- Melt the chocolate chips and pour over the peanuts.
- Sprinkle on some sea salt to finish, then stick in the freezer to set.
It’s my birthday week!
So blessed with all of the opportunities I have had over the past year – and pumped for new adventures in the next 365 days circling around the sun!
That’s great Katie, we’re happy for you. But shouldn’t you be posting a cake recipe?
Valid. Very valid.
But let’s take another look…
I mean, if someone served this up for your birthday, would you be disappointed?
Didn’t think so.
It’s fruity and cinnamony and baked to perfection.
Also it’s insanely simple to make.
So as a gal who would have to make her own cake?
I am so down for this.
(aka the whole skillet for myself with some vanilla almond milk ice cream please and thank you!)
Ready to celebrate with me?
Let’s start with some beautiful nectarines and pears from Misfits Market!
(really any fruit will work, these are what I had on hand)
Just slice ’em up and toss in a baking dish.
(side note: aren’t those colors gorgeous? don’t look like misfits to me!)
Spice up the filling with some cardamom and cinnamon. Nutmeg and ginger would also be lovely!
A pinch of arrowroot starch will help the filling transform into the classic silky, flavorful gloop we all love.
Mix the fruit around, then set aside.
Time for the easy peasy cobbler top!
Maple syrup, tahini, almond milk, an egg and vanilla come together for a party.
After they get beaten together, add some cassava flour, baking powder, cinnamon, and salt.
Mix until the just incorporated.
This batter might seem more thin than your traditional cobbler dough.
Just trust me.
It will fluff up to create a perfectly crisp outside and tender, airy center.
Just scoop or plop or spoon or pour the batter over the fruit.
IM-perfection is key here.
The messier the better.
This skillet puppy gets stuck in the oven for about 25 minutes.
Come on. You can wait less than a half hour for golden deliciousness!
Now that’s worth it. Right?!
It will come out sizzling, bubbling, pipping hot.
Pro tip: Douse it with a general drizzle of maple syrup.
Then dig right in!
Are you drooling yet?
Do you get why this will TOTALLY suffice as my birthday treat of choice?
Maple Tahini Nectarine & Pear Cobbler
- 3 nectarines
- 1 pear
- 1/2 tsp arrowroot starch *sub cornstarch
- 3/4 tsp cinnamon
- 1/4 tsp cardamom
- 1 egg
- 1/4 cup almond milk
- 2 tbsp tahini
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/2 cup cassava flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees.
- Slice fruit and place in a baking dish.
- Mix starch and cinnamon into the sliced fruit.
- Beat together the egg, almond milk, tahini, maple syrup, and vanilla.
- Incorporate the cassava, baking powder, salt, and cinnamon into the wet mixture.
- Spoon the batter over the fruit.
- Bake for 25 minutes.
- Drizzle on extra maple syrup and enjoy!
Now if that picture doesn’t make you crave dessert, I don’t know what will…
And it would be 110% valid.
Cause these vegan, grain-free cookies have the creamiest tahini base and are jam-packed with coconut and giant almond chocolate chunks.
Oh and that flaky sea salt on top…
I’ll take another batch please!
Like all classic cookie recipes, start by beating the wet ingredients together.
Tahini has a tendency to coagulate, so make sure you whip it; whip it real good.
When that’s nice and combined, add your flours and Emmy’s Organics Chocolate Chip Coconut Cookies.
Mix. Mix. Mix.
And then the chocolate chunks…helloooo.
I feel like this could be a serious debate: chips or chunks?
Honestly, I’m all about the chunks.
Especially when they’re chunks of an Lily’s Salted Almond Dark Chocolate bar.
Warning: This dough is sticky.
So when you scoop onto a parchment-lined baking sheet, it would be wise to have slightly wet or oiled hands.
And don’t forget to top with salt.
That’s just not optional.
After baking for about 10-12 minutes, these might still seem goopy.
They will solidify as they cool and maintain a doughy center.
That’s it folks!
Go ahead and grab one.
Tahini Coconut Salted Almond Chocolate Chunk Cookies
- 3/4 cup tahini
- 2 tbsp olive oil
- 1/3 cup almond milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 cup cassava flour
- 1/4 tsp salt *plus more to top
- 3 Emmy’s Chocolate Chip Coconut Cookies
- 1 Lily’s Chocolate Bar *or other chocolate chunkc
- Preheat oven to 350 degrees.
- Beat together the tahini, olive oil, almond milk, sugar, and vanilla.
- Add the almond flour, cassava flour, salt, and cookies.
- Fold in the chocolate chunks.
- Scoop onto a lined baking sheet.
- Bake for 10 – 12 minutes.
- Let cool for a bit so the cookies can solidify.
‘Twas the day before Friday, when all through the city the people were chipper, one could even say zippy!
They say at their desks, productivity abounding, in hopes that weekend joy would soon be surrounding.
Their lunches were nestled snug in tubberware, while at visions of pinterest meal prep they did stare.
When out of the blew there arose such a clatter!
Katie’s here to announce that sauces matter!
When you need a quick meal to be ready in a flash, pop open some Haven’s sauce and cook with a dash!
When you use up all your mental energy writing a random food poem, what’s actually left for the body of a blog post?
How about some pretty pictures while I tell you how fabulously delish and easy this recipe is.
Let’s start with the quinoa base.
The number one thing I want you all to remember when making quinoa: TOAST IT!
This will turn a bland, blah grain into a nutty delicious goodness.
Especially when you add garlic? Woot woot yay.
So cook up some quinoa, add some Haven’s Kitchen Zippy Harissa, and some spinach as well.
Cause greens are always good.
Before we move on to the carrots, let’s spend a second on the sauce I’m obsessed with for this: Haven Kitchen’s Zippy Chili Harissa.
Not only does it check all the boxes: vegan. gf, non-gmo, local…
It’s freaking delicious!
I love my spice cabinet, and seasoning things is super fun.
But an easy button I can count on?
So for this recipe, I rely on the zip zip tang from Haven’s Kitchen.
Just toss the carrots in the sauce and roast.
Add them to your quinoa and you’re ready to go.
Simple. Easy. Win.
Harissa Roasted Carrots & Quinoa
- 1 lb carrots
- 1/4 cup Harissa Sauce
- 1/2 tbsp olive oil
- 4 garlic cloves
- 3/4 cup quinoa
- 1 1/2 cup water
- 3 cups spinach
- salt & pepper to taste
- Preheat the oven to 425 degrees.
- Slice the carrots, then coat 1/4 cup of the sauce.
- Roast for 20 minutes.
- Heat the oil over medium high heat.
- Add the quinoa and garlic. Toast for 5 minutes.
- Pour the water into the quinoa pan, bring to a boil, then reduce the heat.
- Cook the quinoa (covered) for about 15 minutes).
- Remove from the heat and stir in the spinach, salt, pepper, and some extra sauce.
- Serve the carrots on top of the quinoa with an extra drizzle of harissa.