sugar free

Not-so-basic Pumpkin Pie Bean Blondies – Gluten/Sugar/Dairy Free

Somehow, it is October. With the fall comes everything pumpkin, so I thought I would follow suit by making something pumpkin and delicious. This recipe developed from an interesting origin – it started off with my desire for something akin to cookie dough and remembered a video I saw on youtube of a chickpea-based s’mores dip. After pulling out the ingredients and making the dip, I realized I didn’t like the flavour. Making hummus was out of the question since I had added sweetener to it, but I remembered that making brownies and blondies out of beans is really common. I threw in some ingredients, popped the mix in the oven and prayed for a miracle. A lot of the recipe was eye-balled so these quantities are basically an approximation. This recipe can also be used to make mug cakes!
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Chocolate Fudge Mug Cake with Peanut Butter Chocolate Frosting – Gluten free/Vegan

A hiatus seems to be an appropriate term for the absence I’ve taken from my site. I’ve missed it and I’m back! I took time to focus on school but now I’m ready to post a bunch of stuff which I’ve been excited to post!

The first will by this mystical, magical, chocolaty wonder. And serving it in a mason jar makes it about 10 times more delicious!! It’s also got a pretty moderate serving of protein, so that’s a bonus!

 Click here to see my gluten free flour directions

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Nutrition:
Cake
Calories: 220
Carbs: 23g
Fat: 9g
Protein: 7g

Frosting
Calories: 89
Carbs: 9g
Fat: 3g
Protein: 9g

Recipe (makes 1)
Cake:

2 tsp coconut oil
4 tbsp milk of choice, can also use water but it will not be as good
3 tbsp gluten free flour
2 tbsp stevia
1 tbsp coconut sugar
1 tbsp and 2 tsp cacao powder (nesquick does not count)
1 tbsp PB2 (optional)
pinch of salt
1/4 tsp vanilla extract
1/4 tsp baking powder

Frosting:
3 tbsp PB2
3 tbsp milk of choice or water
1 tsp cacao powder

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Directions
In a microwave-safe bowl, add your coconut oil and milk and microwave it for 20 seconds (this prevents the oil hardening from the cold milk). If you want to let your milk set to room temperature, then you can skip that step. Next, add in the rest of your ingredients and stir. Pop your cake in a microwave and heat it for 50-60 seconds.

** If you don’t have PB2 (which is essentially peanuts that have had the oil extracted leaving behind a peanut powder which is low in calories and offers a moderate amount of protein), you can sub 1 tbsp of nut butter of your choice or omit all together. Keep in mind, if you add a full-fat nut butter, the macros will change. Same goes for the frosting **

This cake is perfect just like this. If a brownie and a cake had a baby, this would be it. However, things are always better with frosting! Mix up your frosting ingredients with a whisk. Take your cake and break it apart, and layer it with your frosting in a mason jar. This made the perfect breakfast for a Sunday morning.

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I really hope you enjoy this recipe! Keep an eye out for many more delicious concoctions to come!

R

Perfect (n)oatmeal and a new setup

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It has been quite a hiatus, and I apologize but adjusting to full time school and figuring out a new photo set up has been a challenge. However, after visiting Rona yesterday (where the loveliest girl ever helped me) I got my hands on a beautiful piece of plywood which I turned into a gorgeous tabletop (I may actually install legs into it and make it a functioning table for shoots). Other elements of my DIY were not as successful and I fear an investment in some pieces will leave me with more month at the end of the money. Nonetheless I’m making it work!

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Coconut Custard Pie – Gluten/Dairy free

 

This might be my favorite thing I’ve ever made. In my life. Okay, so that might be an exaggeration but this pie is out of this world. Coconut lovers rejoice – this pie right up your alley! It’s also gluten free, dairy free, cane sugar free, guilt free, paleo friendly, and ideally would be eaten at every meal of the day because it’s that delicious. Enjoy!!

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Paleo Lemon Quinoa Muffins – Gluten/Grain/Dairy free

I’ve been wanting to make a good muffin recipe for a while, but I didn’t want to use coconut or almond flour. Finding quinoa flour in my pantry, I was inspired to make this. I’ve been trying to find the glycemic index of quinoa, and am finding really contradictory information – so I won’t outright say that quinoa is good/bad for people with diabetes just yet… it will require further research. Nonetheless, I really love this recipe and I hope you will too:)

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