Tag Archives: Baking

Raw Lemon Coconut Squares

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Lemons.  I love everything about them.  The color, the taste, the smell, and especially their healing power!  I typically start my morning off with warm lemon water.  Later in the day I throw one into a fresh juice.  I even use them on the stove to help freshen up the house.  Rarely however, do I create recipes staring these luscious beauties.

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These raw lemon squares are fairly easy to assemble but to take to set.  Trust me though, the time is worth it.  They turned out so creamy and delicious with a sweet, not overpowering, lemony taste.

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Raw Lemon Coconut Squares:
For the Crust:

  • 3/4 cup raw cashews
  • 3/4 cup raw almonds
  • 2 tbsp raw, organic honey (maple syrup if vegan)
  • 1/2 cup shredded coconut
  • pinch of salt

For the Filling:

  • 1/2 cup raw cashews
  • 1/4-1/2 cup almond milk
  • 3 tbsp raw, organic honey (maple syrup or 1/4 cup packed and pitted dates if vegan)
  • Juice from 2 lemons
  • 1 whole organic lemon * (since using the peel too, it is crucial to use organic.  If not the peel tons of bad things)
  • 1 tsp vanilla
  • Pinch of salt
  • 1 can organic full fat coconut milk, chilled in the fridge for at least 24 hours (I think this brand is the best)
  • 1 tsp coconut oil
  1. In a food processor, combine all the crust ingredients.  Blend until well combined and nuts are very crumbly.  Press into parchment paper lined tin (I used and 8×8).  Place in freezer until filling is ready.
  2. For the filling, combine all ingredients except coconut milk in (high-powered) food processor.  Pulse until well combined and lemon peel is combined with other ingredients.
  3. Add only the cream from the coconut milk.  discard the remaining coconut milk/water.  Blend until well mixed, but do not over mix.
  4. Spread filling over crust.  (Mine was thick but a bit runny)

Now comes the tricky part.  I froze mine over night, removed and defrosted for a couple of hours in the morning, then refrigerated until serving for afternoon desert.  After freezing, they need defrosting, but just leaving them out made them also ice cream ish.  The fridge turned them into little lemon creamy pillows.  You can try going straight to the fridge, but I recommend planning ahead and following what I did.  Whatever is left should be refidgerated.

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Enjoy!

No Bake Peanut Butter & CC Cookies

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I’m dating the Cookie Monster, not sure if I have told you that yet.  He goes by Erik, but he is for sure the Cookie Monster in disguise.  Though I can get him to eat heaps of veggies and fruits, I cannot keep him from his cookies.  He can down a box of the big, soft, yummy Costco cookies in no time.  I have NO idea where it goes (damn you genetics and being a girl!! ).  Seriously though, boy loves him so coooookies!!

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I’ve neglected this fact so I decided to whip something up before he turned to some boxed crap-ola from the grocery store.  It happens way more than I’d like to admit.

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Raw peanut butter chocolate chip cookies; tasty?  Yes!!  Good for you?  Yes!!  They are gluten-free, vegan, and refined sugar-free.  Go ahead, try them out :-)  They won’t hurt the waistline at all!

No Bake Peanut Butter Chocolate Chip Cookies:

  • 1 1/2 cup gluten-free oats + 1/4 cup reserved
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup (organic) peanut putter – the natural kind, no jiffy ;-)
  • 3 tbsp agave
  • almond milk – enough to get things flowing in the food processor
  • 1/4 cup vegan chocolate chips – reserved

Toss everything in a food processor except the 1/4 cup of oats and the chips.  Add a little almond milk to get things flowing, just about a tablespoon.  Careful not to get the dough too wet.  When well combined, hand mix in chocolate chips and remaining outs.  Roll into balls (it will get a little messy) and refrigerate for at least a half hour.  I lightly pushed mine down with a fork to make them more flat.

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What are you getting in these cookies??  A lot of good stuff, actually.  Oats (good quality) are high in fiber, keeping you full longer and help fight breast cancer, help low cholesterol, and help stabilize blood sugar.  Good quality, natural peanut butter is a good source of monounsaturated fat (healthy heart), vitamin E, folate (helps cells and nerves), protein, and a powerful antioxidant.   Not too shabby for a cookie

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Gingery Gingerbread Cupcakes

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Hi guys!!  Happy Friday!

I cannot believe we are practically half way through December and my favorite time of the year…Christmas!!  This week was another busy one.  Our trip to Mexico, a couple holiday parties, and having family in town has been keeping me quite busy.  Throw in the normal Holiday hustle and bustle, work, and my health classes…ya, I’ve been stressed and running around crazy pretty dang busy!  I apologize for the lack of posts, I’m trying, but it’s just not fitting into the schedule. 

Hopefully these make up for my absence, maybe just a little??

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I love gingerbread sweets, especially during Christmas.  It just feels so right!  The addition of the fresh ginger totally kicked the flavor up a notch ;-) Image

Gingerbread Cupcakes – Vegan and Gluten Free:

Pre heat oven to 325

  • 1/2 cup molasses

  • 1/4 cup vegan butter – I use Earth Balance

In small saucepan, heat molasses and butter just until molasses starts to bubble.  Remove from heat, place in small bowl and allow to cool

  • 1 3/4 cup gluten free All-purpose flour

  • 1 tbsp ground ginger

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp nutmeg

  • 1/4 salt

Mix these dry ingredients (above) in a bowl and set aside.

  • 2 flax eggs or egg replacer

  • 1/2 cup raw organic sugar

  • 2 tbsp agave

Beat these ingredients (above) in a large bowl.  

  • 3 tbsp coconut oil

  • 1 tbsp fresh grated ginger

Beat in coconut oil and molasses mixture.  Slowly mix in flour mixture until just combined.  Stir in fresh ginger.  Spoon into cupcake tins.  Bake for 25-30 minutes, until toothpick inserted comes out clean!

 

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Vegan Cream Cheese Ginger Frosting:

  • 8 oz vegan cream “cheese” – I use tofutti

  • 1/2 cup vegan buttery spread

  • 1/2 tsp vanilla

  • 1 cup powdered sugar

  • 1 tsp fresh grated ginger

Beat the frosting ingredients (above) in a medium bowl.  Frost over cooled cupcakes.  Top with candied ginger, serve, and ENJOY!!

 

 

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What are some of your favorite holiday treats??  Do tell!

…ch ch changes and S’Mores!

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Thank you for that song Mr. Bowie <3, I always love me some Bowie!

Changes is the theme around here today.  I am getting decorations up for Christmas (!!) and announcing something big on the blog today.  I have decided to change the name to…

Vibrant Bean!

As I move further into my health coaching schooling and career, I am realizing that this blog, which I will be using to help clients, does not properly reflect my purpose and goals in Health and Wellness.  In fact, the only people who get the name of this blog are my family and Erik.  I love the energy and feelings the word VIBRANT draws, so I knew I had to include it.  And Bean, well that’s just a little nickname I have grown to love since being called it as a little kid (and several annoying variations by the brothers)

OK so moving on to…

Even though I’m still cleansing, I didn’t think I should deprive others of some yummy in the tummy baked goods.  It is the Holiday Season after all, the Superbowl (if you will) of baking.

I had some cute little gluten free and natural marshmallows to use up, and I thought what better way then through them into a chocolate chip cookie…and BAM!  S’more cookies!

{ how cute are these guys }

Not only are they one of my new favorite cookies, they are also gluten free, vegan, and free of any refined foods.  Ya!  These are the kind of baked goods I’m talkin’ about ;-)

S’more cookies – vegan, gluten-free, and refined foods free:

  1. In a large bowl, stir the dry ingredients:

  • 1 1/2 cups all purpose gluten-free flour

  • 1/2 cup rolled oats (GF)

  • 1/4 cup raw sugar

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp allspice

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

2.     In the same bowl, blend in all the wet ingredients with the dry

  • 1/4 cup agave

  • 1 flax egg (1tbsp ground flax mixed with 3 tbsp warm water)  or 1 egg replacer

  • 1/2 cup no sugar added applesauce

  • 1 tbsp coconut oil

  • 1 tsp vanilla extract

3.     Stir in:

  • 1/2 cup gluten free mini marshmallows

  • 1/2 cup vegan “chocolate” chips

Spoon onto baking sheet and bake @375 for 8-10 minutes

*May need to add a little almond milk to mixture, I added about a tablespoon.

So what do you guys think of the new name??  Would love to hear from you!

No Bake Peanut Butter Oat Cookies

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Hellooooo!

Aren’t these little cookies adorable?  Maybe that’s not the right word, but cute little balls of cookie yumminess are adorable to me.

After seeing how fast my Raw Chocolate Chip Oatmeal Cookies went, I realized my family and boy were actually bigger fans of raw and or healthy desserts than I was going to give them credit.  Totally inspired me to get in the kitchen and try some other stuff.   Plus, with peanut butter you don’t really need anything too sweet so I was able to completely eliminate sugar.  So these little adorable babies are not only delicious, they are vegan, raw, gluten-free, and sugar-free.  Score, score, score!!!

No Bake Peanut Butter Oat Cookies – Vegan and Gluten-free!

You will need :

  • 3/4 cup oat flour
  • 3/4 cup rolled oats
  • 1 cup pitted dates – comes out to about 8-9 dates
  • 1/4 cup organic peanut butter
  • 1 tsp vanilla extract
  • almond milk – start with 1 tablespoon and add more if needed – I used 2

Directions:

  1. In a food processor, pulse dates until well broken down.
  2. Add flour, oats, peanut butter, vanilla, almond milk
  3. If adding chocolate chips, stir in.
  4. Form into small round balls and place on parchment covered dish.
  5. Refrigerate for at least 30 minutes
  6. Enjoy!!

 

Brown “Butter” Chocolate Chip Cookies, Vegan*

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A chocolate chip cookie recipe, I know, it’s one of the most vanilla  baking recipes I could post.  But these babies are so yummy, warm and spicy with the toasted walnuts, oat flour, cinnamon, and nutmeg.  And even though the dough needs to chill for at least 12 hours, they are definitely worth a try for a sweet twist on a plain old chocolate chip cookie!  

Vegan Brown “Butter” Chocolate Chip Cookie:   Makes 18-20 cookies

  • 1 flax egg <1 tbsp ground flax mixed with 3 tbsp warm water) + 1/2 mashed rip banana**
  • 1 cup chopped walnuts
  • 1 cup vegan butter – I use soy free Earth Balance
  • 1 1/4 cup oat flour <if you don’t have this, finely grind oats in food processor>
  • 1 cup flour of choice <I use unbleached all purpose>
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup agave
  • 3/4 cup raw, organic packed brown sugar
  • 1 tbsp almond milk
  • 1 12oz bag vegan chocolate chips < I use “Chocolate Dream”>
  1. Mix flax and water, set side to gel
  2. Toast the walnuts in a pan with coconut oil <or oil of choice> for about 10 minutes.  Set aside
  3. Melt butter in pot.  Allow to bubble and lightly brown, swirling by holding handle, about 8 minutes
  4. In a medium bowl, mix flours, salt, baking soda, cinnamon, and nutmeg; set aside
  5. In a larger bowl, beat cooled brown butter and sugars until combined.  Slowly add in dry mixture.
  6. Beat in almond milk, “egg”, and mashed banana
  7. Stir in chocolate chips and walnuts.
  8. Cover and refrigerate for at least 12 hours.  I make this at night and bake the next morning or afternoon.
  9. Bake at 375 for 12-14 minutes, until edges are golden brown.  After removing, allow to sit on baking sheet for a few minutes before removing to cool.

** Notes to baking:  If you don’t use mashed banana, add 1/2 tbsp flax and 1 1/2 tbsp warm water to flax egg

Enjoy!! xo

Red Velvet Cupcakes!

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Helloooooo Friday, Friday the 13th!!!  It’s uncharacteristically gloomy and stormy here is Southern California.  Perfect for this day.  All I want to do is curl up and watch some scary movies, which would no doubt keep me up all night (I’m a huge baby).  Might have to save that until the sun goes down and I have my dog to protect me. Until then, I’m finishing up some work, organizing, and packing for my week-long trip to the Bay Area.  I.CAN’T.WAIT.  I’ll be helping on my brother’s farm, doing a little wine tasting in Sonoma/Russian River, and visiting with old friends in San Francisco.  Seriously, can’t wait until Monday :-)

I decided to whip up some treats for my boys at work, and what better than Red Velvet cupcakes for Friday the 13th?  These were so easy, only use one bowl, and they are Vegan!  Woop!

Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting

(Adapted from: The Cake Merchant)

You will need:

  • 1 Tablespoon ground flax mixed with 3 tablespoons warm water
  • 1/2 cup non dairy milk mixed with 1 tablespoon fresh lemon
  • 1 1/4 cups unbleached whole wheat all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons melted coconut oil
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • several drops red food coloring , add until reach desired color

“Cream Cheese” Frosting:

  • 1 1/2 cups powdered sugar, sifted lightly to remove any lumps
  • 1 (8-ounce) package vegan cream cheese, at room temperature – I use Tofutti
  • 1/2 cup vegan butter – I use Earth Balance unsalted
  • 1/2 tablespoon vanilla extract

Directions:

  • Pre-heat oven to 350 F
  • In 2 small bowls, mix ground flax and water in one, and non dairy milk and lemon in the other.  Set aside to develop.
  • In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.  With a hand mixer, blend in coconut oil, almond milk, vanilla, and vinegar on slow for a minute and then high for a few minutes.  Blend in red coloring on high.
  • Spoon into cupcake tins.
  • Bake for 18-20 minutes, until toothpick inserted comes out clean.
  • While baking, prepare frosting.  Beat “cream cheese” and “butter” until fluffy.  Slowly add sugar and vanilla.  Beat for a couple of minutes.
  • When cupcakes are completely cooled, frost.
  • Enjoy!!!

 

Mini Nutella Brownie Bites

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I’ll make this simple, this is a slightly guilty treat.  I do try to make my baked goods as healthy as possible, but per request of my man, I had to use Nutella.  And it’s fun to splurge sometimes.  It’s  all about moderation, right?  Yes, I think so ;-)

Since Nutella is soooo rich, and DELICIOUS, I used agave instead of sugar since it’s natural and I wanted to cut back on the sweetness.  I also decided to make them mini to make them feel a little less guilty.  But that kinda leads to eating a few.  Maybe that’s just us?  So try them mini, or regular size.  Use agave or try brown sugar.  Just try them, Nutella, Nutella, Nutella, it’s all good!

What you will need:

  • 1 Tbsp ground flax
  • 3 Tbsp warm water
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 Tbsp melted coconut oil
  • 1 1/2 Tbsp non-dairy milk of choice – I use almond milk
  • 3/4 cup Nutella
  • 1/4 cup cocoa powder
  • 1/2 cup Agave
  • 1 tsp vanilla
  • 1/2 cup vegan “butter” melted – I use Earth Balance
  • optional powdered sugar for sprinkling on top

Directions to Mini Nutella Brownie Bites:

Preheat oven to 325ºF and grease mini muffin tin (or regular muffin tin or brownie square tin).

In a small bowl or cup, mix ground flax and water.  Set aside to form gel like mixture (serves as egg for binding).

In another small bowl, mix flour and salt.  Set aside.

In a big bowl, mix gelled flax mixture, coconut oil, and almond milk for a few seconds with electric mixture.  Mix in Nutella, agave and vanilla until well combined, about 2 minutes. Add the flour mixture and butter.

Spoon into muffin tin or spread in square tin.  For mini tin, bake about 15-18 minutes, or toothpick comes out clean.  Regular tin or square should probably take about 30 min.  Remove and sprinkle with powdered sugar while cooling.  Enjoy!!!

 

 

Do you all love Nutella as much as my guy?  He’s totally mildly obsessed.

**if you want to make these vegan, use vegan hazelnut spread instead of Nutella.  Available at most health food stores

Lavender Cupcakes

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Along with the great weather we had last weekend, we got to celebrate those beautiful, loving, selfless women we call MOM!  We had some family in town, along with all my brothers and the bf, which added to how special the day was.  I could NEVER do anything grand enough to show my love and appreciation for what my mommy (yep, still call her that, or Cindyloo) does for me, buuuut my baking is a good start.  She’s got a sweet tooth like her little girl ;-)

She LOVES Lavender and often times smells of it.  I decided to try my luck with baking it.  I admit, I was more than a little hesitant.  It’s a lovely, soothing scent, but I wasn’t sure if it would taste too bitter or earthly.  I even tasted a couple buds before, a tiny bit bitter, but very mild in taste.

Surprise!  They turned out delicious.  Didn’t rise too much though, but everyone agreed they were yummy and unique.  And they don’t have to say they like everything.  They are family, they can be honest, right??  It wouldn’t totally devastate hurt my feeling at all :-) But really, they were totally tasty!


Lavender Cupcakes with Honey Buttercream Frosting

Makes 12 cupcakes

Cupcake Ingredients:

  • 1/2 cup vegan “butter” – I use Earth Balance
  • 1 cup sugar – try using raw, organic
  • 1/4 cup oil – I use coconut oil, melted
  • 2/3 cup + 2 tablespoons almond milk
  • 2 teaspoons vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons dried lavender buds, chopped
  • 2/3 cup of almond milk
  • several drops of red and blue food coloring

For the Honey Buttercream Frosting:

Adapted from : Savory sweet life

  • 1/2 cup vegan “butter” I use Earth Balance
  • 8 ounces of vegan cream cheese substitute – I use Tofutti
  • 4 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 2 tablespoons of honey – omit if making completely vegan

Directions:
Preheat oven to 350 degrees and line muffin tin with cupcake liner.  Should make 12.

In a large bowl, with an electric mixer, cream the butter and sugar together.  Add in coconut oil and 2 tablespoons of the almond milk.  Mix until well combined. 

In a separate bowl, stir together the flour, baking powder, and salt. Stir in lavender buds.

Mix the flour mixture into the butter mixture. Stir in the milk and food coloring drops.  Start with 4 drops of each color and add until you reach desired purple color. 

Scoop batter into cupcake lined tin.  Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.  Remove and let cool completely.

Frosting:
In a large bowl with an electric mixer, beat the “butter” and “cream cheese”. Add the powdered sugar, 1 cup at a time, mixing on low.  Beat until creamy.  Beat in the vanilla extract and honey.

Scoop frosting into a piping bag fitted with tip of choice, or just spread them over the cooled cupcakes. Enjoy!!

Brown Sugar Peanut Butter Frosting Cupcake!

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Oh Hello Cupcake,

I have this wonderful friend.  Her dad is a beekeeper and his little worker bees produce some amazing honey.  Like the wildflower honey.  I love it…MMMMM!  I know technically vegans don’t eat honey, but I dont mind it.  It’s raw and natural straight from the farm, nothing like that little honey bear I so loved from childhood.  Do you remember that honey bear from the grocery store?  He’s probably still there, I thought he was adorable.

So ya, my sweet, sweet friend brought me AND my honey (hehe) each our OWN jars.  So kind of her.  It’s even been making its way into some smoothies.  This stuff is good!  I thought a brown sugar cupcake with PB frosting (adapted from: http://www.howsweeteats.com/2012/03/brown-sugar-cupcakes-with-peanut-butter-brown-sugar-frosting/)would be the perfect thank you!  maybe even drizzled with some of that amazing honey!?  I don’t know, I like to get crazy ;-)

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For the cupcakes, you will need:

  • 1 1/2 cups of unbleached flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp cinnamon
  • 1 cup loosely packed organic brown sugar
  • 3 tablespoons oil ( I used coconut)
  • 2 tablespoons non dairy milk ( I used soy milk)
  • 1 tablespoon vanilla extract
  • 3/4 cup non dairy milk ( I used almond milk here)
  • 1/2 cup vegan buttery spread (melted) I used Earth Balance)

For the Frosting, you will need:

  • 6 ounces vegan “cream cheese” you can find a version at most health food stores
  • 1/2 organic, creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 cup organic brown sugar
  • 1 cup organic powdered sugar

Preheat oven to 350 degrees F.

Melt buttery spread and put aside to cool.

In a bowl, whisk flour, baking soda and salt and set aside.

In a larger bowl, whisk brown sugar, oil and 3 tablespoons of non dairy milk until well combined. Add vanilla extract and 3/4 cup of non dairy milk.  Mix until combined. Whisk in buttery spread. Lastly, add in flour mixture and whisk until well combined.

Line baking tins cupcake liners.  spoon batter 3/4 full.  Bake for about 18  minutes, until tops are golden.  Test to make sure toothpick comes out clean.  Remove and let cool.

While cooling, prepare Peanut Butter Frosting

Beat “cream cheese”, peanut butter, and vanilla until creamy.  Slowly add in sugars and mix until well combined.  Frost once cupcakes are cooled and ENJOY!!

xo – gigi

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