Monthly Archives: November 2011

Raw Vanilla Spice Macaroons

This is my dog….

Yes, he is trying to hide behind the chair…. Mamma has gotten a new camera, and “little” Riley hates having his picture taken!… Scaredy Cat…. He is a 90 lb giant baby…

A couple of months ago I posted a recipe for Chocolate Macaroons. Here is another version of raw macaroons thats super delicious as well! They are a great treat to have in the fridge, for when you need that little bite of something sweet after a meal:-)

Raw Vanilla Spice Macaroons

  • 1 cup ( 45 g) unsweetened shredded coconut
  • 2/3 cup (80 g) walnuts
  • 1/4 cup (20 g) oats
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla
  • 3 Tbs agave
  • 3 Tbs coconut oil, melted
Combine all the ingredients in a food processor, and pulse for about 30 seconds till everything is incorporated.
Use a Tbs to measure out the dough, press the dough together with your fingers and roll small balls.
Store in an airtight container in the fridge for up to 3 weeks.
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Vegan Pumpkin Cupcakes

I was working for Health Magazine the other day, and the hairstylist and I were basically talking about food and health the entire day… My favorite subjects, and, it seemed to be her’s too:-) Her name is Mara Schiavetti and she is an amazing hairstylist and makeup artist! On top of that, she has an great website called A Green Beauty where she writes about beauty and health.

She told me about these amazing pumpkin cupcakes she had made from the book Vegan Cupcakes Take Over The World, so of cause I had to try them out. Im a sucker for anything with pumpkin…:-) Luckily I had the book at home on the shelf. I modified a couple of things in the recipe and added some others, so here is my version of pumpkin cupcakes with chocolate frosting:-)

Vegan Pumpkin Cupcakes

makes about 12

  • 1 can/15 oz (425 g) pumpkin puree
  • 1/4 cup (65 g) canola oil
  • 1/4 cup (60 g) plain vegan yoghurt, or Greek yoghurt
  • 1 tsp vanilla
  • 1 1/4 cup + 2 Tbs (190 g) spelt flour
  • 1 cup (150 g) coconut palm sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
Turn the oven to 350 and line muffin pan with cupcake liners.
In a medium bowl stir together all the wet ingredients.
In another medium bowl, mix all the dry ingredients.
Add all the dry ingredients to the vet, and stir together with a wooden spoon or bowl scraper. When everything is incorporated, use an ice cream scooper to fill the cupcake liners 2/3 of the way.
Bake in the middle of the oven for about 20 min, or till a cake tester is inserted and comes out clean. Cool on rack.
Chocolate Frosting…..with no refined sugar
  • 1/2 cup (100 g) coconut oil
  • 1/2 cup (150 g) agave
  • 2 tsp vanilla extract
  • 1/3 cup (35 g) cocoa powder
  • 1/2 cup (75 g) dry soy milk powder
  • 1/4 tsp Energ Egg replacer
In a small bowl, mix the coconut oil, vanilla and the agave. Heat the mixture in the microwave or a small pot, till everything is melted and bubbling slightly. Poor into a food-processor.
In another small bowl mix the dry ingredients and then add to food-processor. Turn the processor on for about 10 seconds till its smooth. Poor into a bowl and set in the fridge till cold and spreadable. Frost the cupcakes with a knife or an offset spatula.