Lavender Lemon Poppy Seed Muffins w/ Lavender Date Icing


For the muffins:

3/4 C. Coconut flour
1/4 C. Coconut Oil- melt and cool
1/4 cup Fresh squeezed lemon juice
1/4 Teaspoon salt
One teaspoon baking soda
Flax eggs ( 6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes)
3/4 Cup Grade B Maple Syrup
1 Teaspoon Vanilla extract
1-2 Tablespoons poppyseeds
2 Teaspoons Culinary Lavender ( pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flower. After pulsing, you may find a teaspoon is plenty. 

For the Lavender Icing:
Steep two tablespoons lavender in 4 cups hot water for about 10 minutes. Strain and add a few teaspoons to a food processor with ten pitted dates and about 1/4 cup unsweetened vanilla almond milk.  Add more liquid, either the lavender or milk to get an icing consistency that you can drizzle on cooled muffins. 

Preheat oven to 350. All ovens bake different, so you may want to test one out by doing a pre-bake with just one muffin. It is a bummer when they all are burned if it is too hot. 

Wisk the flour, syrup, oil, lemon juice salt, baking soda, flax eggs and vanilla and lavender in a large bowl and stir til smooth.    Mix in the poppy seeds and pour into muffin tins. 

Bake for around 25 minutes checking around the 20-minute mark for a golden color.  Toothpick through the center is always a full proof indicator. You want to see a clean pick free of any batter. 

After cooling muffins drizzle the date icing and enjoy!

Mini Key Lime No-Bake Pies

 Key Lime Yogurt

For each mini jar:

Limes- Key lime if you have access to them  (reserve some zest for topping)
1/2 Cup Coconut Yogurt
1/2 Cup Greek Yogurt
Honey to sweeten

Crust: This makes enough for about 6 mini jars

Gluten Free Graham crackers or ginger snaps-maybe crush up a handful and add to mix in food processor

1 Cup Rolled Organic Oats
Couple Teaspoons Almond Flour
1/4 Cup Sunflower seeds
1/4 Cup Pumpkin seeds
Dash of Vanilla extract
Coconut syrup- add to desired sweetness

Sprinkle of Cinnamon
Few Tablespoons Coconut oil- melted ( you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you process.) 

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Put it all together:

I'm a bit of a mad scientist when I cook. I don't measure much unless it's baking. This is no bake so my measurements are guesstimates. Whip up the yogurts with fresh squeezed lime and honey.  Add lime and honey as you go to taste, so you get to your desired flavor. I like mine a bit sour; it is a nice compliment to the sweet crust. 

In a food processor combine all the crust ingredients slowly adding the coconut syrup and the melted coconut oil (if your using the coconut) till you get the consistency and sweetness you want.  You could leave it a bit crumbly or more like a cheesecake crust. 

Pack bottom of the mason jar with the crust.  Fill the rest of jar with the Key Lime yogurt, sprinkle some lime zest and pop in the fridge for a few hours to set. Eat and say yum!

Black bean brownie bites

1 Can Black Beans - since thoroughly
1/4 Coconut Sugar
1/4 Cup Pitted Dates-or Organic Cane Sugar
Flax Eggs (Mix ground flax with water) 2 Tbs Flax 6 Tbs water- mix and let sit for a few minutes
1/2 Cup Cocoa Powder
1 1/2 Tsp.Baking Powder
1/4 Tsp Vanilla
Dark Chocolate Chips
Chopped Nuts- I like hazelnuts or toasted walnuts for this bite, but you do you.

Throw in a food processor the beans, flax mixture and blend. Start adding rest of ingredients. You can totally add some chocolate chips, mixed in separate but I just topped mine individually after pouring batter into the muffin tins.  You will probably have enough to make 24 mini bites, like 1 1/2 inch, tiny bites. 
The protein in the black beans makes this a super energy snack. 

I baked mine at 315 for 30 minutes. Everyone's oven runs different, mine likes to be super hot, so I burn a lot when I bake, and it is annoying, so I usually turn it down to start.  This recipe could call for 350, so I took it down a few notches. 
Let cool then pop in the fridge.
 Vegan baked goods preserve better if left in a cool space. For a treat, you could warm and top with coconut ice cream! YUM!

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Matcha Chocolate Date Bar

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Recipe:

1 1/2 C. Medjool Dates

1 Scoop Chocolate Protein Powder of choice

2 Tbs Cocoa Powder

1 C. Almonds, chopped first or put into processor first to chop.

3 Tbsp Matcha Powder + some for top

1 Tbs. Coconut Butter

1/4 Shredded Coconut

Put ingredients in a food processor after the chopped almonds and blend thoroughly. Spread on parchment paper and refrigerate overnight. After chilling sprinkle matcha as desired. Cut into squares or bars or roll into balls. 


rosemary tofu lolly-pops

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Recipe:

Fresh sprigs of Rosemary

Firm Tofu

1 Tbs. White Miso

1 Tsp. Tahini

Fresh Orange Juice (I squeezed from a Cara Cara Orange)

1 Tbs. Nutritional Yeast

Tumeric

Cumin

Black Pepper

1/2 Tsp. Apple Cider Vinagar

Lemon Juice (just a touch)

Preheat oven to 325, then remove half of the leaves from each rosemary sprig and slighty coat with any oil of your choice. I used Grapeseed. Cut tofu in small square pieces, think enough so they don't split when putting them on the stick. Mix ingredients in a bowl. I just sprinkled in the tumeric and cumin. This is one of these recipes that you can't really mess up. I encourage you to experiment with your own flavors. My recipes I post are to inspire your inner chef. I don't measure mine out most of the time so that's why I'm so vague with specific portions. I'm not trying to be shady, haha! 

Glaze tofu and wrap the remaing leaves still on the sticks with foil so they don't burn when baking. 

Line a baking dish or pan with parchment paper and bake for bout 30-40 min turning the pops over halfway through. 

Squeeze some remaining orange after cooking and serve on a bed of rice or veggies or just enjoy as is. I gobbled a couple up strait out of the oven. 


PUMPKIN RECOVERY SMOOTHIE

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RECIPE

Hemp Milk (or your choice of Almond, Soy, etc.)

 Fresh Grated Ginger

 4 Tbs. Pumpkin Puree (organic, no sugar added)

 1/4 C Frozen carrots,

 1/2Small Frozen banana, (the secret to amazing smoothies, frozen! (slice it up and keep in the freezer. Blending perfection!)

 1/4 tsp Cinnamon

 1/8 tsp Tumeric

 Protein powder (I’m into Pea Protein or Vanilla)

 3 Pitted Dated (depends on how sweet you want it)

 Toasted Pumpkin Seeds


INFUSED WATER

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Filtered water

Citrus of choice ( lemon, lime, grapefruit, tangerine)

Fresh herbs of choice (basil, rosemary, mint)

Slice and add to water. refrigerate and sip as needed for happy hydration

for infused ice cubes, divide into cube trays, freeze and pop into liquids for cool hydration flavor