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Plumcot Crisp

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I'm loving the plumcots I found at Trader Joe's last weekend!

Even my daughter's guinea pig, Kimmie likes them, that's a big deal because Kimmie is unlike all other guinea pigs, she turns away from all fruits, but not plumcots.

I tried something different this weekend, I made Plumcot Crisp.

 

I almost didn't have enough, I was eating them, they were so good mixed with the coconut sugar and cinnamon.

 

                                                                                             Print Recipe
Plumcot Crisp
 
Ingredients 
4cups, sliced plumcots, about 6
1 tablespoon oat flour
2 tablespoons, coconut sugar
1teaspoon, vanilla
1tablespoon, fresh lemon juice
½ teaspoon, cinnamon
Topping
¾ cup, oat flour
½ cup, old fashioned oats
½ cup, coconut sugar
¼ teaspoon, sea salt
½ cup, Earth Balance non-dairy butter
1. Preheat oven to 350 degrees.
2. In medium bowl, toss together plumcots, coconut sugar, vanilla, lemon juice and cinnamon.
3. Transfer to baking dish.
4. In another bowl, combine all the topping ingredients, and mix with pastry blender or fork to form course crumbs.
5. Sprinkle crumb mixture evenly over plumcots.
6. Bake  40 to 45 minutes or until topping is golden brown.
You can easily substitute plums or any other fruit of your choice, and you can use all-purpose flour if you don't want to use oat flour.
Whatever you do,
Enjoy!
 


Roasted Fig Spread

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When I say this recipe is quick and easy, that's definitely an understatement. This spread can be made in under 10 minutes.
This is a great spread for toast, waffles, muffins, smoothies, hot cereals and sandwiches.

Ingredients

1cup, roasted figs (sprinkled with cinnamon and coconut sugar and roasted in 350 degree oven for 20 to 35 minutes.
3 dates, chopped
½ teaspoon vanilla
dash of sea salt
about ½ cup of warm filtered water

Instructions

1. Place ¼ cup of the water in processor or blender, with dates and pulse until smooth.
2. Add figs,vanilla and salt to the dates and blend until smooth, adding remainder of water as needed.
3. Transfer to airtight container for storage.

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Enjoy!


Super Moist Vegan Brownies

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Last weekend I whipped up a batch of tasty vegan brownies, using xylitol as a sweetener to replace the refined sugar, much to my dismay, my digestive system couldn't handle the xylitol.

Next I tried using stevia, I didn't like it, so I decided to use coconut sugar and it was a winner.
These brownies were so moist and full of flavor, hard not to eat the whole pan.

I have been obsessing over Trader Joe's sunflower seed butter lately, so I made a sunflower seed cream to top off the brownies.

Print Recipe

Super Moist Vegan Brownies

Ingredients
4 tablespoons ground flax seed
6 tablespoons warm water
½ cup (1stick) Earth Balance non-dairy butter
1 cup of coconut sugar
1teaspoon vanilla extract
1 & ½ teaspoons baking powder
½ teaspoon sea salt
½ cup carob powder
2teaspoons, espresso powder
⅛ cup of almond milk
1cup oat flour
11/2 to 2 oz. dark chocolate candy bar, chopped (optional)

Sunflower Seed Butter Cream

8 oz. softened vegan cream cheese
½ cup sunflower seed butter, or nut butter of your choice
¼ cup coconut sugar

Instructions
1.Preheat oven to 350 degrees and spray a square 9-inch baking pan with cooking spray
2. Mix together softened vegan cream cheese, sunflower seed butter and sugar.
3. Cover and place in fridge.
4. Mix ground flax seeds with the warm water, and set aside.
5. In a large mixing bowl, melt the non-dairy butter in a microwave.
6. When butter is all melted, mix in sugar, vanilla, baking powder, salt, carob powder, and milk. Mix to combine.
7. Add in oat flour.
8. Lastly stir in the chopped chocolate bar.
9. Pour batter into prepared pan.
10. Bake on the middle rack of oven for 25 to 30 minutes or until brownies pull away from side of pan and it springs back when slightly touched.
11. Remove from oven and let cool. When cooled, top with sunflower seed topping. Cut into squares and enjoy.

Store in airtight container to keep fresh.


Sweet Creamy, Dreamy Dairy Free

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Hello August, boy is it hot!
and I've been longing for some creamy ice cream, but being lactose intolerant I have to have the dairy free version. I've tried many a recipe, but none have wowed me, until today.
I experimented using one can of full fat coconut milk and a cup of unsweetened almond milk, and for sweeteners, I used agave nectar and coconut sugar, I was blown away with the taste,it was like having a bowl of rich creamy cappuccino. The next batch I make, I will add a bit of espresso for a bolder coffee taste.  I topped it off with some Buckwheat-Oat Granola, (recipe coming soon). I think what made the difference was the use of full fat coconut milk and my choice of sweeteners. I never have white sugar on hand, and all of the recipes I have found, use white sugar, so my first few trys were with honey or agave nectar, and I didn't like the taste and using a lower fat milk, I had trouble with the ice cream getting to hard because ice crystals formed.  Using the mix of agave and coconut sugar made all the difference in the sweetness and flavor.

I am already thinking of more flavors to try.
Creamy, Dreamy Dairy Free Coconut Ice Cream
Yield: 4 servings
Ingredients
 
   1 13.5 oz. can of full fat coconut milk
   1 cup of unsweetened almond milk
   ⅓ cup agave nectar
   2 tablespoons of coconut sugar
Instructions
  1. Blend all ingredients in a high speed blender, if you don't have a high speed blender,you can use   mixer.  chill in the fridge for 2 hours or more.
  2. Prepare according to your ice cream maker manufacturers instructions.
 3. When done transfer to freezer safe container and store in freezer. If you don't have an ice cream maker, you can transfer to a freezer safe container and freeze for several hours.
If you try this recipe, please let me know how it works for you.
If you have a good dairy free ice cream recipe, please share.