Cookies and Cream Vegan Ice Cream

Cookies and Cream Ice Cream

Cookies and Cream Vegan Ice Cream

Many of the recipes attempted for this week’s inspiration came out disastrous. My goal was to prepare an ice cream base for a myriad of creations during the hot summertime. The flavor needed to be tasty enough on its own, with a texture that mimicked a quality dairy ice cream. I wanted creamy, not too sweet, and not icy, and I was willing to do anything to achieve vegan perfection. Some frozen treats that I made started out in a dairy version that I then tweaked, while some were complicated vegan recipes. None of them turned out great. That was until I watched a video on ice cream making and adapted the techniques I learned to enhance my vegan recipe.

The base I chose consisted of nuts, so I didn’t need to make it vegan. The changes I made were influenced by a mashup of many ice cream recipes that I looked at for reference. I used cashew milk for the liquid to add creaminess. To further encourage a smooth texture, I stuck with a liquid sweetener instead of a granulated one. The final tweak was to add sandwich cookies to the base to create the specific flavor profile.

Cookies and Cream Vegan Ice Cream

1 cup raw, unsalted cashews
1.5 cups cashew milk (or use coconut milk)
1 TBS vanilla extract
1/4 cup agave syrup
pinch of sea salt
12 vegan chocolate sandwich cream cookies, crushed

Put the cashews in a bowl and cover with water. Soak at least 4 hours, or overnight in the fridge. Drain the soaked cashews. Put drained cashews, cashew milk, vanilla, agave, and salt in a blender. Blend ingredients until mixture is smooth and thick. Prepare in an ice cream maker according to manufacturer’s directions. Add the cookies in at the end, according to your machine. Makes 1.5 pints.

Until next time, happy non-baking!

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New Vegan Dairy Products

New Plant Based Dairy Products

The world of vegan dairy options is rapidly expanding. When I first went dairy-free there were only a few companies with milk and cheese offerings, and you could forget about alternatives for butter and yogurt. Nowadays, shopping for vegan dairy products is exciting, with some products out-doing their non-vegan counterparts. Many of my recipes have “non-dairy dairy” ingredients, and here are a few of the newest that were spotted at Natural Products Expo West 2019 by Jenna Blumenfeld of New Hope Network.

Culina Botanical Yogurt Alternative

One of the best nondairy yogurts we’ve ever tasted, Culina won us over with its ultra-creamy cultured coconut base, floral botanical add-ins (the Strawberry Rose flavor was beautiful) and lack of plastic packaging. Instead, each yogurt is packaged in a terra cotta flower pot lined with a food-safe, biodegradeable glaze.

Mooala Organic Oatmilk Unsweetened Coconut

Oatmilk was a trending plant-based dairy option at Expo West, and Mooala earns points for launching an unsweetened, USDA Organic blend. This version is blended with organic coconut cream for improved consistency.

Malk Sprouted Organic Oat Malk Original

This brand’s dedication to simple formulations and conscious sourcing shine through with this USDA Organic, sprouted oatmilk. Bonus: Malk also pursued The Detox Project’s Glyphosate Residue Free Certification to quell worries about glyphosate-contaminated oats, which is printed on the back of the product packaging.

Milkadamia Macadamia Buttery Spread

Milkadamia Macadamia Buttery Spread

This beloved nondairy milk brand launched a plant-based buttery spread at Expo West that employs silky, rich macadamia oil to add body and flavor. We also like how no palm oil is used in this formulation.

Cultured Cashew Brie Alternative Beet Blush

The fermentation experts at Wildbrine bring their expert knowledge of microbes into the plant-based dairy category with this excellent cashew brie. Tinted with a hint of beets, this USDA Organic plant brie will steal the limelight at cheese parties.”

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Images courtesy of New Hope Network. #NewHopeInfluencer

Fruit and Seed Granola with White Chocolate Bits

Fruit and Seed Granola with White Chocolate Bits

Fruit and Seed Granola with White Chocolate Bits

This post started out with me making dark chocolate. It was from a recipe that took homemade chocolate and crumbled it into fruity granola for a trail mix. Well, that disaster turned into something resembling chocolate leather. Also, upon analyzing the recipe further, I decided I didn’t like the ratios of the ingredients. So after another recipe search, I decided I might as well make my own granola. That had to be much easier than making chocolate. With more hunting I found a promising recipe for white chocolate. Those two put together made this creation – Fruit and Seed Granola with White Chocolate Bits.

Both of the recipes were vegan and did not require high altitude adjustments, so that simplified things. The granola was part of a smoothie bowl, but I made just the granola. Then I modified it by reducing the amount of pumpkin seeds so I could add some hemp seeds. You can use any seeds here, and even any dried fruit. Pick your favorite fruit or seed – the possibilities are endless. The white chocolate was originally the base of a rice crispy bar, but I made the chocolate by itself and put it in smaller molds.

Fruit and Seed Granola with White Chocolate Bits adapted from recipes on Go Dairy Free

for the White Chocolate
1 ounce (scant 1/4 cup) raw, unsalted cashews
1/4 cup + 1/2 TBS powdered sugar
Pinch fine sea salt
2 ounces Navitas Organics cacao butter
1/4 tsp + 1/8 tsp vanilla bean paste

for the Granola
1/2 cup pure maple syrup
1/4 cup olive oil
1 tsp vanilla extract
3 cups old fashioned rolled oats
1 cup sliced almonds
1/4 cup raw pumpkin seeds
3 TBS hemp seeds
1/2 tsp sea salt
1/2 tsp cinnamon powder
1 cup dried tart cherries, roughly chopped

To make the white chocolate, place cashews, sugar, and salt in a mini food processor and process into a fine powder (about 30 seconds). Place cacao butter in a double boiler and whisk until just melted. Whisk vanilla bean paste into the melted cacao butter. Remove from heat and whisk in the cashew-sugar mixture until smooth.

Place a mold on a small tray and pour the mixture into it. Place mold in the refrigerator for 1 to 2 hours to set up. When solid, remove the white chocolate from the mold and break or cut into small bits. Set aside.

To make the granola, preheat the oven to 325F and line a baking sheet with parchment paper. In a bowl, whisk together maple syrup, olive oil, and vanilla. In a separate bowl, stir together oats, almonds, pumpkin seeds, hemp seeds, salt, and cinnamon. Add wet mixture to dry mixture and stir to evenly coat.

Spread granola onto prepared baking sheet in an even layer. Bake for 45 minutes, or until golden brown, stirring every 15 minutes. Watch carefully in last 15 minutes as it may burn. Let granola cool completely. Stir in dried cherries and bits of white chocolate. Store in an airtight container at room temperature.

Until next time, happy baking!

Blueberry Banana Breakfast Cookies

Blueberry Banana Breakfast Cookies

Blueberry Banana Breakfast Cookies

Sometimes I need breakfast (or a snack) on the run, but I don’t want it overly sweet. These breakfast cookies are a good way to satisfy your hunger without getting a huge sugar rush. Almond flour is the base so they don’t offer a blood sugar spike while also making the cookie gluten-free. Translating recipes to gluten-free is difficult at high altitudes so I prefer not to. But if I stumble upon a creation that is naturally without gluten, like this one, then it is a bonus.

To make the recipe vegan, I omitted the egg and incorporated baking soda. I also created a version of a flax egg with the flax in the recipe to help replace the egg and to add moisture needed in the dryness at high altitude. Enjoy this healthy snack.

Blueberry Banana Breakfast Cookies based on Blueberry Almond Breakfast Cookies

1 TBS ground flaxseed
3 TBS warm water
1 banana, mashed
1 tsp vanilla extract
1.5 cups almond flour
1/4 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup fresh blueberries

Preheat oven to 350 F. In a small bowl, whisk flaxseed into the warm water and set aside for 10 minutes. In a medium bowl, whisk together banana, vanilla, and flaxseed mixture. Add almond flour, baking soda, cinnamon, and salt, and stir until combined. Gently fold in blueberries.
Spoon 12 rounded mounds onto a baking sheet lined with parchment paper. Bake for 20 to 22 minutes. Move pan to a wire rack to allow cookies to cool.

Until next time, happy baking!

Rocky Road Maple Bars

rocky road maple bars

rocky road maple bars

Are you searching for a decadent treat to take to a summer party? Look no further. Fellow party guests will crowd around when their taste buds get a hint of these sweet and rich bars. The combination of chocolate, peanuts, and marshmallows will be a delight, but it’s the explosion of maple that is the surprise. Never having used maple flavoring before I was intrigued enough to try out these bars. I was glad I did and you will be, too.

The recipe I found was already vegan and it required no baking adjustments. So, the changes I made were more about techniques and flavors. The biggest adjustment was adding marshmallows to give the bars a rocky road profile. I had large ones in my cupboard that required the sticky task of cutting them up. If you have minis it will be much easier.

Rocky Road Maple Bars adapted from Chocolate Peanut Maple Bars

2 12-ounce packages vegan chocolate chips
2 cups creamy peanut butter
1.75 cups no-salt, dry-roasted peanuts
3 TBS dry vegan vanilla pudding mix
1 cup vegan margarine
1/2 cup unsweetened almond milk
3.5 cups organic powdered sugar
1 tsp maple flavoring
8 large vegan marshmallows

Melt chocolate chips and peanut butter in a pot set on medium-low heat, stirring to combine. Take the pot off of the heat and stir in peanuts. In a 9 x 13” parchment-lined pan, spread half the chocolate mixture. Place the pan in the refrigerator to cool and set.

In a pot over medium-low heat, combine pudding mix and margarine. When melted together, lower heat slightly and stir in milk. Bring to a boil and let boil for 1 minute. Transfer pudding mixture to the bowl of a stand mixer. Stir in powdered sugar and maple flavoring, and whip until smooth.

Remove pan from refrigerator and spread pudding mixture onto cooled chocolate layer. Place pot with remaining chocolate mixture over low heat. Cut each marshmallow into six pieces and stir into warmed chocolate mixture. Spread rocky road mixture evenly over pudding mixture. Chill in refrigerator for several hours or overnight. Remove bars from pan with parchment paper flaps, place on a cutting board, and cut into squares.

Until next time, happy non-baking!

Apricot Nut Bars

Apricot Nut Bars

Apricot Nut Bars

Today’s recipe had quite the evolution. The initial idea was to make a no-bake bar, but then my hubby said the creation needed more chocolate. My mind wandered to chocolate bark as a topping, with a nod to Mediterranean flavors. What started out as a recipe with few ingredients morphed into a multi-step concoction. When I explained what I was about to construct, hubby’s response was that it didn’t sound simple. I said no-bake, I didn’t say simple …

The experiment began with a raw bar recipe. The changes I made were just from my imagination. I reduced the amount of tahini because the original crust was too oily. I added more chocolate to keep hubby happy. The additional ingredients borrowed loosely from baklava while adding a cardamom syrup for depth. The result was a delicious burst of flavor.

Apricot Nut Bars based on No-Bake Cashew Tahini Bars

1.5 cups raw cashews
1 cup soft, pitted dates, tightly packed
1/3 cup tahini
4.5 ounces vegan dark chocolate, divided
1/2 cup dried apricots, roughly chopped
1/2 cup roasted pistachios, roughly chopped
2 TBS Cardamom Syrup (recipe to follow)

Line an 8” square baking pan with 2 overlapping strips of parchment paper and set aside. Add cashews to a food processor and pulse until mostly broken down. Add dates and tahini and mix until it just comes together. With your hands, press the dough into the prepared pan and smooth it out.

In a double boiler, melt chocolate until smooth and creamy. Use a spatula to spread most of the chocolate over the bars. Sprinkle the apricots over the bars, then add the pistachios on top. Drizzle first the cardamom syrup and then the remaining chocolate over the top of the bars. Place in freezer for an hour. Lift out of the pan by the parchment sling, place on a cutting board, and cut into squares.

cardamom seeds for syrup

cardamom seeds for the syrup

Cardamom Syrup adapted from Spiced Simple Syrup
1/4 cup water
1/4 cup sugar
1/2 tsp cardamom seeds
In a small saucepan over medium heat, combine water and sugar. Bring to a boil, stirring continuously until sugar dissolves. Lower the heat to a simmer and stir in cardamom seeds. Allow to simmer, uncovered, for 15 minutes. Remove from heat and let cool for 15 minutes. Strain through a fine-mesh sieve. Store leftovers in a covered jar in the refrigerator for up to 1 month. You will have extra — I use mine to sweeten tea.

Happy non-baking!

Caramel Brownies

Caramel Brownies

Caramel Brownies

Since I moved to high altitude, I have had a love-hate relationship with brownies. I love to eat them, but I hate to bake them because vegan brownies up higher are difficult to get right. I decided to take a different approach to succeeding at this task. Generally, I had been looking at non-vegan, low altitude recipes and then making a few guesses at how to adjust them. This time I looked at a non-traditional vegan blondie recipe, and when I made my changes it worked. No soggy center and lack of any evidence that they had risen! Now I can go back to loving brownies.

First off, to get them from a blondie to a brownie I added cacao powder. I also added chocolate chips because you can never get too much chocolate. I deleted the almonds to help the chocolate and caramel tastes come to the forefront. Then, for altitude, I added liquids. I also added baking powder which is unusual at altitude, but it helped the wetter brownies to rise.

Caramel Brownies inspired by Caramel-Almond Blondies

3.5 TBS warm water
1/2 tsp Navitas Organics chia seeds
6 TBS almond butter
1/4 cup organic light brown sugar, lightly packed
1.5 TBS agave nectar
1.5 tsp almond milk
2.5 tsp vanilla extract
1/2 cup all purpose flour
1/4 cup Navitas Organics cacao powder
2 tsp Navitas Organics maca powder
1/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1-2 TBS vegan chocolate chips

Preheat oven to 350F. Line an 8 x 4 x 2” loaf pan with two pieces of parchment paper, overlapping the pieces to create a sling that hangs over the sides of the pan slightly. Put 1.5 TBS water in a small bowl with the chia seeds and stir to combine. Set aside for 15 minutes to thicken.

Add the remaining 2 TBS water to a large bowl along with the almond butter, brown sugar, agave nectar, milk, and vanilla extract. Add in the chia gel. Stir until the mixture is well combined. In a medium bowl, sift the flour, cacao powder, maca powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well.

Navitas Organics maca, chia, cacao

Navitas Organics maca, chia, cacao

Transfer the batter to the loaf pan and push it out to the edges. Bake for 18-20 minutes, or until the top feels dry. Take the pan out of the oven and scatter the chocolate chips over the hot brownies. When slightly melted, run a fork through the chocolate to spread it over the top. Let them cool in the pan for 15 minutes, then use the paper sling to remove to a wire rack to cool. Cut into 6 pieces when fully cooled.

Until next time, happy baking!

Chocolate Chip Bread with Coffee Glaze

chocolate chip bread with coffee glaze

chocolate chip bread with coffee glaze

This week I was inspired by my hubby’s favorite Sunday breakfast — maple syrup dotted chocolate chip pancakes accompanied by an espresso drink. So for his tastebuds, and for yours, I sought out a chocolate chip quick bread to easily recreate the experience. The recipe I found was sweetened with maple syrup that echoes his syrupy pancakes. Then I decided that a coffee drizzle would really elevate the bread by combining chocolate and coffee. Hubby’s favorite flavor after chocolate is coffee, so the bread was a success.

To account for high altitude I made several changes. For better structure boosted by the extra protein in all purpose flour, I chose that type of flour instead of the pastry flour called for in the recipe. I also added a bit more flour for altitude. Next I reduced the baking powder and increased the baking soda for a bread that never fell, despite the high altitude. The original recipe was for a fruit bread so I easily exchanged chocolate chips for the fruit. I also added vanilla extract to enhance the chocolate chip taste and add moisture. This tea bread turned out beautiful and delicious.

Chocolate Chip Bread with Coffee Glaze inspired by Sweet and Natural by Meredith McCarty

for the bread
1.5 cups + 1 TBS all purpose flour
1.25 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup non-dairy milk
1/2 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life dark chocolate morsels)
for the coffee glaze
1/2 cup organic powdered sugar
1 TBS non-dairy milk
1/4 tsp coffee extract

Preheat the oven to 350F. Grease the inside of two of the four sections of a mini loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the oil, maple syrup, 1/2 cup milk, and vanilla. Add the wet ingredients to the dry and whisk together until combined. Fold in the chocolate chips.

Transfer the batter to the two mini loaf sections. Bake for 32-35 minutes, until an inserted toothpick comes out with just a few crumbs. Cool the loaves on a wire rack for 10 minutes, then allow them to fully cool. Once cool remove the bread by running a knife around the sides of the bread and inverting the pan onto a wire rack. Next flip the bread right-side up onto a plate.

For the glaze, whisk together the powdered sugar, 1 tablespoon milk, and coffee extract in a small bowl. Drizzle the glaze over the bread once the bread is completely cooled.

Enjoy Life morsels with chocolate chip bread

Enjoy Life morsels with chocolate chip bread

Until next time, happy baking!

Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

A few years ago I attended a workshop on chocolate making. It was interesting to learn how to create chocolate from scratch and the technique for making it snap when breaking it up into pieces. As much fun as the class was, that process is a bit time consuming and you have to be diligent while your creation is on the stove. More recently I have discovered healthier fudge recipes that are less demanding and produce treats that have less impact on blood sugar balance.

Because the recipe I modified was vegan and did not need baking, it required no adjustments for those. Instead, I decided to change up the recipe and create a classic peanut butter and jelly combo. You can use any nut butter and jelly you prefer, but the texture may change. I added extra (yummy smelling) Navitas Organic cacao butter to help thicken up my fudge,

Peanut Butter and Jelly Fudge adapted from Double Chocolate Salted Freezer Fudge

3/4 cup peanut butter
1/4 cup seedless raspberry preserves
1/2 cup + 1 TBS Navitas Organics cacao butter
1/4 cup Navitas Organics cacao powder
1/4 cup maple syrup
1/4 tsp sea salt

Prepare a mini muffin tin with small paper liners. In a medium pan over medium-low heat, combine all ingredients. Stir until ingredients are well mixed and smooth, working to incorporate any lumps. Spoon into the lined muffin tin and place tin in the refrigerator for 30 minutes. Let candies sit at room temperature for 5 minutes before serving. Store in the refrigerator.

fudge ingredients with Navitas Organics

fudge ingredients with Navitas Organics

Note: When making chocolate, choose a food-grade cocoa butter such as Navitas Organics cacao butter. Some products are used for making toiletries and may not be pure cocoa butter.

Until next time, happy non-baking!

Coffee Shop Muffins

Coffee Shop Muffins

Coffee Shop Muffins

On some Sundays I just want to sit around and enjoy a cup of tea and a delicious muffin, or two, or three. (But, who’s counting.) For this Sunday, I decided to find a recipe for a muffin that went well with coffee. With a little espresso powder and cinnamon, these muffins would complement a cup of coffee, or even tea or non-dairy milk. And if you eat half a batch, it will just be our secret.

For high altitude, I reduced the baking powder but found I lost some lift. To fix this problem I included some baking soda with the baking powder. I also added a little more milk to counteract dryness. For a little health boost, and so I wouldn’t feel guilty about eating a few extra muffins, I used whole wheat flour along with the all purpose variety.

Coffee Shop Muffins adapted from “Vegan: 100 Everyday Recipes” edited by Love Food

1.25 cups all purpose flour
3/4 cups whole wheat flour
1.75 tsp baking powder
1 tsp baking soda
2 TBS espresso powder
1 tsp cinnamon
3/4 cup vegan sugar
1 cup + 1.5 tsp almond milk
1/3 cup canola oil
1 TBS vanilla extract
3/4 cup chopped walnuts

Preheat oven to 350F. Line a 12 cup muffin tin with liners. In a large bowl, sift together both flours, baking powder, baking soda, espresso powder, and cinnamon. Whisk in sugar.

In a small bowl, whisk together milk, oil, and vanilla. Stir in dry ingredients. Stir in walnuts. Mix until just combined.

Divide batter among the 12 muffin cups. Bake for 20-23 minutes, or until a toothpick inserted in a muffin comes out clean. Let cool for 5 minutes, then remove from pan.

Until next time, happy baking!