Tag Archives: Vegetarian Dessert

Vanilla Cake with Cashew Frosting and Strawberries | Paleo

I made this for Maya’s birthday, which was back in…..

OCTOBER!

Sigh…

Poor thing’s birthday is right in the midst of my busiest time at work!  She still got the cake she requested, but I never had time to blog it!

I used Paleo Grubs “Famous Vanilla Cake” and only made a few changes.  Everyone LOVED it, and no guilt either!

Ingredients

For the cake
  • 4 eggs
  • 4 tbsp raw honey
  • 5 tbsp coconut flour
  • 5 tbsp almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract or seeds from one vanilla pod
For the filling
  • 1 3/4 cups raw cashews, soaked for at least 4 hour and drained well
  • ¼ cup coconut oil, melted
  • 1/3 cup honey
  • about 1/3 cup water
  • ½ tsp lemon juice
  • seeds from one vanilla pod
  • ⅛ tsp sea salt

Directions for Frosting

  • Original recipe says to make the filling a day ahead.  I made mine the day of, but made it first and chilled it while I was making the cake.
  • Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture.Having a cute assistant adds even more sweetness 😉 . Ok, that was bad…but true! 🙂
  • Transfer the filling to a bowl, cover with plastic wrap and chill overnight or for a few hours like I did 🙂

Directions for the cake

  • Preheat oven to 350.
  • Original recipe says to line two 8 inch spring-form pans with parchment paper, but I just greased two 8 inch cake pans really well and they popped right out.
  • In a large bowl or food processor cream the eggs with honey.
  • In a separate bowl combine flours with salt and baking soda.
  • Add the dry mixture into the wet mixture and add vanilla extract or seeds from vanilla pod.
  • Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted.

For visual reference.  The dough will be more dense. And it won’t rise much after cooking.

  • Remove cakes from the oven and set aside to cool completely.
  • After the cake is cooled off, smooth half of the frosting on top of one cake layer, and layer sliced strawberries.
  • Place 2nd layer on top and spread a thin layer of the frosting on top and place strawberries with the top cut off around the cake.
  • Scoop the rest into pastry bag or you can use a ziploc bag with the tip cut off.  Squeeze onto cake for decoration!

ENJOY!dit-elle-Lauren

Healthier Hello Dolly Bars

I haven’t had much time to bake lately, much less take pictures and blog about it!  BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!

I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram.  The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.

While they are not as ooey gooey and decadent as the original version, they are really good!  I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!

What you need…

ALMOND CRUST OPTION (she posts an oat crust option too)

What to do…

  • Preheat the oven to 350F and grab a cute assistant 😉

  • For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

  • Press the crust into an 8x8baking dish  lined with parchment paper (I didn’t have any, so I just greased the pan). Bake for 10 minutes at 350F. Remove from the oven and cool for at least 10 minutes.

  • While the crust is cooling, blend the bananas until smooth.

  • Pour the banana puree on top of the crust.

  • Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.

  • Bake for 35 minutes at 350F.

  • Cool then chill (she said to do it overnight, but we ate them later that evening!)

    Enjoy!

    dit-elle-Lauren

 

4 Ingredient Protein Packed Pancakes (gluten free)

These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.

I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!)  So…why am I posting this before that?   was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

Because this was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

When it’s a trifecta, I know I should blog it!  Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂 

What you need… (makes 20 mini pancakes or 10 medium)

  • One overripe banana
  • One cup cooked quinoa
  • 2 eggs
  • 2 tablespoons unsweetened Almond Milk
  • 1/8 teaspoon vanilla extract (optional)

What you need to do…

  • Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)

blog-4-ingredient-protein-packed-gluten-free-pancakes-2 blog-4-ingredient-protein-packed-gluten-free-pancakes-3She’s usually up for being my baking assistant, but not always the willing photography assistant.  Totally understandable since it was first thing in the morning  🙂blog-4-ingredient-protein-packed-gluten-free-pancakes-4 blog-4-ingredient-protein-packed-gluten-free-pancakes-5Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)

Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
blog-4-ingredient-protein-packed-gluten-free-pancakes-6The mini ones were easier to photograph, and….could she be a better assistant???!! blog-4-ingredient-protein-packed-gluten-free-pancakes-8

Just for kicks, I entered everything into VeryWell.com.  If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein!  Honestly, they were so filling, I ate half the batch myself, and then worked out.  I was totally satisfied until lunch!  Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied.  Lesson to be learned.  But, let’s be real.  This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up.  I GET IT!  I’ll let you know if they toast well haha.

Nutrition Facts
Serving Size 1 (423g)
Per Serving % Daily Value*
Calories 458
Total Fat 13.6g 21%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 160mg 7%
Potassium 564mg 16%
Total Carb 66.9g 22%
Dietary Fiber 8.2g 33%
Sugars 15.1g
Protein 20.5g

Enjoy!!dit-elle-Lauren

Paleo Apple Muffins with Steusel Topping

blog-paleo-apple-streusel-gluten-free-muffins-1Maya had a play date the other day, and I promised them we could make something.  I’ve been wanting to try a healthier apple muffin, and these turned out so good!!  You could leave out the walnuts for a nut free option for school!blog-paleo-apple-streusel-gluten-free-muffins-2 blog-paleo-apple-streusel-gluten-free-muffins-3
blog-paleo-apple-streusel-gluten-free-muffins-4 So moist and yummy!!blog-paleo-apple-streusel-gluten-free-muffins-5

Ingredients (makes 12 muffins or 24 minis)

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 4 medjul dates pitted
  • 1 tsp vanilla extract
  • 1/3 cup Unsweetened Almond Milk
  • 2 small apples, diced or about 1 1/2 cups

For the streusel-

  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 1 Tbsp Pure Maple Syrup
  • 1/2 tsp cinnamon
  • 1 Tbsp coconut oil
  • 1/3 cup chopped walnuts
  • pinch of salt

Instructions

  • Preheat the oven to 425 degrees.
  • Line muffin cups with muffin liners.
  • First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  • In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  • In a large bowl, mix together the wet muffins ingredients (eggs through Almond Milk).
  • Add the dry mix to the wet and stir just until combined!  Fold in the apples.
  • Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  • Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F  and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
  • Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  • These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Recipe adapted from Texanerin Baking.

Enjoy!

dit-elle-Lauren