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Carrot Sticky Nut Bars (Gluten-Free, Vegan)

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I’m all about trying to eat seasonally and using what is fresh. I think eating locally is one of those win/win situations, good for local food producers, reduces your carbon footprint (no giant trucks driving your produce from out of state), and gives you access to fresher (and usually tastier!) food.

I guess eating seasonally is not good for people who work at large grocery conglomerates, but I think they’re all doing just fine.

Carrot Sticky Nut Bars

 

That being said….sometimes cravings take over and suddenly eating seasonally doesn’t seem as important as getting a slice of carrot/pecan/sticky goodness into your mouth.

Imagine carrot cake, cinnamon rolls, and pecan sticky buns forming a delicious union. And then imagine something even tastier than that – that is what these bars are.

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I promise I’m not exaggerating, I gave some to my parents who were hosting a dinner party and they served these with a scoop of ice cream (à la mode, if you will). Their guests were pleasantly surprised to learned that, ‘these are really an item from your daughter’s vegetable blog??’

Clearly I need to work on the messaging when discussing my blog.

It was good feedback even if it was weirdly phrased. What I heard him say was ‘I can’t believe that these can be healthy, have vegetables in them, and be delicious’ which is exactly what my blog is here to prove! Dessert can still be delicious, healthy, and have the occasional vegetable thrown in. Most nuts are a source of protein, healthy fats, and Vitamin E (great for your skin!) and carrots are known for their levels of beta-carotene (aka the antioxidant otherwise known as Vitamin A).

So basically eating these is like taking a Vitamin..! (Possibly a bit of a stretch)

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These would be nice addition to a fall table spread what with the warm cinnamon flavors typical of fall desserts, but if you put them in the freezer I think they’re wonderfully refreshing even in the heat of the summer.

IMG_2527These are pretty easy to make, a food processor makes them even easier, if you have a grater attachment your carrots will be grated in seconds. They stay fresh for about 5 days and even longer if you decide to freeze them.

If you are like me and bake a lot, you probably go through a lot of nuts, and they are not very cheap. I find the best way to fuel the need for nuts is to buy them in bulk. I get pecans, walnuts, hazelnuts, and almonds all online to save $$.

Carrot Sticky Nut Bars (Gluten-Free Vegan)
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Carrot Sticky Nut Bars (Gluten Free/Vegan)

Healthy delicious carrot and nut bars are simple to make and tasty to snack on!
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 18
Author Fiona Saluk

Ingredients

  • CRUST
  • 2 cup almond flour
  • 1/2 cup oat flour
  • 1 cup grated carrots
  • 1 cup coconut oil
  • 1 cup coconut sugar sub white sugar
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 tsp salt
  • TOPPING
  • 1/2 cup brown rice syrup sub honey
  • 5 tbsp coconut oil
  • 1/4 cup maple syrup
  • 4 tbsp almond milk sub milk of your choice
  • 1/2 cup coconut sugar sub white sugar
  • 1 tsp vanilla powder sub vanilla extract
  • 3 cups chopped nuts I used pecans and walnuts
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 F degrees and line a 13 x 9 pan with parchment paper
  2. Combine all crust ingredients (except carrots) in food processor until combined and resembles course sand, mix in the grated carrot by hand.
  3. Press mixture into the bottom of prepared pan
  4. Bake for 20-25 minutes depending on your oven
  5. While the crust bakes, bring the brown rice syrup, coconut sugar, almond milk, coconut oil, maple syrup and salt to a boil in a pan on medium heat, stirring every 30 seconds until smooth. Stir about 2 minutes once boiled.
  6. Remove from heat and add nuts and vanilla to the warm mixture.
  7. Once crust is out of the oven and slightly cooled, pour the nut syrup mixture over it and spread evenly.
  8. Bake for another 15 minutes (or until bubbly) at 350 F degrees, let bars cool completely before serving.
  9. Bars are best cut after chilling in the fridge. Serve with a scoop of vanilla ice cream if desired!


Carrot Sticky Nut Bars (Gluten-Free Vegan)

Coconut Cucumber Muffins (Gluten-Free/Dairy-Free)

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Coconut Cucumber MuffinZucchini is like the washed up desperate celebrity of the hidden vegetable baking world. He was one of the first to appear in a dessert (zucchini bread), and he’s made the rounds being added to cakes, brownies, cookies, muffins, you name it. If there was a hidden vegetable dessert made, zucchini made it’s way to some rendition of it.

Now zucchini is a little passé and needs to make way for the newer generation of vegetable treats that he’s already overextended himself in. His cousin, the cucumber, is ready to take on one of these new roles.

Coconut Cucumber MuffinSure, a cucumber looks like a zucchini, but it doesn’t necessarily act like one when baking. Cucumbers are less fibrous, have a higher water content (96% water!), and have a waxier skin.

Let’s not forget the whole ordeal about cucumbers technically being fruit. Coconut Cucumber Muffin

All this aside, cucumbers baked into muffins add a nice level of moisture and zero cucumber flavor (not even really sure what a ‘cucumber flavor’ is, they just taste like water, right?).

This recipe is very adaptable to your taste preferences. If you don’t have coconut sugar, use white sugar for a lighter flavor, if you want a warm spiced flavor, add 1/2 cup apple chunks and 1 tsp of cinnamon, if you’re not GF sub all-purpose flour.

It’s a great base for gluten-free, dairy-free, vegetable rich muffins. Who doesn’t want a go-to recipe that fits that description! I used one of my blends for gluten-free baking, if you have a favorite cup for cup GF blend feel free to use that.

Coconut Cucumber Muffin

To frost or not to frost is your own decision, I personally think it adds a nice textural element and distracts from the hearty flavor of the brown rice flour.

I’ll be making more renditions of this recipe so stay tuned and happy baking!

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Coconut Cucumber Muffins (Gluten-Free/Dairy-Free)

Course Brunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Author Fiona Saluk

Ingredients

  • MUFFIN
  • 1 cup cucumber skinned and pureed
  • zest and juice of one lemon
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 cup shredded unsweetened coconut
  • 2 eggs room temp
  • 2/3 cup coconut oil melted but not boiling
  • 1/2 tsp salt
  • 1 3/4 c gluten-free flour blend link to one I used above
  • FROSTING
  • 1 1/2 c powdered sugar add more to taste
  • 1/2 cup coconut shortening
  • 1/2 tsp vanilla
  • 1/3 cup shredded unsweetened coconut
  • 2 tbsp almond milk

Instructions

  1. Preheat oven to 375 and line two muffin tins with muffin liners
  2. In a medium bowl cream together the coconut oil, lemon zest and juice, sugar and vanilla for a few minutes until well incorporated.
  3. Add the eggs one at a time, beating until well combined.
  4. In a small bowl sift together the dry ingredients (flour, baking powder, salt) and add half to the wet ingredients.
  5. Add the cucumber puree into the wet ingredients before adding in the rest of the dry ingredients.
  6. Stir in the coconut until just combined, Mixture should be pretty viscous.
  7. Fill muffin liners 7/8 with mix and bake muffins for 25 minutes or until a toothpick comes out clean.
  8. Remove from oven an allow to dry in the muffin tin for 15 mins.
  9. While muffins are cooling, combine all frosting ingredients together with a hand beater in a small bowl and frosting once cooled.

 

Coconut Cucumber Muffin

Mocha Chocolate Beet Cake (Vegan, Gluten-Free)

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There is something truly therapeutic about chocolate.

Not being a science whiz, I can’t tell you what magical properties have the chemical reactions in your body that make it so satisfying, but there are few things that something chocolately can’t cure.

If you ever have one of those days where everything is frustrating and nothing/nobody really seems to make sense, this cake will be there for you and act like the warm chocolately hug you really need. If you are someone who finds yourself in those kinds of moods often, this cake will still be there for you, AND there is no shame in indulging in it since you’re getting a healthy dose of beetroot.

Chocolate Beet Cake

What takes this cake truly over the edge, is the dark chocolate avocado frosting. That’s right, two vegetables, one cake.

Chocolate Beet Cake

I know a lot of people really aren’t big fans of beetroot and would prefer to silence the chorus of “what?” “really?” “are you sure?” from the beet lovers, but if you can get down with the earthy chocolately flavors in this cake, you just may be a convert. The toasted hazelnuts on top really round out the hearty fudgy flavors you get in every bite.

Chocolate Beet Cake

The mocha flavoring is optional and is done by simply adding a few teaspoons of espresso powder or instant coffee to the cake batter. Feel free to omit and welcome a richer chocolate flavor, or try substituting cinnamon for a warm and mildly spiced taste. If you aren’t in the mood to roast beets, feel free to substitute pre-cooked beets, like those vacuum sealed ones at Trader Joe’s, in this recipe (just make sure they’re not pickled!)

Chocolate Beet Cake

Make this cake and it’ll make everything better!

Mocha Beet Cake (Gluten-Free,Vegan)
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Mocha Chocolate Beet Cake (Vegan, Gluten-Free)

Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • CAKE
  • 1 1/4 cups roasted pureed beets about 3 small beets; roasting directions below
  • 4 medjool dates soaked in warm water and pitted
  • 1 1/4 cup white sugar
  • 1 3/4 cup GF oat flour
  • 1/2 cup almond meal
  • 1 cup dark cocoa powder
  • 2 cups milk of your choice
  • 1 tbsp cream of tartar
  • 1/2 cup coconut oil
  • 1 tbsp pure vanilla extract
  • 3 tsp espresso powder optional
  • 2 tsp baking soda
  • 1 tsp baking powder
  • pinch of himalayan pink salt
  • FROSTING
  • 2 avocados
  • 1/3 cup maple syrup
  • 2 medjool dates soaked and pitted
  • 2 tsbp melted coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp vanilla extract

Instructions

  1. Roast your beets wrapped individually in aluminum foil at 400F for about an hour, longer if your using larger beets, once cool enough to handle peel the skins off and throw into the food processor, measure out 1 1/4 cup and reserve the rest for your own use.
  2. Preheat the oven to 350F and grease a bundt pan
  3. Add the beet puree, sugar, vanilla, dates, and coconut oil into the food processor, blend for about 30 seconds until combined.
  4. In a small bowl combine milk and cream of tartar, stirring until it starts to curdle, after a few minutes of stirring add into food processor and blend again about 30 seconds.
  5. Add in remaining ingredients and blend again until incorporated**
  6. Pour into bundt pan and cook about 45-55 minutes until a knife inserted in the middle comes out almost clean (cake will be very moist)
  7. Remove and cool on cooling rack and flip onto your cake stand or plate
  8. In a high powered blender combine two avocados (pitted and skins removed), the cocoa powder, soft dates, coconut oil, and maple syrup until well incorporated. Be sure all the date pieces are blended in.
  9. Once your cake is cool, spread the frosting on top and top with the pan-toasted hazelnuts
  10. **If you do not have a large food processor (12-16 cup) do steps 4-5 in a medium bowl with a hand mixer.


Mocha Beet Cake (Gluten-Free,Vegan)

Cauliflower Chocolate Tart with Aquafaba Mousse (Vegan/Gluten Free)

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You may be asking yourself a lot of questions right now.

Why is the title of this recipe so long?

What is Aquafaba?

How is there cauliflower in this delectable dessert?

When can I eat it?

To address the first question…there were just so many elements to this. I even considered describing the edge as ‘oreo crust’ since it strongly resembles the color and taste (ish) of oreos!

Cauliflower Chocolate TartSecond question, Aquafaba. If you are guilty of spending your evenings scrolling through Pinterest healthy recipes, you have likely come across this mysterious word. For me it evoked visions of a fabulous life in the sea, perhaps the name of a mermaid, aqua, fabulaaaa.

Cauliflower Chocolate Tart

In fact, it’s just a nicer word for chickpea brine, aka that slimey goo that you drain out of cans of garbanzo beans and pour down the drain without a second thought. Who would have guessed that that goopy chickpea water stuff was actually something worth holding onto and a key part of vegan baking!

In the vegan world it’s being touted as miraculous vegan meringue magic. (Now there’s a blog post title)

Cauliflower Chocolate Tart

All you have to do is treat the liquid like you would egg whites and whip them until stiff peaks form, then use it the way you would egg whites in most baking recipes! (I’m afraid to say ALL recipes because I don’t know that for a fact, but I believe it should work universally in place of egg whites). Oh and no, it doesn’t taste like chickpeas!

Cauliflower Chocolate Tart

This recipe isn’t very time consuming, you make it and let it set it your fridge or freezer then have a slice whenever you feel like getting in one of your five a day! It even provides a healthy dose of good fats from nuts.

(For the record most petite slices would not actually fulfill the daily requirements of a serving of vegetables)

In terms of taste testers, I gave a large piece of this creation to my friend who shared it with her family. She claims her mom told her via text and in person how good it was, multiple times. Unless she was just being a really nice friend, that sounds like pretty good feedback to me!

If you feel like you want to skip the aquafaba layer today, you can simply omit the mousse ingredients and steps. I would recommend serving with some kind of fruit compote or topping to give it another texture and flavor though! Enjoy

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Cauliflower Chocolate Tart with Aquafaba Mousse (Vegan/Gluten Free)

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Fiona Saluk

Ingredients

  • CRUST
  • 2 cups raw walnuts
  • 2 tbsp coconut oil
  • 1/4 cup cocoa powder
  • 1/3 cup maple syrup
  • 2 medjool dates pitted and chopped
  • pinch of cinnamon
  • pinch of salt
  • FILLING
  • 1 cup raw cashews
  • 1 cup raw walnuts
  • 1 3/4 cup steamed and cooled cauliflower about half a head raw
  • 1/2 cup cocoa powder
  • 1/3 cup maple syrup
  • 8 medjool dates pitted and soaked
  • 1 tbsp vanilla
  • 1/4 cup melted coconut oil
  • 1 tsp ancho chili powder optional
  • pinch salt
  • MOUSSE
  • liquid from one can of chickpeas
  • 1/4 tsp cream of tartar
  • 6 oz dark chocolate
  • 1 tbsp powdered sugar optional

Instructions

  1. Line the bottom of an 8" springform pan with parchment paper
  2. Place walnuts in a food processor and blend until they reach a coarse, sandlike texture.
  3. Add in the rest of the crust ingredients and process until fully combined
  4. Press the crust into the bottom of the pan and using your hands try to distribute the mixture evenly on the bottom of the pan and up the sides (or go for the uneven look, whatever you're feeling!)
  5. Place the pan in the freezer
  6. Wipe out your food processor to prepare it for the filling
  7. Process the cashews and walnuts until they reach a fine powder
  8. Add in the cocoa powder, dates, maple syrup, cauliflower, vanilla and salt and process again until you see the creamy filling start to form. Add the chili powder if using.
  9. Add in the melted coconut oil and continue to blend until a very creamy texture is reached, can be up to 4 minutes depending on the strength of your food processor (you can also use a high powered blender)
  10. Pour the filling over the frozen crust and even the top before placing in freezer again to set
  11. Melt chocolate in the microwave or using a double boiler, stir until combined and then remove from heat
  12. Whip the chickpea brine and cream of tartart in a medium sized bowl with electric hand beaters until you form stiff peaks, about 5 minutes. If using the powdered sugar, blend in also.
  13. Once chocolate has cooled until it is no longer warm to the touch, fold into the aquafaba peaks and stir until a chocolate mousselike consistency has formed.
  14. Now you can pour this thin mousse topping on your cauliflower chocolate layer and refreeze.
  15. Remove from freezer 5-10 minutes before serving!

Cauliflower Chocolate Tart

Gluten-Free Flour Blend

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For anyone looking for a solid gluten-free baking blend that only uses 4 ingredients and works well in most cakes, muffins, pancakes, and sweet breads look no further. This is a brown rice flour based blend so if you are partial to the hearty flavor of brown rice, this is a great blend to use.

I don’t have a gluten allergy so I know not every type of flour agrees with those who do, but hopefully you find this blend helpful!

There are many different blends out there and I experiment with several and I will post other successful blends as I discover them. I’m linking to the exact flours I use for this blend:

Brown Rice Flour

Potato Starch

Tapioca Stach

Xanthan Gum

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Gluten-Free Flour Blend

Author Fiona Saluk

Ingredients

  • 1 1/2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch/flour
  • 1 tsp xanthan gum

Instructions

  1. Sift all ingredients together, combine with a spoon until one uniform mixture and store in a jar.
  2. Use cup for cup in most cake recipes

 

Carrot Cake Pancakes (Gluten-Free)

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I don’t know about you but I’m all about savory breakfast. Bagels, eggs, omelets – I love them all! Pancakes however, have a special place in my heart. Growing up my dad would make them almost every weekend so I knew I had to find a way to make a healthy version for my recipe collection.

Carrot Cake Pancakes (Gluten-Free)

(I didn’t make this version vegan but I’ll show you how if you scroll down)

Traditionally pancakes are made with all-purpose white flour, but the combination of rice flour and spelt flour gives this version a heartier flavor.

I love to substitute eggs with chia eggs to add an extra boost of omega-3’s, fiber, without the added bad cholesterol. Not to say I’m anti-egg, but in this particular recipe the chia seeds lend themselves nicely to the earthy flavors.

Carrot Cake Pancakes (Gluten-Free)

Everyone is familiar with the concept of putting fruit in pancakes; blueberries, bananas, and strawberries are all common additions. Pancakes are a version of cake…and carrot cake is a type of cake…so why not carrot pancakes?!

Carrot Cake Pancakes (Gluten-Free) Batter

You honestly don’t even taste the carrot, it’s just a secret healthy addition. These are delicious topped with a blueberry infused sauce, or simply a classic pat of butter and maple syrup.

Carrot Cake Pancakes (Gluten-Free)

Looking to take a healthier approach to your weekend brunch menu? Look no further than these gluten-free carrot cake pancakes!

Vegans: Don’t be put off by the buttermilk in this recipe, a simple substitution for buttermilk is combining one cup of your favorite vegan milk and one tbsp of vinegar for every cup of buttermilk.

If you have been nervous about jumping into gluten-free baking because of the various kinds of ingredients you may encounter, don’t worry! I’ll show you the exact brands I use that I have found work best in my recipes:

White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour, Xanthan Gum, Coconut Sugar

 

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Carrot Cake Pancakes (Gluten-Free)

A healthy version of classic brunch pancakes, gluten-free and with a healthy dose of carrots.
Course Brunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Fiona Saluk

Ingredients

  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/3 cup potato starch
  • 3 tbsp tapioca flour
  • 2 tbsp coconut sugar
  • 1 1/2 tsp baking powder GF
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 2 chia eggs can substitute regular eggs
  • 1 1/2 cups grated carrot

Instructions

  1. Whisk together flours, potato starch, sugar, baking powder, baking soda and xanthan gum until combined (about 1 minute)
  2. Add chia eggs, buttermilk, oil, and vanilla and continue to whisk until only a few lumps remain
  3. Heat a large non-stick pan on medium-high heat
  4. Ladle pancake batter onto the pan and cook until top starts to bubble. Flip and cook the opposite side until golden brown.
  5. Serve immediately with preferred topping.

Carrot Cake Buttermilk Pancakes

Raspberry Cauliflower “Cheesecake”

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I don’t want to lie to you. If you are not a vegan or not accustomed to vegan eating or are terrified by dairy-free or challenging baking please do not look any further. Actually if you’re a vegan I wouldn’t recommend looking at this recipe either because it has like 4 eggs (sorry guys).

IMG_2235This recipe takes a lot of time, planning, and effort. It is comparable to a new york style cheesecake in texture and flavor, but keep in mind, in a side by side comparison with a cheesecake factory slice, you will be able to tell the difference.

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If you are a living that dairy-free lifestyle and miss the creamy goodness that is cheesecake then please, make this recipe. It will satisfy all your cheesecake-y desires. Eat a big slice with a grin on your face while you find self-affirmation that dairy-free desserts CAN be as delicious as dairy-full ones despite what your milk obsessed friends will have you believe.

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As with all my recipes, you’ll be excited to find that I’ve managed to hide almost a full head of cauliflower in there unbeknownst to all of my taste testers!! Maybe you won’t be excited but if you’re trying to eat healthier then maybe you will be.

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A big secret in the world of dairy-free cooking and baking is the amazing creation that is cashew cream. I’m not sure who can be credited with figuring out that soaking raw cashews overnight and blending them can create a hearty ‘cream’ that stands up pretty well when used in place of heavy cream in cooking. But if I met that person I would thank them and give them a big hug.

You will need to prep some ingredients overnight for this one and you’ll need to spend a good chunk of time in the kitchen. If you’re up for the challenge GOOD LUCK. It will be worth it.

This recipe was inspired by a paleo cauliflower cheesecake I spotted over on The Healthy Foodie’s awesome blog.

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Raspberry Cauliflower "Cheesecake"

A dairy-free cheesecake that defies nature. Creamy, tangy goodness of cheesecake with the healthy addition of cauliflower and cashew cream.
Course Dessert
Author Fiona Saluk

Ingredients

  • Crust
  • 1 cup walnuts
  • 1/4 coconut flour
  • 1/4 cup oats or oat flour
  • 1 1/2 cups unsweetened coconut shreds
  • 1/4 coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp brown rice syrup
  • 1 tsp salt I love himalayan pink salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup crystallized ginger
  • Filling
  • 2 cups raw cashews soaked for at least four hours preferably overnight
  • 1 cup coconut milk full fat
  • 1 lb about 2.5 cups raw cauliflower
  • 3/4 cup honey
  • 1/4 cup maple syrup or brown rice syrup
  • 1 tsbp apple cider vinegar
  • 1 tsbp vanilla powder or vanilla extract
  • 6 eggs
  • 1 lemon juice and zest
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • Coulis
  • 1/2 cup fresh raspberries
  • 1 tsbp maple syrup
  • 1/2 cup water
  • Garnish
  • 1-2 cups fresh raspberries

Instructions

  1. Take a deep breath
  2. Line a 9" springform pan with parchment paper and grease the sides of the pan
  3. Add all crust ingredients to your food processor and blend until the mixture is thick enough that it stays together when pinched.
  4. Press crust into bottom of your pan about a 1/4 inch thick and press remaining mixture up the sides of the pan
  5. Preheat your oven to 350F, clean out your food processor, and bring 3-5 cups of water to a boil.
  6. Grate the cauliflower in your food processor. Cook cauliflower by either steaming over boiling water for 5 minutes or steam in the microwave. Once cooled use a cheesecloth or dish towel to drain the water from the cauliflower until as dry as you can get it.
  7. Add the cashews, coconut milk to your food processor (it's okay if some cauliflower remains) and blend for 3-5 minutes until creamy.
  8. Add honey, coconut oil, salt, cinnamon, ACV and vanilla and process for an additional minute.
  9. Add tapioca starch and blend for one more minute.
  10. Add the juice and zest of your lemon to the processor and eggs (adding one egg at a time) until smooth and creamy. Add back in the cauliflower and blend until creamy and combined. Pour filling into the crust.
  11. Using a piece of aluminum foil, cover the outside of the springform pan and place in a roasting pan.
  12. Pour boiling water into your roasting pan about halfway up the side of the pan and place pan in center of your oven for 15 minutes.
  13. Decrease oven temp to 250F and bake for 90 minutes
  14. Turn off the oven and open the door slightly and let the cake sit for an hour.
  15. Once cooled run a knife around the rim and let cool in the refrigerator overnight.
  16. Combine all ingredients for the coulis in a saucepan over low-medium heat until reduced to about half the liquid volume. Remove from heat and let cool for about 15 mins before pouring over top of cake and topping with fresh raspberries.

 

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Raw Coconut Chocolate Mini Mousse

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Mini mousses are my new favorite thing. Mini mice? Mini mousse? Either way, these are one of the tastiest things I’ve made in a while. That is truly saying something since I make like a gazillion baked goods every week.

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Photo Credit – Nina Sheffield

This one isn’t quiiiiite as veggie filled as my usual recipes. HOWEVER, I did sneak in some dehydrated zucchini powder into the crust which, to be fair, is not an ingredient most people have lying around the house so apologies to those of you out there who feel deceived.

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That being said, it is gluten-free, vegan, with no added sugar, so I don’t feel so badly about the lack of veggies. A generous dose of chia seeds also gives it a boost of fiber and omegas – just more reasons to feel good about eating this dessert!

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These are so insanely delicious, the mousse just melts inside your mouth. Coconut oil does a beautiful thing when creating a vegan mousse.
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Lemon Zucchini Cake

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Lemon cake always seems to satisfy my craving for something tart but sweet. It’s the perfect antidote to chocolate overload (a condition very common in my kitchen, usually brimming with chocolate vegetable treats).

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Photographer Nina Sheffield

This cake is gluten-free and a great way to use up that almond meal lying around in your cupboard. Or maybe I’m the only one who has almond meal lying around??

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The almond meal gives it a very decadent, rich texture so you only need a sliver to feel satisfied. If you are a fan of super moist cakes this is the cake for you.

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A key technique to achieving a lemony flavor that isn’t too bitter is in the boiling of the lemons. You have to boil the lemons (whole) several times to achieve the mild and sweet flavor that they bring to this cake.

This cake is like the sophisticated older sister of lemon squares and surprise – it has a healthy dose of zucchini tossed in!
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Sticky Toffee Pumpkin Pudding

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Sticky Toffee Pudding is one of my absolute favorite British desserts. If you have yet to be introduced to it – please don’t be put off by its odd name! This is really just a spice cake topped with a liquid hot caramel sauce that is super moist and super delicious. The perfect thing to warm you up on a chilly autumn evening.

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I personally don’t limit myself to enjoying it in the fall and love having a slice with an afternoon cup of tea! That being said, this dessert is truly decadent but as always, I’ve added a sneaky hidden vegetable – pumpkin.

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Pumpkin is one of those vegetables that has been accepted into the dessert world by the majority of people thanks to the tasty creation that is pumpkin pie. We often forget how pumpkin is actually really good for you, it has lots of Vitamin A, fiber, potassium, and Vitamin C. So go ahead, grab a second slice.

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Sticky Toffee Pumpkin Pudding

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • Cake/Pudding
  • 1 1/3 cup almond milk
  • 3/4 cup pumpkin puree
  • 1/3 cup soaked medjool dates about 8 whole dates
  • 1 tbsp brown rice syrup
  • 2 tbsp coconut oil
  • 1/2 tsp pure vanilla extract
  • 1 1/4 tsp baking powder
  • 1 cup + 3 tbsp oat flour GF if need be
  • 1 tsp pumpkin pie spice
  • Topping
  • 1/4 cup brown rice syrup or other liquid sweetener
  • 1/4 cup coconut sugar or brown sugar if preferred
  • 3/4 cup coconut milk
  • 1/4 tsp pumpkin pie spice
  • 1/3 cup pecans for sprinkling on top

Instructions

  1. Preheat your oven to 375F and grease a bundt pan with oil of your choice (I love coconut oil spray)
  2. In a medium bowl whisk together flour, baking powder, and pumpkin pie spice
  3. In a food processor (or chop finely by hand), drain the water from your soaking dates and blend the dates plus 1-3 tbsp water until a thick paste forms
  4. Add the dates, and the rest of the wet ingredients into the flour bowl and mix until well incorporated.
  5. Pour into greased bundt pan and bake for 35-45 minutes depending on your oven. It'll be done when the edges are browned but the center is still quite moist. Let sit in bundt pan for 5 minutes before flipping onto a cooling rack (keep in mind pudding will not rise a lot!)
  6. In a small saucepan on low-medium heat combine all the ingredients for the topping and once boiling reduce to a simmer and cook until mixture becomings dark brown and syrup-like. Sweeten with additional sugar to your liking and stir every few minutes.
  7. When pudding is slightly cooled place on serving platter and poke holes with wooden skewer or a knife, drizzle the topping over the cake. Sprinkle pecans on top.