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Indulge your temptations with hidden vegetable treats

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Vegan Carrot Cake

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It comes as no surprise that this recipe contains hidden veggies. In fact, I might go so far as to say that carrot cake may be the original hidden vegetable dessert!

Finding a version that is vegan isn’t always easy though, as they’re often laden with butter and eggs, but this one is sure to be a crowd pleaser.

Vegan Carrot Cake

 

The crowd pleasing aspect of this recipe was truly tested as it was one of the desserts I made for my dad’s 60th birthday celebration. It was so popular that not everyone was able to try a piece! (or maybe I just didn’t make enough….sorry hungry guests)

If you aren’t concerned about eating vegan or dairy free, feel free to try this with your favorite cream cheese frosting. The cashew cream, maple syrup and apple cider vinegar combine wonderfully in this recipe to make a light vegan cream cheese-like frosting that I think compliments that cake quite well.Vegan Carrot Cake

You really do get a healthy dose of carrots in this recipe as it calls for a whole pound! These tasty orange veggies really do pack a nutritious punch. Growing up my mom put carrots in my lunch box for school every day and promised me that eating them would improve my eyesight. There was even talk of being able to see in the dark if I ate enough!

A few thousand baby carrots later, this ended up being my introduction to the harsh reality of false advertisement because at age 12 I got my first pair of glasses, despite my daily carrot intake. (I still eat carrots quite frequently though, probably with some subconscious notion that maybe my eyes still can improve)

Vegan Carrot Cake

Carrots do have a healthy dose of beta carotene and vitamin A which has been linked to eye health…They are full of fiber and antioxidants so feel free to tell yourself that a slice of cake is akin to a daily vitamin.

(I am 100% not a Doctor or any kind of medical professional so please don’t throw away your vitamins and replace them with cake based on my hyperbolic suggestions).

Carrot cake is one of those fun customizable recipes that everyone seems to have their own secret addition for. This recipe is just a basic no frills recipe, but feel free to add a handful of walnuts, raisins, or both if you’d like!

This recipe calls for chia eggs, if you haven’t used them before don’t be frightened, they are really quite simple. I buy these chia seeds and then put them in a cheap coffee grinder to grind them down to a powder and mix 1 tbsp ground chia with 3 tbsp water, refrigerate for 15 minutes. Be sure you don’t use the same coffee grinder for your coffee beans. I recommend having a separate one just for baking and you can use for chia seeds, flax seeds, etc. They’re usually $10-$20 and definitely worth not having bits of chia seeds in your morning coffee.Vegan Carrot Cake

Vegan Carrot Cake
5 from 2 votes
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Vegan Carrot Cake

Cuisine Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15
Author Fiona Saluk

Ingredients

  • CAKE
  • 2.5 cups flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1-2 tbsp pumpkin pie spice depending how spicy you like it
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 1 pound carrots peeled and grated
  • 1 c white sugar
  • 1 c light brown sugar
  • 1 tsp pure vanilla extract
  • 4 chia eggs
  • 3/4 c coconut oil
  • FROSTING
  • 3/4 c soaked raw cashews
  • 1 tsp coconut oil
  • 1 tsp apple cider vinegar or lemon juice
  • 1/4 c maple syrup
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350F and grease 2 9" pans with coconut oil spray (or your favorite cooking spray)
  2. Whisk together flour, baking powder, baking soda, pumpkin pie spice, ginger, salt, together until incorporated
  3. In a food processor, combine white and brown sugar with chia eggs until bubbly and combined, about 30 seconds
  4. Add in the coconut oil (may need to soften in microwave first if oil is too cold) and continue to process until mixture appears to become one color and no streaks of oil remain
  5. Transfer the wet ingredients into the bowl with the dry ingredients and incorporate without over mixing (too much mixing the flour makes it chewy).
  6. Divide the mixture between the two pans and bake in the oven for 25-30 mins or until a knife inserted in the middle comes out clean.
  7. While the cake cools, combine all the frosting ingredients into a blender or food processor and combine until creamy and smooth.
  8. Add about 2 tbsp to the middle layer and spread with a spatula, pour the rest of the frosting on the top layer for a dripped frosting look. (frosting is not hard like a traditional buttercream)
  9. Optional: top with chopped walnuts or pecans

 

Pumpkin Sweet Potato Biscotti (Dairy-free)

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This is not the first time biscotti has made an appearance on this blog and it is probably not the last! Biscotti is one of those classic cookies that is perfect to keep on hand in case of unexpected guests (or unexpected cookie cravings!) because of its long shelf life.

Pumpkin Sweet Potato Biscotti

The modern term, biscotti, refers to an oven baked good that has been baked twice. The double baking process renders them dry so they can be stored for long periods of time. Ideal for care packages or for long journeys. Because of their particularly long life, originally the cookies were a staple food of the Roman Legion during war! (Or at least that’s what Wikipedia tells me).

This recipe takes the traditional version to a healthier level with the added benefit of hidden vegetables, feel free to use either pumpkin or mashed sweet potato, whatever you have on hand as long as it’s purely vegetables (if there’s butter or oil or another additive in the mash it’ll alter the texture and moisture which I have yet to experiment with, if you try it let me know how it goes!)

 

Pumpkin Sweet Potato Biscotti

 

In this sense it’s a great way to use up leftover mashed veg in a more fun way than just reheating a plate of last night’s dinner. I had some pumpkin and some mashed purple sweet potato which both worked beautifully with a large teaspoon of cinnamon.

There is a lot of opportunity for variation and personalization with this recipe, and with biscotti in general. I topped one with slivered almonds and put chopped almonds in the dough of the other (again this was just what I had on hand, if you have walnuts or chocolate chips, feel free to use those!)

Pumpkin Sweet Potato Biscotti

Traditionally the cookies are dipped in a beverage whether it be tea, coffee, or wine (apparently originally they were dipped in Vin Santo, an Italian dessert wine. Thanks again Wikipedia contributors). So break open the bottle/tea bags/etc!

If you’re having one of those days where you need to sit down and discuss life’s woes, have a DMC (deep meaningful conversation), or just need a glass of something, be sure to have this yummy biscotti in the cupboard on hand to sweeten up the situation.

Pumpkin Sweet Potato Biscotti

Who knows, maybe the act of baking them will prove cathartic and by the time you get to enjoying them your worries will be gone!

There’s not much in life that a home-baked cookie can’t help with.

(Unless it’s morbid obesity in which case a cookie definitely will do more harm than good)

But MOST things can be at least mildly aided by some biscotti.

Try out the recipe and see the magic for yourself!

 

Pumpkin Sweet Potato Biscotti, Dairy Free, Hidden Vegetables
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Pumpkin Sweet Potato Biscotti

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 -14
Author Fiona Saluk

Ingredients

  • 2.5 c flour all purpose or your favorite GF all-purpose blend
  • 1 tsp heaping of cinnamon
  • 1/2 tsp pumpkin pie spice
  • Pinch salt
  • 1 tsp baking powder
  • 1 c coconut sugar
  • 2 medium eggs
  • 1/2 cup purée canned pumpkin or homemade vegetable purée
  • 1 tsp vanilla powder or extract

Instructions

  1. Preheat oven to 350F, line a baking sheet with parchment paper
  2. Combine flour, salt, baking powder, and spices into a large bowl
  3. In a small bowl mix together the eggs, purée, sugar and vanilla until well combined
  4. Pour the pumpkin mixture into the flour mixture, being careful not to over-mix
  5. With floured hands, lightly knead the dough on a clean countertop until you form a large log a little longer than a ruler and about six inches wide no more than a half inch tall.
  6. Bake for 20-25 mins until the center is firm when touched.
  7. Remove from oven, turn down to 300F and let cool for 10-15 mins before slicing into inch wide pieces.
  8. Line the pieces up on your baking sheet with the uncooked sides facing up and down, bake for another 15-20 mins. Cookies will harden additionally when cooled.
  9. Variation - I placed a handful of almonds on top of the log before the first bake, and put a handful of chopped almonds in the other dough.

 

Pumpkin Sweet Potato Biscotti, Dairy Free, Hidden Vegetables

Easy Cheesecake Brownies (Dairy-Free, Gluten-Free)

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Anyone who knows me, knows that brownies are my weakness. Working at a catering company means lots and lots of food comes my way every single day, so I am certainly spoiled for choice when it comes to sampling different treats. No matter how many interesting, unique, and rare ingredients I get the opportunity to sample at work, my favorite dessert would still have to be a fudgy, chewy, chocolatey brownie.

Being as well acquainted with brownies as I am, I fully understand the health benefits of them. As in, there are none. In fact I’m pretty sure it’s detrimental to your health to consume as many as I do.

Easy Cheesecake Brownies Easy Cheesecake Brownies

Not everyone realizes exactly how unhealthy traditional brownies are because the majority of people make them from boxed mixes. (Fun little FYI, not until my high school days did I realize that brownies were something that could be homemade, I thought it was something you could only make from a box. Good job with that marketing Betty Crocker!) The first time I made brownies from scratch, I swear I was able to feel my arteries harden once I cracked the sixth egg and stirred in the two melted sticks of butter the recipe called for. It was a sad day to realize my favorite treat would likely send me to an early grave.

This unfortunate truth has inspired me to embark on a mission. Making a healthy brownie. This recipe is a step in the right direction. Pumpkin is used in place of any butter or oil (and no you don’t taste the pumpkin, just the chocolately goodness), and while there are eggs, there are only 2. Easy Cheesecake Brownies

Easy Cheesecake BrowniesYou might be thinking to yourself, why add a cheesecake swirl if these are supposed to be healthy brownies?? Well, good question, the cheesecake element is a cashew cream that is swirled in the middle of the batter and on top for a marbled decadent look, no dairy is used so your arteries are safe for now.

Are you someone who only makes brownies from a mix? Then this is the perfect recipe for you to graduate to homemade brownies as it is all thrown into a food processor to mix, then poured into the pan! Just like that you’re a dessert chef.

I intentionally didn’t put ‘pumpkin’ in the title of this recipe because I don’t want you to get confused and think that this is a fall frenzy pumpkin spiced foliage inspired dessert. The pumpkin is honestly undetectable and merely serves as an oil replacement. This is not limited to accompanying pumpkin spice lattes, trendy boots, or oversized sweaters.

These are suitable for any time of the year and is best enjoyed warm from the oven! Happy baking!

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Easy Cheesecake Brownies (Dairy-Free, Gluten-Free)

A lighter take on a fudgy cheesecake brownie made gluten and dairy free.
Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • 2 extra large eggs
  • 1/3 cup maple syrup
  • 1 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 cup chocolate chips
  • 3/4 cup cashews soaked 3-4 hours and drained
  • 2 tbsp maple syrup
  • 2 tbsp non-dairy milk of choice add more as needed to thin
  • 1-2 tsp apple cider vinegar

Instructions

  1. Preheat oven to 350F and grease a 9x9 baking pan with oil
  2. Place pumpkin, eggs, maple syrup, coconut sugar, and vanilla in a food processors and blend until combined.
  3. Add coconut flour, cocoa powder and baking powder. Pulse until combined and no flour streaks remain.
  4. Mix in the chocolate chips by hand with a wooden spoon and pour half of mixture into baking dish.
  5. Clean out food processor and add cashews, maple syrup, non-dairy milk and vinegar to food processors (or blender) and blend until fully combined.
  6. Add half the cashew mixture on top of the brownies and using a knife evenly distribute.
  7. Add the remaining chocolate mixture into the pan covering the first layer of cashew cream, and top with rest of the cashew cream, drawing the knife through the batter to create the swirl effect.
  8. Bake for 40-45 minutes or until the top of the cashew cream is starting to turn light brown.
  9. Let cool in the pan for 10-15 minutes before serving.

Easy Cheesecake Brownies

Tie-Dye Cinnamon Rolls (Vegan)

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I really hate artificial food coloring, it gives me a weird feeling, I imagine the journey it takes in our bodies and picture it turning my internal organs bright unnatural colors. I mean, think about how long it takes to get food dye stains off anything while you’re cooking. How could anything that potent possibly be beneficial to ingest?

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Aversion to unnatural dyes aside, I do love bright colors and try to incorporate them into my kitchen creations when possible. Nothing looks more sad on a plate than drab colors.

These magical, colorful, delicious cinnamon rolls are artificial dye free! That’s right, those beautiful rainbow hues are achieved thanks to wonderful mother nature and her weird creation that is purple sweet potatoes also known as Ube.

img_2828img_2813

This follows a very similar recipe to my carrot cake cinnamon rolls post, however instead of grating in the vegetables, they’re added via puree in the dough so you don’t have any evidence of the healthy ingredient other than the lavender tint it leaves behind.

The mysterious thing about making these cinnamon rolls with purple sweet potatoes, is that purple isn’t the only color that comes through in the finished product. You get hints of blue, green, even yellow! I’m no scientist so I’m not sure how to explain what happens, I like to imagine the cinnamon rolls going on a trip (see: magical mystery tour) in the oven in order to get baked (into colorful, tasty, treats with deeply developed flavors).

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I guess the source of the tie-dye tinge of these divine treats will forever be an enimga, one of those things you just wonder about and can’t figure out, but in the end just try to accept because regardless of how they were created, they sure are delicious. And that’s why baking is really what life is all about.

So turn on your favorite tunes from the 70s to get you in the mood to bake these groovy cinnamon rolls!

This recipe doesn’t include the cashew cream frosting I put on some of the cinnamon rolls (because honestly they are truly delectable even without) but if you want the recipe it’s the same one I used for my carrot cinnamon rolls.

These are not low sugar (I’m sorry) but they are not high sugar either, keep in mind that cinnamon is very sweet so the more cinnamon you add, the less sugar you’ll need. Sweet potatoes are also a natural source of sweetness so you don’t need as much sugar as you would in a traditional cinnamon roll that is solely flour based.

If you can’t find purple sweet potatoes at your local grocery store check out grocery co-ops or larger chains like Whole Foods who will most likely carry it. You can always sub for traditional orange sweet potatoes to have an orange hue.

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Tie-Dye Cinnamon Rolls (Vegan)

Rainbow hued cinnamon rolls using natural purple sweet potatoes as a dye and a hidden vegetable surprise.
Course Dessert
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 20
Author Fiona Saluk

Ingredients

  • 1 1/2 cup non-dairy milk
  • 1/2 cup vegetable oil or Earth Balance
  • 1/2 cup white sugar
  • 2 1/4 tsp active dry yeast one packet
  • 1 cup purple sweet potato puree
  • 4 cups all purpose flour can sub whole wheat
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup extra all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 1/2 cup coconut oil melted
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1 1/2 tbsp cinnamon

Instructions

  1. In a large saucepan, combine milk, vegetable oil, and 1/2 cup white sugar over low-medium heat. Heat until hot but not boiling, then remove the pan from heat and allow to cool until the mixture is warm to the touch but not steaming (about 100-140F).
  2. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes, should start to smell yeasty and see bubbles on the surface.
  3. Stir in the sweet potato puree with a wooden spoon
  4. Combine 4 cups of flour with 1 tsbp cinnamon and pumpkin pie spice and baking soda and powder. Mix into the yeast mixture in the large saucepan. Cover with a cloth and let sit for one hour in a warm (but not hot) area. Dough should double in size.
  5. Preheat oven to 375F and grease your baking dish (I used three 9' pie pans, you can also use a 9 x 13 dish or whatever dishes you have on hand)
  6. Combine melted coconut oil, brown and white sugar, and cinnamon in small bowl.
  7. Roll out the dough on a clean and floured surface until a rectangular shape forms (about 1' x 2.5') dough should be about 1/2" thick.
  8. Spread the coconut oil evently mixture on the dough out to the edges. Sprinkle with more cinnamon if desired.
  9. Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.
  10. Once in a log lay it seam-side down, and slice log into 12-14 servings for medium-large rolls, or 20 servings for small rolls.
  11. Put sliced rolls into greased baking dishes and let rise an additional 15 minutes.
  12. Bake in the oven for 15-20 minutes depending on size of rolls and until edges start to become golden brown.
  13. Frost as desired

 

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Sweet Potato Spice Cake (Gluten-Free)

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It’s that weird/wonderful/terrible time of year again! Summerfall.

Sweet Potato Spice Cake

I’ve found that most people tend to be at either end of the summer/fall continuum. Some people spend all their time talking about how they’re so sad summer is coming to an end, probably shedding a single tear each day, mourning the loss of that extra minute of brightness and still insisting on drinking iced coffee. Other people have already swapped out their flip flops for boots, their sunglasses for scarves and are spending their mornings hunting for the perfect fallen leaf to post on Instagram. (But for real, where is everyone finding these leaves, I have already seen photos of orange-leafed trees and I swear these people must be posting photos from last year or did some serious photo editing)

You don’t seem to find a lot of people who are simply indifferent to this season change conversation.

So whether you’re #TeamSummer or #TeamFall, time is one of those things we just can’t change (and our capitalist culture won’t let you forget it, I’m looking at you candy corn that’s been on the shelves since August) so get ready to embrace the apples and cinnamon and pumpkin because they are coming!

In fact, they’ve already arrived in my kitchen. This recipe was inspired by traditional German Apfelkuchen which is a simple apple cake. I’m not German and didn’t study abroad there or anything so not sure why the influence was there, but I’ve always been a fan of this style cake! The hidden vegetable surprise comes by way of Japanese sweet potatoes, which I used in place of apples to create the sweet crisp texture in each bite. They have a lower moisture content than their sister the traditional orange sweet potato, and they also are a bit starchier (closer to the texture of an apple!)

A combination of Oat flour and ground almonds helps this recipe earn the Gluten-Free badge. As long as you stick to gluten-free oat flour for the celiacs out there, you can enjoy this cakey treat worry free! (Pro tip: can’t find ground almonds? Buy some almonds whole or slivered and toss them in your food processor or blender and voilà, you have ground almonds)

Sweet Potato Spice Cake

Sweet Potato Spice Cake

I used an 8″ pan for this recipe and left the cake unfrosted because I was feeling a bit lazy and also didn’t want something too indulgent. Without the frosting, I found this cake perfectly acceptable to have with a cup of tea for breakfast – highly recommended as sweet potatoes are high in B Vitamins which are said to help with energy levels. (Though I can’t say I’ve tested this as the energy boost could have been from the tea…)

If you have a mandolin you should totally use it to slice your sweet potato. I don’t have one (on my wish list of kitchen appliances) so I just sliced them by hand, it took me less than five minutes to slice the 2 sweet potatoes I used to produce about 3.5 cups sliced.

If you have a mandolin, like the instrument, you should play a quick tune on it while the cake is in the oven.

Sweet Potato Spice Cake

I hope you enjoy this ‘welcome fall’ treat as much as I did – I swear it’s super easy to make and definitely worth it!

Sweet Potato Spice Cake (Gluten and Dairy Free)
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Sweet Potato Spice Cake (Gluten-Free)

A gluten-free, dairy-free, refined sugar free healthy and delicious autumn spiced cake sure to get you in the mood for fall.
Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Author Fiona Saluk

Ingredients

  • 3/4 cup Ground Almonds or almond meal
  • 1/3 cup Oat Flour
  • 1 tbsp Cinnamon
  • 1 tsp baking powder
  • 1/4 cup Applesauce
  • 1/4 cup Coconut Oil or vegetable oil
  • 3.5 cups Sliced Japanese Sweet Potatoes I left skin on
  • 6 tbsp Maple Syrup
  • 2 large eggs
  • 2 tbsp slivered almonds optional

Instructions

  1. Preheat oven to 350° F and grease an 8" cake pan
  2. Whisk together almonds, oat flour, cinnamon, baking powder in a small bowl
  3. In a separate bowl beat the oil, maple syrup, applesauce, and eggs together until well combined, should take 3-4 minutes.
  4. Pour the dry ingredients into the wet and fold until combined.
  5. In your greased pan, pour about a third of the batter, then spread half of the sweet potatoes evenly in the pan. Cover the layer with batter being sure to reserve the last third for the top.
  6. Place the rest of the sweet potatoes on the second layer of batter before pouring all the remaining batter evenly spread on top. You may need to use a wooden spoon to move around the batter, don't worry if it doesn't seem like enough.
  7. Place in the oven and cook for 45 minutes (knife should come out clean from the center)
  8. Remove from oven when ready and let cool in the pan for about 5 minutes.
  9. Flip over on a cooling rack (you may need to gently use a knife to separate the cake from the sides)
  10. Top with slivered almonds, slice and enjoy!

Sweet Potato Spice Cake (Gluten and Dairy Free)
Sweet Potato Spice cake

 

 

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

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.

IMG_2256

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.

IMG_2266

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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