Tag Archives: vegan

Snickerdoodle cookies (vegan)

homemade healthy snicker doodle cookies

Snickerdoodle cookies have recently become one of my favourite cookies 🙂 I got inspired by this recipe and made some changes to it. They came out great!

I’ve never heard about creme of tartar before and assumed it was some kind of creme. Surprisingly, creme of tartar is a white powder that is being used in many cakes/desserts for texture. You can for example add it in egg whites when whipping them stiff in order to get the right texture. (Hope that made some sense). Creme of tartar can be found in the spice aisle in most grocery stores, amazon or iherb.

Snickerdoodle Cookies
Makes about 12 cookies

Ingredients

1 1/2 cup oat flour
1 cup almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp creme of tartar (optional, but recommended!!)
1 tsp cinnamon
5 tbs coconut oil
1/2 cup maple syrup
2 tsp pure vanilla
2 tbs unsweetened applesauce (optional)

Cinnamon, drizzle on top of the cookies before baking
Sugar/coconut sugar, drizzle on top of the cookies before baking (optional)

Instructions

1. Preheat the oven to 350 ˚F / 175 ˚C.
2. Mix all the dry ingredients in a bowl, then add the wet ingredients.
3. Let the cookie mixture sit in the fridge for about 10 min.
4. Line to baking trays with parchment paper/baking paper.
5. Form cookies, using a spoon.
6. Drizzle ground cinnamon on top of every cookie and/or sugar.
7. Bake for 8-10 min, until cookies are golden.
8. Cool of completely on a cooling rack.

homemade healthy snicker doodle cookies

homemade healthy snicker doodle cookies

homemade healthy snicker doodle cookies

Note:
You can substitute the oat flour with almond flour by using only almond flour.

This recipe is gluten free if you use certified gluten free oat flour.

You don’t necessarily need to drizzle sugar on top of the cookies, I thought they were sweet enough without it. I made some with sugar on top and some without.

Applesauce can be left out if you don’t have any handy, but it makes the cookies a bit more moist.

Maple syrup can be replaced with honey, coconut sugar or other sweetener.

Coconut oil can also be replaced by other oil or butter.

homemade healthy snicker doodle cookies

Healthy chocolate spread (Raw and Vegan)

I really craved something like nutella on bread, but instead I ended up making a yummy and healthy chocolate spread. It’s super easy and quick to make, and you can store it in the fridge for about 2 weeks (maybe longer, I ate mine too quick to find out 😉 ). If you want it to taste more like nutella, you can use hazelnuts instead of almonds. This tastes delicious on homemade bread (picture below), pancakes, on banana slices, or alone 🙂

healthy chocolate spread, homemade

What you need:

1 cup almonds
3 large, soft dates, pitted (I used mejool dates)
1 tbs + 1 tsp cacao
2 tbs maple syrup
2 tbs coconut oil
(or other oil)
1/4 cup almond milk (or whichever milk you’d like)

What you do:

In a good blender or food processor, start of by blending the nuts, until a nut butter consistency. (I took me about 1 minute with the Nutri bullet blender). Thereafter, add the remaining ingredients and blend until smooth.

healthy chocolate spread, homemade

Note:
You might want to use hazelnuts if you want the spread to taste more like Nutella. For a thinner consistency, add little bit more milk.

Healthy Banana Bread (vegan)

This banana bread is super moist and delicious. It’s egg and dairy free and nutritious.

healthy banana bread

What you need:

3/4 cup whole wheat flour
1/2 cup rolled oats
3/4 cup almond flour
1 tsp pure vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (about 4 bananas)
2 tbs chia seeds (used as a substitute for egg)
2 tbs coconut oil (melted)
1/3 cup maple syrup (or brown sugar, other sweetener or honey)
1/2 cup almond milk (or other milk if preferred)

1. Preheat oven to 350 ˚F or 175 ˚C. Grease a nonstick bread pan with coconut oil or other oil.
2. Let the chia seeds sit in the milk for a little (about 10 min) to make the egg substitute. Mix the dry and wet ingredients in two separate bowls. Then add them together util it’s just mixed.
3. Pour it into the bread pan and let it bake for about 50 min – 60 min. (Check after 50 min).
4. Let it cool on a cooling rack and wrap it tightly with foil to keep it nice and moist.

Tastes really good toasted with some butter/almond butter, by itself, or for breakfast together with some greek yoghurt and berries 🙂

healthy banana bread

Simple homemade coconut milk

I love coconut and anything made out of coconut. It has many health benefits and you can use it so many different ways. I use coconut milk in cereal, smoothies, soups, stir fry, coconut bars etc. Coconut milk is really easy to make, you can make it with fresh coconut as well as dried, shredded coconut.

Usually, the canned coconut milk you buy in the supermarkets has lots of preservatives and additives to it. Therefore I prefer to make my own.

All you need is:
*2 cups of shredded coconut and *4.5 cups of filtered water
homemade coconut milk

Add the coconut and filtered water in a blender. Blend for 1-2 minutes. Separate the milk from the coconut mass using either a strainer, a thin kitchen towel or a *nut bag. Pour the coconut milk into a sealed glass container and refrigerate for 3-4 days max.

coconut milk

*I ordered a nut bag from amazon, which should make the process faster. Also, if you’re using shredded coconut, make sure that it’s unsweetened and nothing added to it. I’m using this coconut from Edward & Sons.