Tag Archives | grain-free

Banana Based Desserts

Bananas are a great base for desserts – Whether you’re trying to make healthier choices, have trouble with dairy, or eat a vegan diet – They’re the perfect alternative.

My Vegan Soft Serve Ice Cream is a great example of an easy, raw, healthy treat that’ll satisfy your sweet tooth in no time. I promise, you’ll never miss the dairy! In the mood for something baked? Try these Peanut Butter Banana Cookies or Banana Bread Macaroons.

Are you as excited about these Banana Based Desserts as I am? Check out these other great recipes:

Banana-Based-Desserts-Chunky-Monkey-Ice-Cream-Bon-Bons

Chunky Monkey Ice Cream Bon Bons from Nom Nom Paleo

Banana Cashew Balls from FatFree Vegan Kitchen

High Protein Peanut Butter & Banana Snack from FitSugar

Banana Soft Serve from Choosing Raw

The Big Vegan Banana Split from OhSheGlows {Note: I’ve officially requested this in lieu of a birthday cake for my next birthday!}

Banana-Based-Desserts-The-Big-Vegan-Banana-Split

While dessert is still dessert, what I like most about these healthier banana-based alternatives is that they’re lighter. You don’t get that same so-full-I-can’t-move feeling that you’ll get with dairy and gluten-filled options.

Have YOU tried a banana based dessert?

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Healthy Sweet Treats

Sometimes the urge for something sweet just can’t be ignored. Whether you have a serious craving and don’t want to derail your clean eating plan or you want to try out a healthier alternative for your family, here are some great healthy sweet treats – From delicious weekend breakfasts to cookies and other traditional desserts.

These healthy sweet treats are easy to adapt, allergen free, and range from vegan to gluten-free to paleo-friendly.

Buttercream Frosting

Healthy-Desserts-Vegan-Gluten-Free-Nutella-Cookies

Gluten-Free Nutella Cookies

Almond Butterfingers

Cherry-Chocolate Mousse Pie

Healthy-Desserts-Vegan-Gluten-Free-Pancakes

Gluten-Free, Vegan Pancakes

Superfood Toffee Buttercups

Raw Carrot Cake Pudding

healthy-dessert-Chocolate-Chip-Cookie-Bars

Oatmeal Chocolate Chip Cookie Bars

Please note, however, that while there are great, healthy alternatives to traditional desserts and sweet treats, they’re still desserts and should be eaten in moderation. Just because something is healthier, doesn’t mean it should be the whole meal. Usually. 🙂

What’s YOUR favorite sweet treat?

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MCLV Mange: Banana Bread Macaroons

Do you love macaroons? Do you love banana bread? Those are both rhetorical questions, obviously…

This delicious recipe filled with healthy, whole foods combines those two and brings you the cookie of 2014 – Banana Bread Macaroons.

{But really – Who’s in charge of those kind of trends? And more importantly, can I be on the committee?}

Banana-Bread-Macaroons-Vegan-Gluten-Free

Ingredients:

  • 1 Ripe Banana
  • 2 Cups Coconut {Shredded or Flaked}
  • 1/2 Cup Flour {I used coconut, but you could use almond or cashew meal as well}
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Sweetener {Maple syrup is always my first choice!}
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Cinnamon

Directions:

  • Set oven for 350 degrees
  • Combine ingredients {Simple, right?}
  • Roll batter into balls & place on a parchment paper lined cookie sheet
  • Bake for 18-20 minutes – They should start to show a little color on top when they’re done
  • Allow to cool for 10-15 minutes before taking them off the baking sheet

These are almost as addicting as the Coconut Cashew Cookies that I shared at the end of December. They’re basically the perfect bite-sized comfort food that’s easy to make & filled with good-for-you whole foods.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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MCLV Mange: Pumpkin Biscuits

When I first got the idea of making biscuits I realized something – Virtually every recipe I could find had shortening listed as a pretty significant ingredient. Not only have I never actually bought shortening, but as a texture-sensitive person I remember being horrified by the stick of Crisco my mother kept in the fridge. {Note: I also don’t eat mushrooms or avocados for the same reason to the endless irritation of anyone who tries to cook for me.}

No thank you.

So to celebrate Thanksgiving in my own OCD way I set out to create a tasty shortening-free biscuit. Using Bubble Girl Bakes’ Sweet Potato Biscuits as a starting point I created these delicious, albeit not quite as pretty, pumpkin biscuits.

Not only are they shortening free, they’re vegan, gluten-free, dairy-free, grain-free, and can be made paleo with minor changes to the simple ingredient list.

Vegan-Gluten-Free-Pumpkin-Biscuits

Ingredients:

  • 1 Cup Pumpkin
  • 1/2 Cup Almond Milk
  • 2 Cups Almond Meal {Or flour of your choice}
  • 2 Tablespoons Sweetener {I used maple syrup}
  • 1.5 Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 4 Tablespoons Coconut Oil
  • 4 Tablespoons Applesauce

*Note: I made both a sweet and a savory version of these little gems. You can play up either side of the spectrum with spices – Add cinnamon & nutmeg for a dessert-style biscuit, or a dash of cayenne & some cumin for a spicier savory biscuit.

Directions:

  • Preheat oven to 450
  • Line baking sheet w/ foil or parchment paper
  • In a smaller bowl whisk together pumpkin, milk of your choice, applesauce & oil
  • In a larger bowl combine sweetener, baking soda & salt
  • Add wet ingredients to the dry ones and whisk together – You’ll end up with a fluffy dough
  • Spoon out dough onto baking sheet {You can get as fancy as you’d like to shape them – Cookie cutters could work if you stuck the dough in the fridge to solidify for a few minutes}
  • Bake for 10-15 minutes {This varies depending on your oven & the texture you’d like – For a softer biscuit bake for a shorter period of time}

I’ve already made 3 batches of these since I set out on my biscuit mission and I’m still not sick of them. They’re definitely going to be on my Thanksgiving table this year. And probably the day after Thanksgiving as well if I’m being honest.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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MCLV Mange: Gluten-Free Sweet Potato Muffins

While I’ve definitely been in the cookie-zone lately – I’ve been making variations of these Peanut Butter Banana Cookies multiple times a week – I decided that I needed to give this Sweet Potato Banana Bites recipe a try to add some variety to my life.

And I’m glad that I did!

Sweet-Potato-Banana-Muffins

I made more “traditional” chocolate chip muffins first – Pictured above – And then a healthier version with turmeric, flax & chia seeds. The recipe is quick and easy, and you can add anything you like which is great if you’re like me and too lazy to go to the store for specific ingredients.

Bonus? No flour!

Ingredients:

  • 1/2 Cup Sweet Potato {Cooked & Mashed}
  • 1 Medium Banana {Or Pumpkin Puree}
  • 1/4 Cup Peanut Butter
  • 2 Eggs {Flax Eggs}
  • 1 Tsp Vanilla
  • Cinnamon to taste

Directions:

  • Smash the sweet potato and banana together in a small bowl
  • Mix in the peanut butter, eggs, vanilla & cinnamon
  • Add mix ins – Like nuts, dried fruit, chia seeds, or chocolate chips – And spoon into muffin tin
  • Bake for 20 minutes at 375

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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