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Tag: vegan

Brownies

Fudgy Vegan Cacao Brownies (Gluten Free)

Written by themindfulpeanut on . Posted in Featured, Posts, Recipes.

Fudgy Cacao Brownies (GF / Vegan)
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Fudgy Cacao Brownies (GF / Vegan)

Course: Dessert, Snacks
Prep time

30

minutes
Cooking time

40

minutes

I call these my “half coconut brownies” as for this batch I used half coconutty ingredients such as oil, sugar & flour. But all could be substituted for regular flours or butters you have on hand. Crispy outside and chewy, fudgy center makes for the perfect indulgent treat.

Ingredients

  • Wet

  • 100g Butter or Oil (Melted, I used Coconut oil)

  • 120g Sugar (I used unrefined Coconut sugar, but any will do!)

  • 100g Brown Sugar

  • 1 tbsp Vanilla

  • 2 Flax Eggs (or regular, non-vegan!)

  • Dry

  • 100g Flour (I used 1/2 regular flour and 1/2 coconut flour)

  • 1/4 tsp Xanthan gum (not necessary if your flour already has it)

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 45g Cacao/Cocoa Powder

Directions

  • Preheat oven to 350/160 c Fan. Prep an 8×8 dish with parchment paper.
  • Mix WET ingredients until well incorporated. In a separate bowl whisk together dry ingredients and then slowly fold in dry to wet.
  • Pour into prepared pan and bake for ~35 minutes until edges are hardened and middle will still be a bit gooey.

Gluten Free Oat Bites

No-Bake PB Oat Bites

Written by themindfulpeanut on . Posted in Posts, Recipes.

These no-bake oat bars are SO simple to throw together and make a great on-the-go and quick snack for any time of day. I used only 5 ingredients, but you could use even less or more! This makes a great base for trying out new mix-ins and spices.

Shaping the delightful little guys

Here is what I used:
GF Porridge Oats
Powdered Peanut Butter
Maple Syrup
Raw Halo Chocolate

Simple ingredients!
No-Bake PB Oat Bites (GF / Vegan / low-FODMAP)
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No-Bake PB Oat Bites (GF / Vegan / low-FODMAP)

Course: Posts, Recipes
Prep time

10

minutes
Cooking timeminutes

These easy little oat bars are perfect for a quick snack or breakfast. Using minimal ingredients and no oven, perfect for baking with kids or on hot summer days. Gluten free, vegan, low-FODMAP and refined sugar free!

Ingredients

  • 90g (1 cup) GF Oats

  • 1/2 tsp Cinnamon

  • 125g (1/2 cup) Peanut Butter *See note

  • 90g (1/4 cup) Maple Syrup

  • 70g Chocolate (melted)

Directions

  • Mix Oats & Cinnamon, fold in Peanut Butter & Maple Syrup. Continue mixing until a thick dough forms
  • Mold into whatever size oat bars you’d like! I stuck with smaller, snack-sized options.
  • Melt chocolate and spread on top of oat bars
  • Refrigerate for ~10 min until chocolate sets.
  • These will keep well in the fridge for up to a week!

Notes

  • I use Powdered Peanut butter in most of my baking now because it is so easy to control the specific consistency. (Most powdered PBs also have significantly less fat & calories than standard PB – if you’re into that type of thing. 🙂
Gluten free Brownies

Banana Brownies

Written by themindfulpeanut on . Posted in Posts, Recipes.

Banana Brownies
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Banana Brownies

Course: Posts, RecipesCuisine: Snacks, Dessert
Prep time

30

minutes
Cooking time

40

minutes
Makes

12

Gluten free, vegan, and naturally sweetened! These healthy, easy brownies have a soft texture and lovely banana flavor. Add additional chocolate or nuts to the mix for extra texture!

Ingredients

  • Wet

  • 3-4 ripe bananas (smushed) *see note

  • 45g (3 tbsp) butter (or coconut oil)

  • 65g (1/4c) peanut butter (I’ve been enjoying powdered pb)

  • 1 tbsp sugar (Maple Syrup, Agave – options!)

  • Dry

  • 96g (3/4c) Flour (I used Self-Rising GF) *see note

  • 30g (1/4c) GF Oats

  • Delicious

  • 1 tbsp Cacao powder (or cocoa!)

  • Chocolate Chips (up to 90g, 1/2c, I used a small Raw Halo bar, 70g)

Directions

  • Preheat oven to 160c Fan (350F). Prep 8×8 pan
  • Mash WET ingredients together, fold in DRY.
  • Put 1/2 of batter into prepared pan, add DELICIOUS ingredients to the remaining 1/2 batter – and then add that on top.
  • Bake for 30-40 minutes, I did 30 and while they were a bit under, I like the squishier texture. They’re vegan anyway!

Notes

  • If using regular flour, you can make your own self-rising by adding 1.5 tsp baking powder & 1/4 tsp salt for every cup of regular flour!
  • You can quick-ripen your bananas by putting them in the oven (peel-on) for 15 minutes at low heat until peel is black.
The ingredients I used! Happy baking!
Blueberry Crumble

GF Crumble w/ Blueberries

Written by themindfulpeanut on . Posted in Posts, Recipes.

GF Crumble w/ Blueberries
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GF Crumble w/ Blueberries

Course: Snacks, Dessert
Prep time

10

minutes
Cooking time

30

minutes

This vegan & low-FODMAP crumble recipe is so simple and versatile! I’ve used this basic version to make toppings for porridge, ice cream, tarts – the options are endless.

Ingredients

  • CRUMBLE

  • 78g (1/2c) GF Oats

  • 34g (1/4c) GF Flour of choice (I used white SR)

  • 64g (1/2c) Chopped nuts

  • 56g (scant 1/4c) Maple Syrup

  • 40g (3 tbsp) Coconut Oil (Melted Butter, an option!)

  • 1/4 tsp Salt

  • 1 tsp Cinnamon

  • BLUEBERRIES

  • 192g (1.5c) Frozen Blueberries

  • 1/2 tsp Vanilla

Directions

  • Preheat oven to 170c Fan/375F. Prepare 8×8 baking dish.
  • Combine Vanilla + Blueberries in dish
  • Combine all CRUMBLE ingredients and add to top of blueberries
  • Bake for 30 minutes

Notes

  • If you just want the crumble, combine all ingredients and simply bake on a sheet pan for less time!
Basil Pesto

Handmade Basil Pesto (Gluten Free/Vegan)

Written by themindfulpeanut on . Posted in Posts, Recipes.

Handmade Basil Pesto (Gluten Free/Vegan Option)
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Handmade Basil Pesto (Gluten Free/Vegan Option)

Prep time

10

minutes
Cooking timeminutes

No processor needed for this one! Just some fine chopping and a little arm workout. Goes great with gnocchi!

Ingredients

  • 1 handful finely chopped Basil

  • 2 tbsp Walnuts (or Pine nuts, if you have them on hand)

  • 1 smushed clove of Garlic (Perhaps Asafoetida could suffice here if you’re very sensitive to Garlic/low-FOD option)

  • 1 tbsp shredded Parmesan (Vegan option: I also have tried this without Parm, and just added some salt)

  • Olive Oil, to desired consistency

Directions

  • Finely chop Basil & Walnuts. Smush Garlic clove with back of knife and then back of spoon – combine all of these together and smush a bit more. Add Parmesan (or salt), if using.
  • Drizzle Olive Oil, to desired consistency.
Blueberry Lemon Loaf

Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Written by themindfulpeanut on . Posted in Posts, Recipes.

Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)
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Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Course: Breakfast, Snacks, Dessert
Prep time

15

minutes
Cooking time

45

minutes

Rich in complex carbohydrates, low in calories and fat and gluten-free, polenta is a lovely choice to try in flavored loaf cakes. Also commonly paired with orange, this Lemon-Blueberry alternative comes with yummy textured pieces from the frozen blueberries.

Ingredients

  • Dry

  • 200g (1 2/3c) GF Flour

  • 125g (1c) Polenta (I used Biona Organic Polenta Bramata)

  • 3/4 tsp Baking Soda

  • 2 tsp Baking Powder

  • 1/2 tsp Salt

  • Wet

  • 100g (7 tbsp) Butter, melted (coconut oil for Vegan option!)

  • 150g Sugar (3/4c)

  • 180ml Milk (3/4c) (I used Almond for flavor)

  • 60ml (4 tbsp) Lemon Juice (about 1-2 lemons)

  • Lemon Zest (about 1-2 lemons)

  • 100g (1c) Blueberries (or more, if desired! They really help add necessary moisture to this loaf)

Directions

  • Preheat oven to 170C Fan (375F) and prepare baking loaf.
  • Combine DRY ingredients in one bowl. WET ingredients into a separate bowl.
  • Add WET to DRY and then add blueberries. Mix gently and quickly get into the oven. The acid from the lemon reacting with the baking soda/powder will be important to help the loaf be as fluffy as possible. So make haste! 🙂
  • Bake for 45-55 minutes.
  • Optional: Add additional lemon juice or water to icing sugar for a delicious topping.
Quinoa Cookies

Quinoa Cookies (Gluten Free, low-FODMAP, Vegan)

Written by themindfulpeanut on . Posted in Posts, Recipes.

Quinoa Cookies (Gluten Free, low-FODMAP, Vegan)
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Quinoa Cookies (Gluten Free, low-FODMAP, Vegan)

Course: Snacks, Dessert
Prep time

15

minutes
Cooking time

15

minutes
Servings

20

These easy cookies have an added health boost of high protein, high fiber quinoa! The natural nutty flavor of the seeds helps create a sweet, vegan treat that works for breakfast, snack, or dessert.

Ingredients

  • 2 Ripe Bananas (Mashed)

  • 120g (scant 1/2c) Peanut Butter (I used PB2 Powder w/ coconut milk)

  • 60g (3 tbsp) Maple Syrup

  • 25g (2 tbsp) Granulated Sugar

  • 1 tsp Vanilla

  • 1/2 tsp Salt

  • 400g Quinoa (~2 1/4c) (Cooked)

  • 90g (1c) Gluten Free Oats

Directions

  • Preheat oven to 170c Fan/375f. Prep a baking sheet with parchment or a silpat.
  • Cook ~200g (1c) Quinoa with twice the amount water. Bring to a boil, turn down to low and simmer for 10 min. Turn heat off completely and allow to rest covered for an additional 5-10 minutes.
  • Mix mashed Bananas with Peanut Butter, Maple Syrup, Sugar, Vanilla, Salt and add in Oats & Cooked Quinoa. Add-ins always acceptable! (nuts, chocolate chips, cranberries)
  • Place spoonful scoops of batter on to parchment. These cookies won’t spread. I shaped and pat them down just a touch.
  • Bake for 15 minutes, or until just turning golden on top.
  • I topped mine with dark chocolate drizzle and coconut flakes & almonds – feel free to get creative with whatever you’d like or leave them plain!

Notes

  • RINSE QUINOA! Always rinse quinoa to release some of the bitterness that can come with the outside of the seed.
Vegan Tikka Marsala

Vegan Lentil Tikka Masala (Gluten Free, Vegan, low-FODMAP)

Written by themindfulpeanut on . Posted in Posts, Recipes.

Vegan Lentil Tikka Masala
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Vegan Lentil Tikka Masala

Course: Lunch, Dinner
Prep time

10

minutes
Cooking time

20

minutes

Easy vegan Tikka Masala using an easy low-FODMAP sauce mix, or make your own! Make it a SUPER simple dinner with Bay’s Kitchen Tikka Marsala Mix

Ingredients

  • Tikka Sauce

  • 1 can Tomato Puree

  • 1/2 can Coconut Cream

  • 3/4 cup Water

  • 1 tbsp ground Coriander

  • 2 tsp ground Cumin

  • 1 tsp Paprika

  • 1 tsp Ginger

  • 1/2 tsp Turmeric

  • 1/2 tsp Cayenne

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • Vegetables

  • 1 Can Lentils (I used green, red is an option)

  • 1 Sweet Potato, cubed

  • 2 Carrots, diced

  • 1/2 cup Peas

  • 1/2 Bag of Spinach

Directions

  • Saute carrots, sweet potatoes, & peas for 15 minutes
  • Combined Coriander, Cumin, Paprika, Ginger, Turmeric, Cayenne, Salt & Pepper. Stir spices into sauteed vegetables
  • Add lentils, tomatoes, coconut cream & water to pan. Bring to a simmer and allow flavors to mix for 20 minutes.
  • Serve with fresh pita bread, basmati rice – or whatever you fancy!

Notes

  • If sauce is too thick for your liking, adding a touch of coconut milk helps! If too thin, allow to cook/further reduce before serving.