Healthy Living Ministries

Strawberry Almond Coffee Cake- Gluten Free

Orange Almond Carob Cookies( gluten Free)

  • 1 Tbs flaxseed w/ 3Tbs water mix, set aside.
  • 1 c. coconut sugar
  • zest of 1 lemon or orange w/ juice
  • 1c. vegan butter or 1/2 c. coconut oil
  • 1 c. almond meal
  • 1 c. flour your choice
  • 1/4 tsp salt
  • 1tsp baking soda
  • 1c. carob chips
  • 1/4 c. Vanilla almond milk
  • 1/3 c. chopped nuts your choice
Mix well all ingrediants, drop by Tbs on to greased cookie sheet.
Bake at 350 degrees for 18 minutes.

Whip Cream

  • 1 cup cashews 
  • 1/4 cup coconut oil
  • 4 - 6 tbsp liquid ( coconut water)  
  • 1 tbsp honey or agave (optional)
  • 1 vanilla   Blend  well
  • for  orange  or lemon flavored  whip cream
  • 6 T   (orange juice, or  lemon juice ) 
  • Whip 10 minutes until stiff peaks form

BUTTERSCOTCH PUDDING

  • 1 c  cooked  blended  'squash puree
  • 1/4 c   coconut  powder  ( milk)      ***  you  could  mix   the  water  with  dry  coconut flakes)
  • 1/2  c   water
  • 2  T    almond  butter
  • 1 t   cinnamon
  • 1/4  or more   of  sweetener    *** 
  • pinch  sea  salt
  • 4  dropps  of   BUTTERSCOTCH   Extract
  • 1  T     lecithin  granules    (soy  non  GMO)  FOOD 4 LESS  has them in the  Vitamins  section
  •     I have  sunflower  one....
Blend  well.     Adjust  flavors.     If  you  feel  it  needs more  cinnamon   or  sweeter?   add  a  date or two;  or  more   butterscotch extract?
Chill    and  then  serve.    can  serve with:    
 
Whip  Cream
  • 1 cup cashews 
  • 1/4 cup coconut oil
  • 4 - 6 tbsp liquid ( coconut water)  
  • 1 tbsp honey or agave (optional)
  • 1 vanilla   Blend  well
  • for  orange  or lemon flavored  whip cream
  • 6 T   (orange juice, or  lemon juice ) 
  • Whip 10 minutes until stiff peaks form

Vanilla White Cake

  • 1 c. raw sugar or 8 packets of Stevia your choice
  • 1/3 c. Vegan margarine or Coconut Oil
  • 3 cups unbleached flour
  • 1T baking powder
  • 1/2 tsp salt
  • 2 cups Almond, Rice or Coconut milk
  • 1 T almond extract
  • 1 T Cornstarch
  • 3 T mayonaise/ your choice

Spray 13 x 9" pan. Mix sugar and maragrine until creamy. Add Milk, vanilla, Almond extracts and mix well. Mix together all dry ingredients and add to Wet ingredients in bowl. Pour into pan and bake at 375 F for 35 minutes or until toothpick comes out clean. Cool and Frost.

Gluten Free Vanilla White Cake

  • subsitute Gluten free flour and omit cornstarch, increase Milk to 2 1/2 cups of your choice. follow baking instructions above.

Apple Cinnamon Breakfast Cookies

  • 1 banana
  • 2 tsp. almond butter
  • 1-2 Tbsp. almond milk if needed
  • 2 tsp. vanilla
  • 1/3 c. shredded apple
  • pinch of sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/2 c coconut flour or almond flour

Mix all ingredients together in meduim bowl. add a touch of honey if you perfer sweeter cookies. Drop by spoonful onto parchment paper bake 8 -10 mins at 350 degrees or dehydrate 3-4 hrs.

Baked Avocado Donuts

Makes 18-24 donuts, depending on the size of your pan
Ingredients:

  • 3 avocados (should yield 1 1/4 cups mashed avocado)
  • 1 tablespoon freshly squeezed lemon juice
  • 8 ounces Earth Balance, softened
  • 1 cup vegan granulated sugar
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup non-dairy milk (I used hemp)
  • 1/2 cup grape seed oil
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3 cups vegan confectioners’ sugar
  • 1 cup vanilla almond milk

Preheat your oven to 350 degrees Fahrenheit and grease a donut pan with oil or cooking spray (I used grape seed oil).

Peel your avocados, remove the pits and cut the flesh of the avocados into small chunks.

In a bowl, mash the avocado chunks with a fork and stir in the lemon juice.

In a separate bowl, cream the Earth Balance and granulated sugar. Add in the avocado mash, apple sauce, non-dairy milk and grape seed oil and mix on low speed until just combined.

Combine the flour, baking powder and sea salt in another bowl, then mix the wet ingredients with the dry ingredients on low-medium speed until combined.

Spoon the batter into the donut pan, filling each cavity about 3/4 of the way to the top. I used my fingers to smooth the batter, but more sophisticated folks might want to use a small spatula or a piping bag to evenly distribute the batter.

Bake for 10-12 minutes, until the edges begin to brown, and allow to cool to room temperature.

Make the frosting by mixing the confectioners’ sugar and almond milk on low-medium speed until smooth.

Drizzle, eat and repeat.

Fudgeicles

  • 1 1/2 c almond milk
  • 1/4 c carob powder
  • 1Tbs roma
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 c almond butter creamy
  • pinch of salt
  • 1 c dates- saoked over night in water/or soaked 2 hrs in hot water discard water

blend milk, vanilla and carob powder until smooth. add almond butter dates and salt blend in blender until smooth

freeze in Popcicle containers or ice cube trays with toothpicks inserted.

 

Coconut Cream Frosting

1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Mix contents of saucepan with a hand blender Whisk vigorously to combine, then bring to a boil, briefly, until shiny
  5. Remove pot from heat and very gradually blend in coconut oil with a hand blender
  6. Allow pot to cool for 10 minutes
  7. Place pot in freezer refrigerator for 30-40 45-120 minutes, until frosting solidifies and turns white
  8. Remove from freezer refrigerator and blend again with a hand blender, until fluffy
  9. Spread over cake or cupcakes

coconut cashew Ice Cream

  • 1-1/2 c. raw cashews soaked overnight
  • 1- 14oz cocnut milk or almond milk
  • 1 cup water
  • 1 tsp slippery elm
  • 3/4 c. agave may be reduced to 1/2 or 2/3 c.
  • 2 T. rice milk powder opt.
  • 1 T. vanilla powder
  • 1/4 tsp sea salt
  • 1/2 c. coconut oil

Place all ingrediants into a high speed blender. You can either use an ice cream maker or if you do not have one, pour into a shallow container and freeze. When nearly frozen, break apart and use a food processor to blend to smooth and re-freezes.

Variations: add 1 cup pureed or fresh strawberries, or carob chips, 1tsp mint extract, or roma coffee subsitute

Crispy Fruit Cobbler

  • 1/2 stick 1/4c butter melt into an 8x10 baking dish
  • 1 c. flour
  • 1/2 c. sugar
  • 2 tsp baking powder
  • 1/2 tsp salt  combine
  • 1 c. almond milk and pour into pan over melted butter
  • 1 quart fruit, fresh or frozen or canned
  • 1/2 c. fruit juice & 1/2 sugar
  • 1T. cornstarch  mix together and spoon over the batter in pan

Bake for 45mins - 1hr. @ 375

Pineapple Up-side down cake

     3/8 c. Earth Balance margarine

     ¾ c. raw cane sugar

                 Cream together.

     ¾ c. soy milk or almond milk

     1 mashed banana

     Egg replacer for 1 egg – may use 1 T. ground flaxseed plus ¼ c. hot water.  Stir and let set to jell – You may also use EnerG egg replacer.

                 Add to margarine-sugar mixture and mix well.

     2 c. whole wheat pastry flour

     1 T. Rumford baking powder

     ½ tsp. salt

                 Mix together.  Once topping mixture is done, mix dry ingredients with liquid

                        and pour over topping mixture in skillet.  Bake at 350 for 30-45 minutes or

                        until toothpick comes out clean.

 

     Topping Mixture

 

     1/3 c. Earth Balance margarine

     2/3 c. raw cane sugar

            Melt in bottom of 9 ½ “cast iron skillet

     ½ c. chopped nuts

     1 c. crushed pineapple, drained

            Add to skillet.

coconut Macaroon Bars

2 ½ c. coconut, finely shredded

½ c. oat flour

¾ c. barley flour

½ c. carrot, finely grated

½ tsp. salt

½ c. water

¾ c. honey or agave syrup

1 tsp. almond extract

1 tsp. coconut extract

¼ c. maple syrup

      Mix together.  Place in 9”x13” pan.  Bake for 30 minutes at 350 degrees.

 

     Topping:

            1 c. carob chips

            1 tsp. water

            2 T. maple syrup

            1/3 c. peanut butter

     Melt chips with water & maple syrup in double boiler.  Add peanut butter.  Mix well.    

     Immediately spread over bars. 

Elegant Carob Cake

1 ½ c. unbleached white flour or brown rice flour

2 T. carob powder

1 tsp. baking soda (non-aluminum)

1 c. raw cane sugar

½ c. light olive oil

1 c. warm water with 1 T. Roma or other coffee substitute

2 tsp. vanilla

2 T. lemon juice

      Sift together flour, baking soda, carob powder & sugar.   

      In another bowl blend oil, coffee, vanilla & lemon juice.

      Mix all ingredients together until smooth.

      Pour into either an 8” or 9” square casserole dish.

      Bake in preheated 350 degree oven for 30 minutes or until toothpick

                  comes out clean.

Frosting

 

      ½ c. coconut, toasted

      1/3 c. margarine or coconut oil

      ¼ c. agave syrup or honey

      ½ c. chopped pecans or walnuts

                  Cook until thick.  Pour over cake while still hot.

Pumpkin Cake

Batter

  • 3 Tbsp Grapeseed Vegenaise
  • 1/2 c. sugar
  • 1 Tbsp cornstarch
  • 1 c canned pumpkin
  • 1/3 c oil, light olive oil or choice
  • 1 c. flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Glaze

  • 1 C. firm packed brown sugar
  • 1/2 c soy margarine
  • 1/4 c soymilk
  • 1 c powdered sugar
  • 2 tsp pure vanilla

To prepare glaze, combine brown sugar,soymilk and margarine in small saucepan. Bring to a boil and cook stirring constantly for one minute. stir in vanilla then powdered sugar.

or

Iris Frosting version

  • 1 c. pumpkin
  • 1 pkg. instant vanilla pudding mix
  • 2 Tbsp almond milk
  • 1 Tbsp agava syrup
  •  mix well and refrigerate

In a medium sized mixing bowl, combine all batter ingredients and stir well until mixed. Spray a 8x8" pan or 6 mini bundt pans with cooking spray. Spread batter evenly into pan(s). Bake at 350 degrees for 20-30 mins, or until knife inserted comes out clean. Remove from oven and drizzle glace on top.If using mini bundts, trim them so two will look like a pumpkin when fitted together. Drizzle with glaze and decorate with carmels shaped into leaves and stems and vines.

Cashew Cream Topping for Cake

  • 1 c. raw cashews
  • pinch of salt
  • 1 cup water
  • blend together until smooth in the blender
  • add 1 tsp vanilla
  • 8 chopped dates
  • blend again until creamy and smooth, for a frosting add 1/2 c more cashews