Category Archives: Treats

ALMOND & CINNAMON MARSHMALLOW TREATS

Oh what fun! I can not believe Christmas is next week. When I think of the holidays, I think of cookies, sweet and treats. Why be the norm and bake sugar cookies for your cookie swap? This season, make my holiday flavored rice krispie treats to impress your friends and family. The secret to this unique treat, is the coconut oil instead of vegan butter. It’s kid/adult friendly, satisfying, and I bet you can’t just have one… (I promise you.)

The flavor of almond and cinnamon brings out the flavor of a Christmas sugar cookie, minus the hassle of baking a cookies.

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Ingredients:
2- 10 oz. bags mini vegan marshmallow
2 tbsp coconut oil
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp +1/4 tsp almond extract, divided
5 cups rice cereal
2 cups vegan chocolate chips
2 tbsp coconut oil, melted

Other Tools Needed:
Holiday cookie cutter of choice

Steps:

1.) Prep chocolate sauce topping. In a small saucepan, melt 2 tbsp coconut oil and chocolate chips on low medium heat. Add 1/4 tsp almond extract. Stir until fully melted and silky smooth. Set aside.

2.) On medium heat, melt 2 tbsp coconut oil in a large deep pot. Add in marshmallows and melt completely. Make sure to continuously stir so the marshmallow and coconut oil does not burn.

3.) Add nutmeg, cinnamon, 1/2 tsp almond extract and stir until well incorporated. Once ingredients are all melted together, fold in rice cereal 1 cup at a time. Make sure each cereal is fully coated with melted marshmallow.

4.) On a large sheet pan, line with wax paper and roll out rice krispie to about 3 inches thick. Set aside to cool for about 15-20 minutes. Cut the shapes with your holiday cookie cutter of choice and dip each with a little chocolate sauce pre-made from earlier.

Optional: sprinkle a little confectioner sugar to mimic snow or add a little raw almond to let guest know it’s almond flavored.

Merry Christmas!
xoxo Sarah

 

 

VEGAN THANKSGIVING 2015 MENU

VEGAN THANKSGIVING 2015 MENU

We are finally in full holiday mode and I’m so happy  and thankful to share this experience with my friends and chefs Yvonne from MyElecticKitchen and Jasmine from SweetSimpleVegan !  We’ve teamed up and made a full collaboration of healthy, satisfying and obviously delicious 2015 Vegan Thanksgiving menu. This is the best menu I’ve ever tasted thus far! Please make sure to tag us @ahnestveggie, @sweetsimplevegan @yvonne_deliciously_vegan and use #YSJThanksgiving so we can see all you’re amazing creations next week!!

Menu Round-Up:
Fall Quiona stuffed Acorn Squash (GF)
Butternut Squash Mac n Cheese w/ crispy sage (GF)
Arugula and Persimmon Salad (GF,)
Herbed Biscuits w/ Mushroom Gravy (GF)
Kabocha Squash w/ Rajas Gratin (GF)
Sourdough Stuffing (GF)
Coconut Mushroom Gravy (GF)
Holiday Sausage (GF)
The Best Vegan Creamed Corn (GF)
Vegan Green Bean Casserole w/ Cashew Cream (GF)
Pumpkin Pie w/ homemade coconut whip cream (GF)
Persimmon Galette w/ Toasted Coconut covered Crust (GF)
Apple Cider Doughnuts w/ date caramel glaze

Vegan Thanksgiving 2015 Menu

Vegan Thanksgiving 2015 Meu
Enjoy!
xoxo Sarah

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.

I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Apple Cider Doughnuts
Apple Cider Doughnuts

 

Ingredients:
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened

For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider

Steps:
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.

**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.

Apple Cider Doughnuts

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

VEGAN LEMON POPPYSEED DOUGHNUTS

Vegan Lemon Poppyseed Doughnuts

Today is the day. The day we break the internet with the endless love and gluttonous photos of #nationaldonutday! What is the difference of a “donut” and “doughnut”? The only difference is the way the cake is made. A traditional (the best and most sinful way of eating a donut) would be fried where a doughnut (the more classier and “healthier” version) are baked.

Personally if I’m going all in I will have a full on fried, yeasty piece of heaven, but today is a special day dedicated to all those that will be recovering from the donut hangover so why not a much easier and less greasy version of a DOUGHNUT?

Vegan Lemon Poppyseed Doughnuts

Vegan Lemon Poppyseed Doughnuts

Ingredients:
1 flax egg (1 tbsp flaxseed meal+3 tbsp warm water)
1/2 cup almond milk
1 tbsp coconut oil
zest of one lemon
1/2 lemon, juiced
3-4 tbsp agave
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seed

Vanilla Raspberry Glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
1/4 cup fresh raspberries, roughly chopped

Steps:
Preheat oven to 350 degrees. Grease doughnut pan with cooking spray.

In a medium bowl, mix flax egg, milk, lemon juice and zest, and coconut oil until combined. In a separate bowl whisk dry ingredients. Carefully add wet ingredients to dry mixture making sure not to over mix. (folding mixture if needed)

Fill batter into a pastry bag and cut tip to release batter into the baking pans. Fill  a little past half full. Bake for about 12 minutes until cake is light and fluffy.

Set aside to cool.

In a separate mixing bowl, whisk powdered sugar, milk, and extract until glaze forms. Carefully fold in raspberries, making sure not to crush them so the red color does not bleed. Dip each doughnut and set on cooling rack to have excess glaze drip down.

Optional: Stack 2 doughnuts together filling each with more glaze and fresh raspberries.

Enjoy!
xoxo Sarah