I recently attended an amazing 3-course farm to table feast in Brooklyn where the entree was a lentil curry filled with seasonal veggies. It was so delicious and so perfectly autumnal that I felt inspired to recreate something similar at home.
I created a gluten free, vegan, sugar free cookie…that taste amazing.
No, this is not a joke!
Are you always on the lookout for awesomely fast and filling recipes? Well you’re in luck. This is one of them! Tempeh is one of my favorite proteins. It is made from fermented soy so it’s totally vegan and easy to digest. It also has a great texture (aka it doesn’t taste like mush) and holds only flavors easily. These honey sesame triangles are a great weeknight meal. Pair them with a simple vegetable side dish and you’re good to go. Bonus: they make the house smell AMAZING. (more…) read more →
It’s rare to find a decadent treat that is also guilt free. But it just happened. You found it. And not only that, but if you have a well stocked pantry you probably already have the ingredients to make this delicious delight right now! Similar baked goods tend to be loaded with sugar, but not this one, sistas! I’m hooking you up with a gluten-free, dairy-free, refined sugar-free, hassle free, GUILT free treat that you’re going to love. Slather on a little almond butter and mmm-mmm-mmm. You can thank me in the comments section
- 1 3/4 cup (1 15 oz. can) organic pumpkin pie mix (OR 1 can organic pumpkin plus 2 heaping tablespoons of pumpkin pie spice)
- 1/3 cup canola oil (you could also use butter, if you are not vegan)
- 1 cup organic sugar or maple syrup
- 3 eggs
- 3 cups All Purpose Baking Mix (I use Gluten Free Baking Mix)
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup dark chocolate chips , at least 70% cacao content
Preheat the oven to 350 degrees F.
Whisk the pumpkin pie mix with the oil. Add the sugar and salt, stir to combine. Then whisk in eggs, one at a time.
Slowly fold in the baking mix using a rubber spatula, making sure not to overwork the dough. Then gently fold in the chocolate chips.
To make a loaf pour the mix into a glass baking dish and bake for 40-45 minutes. Or to make muffins (yields 2 dozen), use a spoon place the pumpkin mix into greased/lined cupcake trays and bake for about 30 minutes. Either way bake until the top is golden brown.
Cool before serving.
Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles! read more →