Monthly Archives: April 2019

Carrot cookie cake

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Hello everybody!

Easter is just around the corner so here’s a healthy carrot cake recipe for this weekend!

It’s vegan, gluten and dairy free of course!

And I’m telling you everyone loved it!

Ingredients:

  • 1 1/2 cup almond flour
  • 5-6 tbsp of vital proteins collagen peptides
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/3 cup almond butter
  • 1/4 cup coconut oil
  • 1/4 cup pure applesauce
  • 1 flax egg (1 tbsp flaxseed, 3 tablespoons water)
  • 1/2 cup coconut sugar or monk fruit sweetener or any other sweetener
  • 1/4 cup walnuts

Directions:

  1. Preheat the oven to 350 F
  2. Mix together the flax egg, almond butter, coconut oil and apple sauce
  3. Mix in the almond flour, cinnamon, nutmeg, baking powder, and collagen until smooth
  4. Mix in the shredded carrots and walnuts
  5. Bake in the oven for 30 minutes or until cooked through

Coconut cream:

  • 5 tbsp coconut butter (manna)
  • 1/4 cup dairy free milk (unsweetened)
  • 1/4 cup maple syrup or monk fruit syrup for Keto or low carb
  • 1 tsp vanilla extract
  • Pinch of salt

Make sure all of your cream ingredients are at room temperature, it blends more easily especially the coconut butter.

Blend very well till it’s smooth than pour over the prepared crust and freeze it for 10-15 min

Enjoy and you are welcome!

Berry – Rhubarb Crumble Bars (Gluten-free, dairy-free, vegan)

Posted in Recipes by

Hello everybody!

The other day I made these delicious and easy dessert, because my husband bought home a bunch of rhubarbs, so it was a must!

This recipe just like all my recipes are easy to make, fast and healthy, and of course gluten-, egg-, dairy- free!

Ingredients:

Crust

2 cups almond flour

2 Tbsp mink fruit syrup

1 Tbsp coconut oil

1 Tbsp water

pinch of salt

1 tsp vanilla

Filling

1 cup raspberries+ 1 cup rhubarb or other berries

1 Tbsp lemon juice

2 Tbsp monk fruit syrup

2 Tbsp chia seeds

Topping

1/4 cup almond flour

1 tbsp coconut flour

1 cup shredded almonds or cashews or both

1/2 cup coconut shreds

1 Tbsp coconut oil

2 tbsp monk fruit syrup (or honey or any liquid sweetener)

Directions:

1 Preheat oven to 350 and line an 8×8 baking pan with parchment paper

2 In a bowl, combine all crust ingredients and stir until completely combined.

3 Flatten into pan and pierce top multiple times with fork to allow air to escape.

4 Bake for 13 minutes and let cool at least 1 hour.

5 While crust is cooling, warm berries, rhubarb, lemon juice, and monk fruit syrup in a saucepan on medium heat.

6 Continually mash with fork until all combined and completely heated through.

7 Turn off heat and add in chia seeds. Stir and let cool completely, putting in fridge after a few minutes.

8 In a food processor, pulse together all topping ingredients until semi-fine. You don’t want to pulse for too long!

9 Once everything is completely cooled, pour berry filling over top of crust.

10 Add topping evenly over top of filling and bake for 15-18 minutes at 350F or until golden brown.

11 Let cool before eating.

12 Enjoy!