Gluten-Free Coconut Kisses

I like dessert... Ok, I LOVE dessert. Put anything chocolate in front of me and I'll eat it inhale it. Which is what made lent so hard!

 

But after giving up gluten for lent as well, I found that coming back to wheat, barley, and rye was not only difficult... it was painful! Any type of gluten product that I ate- including Oreos, salad dressings containing soy, crackers, etc...- I found the after-effects to follow. 

(Want to learn more about gluten intolerance effects on the body? Go HERE)

But I couldn't let this get in the way of my love for baking. In fact, it's pretty simple to swap ingredients containing gluten with those that don't- ie using almond flour or corn meal instead of your typical flour blend. 

I also jumped on the coconut-oil train because it is super healthy, versatile, and tasty! You can buy a large jar at Trader Joe's for $6 and it should last you anywhere between 2-3 months! 

Anywho! With my sweet tooth calling, I answered with these sweet little morsels that were easy as pie... or cookies...

Coconut Kisses

Ingredients-

1-1/2 Cups Pamela's baking mix
1/4 cup coconut oil- melted

1/4 cup agave nectar or pure maple syrup

1/8 tsp baking soda

sprinkle salt

Preheat oven to 350. Using a fork, mix all ingredients together until no dry flour is remaining. Make sure all clumps from coconut oil have been pressed out. Place loose dough into fridge for 10 minutes to slightly chill. Take out dough (will be crumbly) and press into small balls- rolling between palms. Press on parchment paper- abut the size of small kiwis. Put in heated oven and bake for 9-10 minutes.

Take out and enjoy *awesome when warm*

Take these kisses for a spin! They're delicate but sweet and flavorful- may I suggest with a cup of vanilla chai? MmmmMmmmm!

Cookie Dough Center

These cupcakes may not be vegan, healthy, or at all what the diet doctor called for, but sometimes, a girl just needs her chocolate, cupcakes, and cookies. And this excursion was no exception. Sure, I am keen to doing everything from scratch, but desperate times call for desperate measures... so here's the cheat sheet:

(pic)

What you'll need-

1 tube chocolate chip cookie dough
1 box cake mix (we opted for devil's food, but chocolate, white, yellow, etc... would work fine)
1 can Betty Crocker icing.

Steps-

1. Roll tiny cookie-dough balls (about 2-4cm) and place on plate.
2. Freeze for 30-60 minutes until slightly frozen.

3. Mix together the cake mix and drop just enough to fill bottom of lined cupcake sheets
4. Plop *don't push down* cookie balls
5. Cover with remaining cake batter

6. Bake 18-20min at 350 degrees.

7. *As hard as it may be to resisit* Let cool
8. Decorate with icing as desired.

Vegan Coconut Banana Bread

Being that I buy so many bananas at one time, sometimes I can't eat them fast enough before they go bad. Banana bread may be one of my favorite baking ventures, as it's one of the easiest recipes to execute!

(Picture Cred)

I found an incredible banana bread (3 ways!) recipe this past weekend and let me tell you- It made my mouth water onto my keypad. But trying to stay close-to-vegan, I altered my list of ingredients just a tad. I also left out the chocolate chips and added in shredded coconut. Nothing says summer like bananas and coconut!

Ingredients

DRY INGREDIENTS

(2 .1/4.) Cup flour (whole wheat unbleached)

(1) tsp Baking Soda

(1) tsp Baking Powder

(1/2) tsp salt

_________________________

OTHER INGREDIENTS

(3) *over ripe* Nanners ;)

(1) tsp Cinnamon

(2 .1/2.) tbs *Buttermilk (mix 1 Cup Soy milk w/ 2 Tbs Lemon juice. Sit for 5 minutes until thick)

(1/2) Cup Apple Sauce (2 eggs substitute)

(1/2) Cup Earth Balance Spread + 2 Tbs Canola Oil (or 9 Tbs Canola Oil)

(1) Cup Sugar

(1) tsp Vanilla

(2/3) Cup shredded coconut (unsweetened)

Directions

1. Preheat Oven to 325 degrees

2. Mix dry ingredients in a mixing bowl. Set aside

3. In separate bowl, mash bananas (Nanners) and *Buttermilk

4. Fold in oil, sugar, and applesauce.

5. Fold in shredded coconut

6. Bake for 1hr+10min.
7. Cool- 

(Top with shredded coconut & powdered sugar if desired!)

Of course, you can use eggs and milk in this recipe- but for the sake of our animal friends, our healthy insides, and that ever sought-after bikini bod, I made it Vegan-Friendly. Have at it friends! Enjoy a warm slice of sweet, sweet summertime

Not a Vegetarian? Take into consideration

Still eating cheese and dairy? Take into consideration...

Baked in the name of Love

Call me strange, but sometimes, I wake up with an urge to bake. Like an itch I can't scratch on the corner of my heel, I can't do anything until I pop something in the oven. Luckily, a little thing called Pinterest lead me to a recipe that incorporates Pecans, Scones, and Streusel-all in one (Too good to be true, right?). The recipe (which can be found Here) calls for blueberries, but my lazy bones couldn't be dragged to the grocery store, so I used nuts that I had in the freezer instead.

Now, the best part! Sharing the goodness that are these scones with my Meemaw and enjoying one over coffee. 

Happy hump day, one and all!
(Oh, and happy baking adventures, as well!)