Easy Raw Vegan Banana Split

Who doesn’t love a delicious banana split? I know I do! While taking the #RawVeganChallenge, I decided to make a raw vegan version of the classic treat. Instead of ice cream, I used whipped coconut cream, which is a mixture of coconut cream and raw agave. For the toppings, I used some fresh strawberries and walnuts. I also crumbled up some raw vegan brownies on top to elevate it at bit. What’s awesome about this recipe is that it’s totally customizable. I’ve used blueberries, pineapples, mango, pecan, pumpkin seeds, the list is deliciously endless.

Raw Vegan Banana Split

  • Servings: 1
  • Difficulty: easy
  • Print

A raw vegan take on the classic banana split, perfect for dessert or breakfast.

Ingredients

  • 1 banana
  • 3 strawberries, sliced
  • 1 can full fat coconut milk, chilled overnight.
  • 1 tsp raw agave
  • 1/4 walnuts, chopped
  • 1 raw vegan brownies, crumbled

Directions

  1. To make coconut whipped cream, remove I/4 cup of cream from the top of can. In a small bowl add coconut cream and agave and whip until combined. Set aside.
  2. Split banana lengthwise. Place on plate.
  3. Top with whipped coconut cream, followed by strawberries, walnuts and raw vegan brownies. Serve.

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Almond Chocolate Chip Banana Bread

Almond Chocolate Chip Banana Bread

INGREDIENTS

1/3 cup melted organic unrefined coconut oil + 2 tbsp

1/2 cup organic raw agave nectar

2 organic eggs

1 cup mashed ripe bananas + 1 ripe banana sliced in half, length wise

1/4 cup unsweetened almond milk

1 teaspoon baking soda

1 teaspoon butter nut extract or vanilla extract

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1 3/4 cups Bob’s Red Mill All Purpose Flour

1/2 cup toasted almonds

1/2 cup dark chocolate chips

DIRECTIONS

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Place 9×5-inch cast iron loaf pan in oven with 2 tbsp of coconut oil.

2. In a large bowl, beat the 1/3 cup coconut oil and agave together with a whisk. Add eggs and beat well. Add mashed bananas and milk. Whisk.

3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. With a large wooden spoon, stir in the flour, just until combined. Gently fold toasted almonds and chocolate chips.

4. Pour the batter into your greased loaf pan. Top with halved banana.

5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

6. Slice & Enjoy!

NEW YORK-STYLE ROSEMARY BAGEL RECIPE

I love bagels! Bagels have been a favorite breakfast item of mine for quite some time. I have experimented with a few recipes and finally came up with a winner. These bagels are not only delicious, they also smell amazing. Give it a try and let me know how much you love them!

NEW YORK-STYLE ROSEMARY BAGEL RECIPE

Makes: 8 medium-sized bagels

Total Time: 1 hour 45 minutes

INGREDIENTS

2 tsp active dry yeast

1 ½ tbsp organic cane sugar

1 ¼ cups warm water

3 ½ cups Red Bob’s Mill All Purpose Flour

1 ½ tsp sea salt

1 tbsp dried rosemary

1 tbsp agave nectar

1 tbsp water

DIRECTIONS

1. Combine ½ cup of the warm water, sugar and yeast in small bowl. Do not stir. Let it sit for five minutes. Stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix the flour, rosemary, and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed.

4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.

5. Lightly brush a large bowl with olive oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6. Carefully divide the dough into 8 pieces. Shape each piece into a round dough ball .

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cast iron pan.

8. Cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF

9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil as many as you are comfortable with boiling. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel .

10. While bagels are in boiling water, mix 1 tbsp agave nectar and 1 tbsp water in a small bowl.

11. Once all the bagels have boiled, brush each bagel with agave mixture then sprinkle with dried rosemary.

12. Transfer bagels to a lightly oiled baking sheet and bake for 20 minutes or until golden brown.

13. Remove from oven and devour.

January 9, 2019 is National Bagel Day, how are you celebrating?

Keto Cranberry Lemon Loaf Featuring Steviva Blend

I took The Steviva Holiday Keto Blogger Recipe Challenge and created a Keto Cranberry Lemon Loaf. It’s the perfect bread for holiday entertaining! This recipe uses Steviva Blend, a combination of erythritol and pure stevia in granular form. It’s twice as sweet as sugar so you can use half as much. Plus, Steviva Blend contains zero carbs and calories, and no glycemic impact.

When baking, replaces table sugar about 2 for 1 (2 cups of table sugar = 1 cup of Steviva Blend).

How’s it taste? I personally loved the taste. I especially loved that there wasn’t an aftertaste . I definitely recommend using Steviva Blend as a natural no calorie replacement for sugar.

Keto Cranberry Lemon Loaf

Makes 1 loaf

INGREDIENTS

1 cup unsalted butter room temp

3/4 cup Steviva Blend

3 ounces cream cheese room temp

4 large eggs room temp and lightly beaten.

2 tsp vanilla

2 cups unbleached all-purpose flour

¼ tsp sea salt

1 tsp baking powder

2 Tbsp lemon zest

1 1/2 cup fresh cranberries

Directions

1. Preheat oven to 350 degrees F.

2. Butter and flour a 9 x 5 x 3 cast iron loaf pan.

3. In a medium bowl combine the flour, salt, and baking powder. Stir to combine.

4. In a large bowl, cream the butter until light and fluffy with a hand mixer.

5. Add in the Steviva Blend, mix to combine.

6. Add in the cream cheese, mix to combine and until light and fluffy.

7. Add in 1/2 of the eggs, mix. Add in remaining eggs, mix.

8. Add in the vanilla and lemon zest. Mix to combine.

9. Add and mix in the flour mixture one spoonful at a time.

10. Mix until batter is smooth. Fold in cranberries.

11. Pour batter into prepared pan.

12. Bake for 70-75 minutes. Or until a toothpick inserted in center comes out clean.

13. Let cool completely.

14. Slice and enjoy.

For more information about Steviva Blend and other Steviva products visit www.stevivia.com.

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This Purple Sweet Potato Cheesecake Is Everything

A slice of Royal Cheesecake will change your life. 💜

This holiday season treat the kings and queens in your family to a Purple Sweet Potato Cheesecake. This delicious, vibrant, and easy to make dessert, is made with Philadelphia Cream Cheese. Get the recipe below!

Royal Cheesecake

Serves 2

Ingredients

1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup raw sugar

1/4 tsp vanilla

1 egg

1/4 cup purple sweet potato baked and mashed

1/2 tsp pumpkin spice

Crust

10 gingersnaps

1/4 cup raw pecans

1/8 tsp pumpkin spice

2 tbsp of unsalted butter, melted

Directions

1. Make gingersnap crust: Preheat oven to 325 degrees. combine gingersnaps, pecans and pumpkin spice in a food processor. Pulse until you have a coarse crumb. Pour in melted butter and pulse until combined.

2. Spoon into 4-inch mini springboard pan. Press mixture into the bottom of the pan. Set aside.

3. With a mixer, beat cream cheese, sugar, and vanilla in medium bowl until blended. Beat in egg.

4. Remove 1/2 cup of cream cheese batter and pour into another bowl. In this bowl, add purple sweet potato and pumpkin spice. Mix until blended.

5. Pour cream cheese filling into crust. Next, pour purple sweet potato filling on top.

6. Bake for 30 minutes. Cool. Chill for 3 hours.

7. (Optional) Top with purple sweet potato crumbles for added color.

8. Slice & Enjoy!

Best Ever Vegan Cornbread

This vegan butter is the star of this most delicious cornbread! Pairs perfectly with a bowl chili!

On this most frigid Wednesday, I thought it was more than fitting to make a big pot of chili. And what makes a bowl of chili even better? A good piece of cornbread! Cornbread is probably my most favorite thing to eat with chili. Now since this month is #NationalVeganMonth, I made this cornbread without any dairy or eggs. For the butter, I used Miyokos Kitchen’s Vegan Cultured Butter. It’s about the closest to traditional butter you will find. The ingredients of this vegan butter include Organic Coconut Oil, Filtered Water, Organic Sunflower Oil, and Organic Cashews. It tastes great and works perfectly for all of your baking needs. Miyoko’s is hands down the best vegan butter I’ve had.

Best Ever Vegan Cornbread

INGREDIENTS

  • 6 Tablespoons Miyoko’s Kitchen Cultured Vegan Butter (melted)
  • 1 1/2 cups yellow cornmeal
  • 1 cup bread flour or all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 6 Tablespoons unsweetened applesauce
  • 2 1/2 Tablespoons sugar
  • 1 1/4 teaspoons sea salt
  • 1 1/8 cup non-dairy milk ( I used Califia Farms Probiotic Dairy Free Unsweetened Yogurt)
  • 1 alternative egg substitute ( I used The Neat Egg)
  • 2 tbsp coconut oil

INSTRUCTIONS

1. Preheat oven 360 degrees.

2. Place 9 inch cast iron skillet in oven to warm.

3. Combine cornmeal, flour, baking powder, sugar, sea salt in large bowl.

4. Combine Miyoko’s Kitchen Cultured Vegan Butter, non-dairy milk or yogurt, applesauce, and alternative egg substitute in a medium bowl.

5. Add wet ingredients to dry ingredients. Mix.

6. Remove cast iron skillet from oven. Add coconut oil to skillet. Once the oil is melted to liquid form, add cornbread mix to skillet.

7. Place in oven and bake 25-30 minutes.

To find out more about Miyoko’s Kitchen and their products, visit https://miyokos.com.

#NationalVeganMonth

Very Vegan Basil-Cilantro Pesto with Follow Your Heart Dairy-Free Parmesan Style Shredded Cheese

Don’t you just love when you have a taste for something and you have all the ingredients to make it in your kitchen? That is winning at its best! Well, today I had a taste for some pesto! I have this beautiful basil plant that has grown quite a bit, so I took a bunch leaves from it. They smelled wonderful! I didn’t have as much basil as I hoped so I used a handful of cilantro as well. If you’re not a fan of cilantro, just use double the amount of basil. Either way is tasty.

Parmesan Style Shredded Cheese Alternative Follow Your Heart

I also had some Follow Your Heart Dairy Free Parmesan Style Shredded Cheese Alternative that had been dying to use. They were really good and tasted very similar to traditional Parmesan cheese. I was very pleased. These shreds were the perfect addition to this pesto.

I gathered the rest of my ingredients; olive oil, walnuts, garlic, and salt. What I love about this recipe is that you can just throw all of the ingredients into the blender or food processor; blend and you’re done! That’s it! Who’s ready to make pesto?

Very Vegan Basil-Cilantro Pesto

1 cup fresh basil

1 cup fresh cilantro (Use another cup of basil if you’re not a cilantro fan.)

1 cup olive oil

1 cup walnuts

1/2 cup Follow Your Heart Parmesan Style Shredded Cheese Alternative

3 garlic cloves (peeled)

1 tsp salt (additional salt and pepper to taste)

Combine all the ingredients in a blender or food processor; blend until smooth.

Check other vegan cheese alternatives from Follow Your Heart by visiting followyourheart.com.

#NationalVeganMonth

* I was given Follow Your Heart Parmesan Style Shredded Cheese Alternative in exchange for my honest opinion. All thoughts and opinions are that of my own.