Sweet Utopia Blog

Just another WordPress.com weblog

Chocolate Muffins (Sugar-Free, Gluten-Free Vegan) December 12, 2013

You can make yummy, chocolatey muffins that are healthy too! If you like things even sweeter, drop some stevia drops over these right before you eat them! The key to sweetening these is using a tasty stevia, and I prefer NuNaturals alcohol-free liquid vanilla or plain flavor.

Quantity: 12

Size: Regular

Nut-Free

Ingredients:

2/3 cup gluten-free rolled oats

2/3 cup tapioca flour

2/3 cup brown rice flour

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup liquid coconut oil

1 banana, mashed

2/3 cup plain unsweetened nondairy milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla (omit if using vanilla liquid stevia)

1 teaspoon white vinegar

1 1/2 teaspoons cinnamon

2 teaspoons liquid stevia (I recommend plain or vanilla alcohol-free NuNaturals)

Directions:

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Grind the oats in a food processor or blender. Combine the oats with the flours, baking powder, salt and baking soda. In a separate bowl, combine the banana, coconut oil, milk, applesauce, cinnamon, vanilla, vinegar and stevia and mix until integrated. Combine the dry and wet mixtures and stir until just combined. Spoon the mixture evenly into the pan. Bake 20 minutes.

 

Snow Day Gingerbread Muffins December 10, 2013

It’s very snowy out there – I made some simple, gluten-free, vegan muffins with the warming gingerbread spices that are so fitting for a cold day! Enjoy!

Gluten-Free Vegan

Quantity: 6

Size: RegularImage

Nut-Free

.

Ingredients:

1/3 cup gluten-free rolled oats

1/3 cup tapioca flour

1/3 cup brown rice flour

1 teaspoon baking powder

1/4 teaspoon xanthan gum

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/4 cup brown sugar

3 tablespoons liquid coconut oil

3 tablespoons plain nondairy milk

3 tablespoons blackstrap molasses

2 tablespoons unsweetened applesauce

1 tablespoon orange zest

1 teaspoon ginger

1/2 teaspoon vanilla

1/2 teaspoon white vinegar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions:

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Grind the oats in a food processor or blender. Combine the oats with the flours, baking powder, xanthan gum, salt and baking soda. In a separate bowl, combine the sugar, coconut oil, milk, molasses, applesauce, orange zest, spices, vanilla and vinegar and mix until integrated. Combine the dry and wet mixtures and stir until just combined. Spoon the mixture evenly into the pan. Bake 20 minutes.

 

Orange Muffins (gluten free, sugar free) February 27, 2013

These muffins are a cinch to make and have a nice delicate flavor.Makes 12 muffins

1/2 cup coconut flour
1/2 cup sweet rice flour
1 cup almond milk or other nondairy milk
2 tablespoons liquid coconut oil
Grated peel, juice and pulp of 1 tangerine
1/2 teaspoon white or apple cider vinegar
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon liquid vanilla NuNaturals stevia
2 tablespoons applesauce
Preheat oven to 350 degrees F and oil a muffin pan.

Combine all the ingredients in a bowl and spoon evenly into muffin pan

Bake 12-14 minutes or until edges begin to slightly brown.
 

Fig Walnut Scones with Maple Glaze October 29, 2011

Filed under: Recipes & Food Ideas,vegan breakfast,vegan dessert — sharonsweets @ 6:56 pm

Figs are a precious, unique, sensual fruit and a historical part of several world religions and cultures. Driving along desert roads, I recall stopping at small stands to purchase in-season fresh figs in Israel as a child. Now I tend to use dried figs in my baking, out of necessity, but they are still divine. I confess that I didn’t think it was possible to make tasty scones using whole-wheat flour, but I proved myself wrong here. The health factor is turned up a notch in these stunning scones, and they make the brunch crowd oh-so-happy! I know my own crowd loves them, and they don’t last very long.

Yield: 10 scones

 

1/3 cup granulated sugar
1/2 cup vegan butter substitute, slightly softened but not at room temperature
1/2 cup soymilk
1 teaspoon vanilla

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda
1/4 tsp cinnamon

1/3 walnuts

1/3 chopped dried figs

Maple Glaze

3 tablespoons maple syrup

1 tablespoon powdered sugar

 

Preheat oven to 350 degrees F. Grease 1-2 baking sheets.

Beat the vegan butter and sugar with an electric mixer. Add the soymilk, lemon juice, peel and extracts. Combine the flours, baking powder, baking soda and cinnamon in a separate bowl. Combine the two mixtures. Knead the dough until the dry mixture is incorporated. Fold in the walnuts and figs very gently.

Form the dough into a 1-2 inch tall round disk. Slice like a pizza into 10 slices and spread the slices out on the baking sheets. Bake for 23-25 minutes or until light brown.

Prepare the glaze. Stir the maple syrup and powdered sugar until the sugar is dissolved and there are no lumps.

Let the scones cool for about 10 minutes. Brush on the glaze and serve immediately.

 

 

Chocolate Raspberry Smoothie

Filed under: Recipes & Food Ideas,vegan breakfast,vegan dessert — sharonsweets @ 6:44 pm
 
These dessert smoothies taste decadent and a cinch to make.
 
For each smoothie:
 
1 cup vanilla nondairy milk
½ cup frozen raspberries
2 tablespoons dark chocolate chips
1-2 teaspoons agave nectar
Vegan whipped cream, chocolate shavings and chocolate syrup for garnish, optional
 
Blend the milk, raspberries, chocolate chips, and agave nectar in a blender.
Garnish with whipped cream and chocolate, if desired.
 

Tofu Omelet

Filed under: Recipes & Food Ideas,sugar-free,vegan breakfast — sharonsweets @ 6:43 pm

Yield: 1 omelet

1/2 cup silken tofu
1/3 cup all-purpose flour
1/3 cup water
1 clove garlic, chopped roughly
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/16 teaspoon turmeric
Oil for frying

Blend all of the ingredients in a food processor or blender until mostly smooth, but some texture remains, no longer than thirty seconds. The batter will be thick.
Coat an 8-inch sauté pan with 1-2 teaspoons olive oil or spray with oil. Place the batter on the pan, spreading it out as much as possible. Cook on medium-high heat for about 4 minutes on each side, or until golden brown. Double the recipe to make a large omelet in a large sauté pan. You can sprinkle mushrooms, onions, shredded vegan cheese, or your favorite toppings on top as you cook the first side.

 

Vegetable Frittata

Filed under: Recipes & Food Ideas,sugar-free,vegan breakfast — sharonsweets @ 6:36 pm
1 small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
1 1/2 cups vegetables and herbs, such as: chopped mushroom, tomatoes, peppers, finely sliced zucchini, spinach
2 tablespoons fresh parsley, or ¾ teaspoon dried parsley
2 tablespoons fresh basil, or ¾ teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup silken tofu, blended
1 medium potato, finely shredded
2 tablespoons flour
3/4 teaspoon salt
1 tablespoon water
 2 teaspoons lemon juice
 1/4 teaspoon turmeric
 
In a large sauté pan, sauté the onion and garlic in the olive oil until lightly browned.
Add the vegetables to the pan and sauté until tender, tossing occasionally.
Add the parsley, basil, salt and pepper.
Place the mixture in a large bowl and set aside.
Combine the blended tofu and shredded potato.
Stir in the ¾ teaspoon salt.
Spread the tofu mixture in an oiled sauté pan. Spread the vegetable mixture on top.
Cook on medium heat until the bottom portion is set and lightly browned on the bottom (about 8 minutes).
Carefully remove and place the frittata on a baking sheet and broil on low for 10 minutes or until light to medium brown. Serve immediately.