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All Healthy Recipe
All Healthy Recipe
Yield: 8 servings
Serving Size: 1 muffin
Prep Time: 5 min
Cook Time: 18 min
Ingredients:
Method:
*The amount of sweetener you use will depend on the type you use. Start
conservatively, as these muffins have a wonderful natural sweetness from the
applesauce.
Nutrition Info (with stevia)
Calories: 188 | Protein: 6.5g | Fat: 15g | Net Carbs: 9g | Fiber: 1.3g
THE BEST BAKED DONUTS RECIPE
Yield: 6 servings
Serving Size: 1 doughnut
Prep Time: 10 min
Cook Time: 9 min
Ingredients:
Frosting:
Method:
Directions: First, mix your oats, coconut milk (from the carton, not the can!),
and chia seeds in a big bowl. Let the mix sit for half an hour so it gets nice and
thick this will be your egg substitute ;-) Next, add the rest of the ingredients to
the bowl and mix it up with a spoon or fork. Then, just bake it! I baked it in a
mini bread loaf mold so that, when it was ready, I could cut it horizontally and
get two normal sized carrot cake slices. You can always bake it in muffin cases
though or double the recipe and make a bigger cake. Its up to you :-) If you
want to make the cake crunchier too, add some walnuts to the batter or chopped
pecans! (I was going to do this but then, after I opened my cupboard to get the
nuts out, I found out I was out, booo). Anyways, yeah! Thats it! Super easy and
100% carrot cakey, grain free, vegan, and yum yum!
THE CHEESE:
14 oz of medium firm tofu (1 block)
8 oz Tofutti Cream Cheese (whole container)
2/3 cup raw sugar
1/4-1/2 cup lemon juice
-2 TBSP cornstarch
THE CRUST:
1 1/2 cups walnuts
1/2 cup dates pitted
THE STRAWBERRY DRIZZLE SAUCE (optional):
1/2 cup strawberries (I used frozen)
2 TBSP strawberry jam
1/2 TBSP of water
DIRECTIONS:
1. Place the dates and walnuts in a food processor and chop up until crumbly.
2. Spray the bottom of your pan with some PAM cooking spray. Then place the date
and walnut mixture on top. Using your hands, press the crumbs down so it forms a
thick and dense layer. Its easier to press if your fingers are slightly wet.
3. In a blender, mix the tofu, Tofutti cream cheese, sugar, corn starch, and lemon juice
for about 30 sec or until smooth.
TASTE:
This was my first time EVER making vegan cheesecake and I was
IMPRESSSEEEDD!!!! I couldnt believe it. Neither could the family I was serving
this to. You need to try this. Plus its so easy. You may just die and go to Food
Heaven. It tasted so good and so creamy. I also liked that I didnt have to use graham
crackers in the crust, so that made me extremely happy.
NUTRITION FACTS:
The one thing I was a little disappointed about was the calorie count. Sigh. I will need
to tweak this a bit and use Stevia instead of sugar. It may also help to change my nuts
to almonds instead of walnuts. Well see, there will be a cheesecake evolution.
RECIPE:
2 packages shredded cassava (16 ounces each), thawed (can find at Asian food store)
Print
Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
Ingredients
2 packs grated cassava (about 2 lbs total weight)
2 cups coconut milk
(12 oz.) can evaporated milk
3 pieces egg
cup butter, melted
6 tablespoons cheddar cheese, grated
cup condensed milk
14 tablespoons granulated white sugar
Topping ingredients:
2 tablespoons flour
2 tablespoons sugar
cup condensed milk
2 tablespoons cheddar cheese, grated
2 cups coconut milk
Instructions
1. Make the batter by combining the grated cassava, butter, cup condensed milk, cup evaporated
milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix
thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed
together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and
bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
6. Pour-in cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (well be needing the egg white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white
and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!