New Recipe: COMING SOON!

I am so excited to be able to share my very first recipe! I’m sure there will be many more, but this is my first!

Anyways, I will be sharing the recipe for Nutbutter Bars on Wednesday, July 25th! They are sugar-free, dairy-free, egg-free, and grain-free….and SUPER TASTY! Be sure to check back to be the first to grab my new recipe! 🙂

Kelly

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Carrot Cake Cupcakes

My sweet little Julia and her Carrot Cake Cupcake….er, um, muffin!….this morning for breakfast.

Yesterday, Hannah and I decided to tackle a recipe a my new baking book, “Babycakes.” (I mentioned it in a previous post.) Everything in this book is vegan, sugar-free, and gluten-free….how much better could it get!! Hannah picked out the carrot cake cupcakes to bake first.

In case you are interested in the recipe product breakdown:

The flour we used for this recipe was Bob’s Red Mill All Purpose Gluten-free Flour. It is a nice mixture of potatoes, sorghum, tapioca, garbanzo, and fava beans.

For the sweetener, the recipe called for agave nectar.

The frosting is made from coconut oil, rice milk, rice powder, and agave nectar.

Put all together, and it produced one awesome little cupcake! Can’t wait to try more from this book!!

Some new books

Here are two new books I am reading. I just picked them up today, and am excited to get reading!

The first one: “Main Street Vegan.” ….”OMG! HOW WEIRD!” I know, right? I really never thought I’d be exploring such a strange option! And I know it’s probably not that weird. But along our journey, one thing I did notice is how much better I felt super dosed up on vegetables. I noticed a difference when I ate too much meat (as in 2-3 servings per day). The day after I would feel slow and sluggish. I have already been beef and pork free for almost a year. I’m not sure if I could be 100% vegan ….(as I’m writing this I’m chowing down on some greek yogurt!) ….but adding in more vegan meals and using more plant based protein definitely sounds appetizing to me. Anyways, the book is about being an “everyday type vegan” not the one that eats tofu for Thanksgiving meals!

The second book I bought is called “Babycakes.” OHHHH, I am so excited to break into this book with my girls!!! Colorful photos of cookies, cakes, and cupcakes on every page has got the two of them (and me!) drooling! It’s a cookbook that is “vegan, (mostly) gluten-free, (mostly) sugar-free, recipes from New York’s most talked about bakery.” Using alternatives like applesauce instead of butter/oil, and alternative flours and sugars….sign me up! 🙂 I will keep you posted on any fun recipes me and my two mini bakers find.

Gluten-Free, Dairy-Free, Refined Sugar-Free Chewy Granola Bars

Oh yum…..

My kids LOVE these! For my four kiddos, I usually double the batch and put it in a 9×13 pan. The recipe is super easy and I just pour everything in my handy-dandy-mixer and then bake.

They don’t last long around my house! I make them with raisins and chocolate chips, but some sort of nut, like walnuts, would be awesome in them! (We avoid nuts due to allergies.)

Thank you to Gluten-Free Easily for sharing them.