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Plant-Powered Kitchen

Plant-Powered Kitchen
Sat, 06 Aug 2022 22:33:02 +0000

Homemade Vegan Protein Bars: No Pea Protein!


These homemade vegan protein bars are delicious, made with wholesome ingredients, and sweetened only with dates… and have NO pea protein. 🙌

no pea protein squares cut and stacked on board

Vegan protein bars have become big business. Search online and you will find so many options for vegan snack bars and plant-based protein bars.

These snack bars vary greatly in ingredients. I think LaraBar probably originated the plant-based snack bar. While not a "protein bar" per se, they have whole foods ingredients and protein coming from nuts and seeds.

With the big growth in vegan foods, more plant-based snack bars have emerged. Some staying in line with that Larabar formula of a healthy snack bar. Then, others with the purpose of offering a protein bar that is vegan – free from animal ingredients normally in protein bars (mainly egg whites and whey protein).

I enjoy a vegan snack bar. Sometimes just half a bar. One of my favorites for the past couple of years has been Mid-Day Squares. I shared a video about these last year…

Mid-day really nailed a more wholesome, chocolatey vegan snack bar. We still love these squares, even though they recently changed their formula to include pea protein. And that leads me to today's post, and the video below.

As I mentioned, I enjoy a snack bar, especially one that is chocolate-y! These are commonly called "protein bars" in stores, even though I'm not generally looking at grams of protein when food shopping.

Introducing Dreena's "No Pea-Protein" Vegan Protein Bars

So I created my own vegan protein bars. And I think they are delicious! They have a satisfying chew and aren't too sweet (I use a modest amount of dates to sweeten).

But why the funny name?

close up of sliced no pea-protein bars

About two years ago I experienced inflammation in my elbows, wrists, and shoulders. My naturopath recommended some food testing.

Among the high-offending foods? Mustard seed, sunflower, corn, and peas.

Peas? They seem such friendly food! And organic green peas are one of my favorites. They seem so innocuous. How could they be one of the big culprits?

overhead look of no pea protein bars on plate

I thought peas would be the easiest to remove. Unlike mustard, which I use in salad dressings, or corn which we enjoy in the form of polenta or snack crackers. Peas seemed the easiest to eliminate – just stop eating green peas, right? Not so.

It's surprising how many vegan foods have pea protein

Pea protein is not just in vegan protein powders (and it is in most plant-based protein powders). But it's also in many non-dairy yogurts, vegan milk, vegan cheeses, pasta, vegan burgers, jackfruit products, cereals, and even vegan ice cream.

It's added to foods like dry pasta, nut milk, and dairy-free yogurts to bump the nutritional profile. Perhaps that macadamia milk or vegan greek yogurt would be "low" in protein naturally, but with the addition of pea protein, it has a respectable protein count.

no pea protein bars stacked

This is unfortunate because the products don't need the protein source to be added. But manufacturers know that consumers are looking for higher protein profiles – it seems we still have some protein inadequacy concerns.

To be clear, protein is not a concern in a whole foods vegan diet. When eating a variety of foods like leafy greens, whole vegetables, whole grains, whole grain products, beans and legumes, and some nuts and seeds… we get ample protein.

There are times, however, when a higher-protein snack or meal is helpful, such as for vegan athletes and also for children that might have food sensitivities or some appetite issues.

Also, a good snack bar is appreciated for on-the-go food. I think this is why most of us choose protein bars or snack bars: quick food with some nutritional boost.

Homemade vegan protein bars aren't a new thing. You can google to find many recipes. However, almost all use a vegan protein powder in the blend (I've used it myself in the past). And it's not easy to find a vegan protein powder that (1) tastes great and (2) doesn't have pea protein.

So I bring that option to you today: homemade vegan protein bars that taste delicious, without pea protein, and also low in sweeteners (made with a modest amount of dates).

no pea protein bars stacked on cutting board Vegan Protein Bars FAQ Should I avoid protein bars?

Look at the ingredients. Many protein bars include whey (from dairy production), and can have a lot of sugars. Also, some have common allergens, so look for options that are suitable for you. Homemade protein bars are usually healthier, made with fewer ingredients – and ingredients you can recognize.

Can I eat a protein bar every day?

If you need the convenience of a snack bar, again find some options that offer less processed ingredients. In general, it's okay to eat a protein bar every day if that works for your lifestyle. You can certainly eat these homemade protein bars every day if you want!

Do protein bars need to be refrigerated?

I recommend refrigerating these bars. And store-bought bars may benefit from refrigeration during warmer months.

Can protein bars be frozen?

These bars can be frozen, and thaw well.

Why is pea protein bad?

It's not bad, I want to be clear that I am not demonizing pea protein. It can be a wonderful option for some that cannot consume soy, nuts, or other vegan foods. My problem with pea protein is how it is being discreetly added to many products like vegan milks, non-dairy yogurts, and more just to give the nutritional profile a boost. Since peas are a legume, this is problematic (even dangerous) for people with legume sensitivities. And I've learned that pea protein is emerging as a leading food allergen. So it's worthwhile to read labels.

Are these protein bars nut-free?

I offer options in the recipe notes for nut-free protein bars.

Are protein bars gluten-free?

Many are, depending on the brand. These homemade vegan protein bars are gluten-free when using certified organic gluten-free oats.

Do I need a food processor to make vegan protein bars?

For these bars, yes, a food processor is required. It takes a few minutes for the mixture to become sticky and come together with a food processor. These bars cannot be made without a processor. I have a 16-cup processor, and you don't need one that large, but a 10 or 12-cup processor will be needed.

Enjoy the bars, please share your feedback in the comments, I love to hear from you! x Dreena

no pea protein squares cut and stacked on board Print No-Pea-Protein Protein Bars After searching high and low for a substantial snack bar that didn't have pea protein… I decided to make my own. These are easy to make, and I offer nut-free modifications and also substitutions if you don't want to use the peanut butter and pumpkin powders. Course Breakfast, Snack, snacksKeyword dates, oats, peanut butter, protein, pumpkin seeds Servings 12 -15 squares Ingredients Instructions
  • Prepare a loaf pan with a strip of parchment paper. In a food processor, add all ingredients and pulse through until crumbly. Then continue to process until the mixture becomes sticky and begins to form clumps on the blade. This may take a couple of minutes. It will appear as if nothing is happening, with the mixture whirring around in crumbs, but soon it will start to become sticky. Stop the machine and remove the dough, placing in the loaf pan. Use a spatula to press the mixture into the loaf pan. Then, cover with aluminum foil or plastic wrap and refrigerate for an hour or longer. After chilling, use a butter knife or spatula to begin to release the mixture away from the edges of the loaf pan, and then use the parchment to lift the mixture out. Cut into squares or bars, and then store in the fridge in an airtight container. Makes 12-15 squares/bars.
Video NotesDates Note: If the dates you have are tough and not moist, steam dates to soften ahead of time. Usually, store-bought dates are soft enough to process. Nut-free Note: For a peanut-free version, replace the peanut butter with cashew butter, and replace the peanut butter powder with the pumpkin protein (thereby using 1/2 cup total of the pumpkin protein powder). For a fully nut-free version, use regular tahini or black tahini (sesame seed paste), sunflower butter, or pumpkin seed butter to replace the nut butter. Since seed butters have a more natural bitter taste, you may want to use another few dates in the mixture or add a touch more vanilla. PB Powder/Pumpkin Powder Note: If you don't have, or don't want to use, the peanut and pumpkin protein powders, you can omit and make these modifications: use 1/3 cup peanut butter or nut butter instead of 1/4 cup; 1/3 cup cocoa powder instead of 1/4; and increase rolled oats by another 1/2 cup (using 1 cup total). Idea: If you prefer, you can roll the mixture to form small balls, and optionally roll in a dusting of coconut sugar, cocoa powder, and/or nuts or pumpkin seeds.

Food photos by Angela MacNeil.

The post Homemade Vegan Protein Bars: No Pea Protein! appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

Plant-Powered Kitchen
Thu, 21 Jul 2022 01:57:22 +0000

Vegan Zucchini Recipes (easy, oil-free)


These vegan zucchini recipes are here to answer: "What do I do with all my zucchini?"

If you have ever grown zucchini, you've asked that question. When zucchini get going in the garden, they can become very abundant… and big!

Today I deliver healthy zucchini recipes for you to make good use of all those summer squash.

vegan zucchini recipes

Even if you don't grow zucchini yourself, zukes are so inexpensive at markets this time of year that it's a good reason to stock up.

An even better reason? These vegan zucchini recipes are delicious! In fact, they are some of my most popular recipes.

Let's start this zucchini recipe roundup!

Zucchini Recipes from Savory to Sweet

Zucchini Fritters This is a very popular recipe. It comes from Dreena's Kind Kitchen and is one of the best ways to use up those big and plentiful summer squash. Bookmark this one for sure, it's a zucchini recipe you'll turn to time and again.

vegan zucchini fritters

Chocolate Zucchini Bread Another gem from Dreena's Kind Kitchen (on sale now on Amazon), readers have been raving about this vegan zucchini bread. It's delicious, easy, low-fat, and oil-free… and best of all? You don't even have to grate the zucchini!

vegan zucchini recipe

Zucchini Bread Since my chocolate zucchini bread was so popular, I decided to create another vegan zucchini bread – without the chocolate. Because it's not as simple as removing the cocoa from a recipe. You can, but the recipe changes in the volume of dry ingredients, and cocoa is bitter, so more adjustments are usually needed. Just as easy and delicious, and yep, no grating zucchini! 🙌

Summer Pasta with Tomatoes and Zucchini I love this dish. It's one of those "kitchen sink" types of recipes, throwing in delicately flavored zukes and fresh tomatoes along with robust garlic. I make versions of this zucchini pasta dish year-round using different veg. In the summer, make the best of those garden zucchini and tomatoes.

Vegetable Teriyaki Stir-Fry Another reader favorite, this recipe has been loved since the release of Plant-Powered Families. While it uses other vegetables like broccoli and bell peppers, you can easily sub in more fresh zucchini in place of some of those veg. The sauce is delicious, people tell me all the time that it's "better than takeout"!

Vegetable Teriyaki Stir-Fry

Vegan Scramble Again, even though this recipe isn't heavy on zucchini, you can easily sub in more yellow or green zucchini in place of the cauliflower or potato.

tofu scramble

Vegan Pad Thai Alright, if you haven't tried this pad thai recipe, you must! (Ditto on the scramble, it's unlike others you've tried, I promise). You can add in more zucchini to replace another veg… or… use zucchini noodles in place of the pasta for a very light summer meal.

Oil-Free Vegan Pad Thai Zucchini Recipes FAQ I have a LOT of zucchini, what do I make with all of my zucchini?

Any of these recipes, and I highly suggest the Summer Pasta and both Zucchini Breads, as they will use a good amount of those zukes!

What else can I do with zucchini?

Beyond vegan zucchini recipes, try grilling them on your BBQ or indoor grill, or add thinly sliced zucchini or zucchini ribbons (or grated zucchini) to salads.

Should you peel zucchini?

You don't need to peel zucchini! You can if you want, but that deep green color (or yellow color in the case of yellow squash) is a signal that it houses many nutrients and phytochemicals.

How do I prepare zucchini?

Rinse zucchini (scrub a little if needed), then trim the ends. If there are any blemishes you can also trim those away. Then your zucchini is ready to chop or otherwise prep.

How do I store zucchini?

In the fridge. After rinsing/washing, let dry and then store in the crisper drawer of your fridge. I like to place storage bags in the crisper drawer.

Can I freeze zucchini?

You can, however the texture changes with thawing. Zucchini become watery with thawing, but you can still use it in recipes where the texture won't be noticed – such as quick breads.

What seasonings go well with zucchini?

Chocolate. 😆 Joking aside, I think zucchini is one of the most versatile vegetables. Some people may think it's bland or uninteresting. I feel its that unpronounced flavor that makes zucchini "the friendly" vegetable! It doesn't have a strong flavor or texture like asparagus or mushrooms. And, unlike the nightshade vegetables, it is also a vegetable that's well tolerated by most.

Comment & let me know how you love to use up summer squash, and any of your favorite healthy zucchini recipes.

Enjoy! x Dreena

The post Vegan Zucchini Recipes (easy, oil-free) appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

Plant-Powered Kitchen
Sun, 10 Jul 2022 18:11:00 +0000

Packing Vegan Food for Vacation


Packing vegan food for vacation doesn't have to be complicated. It requires some thought and a little planning, but it isn't difficult.

Plus, you can prepare certain items weeks in advance and then freeze. Those prepped items go straight into your cooler frozen, no need to use ice packs!

osoyoos cherries

Last week we travelled to Osoyoos, BC. It's absolutely one of my favorite places. In the summer it's lush with rows of cherry and peach orchards, and vineyards as far as the eye can see. The weather is hot and dry, and I love the landscape. It's truly my summer haven!

osoyoos

So I was getting items together the day before our trip and thought "why not show this on video?"

I figured it might be helpful to others planning summer road trips. And, after seeing so many comments on YouTube, I'm happy I did share these ideas with you all.

So watch my video (scroll down), and just below are some of the links to recipes and products that I mention in the video:

🥫 Stewed Chickpeas I made a double-batch one evening, froze the remainder, and then packed that container frozen (no need to fill cooler with ice packs).

Stewed Chickpeas in the Instant Pot (stovetop method also included) #vegan plantpoweredkitchen.com

⭐ Dreena's Hummus I always double or triple-batch hummus. I had two containers frozen, packed both (again, no need for ice packs), and thawed one immediately and one after 2 days for end of our visit.

oil-free hummus

🍌 BEST Banana Bread Out of all my baked goods, I make this banana bread, this zucchini bread, and these muffin tops most often. Probably because I often have overripe bananas, but also because they are pretty easy to make and everyone likes them.

best banana bread

🍪 Shmoopy Coiokies The "wholesome cookies" I mentioned were loosely based on these Shmoopy Cookies. They are delicious and easy to make (and also in Dreena's Kind Kitchen).

shmoopy

🔪 CUTTING Board info: I share details about my EliHome cutting board in this short video. Order here for 15% off using code DREENABURTON

😍 Products from Trader Joe's that I brought on this trip: Vegan Ravioli Vegan Enchilada Casserole Smoky Coconut Aminos (I use these all the time, delicious!)

https://www.youtube.com/watch?v=Xol_NhC2acs&t=23s

I hope this video sparks your own cooking inspiration – whether on vacation or at home! Please share some of your meal planning tips for travel and vacation in the comments.

Back with more soon! x Dreena

The post Packing Vegan Food for Vacation appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

Plant-Powered Kitchen
Sat, 09 Jul 2022 02:35:00 +0000

2-Ingredient Watermelon Gelato (dairy-free, vegan)


Watermelon desserts are one of the best desserts, and this watermelon gelato is proof of that. It's so easy to make, and no ice cream maker is required. This watermelon recipe is dairy-free, sugar-free, fat-free, and vegan. The best part? It only requires 2 ingredients to make it!

I posted this Watermelon Gelato recipe a few years back. Since it isn't in one of my current books and is consistently a top recipe on Pinterest, I'm updating it for you with new photos. (As a side, I have included this recipe in Dreena's Kind Kitchen, which is now on sale for just over $15)!

I have always loved ice cream. And dairy-free ice creams have come a long way.

But when we go out for gelato, I don't care for most of the flavors.

When a gelateria has dairy-free options, they are most often the tart-fruit sorbets: lemon, grapefruit, lime, sometimes the berry blends. Too sour, not enjoyable for me. I won't even bother.

Then there are the sweeter dairy-free gelato: pear, mango, strawberry, melon. I sometimes like the mango, or the melon, but most often they are too sweet.

What's a girl to do?

Make her own!

What to Make with Watermelons: Dairy-Free Gelato!

Hubby bought a couple of gorgeous watermelons, and I didn't want to just wedge them up for snacking. I figured I'd freeze some, and use it for smoothies for the kids.

A couple of days later it was stinking hot here, and I thought I'd whip them up a watermelon smoothie. Then I thought: Watermelon Gelato

It was easy, it was delightful!

Unlike a store-bought dairy-free gelato, this watermelon gelato isn't sickly sweet, and it's a touch creamier thanks to the addition of ripe banana.

That's the trick, the addition of the banana makes it so slightly creamy, and the banana flavor doesn't come through (if you're not a huge fan of bananas or nice cream).

How to Make Watermelon Gelato

A few of tips before you get started:

  • Cube the watermelon and freeze on a baking sheet.

Note: I rarely do this day to day for food preparation. I'm too food-rushed to bother!

Most times I just chuck fruit (sliced bananas, berries) in a ziploc bag. If they stick together, I whack that bag on the counter until it yields. Anger management. 🤪

Yeah, you could do this here too, but it's easier to freeze in cubes beforehand.

The watermelon freezes quickly, and you can then pop into a ziploc bag or container until ready to make the watermelon gelato.

  • Don't add liquid to the puree!

The watermelon is already so moisture-rich. Let it do its thing, and the watermelon gelato will be perfecto! Food processor is easiest, but a rambo blender will also work.

  • Make it creamier!

If you want to add something for additional creaminess, try adding 1-2 tbsp of raw cashew butter. I wouldn't use roasted nut butter or almond butter, it isn't as mellow in flavor. You could also add 1-2 tbsp of coconut cream.

  • This watermelon gelato is best enjoyed immediately, or after setting in freezer for just an hour or so.

If the watermelon gelato freezes longer, it's still fine! It's just that the texture becomes a little more watery when it needs to thaw out.

  • Sweetener is truly optional. I tested adding 1/2 – 1 tbsp of coconut nectar or cassava syrup (new sweetener for me). Use only if your banana isn't really overripe or you think the sweetness is not quite to your liking.

Ready? WATERMELON GELATO awaits!

Share your thoughts below… x Dreena

Love vegan ice cream too? Here are a few vegan ice cream recipes I've shared in the past:

watermelon gelato in halved watermelon Print Vegan Watermelon Gelato (Only 2 Ingredients!) Watermelon gets even better when frozen and churned into this refreshing, sugar-free, dairy-free gelato. It's magical! Course DessertKeyword banana, gelato, ice cream, watermelon Ingredients
  • 5 cups frozen cubed watermelon see note
  • 1 cup sliced overripe banana (frozen or room temp) see note
  • 1/2 – 1 tbsp coconut nectar or cassava syrup OPTIONAL (see note)
  • 1-2 tbsp raw cashew butter, OPTIONAL (see note)
Instructions
  • Add watermelon and banana to a food processor (if you prefer to use a blender, it must be high-speed for this recipe). Pulse to first mince the frozen fruit, and then once in slivers or small pieces, switch to puree.
  • Puree until smooth, stopping to scrape down food processor once or twice. Taste, and if you'd like it a little sweeter, add the sweetener to taste. Serve, or transfer to the freezer for an hour or more for a firmer set gelato.
NotesNotes:
  • Sweetener is truly optional, there is usually enough natural sweetness in the watermelon and ripe banana.
  • For additional 'creaminess', add 1-2 tbsp raw cashew butter

Food photos by Angela MacNeil

This post was originally published August, 2017 and has been updated for July, 2022. SaveSave

SaveSave

The post 2-Ingredient Watermelon Gelato (dairy-free, vegan) appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

Plant-Powered Kitchen
Mon, 13 Jun 2022 01:33:48 +0000

Gluten-Free Flatbreads: POTATO Flatbreads (vegan, oil-free)


These gluten-free flatbreads are delicious, and made with 3 simple ingredients!

When I requested votes for which recipe to post from the 'Noshing chapter of Dreena's Kind Kitchen, I wasn't expecting this recipe to take the win.

I thought the nut-free 'Kin Queso or Truffled Cashew Cheese would be the frontrunners.

But these Potato Flatbreads were a clear favorite!

Does anyone have a guess as to why?

I'm thinking it might be because we love the humble spud. I know I do! And, maybe you want an alternative to storebought tortillas.

Mind you, these vegan flatbreads aren't exactly like tortillas. They are thicker in texture, and not especially suited for rolling into burritos as you might do with whole-grain tortillas.

Nevertheless, they are pliable, so you can add a spread like hummus or cashew cheese and fold over. Or, add a dollop of salsa and chopped avocado and enjoy 'taco style'.

I find this flatbread recipe very versatile. They have a toasty, nutty flavor that pairs well with many dishes, and a comforting texture that is a welcome side to soups and stews.

The seasonings are very basic, with the addition of a little sea salt. You can customize with a few dashes of dried spices like chili powder, cumin, curry powder, or smoked paprika. Or, add a few teaspoons of minced fresh herbs like fresh thyme or cilantro.

Potato Flatbreads: Video

I shared a video to show you how to prep these vegan, oil-free, and gluten-free flatbreads. I use a rolling pin and parchment to flatten the dough into small rounds to pan-fry.

Several of you asked about using a tortilla press. I think a tortilla press would work beautifully! If any of you try that out, please do let me know.

Hopefully, you see how easy they are to make, and feel inspired to give them a try!

Share your feedback in the comments, and also be sure to subscribe to my youtube channel for when I post new videos.

Enjoy the Potato Vegan Flatbreads! x Dreena

Print Potato Flatbreads Who knew potatoes could be so versatile? Minimally seasoned, these easy-to-make flatbreads go with many dishes and won't overpower the flavor. (Of course, you can add more seasonings if you like!) Makes about 8 small flatbreads Course Appetizer, Side DishKeyword almond meal, bread, potatoes, tortillas Servings 8 small flatbreads Ingredients
  • 2 cups cooked red or Yukon Gold potato flesh cooled
  • 1 cup almond meal see note for nut-free
  • 1/2 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons red wine vinegar
Instructions
  • Combine all the ingredients in a food processor. Pulse to begin to incorporate the ingredients, then process until the mixture begins to get sticky and form a dough-like consistency on the blade. This won't take long, about a minute or two. Preheat a nonstick skillet over medium-high heat. Take a small scoop of dough (about ⅓ cup) and roll it a little in your hands. Place it between two sheets of parchment paper. Use a rolling pin to lightly roll out the dough, moving from the inside out and turning the dough as you go. It can be uneven and rustic; it doesn't have to form a perfect circle. Once you have a shape 5 1/2 – 6 1/2 inches across, remove it from the parchment and place it in the heated skillet. Cook for 2–3 minutes on the first side, until golden. Flip and cook for another 2 minutes, or until golden on the other side. Transfer to a cooling rack just a little. Serve warm or cooled. Store leftovers in an airtight container in the refrigerator for up to a week (see recipe renewal note).
NotesNut-Free Note: The nut-free version of these flatbreads is great—I urge you to try it even if you don't have a nut allergy! Use 1 generous cup raw pumpkin seeds in place of the almond meal. (Roasted pumpkin seeds can be used, but they usually have salt, so check the label. If they have salt, you may want to omit the salt altogether in the recipe.) First puree the pumpkin seeds on their own in the processor until they reach a fine consistency, much like that of almond flour. Then, add the remaining ingredients and proceed with the recipe. Recipe Renewal! If you like, you can reheat leftovers in a low oven or toaster oven for a couple of minutes. They get a little crisp and taste a bit like potato chips! 

The post Gluten-Free Flatbreads: POTATO Flatbreads (vegan, oil-free) appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

Plant-Powered Kitchen
Wed, 27 Apr 2022 02:15:00 +0000

Healthy Vegan Carrot Cake (vegan, oil-free)


Want a healthy vegan carrot cake? Here it is with a special ingredient… mango! Tender, moist, delicious. Vegan, oil-free, and whole-grain.

At least once a month I'm asked for a healthy vegan carrot cake recipe.

Funny, I've made a pumpkin cake, sweet potato cake, carrot muffins (in a couple of cookbooks), and zucchini muffins. So, I'm not sure what has taken me so long to post an actual carrot cake.

vegan carrot cake

Especially since I've had this vegan carrot cake recipe in my files for over three years.😲

Yep.

It was a recipe I had planned for Plant-Powered Families. As I've mentioned a few times, we ran out of space in that book and I had to cut some recipes.

What makes this vegan carrot cake special?

It's such a unique version of carrot cake that I was sure to include it in Dreena's Kind Kitchen (order book here).

healthy carrot cake

Unique how, you ask?

Often applesauce is used as a default for oil-free baking. But this isn't always best, as I've mentioned in other posts.

In this healthy carrot cake, in that it uses frozen mango (pureed with other wet ingredients) to add natural sweetness, beautiful color, and moistness to the cake.

Healthy Carrot Cake: The Frosting!

I've opted for a coconut butter-base for this frosting, as it is very reminiscent of a traditional cream cheese frosting to me. If you prefer not to use coconut butter, you can absolutely substitute cashew butter instead (raw cashew butter preferred for optimal color).

I think this is just a beautiful cake to serve on Mother's Day. Look how beautiful it is!

Healthy Vegan Carrot Cake

I'd love to hear what you think of this healthy vegan carrot cake.

We love it, and I hope you do too! x Dreena

Healthy Vegan Carrot Cake Print Healthy Vegan Carrot Cake The pureed mango adds such moisture and natural sweetness it's hard to believe… but easy to eat. Course cake, DessertKeyword carrots, mango Servings 6 – 8 people Ingredients
  • 1 1/2 cups spelt flour
  • 1/2 cup almond meal
  • 3 tbsp coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 cup frozen mango chunks see note for substitution
  • 1/2 cup sliced ripe speckled or overripe best banana
  • 1/4 cup plain non-dairy milk
  • 1/2 cup pure maple syrup
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 cup grated carrots
Frosting: InstructionsPreheat oven to 350. Prepare an 8 x 8 glass brownie pan (or similar size) by wiping surface area with a light coat of oil, and then using a thick strip of parchment paper to line the inside (makes it easier to remove the cake after cooling). In a large bowl, add flour, almond meal, coconut sugar, baking powder and baking soda (sift in both), cinnamon, salt, and allspice. In a blender, add mango, banana, maple syrup, milk, lemon juice, and vanilla. Puree until smooth. Add wet mixture to dry, along with the carrots. Stir until just well combined. Pour mixture into prepared pan. Bake for 35-40 minutes, until a toothpick or skewer inserted in the centre comes out clean. Once cool, frost (see below), then let frosting cool, and serve.
    Frosting: Gently warm the coconut butter (or raw cashew butter, see note) by either placing the jar in a hot water bath, or by placing the measured 1/3 cup in a warm oven (about 250 degrees) until it softens. Once softened, measure and mix all ingredients (starting with 3 tbsp each of milk and maple syrup) together in a bowl until well combined. Add extra milk/syrup as needed to thin and sweeten as desired. Use a spatula to spread frosting over the cake. Chill and serve!
      Notes
      • Note: You can make this batter into muffins if you prefer. Fill 11-12 lined cups, and bake for 23-25 minutes.
      • Mango Note: I have tested this cake with frozen pineapple and it is also delicious! Because pineapple is sweeter, use a scant 1/2 cup measure of maple syrup.
      • Coconut Butter Substitution: If you don't want to use coconut butter, substitute raw cashew butter. It is thick and has a pale color, so works quite well. You won't need as much milk to thin, since it isn't as dry as coconut butter. Start with 1 tbsp milk, then adjust as needed.

      Special thanks to Nicole Axworthy for the food photos.
      This post was originally published May 2018 and updated for April 2022.

      The post Healthy Vegan Carrot Cake (vegan, oil-free) appeared first on Dreena Burton | Vegan Recipes & Cookbooks.

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