Blissful Bites (49 page)
⢠Makes 12 cupcakes
These are fantastic on their own, or you can throw in some fresh blueberries or cranberries. The frosting has no refined sugar, like most frostings made with powdered sugar, and is delicious!
2 tablespoons oil, plus more for pan
1 cup all-purpose flour
1 cup kamut flour (or other whole-grain flour like spelt)
1 cup coconut palm sugar
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teaspoon baking soda
1 teaspoon baking powder
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teaspoon sea salt
2 tablespoons lemon zest (plus more for garnish)
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cup lemon juice (about 2 small lemons)
1 cup unsweetened rice or almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla flavoring
1 teaspoon lemon extract (optional), for more lemon flavor
lemon coconut frosting
makes about 2
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cups
1 package Mori Nu silken tofu
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cup maple syrup
1 tablespoon vanilla flavoring
1 teaspoon lemon extract
2 tablespoon lemon juice
2 tablespoons arrowroot
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cup coconut palm sugar
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cup coconut oil, melted
Preheat oven to 350 degrees F. Spray muffin tin with oil or line with cupcake liners. Mix together dry ingredients in a large bowl. In separate bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and mix until well combined. Spoon into muffin tin until almost full. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.
While cupcakes are baking make your frosting. Combine all ingredients except the coconut oil into a food processor. Blend until well combined. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. With the blade running, slowly drizzle in the coconut oil. Refrigerate frosting for 20 minutes before icing cupcakes. When cupcakes are cool, top with frosting then garnish with lemon zest.
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blissful variation
This cupcake recipe can be used as a base to make any flavor cupcake you would like. For example, sub the lemon for orange (also in the frosting) and add fresh raspberries to the cupcake base. Or remove lemon and add 1 cup cocoa powder and
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cup chocolate chips to cupcake base, and sub lemon for melted chocolate in the frosting. The possibilities are endless!
blueberry-hemp drops
blueberry-hemp drops
⢠Makes about 25 balls
This is the best treat if you want something chocolaty and tart that's guilt-free. It also makes the best snack before or after a workout. The sesame seeds add calcium and the hemp protein adds omegas.
1 cup dried unsweetened blueberries
1 cup dried unsweetened cranberries
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cup raw walnuts
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cup raw sunflower seeds
1 tablespoon sesame seeds
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cup dried shredded coconut, plus
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cup for rolling
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cup hemp protein powder
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cup maple syrup
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cup raw cacao powder (optional)
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cup vegan grain-sweetened chocolate chips (optional)
Place dried fruit and nuts in a food processor and blend for about one minute. Pour in the rest of the ingredients, except chocolate chips, if using, and process until no chunks remain, about 20 seconds. Toss in chocolate chips if using and pulse for 10 seconds to combine.
With wet fingers, scoop out one tablespoon-sized portion of mixture, roll into a ball, then roll in shredded coconut. Place on a plate and continue until all the mixture is gone. Refrigerate for 30 minutes to firm up the balls. Store in an airtight container in the fridge for up to a week.
⢠Makes about one dozen 2-inch cookies
This may be a bit doughier and less crispy than the ginger snaps you are used to, but they're much healthier. If you want a spicier cookie, feel free to add more ginger.
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cup kamut or spelt flour
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cup brown rice flour
1 teaspoon ground ginger
Dash cinnamon
Dash nutmeg
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teaspoon sea salt
2 tablespoons arrowroot
1 tablespoon flax meal mixed with 3 tablespoons applesauce
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cup maple syrup
2 tablespoons coconut palm sugar
2 tablespoons safflower oil
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teaspoon vanilla flavoring
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Whisk together the first seven ingredients in a medium bowl. In a smaller bowl, whisk together the rest of the ingredients until well combined. Fold wet ingredients into dry ingredients and mix until well combined.
Spray a rounded tablespoon or ice cream scooper with oil and use to drop rounds of batter onto the cookie sheet, about two inches apart. Bake for 12 minutes. Pull out and lightly flatten cookie dough with the bottom of a cup. Bake another 8 to 10 minutes. Allow to rest for one minute, then transfer to a cooling rack. Can be stored in an airtight container for up to three days.
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blissful suggestion
These are great layered with bananas and
peanut butter-like mousse
(recipe follows).
peanut butter-like mousse
ginger cookies
⢠Makes 4 to 6 servings