Saturday, January 31, 2015

Spiced Vegan Cupcakes with Coco-Carmel Cream

Serves 7-8 (only 5 are shown.....hmm where did the others go?) hahaha

Preheat oven 350°

For the cakes:

dry ingredients:
1/3 c unsweetened cocoa
1 c coconut nectar powder*
1 tsp baking powder
1.5 cups unbleached all purpose flour
1/4 tsp ginger powder
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
3/4 tsp Himalayan salt

wet ingredients:
1 cup unsweetened hemp milk*
1/2 Tbsp apple cider vinegar
1/3 c EVOO
1 Tbsp vanilla
1 Tbsp Cabernet Sauvignon

For the cream:
1 canned coconut milk
unsweetened cocoa
*powdered coconut nectar
tapioca flour

Vegan Spiced Lava Cakes
First line cupcake pan with foil liners. Then check this out, baking made super easy! Ready? Mix all dry ingredients together and make sure there are no clumps. Then mix all the wet ingredients together with an electric mixer. Now simply add the dry to the wet slowly and mix until completely combined. Once you have your divine mixture all together simply fill the liners about three quarters full. Bake about 18 minutes or until they pass the toothpick test. Let cool before icing.

Coco-Carmel Cream
To make the ever so delicious Coco-Carmel Cream add only the white part of the coconut milk* in a small to medium size bowl and whip in some unsweetened cocoa power and powered coconut nectar until desired sweetness. Then add a little tapioca flour for thickening. Keep tasting it until you reach what flavor your looking for. The tapioca will make it a bit chalky so make sure to keep trying it. You can also add dry spices to help thicken it and for flavor. If you put it in the fridge fire a few hours out even overnight and then mix again it will be a lot thicker.

I used a plastic bag and pipping nozzle to insert icing into the center of the cupcakes
and for the topping

* To powder coconut nectar simply place in coffee grinder on fine setting but do not over process as it will heat too much and stick. It is more important to have a fine powder for the cream.
*Any vegan milk should work the same
*An easy way to separate is to chill over night. You can use the clear liquid for a shake or smoothie.


Saturday, January 10, 2015

Coconut Quinoa

Someone asked me for this recipe so I thought I might as well just share with ya'll. This super simple superfood* recipe is from Beachbody's Ultimate Reset cleanse and is seriously delicious!

Coconut Quinoa

3/4 cup cooked quinoa
2 Tbs canned coconut milk
1 tsp grade B maple syrup
1/4 cup fresh pineapple chucks
1 Tbs chopped raw walnuts

Simple combine quinoa, coconut milk and maple syrup and mix well. Top with pineapple or other fruits and walnuts. ENJOY!

*quinoa is a complete protein and high in amino acids, fiber, phosphorus, magnesium and iron.
Quinoa, uncooked, per 100 g
Nutritional value per 100 g (3.5 oz)
Energy1,539 kJ (368 kcal)
64 g
Dietary fibre7 g
6 g
Saturated0.7 g
Monounsaturated0.1.6 g
Polyunsaturated3.3 g
14 g
Vitamin A equiv.
1 μg
Thiamine (B1)
0.36 mg
Riboflavin (B2)
0.32 mg
Niacin (B3)
1.52 mg
0.77 mg
Vitamin B6
0.49 mg
Folate (B9)
184 μg
Vitamin B12
0 μg
70.2 mg
Vitamin C
0 mg
Vitamin E
2.44 mg
Vitamin K
0 μg
Trace metals
47 mg
4.6 mg
197 mg
457 mg
563 mg