Every now and then your body screams at you — “I need fuel”. Something more than a handful of nuts or a piece of fruit. It wants something solid and chewy. Which is why energy bars were created in the first place.
Unfortunately, commercial energy bars are almost always filled with strange ingredients, sugar and preservatives.
My solution, of course, is to make my own. I have tried all kinds of things. I wanted a basic recipe that could be adapted to various food plans and tastes. So with out further ado, here is my latest attempt. (more…)
While I am trying to figure out what else to do with all my pumpkin I decided to make a trial run at a true whole food plant-based pie. One that is sugar-free, egg-free, dairy-free and gluten-free. Last year I made a dairy-free pie that was wonderful! This year the goal is a true vegan pumpkin pie – dairy-free and egg-free as well.
Last weekend I donned my Girl Scout attire (figuratively) and started experimenting so that Thanksgiving prep goes smoothly. I don’t want to be up to my elbows in pie failures come next Wednesday.
This is the time of year when I start thinking seriously about desserts. I mean, what is Thanksgiving without Pumpkin Pie or Christmas without cookies ?
Those of us who eat a whole food plant-based diet making desserts is really a challenge. There is a lot of substituting that has to be done. For most things it is relatively easy to substitute For example you can substitute:
- Milk = Nut milk
- Gluten based flours = gluten-free baking mix or brown rice flour
- Sugar = honey, maple syrup, coconut sugar or stevia
- Butter = Coconut Oil (more…)
Posted in baking, dessert, diary-free food, Eggs, gluten-free food, sugar-free food, vegan, vegetarian
Tagged Desert, egg-free cakes, egg-free casseroles, egg-free cookies, egg-free muffins, Food and drink, Vegan Desserts