Vegan Stuffed Red Velvet Cookies (gluten free)

Wow okay yes I’ll enjoy both of these stuffed red velvet cookies.  This small batch recipe yields two sweet cookies with a crisp exterior yet soft, chocolate center. Even better, they are fully vegan, refined sugar free, and can be made gluten free!

stuffed red velvet cookies

It’s been raining so much lately, finally! But it’s a love hate battle for me between wanting the rain for the extremely dry land…versus being forever scarred after having a car accident in the rain. Ever since my car hydroplaned in June, I have extreme anxiety driving in rain, whether it’s pouring or just drizzling a little bit. Fortunately (and unfortunately) it hasn’t rained many days since June…but now it’s finally coming down for days on end and I just want to stay inside and not come out until the roads dry up.

While being a homebody, I at least took the opportunity to get some baking in!! I don’t know why, but I’ve really been wanting anything and everything cookies. I want all kinds of cookies. Not necessarily that I just want to eat them, but I also am really enjoying baking them too. The whole process has been fun and satisfying. I never really cared to make cookies much in the past, so it’s been fun perfecting my cookie skills. I don’t know where this sudden onset of cookie cravings came from, but I’m okay with this.

stuffed red velvet cookies

These chocolate stuffed red velvet cookies ended up dangerously good. I didn’t expect this! I really like the crispy outside yet soft chocolatey squarebar inside. The exterior almost reminds me of a macaron, but then the inside is so softttt. And overall, the flavors are rich and sweet.

stuffed red velvet cookies

This is a small batch recipe, making just two cookies, so you know what that meanssss.. All for meeeee (or you, if you make this!). This recipe is fully vegan, refined sugar free, and can be made gluten free if you substitute all purpose flour with buckwheat flour.

stuffed red velvet cookies

Vegan Stuffed Red Velvet Cookies

Makes: 2 cookies

  • 1/4 cup all purpose flour (or gluten free flour)
  • 2 TBSP coconut sugar
  • 2 tsp unsweetened cocoa powder
  • 1 tsp strawberry powder (or beet powder, or red food coloring)
  • 1/8 tsp baking soda
  • 1 TBSP almond butter
  • 2 TBSP almond milk (or water)
  • dash of vanilla
  • 1/2 of any flavor Squarebar (I used cherry coconut)

In a bowl, mix together the dry ingredients (flour through baking soda). Then add the almond butter, almond milk, and vanilla extract. Mix it up well, it should be thick! Cut half a squarebar into half again (so you have two, quarter pieces). Take half the cookie dough and wrap it completely around one square bar quarter. Take the other half of the cookie dough and wrap it around the other square bar quarter. Place on a baking tray and bake at 350 F for 10-12 minutes. Enjoy!


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Spiced Pear Donuts with Cashew Caramel Icing – PEARS 5 DELICIOUS VEGAN WAYS

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Cakey, spiced pear donuts topped with a satisfyingly sweet cashew caramel icing. These comforting donuts are vegan, gluten free, and refined sugar free. Feel free to enjoy these healthy donuts for dessert, breakfast, or even a warm and cozy snack.

This recipe is part of a collection of 5 fall inspired pear recipes by some really great bloggers, so if you’re looking for some vegan pear treats, check out the other 4 recipes at the end of this post!

spiced pear donuts

Pears are in season; can you believe it’s already fall?! I honestly can’t. This year had been a total whirlwind and I don’t know how it’s fall again already. But yay! Fall! I’m not a fan of the cold weather…but just about everything else? Gimme that. Scarves, fallen leaves, cozy fires, hot tea, oatmeal, and the flavors of fall. Pears are definitely a fall essential flavor. Add a little cinnamon and allspice? Oh I’m sold. Like the smell of a hot spiced cider ready to comfort you.

spiced pear donuts

What goes best with pears and cinnamon? Caramel, of course! Sticky, sweet caramel to perfectly waltz in your mouth with the warmth of the spice and soft chunks of pear. While being such a complex arrangement of flavors, the actual caramel is so simple to make and only needs two ingredients. I used cashew butter for a soft, creamy, and mellow caramel; however, any nut butter could be used. Almond butter would be really great if you’d like a more earthy, deep flavor to the caramel.

spiced pear donuts

This spiced pear donut recipe results in plump, cakey donuts just begging for consumption. Just as you are overtaken by the melt-in-your-mouth texture of the baked dough, you hit an occasional chunk of soft, juicy pear. Have to keep the eating experience exciting, right? Overall, these decadent donuts are otherworldly.

spiced pear donuts

Good thing this recipe only results in two donuts. Any more than that and I might have a dangerous, delicious situation on my hands. Grab yourself some fresh pears and try these spiced pear donuts yourself! They are gluten free, vegan, and refined sugar free, so you can truly enjoy this healthy, wholesome treat!

Don’t forget; if you’re looking for some more seductive pear recipes, check out the other 4 vegan recipes at the end of this post. All of the recipes are stunning!!!

spiced pear donuts

Spiced Pear Donuts with a Cashew Caramel Icing

Makes: 2 Donuts

Donut Batter

  • 1/3 cup raw oats
  • 2 TBSP almond meal/flour
  • 1/2 serving vanilla pea protein (15 g)
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 1/4 tsp allspice
  • ½ cup + 1 TBSP unsweetened almond milk
  • 2 TBSP finely diced pear

Cashew Caramel Icing

Preheat the oven to 350 F. Using a magic bullet or other similar small blender, grind the oats into a flour. In a small bowl, mix the oat flour with the almond meal, protein powder, baking powder, cinnamon, and allspice. Then slowly stir in the almond milk until a donut batter is formed. Lightly fold in the diced pear. Spray a donut pan with nonstick spray; pour the batter into two donut molds. Bake at 350 F for 17-20 minutes, until the donuts are firm. Remove from the oven, let cool 5 minutes.

Make the icing by mixing the brown rice syrup and cashew butter. Spread the icing on top of the donuts. If you let it sit for 1-2 minutes, the icing will glaze over into a perfectly firm coating. Enjoy!

4 More Vegan Pear Recipes

1. Pear Cranberry Crisp from Choosing Chia

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2. Spiced Chocolate Pear Overnight Oats from Feasting on Fruit

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3. Pear Parsnip Pie from Healthy Helper

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4. Chocolate Chip Pear Streusel Mugcake from Athletic Avocado

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Vegan Cookies and Cream French Toast (gluten free)

Vegan cookies and cream french toast? Say no more! Get ready for some thick, soft french toast with a sweet cookies n’ cream icing and rich chocolate bites. This recipe is absolutely vegan (no eggsvegan cookies and cream!), sugar free, and can be made gluten free as well.

This recipe is a twist on my original best vegan french toast recipe. Yes, that’s still my go-to recipe. I wish I could explain the delightfulness of the texture. Honestly, if I wasn’t vegan and had to choose between classic french toast (with eggs), or this version, I’d still choose this vegan version. The exterior is softly browned and sturdy, then the interior of each bread slice is so soft and sweet. I really love this recipe, and it uses minimal ingredients.

vegan cookies and cream

For the icing, I love to use pea protein mixed with soy yogurt. For this, I used Silk brand yogurt with cookies and cream pea protein – one of my favorite flavors!! You can make the icing as thick or runny as you want, just add more or less water while making it. At a certain point the icing will truly have peaks like a cake icing; it’s great! For toppings, I used a strong duo of Pure Genius brownies (fudgy, rich, made from chickpeas!) and cocoa dusted broad bean crisps (crunchy, sweet, light). Between the two, you have all the possible texture/flavor desires covered.

Try out this really basic vegan cookies and cream french toast recipe for yourself and let me know what you think! It is completely vegan, sugar free, and can be made gluten free by using gluten free bread.

Vegan Cookies and Cream French Toast

Serves: 1

French Toast Base

  • 2 slices bread of choice
  • 2 TBSP gluten free flour (I use King Arthur’s)
  • 1/4 cup unsweetened cashew milk (or almond)
  • 1 stevia packet
  • 1/2 tsp vanilla extract

Icing + Toppings

  1. In a shallow bowl or container, slowly mix the milk together with the flour, whisking as you add the milk to prevent any clumps from forming. Then add the stevia and vanilla extract.
  2. Set the bread slices in your shallow bowl or container, allowing the bread to soak up the flour mix. After soaking for 30-60 seconds, flip the bread slices to soak the other side.
  3. Heat a pan over the stove top. Spray with nonstick spray, and place the two soaked bread slices in the pan. Let cook over a medium heat for 3-4 minutes, until lightly browned. Flip, and brown the other side for another 2-3 minutes.
  4. Remove from the pan.
  5. Prepare the icing by mixing the yogurt, pea protein, and stevia packet. Then slowly add water while mixing until you reach an icing type consistency that you like (approx. 1-2 TBSP). Pour on top of the French toast.
  6. Chop up the brownie, and sprinkle the brownie and cocoa dusted crisps on top of the French toast. Enjoy!!

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4 Ingredient Sweet Potato Cake (vegan, gluten free, healthy)

Did someone say 4 ingredient, 1 minute sweet potato cake? Yes, yes I did. This sweet potato cake is softer than the softest angel food cake. Not only is it delicious and simple to make, but it is completely vegan, gluten free, and sugar free.

I don’t really understand how this cake ended up soo soft. It’s so easy to make that it’s stupid…yet the texture seems so complexly created. Secret: it’s not. So try this out and enjoy the yum!! I topped my cake with a chocolate sauce (unsweetened cocoa + stevia + water), a simple peanut butter caramel (1 tsp peanut butter and then 2 tsp brown rice syrup), and this new oddly addictive chocolate sea salt seednola I got. I really recommend the caramel sauce most with this cake!

Also, as a note…this new winter lighting will be the death of me. It’s like. Woo, home from work! Let’s take food pics! But mother nature’s just like – lol goodluck with darkness. SO frustrating! I’ll figure out a way around this…

sweet potato cake

4 Ingredient Sweet Potato Cake

Serves: 1

  • 3 TBSP buckwheat flour (21 g)
  • 1 TBSP vanilla sweet potato flour (7 g)
  • 1/4 cup unsweetened almond milk
  • 1/4 tsp baking powder
  • 1 stevia packet (Optional)
  • dash of cinnamon (Optional)

Mix all of the ingredients in a microwave safe bowl or mug. Microwave for 60 seconds. All done!!


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Chili Pumpkin Meatlessloaf (VEGAN)

A comforting, fall-inspired chili pumpkin meatlessloaf for the vegan in all of us. This recipe only requires 7 ingredients and simple baking, making it perfect for a meal prep recipe to make for the week ahead. Not only is this recipe meat-free and fully vegan, it is gluten free as well!

chili pumpkin meatlessloaf

Shoutout to anyone that remembers or still makes my chili pumpkin turkey meatloaf recipe. More than three years ago, this weird combination idea of pumpkin and chili hit me hard, and I’m so glad I tried it out that day. Year after year when the fall season comes, I get tagged in images of people making that recipe for meal prep, family dinners, friends, and more. Many a’ meatloaf-hating people have been converted from the recipe hahah.

Sadly, I haven’t been able to enjoy this recipe for nearly two years now after becoming vegan. I’ve been really wanting to make a vegan version, but I’ve also been intimidated by the thought of attempting a vegan loaf. I didn’t know what would be best – TVP (texturized vegetable protein), lentils, what?? How would it stay firm together?? No other way to find out than just trying, so I finally took the plunge. And…success!!! I made this fully from TVP, but I do want to try a version with lentils added as well. Just because I love lentils hahah.

chili pumpkin meatlessloaf

This meatlessloaf recipe is hearty and dense, flavorful, sweet yet savory….everything I love about the original version, minus the cruelty. It may sound like such a weird combination of flavors, but just trust me and literally 100+ others who have tried it and love it. If you’ve been looking for a vegan version as well, here you go! This recipe is great because one serving alone has 22 grams of protein in it. “But where do you get your protein???” hmmmm….here.

chili pumpkin meatlessloaf

As always, I topped mine with Tessemae’s all-natural dijon mustard and some maple syrup. I still don’t know why these flavors work so majestically, but I’m going with it. If you’re looking for something new to try that’s not daunting, MAKE THIS! The only thing I ask – join me in the wonderfulness. I promise you it’ll be great.

Chili Pumpkin Meatlessloaf

Serves: 5

  • 2 cups vegetable broth (or water)
  • 2 cups of dry TVP granules
  • 1 cup of quick oats
  • 1/2 cup canned pumpkin puree
  • 2 TBSP ground flaxseed
  • 2 tsp chili powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon

Preheat the oven to 350 F. In a large skillet, rehydrate the TVP granules by cooking over a medium heat with the vegetable broth. Once the liquid is soaked up and the TVP is no longer dry, add the dry oats, pumpkin puree, flaxseed, and spices. Stir well.

Spray a bread loaf pan with nonstick spray and add the TVP mixture into the pan. Press down firmly on the surface in order to pack it down. Bake at 350 F for 30-35 minutes, until lightly crisp on top and solid throughout.

Let cool for 10-15 minutes, then cut into 5 pieces and enjoy!

Nutrition Information for 1 slice: 210 calories; 3 g fat, 25 g carbs (9 g fiber), and 22 g protein


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Pumpkin Spice Protein Smoothie (vegan, gluten free)

Just doin’ pumpkin things with this pumpkin spice protein smoothie. I added a fancy chocolate swirl to complete the flavors. This recipe is so simple to make and perfect for a healthy vegan pick-me-up.

This protein smoothie came out surprisingly thick and frothy!! I really like the thickness; it filled me up just right. The pumpkin mood has hit me hard. There was a potluck at work last week that got me so into everything pumpkin. I brought a pumpkin chickpea lentil curry. Another lady brought a pumpkin coconut rice dish. And everything overall was so “fall” and festive.

There were so many vegan-friendly dishes! I really did not expect many options. A lot of people didn’t purposefully make it vegan, but after speaking with them about the ingredients it sure was vegan. It was so nice to see! And 2 of the 3 “winning” dishes were vegan! Wooooo. My favorite was this indian dish called bhel, and it was voted in the top 3. I muuuust learn how to make it!! The flavors were so complex – sweet, spicy, crunchy, soft. Just great.

If you want a festive fall treat as well, try out this eeeeasy pumpkin spice protein smoothie! And like…even if it’s not fall. Because pumpkin forever.

pumpkin spice protein smoothie

Pumpkin Spice Protein Smoothie

Serves: 1

  • 1 frozen banana
  • 1/2 cup pumpkin puree
  • 1 scoop vanilla vegan protein powder
  • 1 cup almond milk
  • 1/2 tsp pumpkin pie spice
  • 4-5 ice cubes

Just blend everything in a blender! It helps to first blend the banana and pumpkin puree. Then add the protein powder, almond milk, and pumpkin pie spice and blend again. Lastly add the ice cubes and blend.


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