Merry Christmas! It’s no surprise if you’ve been following me for a while that I LOVE Christmas. So I’m putting together a few of my favorite memories, things and recipes for this time of year!
Favorite Holiday Dessert Recipes
Snickerdoodle Chocolate Chip Cookes
Vegan + Paleo
1 flax egg (1 tbsp flax meal, 2.5 tbsp water)
3 tbsp maple syryp
1/4 cup melted coconut oil
1/3 cup cashew butter or sub any nut/seed butter (I used http://www.artisanaorganics.com/nut-butters/cashew-butter/)
1 tsp vanilla extract
1 tbsp unsweetened almond milk or any nut milk of choice
2 cups almond flour (I used Bob's Red Mill finely ground almond flour)
1/4 tsp baking soda
1 tsp of cinnamon (or more because cinnamon is the best) & 1/2 tsp of nutmeg
1/2 dark chocolate bar cut up into chunks (I used @eatingevolved Midnight Coconut Chocolate Bar (100% cacao)) But you can use any dairy free chocolate bar/chips
1/4 tsp sea salt
Preheat oven to 325 degrees F. Make flax egg and set aside to create jelly consistency. Get a bowl and pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again. Add flax egg, and then stir in almond flour, baking soda, spices and half of the sea salt. Fold in chocolate chunks, leaving some aside for after. Scoop that batter onto a baking sheet covered by parchment paper (should make about 12 cookies) and then place chocolate over the top of each cookie, and sprinkle sea salt. Pop those babies in the oven for 12 minutes and VOILA... Easy and DELICIOUS.
Banana Bread Donuts with Chocolate Peanut Butter Frosting
Vegan + Grain Free + Gluten Free
Ingredients for the doughnuts
1 bag Simple Mills banana muffin mix
1 tbsp flax meal, 2.5 tbsp water (set aside and leave for 10 minutes to create "flax egg" )
2/3 cup water
1 Tablespoon coconut oil melted and slightly cooled
1 mashed very ripe banana
1 Tablespoon coconut flour
A very generous amount of dark chocolate (I crushed up eating evolved's midnight dark chocolate bar but you can use whatever chocolate chips or bar of choice)
Ingredients for the frosting and garnish
(Warning: I majorly eye-balled this. I feel like thats the best way when making frosting: just continuously adding ingredients until it taste good.) (Another Warning: You WILL consume a lot of frosting in the making.)
1/3 cup maple syrup
1/3 cup creamy natural peanut butter
2-3 tbsp of coconut butter
2 Tablespoons coconut oil
* For some extra aesthetic points (and taste), mix up coconut sugar and cinnamon in a bowl and sprinkle it on top of the donuts for a delicious cinnamon sugar.
* I also did a few donuts with dark chocolate peanut butter frosting (added dark chocolate into the peanut butter frosting... but to be honest I preferred them with just the coconut & peanut butter).
Preheat the oven to 350F, and lightly grease 2 half-dozen doughnut pans. (Mine made 10 donuts) In a large bowl, mix together the muffin mix, the flax egg, the water, the coconut oil and the banana until very well combined. Stir in coconut flour and allow to sit for a minute to absorb. Fold in chocolate chunks. Scoop batter into donut pan and fill the donut compartments leaving a little extra room for them to rise. Bake for 18-20 minutes until the doughnuts are risen and slightly golden around the edges. Let them cool, and then take them out and add frosting. ENJOY!
I hope you all have a wonderful holiday with people you love! I’m so thankful for each and every one of you. Thanks for following my journey and being a part of my amazing life.