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Monday, November 12, 2018

Persimmon Bread (Vegan, No Oil, Sweetened with Fruit)

Have you ever tried a fuyu persimmon? They are sweet and crunchy when they are hard, or pudding like when they are soft.  But, my favorite thing to do with persimmons is to bake with them!

Why create this recipe? Because my dad has persimmon trees in his yard and we had over 300 persimmons to consume! Hopefully, this recipe will come to the aid of persimmon tree owners and persimmon lovers! Your family and friends will gobble this deliciousness right before your eyes!

PS This recipe is for TWO loaves of bread, but can easily be halved.


Ingredients:

2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
1 tablespoon vanilla
3 cups ripe fuyu persimmon pureed without peels (around 6 to 8 persimmons)
3 to 6 medjool dates *for your preference of additional sweetness*
3/4 cups almond milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup cinnamon
3 cups all purpose flour
1 cup chopped walnuts
1 cup raisins
1/4 cup oil *optional*


Instructions:

Following these instructions exactly will provide the best results.

1. Prepare your flax eggs in a small bowl by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let the mixture sit for about 5 minutes.

2. In a blender or food processor, blend the vanilla, pureed persimmons, and medjool dates until you get a fairly smooth consistency. Set aside.
3. In a large bowl, combine the baking soda, salt, cinnamon, and all purpose flour together.
4. Add the pureed persimmon mixture, the almond milk, flax eggs, and the optional oil into the flour mixture and mix well so that there are no flour clumps.
5. Fold in the raisins and chopped walnuts.
6. Divide the batter evenly between two oiled bread loaf pans.
7. Bake for 60 minutes at 350 degrees or until a wooden toothpick inserted into the center of the loaves comes out clean. Cool in the pans for 10 minutes and then turn out to cool further.
8. Slice with a bread knife, and enjoy! Store any leftovers in an airtight container in the fridge.







#halahbakes

Saturday, October 13, 2018

Lemon Blueberry Scones (Vegan)

You can't really go wrong with these lightly sweet scones. By mixing refreshing lemon with pops of blueberry, all your breakfast guests will be gobbling these easy bake, vegan scones! More importantly, you can mess around with the flavors -- ie switch out the lemon for orange and the blueberries for cranberries! Go wild, friends!

Ingredients:

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup white sugar
2 tablespoons lemon juice
2 teaspoons fresh lemon zest (takes about 1 to 2 lemons)
3/4 cup almond milk (plus a few extra teaspoons if necessary)
1 cup fresh blueberries


Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, mix the all purpose flour, baking powder, salt, nutmeg, and sugar together.

2. Stir in the almond milk, lemon juice, and lemon zest using a spatula or your hands.  The dough should not be super crumbly, but should be just moist enough to hold together.  *Add a teaspoon or two of almond milk if your consistency is still too dry.* But, remember, not to overwork your dough!
3. Gently mix in your blueberries.
4. Press the dough evenly into a flat circle in a greased 9 inch cake pan. The dough will be sticky!
4. With a knife, cut down the middle of the scones, 5 or 6 times, until you have 8 equal pieces.
5. Bake the scones for 20 to 25 minutes at 400 degrees.  The scones will be ready if the scones pass the toothpick test (Stick a clean toothpick into the middle of the scones: if the toothpick comes out clean, the scones are done!).
6. Let the scones cool completely. Cut the scones into 8 pieces (retrace the cuts you made before the bake) and serve with tea or coffee!


#halahbakes

Friday, October 5, 2018

Date, Almond, Banana Cookies (Vegan, No Oil, Sweetened with Fruit)

Too many bananas? Tired of banana bread? NO PROBLEM! This recipe is incredibly, easy, tasty, and healthy! With the crunch of sliced almonds and coconut, you can't go wrong with these vegan, no oil, fruit sweetened cookies! And, better yet, you can have cookies for breakfast. ;)


Ingredients:

1 cup old fashioned oats
1 cup quick oats
2 mashed bananas (must be ripe)
1/2 cup almond butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup chopped dates
1/4 cup sliced almonds
1/4 cup shredded coconut *optional*


Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, mash the bananas with a fork until they become smooth.

2. Stir in the old fashioned oats, quick oats, almond butter, salt, vanilla extract, chopped dates, sliced almonds, and optional coconut with the banana mixture. The dough will be fairly sticky.
3. Shape a heaping tablespoon of cookie dough into a ball like shape and place on a cookie sheet. Press down to flatten the tops of the cookies. (You will not need to worry about these cookies expanding in size).
4. Bake the cookies at 350 degrees for 15 minutes. They should be golden when done.
5. Remove the cookies from the cookie sheet with a fork. Let the cookies cool and enjoy!



#halahbakes

Sunday, June 10, 2018

Cabbage and Carrot Slaw with Almond Miso Dressing (Vegan, No Oil)

This salad is crunchy, refreshing, and (surprise, surprise!) healthy! By combining red cabbage with carrots, cilantro, sesame seeds, and grapes, you get a perfect medley of flavors. But, hello, amazing dressing! With a bit of of miso, rice vinegar, lemon juice, almond butter, and agave syrup (optional), you can wow any salad hater you know!

And, of course, I give credit where credit is due. I have modified Dr. Greger's recipe from the How Not to Die Cookbook. For example, Dr. Greger uses tahini where I use almond butter instead. Both are delicious options, so you can't go wrong!


Ingredients:

For the salad:
3 cups shredded red cabbage
1 cup shredded carrot
1/2 cup chopped green onion
1/2 cup halved red grapes
1/2 cup chopped cilantro
2 tablespoons sesame seeds

For the dressing:
1/4 cup almond butter
2 tablespoons rice vinegar
2 tablespoons lemon juice
2 teaspoons agave *optional*
1 teaspoon shredded fresh ginger
1 teaspoon miso


Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, combine all the salad ingredients.

2. In a smaller bowl, combine all the dressing ingredients.
3. Pour the dressing into the salad and toss thoroughly.
4. Let the salad soak up the dressing for at least 30 minutes.
5. Enjoy!




#halahbakes

Wednesday, May 30, 2018

Muddy Buddy Rice Crispies (Vegan, Gluten Free)

This recipe is perfect for children and adults alike! With a hint of peanut butter, loads, of chocolate, and the ooey goodness of vegan marshmallows, what's not to like? With only five ingredients (and, one optional ingredient), you have yourself another EASY, NO BAKE, and TASTY treat.


Ingredients:

6 cups gluten free crisped rice cereal
1 bag Dandies vegan marshmallows (total: 10oz of marshmallow)
1/2 cup peanut butter
2 tablespoons coconut oil
2 cups vegan chocolate
1 cup powdered sugar for dipping, optional


Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, combine 1 bag of Dandies vegan marshmallows, 1/2 cup peanut butter, 2 tablespoons coconut oil, and 2 cups vegan chocolate. Microwave and stir in 30 second intervals until the mixture is fully melted.

2. Stir in 6 cups of cereal in the melted mixture until the cereal is evenly coated. Do this quickly!
3. Press the marshmallow and cereal mixture evenly into the bottom of a 9x13 pan. (I use wax paper or parchment paper on the bottom of my pan for easy removal of the treats).
4. Cut the treats into 15 or more pieces.
5. Optional:  Evenly coat each treat in a bowl filled with powdered sugar.
6. Enjoy!



#halahbakes

Monday, April 16, 2018

Coconut Date Magic Bars with Sesame (Vegan, No Oil, Gluten Free)

Magic bars are the best - but, I seriously couldn't imagine them without the ever-famous . . . condensed milk and chocolate. But, then, thankfully, I learned a cool trick for substituting condensed milk from Feasting on Fruit: blend 3 ripe bananas! With this tip, I then decided to sub out the chocolate for dates (because, honestly, dates are WAY better)! Hence, I am now able to share this incredibly tasty layered treat where you can save your evaporated milk and chocolate for a different day!

Ingredients:

1 and 1/2 cups old fashioned oats
1/3 cup maple syrup, agave syrup, or date puree
3 ripe bananas
3/4 cup chopped almonds
3/4 cup chopped dates
3/4 cup unsweetened shredded coconut
1/2 cup sesame seeds

Instructions:

Following these instructions exactly will provide the best results.

1. To make the crust, blend the oats on low speed until the oats break into small pieces. Add the maple syrup into the blender until a sticky dough is formed.

2. Press the crust into an 8x4" baking dish (I used a glass dish - but recommend lining your pan with parchment paper if using a metal pan). Bake the crust for 15 minutes at 350 degrees. Remove the crust from the oven and cool.
3. Blend the bananas until smooth.
4. Pour the banana puree on top of the crust.
5. Sprinkle the almonds on top of the banana puree, followed by the chopped dates.
6. Press the almonds and dates into the banana puree so that the banana puree rises up and covers the almonds and dates.
7. Sprinkle the coconut on top of the banana puree and gently press down - the banana puree does not need to cover the coconut completely, but should cover the coconut partially.
8. Finally sprinkle the sesame seeds on top of the coconut.
9. Bake for 40 minutes at 350 degrees.
10. Cool and then chill the bars in a refrigerator for at least 4 hours.

11. Slice the bars and enjoy! Store leftovers in the fridge!



#halahbakes

Saturday, April 14, 2018

Onion Thyme Quinoa Bread (Vegan, No Oil)

Oh, for the love of quinoa! If you aren't aware, quinoa is a popular super food and incredibly versatile!

The end result of this recipe is pretty darn tasty. Dip a slice of this bread in spaghetti sauce . . . and my, oh, my! 

Truth be told, I only began experimenting with quinoa flour because my mom bought some months ago and didn't know what to do with it. . .it turns out, you can do a lot. Moreover, you can cheaply make your own quinoa flour (with a spice grinder) - and, hey, why not save some bucks?

Ingredients:

2 cups quinoa flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon thyme
1 tablespoon onion powder
2 cups almond milk
1 tablespoon vinegar (any type)

Optional Ingredients:
3/4 teaspoon cayenne pepper (for a spicy bread)
3 tablespoons olive oil (for enhanced texture)



Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, combine the quinoa flour, all purpose flour, baking soda, baking powder, salt, thyme, onion, powder, and cayenne pepper (optional).

2. In a small to medium bowl, combine the almond milk, vinegar, and oil (optional).
3. Pour the almond milk and vinegar mixture into the dry ingredients and mix well (there should be no clumps of flour).
4. Transfer the dough into a greased 8x5" loaf pan. You can also consider using parchment paper in the pan if you prefer to use no oil.
5. Lightly cover the pan with aluminum foil.
6. Bake for 30 minutes at 400 degrees with the aluminum foil covering the pan.
7. Remove the aluminum foil and bake the bread for an additional 30 minutes (totaling 60 minutes of bake time).
8. Remove the bread from the oven, let cool, remove from the pan, and slice.
9. Enjoy and refrigerate any leftover slices in a plastic container in the fridge.



#halahbakes

Tuesday, March 20, 2018

Ghost Pepper Hummus (Vegan, No Oil)

Spicy? Heck yes! Delicious? Most definitely. Easy? Did you even have to ask?!

Best of all - you can leave out the ghost peppers or substitute a less spicy pepper and perfect this hummus for your spice tolerance level.

Ingredients:

3 cups boiled or canned chickpeas (I like boiled better!)
1/2 teaspoon citric acid (you could also sub 2 tablespoons lemon juice)
1 teaspoon sea salt
2 cloves garlic
2 tablespoons sesame seeds
1/3 to 1/2 cup water
2 ghost peppers (or sub any other type of pepper based on your spice tolerance)




Instructions:

Following these instructions exactly will provide the best results.

1. In a food processor, combine all of the ingredients (but, only 1/3 cup of water).

2. Process until the hummus is smooth in texture. If the hummus is not yet creamy in texture, add more water.
3. Adjust ingredients according to taste -although, most people love this without adjustments.
4. Enjoy right away or store in an airtight container in the fridge for up to 5 days.

#halahbakes

Friday, March 9, 2018

Super Creamy Macaroni Salad (Vegan, No Oil)

This is the creamiest vegan macaroni salad I have ever had. And, no mayo! The magic ingredient: silken tofu! This recipe is adapted from Minimalist Baker (go check her out!). Oh, p.s., this is INCREDIBLY EASY.

Ingredients:

4 cups cooked/drained macaroni  (white or whole wheat, follow instructions on packet)
1 cup diced celery
1/2 red bell pepper diced
1/2 cup diced purple onion
1 12oz packet silken tofu (you must use silken or the recipe won't work!)
2-3 tablespoons agave nectar
2 tablespoons yellow mustard
2 tablespoons rice vinegar
3/4 to 1 teaspoon salt
1/2 to 1 teaspoon black pepper
1/2 to 1 teaspoon garlic powder
1/2 teaspoon chili pepper (if desired)



Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, combine diced veggies and drained macaroni. Set aside.

2. Using a blender, blend the silken tofu, agave nectar, yellow mustard, rice vinegar, salt, black pepper, garlic powder, and chili pepper (optional) together until smooth and well mixed.
3. Pour the sauce over the macaroni and diced veggies. Stir until the macaroni is well coated.
4. Enjoy right away OR refrigerate for a couple of hours for an even tastier salad (it tastes better if the macaroni has had a chance to sit in the sauce)!
5. Store your leftovers in the fridge, if you have any!






#halahbakes

Saturday, February 24, 2018

Chocolate Filled Crispy Treats (Vegan, Gluten Free, and ONLY 4 Ingredients)

Ladies and gentlemen, these are the EASIEST, NO BAKE, and TASTY treats out there. Literally. You only need 4 ingredients, a microwave, and a 9 x 13 dish. Oh yes, this recipe is vegan, gluten free, and kid friendly too.




Ingredients:

12 cups gluten free crisped rice cereal
2 bags Dandies vegan marshmallows (total: 20oz of marshmallow)
8 tablespoons coconut oil
4 cups vegan chocolate


Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, combine 1 bag of Dandies vegan marshmallows with 4 tablespoons of coconut oil. Microwave and stir in 30 second intervals until the marshmallows are fully melted.

2. Stir in 6 cups of cereal in the melted marshmallow until the cereal is evenly coated.
3. Press the marshmallow and cereal mixture evenly into the bottom of a 9x13 pan. (I use wax paper on the bottom of my pan for easy removal of the treats).
4. Melt the chocolate in a large bowl by microwaving and stirring in 30 second intervals.
5. Spread the melted chocolate over the marshmallow cereal layer. Let the chocolate cool by refrigerating the tray for 5+ minutes.
6. With the remaining 4 tablespoons of coconut oil, the remaining bag of Dandies, and the remaining bag of cereal, repeat steps 1 and 2.
7. Press the marshmallow and cereal mixture evenly over the top of the now cooled chocolate.
8. Cut the treats into 15 or more pieces and enjoy!




#halahbakes