Why not trying something different and making red Cookies :)
1 cup coconut flour
1 tsp baking powder
1/4 tsp. sea salt
1 tsp. cinnamon
1/3 cup coconut sugar
1/3 cup coconut oil
1 tsp. vanilla extract
1/4 cup water
1/2 cup raspberries (mashed)
a little bit of beetroot juice (or powder) for the color
Preheat oven to 350F
Mix everything together in a bowl. Dough should be sticky enough to build small balls with a spoon. If too sticky add more water, if too runny add more water.
Use a spoon and place small balls on the baking rack.
Bake 10-12 minutes.
Optional but recommended -> Filling:
First I placed a raspberry in the middle of a jar. Then I melted 3 oz dark chocolate in the water bath and poured it over the raspberries just as high as that the raspberries are covered.
Freeze for about 1 hour. Try to take them out of the jar. (I poured some hot water over the glas.)
Now place them between two cookies and enjoy.
This one’s to all the b-haters out there. no beans or bananas in this recipe :) Ingredients: ½ cup coconut oil ¾ cup coconut sugar ¼ teaspoon sea salt 1 tablespoon vanilla extract or any other sweetener you like 1 cups raw coconut flour flour sparkling water to make it fluffy ( I used 2 tbsp) 1/2 cup chocolate chips (dark vegan) Method: Mix all the inggredients in a bowl until it feels like a sticky dough. You can add more water when it is too sticky (depends on your brand of coconut flour) Fold in the chocolate chips. Press the dough in muffin liners. The cover dough and refrigerate for 1 hour. in this time you can make the Chocolate mousse. Ingredients: 1 ripe avocado 1/3 Cup coconut powder (omg this is sooo good!) t tsp cacao powder (In case you have no nut powder just use 1/3 Cup Cacao powder) 1 tbsp Agave syrup (maple is also yummi) 1 tbsp full fat coconut milk Method: Simply blend all the ingredients together in a medium bowl. Before you place the mousse over the cookie dough layer make sure you sneak in a piece of raw unsweetened dark chocolate. (ok, I admit I just did it because it looks good when you slice them :D) Refrigerate for about 30 minutes. Take them out of the muffin liners and drizzle them with vegan melted chocolate and EAT! This is a dream you never want to wake up from believe me!
5 ounces unsweetened organic dark chocolate
1/4 cup maple syrup
In a large mixing bowl, combine all the 3 ingredients mentioned above.
Mix together until well combined.
Then fill into a rectangular form and freeze for about 1 hour (or better overnight)
Melt the chocolate and after add in the maple syrup and pour over the frozen coconut mixture.
Freeze for another 30 minutes.
Slice cubes or slices whatever you like.
Ready to serve!
That was easypeasy right?!
YAAAY to me! I managed to do a 5 days detox and gained a lot of knowledge about detoxing. As a detox basis I had the juices from @fitntasty. Check out their homepage it is so nicely designed! You can also order there which is pretty convenient! The juice is then brought to your house and always on time! Pretty impressive!
When I started I really thought I would feel tired and less concentrated. BUT actually I just had some downs the first two days when I really felt that my body is cleaning itself. I experienced short head aches that usually disappeared when I drank some herbal tea. On day 3 I woke up feeling really active and enthusiastic.and then day 4 and 5 were easy peasy. This is certainly also the case because the juices from Fitntasty really taste authentic and yummi. There was not one flavor I did not like and I am quite a picky person. Just saying ;) What I really missed during these days were my sweets and homemade chocolates. But know what? They tasted even better after the detoxing. It seems like you taste and smell food way more intensive than before.
So I could recommend a detox to everyone! I will definitely repeat this with my boyfriend! I think it is even more fun to do it together!
A lot of vegans know the problem. You know how to bake perfect vegan muffins but you have to go without the frosting since it is not vegan.
This vegan Frosting with coconut milk I tried solved my problem and best thing it also tasted deliciously! IT is so fluffy I wanna die!!!
1/2 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1/4 cup coconut sugar (add some stevia if you like your cupcakes very sweet)
3 tbsp cacao powder or cocoa powder
1/3 cup coconut oil
1/3 cup coconut milk
1/4 cup almond milk
4 “flaxed eggs” (for non vegans use 4 normal eggs) read here how to do flax eggs
1 tsp apple cider vinegar
3 sliced apricots
1 tbsp water
1. Pre-heat the oven to 350°. Mix all the ingredients together in a bowl. you want to add the liquid ones first and then add the dry ones. Make sure you melt the coconut oil before adding it.
2. Place batter in a muffin tin. Depending on the size you can fill 6-8.
3. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.
4. Let them cool
5. Once cooled make a small whole in the middle of the cupcake and pour in the apricot filling (in a pan heat the apricots with the water and the vanilla on low heat.) keep in mind that you’ll need 15-20 minutes until the mixture is ready and looks like jam
1 can regular coconut milk (now here please follow these 3 rules: use full-fat milk!, Place the can the night before in the fridge!, don’t use the “liquid part” that flows on the top of the can, just use the harder part.
1/4 cup melted dark chocolate (make sure it is cooled down)
Scoop the thick top layer of the can into a mixing bowl
Stir in the melted chocolate and vanilla until smooth and well combined.
Store the mixture in refrigerator for about 10-15 minutes before piping over the cupcakes
1/2 cup coconut flour
2 tbsp vegan protein powder (If you don’t want to use protein, use 2 tbsp cacao powder for the flavor)
2 flax eggs (mix 2 tbsp ground flaxseed and 5 tbsp water)
1 tsp sea salt
1 tsp baking powder
1 ripe banana (make sure it is really a ripe one!)
1/2 cup almond milk
TIPP: Add some sparkling water for the fluffyness ;)