This recipe combine the sweet caramelized scent of maple syrup with the earthiness of carrots. It’s a light vegetable dish that really lets the carrot shine through, despite the kick from cinnamon and maple syrup. It makes a great side dish or lunch. Enjoy!
Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.
Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.
Vegan Carrot Cupcake with Fig Cream Frosting
Cook Time: 15 minutes
Ingredients (12 cupcakes)
For the Cupcake
For the Frosting
Instructions
For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.
In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.
Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.
Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.
Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).
For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).
Blend until smooth.
Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.
Top the muffins with the cream.
Garnish with leftover shredded carrot and raisins.
So moist, rich, creamy…
You will beyond love these!
xo Aylin
Thanksgiving may be over, but this holiday pie can take your through Christmas. Vegan it may be, but it’s absolutely rich, deep, and reminiscent of its unhealthier counterpart.
Vegan Pumpkin Pie
Ingredients:
(Recipe adapted from OhSheGlows.com)
Crust:
– 1 cup rolled oats
– 2 cups pecans (raw)
– 1 tsp cinnamon
– 1/2 tsp salt
– 1/4 cup maple syrup
– 1 tbsp butter (I used Earth Balance)
Filling:
– 2 cups canned pumpkin
– 1/2 cup sugar
– 1/4 cup coconut butter
– 1 tbsp butter (I used Earth Balance)
– 1/3 cup maple syrup
– 3 tbsp cornstarch (I used arrowroot powder)
– 2 tsp vanilla extract
– 2 tsp cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp nutmeg
Directions:
Food process the oats until they reach a fine flour-like consistency.
Add the pecans and process until the mixture begins to clump.
Meanwhile, in a saucepan, melt the earth balance butter with the maple syrup, and immediately fold into the crust mixture along with the other spices.
Form the crust in the bottom and edges of a buttered glass pie dish.
For the filling, first combine the arrowroot powder with the maple syrup, stir to combine thoroughly and then add the rest of the ingredients.
…so it looks like this:
Poke the crust with a fork to allow steam to escape while it cooks.
Bake at 375 degrees Fahrenheit for 25 minutes. Remove the crust from the oven, pour the filling into it and pop the dish back into the oven for another 25-30 minutes at 375 degrees Fahrenheit.
About 15 minutes into the 2nd round in the oven, cover the sides of the pie (the crust) with aluminum foil to prevent burning. Pop back into the oven for the remaining 15-20 minutes.
When all is done and the center of the pie is cooked through (check that a toothpick comes out clean), let the pie cool to room temperature and then put it into the refrigerator for at least 3 hours to cool.
After the wait…
Excuse the lighting of the horrible stand-in camera I’m forced to use these 2 weeks, but you get the idea! Serve with some maple syrup and coconut-based ice cream!
SO rich, delicious and seemingly naughty.
Bon Appetit!
xo Aylin
Sunday mornings aren’t complete without a hearty breakfast. And it can be guiltless when using fresh, simple ingredients! Who says you can’t have ice cream for breakfast?
This recipe uses a thin crepe with nothing but a few ingredients (no eggs, milk or white flour here) and brings the cinnamon flavor that Mr. Banana knows and loves too well. Banana soft serve is the easiest and most surprisingly decadent desert to have up your sleeves. It’s a crowd pleaser without the compromise in taste or texture. Together, the crepe and banana ice cream make the most satisfying and healthiest Sunday treat!
Ingredients:
– 1/2 cup of homemade banana soft serve
– 1/4 cup whole wheat flour (or any flour of choice)
– 1/2 cup water
– 1 tsp honey
– 1/2 tsp cinnamon
– dash salt
– 1/2 tbsp butter
– 1 tsp honey
Serves 1-2
Directions:
Combine the flour, water, cinnamon, pinch of salt and honey.
Combine well and then spread evenly into a circular shape over melted butter in a pan on medium heat.
When cooked through, drizzle the other tsp of honey on one side of the crepe.
Have the banana ice cream ready to plop on top of the honey.
Fold.
And indulge.
Sister tested. Sister approved!
Bon appetit!
xo Aylin