Super easy, especially if you make the night before. Cut and serve in the morning when you need something quick. Each bar provides three servings of fruit and one serving of whole grains, nuts, and flax seed.
Please note, the picture shown above shows a glaze, not the frosting described below. I didn’t have a can of coconut milk already refrigerated when I made the cake. Ingredients For cake: 4 cups whole wheat pastry flour 1 cup date sugar 2 tsp baking powder 1 tsp baking soda 13.5 oz can light coconut … [Read more…]
Ingredients 2 packages Mori Nu extra firm silken tofu 12 oz vegan chocolate chips 1 or 2 tbsp date sugar (optional, depending on how sweet your chocolate chips are) 1 tsp vanilla extract Directions In a small double boiler (I use a stainless steel bowl in a regular saucepan, melt chocolate chips over very low heat … [Read more…]
The recipe makes a frosted 2-layer cake, but the picture above shows a single-layer cake with a glaze. Ingredients For Cake: 2 cups whole wheat pastry flour 2 cups shredded coconut 1 cup raw sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 2 13.5 oz cans light coconut milk 2 … [Read more…]
Ingredients 4 large or 8 small Yukon Gold potatoes, thinly sliced (I use a mandoline) 1 onion, thinly sliced 1 lb bag of frozen chopped spinach, thawed and excess water squeezed out 1 cup raw cashews 1 1/2 cups water 1/3 cup nutritional yeast 1/2 small roasted red pepper 1 1/2 tsp sea salt 1/2 … [Read more…]
