dairy free

Cast Iron Cornbread

Prep Time: 10 minutes        Cook Time: 20 minutes        Yield: 12" round

 

Folks, this stuff is the bee's knees! And I've included a a dairy-free version...doesn't get much better than that! 

Side note: I recently discovered that "bee's knees" may have derived from "business"...meaning this stuff is the BIZ-NASS!!!! 

WHAT YOU NEED

Dry Ingredients

  • 2 cups cornmeal, medium ground
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt

Wet Ingredients

  • 1 egg, beaten
  • 1.5 cups (12 oz) sour cream
  • small can of corn, drained (you can use more or less it's up to you!)
  • 4 tbs butter, melted + a little more for greasing 
  • 8 tbs (4 oz) raw honey + a little more for drizzling 

ools

  • 12" cast iron skillet, or 8" square/round
  • 2 mixing bowls
  • whisk
  • silicone spatula
  • toothpick

If you have issues with dairy, I recommend plain non-dairy yogurt (like So Delicious Cultured Almond Milk Yogurt) instead of sour cream and ghee instead of butter.

 

WHAT TO DO

  1. Preheat your oven to 400F.
  2. Grease your skillet or baking pan and set aside.
  3. Combine all of your dry ingredients in a large mixing bowl and whisk until well combined.
  4. Do the same for the wet ingredients in a separate, smaller bowl. 
  5. Pour the wet stuff over the dry and mix well.
  6. Using your spatula, transfer the batter into your greased skillet or pan and shake the skillet to smooth the surface out until it's all uniform in the dish. 
  7. Drizzle some honey over the top. Hell yes. 
  8. Place on the middle rack of you oven and bake for 20-25 minutes or until a toothpick comes out clean from the center.
  9. Enjoy! This is the perfect time of year for homemade cornbread on the side of a big bowl of chili! 

Vegan Ice Cream

Vegan Ice Cream

Makes: about 6 servings

I was lying on the couch with my kitties one night after dinner and I started thinking about dessert. It happens. Because I don't bring junk or processed food into my house, when I decide I want to make something sweet, it's usually a very experimental and creative process. I tend to enjoy sweets that you can bite into, like cookies, brownies, etc. I'm not a huge fan of ice cream, frozen yogurt, or popsicles because they melt too fast and are extremely sweet without being satisfying. I need texture. THIS recipe gives me everything I need and more. It's creamy, dense, nutty, doesn't melt like traditional ice cream, and tastes amazing. Plus, the possibilities for toppings and add-ins are endless!

WHAT YOU NEED*

  • 3 frozen bananas (make sure they are very ripe before freezing)  
  • 1 cup roasted walnuts and pecans
  • food processor


 *If you want to experiment with other fruit options, keep in mind that bananas have the lowest percentage of water in their flesh. Any other frozen fruit will likely yield an icier texture with a higher tendency to melt. But don't let that stop you. Next time I'm going to try frozen mango and roasted coconut flakes! 


WHAT TO DO

For creamy ice cream: 


  1. Add the roasted nuts to your food processor and process until smooth.
  2. Add the frozen banana and process again until smooth. 


For chunky ice cream: 

  1. Follow steps 1-2 above using only about 3/4 of the nuts and banana.
  2. Once the mixture is completely processed and smooth, add the remaining nuts and and pulse until desired chunkiness is met.  

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Carrot Cake Cupcakes

CARROT CAKE Cupcakes

Prep Time: 20 minutes          Cook Time: 25 minutes           Yield: 18 cupcakes

I don't keep much in my kitchen in terms of baking ingredients so I always end up Googling recipes and piecing them together as I please based on what I have. Sometimes it works, sometimes it's an epic failure...but it's always fun! This time, it worked! 


These muffins are the perfect combination of sweetness and decadence!

WHAT YOU NEED

Dry Ingredients

  • 2 cups walnut or pecan meal/flour
  • 1/4 cup coconut flour
  • 1 tbs ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger (optional)
  • 1 tsp sea salt
  • 1 tsp baking soda

Wet Ingredients

  • 3 cups carrot, grated
  • 4 large eggs
  • 1 cup date paste
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract

Frosting

  • 1 can full fat coconut milk (refrigerated over night)
  • 1/3 cup shredded coconut, unsweetened 
  • 1/4 cup maple syrup
  • 1 tsp cinnamon

Optional Add-Ins/Ons

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins
  • 2-3 tbs finely chopped bacon (for the frosting)

 

WHAT TO DO

Muffins

  1. Preheat your oven to 350F.
  2. Add all dry ingredients to a large mixing bowl and mix until well combined.
  3. Add carrots and mix well using a fork. 
  4. Pour remaining wet ingredients into the large mixing bowl and use an electric mixer (I use my KitchenAid with the flat beater) to mix until well combined. At this point you can add in the chopped nuts or raisins if you want to. You can attempt to mix by hand but the date paste and coconut oil makes this a little difficult.
  5. Using a large spoon, scoop out the batter and drop into the openings of an ungreased muffin pan. 
  6. Bake at 350F on the center rack for about 25-30 minutes or until an inserted toothpick comes out clean from the center. 
  7. Allow to cool completely before adding frosting. 


Frosting

  1. Open the refrigerated can of coconut milk and scoop out the solidified coconut from the top of the can, leaving the remaining water behind. 
  2. Combine the solidified coconut milk with the maple syrup, cinnamon, shredded coconut, and bacon (optional) and whisk well using an electric mixer. (I use my KitchenAid with the wire whip). 
  3. Using a small spoon, or a decorating bag if you have one (I don't), scoop the frosting out by the heaping spoonful and plop it on top of each muffin. Add a piece of bacon for garnish and ENJOY the heck out of that little sucker! 

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