healthienut - Easy to follow plant-based recipes
A guide to help you become healthier and happier
When I tell you these are one of the best roasted potatoes I’ve had…I’m not lying.
Dressed with flavor spices, aromas, and roasted till golden brown and perfectly crispy. Garlicky, slightly spicy, warm, and bright.
Spiced with chimichurri spice, dried thyme leaves, salt and pepper. Tossed in a bit of tamari, garlic, lemon zest, and oil.
The perfect combination of flavors….
Chocolatey, fudgy, chewy, gooey…need I say more? These cookies take me back to the good ol’ days when one of my favorite ice cream flavors was a decadent chocolate coffee ice cream studded with chunks of almonds and chocolate brownie chunks.
I turned it into a cookie and it’s healthy…it’s revolutionary.
A rich chocolate cookie with hints of coffee. Gooey chocolate chunks and chunks of almond. 100% gluten-free and vegan.
I would continue on and describe every little bit of this cookie…but I think you deserve the recipe already.
…When you have a big pile of zucchini sitting in your fridge and you have a huge sweet tooth…what else are you supposed to make other than zucchini bread. Let’s be real.
Embedded with chocolate chips, sweetened with maple syrup, hints of tahini, and of course zucchini. You’ll be wanting to eat the whole loaf, let me tell you.
I am kind of indecisive when it comes to the textures I am looking for in a sweet bread like this. Do I want it fluffy? Dense? Fudgy? Moist? Why not all four?
Fudgy from the chocolate, so moist and fluffy, yet perfectly dense. It is heavenly.
…They’re gluten-free, lower in sugar, vegan, so simple, and so delicious. I’m bummed I couldn’t share these on National Chocolate Chip Cookie Day, but I’m bringing you the recipe now and you don’t want to skip out on it.
Chewy and soft inside with a slightly crispy outside. Embedded with gooey chocolate chips and a hint of almond.
Sweetened with coconut sugar and maple syrup.
As mentioned in a previous recipe, my absolute favorite gluten-free flour blend to use is Bob’s Red Mill 1-1 GF flour. It already contains xanthum gum and always creates the perfect texture! (Not sponsored).
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Vegan and sausage in the same sentence? Well it’s not quite a meat sausage, but it’s the perfect breakfast patty packed with meaty, umami, and smoky flavors. Pair with a buttered English muffin, alongside a tofu scramble, or stuff in a plant-based breakfast sandwich.
This quick and easy breakfast patty brings all the right flavors to the table with lentils, maple syrup, herbs, balsamic, and more. Tender, crispy, smoky, and sweet. …
Believe me when I tell you that this cake is refined sugar-free and gluten-free. A cake with no sugar? Yeah, that’s possible. Gluten-free cake that doesn’t fall apart? Yep, I did that.
A decadent double chocolate cake that’s moist, fluffy, and melts in your mouth. Paired with a creamy chocolate peanut butter frosting and fresh raspberries.
This cake is sweetened with a blend of dates and a touch of maple syrup. You can leave those refined sugars in your pantry for this one.
To make it simple I used an all-purpose gluten-free flour blend from Bob’s Red Mill. Mixing a bunch of gluten-free flours together and hoping it works was something I was not trying to do…so I made it simple for you! This blend has always been my favorite (not sponsored) and has never failed me.
The frosting has a few simple ingredients: peanut butter, cocoa powder, maple syrup, and almond milk. Straight to the point, but so so delicious!
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