healthienut - Easy to follow plant-based recipes

A guide to help you become healthier and happier

simple

The Best Gluten-free Chocolate Chip Cookies

by Leave a Comment

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).
…

Read More

Thai-style Sweet & Sour Cauliflower Bites

by 1 Comment

I’ve always been a huge fan of cauliflower, because there are countless ways of preparing it and making it delicious. One of them being battering it, baking till crispy, and smothering it in a delicious sweet and sour sauce. Sound amazing? It tastes amazing too.

Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts. The perfect party dish, side dish, or meal if paired with rice.

This recipe is extremely easy.

Simply cut the cauliflower into florets. Drench it in a simple batter. Throw it on a baking sheet and bake until crispy. Toss in a sweet and sour sauce and sprinkle with a bit of green onion, sesame seeds, and peanuts.

That’s it.

So delicious.

This recipe is…

  • Simple
  • Easy
  • 100% plant-based
  • Gluten-free
  • Healthy
  • Oh so delicious!
Print

Thai-style Sweet & Sour Cauliflower Bites

Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts.

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Author Taavi Moore

Ingredients

  • 1 cup chickpea flour
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 cup non-dairy milk
  • 1 head cauliflower, cut into florets

Thai-style Sweet & Sour Sauce

  • 1/4 cup sweet chili sauce
  • 2 tbsp white wine vinegar
  • 1/2 cup gluten-free soy sauce (tamari)
  • Juice from 1 lime
  • 1 tbsp sesame oil
  • 2 tsp lemongrass, minced
  • 2 tbsp maple syrup
  • 2 tsp ground ginger

Toppings

  • Green onion, sliced
  • Toasted sesame seeds
  • 1/4 cup chopped peanuts

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  2. Whisk together chickpea flour, garlic, salt, and almond milk until creamy. Taking a slotted spoon, dunk each cauliflower floret into the batter to fully coat (making sure to shake off any excess batter). Place on baking sheet. Repeat with all florets. Bake for 25 min. until golden brown and crispy.

  3. While cauliflower is baking, prepare the sauce. Combine all ingredients in a small saucepan. Bring to a low simmer and cook for 5-6 min. until thickened and reduced.

  4. Add cauliflower to a large bowl and pour over sauce. Toss to coat. Transfer to a serving dish and top with sliced green onions, toasted sesame seeds, and crushed peanuts.

Peanut Butter and Chocolate Swirl Blondies

by Leave a Comment

When you’re indecisive and want both peanut butter and chocolate in your dessert…you end up with this. Worth every effort.

These blondies are fluffy, chewy, moist…and will melt in your mouth. A peanut butter blondie swirled with a chocolate batter and sprinkled with chocolate chips. Need I say more?

These are secretly healthier than your average blondie. Sweetened with coconut sugar and 100% gluten-free. And of course they are also completely vegan.

I highly recommend to sprinkle with a little flaky sea salt when they come right out of the oven!

…

Read More

Vegan Rhubarb Galette with Buttermilk Cornmeal Crust

by Leave a Comment

Rhubarb Season isn’t short, so run to the farmers market as soon as you can and grab a couple pounds of fresh, ripe rhubarb. Often times people can be scared cooking/baking with rhubarb, as it’s a foreign vegetable -yes it’s a vegetable -to most. On my blog you’ll find a few delicious rhubarb recipes, as well as this one which I think has to be my favorite. 

A sweet, tart rhubarb filling wrapped in a soft, buttery buttermilk cornmeal crust. The bits of fine cornmeal add a nice crunch which pairs beautifully with the buttery undertones. I’ll stop making you drool now, and get on with the recipe.

…

Read More

Blueberry Lemon Bars | Gluten Free & Vegan

by Leave a Comment

If you get the chance to dive into the recipes on my blog chances are you will find many lemon recipes. I love lemon…it is tasty in everything -from savory to sweet. I am surprised I haven’t gotten the chance to veganize one of my favorite lemon recipes -lemon bars. 

Toss in some fresh, seasonal blueberries, dust with powdered sugar, and you will be in heaven. These bars will melt in your mouth and you would never believe the “buttery” shortbread crust is gluten-free. You won’t miss any eggs or butter in this recipe. I got you covered. …

Read More