No-bake s’mores bar with a nutty graham-cracker like base, chocolate center, and “marshmallow fluff” topping. These bars are the perfect healthier summer indulgence.…
So fudgy, gooey, caramely, and nutty. These healthier brownies are irresistible and the perfect healthier alternative to start your new year off strong.
These brownies are so incredibly easy and feature healthier alternatives to the traditional ingredients found in brownies. Now that doesn’t mean you can’t indulge in regular brownies, because let’s be real those are OG.
But….not gonna lie I think these taste much better.…
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. …
One of my favorite desserts…since I was a little child, is cinnamon rolls. I simply can’t get enough of the sweet, fluffy layers of cinnamon crusted dough. Smothered in a thick sugary icing. It truly is to die for.
If you know me, then you know I sometimes like to take a twist on traditional recipes. So, what better twist than a cinnamon roll in cupcake form? Convienent, fast, but doesn’t lack any of the flavors.
A fluffy vanilla cupcake embedded with a cinnamon struesal and smothered in a simple powdered sugar icing.
Yes…I broke the cinnamon roll rules, but if it results in a mouth drooling creation than who cares, right?
This recipe is extremely easy to make. It starts with a basic vanilla cupcake recipe. It is then layered with a cinnamon struesal mixture, which is swirled in. Drizzled with a simple icing of powdered sugar and non-dairy milk. …
It is my first pumpkin recipe of the season and I could not be more excited. Leaves are starting to fall, raining is beginning to drizzle, and I am feeling more rushes of cold air. That might not sound the most exciting to you, but I can tell you I am definitely more a lover of autumn than summer. Want to know the greatest reason why? Food. Simple as that.
The countless recipes you can make from fall produce and warming spices is incredible. The top of my list this season is definitely pumpkin recipes. Well, don’t worry because I have quite a lot coming your way on my blog.
These super fluffy and moist pumpkin pecan muffins are a great way to kick off this cold weather. They are entirely gluten-free, vegan, and can be eaten with no regrets…however I believe every muffin should be guilt-free (even if its unhealthy). Treat yourself am I right?
Embedded with chunks of pecans and topped with a creamy hazelnut frosting.
I am excited that I am finally bringing to you another gluten-free recipe, because those are quite lacking on my blog. I find that working with gluten-free flours can be quite hard, yet I think I nailed it on this one. Practice makes perfect!
A combination of oat flour and almond flour yields a super fluffy and soft texture without creating the stereotypical crumbly and dense texture that you often associate with gluten-free desserts.
I wanted to create a more unique frosting and veer away from the traditional cashew one. I soaked some hazelnuts, took the skin off, and added some acid, sweetness, and some liquid. The results were an ultra creamy and rich hazelnut goodness. …