Wednesday, May 17, 2017

Green Tea Blondie Bars (vegan, gluten-free)

Are you a brownie or blondie person? I only knew of the brownie as a child. Those ooey gooey chocolatey rich bars that were sold in every restaurant and came with ice cream if requested. But I was never really into the brownie, never really had that chocolate craving everyone spoke about, never grew up in a house hold where my parents bought boxes of Little Debbie's Brownies, nor did my parents ever buy me anything sweet. 

As I grew older I discovered the next of kin to the brownie, the blondie. I was totally about the blondie, it wasn't too chocolatey but still had that nice gooey chew to it and it chocolate chips. My inspiration for this green tea bar comes from the blondie. As much I love the blondie, I wanted to make it into something more close to home. Thus, I added in some matcha powder to the blondie recipe and made into what it is now.

These green tea bars are my all time favorite. They are vegan and gluten-free, free some soy and contains no nuts. Though you may add in whatever else you'd like to make your way. Below is a recipe for these vegan, egg-free, dairy-free, gluten-free & no nuts green tea bars.

Serves ~8
1/4 cup warm non dairy milk
1 teaspoon vanilla extract

1/3 cup natural cane sugar
2 tablepoons tapioca starch
2 tablespoons potato starch
1/8 teaspoon salt
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
1/4 teaspoon baking soda

1/4 cup vegan chocolate chips (optional)

Pre heat oven to 350F. Oil and line a 8x8 pan.

In a medium bowl stir together the wet ingredients. Then slowly stir in all your dry ingredients and fold in the chocolate chips.

Pour batter into oiled and lined 8x8 pan and bake for 20 minutes rotating once after 10 minutes. Allow the green tea bars to cool for at least 2 hours before serving. Bars will keep for up to 4 days in an air tight contain in the fridge.

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Wednesday, December 30, 2015

Easy Vegan & Gluten-Free Pancakes (Sugar-Free)

Mornings should be easy going and simple. Breakfast should never be a hassle, even if you want a nice cooked one. 

I usually don't eat breakfast, only because I wake up in between breakfast and lunch (brunch). Even though I woke up during brunch, I had the bright idea of making pancakes. I also thought this would be a perfect time for recipe development. 

Now that I've graduated college and obtained my BA that been too long of a process. Anyways back to the pancakes. This is an easy vegan & gluten-free pancake recipe and the ingredients can be very versatile. Please feel free to substitute any ingredient that you don't have with another. I only used what was available to me in my pantry. Alright, here we go!! 

Make 3-4 medium sized pancakes

1/3 cup brown rice flour (or sub with sorghum)
1/4 cup potato starch
2 tablespoons swerve sugar (or regular sugar or maple syrup)
1 tablespoon coconut flour (or garbanzo flour)
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon xanthan gum

1/3 cup unsweetened rice milk (or other non-dairy milk)
3 tablespoons unsweetened apple sauce (or other unsweetened fruit puree)
2 tablespoons canola oil
1 teaspoon vanilla extract

In a medium bowl add in all the dry ingredients. Whisk ingredients together to fully incorporate. Then add in all wet ingredients. With a spoon or rubber spatula, mix dry and wet ingredients together. The batter with be a bit thicker than regular pancake batter.

Pre heat a non stick skillet on low-medium heat. Add about a tablespoon of oil (your choice) to pan. This will prevent the pancake from sticking. Laddle or spoon pancake batter on to pan. Cook one side for about 3-4 minutes. This vegan and gluten-free pancake batter does not bubble like normal pancake batter, when it is ready to be flipped. So just to be safe, check the bottom side if it is ready before flipping. 

Continue these steps with the rest of the pancake batter. Enjoy your breakfast!

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Monday, December 28, 2015

Oil-Free Hemp Protein Muffins (Vegan & Gluten-Free)

Eating protein shouldn't be a second thought. Protein is essential for building cells in our bodies and keeping homeostasis. I admit, I am not health professional, but from what I learned from my bio of human aging last quarter is the protein with the addition of many of substances such as antioxidants, low ldl foods and so forth help our body build good cells.

I know the new year is right around the corner, well just about a few days away and why not include more healthy essential foods to out diet? I mean why not? Thinking of ways to include healthy foods into my diet, I looked deep into my cupboard and threw some things together to make this healthy hemp protein muffin that is oil free! Can you believe that? Oil isn't necessary unhealthy. But I decided, why not make this an oil free muffin.

This is a very simple oil free hemp protein muffin that is great for breakfast, on the go snacking or maybe even a late night sweet tooth craving.

The ingredients that I used are very versatile and can be interchanged and still have the final product tasting yummy.

Aright hear we go! Here is the oil free hemp protein muffin recipe. 

1 cups oats
1/2 cup brown rice flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/4 cup gogi berries
1/4 cup pumpkin seeds
1/4 cup hemp protein powder
3 Tablespoons chocolate chips (I used Enjoy Life)
2 Tablespoons Swerve Sweetener
2 teaspoons cinnamon powder
1/2 teaspoon baking powder

1 cup unsweetened apple sauce
1/2 cup unsweetened rice milk (or any milk you prefer)
2 teaspoons vanilla extract

Pre heat oven to 350.

In a large mixing bowl, add all the dry ingredients. Use a spatula or spoon to mix everything together. Add in all the wet ingredients and stir.

Line 6 cupcake tins. Scoop muffin batter into cupcake tins and slightly over fill the tins. Since these muffins do not rise.

Bake muffins for 30 minutes. Rotate muffins half way through baking. When muffins are finished baking, allow muffins to cool for 20 minutes & enjoy.

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Sunday, September 6, 2015

Donut Post (Vegan & Gluten-Free)....updates and more.

It's donut type of day here in Los Angeles. Find my vegan & gluten-free donut recipe here. I haven't posted in a while. I would like to say that I've been busy but honestly, I am simply enjoying my summer break. I never though summer would feel so long. Did I do anything fun or interesting this summer? To answer your question, I would have to say 'no'. Don't get me wrong, I tried being productive by baking and experimenting with new recipes. I came up with some but they were not well documented. 

Also, I recently began working at a small cafe near my house. It's super cute and they bake their own bread there that is used for sandwiches. Although, my position their is not a baker but a server. Working there has taught me that serving is not as easy as it seems. This is a completely new experience for me. I learned to read ticket orders, work as quickly as possible to prep the orders and walk it out to them. One thing I have noticed about serving is that my whole body hurts by the end of the day. My feet hurt from walking super fast, my calves hurt, my back hurts and my arms and fingers hurt from carrying the heavy plates. 

Upon this I bus tables. I guess my position is more of a unicorn than a server alone. But another thing I notice while busing tables is how wasteful customers actually were. Just yesterday, a customer left behind a practically whole sandwich and a side salad. The customer only ate two bites of the sandwich. Another family left behind their opened bags of chips with plenty of chips inside. These types of this surprise me, but what can I do? I would give it to a homeless person if they were around the cafe, but the area where I work is quite quaint. 

The one thing I do enjoy about this job is the friendly helpful coworkers. This has been my second week and I feel that I can really connect with them and carry on a conversation. Another thing I enjoy about this job are the tips. Yes, MONEY! I had never worked at a place that had great tips. Thus I am totally surprise and content. Hopefully, maybe one day I can make my way back to the back of house where I am most comfortable.

Till next time. Stay awesome! 

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