The other night I was trying to make a Southwestern Salad, when I realized our yogurt had gone bad. Unable to find a recipe for a southwestern style dressing without yogurt or sour cream or mayonnaise, I decided to throw what we did have, an avocado, into the blender and see what I could come up with.
The result was a light, tangy dressing that I will definitely be making again! As an added bonus, it is dairy-free and paleo-friendly!
Makes approximately 1 cup
Ingredients
1 avocado
Juice of 1 lime
1/2 tsp cumin
1/2 tsp chili powder
4 tablespoons olive oil
Salt
Pepper
Water, optional
Directions
Combine all of the ingredients in a blender. Blend until smooth. Add water as necessary to reach the desired consistency.
♥ Amy
Showing posts with label egg free. Show all posts
Showing posts with label egg free. Show all posts
Wednesday, June 19, 2013
Thursday, December 6, 2012
Chai Cupcakes
For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!
I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!
Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular
Ingredients
1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.
In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.
Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.
To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.
Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.
♥ Amy
I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!
Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular
Ingredients
1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.
In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.
Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.
To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.
Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.
♥ Amy
Friday, June 29, 2012
Paleo Pumpkin Pudding
This recipe saved us during our 30 Day Paleo Challenge when the sweet cravings hit.
From Health Bent, serves 6
Ingredients
14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm
Directions
In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.
♥ Amy
From Health Bent, serves 6
Ingredients
14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm
Directions
In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.
In a small sauce pot over low heat, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Bring to a simmer and then immediately remove from the heat.
Whisk the gelatin into the pumpkin mixture.
Pour the pumpkin custard into ramekins or small bowls.
Press a small square of plastic wrap directly onto the surface of the custards. Refrigerate at least six hours prior to serving to allow the custard to set-up and get firm.
Serve sprinkled with cinnamon, cocoa powder or cocoa nibs.
♥ Amy
Friday, February 10, 2012
Paleo "Ice Cream"
This recipe is paleo-friendly, dairy-free and can also be made vegan and egg-free.
And it actually tastes like ice cream!
The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!
Makes 1 litre
2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired
If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.
If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.
Freeze as per ice cream maker instructions.
Green Tea Almond
Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)
Chocolate Almond Butter
Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean
♥ Amy
And it actually tastes like ice cream!
The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!
Makes 1 litre
2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired
If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.
If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.
Freeze as per ice cream maker instructions.
Green Tea Almond
Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)
Chocolate Almond Butter
Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean
♥ Amy
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