Tag Archives: blueberry

Vegan Blue Berry Mini Bran Muffins

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This is a modified version of my vegan blueberry chocolate chip bran muffin.   I made these today because my daughter’s ballet class is having a little party tomorrow.  I am sure that the majority of the snacks that will be served won’t be vegan, so I wanted to make sure my little ballerina will have something to munch on while everyone else is eating cupcakes, cookies, and candy.

I wanted these muffins to be a bit healthier than the average ones which is why I used whole wheat, all natural sucanat sugar, coconut milk, bran, etc.  And, they are moist and delicious!

I am sure you will like them!

Ingredients:

  • 1.25 cups of wheat bran
  • 1 cup of whole wheat flour
  • 1 cup of Thai coconut milk
  • 1 cup of blueberries
  • 2/3 cup of sucanat unprocessed sugar
  • 1/4 cup of applesauce
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of vanilla
  • 1 tablespoon of molasses (for added iron)

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix coconut milk and wheat bran together.  Let the milk  absorb into the bran (10 minutes).
  3. In another bowl, mix applesauce, vanilla, sea salt, and brown sugar together
  4. Pour applesauce mixture in with the bran and add flour, baking soda, and baking powder.
  5. Mix together.
  6. Add the blueberries and mix it in.
  7. Place into greased cupcake liners.  Fill it up 3/4 of the way.
  8. Bake in preheated oven for 20 minutes.
  9. Enjoy!

Gluten-Free Vegan Rhubarb Zucchini Quinoa Pancakes with Blueberry Banana “syrup”

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My child loved these!

Are you looking fora high energy, high protein, high fiber, vegan, and gluten-free breakfast with lots of vitamins and minerals?…well, here it is!

This is a wonderful combination of grains, vegetables, and fruits!

Zucchini is awesome in many ways (magnesium and potassium for better heart health).  It is high in antioxidants (vitamin c and a) and carries cancer preventing properties.  It is high in manganese (for healthier skin).  Also, it helps your body absorb iron more efficiently.

Rhubarb is a good source of calcium and vitamin c (helps your body absorb iron better as well).

Quinoa is known for its protein packed with protein, antioxidants, fiber, calcium, and other vitamins and minerals.

Oatmeal contains lignans, which help protect you from heart disease.  It is low-calorie, high fiber, high in antioxidants, and delicious.

Corn is also packed with thiamin (B1), vitamin B5, folate, fiber and vitamin c.

Blueberries are just plain awesome.  It is known to help reduce belly fat, improve memory loss, and it even helps aid digestion.  Blueberries are high in vitamins and antioxidants and is also known to have cancer/disease fighting properties.

Bananas are high in potassium, vitamin B6, fiber, and vitamin c.

Ingredients:

  • 1.5 cups of blended rhubarb and zucchini (1 zucchini and 2/3 cup of rhubarb)
  • 1/3 cup of organic quinoa flour
  • 1/3 cup of organic corn meal
  • 1/3 cup of organic rolled oats
  • 2/3 cup of non dairy milk (soy, almond, hemp, etc.) Note: for thinner pancakes, add 1 cup instead of 2/3 cup of milk
  • 3 tablespoons of canola oil
  • 2 Ener-G egg replacer
  • 2 tablespoons of organic sucanat (sugar)
  • 1/6 cup of coconut cream (note: if you can’t find these, you can just add 3 tablespoons of cold pressed coconut oil and 1 tablespoon of raw agave)
  • 1 tablespoon of almond extract
  • 1 tablespoon of baking powder
  • 1 tablespoon of molasses (for added iron)
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of ancient sea salt

Ingredients for Blueberry Banana “syrup”:

  • 1 cup of blueberries
  • 1 banana
  • 1/4 cup of raw agave (add more agave if you want it thinner)

Directions for syrup: blend all ingredients together until there are no lumps.

Directions for Pancakes:

  1. Make “syrup”.
  2. In a food processor, blend zucchini and rhubab together.
  3. Pour rhubarb and zucchini into a bowl.
  4. Add milk, sugar, molasses, cream of coconut, canola oil, almond extract and salt into the bowl.
  5. Mix it well.
  6. Add quinoa flour, corn meal, oats, baking soda, and baking powder.
  7. Mix well.
  8. Heat griddle (low to medium).
  9. Spray griddle with olive oil or coconut oil.
  10. Pour batter and cook pancakes for a few minutes on each side.
  11. Stack pancakes on a plate and serve with syrup.
  12. Enjoy!

Blueberry Chocolate Chip Vegan Bran Muffin

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 I love this healthy breakfast muffin!  It is moist, fruity, and chocolaty.

Ingredients:

  • 1.5 cups of wheat bran
  • 1 cup of whole wheat flour
  • 1 cup of almond milk (unsweetened)
  • 2/3 cup of blueberries
  • 1/4 cup of semi-sweet chocolate chips (vegan)
  • 2/3 cup of brown sugar
  • 1/4 cup of applesauce
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of vanilla

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix almond milk and wheat bran together.  Let the milk absorb into the bran (10 minutes).
  3. In another bowl, mix applesauce, vanilla, sea salt, and brown sugar together
  4. Pour applesauce mixture in with the bran and add flour, baking soda, and baking powder.
  5. Mix together.
  6. Add chocolate chips and blueberries.
  7. Place into greased cupcake liners (makes 12 muffins).  Fill it up 3/4 of the way.
  8. Bake in preheated oven for 20 minutes.
  9. Enjoy!

Picking blueberries!

Making blueberry cocolate chip muffins!

Raw Vegan Blueberry Chocolate “Cheesecake”

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I just LOVE this dish!  This is an upgrade from your regular “cheesecake”.  It is healthier and guilt free!  Plus, it took me 10 minutes to throw together!

Ingredients:

Chocolate (cacao) Crust:

  • 1/2 cup raw macadamia nuts
  • 1/4 cup of raw almonds
  • 1/4 cup of raw walnuts
  • 6 to 7 medjool dates
  • 2.5 tablespoon raw cacao powder

Note: if this isn’t enough chocolate, CLICK HERE for a raw vegan chocolate sauce.

Filling:

  • 1.25 cups of raw cashews (soaked overnight in filtered water)
  • 1/3 cup of raw agave
  • 1/3 cup of fresh lemon juice
  • 1/8 cup of water
  • 1/3 cup of cold pressed coconut oil
  • 2.5 tablespoons of soy lecithin granules
  • 4 tablespoons of fresh blueberries
  • 1 tsp vanilla extract
  • a pinch of sea salt

Directions:

  1.     Crust:  Place raw nuts, cacao powder, and dates in the food processor and process for a minute or two.  Then, place in a small pie pan or any small baking pan and press down to make the crust.
  2.     Filling: Place all the filling ingredients (cashews, vanilla extract, lemon juice, water, raw agave, coconut oil, lecithin, salt, and blueberries) in the processor.   Process for a good 3 to 5 minutes, or until the filling is nice and smooth.  Place over the crust in the pan, then FREEZE for a few hours or until it is firm.
  3. Enjoy!

Fruity Ice Pops!

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My 2 year old helped me make these ice pops. :) …this is a fun and easy treat to make with a child!

Perfect for a hot summer day!

Ingredients:

  • Freshly squeezed orange juice
  • Organic raspberries
  • organic blueberries

Directions:

  1. Juice about 3 to 4 oranges and place in a cup.
  2. Have your child place raspberries and blueberries (or whatever fruits you have) into the popsicle tray.
  3. Help your child pour the juice into the tray.
  4. Place in the freezer.

*Note: this is a good time to explain to your child how the juice turns into a solid when frozen.

Chocolate Plantain Crunchylicious

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Plantains are rich in potassium, magnesium, and phosphate.  It also contains vitamins A, B6, and C.  It is also known to build immunity, maintains vision, and improves skin.

In the Philippines, plantains are an everyday sort of food.  Plantains are deep fried, wrapped in rice pastry, grilled (they call it banana-q), and sometimes we use it in soup.

My mom came over a few weeks ago and bought some plantains, and it has been sitting there since she left.  I forgot about it until I was preparing my samosas and I thought, I could wrap the plantains and throw in some chocolates!  I love sweet plantains, and almost anything is good with chocolate ;-) .

Ingredients:

  • 1 blackened plantain (roasted or in my case, I just poked a few holes in it and cooked it in a plate in the microwave for a few minutes)
  • 1/4 cup or less VEGAN chocolate chips
  • 8 half phyllo or fillo dough (I have seen it spelled both ways)
  • vegan butter
  • ENER-G egg replacer (1 egg worth)

Sauce (processed or blended together):

  • a hand full of fresh or fresh frozen blueberries
  • a hand full of fresh or fresh frozen strawberries

Roast or microwave sweet blackened plantain, peel and let cool for a few minutes then smash it in a bowl.  Add chocolate chips, then wrap it in fillo dough.  When wrapping, use 2 sheets.

Note:  When you are closing up your roll or triangle, make sure you use the “egg” mixture to close it up and spread the vegan butter all over your dough, inside and out.

Make sure you butter it up :-) , then cook it in a 425 degree oven for 10 to 15 minutes.