Find more of my recipes at http://sweethealthyliving.com/.

Dense and fudgy, you would never guess these are vegan, low fat, grain free and sugar free! These truly are “guilt free!” You have to try them! I made both the brownie and the icing on the thin side. If you want a thicker brownie, double the recipe. Also, the icing helps to sweeten the brownies, so if you want a sweeter brownie with a thicker icing, double up on the icing!

Ingredients (9 large brownies)

Recipe by healthyvic.

Check out my blog Kait’s Inside Dish for my inspiration behind these muffins and find out just how versatile they really are.

Ingredients
1 cup of Almond meal
1 cup of pure pumpkin puree
2 egg substitutes
1/4 cup of agave/maple syrup
3/4 cup of creamy almond butter
1 apple sliced and chopped into bite size pieces
5 dates chopped into bite size pieces
1 tbsp of cinnamon
1/2 tbsp of pumpkin pie spices
1 tsp of baking powder

Method
1) Preheat oven to 350

2) in a large mixing bowl add in all ingredients, mix together until batter is creamy and all ingredients are well combined

3) Place cupcake liners in tray and using a spatula fill each liner with about 3/4 with batter

4) Bake for at least 50 minutes (they may need more time, as pumpkin is quite moist and may take longer to throughout bake through).

For the full story behind my recipe check out Kait’s Inside Dish

Ingredients for Apple Bread
2 1/2 cups of whole wheat flour
1 cup of brown sugar
1/4 cup of white granulated sugar
1 tsp of nutmeg
1 tbsp of cinnamon
2 flax eggs ( 2 tbsp of flax seeds + 6 tbsp of water)

1/4 cup of maple syrup
1/4 cup of soy milk
3/4 cup of applesauce

1 apple cored, peeled, and chopped
1 tsp of sugar 1/2 tsp of cinnamon
1 tsp of vanilla extract

Ingredients for topping
3 cups of soy milk
1 tbsp of cinnamon
1 tsp of all spice
1 tsp of vanilla
1 tbsp of maple syrup
2 tbsp of sugar
3/4 cup of chopped walnuts

Method

1) Preheat oven to 350, in a mixing bowl combine all dry ingredients (flour, cinnamon, nutmeg baking powder, and sugars)

2) In a separate bowl combine together all wet ingredients (apple sauce, vanilla, maple syrup, flax eggs, and soy milk) add wet ingredients to dry ingredients and mix thoroughly

3) Toss chopped apples in cinnamon and sugar mixture and then fold apples into batter, pour batter into a 9 x9 in baking pan and bake thoroughly for 35 minutes or until bread is firm and all the way cooked through, let cool for 10 minutes

4) slice bread into 4 long slices a little bigger than 2 inches in width. Place on a greased baking sheet for an addition 10 minutes (5 on each side to help bread become more firm and dry

5) Cut bread into cubes about 1 inch thick and place on the bottom on a grease 9 x 13 ” baking sheet, in a side bowl combine ingredients to make bread pudding ( Soy milk, vanilla, syrup, walnuts and spices) Pour mixture over bread cubes and let bake for 40 minutes or until the liquid begins to bubble.

6) remove from heat and let sit (don’t worry if there is still liquid in your pan it will become absorbed once you let the dessert sit.

Source:  Bake With Dates by Susan Lowenberg (http://bakewithdates.com)

Carob Crust

3/4   cup   almond meal
1/4   cup   carob powder
6    medjool dates, pitted and chopped
1     tsp   vanilla

Carob Pudding

12   medjool dates, pitted and chopped
3     cups   almond milk
1     tsp     vanilla
1/3   cup    carob powder
1/4   cup    cornstarch

To Make the Crust

1.   Combine almond meal, 1/4 cup carob powder, 6 chopped dates, and 1 tsp. vanilla in a food processor until mixture adheres together.

2.   Spray 9″ pie pan with cooking spray.

3.   Press almond carob mixture into pie pan.

4.   Bake at 350º F for 10 minutes.  Cool.

To Make the Pudding

1.   Using a blender, puree 12 chopped dates, almond milk, 1 tsp. vanilla, 1/3 cup carob powder and cornstarch.

2.   Pour into top of double boiler and cook for about 10 minutes, stirring constantly, until the pudding is thick.

3.   Pour pudding into a bowl and cover surface with plastic wrap so a crust doesn’t form on the top as the pudding cools.

To Make the Pie

1.   When pudding and crust have cooled, pour pudding into crust.

2.   Refrigerate for several hours before serving.

Servings: 8

Oven Temperature: 350°F

Preparation Time: 20 minutes | Cooking Time: 20 minutes

Serving size: 1 slice. Calories: 226, Fat: 3 g

Omega-3 Muffins

These are great muffins.  Not too sweet and full of omega-3′s.

Dry Ingredients:

1 Tbsp ground chia seed
1 Tbsp ground flax
1 1/2 cups whole wheat flour
2 tsp baking soda
1/2 tsp salt
3/4 cups english walnut pieces (optional)

Wet Ingredients:

2 Tbsp flax whisked in 6 Tbsp water (or equivalent egg replacer whisked in water)
1 cup pumpkin puree
1 cup unsweetened apple sauce
1/2 cup agave syrup
2 tsp lemon juice
1/2 cup dried fruit (cranberries, cherries, raisins)

Preheat oven to 350 degrees.  Mix dry ingredients.  In a separate bowl mix wet ingredients.  Add flax/water mixture or egg replacer/water mixture to wet ingredients.  Mix fully.  Add wet to dry ingredients, combine thoroughly but do not over mix.  Spoon into muffin molds (use parchment muffin papers or silicone bakeware) and bake for 25-30 minutes.  Cool and enjoy.

Celine Steen of  Have Cake Will Travel and Joni Newman of Just The Food have more tasty recipes on their blogs. Be sure to check out their amazing vegan cookbooks, especially The Complete Guide to Vegan Food Substitutions where this recipe comes from!

This guilt-free pudding will have people wondering why all puddings aren’t made from avocados!

Chococado Pudding

12 ounces (340 g) fresh avocado flesh (about 4 avocados)
1/4 cup (20 g) unsweetened cocoa powder
1/4 cup (84 g) brown rice syrup
1/4 cup (84 g) agave nectar to taste
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Pinch salt
1/4 teaspoon chipotle powder, optional

COMBINE ALL INGREDIENTS in a blender and purée until silky smooth. Divide among 4 dessert cups and chill before serving.

YIELD: 4 servings

This is a delicious Dessert Bread, it’s moist and has a distinct peanut butter, banana flavor which in my opinion is definitely a winning combination of ingredients. ( For the Full story visit my Blog at Kait’s Inside Dish)

Ingredients

2 1/2 cups of white unbleached flour
1/3 cup of coco powder
1 1/2 tsp of baking powder
1/2 tsp of baking soda
3/4 cup of sugar
1 tbsp of brown sugar
3/4 cup of apple sauce
1/2 cup of light soy milk ( I use Silk)
1 tbsp of hot water
1 tbsp of balsamic vinegar
1 tsp of vanilla extract
2 flax eggs ( 2 tbsp of flax seeds 6 tbsp of water)
2 ripe banana mashed and microwaved for 25 seconds to soften
1 tbsp of chocolate chips melted
1/4 cup of peanut butter melted

Ingredients for Glaze

1/2 cup of confectionery sugar
1 tsp of coco powder
1 tbsp of soy milk

Method

1. Begin by preheating the oven to 350
2. Start by mixing together all your dry ingredients ( flour, coco powder, sugars,baking soda, and baking powder)
3. In a separate bowl mix together the wet ingredients ( applesauce, soy milk, water, vanilla, balsamic vinegar, vanilla, and flax eggs)
4. Add the wet ingredients to the dry ingredients and whisk thoroughly until you have a velvety smooth batter
5. Next add in melted chocolate chips, mashed banana, and melted peanut butter, again whisk thoroughly until you have a smooth consistency
6. Pour batter into a greased loaf pan and let bake for 25 minutes or until bread is completely cooked through
7. Let cool for 10 minutes, with a knife gently loosen edge to release bread, put bread on a plate and let thoroughly cool
8. Once bread is cool begin to mix together ingredients for the glaze
9. In a mixing bowl add together coco powder and confectionery sugar, slowly add in half of the soy milk, mix together ingredients, if necessary add in the rest of the soy milk. ( the key to this glaze is to make it thick and velvety smooth, so carefully add in the soy milk and stop once you have a achieved a creamy smooth consistency).
10. Carefully Drizzle Glaze Over Bread, Let sit for 15 minutes until glaze hardens

Check out Kait’s Inside Dish for more Vegan Recipes

Celine Steen of  Have Cake Will Travel and Joni Newman of Just The Food have more tasty recipes on their blogs. Be sure to check out their amazing vegan cookbooks, especially The Complete Guide to Vegan Food Substitutions where this recipe comes from! (Photo by Celine Steen)

White Chocolate Orange Corn Muffins

1/4 cup (84 g) light agave nectar
1/4 cup (60 ml) unsweetened fat-free nondairy milk
A few grates orange zest
1/4 cup (60 ml) fresh orange juice
1 teaspoon white balsamic vinegar
2 tablespoons (30 g) unsweetened applesauce
1/4 cup (51 g) vegan white chocolate chips
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour
1/2 cup plus 2 tablespoons (75 g) cornmeal
1/2 teaspoon baking soda

Preheat oven to 350°F (180°C, or gas mark 4). Line 6 out of a standard muffin tin with paper liners.

Combine agave, milk, zest, juice, vinegar, applesauce, chips, and salt in a medium bowl.

Add flour, cornmeal, and baking soda on top. Stir until combined. Divide batter into prepared muffin tin, almost to the top of the paper liner.

Bake for 18 minutes, or until golden brown on top and firm when touched. Let cool on wire rack.

Yield: 6 muffins

An easy, guilt-less cookie recipe by Vintage Mixer.

Vegan Spiced Carrot Cake Cookies

adapted from Whole Foods

INGREDIENTS
1 cup raw unsalted walnuts
1 cup rolled oats
1/2 cup raisins
1/2 cup dried cranberries (use whatever combo of raisins and cranberries to equal 1 cup of dried-fruit))
1/2 cup whole-wheat pastry flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 cup almond milk

DIRECTIONS
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silpat.

Combine walnuts, oats, raisins and cranberries in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apple, banana and almond milk and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

As Thanksgiving quickly approaches i find myself day dreaming about Pumpkin Pie, my absolute favorite fall time dessert, although honestly I would eat pumpkin pie in just about any season. There is just something about the dense orange pie filling combined with a flavorful mix of comforting spices which I find absolutely addicting. For more Recipes Check out Kait’s Inside Dish

The other night I found myself craving pumpkin pie however, at 8:00 p.m. I was in no mood to start making a pie crust from scratch. With my cravings intensifying I wondered if I could simply bake a pumpkin pie filling (obviously the best part of the pie). Desperate for a pumpkin fix I decided to get creative and simply experiment. My experiment resulted in a soft flavorful spiced pumpkin filling with a delicious oat crumble, which completely  satisfied my pumpkin pie craving. Plus this recipes makes for a great healthy alternative to traditional pumpkin pie which can end up being quite high in fat with the pie crust. I definitely recommend this recipe to all my fellow pumpkin lovers especially for the upcoming holidays!

Ingredients
1 15 oz can of all natural pumpkin puree
1/2 cup of light soy milk
1/4 cup of corn starch
3/4 of light brown sugar
1 1/2 tbsp of cinnamon
1 tsp of ground ginger
1 tsp of nutmeg
2 tbsp of maple syrup
1 tsp of vanilla extract

Ingredients for Topping
1 cup of old fashioned oats
1/4 cup of flour
1/2 cup of brown sugar
1 tsp of cinnamon
1/2 tsp of nutmeg
1 tbsp of Melted Almond Butter

Method