1 cup powdered sugar
1/2 TBS coconut milk ( the refrigerated kind not canned, may also use almond milk)
1/2 tsp vanilla extract
NOTE: when making glaze, icing can be more runny, when using more as frosting or when doing a marbled effect add a bit more sugar so it is thicker. Should be thick enough so it sticks to cookie when it’s dipped and does not run off.
1.5 TBS fresh lemon juice + some lemon zest instead of vanilla to do a lemon glaze.
add 1/2 tsp of almond extract instead of vanilla or in addition to!
add 1/2 tsp of peppermint instead of vanilla for peppermint cookies
! cup coconut oil ( room temperature)
1/2 cup of juice from garbanzo bean can ( called aquafaba)
1.5 tsp vanilla extract ( clear to light color not dark)
1 cup of sugar
2 tsp baking powder
3 cups of flour
Directions: Cream sugar and oil together until smooth with hand mixer. Then add garbanzo liquid and vanilla.
Mix dry ingredients together.
Then slowly add the dry ingredients to liquid and blend with hand mixer until dough is blended and can be rolled into a ball.
Dust surface with flower and roll out. Dust with flower above and below as needed. Cut with cookie cutter.
Pre-heat oven to 350
Place cookies on cookie sheet and bake 10 minutes exactly. Do not overcook. Cookies will not brown, they will still be slightly soft when you take them out of the oven. Let them cool and they will harden a bit but be perfectly chewy!
Enjoy every bite!!!
Potato and Corn Chowder
My friend shared this recipe wit me and I’ve made it a few times and tweaked a couple things and now I think it’s my new favorite soup recipe! Easy to make and delicious to eat!
6 Cups of potatoes chopped into small cubes ( May use frozen )
1 Large Yellow onion
2 cloves of garlic
2 Carrots diced
2 Cups of corn ( may be be canned, frozen, or fresh. I prefer white)
2 cups of Water
2 Cups of Vegetable broth
1 Cup Coconut Milk ( not canned, and optional. Just add’s extra creaminess) If using this, do only 1 cup of water instead of 2.
2Tsp Salt ( more to taste if needed)
1TBS Garlic Powder
1TBS Onion Powder
1 Cup of raw unsalted cashews + 1 Cup of water ( I prefer to soak them overnight so they are extra soft )
Green onions for garnish.
Saute onions and garlic in a little oil , once translucent add water, broth, coconut milk ( if using) & potatoes. Bring to a boil and cook until potatoes are soft. Add corn, carrots, salt and bring back to a boil.
While cooking, blend cashews with the garlic and onion powders + 1 cup of water in blender. Blend until super smooth. Add into the soup mixture and mix together. Rinse blender and add that water in too. Let heat all the way through and then serve. If soup is too thick you can add a little extra broth. I also like to have some of this cream on the side to pour in when ready to eat. Garnish with green onions and add your favorite cheese. I use a plant based cheese in mine!
Serve and Enjoy!
Does keep in fridge but it will thicken so add a little broth or water when re-heating and add salt to taste if needed.
Favorite fruit salad! Made this for mom's birthday party and it was a hit! Super easy and delicious! 🍓
(single recipe below, made double recipe in picture)
1 package of blueberries
1 package of strawberries (diced)
3 kiwis (diced)
1 pineapple ( cut in cubes)
Juice and zest of 1 lime
Juice of 1 orange (medium size)
2-3 Tbs of honey ( you can tweak the honey to your desired sweetness)
Pour liquid once ready to serve and mix well. You will eat every bite 😊
1 can coconut milk ( you can use the full fat one for a richer flavor or the light is good as well, just cook it longer. Almond milk works great as well, just maybe add a teeny more flour to thicken if needed)
2 cups oat flour
2 Tbs honey
2 Tbs vanilla extract ( if you like that flavor, not needed)
1 tsp salt
1 Tbs baking powder ( not actually needed if using a true waffle maker. However they do fluff up more if you use it. This recipe works great for pancakes so do use the baking powder in that case)
Mix all ingredients and pour into waffle maker. You can spray with coconut oil or use a little butter on the pan but it's not needed as it usually should not stick. I turn the temp all they way high. Cook extra time till golden if needed.
You can add things such as coconut flakes, chocolate chips, etc as well!! This recipe makes 4 large waffles ( I usually don't pour the entire circle of the waffle maker)
You can play around with this recipe some. It's pretty delicious though. Let me know if you make them!
6 ingredients to bake this yummy granola
4.5 cups gluten free oats
1 tsp cinnamon
1/2 tsp sea salt
3/4 cup pure maple syrup
1/2 cup melted coconut oil
1.5 Tbs of vanilla extract
Mix the dry ingredients and wet ingredients separately then mix all together. There should be enough liquid to evenly coat the oats. You may use up to 1 cup of maple syrup and a touch more coconut oil to to make it sweeter and crunchier, I just prefer using less. Another option is to add 1/2 tsp almond extract.
Preheat oven to 300
I do 2 separate baking sheets lined with parchment paper.
Spread an even layer onto both baking sheets and bake for 45 min. Turn the granola every 15 minutes so it cooks evenly.
Let granola cool completely before putting it away.
I then add whatever else sounds good. I don't like to add these ingredients prior to baking so I add them after.
Some of my favorites are: almonds, coconut flakes, raisins, cranberries, pecans,etc. Store in airtight container.
Cabbage Lime Salad
azurefarmFavorite New Salad 🌱 got this from a friend on pinterest then tweaked it a bit.
Vinaigrette: ( I use these measurements and made a double recipe, I like the salad to have more, but you can use less. This stuff can basically go on anything, it's SO good)
1/4 cup fresh lime juice
1-1/2 teaspoons agave
2 tablespoons olive oil
Seasoned salt to taste
2 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
2 carrots, peeled and jukienned
3 green onions, sliced thin on an angle ( I tend to add more)
1 cup coarsely chopped cilantro ( you can do 1/2 cup but I like it a lot)
1/4-1/2 cup of pumpkin seeds ( this could be optional but it adds a nice crunch)
Optional : Cup of cut mango ( I like the champagne mangos)
Optional : 1 raw Jalapeño diced
Mix the lime juice and agave into a large bowl and slowly pour in the olive oil while whisking.
Next, add in the cabbages, carrots, green onions and cilantro. You can then add the mango and pumpkin seeds on top or mix them in with the rest of the salad. Make sure it's all thoroughly mixed.
Note: if making this slaw in advance, keep the dressing separate. Refrigerate until ready to toss together and serve.