FRIENDS! Guess what?! I’ve been at this blogging game for a whole year! Yep, Peach and the Cobbler just turned 1 this month. Break out your party pants and put on your dancing shoes, because we’re CELEBRATING!!!

And we’re doing it the only way I know how – with cupcakes!

Cupcakes are like my kryptonite. Especially chocolate cupcakes. With fudge frosting. And sprinkles. I’m convinced that there’s not a problem in the world that can’t be solved with a cupcake. It’s virtually impossible to be sad/mad/upset/any other feeling than happy when you have a cupcake in your hand. Fact.

And these Vegan Chocolate Cupcakes are true game changers in my book. Not only is the cake itself refined sugar free, gluten free, and vegan, but the frosting is too! Yep, no powdered sugar nonsense around here. We’re keeping these babies as healthy as possible while still being supa dupa tasty.

I borrowed the fudge frosting from my Best Gluten Free Vegan Brownies and whipped it up a bit more, with the result being a super fluffy to-die-for chocolate buttercream of sorts.

PRO TIP: if you have any leftover frosting (or if you make extra so you make sure you do, no judging), spread it on top of graham crackers or to keep it gluten free, rice cakes. Not that I know from experience or anything, but it’s particularly good if you drizzle a little of my Homemade Sunflower Seed Butter on top of the frosting. You’re welcome.                                                                                                                                                                                                              

I couldn’t resist adding some sprinkles to these beauties, because what says “celebration” better than sprinkles? Pretty much nothing. But full disclosure that the sprinkles are NOT refined sugar free, so omit them if you want to keep these 100% refined sugar free.

They are still 110% delicious without them!

It’s truly been a whirlwind of a year and I couldn’t have made it this far without all of YOU.

Yep, you guys are the reason I’m doing what I’m doing and I couldn’t be more grateful for each and every one of you – virtual hugs all around! Thank you for following me on this food blogging journey!

If there are any recipes you’re dying to see on Peach and the Cobbler please let me know by leaving me a comment below! I want this space to become your go-to for healthy sweets & eats, so please give me a shout out if you have any requests!

Cheers to year 1 and many more years to come! 

Love,

Peach

5.0 from 1 reviews

Vegan Chocolate Cupcakes (GF)

 

Print

Prep time

30 mins

Cook time

18 mins

Total time

48 mins

 

Vegan Chocolate Cupcakes (GF)! A cupcake worthy of a celebration. Super chocolatey, moist, and topped with a to-die-for fluffy fudge frosting.

Author: Peach and the Cobbler

Recipe type: Dessert

Cuisine: Vegan, Gluten Free, Refined Sugar Free

Serves: 11

Ingredients

Cupcakes

• 1 ½ cups gluten free flour (see flour blend below or Bob’s Red Mill Gluten Free 1:1 Baking Blend)
• ½ cup carob powder (sub cocoa powder)
• 1 tablespoon arrowroot powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
• ¼ cup cocoa butter (melted - find the kind I use here)
• ¼ cup filtered water
• ¼ cup maple syrup
• ½ cup unsweetened applesauce
• ¼ cup unsweetened coconut milk (sub dairy free milk of choice)
• ½ teaspoon white vinegar (sub apple cider vinegar)
• ½ cup light flavored olive oil (sub coconut oil)
• 1 tablespoon vanilla extract

Frosting

• ½ cup cocoa butter (melted & cooled)
• ½ cup vegan butter, room temp (I like Earth Balance, soy free)
• ¼ cup maple syrup, room temp
• 1 teaspoon teaspoon vanilla extract
• ½ cup carob powder (sub cocoa powder)

Gluten Free Flour Blend*

• 1½ cups brown rice flour
• ½ cup white rice flour
• ½ cup potato starch

Instructions

Make Cupcakes

1. Preheat oven to 350 degrees and line 11 muffin tins with muffin liners, or grease & flour.
2. Whisk together 1 ½ cups gluten free flour, ½ cup carob powder (sub cocoa powder), 1 tablespoon arrowroot powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
3. Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
4. Then add ¼ cup cocoa butter, ¼ cup filtered water, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup unsweetened coconut milk, ½ teaspoon white vinegar, ½ cup olive oil, and 1 tablespoon vanilla extract. Whisk to combine.
5. Add wet ingredients to dry ingredients and stir/whisk until smooth and no lumps remain.
6. Divide batter evenly among muffin tin holders, about ¼ cup for each or until ~ ¾ of the way filled.
7. Bake on a center rack for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool completely on a cooling rack. In the meantime, prepare the frosting.

Make Frosting

1. Add ½ cup cocoa butter, ½ cup vegan butter, ¼ cup maple syrup, and 1 teaspoon vanilla extract to a medium sized mixing bowl or stand mixer.
2. Beat until smooth, about 1 minute. Then, add ½ cup carob powder (sub cocoa powder) and beat on low until the carob powder is incorporated. Turn to medium/high and beat until fluffy, about 2-3 minutes.
3. Once cooled, frost cupcakes and top with sprinkles (optional). Serve immediately.

Notes

*Prep time does not include cooling time.
*Best when fresh, but leftovers can be kept covered at room temperature or refrigerated for 1-2 days.
*Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area.
*Some brands of sprinkles aren’t vegan friendly, so make sure to check before buying!
*If adding sprinkles, add just before serving. I found that left overnight, the sprinkles started to “melt” into the frosting.

3.5.3208

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Like most people in America, I grew up eating gobs and gobs of peanut butter. Peanut butter sammichs, peanut butter cookies, peanut butter on a spoon…you get the jist. Peanut butter was like it’s own food group to me. Well, at least it was up until my food allergies started kicking in and had to eliminate it from my diet. Womp Womp.

But then I discovered sunflower seed butter! Pretty much the next best thing to nut butters in my humble opinion. I started buying it, but soon realized I could probably make it at home and have it be just as good (or better), AND it could be much more easy on the wallet.

You guys have probably noticed how obsessed I’ve become with this stuff, as I’ve been using it in basically all my recipes lately (The Best Gluten Free Vegan Brownies, Vegan No Bake Brownie Bites, Chewy Chocolate Dipped Sunbutter Cookies).

It adds creaminess that you would otherwise use peanut butter for, and it only has 2 ingredients! That’s one of the best things about it. Many brands at grocery stores contain sugar or salt, but this way, you can easily control what goes in it! That’s not to say you can’t add a bit of either of those, but I find that the toasted seeds + olive oil is perfectly scrumptious on it’s own. 

Not only that but it’s SO easy to make!

Simply roast some sunflower seeds, let cool, blitz in a food processor or high speed blender with some olive oil, and badda bing badda boom you have yourself some seriously delicious sunflower seed butter!

I mean, are you SEEING that creamy dreamy factor? GUH.

5 reasons I love this Homemade Sunflower Seed Butter:

1. 2-ingredients
2. Super creamy
3. Surprisingly “nutty”
4. Spreadable, even when chilled/cold
5. Vegan, refined sugar free, and nut free!

For anyone with a nut allergy, or anyone looking to switch up their nut/seed butta game, this Homemade Sunflower Seed Butter is calling your name!

Eat it on toast, in smoothies, or just on a spoon! That’s how I like it!

This stuff is magic, friends. Liquid gold MAGIC.

Enjoy!

Love,

Peach

Homemade Sunflower Seed Butter

 

Print

Prep time

10 mins

Total time

10 mins

 

Homemade Sunflower Seed Butter! An amazing alternative to peanut butter that tastes surprisingly nutty, SUPER creamy, and has only 2 ingredients! Perfect on top of toast, in smoothies, or just on a spoon.

Author: Peach and the Cobbler

Recipe type: Snack

Cuisine: Vegan, Gluten Free, Refined Sugar Free, Nut free

Serves: 16 oz

Ingredients

• 16 oz (2 cups) raw or roasted unsalted sunflower seeds
• ¼ - ½ cup light flavored olive oil (or other light flavored oil of choice)
• ¼ teaspoon sea salt (optional)

Instructions

1. If using raw sunflower seeds, preheat oven to 350 degrees. If using pre-roasted sunflower seeds, move on to step 4.
2. Spread 16 oz sunflower seeds on a sheet tray and roast for about 10 minutes, or until fragrant and golden. Stir about halfway through to ensure they don’t burn.
3. Remove sunflower seeds from oven and cool completely.
4. Dump sunflower seeds into a food processor along with ¼ cup light flavored olive oil and blitz until completely smooth, about 5 minutes. Add ¼ cup more olive oil if the mixture is too thick/not moving. You may need to go in and scrape the sides a few times to ensure all pieces are incorporated.
5. Add sea salt, if using. Blitz until incorporated.
6. Pour sunflower seed butter into a container and store in the fridge for 2-3 weeks.
7. Enjoy!

Notes

*Depending on the strength/power of your food processor, you may be able to add more/less olive oil. Start with ¼ cup and work your way up until the butter is blending easily in the food processor.
*Prep time does not include roasting time if using raw sunflower seeds.

3.5.3208

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Does it seem like I’m posting too many chocolate recipes lately (i.e. Vegan No Bake Brownie Bites, Chewy Chocolate Dipped Sunbutter Cookies)? Is that even possible? (I think I hear a resounding “NO!”). Well, at the risk of making you all choco-holics like myself, I give you: The Best Gluten Free Vegan Brownies!

Kind of seems like a lot to live up to, I know. But after working through most of the carob supply at Whole Foods, I can honestly say that these are truly the best gluten free vegan (and refined sugar free) brownies I’ve ever tasted.

That there on the whisk? That’s the choco frosting that we’re going to slather these fudgy bites of heaven in.

Oh yeah, we don’t take brownies lightly here at Peach and the Cobbler.

I began my brownie quest maybe a month ago, and I don’t think there has been a day where there hasn’t been leftover test brownies in the kitchen.

I KNOW. What a burden.

Actually, there were days where there was more than one batch sitting on the counter and I should have taken them in for my coworkers to sample. But, the thing is, I don’t like to share my creations until they are almost perfect, so we end up having TONS of testers sitting around. Way too much for us to eat.

Which is such a shame. Where does our need for things to be perfect come from? I want the recipes I share with you guys to be amazing, so it makes sense to have as many people as possible test them out, right? I think it’s high time we all free ourselves of the idea of “perfect” and just LET GO. It will be a good thing, promise.

Ok, back to these brownies!

5 reasons I’m calling these The Best Gluten Free Vegan Brownies:

1. SUPER fudgy
2. Extreme chocolate-flavor without the caffeine
3. Silky irresistible chocolate frosting
4. Perfect brownie texture
5. Gluten free, vegan, & refined sugar free!

These Gluten Free Vegan Brownies are going to become your new go-to brownie recipe, I just know it!

Make em’, eat em’, love em’. You won’t be sorry!

Enjoy!

Love,

Peach

The Best Gluten Free Vegan Brownies

 

Print

Prep time

15 mins

Cook time

17 mins

Total time

32 mins

 

The BEST Gluten Free Vegan Brownies! Super fudgy, rich & chocolatey, naturally sweetened, & comes together in under an hour!

Author: Peach and the Cobbler

Recipe type: Dessert, Snack

Cuisine: Vegan, Gluten Free, Refined Sugar Free

Serves: 9

Ingredients

Brownies

• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
• ¼ cup + 2 tablespoons light flavored olive oil or coconut oil
• ¼ cup maple syrup
• ½ cup unsweetened applesauce
• ¼ cup sunflower seed butter (sub seed/nut butter of choice)
• ¼ cup cocoa butter (melted - find the kind I use here)
• ¼ cup filtered water
• 2 teaspoons vanilla extract
• ¼ cup carob powder (sub cocoa powder)
• 1 cup gluten free flour (see flour blend below or Bob’s Red Mill Gluten Free 1:1 Baking Blend)
• ¼ cup sunflower seed meal (sub almond meal)
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Frosting (optional)

• ¼ cup cocoa butter (melted)
• ¼ cup vegan butter (I like Earth Balance, soy free)
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• ¼ cup carob powder (sub cocoa powder)
  

Gluten Free Flour Blend

• 1½ cups brown rice flour
• ½ cup potato starch
• ½ cup white rice flour

Instructions

Make Brownies

1. Preheat oven to 350 degrees and line an 8 x 8 baking pan/dish with parchment paper.
2. Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
3. Then, add ¼ cup + 2 tablespoons light flavored olive oil or coconut oil, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup sunflower seed butter, ¼ cup cocoa butter (melted), ¼ cup filtered water, and 2 teaspoons vanilla extract. Whisk to combine.
4. Next, add ¼ cup carob powder, 1 cup gluten free flour, ¼ cup sunflower seed meal, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisk until fully incorporated.
5. Pour into prepared pan and bake for 17-20 minutes or until the edges look set and the middle is still a little wet. If you like a less gooey brownie, bake the full 20 minutes.
6. Let cool completely.
   

Make Frosting

1. While waiting for the brownies to cool, make the frosting by combining ¼ cup cocoa butter (melted), ¼ cup vegan butter, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract. Start mixing with a spoon and switch to a whisk once the vegan butter is broken up a bit.
2. Then add ¼ cup carob powder and whisk until fluffy. You can also use a stand or hand held mixer.
3. As soon as the brownies are completely cool, spread frosting evenly over the entire surface.
4. Enjoy!

Notes

*Recipe adapted/inspired from my Tahini Blondies.
*Prep time does not include cooling time.
*Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area.
*Be sure to let the brownies cool completely before frosting. If the brownies are still warm, the frosting will melt.
*Leftovers keep for 3-5 days at room temp.

3.5.3208

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Lately, everytime I go to test a new recipe, it somehow morphs into something completely different than I had imagined. And it usually ends up being even more delicious than the original recipe idea I had. Like with these Chewy Chocolate Dipped Sunbutter Cookies!

I started out making some gluten free peanut butter cookies (well, sunbutter cookies), and on their own they tasted pretty good. Chewy and peanut buttery, but nothing too spectacular. But then I dipped them in some extra chocolate I had from another recipe I was testing and stuck them in the freezer to firm up. That’s when the magic happened.  

The first thing Kyle said when he took his first bite was “ohh, this tastes like a snickers!”. SUCCESS.

That’s when I knew these babies were destined for the blog.

What’s interesting is how different these cookies taste straight from the freezer vs. room temp. Room temp the flavor is good, but nothing to write home about. But stick them in the freezer and the flavor is enhanced somehow. I don’t know how that works, but there are just some cookies and treats that taste better chilled/frozen.

It’s weird but so true!

I’ve always loved peanut butter cookies growing up. My Mom would make them for my siblings and I to snack on after school and they always bring back memories of home. But since I’ve been trying to stay away from peanuts, sunbutter has become my new go-to. 

As has sunflower seed meal. I’ve been adding it to everything it feels like. Brownies (coming soon), Easy Strawberry Crisp, cookies, muffins, you name it!

It tastes surprisingly “nutty” and I just can’t get enough! I’ve actually started making my own sunbutter at home and will plan to share a recipe for it super soon.

It’s SO easy, about half the price of store-bought, and that way you can control the ingredients!

5 reasons I’m obsessed with these cookies:

1. Tastes like a SNICKERS
2. Super chewy
3. Peanut-buttery taste without any peanuts
4. SUPER chocolatey without the caffeine
5. Naturally sweetened, gluten free, & vegan!

The other thing I love about these Chewy Chocolate Dipped Sunbutter Cookies is that they tend to last longer than other cookies since they keep so well in the freezer. I’ll forget they’re in there for a day or two, but then I’ll open the freezer for something and spot them. It’s like finding GOLD. 

Freezer cookies are the best!

Enjoy!

Love,

Peach

5.0 from 1 reviews

Chewy Chocolate Dipped Sunbutter Cookies (V + GF)

 

Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Chewy Chocolate Dipped Sunbutter Cookies (V + GF)! Amazingly chewy, peanut-buttery, and chocolatey! Will cure all your peanut butter/chocolate cravings!

Author: Peach and the Cobbler

Recipe type: Dessert, Snack

Cuisine: Vegan, Gluten Free, Refined Sugar Free

Serves: 22-24 Cookies

Ingredients

Cookies

• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
• 1 cup sunflower seed butter
• ¼ cup maple syrup (sub honey if not vegan)
• 1 teaspoon vanilla extract
• 1 cup gluten free flour blend (I use Minimalist Bakers blend, which you can find here or Bob’s Red Mill 1:1 Gluten Free Baking Flour)
• Pinch sea salt
  

Chocolate Dip/Coating

• ⅔ cup cocoa butter (find the kind I use here)
• ¼ cup maple syrup
• ¼ cup carob powder (sub cocoa powder)

Instructions

Make Cookies

1. Preheat oven to 350 degrees and line a baking sheet with parchment.
2. Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
3. Then, add 1 cup sunflower seed butter, ¼ cup maple syrup (sub honey), and 1 teaspoon vanilla extract to flax eggs. Stir to combine.
4. Then add 1 cup gluten free flour blend and a pinch of sea salt. Mix until completely combined.
5. Roll dough into 1 inch balls and place on prepared baking sheet. I used a tablespoon to portion out the dough, but a melon baller would work too. Dip a fork in gluten free flour and flatten each ball, making a crisscross pattern.
6. Bake for 10 minutes, or until slightly golden brown on the bottom.
7. Remove to a cooling rack and let cool completely.
   

Make Chocolate Dip/Coating

1. While the cookies cool, prepare the chocolate dip/coating.
2. Finely chop ⅔ cup cocoa butter and add to a small heat safe bowl. Melt in the microwave on high in 30 second intervals until completely melted.
3. Add ¼ cup maple syrup and whisk until incorporated. Let cool for 5-10 minutes.
4. Then, add ¼ cup carob powder (sub cocoa powder) and whisk until all the cocoa butter is absorbed/incorporated and smooth. The mixture will start out thin, but as you whisk, it will get thick and shiny, about 1-2 minutes.
   

Dip Cookies

1. Line a baking sheet with parchment. You can also use the parchment lined baking sheet you used to bake the cookies if the cookie sheet is completely cool.
2. Dip cookies about half way in the chocolate coating and place onto prepared baking sheet.
3. Place in freezer to set/harden.
4. Best right out of the freezer, but can be kept at room temp as well. If keeping at room temp, don’t stack on top of each other, as the chocolate coating is soft and will stick.
5. Enjoy!

Notes

*If you’re having trouble getting the chocolate coating to mix, continue to whisk. It goes through a few stages before it completely combines and becomes thick. If coating sits for too long, it can start to separate. Microwave in 10 second intervals to remelt, and then whisk again to make smooth and thick.
*If you’d rather use regular chocolate you can sub the carob powder for cocoa powder with varied results. Or, melt about 1 ½ cups of dairy free dark chocolate chips in the microwave in 30 second intervals until melted. Let cool slightly before dipping.

3.5.3208

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Guess what time it is? It’s STRAWBERRY SEASON!!! Tell me, which do you like better, Christmas or strawberry season? Um, that would be strawberry season! BINGO. Wedding crashers anyone?

Anyway, clearly you can see how excited I am for strawberry season. They are my second favorite fruit, next to peaches, and when you can get in-season berries it’s truly a thing of beauty. They need little adornment since they have such full sweet flavor and are best eaten on their own or in a simple recipe requiring very little processing. Like with this Easy Strawberry Crisp!

I recently discovered sunflower seed meal and have been using it in pretty much all my recipes lately. It’s an amazing nut-free alternative to almond meal, which is commonly called for in many gluten free recipes, due to it’s ability to keep moisture in baked goods. But i’ve been trying to stay away from nuts and am SO glad I found sunflower seed meal!

In this strawberry crisp, it adds a delicious subtle nutty flavor reminiscent of peanut butter that makes it seriously addicting. Sunflower meal + strawberries = crisp heaven!

And bonus, it’s HEALTHY! Yup. This baby has 0 refined sugar, healthy fats, and is gluten free and vegan too!

This Strawberry Crisp is amazing on it’s own but is even better with a scoop or two of ice cream! Obviously. What’s not better with ice cream? Nothing I tell you, nothing.

You’re going to want that melty bit, trust me.

Enjoy!

Love,

Peach

Easy Strawberry Crisp

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Easy Strawberry Crisp! A summer-inspired crisp that’s brimming with in-season strawberries and a crispy crunchy topping! Vegan, gluten free, and refined sugar free!

Author: Peach and the Cobbler

Recipe type: Dessert, Snack

Cuisine: Vegan, Gluten Free

Serves: Serves 4-6

Ingredients

Filling

• 4 cups fresh strawberries
• 1 tablespoon maple syrup (sub honey if not vegan)
• ¼ teaspoon vanilla extract
• Pinch sea salt

Crisp Topping

• 1 cup gluten free rolled oats
• ½ cup sunflower seed meal (sub almond meal)
• 2 tablespoons maple syrup (sub honey if not vegan)
• 3 tablespoons olive oil or coconut oil
• Pinch sea salt

Instructions

1. Preheat oven to 375 degrees and lightly oil a medium cast iron skillet or medium baking dish with olive or coconut oil.
2. Wash, hull, and chop strawberries in half or in quarters, depending on their size. Add strawberries to prepared skillet or baking dish.
3. Drizzle 1 tablespoon maple syrup, ¼ teaspoon vanilla extract, and a pinch of sea salt over the strawberries and stir to combine.
4. In a small mixing bowl, add 1 cup gluten free rolled oats, ½ cup sunflower seed meal (sub almond meal), 2 tablespoons maple syrup, 3 tablespoons olive or coconut oil, and a pinch of sea salt together. Stir until fully combined.
5. Add a tablespoon or two of the crisp topping to the strawberries and mix together. Then add remainder of crisp mix on top of the strawberries and spread evenly.
6. Bake for about 15-20 minutes or until it's bubbling around the edges.
7. Then, turn your oven to broil and broil for another 5 minutes to crisp up the top even more.
8. Let cool for about 10 minutes, then serve. Top with coconut milk ice cream or serve as-is.
9. Enjoy!

Notes

*Best when fresh, but will keep for 1-2 days covered in the refrigerator.
*Great on it’s own, but even better topped with coconut milk ice cream or coconut whip.
*If you’re looking for a more traditional crisp, sub ¼ cup of the sunflower seed meal for gluten free flour.
*To make sunflower seed meal, add ½ cup sunflower seeds (you can use unsalted roasted or raw seeds) to a food processor or blender and pulse until it resembles clumpy sand.

3.5.3208

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TAHINI BLONDIES. Guys, I don’t even know where to start.

Blondies are the thicker/more ooey gooey cousin of the chocolate chip cookie in bar form. Or at least, that’s how I like em’. Thick, chewy, chocolatey ooey gooey goodness! And these Tahini Blondies deliver on all the above, plus the flavor is bumped up to a 15/10 with the addition of tahini!

Let’s do this!

One of the beauties of blondies, and brownies for that matter, is that they can easily be made in 1 bowl. Just like cookie dough, you layer the ingredients in stages, and in a matter of 10 minutes you’re ready to throw them in the oven!

Totally my kind of baking.

Let’s talk tahini. Do you know what it is? Have you used it yet? Well, if you’re not familiar, tahini is simply ground up sesame seeds. It is one of the most delicious additions you can make to your food, especially baked goods! It imparts a subtle nutty flavor and works double duty as a fat, ensuring that your baked goods don’t dry out.

Because ain’t nobody got time for dried out blondies!

To make these Janel-friendly (aka no caffeine), I used a homemade carob chip that I’ve been working on perfecting, but you can use any dairy free chocolate chip you have on hand. The important thing is not to skimp on the chocolate here! It’s KEY. 

Anyone else trying to stay away from caffeine? Would you want to see a homemade carob chocolate chip recipe???

For any blondie fans out there, or anyone who likes amazingly tasty treats (aka everyone I hope), you MUST try this Tahini version! They are out of this world delicious, completely vegan + gluten free, and refined sugar free too!  

Enjoy!

Love,

Peach

3.0 from 1 reviews

Tahini Blondies (Vegan + GF)

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

AMAZING Tahini Blondies! Putting a twist on the classic blondie with the addition of tahini! SO moist, super flavorful, and vegan + gluten free + refined sugar free.

Author: Peach and the Cobbler

Recipe type: Desserts

Cuisine: Vegan, Gluten Free

Serves: 9

Ingredients

• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
• ¼ cup coconut oil, melted
• ¼ cup maple syrup (room temp)
• ½ cup unsweetened applesauce (room temp)
• ½ cup tahini
• 4 teaspoons vanilla extract
• 1 ½ cups gluten free flour (I've been using Minimalist Baker's blend, which you can find here or Bob's Red Mill 1:1 Gluten Free Baking Flour)
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup dairy free dark chocolate chips (sub carob chips)

Instructions

1. Preheat oven to 350 degrees and line an 8 by 8 square baking pan with parchment.
2. Prepare flax eggs by combining 2 tablespoons flax meal with 5 tablespoons water in a medium sized mixing bowl. Let set for 3-5 minutes.
3. Add ¼ cup melted coconut oil, ¼ cup maple syrup (room temp), ½ cup unsweetened applesauce (room temp), ½ cup of tahini, and 4 teaspoons vanilla extract to flax eggs. Whisk until smooth.
4. Then add 1½ cups gluten free flour , ¼ teaspoon baking soda, and ½ teaspoon salt. Stir until combined. Then fold in 1 cup dairy free dark chocolate chips (sub carob chips) until incorporated.
5. Pour into prepared baking dish and smooth out the top.
6. Bake 20-25 min*, or until slightly golden around the edges and the middle is slightly firm. You want the middle to have some give to it to ensure the blondies don’t dry out.
7. Let cool in pan 10 minutes, then remove from pan and transfer to a wire rack to cool completely. They will be more crumbly when right out of the oven/warm and will hold up more when completely cooled.
8. Best when fresh, but will keep for 2-3 days covered and stored at room temp.
9. Enjoy!

Notes

*Best when underbaked. 20-25 minutes was perfect for my oven. If you like a less gooey blondie, bake for the full 25 minutes.
*Baking time updated on 8/5/16.

3.5.3208

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Who’s ready for summer and all things light, bright, and refreshing???

Oh, me me!

Okay, so it’s still Spring around here, but I’m already gearing up and switching my smoothie routine to a lighter version of one of my go-to smoothies, Berry Ginger!

It doesn’t matter what time of year it is, or what type of smoothie, I’ll drink em’ all (as long as they’re dairy free, of course). In the winter I usually crave heartier smoothies made with coconut or almond milk, but when summer rolls around, I’ll all for light and bright.

Like with this Berry Ginger version!

Replacing the coconut milk for simple filtered water makes this smoothie SO refreshing and is perfect for when the weather gets warm and you want something a little lighter. A little sugar from apple juice rounds out the flavors from the berries and greens, and the fresh ginger adds that spicy kick I’m always craving. As in, have to have ginger every day kind of craving. 

I. Cannot. Have. Enough. Ginger.

Ginger for president! Ginger for life!

Too far? Anyway…moving on!

I think you’re going to love this Berry Ginger Smoothie! It’s so perfect for warmer weather when your body is craving things that are thirst quenching + nutrient packed!

Have a great week, friends!

Love,

Peach

Berry Ginger Smoothie

 

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Prep time

5 mins

Total time

5 mins

 

Light and refreshing Berry Ginger Smoothie! Naturally sweetened, packed with antioxidants, and has a nice gingery kick. Great as a quick breakfast or a midday snack.

Author: Peach and the Cobbler

Recipe type: Drinks, Dessert, Snack

Cuisine: Vegan

Serves: 2

Ingredients

• 1 cup frozen blueberries
• 1 cup frozen strawberries
• 2 handfuls of greens (spinach/kale/chard)
• 1 tablespoon minced or grated fresh ginger
• 1½ cups filtered water
• ½ cup unpasteurized apple cider (sub orange juice or other juice of choice)
• Optional: 1-2 tablespoons honey or agave nectar (or sweetener of choice)

Instructions

1. Place 1 cup frozen blueberries, 1 cup frozen strawberries, 2 handfuls of greens, 1 tablespoon minced or grated fresh ginger, 1 ½ cups filtered water, ½ cup unpasteurized apple cider (or juice of choice), and 1-2 tablespoons honey or agave nectar (if using) into a blender.
2. Blend on high until fully mixed, about 1 minute.
3. Pour into 2 large glasses.
4. Enjoy!

Notes

*If using fresh blueberries or strawberries, add 2-4 ice cubes.

3.5.3208

The post Berry Ginger Smoothies appeared first on Peach and the Cobbler - REAL food + Holistic Health + Self Love.

These truffles were a complete accident. A really good happy accident, but something I hadn’t intended. I was working on a completely different recipe that involves carob chocolate (a salty/sweet combo – if you follow me on Instagram you probs saw it), and had one of those lightbulb moments.

I noticed that the carob chocolate didn’t harden completely at room temp, which at first annoyed the heck out of me. But then I realized, whoa this is basically the consistency of a truffle! Thus, the 5 Ingredient Carob Truffle was born.

JACKPOT.

I made a few tweaks here and there, mainly adding coconut cream to bump up the smooth creamy factor that makes a truffle, a truffle. And just like that, I was in truffle heaven.

Can we talk about cocoa butter for a sec? I cut out caffeine in all forms (including chocolate) months ago and have been searching for an alternative that would give me the same chocolatey flavor that chocolate does, but without the caffeine. Now, carob powder gets you halfway there. It’s reminiscent of chocolate, and when used correctly, it can taste just like it (ex: these Vegan No Bake Brownie Bites).

But the cocoa butter, now that’s what makes this taste like true chocolate. And you know why? Because it’s the fat that comes from the cocoa bean, but without all the caffeine! The flavor is beyond outstanding and it’s quickly becoming my new favorite ingredient. If for any reason you can’t have chocolate, cocoa butter is where it’s at.

Like with any chocolate recipe, there are a few steps involved and it’s super important to follow them exactly as described or you can wind up with the end result being seized up or gritty. But have no fear! I’ve gotten the steps down to a science and now the recipe is basically foolproof!

These 5 Ingredient Carob Truffles are so so creamy and rich, have the perfect level of sweetness, and taste almost exactly like real deal chocolate! I’m in love with these little babes and I think you guys are going to be too!

If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!

Enjoy!

Love,

Peach

3.0 from 1 reviews

5 Ingredient Carob Truffles

 

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Prep time

20 mins

Total time

20 mins

 

5 Ingredient Carob Truffles! SO creamy, rich, and extremely chocolatey! Makes an amazing gift and is perfect for parties/get togethers!

Author: Peach and the Cobbler

Recipe type: Dessert

Cuisine: Vegan

Serves: Makes 18-20 truffles

Ingredients

• ⅔ cup cocoa butter (find the kind I use here)
• ¼ cup coconut oil
• ¼ cup maple syrup (room temp)
• ½ cup carob powder, plus more for dipping
• ¼ cup plus 2 tablespoons coconut cream or full fat coconut milk, room temp (I used Trader Joe's extra thick cream)

Instructions

1. Finely chop ⅔ cup cocoa butter and add to a small heat safe bowl. Melt in the microwave on high in 30 second intervals until completely melted.
2. Add ¼ cup coconut oil and stir until completely melted.
3. Then add ¼ cup maple syrup and whisk until incorporated.
4. Let mixture cool to room temp. To speed up cooling process, place in freezer for 3-5 minutes.
5. Once the mixture is room temp, add ½ cup carob powder and whisk until smooth.
6. Then add ¼ cup plus 2 tablespoons coconut cream or full fat coconut milk. Whisk until smooth.
7. Refrigerate for 2-3 hours to set/harden.
8. Scoop some carob powder (maybe ¼ cup or so) into a small dish. Set aside.
9. Use a melon baller or tablespoon scoop to portion out the truffles. Use the palm of your hands to roll into balls. The heat from your hands will melt the truffle, so work quickly as you’re rolling.
10. Roll each truffle in the carob powder you set aside and shake off the excess. You can also roll in unsweetened coconut flakes or finely minced nuts of choice.
11. Enjoy!

Notes

*Prep time does not include chill time.
*I used Trader Joe's extra thick cream, but you can use full fat coconut milk as well. Just try to use the thickest part of the cream.
*Store covered in the fridge for 5-7 days.
*To serve, bring to room temp for 20-30 minutes. They will be more creamy/melt in your mouth at room temp, and more thick/hard if eaten right from the fridge.
*I noticed that they will absorb quite a bit of the carob powder coating, so you may need to re-powder prior to serving.

3.5.3208

The post 5 Ingredient Carob Truffles appeared first on Peach and the Cobbler - REAL food + Holistic Health + Self Love.

My oatmeal obsession continues!

I usually opt for a stove top version using rolled oats, sometimes adding quinoa, as with these Quinoa Bowls w/ Strawberry Rhubarb Compote. But I’ve been craving something with a little more of a chew to it lately. 

Enter: THIS Coconut Chai Baked Oatmeal.

Chai might usually be considered a Fall flavor, but I’m a chai lover year round. I find that the flavors in chai provide an amazing base which you can then layer different toppings on to create something new everyday. Even though I eat oatmeal most mornings, I like to switch up my toppings to keep it interesting.

Some of my favs include coconut whip, fruit, and toasted coconut flakes. But I bet this would be incredible topped simply with coconut milk or coconut yogurt as well. The possibilities are endless!

Back to the main reason I made this oatmeal: the texture. This was my first time making baked oatmeal and I have to say, I was SO pleased with the result. It has a great chew to it while still being creamy. It actually reminds me of the texture of an oatmeal cookie – soft in the center, with a slight crunch on the outside.

Yasss!

5 reasons to try this Coconut Chai Baked Oatmeal:

1. Comes together in a little over 30 minutes
2. Has the perfect chew/bite
3. Perfectly spiced
4. Tastes like an oatmeal cookie!
5. Vegan + refined sugar free + gluten free

This oatmeal is ideal for feeding a crowd since it comes together in a flash and has endless topping possibilities! Oatmeal bar party anyone? Totally my kind of party!

Whether you’re looking to get out of your morning breakfast rut, or looking to feed a crowd, you need this Coconut Chai Baked Oatmeal in your life!

If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!

Enjoy!

Love,

Peach

Coconut Chai Baked Oatmeal

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Simple Coconut Chai Baked Oatmeal! An easy alternative to stove top oats that is perfectly spiced, comes together in a little over 30 minutes, and is vegan, gluten free, and refined sugar free!

Author: Peach and the Cobbler

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free

Serves: 6

Ingredients

Oatmeal

• 2 flax eggs ( 2 tablespoons flax meal + 5 tablespoons filtered water)
• 1 ½ cups filtered water, room temp
• 1 ¼ cups unsweetened coconut milk, room temp (sub almond milk)
• ¼ cup maple syrup (sub honey if not vegan or apple juice syrup - recipe here)
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 3 cups gluten free oats
• ⅛ teaspoon ground cardamom
• ⅛ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cloves
• ¾ teaspoon ginger
• ¼ teaspoon salt

Toppings (optional)

• Coconut whipped cream
• Toasted unsweetened coconut flakes
• Fruit

Instructions

1. Preheat oven to 350 and grease a 8 by 8 baking dish with coconut oil (or olive oil).
2. While the oven is preheating, make chai spice mix by combining all spices in a small dish. Set aside.
3. Prepare flax eggs in a medium sized mixing bowl and let sit for 3-5 minutes.
4. To the flax eggs, add 1 ½ cups filtered water (room temp), 1 ¼ cups coconut milk (room temp), 1 teaspoon vanilla, ¼ cup maple syrup, and 3 tablespoons melted coconut oil. Stir to combine.
5. Then, add 3 cups gluten free oats, the chai spice mix you made, and ¼ teaspoon salt. Mix until fully incorporated.
6. Pour oatmeal into prepared baking dish and spread evenly. Bake for 25-30 minutes or until all the liquid has absorbed and the middle is firm to the touch.
7. Then, turn your oven to broil and bake another 5-7 minutes to crisp the edges and brown the top.
8. Let cool 5 or so minutes, then serve warm with coconut milk/coconut whip cream and toasted coconut flakes, or any other desired toppings. Best when fresh but leftovers will keep in the fridge for 3-5 days. Reheat in the oven at 350 degrees or for about a minute in the microwave.
9. Enjoy!

Notes

*Prep time does not include chill time for coconut milk if you're making the coconut whip.

3.5.3208

The post Coconut Chai Baked Oatmeal appeared first on Peach and the Cobbler - REAL food + Holistic Health + Self Love.

I’ve never been one for fancy things. Both in the kitchen and in my life I tend to lean towards simple & rustic. Which is probably why my first post on Peach and the Cobbler were these Strawberry Blueberry Rustic Tarts! Recipes that don’t require fancy crimping or perfect folds have my heart. 

However, there are times when I want to doll things up and make a recipe look extra special. Like with these Mango Chia Puddings!

I mean, yellow pastel colored mango chia pudding dolloped with perfect little clouds of coconut whipped cream and garnished with fresh mint and chia seeds? Not that a rustic tart doesn’t have it’s share of beauty, but these define true food beauty in my book.

These Mango Chia Puddings don’t skimp on flavor either. The mango + coconut milk + chia combo make for a seriously creamy pudding that’s perfectly sweet and slightly tropical!

And even though they look fancy, they couldn’t be more simple! There are 3 super easy steps involved:

1. Combine all pudding ingredients in 1 bowl and place in refrigerator 2-3 hours or overnight
2. Make coconut whipped cream & chop fresh mango
3. Assemble puddings!

Not only are these easy, but they’re also filled with some major nutrients! No refined sugar, chia seeds add healthy omega 3’s, mango is filled with vitamins A & C, and healthy fats from coconut milk!

I actually just ate the last one of these for breakfast a few days ago. Which is totally acceptable since they are HEALTHY! High fives all around for pudding being suitable breakfast food!

You can make each part ahead of time and throw them together when you’re ready to serve. Which would make them ideal for Mother’s Day this weekend and any other Spring events/shindigs you have planned!

If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!

Enjoy!

Love,

Peach

5.0 from 3 reviews

Mango Chia Pudding

 

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Prep time

15 mins

Total time

15 mins

 

Easy Mango Chia Pudding! Perfectly sweet, super creamy, and extremely delicious! Easily made ahead of time and great for get togethers of all kinds!

Author: Peach and the Cobbler

Recipe type: Dessert, Snack, Breakfast

Cuisine: Vegan, Gluten Free, Refined Sugar Free

Serves: 4

Ingredients

Pudding

• 1 cup coconut milk (sub almond milk)
• 1 cup pureed ripe mango (about 1 whole mango)
• ¼-½ cup filtered water
• ⅓ cup chia seeds
• 2 tablespoons maple syrup or honey (if not vegan)
• ¼ teaspoon sea salt
• ½ teaspoon vanilla extract
• Topping: 1 peeled and chopped ripe mango

Coconut Whipped Cream

• 1 can full fat coconut milk or coconut cream, chilled for at least 2 hours, overnight is better
• 2-4 tablespoons maple syrup
• ¼ teaspoon vanilla extract

Instructions

Make Pudding

1. Peel and cube 1 fresh mango (or measure out 1 cup of frozen mango). Add to a blender or food processor with ¼-½ cup filtered water and puree until no large chunks remain. 1 mango was about 1 full cup for me.
2. Add 1 cup pureed mango, 1 cup coconut milk, ⅓ cup chia seeds, 2 tablespoons maple syrup or honey (if not vegan), ¼ teaspoon sea salt, and ½ teaspoon vanilla extract to a medium mixing bowl.
3. Mix until incorporated.
4. Refrigerate 2-3 hours or overnight to thicken.

Make Coconut Whipped Cream

1. Make coconut whip by opening the can from the bottom and pouring off the coconut water. Either discard or keep for smoothies.
2. Place just the cream into a medium sized mixing bowl and beat until fluffy using a stand or hand mixer, about 3-4 minutes. Add 2-4 tablespoons maple syrup and ¼ teaspoon vanilla extract to the cream and beat until combined. 3 tablespoons was perfect for me, but sweeten to your own taste. Set aside.

Assemble Puddings

1. Peel and chop 1 ripe mango.
2. Assemble puddings by placing ~½ cup pudding into 4 small serving dishes. Top each with ~¼ cup chopped fresh mango. Then spoon desired amount of coconut whipped cream over each. Garnish with chia seeds and fresh mint.
3. Enjoy!

Notes

*Prep time does not include pudding chill time (approximately 2-3 hours or overnight).
*Prep time does not include coconut milk chill time for the coconut whipped cream.
*Kept separate, the pudding will keep for up to a week covered in the fridge. Assembled puddings will keep for 1-2 days covered in the fridge.

3.5.3208

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