Gluten-Free Vegan Lemon Lavender Cookies

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Happy Thursday you all! Hope you are having a wonderful week as we gear up towards the Holidays coming up. This is a wonderful time of year to make cookies. I LOVE lemon. Like I could just nibble on little bits of lemon curd. I recently paired lemon with some blueberries, great combination. I also really enjoy lemon with lavender. The key is to have just the perfect amount of lavender. You don’t want it to be too in your face. Or too florally, like you are eating flowers. You want just a touch, so people are intrigued. Hmm… what’s the extra flavor I’m getting? We’re going for curiosity, not disgust.

These cookies are delicious on their own, they are nice and soft, but I added a little glaze to make them a little more festive and to get a tinge more lemon taste. SO good. It is very refreshing. They could be a nice little food gift if you know someone who needs vegan or gluten-free eats.

However, I was designing this recipe for someone interested in collaborating on vegan cookies. They were too soft for freezing or shipping, so they didn’t fit the bill on that. But they are my favorite vegan cookie I made (granted I really enjoyed the ones with white chocolate again- I definitely prefer white chocolate over chocolate). This cookie base could also be used for an assortment of other flavors. Maybe switch the lemon for orange, fold in a few cranberries (that’s a wonderful flavor combo for this season). Or maybe switch the lavender for the thyme and keep the lemon. Or maybe switch the lemon for lime and add some white chocolate. Who knows there are all kinds of different flavors you could do and you could rotate them throughout the year seasonally. Maybe freeze-dried raspberries and white chocolate. Who knows. Get creative with it. Use the flavors YOU like.

Lemon Lavender Vegan Gluten-Free Cookies Continue reading “Gluten-Free Vegan Lemon Lavender Cookies”

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Super Simple Truffles

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Back to yet another component of the delicious Thanksgiving cake I made. I recently started my adventures into truffle making. It all began with a coffee toffee truffle (see the picture below).

For the Thanksgiving cake, however, I wanted something simple, not to over-power the other elements. These were SO easy to make.

The plus of truffles, besides being gorgeous, is that you can make a variety of flavors. Next I really want to make a caramel truffle. All chocolate is a little too rich for my personal taste, but adding other flavors, that would be my style. Maybe a lemon white chocolate. Or chocolate cherry. Or chocolate raspberry. Or a coconut. Or an Almond Joy inspired truffle.  Or an orange chocolate, just zest some orange into the ganache. So many options.

Super Simple Truffles

  • 8 oz. Enjoy Life Chocolate Chips
  • 3/4 cup coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp maple
  • 1/3 cup cocoa powder
  • 2 tbsp organic powdered sugar

Continue reading “Super Simple Truffles”

Vegan Chocolate Avocado Pie

20150823_124626What up!?! Happy Tuesday I have yet another pie recipe for you! I did make 6 for our Farm-to-Fork and I am a big fan of sharing, so lucky you.

This second pie of the week is one of the vegan options. A chocolate avocado. And because Cathy and I both have spicy personalities, this pie has a hint of cayenne. Check it out!

Again I cannot give the granola recipe because it is Cathy’s, but I will provide a link to some really good Paleo granola. Eat up!!

Vegan Chocolate Avocado Pie

Crust

  • 1 1/2 cup Paleo Granola (click the link, replace honey with maple or agave)
  • 1/4 cup melted coconut oil
  • 1/3 cup maple

Filling Continue reading “Vegan Chocolate Avocado Pie”