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Recipe Bliss

Delicious and Dairy Free

Lemon Olive Oil Cake

I know I haven’t posted in a while, but you guys are going to love this.  This was a recipe I recently found and I (obviously) made it dairy free.  It hadn’t called for any glazing but I could not pass up the opportunity to compliment the lemons with powdered sugar.  On another note- I’d say that this recipe is relatively simple, beginner baking.  It took me about 1 hour to make the whole cake, chill time included.

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I’m sure that you could make this cake vegan, but I decided not to sub the eggs or honey.  The honey really gave it a natural sweeten and complemented the lemony taste very well.  Ive got a long list of directions, but don’t worry it won’t take long at all, multitasking is key.  On to the recipe!!

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Lemon Olive Oil Cake

Ingredients:

1 cup almond milk

1/4 cup olive oil

3/4 cup sugar

1/4 cup honey

2 eggs

2 cups all purpose flour

1 tbsp baking soda

1 tbsp lemon juice+ 1 tbsp lemon zest

(optional 1-2 shots of rum+1/4 cup more of flour)

Glaze:

1 cup powdered sugar

2 tablespoons of almond milk

Sliced lemons for garnish+1/4 cup sugar

Directions:

  1. Whisk together all wet ingredients. When combined, add in dry ingredients and stir well.  Pour into two non stick  5’ cake rounds.
  2. Bake at 350 for 30-35 minutes.
  3. Meanwhile, coat your lemon slices in sugar on a baking sheet and place in separate over or toaster oven for 40 minutes at 275.
  4. For the glaze- combine 1 cup powdered sugar and 1-2 tbsp of almond milk, stir, and set aside.
  5. Once your cake is done, remove the cakes from the cake rounds and let cool in the fridge for about 10 minutes.  Remove from fridge and slice the rounded top off of one cake circle and coat with glaze (heavier on the edges), then place your second cake on top.
  6. by this point, your lemons should be finished glazing, so remove from oven and let cool.  Continue glazing your cake to your desire and then decorate with your lemons! (I recommend using toothpicks to hold them in place until your icing is firm)
  7. Store in fridge and enjoy!

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Acaí Smoothie

I love this for just a little snack.  Its perfect for clean eaters and supports vegan eating.  I like to add low calorie cereals instead of granola, because the usually have about the same protein  and fiber contents.  Kashi has a great variety of cereals.

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Acaí Smoothie Bowl

Ingredients:

1 packet frozen acaí

1 banana

1/2 cup frozen peaches

1/2-1 cup water or almond milk

Blend and enjoy!!

Vegan Panini

There’s really no recipe for this dish, for personal preference.  This was todays lunch and could not have been better.  I recommend using sourdough bread however, because it won’t get soggy in the panini maker.

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I started out by grilling some broccoli and mushrooms in the panini maker, don’t forget to spray both sides on the griddles with oil.

Ingredient Suggestions

-2 slices sourdough bread

-1/2 an avocado mashed

-2 large mushrooms

-3 stalks baby broccoli

-tomatoes

-spinach

-Green beans

-hummus

Vegan Veggie Quesadilla

For the Veggies out there, myself included, this is a perfect lunch for a rainy day.  The hardest part about this recipe is not eating it before you cook it! Just some slicing and you’re basically finished.

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In reality, you could put anything is this quesadilla, but these are my favorites.

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Recipe Below! Enjoy!

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Vegan Quesadilla (230-280 calories)

Ingredients:

1-2 tablespoons hummus

3 medium sliced mushrooms

5 chopped cherry tomatoes

1/2 sliced avocado

1 large tortilla

salt and pepper to taste

Directions:

  1. spread hummus over whole tortilla.
  2. add ingredients to one half of the tortilla and sprinkle with salt and pepper.
  3. fold in half and grill on nonstick pan with spray oil.

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Spinach Pesto Pasta Recipe

This recipe is one of my favorite finds.  I had a great recipe from a friend, and I decided to change it up.  Spinach Pesto is an acquired taste compared to regular pesto, which is made with basil.  I usually opt for the spinach, however, because it is much easier to find in stores.

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Pine nuts are an essential for making pesto. The only problem is that they are expensive!!  My personal suggestion would be to call the local grocery stores near you and first ask if they carry pine nuts, and second ask how expensive they are.  Pick your pine nuts based on price and quantity, because they all taste the same. Recipe below!

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Spinach Pesto Pasta Recipe

Ingredients:

1/2 box Angel Hair Pasta

2 cups spinach (sub Basil for original pesto)

1/2 cup toasted pine nuts

1/2 cup olive oil

1 tsp honey

Directions:

  1. cook your pasta and set oven to 275
  2. spread line nuts on parchment and place in oven for 7-10 minutes
  3. combine spinach, olive oil and pine nuts in a food processor.  Add honey.
  4. stir together cooked pasta and desired amount of pesto, serve and enjoy!

 

Raspberry Kiwi Smoothie

This is one of my favorite smoothies ever.  I know that absolutely nobody follows smoothie recipes.  I know that I always just throw in a bunch of frozen fruit and blend it up.  But… in order to make the perfect smoothies, sometimes its best to follow a recipe.

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Raspberry Kiwi Smoothie Recipe

Ingredients:

2 peeled kiwis

1/4 cup frozen raspberries

1/2 cup frozen mango

1/4 cup frozen pineapple

1/2 cup of water (sub juice or milk to preference)

Directions:

  1. Blend Kiwi and your choice of liquid
  2. Add in each frozen fruit separately while blender is still on low
  3. Blend until smooth
  4. Top with your favorite fruit 🙂

 

Fluffy Pancakes

This is by FAR the best pancake recipe you will ever find.  My mom has been making this recipe since I was a little kid and it has never failed.  This recipe can also be converted to a dairy free recipe  by simply substituting milk for almond milk. Here are some pictures of the process. img_2777

Dry ingredients first of course, very simple.IMG_2779.JPG

Here’s where it gets tricky, add the wet ingredients. Just kidding.  Recipe is below!img_2799

Super Fluffy Pancake Recipe

Ingredients:

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk (sub almond milk)

1 egg

2 tablespoons oil

Directions:

  1. combine the dry ingredients and stir well, then add in the wet ingredients and whisk until well combined.
  2. Heat your griddle to medium heat and spray with cooking spray.
  3. Spoon your batter onto the griddle making 5-inch wide circles.
  4. Allow to cook on the griddle until you see bubbles form, then flip your pancake and cook about the same time as the first side.
  5. Serve with maple syrup and enjoy!img_2792

 

Blueberry Scone Bars

I guess I invented these.  I was trying to achieve purple blondes, you know, follow the purple trend.  Soooo, I made a simple blondie recipe, added some blueberries and blended it up. They didn’t turn out as purple as I’d hoped, but they were pretty good. img_2845

I only made a half batch, but that seemed to bake very well and evenly.  I was concerned about burning the blueberries but I succeeded in not charring the bars (for once). Of course I fancied them up before taking a few pictures, but even the edges were perfect. Enjoy!img_2847

Blueberry Scone Bars

Ingredients:

1 cup brown sugar

1 egg

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/4 cup melted butter  (sub vegan earth balance butter)

3/4 cup frozen blueberries

Directions:

  1. Preheat oven to 350
  2. Throw everything in a blender leaving out the blueberries
  3. once thoroughly blended, add in the blueberries and blend smooth.
  4. Line a baking sheet or brownie pan with parchment and poor batter , spreading it out, about 1 inch thick
  5. bake for 27-30 minutes and let cool before removing from pan.
  6. cut into bars and enjoy!!

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