Healthy Recipes Free of the following allergens:
Peanuts, Tree Nuts, Milk & Eggs.
It has been a rainy chilly morning here in Northern Michigan and after picking my son up from soccer camp we listed a few ideas to occupy our time indoors today. My boys & I decided to use the new BPA Free Popcicle molds I just purchased last week from Whole Foods. This was a fun & easy project for both of my sons & I. Not to mention inexpensive & healthy too!
Here is the recipe we used which can be modified & eye-balled:
4-6 cups chopped & very ripe watermelon
1/2 cup cranberry juice or in this case I had pomegranate wild berry on hand
Juice of 1 lime
Agave nectar to taste
Purée all ingredients together in a food processor & pour into molds. Freeze molds 4-6 hours & enjoy! This entire process took less than 15 minutes & it was fun to have my boys helping me in the kitchen.
I have literally made these at least 50 times & people cannot tell they are vegan because they are so moist! Taylor’s classmates rave over these cupcakes and beg me to make them for his classroom! These are a crowd pleaser for sure!
I like to use organic ingredients other than the confectioner’s powder. The organic confectioner’s powder takes about 20 minutes to beat using a Kitchen Aid Electric Stand-Up Mixer and even then, I couldn’t get all of the lumps out! Use Domino or another brand— you will get a fluffier and lighter result without all of the lumps! I’m a bit of a perfectionist in the baking department…lots of trial and error with vegan baking!
Enjoy & Bon Appetit
- 1 cup soy milk (or any other dairy free milk, if not nut free you could use Cashew or Almond Milk)
- 1 teaspoon apple cider vinegar (or white distilled vinegar if you have on hand)
- 3/4 cup granulated sugar
- 1/3 cup canola oil (vegetable oil works just fine as well)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular (Hersey’s is not contaminated w/nuts)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
- Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- Frost and enjoy!
CREAMY VEGAN BUTTERCREAM VANILLA FROSTING
- 1 Cup Earth Balance Buttery Spread Vegan Margarine – both soy and soy free work the same
- 2 T. Soy Milk
- 1 ½ tsp. vanilla extract
- 1/8 tsp. salt
- 2 c. confectioners’ sugar
- In the bowl of a mixer fitted with the paddle attachment cream the margarine, soy milk, vanilla and salt until incorporated. Slowly add the confectioner’s sugar and mix on low for 1 minute. Increase speed to medium and beat for 4-6 minutes until light and fluffy. Feel free to add more sugar to taste as some recipes call for up to 4 cups of sugar. I think 2 cups are sufficient and taste delicious!