Vegan Chocolate Chia Seed Pudding

The thought of a “healthy” dessert honestly makes me want to gag.  Why would you ever want to make something and sacrifice flavor and all enjoyment just so that it is good for you?  And we have all fallen victim to Pinterest’s yummy looking so called healthy sweets only to make them and realize they taste like, well, garbage.  So when I say I have found a healthy dessert to share, you can be sure it’s pretty amazing for me to advocate. 

This chocolate pudding with Chia seeds is far different than the usual “healthy dessert”.  Eating this chocolatey goodness feels downright sinful! But there is no white sugar, flour, or dairy in this simple 4 ingredient recipe, which makes it a win in my book.  

I happened upon this creation when I ran out of dairy free chocolate and just had to have a fix. We had cocoa powder so I threw it in with a little coconut milk and syrup for a thick chocolate sauce. After eating a cup of pure chocolate sauce, I felt a little guilty (and now embarrassed that I’m telling about it).  I mean, who does that?!  Next time I needed some chocolate, I grabbed the Chia seeds to thicken the sauce.  After a quick stint in the fridge, I had the perfect pudding!  There are so many variations possible here, too.  Add some flavoring, fruit toppings, different types of milk, etc!  

I love that this creamy and decadent dessert not only is healthy but is packed with nutrients.  A serving of Chia seeds boasts benefits such as omega 3 fats, fiber, protein, vitamins, and minerals.  

So there you have it.  No longer does a healthy dessert have to include mixing mashed up banana with oats and calling it a cookie.  You really can have your cake (I mean pudding) and eat it too! Chia seed pudding, healthy dessert, vegan dessertChia seed pudding, healthy dessert, vegan dessertChia seed pudding, healthy dessert, vegan dessert

Chocolate Chia Seed Pudding

Makes 4 servings

1/3 c Cocoa powder
1/3 c chia seed
2/3 c coconut milk
1/4 c maple syrup

Mix all ingredients together.  Refrigerate for at least 30 minutes.  

Chia seed pudding, healthy dessert, vegan dessertChia seed pudding, healthy dessert, vegan dessertChia seed pudding, healthy dessert, vegan dessert

Chia seed pudding, healthy dessert, vegan dessert

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Dairy Free Quiche

Dairy free quiche, dairy free recipe, brunch recipe
I am such a fan of the brunch club, y’all already know that.  And one of my favorite brunch foods is a good quiche (if you’re in the Boise area, A’Tavola serves the best one in my opinion!) But since becoming dairy free, you know the drill- it’s the same sob story I normally complain about, I had to cut that food out!  Or so I thought.  Since I made the dairy free pumpkin pie for Thanksgiving and fell in love with the dairy free crust, I figured there had to be a way to make a quiche without the creamy goodness of dairy, right?!  I did some googling and found a recipe I used as my base- it looked so simple and easy!  And it was, especially because I used a frozen pack of stir fry veggies!  Here it is! 

Pie Crust (from Killer Pumpkin Pie recipe)

1 1/2 cups all-purpose flour plus

2 tablespoons all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1/2 cup canola oil

2 tablespoons rice milk (I used cashew milk)

Filling (based off recipe here)

4 eggs 

1/2 cup cashew milk

1 Package of frozen stir fry veggies (or any veggies!)

1 tablespoon olive oil

1/2 teaspoon salt

1 teaspoon ground mustard 

1/4 teaspoon cayenne pepper 

Tarragon to garnish

Directions:

Preheat an oven to 350 degrees.

Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice (or cashew) milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.

Heat olive oil in sauté pan and add frozen veggies.  Sauté until veggies are soft.  

Wish together eggs, cashew milk, salt, mustard, and cayenne pepper.  After adding veggies to crust, pour egg mixture on top.  Sprinkle with tarragon.

Bake for 45 minutes or until knife comes out clean after inserting into middle.  (My quiche took 60 minutes).

Enjoy! 
Dairy free quiche, dairy free recipe, brunch recipe, easy breakfast recipe

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Dairy Free Almond Cranberry Scones

Dairy free recipe, Almond cranberry scone

I feel like the only recipes I share on the blog are for breakfast foods, but it’s usually because I’m so excited that I have found a decent dairy free alternative that I have to post it!  That’s how I feel about these scones.  Becoming dairy free meant at every coffee shop or bakery, I have to turn down the yummy looking baked goods (unless I want an extremely fussy child and an upset tummy for myself).  So finding an alternative that I can have for said baked goods is very exciting for me- and trust me, these scones aren’t lacking due to the fact that there isn’t any butter!  I have made a few variations, but this one seems to be my favorite and has become a go-to.

Dairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry scone
Dairy Free Almond Cranberry Scones
makes 12 scones
Basic recipe and instructions from King Arthur with a few of my own dairy free/add-in alterations
2 3/4 cups King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup coconut oil, solid
1 cup dried cranberries
2 large eggs
2 teaspoons almond extract
2/3 cup almond milk
2 tablespoons lemon juice
Optional Topping:
2 teaspoons almond milk
2 tablespoons sugar in the raw
Instructions
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the coconut oil just until the mixture is unevenly crumbly; it’s OK for some larger chunks of oil to remain unincorporated.
Stir in the fruit.
In a separate mixing bowl, whisk together the eggs, almond extract, almond milk, and lemon juice.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick.
Brush each circle with milk, and sprinkle with sugar, if desired.
Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
Bake the scones for 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

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