Sugar Free Peanut Butter/ Almond Butter Frosting

I have made this with both Peanut and Almond butter and it works great with buckwheat flour recipes or for muffins!

what you'll need:
*1 cup peanut or almond butter
*1/2 cup pure maple syrup
*1/2 cup flour (the best I've found is either tapioca flour or Arrowhead All-purpose gluten free flour)

blend together all ingredients until smooth and creamy. If it is a bit thick, try adding a splash of rice or almond milk.

Black Bean and Pumpkin Chili (Vegan!)

1 large onion chopped
1/2 cup chopped celery
1 sweet yellow pepper chopped
1 can diced green chilies
3 garlic cloves, minced.
3 tblsp olive oil
3 cups chicken broth or vegetable broth
3 cans black beans drained
1 large can pumpkin - 30 oz size
2 cans diced tomatoes
3 tsp chili powder
2 cans pinto beans
2 cans white beans (you can use kidney beans if you want)
2 tsp oregano
1 tsp salt

you really can add more stuff if you want
sautee onion, garlic, pepper and celery til tender
mix everything together and put in crock pot for 4-5 hours.

Vanilla Almond Cupcake w/ Carob Cream center & Vanilla Icing

what you'll need:
1/3 cup almond flour/ meal
2/3 cup tapioca flour
1/3 brown rice flour
1 tsp baking soda

2 flax eggs
Approx. 1/3 cup raw agave nectar
1 tsp. vanilla extract
3 tbsp. almond butter
almond milk

start your ovens...350!
in a medium bowl combine all flours and baking soda.
in a small bowl prepare your flax eggs. then add the agave, vanilla and almond butter. combine all ingredients thoroughly, then add this mixture to your flour bowl. mix together well. add almond milk to mixture until consistency is thick but smooth.
bake for about 20 minutes.
makes one dozen cupcakes.

for the carob center you will need:
1/2 tbsp olive oil
1 tbsp agave
1/4 cup carob chips
2 tbsp flax meal
powdered sugar

melt the carob chips in a small bowl. add olive oil and agave. combine these ingredients.
next add the flax meal and begin adding powdered sugar slowly. continue mixing and adding sugar until thick consistency is reached. it should be almost a frosting consistency but not as stiff.
using a frosting dispenser and once cupcakes have cooled, insert this mixture into the center of each cupcake.

for the icing you will need:
1 tbsp olive oil
3 tbsp almond milk
1 tsp vanilla
1 tbsp agave
powdered sugar

combine olive oil, milk, vanilla and agave in a medium bowl. add powdered sugar slowly and continue mixing (I used a whisk) until icing consistency is reached. Once cupcakes have completely cooled, apply icing.

hope you enjoy!
you are loved.

Vegan Gluten-free Guava Cupcake with Pineapple Icing

what you'll need:

1/3 cup spelt flour
2/3 cup Buckwheat flour
1/3 cup brown rice flour
1/3 almond flour/meal
1 tsp. baking soda
1/2 tsp. pink salt

2 flax eggs
2 tbsp. olive oil
6 tbsp. raw agave nectar
1/3 cup + 1 tbsp. guava marmelade (mine was 100% pure guava, no sugar)
10 tbsp. almond or other non-dairy milk

start your ovens...350!
mix all the flour, baking soda and salt in a medium-large bowl.
in a small-medium bowl, prepare your flax eggs. then add olive oil, agave, guava and almond milk. combine all ingredients thoroughly then pour into the dry ingredients.
combine all ingredients. the batter should be thick but a little more milk can be added if necessary.
bake for approx. 18 minutes or until a toothpick inserted into the center comes out clean.
let them cool thoroughly before applying the icing.

for the Pineapple Icing you'll need:
1 1/2 tbsp vegan butter (I used Earth Balance with olive oil)
3 tbsp. Pineapple juice
powdered sugar

begin by combining the butter and juice with a small whisk. add powdered sugar in 1/2 cup increments until icing peak.

apply icing to cupcakes and you're done!
this recipe makes one dozen cupcakes.

hope you enjoy:)
you are loved.

Kind of an Asian "Pasta Salad"

so this one i started out trying to make Pad Thai but had nothing in the house so ended up with this...definitely not disappointed though:D
I have had this warm and just out of the refrigerator and it's good either way.

what you'll need:
*one box of brown rice spiral pasta
*half of a fresh lime
*3 tablespoons Bragg's Liquid Amino Acid (article will be posted) or gluten free soy sauce
*1 teaspoon pink salt
*1 teaspoons chili powder
*1/4 teaspoon red cayenne pepper
*1/2 teaspoon cumin
*olive oil
*2 teaspoons minced garlic
*1 teaspoon ginger powder
*1/2 cup peas (fresh or frozen)
*1/2 cup edamame beans (fresh or frozen)
*about half of a block of extra firm tofu, cut in small cubes
*1 cup of shredded kale
*1 cup of fresh spinach leaves
*2 large pieces of celery, cut into small pieces
*basil

to begin:

prepare the pasta according to box instructions. then drain and rinse with cool water. set aside.

in a large frying pan or wok saute the garlic and ginger with approx. 2-3 tablespoons of olive oil for 30 sec. Add the kale and spinach and allow the leaves to shrink. next add the tofu and saute until the tofu just starts to turn golden. add the peas, edamame and celery and stir a little, then cover for 3-5 minutes.

while the dish is covered over medium heat, mix in a small bowl the bragg's (or soy) sauce, the lime juice, pink salt, chili powder, cayenne pepper, and cumin.

check the heated ingredients and stir. if everything looks cooked and ready, turn off the heat or keep on for another minute.

combine in a large bowl the veggies and tofu and pasta. pour the soy sauce mixture on top and mix well. sprinkle some basil on top and mix again.
either serve it warm or refrigerate it for later!

hope you enjoy:)
you are loved.

Gluten-free Pumpkin Waffles!

New favorite in my house.
Sometimes you just want a special breakfast and my dad even suggested we do these for birthdays with a little almond ice cream on top!

what you'll need:
*1/2 cup brown rice flour
*3/4 cup buckwheat pancake and waffle mix (or just the flour)
*1 tablespoon guar gum
*1 1/2 tablespoons flax meal
*2 teaspoons baking powder
*1 teaspoon baking soda
*1 teaspoon cinnamon
*1/2 teaspoon ginger
*1/2 teaspoon pink salt
*1 tablespoon agave nectar
*3/4 cup pumpkin
*1 1/2 cup non-dairy milk (almond breeze, rice dream, or soy)
*1 tablespoon orange juice


start your waffle iron!
in a large bowl. mix all of the ingredients except the orange juice. once the ingredients are thoroughly mixed and your waffle iron is ready, add the OJ and spray the waffle iron with olive oil non-stick spray.
the batter is sticky unlike regular waffle batter. you can make it a little thinner by adding water, but don't add too much. I just used the sticky batter and put a big spoonful in the center of the iron. about four minutes is perfect and due to the consistency, you may have to spray after every waffle.

they are great with maple syrup, butter, and honey depending on what topping you are in the mood for.
or ice cream! haha

hope you enjoy:)
you are loved.

Pure Luck Restaurant and Pub

707 N Heliotrope St
LA, CA 90029


So after an amazing matinee show of West Side Story at the Pantages Theater, Steven and I wanted to find a good place to eat and I suggested we use my fancy phone app that finds vegan restaurants and it suggested Pure Luck. I picked this one because it was right across the street from Scoops which serves vegan ice cream, but it was too cold to get some afterwards haha maybe another days

It is a small restaurant off of Melrose with good service and good atmosphere. Some may call it a "hole in the wall" place, but I think it has character:)
They serve vegan "mexican", but I had the chickpea salad, which was similar to chicken salad but made with garbanzo beans and served over romaine lettuce with a vegan caesar dressing. I really enjoyed my meal.

Steven ordered a tofu taco and a baja burrito with a side of sweet potato fries. I can personally say the fries were great and he said he really enjoyed his meal and would like to try the burrito with the tofu next time because the he liked the tofu in the taco. He also got Mexi-Coke and said it was good and came in an awesome bottle.

The coolest thing that happened though was at first they forgot or lost our order so we had been sitting and waiting without food for about 45 minutes and the waitress came to apologize and the meal was free!
"Patience is a virtue friendos."-Taylor Bouknight

We gave a good tip though because they were kind and the food was still good.

Overall, I'd say it was a good restaurant and I would go back to try something else at some point, however, it was not the most amazing place in the world. Fun place to sit and talk with friends and I will go back when I can get some vegan ice cream afterwards:D

I am excited to try out more vegan places in LA though because there are so many. Half the fun is the spontaneity and exploration!

hope you enjoy:)
you are loved.

A Lunch of Sweet Potato, Onion, Pineapple and Tempeh

More Vegan Recipes!
This one was SUPER good and can be served either by itself, with some rice, over rice noodles, or over a salad. Really good flavors though:D

WHAT YOU'LL NEED:
*1 teaspoon salt (I used pink salt...and I will have a blog about why you should use it too!)
*1 teaspoon chili powder
*1/2 teaspoon cumin
*1/4 teaspoon cayenne
*2 sweet potatoes, peeled and cut into 3/4 inch chunks
*2 medium onions, peeled and cut into 1 - 2 inch long strips
*1 - 1 1/2 cups pineapple chunks
*2/3 block of tempeh cut into 1/2 inch cubes
*1/2 teaspoon minced garlic
*olive oil

START YOUR OVENS...375!
you will need two baking sheets, each with a piece of wax paper covering.
in a small dish, mix the salt, chili powder, cumin and cayenne well.
in a bowl, toss the sweet potato chunks with approx. 3 tablespoons olive oil (that isn't exact science...I just drizzled some in and tossed the potatoes until they were evenly coated).
sprinkle the spices in a little at a time and toss the potatoes so the spices spread evenly. Depending on the amount of 'kick' you want, you could use all the spice or half or 3/4 of what you made...personal preference. For me, about 2/3 was just right.
spread the potatoes evenly across one of the baking sheets and set aside.
in either the same bowl rinsed out, or another bowl, toss the onion slices and tempeh with some olive oil and the garlic. spread the onion and tempeh evenly across the other baking sheet.
on top of the onion and tempeh, evenly distribute the pineapple.
place both sheets in the oven, either the potatoes on the upper wrack and onion on the lower wrack, or side by side.
bake for 30-40 minutes or until sweet potatoes are soft.
serve with the onions, tempeh and pineapple over the potatoes.
make sure your first bite had all of the different flavors on it!

hope you enjoy:)
you are loved.

Hummus Sandwich

Hooray for the many ideas my new vegan cookbook has given me!
This one was inspired by a homemade hummus wrap from the book but I improvised with what I had in my house.
Super delicious and it is one of those meals you just feel healthy eating haha

WHAT YOU'LL NEED:
*2 slices of gluten-free bread (I used Ezekial with sesame seeds)
*about 1/4 cup hummus, prepared or homemade (recipe to follow soon)
*cucumber sliced thin
*broccoli sprouts
*two romaine lettuce leaves
*2 slices of almond pepperjack vegan cheese

START YOUR TOASTER OVENS
toast the bread until starting to brown and then add the slices of cheese, one on each piece of bread.
then simply add the cucumbers, hummus, sprouts, and lettuce and its done!
I bet tomato would be a great thing to add too but we didn't have any in the house.
Also, I want to try and make a hummus sandwich with caramelized onion and peppers sometime...sounds delicious, right?
I will let ya know when I make it :D
but for now...

HOPE YOU ENJOY:)
you are loved.

Dirty Rice

For Christmas Santa gave me the most amazing vegan cookbook ever! I started putting post it notes on pages as soon as I opened it and the first recipe I wanted to try was this version of dirty rice.
I tweeked it a bit and added beans for a little contrast.
The book is inspiring so many ideas and cannot wait to post ore amazing recipes!

WHAT YOU'LL NEED:
*2 cups rice (brown or white...i used brown)
*1/4 - 1/2 cup pinto beans
*1/4 - 1/2 cup black beans
*olive oil
*1-2 diced onions
*1 bell pepper diced(any color but I used orange because I had it on hand)
*2 stalks diced celery
*2 tsp. minced garlic
*1 tsp. ground cumin
*1/2 tsp. oregano
*1 tsp. dry mustard
*1/2 tsp. thyme
*1/2 tsp. cayenne
*1 tsp. paprika
*salt


START:by preparing your rice...whether it is microwavable, stove top, boil in a bag, etc.

NEXT: heat about 3 tablespoons oil and the garlic in a large frying pan over medium heat for about 1 minute. then add the onion, bell pepper and celery.
when the onions start to brown, add the black and pinto beans and mix for about 2 minutes.

add in the rice, a little bit at a time, so all ingredients combine. finally add all the spices and stir the mixture so spices are evenly distributed.

cover the pan and let it sit over low-medium heat for about five minutes and then check.
Mine was done pretty fast but depending on how done you want the rice you can wait longer.
I had this with some veggies and was completely content but I bet you could add chicken or fish or tempeh and it would be delicious:D

HOPE YOU ENJOY:-)
you are loved.

Vegetable Bake

I made this one for Thanksgiving and got such good reviews I made it for a Christmas Eve Party:D
Basically the idea behind it was we wanted a sweet potato SOMETHING for the holidays...but we have made the same sweet potato casserole every year. So I decided to combine all the best veggies into one awesome, healthy, delicious dish!
I did make this dish gluten-free, wheat-free and vegan, but if you want you are following the blood type diet you can use regular bread crumbs or regular mozzarella cheese instead of the substitute cheese:)


what you'll need:
*about 4-5 slices of spelt bread (if you're making it gluten free)
*one sweet potato
*one yam
*approx. 1 1/4 cup broccoli
*approx. 1 cup sliced carrots
*1 cup diced onion
*one bell pepper
*1-2 large zucchini
*2 large tomatoes
*Daiya vegan mozzarella cheese (or just mozzarella cheese)
*olive oil
*garlic powder
*Italian herbs
*basil

start your ovens...400!
also, start your toaster ovens!
if you're making this with the spelt bread, start by toasting the bread slices until extremely crisp. I learned how to make bread crumbs here: http://glutenfreegirl.blogspot.com/2010/10/how-to-make-gluten-free-breadcrumbs.html
but found the toaster doesn't take as long:)

then when they are toasted you can break the pieces up and pop em in a food processor and make them into crumbs! pretty simple...but I never would have thought of that on my own! Thanks Gluten-Free Girl and the Chef!

Anyways...
Next step in to brush olive oil all over a 9x13 baking pan. Cut up the sweet potato and yam into about about 1/4" slices (you can choose to either peel or not peel the potatoes...good either way)and lay them out across the bottom of the pan. drizzle a little olive oil over them and sprinkle in the garlic.

Now spread the broccoli and carrot slice over the sweet potatoes and sprinkle Italian herbs over the dish. Spread the diced onion over that and drizzle with a little bit of olive oil. I added a little bit of garlic here too but it's all personal preference how much garlic you want to use:D

Then dice of the bell pepper and scatter it over the onion followed by thinly sliced strips of zucchini created a top layer. Here I sprinkled some more Italian herbs and a handful of Daiya mozzarella cheese.

Slice up the tomato into thin slices and place over the zucchini. top off the dish sprinkling the bread crumbs, adding some more cheese, a little drizzle of olive oil and a sprinkle of basil.

bake covered for about half an hour and uncovered for half an hour. check the dish by poking down to the bottom with a fork. You will know it is done when the sweet potatos at the bottom are soft.
It may take another 15 minutes in the ovens.

But I find it quite delicious and I could make a meal out of just that!
So..

hope you enjoy!
you are loved.

Follow Your Heart

21825 Sherman Way
Canoga Park, CA 91303


Quite possibly one of my favorite places in the world...right up there with the Valencia Wellness Center and Sprouts:)

This past Sunday my mom and I went shopping for Christmas gifts and ended up in Canoga Park. We wanted to go somewhere fun for lunch so I used my vegan restaurant app on my phone and found Follow Your Heart was only two miles away.
I fell in love.
The place is small and is both a market and cafe/ restaurant. I'll start with the restaurant...

I ordered a vegan carob milkshake and couldn't believe how amazing it was! I thought I was cheating or something but everything in it was fine for me! I would DEFINITELY order it again.
My mom had a mushroom burger with mozzerella cheese (not entirely vegan) but she said it was absolutely delicious. It came with carrot chips and other veggies. Looked amazing!
But mine was killer...I got a tandoori style vegan "chicken" and curried tofu with rice and mango chutney. completely vegan, wheat free and gluten free.
OH MY GOSH.
I was so incredibly full after that meal but it was worth every single bite. I was beyond content.
But the nice thing is that even after all of that food, I didn't feel bloated or gross because I could digest everything.
now for the market...
OH MY GOSH.
any kind of tea you need, it's there.
any kind of chakra candle. there.
gluten free bread products. done.
vegan, gluten free, raw food, detox, sugar free, health food cookbooks. all there.
flowers and aromatherapy. got it.
bumperstickers, hemp sweatshirts, buddhas. yep.
best part....i bought four cartons of green tea soy ice cream. love

and all of these wonderful things are condensed into this little market/cafe. I could have spend hundreds of dollars....numerous hours...in Follow Your Heart.
Worth it. I promise.
Highly recommend for shopping and eating:D

hope you enjoy:)
you are loved.

PUMPKIN BREAD! FINALLY!

The reason why I say 'finally" is because it is mid December and I have yet to have pumpkin bread! crazy!
I just haven't had the time to truly experiment with gluten-free wheat-free vegan recipes lately, but I needed one. I was desperate lol
But here it is...finally...and it is the best bread recipe I have created to date. so have a wonderful holiday season and don't feel left out of the delicious bread-ness!

what you'll need:
*2 cups Spelt flour
*1 1/2 cups Buckwheat flour
*2 tsp baking soda
*1 teaspoon cinnamon
*1 1/2 tsp salt
*1 tsp nutmeg
*1/4 cup walnut oil
*3/4 cup grapeseed oil
*2 tablespoons egg replacer powder and 8 tablespoons hot water
*2 cups pumpkin
*1 cup sugar
*1 1/3 cup agave nectar
*2 tablespoons water
*1 cup chopped walnuts

start your ovens...350!
place the flours, soda, cinnamon, nutmeg, salt and walnuts in a large bowl and mix. add the oils and mix well.
in a small separate bowl, whisk with a fork the egg replacer and hot water until thoroughly mixed. then add this small mixture into the large mixture.
mix in the large bowl, then add the pumpkin, sugar, agave, water and walnuts.
mix thoroughly. the batter is thick but smooth.

I put my batter into a large bundt cake pan because I didn't have any individual bread pans, but it will either make one huge bundt or three regular loaves. I used a spray olive oil Pam to grease the pan.

Bake for 60-65 minutes. mine required the extra five minutes because of the dense bundt cake but it will probably be an hour in the individual pans.

and then you're done!
gotta love the holidays...

hope you enjoy:)
you are loved.

A Delicious Lunch of Veggies and Tempeh

So I hadn't been to the store in a while so when I went I decided to just shop sales and came up with some random ingredients but made a delicious meal!

what you'll need:
*black-eyed peas
*broccoli
*one yam or sweet potato (I used a yam just because that's what I had in the house)
*about a third of a block of tempeh
*onion sprouts/ broccoli sprouts (I used both- but you can choose one)
*olive oil
*garlic
*italian herbs
*basil

start: by steaming the yam/potato on the stove until it is slightly soft. in a large frying pan, heat the olive oil (approx. 2 tbsp) and garlic (a lot).
add broccoli and tempeh(cut into cubes or strips) to the olive oil and garlic and cover for about 2 minutes.
drain the yam and add the cubed yam to the frying pan. also add the peas and sprouts. sprinkle italian herbs, basil, and drizzle olive oil over all the ingredients. stir frequently and occasionally cover for about 5-8 minutes.
then you're done! it's super filling but really delicious:)

hope you enjoy:)
you are loved.

"Pizza" with tortilla crust

So I was reading a vegan magazine and decided I was reeally in the mood for pizza but was lacking some of the supplies needed to make a gluten-free crust so that's where some of the improvising came into play.
This turned out to be super delicious and a really quick and easy meal! Definitely satisfied the craving:D

what you'll need:
*two mini Ezekial 4:9 tortillas
*pure organic tomato sauce
*mozzarella cheese (I used Daiya cheese substitute and made it a vegan pizza but you can use lite or regular mozzarella)
*one fresh tomato
*broccoli
*one red bell pepper
*fresh spinach
*garlic powder
*minced onion or onion powder
*oregano
*basil
*olive oil

start your ovens...400!
start by sauteeing the broccoli, pepper, and spinach with olive oil on the stove while your oven is preheating. once the vegetables are tender, turn off the stove and set them aside.
set the tortillas on a pizza or cookie tray. spread about 2-3 heaping tablespoons of tomato sauce on each tortilla. sprinkle with garlic powder and onion.
spread the sauteed vegetables evenly on both tortillas. sprinkle desired amount of cheese on each pizza.
sprinkle oregano and basil on top and place 2-3 slices of fresh tomato on each.
bake for 8-10 minutes.
cheese should be completely melted.

note: you can use any vegetables you want as toppings...these are just what I had available. you can put olive, mushrooms, onions, etc. on. have fun with it and make it your own!

hope you enjoy:-)
you are loved.

"Monster Drink"-Amazing Smoothie

So my mom has a bible study that meets for breakfast every Thursday morning and they were talking about eating healthy and stuff and then on of the moms says she makes a "monster drink" for her kids every morning because they don't like spinach. You can't really taste the spinach in this shake but she called it that name because it turns the drink green. Her kids don't know how healthy it is and it tastes great:-)
So i sort of created my own take on the "monster drink" and I have one every morning.
Feel free to change it up, add or subtract fruits.
Just know the reason I use a frozen banana is because it gives the drink a great creamy texture

first blend:
*1 peeled, frozen banana
*1 cup pineapple juice
*a little bit of almond breeze milk
*flax seed oil
*one scoop of your favorite protein powder (I really like hemp and vegan)

once slightly blended, add:
*1 cup fresh spinach leaves
*wheat grass (optional-it definitely gives it a different taste)

blend on high or food processor or ice crush....whatever your blender says....until smooth like a smoothie.
After drinking this I feel so energized and awake and it satisfies so many cravings.
I have also added honey to it before for sweetness, plums for a slightly tart flavor...
feel free to experiment!

hope you enjoy:-)
you are loved.

Pumpkin Ice Cream

SO this one is a really different...and doesn't taste anything like traditional ice cream...but it has the same consistency and is still a great beneficial frozen treat:-)

in a medium bowl mix:
*1 15oz. can of organic pumpkin
*2 1/2 scoops vegan vanilla or chocolate protein powder
*2 tablespoons agave
*2 tablespoons honey (raw)
*1 tsp. vanilla extract
*about 1/4 cup almond breeze milk or rice dream
*carob chips (personal preference on amount)

Once it is all mixed up, I usually separate the mixture into 3 or 4 small plastic cups and freeze it overnight. When you eat it, you can either take it straight out of the freezer and it will be sort of like italian ice, only creamier. ALSO, you can empty the frozen mix into a food processor or blender and blend it until it is the consistency of soft serve. either way it is delicious, beneficial for blood type O, packed with protein, and satisfies the craving for ice cream.

hope you enjoy:-)
you are loved.

Cranberry/Raisin Pumpkin Bread

So this recipe is a combination of three blog recipes and I think it worked reeeaaallllyyyyy well:D
It turned out moist and delicious and the consistency was still amazing even without sugar.
It is a nice way for us blood type O to celebrate the holiday season with pumpkin bread without eating the dreaded wheat and gluten haha

start your ovens...350!

mix these ingredients in a large bowl:
*2/3 cup buckwheat flour
*2/3 cup tapioca flour
*1/3 cup rice flour
*2 tablespoons guar gum
*1/2 tsp. salt
*1 tsp. baking soda
*2 tsp. baking powder
*1 heaping teaspoon of ginger and allspice mixed

now add:
*1/3 cup olive oil
*1/2 cup raw agave
*2 tablespoons organic molasses
*2 tsp. vanilla extract
*14 oz pumpkin (canned-organic)
*1/4-1/2 cup almond breeze or rice dream milk (start with 1/4 cup and add little by little)
*Ener-G Egg Replacer for 2 eggs

mix-the batter will be sticky and fluffy but slightly dense and heavy. stir in 2/3 cup raisins or cranberries.
grease a Bundt cake pan with olive oil and spoon the batter into it. I had to mold the batter into the pan with my hands due to the consistency.
bake for about 45 minutes. the cake is done when you can touch the top lightly and it is firm.
cool on a cooling rack before flipping.

hope you enjoy:)
you are loved.

Vanilla Plum Cake

I am on a mission to find a good gluten-free cake recipe for my brother who has a gluten allergy and has a birthday coming up.
For my first attempt, I decided to try out a simple vanilla cake but added the plums on top to resemble a recipe my Grammy used to make. I think it tastes good and my mom is a huge fan haha
The cake is a bit heavier than ordinary cakes, but the taste is definietly there and it's guilt free! no wheat, no gluten, no sugar, low fat! And the plums on top add to the beneficial part for blood type O:-D

what you'll need:
*1 cup rice flour
*1 1/2 cup tapioca flour
*1 tsp. baking powder
*1 tsp. baking soda
*1/4 tsp. salt
*2 tsp. vanilla pudding powder
*1/4 cup vanilla soy yogurt
*1/4 cup apple sauce
*1/2 cup almond breeze vanilla milk substitute
*1/4 cup flaxseed/ grapeseed oil mix
*1/4 cup raw honey
*4 tbsp. agave
*4 plums

start your ovens...350 :-D
in a large bowl mix together the flours, baking soda, baking powder, salt, and vanilla pudding powder. (i used a wooden spoon for all of this)
then add the almond breeze milk slowly and stir. then add the soy yogurt, applesauce and oil and stir.
finally add the honey and agave and stir extremely well... until smooth:-)
pour mixture into oven-safe dish. slice the plums into thin slices and lay on top of batter.
bake for 35-45 minutes.
to see if it is done, stick a toothpick in and if the toothpick comes out clean, it is done.

I really like eating this with a cup of tea!
hope you enjoy!
you are loved.

"Oatmeal" Raisin cookies:D

my dad's favorite cookies are oatmeal raisin cookies so I am starting to experiment with oatmeal alternatives. This was my first attempt but I thought they turned out pretty good and my parents each had three cookies each right out of the oven!
so I'm guessing it's a good start:-)

what you'll need:
DRY
*1/2 cup tapioca flour
*1/4 cup flaxseed meal
*1/4 cup rice flour
*1/4 cup Ezekial 4:9 cinnamon raisin cereal
*2 tsp egg replacer
*2 tsp vanilla pudding powder
*1 tsp baking powder
*1 tsp baking soda

WET
*1/4 cup pumpkin (canned)
*1/4 cup applesauce
*1/4 cup grapeseed/flaxseed oil mixture
*1 tbsp agave
*1 tbsp honey (raw and regular)

start your ovens...350:-)
in a medium bowl mix together all of the dry ingredients. add wet ingredients and mix until all clumps are gone.
place a piece of wax paper on a cookie sheet and spoon the cookie dough onto the wax paper.
I made about 20 cookies with this recipe but if you make "normal" sized cookies you will probably get around 2 dozen:-)

hope you enjoy!
you are loved.