:: vanilla slice (raw, vegan, gf, df, sf) ::

Raw Vegan Vanilla Slice

I thought I'd just take a minute to link you over to Wholefood Simply's website which is chockas full of amazing raw desserts. Very allergy friendly. My only caution would be consuming too much fructose in the form of dates. A lot of her recipes are bound together with Medjool dates. I often half the amount of dates and add some coconut oil. But if it's your first time following the recipe, it might be best to stick to the original. If you don't have Medjool dates (pricey!), I use dried dates but double the amount because they are so small, and soak in hot water for 5 minutes.

Recipe here.

::gluten-free, sugar-free, easy fudgey muffins ::

bit of a mouthful? so are these when you bite 'em.

(recipe adapted from Healthy is Always Better)

Ingredients:

•  1 3/4 cup oats
•  3 egg whites (I did use the whole egg, but up to you)
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1 1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR  2 tbs stevia (I did Stevia)

Method:

Preheat oven to 180 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

I did this in my Thermomix. That's my mixture below, looking rather foamy since I had just put the hot water on the baking soda!

I found that the cakes stuck to the paper quite badly when I eagerly tried to sample a warm one, but now that they are completely cooled, they come off easier.

Enjoy! xo