Bald Cardamom Cupcakes

I made these for a lovely tea party I was invited to, hosted by my dear friend Abby Wilde. There were five different tea pots, tea sandwiches, and a whole host of brilliant, wonderful women. Abby asked me to bring some vegan treats and the recipe for these were specially requested by everyone there.

So, for everyone who asked, here's how to make those yummy cakes! The first batch I made was incredibly lazy, so I went and worked out a gluten-free alternative for those of you who like those sorts of things as much as I do.

Vegan Cardamom Cupcakes
(makes 12)

3/4 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp celtic sea salt
1/2 tsp white pepper
1/2 tsp ground cardamom
1 cup flaxseed or almond milk (I used the flaxseed, but almond would be just as good. Soy would be okay, too. Avoid rice milk. You want a milk alternative that isn't too watery.)
1 tsp apple cider vinegar
1/2 cup plain applesauce
2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup agave nectar

Set oven to 350 F and line muffin tin with cupcake papers.

Mix dry ingredients together in a bowl. Then add milk, applesauce, agave nectar, vanilla extract and almond extract, and apple cider vinegar. Fill each of the paper liners to about two third's full.

Bake for 20-25 minutes. Stick a toothpick in and make sure it comes out clean. Allow to cool and then enjoy heartily!

Gluten-Free Vegan Cardamom Cupcakes
(makes 12)

1/3 cup almond flour
1/4 cup tapioca flour
1/2 cup brown rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp celtic sea salt
3/4 cup agave nectar
1/3 cup applesauce
1 cup flaxseed or almond milk
2 tsp vanilla extract
1/4 tsp almond extract

Set oven to 350 F and line muffin tin with cupcake papers.

Mix dry ingredients together in a bowl. Then add milk, applesauce, agave nectar, vanilla extract, and almond extract. Fill each of the paper liners to about two third's full.

Bake for 23-27 minutes. Stick a toothpick in and make sure it comes out clean. Allow to cool and then enjoy heartily!

Go on! Have a peace!

Ginger Orange Ice-cream Sandwiches

Ginger Orange Ice-cream Sandwiches

(makes about 26 cookies)

3 cups almond flour

1 tbsp flaxseed meal

1/4 tsp Celtic sea salt

1 tsp baking powder

1/4 tsp white pepper

2 tsp ground ginger

1/2 tbsp coconut flour

1/3 cup coconut oil

1/4 cup sunflower oil

zest of 2 Valencia oranges

3/4 cup agave nectar 

1 tsp vanilla extract

1.5 cups dried cherries

Preset the oven to 350 F.

In a small mixing bowl, combine the agave nectar and orange zest and stir, then allow to sit for a few minutes. 

In a large mixing bowl, combine all the dry ingredients and mix well. 

Add the rest of the wet ingredients to the agave and orange zest and stir well. When thoroughly mixed, pour the wet ingredients into the dry bowl. Stir. Add the cherries. Combine well. 

Scoop onto a parchment covered cookie sheet (about 2 tbsp per scoop). Bake for 17 minutes. 

Remove and allow to cool on a drying rack. 

Now, for the ice-cream portion, I recommend grabbing some So Delicious Brand Coconut Ice-cream and spreading a generous spoonful in between two of the cookies. Enjoy!

Almond Sesame Bites

These cookies (vegan and gluten free) have been approved by my roommate as her favorite cookies I've made yet. They are soft, subtly sweet, well-textured, and delicious. Try them with chocolate chips or dried fruit for a little extra sweetness.




Almond Sesame Bites


2.5 cups blanched almond flour
2 tbsp coconut flour
4 tbsp sesame seeds
1/2 tsp celtic sea salt
1/2 tsp baking powder
1/4 cup dark brown sugar
1/4 cup grapeseed oil
1/4 cup water
1/4 cup agave nectar
1 tbsp almond extract
optional additions: 1/2 cup chocolate chips, vegan chocolate chips, dried fruit

Mix the first six ingredients together. Add the liquid ingredients. Mix well. Scoop 1 tbsp drops onto a parchment paper covered cookie sheet. Bake at 350 F for ten minutes. Enjoy!

Ginger Zaps

In an attempt to give folks a taste of that decadent ginger cookie recipe I made before - but one that's more in line with the sorts of offerings I like to make here. This one is simple, easy to bake, gluten-free, and dairy-free. If you're curious, do a taste test. See the real difference between butter in baking and not. :)

Ginger Zaps

2.5 cups almond flour
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tbsp vanilla extract
1/2 cup agave nectar
1/4 cup plain applesauce
1/4 cup grapeseed oil
3 tsp ground ginger
3/4 tsp white pepper
20 g crystallized ginger, minced (optional for a little more kick)

Mix dry ingredients. Add wet ingredients. Mix well. Fold in crystallized ginger.
Set oven to 350 F.
Drop 1 tbsp dollops of dough onto a parchment-paper covered cookie sheet, leaving about an inch between them.
Bake for 17-20 minutes, or until the cookies are browned.
Allow to cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack.

Go on. :) Have a peace!