Tag: vegan

Nutella Thumbprint Cookies

Melissa King 24 Comments

I have been on a major hazelnut kick lately.  First I made my No Bake Vegan Nutella Bites, then it was my Vegan Nutella Granola and now these yummy homemade nutella thumbprint cookies.

thumbprint cookies

Next, I think I might try some hazelnut milk.  I filled these cookies using my Homemade Vegan Nutella.  I love thumbprint cookies.  You can really go in some many directions.

Nutella Thumbprint Cookies

Nutella Thumbprint Cookies

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Prep Time 15 min Cook Time 13 min Serves 16 cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In the blender or food processor grind the almonds and oats after measuring.
  3. When they are the consistency of flour, add them to a bowl with the rest of the dry ingredients.
  4. Add the wet ingredients into another bowl .
  5. Add wet to dry and stir until everything is combined.
  6. Roll dough into balls and place on the baking sheet .
  7. Once all the balls are rolled, flatten each one with your palm.
  8. Use your thumb to make an indent into the cookie. This is a job I let my three year old do.
  9. Fill each hole with the homemade nutella or whatever other filling you desire.
  10. Bake for about 13 minutes. Enjoy!

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Pecan Pie Granola

Melissa King 34 Comments

The other day I made Pecan Pie Larabars.  They came out really good.  I had some leftover pecans, so I wanted to try a Pecan Pie Granola.  I love granola and eat it almost every day.  It keeps me full until lunchtime, which is something that cold cereal could never do.

pecan pie granola

I was really happy with the outcome of this pecan pie granola so I am sharing it with all of you!  This makes a great afternoon snack as well.  I used ground vanilla bean instead of vanilla extract in this recipe and it really makes a difference.  I buy it off Amazon and I love the stuff.

pecan pie granola

We filmed a short video for this.  You can view it below. For more recipes, you can subscribe to my You Tube Channel.

Pecan Pie Granola

Pecan Pie Granola

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Prep Time 10 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. In one bowl, mix the dry ingredients. In another mix the wet. Add wet to dry and mix until everything is coated well.
  3. Spread granola out onto a lined baking sheet and bake for about 15 minutes.
  4. Pull the trays out and shake them around a bit and place back in the oven for another 15-17 minutes.  Enjoy!

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pecan pie granola

Almond Joy Energy Bites (Vegan & Gluten Free)

Melissa King 89 Comments

Almond Joy Energy Bites.  This past Sunday, we made Almond Joy Waffles for breakfast. They were a big hit so I decided I would try some almond joy energy bites with similar ingredients.

My husband liked these healthy vegan almond energy bites so much, that I had to stop him from eating them all.  I still needed to take pictures. A common food blogger problem haha!

 

Almond Joy Energy Bites

 

It’s funny because as soon as he gets home from work, I am shoving things in his face to taste test.  I like to get his approval as well as my three year old.

She helped me make these and kept trying to sneak the batter when she thought I wasn’t looking.  Sneaky sneaky.  Can’t say I blame her.  They are delicious!

Looking for more energy bite recipes?

Almond Joy Energy Bites

Almond Joy Energy Bites

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Prep Time 10 min Serves 12 balls     adjust servings

Ingredients

  • 1 cup almonds
  • 1 cup shredded unsweetened coconut
  • 10-12 medjool dates
  • 1/4-1/2 tsp almond extract (I used 1/4 only because my husband doesn't like a strong almond flavor)
  • 1 T coconut oil melted
  • 2 T water
  • 1/4 cup chocolate chips I used carob chips

Instructions

  1. In a food processor, mix the almonds and coconut until they are fine.
  2. Then add the dates, coconut oil and water and continue to pulse until you see a dough start to form.
  3. Roll into balls and place in the fridge to firm up.

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Recipe Notes

I got about 12 balls out of my batch.

Almond Joy Waffles (Vegan, Gluten Free)

Melissa King 31 Comments

Almond Joy Waffles.  Sundays at our house have a morning tradition of waffles or pancakes.  Lately, it has been waffles.  I think my older daughter really looks forward to it.

We used to do pancakes in my house growing up and I loved it. Today, I made some Almond Joy Waffles.

To get things going quickly in the morning, I mix all the dry ingredients the night before.  That way, it’s just as quick as store bought pancake mix, but much healthier!

 

Almond Joy Waffles

 

I wasn’t really a fan of the Almond Joy bar growing up.  I have grown  to love all things coconut now.  My husband, on the other hand, loved them so I knew he would enjoy these.

Almond Joy Waffles

Almond Joy Waffles

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Prep Time 10 min Cook Time 10 min Serves 4 large waffles     adjust servings

Ingredients

Instructions

  1. Turn on your waffle iron so it can heat up. 
  2. In a medium bowl , mix the dry ingredients. 
  3. In a large bowl , mix the wet. 
  4. Add wet to dry and mix just until combined. 
  5. I scooped about a 1/2 cup amount of batter onto my waffle iron , but everyone’s is different.  I got 4 large waffles out of my batch.  If you are feeling extra frisky, you can top yours with some chocolate chips as well!

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Healthy 3 Bean Soup

Melissa King 37 Comments

Soups are great inexpensive meals to make that go a long way.  This 3 bean soup is my latest recipe.   I have a lot of my soups posted here.  You can use up leftover vegetables in the fridge and they also freeze well.  This 3 bean soup is very easy, budget friendly and healthy!  Can it get better than that?

soup2

This is my husband’s favorite soup.  He said it reminded him of Progresso soup without all the MSG and sodium.  My favorite is still the Split Pea Soup.  This soup is also vegan and gluten free.  I hope you enjoy it.

3 Bean Vegetable Soup

3 Bean Soup

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Prep Time 15 min Cook Time 8 hr

Ingredients

  • 1 1/2 cups white beans
  • 1 1/2 cups pinto beans
  • 1 1/2 cups kidney beans
  • 1 28 oz can crushed tomatoes
  • 4-5 carrots cut in circles
  • 4-5 celery stalks diced
  • 1 onion diced
  • 4-5 cloves garlic minced
  • 4-6 cups of stock (I used a homemade stock )
  • 2 T oil (I used walnut oil)
  • 1-2 cups water
  • 1 T parsley
  • 1 tsp sage
  • 1 tsp thyme
  • salt to taste

Instructions

  1. We used dried beans that we soaked overnight and then boiled them for about 20 minutes in the morning.  They are so much cheaper than canned beans and they taste cleaner too. 
  2. Throw everything in a pot and turn on high just to get the soup going and after it is boiling, bring it down to low and simmer covered for up to 8 hours if you like.

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Recipe Notes

I cooked mine about 6 hours. The soup can be cooked in less time if you keep it on high. I just think the longer a soup cooks, the more the flavors develop. If you had a pressure cooker, you can probably get it done in much less time.