Love banana bread? And who doesnt, being one of those quintessential childhood treats, nostalgia inducing and super yummy, even for some who dont generally like bananas. I have found still, they just might make an exception for banana bread. This version is laced through with Matcha green tea, which is awesome for your health, boosting all sorts of benefits. The best news about this banana bread though? Its gluten free, lactose free, and low in sugar. So you can enjoy, and without the guilt.
Happy Sunday, all!
Turns out, sometime blondes do have more fun. At least, in the vein of these particular goodies they do. This past weekend, I discovered a delightful new baking ingredient that’s changed my life over the last 24 hours. Replacing flour in baking goods with ground up chickpeas. I know, sounds somewhat sketchy. I was hesitant myself. How could ground up beans possibly result in that cakey, delightful texture I so adore in all things cake, pastry, and cookie?
Shockingly though, they rivaled precisely that. The texture of these blondies are in fact: cakey, slightly nutty, sweet, decadent, absolutely delicious. I couldnt stop at just one. More like just…four 😉
I can assure you, trying this recipe (which is super easy and ready in minutes, might I add) will have you never turning back. These are SO good. I already made not one, but two batches of them this weekend alone. That’s how awesome these babies are.
So, the blondies: gluten/grain free, dairy free, vegan, and low in sugar.
Dont take my word for it though. Whip up a batch for your own sampling pleasure!
I know pumpkin tends to be a flavor typically attributed as being autumnal and/or of the Thanksgiving nature. However, as someone who is passionate for pumpkin and eats it any chance I am able, I believe firmly that surely we can stretch the ingredient as being applicable and apt for baking well into the winter months as well. Pumpkin is homey, comforting, healthy, and its great in both baked goods and savory dishes alike.
With the colder months making it far easier towards packing on a few extra pounds, I thought something desserty, comforting, but healthy and low in calories would be the perfect thing. This pumpkin bread is gluten free, dairy free and without refined sugar.
Happy Thanksgiving, Everyone 😀
Its been about one year since I began Sweet. Raw. Free, so yippee to it being a year of delicious desserts and enticing entrees (at least, I hope so), provided for both your tasting and viewing pleasures. I have certainly reveled in cooking, baking, and photographing up a storm in hopes that others will enjoy the fruits of my creativity and passion.
Additionally, also close to one year ago I posted a recipe for pumpkin cheesecake, as both cheesecake is one of my all-time favorite, most loved desserts, and pumpkin being an ever adored ingredient of mine (for both sweet and savory things).
That pumpkin cheesecake from a year past was pretty good. The spices in it were especially awesome. However, it wasn’t sweet enough. I knew this back when I made it (and totally spaced on altering the recipe to reflect such!), and recently a close family friend reflected a similar sentiment, reminding me of this. So with that said, I set out to create a new and improved version of my pumpkin cheesecake. With Thanksgiving seeming like a fitting time for such a venture. Here is the result: the new and improved Pumpkin Spice Gingersnap Cheesecake.
For column #3 of Brooke and Maxxs Culinary Crafts, we decided something with Matcha to be striking our sweet tooth fancy this week. Deliberating between Matcha chocolate bark, Matcha brownies, or this green tea twist on Tiramisu, we went with the latter.
This dessert doesn’t use refined sugar, though it does have coconut sugar. So technically its outside the perimeters of the Sweet. Raw. Free. concept, but its well worth the cheat. This dessert takes minutes to whip up (the waiting required afterwards is the hard part, requiring the two of us nearly sitting on our hands in anticipation). Just a hint of sweetness coupled nicely with the subtly bitter green tea taste, the cream is light and airy, the lady fingers spongy and moist. Making for a dang good dessert, dangerously easy to inhale.
Not only is this one perfect for autumn with its mixture of tart berries in combination with the zing from ginger, but its incredibly easy to make. Though certainly not dairy free, the recipe uses coconut sugar in place of refined sugar, and can be gluten free if one chooses to use gluten-free gingersnaps (available at the grocery store). You could likely even sub out the coconut sugar for honey, making it truly free of refined sugar.
Without further ado, this autumnal, subtly spicy, slightly tart, totally delicious dessert. Gingersnap cookies sandwiched between layers of sweet blackberry cream. Man oh man, so good. An easy one to eat half of in a sitting ;-).
In light of the weekend which just wrapped, thought Id gift you with a pretty sumptuous sweet treat. Get excited for this one. Super psyched. It might just be one of the best chocolate cakes you ever sample. The full name, which was too much of a mouthful for the title line, is: “Maxxs Mouthwateringly Fudgy & Brookes Bombastically Moist, Nearly Death by Chocolate Cake.” A dangerous one for sure, on more than one level 😉 which only my sidekick will understand in full. All joking aside though, get ready to have your socks knocked off upon tasting. Might not even bother wearing any when sampling this baby.
Man oh man, do I love chocolate, frosting and cupcakes. The moist, cakey texture. The rich, sugary taste of frosting. The charming and oh so perfect small size making it nearly impossible to eat just one. Queue mouth watering. However, damn what a bummer how unhealthy they are. Loaded with sugar, dairy and grains.
On Pinterest one day, I stumbled across several Paleo cupcake recipes, which I automatically assumed were likely to taste terrible. However I decided to experiment with making a batch last night. WHOA. Like the astoundingly awesome, flavorful cauliflower pizza I made a couple weeks ago, these blew my mind.
In celebration of summer (which is thankfully still here, despite the air edging its way into fall temps ever so subtly), to me, strawberry shortcake is the quintessential summer sweet. Its the dessert of BBQs, days on the beach, and evening dinners al fresco. This version is a bit healthier than the usual shortcakes. Its free of refined sugar, as well as free of dairy. Though it is made with wheat flour.
Cheers to this tasty treat which you can hopefully enjoy at some of your last outdoor summer celebrations!
Happy Hump Day! Get excited! This recipe is sweet, delicious and ultra healthy. Its Paleo compliant, grain free, dairy free and sugar free. Whip up a batch and you’ll have a healthy, tasty treat for tea/coffee time every day this week. Awesome stuff, eh?