1. Off to work to do some gluten free baking!
Speaking of which…

Gluten Free VEGAN brownies =)
 
Ingredients: 3/4 cup rice flour 1/4 cup cocoa powder 1/2 tsp baking powder 1/2 tsp salt 1/2 cup coconut cream, slightly warm (for easier mixing)1/4 cup vegetable oil 3/4 cup sugar 1 tsp vanilla 1/2 cup walnut halves

The Procedure: 1. Preheat the oven to 350 degrees. Grease and flour a 8” square brownie pan. 2. Sift together the flour, cocoa powder, baking powder, and salt. 3. Whisk together the coconut cream, vegetable oil, sugar and vanilla in a separate bowl
4. Fold in the dry ingredients until just combined.
5. Fold in walnuts
6. Pour into your prepared pan, if the mixture looks way too thick, I would recommend thinning it out a bit with some water (the water will evaporate anyways in the oven). Spread the brownie mix out evenly in the pan. Bake for 15- 20 mins depending on the type of oven you are using.
7. Brownies are done when a toothpick comes out clean. Also the top should be especially fudgy.

I like these brownies best really warm, or frozen (wohoo!)

    Off to work to do some gluten free baking!

    Speaking of which…

    Gluten Free VEGAN brownies =)

     

    Ingredients: 
    3/4 cup rice flour 
    1/4 cup cocoa powder 
    1/2 tsp baking powder 
    1/2 tsp salt 
    1/2 cup coconut cream, slightly warm (for easier mixing)
    1/4 cup vegetable oil 
    3/4 cup sugar 
    1 tsp vanilla 
    1/2 cup walnut halves

    The Procedure: 
    1. Preheat the oven to 350 degrees. Grease and flour a 8” square brownie pan. 
    2. Sift together the flour, cocoa powder, baking powder, and salt. 
    3. Whisk together the coconut cream, vegetable oil, sugar and vanilla in a separate bowl

    4. Fold in the dry ingredients until just combined.

    5. Fold in walnuts

    6. Pour into your prepared pan, if the mixture looks way too thick, I would recommend thinning it out a bit with some water (the water will evaporate anyways in the oven). Spread the brownie mix out evenly in the pan. Bake for 15- 20 mins depending on the type of oven you are using.

    7. Brownies are done when a toothpick comes out clean. Also the top should be especially fudgy.

    I like these brownies best really warm, or frozen (wohoo!)

  2. Made this last night for friends, super easy and flavorful! I describe it as a fushion of a French stew and a curry.

    Serves around 5 hungry people

    You will need:

    • 1 onion, diced
    • 2 cloves garlic, diced
    • 1 can chopped tomatoes
    • around 2 cups of water
    • 2 small-ish sweet potatoes
    • 1 zucchini
    • 1 cup cooked chickpeas
    • 2 big handfuls of spinach
    • 1 tsp thyme
    • 1tbsp brown sugar
    • 2 tblsp curry powder
    • 2 tsp cumin
    • salt and pepper to taste

    The procedure

    1. sautee onions and garlic in a bit of oil in a large pot
    2. add tomatoes and a cup of water, flick heat to high and boil down a bit
    3. add thyme and sweet potatoes, add water to cover sweet potatoes. Cover and simmer on medium high
    4. once water has reduced, add zucchini, boil and reduce
    5. add brown sugar and chickpeas add water to cover, boil and reduce
    6. add curry powder, cumin and salt and pepper to taste
    7. simmer and reduce to desired curry thickness
    8. Before serving, add the spinach and stir to wilt
    9. Serve over rice and enjoy the sweet and savory sensation of anitameal vegan curry!

    I’ll post pictures later, I just wanted to share this recipe with you all =)

    Note: Make it paleo! Omit rice, chickpeas and sweet potatoes - replace with meat of choice! =D

  3. Short Apple Cake
 -With rum caramel


Serves 8, but 4 people would love to have multiple slices!
For the cake:
1 1/2 cups AP flour
2 tblsp baking powder
1/4 cup 2% milk
2 eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp salt
3 tsp cinnamon
1 tsp vanilla extract
1 medium apple, diced
1/2 cup melted butter
For the Rum Caramel Apple Topping
1/2 cup packed brown sugar
a splash of water
1 oz of your favorite Rum (I used Mount Gay)
2 apples sliced into thin slices
The Procedure:
Preheat oven to 375F
Combine melted butter and sugars in a bowl until smooth
Add vanilla extract and eggs, mix.
Sift flour, baking powder and salt into the bowl. mix
At this point it should be rather stiff, slowly incorporate milk. You may need more to obtain cake batter texture
Add the diced apples and cinnamon, fold.
For the Rum Caramel Apple Topping:
While the oven is still preheating, put the brown sugar in a small saucepan with a splash of water and heat on high until boiling.
Reduce heat to medium and add the apple slices, arranging them so each apple slice can be covered in caramel
After five minutes, flip each apple slice over and add half of the rum
Reduce the caramel apple mixture until you can see that it has become viscous
Add the other half oz of rum, you should smell dark caramel and alcohol =D
Spoon some of the caramel into the apple cake batter.
Assemble!
Butter and flour a springform pan.
Pour batter into pan, yes I know it doesn’t look like a lot of batter but that’s okay its a thin cake!
Arrange apple slices on top of the cake, reserve rest of caramel for topping your cake later!
Bake for 30 mins
Let cool, and enjoy copious amounts!
Note: MAKE IT VEGAN: use earth balance and almond milk instead of butter and cow milk!

    Short Apple Cake

    -With rum caramel

    Serves 8, but 4 people would love to have multiple slices!

    For the cake:

    • 1 1/2 cups AP flour
    • 2 tblsp baking powder
    • 1/4 cup 2% milk
    • 2 eggs
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 tsp salt
    • 3 tsp cinnamon
    • 1 tsp vanilla extract
    • 1 medium apple, diced
    • 1/2 cup melted butter

    For the Rum Caramel Apple Topping

    • 1/2 cup packed brown sugar
    • a splash of water
    • 1 oz of your favorite Rum (I used Mount Gay)
    • 2 apples sliced into thin slices

    The Procedure:

    1. Preheat oven to 375F
    2. Combine melted butter and sugars in a bowl until smooth
    3. Add vanilla extract and eggs, mix.
    4. Sift flour, baking powder and salt into the bowl. mix
    5. At this point it should be rather stiff, slowly incorporate milk. You may need more to obtain cake batter texture
    6. Add the diced apples and cinnamon, fold.

    For the Rum Caramel Apple Topping:

    1. While the oven is still preheating, put the brown sugar in a small saucepan with a splash of water and heat on high until boiling.
    2. Reduce heat to medium and add the apple slices, arranging them so each apple slice can be covered in caramel
    3. After five minutes, flip each apple slice over and add half of the rum
    4. Reduce the caramel apple mixture until you can see that it has become viscous
    5. Add the other half oz of rum, you should smell dark caramel and alcohol =D
    6. Spoon some of the caramel into the apple cake batter.

    Assemble!

    1. Butter and flour a springform pan.
    2. Pour batter into pan, yes I know it doesn’t look like a lot of batter but that’s okay its a thin cake!
    3. Arrange apple slices on top of the cake, reserve rest of caramel for topping your cake later!
    4. Bake for 30 mins
    5. Let cool, and enjoy copious amounts!

    Note: MAKE IT VEGAN: use earth balance and almond milk instead of butter and cow milk!

  4. More vegan cinnamon buns. Made with a soy milk sugar glaze.

    More vegan cinnamon buns. Made with a soy milk sugar glaze.

  5. moar bunz

    moar bunz

  6. VEGAN CINNAMON BUNS
These taste better than butter ones, I swear by it.

Recipe soon, I’m just teasing all of you right now.

    VEGAN CINNAMON BUNS

    These taste better than butter ones, I swear by it.

    Recipe soon, I’m just teasing all of you right now.


  7. As many of you may know, I am a food science student that is interested in health. I follow a lot of blogs that range from fatty food obsessions to cross fit beauties to vegan or paleo advocates, and each one of those blogs intrigues me.

    Sometimes, I find something “fishy” about the health or moral claims in a diet choice or in this specific case, “woolly”. Usually, I let these things go. I mentioned in a previous post that I usually don’t let people’s opinions bother me.

    The other day I saw on one of my favorite food blogs that cheerios contain vitamin D3, which is derived from lanolin which is made from sheeps wool and therefore isn’t vegan. Conclusion: sheep’s wool in your cheerios.

    Now, I usually don’t get riled up. I don’t. But chemically, lanolin and Vitamin D3 are very different chemical structures. You can see my response and the bloggers response here.

    I think I was quite polite and I genuinely wanted a scientific discussion. The response linked me to a couple articles about vitamin D and B12 supplements. I didn’t get a conclusive answer.

    So, here’s what I’m posting for all my lovely followers, who are both interested in health, fact and fitness.

    Vitamin D

    • vit D can be converted in your skin by sunlight from cholecalciferol (or vitamin D3)
    • Vit D can not be converted in your skin by sunlight from Vitamin D2 (ergocalciferol), it uses a different process
    • Vit D is tightly bound to bone health and calcium absorption in the body. Little vitamin D, little calcium absorption.
    • Vit D3 can be made in your body or ingested through eating animal products or Vitamin D3 supplements which can be derived from lanolin
    • Vitamin D2 is synthesized in a lab from yeast and used in supplements

    The conclusion to this 2011 study:

    D3 is approximately 87% more potent in raising and maintaining serum 25(OH)D concentrations and produces 2- to 3-fold greater storage of vitamin D than does equimolar D2. For neither was there evidence of sequestration in fat, as had been postulated for doses in this range. Given its greater potency and lower cost, D3 should be the preferred treatment option when correcting vitamin D deficiency.”

    87% is a lot of percent. And the large dosage showed no predicted negative effects (fat sequestration).

    Going back to my original point…

    This: (vitamin D3)

    Is not this: (lanolin)

    and is also not this:

    I’m sure people will argue that “well it’s derived from animals so that makes it an animal product”. Well, chemically, it’s not. That’s like saying a hydrogen atom is the same as a helium atom because the difference of one electron is small enough to dismiss.

    And I disagree.


    Vitamin D reference