Carrot Walnut Bread

This carrot bread has no sugar and no oil. Naturally sweet dates and applesauce give this quick bread the light amount of sweetness it needs and keeps it incredibly moist. Plus, with 2 cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.

Carrot Walnut Bread
1-8" loaf plus 2 mini loaves or 6 muffins

1 1/2 cups date paste*
1 1/2 cups carrot puree*
2/3 cup unsweetened applesauce
1 tbl ener-g egg replacer whisked together with 1/4 cup water until frothy
2 tsp vanilla extract
3 cups whole wheat flour
1 tbl baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger 
1 cup toasted walnuts, roughly chopped
1/2 cup shredded carrots 

To make date puree- Soak 2 cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup (fresh) warm water. Blend for a few minutes until it forms a smooth puree.

To make carrot puree- Blend 2 cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.

Preheat the oven to 350.
Combine the date puree, carrot puree, applesauce, egg replacer and vanilla in a bowl to combine. Add the flour, baking powder, salt, cinnamon and ginger. Stir to combine into a thick batter. Stir in the walnuts and shredded carrots.
Pour into a greased 8" loaf pan and bake for 40 minutes-1 hour or until a toothpick inserted in the center comes out clean.

S'mores Cookies for a cause

My husband and I are trying to adopt a baby and need as much help as we can get funding this crazy expensive endevor. We set up a webstore called  Sibling For Ambrose where we sell homemade dog biscuits, necklaces and pins that all have one thing in common, our dog-son Ambrose. While these cookies are not on the site, I had a special request to make them in exchange for a donation and I jumped at the chance. If you have a second, please read our story and check out our webstore!

One Year Ago Today Chocolate Avocado Smoothie
Two Years Ago Today Green Chile Burgers with Sweet Potato Mash & Chipotle Salsa


Ooey, gooey chocolate studded cookies with chunks of graham crackers, dark and semi sweet chocolate and melted marshmallow.

S'mores Cookies
yields 2 dozen
1/4 cup water
2 tbl ground flax seeds
1 cup vegan butter
3/4 cup organic light brown sugar
3/4 cup organic cane sugar
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups all-purpose flour
1 cup roughly crushed graham crackers
1 tsp baking soda
1 tsp salt
1 cup miniature semi-sweet chocolate chips
1 cup vegan marshmallows, such as Dandies, cut into 4ths
1 dark chocolate bar, broken into squares

Preheat the oven to 350.
Combine the water and flax and chill for 10 minutes.
Cream the butter, sugars, vanilla and cinnamon until light and fluffy. Add the flax mixture and combine.
Add the flour, crushed grahams, baking soda, salt and mini chocolate chips. Mix to combine.
Scoop out balls of dough 2" apart on a greased baking sheet. Press down on each cookie very slightly to flatten. Bake for 10 minutes then add marshmallows and chocolate bar pieces over the top.
Return back to the oven and cook 2-3 minutes mores.

Healthy Peanut Butter Cups

Not only can you enjoy these peanut butter cups without the guilt, but you can make them in about 15 minutes and with only 4 ingredients! I also included a raw vegan version for those of you looking for an even healthier take on this classic treat.

Dark cocoa powder, coconut oil, agave and natural peanut butter make these peanut butter cups extra delicious without the added saturated fats, sugars and preservatives traditional pb cups have.

Peanut Butter Cups
makes 8 cups
1 cup dark cocoa powder
1 cup melted coconut oil
1/2 cup plus 2 tbl dark agave, divided
1/2 cup natural, unsweetened peanut butter

Line a muffin tin with 8 cupcake liners and grease.
Whisk together the cocoa powder, oil and 1/2 cup agave until smooth.
Pour a spoonful or so into the bottom of each one. Freeze for 5 minutes until set.
Combine the peanut butter and 2 tbl of agave together and spoon a mound into the center of each cup. Flatten slightly. Pour the remaining chocolate over the top and freeze 5 minutes more to set.
Enjoy!

Raw Version
1 cup cacao powder
1 cup coconut oil, warmed to liquid
1/2 cup plus 3 tbl raw dark agave, divided
1/2 cup raw peanut butter

Same directions, same great taste!