Tag Archives: maple syrup

  1. Billionaire’s Bacon – Thick Cut Paleo Candied Bacon

    I am super excited to share this recipe with you for Billionaire’s Bacon – Thick Cut Paleo Candied Bacon. This was recreated and inspired by Villard restaurant at Lotte New York Palace Hotel in New York City, after a recent trip to the city, along with the Hamptons for an amazing Blogger Retreat I attended. Read on for this amazing candied bacon situation, that features a little sugar and a little spice recreated to be paleo-friendly, along with scenes and highlights from our amazing East Coast trip.

    Billionaire's Bacon - Thick Cut Paleo Candied Bacon

    Billionaire's Bacon - Thick Cut Paleo Candied Bacon

    This bacon will 100% make you feel like you’ve struck riches, you’ll totally feel big time. Aptly named this Billionaire’s Bacon tastes as if it were fit for royalty. It’s sinful really. With the original recipe calling for a full cup of light brown sugar, and having tasted it and devoured it, it’s super tasty, decadent and sweet, but maybe too much so for this low sugar gal. So, I recreated this paleo-friendly version, adapted from the original, to lower the sugar but still offer that sweet stickiness, with the multi-layered spices.

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  2. Red Velvet Pudding Pops with White Chocolate Drizzle {Dairy-free, Paleo, Vegan}

    In honor of #popsicleweek, I am bringing a traditional cake recipe new life with these tasty Red Velvet Pudding Pops. Of course, there’s a twist. I boosted this sweet treat with nutrient-dense whole foods, so you can have your cake and nutrients and eat it, too!

    Red Velvet Pudding Pops with White Chocolate Drizzle {dairy-free, paleo, vegan}

    Red Velvet Pudding Pops with White Chocolate Drizzle {dairy-free, paleo, vegan}

    It wasn’t too long ago that I snuck a little cauliflower into some popsicles here on Tasty Yummies.  I’m hoping if you tried that recipe, you still trust me and know that despite these strange ingredient combos, I will never lead you astray. It was a fun surprise to find that the cauliflower brought another level to the treat, with creaminess and also of course, nutrients. While I don’t feel that every dessert should have a veggie snuck into it, I do love the unexpected nutritional boost that this provides. And why not?

    So, I am back at it again today with these Red Velvet Pudding Pops. As traditional Red Velvet Cake is simply a subtle amount of cocoa with red food coloring, it’s actually a cake flavor that has forever eluded me. I never really understood it. It’s not chocolate and the red color has nothing to do with flavor. But not too long ago I tried a gluten-free Red Velvet cupcake and I am not gonna lie. I was into it. But, ya know, it was loaded with sugar and grains.  Additionally, red food dye used in baking is almost always derived from Red #40 (Allura Red) an artificial food dye. According to a CSPI report, some of the most commonly used food dyes may be linked to numerous forms of cancer, along with hyperactivity and other behavioral problems in children.1http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx The European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, but the United States has no such requirement.

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    References   [ + ]

    1.http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx
  3. Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    Well, I might just have to quit after this. This Boosted Chocolate Tahini Fudge features two of my favorite things together in a marriage so perfect I am not sure any treat can ever compare. At least for this girl. As if it couldn’t get better, this treat features the bonus healing powers of one of my favorite daily supplements.

    This fudge is dreamy. It’s rich and decadent, it’s unique and “mmmmm”-inducing. Here’s the thing though, if you don’t like tahini, it may not be for you (though you could likely swap in some almond butter or sunflower seed butter). But if you are a lover of all things tahini, you’re in luck. MAJOR luck. The tahini flavor shines bright and in it’s prominence it’s complimented so perfectly by the decadent, rich super dark chocolate. Don’t skimp here, quality is of key. Better yet, use homemade dark chocolate if you’ve got some. You guys already know how I feel about dark chocolate, a square or two a day of this magical superfood and that’s about all this lady needs to be satisfied. It doesn’t take much. Curious on why dark chocolate is a great option for a daily treat? Read more about the many benefits of dark chocolate.

    Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}

    But here’s the best part, this is so much more than your usual treat, in true Tasty Yummies style, I boosted this fudge to bring an added layer of healing benefits. Vital Proteins’ Vanilla and Coconut Water Collagen Peptides is one of the latest and greatest from my pals over at Vital Proteins. You guys have already heard me sing the praises of collagen peptides as part of a healing diet and lifestyle. But since I have started incorporating Vital Proteins in my life, daily, they have continued to expand their product and introduce more and more incredible collagen based products. The new Vanilla and Coconut Water Collagen Peptides is no exception, this has been a wonderful addition to smoothies, as well as baked goods and now this amazing boosted fudge.

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  4. Maple Bourbon Glazed Chicken Wings

    Maple Bourbon Glazed Chicken Wings

    Maple Bourbon Glazed Chicken Wings

    As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).

    Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.

    Read the rest of this entry »

  5. How-To Make Grain-free Granola {Paleo-friendly}

    How-to Make Grain-free Granola

    How-to Make Grain-free Granola

    For my granola loving friends, I am super excited about this how-to and recipe. Most commercial granolas, even when gluten-free, are loaded with gut-upsetting grains, and worse yet – vegetable oils and loads of sugar. After lots of experimenting and playing around, I created the perfect base recipe for this grain-free granola, with two variations. Sweet and Savory.

    Using the formula for the base, you can get creative there with your favorite nuts and seeds and then when it comes to flavor combinations, the sky is the limit – so get creative and make it your own.

    Read the rest of this entry »

  6. How-to Make Homemade Dark Chocolate and the Many Benefits of Dark Chocolate

    How-to Make Homemade Dark Chocolate

    How-to Make Homemade Dark Chocolate

    This homemade dark chocolate is simple to make and very easy to customize and make it exactly the way you want it, from sweeteners to flavorful add-ins. With constant research showing the many health benefits of dark chocolate, this is one indulgence I plan to never give up. A food that is not only good for your soul, but your mind and body as well?! Yes please. In fact new research has even reported that certain bacteria in the stomach gobble the chocolate and ferment it into anti-inflammatory compounds that are good for the heart 1https://www.sciencedaily.com/releases/2014/03/140318154725.htm.

    Sadly, not all dark chocolate is created equally. So many of the bars at the store contain soy lecithin, a ridiculous amount of refined sugar, vegetable oils, “natural flavors”, corn syrup and other unnecessary ingredients. Conventional chocolate bars filled with lots of additives will not have the same benefits as clean dark chocolate and are likely to do more harm than good! The closer your cocoa is to its natural raw unrefined state, the higher its nutritional value.

    Read the rest of this entry »

    References   [ + ]

    1.https://www.sciencedaily.com/releases/2014/03/140318154725.htm
  7. How-to Make Chia Seed Pudding

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Chia Seed Pudding

    I have been a long time fan of chia seed pudding and it’s become a simple dish that I recommend often as an egg-free, dairy-free snack, breakfast or dessert option to my nutritional clients, especially those I recommend blood sugar control diets or sugar detoxes to. Without sweetener (or sweetened very lightly) chia pudding can be a great, nutrient-dense alternative to the more standard grain and carb-forward breakfasts. It’s loaded with omega-3 essential fatty acids, fiber, protein, and various micronutrients and chia seeds are also high in calcium, magnesium and phosphorus.

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  8. Miso Roasted Brussels Sprouts

    Miso Roasted Brussels Sprouts

    Miso Roasted Brussels Sprouts

    As we head into the holidays, the focus obviously shifts to any and all dishes for entertaining. Side dishes and treats, mains and snacks. ‘Tis the season of all the eating! The Miso Roasted Brussels Sprouts are begging to be the star at your Thanksgiving or Christmas meal! Trust me, this is a veggie that can steal the show!

    I enjoy creating the sweets and treats recipes, because let’s be real, the joy that healthy treats can bring is palpable. I’d like to wrap that feeling up with a pretty bow and give it as a gift. That said, when it comes to the holidays, my heart will forever remain with sides and veggies. I love a good, plant-based side dish. So much room for creativity in the vegetables. The mains are usually pretty traditional, those are generally on lock down. I just truly enjoy the challenge of creating exciting enough veggie dishes that will please the masses and especially those that won’t be the forgotten soldier at a table full of meaty mains and their carb-loaded friends. I literally have made it my mission when I feed people to make the vegetable(s) the first thing to disappear from the plate, rather than the last. This dish 100% is successful at doing exactly that.

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  9. Maple Bourbon Sour

    Maple Bourbon Sour

    Maple Bourbon Sour

    If you follow me on social media at all, you may know that I am currently in London. We have 10 days of travel between London, Paris, Leeds and back to London before we head back to LA. A for-real vacation, just the hubby and I.

    So far, it’s been an adventurous trip. Unfortunately the adventures started off on a truly sad note for us. Here’s a strange and very somber story for you, it’s affected me greatly and it’s been weighing so heavy on my mind, even amidst this exciting time of international travel with my guy.

    We had a direct flight from Los Angeles to London, on Thursday evening. It was meant to be approximately an 11 hour flight. A few hours in, somewhere over the middle of the country I drifted off to that strange, blurry-headed, plane-induced half-sleep, when there was a call over the loud speaker for any doctors or nurses. A short time later, another call.

    Suddenly several hours later, with about 3.5 hours left of our 11 hour flight, the bright lights turned on, a jarring way to wake. We received the pre-recorded notice that we were close to our arrival and that we should prepare for landing. ‘Trays and seat backs to the upright positions.’ ‘Bags stowed.’ It didn’t make sense. The map showed we were in the middle of the Atlantic, somewhere near Greenland. In the fog of sleep and slight confusion and with the pull of an extremely abrupt direction change, I opened up the digital map on the glowing screen in front of me. The flight path showed a very abrupt u-turn in the middle of the blue sea. Mark said “we’re turning back around, we’re going back.” Our plane was headed back in the very direction we had just come from and the arrival time now showed as just over an hour.

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  10. Maple Glazed Pumpkin Spice Almonds

    Maple Glazed Pumpkin Spice Almonds

    Maple Glazed Pumpkin Spice Almonds

    With the start of fall and now as we enter October, I say this means it’s officially, official that we can go all-in on the pumpkin spice everything. Sure it’s considered Basic B*tch to some, but I don’t care, call me “Basic Beth” if you wish – I want to pumpkin spice ALL the things, like these Maple Glazed Pumpkin Spice Almonds.

    These lightly sweetened with just a hint of salt, crunchy, crispy, coated almonds are flavored with my homemade Pumpkin Spice Blend (but of course any store bought pumpkin spice blend will work) – they get coated with maple syrup and then if you allow them time to dry slowly, they harden, up, get crispy and will wow you! Otherwise you end up with sticky, stuck together, not-so-crispy nuts.

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  11. How-to Make Homemade Barbecue Sauce

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Homemade Barbecue Sauce

    Yesterday’s summer solstice marked the official start of summer, which means we also kicked off the season of grilling and barbecue. A good traditional barbecue sauce is key to a season of delicious backyard feasts. However, if you are like me, when you turn over most jars and bottles from the store, to investigate the ingredients, you are sorely disappointed. Most contain loads of sugar, high fructose corn syrup, various preservatives, thickeners, artificial flavors, colors and who know’s what else. Let’s be honest, they are also not all that good. We can do better!

    Making your own sauce is incredible simple, you don’t need any special ingredients and with this simple tutorial and formula, I also give you the options to customize your sauce and make it just how you like it.

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  12. Strawberry Lime Sorbet

    Strawberry Lime Sorbet

    It’s been a while since we’ve had a Foodie Friend Friday post, I can tell you this lapse in sharing definitely isn’t for lack of having incredibly talented friends put out incredibly talented books.

    Everyday Detox by Megan Gilmore

    Strawberry Lime Sorbet

    We are back at it today with this gem of a book, Everyday Detox, from Megan Gilmore, AKA The Detoxinista. I absolutely love Megan, her website and recipes and now this incredible book. She just “gets it”. Rather than the all-or-nothing approach of extreme short term detoxes, fasts and cleanses, diets that can set us up for failure, Megan is all about making healthy choices everyday, living life in a mindful way that we can maintain without intense deprivation followed by the post-diet binging.

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  13. Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

    In my opinion, it isn’t summer until you make the first frozen treat of the season! I’d love to say I have the energy and time to bust out the ice cream maker every week throughout the summer. I don’t. Homemade ice cream is good, but just so much work and there are so many steps. Honestly, popsicles are my favorite! Always an easy way to celebrate the season and all of it’s beautiful, fresh offerings. I also love that if you are smart with your ingredients you can make popsicles that will work for just about everyone at your party, no matter their eating style or preferences. No need for an ice cream maker or anything besides popsicle molds and you can even skip on those, just pour these into paper cups, add a popsicle stick and call it a day. Easy!

    Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

    If you haven’t been able to tell by the 5 years of posts up until now, I am slightly obsessed with roasting. OK a lot obsessed. It’s my easy answer to bringing out the best in foods. Fruit or veggies, there is just something about roasting, even in the dead of summer, I refuse to deny myself. Especially when it concerns fruit, roasting brings out the inherent sweetness, it provides pretty bursts of color and flavor and it’s a simple way to maximize all that juicy, saucy, sweet goodness. So yes, I am complicating something meant to be simple, by adding the extra step with the oven here, but you have to just trust me on this one.

    Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

    These popsicles have the perfect mix of sweet and tart, one of my favorite combos. I tend to go light on the sweetness myself, so if you want them more sweet than tart, you may want to add a bit more coconut sugar when roasting and/or more maple or honey. I like to barely fold in the roasted berries, to keep the gorgeous swirls of purple, violety blue.

    I opt for my homemade coconut yogurt to keep these popsicles dairy-free/vegan, but you can also go with Greek yogurt, regular yogurt or goat’s milk yogurt. I just suggest whatever you choose, to go with full fat if you can, this give you the rich creaminess and the extra fat which cuts down on the icy factor.

    Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

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  14. Blood Orange Bourbon Sparkler

    Blood Orange Bourbon Sparkler // www.tasty-yummies.com // @tastyyummies

    With winter upon us, one of my favorites of the citrus season are blood oranges. They are slightly sweeter, a little tart and have the most beautiful color to them. They are absolutely my favorite of all citrus and I truly didn’t know this love, until I moved to Southern California.

    Blood Orange Bourbon Sparkler // www.tasty-yummies.com // @tastyyummies

    For my money, I find that out of all citrus fruits a blood orange lends itself the best to juices, cocktails and other drinks. And the beautiful vibrant hue present in any cocktail crafted with it, makes it that much more appealing and special.

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  15. Spiced Orange Chocolate Chip Waffles {Gluten-free + Dairy-free} with Orange Spice Maple Syrup

    Spiced Orange Chocolate Chip Waffles (Gluten-free + Dairy-free) with Orange Spice Maple Syrup

    It’s rare that I have a morning with enough time to make a big breakfast. Most days I start with my warm lemon water, a home yoga practice, then I make a quick smoothie and get right into my work for the day.

    On the rare occasion where I don’t have to rush to my desk or to some sort of commitment, I love making a scramble or frittata of some sort, or on the extra special days, a delicious and comforting waffle.

    Spiced Orange Chocolate Chip Waffles (Gluten-free + Dairy-free) with Orange Spice Maple Syrup

    I have been playing around with a different waffle recipe from the ones I have used in the past. I was looking for a lighter waffle, that wasn’t dense and heavy in the center, but would also get a nice crispy outside to it, which is my favorite part. I have made several variations to this waffle recipe and they always come out amazing.

    I happened on this recipe from Aretha Frankenstein a while back and I adapted it to make it gluten-free. Since I had picked the last of the beautiful oranges from our tree, I also updated the recipe with a fun new flavor combination. The orange spice flavor is subtle in the actual waffles, but it is brought out and complimented nicely by the little bits of dark chocolate chips. Two things that go so perfectly together, if you ask me.

    The specially made Orange Spice Maple Syrup I created to compliment these waffles is a very simple-to-make addition, that shouldn’t be overlooked if you have an extra few minutes to spare. To me, that delicious unique maple syrup really sets this recipe over the top!

    My waffle iron makes two massive waffles with this recipe and usually hubby and I share one and save the other for the next day.

    Spiced Orange Chocolate Chip Waffles (Gluten-free + Dairy-free) with Orange Spice Maple Syrup

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  16. Grain-free Tiramisu Double Chocolate Brownies – Gluten-free + Refined Sugar-free

    Today’s guest post comes from the super lovely Rose of The Clean Dish and she is sharing this sweet but healthy valentines-day worthy recipe. I just adore this recipe and I cannot wait to make this myself. 

    ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

    Tiramisu Double Chocolate Brownies_ 6058

    Hey there! My name is Rose; I am the author of The Clean Dish – a real food blog where you find grain free, gluten free and processed sugar free recipes! I am super excited to be guest posting for Beth today here at Tasty Yummies! I am a military wife and German national (I feel obliged to mention this so hopefully, you will forgive me any linguistic inaccuracies 🙂 ). I love fresh, locally sourced food and making things from scratch; nothing gives me more pleasure than to enjoy a home cooked meal with family and friends. Come visit me at the Clean Dish and see what I’ve been up to in my kitchen lately – I would love to have you 🙂

    I had a hard time deciding whether I should bring you something sweet or savory! Right after Christmas, I didn’t even want to look at sweet stuff, not to mention make anything sweet but January has been a healthy month for me so far; I have recovered from my sugar overdose and this recipe I have for you is one I have been working on for a while so it’s time to get it out there!

    These Tiramisu Double Chocolate Brownies Grain-free Tiramisu Double Chocolate BrowniesSpeaking of mascarpone; since I am a part time vegan (you know, I enjoy organic grade meat on occasions and would *never* give up cheese!!) I haven’t really made anything containing mascarpone in over 3 years – since I came to the US. And boy, was I shocked to find that 8oz of mascarpone cost $7 in this country!! That’s way too much, if I may say so. So I decided to compromise: I used equal parts mascarpone and cream cheese (instead of mascarpone only) with an amazing outcome: It tastes almost exactly like tiramisu cream except it’s a little firmer so it’s perfect for brownie frosting!

    Read the rest of this entry »

  17. Spiced Maple Roasted Baby Carrots with Toasted Coconut – Gluten-free + Vegan

    *The following post is sponsored by Grimmway Farms. All content and opinions are my own.*

    Spiced Maple Roasted Baby Carrots with Toasted Coconut - Gluten-free + Vegan

    It is a rare thing that I serve carrots as a side dish with meals around here. My hubby Mark tends to be quite vocal about his disdain for carrots, if they are served any other way than raw. However, I have been on a mission to get him to enjoy carrots other than just being dipped in ranch, blue cheese or hummus. So, when Grimmway Farms contacted me to create a simple holiday side dish with their amazing baby carrots, I was very excited for another opportunity to win my hubby over with this nutrition-packed veggie!

    Spiced Maple Roasted Baby Carrots with Toasted Coconut - Gluten-free + Vegan

    Carrots are a nutrition powerhouse and they are just so darn good for you, which is why I am always trying to get Mark to eat them. Carrots provide over 15 essential vitamins and minerals along with phytonutrients and fiber that are important for good health. One serving of baby carrots (85 grams; about 9 medium baby carrots) provides just 35 calories and is a source of over 15 vitamins, minerals and phytochemicals, including vitamin A, vitamin K, vitamin C, potassium, calcium, phosphorus, magnesium and niacin. Read the rest of this entry »

  18. Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    I have been obsessed with berries lately. They are in season here in Southern California so much earlier than I was used to on the East Coast, so I feel like I have been given this extra special gift this year. The berries out here are seriously better than I have ever tasted before. The pint of strawberries I picked up a from my favorite organic farmer this week, are seriously THE best I have ever had. I can’t get over it.

    Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    When Sherrie from With Food + Love invited me to share a seasonally inspired dish for The Spring Dish {PLANT POWER}Blog Series, I knew instantly I wanted to share a sweet berry recipe. I wanted simple and light, but with a little something special to make it unique. A fragrant lavender simple syrup compliments the berries with all that lovely soft aroma and flavor and the coconut sugar gives it a nice robust almost rustic finish. And of course, the whipped coconut cream is the best way to finish these parfaits off. Read the rest of this entry »

  19. Grain-free Maple Bourbon Pecan Tart – Gluten-free + Dairy-free

     

    Grain-free Maple Bourbon Pecan Tart - Gluten-free + Dairy-freeI am going to start off this post by saying that this isn’t the usual über healthy dessert that I am usually touting here on Tasty Yummies. It has a full 2 cups of maple syrup and some additional coconut sugar. So yeh. But the good news is it IS healthier than the usual pecan pie. No butter, no corn syrup, no refined sugar, etc. Could I have made this healthier? Probably, but this was the compromise I came up with since I promised hubby I wouldn’t mess with this classics too much. I actually hadn’t even planned on sharing this recipe, but after I posted a photo on Instagram, people were begging for the recipe.

    I made this for the Kentucky Derby party that we hosted here at our house on Saturday. I promised Mark an afternoon of all of his favorite Southern foods that remind him of Louisville. I promised not to “healthy-up” the recipes. I made mini hot browns (the sandwich made famous at the Brown Hotel in Louisville), pimento cheese dip, southern style deviled eggs, jalapeño cornbread mini muffins, a blackeyed pea salad, apple cobbler (I made this recipe with apples instead of the berries), mint-infused raw sugar simple syrup for Mint Juleps and this Maple Bourbon Pecan Tart. The menu was ALL about Mark and though I couldn’t eat a lot of it, I wanted it to be all yummy and I wanted to bring as much of Mark’s home to him on a day he is super homesick

    Grain-free Maple Bourbon Pecan Tart - Gluten-free + Dairy-freeWhen I promised to make pecan pie, I did specify that I had to make it gluten-free and dairy-free so I could enjoy it and I refused to make it with the usual corn syrup or regular sugar. I wanted a grain-free crust that would compliment but not overpower the tart and I went for as much maple and bourbon flavor as I could get.

    I am so excited with how this turned out. It has a really rich flavor from the maple syrup and the bourbon that is really special. It is luscious, sticky and sweet, without being overly sweet and heavy. Though it isn’t something I will be making often, it is perfect for those special occasions, like a Derby party or the holidays.
    Grain-free Maple Bourbon Pecan Tart - Gluten-free + Dairy-free

    [print_this]Grain-free Maple Bourbon Pecan Tart – Gluten-free + Dairy-free
    Serves 8-10

    Tart Crust

    • 2.5 cups almond flour aka almond meal
    • 3 tablespoons flax seed meal
    • 3 tablespoons maple syrup
    • 1/4 cup coconut oil, melted
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt

    Preheat the oven to 375º F. Lightly grease a 9 or 10-inch tart pan. In a large bowl, add all of the crust ingredients and mix very well. I like to get my hands right in there to make certain it is all mixed up. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 10-15 minutes until golden brown. Remove from the oven and set aside.

    Tart Filling

    • 2 cups pure organic maple syrup, preferably Grade B
    • 3 large local farm fresh eggs, lightly beaten
    • 1/4 cup coconut sugar or firmly packed light or dark brown sugar
    • 1/4 teaspon salt
    • 3 tablespoons coconut oil, melted
    • 3 tablespoons bourbon
    • 1 teaspoon vanilla extract
    • 2 cups organic raw pecan halves or pieces

    Meanwhile in a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8 to 10 minutes to reduce. Remove from the heat and pour into a heatproof measuring pitcher. The syrup should be reduced to 1 1/2 cups. If necessary, return the syrup to the saucepan and continue to boil until sufficiently reduced. Let cool to room temperature before proceeding.

    In a bowl, stir together the eggs, coconut sugar, reduced maple syrup, the bourbon, salt, coconut oil and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.

    Bake the pie until the center is set and firm to the touch, 25-30 minutes. Transfer to a wire rack and let cool for 1 hour; remove pan sides. Serve slightly warm or at room temperature.[/print_this]

  20. Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts – Gluten-free + Vegan

    As much as it saddened me to take nearly 2 weeks away from Tasty Yummies while we travel to Austin, Texas for SXSW and the Flatstock Rock Poster Convention, I am also very excited for the first time ever, to have a series of wonderful and very lovely guest bloggers holding down the fort while I am away. Right now I am in the car starting our journey from Buffalo, NY to Austin, TX, likely dreaming of these very doughnuts and all of the other delicious treats we have for you while I am gone. If only I could have found the time to make one of everything to take on the road with me, so I wouldn’t miss my kitchen too much.

    I am excited that the first Tasty Yummies guest blogger, Tessa the Domestic Diva, made a very special donut recipe, just for you guys after reading about my own experience of making donuts for the very first time, not too long ago. Additionally she shares her three very popular donut recipes, which are all gluten-free and vegan. Tessa’s blog grabbed my attention recently both from the Allergy-Free Wednesday series she hosts with 5 other bloggers and more specifically with her Coconut Secret Bars, that inspired me to create my own Dark Chocolate Coconut Treats. I am so excited to have found her blog! All of Tessa’s recipes on her blog are free of gluten, dairy, and corn and each looks more delicious than the last. So now that you are drooling at the thought of even more donuts, please enjoy Donut Mania with Tessa the Domestic Diva!



    Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts

    When Beth asked me to do a guest post, I knew almost immediately I would like to create a donut for her.  I enjoyed reading about her first donut adventure, and knew she would love some more spins to put that donut pan to good use, and that YOU all might too!  I already had three donuts up on my blog, but the possibilities are really endless! (SSH!!  Let me let you in on a little secret:  baked donuts work well with most muffin batters!  Add a hole and a little frosting, and you’ve created a crowd-pleasing donut! I won’t tell if you don’t!)

    Donuts lend themselves to personal creativity and tastes very nicely.  Think of a favorite flavor combo, and most likely you can make it happen. Go ahead, don that baker’s hat and start cooking! And if you are feeling less than adventurous (my sisters tease me all the time how I can whip things together in 10 minutes when it would take them 60), here is a recipe to get you started, and a few more to make sure you’re fully inspired and ready to bake!!

    Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts


    Here are some alternative donut recipes, with loads of frosting/topping options that can be used on ANY donut, all of which are wholesome, gluten-free, and vegan:

    Pumpkin Donuts
    Healthy Cake Donuts (this post also talk about how to make donuts WITHOUT a donut pan!)
    Banana Donuts

     

    Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts

    [print_this]Maple Apple Cinnamon Donuts, Vegan + Gluten-free
    makes approximately 18 mini-donuts or 7-8 regular sized donuts (this depends on your pan)

    Wet:

    • 1/2 cup applesauce
    • 1/4 cup oil (I used melted coconut oil)
    • 2 tablespoons chia meal/flax meal mixed w/ 3 tablespoons hot water
    • 1/2 cup palm sugar (or other granulated sugar)
    • 2 tablespoons maple syrup
    • 1 teaspoon molasses
    • 1 teaspoon vanilla
    • 1/4 teaspoons maple extract (optional but yummy!)

    Dry:

    • 1/2 cup oat flour
    • 1/2 cup teff flour (or brown rice)
    • 1/4 cup potato starch (or tapioca)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon guar gum (optional)
    • 1/2 cup finely diced tart apple

    Maple Butter Glaze:

    • 2 tablespoons Earth Balance (or butter)
    • 2 tablespoons vegan cream cheese (Trader Joe’s has a new one made w/ coconut oil!)
    • 2 tablespoons maple syrup to achieve desired consistency

    Preheat your oven to 350 degrees.  In a medium-mixing bowl, whisk the wet ingredients.  Place the dry ingredients minus the diced apple, in order over the top.  Whisk in to fully incorporate all ingredients.  Fold in the diced apple.

    Dollop spoonfuls of the batter into a greased donut pan.  Fill about 2/3 full.  Bake for about 8 minutes for mini donuts, and 12 for regular.  You want the tops to be just done! I used a mini donut pan (12 holes) and made about 18 mini donuts.

    Mix your glaze:  Beat the cream cheese, butter, and maple syrup until smooth (I used an immersion blender to eliminate the lumps).  Drizzle over the muffins.  If you like your glaze thinner, you can add more maple syrup or milk of choice. If you like yours more like a spreadable frosting, reduce the amount of liquid!

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