Tag: vegan

Vegan and Gluten-free Samoas

Vegan and Gluten-free Samoas 4Hey there friends!

Spring is HERE! And you know what that means, right?

Girl Scout Cookies!!!

Vegan and Gluten-free Samoas 6I have been looking forward to girl scout cookie season ever since I was a girl scout myself. My parents always went a little nuts and bought, I’m not joking, 21 boxes of cookies. Is that too many? That seems like too many, buuuut if I’m being real, it also doesn’t sound like enough. I mean, girl scout cookie season only comes once a year, so you really do need to stock up.

Vegan and Gluten-free SamoasThose girl scouts really have their business model nailed. A scarcity-based and time-sensitive sales strategy that causes a nation-wide frenzy. Sounds like Wall-mart during Black Friday. Could you imagine if those little Girl Scout pitched their tents outside of Wall-mart during Black Friday!? I shudder to think. That sounds more violent than a Donald Trump rally held on the Mexican border.

Vegan and Gluten-free Samoas 1Wait. How did Donald Trump end up in a blog post about cookies??? Ugh, don’t even get me started. He is everywhere and I don’t want to add any more attention to that crazy oompa loompa, so let’s get back to talking about all things pleasant and cookie-related, shall we?

Vegan and Gluten-free Samoas 2Ahh, yes. I already feel better. Girls Scout cookies are such a nostalgic part of childhood and I absolutely love that you’re never too old to get excited about them.

Of course, since I am older now I am much more aware that eating a cookie from each box (ie: 5 cookies) may not count as a well-rounded meal. Though points for variety, right?

So I thought it would be fun, and necessary for my waistline to recreate my absolute favorite Girl Scout cookie, the Samoa with better-for-you ingredients. I couldn’t call these healthy per say, but they are ten times better than the real thing.

Vegan and Gluten-free Samoas 3These are honestly my favorite cookies that I’ve ever made. They taste just like the original-so decadent, lots of different textures going on with the crumbly cookie, gooey caramel and slight snap of the chocolate coating. The cookie also contains a touch of salt which I LOVE with anything sweet or chocolaty.

There are four components to this recipe: the cookie, caramel, toasted coconut and chocolate coating, but I promise, all of them are super simple to prep and are totally worth it when you put them together.

Vegan and Gluten-free Samoas 7

Vegan and Gluten-free Samoas 8 Vegan and Gluten-free Samoas 9

Vegan and Gluten-free Samoas

Makes 12 cookies

Almond Cookie

Based on Chocolate Covered Katie Tagalongs

1 cup almond flour

1/8 tsp baking soda

1/8 tsp salt

2 tbsp maple syrup

1 1/2 tbsp coconut oil

1 tsp vanilla

Set oven to 325 degrees. Combine first three dry ingredients in a medium bowl. Combine maple syrup, coconut oil and vanilla in a separate small bowl. Mix wet ingredients into dry and stir very well, breaking up any clumps.

Cover a cookie sheet with parchment paper. Scoop a heaping tablespoon of dough onto baking sheet and pat into a circle. You should get 12 cookies out of the dough. Bake for 10-12 minutes. Let cool for 10 minutes.

 

Coconut Caramel

1 can coconut milk

1/4 cup coconut sugar

1/2 tsp salt

1 tsp vanilla

Combine all ingredient is a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer. Stir occasionally for a total of 30-35 minutes, stirring more frequently towards the last 10 minutes.

Take off the heat and allow to cool.

 

Chocolate Drizzle

1/3 cup 60% dark chocolate chips

1 tsp coconut oil

Microwave chocolate chips and coconut oil for 15 second. Stir and repeat until completely smooth.

 

Toasted Coconut

1/4 cup shredded coconut

Place coconut in a small pan over med-high heat. Occasionally stir the coconut in the pan until it becomes toasty and golden brown, about 8 minutes. Be careful not to let it burn. Turn off heat and allow to cool.

Samoas

Take one cooled cookie and turn it over. Using a spoon or knife spread a thin layer of melted chocolate over the bottom of the cookie and place back on the baking sheet, chocolate-side up. Continue coating all of the cookies. Pop the baking sheet in the freezer for 10 minutes to set the chocolate. Using a spoon, place a dollop of caramel on the other side of the cookie and spread almost to the edge. Repeat with all other cookies. Sprinkle on the toasted coconut. Using a spoon, drizzle the remaining chocolate over the cookies and allow the chocolate to set. Store cookies in a closed container.

Vegan and Gluten-free Samoas 10I deserve a badge for these.

 

Which girl scout cookies are your favorites?

I didn’t try Thin Mints until I was in my late teens. Somehow I was convinced I didn’t like chocolate and mint together. My only regret in life.

 

With so much love,

Sam

Pumpkin Protein Pancakes with Salted Maple Cream

Pumkin Protein Pancakes with Salted Maple Cream 3Can we acknowledge how ideallic/stunning/picturesque this Autumn has been so far??

Fall has always been my favorite season, but add to that mild temperatures, golden sunlight and crisp air and I’m about to go do cartwheels into crunchy leaf piles! Can it be November for 3 more months?? Like can we just all collectively agree to not acknowledge December, January and cold, depressing February and keep it November until March?

Pumpkin Protein Pancakes with Salted Maple Cream 1It’s a good plan, isn’t it? You know what is also a good plan? These pancakes I made you. These over-the-top, fluffy, pumpkin-spicey, mapely beauties. They just scream Fall, don’t they?

Pumpkin Protein Pancakes with Salted Maple Cream 2I’m so proud of them too. When I taste-tested the final dish I couldn’t wait to share them with you.

Pumpkin Protein Pancakes with Salted Maple Cream 4Guys, I’ve really been trying to post things for you, but every new recipe I’ve tried to make in the past few months has been a complete failure. Seriously! I really couldn’t make anything good. Is it possible to win at failing? If so, I definitely won.

I tried muffins that turned out heavy and dry, this pumpkin pancake recipe that I almost gave up on (thank god I didn’t!) and a pumpkin cobbler with pecan streusel that sounded great in my head, but I think I can confidently call it my worst baking fail ever.

It’s the one that clinched the win for sure.

The streusel was tasty though.

Pumpkin Protein Pancakes with Salted Maple Cream 5Thank goodness I kept going or these babies might never have been born.Pumpkin Protein Pancakes with Salted Maple Cream 6Need some pre-Thanksgiving fuel? Here you go! Healthy, festive and, and maple cream! Please make these. If only for the salted maple cream!

Salted Maple Cream 1I have major issues with maple syrup. I love the flavor, but I hate how it just disappears the minute you pour it on a pancake. It’s like the pancake is a sponge and you have to keep using more and more syrup just to taste it, and then you end up in a hyperglycemic sugar coma.

You know what I’m talking about, right?

My solution was to dip my pancakes into the syrup instead of pouring it on, but it’s still a race to get said bite from the fork to my mouth before the syrup sinks in.

salted Maple Cream 2Hello, maple cream!

You solved all of my pancake syrup-tasting  problems. You sit so nicely on top of pancakes and never disappoint me by disappearing. And, your flavor is so intense and your texture is so creamy I don’t think I’ll ever go back to plain syrupy maple again.

Pumpkin Protein Pancakes with Salted Maple Cream 7Okay, here’s the deal. I don’t want to lead you all on because you’re my friends. You do need a candy thermometer to make the maple cream. You can’t make it it without one, so don’t even try, and you need some patience. And a little shoulder muscle will help too, but it’s soooo worth it! And there’s really only one ingredient necessary. I added a touch of vegetable oil to keep the maple syrup from boiling over on the stove, and I added salt because salt with sweet things makes them exponentially better.*

Pumpkin Protein Pancakes with Salted Maple Cream 8

Pumpkin Protein Pancakes with Salted Maple Cream

Makes 4-6

1 medium banana

2 tbsp ground flax

5 tbsp vanilla almond milk

1 tsp vanilla

1/3 cup pumpkin puree

1/2 cup vanilla protein powder

2 tbsp *coconut flour (optional)

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp ground nutmeg

1 pinch salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup egg whites

In a medium size bowl, mix flax and milk. In a small bowl mash the banana with a fork. Add banana and all other ingredients in with the flax mixture.

Heat a non-stick pan to medium and coat with cooking spray. Pour in batter and flip when you see bubbles. Only flip once for really fluffy pancakes.

For extra fluffly pancakes: Mix all ingredients except egg whites. In a separate bowl (or in a stand mixer) whisk egg whites until they develop stiff peaks, about 5 minutes. Add half of the whipped egg whites to the pancake mixture and stir. Gently fold in the rest of the egg whites. Be careful not to over mix.

*Coconut flour sucks up moisture, so I added it because the pumpkin puree made the batter runny. If you don’t have coconut flour, add a few tablespoons of oat flour until the batter has the right consistency.

Salted Maple Cream

1 cup pure maple syrup

1 tsp vegetable oil

1/2 tsp salt

Pour the maple syrup, salt and oil in a saucepan fitted with a candy thermometer. Fill a large bowl with ice and a little bit of water. Heat the maple syrup over medium heat until boiling (the oil should keep it from boiling over, but watch carefully anyway!) and cook until it reaches 235 degrees F. Once at 235 degrees F, remove from the heat and place the saucepan on the ice bath. Let it cool for 5 to 10 minutes. When the candy thermometer reads 100 degrees F, begin to stir the syrup with a wooden spoon until it’s creamy. This can take anywhere from 15-35 minutes. It requires patience and some muscle, but it is worth it! Stir until it’s light in color and the consistency of nut butter. Store in the fridge and use on everything!

I used this tutorial for the maple cream

Pumpkin Protein Pancakes with Salted Maple Cream   Salted Maple Cream*Maybe I should sprinkle salt on February.

 

What are your Thanksgiving day plans?…and more importantly, what are you eating!?

 

With so much love,

Sam

 

 

Blueberry Lemon Bars

Blueberry Lemon Bars 3

 

Hi there!

How’s your week been so far? Mine has been buuuussy! It’s been one of those weeks where everything happens or has to get done at once and at some point you just have to laugh because the volume of work is ridiculous and you know next week isn’t going to be half as busy.

I won’t bore you with the details. I’ll just say that I was up at 4:30 this morning and got home from work at 9:30 tonight.

So these bars were necessary.

 

Blueberry Lemon BarsI decided to make these Blueberry Lemon Bars Sunday night after I finished my usual meal prep for the week. I’m so glad I did.

Blueberry Lemon Bars 9The chef was glad I did too 😀

I always consider it a win when I bake something that we both agree is delicious. He has a huge sweet tooth and he doesn’t care whether his treats are healthy or not, so when I bake something I feel good about and he chooses over an oreo, I’m happy.

Blueberry Lemon Bars 4Blueberries and lemon is one of my favorite flavor combinations. It’s just so summery. The lemon zest adds a pop of brightness to the juicy sweet blueberries and a touch of coconut sugar and vanilla just do magical things to these bars.

Blueberry Lemon Bars 5

Like make me feel okay about a 17 hour day.

 

Blueberry Lemon Bars 8Blueberry Lemon Bars

Vegan, Gluten-free

Makes 12 bars

1 15 oz can chickpeas, drained

1/4 cup almond butter

1/4 cup coconut sugar

1/4 cup maple syrup

2 tbsp ground flax seed

2 tbsp oat flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

2 tsp vanilla

1/2 tsp lemon zest

1/2 heaping cup blueberries

Preheat the oven to 350 degrees. Soak the rinsed beans in water while prepping other ingredients. Grease an 8 x 8 glass baking dish with coconut oil.

Add all ingredients except blueberries to a high powered blender or food processor. Blend until smooth. Mix in blueberries and pour into the prepared baking dish. Bake for 30 minutes. Allow to cool for 10 minutes and slice into 12 squares. Store in the refrigerator for 3-5 days.

Blueberry Lemon Bars 7Yup, they’re that good.

 

What is your favorite summer fruit? Mine is a tie between blueberries and blackberries.

Any Memorial Day plans? Not gonna lie, mine might involve making another batch of these bars ;D

 

With so much love,

Sam

Peanut Butter Chocolate Chip Blondies

Peanut Butter Chocolate Chip Blondies 5Hiiii,

You see that up there? That’s something special, let me tell you. That there is the answer to Mondays, bad haircuts, and armpits in your face on a crowded subway.

I realize I reference the subway quite a bit. A lot of weird stuff happens on the subway. And, I can’t be sure, but I feel like NYC subways are one of a kind.

Peanut Butter Chocolate Chip BlondiesJust this past week I witnessed a man on a moving train, between the cars, bang on the door and yell at us to let him in. The door was locked so we couldn’t and he just got angrier and angrier and kept banging. The train pulled into the station and, sure enough the man stomps into our car from the open doors. Fuming, he pushed past a woman, set up a folding chair in the middle of the car and pulled out a large drum from I-don’t-know-where. He announced that he was homeless and asked if we could find it in our hearts to help him. He said, “God bless” and proceeded to play an aggressively loud drumbeat for the duration of our trip.

Peanut Butter Chocolate Chip Blondies 1He was pretty pissed when no one opened their wallets for him.

Peanut Butter Chocolate Chip Blondies 3Anyway, I’m getting sooo off topic. THESE BLONDIES!

So freaking good! Moist and tender, they pretty much taste like peanut butter chocolate chip cookie dough. I won’t even suspend the surprise because you already know they’re made with beans! Chickpeas this time, along with flax seed for omega 3’s, oat flour for fiber, and chocolate…

Because, antioxidants.

Peanut Butter Chocolate Chip Blondies 4Adapted from Chocolate Covered Katie

Peanut Butter Chocolate Chip Blondies

Vegan, Gluten-free

Makes 12 bars

1 15 oz can chickpeas, drained

1/4 cup peanut butter

1/4 cup coconut sugar

1/4 cup maple syrup

2 tbsp ground flax seed

2 tbsp oat flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

2 tsp vanilla

1/2 cup chocolate chips

Preheat the oven to 350 degrees. Soak the rinsed beans in water while prepping other ingredients. Grease an 8 x 8 glass baking dish with coconut oil.

Add all ingredients except chocolate chips to a high powered blender or food processor. Blend until smooth. Mix in chocolate chips and pour into the prepared baking dish. Bake for 30 minutes. Allow to cool for 10 minutes and slice into 12 squares.

Peanut Butter Chocolate Chip Blondies 2I’d take an armpit to the face for one of those.

 

Any scary or funny subway stories?

Brownies or blondies?

I can’t choose. I love them both 😀

 

Have a great rest of your week friends!

With so much love,

Sam

 

Healthy Mocha Black Bean Brownies

 

 

Healthy Mocha Black Bean Brownies 7Oh hey there,

How has your week been so far?

Let me tell you about mine. It’s been snowy, and also rainy, and then slushy. I think this is brownie weather.

I know, I know, all weather is brownie weather, but in the first week of March, when you can just see the finish-line of winter and without warning you get dumped on with a mix of snow and freezing rain, brownies are seriously a necessity.

Healthy Mocha Black Bean Brownies 5If you like a light, cakey brownie, this is not the brownie for you. If, however you are a super fudgy chocolatey brownie lover who also happens to adore coffee then keep on reading, my friend!

Oh, yea and they’re healthy. Did I mention they are healthy??

Are you really surprised?

I think you know me by now 😉

Healthy Mocha Black Bean Brownies 8And because you know me so well then you know this is where I ask you to trust me…

Healthy Mocha Black Bean Brownies 4I’m putting beans in your brownies!

Healthy Mocha Black Bean Brownies 2Yay! Healthy black bean brownies that are vegan and gluten-free to boot. And delicious.

Seriously delicious.

If you made my Chocolate Chip Cookie Skillet Cake then you know how delicious beans in your baked good can be. If you haven’t tried it yet then these brownies will surely make you a believer.

High-fiber, gluten-free, and vegan. And don’t forget the chocolate.

It counts as a super food.

No really.

Plus, don’t brownies taste even better when they are guilt-free?

Healthy Mocha Black Bean Brownies 1Adapted from Minimalist Baker

Healthy Mocha Black Bean Brownies

Makes 12 servings

1 15 oz. can black beans, rinsed

4 tbsp water

1 tbsp coffee

2 tbsp ground flax

3 T melted coconut oil

3/4 cup cocoa powder

1/4 tsp sea salt

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 cup maple syrup

1/4 cup coconut sugar

1 1/2 tsp baking powder

1/4 cup chocolate chips

Preheat the oven to 350 degrees. Grease an 8 x 8 glass baking dish with coconut oil. Soak the rinsed beans in water while prepping other ingredients.

In a small bowl stir together water, coffee and flax and let sit for 5 minutes.

Drain beans and add all ingredients except chocolate chips in a high-powered blender or food processor and puree until smooth.

Pour batter into the baking dish and top with chocolate chips. If desired use a spoon to swirl the chocolate chips down into the batter. Bake for 24-26 minutes. Cool for at least 10 minutes. Store in an airtight container for a few days or in the fridge for longer.

Healthy Mocha Black Bean Brownies 6Almost makes you wish for more slushy days.

Almost.

Not really.

 

Have you ever tried black bean brownies? Anything special you like to do on rainy days? I park myself on my couch with a cup of tea and a fuzzy blanket. Mmm, so cozy!

 

With so much love,

Sam

 

 

Chocolate Chip Cookie Skillet Cake (Happy Birthday to Me!)

chocolate chip cookie skillet cake 6Hey there good lookin,

Oh, I was talking to you, but, yea I could totally see why you would think I was talking to that insanely delicious cake thing.

There’s a good reason for that dreaminess up there,….besides there always being good reason for chocolate chips and ice cream.

It’s my birthdaaaaay!

And in honor of my b-day I baked you a cake. Wait, no, I made you a cookie. Okay, SURPRISE! I made you both!

I love my birthday. It’s a perfect excuse to do whatever the hell I want, and, lucky for you, whatever the hell I want included making a, ready for it?…chocolate chip cookie skillet cake!

chocolate chip cookie skillet cake 3Alright, so I really made it for ME, but you should totally make it too. I wish I could convey to you how ridiculously delicious this cake is, but words just aren’t going to cut it. You really just need to experience the warm, chocolatey, cookie doughness for yourself…Okay, I attempted to describe it a little. I think I did pretty well :)

And, AND would you believe me if I told you this cake is healthy!?

IT’S HEALTHY!

You are going to have to trust me when I say that pureed chickpeas have the ability to taste freakishly like raw cookie dough. It’s true. I wouldn’t lie to you on my birthday.

Chocolate chip cookie skillet cake 2…or any day.

chocolate chip cookie skillet cake 1

The garbanzo beans create a rich fudgy texture and the oat flour happens to make the cake gluten-free. I use a lot less sugar than other recipes call for, but I use coconut sugar and maple syrup which both have a toasty, caramel flavor so you don’t really need too much sweetness. Plus the chocolate chips add a hit of chocolatey goodness. And chocolate=antioxidants. See, healthy!

Chocolate Chip Cookie Skillet Cake

Makes 8 slices
Adapted from Chocolate Covered Katie
 
2 cans white beans or garbanzos (drained and rinsed)
1 cup oat flour
1/4 cup almond butter
3 tbsp coconut oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup coconut sugar
1/2 cup maple syrup
1 cup chocolate chips
 
Preheat oven to 350 degrees. Grease a 10 inch cast-iron skillet, a pie dish or any other oven-safe 10 inch pan with coconut oil. Blend all ingredients (except chocolate chips) in a food processor or high speed blender.
 
*Note: I use a vitamix which is a super high powered blender. If you don’t have a vitamix, a blendtec or something similar I would suggest using a food processor.
 
Mix in chocolate chips and spoon batter into the skillet. Bake for 35-40 min. Let cool for 10 minutes before cutting into 8 slices. Serve with your favorite non-dairy ice cream.
 
Chocolate chip cookie skillet cake
…because I love you.
 
 
What do you like to do on your birthday?
Besides baking, I treated my hair to some highlights and went out for dinner with the chef. There may also have been a few glasses of wine involved ;D
 
Have you ever baked sweet treats with beans before?
Any other adventurous ingredients you like to bake with?
I’ve got many more up my sleeves 😉
Stay tuned!
 
xoxo,
Sam
 
 

Holiday Coconut Nog Protein Pancakes

Eggnog protein pancakesHi there my loves!

As you all know Thursday is Christmas and it’s a hectic time of year. I’ve been running my little (okay, big) tush around buying presents for all of my family including the newest addition, my sweet baby nephew. It’ll be his first Christmas and I can hardly wait. I have my camera charged and ready to capture every moment. Christmas is always special, but having children around really makes it magical.

Eggnog protein pancake 1

We always have a huge feast on Christmas and I look forward to it every year. I try to eat light during the day to make room for all of the yummy food, but I’m never one to skip meals, so I like to have a healthy breakfast to hold me over for the feast ahead. This recipe works double duty. If you remember last week I made a Chocolate Eggnog Crumb Cake. If you ventured to make it yourself, you would now have leftover nog sitting in your fridge. I was looking for a way to use mine up and I came up with these pancakes. They are perfect for Christmas morning, or any holiday you celebrate, when you want a special breakfast to kick off the festivities. They’re also the perfect healthy treat to curb your hunger until dinnertime.

Share them with your loved ones and no matter what you celebrate, here’s wishing your holiday is filled with warmth, joy and coconut flake snow ;D

Eggnog Protein Pancakes 2

(adapted from Ultimate Protein Pancakes)

Makes 4-6

1 medium banana

2 tbsp ground flax

2 scoops vanilla protein powder

2 tbsp oat flour

1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

5 tbsp nondairy eggnog (I use So Delicious Coconut Nog)

1 tsp vanilla

1/2 cup egg whites

In a medium size bowl mash the banana with a fork. Add in the next 8 ingredients (everything but egg whites) and mix to combine. In a separate bowl (or in a stand mixer) whisk egg whites until they develop stiff peaks, about 5 minutes. Add half of the whipped egg whites to the pancake mixture and stir. Gently fold in the rest of the egg whites. Be careful not to over mix.

Heat a non-stick pan to medium and coat with cooking spray or coconut oil. Pour in batter and flip when you see bubbles. Only flip once for really fluffy pancakes.

Top with shredded coconut and a drizzle of coconut nog.

 

Wishing you a happy, magical holiday!

xoxo,

Sam

 

Let Them Eat Ugly Cake + Recipe (It May Be Ugly, But It’s Delicious!)

“It is better to live your own destiny imperfectly than to live an imitation of someone else’s life with perfection.” ~Bhagavad Gita

Chocolate eggnog crumb cake 5

I had grand plans for this week’s post. I have a fantastic crumb cake recipe that I was excited to share. This cake has been a part of  holiday gatherings for the past few years and it is always a hit. I was planning a great photo shoot. I was actually going to take the time to photograph it properly. I wanted this cake to look scrumptious!

Well you must know that when we make plans God laughs. I didn’t have the right size pan so I crammed the batter into an 8×8 which made it more cake and less crumb. I also found out that if you chill the crumb mixture before sprinkling it on the batter it creates a lovely topping that crumb cake dreams are made of. Problem is, I learned this after topping my cake with unchilled crumbs which resulted in the butter melting into the cake leaving behind a layer of sugary almond bits and oats, not a crumb to be found :(

chocolate crumb cake

I was disappointed for all of 10 minutes because that’s how long it took for the cake to cool before I could taste it. It was as spectacular as ever. The cake was rich and tender and perfectly chocolatey. The “crumb” was nutty and buttery and still contributed some texture.

The only problem I had was that this cake was ug-lay.

I wanted this tasty crumb cake recipe to have a beautiful photo to show you all how good it is. :(

I know it is a gigantic leap from cake to life lesson, but I was watching Oprah when all of this went down so bear with me: I started this blog to capture my journey of learning about life through living it. I’m inviting you all along. That doesn’t mean showing you only the picture-perfect end-product and pretending the missteps didn’t happen. There is enough Photoshopping in this world. Every photo has a hundred filter options these days and if I’m not careful I can get caught up in the faux perfectionism of it all.

chocolate crumb cake 2

So ugly cake lesson of the day:

Don’t hide your imperfections. Embrace them. Share them because to be imperfect is to be human.

God has a plan for every one of us and sometimes that plan doesn’t look like what we thought it would. Sometimes it may even look like a failure.

Failing doesn’t mean you are a failure.

Failing means you are one step closer to success.

The only real failure is in not trying.

chocolate crumb cake 1

You can imagine all of the ways something will work out. You can make grand plans, but until you take action you will never find out for certain. If I hadn’t tried to make a decadent crumb cake worthy of pintrest and instagram pages galore, I would never have learned what to do to make it perfect next time.

And I wouldn’t have gotten to eat cake 😀

 

Chocolate Eggnog Crumb Cake

1/2 cup nondairy butter (I use Earth Balance Organic Buttery Spread)

1/2 cup light brown sugar

1/2 cup coconut sugar

1 tsp vanilla

3 tbsp coffee

2 tbsp water

2 tbsp ground flax

1 cup oat flour

1/2 cup cocoa powder

1/4 tsp salt

1 tsp baking soda

1 cup nondairy eggnog (I use So Delicious Coconut Nog)

Crumb Topping

1/2 cup oat flour

1/2 cup coconut sugar

4 tbsp crushed almonds

3 tbsp nondairy butter

1/2 tsp cinnamon

Chocolate Eggnog Drizzle

1/4 cup nondairy eggnog

1/3 cup chocolate chips

Pre-heat oven to 350 degrees. Grease a 9×13 in. baking dish with nondairy butter. In a medium bowl cream nondairy butter with light brown and coconut sugars. In small bowl, mix ground flax seeds with coffee, vanilla and water until an egg-like consistency. Sift together oat flour, cocoa powder, salt and baking soda. Add the flax mixture to the creamed mixture. Alternate adding nondairy egg nog and dry ingredients to creamed mixture. Pour batter into greased baking dish.

For the almond struesel topping, combine oat flour, coconut sugar, cinnamon, almonds, and nondairy butter until just combined. Don’t overmix. Pop crumb in the freezer for 15 minutes. Sprinkle evenly over the cake batter. Bake for 30-35 minutes. Remove cake from the oven and let cool.

For the Chocolate egg nog drizzle, in a small bowl microwave eggnog and chocolate chips for 15 seconds at a time and stir until melted. Pour drizzle evenly over the cake. chocolate eggnog crumb cake 6

You don’t have to be perfect. I still love you.

 

Have you ever had a failure that turned out for the best?

Ever have an epic baking fail!?

Tell me in the comments below so I feel better about my own baking fails 😉

 

So Much Love,

Sam