Peanut Butter Crispie Bars

Today I made a batch of Peanut Butter Crispies Bars! Here's how I made them! I can't explain the texture, but they turned out airy and light! Clean up was easy too. They are delicious and very simple to make!

Peanut Butter Crispie Bars

4 TBSP. Earth Balance
1/4 c. natural peanut butter
1 bag mini Dandies marshmallows
4 1/2 cups rice crispie cereal

-Prepare a 8 1/2" x 11" baking dish by lining it with parchment paper. Set aside.
-In a large saucepan on low heat, melt the Earth Balance.
-Add the peanut butter and marshmallows. Stir until the marshmallows are melted.
-Add the cereal and throughly mix.
-Press into the prepared pan.
-Let cool. Take out of pan and cut.

Enjoy!

3-Ingredient CCC Dough Ice-Cream

What does CCC stand for??? Chocolate Chip Cookie of course! Since the Just Mayo company came out with Just Chocolate Chip Cookie Dough, this was my chance to eat it raw and make my 3-Ingredient CCC Dessert.  It's very simple. There's a little prep work but nothing that can't be done in a few minutes. 


3-Ingredient CCC Dough Ice-Cream

1 large banana 
1/4 c. of soy milk/creamer or another non-dairy milk
4 TBSP.  Just Chocolate Chip Cookie Dough divided

-Line a plate or little baking sheet with wax paper. Take 2 TBSP. of the cookie dough and  make marble size balls.  Lay on prepared pan and put in freezer for at least 1 hr.

-Peel, slice and freeze the banana.

-In a high speed blender, add the remaining 2 TBSP. of cookie dough, non-dairy milk and the frozen banana. 

-Run until all blended.

-Remove from blender and put into your serving bowl. If it's a little runny, you can add more frozen banana slices or just put in freezer for approx. 15 minutes or until thick.

-Stir in the remaining frozen cookie dough balls. 

Enjoy!

No-Bake Pecan Snowballs

I had a friend who posted this recipe from The Detoxinista and it inspired me to make some!

Here's the link to the recipe...No-Bake Pecan Snowballs   I used coconut flour instead of the starch.



Here's my finished product...

Pure Pistachio Pudding

There are a few things I miss since I changed my ways! One of them is pistachio pudding. Here is a great recipe that is very satisfying and delicious!

Pure Pistachio Pudding

3/4 c. shelled pistachios, reserving 1/4 c.
4 TBSP. agave nectar, reserving 1 TBSP.
1 1/2 TBSP. water
1 1/2 c. soy milk
1/2 c. soy creamer + 2 TBSP.
1 tsp. agar powder
1 1/2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt

-In a food processor, finely chop 1/4 c. pistachios. Transfer to bowl and set aside.
-Add remaining 3/4 c. pistachios into the food processor. Run until pistachios turns powdery. Add 3 TBSP. agave nectar and the water in the food processor. Run processor until mixture is creamy. May need to push down the sides a couple of times.
-Empty the pistachio mixture into a medium saucepan. Place on medium heat and whisk in the soy milk. Combine well.
-In a bowl, combine the 1/2 c. soy creamer and agar powder. Add to the pistachio mixture. Whisk together and bring to a slow boil.  Boil for 1 minute.
-Turn off heat and whisk in the vanilla, salt and the remaining 1 TBSP. of agave nectar. Stir in the the finely chopped pistachios.
-Let cool and put into a container in the refrigerator for a few hours so it can set up.
-When set, take out and put into a blender. Add the remaining 2 TBSP. soy creamer. Blend until smooth. Transfer into a container.

Dish up and enjoy!

Cherry Chocolate Pudding

Made this delicious cherry chocolate pudding yesterday! My daughter loves it just at much as I do!!

Cherry Chocolate Pudding

2 large avocados, pitted & scooped
3/4 - 1 c. frozen cherries, chopped
1/3 c. non-dairy chocolate chips (I like using Enjoy Life)
3 TBSP. pure maple syrup
1 TBSP. cocoa
1 TBSP. almond milk
2 tsp. pure almond extract
1 tsp. pure vanilla extract
1/2 tsp. extra fine sea salt
1/4 tsp. cinnamon

-Put all in a food processor and run until smooth. May need to push down the sides after a minute.

Sweet Potato Oatmeal Wedges

My so called brownies turned out even better than I thought!

 Sweet Potato Oatmeal Wedges

2 c. sweet potato that has been baked, peeled & smashed
3/4 c. old fashion oatmeal
1/4 c. brown sugar
1 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 TBSP. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. extra fine sea salt
1/4 c. pecans

Preheat oven to 350 degrees. Lightly spray a glass pie dish with non-stick cooking spray.

-In a large bowl, combine the sweet potato, oatmeal, brown sugar, maple syrup, and vanilla.
-Sift in the flour, baking powder, and sea salt. Add the pecans. Stir until combined.
-Spread evenly into the prepared pie dish.
-Bake for 45 minutes or until edges slightly pull from the sides.
-Take out and let cool. Cut into desired wedges.

Melting In Your Mouth...Fudge

I wanted fudge bad. But the only way I knew to make it is with sweet condensed milk. Here's my version and it literally melts in my mouth!!

Melting In Your Mouth...Fudge

1 10-oz. bag Enjoy Life chocolate chips
1 c. cream of coconut (no more than 1 cup)
1 tsp. pure vanilla extract
1/4 tsp. extra fine sea salt
1/2 c. walnuts (use more if desired)

Line a 8-inch square baking pan with parchment paper.

-In a medium microwave proof bowl, add the chocolate chips, cream of coconut, vanilla, and salt.
-Microwave for 20 - 30 seconds. Take out and stir. Microwave again. Continue process and stir until chocolate is melted. Stir ingredients together well.
-Take out and let sit for 2 minutes. Stir in walnuts.
-Spread into prepared pan. Let sit in refrigerator for a few hours until firm. Cut into squares!

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Cake
3/4 c. cornmeal
3/4 c. whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. almond milk
1/4 c. pure maple syrup
2 TBSP. applesauce
2 tsp. pure vanilla extract
1 apple, peeled, cored and thinly sliced
1/4 c. pecans
1/2 c. fresh cranberries
cinnamon for dusting

Sauce
1/3 c. water
1 c. fresh cranberries
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
dash of cinnamon

For the cake:
Preheat oven to 350 degrees. Cut a 8" circle out of parchment paper to lay in the bottom of a 8" cake pan. Lightly spray the cake pan with non-stick cooking spray. Lay the parchment paper on the bottom of the pan and lightly spray the top.

-In a large bowl, whisk together the cornmeal, flour, baking powder, salt, nutmeg and cinnamon.
-In a medium bowl, whisk together the milk, maple syrup, applesauce and vanilla.
-Add the wet ingredients to the dry ingredients. Stir until just combined.
-Lay out the apples on the bottom of the cake pan. Sprinkle with cinnamon.
-Lay in the pecans and cranberries around the apples.
-Gently pour the cake batter over the topping.
-Bake for 30-35 minutes or until toothpick test comes out clean.
-Let the pan for a few minutes.
-Using a plate bigger than the pan, lay the plate face down on the pan and flip over the cake on the plate.
-Gently peel away the parchment paper.

For the sauce:
-In a small saucepan on medium heat, combine the water and cranberries.
-When cranberries start to pop, start smashing the cranberries with the back of a wooden spoon.
-Add the remaining ingredients and simmer for 2-3 minutes. Turn off heat

Cut a piece of cake and top with the sauce! Enjoy

Maple Apple Crumble w/Dried Fruit

This recipe sounded good on a chilly day!

Maple Apple Crumble w/Dried Fruit

1 2/3 c. apple cider
1/3 c. dried cranberries
1/3 c. dried apricots, chopped
3/4 c. Grape-Nuts cereal
2 TBSP. brown sugar, divided
5 TBSP. whole wheat pastry flour, divided
1 tsp. cinnamon, divided
3 TBSP. pure maple syrup
2 tsp. pure vanilla extract
4 medium to large Jonathan apples, peeled, cored and sliced into 16 pieces per apple. (cut into quarters, cut the quarters in half, and cut the halves again. Should end up with 16 slices per apple)

Preheat oven to 350 degrees. Lightly spray a 7" x 11" baking dish with non-stick cooking spray.

-In a small saucepan, bring the apple cider to a boil. Turn off heat and add the cranberries and apricots. Let sit for 25 minutes. Drain the fruit saving the apple cider.
-In a small bowl, combine 1 TBSP. brown sugar, 1 TBSP. flour, 1/2 tsp. cinnamon, the dried fruit and 1 TBSP. of the reserved apple cider.
-In a large bowl, combine the remaining 1 TBSP. brown sugar, 1/4 c. flour, and the 1/2 tsp. cinnamon. Add the maple syrup, vanilla and the rest of the apple cider. Combine well.
-Add the apples to the apple cider mixture. Toss and coat. (seems like a lot of liquid but it will thicken)
-Place the apples with the apple cider mixture into the prepared baking dish. Sprinkle the top with the fruit mixture.
-Bake for 55-60 minutes.
-Take out and cool.

"Caramel" Apple Bars

Caramel sauce is full of sugar and dairy. My "caramel" sauce main ingredient is dates!

"Caramel" Apple Bars

1 8-oz. package pitted dates (approx 35)
1/2 c. hot water
2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt
1/2 c. brown sugar
2/3 c. applesauce
1 1/2 c. whole wheat pastry flour
1 1/4 c. old fashion oats
1 tsp. baking soda
1/2 tsp. extra fine sea salt
1/8 tsp. cinnamon
2 large tart apples, peeled, cored & chopped

Heat oven to 400 degrees. With nonstick cooking spray, lightly coat a 8" x 8" or a 7" x 9"  baking dish.

-In a food processor, combine the dates, hot water, vanilla, and salt. May need to scrape down sides a few times. Run until smooth.
-In a large bowl, whisk the brown sugar and applesauce
-Add remaining ingredients down to the cinnamon. Combine well.
-Take half of the dough mixture and gently press on the bottom of the prepared baking dish. (Can add more dough mixture if needed)
-Layer the apples on the dough mixture.
-Spread the "caramel" sauce over the apples.
-Spread the rest of the remaining dough over the top. Won't be totally covered.
-Bake covered for 30 minutes. Uncover and bake another 15 minutes.
-Cool, cut and enjoy!

http://vegankitchengonewild.blogspot.com/2013/10/caramel-apple-bars.htmlhttp://vegankitchengonewild.blogspot.com/2013/10/caramel-apple-bars.html

Pumpkin Pear Bread

Pumpkin and pear all in one bread? That's right! This bread is moist and delicious!

Pumpkin Pear Bread

1/2 c. turbinado sugar
2 c. whole wheat pastry flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. extra fine sea salt
3/4 c. canned pumpkin puree
1/2 c. applesauce
1/2 c. almond milk
1 1/4 tsp. pure vanilla extract
1 15-oz. canned pears in light syrup, drained and chopped

Preheat oven to 375 degrees. Lightly coat a bread pan with non-stick cooking spray.

-In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
-In a large bowl, whisk together the pumpkin, applesauce, almond milk, and vanilla.
-Add the dry ingredients into the wet ingredients. Stir until just combined. Fold in the pears.
-Spread the batter into the prepared bread pan.
-Bake for 1 hour to 1 hour 15 minutes, or until toothpick comes out clean.

Pumpkin & Spice Rice Pudding

Tired of the same old rice pudding? No baking required with this stove top pumpkin rice pudding!

Pumpkin & Spice Rice Pudding

1 c. brown jasmine rice
3/4 c. canned or fresh pumpkin puree
1/2 c. soy creamer
1/4 c. almond milk or another non-dairy milk
2 1/2 TBSP. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. molasses

-Cook rice according to package instructions. Drain any water left in pan.
-Add the remaining ingredients and combine well.
-Simmer on low heat for 2-3 minutes.
-Turn off heat and slightly cool. Store all  in a container and refrigerate. The longer it sits, the more flavorful it gets!

Autumn Apple Bars

Autumn Apple Bars

1 c. applesauce
1/3 c. turbinado sugar
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. cardamon
2 apples, peeled, cored, quartered, and thinly sliced
1/2 c. walnuts

Preheat oven to 375 degrees. Lightly spray a 8" x 8" square baking pan with non-stick cooking spray.

-In a large bowl, whisk together the applesauce, sugar, maple syrup, and vanilla
-Sift together the flour, baking powder, baking soda, cinnamon, sea salt and cardamon into the wet mixture.
-Gently fold a few times. Add the apples and walnuts. Continue to fold until combined.
-Pour into prepared pan.
-Bake 45 minutes or until the poke test comes out clean and edges are pulling away from the sides of pan.

Cool, cut and enjoy!

Pumpkin Cookies w/Salted Maple Icing

Tis the season for pumpkins! Don't eat them all in one sitting!

Pumpkin Cookies w/Salted Maple Icing
makes approx. 22 cookies

Cookies
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp.cloves
3/4 c. pumpkin puree
1/2 c. turbinado sugar
1/2 c. applesauce
1 tsp. molasses

Preheat oven 375 degrees. Parchment paper a baking sheet.

-In a large bowl, whisk together the flour baking powder, cinnamon, nutmeg, ginger and cloves.
-In a medium bowl, whisk together the remaining ingredients.
-Pour the wet ingredients into the dry just until combined.
-Use a 1 1/2" cookie scoop and put on prepared baking sheet.
-Bake for 15-20 minutes. Take out and let cool.

Icing
1 c. powder sugar
2 TBSP. pure maple syrup
1 tsp. non-dairy milk
1/8 tsp. extra fine sea salt
dash of cinnamon

-Combine all ingredients in a medium bowl.
-Frost the cookies.

Enjoy!

Chocolate & Quinoa Seed & Fruit Bites

Somewhere I had seen a chocolate bar with quinoa, which gave me a idea! The rest is history!

Chocolate & Quinoa Seed & Fruit Bites
(I think this makes approx. 25, but we ate them too fast to count)

1 c. non-dairy chocolate chips (I use Enjoy Life brand)
2 tsp. coconut milk
1 tsp. pure vanilla extract
1/2 c. Enjoy Life Seed & Fruit mix, plus more for sprinkling (or you can make your own mix)
1/2 c. cooked quinoa
extra fine sea salt

-Prepare a cookie sheet with parchment paper.
-In a microwave proof bowl, add the chocolate chips, milk, and vanilla. Microwave for approx. 1 minute stirring until melted.
-Add the seed & fruit mix, and quinoa. Mix well.
-Drop spoonfuls on the parchment paper. Sprinkle with salt and the remaining seed & fruit mix.
-Refrigerate until firm.

Pound Cake w/Apple & Cinnamon Maple Topping & Coconut Maple Whip Cream

To plan ahead for this recipe, have your can of coconut cream in the refrigerator overnight so it will be nice and cold when your ready to whip it up! You can also make the apple topping a day ahead.

Pound Cake w/Apple & Cinnamon Topping & Coconut Maple Whip Cream

Pound Cake
1/2 c. applesauce
1 c. turbinado sugar
6 oz. or 1/2 package soft or medium tofu, drained & ran through blender or food processor until smooth
2 c. whole wheat pastry flour
1/4 c. water
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking powder

Apple & Cinnamon Maple Topping (Makes 2-3 servings)
1/4 c. apple juice
1/4 tsp. cinnamon
dash nutmeg
2 TBSP pure maple syrup
1 apple peeled, cored and thinly sliced
pinch of extra fine sea salt

Coconut Maple Whip Cream
1 14-oz can coconut cream thick & rich (I use Trader Joe's)
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
dash or two of cinnamon
pinch of extra fine sea salt (optional)


Preheat oven to 375 degrees. Lightly spray a bread loaf pan with non-stick cooking spray.

Pound Cake
-In a large bowl, whisk together applesauce and sugar until well combined. Add tofu and combine.
-Gently stir in 1 cup flour until just combined.
-Add the water and extracts.
-Add the remaining 1 cup of flour and the baking soda. Combine well.
-Pour into the prepared loaf pan.
-Bake for 1 hr or until the poke test comes out clean!
-Let cook on wire rack.


For the Apple & Cinnamon Maple Topping
-In a medium saucepan, whisk together the apple juice, cinnamon, nutmeg, and maple syrup.
-Bring to a boil, turn down to simmer and add the apples.
-Simmer until apples are soft, but not mushy.
-Stir in the salt and turn off heat. 
-Cool and store in a air tight container in the refrigerator if not using right away.


For the Coconut Maple Whip Cream
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove coconut cream from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. 
-Beat the coconut solids on medium speed for 30 seconds.
-On low speed, add the maple syrup, vanilla, and a dash of cinnamon until incorporated and somewhat fluffy. It will be thick. Add salt.
-Store in a air tight container in the refrigerator until ready to serve.

When your ready to indulge yourself, cut a desired piece of pound cake. Thickness of your choice.(no limits here) Add the Apple Cinnamon Maple Topping and top that off with a nice blob of Coconut Maple Whip Cream. HMMM

Mock Apple Crisp

Want to eat zucchini in a different way? How about a dessert?

Mock Apple Crisp

Filling:
1 large zucchini, peeled and thinly sliced (4 cups)
1/3 c. lemon juice
1/4 c. turbinado sugar (or another dry sugar of your choice)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 c. walnut pieces (optional)
2 TBSP. raisins
3 TBSP. whole wheat pastry flour

Topping:
2/3 c. old fashion oats
2 TBSP. turbinado sugar
1/3 c. + 1 TBSP. applesauce
pinch salt
dash of cinnamon
dash of cardamon

Preheat oven to 375 degrees. Lightly spray a small baking dish (about 6 cup) with non-stick cooking spray.

Filling:
-In a large saucepan on medium heat combine the zucchini and lemon juice. Bring to boil and then turn down to simmer until zucchini is soft. About 5-7 minutes.
-Turn off heat and drain any remaining liquid.
-Add the sugar, cinnamon, nutmeg, walnuts and raisins to the zucchini. Stir to combine.
-Add the flour until combined.
-Pour into prepared dish.

Topping:
-Mix all ingredients together and sprinkle on top of filling.
-Bake for 25-30 minutes.
-Take out of oven and let cool on wire rack.

Approx 4-5 servings

Banana Cake W/Cashew Lemongrass Ginger Sauce

We all have had banana cake before...but have you tried it with a Cashew Lemongrass Ginger Sauce??

Banana Cake W/Cashew Lemongrass Ginger Sauce

1/2 c. turbinado sugar (or a dry sugar of your choice)
1/3 c. applesauce
1 c. non-dairy milk
1 TBSP. apple cider vinegar
1 tsp. baking soda
2 c. whole wheat pastry flour
1 tsp. baking powder
1/4 tsp. extra fine sea salt
2 very ripe bananas, smashed very well
1/2 c. walnut pieces

Preheat oven to 350 degrees. Lightly coat a 9 x 13" baking dish with a non-stick cooking spray

-In a large bowl, whisk together the sugar and applesauce.
-In a small bowl whisk together the milk, vinegar and baking soda. Add to the sugar/applesauce mixture and combine.
-Over the large bowl, sift together the flour, baking powder and sea salt. Top with walnuts.
-Using a spatula, combine all the ingredients well without over mixing.
-Pour evenly into the prepared baking dish.
-Bake for 30 - 35 minutes until lightly golden and the cake edges are pulling from the baking dish.
-Let cool while making the sauce!


Cashew Lemongrass Ginger Sauce

2 lemongrass stalks
1/2 c. water
1 c. raw cashews soaked in hot water for at least 1 hr.
1/2 tsp. ginger powder or fresh grated ginger
2 TBSP. pure maple syrup
good pinch of salt

-Cut the roots off of the lemongrass stalks. Cut a 3-4 inch piece off the root end on both stalks and dice well.
-In a blender, combine the water and diced lemongrass and run on high for 1 minute or until it's all minced.
-In a fine mesh sieve, keeping the water, drain the lemongrass water. Discard the lemongrass.
-Drain the cashews. Rinse the blender out with clean water and add the cashews, lemongrass water, ginger, syrup and salt.
-Run on high until all smooth. May need to add more regular water 1 tablespoon at a time if you want a thinner consistency.

Cut yourself a piece of cake and top with sauce!! Enjoy!
(I like mine chilled!)

No Bake Almond Joy Pie

What inspired me to make this recipe vegan, I seen a post on my Facebook page. Why can't I veganize this? So here it goes!

No Bake Almond Joy Pie

Note: You should have enough coconut cream for the entire recipe.

Make the filling first, then the crust, then the topping.

Filling:
1  14-oz can, cream of coconut ..reserve 4 TBSP. for the crust
2 TBSP. extra virgin coconut oil
1/4 c. turbinado sugar
1 TBSP. non-dairy milk
1 1/2 TBSP. cornstarch
2 c. shredded sweetened coconut (can use unsweetened or half of each)
1/4 c. ground or finely chopped almonds
pinch of salt

-In a large saucepan, add the cream of coconut, coconut oil and sugar. Bring to a boil stirring constantly. Turn down heat and simmer for 5-8 minutes...keep stirring.
-In a small bowl, mix together the non-dairy milk and cornstarch. Add to the saucepan mixture.
-When the mixture thickens, turn off heat and add the coconut, almonds and salt. Combine well. Set aside to cool.

Crust:
1/2 c. almonds
6 whole rectangle chocolate graham crackers
1/2 c. shredded sweetened coconut (can use unsweetened)
3-4 TBSP. reserve cream of coconut
1 TBSP. pure maple syrup
pinch of salt

-Lightly spray a pie dish with a non-stick cooking spray.
-In a food processor, add the almonds and run until they are a little smaller than a pea.
-Add the graham crackers and coconut. Run processor until finely ground.
-Dump in a large bowl and add the cream of coconut, maple syrup and salt.. Mix very well. Should be sticking together.
-Press into the bottom of the prepared pie dish.
-Spread the filling evenly on the crust. Put in refrigerator.

Make the topping.

Topping:
1 c. non-dairy chocolate chips
2 TBSP. extra virgin coconut oil
1/8 tsp. pure almond extract
1/4 c. chopped almonds
1/4 c. shredded coconut

-Mix the chocolate chips, coconut oil and almond extract in a microwave safe bowl Set microwave for 15 seconds. Take out and stir. Set microwave for another 10-15 seconds seconds. Watch carefully. Stir until all  chocolate has melted.
-Take the pie plate out of the refrigerator. Pour all the chocolate on the coconut filling, tilting the pile plate to cover side to side.
-Sprinkle with coconut and almonds. Let the pie set up in the refrigerator for 2 hours.
-Keep refrigerated.

Take out, cut and enjoy!

Lemon Pound Cake With Blueberry Sauce & Coconut Whip Cream

Sometimes it's hard to give up certain foods when you go plant based/vegan.  But not this one....Pound Cake. I come across recipes that included  luscious, thick pound cake. Not anymore. This is a healthier version!

Lemon Pound Cake With Blueberry Sauce & Coconut Whip Cream

Cake
2 c. white cake flour
4 tsp. baking powder
1 tsp. extra fine sea salt
1 16 oz package soft silken tofu
1/2 c. pure maple syrup
1 1/4 tsp. pure lemon extract
1/2 tsp. vanilla

Sauce
2 c. fresh/frozen blueberries
1/3 c. turbinado sugar
3 TBSP. lemon juice
2 tsp. corn starch or arrowroot

Coconut Whip Cream
1 13.66-oz. can unsweetened full fat coconut milk (let sit in refrigerator overnight to seperate)
1/3 c. powdered sugar
1/8 tsp. pure lemon extract

Preheat oven to 350 degrees. Lightly spray a bread/loaf pan with non-stick cooking spray.

For the Cake:
-Sift all the dry ingredients in a large bowl.
-In a blender add the tofu, maple syrup, lemon & vanilla extract. Blend until smooth.
-Add the wet ingredients to the dry ingredients. Stir until combined
-Pour into the prepared pan. Bake for 35 minutes or until toothpick comes out clean.
-Remove from oven and let cool.

For the Sauce:
-In a medium saucepan, add the blueberries and sugar. Stirring and smashing berries, bring to a simmer until juices are releasing.
-In a small bowl whisk together lemon juice and cornstarch. Add to the saucepan and stir until thicken.
-Turn off heat. If too thick, can stir in a little water.

For the Coconut Whip Cream:
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove can from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. Save or dump the coconut water.
-Beat the coconut solids on medium speed for 30 seconds.
-Add powder sugar and beat for a minute.
-Add lemon extract and beat on low until incorporated and somewhat fluffy. It will be thick.
-Store in a container in the refrigerator.

Cut yourself a nice thick piece of cake and pour it with blueberry sauce and top with coconut cream!