Category Archives: Dessert Menu: Postre

Lära Balls for Toddler (and mom)

Life with a toddler seems to be filled with making food, snacks and more snacks. I try to keep my pantry well stocked so I always have something on hand to grab when we leave to go anywhere.  I have been a fan of Lära Bars for years, and most recently have found myself going through close to one per day. That adds up, and it is also a lot of plastic waste.
I have been experimenting and have recently found a fun way to make them so they aren’t such big portions, and I can store them without having to wrap them individually. The author of the blog, DAMY Health, makes them into little balls so they are like a “cookie”. I found it faster then molding them into a bar shape.  I can store them in his snack containers and they don’t get smashed in the bottom of my diaper bag like before.
Shopping Cart: Almond Cookie
  • 2/3 cup Seedless/Pitted whole Dates
  • 1 cup almonds
  • dash of sea salt
  • 1/2 tsp vanilla

Makes about 6 balls or 3 bars.

In a high-powered food processor, grind the nuts into a powder, but not a paste. Remove them from the bowl and grind the dates (make sure all the pits are out!). Then mix together the dates, sea salt, vanilla and nuts into a dough. Form the dough into balls and roll in coconut for fun. Refrigerate until they have hardened and then store them in an air-tight container.



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Cookbooks and Cookies











Toight we are having cookies for dinner. Well, we are having a little leftover pressed salad, but mostly cookies.

Lately I have been checking out and renewing (multiple times) the new vegan cookbooks at the library. Since we have been vegan now for over a month, we have had done a lot of research on new ways to eat veggies, grains and beans. I have resorted to making a weekly menu and shopping once a week for that menu.  But, as crazy at it may sound, it is helping me try out new recipes and expand my knowledge of vegan cooking. I am wasting less food since I have a plan in the beginning of the week. But after eating so healthy during the week we are still splurging on Saturday nights.

Here are my favorite books so far.

The Teff Chocolate Chip cookies were our cheat meal this weekend, I highly recommend trying them out. And they are SUPER easy.

Shopping Cart:

  • 1 1/2 cups ivory or dark teff flour
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 cup maple syrup
  • 1 cup peanut butter
  • 1 1/2 cups of chocolate chips (we used the grain sweetened ones)

Preheat the oven to 350 and line the baking sheet with parchment paper. Mix the dry ingredients. Mix the peanut butter and maple syrup together until smooth. Add dry to wet ingredients and mix (do not overmix). Add chocolate chips and bake for 13 minutes and no more! Thank you, Terry Walters for your book, I am going to finally get it soon and return the other to the library before I get too many food stains on it!


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Chocolate Pudding

After my chia seed pudding experience, I found myself craving the real texture of pudding. Don’t get me wrong, I liked the new variation on pudding, and I felt less guilty eating it. But, now that I am trying to indulge in one dessert per week (my new year’s resolution) I thought long and hard about what it would be last week. I found this recipe and followed it exactly. Success. The correct texture AND taste. Ahh…maybe I don’t even need to post the picture to tempt you. Plus, I ate it all. I froze one serving and it worked as an ice cream treat for later.

Silken Tofu and Chocolate Mousse 
Adapted from Michael Smith via Food Network Canada and the blog: And Then I Do the Dishes.

  • 8 oz (about 300g) package of silken tofu
  • 8 oz (about 300g) of bittersweet chocolate, chopped
  • 1 tbsp vanilla extract (optional)

“Start by melting your chocolate in a double boiler; set aside.

Next, you need to puree the tofu until it is smooth. Now, you can use your food processor for this, but I used my stand mixer with the whip attachment and I’m pretty sure you could use any kind of mixer you like. When the tofu is nice and smooth, add the melted chocolate and mix until the tofu and chocolate are blended very well.

Here’s when you can add any kind of flavoring you like: vanilla extract, almond extract, peppermint extract, instant espresso powder, it’s all up to you! Divide the mousse into 6 individual serving dishes and set in the refrigerator for a few hours. Garnish with nuts, fruits, a little whipped cream, make it fun and enjoy!”

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Chia Seed Pudding

Chocolate Chia Seed Pudding

I came across this today and had to add this to my holiday menu! We are hosting a brunch this year for the holiday, so this will be our dessert after a rich breakfast.  There are some great photos of her pudding on this website:

Recipe from Love Veggies and Yoga

  • 2 Tbsp chia seeds
  • 1/2 C  unsweetened almond milk(or your favorite alternative)
  • 2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla

“Mix all the ingredients together.  It may take a little time to incorporate the cocoa, but eventually it will.  I used about a tablespoon of brown rice syrup because I like the flavor and then 10-15 drops vanilla stevia to make up the difference, but use whatever you have on hand and like to use.  After everything is mixed, cover and leave on your counter for 20 minutes before enjoying.  Or you can leave it in the fridge overnight and enjoy the next day.  The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.  You can top your pudding with fresh fruit or just eat it plain.”



Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre

Mini Carrot Muffins

This morning I was able to get out into my garden and dig around while my son carried around a single sprig of lavender for about an hour, content and amused. I am ready for Easter Sunday since I have been spending my evenings searching for the perfect meal to serve to my guests from the East Coast. Thank you, Elena, for your inspiration! Elena’s Menu does not include these muffins, but I adapted her mini carrot muffin recipe and decided to serve them on Sunday.  I made them for a friend’s son who turned one and they were gone before I could take out my camera.  Not only are they gluten free, but  they are a little healthier for babies because I used brown rice syrup for sweetener and applesauce instead of oil. These would be perfect for a brunch, appetizers or snacks for little ones. By the way, my menu is on the way…

Shopping Cart:

  • 1/4 cup coconut flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs
  • 1/4 cup applesauce
  • 1/4 cup brown rice syrup
  • 1 tbs. vanilla
  • 1 cup shredded carrots
  • 1/4 cup raisins
Mix all dry ingredients and set aside. Then blend the eggs, applesauce, brown rice syrup and vanilla. Add the dry ingredients to the wet and then stir in the carrots and raisins. Line a mini muffin tin with cupcake liners and drop in about 1 Tbs. of batter. Bake at 350 for 17-20 minutes (mine took 19 min.). Thank you Elena!! I used Nutella for frosting, but am working on a tofu spread this week that I will add later if it works.

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Lemon Cashew Bars

I came across a new blog today during my down time when our little guy was asleep. It was so nice to read about another mom’s journey through the first year with a baby. I liked this recipe she posted…

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Great-Grandma’s Peanut Butter Fudge

I am finally going to post this all-time favorite family recipe that has been in draft form for over a year. The picture will come later because I gave it all away to my neighbor before I remembered to photograph it. I hope it will save my mom time because every year I know she gets a phone call from each of her kids to re-dictate this recipe that defines the holidays for our taste buds. I hesitate to post it because I have not mastered it to where it works 100% of the times that I make it. But, after a successful attempt this weekend, I am going to put the first draft out there, and see if any fudge experts have advice for our family recipe that has been passed down for 3 generations. Thank you Great-Grandma, Hazel.

Shopping Cart:

  • 1 stick of butter
  • 1 can of sweetened condensed milk
  • 1 small box of brown sugar
  • 1 tsp. vanilla
  • 1 small jar of creamy peanut butter (not the natural kind you stir)

Caution: Have all the ingredients ready to go before you start, because once you start you need to be constantly stirring so the fudge does not stick to the pan and burn!! Slowly melt the butter in a saucepan and add sweetened condensed milk while stirring. Once the butter is melted, stir in the brown sugar and vanilla. Bring the mixture to a slow boil.  Now here comes the tricky part. You need to get this goopy mess to become the perfect consistency and temperature. I don’t know the exact temperature, but when you taste it you should NOT taste the little granules of sugar. Once you don’t taste the sugar, that is the moment to remove the mixture from the heat and slowly stir in the peanut butter. Once all the peanut butter is added, then pour the mixture into your pan to cool. This refrigerates well and I even froze mine (which my mom said was unnecessary since it can last a long time in the fridge.) Good Luck!

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