Funfetti Sugar Cookies

Recipe:

1 C.  Unsalted Butter( room temperature)
2 C.  Granulated Sugar
2 Tsp. Clear Vanilla Extract
2    Eggs( room temperature)
2.5 C. Unbleached All Purpose Flour
1 Tsp. Salt
1 Tsp. Baking Soda
1 Tsp. Baking Powder
3/4 C. Rainbow Sprinkles


Preheat your oven to 350 Degrees F.

Cream together the butter and sugar until fluffy. Add the eggs. Continue to cream together for another 2 minutes. Add in the vanilla. In a separate bowl, combine the flour, salt, baking soda, and baking powder together. Slowly add the dry mixture into the wet mixture. Mix until everything is combined. Add int he sprinkles and combine again. Do not over mix.
Chill the dough for at least 1.5 hours.
Scoop the dough onto a tray with parchment paper.
Bake for 10-11 minutes until the edges are golden brown.
Remove the cookies from the oven and let them cool down.
ENJOY!!

GF/DF Apple Pie Sweetened with Honey

Pie Crust

2 C. Blanched Almond Flour
2 Tbs. Melted Vegan Butter 
1 Egg

Place all of the ingredients into a food processor and pulse until all of the ingredients form into a ball. Take half of the dough and press it down in a loaf pan. Begin making the filling. 

Filling

2 Apples Cubed 
4 Tbs. Honey
2 Tbs. Maple Syrup
1 Tsp. Cinnamon 
1/4 Tsp. Nutmeg
1/4 Tsp. Salt 
1 Tsp. Zest of Lemon 

Combine all of the ingredients in a bowl and let the mixture sit for 20 minutes. After letting the it sit, pour the mixture into the loaf pan, on top of the dough. Take the rest of the dough and either roll it out and place it on top of the apple pie mixture or choose a design of your choice. Brush melted vegan putter on top of the dough and drizzle on some honey. Bake the pie for 20-30 minutes until golden brown at 350 degrees F. 


Enjoy! 

Gluten Free/ Dairy Free Chocolate Chip Cookies

2 1/2 C. Blanched Almond Flour( I used King Arthur)
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
10 tbs. Vegan butter or Coconut Oil
1/2 C. Honey
1 Egg
1 C. Vegan Chocolate Chips


Preheat the oven to 350 degrees F. In a bowl, combine the vanilla, butter, honey and egg until the mixture is smooth. In a separate bowl, combine the almond meal, salt, and baking soda. Pour the dry ingredients into the wet mixture and combine. Add in the chocolate chips. On a baking tray, using a spoon or mini ice cream scoop, scoop the dough onto the tray. Press down the dough to flatten the cookies. Bake for 7-10 minutes until golden brown. 

Enjoy!

Vegan Almond Butter Overnight Oats

1/2 C. Almond Milk
2/3 tsp. Chia Seeds
1/2 tsp. Flax Seeds
1/2 tsp. Valilla Extract
3 tbs. Unsalted Almond Butter
1 tbs. Maple Syrup
1/2 C. GF Rolled Oats 

To two small jars/or cups, add the almond milk, chia seeds, flax seeds, vanilla extract, unsalted almond butter, and maple syrup. Mix until all of the ingredients are combined( I left some clumps of almond butter purposefully). Add the oats and combine until everything is evenly distributed. Evenly distribute the oats into the two jars/ or cups. Cover both securely and refrigerate overnight(6-8 hours).  When you wake up, grab a jar, add toppings, and enjoy!!

Fresh Mango Trifle

The Cake:

3 sticks of unsalted butter
2 1/4 C. of all purpose flour
2 1/4 tsp. of baking powder
1 tsp. of salt
1 2/3 C. of sugar
1 tsp. of vanilla extract
1/4 tsp. of almond extract 
3 eggs
2 egg yolks
1 1/4 C. of buttermilk 

Preheat the oven to 350 degrees F. In a sauce pan, melt the butter on medium, stirring frequently until small brown bits are visible. Turn off the heat and let the butter cool to room temperature. While waiting for the butter to cool, mix the flour, baking powder, and salt together. Pour the butter into the mixer bowl and beat until it is creamy. After, add the sugar and eggs. Add in the extracts. Pour in half of the buttermilk and half of the flour mixture into the bowl. Once incorporated, add the rest of the buttermilk and flour. Spray a pan, and place the cake into the oven for about 30- 35 minutes. 

The Pastry Cream: 

2 C. of whole milk
1 tsp. of vanilla extract
4 tbs. of corn starch 
2 eggs
3 tbs. of butter

Heat the milk and vanilla over medium. While the milk is heating up, set of a double boiler. In the bowl set up in the double boiler, whisk together the eggs and corn starch. once smooth, slowly add in the milk mixture while whisking continuously. Once smooth and thick, add in the butter. Mix again until smooth. Refridgerate until needed. 

The Mango Puree: 

3 C. of copped mango
2 C. of pureed mango
2 Tbs. of lemon
1/4 C. of sugar

Blend all but the chopped mango until smooth. 

Whipped Cream:

1 C. of whipped cream
1 Tbs. of sugar


Assemble: 

Cut the cake into cube pieces. Add a few of the cake pieces to the bottom of a trifle bowl. Add some whipped cream. Add 1/2 of the mango puree and 1/3 of the chopped mango. Add 1/3 of the pastry cream. Repeat this two more times. The last layer should be whipped cream. I garnished my trifle with sweetened coconut flakes. 


Enjoy!!!