Grain-Free

Vegan S’mores Dip

Vegan baked s’mores dip made with dark chocolate and vegan marshmallows. Serve with graham crackers and fresh fruit as a summer dessert or appetizer!

Vegan S'mores Dip by Flora & Vino

Remember how we counted sleeps before Christmas?

Well today is my last sleep before the big move.

Tomorrow I have friends and family come and help me muscle stuff from Virginia to Maryland.

I’m slowly accepting the chaos that is life in flux right now.

I finally realized that letting all of the uncertainties and unknowns remain uncertain and unknown is a lot easier than desperately trying to control them.

You’ve heard of the hot girl summer, right?

Well, here I am, proud of my hot *mess* summer.

My time and creativity in the kitchen has been limited, too.

I’m mostly working my way through the fridge and freezer; using up random jars of sauerkraut and frozen peas in a desperate attempt to lighten up the U-haul situation.

But that’s okay because the recipe I have to share with you today requires minimal ingredients and prep!

This Vegan S’mores Dip is so easy to bake and enjoy for whatever season you’re in this summer.

It’s made vegan, gluten-free, and refined-sugar-free with just three ingredients and your choice of dippers!

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Banana Walnut Chocolate Chip Protein Cookies

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Easy banana protein cookies packed with dark chocolate and walnuts. Bake them in advance for portable protein rich snack for all your adventures!

The moving count down is ON, friends.

In just five sleeps I’ll be slumbering in a new state!

Right now life feels really busy.

When I’m not working on stuff for F&V, I’m working on the loaded logistics of moving.

Scheduling U-haul rentals, final cleaning, and key exchanges in their appropriate order.

Bribing friends and family to pretty please come help me move in exchange for pizza and vegan treats.

So, would you come for Banana Walnut Chocolate Chip Protein Cookies?

I’m hopeful these cookies get me through my moving week and I know they’ll sustain whatever adventures you have going on right now.

They’re totally vegan, gluten-free, and refined-sugar-free with a banana-oat base and plenty of dark chocolate and walnuts.

Mix and bake them for a protein-packed snack that’s perfect for an outdoor adventure, moving day, or workday snack.

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Peach Mango Smoothie Bowl

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Summer-y peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

It’s the height of summer here in Virginia; every day the temperature scaling past 90 degrees!

So hot that I’ve been nope-ing out of my usual afternoon walk, looking wistfully at my wilting marigolds from the coolness of my air conditioned living room.

I’ve been craving all of the cold seasonal things– salad bowls, ice cream, and smoothie bowls.

Everything raw, sweet, and refreshing.

I realized looking at my archives that it’s been a while since I shared a smoothie bowl recipe here on the blog!

But I still make them often, more often than protein shakes, because I prefer to “eat” my smoothies instead of drink them, you know?

This Peach Mango Smoothie Bowl is one of my new favorites for my breakfast rotation.

This summer-y peach mango smoothie bowl is made in just 5 minutes with frozen stone fruit, frozen zucchini, and SunButter.

Grab a blender and some stone-fruit and let’s get cool!

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Cookie S’mores

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Easy s’mores made with vegan marshmallows, dark chocolate, and your favorite homemade or store-bought cookies. Perfect for a fun summer dessert.

S’mores lovers, this one’s for you.

Camping this summer I had my first ever campfire s’mores at the age of 33.

My friend Anna, camping boss that she is, walked me through the whole process.

From selecting the perfect campsite twigs to the perfect level of marshmallow “burned-ness”, to putting it all together.

There’s photographic evidence of me biting into one, a look of dreamy satisfaction washing over my face, my features lit up from the flash against the dark behind me.

But who says s’mores have to be made with graham crackers?

These Cookie S’mores are a fun twist on s’mores with a cookie encasing with the same gooey good stuff in between.

Make them around the campfire or out of the comfort of your own home this summer!

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Cookie Layer Bars

By Flora & Vino 1 Comment

No-bake cookie bars made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping. Perfect for a fun dessert to share!

A few weeks back M and I had a dinner party at a friend’s house.

Whenever I have a group event coming up, I like to recipe test to pawn off the leftovers on my friends’ unsuspecting tastebuds.

On this particular event, I must have been feeling brave, because I brought these Cookie Layer Bars without even taking a bite first.

After wine and my first experience with the Impossible Burger, my girlfriend cut into the frozen slab and took a bite.

“Oh my god”, she said. “It’s amazing.”

At first, I thought she was just being nice, complimenting the recipe testing food blogger on her first Frankenstein.

But as more of the guests grabbed first and seconds, I started to realize that, hey, this stuff must be pretty good.

Since then, I’ve received several requests to make more in exchange for payment.

Just saying.

But today, I’m giving you guys the recipe for free!

These Cookie Crack Bars are made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping.

They’re the perfect fun dessert to share, or to win some popularity points at your next dinner party!

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Date-Sweetened Donuts with Chocolate Frosting

By Flora & Vino 1 Comment

Vegan cake donuts made with oat flour and sweetened with Medjool dates, topped with a two-ingredient dark chocolate frosting. Perfect for a healthy dessert!

Hi, friends.

It’s been a while since we last chatted.

June has been an absolute whirlwind for me and I can’t quite believe just *how* much has changed in the past two weeks.

For one, I’m moving!

I’m in the process of packing boxes and making plans to move to Maryland with M.

Secondly, I’m reconnecting with friends and family in a major way; scheduling dinners and hikes and hugs.

After a *very* trying 2020, all of this feels like a new beginning, a clean slate, a fresh start.

But between all of the positive changes in life, summer keeps running on, hot summer days spilling into cool summer mornings.

And what do you know, this weekend is dad’s day!

Let’s put all of the busy-ness aside for a second and celebrate dad, OK?

These Date-Sweetened Donuts with Chocolate Frosting are just what any man in your life needs this Father’s Day.

They’re totally vegan, gluten-free, and refined-sugar-free with a cake-y interior and a 2-ingredient chocolate ganache!

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Vegan Raspberry Sorbet

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Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between cookies!

Everything is changing– do you feel it, too?

The world is opening, blossoming, and inviting, and I don’t know what to do or where to go first!

Part of me just wants to stay indoors, maintaining the cozy COVID-bubble that I created with M.

The globe suddenly feels huge and I want to cling to the things that made me feel safe the past 15 months.

But as M said last week, change is good.

Change encourages momentum, clarifications, and answers to the questions I’ve been holding onto, like, what’s next?

COVID normalized a unified sense of “stuckness”, the world united by the fact that all of our plans, travels, and careers had changed or paused.

So who are we when we get “un-stuck”?

Because I don’t know about you, but I don’t feel like the same Lauren that hunkered down last March.

I learned how to slow down, I grew out my hair, and I fell in love.

So maybe it’s all just about integrating our pandemic progress with our still relevant hopes and dreams of the past.

Kind of like smashing Vegan Raspberry Sorbet between cookies for a warm weather treat.

This Vegan Raspberry Sorbet is made no-churn with just 3-ingredients without any weird ingredients or fancy equipment!

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Almond Flour Chocolate Chip Pancakes

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Almond flour chocolate chip pancakes made with superfine almond flour, coconut milk, and plenty of dark chocolate chips. Vegan, gluten-free, and grain-free!

What’s your go-to “special occasion” breakfast?

For me, it’s pancakes.

For my birthday brunch this year, M made me a stack of Almond Flour Chocolate Chip Pancakes.

It felt like kind of a big deal after he admitted earlier that morning that he’d never made pancakes before.

So I didn’t expect much…but I was wrong!

The pancakes were so unexpectedly delicious that I knew I had to recreate his version to share with you guys.

Because everyone needs a sweet stack of pancakes in their life.

These Almond Flour Chocolate Chip Pancakes are made with superfine almond flour, creamy coconut milk, and plenty of dark chocolate chips.

They’re easy to whip up regardless of your pancake-making past.

Let’s flip some chocolate chip flapjacks!

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Strawberry Chia Seed Jam

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Easy strawberry chia seed jam to made on the stovetop with frozen fruit and chia seeds and naturally sweetened with lime and maple syrup.

This Strawberry Chia Seed Jam has been persistent in my recipes this past week.

In the past 7 days, it’s showed up in my Nut Butter & Jam Breakfast Quesadillas AND my SunButter & Jelly Brownies.

So I thought I might as well post it on the blog so it has a forever home here at F&V.

Because, and this is on record, I will love it forever.

It’s sweet, strawberry-y, and spreadable, with big strawberry chunks and a fantastic chia texture.

Oh, and it makes everything from breakfast to snacking to dessert more fun and delicious with minimal ingredients and cook time.

This Strawberry Chia Seed Jam is made with just 5 ingredients on the stovetop for a sweet summer spread!

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Nut Butter & Jam Breakfast Quesadilla

By Flora & Vino Leave a Comment

Sweet and satisfying breakfast quesadilla made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes.

What’s better than a peanut butter & jelly for breakfast?

A peanut butter & jelly in a quesadilla.

An adult-ish quesadilla served first thing in the AM.

I enjoyed these all last week and couldn’t wait to share them with you so I practically *begged* M to let me make him one.

When he finished the first one and asked for a second, my ego was doing a very hubris-saturated victory dance.

Friends, it’ *that* good, and that simple!

Yes, we share a love of sweet breakfast quesadillas and I can’t wait to share that love with you.

These Nut Butter & Jam Breakfast Quesadillas are made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes!

Let’s get quesadilla-ing!

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Vegan S’mores Dip

Banana Walnut Chocolate Chip Protein Cookies

Peach Mango Smoothie Bowl

Cookie S’mores

Cookie Layer Bars

Date-Sweetened Donuts with Chocolate Frosting

Vegan Raspberry Sorbet

Almond Flour Chocolate Chip Pancakes

Strawberry Chia Seed Jam

Nut Butter & Jam Breakfast Quesadilla

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