Oil-Free

Vegan Chocolate Chip Cookie Cake with almond and oat flour, SunButter, and dark chocolate chips. Perfect for a birthday or any celebration!

  

What are you growing this year? 

Last weekend M and I planted our first seeds on the deck.

Each day since I peer outside first thing, searching for signs of green sprouts. 

This is our second year trying our hand at outdoor planting, and I both love and hate the variability of it all. 

It always feels a bit chaotic throwing seeds in dirt with water and hoping that they germinate and grow. 

But despite all of my doubts and fears, something grew from nothing last year, and it was both beautiful and amazing.

I’m excited to be in for the journey again this spring. 

Here’s what we planted:

1. Flower flowers, two kinds of both zinnias and nasturtiums.
2. For herbs, we have chives, Thai basil, and parsley seeds in the ground; herbs I hope will appear in a recipe this summer. 
3. I’m waiting to plant my sunflower seeds for a few weeks! 

Our indoor plant babies also got some love with the warmer weather!

Here are some highlights: 

1. Our Bird of Paradise got a Neem Oil shower to remove some pesky mealy bugs.
2. My Swiss Cheese plant got a new stake that she’s climbing faster than I can complete a 5.7 at the climbing gym. 
3. A few of my root bound cactuses and snake plants also received a new bigger pot so they can take off. 

If you’re also waiting for seeds to grow, buds to blossom, and the stress of tax day to disappear, might I suggest baking? 

I created this Vegan Chocolate Chip Cookie Cake around my birthday in early April, but am just getting around to sharing it with you. 

This Vegan Chocolate Chip Cookie Cake is made with almond and oat flour, SunButter, and dark chocolate chips. 

My version is totally vegan, gluten-free, and no-oil-added, finished with a 1-ingredient frosting. 

It’s the perfect easy dessert to make and decorate for any occasion.

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SunButter Gingerbread Bars made vegan and gluten-free with oat flour, almond flour, and molasses. Serve with a dollop of coconut whip!

Gingerbread has got to be one of the most seasonal desserts for the holiday season. 

It’s sweet, spiced, and very distinct in its flavor and appearance.

My mom used to make it for us growing up.

I loved biting into the fluffy squares sprinkled with powdered sugar. 

This version is special because it’s made vegan and gluten-free with oat flour, almond flour, and molasses.

These SunButter Gingerbread Bars are the perfect bar to slice and share to end 2023. 

I loved sharing it with M, who said that the whole “gingerbread” flavor profile isn’t really a thing in Germany. 

Sprinkle them while shredded coconut like I did or go classic with powdered sugar. 

Serve them with a dollop of coconut whip for a sweet dessert to end the year! 

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Vegan Holiday Fruit Cake made with no-added-oil baked with almonds, applesauce, and Fruit Bliss Organic Fruit Medley for a sweet festive cake to share. 

Friends, my house is officially decorated for the holidays. 

Now, I’ve always been a “let’s wait until after Thanksgiving and then everything is fair game” kind of a Christmas enthusiast. 

However, this year it feels like I need to get a head start. 

It was a very rational decision I made based on the fact that we leave for Germany in a month paired with the very emotional allure of the Christmas box.

After much debate, I decided to put out all of my Christmas decorations this week!

I’ve got to say, I have zero regrets about it, as I write this post in the multi-color glow of the ceramic Christmas tree my grandma made for me. 

And it’s fitting, really, because I have the ultimate holiday recipe for you today. 

This isn’t your grandma’s fruit cake, this is Vegan Holiday Fruit Cake!

Unlike traditional fruit cakes, this one is vegan, gluten-free, refined-sugar-free, and made with no-added-oil.

It’s a sweet festive cake to share and one you can feel good about eating during the holiday season!

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