Oil-Free

Flourless Vegan Brownies

Flourless vegan brownies made with black beans, nut butter, and naturally sweetened with maple syrup and dark chocolate. The best black bean brownies!

Where did September go, friends?!

I haven’t done much baking this fall, so let’s change that today.

And I have the perfect recipe; one I’ve been saving for just the right moment.

I know what you’re thinking.

“Black bean brownies, Lauren?! That’s SO 2017. ”

So let me preface this by saying that nothing about these black bean brownies tastes like black beans.

These Flourless Vegan Brownies are dense, fudgy, and chocolate-y with just 5 easy ingredients.

The best part is that they’re packed with plant-based protein, fiber, and healthy fats.

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Pumpkin Apple Baked Oatmeal

By Flora & Vino 1 Comment

Pumpkin apple baked oatmeal made with oats, pumpkin, diced apple, fall spices, and chopped nuts. Bake it in under an hour for a fall meal prep breakfast!

This week has been fueled by Pumpkin Apple Baked Oats for breakfast, in a never ending supply.

That’s because last weekend I tested not one, not two, but three different variations!

And, yes, I’m still working through my five bags of apples that I accidentally ordered 2 weeks back.

However, I’m putting them to good use in this recipe.

It smelled *so* good in the kitchen while recipe testing; pumpkin spice and cinnamon and sweet baked apple permeated the air.

Sometimes I can’t decide between pumpkin and apple this time of year.

So the version I settled on has equal parts pumpkin and apples with a delicious vegan cream cheese frosting.

You’re going to love these Pumpkin Apple Baked Oats for a quick fall breakfast.

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Vegan Viral Magic Cookies

By Flora & Vino 2 Comments

My take on the Viral Magic Cookies made with just four pantry ingredients in 15 minutes. The perfect grain-free cookie that’s sweet, chewy, and crunchy.

M and I are between TV shows right now and are having trouble committing to something new.

Usually our show-less evenings encourage us to power up our Kindle and read a few chapters.

Sometimes, though, it’s fun to fall down a TikTok rabbit hole together.

That’s right, lately M has been journeying with me through the TikTok algorithm in search of our favorites.

If there’s one thing TikTok is good for, it’s making you feel like you’ve never really been alone in an emotion, thought, or feeling.

Swiping with my thumb, I start to realize that it’s all been done and thought and felt before and then filmed for a skit for the socials.

But we do laugh a lot and that makes for a nice evening despite the scrolling.

Something we recently stumbled upon is the viral magic cookies.

I was instantly intrigued because…it’s a four-ingredient grain-free cookie with lots of chocolate chips.

Do I really need to say anything more?

I felt like it was my duty to share these Vegan Viral Magic Cookies with you immediately!

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Nut-Free SunButter Granola Bars

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Nut-Free SunButter Granola Bars made with oats, three kinds of seeds, cranberries, dark chocolate chips, and SunButter. Perfect for back-to-school snacks!

It’s almost my favorite time of year…back to school.

Now, I don’t have any school-ing to get back to, outside of the German courses that I take in the evenings (I just finished my third semester!).

But there’s something so special about the energy that comes when the yellow school buses reappear in the neighborhood.

Meine Lieblingsjahreszeit ist der Herbst. (My favorite season is fall.)

It’s a rebirth, it’s a fresh start, it’s a reconnection with what’s good, what could be good, and what could be better.

One of the staples in my lunchbox growing up was a granola bar.

It was often a snack that I tried to save but most of the time ripped open and devoured well before the bells rang for lunch at noon.

So, how could we make granola bars better, besides, you know, make more of them?

Well, what would it be like to make Nut-Free SunButter Granola Bars this year?!

These no-bake granola bars are made with oats, three kinds of seeds, dark chocolate chips, and SunButter.

Because they’re entirely nut-free, they’re school-safe and suitable for lunch-boxes, purses, backpacks, and wherever you need extra fuel this fall.

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Best Black Bean Burgers

By Flora & Vino 1 Comment

Best black bean burgers made with Black Beans, almond flour, and oats. Enjoy with your favorite toppings for plant-based burger night!

So, are you on Threads yet?

I finally joined last week just to see what all of the fuss was about.

If you’re curious, it feels reminiscent of Twitter with a mix of circa ~2013 Instagram thrown in.

It’s funny that I first heard about this trending new social media network via M, who really doesn’t use social media at all.

I wanted to hop on to see if it might be a nice way to connect with the F&V community in a more conversational way.

As social media platforms pop up and change, I’m super grateful that I have a forever home in this website.

And all of you, friends, are my forever family!

And since we’re family, we should really sit down this summer to a meal together, don’t you think?

These Best Black Bean Burgers are super easy to make with Eden Foods Organic Black Beans, almond flour, and oats.

Enjoy them with your favorite toppings for a plant-based burger night!

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Vegan Strawberry SunButter Ice Cream

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Five ingredient vegan strawberry SunButter ice cream made with coconut, cashew, maple syrup, and strawberries. Top with more SunButter!

Allow me to introduce my first vegan ice cream…made with an ice cream maker!

If you’ve been around here a while, you know that the archives are teeming with “no-churn” ice cream recipes.

Our kitchen space is super limited, so I usually think long and hard about purchasing new kitchen appliances.

But I’ve been on a vegan ice cream kick all summer; purchasing pint after pint at the grocery store.

So it just made *sense* to start making my own, and start sharing my recipes with you.

Maybe it’s the heat of the summer, but I *finally* decided to purchase an ice cream maker.

M and I had fun this weekend watching the ice cream maker; I guess we’re easily entertained!

The ice cream bucket whirred round and round; pink and frosty in its chilled cylinder.

After eager taste testing, I exclaimed excitedly, “It tastes like strawberry ice cream!”

Well, if that’s not an endorsement for you, then I don’t even know.

This Vegan Strawberry SunButter Ice Cream is made with coconut, cashew, maple syrup, and plenty of strawberries.

It’s bursting with berry flavor topped with SunButter for a PB&J feel.

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Banana Oatmeal Chocolate Chip Breakfast Bars

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Banana Oatmeal Chocolate Chip Breakfast Bars sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert.

It’s been raining here nonstop, remnants from Tropical Storm Brett.

I haven’t needed to water my outdoor plants in a few days, which has been nice.

But then again, I also haven’t been able to take my daily neighborhood walk, either.

So I’m going to blame Brett for my lack of energy this week, and the fact that I fell asleep in my recliner while working, not once, but twice.

But hey, it’s also good weather for snuggling up with a book, binge-watching a show, or….baking.

Which would you choose?

I think you know that I’d bake these Banana Oatmeal Chocolate Chip Breakfast Bars every single time.

These Banana Oatmeal Chocolate Chip Breakfast Bars are naturally sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert.

Grab some bananas and let’s turn them into bars!

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Raw Brussels Sprouts Salad with SunButter Dressing

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Raw Brussels Sprouts Salad with shredded brussels sprouts and vegetables tossed in an easy oil-free SunButter dressing. Perfect for workweek lunches!

I love brussels sprouts, but I didn’t always know how to spell them.

It wasn’t that long ago that I went through the entire blog archives, updating all of the “brussel sprout”recipes to “brussels sprout” recipes.

Then there was that time that I vehemently argued with M that elephant was spelled with an i…

I swear I have an English minor from my college, ladies and gentlemen!

But I digress.

I’ve always loved brussels sprouts, but that usually meant they were roasted, baked, or steamed.

I’ve never prepared them raw myself, and only had them raw a handful of times while ordering out.

So this Raw Brussels Sprouts Salad with SunButter Dressing changed everything for me.

It’s made with shredded brussels sprouts and chopped vegetables tossed in an easy oil-free SunButter dressing.

Say hi and hello to your new favorite summer barbecue side-salad.

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SunButter Chocolate Chip Protein Bars

By Flora & Vino 6 Comments

SunButter Chocolate Chip Protein Bars mixed with plant-based protein, SunButter, and chocolate chips for a satisfying snack to fuel your day.

Whenever I’m on the go, I *always* have a plant-based protein bar buried somewhere at the bottom of my purse.

I take comfort in knowing that it’s always there if I need it.

While I’m good at remembering to stuff a pre-packaged bar into the depths of my handbag, I’m not always good about making my own bars.

And I should, and you should, because it’s *so* easy!

There are so many benefits to making your own bars at home.

You can control the ingredients, the level of sweetness, and the flavor profile, all while saving money and plastic!

These SunButter Chocolate Chip Protein Bars are mixed by hand and packed with plant-based protein, SunButter, and chocolate chips.

They’re the perfect satisfying snack to fuel your day, wherever it takes you.

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Raspberry Baked Oatmeal Cups

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Easy baked oatmeal cups bursting with raspberries made totally oil-free, gluten-free, and refined-sugar-free. Perfectly portioned cups for meal prep!

Did I ever tell you that I named my car?

Well, technically M did.

If you ever watched episodes of the old show “Psych” (M and I binge-watched during pandemic) you might remember that Shawn and Gus’s car was referred to as “the blueberry”, because it was a brilliant color of blue.

That’s when M started calling my car the raspberry, because it’s candy apple red.

The nickname stuck, and 3 years later we still refer to it as “the raspberry” in conversation.

Which I’m sure might be confusing for eavesdroppers…

“The raspberry is totally covered in pollen!”

“The raspberry could really use an oil-change.”

“Did you lock the raspberry?”

But it’s fine, because it makes car conversations cute and approachable (not usually the case in my experience) and also because I love raspberries.

Speaking of raspberries, I have a new raspberry recipe for spring.

These Raspberry Baked Oatmeal Cups are bursting with raspberries and made totally oil-free, gluten-free, and refined-sugar-free in under 30 minutes.

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