Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Nut Free Strawberry Lemon Blender Muffins

· by · Leave a Comment

IMG_3222

The other day my Mom & I went strawberry picking and we ended up with about 20 pounds of strawberries! It is definitely one of my favorite fruits… although, I never met a fruit I really didn’t like! I knew I had to act fast with my strawberries (I washed the rest and put them in the freezer), so my first thought was muffins. I kind of love muffins.

Jake does not like what he calls ‘chunks’, so I knew in order for him to taste test and enjoy them, they had to be ‘chunk’ free, hence the use of the blender. I didn’t mind though, it makes them easy. I also really love the combination of strawberry and lemon, (try my strawberry lemonade popsicles) so I thought I’d give that a whirl in putting these together. So, here they are, my nut free, strawberry lemon blender muffins. They are also paleo and gluten free, of course (not vegan, sorry). I love my eggs! What is your favorite flavor of muffin?

Print
Nut Free Strawberry Lemon Blender Muffins
Author: 
Recipe type: muffin
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
 
Ingredients
  • 3 eggs
  • zest of one lemon
  • juice of one lemon
  • 1 cup strawberries, fresh or frozen
  • ¼ cup coconut flour
  • ¼ cup non dairy milk
  • 2 tablespoons coconut oil, melted + more for greasing
  • 1 tablespoon stevia or coconut sugar (optional, for sweetness)
  • ¼ teaspoon baking powder
Instructions
  1. Preheat the oven to 400 degrees
  2. Wash strawberries if needed
  3. Put all ingredients in a blender or food processor and buzz until smooth
  4. Line muffin tin with liners or grease with coconut oil
  5. Disperse batter evenly among 6 muffin cups
  6. note: place ½ strawberry on each muffin for garnish if desired
  7. Bake for 18-22 minutes or until a toothpick comes out clean
  8. *fill empty cups half way with water for more even baking
  9. Allow to cool & enjoy

nutfreestrawberrylemonmuffins

Paleo & Nut Free Lemon Blueberry Muffins

· by · 7 Comments

IMG_3192

It’s summer & it’s berry season! I’ve been super duper craving muffins lately, and I still have an obscene amount of blueberries in the freezer from last summer, and knowing that we’re going to go again soon, I want to use them up. So lemon blueberry muffins it is (and they are nut free)! That means lots of blueberry smoothies, etc! Although I love blueberries (and lemons), my favorite berry is the blackberry (I have a great recipe for a blackberry smoothie here and a great recipe for blackberry watermelon popsicles here). What is your favorite berry?

1.0 from 1 reviews
Print
Paleo & Nut Free Lemon Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 5 muffins
 
Ingredients
  • 3 eggs
  • zest of one lemon
  • juice of one lemon
  • ¾ cup blueberries, fresh or frozen
  • ¼ cup coconut flour
  • 2 tablespoons coconut oil, melted + more for greasing
  • 1 tablespoon stevia or coconut sugar (optional, for sweetness)
  • 1 tablespoon non dairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees
  2. Wash blueberries if needed
  3. Combine dry ingredients, sift thoroughly
  4. Combine wet ingredients (except blueberries) and mix well
  5. Combine wet and dry ingredients and mix well
  6. Gently fold in blueberries
  7. Line 5 muffin cups or grease with extra coconut oil
  8. bakers note: if you add water to empty muffin cups (1/2 full) muffins will bake more evenly
  9. Bake 18-22 minutes or until a toothpick comes out clean
  10. Allow to cool before eating

paleolemonblueberrymuffins

Roasted Lemon Cayenne Cashews

· by · Leave a Comment

More snacks, anyone? I love my nut & seed bars, but I’ve been eating them for 3 weeks & I need a little break! Last week I posted a recipe for roasted cinnamon vanilla cashews, which are more dessert like! This week, I thought I’d bring you something savory, like these great roasted lemon cayenne cashews! Do you like roasted nuts? One of my favorite things to do in the fall is roast pumpkin seeds in sea salt from all our pumpkins (find that recipe here)! If you are allergic to cashews, or just don’t like them, you can always swap them out for almonds, or even seeds instead, using the same method. Do you ever soak your nuts in any extracts? What do you use and what is your favorite? Sweet or savory?

Print
Roasted Lemon Cayenne Cashews
Author: 
Recipe type: snack
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup raw cashews
  • ½ cup lemon juice
  • ½ cup water
  • 1 tablespoon cayenne (+ more if you like them extra spicy)
Instructions
  1. Place cashews in a bowl overnight to soak in ½ cup lemon juice & ½ cup water
  2. *add cayenne to water mixture if you like it spicy!
  3. In the morning, spread nuts out on a paper towel to thoroughly dry (a few hours)
  4. Preheat the oven to 200 degrees
  5. Place nuts on a silpat and spread out evenly
  6. Sprinkle with 1 tablespoon or more of cayenne
  7. Roast in oven for 3 hours

veganroastedlemoncayennecashews

Orange Lemon Brownies

· by · 4 Comments

IMG_1054

I found a few weeks ago I had a lot of oranges on my hands (I’ve been craving some serious citrus these past few weeks). I was brainstorming different ways to use all of them, knowing I had all of them to cook or bake with before they all went bad! I scoured my recipe books, torn out recipes from magazines, pinterest, etc. for some inspiration. I found a few ideas for lemon brownies, and the wheels began to turn!

A few hours later and I had started testing batches of these brownies. Perfect for someone who loves citrus, or just an alternative to a chocolate sweet. Gluten free and paleo, of course, these are great for a lighter dessert (I’ll bet they are great served with some ice cream on a warm night) but don’t take my word for it, try it yourself!

IMG_1037

IMG_1074

Print
Orange Lemon Brownies

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup non dairy milk (I used almond, but coconut milk would be perfect!)
  • 1/4 cup honey
  • 1/3 cup fresh squeezed juice (of orange or lemon, depending on what flavor you'd like)
  • zest of one orange
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 350 degrees
  2. Melt coconut oil and mix with honey
  3. Stir in orange juice, vanilla, eggs and zest
  4. In a small bowl, mix dry ingredients
  5. Mix wet and dry ingredients together and whisk well
  6. Add milk to the mixture and whisk until there are no lumps
  7. Grease a brownie pan with coconut oil (8 X 8 or 9 X 13) and pour batter into the pan
  8. Bake brownies for 35 minutes or until a knife comes out clean
  9. Wait until the brownies are cool before serving
http://veggiestaples.com/orange-lemon-brownies/