Lemon Raspberry Cake Doughnuts (v, gf) 

Post by Alexandra Courts

Egg is often used as a replacement binder in gluten-free baked goods, which makes finding ones that are also vegan a rarity. That’s why I whipped up this recipe…so people with multiple food restrictions can have their cake (doughnut), and eat it too!

 Ingredients…

  • 1 lemon, juiced
  • 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
  • 1 cup coconut sugar
  • 1/2 cup frozen raspberries
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup melted coconut oil
  • 1/4 cup hot water
  • 2 tbsp ground flax
  • 2 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Tools needed…

  • 1 doughnut pan

Directions…

  1. Preheat oven to 325F. Coat tray with additional tbsp of melted coconut oil so doughnuts won’t stick.
  2. In large bowl mix together hot water and ground flax. Let mixture sit for 5 minutes to thicken. Add in lemon juice, melted coconut oil, vanilla extract and apple sauce. Mix together then set aside.
  3. In a separate bowl mix together flour, coconut sugar, salt, baking powder and baking soda.
  4. Whisk together all ingredients from both bowls in larger bowl until batter has formed.
  5. Pour batter into greased doughnut moulds, filling each 3/4 of way.  Press frozen raspberries individually into batter-filled moulds.
  6. Bake in oven for 10 minutes, or until the doughnuts appear to be slightly golden brown. Remove tray, flip doughnuts over, then place back into oven for 7-10 additional minutes.
  7. Let cool for 10 minutes afterwards before removing from pan.

Enjoy! Makes approximately 12 doughnuts.

Raspberry Nanaimo Bars (Raw)

Post by Megan Stulberg

I am thankful to have photographic documentation of the peppermint nanaimo bars I made last spring, because otherwise my brain would be working in overdrive trying to create an accurate visual memory. Seriously, I think about them at least once a week. So six months later, I finally caved and made another batch! I don’t know which flavour combination is *technically* better, but this recipe is accompanied by some illustrations by my internet friend Amanda Spinosa, so it wins by default. Check out her work, she is one fabulous human being.

nanaimo raspberry nanaimo

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INGREDIENTS…..

For the bottom layer:

  • 1 cup raw pecans
  • 1/2 cup medjool dates, pitted
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 2 cups fresh raspberries (don’t use frozen)
  • 3/4 cup raw cashews
  • 1/4 cup organic maple syrup or blue agave
  • 1 tbsp coconut oil, melted

For the top layer:

  • 1/2 cup coconut oil, melted
  • 1/4 cup raw cacao powder
  • 1/4 cup organic maple syrup or blue agave

DIRECTIONS….

Directions:

  1. In food processor pulse dates, pecans, shredded coconut, coconut oil and cacao powder until a crumb-like consistency has been reached.
  2. Line a square baking pan with plastic wrap tightly that covers the bottom, sides and over the edges. Pour crust mixture into pan. Press down with a fork to pack an even layer. Let set in freezer for 20 minutes.
  3. Blend together cashews, coconut oil, maple syrup and fresh raspberries until creamy. Pour on top of crust and spread out evenly. Put back in freezer for 20 minutes.
  4. Blend together cacao, coconut oil and sweetener until liquid in consistency. Pour on top of raspberry cream layer evenly.
  5. Place pan in freezer for 30 minutes to semi-set. Hold onto plastic wrap and pulling upwards to pop bars out.
  6. Using a large knife, slice into 8-10 rectangular pieces. Place bars on a plate and keep in freezer for at least 3 more hours to set.

Let thaw at least 1 hour before serving.

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