Strawberry banana frozen yogurt

May 18, 2012 | 2 Comments »

A few weeks ago my friend posted a photo of her delicious looking frozen yogurt. I don’t remember if I’ve ever tried frozen yogurt before going vegan. If I did I probably didn’t like it much because I really don’t remember eating the stuff. But like I said, my friend’s frozen yogurt looked good and it got me wondering. I’ve never heard of a vegan version so I just went ahead and made my own. I did a little Googling and found that everyone pretty much used the same method. Frozen fruit combined with your choice of vegan yogurt whirled around in the food processor and then frozen until firm.

I used 1 small frozen banana (I cut it into chunks prior to freezing) and Strawberry Amande Cultured Almond Milk Yogurt. Some people added sweetener to theirs, but I thought mine was just fine without. Of course I found that out after adding agave resulting in an overly sweet frozen yogurt. Anyway, I let my frozen yogurt freeze overnight and then left it sitting on the counter for a few minutes until it softened enough to scoop out of the mason jar. For toppings I went with fresh blueberries, unsweetened coconut, and slivered almonds. It was quite delicious. I so wish I could make a coffee/mocha version. But this strawberry banana version will keep me content until then!

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Blueberry overnight oatmeal

May 10, 2012 | 4 Comments »

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Everyone seems to be on this overnight oats or overnight oatmeal kick. So I decided to join in on the fun. Besides, I needed a break from my usual smoothie for breakfast routine.

The first recipe I tried called for steel cut oats. While it tasted GREAT, the texture was weird. It was very gritty. I wasn’t about to give up though. About two weeks ago I came across this recipe for Vanilla Blackberry Overnight Oatmeal. Instead of using steel cut oats she uses rolled oats. I asked about the texture and was told the end result was much softer. I had to give it a try. I used 1/2 cup rolled oats, a little over 1/2 cup unsweetened almond milk (I used Silk Pure Almond), 1/2 cup fresh blueberries, 1/4 tsp cinnamon, dash nutmeg, and 1 tbsp agave nectar. I combined all of the ingredients in a larger mason jar, shook it up, and refrigerated it overnight. Come morning… the tastiest oatmeal I’ve ever had! I’ll totally be experimenting with different flavor combinations this week. I already have quite a few in mind.

Speaking of Oh My Veggies and overnight oatmeal, she has another recipe on her blog for Coconut Mango Overnight Oatmeal which also looks amazing. In fact lots of her recipes look good. I bookmarked a few which I’m hoping to try this week!

Now go and enjoy yourself a mason jar full of overnight oats!

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Blueberry oat scones

May 7, 2012 | 14 Comments »

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Makes: 8 scones

Ingredients

1 cup oats
1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 cup sugar
3 tbsp vegan butter
1 tbsp flax meal + 3 tbsp water
1 tsp vanilla extract
3/4 cup almond milk, unsweetened
1 tbsp orange zest
1 cup fresh blueberries

For the glaze

1/2 cup powdered sugar
1–2 tbsp fresh squeezed orange juice

Directions

Preheat oven to 425°.
In a small pot combine the flax meal and water. Simmer until the mixture is thick and syrupy. Set aside.
Place the oats in a food processor and pulse until mostly ground. Not finely, but until there are no whole oats left. Add the flour, baking powder, salt, cinnamon, and sugar. Pulse a few more times until well combined. Add the butter and pulse until the mixture is coarse and resembles sand.
Dump the oat mixture into a large mixing bowl. Add the orange zest and blueberries. Mix with a rubber spatula until everything is nicely incorporated.
Add the vanilla extract and almond milk to the flax meal mixture. Whisk until well combined. Pour the flax mixture into the oat mixture. Using a rubber spatula, mix until just combined. Don’t over-mix!
Turn dough onto a lightly floured surface. Gently pat into an 8–10 inch circle with lightly floured hands. Cut into 8 triangles. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little almond milk. Bake for 20 minutes or until cooked through. Allow to cool completely before glazing.
To make the glaze, in a small mixing bowl, combine the powdered sugar and freshly squeezed orange juice and mix until well combined.

Calories: 230 Fat: 5 g Sugar: 18 g Sodium: 124 mg Protein: 4 g Iron: 10%

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