Hello again Made For Pinterest reader, it’s Celeste from The Whole Serving, I hope everyone’s Spring is off to a great start. April brought us lots of rain and hail here in Texas, so I hope that means we’ll have lots of pretty May flowers.

Salads have been big on my go-to meals lately, but my daughter Taylor loves cheese ravioli, and she loves to smother it in rich creamy alfredo sauce. With that being said, I had to come up with a healthier way for her to enjoy cheese ravioli.  We had enjoyed a Greek salad a few weeks earlier so I had the idea to add all the traditional Greek flavors and make it a Greek Ravioli Salad. It was an immediate hit.

This salad is so easy even my non-cooking daughter can put it together.

It’s so quick and easy, while the pre-packaged cheese ravioli is boiling, prepare the veggie and salad dressing.

When the ravioli has cooled a bit, just toss in the veggies, toss with dressing and add the feta and you are ready to eat.

This is such a great way to  lighten up pasta for the summer. If you’re not into Greek salad, simply switch some of the ingredients to make it Italian or Mexican.

For Italian you can omit the cucumber, switch the feta for parmesan, and toss with basil and Italian dressing.

For Mexican, toss in some jalapeño, cilantro, mexican cheese and avocado.

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Greek Ravioli Salad

Servings 5

Author Celeste @The Whole Serving

Ingredients

• 1 20 oz. package of boil and eat cheese ravioli
• 1 cup sliced cherry tomaotes
• 1 cup quartered and sliced cucumbers
• 1/2 cup sliced red onions
• 1/2 cup sliced kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoon chopped parsley
• GREEK DRESSING
• 2 cloves finely minced garlic
• 1 tablespoon onion powder
• 1 tabespoon oregano
• 1 tablespoon parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1/2 cups extra virgin olive oil
• 1/4 cup red wine vinegar

Instructions

• Prepare ravioli according to package directions.
• While ravioli is boiling, prepare the veggies and place in a large bowl.
• Place all of the dressing ingredients in a glass jar, secure top and shake until well combined.
• When ravioli is done, drain allow to cool slightly before tosing with the veggies and toss with 1/3 cup plus 2 to 3 tablespoons of the dressing.
• Add feta, parsley and season to taste with salt and pepper.
• Toss and serve.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by and check them out.

Roasted Tomato Avocado Toast

Sparkling Strawberry Shrub

No-Cook Strawberry Mint Chia Jam

The post Greek Ravioli Salad appeared first on TGIF - This Grandma is Fun.

Cookies for breakfast? Definitely, when they are this delicious.

Hello Made For Pinterest readers, it’s Celeste again from The Whole Serving, here with a delicious breakfast cookie for you.

I love cookies, and I love them even more when they give me the energy boost I need before or after a morning run or when I get the late afternoon munchies. When I make cookies it’s usually chocolate chip, sugar or any other really sweet cookie.  I decided to give breakfast cookies a try after seeing a commercial for some on TV.

I’m always trying to get my 20 year-old to eat breakfast, but she says it makes her stomach upset when she eats before 10 in the morning. I don’t know why. But mid morning she needs the energy. She likes cookies, so I decided to make these for her so after her first class she would have the energy pick-me-up she needed to make it until she eats lunch, which happens to be around 1:30 in the afternoon, after her classes.

It’s a versatile recipe, I used almonds and almond butter because my daughter has a peanut allergy. Feel free to use whatever nut butter is your favorite.

When baking them you can make them flat or keep them round.

If you are like my daughter and can’t stomach a big breakfast in the morning, give these Almond Butter Breakfast Cookies a try. I like to have mine with fresh fruit with yogurt and coffee.

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Almond Butter Breakfast Cookies

Servings 35

Author Celeste @The Whole Serving

Ingredients

• COOKIES
• 1 cup gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 tablespoons natural cane sugar
• 1/4 teaspoon salt
• 1 1/3 cup old-fashioned oats
• 2/3 cup almond butter
• 2/3 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil
• 1/2 cup almonds roughly chopped
• 1/2 cup dried cranberries
• 1/2 cup coconut flakes
• GLAZE
• 1 cup powdered sugar
• 1 1/2 tablespoons almond milk
• 2 tablespoons almond butter

Instructions

• Pre-heat oven to 350 degrees and line a shallow baking pan with parchment paper.
• Place the flour, baking soda, baking powder,sugar, salt and oats in a medium bowl, whisk to combine and remove any lumps.
• Add the almond butter, applesauce, maple syrup, vanilla, and coconut oil to the flour mixture, mix until well combined.
• Add in the remaining ingredients and combine until well incorporated.
• Using a mellon scoop or spoon, scoop up about 2 tablespoons of the dough and place on baking pan. If you want a flat cookie simply flatten with your fingers before baking.
• Bake for 12 to 15 minutes.
• This part is totally optional -- While cookies are baking, mix together the powdered sugar, almond milk until well combined. Add the almond butter and mix until mixture is smooth and creamy.
• Allow cookies to cool before drizzling glazing over cookies.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by a check them out.

Blood Orange Turmeric Loaf

Raw Gluten-Free Tacos

Strawberry Basil Farro Salad

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There are times when I crave something sweet like a slice of cake, but I’m not in the mood to take out all that’s needed to bake that cake. I was watching someone on Snapchat and she was experimenting with foods she could cook in a waffle iron, like cookie dough. That got me to thinking, why not just use my waffle maker to make that sweet treat.

I took a shortcut and started with a box cake mix to make things easier. I added some baking powder, milk, sparkling water, oil and vanilla. No eggs are required, yes that;s right no eggs required.

I topped my waffle cakes with fresh sliced strawberries, whipped coconut cream and chocolate. My craving for something sweet was definitely satisfied, and I didn’t have to wait for a cake to bake.

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Strawberry Waffle Cakes

Servings 4

Author Celeste @The Whole Serving

Ingredients

• WAFFLE CAKES
• 1 boxed vanilla cake mix
• 1 teaspoon baking powder
• 1/4 cup non-dairy milk or milk of your choice
• 3/4 cup sparkling water
• 1 teaspoon strawberry extract or vanilla
• 1/3 cup canola oil
• TOPPINGS
• 1 pint fresh strawberries
• 1 tablespoon sugar
• 3/4 cups chocolate chips
• 1 tablespoon coconut oil
• prepared whipped cream I used prepared So Delicious coconut whipped cream

Instructions

• Preheat your waffle maker according to the manufacturer's directions.
• Slice strawberries into a medium bowl and sprinkle with the sugar, stir, cover and set aside.
• Sift cake mix into a medium bowl, add in the baking powder, milk, sparkling water, vanilla and oil. Mix together with a whisk or hand mixer until well combined.
• Spray waffle iron with nonstick cooking spray and pour some of the batter onto the waffle iron and cook according to the manufacturer's instructions.
• While waffles are cooking, melt chocolate chips and coconut oil in a small saucepan over medium heat, stir until all chips have melted and chocolate is smooth.
• Serve waffles topped with the fresh strawberries, cream and drizzled with the chocolate.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by a check them out.

Lemon Thyme Blueberry Buns

Crispy Baked Cauliflower Steaks

Vegan Stuffed Avocados

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Hello Made For Pinterest readers, I hope your year is off to a good start and you are sticking to your resolutions if you made any. I generally don’t make resolutions, but I set goals and make action plans that help me meet my goals. Sometimes the goals are tweaked.

One of my friends has resolved to eliminate meat from her diet for the next month.  So, of course, she asked me for some recipes to help her meet her goal. (I don’t eat meat). I shared with her one of my favorite recipes for Cheesy Lentil Quesadillas. Lentils are used in place of the meat.

When people eliminate meat, the first thing they ask is “How will I get my protein?” But how much protein do we actually need?  In the U.S., it is recommended that a sedentary man gets 56 grams of protein per day and a sedentary women 46. However, if you are pregnant or nursing, add 10 to 20 grams. Those of us who exercise may need more depending on the frequency and intensity of our exercise. If you want more information about protein, I suggest checking out the Harvard Health Publications from Harvard Medical School. 

Lentils are loaded with protein and fiber and both will fill you and help with weight loss or maintaining your weight.

Now let’s get to the recipe!

This recipe is so easy! After cooking the lentils with tomato sauce and spices, just fill a tortilla, heat, and eat. I served mine with guac, salsa, and a garnish of cilantro, but here is where you can get creative and make your Cheesy Lentil Quesadillas customized to your liking!

What a delicious way to get in your protein, and by the way, you can also use these lentils in tacos and burrito bowls.

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Cheesy Lentil Quesadillas

Servings 12

Author Celeste @The Whole Serving

Ingredients

• 2 tablespoons olive oil
• 1/2 large onion about 1 cup chopped
• 3 cloves garlic minced
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup green lentils uncooked
• 1 1/2 cup tomato sauce 12 oz.
• 2 cups vegetable broth
• 1/4 teaspoon red pepper powder
• salt to taste
• 12 flour tortillas
• 2 cups shredded Mexican blend cheese
• fresh chopped cilantro for garnishing
• guac and salsa

Instructions

• Heat oil in a large stockpot over medium heat. Add onions to the pot and saute until translucent.
• Add garlic, chili powder, cumin, paprika and oregano to pat and continue to saute until fragrant about 2 minutes.
• Add lentils, tomato sauce and stock to pot and stir to combine. Return to a boil, once boiling reduce heat to low and simmer 35 to 40 minutes or until lentils are tender, add in more stock as needed to prevent lentil from sticking to bottom of pot.
• Taste and season with salt as needed.
• When lentils are done, heat a large skillet over medium heat or heat an electric griddle to 350 degrees.
• Spread about 3 tablespoons of lentils over one half of tortilla, sprinkle cheese over lentils, fold other half of tortilla over lentils and cheese, brush with a bit of olive oil and place in skillet or place on the griddle. Cook on each side 3 to 4 minutes or until golden brown.
• Transfer to plate, serve with a scoop of guac, salsa and garnish with cilantro.

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Happy New Year all, it’s Celeste from The Whole Serving and today I’m sharing a really easy recipe you will want to try for the day everybody is talking about, the Super Bowl!

Apart form the holidays, Super Bowl Day is one of the biggest eating events of the year. Super Bowl parties are happening all over the place and even those who aren’t the biggest football fans will find themselves gathered with family and friends with good food.

If you’re hosting a gathering, add these to your menu and if you’re invited to one take them and the hostess will love you. No need for spreading or dipping, just pop in your mouth or enjoy with crackers.

This recipe came from my daughter’s desire for a spinach dip and my need to have a tasty mess free appetizer, drip free for sure. These spinach balls are smooth creamy with a touch of heat and go great with crackers or toast points.

I’m not a big football fan, but I like attending Super Bowl parties for the delicious finger foods and lets face it, the commercials.  Are you hosting or attending a gathering this year?

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Spinach Cheese Balls

Author Celeste @The Whole Serving

Ingredients

• 1 tablespoon olive oil
• 1 6 oz. bag of fresh spinach
• 3 to 4 cloves of garlic minced
• 1 8 oz. block of cream cheese room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 teaspoon Grill Mates steak seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes optional
• fine sea salt to taste
• 1 and 1/2 cup walnuts roughly chopped

Instructions

• Roughly chop bag of spinach while you heat olive oil in skillet over medium heat.
• When skillet is ready add the spinach to the pan and saute' about one minute, add in the garlic and continue to salute' until spinach is completely wilted.
• Place cream cheese in a medium bowl, add in the warm spinach and mix well.
• Add in the cheese and seasonings, mix well and set aside.
• Chop the walnuts or you may choose to use pone nuts or almonds. Transfer chopped nuts to a medium bowl.
• Scoop out about 1/2 tablespoon of the cheese mixture, roll into a ball and roll ball in chopped nuts.
• Place cheese balls on a dish, cover, place in the fridge and allow to chill.
• When ready place on platter and serve.

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Hello again! It’s Celeste from The Whole Serving, I hope everyone is enjoying the holidays with friends and family. The weather is finally getting colder here in Texas and that’s perfect for soups like the one I’m sharing today.

I remember when I was a child, my siblings and I would eat lots of creamy tomato soup from a can with a side of grilled cheese.  Oh how the thought of that soup brings back comforting memories. The soup I have for you today is my modern-day version of that childhood soup with an added ingredients to add in extra veggie servings.

The extra ingredient is, wait for it….Butternut Squash and I added potatoes to give the soup its creamy texture.

After sauteing the onions and garlic in a bit of olive oil just add the rest of the ingredients and let it all simmer. After cooling a little blend in batches until smooth. At this point you hae the option of adding in milk, cream, parmesan, pesto or nothing at all. I opted for pesto only because I wanted to keep it on the healthier side.

I served my soup with a side of Pesto Toast. It’s sliced french bread with a smear of pesto topped off with Asiago and lightly toasted.  The next time you’re looking for a comforting soup without that overindulgent feel give this one a try.

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Creamy Tomato Basil Soup

Calories 138kcal

Author TheWholeServing

Ingredients

• 2 tablespoons extra virgin olive oil
• 3/4 cups chopped onions about 1/2 medium onion
• 3 cloves minced garlic
• 6 cups vegetable broth
• 2 28 oz. cans fire roasted diced tomatoes
• 1 12 oz. bag of ready to use diced butternut squash ipurchased mine from Trader Joe's
• 3 small honeygold potatoes quartered
• 1 hand full of fresh basil leaves
• 1 tablespoon of dried oregano
• 1/4 to1/2 teaspoon red pepper flakes optional
• fine sea salt to taste
• 1 french baguette
• pesto sauce (I used a jare of Classico Pesto Sauce
• Asiago cheese

Instructions

• In a large stockpot heat olive oil over medium high heat. Add onions and saute until soft and translucent. Add in the garlic and saute until garlic is fragrant, about 1 to 2 minutes more.
• Add vegetable stock, tomatoes, squash, potatoes, basil, oregano and red pepper flakes to pot, when it starts to boil reduce heat to medium low and simmer stirring occasionally to prevent sticking.
• Taste and add salt as needed.
• When vegetables are fork tender remove from heat and cool slightly.
• In batches transfer soup to blender and blend until smooth and creamy.
• At this point you can blend in crean, milk, parmesan or pesto. I added pesto to my soup.
• While soup is cooking pre-heat oven to 350 degrees and prepare bread.
• Slice baguette lengthwise, spread with pesto and sprinkle on asiago, place in oven and bake until cheese is melted. Remove from oven and slice.
• Serve soup with pesto toast.

Nutrition

Serving: 1.5g | Calories: 138kcal | Carbohydrates: 24.9g | Protein: 3.6g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 261.5mg | Fiber: 6.5g | Sugar: 7.1g

If you like this, here’s more you may like.

Sweet Potato Lentil Stew

Vegetarian Taco Soup

The post Creamy Tomato Basil Soup appeared first on TGIF - This Grandma is Fun.

Two of my Fall favorites, apples and pumpkin! They come together deliciously, making this Apple Pumpkin Dessert Pizza perfect for your Fall get-togethers.

Fall is in the air and I am so happy, it’s my favorite time of the year. Cool crisp mornings, sidewalks adorned with scarlet and gold leaves, the sweet smell of spice in coffee houses, cozying up in front of a warm fire, and the smell of baked apples and sweet pumpkin pie. Just a few of my Fall favorites.

Perfect to enjoy with a cup of tea or hot chocolate in the morning or conclude an evenings meal after a long days work. However you choose to enjoy, you’ll be happy to know that it’s super easy.

Just a little bit of mixing, slicing and spreading and you’ll have a dessert that will have you in “Dessert Heaven”.

You can make your own crust like I did or start with a pre-made one, makes a busy life easier. You can also sprinkle on your choice of nuts if you like, I didn’t because my daughter who has a peanut allergy begged me not to include them.

Nuts or not this is a perfect way to enjoy two favorite flavors of Fall.

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Apple Pumpkin Dessert Pizza

Servings 12

Calories 213kcal

Author Celeste @The Whole Serving

Ingredients

• Crust
• 1/2 cup warm water
• 1 1/2 teaspoon dry yeast
• 1 1/2 cup all-purpose wheat or plain flour plus more for dusting
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 2 tablespoon olive oil
• Toppings
• 4 medium Granny Smith apples
• 1 cuppumpkin puree
• 1/4 cup brown sugar
• 1 teaspoonpumpkin pie spice
• 1/2 teaspoon vanilla
• 1/2 teaspoon sea salt
• 2 tablespoons vegan or regular butter
• 1/4 cup brown sugar
• 1 1/2 to 2 teaspoons pumpkin pie spice
• Glaze
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 teaspoon almond milk or milk of your choice
• 1/4 teaspoon vanilla extract

Instructions

• Pour warm water, 100 to 110 degrees, into a small bowl. Sprinkle yeast over water and stir until well combined. Allow to sit until mixture is foamy, about 10 minutes.
• While yeast mixture is sitting, combine flour, sugar and salt in a medium bowl.
• Make a well in the middle of the flour, pour in the yeast mixture and olive oil, stir with a wooden spoon until a rough dough is formed.
• Turn dough out onto a floured surface, knead about 5 minutes until smooth and elastic. Dusting with extra flour as necessary.
• Brush a large bowl with olive oil and place dough in the bowl. Cover bowl with a clean kitchen towel, set aside and allow the dough to double in size, about 1 hour.
• While dough is rising peel and core apples, cut in half and thinly slice them with a food processor or mandolin. Cover and set aside.
• In a medium bowl mix pumpkin puree, brown sugar, spice, vanilla and salt until well combined.
• Pre-heat oven to 350 degrees.
• Turn dough onto a lightly floured surface and roll into a 9x12 rectangle and transfer dough to a parchment lined sheet pan.
• Spread pumpkin over the crust and place apples over the pumpkin.
• Cut the butter into small pieces and place over the apples.
• Mix the brown sugar and pumpkin pie spice together and sprinkle over the apples.
• Bake for 20 to 25 minutes or until crust is golden brown.
• While pizza is baking, mix together the powdered sugar, milk and vanilla.
• When pizza has cooled, drizzle glaze over pizza.
• Slice, serve and enjoy the wonderful flavors of Fall!!!

Notes

Make your own pumpkin pie spice and pumpkin puree.Find the recipeshere.

Nutrition

Serving: 6g | Calories: 213kcal | Carbohydrates: 41.8g | Protein: 3g | Fat: 4.7g | Saturated Fat: 1.6g | Sodium: 102.9mg | Fiber: 5.1g | Sugar: 22.2g

If you like this, here’s more you may like.

Apple Cinnamon Sticky Buns

Vegan Pumpkin-Date Bread

Pumpkin Cashew Pudding

The post Apple Pumpkin Dessert Pizza appeared first on TGIF - This Grandma is Fun.

Slightly nutty, sweet and creamy, this Sweet Black Rice Pudding is a perfect way to start the day.

White rice, brown rice, black rice. What’s black rice?  It’s the rice that’s also known as “forbidden rice” because the royalty in ancient China possessed it and the common people were forbidden to have or eat black rice. I’m glad that’s no longer the case, I love this stuff.

Black rice is loaded with powerful disease-fighting antioxidants, fiber, it’s an anti-inflammatory, and it’s also known to help stop the development of diabetes, cancer, heart disease and weight gain.

A 1/2 cup serving of black rice has about 160 calories, 5 grams protein, 35 grams of carbs and only 1.5 grams of fat. Out of all the rice, black rice has the highest amount of antioxidants, protein and is a good source of iron.

My favorite way to have black rice is as a breakfast cereal served up with a bit of yogurt and fruit. It’s like having dessert for breakfast!

Black rice has a slightly nutty, sweet, creamy texture with a tender chewy bite. A bowl full of this goodness in the morning keeps me going all morning long.

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Sweet Black Rice Pudding

Servings 2 cups

Author Celeste @TheWholeServing

Ingredients

• 2 cups water
• 1 cup sweet black rice
• 1 cup almond or coconut milk
• 1/4 teaspoon sea salt
• 2 to 3 tablespoons of maple syrup or brown sugar
• yogurt
• fruit of your choice
• granola

Instructions

• Place the rice in a bowl and cover with water. Rub the rice between your hands to remove some of the starches. Rinse using a mesh strainer until water runs clear. Proceed to the next step or return rice to a bowl and cover with clean water and allow to sit over night.
• Mix water, rice, milk and salt in a medium saucepan and bring to a boil over medium high heat.
• Once it starts to boil reduce heat cover and simmer for 35 to 40 minutes or until rice is tender, stirring occasionally. Add extra water if rice gets dry.
• During the last 5 minutes of cooking time stir in the maple syrup or brown sugar to taste.
• Spoon into bowls, top with yogurt, fruit of your choice and granola.
• Serve and enjoy.

Notes

Soaking the rice overnight will help to reduce the cooking time.

If you liked this pudding then check out these recipes:

Pumpkin Cashew Pudding

Cranberry Pear Chutney

The post Sweet Black Rice Pudding appeared first on TGIF - This Grandma is Fun.

This is Celeste from The Whole Serving back again this month with a great recipe for you! I absolutely love Carrot Cake and Carrot Cake muffins, but this time around I’m sharing Savory Carrot Corn Muffins, yes I went in the opposite direction from sweet to savory.  I used the basic recipe my Mom always used when I was a child to make cornbread, but this time around I replaced the eggs with carbonated water and added shredded carrots. I’ve officially transformed my mother’s basic cornbread recipe into a veganized savory carrot muffin.

There are several ways to replace eggs in recipes and what you use depends on the purpose of the eggs.

If the egg is used in a recipe as a binder to hold the mixture together, a mashed banana or avocado, nut butters or cornstarch can be used, however, when adding fruit it can change the density.

If moisture is the reason for the egg silken tofu, vegetable or fruit puree and a chia, water and baking powder mixture can be used.

If the eggs is  a leavening agent  in a recipe you can use flax-seed, cider vinegar, coconut milk and baking powder, oil, water and baking powder mixture or carbonated water.

I opted to use carbonated water and a bit more baking powder and baking soda.

They turned out amazing wonderful and was a great companion to a bowl of soup.

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Savory Carrot Corn Muffins

Servings 10 to 12

Author Celeste @TheWholeServing

Ingredients

• 1 1/2 cups soft whole wheat flour
• 1 cup corn meal
• 1/4 cup natural cane sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon Italian seasoning
• 1/4 cup carbonated water
• 1 cup non-dairy milk I used almond
• 2 1/2 cups shredded carrots about 2 medium carrots

Instructions

• Pre-heat oven to 350 degrees and prepare muffin pan with paper liner or cooking oil and set aside.
• In a medium bowl mix together all of the dry ingredients until well combined.
• Mix together the water and milk and slowly mix into the dry ingredients. Mix until all dry ingredients are wet.
• Fold in the carrots, pour batter into muffin pan filling almost to the top.
• Bake in center of oven for 25 to 3 minutes or until a toothpick inserted in the center comes out clean.
• Serve warm or allow to cool before serving.
• Have fun and enjoy!!!

These muffins turned out so tender, slightly sweet and simply delicious. We’re entering into the Holiday baking season, so break away for the ordinary and make this extraordinary Savory Carrot Corn muffin recipe for your family and friends.

If you liked these muffins check out these recipes!

Black and White Strawberry Lemon Cake

Cinnamon Sugar Donut Muffins

Fruity Spinach & Arugula Salad

The post Savory Carrot Corn Muffins appeared first on TGIF - This Grandma is Fun.

Hello everyone, Celeste here from The Whole Serving with what might just be one of the world’s easiest cakes to make. One bowl, one pan. I made this recently for a gathering and it was a smashing success. Chocolate cake filled with chocolate chips, topped off with sweet whipped coconut cream, drizzled with more chocolate, who wouldn’t love it.

You’ll for sure impress the crowd with this one, they’ll never know it’s egg-free, dairy-free and oil-free. Yes you read it, it’s free of it all and it has a fifty/fifty blend of whole wheat and all-purpose flour. What makes this cake so moist? The secret is applesauce, amazing applesauce.

Instead of topping this cake with an ordinary icing I decided to use whipped coconut cream sweetened with organic powdered sugar. The drizzle of chocolate on top makes it pretty for the eyes and yummy for the tummy.

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Coconut Cream Chocolate Cake

Ingredients

• Chocolate Cake
• 1 cup all-purpose flour
• 1 cup whole wheat or whole wheat pastry flour
• 1 1/2 cup all-natural cane sugar
• 1 ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ¼ cup cacao powder
• 1 1/2 cup almond milk
• 1 teaspoon vanilla
• ½ cup unsweetened applesauce
• 1 cup dark chocolate chips
• Coconut Cream
• 1 13 to14 oz. can whole fat coconut milk refrigerated overnight
• 2/3 cup organic powdered sugar
• 1/2 teaspoon vanilla
• Chocolate Glaze
• ¼ cup cacao powder
• 2 teaspoon plus 1 tablespoon water
• 2 tablespoons maple syrup
• 1 tablespoon melted coconut oil

Instructions

• Pre-heat oven to 350 degrees and prepare a 9 x 9 square or round pan with cooking spray, cut parchment paper to fit the bottom of pan. Place parchment paper in bottom of pan and spray with cooking oil.
• In a medium bowl whisk flours, sugar, baking soda, baking powder, salt and cacao together to remove any lumps.
• Add in the milk, vanilla and applesauce and whisk until well combined.
• Fold in the chocolate chips until well incorporated.
• Transfer to prepared baking pan and place in oven, bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
• While cake is baking open can of coconut milk, being careful not to shake the can. Scrape out the top cream and reserve the liquid and use in smoothies later.
• In a medium bowl beat the cream until creamy using a hand mixer, add in the vanilla and powdered sugar and beat until smooth and creamy. Taste and add more sugar if you want a sweeter cream.
• Cover and place in fridge.
• For the chocolate glaze, place all the ingredients in a small bowl and mix until smooth and creamy. Cover and set aside.
• When cake has slightly cooled remove from pan and place on serving platter and allow to cool completely.
• When completely cooled spread whipped coconut cream on top of cake.
• Using a piping bag or zip bag with a tiny hole cut in the bottom, drizzle chocolate across the cake using a back and forth motion.
• Serve and enjoy!!!

Notes

Any leftover cake can be stored in a covered container in the fridge, for up to a week.

Please come visit me at The Whole Serving, to see my latest creations. Feel free to follow me on Pinterest, Twitter, Instagram, Google+, or Facebook.

If you like this, check out these tasty recipes from my blog.

This awesome post has been shared with Home Stories A to Z

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Hello everyone, I’m Celeste from The Whole Serving, a food blog that shows you how to use real food to create simple, delicious, wholesome dishes that allow you to celebrate and enjoy whole foods that nourish the body, and not feel bad about eating The Whole Serving!

For those that know me it’s no secret that I love desserts, and apple pie is one of my favorites. But with the temperature rising on the outside, I don’t want to heat it up on the inside, so this no-bake raw apple pie I pinned to my Raw Vegan board from Oh Lady Cakes is perfect for the hot summer days here in Texas.

This pie is also perfect for those who want to reduce their intake of refined sweeteners, because dates are used to sweeten as well as create the smooth and creamy caramel sauce.

Guilt-free dessert is what this is, it also happens to be quick and easy. The food processor and blender practically does all the work.  This crust comes together in about 40 to 50 seconds, it’s ready when it resembles coarse meal and it sticks together when squeezed between your fingers. The crust alone makes a tasty snack, I found myself eating it as I was pressing it into the tart pan.

I pretty much followed the recipe from Oh Lady Cakes, but I did make a few changes in the amount of dates I used and I added vanilla extract and nutmeg. I chose to slice my apples and layered them in the tart pan instead of cubing, it was easier to have the food processor do my slicing, plus I like the layered look.

Next time I make this, and it will be a next time, I will make the caramel sauce a bit thicker.

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Raw Salted Caramel Apple Pie

Ingredients

• 1 1/2 cup walnuts
• 30 pitted dates divided 12 and 18
• 2 cup warm filtered water
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 4 medium apples sliced or cubed

Instructions

• Prepare a round 8" tart pan by lining it with parchment.
• Place 18 of the dates in a medium bowl and cover with 1 cup of the water and set aside.
• Place walnuts in food processor fitted with the s blade and blend into a fine meal.
• Add in the remaining pitted dates and process until dates are blended with the walnuts and it resembles coarse meal and the mixture hold together when squeezed between your fingers.
• Press date/nut mixture into prepared tart pan, cover with plastic wrap and freeze until ready to use.
• Drain dates and place them in blender bowl, add the remaining 1 cup of warm water, cinnamon, nutmeg, vanilla and sea salt. Blend until smooth.
• Transfer to a medium bowl.
• Slice or cube apples, placing them into bowl with date caramel as you go, toss until evenly coated.
• Remove crust from freezer and fill with apples.
• Sprinkle pie with cinnamon.
• Serve and enjoy!

Notes

Pie can be frozen for 6 weeks in an airtight container.

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I’m Celeste from The Whole Serving, and over on my blog you will find delicious vegetarian and vegan dishes. Some of the favorites are Apple Cinnamon Sticky Buns, Mushroom Bul Go Gi Lettuce Wraps, and Vegan Queso with Spiced Tortilla Chips  just to name a few. I hope you stop by for a visit and find some that will soon become your favorites. Please leave me a comment so I’ll know you stopped by.

Quick and easy, moist and tender are words that I would use to describe this recipe, you’ll never miss the eggs.

I did however, omit the step of dipping the muffin into melted vegan butter before dipping into the cinnamon sugar, just didn’t want to add any extra calories. Dipping them in the butter before the sugar will get more sugar on your muffins, but dipping the muffins in the sugar while they are still warm worked for me.

Enjoy them with a glass of almond, cashew or any milk of your choice, a cup of tea or coffee. But let me warn you, it’s hard to eat just one or two or three or four.

It’s a big hit with my family, I made a second batch using my donut pan.

Print

Cinnamon Sugar Donut Muffins

Recipe fromTexanerin Baking

Servings 32

Calories 101kcal

Author Celeste @TheWholeServing

Ingredients

• 1 3/4 cups white whole wheat or plain all-purpose flour
• 1/2 cup unrefined sugar or granulated sugar for sweeter muffins use 3/4 cup
• 1 tablespoon baking powder
• 1/4 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 cup applesauce
• 1/2 cup almond milk warmed
• 1/2 cup melted refined coconut oil or canola oil
• 2 tablespoons maple syrup
• 1/3 cup melted vegan butter or melted coconut oil
• 3 tablespoons of granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.
• In a medium bowl, mix together the first five ingredients.
• In a large bowl mix the applesauce, warm milk, oil and syrup.
• Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.
• Fill the muffin tin almost to the top.
• Bake for 8 to 10 minutes or until muffins spring back when touched.
• While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.
• When muffins are done, allow the to cool slightly enough to handle them.
• Turn them out of the pan and roll them in the sugar mixture, coating them completely.
• If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.
• Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm.
• Store leftovers in an airtight container in the fridge, that's if you have leftovers.
• Have Fun and Enjoy!

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 11.7g | Protein: 0.8g | Fat: 5.9g | Saturated Fat: 2.4g | Sodium: 53.9mg | Fiber: 0.5g | Sugar: 5.8g

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