Vegan Baking Contest 2024 – First Place – Chocolate Chip Cookie Dough Cake

Our First Place award for our 2024 Vegan Baking Contest went to Barb Weber for her Chocolate Chip Cookie Dough Cake- it was absolutely delicious, and looked amazing too.  It’s a pretty involved recipe, but the taste is definitely worth it for a special occasion.  Everyone loved it!

Ingredients

For the Cake

1 ½ Cups All Purpose Flour

2 teaspoon Baking Powder

¼ teaspoon Kosher Salt

1 Cup Brown Sugar

¾ Cup Non-Dairy Milk

8 tablespoon Non-Dairy Butter, melted and cooled

2 teaspoon Vanilla Extract

⅓ Cup Mini Chocolate Chips

For the Cookie Dough

4 tablespoon Vegan Butter

½ Cup Light Brown Sugar

3 tablespoon Non-Dairy Milk

1 teaspoon Vanilla Extract

1 Cup Heat Treated All-Purpose Flour see note

¼ teaspoon Kosher Salt

½ Cup Mini Chocolate Chips

For the Frosting

1 Cup Vegan Butter

4 Cups Powdered Sugar, sifted

2 teaspoon Vanilla Extract

2 tablespoon Non-Dairy Milk

To Decorate

½ Cup Mini Chocolate Chips

Instructions

Preheat oven to 350*F. Grease 3 6-inch cake pans OR 2 8-inch cake pans and line the bottoms of the pans with parchment circles to prevent sticking.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk well.

In a large bowl, combine sugar, non-dairymilk, melted vegan butter and vanilla. Whisk to combine.

Add the dry ingredients into the wet ingredients and whisk to form a batter.

Divide the batter equally between pans. See note for weights.

Sprinkle the tops of the batter with the chocolate chips and using a knife, swirl the chocolate into the batter while also spreading the batter out evenly across the pan.

Bake the cakes in a 350* oven for 21-23 minutes or until a toothpick inserted into the center of each cake comes out clean.

Allow to cool completely before decorating.

Make the Cookie Dough:

In a medium bowl, using a hand mixer or a wooden spoon, cream the butter and brown sugar until well combined. Add the non-dairy milk and vanilla and mix well.

Add the heat-treated flour and salt and mix to form the dough. Then, add chocolate chips and mix to distribute. Set aside at room temperature until the cake is cool. If you put it into the refrigerator it will be too hard to spread!

Make the Frosting:

In a large bowl using a hand mixer, cream the vegan butter until no lumps remain. Then add the powdered sugar and mix to combine. Then add the vanilla and non dairy milk and mix until light and fluffy.

To Build the Cake:

Place one layer of cake upside down on a cake stand or cake board. Then dollop a scant ½ cup of cookie dough across the cake. Use a knife to spread the cookie dough out, then top with another cake layer.

Repeat. And be sure to reserve about ¼ cup of cookie dough for decorating.

Frost the outside of the cake with vanilla buttercream and decorate with more cookie dough pieces and mini chocolate chips.

Notes:

To heat treat the flour for the cookie dough, preheat the oven to 350, then add the flour to a baking sheet and bake it for 5 minutes. Allow it to cool, then proceed.

If using 3 6-inch pans, 8oz of batter per pan.

If using 2 8-inch pans 12.75 oz of batter per pan.

There are a lot of elements to this cake so feel free to use store-bought vegan cookie dough and or frosting!

Vegan Baking Contest 2024 – Second Place - Madelines

Our Second Place award for our 2024 Vegan Baking Contest went to Mariah Michel with her delicious Madeline recipe! They were wonderful, and our guest judge thought they were identical to those you could find at an upscale bakery or coffee shop!

 Ingredients:

2 tablespoons cornstarch
6 tablespoons water
1/teaspoon almond extract
1 cup powdered sugar
3/4 cup flour
1/4 teaspoon baking powder
1/2 cup vegan butter, melted and cooled

Icing:

1 cup powdered sugar, sifted

2 tbsp almond milk

1 tsp raspberry extract 

Directions:

Preheat oven to 350 degrees. Lightly grease the Madeleine cookie mold pan. In a large bowl, whisk together the cornstarch and water until smooth.

Stir in the vanilla and almond extract, and the sugar.

Stir in the flour and baking powder until well combined.

Add the vegan butter and mix until smooth.

Drop about 2 tablespoons of batter into each mold. Bake for 10-12 minutes.

Remove from oven and cool on a wire rack.

When cooled, remove from molds and place on a plate shell side up.

Vegan Baking Contest 2024 - Staff Choice Award - Strawberry Lemon Cake

Our staff choice award for our 2024 Vegan Baking Contest went to Amirh Miles for her wonderful Strawberry Lemon Cake! It’s a soft and moist strawberry lemon cake layered with strawberry lemon buttercream; it was absolutely delicious!

Cake Ingredients

2 2/3 cup flour

1 1/2 cup cane sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

11/4 cup plant milk

3/4 cup avocado oil

1 Tbsp vanilla extract

1/4 cup lemon juice

I lemon zest

1 1/2 Tbsp apple cider vinegar

1 cup strawberries

Buttercream Ingredients:

1 cup plant butter

8 cup powdered sugar

pinch salt

1/4 cup lemon juice

I lemon zest

1/4 cup strawberries

Directions:

Cake Instructions:

Preheat the oven to 350F. Oil and flour (dump any

Excess flour) two 9" cake pans.

In a big bowl, mix together all the dry ingredients.

3. In another bowl whisk together all the wet"

ingredients, adding vinegar last.

Fold the wet ingredients into the dry mixture.

Once combined, mix well, making sure there are

no lumps.

5. Chop strawberries into small chunks and fold into

the batter.

6. Pour the batter evenly between the two 9" cake

pans.

7. Bake for 30 to 45 minutes or until a toothpick

inserted into the center comes out clean.

8. Let the cakes cool completely in the pan. Once

cakes are cooled, cover and place in the

refrigerator overnight.

9. Frost and layer the cakes.

Buttercream Instructions:

1. In the bowl of a stand mixer fitted with the

paddle attachment, beat the butter until creamy.

2. In a bowl add powdered sugar, lemon zest, and

salt. In another bowl add the lemon juice.

3. Once butter is creamy, alternate adding the

powdered sugar and lemon juice (begin and end

with powdered sugar). Scrape bowl and mix well

after each addition.

4. Beat until smooth. Fold in strawberries.

Amirh’s website and contact info are below:

Website: www.myveganpleasure.com Email: bakeryamirh@gmail.com IG: @amirhthebaker

Download a printable version of the recipe here.

Frozen Fruit Sorbet with just 3 Ingredients

This delicious sorbet uses just three ingredients, including our organic frozen fruit bags we have at the store. It’s simple to make and could be a fun family activity.

INGREDIENTS:

1 10 oz bag organic frozen strawberries

1/3 c. sugar

1 1/2 tbs. lemon juice

 DIRECTIONS:

If you don’t have an amazing blender, leave the frozen fruit out on the counter for a few minutes for large fruit like strawberries to slightly soften.

Place all ingredients in a blender or food processor and blend thoroughly, scraping sides as necessary to incorporate all ingredients.

Pour the combined mixture into a container with a lid and freeze for 2 hours before serving.

Serve and enjoy!

Note: If you’re using the homemade sorbet that’s been in the freezer longer than two hours it may need to sit on the counter for 10 minutes or so to get to the right consistency.

Try making this sorbet with other fruits as desired- we have organic frozen raspberries, blueberries, cherries, and peaches at the store!

Stop by and see us at 7228 W. College Drive in Palos Heights!

Gluten Free Baking Contest- 1st Place: Gluten Free Sea Salt Caramel Biscotti

Our 1st Place winner for our Gluten Free Baking Contest was Gloria Patitucci with her Gluten-Free Sea Salt Caramel Biscotti! She said that she started gluten free baking because of close friends who were gluten free. She's been perfecting her biscotti recipe for a long time and makes plenty of other flavors. The mayor said they were really crisp on the outside and had great flavor.

Ingredients –

·         1¾ cup of gluten free all-purpose flour

·         ¼ cup of gluten free corn starch

·         1 teaspoon of baking powder

·         ¼ teaspoon of salt

·         ¾ stick of butter

·         Heaping cup of baking chips or nuts of your choice

·         2 eggs

·         1 teaspoon of vanilla

Directions –

1.       Preheat oven to 350o F.

2.       Whisk together flour, corn starch, baking powder and salt.

3.       Once combined, cut in the butter using a pastry blender, forks, or two knives.

4.       Mix in eggs and vanilla and then let the dough sit or about ten minutes before mixing with your hands.

5.       Form into three even logs about two inches thick and eight inches long.

6.       Refrigerate for at least 30 minutes.

7.       Place on parchment lined cookie sheets and bake for 30 minutes.

8.       Let cool for ten minutes and then cut into pieces, spread out over baking sheet and bake for another ten minutes.

9.       Once fully cool, melt chocolate and drizzle over the cookies.

10.   Store in an ar tight container for up to three weeks.

Gluten Free Baking Contest- 2nd Place: GF Cinnamon Roll Cheesecake

Our 2nd Place winner for our Gluten Free Baking Contest was Anne-Marie Niziolek with her gorgeous Gluten Free Cinnamon Roll Cheesecake! She said that she started gluten free baking because her father in law has celiac. She’s definitely a talented baker!

Ingredients:

·         Crust:

o   2 Cups gluten free graham cracker crumbs

o   6 tablespoons butter- melted

·         Cinnamon Crumble:

o   1 cup brown sugar- lightly packed

o   1 Tablespoon ground cinnamon

o   6 Tablespoons all-purpose gluten free flour

o   6 Tablespoons butter- melted

·         Cheesecake filling:

o   4 packages cream cheese- softened

o   ¾ cup granulated sugar

o   3 Tablespoons flour

o   2 teaspoon vanilla extract

o   ¾ cup heavy whipping cream

o   3 eggs

·         Topping:

o   2 Tablespoons butter- softened

o   2oz cream cheese- softened

o   ½ teaspoon vanilla extract

o   1 ½ cups powdered sugar

Instructions:

Crust:

·         Preheat your oven to 350 degrees and prepare a 9” springform pan, spray with non-stick spray and set aside.

·         Prepare the crust by adding about 2 packages of gluten free graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Crumble:

·         In a small bowl, combine all ingredients and mix with a fork until the ingredients come together and you have a wet sand-like texture. Set aside.

Filling:

·         To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

·         With the mixer on low speed, slowly add the sugar and gluten free flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.

·         Add the vanilla extract and mix until just combined.

·         Slowly pour in heavy whipping cream and mix on low speed until combined.

·         With the mixer to low speed add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!

·         Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon crumble. Gently press the crumble into the filling. Top with half of the remaining cheesecake batter and smooth. Continue with another layer, ending with cinnamon crumble on top.

·         Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)

·         Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.

·         Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.

Topping:

·         Using a hand mixer, cream the butter and cream cheese on high speed for 1-2 minutes until smooth. Add the powdered sugar and mix slowly until combined. Slowly pour in the vanilla and mix until just combined.

·         Add the frosting into a piping bag with a small round tip or into a Ziplock bag with a corner cut-off and drizzle the frosting over the top of the cheesecake.

Serve and enjoy!

Gluten Free Baking Contest "Kid's Choice Award": GF Pumpkin Bars

Our Kid’s Choice winner for our Gluten Free Baking Contest was Morgan Cutrone with her amazing Gluten Free Pumpkin Bars! They were absolutely delicious!

Ingredients –

·         2 cups of Bob’s Red Mill 1:1 Gluten Free Baking Flour

·         1 teaspoon of baking soda

·         1 teaspoon of baking powder

·         ¾ teaspoon of salt

·         1½ teaspoon cinnamon

·         ½ teaspoon of allspice

·         ¼ teaspoon ginger

·         ¼ teaspoon nutmeg

·         3 eggs

·         ¼ cup of milk

·         1 cup of brown sugar

·         ¼ cup of white sugar

·         ¼ cup of milk

·         15 oz can of pumpkin puree

·          can vegetable oil

·         

For the Frosting

·         1 stick of unsalted butter

·         8 ounces of cream cheese

·         3 cups of powder sugar

·         1 teaspoon of vanilla extract

·         ¼ teaspoon of salt

Directions –

1.      Preheat oven to 350 degrees.

2.      Grease and line an 11x17 cookie sheet.

3.      Place all dry ingredients in a bowl, whisk, and set aside.

4.      In a smaller bowl, mix eggs, brown sugar, white sugar, pumpkin puree, and vanilla until smooth.

5.      Pour wet ingredients into bowl with dry ingredients and mix until combined.

6.      Pour atter into cookie sheet and spread-out batter evenly using an offset spatula or back of a spoon.

7.      Bake for 16-18 minutes, remove and place on a cooling rack.

Blueberry Vegan Cookies

Are these cookies not gorgeous?? They’re simple to make and can be easily made vegan/dairy free! We even have a vegan white chocolate option available at the store!

1 c. all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1/3 c. unsalted vegan butter, softened

1/3 cup and 1 tbsp granulated sugar about

1/3 c. frozen blueberries

1/2 c. white chocolate chips, chopped

NOTE: This recipe is vegan except for the white chocolate chips, which almost always contain dairy. You can substitute for our dairy free Enjoy Life Chocolate chips – they’re regular brown chocolate chips though, so they aren’t as “Intragram Worthy”, but we did get in a new vegan white chocolate bar by Pascha that you can chop up to use instead of regular white chocolate chips if needed for dairy free or vegan diets

See the entire recipe and directions at Justine Snacks.

Lemon Cake with Almond Flour (GF)

This wonderful cake has only four main ingredients, so it’s simple to whip up anytime! It uses almond flour, so it’s great for gluten-free diets, but will please anyone since almond flour makes delicious tasting desserts!

Ingredients:

1 1/2 cups almond flour 

4 eggs separated, room temperature

1/2 cup granulated sugar

1 Tbsp lemon zest grated from 1 large lemon

1/4 cup sliced almonds

Powdered  sugar and lemon slices for garnish optional

See the entire recipe and directions at Natasha’s Kitchen.

Lemon Blueberry Zucchini Cake (GF)

This delicious cake is perfect for spring, plus it’s gluten-free (and can easily be made dairy-free with a couple of substitutions)!

INGREDIENTS:

Wet ingredients:

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

½ cup honey

zest from 2 lemons

2 tablespoons fresh lemon juice

1/2 teaspoon almond extract

Dry ingredients:

1 ½ cup packed blanched fine almond flour

¾ cup gluten free oat flour

1 teaspoon baking soda

1/4 teaspoon salt

For the blueberries:

1 heaping cup fresh blueberries

2 tablespoons gluten free oat flour

For the lemon frosting:

½ cup butter (or sub vegan buttery stick), at room temperature

1 cup powdered sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

To garnish:

Extra blueberries for sprinkling on top

See the entire recipe and directions at Ambitious Kitchen.

Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, but it’s sometimes a tricky thing to make when you’re dairy-free. I’ve made a lot of dairy-free pumpkin pies over the years, and some haven’t turned out as well. I made this one recently and thought it turned out great and was nice and simple.  I've put an egg substitution idea below for a vegan pie.

INGREDIENTS:

1 store-bought pie crust (or unbaked homemade pie crust)**
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk (the full fat kind, not “light” coconut milk)
2 large eggs*
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt

*For a vegan substitute, add an extra 1/4 - 1/2 cup of pumpkin puree. I’d also recommend adding 2 tbs of cornstarch, since no one wants a liquidy pumpkin pie!

**If you need a gluten-free pie crust, we have some available at the store, otherwise, here’s a great gluten-free pie crust recipe.

See the entire recipe and directions at Boston Girl Bakes.

Vegan Apple Cake

This upside-down apple cake looks absolutely gorgeous on a dessert table, and is a nice Thanksgiving option for people with special diets (there’s a gluten-free option at the bottom of this recipe). It’s also a lot lower sugar than most dessert recipes and doesn’t require a cast iron pan like most upside-down cake recipes do. This is a cake that everyone would enjoy, and let me tell you from experience, people with special diets REALLY appreciate when hosts make them dishes that they can actually eat!

Ingredients:

For the caramel apple topping:

4 tablespoons vegan butter

1/2 cup brown sugar

3 tablespoons maple syrup

1/4 teaspoon salt (you can add up to 1/2 tsp for extra salty caramel)

1 cup sliced apples

Dry ingredients for the apple cake:

1 1/2 cup flour*

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Wet ingredients:

1 cup soy milk (or almond milk, oat milk, or any other plant-based milk)

1 1/2 teaspoon apple cider vinegar or white vinegar or lemon juice

1/3 cup oil any neutral-flavored oil will work

1/2 cup apples diced

*For a gluten-free cake, try substituting almond flour, the almond taste goes very well with the flavors in this recipe. Almond flour does not rise as much as regular flour, but it is definitely delicious!

See the entire recipe and directions at The Hidden Veggies.

Creamy Pumpkin Pie Bars (GF & Vegan)

This recipe is a great way to satisfy a craving for pumpkin pie with a lot less work, plus it’s allergy-friendly!

INGREDIENTS:

CRUST:

1 cup gluten-free rolled oats

1 1/2 cups almond flour

1/4 tsp sea salt

2 Tbsp coconut sugar

1 Tbsp maple syrup

4-5 Tbsp melted coconut oil 

FILLING:

2 3/4 cups pumpkin purée

1/4 cup maple syrup

1/4 cup coconut sugar (or substitute your favorite natural sugar)

1/4 cup unsweetened plain almond milk

2 1/2 Tbsp cornstarch

1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)

1/4 tsp sea salt

FOR SERVING optional: Coconut Whipped Cream

See the entire recipe and directions at the Minimalist Baker.

Triple Chocolate Chia Pudding

This is an amazing, healthy recipe that will definitely settle a chocolate craving! It uses antioxidant-rich cacao nibs and omega 3 packed chia seeds- plus it’s a snap to whip up!

1/4 cup chia seeds

1/2 cup coconut milk (full-fat, from a can)

1/2 cup+2 tbsp almond milk

1 tsp vanilla extract

1/4 cup high-quality cocoa powder

2 tbsp maple syrup

1 tbsp cacao nibs

1 tablespoon dark chocolate chips (our dairy free Enjoy Life chocolate chips are perfect for this!)

See the entire recipe and directions at Choosing Chia.

Earl Grey Tea Cookies

These are something a little different, and make a wonderful, unique cookie! Earl Grey is one of my favorite tea blends, so it’s nice to use it in a different way!

Ingredients:

• ⅓ cup of fresh, filtered water

• 5 Earl Greyer tea bags by Republic of Tea

• ¼ cup of unsalted butter, softened and cubed

• ½ cup of sugar

• 1 egg

• 1½ cups of flour (or gluten-free flour blend)

• ¼ tsp of salt

Steep 3 Earl Greyer tea bags in boiling water for 3 minutes.

Remove the tea bags and set the tea aside to cool. Preheat the oven to 375°.

In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and cooled tea.

In another bowl, tear open the contents of the 2 remaining tea bags and blend with the flour and salt. Gradually beat into the creamed mixture.

Shape tablespoons of dough into balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake for 6-8 minutes or until light brown. Place the cookies on wire racks to cool completely.

Enjoy!

Double Chocolate Peppermint Cookies (Gluten and Dairy Free)

This is a delicious holiday cookie recipe for anyone, but they’re especially fabulous for people with gluten or dairy-free diets!

2 1/2 cups of Gluten-free Flour Blend (gum-free)

1 teaspoon fine sea salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup organic extra virgin coconut oil, solidified not liquid

1 cup (about 225 grams) organic raw sugar

2 large farm fresh brown eggs, beaten

2 teaspoons vanilla extract

2 teaspoons peppermint extract

1/2 cup unsweetened organic cocoa

1 cup mini dairy-free chocolate chips

See the entire recipe and directions at tasty-yummies.com.

Soft Gluten Free Anisette Cookies

These wonderful Italian cookies are perfect for holiday baking!

INGREDIENTS:

For the cookies:

2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup cornstarch (or try arrowroot)

1 tablespoon baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

8 tablespoons unsalted butter, at room temperature

3 eggs at room temperature, beaten

2 teaspoons pure anise extract or 1/2 tsp. anise oil

2 to 3 tablespoons milk (any kind), at room temperature

For the glaze:

1 1/2 cups confectioners’ sugar

1 teaspoon pure anise extract or 1/4 tsp. anise oil

1 tablespoons milk (any kind), plus more by the 1/4 teaspoonful if necessary

Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are gluten free in the U.S.)

See the entire recipe and directions at Gluten Free on a Shoestring.

Three Ingredient Pumpkin Spice Cookies (Allergy Friendly)

These delicious pumpkin cookies are allergy-friendly and are a snap to make!  They’re especially amazing for people with gluten or dairy-free diets!

INGREDIENTS: 

1 package Namaste Spice Cake Mix

1 can pumpkin puree

1 cup Enjoy Life Chocolate Chips

1 tsp. pumpkin pie spice (optional)

DIRECTIONS:

Mix pumpkin and cake mix until well combined, then stir in chocolate chips.

Drop spoonfuls of cookie batter onto a lined cookie sheet and bake at 350 degrees for 13-15 minutes or until lightly browned.

Let cool and enjoy!

Note: We have dairy-free mini chocolate chips, regular chocolate chips, and chocolate chunks at the store by Enjoy Life, all of which are wonderful in this recipe!

Crustless Pumpkin Pie (Low Sugar and Vegan)

This is a great, healthy twist on pumpkin pie, and is much lower in sugar and fat than traditional pumpkin pie! It’s also allergy-friendly! Plus its also only 70 calories per slice! It’s a fantastic dessert to celebrate the beginning of fall!

• 1 tsp pumpkin pie spice

• 2 tsp cinnamon

• 1/2 tsp salt

• 2 tsp baking powder

• 1/3 cup flour, such as spelt, oat, white, sorghum, or almond

• 1/3 cup sugar of choice or xylitol

• pinch uncut stevia OR 2 extra tbsp sugar

• 1 (15-oz) can pumpkin puree

• 3/4 cup + 2 tbsp milk of choice

• 2 tbsp oil, or omit and increase milk to 1 cup

• 1 tbsp flax meal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl)

• 2 1/2 tsp pure vanilla extract

See the full recipe and ingredients at Chocolate Covered Katie.

Lemon Glazed Donut Holes (Keto, Paleo, GF, Vegan)

If you’ve ever made regular donuts from scratch, this recipe is 1000 times easier since it’s made almost entirely in a blender. It’s also secretly healthy and makes an amazing sweet treat!

The ingredients are simple and wholesome. Nothing crazy or unusual. Nothing artificial.

1. almond flour

2. neutral oil (I used avocado oil)

3. lemon

4. monk fruit (or coconut sugar)

See the entire recipe and directions at Pretty Pies.