Kat Cupcake: Refined Sugar Free

Showing posts with label Refined Sugar Free. Show all posts

September 10, 2018

Tahini Date Cookies

These cookies are perfect! They're vegan, gluten free, sugar free, and deeeelicious!

The dates add such a chewy sweetness to them that can't compare to anything else! Dates are truly one of the best things!

Dates are one of nature's best foods!
- first of all they are a natural sweetener
- they're high in antioxidants
- high in fibre to keep you full!
- they're a great source of energy

I'll definitely be making these cookies many more times. They're so simple to make and wonderfully healthy.

Tahini Date Cookies
24

Ingredients
1 1/2 cup oat
1/4 cup tahini
1/4 cup peanut butter
1 1/2 cup lightly packed dates
pinch of salt
pinch of nutmeg
1/2 tsp of cinnamon
2-4 tbsp almond milk (optional)

Directions
1. Preheat oven to 350F. Prepare a baking sheet with parchment paper
2. Place all ingredients in a blender or food processor and blend until it forms a dough. Add optional almond milk if the dough isn't sticking together
3. Shape into cookies into balls and then gently flatten on the baking sheet
4. Bake for about 10 minutes until lightly brown and let cookies cool on sheet

June 25, 2018

Strawberry Rhubarb Crumble

Kat @ Cupcake Kat 7:52 PM 0 Comments

It's strawberry and rhubarb reason and you know that means I'm going to be baking lots of fruity dishes!

Last year I made this Rhubarb Crisp several times so I decided to try out something new!

This crumble is even a litle healthier than my one last year but still just as delicious and full of fruit flavor!

This crumble is wonderful. The fruit filling is perfectly sweet and the oatmeal topping is a crunchy accompaniment.

This crisp is:
Refined sugar free
Gluten free
Vegan

Strawberry Rhubarb Crumble

Ingredients

Filling
400g rhubarb (about 4-5 stalks)
200g strawberries (around 5-10 strawberries depending on size)
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Topping
2 cups oats
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 tbsp coconut oil, melted
2 tbsp maple syrup

Directions
1. Preheat oven to 350F and lightly grease an 8x8" baking dish with oil
2. Chop rhubarb into about 1/2" sized pieces and chop strawberries into slightly larger pieces than the rhubarb
3. Place chopped fruit into a large bowl and mix in coconut sugar, vanilla, salt, cinnamon, and nutmeg until well combined. Pour this mixture evenly into your prepared dish
4. In a bowl, combine all topping ingredients until well mixed. Sprinkle this mixture generously and evenly onto your filling
5. Bake for 40-50 minutes until oats are golden brown and fruit is cooked. Serve warm or cold!

# Crisp # Crumble

May 2, 2018

Simple Raw Brownies

Kat @ Cupcake Kat 12:29 PM 0 Comments

I have slowly been becoming obsessed with raw no-bake desserts! And since I especially love chocolate brownies, I knew that I had to make a raw brownie recipe!

I find these ones reminiscent of Little Debbie's Cosmic Brownies, especially with the sprinkles! Which I used to eat all the time when I was little!

If anyone knows how to recreate those with a healthy twist but still just as fudgy please let me know ASAP!

These brownies are still better than Cosmic Brownies and maybe even more delicious! They're also vegan, raw, gluten free, paleo, and have no refined sugar!

They contain:

Cocoa powder

Coconut Oil

Almonds

Dates

Maple Syrup

Cinnamon

Salt

Sprinkles (optional)

And they're no bake so you can enjoy them in the hot summer months to come! Let me know if you try them out!

Raw Healthy Brownies
Makes 6-9

Ingredients

For Brownies
1 cup almonds
1 cup dates
1/4 cup cocoa powder

For Chocolate Topping
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp cocoa podwder
sprinkles (optional)

Directions

1. Line a loaf pan with parchment paper
2. Place all brownies ingredients in a food processor and blend until combined and mixture sticks together like a dough
3. Press dough into bottom of loaf pan
4. In a small bowl, microwave coconut oil until melted
5. Add in maple syrup and cocoa powder and whisk together until combined and it looks like chocolate
6. Pour chocolate on top of brownies, sprinkle on sprinkles and then chill until brownies are hardened

# Bars # Brownies

April 22, 2018

Vegan Peanut Butter Pretzel Bars

Kat @ Cupcake Kat 3:20 PM 0 Comments

Pretzels are such a great food. Like seriously I should have them more often because I could eat them all day long. In fact, I think I did just that from the ages of 2 to 4 years old.

I mean, who doesn't love a sweet and creamy snack! But what if I told you these are healthy too?!

These bars are refined sugar free and vegan!

These Peanut Butter Pretzel Bars are the perfect no-bake snack with summer just around the corner. The crust is soft almost like a shortbread because of the coconut flour but with a great crunch thanks to the pretzels.

The filling is wonderfully sweet, salty, and creamy. Anything with peanut butter is a yes to me so if you feel the same way, you’ll love these!

I used unsalted pretzels in these because I wanted to control the amount of salt i put in. If you only have salted feel free to use those instead. I think it would taste even better with the big and crunchy pieces of salt!

I think the tahini mixed into the filling adds an extra taste dimension to these. It makes them a little more savory and even creamier. I recommend using it if you have it one hand! However, if you don’t feel free to use more peanut butter instead.

Peanut Butter Pretzel Bars
makes 9 to 12

Ingredients
Crust

1 cup pretzels
1/3 cup coconut flour
2 tbsp maple syrup
2 tbsp almond milk
1/4 cup coconut oil, softened
1/4 tsp cinnamon

Peanut Butter Filling
1/2 cup peanut butter
1/3 cup tahini
1/2 tsp salt
1/2 tsp cinnamon
3 tbsp maple syrup
4 dates

Pretzels to top

Directions
1. Prepare an 8" dish by lightly oiling the bottom
2. Place all crust ingredients in a blender or food processor. Blend until combined. If some big pieces of pretzel are still there that is ok! You'll just have some crunchy bits. The dough should be sticking together.
3. Evenly and firmly press crust dough onto the bottom of your pan. Place in freezer as you prepare the filling.
4. Place all filling ingredients in a food processors and blend until smooth
5. Pour filling over crust
6. If desired you can press some pretzels on top of the filling. You can use whole pretzels like I did or crush some up and put those on top.
7. Place bars into freezer until solid
8. Serve either straight out of the freezer or allow bars to get all melty at room temperature

# Bars # No-Bake

April 5, 2018

Grapefruit Spelt Muffins (vegan)

Kat @ Cupcake Kat 10:33 AM 0 Comments

Probably one of my favorite fruit flavors is grapefruit. I love the sweet and sour crisp taste of it.I find having a grapefruit at breakfast to be so filling and satisfying. It also tastes so good in desserts and drinks!

These are full of grapefruit citrus taste and healthy for you! They're perfect for breakfast or as a snack. I like having mine with a smear of jam and peanut butter or coconut oil.

They're easy to make. Free of eggs, dairy, are refined sugar free and vegan!

If you don't want or can't use a full cup of grapefruit juice you can top it off with another.

I topped mine off with elderflower juice and it was delicious! Orange or apple juice would be great as well.

Grapefruit Spelt Muffins
Makes about 12-16 muffins
Adapted from here

Ingredients
1 cup spelt flour
1 cup all purpose flour
1 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp zest of grapefruit
1 cup fresh grapefruit juice (or however much grapefruit juice you want topped off with any kind of other juice)
1/2 cup grape seed oil
1/3 cup maple syrup

Directions
1. Preheat oven to 350F. Grease or line a 12-cup muffin pan and set aside.
2. In a large bowl combine spelt flour through grapefruit zest.
3. Add in your juice through maple syrup stirring until just combined
4. Scoop batter into cups until about 3/4 full
5. Bake muffins for 12-15 minutes until risen and center is firm when pressed
6. Allow to cool before serving. I like to cut them through the middle and smother with jam and peanut butter

# Breakfast # Muffins

March 11, 2018

Raw Raspberry Tarts

Kat @ Cupcake Kat 11:03 AM 8 Comments

This recipe changed my life! And I don't say that often. I love trying new recipes but I tend to stick to baked goods because I love mixing batters and seeing the changes in the oven!

However, after making these I am on a mission to make more similar recipes! If you have any good please let me know!

All you NEED for this recipe is:

Almonds

Dates

Hazelnuts

Maple Syrup and Lemon Juice

Coconut Oil

Vanilla

Raspberries

I adapted this from Jess at Choosing Chia who is one of my favorite food bloggers! You can see her recipe here. You should check out her site for some more awesome recipes and lifestyle posts.

These raspberry tarts are vegan, gluten free, free of refined sugars, paleo, and the list goes on! They also happen to taste absolutely amazing, sweet, and creamy! Make them for a healthy treat or dessert!

Raw Raspberry Tarts
Adapted from here

Ingredients

Base
1/2 cup almonds
4 Medjool dates
pinch of Himalayan pink salt

Raspberry Topping
1 cup blanched hazelnuts*
1/4 cup almond milk
3 tbsp maple syrup
2 tbsp lemon juice
3 tbsp melted coconut oil
1/2 tsp vanilla extract
1/2 cup raspberries

Directions

1. Blanche hazelnuts if desired (see note below)
2. In a food processor, blend the almonds, dates, and salt until it sticks together.
3. Press dough into the bottom of a silicon muffin pan (I also made a couple mini tarts in a regular muffin pan and this worked well too!). Let this set in the fridge.
4. Blend hazelnuts, almond milk, maple syrup, lemon juice, coconut oil, and vanilla extract in a food processor or blender until smooth and creamy. Add raspberries and blend until smooth
5. Take base out of fridge and smooth the raspberry topping on top.
6. Place in freezer and freeze for 2-4 hours until set.
7. Carefully take tarts out of your pan, allow them to de-freeze a little, and serve! Leftovers can be stored in the fridge

*I wanted to use blanched hazelnuts so that they would mix nicely with the raspberries for the topping. Blanching hazelnuts requires boiling them in water for about 5 minutes then straining them and peeling off the skins in a paper towel. If you want these 100% raw then you can forgo blanching the hazelnuts in boiling water. Letting them sit in warm water overnight then taking off the skins could also work.

# Cheesecake # Gluten Free

February 13, 2018

Vegan Coconut Flour Brownies (vegan, gluten free, sugar free)

Kat @ Cupcake Kat 11:23 AM 0 Comments

I have been obsessed with pink lately! Not sure if it's because Valentine's Day is coming up or what but I used to not like pink at all! But I have to say, the new obsession is quite welcome.

These brownies are so healthy you won't believe it! I have been looking hard for a vegan recipe that uses coconut flour but they are so hard to find as coconut flour generally needs a lot of eggs to bind.

This recipe uses lots of flax seeds instead of eggs which works well. You may taste some grittiness from the flax if you make your own like I do but the frosting will mask this.

I adapted this recipe from Has Fit (which by the way has amazing workout videos!) and made my own frosting. The brownies are refined sugar free but the frosting is not. If you want to make these sugar free you can omit the frosting.

I like to make my own coconut butter by blending shredded coconut with a little bit of salt in a food processor until it's creamy! This goes great for recipes or drizzling on to pancakes, oatmeal etc.

If you don't have lingonberry jam, you can substitute this for raspberry or strawberry jam. I think cranberry juice would also work well but you may have to omit the almond milk.

You can make the frosting ahead and refrigerate it if needed. You will however, need to wait a few minutes for it to soften as the coconut butter will harden in the fridge.
If you don't have a heart shaped muffin tin, you can use a regular muffin tin. You could also bake these in a 8X8" pan (adjust baking time. It will probably be 20-25 minutes). Allow it to cool before removing the brownies from the pan and then cut out hearts with a heart shaped cookie cutter.

Vegan Coconut Flour Brownies
Makes 12-15

For Brownies
5 tbsp ground flax seeds
3/4 cup plus 3 tbsp of water
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/3 cup coconut oil, melted
3/4 cup maple syrup
2 tbsp almond milk (plus more if needed)

For Frosting
1/4 cup coconut butter
2 tbsp coconut oil
2 cups powdered sugar
2 tbsp lingonberry jam*
2 tbsp almond milk

Directions
1. Whisk together flax seeds with your water and let sit for 10 minutes until sticky. Preheat your oven to 350F and oil a muffin tin
2. In a medium sized bowl, combine the coconut flour, cocoa powder, salt, and baking soda
3. In a separate bowl, whisk together your flax seed mixture, coconut oil, maple syrup, and almond milk.
4. Pour wet ingredients over dry and mix until combined
5. Spoon batter into muffin tin until they are a little less than half way full
6. Bake for 12-15 minutes until brownies are set and lightly brown on the edges
7. As your brownies are cooling, get started on the frosting!
8. With a hand mixer, cream together coconut butter and coconut oil until combined
9. Add in powdered sugar a little at a time and blend until fluffy
10. Beat in lingonberry jam and almond milk until light and fluffy. You should be able to spread it quite easily. Add in more almond milk if needed

*You can use raspberry or strawberry jam or even cranberry juice instead! If using juice omit the almond milk unless it ends up being necessary to reach the right consistency.

# Brownies # Gluten Free

December 28, 2017

Cranberry Date Squares (gluten free, vegan, refined sugar free)

Kat @ Cupcake Kat 9:30 AM 0 Comments

I hope everyone had an amazing Winter Holiday! I sure enjoyed mine by baking up a storm in the kitchen!

For Christmas dinner I served these date squares and a couple other desserts. The date squares were for sure the big winner!

And I mean come on with that delightful red color in the filling, how can you not love them for Christmas?

These date squares have a gooey filling and crisp base. The cranberries mixed with the dates is a wonderful combination giving it a sweet and tart flavor.

They also make the perfect after dinner treat as they are light, gluten free, vegan, and free of refined sugars! But I'm sure you can enjoy them any time of year!

Cranberry Date Squares

Ingredients

Base

1 cup oat flour (blend 1 cup of oats in a food processor until it reaches a flour consistency)
1/4 cup coconut flour
1/3-1/2 cup coconut oil, softened but not melted
1 1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp guar gum
pinch of salt
1/4 cup hazelnuts, chopped

Date Filling

1 cup dates pitted, soaked in a cup of warm water
1 cup dried cranberries
zest of meyer lemon
juice of half a meyer lemon
1/2 tsp cinnamon
1 tbsp honey/maple syrup (optional)
couple tbsp of water if needed

Directions
1. Preheat oven to 350F and line an 8x8" baking dish with wax paper
2. In a medium sized bowl, stir together the oat flour and coconut flour.
3. With a pastry cutter, cut in coconut oil until it has coated all of the flour and the oil had formed small pea sized balls with the flour. Add as much coconut oil as necessary to achieve this.
4. Add rolled oats, shredded coconut, coconut sugar, cinnamon, nutmeg, baking soda, guar gum, and salt. Mix until everything is combined. If your mixture is too dry to clump together with your hands you can add more coconut oil.
5. Pour about 2/3 of the base into your prepared dish and press down firmly until the dish is evenly coated and sicking to the dish.
6. For filling, drain dates and place in them into your food processor. Process until dates have broken down then add in dried cranberries and process again until smooth. You can add in a little water if your mixture is too thick. Alternatively you can reserve some of the water the dates have been soaking in for this purpose.
7. Add in zest of a meyer lemon, lemon juice, and cinnamon. Process until combined. Give mixture a taste and if it's too sour, add in some honey, maple syrup, or more dates until sweet enough.
8. In big spoonfuls drop date mixture on top of oat base layer and smooth out with a spatula until it has covered the base.
9. Top the rest of the oat base on top of date filling and press down so that it sticks to the filling. Sprinkle hazelnuts on top.
10. Bake for 30-35 minutes until top is golden brown.
11. Allow to cool before cutting

# Bars # Gluten Free

September 10, 2018

Tahini Date Cookies

June 25, 2018

Strawberry Rhubarb Crumble

May 2, 2018

Simple Raw Brownies

April 22, 2018

Vegan Peanut Butter Pretzel Bars

April 5, 2018

Grapefruit Spelt Muffins (vegan)

March 11, 2018

Raw Raspberry Tarts

February 13, 2018

Vegan Coconut Flour Brownies (vegan, gluten free, sugar free)

December 28, 2017

Cranberry Date Squares (gluten free, vegan, refined sugar free)

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