Mini Pineapple Cakes
Cook Time 45 minutes
Prep time 20 minutes
6 CUP MINI BUNDT PAN or LARGE CAKE PAN 8X16
Preheat oven to 325 degrees F. butter and flour bundt pan
For cakes: Place the pineapple in the food processor. Pulse until coarsely. In a 10 inch non stick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar and butter over medium-high heat. Bring the mixture to a boil, stir occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10-15 minutes. Spoon the pineapple mixture into the prepared pan.
In a large mixing bowl, combine egg whites, coconut water, canola oil, almond extract, flour, flax meal, shredded coconut, sugar and 2/3 cup of pineapple juice. Using an electric hand mixer beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28-30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden brown. Allow the cakes to cool for 15minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates
Makes 24 cookies
Thoroughly blend bananas and sugar. Add flax egg and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2" apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely.
Raw Chocolate Cheesecake
A rich chocolate cheesecake, that's free of dairy and refined sugars, and loaded with a full CUP of veggies
PREP TIME 20 minutes
TOTAL TIME 20 minutes
FOR THE CRUST:
FOR THE FILLING:
Lemon Zest Chia Pudding
In a medium bowl, whisk together milk, lemon zest, lemon juice, maple syrup, Turmeric and salt, add in the chia seeds and whisk until very well combined. Place in the fridge for about 20 minutes, remove and whisk again, cover and place back in the fridge overnight or at least 2 hours. Chia pudding will be good for 7 days in a sealed air tight container
Raspberry Tofu Mousse
This fresh raspberry mousse is easy to prepare and is a great guilt-free dessert.
Minutes to Prepare: 15
Minutes to Cook: 120
Number of Servings: 4
Combine all the ingredients and blend. Divide the mixture between four dessert dishes and chill for up to 2 hours. Garnish with reserved raspberries and serve.
Hint: Can use frozen raspberries, allow to thaw and drain before processing.
3 ingredients chocolate pudding