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“Sugar and spice and everything nice, that’s what little girls are made of? Maybe almonds, too!”

Ready In:

15mins

Ingredients:

5

• ¹⁄₃
  
  cup vegan sugar (or granulated sugar)
  
• 4
  
  teaspoons ground cinnamon
  
• ¹⁄₂
  
  teaspoon freshly ground nutmeg
  
• 2
  
  cups whole almonds
  
• 3
  
  tablespoons light corn syrup
  

directions

• Preheat oven to 350 degrees F.
• Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel.
• In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside.
• In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly.
• Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven.
• Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts.
• Store in an airtight container, if they last that long!

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RECIPE SUBMITTED BY

I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.

If you have questions, you can always contact me at contact@palatablepastime.com

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I’m not really a fan of desserts, but if it’s something involving chocolate, you definitely caught my attention. As for these delicious treats – name one person who doesn’t love brownies! I think they’re my favorite dessert also, so I definitely had to find an option to include them in my healthy diet without worrying about the sugar or white flour load. I’m not a specialist in desserts, so I did a little research to find a recipe that fits my needs – gluten-free, refined sugar-free, and vegan. That’s how I came across Deliciously Ella’s recipe of sweet potato brownies, which I think is the perfect healthy version of the classic brownies.

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If you are wondering what a veggie like the sweet potato has to do with a dessert, well you would be surprised. Not only does it add sweetness and glorious orange color to the mixture, but it perfectly substitutes eggs, banana or flax, bringing the batter together. It also load the brownies with powerful anti-inflammatory and antioxidant properties, nourishing with high amounts of vitamin A (one cooked sweet potato contains twice the daily recommended intake of vitamin A), vitamin B6, potassium and fiber.

Given the fiber intake, these brownies keep you full for a long time and help maintain a healthy digestion. Studies show that steaming or boiling is the best way to preserve the nutritional properties of sweet potatoes, while combining them with healthy fats increases the uptake of their powerful antioxidants. This is why I decided to add a bit of virgin coconut oil to the brownie batter.

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Don’t expect the same taste, texture or sweetness that normal brownies have. This is their healthy version, and it’s absolutely normal to have a slightly different taste, but if you are used to sugar replacements such as dates and with the nutty flavor of the buckwheat flour, you will love these sweet potato brownies. The texture is gooey and moist, just like a brownie should be.

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Coffee is an experience. A hug in a mug.   The preparation, taste, aroma of the South Indian filter coffee, is an art and an experience in itself.

Watch this coffee pouring video in full-screen for the best experience.

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below.  You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes.   ♥

Coffee is an experience. A hug in a mug.   The preparation, taste, aroma of the South Indian filter coffee, is an art and an experience in itself.

I love coffee, and especially when it comes to Indian coffee, I love the South Indian style prepared filter coffee.

A friend had gifted the filter a few years back, which I have used only a couple of times so far. Another friend recently gifted a nice coffee from The Ship and the Whale Coffee Roaster I had kept that packet in the food pantry and every time I walked in, the aroma of the coffee compelled me to try that coffee. And so I did.

Sometimes I don’t try out new recipes or blog about my favorite recipes is because I am always improvising and feel like if it’s not perfect and that I may not be able to do justice and give respect to the recipe that it deserves 🙂

This time, I just decided to blog about it anyways. Tried a few cool shots with my iPhoneX and so here it is. By no means, I am an expert at making filter coffee, but liked the taste of this one quite a bit and so sharing it the way I made it.

South Indian style filter coffee powder has chicory content in it. That is what gives it that typical filter coffee taste.

Ricotta is simple to make, but what would you do if you’re allergic to dairy or you’re vegan? You don’t have to feel left out anymore with this Soft and Creamy Vegan Ricotta spread!

Just as creamy and just as delicious as regular ricotta. Bonus – this vegan version is even easier to make!

My mornings are fairly uncomplicated. And I prefer my breakfast the same way. Eggs and toast will do the job nicely, on most mornings. Maybe some waffles and pancakes or crepes on weekends.

One of my favourite uncomplicated breakfasts though would look like the last picture at the bottom of this post. A piece of toast with ricotta spread on top, two slices of tomatoes, some chopped onions and parsley and some salt and pepper. Especially that cheese. Lots of cheese. And the best homemade white bread for exquisite results!

Vegan breakfast idea

BUT what do you if you were vegan or you couldn’t eat dairy products? Recently we had visitors over who had grown up loving cheese but had become lactose intolerant later in life. I’m happy to report that I have found a solution.

THIS right here folks! THIS right here is the solution! Whether you like your ricotta soft or firm (personally, I like mine soft), this Creamy Vegan Ricotta is a must have! A must do!

Vegan ricotta

I can honestly say this was one of those creations that I didn’t think I would like, didn’t think would work, but I was pleasantly surprised to be proven very very wrong. As it turns out, this dairy-free, vegan ricotta is every bit as delicious as the real deal!

As an aside, I still also love the dairy ricotta I make. But honestly, you’d find it pretty hard to tell the difference with this vegan substitute.

This creamy vegan ricotta went perfectly with my breakfast toast (and my coffee), and it tasted just as good as ricotta made with milk.

Also, it takes a lot less effort to make this vegan version. All you got to do is put everything in the food processor and blend it all together. How easy is that?

Why use cashew and tofu?

Tofu gives the creaminess to the vegan ricotta. The cashews give a really awesome nutty texture plus an extra level of creaminess. So whatever this ricotta may be, you know it’s going to be creamy. 🙂

While this recipe is for soft ricotta, you could easily make it firm by using firm tofu only. On the other hand, if you only have firm tofu and you want soft ricotta, you can add a plant-based milk to dilute your firm tofu and make soft ricotta.

Having said that, I personally prefer adding soft tofu instead of milk, just so that I avoid any off-putting liquid separation that could occur by adding milk.

So by using two types of tofu in this recipe (soft and firm), I make this vegan ricotta delightfully soft without compromising on consistency.

I used this soft vegan ricotta to spread on toast and crackers, but it would also work really well for vegan lasagna! The extra creaminess would be ideal as a replacement for Bechamel sauce. It would work just as well on pizza, as a dip, as a creamy salad dressing, whatever. It’s super versatile!

I have also made the firm vegan ricotta version (with firm tofu only), which is also great on toast! It’s also great to stuff cannelloni. Recently I used firm vegan ricotta for a far more spectacular recipe – this vegan crepe cake, where I adapted my French crepes recipe to make vegan crepes as well!

If you’re not vegan or allergic to dairy products, chances are you won’t need to make vegan ricotta. However this is the perfect, I mean PERFECT vegan substitute which should come in handy at parties or any time you’ve got guests over who might be either vegan or lactose intolerant.

Besides, this is so damn creamy and delicious, even those who can eat regular ricotta won’t know the difference with this one.

Case in point? My husband! He doesn’t much like tofu but he ate this. And loved it. I didn’t tell him it was all tofu until after, and he was speechless! 🙂

If you liked this recipe don’t forget to subscribe for new (and free) recipes and updates by entering your email address below (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.

There are not enough words to describe how good this bread is, it’s sweet but not too sweet, soft but with a sweet crunchy crust and the best taste you can think off.

This is really traditional in Brazil, you can basically find it everywhere. We call it Rosca de Coco and you can make it plain or with different fillings. When I was a child I used to spend a week holiday with my grandparents in Taquaritinga (a small town in the state of Sao Paulo) and my granny used to buy it fresh almost every day for me to eat. I’ve been meaning to try and veganize it for quite a long time and the results was even better than expected, the minute I had the first bite it brought back memories of this lovely lady that has been a huge influence in my life and my cooking.

Truth be told, we had Neni to thanks for this incredible and delicious bread, as I’ve only put the ingredients together and he has done the hard work. I really hope you enjoy it as much as we did and would love to read your comments about it. 

Ingredients

• 1 cup vanilla soya milk
• 1 tbsp grounded flaxseed
• 3 tbsp water
• 4 tbsp light brown sugar
• 4 tbsp white sugar
• 1 tsp salt
• 30g biological yeast
• 2 tbsp vegan margarine
• 4 cups strong bread white flour
• 1 1/2 cup desiccated coconut
• 1 lemon juice
• 1 tbsp vegan margarine melted

Method

1. Mix the water and flaxseed and let it rest for 20 minutes.
2. Mix 1 tbsp sugar and the biological yeast, stir for a few minutes until it gets liquid and let it set for 15 minutes.
3. In a large bowl mix flour, milk, light brown sugar, coconut, margarine and salt.
4. Mix the flaxssed mixture and biological yeast with the rest of the ingredients and bring into a dough.
5. Transfer the dough to a lightly floured surface and knead for 10 minutes.
6. Transfer the dough back to the bowl, cover it and let it rest for 1 hour on a warm place.
7. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
8. Divide the dough in half and each half in three. Roll it into 6 equal size balls.
9. For a three braid challah, roll each ball of dough into a strand and place the three strands parallel to each other on a flour surface. Pinch the ends together and braid like you would a hair braid.
10. Transfer the bread to a baking tray, cover it and let it prove for 1 hours.
11. Pre-heat the oven at 200C
12. Brush the top of each bread with melted margarine and bake it for 25 minutes or until golden brown.
13. Transfer the bread to a wire rack to cool.
14. Mix three tbsp of sugar with the lemon juice and brush the top of each bread while still hot.

Enjoy!

• Nut free