With rich coconut flakes, dark chocolate cake and crunchy pecans, what’s more decadent than a German Chocolate cake?

This month’s vegan gluten-free recipe is a little reminder that sometimes it’s OK to indulge. That’s just part of life, there are times to indulge and there are times not to indulge.

The key is responsible indulgence. Balance.

So, now that we’ve given ourselves the freedom to indulge every now and again, let’s get back to the cake! This vegan gluten-free variation of German Chocolate Cupcakes uses a little bit of science to get us an airer cake. Non-vegan cake recipes or even cakes with gluten typically rely on eggs and the gluten in flour to give the cake structure. While the process of creaming butter and sugar gives your cake that nice airy feeling(1). So, we took it back to your elementary school science class and used vinegar and baking soda to get our rise in this recipe. The frosting consistency is pretty true to form with vegan butter, which can be found at most grocery stories. 

We hope you’ll get a chance to whip this up and possibly share it with someone you care about during a day when many are eating chocolate, Valentine’s Day!

Vegan Gluten-Free German Chocolate Cupcakes

• Prep time: 30 Minutes
• Cook time:  26 Minutes
• Yield: 1 Dozen

Ingredients

• ¾ Cup Unsweetened Cocoa Powder (Not Dutch Processed)
• ½ Cup Oat Flour
• 1 Cup Gluten-Free Flour
• 2 Teaspoons Dark Roasted Coffee
• 1 Teaspoon Salt
• 1 Cup Sugar
• 2 Teaspoons Vinegar 
• ½ Teaspoon Baking Soda
• 1 Cup Oat Milk
• 1 Teaspoon Vanilla
• 1/4 Cup Vegetable Oil
• 2 Tablespoons Canned Garbanzo Bean Liquid

Icing

• ½ Cup Vegan Butter
• ½ – 3/4 Cup Coconut Milk (½ for a thicker icing and ¾ cups for a drizzle)
• 1 Cup Coconut Flakes
• 1/4 cup Pecans (Optional)
• ½ Cup Brown Sugar
• ½ Cup White Sugar

Instructions

• 1. Preheat the oven to 350 °F and oil your cupcake pan with vegan butter. 
• 2. Combine dry ingredients, cocoa powder, oat flour, gluten-free flour, dark roasted coffee and sugar, with a whisk or using the slowest speed on a stand mixer. (Cocoa powder tends to clump together so you may want to sift the ingredients before to ensure there aren’t any clumps.) 
• 3. Combine vinegar and baking soda. After the mixture stops foaming, stir the vinegar until most of the baking soda is dissolved.
• 4. Pour the mixture into the cup of oat milk and let sit for 2 minutes. Add vanilla to the mixture. 
• 5. Melt about ½ cup of coconut oil.
• 6. Add oat milk and coconut oil and mix for about 3 minutes or until all ingredients are fully incorporated by hand or with a stand mixture on low. The mixture should be liquidy.

• 7. Next “beat” in your imitation eggs (garbanzo bean liquid) for about 30 seconds by hand or with a stand mixer on high. 
• 8. Pour mixture into cupcake pan.
• 9. Bake for about 18 minutes at 350 °F.

• 10. While your cupcakes are baking, it’s time to start on your icing!
• 11. In a small saucepan cream all ingredients and leave on medium-high heat, stirring occasionally so the sugar does not burn. 

• 12. When the mixture starts to boil, lower the temperature so the mixture can thicken for about 6-8 minutes. Stirring occasionally, so the sugar doesn’t burn. 
• 13. Remove the icing from the heat and set aside to cool. 
• 14. After the cupcakes are done baking, let them cool in the pan for about 10 minutes and then remove each cupcake and place them on a cooling rack or a plate to cool further.
• 15. After cooling it’s time to ice your cupcakes. Or if you want to get fancy pipe out your frosting!

Check out other recipes on the Yoga District Blog!

Sources

1. How to Prevent a Dry or Dense Cake, https://sallysbakingaddiction.com/prevent-dry-dense-cake/#:~:text=Room%20Temperature%20Butter%20%2F%20Don’t%20Over%2DCream&text=Most%20cakes%20begin%20with%20creaming,and%20produces%20a%20fluffy%20cake.

The post Chocolate for EVERYBODY appeared first on Yoga District.

I think we can all agree on two things this summer. One, it’s hot and two, we could use some levity.

So this week, I whipped up something for you all that is light and cool. Enjoy these homemade popsicles!

An Ode to the Homemade Pop

Homemade popsicles are a low calorie fun way to squeeze in some fruit intake. Similar to last month’s Light Summer Nacho’s, these popsicles are another kitchen sink recipe. Below I offer you a creative take on a Pina Colada popsicle and a satisfyingly tart Raspberry Lime popsicle. Remember the recipes I’m sharing are just a start. Once you have the basics of these popsicles down you can create your own recipe with what you have in your house. Grind up those old blueberries or peaches you have sitting around. Why not? 

You have a few options for popsicle molds. I went ahead and purchased a BPA-Free popsicle mold. For a more economical approach you can use recyclable cups or dixie cups, and popsicle sticks. If you don’t care about a traditional popsicle shape then there are a few household items that make great DIY models. You could try ice cube trays, used small yogurt containers, or muffin tins lined with foil wrappers. 

Summer Popsicles 

Simple Syrup 

An important base to this recipe is simple syrup. The most common ratio for simple syrup is 1 to 1, but you can adjust for a sweeter syrup by adding more sugar.

Ingredients

• ½ Cup Sugar
• ½ Cup Water

Directions

1. Add the sugar and water to a pot and mix until the sugar is completely dissolved. 
2. Let the water and sugar boil for about 6 minutes. 
3. Set aside to cool. 

Raspberry Lime Popsicles 

Yield: about six popsicles

Ingredients

• 1 1/2 Cup Raspberries
• 2 Cups Raspberry Lime Spindrift or other Sparkling Water
• 3 Tablespoons Simple Syrup
• ½ Cup Raspberries
• 1 Handful of Mint 
• 1 Tablespoon of Sugar

Directions

1. Add 1 ½ cup raspberries, Raspberry Lime sparkling water and 3 tablespoons simple syrup to a blender.* 
2. Chop up the remaining raspberries and mint, as finely as possible. 
3. Here you can either sprinkle sugar onto the raspberries or for sweeter popsicles you can create a quick raspberry and simple sugar syrup by heating the simple sugar and raspberries for 6 minutes on the stove. 
4. Pour your blended mixture into the popsicle mold leaving enough space to add the additional raspberries. 
5. Top with raspberries. There should be additional space to allow for expansion of your popsicles. 
6. Freeze.

*Note: If you have a NutriBullet, then the carbonation in the sparkling water will cause a mess. So be careful!

Pina Colada 

Yield: about six popsicles.

Ingredients

• 1 Cup Pineapple 
• 1 Cup Coconut Milk
• 1 Cup Coconut Water
• 1 Teaspoon Cardamom 
• 3 Tablespoons Simple Syrup
• ⅓ Cup Pineapple for Garnish

Directions

1. Blend 1 cup pineapple, coconut milk, coconut water, cardamom and simple syrup together. 
2. Chop up the ⅓ cup pineapple. 
3. Pour blended mixture into the popsicle mold leaving enough space to add the additional pineapples. 
4. Top with pineapple. There should be additional space to allow for expansion of popsicles. 
5. Freeze.

Check out other recipes on the Yoga District Blog!

The post Taste the Chill, Homemade Popsicles  appeared first on Yoga District.

During a crisis, sometimes benign and routine actions keep us grounded and nourished so we are available to fight for justice.

In these moments I go back to food staples that use items already in my pantry. Something that will provide shelf-stable and easy nourishment.

Today that’s granola. It’s a simple and incredibly versatile recipe that can easily be adjusted based on your needs.

The Formula: Oats + Add Ins + Fat + Sweet + (touch of salt)

Follow the basic structure but try any combination of your favorites. Or do what guides most of my cooking and use whatever you have! 

Oats: gluten free always an option

This recipe uses rolled oats.  For more information about different types of oats check out our Overnight Oat Bar recipe.

Add Ins

• Nuts: walnuts, pumpkin seeds, pistachios, pecans, or sliced almonds
• Seeds: sunflower, hemp, sesame, or chia
• Dried Fruit: cranberries, apricots, cherries, blueberries, or coconut 

Fat (choose one)

• Coconut oil
• Butter
• Olive oil

Sweetener (choose one, or play around with a combo)

• Brown sugar
• Maple syrup
• Honey
• Agave

Pinch of salt

Homemade Granola

Ingredients

• 3-4 cups rolled oats (not quick-oats)
• 1 cup raw walnuts
• ½ cup raw pistachios
• ½ olive oil
• ⅓ cup maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ teaspoon salt
• ½ cup dried cranberries
• ¼ cup dried apricots

Directions:

Line a baking sheet with parchment paper. 

Preheat the oven to 300 degrees. Our goal is to lightly toast the oat mixture and bind the sweeteners into clumps. This happens by keeping the granola at a low temperature and baking it slowly. 

Combine the oats, nuts, oil, maple syrup, and dry spices in a large bowl. Use a spatula to scrape the sides so the mixture is evenly coated. 

Press the mixture onto the baking sheet trying to keep the oats in clusters if you  that is preference.

Bake for about 20 min, check the baking sheet and turn it t for an even toast. Bake for an additional 20-25 minutes until the oats are golden brown and pleasantly wafting into your cooking space.

Cool on a counter/cooling rack and sprinkle the dried fruit on top. Letting the residual heat soften and almost caramelize the granola into clusters.

Let the pan sit until fully cooled (incredible important especially if you like clustered granola)!

Transfer to a big jar or well-sealed reusable container. Store at room temperature. 

Enjoy with yogurt, kefir, fruit, or however you like your granola (see below photo for serving suggestion)!

After enjoying this delicious granola, then feel free to try our Baked Apple Oat-Granola Bars.

The post Homemade Granola appeared first on Yoga District.

Inhale that that crisp autumn air. It’s apple season!

In my house, these thick and chewy baked apple oat-granola bars are hard to keep around. They are loved by everyone with their real apple chunks and fall apple pie flavors! 

These apple oat-granola bars are slightly sweet with baked apples, granola and oats. A naturally gluten-free snack that is hearty enough to fill you up! Perfect for a breakfast, lunch or snack.

BAKED APPLE OAT & GRANOLA BARS INGREDIENTS

Oats:

There are three types of oats; steel cut, rolled, and instant. I’ve broken down the difference of each in my overnight oat bars recipe. I recommend using rolled oats for these bars too!

Granola: 

There are so many types of granola out in the world. I absolutely love One Degree Sprouted brand. They are dedicated to organic, plant-based sustainable farming. I usually get the vanilla chai or honey hemp. Leftovers are great with yogurt!

Banana:

You will need one VERY ripe banana. Choose one that has sat on your counter a day too long and started to spot. You’re probably wondering if it’s still good to eat or if its overripe. That is the perfect banana for this recipe.

Banana Tip: if you have more than one brown spotty bananas you can freeze them to use later to make banana muffins, bread, cake or a morning smoothie.

Apples, Apples & Apples:

To get the apple pie flavors you will use: apple cider, one medium (or two small) apples, and apple pie spice (see below). Choose your favorite apple cider and apples.

If you have extra apple cider heat it up on the stove or in a crock pot with some cinnamon sticks. Pour into a mug and top with some whipped cream, and sprinkle on some cinnamon for a delightful treat! Your house will smell amazing!

Other Add-Ins:

Hopefully you will have these items in your pantry already. Honey (or Bee-Free Honey), coconut oil and vanilla. Coconut oil can be a little pricey, but it’s a great investment because you will be able to make these bars a couple of times with the same jar. Also, there are plenty of DIY beauty tips that use coconut oil as well, so maybe have a spa day?

APPLE PIE SPICE

You can hopefully find apple pie spice easily at your grocery store. It’s usually in a small jar in the spice aisle. The spices are lined up by brand and then in alphabet order. If you can’t find it, or just want to make your own there are several recipes online using spices you probably already own. 

Baked Apple Oat-Granola Bars

• Servings: 8 large bars, 16 squares 
• Time: 50 mins 
• Difficulty: easy

INGREDIENTS

• 4 cups Rolled Oats
• 1 ⅓ cups Granola
• 1 Ripe Banana
• ½ cup Coconut Oil
• ¼ cup Honey (or bee-free honey)
• ½ tsp Vanilla
• ¾ cup Apple Cider
• 1 tsp Apple Pie Spice
• 1 Medium Apple – peeled & cut into bite size chunks 1/4 inch cubes (or two small apples)

DIRECTIONS

Preheat the oven to 350F and line your 8X8 cake pan with parchment paper.

Use a stand mixer with a paddle attachment, hand mixer or your muscles. Mix together all of the ingredients except for the apple chunks.

Add in your apple chunks and hand-stir until they are evenly combined.

Press mixture into the cake pan lined with parchment paper.

Bake at 350F for 35 minutes. Let them cool on the counter. 

Cut your bars into 8 large bars or 16 squares.

To store: keep them in a covered container in the refrigerator. These bars will last for a week.

                

Check out other recipes on Yoga District Blog.

The post Baked Apple Oat-Granola Bars appeared first on Yoga District.

Looking for a fresh, cool, crispy snack that is both delicious and healthy?

These veggie dippers are super jam packed with colorful vegetables! The snap of the fresh vegetables in every bite will make you want to eat them like a bag of potato chips. Try dipping them into a sweet honey-orange sauce for extra enjoyment.  

These vegetable dippers are easy to assemble and are perfect for: summer lunches, poolside snacks, or backyard potlucks.  

VEGGIE DIPPERS & THEIR BENEFITS:

You can definitely can make these dippers your own by adding in your favorite vegetables. Below is the list of vegetables that I used and their benefits.

Yellow Summer Squash: It provides a bright yellow color and, in my family, it’s difficult to get people to eat it without tucking it into this wrap. 

Summer squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie. Also it is rich in manganese which helps to boost bone strength and aids the body’s ability to process fats and carbohydrates.(1)

Carrots: They provides a fun orange brightness with a crunch. Using a peeler it is really easy to add a few thin crunchy strips of carrots into each dipper. 

Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risk of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber. (2)

Cucumber: Is a cucumber a fruit or vegetable? Technically, it’s a fruit but it’s a key component to this veggie dipper wrap. It adds a cool refreshing component that helps keep the dippers light and summery. 

Cucumbers are low in calories but high in water (96%) and have several important vitamins and minerals that help with lowering blood sugar and weight loss. Cucumbers contain antioxidants, including flavonoids and tannins, which may reduce the risk of chronic disease. (3)

Sweet Pea Shoots: I added this vegetable in because they are fun and taste good! They look like pretty little flower leaves poking out of the dipper. You can also use sprouts or edible flowers. 

Sweet Pea Shoots are low in calories and a good source of beta carotene, vitamin C, folate, and fiber. (4)

Dandelion Greens: Have you ever had them? Dandelion greens are super bitter but extremely healthy. I wanted to add them in to these wraps and they worked out great. The bitterness is subdued by the rest of the vegetables and the honey-orange sauce but you still get the nutrition. 

ALLERGY ALERT: I have to warn you though, they have a high allergic reaction. Since you can eat these veggie dippers addictively like potato chips, I’ll say add dandelion greens at your own risk.  I had a lot of them after the recipe photo shoot then I broke out in a horrible and itchy head to knee rash from an allergic reaction. 

They serve as an excellent source of vitamins A, C and K. They also contain vitamin E, folate and small amounts of other B vitamins (1). What’s more, dandelion greens provide a substantial amount of several minerals, including iron, calcium, magnesium and potassium. (5)

Purple Onion: The thinly cut purple onion gives this veggie wrap grouping a little extra flavor. Raw purple onion adds a taste zing, which is important since most of the other  veggies are mild in taste. 

Onions are loaded with antioxidants, help control blood sugar and boost digestive health. (6)

Healthy Veggie Dippers

Servings: 12 dippers

Time: 35 mins to prep

Difficulty: easy

INGREDIENTS

• 1 Yellow Summer Squash
• 2 Carrots
• 1 Cucumber
• 1 handful Sweet Pea Shoots
• 12 Dandelion Greens
• ½ Medium Purple Onion
• 36 Spring Roll Rice Wrappers 6 in diameter (8oz package)

Honey-Orange Sauce

• 1 Orange
• 2 TBSP Honey or you can substitute with Free Bee Honey
• ½ TBSP Minced Garlic
• 1 pinch Red Pepper Flakes (about ¼ tsp)
• 1 pinch Salt

DIRECTIONS

First you want to make the sauce so it has time for the flavors to infuse. In a bowl, whisk together the juice of one orange, honey, minced garlic, red pepper and salt together until it is fully incorporated. Set aside.

Prep your vegetables (see photo below)

Yellow Summer Squash – peel the outside and then cut it into thin long strips, about 1-2 inches long.

Carrots – use a peeler, peel off the outside of the carrot, then continue to peel your carrots into thin long strips.

Cucumber – I kept the skin on the cucumber because it’s packed with nutrition. Cut this like you did the summer squash, into thin long strips.

Purple Onion – Thinly slice ½ of the purple onion.

Get a bowl of warm water for your spring roll rice wrappers. You will use 3 wrappers per dipper. Keeping them one on top of another, place your 3 wrappers in the warm water for 30 seconds, until they are soft.

Place the wrappers on the counter and layer on a little of each vegetable, using only one dandelion greens per dipper.

To roll the dipper, first you want to fold the bottom up.

Pull one side of the wrapper across the vegetables tightly and then roll like a burrito. I’m right handed and I found it easiest to go from right to left.

Repeat to make the rest of the dippers.

Sources:

1. Yellow Summer Squash,  https://www.healthline.com/health/food-nutrition/yellow-vegetables#squash
2. Carrots, https://www.medicalnewstoday.com/articles/270191.php
3. Cucumbers, https://www.healthline.com/nutrition/7-health-benefits-of-cucumber
4. Sweet Pea Shoots, https://www.berkeleywellness.com/healthy-eating/food/nutrition/article/nutritious-pea-shoots
5. Dandelion Greens, https://www.healthline.com/nutrition/dandelion-benefits#section2
6. Purple Onion, https://www.healthline.com/nutrition/onion-benefits#section8

Copyright © 2019 Nicole’s Tasting Spoon

Check out other recipes on the Yoga District Blog

The post Healthy Veggie Dippers appeared first on Yoga District.

Looking for a cool fun summer snack? These lemonade popsicles are just the thing! Lemonade mixed with coconut milk and your favorite fresh fruit will keep you refreshed all summer long. A perfect treat for the kids too!

Make these popsicles your own! This recipe has three simple ingredients. I’ll walk you through how to choose them so you can make your favorite combination!

Creamy Lemonade Popsicles

Servings: 8

Time: 15 mins to prep, freeze overnight

Difficulty: easy

LEMONADE

Homemade Lemonade is the preferred lemonade to use for these popsicles. You can use my super easy and delicious lemonade recipe provided below. It makes an entire pitcher, but if you’re just using it for popsicles then divide the recipe into fourths.

I suggest using Meyer lemons for your homemade lemonade. They have a softer sweeter taste however regular lemons work just as well.

Store bought will work. I tested this recipe with store bought lemonade. Out of all of my popsicle versions, it created the most diluted lemon flavor.

COCONUT MILK 

When I was testing this recipe I noticed that the type of coconut milk is important. For the creamy white (as seen in this picture above), you need to use full fat unsweetened coconut milk. You can buy this in a can. I like the 1/2 lemonade and 1/2 coconut milk look, but you can add more coconut milk if you want your entire popsicle to be white and creamy.

You can use a less-fat coconut milk but you will not see the thick white creamy section of the popsicle. It will separate from the lemonade more so that most of your popsicle will look like a slushie rather than a creamsicle. The only thing that changes is the texture but the flavor is the same.

FAVORITE FRESH FRUIT

Use your favorite fruit in these popsicles! You can have fun with it by mixing a few different fruits together. Strawberries and blueberries are great matches to lemon. Just make sure you cut up the fruit so that it’s bite size!

INGREDIENTS

1 cup Lemonade (Meyer Lemons preferred) See Simple Lemonade recipe below

1 cup Full Fat Coconut Milk

Fresh Fruit (optional) cut into bite size pieces

DIRECTIONS

In a blender, combine your lemonade and coconut milk together. Blend about 30 – 60 seconds until the mixture is homogeneous.

In your popsicle mold, add in your fruit. Pour your lemonade coconut mixture into the popsicle molds all the way to the top.

Make sure to only add in a few pieces of fruit so that your handle/stick can go all the way into the popsicle.

Add in your popsicle handles. Freeze overnight.

SIMPLE LEMONADE

Copyright © 2019 Nicole’s Tasting Spoon

Check out other recipes on the Yoga District Blog

The post Cool Summer Treat: Creamy Vegan Lemonade Popsicles appeared first on Yoga District.