Authors: Christy Morgan

Tags: #cook book, #Nutrition

Blissful Bites (49 page)

lemon meringue cupcakes with lemon coconut frosting

â¢ Makes 12 cupcakes

These are fantastic on their own, or you can throw in some fresh blueberries or cranberries. The frosting has no refined sugar, like most frostings made with powdered sugar, and is delicious!

2 tablespoons oil, plus more for pan

1 cup all-purpose flour

1 cup kamut flour (or other whole-grain flour like spelt)

1 cup coconut palm sugar

¹â
₂teaspoon baking soda

1 teaspoon baking powder

¹â
₄teaspoon sea salt

2 tablespoons lemon zest (plus more for garnish)

¹â
₄cup lemon juice (about 2 small lemons)

1 cup unsweetened rice or almond milk

1 tablespoon apple cider vinegar

1 teaspoon vanilla flavoring

1 teaspoon lemon extract (optional), for more lemon flavor

lemon coconut frosting

makes about 2
¹â
₂cups

1 package Mori Nu silken tofu

¹â
₂cup maple syrup

1 tablespoon vanilla flavoring

1 teaspoon lemon extract

2 tablespoon lemon juice

2 tablespoons arrowroot

¹â
₃cup coconut palm sugar

¹â
₂cup coconut oil, melted

Preheat oven to 350 degrees F. Spray muffin tin with oil or line with cupcake liners. Mix together dry ingredients in a large bowl. In separate bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and mix until well combined. Spoon into muffin tin until almost full. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.

While cupcakes are baking make your frosting. Combine all ingredients except the coconut oil into a food processor. Blend until well combined. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. With the blade running, slowly drizzle in the coconut oil. Refrigerate frosting for 20 minutes before icing cupcakes. When cupcakes are cool, top with frosting then garnish with lemon zest.
Â

blissful variation

This cupcake recipe can be used as a base to make any flavor cupcake you would like. For example, sub the lemon for orange (also in the frosting) and add fresh raspberries to the cupcake base. Or remove lemon and add 1 cup cocoa powder and
¹â
₂cup chocolate chips to cupcake base, and sub lemon for melted chocolate in the frosting. The possibilities are endless!

blueberry-hemp drops

summerblueberry-hemp drops

â¢ Makes about 25 balls

This is the best treat if you want something chocolaty and tart that's guilt-free. It also makes the best snack before or after a workout. The sesame seeds add calcium and the hemp protein adds omegas.

1 cup dried unsweetened blueberries

1 cup dried unsweetened cranberries

¹â
₂cup raw walnuts

¹â
₄cup raw sunflower seeds

1 tablespoon sesame seeds

¹â
₂cup dried shredded coconut, plus
¹â
₂cup for rolling

¹â
₄cup hemp protein powder

¹â
₄cup maple syrup

¹â
₄cup raw cacao powder (optional)

¹â
₄cup vegan grain-sweetened chocolate chips (optional)

Place dried fruit and nuts in a food processor and blend for about one minute. Pour in the rest of the ingredients, except chocolate chips, if using, and process until no chunks remain, about 20 seconds. Toss in chocolate chips if using and pulse for 10 seconds to combine.

With wet fingers, scoop out one tablespoon-sized portion of mixture, roll into a ball, then roll in shredded coconut. Place on a plate and continue until all the mixture is gone. Refrigerate for 30 minutes to firm up the balls. Store in an airtight container in the fridge for up to a week.

ginger cookies

â¢ Makes about one dozen 2-inch cookies

This may be a bit doughier and less crispy than the ginger snaps you are used to, but they're much healthier. If you want a spicier cookie, feel free to add more ginger.

¹â
₂cup kamut or spelt flour

¹â
₄cup brown rice flour

1 teaspoon ground ginger

Dash cinnamon

Dash nutmeg

¹â
₈teaspoon sea salt

2 tablespoons arrowroot

1 tablespoon flax meal mixed with 3 tablespoons applesauce

¹â
₃cup maple syrup

2 tablespoons coconut palm sugar

2 tablespoons safflower oil

¹â
₂teaspoon vanilla flavoring

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Whisk together the first seven ingredients in a medium bowl. In a smaller bowl, whisk together the rest of the ingredients until well combined. Fold wet ingredients into dry ingredients and mix until well combined.

Spray a rounded tablespoon or ice cream scooper with oil and use to drop rounds of batter onto the cookie sheet, about two inches apart. Bake for 12 minutes. Pull out and lightly flatten cookie dough with the bottom of a cup. Bake another 8 to 10 minutes. Allow to rest for one minute, then transfer to a cooling rack. Can be stored in an airtight container for up to three days.
Â

blissful suggestion

These are great layered with bananas and
peanut butter-like mousse
(recipe follows).