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Creamy, Vegan Eggnog Recipe

vegan eggnog recipe

Dessert, recipes | December 13, 2015 | By

I am addicted to all things holiday season. Joy and spirit fill the air and send me on a seasonal happy high. Lights strung throughout our home, the faint piney freshness of a Christmas tree, the jingling of bells, ginger spiced cookies, holiday sweaters, and the creamy, nutmeggy flavor of eggnog.

My childhood Christmas memories always included drinking eggnog. I thought everyone drank it! But I’ve since learned there are two kinds of people in life: those who love eggnog, and those who won’t touch it with a ten-foot straw (eh hem, my husband). It’s RICH! Cream, milk, egg yolks, sugar, and bourbon — basically the equivalent of drinking melted ice cream. That’s not necessarily a bad thing, but if that’s the case, I’d rather eat eggnog ice cream. Unfortunately, it’s been years since I’ve enjoyed a glass without feeling guilty, heavy and bloated.

No, but not this year! What I’ve discovered is a more gut-pleasing approach to enjoying this once-a-year holiday drink. VEGAN EGGNOG. This recipe blew my mind when I tasted it for the first time. It’s much healthier than traditional eggnog, AND it is still just as creamy with the rich flavor of fresh nutmeg. It also takes no time at all to make. Add that to your holiday to-do list!

How does it get so creamy? CASHEWS! Once soaked in water, cashews soften and can be made into cheeses, milk, spreads, ice cream, and dips. I soaked my cashews for 8 hours. If you are in a hurry you can also pour boiling water over them and soak for 30 minutes. Rinse them a few times, and then add them to a blender with two cups of water. Blend on high for 1-2 minutes. You want the cashews to be completely broken up and for your mixture to be white and smooth.

creamy, cashew eggnog

Next add a can of full-fat coconut milk, 6-8 pitted dates, vanilla, salt, and freshly ground nutmeg to the blender. In my mind, there’s really no exception to fresh nutmeg, but if you only have ground it’s absolutely okay to use it. Now blend everything again on high speed for another 1-2 minutes. The dates should be completely broken apart.

fresh ground nutmeg

Mixing everything at high-speed will add a little warmth to the eggnog. While I personally believe eggnog should be served ice cold, don’t feel bad if you immediately pour yourself a little taster of this vegan eggnog. Fresh out of the blender — so frothy, so creamy, so nutmeggy. SO GOOD! Of course, to make it the adult version, add in spiced rum, bourbon or cognac (or all three)!

WHO KNEW VEGAN EGGNOG COULD BE THIS CREAMY?

eggnog

 

Creamy, Vegan Eggnog

Prep Time: 8 hours

Production Time: 5 minutes

Total Time: 8 hours, 5 minutes

Yield: Make roughly 10, 4 oz servings

Creamy, Vegan Eggnog

Ingredients

  • 1 cup raw, unsalted cashews
  • 2 cups water
  • 1 14 oz full-fat canned coconut milk
  • 6-8 dates, pitted
  • 1 tsp vanilla extract
  • 1 tsp nutmeg (I prefer freshly grated, but ground nutmeg will do) + extra for garnish
  • 1/2 tsp salt
  • Brandy, Spiced Rum or Bourbon (optional)

Instructions

  1. Soak cashews for 8 hours in cold water. If you are in a hurry, let them soak in boiling water for 30 minutes.
  2. Drain and rinse soaked cashews. Place cashews in a high-speed blender with 2 cups water.
  3. Blend on high for 2 minutes until all cashews are blended and the mixture is creamy white and smooth.
  4. Add the coconut milk, dates, vanilla, nutmeg and salt. Blend again until dates are completely blended. 1-2 minutes.
  5. Chill until ready to serve. Store remainder in a glass container and drink within a few days. Shake vigorously before drinking. For an adult cocktail, mix eggnog (4 oz) with optional alcohol of choice (1 oz), and garnish with nutmeg.
http://eathappyrunhealthy.com/creamy-vegan-eggnog-recipe/

banana oatmeal blender muffins

Thanksgiving has come and gone, and not hearing the words turkey and gravy couldn’t come soon enough. I’m still stuffed! I eat turkey pretty much once a year, so it doesn’t take much to hit my annual quota. Pumpkin pie is a whole other story. What quota? This year I’m thanksful for multiple turkey trots.

In between scarfing down the traditional holiday treats, we’re stuffing our faces with a slightly healthier version of indulgence — banana oatmeal blender muffins. Are you noticing a trend yet? I’m completely obsessed with making easy recipes that include the use of my assistants Mr. Vitamix and Mrs. Food Processor. Every once in a while we call in the Wizard living in the slow cooker. He’s pretty magical too!

banana oatmeal blender muffins

If you recall how simple it was to prepare my Pumpkin Chocolate Chip Muffins, these banana oatmeal blender muffins are even easier! Start with putting all ingredients, except the eggs and mix-ins, into the blender until combined. The blender might need a scrape down midway through. Next, add in 2 eggs and blend again until completely smooth. Finish by stirring in a half-cup of dark chocolate chips, raisins, nuts, or whatever else you can dream up! Mix well with a spoon — don’t blend.

banana oatmeal blender muffins

Fill prepared muffin cups 3/4 full and top off with a little extra mix-in if you’re feeling inspired. Here I got crazy with a little toasted coconut for a change. Bake for 10-15 minutes at 375°. Let cool in pan for 5 minutes before moving to a rack to cool completely.

banana oatmeal blender muffins

banana oatmeal blender muffins

Prep Time: 8 minutes

Production Time: 15 minutes

Total Time: 23 minutes

Yield: 12 muffins

banana oatmeal blender muffins

Ingredients

  • 2 cups gluten-free oats
  • 2 ripe bananas
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut milk (or other milk alternative)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 pitted dates
  • 2 eggs
  • 1/2 cup mix-in: dark chocolate chips, raisins, chopped nuts, etc.

Instructions

  1. Preheat oven to 375°. Grease muffin tins or place muffin liners in tins.
  2. Add oats, bananas, coconut oil, baking powder, baking soda, salt, milk, cinnamon, vanilla, and dates to a high powered blender. Pulse until smooth.
  3. Add in 2 eggs and mix again until well blended.
  4. If adding in additional mix-ins, stir them into the blender (with a spoon- don't blend).
  5. Fill prepared muffin tins ¾ full.
  6. Sprinkle any additional toppings on top of uncooked muffins.
  7. Bake for 10-15 minutes or until golden brown and an inserted toothpick comes out mostly clean. Cool 5 minutes in muffin tin before removing to completely cool on a rack.
  8. Store in airtight container for up to one week.
http://eathappyrunhealthy.com/banana-oatmeal-muffins/

gluten-free fig newton recipe

gluten-free fig newton recipe

Fig newtons have been one of my go-to running fuels for years. Let’s be real, a runner can only choke down so many gels and gummy chomps before making a mid-run pit stop at a Chipotle becomes a necessity. Okay, so maybe in my wildest running dreams could I chow down on a burrito mid-run and not puke, but I have found that munching on fig newtons gets me over the need-for-food hump.
 photo Screen Shot 2015-10-21 at 2.09.59 PM.png

Figs are a smart fuel choice for runners because of their concentration of vitamins and minerals. 

POTASSIUM: I mentioned some of the benefits of potassium in this smoothie recipe, but as a reminder, it help our bodies maintain a balanced electrolyte level. Potassium also helps the brain function and enhances muscle control and contraction. Eating a fig (or a banana) while in the middle of a cramp won’t make it go away, but you can help prevent them by maintaining proper electrolyte levels.
IRON is used by our bodies to create hemoglobin, the protein in our blood that carries oxygen. Maintaining proper levels of iron allows our bodies to perform at peak levels. Female athletes are more at risk for iron deficiency because of the blood we lose each month through menstruation. Ever wonder why your same running routes at certain times in the month feel like more of a push?  Your iron levels could be to blame.
FIBER: While that word might make some people cringe, know that fiber is a good thing. Just half a cup of dried figs has 7.3 grams of fiber. Some of the fiber in figs is soluble (helps slow digestion so you feel fuller longer), and the other is insoluble (helps improve bowel function). And for that, we say thank you to figs!
CALCIUM: If you’re consuming a non-dairy diet and struggling to  get enough calcium, turn to figs! Eating a small handful each day puts you well on your way to achieving the daily recommended intake.
 photo fig newtons pic.jpg
After years of eating store-bought fig newtons, I finally looked at the ingredients. Yikes! I’m actually shocked that figs are still listed as the main ingredient. I also wondered what it would take to create a homemade version that was fairly simple, included unpronounceable ingredients, and had no preservatives. Considering I’ve been wrestling my husband for the last cookie in the batch, I think I’ve come up with a winning recipe. These fig newtons are not only gluten-free, but I’m totally in love with the added zip of orange zest. Knowing exactly what ingredients are going into these makes me that much more excited about trusting them to my stomach on the run.

Let’s get started! Making the dough is fairly straight forward — combine the dry and wet ingredients separately and then stir them together. Once that is complete, wrap the dough ball in plastic wrap and place it in the fridge for an hour. Don’t worry if the dough feels a little too moist and sticky, the fridge time will help even that out. About 15 minutes before the dough is ready to come out of the fridge, pre-heat the oven to 350° and line a baking sheet with parchment paper. Then follow the directions to get the fig filling prepped in the food processor.
gluten-free fig newton recipe
Next is the fun, hands-on part! Start by getting the dough out of the fridge, unwrapping it, and placing it on a piece of parchment paper. Next, cover the dough with a top sheet of parchment paper and begin rolling the dough into a large circle/rectangle figure no more than 1/4″ thick. Make sure the length of the rolled dough will fit on the baking sheet. A little parchment paper trick: I like to use one big sheet and fold half of the paper over as my top layer.
gluten-free fig newton recipe

Once rolled out, carefully lift the top parchment paper off the dough. Spread the fig filling on half of the dough, leaving about 1/2″ from the sides with no filling. Now we need to fold the non-fig side on to the fig side. Don’t try to pull the dough from the parchment paper; simply pick up a corner of the parchment paper and fold it carefully over the half with the fig spread. Push down lightly across the surface. Carefully pull back the top parchment paper layer, leaving the top dough layer folded over. See below for reference.

gluten-free fig newton recipe
Now might seem like the perfect time to cut your dough into squares. Wait, stop, don’t do it!  I’ve found that this dough is a little too sticky to cut. I’ve tried it and epic recipe failures have occurred. We’re going to bake this as one giant cookie FIRST, let it cool, and then cut it into squares.  That’s my recommendation.

The last step is transferring the dough to your baking sheet parchment paper. Easy peasy. Take the parchment paper from your baking sheet, lay it on top of your prepared big cookie, and gently flip the entire cookie over so what was once the bottom of the cookie is now the top.

gluten-free fig newton recipePlace the unbaked cookie on the baking sheet, and bake for 20-23 minutes or until golden brown in color. Allow to cool on the pan for at least 15 minutes before cutting. Traditionally fig newtons are little squares, but get creative with it… or just eat it as one ginormous cookie. That’s cool too. Same great taste, with a little more character. Want to take your fig newton experience over the top? Try it with a side of homemade coconut milk. 

Enjoy this fresh batch of homemade gluten-free fig newtons on the run or off, but get them while you can — they won’t last long!
gluten-free fig newton recipe

gluten-free fig newton recipe

Prep Time: 1 hour, 20 minutes

Production Time: 22 minutes

Total Time: 1 hour, 42 minutes

Yield: 12 -14 cookies

gluten-free fig newton recipe

Ingredients

    for the dough
  • 1 cup almond meal, sifted
  • 2 cups oat flour, sifted
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp orange zest
  • 3/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 Tbsp vanilla
  • for the filling
  • 1 cup dried, de-stemmed figs
  • 1/2 tsp cinnamon
  • 3 Tbsp applesauce, unsweetened
  • 1 Tbsp honey
  • 1 tsp orange zest

Instructions

    Prepare the dough:
  1. In a medium size bowl mix the dry ingredients: almond meal, oat flour, cinnamon, salt, and orange zest.
  2. In a small separate bowl mix the wet ingredients: honey, melted coconut oil, and vanilla.
  3. Pour the wet ingredients into the dry and mix until thoroughly combined.
  4. The dough will be sticky and moist. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  5. Prepare the fig filling:
  6. Place the de-stemmed figs, cinnamon, applesauce, honey, and orange zest into a food processor. Process on high until mixture is a paste consistency. Some chunks are okay.
  7. Preparing the cookie:
  8. Pre-heat the oven to 350° and line a baking sheet with parchment paper.
  9. Unwrap the refrigerated dough and placing it on a piece of parchment paper about the size of your baking sheet. Next, cover the dough with a top sheet of parchment paper and begin rolling the dough into a large circle/rectangle figure no more than 1/4" thick. PARCHMENT PAPER TRICK: I personally like to use one big sheet and fold half of the paper over as my top layer.
  10. Once rolled out, carefully lift the top parchment paper completely off the dough. Spread the fig filling onto half of the dough, leaving about 1/2" from the sides without filling.
  11. Now we need to fold the non-fig side onto the fig side. Don’t try and pull the dough from the parchment paper; instead, pick up a corner of the parchment paper and fold the figless side carefully over the half with the fig spread. Push down lightly.
  12. Carefully pull back the top parchment paper layer leaving the top dough layer folded over. Now you have 1 really large fig newton.
  13. Now might seem like the perfect time to cut your dough into squares. Wait, stop, don't do it! I've found that this dough is a little too sticky to cut. I've tried it and epic recipe failures have occurred. I recommend baking this as one giant cookie FIRST, let it cool, and then cut it into squares.
  14. To transfer the dough to your baking sheet parchment paper, take the parchment paper from your baking sheet, lay it on top of your prepared big cookie, and gently flip the whole cookie over so what was once the bottom of the cookie is now the top. This also helps unstick the part of the dough that was originally rolled firmly onto the original parchment paper.
  15. Place the cookie on the pan, and bake for 20-23 minutes or until golden brown in color. Allow to cool on the pan for at least 15 minutes before cutting. Traditionally fig newtons are cut into squares, but you cut them however you please. Get creative and EAT HAPPY!

Notes

Keeps in a sealed container for up to 1 1/2 weeks.

http://eathappyrunhealthy.com/fig-newton-recipe/

QUESTION: Besides fig newtons, what other foods do you like to eat while on the run? 

healthy pumpkin chocolate chip muffins

flourless pumpkin chocolate chip muffins

Dessert, Snacks | September 23, 2015 | By

Autumn officially arrived yesterday, which means it’s time to release the first pumpkin recipe of the season:

healthy pumpkin chocolate chip muffinsflourless pumpkin chocolate chip muffins

There’s nothing exciting about saying goodbye to summer. No one wants to give up long days in the sun and chilled glasses of rosé, but there is a comfort in knowing fall is back in town. Time to get all toasty under your favorite blanket, and get ready to flip the wardrobe over to boots and sweaters!

Do you have a certain smell or taste that reminds you of fall?  For me, autumn leaves are the first things that come to mind. My memory immediately takes me back to living in Western Pennsylvania. Our long runs were often on backcountry roads next to dew-covered fields with vibrant trees on every horizon. It was as if the canvas was still wet where Bob Ross had painted a million happy little trees with leaves the color of fire. So gorgeous!
 photo Screen Shot 2015-09-23 at 6.47.59 PM.png
One thing ranks above everything when it comes to fall—PUMPKIN! It’s everywhere and in everything. Pumpkin pies, cookies, smoothies, soups, muffins, hummus, dips, bars. It’s insanely hard to resist the smell of cinnamon spice drifting from pumpkin treats baking in the oven. There is no cooling time, it’s just straight into the mouth time! The good news is pumpkin is actually quite healthy as long as the recipe isn’t loaded with sugar. Don’t worry, you can bet that anything I post on here is going to lean on the lighter side of the scale. Chow down!

healthy flourless pumpkin chocolate chip muffins
To start off the season, I thought I would share this healthy flourless pumpkin chocolate chip muffin recipe that I borrowed and tweaked slightly from Making Thyme for Health. Check out her blog when you get a chance.  It’s full of healthy vegetarian recipes, and she takes the most drool-worthy pictures.  These muffins turned out super fluffy and scrumptious even without the flour. BONUS: Give the dishwasher a night off, this recipe is all made in a blender!  My chocolate chips did start melting slightly because the mixture warmed in the blender, but it just turned into pretty little chocolate swirls.

Let the 2015 pumpkin season begin.

healthy flourless pumpkin chocolate chip muffins

QUESTION:  Do you have a favorite fall memory?  What about food?  Let me know what healthy pumpkin recipe you’d like to see next!

 photo flourless pumpkin choc chip muffin 4 1 of 1.jpg

healthy pumpkin chocolate chip muffins

Prep Time: 10 minutes

Production Time: 23 minutes

Total Time: 33 minutes

Yield: a dozen

healthy pumpkin chocolate chip muffins

Ingredients

  • 2 and 1/4 cup oats
  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoons almond butter or sunflower seed butter
  • 1/4 cup unsweetened vanilla almond or coconut milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F and grease or line muffin tin.
  2. Place of all of the ingredients, except the chocolate chips, into a blender and blend for about 30 seconds, or until smooth. You might have to stop the blender and scrape down the sides to help the mixing process.
  3. Gently fold the chocolate chips into the batter - do not blend.
  4. Fill each muffin tin about 3/4th of the way full.
  5. Bake in the oven for 22-24 minutes, until light golden brown.
  6. Let cool for 10 minutes before removing from the pan.
  7. Eat Happy!

Notes

Keep fresh by keeping in a sealed container for up to 3 days.

http://eathappyrunhealthy.com/healthy-pumpkin-chocolate-chip-muffins/