Lets talk Ice Cream (Vegan)

Yesterday  I made myself some chocolate ice cream, the vegan version. Frozen banana some agave and cocoa powder. But since chocolate isn’t my favorite ice cream flavor ( don’t get me wrong, I LOVE chocolate in every way/form.. but I find the ice cream kind a tad bit boring) I wanted to get some inspiration. Jessica from Clean Green Simple made “Butter Pecan Ice Cream” My favorite! And since she had these amazing pictures to go with the post (I just ate mine right out of the food processor… to save on dishes of course) here you go:


Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)


  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 1 c. pecans, roughly chopped
  • 1 tsp agave nectar
  • 1 tsp maple syrup
  • 1 tsp vanilla
  • 2 Tbsp coconut milk (optional)


Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.

Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.


All pictures and recipe from here, they are not mine :)


Cranberry Orange & Pecan Coffee Cake

I’m sick and bored and baking this! I just decided to go vegan, but that doesn’t mean I can’t bake non-vegan? Right? I mean my family can still eat what I bake.. hmm (Does anyone know if there is a good vegan alternative for eggs while baking?)


Cranberry Orange & Pecan Coffee Cake

makes two 9×5-inch loaves

Print this Recipe!

For the Cake:

4 cups all-purpose flour

2 cup granulated sugar

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks

2 eggs, beaten

1 1/2 cups fresh squeezed orange juice

2 tablespoon orange zest

1 tablespoon pure vanilla extract

2 cups coarsely chopped fresh cranberries

1 cup coarsely chopped pecans

For the Topping:

4 tablespoons unsalted butter, cold

1/2 cup all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup coarsely chopped pecans


Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease a 9×5-inch loaf pan.  Line loaf pan with parchment paper, leaving a few inches of overhang on each side.  Grease the parchment paper and dust with flour on all sides.  Set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.  Add chunks of butter and work the butter into the flour with your fingers.  Try to blend the butter into each bit of the dry ingredients.  The mixture will resemble a coarse meal.

In a medium bowl whisk together eggs, orange juice, orange zest, and vanilla extract.

Add the wet ingredients all at once to the dry ingredients.  Stir together to incorporate.  Add the cranberries and pecans and fold into the batter.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.

Divide the batter between the two loaf pans.  Sprinkle each loaf with topping.  Place in the oven and allow to bake until the cake is golden brown and the center is cooked through.  Insert a skewer into the center of the cake to ensure that it’s cooked through, about 50 to 60 minutes.

Remove from the oven and allow to cool in the pans for 15 minutes. Use the parchment paper to life the loaves from the pan and allow to cool further on a wire rack.

For the glaze I whisked together 1 cup of powdered sugar and just over a tablespoon of milk.  I drizzled it over the cooled coffee cake.

Cake can be stored, well wrapped at room temperature, for up to 5 days. 

Blueberry Coconut Pecan Breakfast Cookies

breakfast cookies 3

This is probably the best idea ever! It’s everything you want in the morning, disguised as a cookie! (exept when it’s freezing and you want something warm.. like today!) Great for those mornings when you don’t have time to cook something but don’t feel like a cheese sandwich to go.. And they are semi-healthy!!!!

breakfast cookies 1

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar
1             teaspoon vanilla extract
Cooking spray
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.



Vegan Apple Pecan Pancakes


Pic: Here

  • 1 1/2 cups soy milk
  • 1/2 cup soft silken tofu
  • 1/3 cup solid vegetable shortening
  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 medium apples, peeled, cored, and quartered
  • 1/4 cup pecans, coarsely crushed
  • Vegetable oil, for frying
  • Nondairy margarine, as a condiment
  • Maple syrup, as a condiment

Put the soy milk, tofu, vegetable shortening, flour, baking powder, salt, cinnamon, and apples into a food processor and pulse until the ingredients are blended and the apples are finely chopped. Fold in the pecans. Heat a griddle or large frying pan coated with a thin layer of vegetable oil over medium heat. Pour 1/4 cup of the batter onto the hot griddle. Cook until bubbles appear then flip the pancake and cook it until it is lightly browned. Serve immediately with nondairy margarine and maple syrup.

From: Here