RAW chocolate shake

So I started this blog to record my vegan/gluten free baking experiments... and I have found that I bake a lot less often than I thought I did. So maybe this will turn into a collection of recipes and what nots, especially now that I went back to only eating raw foods. I do know how to make some badass raw desserts. We'll see.

I recently discovered how to make the perfect raw chocolate "milk" shake! So easy and so freaking delicious. Throw all this stuff in a blender:

3 ice cubes
1 frozen banana (sliced)
1 & 1/2 tablespoons of cacao powder
2 tablespoons of hemp protein powder
2 tablespoons of ground flax seed
2 heaping tablespoons of raw Spanish peanuts (or 1 & 1/2 tablespoons of unsweetened peanut butter if you're not a raw foodist)
about 1 cup of water, maybe a little more to get a thick yet creamy consistency

Blend. Ingest. Enjoy. Feel empowered & satisfied!

Yeeeeeea gurl!!!

Go & Hide Yo Lovers... underneath the layers of fat you will gain from eating these peanut butter cookies.

Are you ready to bake some figgin' peanut butter cookies??

First off, pick out an album or playlist that you're gonna jam out to while baking
these sweet babes up. I woke up this morning with Arcade Fire stuck in my head
so I baked while listening to Funeral, great choice I know. Now get ready to make
LE PEANUT BUTTER COOKIES EXTRAORDINAIRE!

Vegan Gluten-Free Peanut Butter Cookies

Okie dokie smokeys! You will need:

1/2 cup vegan margarine
1/2 cup sweetened peanut butter
1/2 cup sugar
1/2 cup agave nectar
1 prepared "egg" using Energy Egg Re placer
1/2 tsp. vanilla

1 cup gluten free all purpose baking flour (I use & LOVE Gluten Free Mama's
All Purpose Coconut Flour Blend)
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 tsp. guar gum (you can also use xanthan gum)


Heat your oven to 350 degrees. Place margarine and peanut butter in a large bowl and cream using an electric mixer. Once incorporated, add sugar and agave nectar and cream until the mixture is light brown. Beat in your prepared "egg" and vanilla. Scrape the sides of the bowl to make sure everything is mixed well.

Add your flour, baking soda, salt and guar gum and mix until a thick dough is created, which shouldn't take long. If your dough isn't sticky enough you can add 1/3 cup of flour and mix again.

Grab a baking sheet and throw some parchment paper on. Using a spoon, scoop out about a teaspoon and a half of dough mixture and roll into small balls placing them on the parchment paper about two inches apart.






Dip a fork into your flour blend (repeatedly) and gently press the dough balls flat making a crosshatch pattern on each cookie. Bake for 12 minutes if you want soft cookies that melt in your mouth, or 15-16 minutes for a chewier consistency. Let them cool on the cookie sheet for a minute or two once you've taken them out of the oven and then transfer to a rack to cool for ten minutes. Makes about 3 dozen cookies, I only made 2 dozen and one BIG cookie for my dearest housemate Lady L (you should read about her hilarious dating escapades here: http://poopboobasaurus.tumblr.com/) as payment for a haircut she will be giving me later.












I hope your baking endeavours are fruitful, make sure to let your housemates lick the beaters and steal teaspoons of dough, I have found that I can get away with murder ( YES MURDER!) because I shower them with baked goods.