Raw Gluten-Free Cinnamon Donut Hole

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Treat yo self to some donut holes!

Who doesn't love donuts? I know I do, that's for sure!

Ever since I discovered I had a gluten intolerance in 2009 (and most recently an egg intolerance), donut life hasn't been the same. The gluten-free versions of the oh-so-loved fried confectionery aren't exactly the most decadent. And, that goes for 99.9% of gluten-free dessert food. I've come to terms with it, and I'm totally cool with it.

Luckily, with a bit of inspiration from Lee From America and Shut The Yam Up, I created these RAW GLUTEN-FREE CINNAMON DONUT HOLES! These donut holes definitely cure the craving for those fried, gluten-laden sweet treats, and are way better for you.

But, just because they're packed with so many good-for-you, wholesome ingredients, it doesn't mean eat'em all! 

These are still a treat. Eat in moderation!


Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan

What You'll Need

4 dates, pitted*
3/4 cup raw unsweetened shredded coconut + 1/4 cup for rolling
1/2 cup super fine almond flour (I used this brand)
2 tbsp coconut oil, melted
2 scoop collagen peptides (I used this brand)
2 tsp maca powder (I used this brand)
1/2 tsp ground cinnamon
1/8 tsp vanilla bean powder
Pink Himalayan salt, to taste
4-5 drops stevia (I used this brand)

What You'll Need To Know

In a food processor add the ingredients and process together creating a dough-like consistency. 

Roll into 1" size balls (I used a tablespoon spoon to scoop out) and roll in 1/4 cup shredded coconut.

Place on parchment or wax paper and place in the refrigerator until the dough sets. (Roughly 30-60 minutes)

* soaked dates ahead of time to soften up. They will blend a lot better!

Recipe makes roughly 9 balls.
 

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)

If you haven't tried zucchini noodles, take note. In the past six months, I've changed my diet quite drastically. Especially living in Costa Rica for 3 months and now in Portland. I've been eating more raw (about 90% raw) and no more lactose (I've recently learned that I have a sensitivity to dairy).

If there is one thing that I love it's zucchini, and making this tasty vegetable into noodles. It is a great alternative to grain pasta, and a great paleo substitute. Avocados are great for making sauces because they are naturally thick and creamy You can add a little heat to this dish by sprinkling in some crushed red pepper, but I prefer it nice and simple. You'll love that it is full of flavor, simple and under 10-minutes to make, and most importantly, super healthy and nutritious.

This dish is also raw. So, no cooking involved!

With A Creamy Alfredo Sauce (Vegan-Gluten Free)

What You'll Need 2 zucchini 1/2 onion 1 vine tomato, chopped 1/2 avocado Juice from 1-2 lemons Salt, to taste Black pepper, to taste 1 tablespoon Nutritional yeast (I used Minimalist Baker's Parmasean Cheese Recipe) 1 cup spinach

Tools You'll Need: Blender, Vegetable Spiralizer or Julienne Peeler.

Note: This recipe makes 1-2 servings, depending on how hungry you are. Double, tripple the recipi is you have more mouths to feed. :-)

What You'll Need To Know

Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. Save a few tomoato pieces to garnish.(Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves, garnish, and serve.

Simple, right?

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)
Recipe Type: Vegan
Cuisine: Raw, Gluten Free, Vegan
Prep time:
Total time:
Serves: 1-2
Ingredients
  • 2 zucchini
  • 1/2 onion
  • 1 vine tomato
  • 1/2 avocado
  • Juice from 1-2 lemons
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon Nutritional yeast
  • 1 cup spinach
  • <h3>What You'll Need To Know</h3>
  • Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.
Instructions
  1. Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.

 

Vegan Stuffed Mushrooms

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Growing up my mom would always make bacon stuffed mushrooms for the holidays. They were always a hit and a family favorite. This inspired me to recreate these perfect two bite hors d’oeurves and gave it my own touch…of course I made it vegan, raw and gluten-free (sorry this is not a nut free dish!). The mushroom stuffing is made from raw cashews…it’s sort of like a cashew hummus. If you wanted to use garbanzo beans (chickpeas) instead of cashews, follow the directions. You won’t need to soak the garbanzo beans..just follow the directions on the back of the packet on how to cook (sorry, we don’t buy canned foods in family ;). [amd-zlrecipe-recipe:4]

Health Benefits

Cashews, like most nuts, are rich in protein and iron (they satisfy 10% of our daily requirements in just a single ounce), but cashews are a bit different in that they are also a very good source of quality amino acids. The website Nutrition Data lists cashews as a “complete or high-quality protein” due to their high amino acid score. Mushrooms are also rich in calcium, iron, potassium, copper and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.

4 Ingredient Vegan Pumpkin Pie

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Last night I had three of my cousins over for dinner and wine, a pre new years celebration. I was absolutely thrilled to have them over because I got to cook for them homemade Chicken Empanadas, Insalata Caprese, Cilantro Quinoa Salad along with a fabulous cheese spread to compliment the Pink Moscato my cousin Veronica brought over. I also made this delicious my own adaption to the Four Ingredient Vegan Pumpkin Pie! My pie was crustless and oh-so delicious!

[amd-zlrecipe-recipe:3]