Glenn is based in North Carolina and she started developing her own recipes after struggling to find dishes that fit into her plant-based diet. Many recipes she stumbled upon contained highly processed ingredients that she’s never heard of or struggled to find, and that’s why she decided to come up with her own.

She’s now fully dedicated to developing recipes that are affordable and easy to make at the same time. She mostly focuses on creating healthier versions of our favorite comfort foods and her Instagram page is safe haven for vegans with a sweet tooth.

One thing that we adore about Glenn’s recipes is that you always know exactly what you’re getting. She makes it clear if a recipe in question is vegan and gluten-free and she always lists calorie intake per serving for each dish, making it easy to figure out if they fit into your healthy diet.

The post Peanut Butter and Jilly is a Great Source of Recipes for Vegan and Gluten-Free Desserts appeared first on yourdailysportfix.com.

Ingredients:

For the Cupcakes:

• 1 ½ cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1/4 tsp. kosher salt
• ½ cup packed dark brown sugar
• 2 large eggs
• 1 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
• 1 3/4 cup carrots, peeled and grated
• 1/2 cup pecans

Frosting:

• 1/2 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
• 2 cup confectioners’ sugar, sifted
• 1 tsp. pure vanilla extract
• 1 1/2 tbsp. almond or other non-dairy milk
• Sliced candied ginger, for decorating

Instructions:

1. Heat the oven to 325°F and line a 12-cup muffin pan.
2. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in one bowl.
3. In another bowl whisk together sugar, eggs, and the plant butter. Once this is all mixed add the flour mixture and combine. Fold in the carrots and pecans.
4. Using a spoon to put the mixture in the muffin cups and bake for about 22 to 25 minutes.
5. Cool in the pan for 10 minutes and then put on a wire rack to cool completely before you add the frosting.
6. For the frosting, beat the plant butter until creamy with an electric mixer and then on low speed slowly add the sugar. Beat in the vanilla and almond milk and then increase the speed on the mixer and beat everything for about 2 minutes. You want the frosting to be fluffy.
7. Frost each cupcake and top it with candied ginger.

The post Dairy-Free Carrot and Ginger Cupcakes appeared first on yourdailysportfix.com.

Ela behind the food blog ElaVegan shared this mouth-watering recipe, and we fell in love with it right away. Bananas were on the original list of the ingredients, but Ela later made her chocolate crepes with mangoes, and it’s proven to be an even more delicious option.

In addition to being easy to make, this delicious dessert is also gluten-free and grain-free, and it doesn’t contain refined sugar. Ela experimented with bananas and mangoes so far, but we dare you to give some other fruits a try and make this recipe even better.

Ingredients

Chocolate Crepes

• 3/4 cup buckwheat flour (90 g)
• 5 tbsp tapioca flour (40 g)
• 2-3 tbsp coconut sugar or brown sugar (30 g)
• 2 tbsp cocoa powder (12 g)
• 1 1/8 cup dairy-free milk (270 ml)

Chocolate Spread

• 3 tbsp maple syrup (60 g)
• 2 tbsp powdered peanut butter (e.g. PB2)
• 2 tbsp cocoa powder
• 1 tbsp water or add more maple syrup
• pinch of salt

Other Ingredients

• A couple of mangoes

Instructions

1. Mix all ingredients for the crepes in a bowl with a whisk.
2. Heat a non-stick pan/skillet with some oil over medium heat.
3. Pour some butter into the skillet and swirl the butter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe.
4. After you flipped the crepe, cook it for another minute. Once the butter thickens, just add a little bit more milk.
5. For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.
6. Fill each crepe with a little chocolate spread and mangoes.
7. Roll it up and enjoy!

The post Perfect Vegan Dessert: Mango Stuffed Chocolate Crepes appeared first on yourdailysportfix.com.

Glenn is based in North Carolina and she started developing her own recipes after struggling to find dishes that fit into her plant-based diet. Many recipes she stumbled upon contained highly processed ingredients that she’s never heard of or struggled to find, and that’s why she decided to come up with her own.

She’s now fully dedicated to developing recipes that are affordable and easy to make at the same time. She mostly focuses on creating healthier versions of our favorite comfort foods and her Instagram page is safe haven for vegans with a sweet tooth.

One thing that we adore about Glenn’s recipes is that you always know exactly what you’re getting. She makes it clear if a recipe in question is vegan and gluten-free and she always lists calorie intake per serving for each dish, making it easy to figure out if they fit into your healthy diet.

The post Peanut Butter and Jilly is a Great Source of Recipes for Vegan and Gluten-Free Desserts appeared first on yourdailysportfix.com.

Ingredients:

For the Cupcakes:

• 1 ½ cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1/4 tsp. kosher salt
• ½ cup packed dark brown sugar
• 2 large eggs
• 1 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
• 1 3/4 cup carrots, peeled and grated
• 1/2 cup pecans

Frosting:

• 1/2 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
• 2 cup confectioners’ sugar, sifted
• 1 tsp. pure vanilla extract
• 1 1/2 tbsp. almond or other non-dairy milk
• Sliced candied ginger, for decorating

Instructions:

1. Heat the oven to 325°F and line a 12-cup muffin pan.
2. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in one bowl.
3. In another bowl whisk together sugar, eggs, and the plant butter. Once this is all mixed add the flour mixture and combine. Fold in the carrots and pecans.
4. Using a spoon to put the mixture in the muffin cups and bake for about 22 to 25 minutes.
5. Cool in the pan for 10 minutes and then put on a wire rack to cool completely before you add the frosting.
6. For the frosting, beat the plant butter until creamy with an electric mixer and then on low speed slowly add the sugar. Beat in the vanilla and almond milk and then increase the speed on the mixer and beat everything for about 2 minutes. You want the frosting to be fluffy.
7. Frost each cupcake and top it with candied ginger.

The post Dairy-Free Carrot and Ginger Cupcakes appeared first on yourdailysportfix.com.

Ela behind the food blog ElaVegan shared this mouth-watering recipe, and we fell in love with it right away. Bananas were on the original list of the ingredients, but Ela later made her chocolate crepes with mangoes, and it’s proven to be an even more delicious option.

In addition to being easy to make, this delicious dessert is also gluten-free and grain-free, and it doesn’t contain refined sugar. Ela experimented with bananas and mangoes so far, but we dare you to give some other fruits a try and make this recipe even better.

Ingredients

Chocolate Crepes

• 3/4 cup buckwheat flour (90 g)
• 5 tbsp tapioca flour (40 g)
• 2-3 tbsp coconut sugar or brown sugar (30 g)
• 2 tbsp cocoa powder (12 g)
• 1 1/8 cup dairy-free milk (270 ml)

Chocolate Spread

• 3 tbsp maple syrup (60 g)
• 2 tbsp powdered peanut butter (e.g. PB2)
• 2 tbsp cocoa powder
• 1 tbsp water or add more maple syrup
• pinch of salt

Other Ingredients

• A couple of mangoes

Instructions

1. Mix all ingredients for the crepes in a bowl with a whisk.
2. Heat a non-stick pan/skillet with some oil over medium heat.
3. Pour some butter into the skillet and swirl the butter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe.
4. After you flipped the crepe, cook it for another minute. Once the butter thickens, just add a little bit more milk.
5. For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.
6. Fill each crepe with a little chocolate spread and mangoes.
7. Roll it up and enjoy!

The post Perfect Vegan Dessert: Mango Stuffed Chocolate Crepes appeared first on yourdailysportfix.com.