Vegan Lemon Cheesecake Bites

Vegan Lemon Cheesecake Bites

Bite sized lemony treats with an authentic baked cheesecake texture. You can make as per this recipe, or simply cut more traditionally into cake shaped slices/wedges for a dessert serving. The toppings are optional. Pictured here with our homemade paleo chocolate, a fruit coulis would make this a wonderful summer experience, or try with some coconut whipped cream for extra indulgence.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Course Desserts & Sweet Treats
Cuisine American
Servings 16 Bites
Calories 104 kcal

Ingredients
  

Cashew Cheese Prep

  • 1 Cup Cashews, Raw Soaked over night in the refrigerator or Soak for 1 hour in hot water
  • 1 Cup Water or fill with water until cashews are covered
  • 1 tbsp Lemon juice

Cheesecake Bite Mixture

  • 1/3 Cup Coconut flour
  • 2 tbsp Raw coconut butter
  • 1/4 Cup Flaxseed Meal or ground flax seeds
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt
  • 1/4 Cup Coconut Nectar or sweetener of choice
  • 2 lemons Lemon Zest
  • 2 tsp Pure vanilla extract
  • 1/4 Cup Coconut Oil
  • 6 tbsp Lemon juice

Instructions
 

Cashew Cheese Prep

  • Rinse the cashews and pour into a food processor with 1/4 cup water and 1 tablespoon lemon juice. Mix until creamy.

Cheesecake Bites Mixture

  • Preheat oven to 375 degrees
  • Grease or line an 8X8 inch pan with parchment paper
  • Combine all the ingredients into a food processor including the cashew cheese you prepared earlier
  • Pour combined ingredients into the pan and spread out evenly
  • Bake for 25-30 or until a toothpick inserted in the center comes out clean
  • Allow to cool, then chill for 30-60 minutes and serve (unless you like it warm)

Notes

Perfect Partners :Ā homemade paleo chocolate

Nutrition

Sodium: 79mgSugar: 4gFiber: 2gPotassium: 19mgCalories: 104kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 8gProtein: 2gCarbohydrates: 8g
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Berrylicious Paleo Protein Muffins

Berrylicious Paleo Protein Muffins

I love the smell of these blueberry muffins as they bake in the oven. It's a struggle to wait for them to cool before eating. Makes you want to slow down and enjoy the sweetness.
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Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Breakfast, Desserts & Sweet Treats
Cuisine American
Servings 12 Muffins
Calories 231 kcal

Ingredients
  

Flax Eggs

  • 2 tbsp Ground Flax Seeds
  • 6 tbsp Water

Dry ingredients

  • 2.5 cups Almond Flour
  • 1 tbsp Coconut flour
  • 4 tbsp Protein Powder vanilla
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt

Wet Ingredients

  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Nectar
  • 1/4 cup Coconut Milk
  • 1 tbsp Pure vanilla extract
  • 1/4 cup Water

To fold in

  • 1/2 cup fresh blueberries

Instructions
 

Flax Eggs

  • Add the 2 tbsp of ground flax seeds to 5 tbsp of water
  • Let sit for 5 minutes until it becomes goopy. The wait time will overlap the prep time for combining the other ingredients.

Making the muffins

  • Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil or use muffin liners
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • Pour in all the wet ingredients, and the Flax Eggs (or you can use two regular eggs if preferred). Mix well
  • Add the blueberries and gently fold in
  • Spoon the mixture into the muffin tins
  • Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy

Nutrition

Sodium: 104mgSugar: 6gFiber: 5gPotassium: 20mgCalories: 231kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 19gProtein: 6gCarbohydrates: 13g
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Rustic Vegan Pizza Crust

Perfect Personal Paleo Pizza Crust

Having been really happy using our Paleo Flat Breads as our pizza base for some months, we were challenged by some friends to come up with a vegan option... These turned out better than we could have imagined and will now be our DEFAULT pizza base!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads & Crackers
Cuisine Italian
Servings 2 pizza bases
Calories 367 kcal

Ingredients
  

Dry Ingredients

  • 1/4 cup Psyllium Husk Powder
  • 1/3 cup Coconut flour
  • 1/4 cup Ground Flax Seeds
  • 1/2 tsp Himalayan Salt

Wet Ingredients

  • 1 1/2 cup Almond Milk Unsweetened
  • 2 tbsp Olive Oil, Extra Virgin

Instructions
 

  • Preheat oven to 425Ā°F
  • Combine all the dry ingredients and mix well
  • Add almond milk and oil to the dry ingredients and combine fully, roll into a ball
  • Let the mixture stand for 5 minutes to set
  • Divide the mixture into 2, and place on lightly greased parchment paper
  • Press flat and then roll out until circa 1/4 to 1/8 inch thick
  • Place in the oven and bake for 15 minutes
  • Remove from the oven allow to cool then either store, or top with your favorite pizza toppings and put back in the oven at 450Ā°F for around 12-15 minutes to finish.

Notes

Perfect Partners: Fakemato Sauce, Basil Pesto

Nutrition

Sodium: 645mgSugar: 4gFiber: 30gPotassium: 147mgCalories: 367kcalMonounsaturated Fat: 11gPolyunsaturated Fat: 7gSaturated Fat: 5gFat: 27gProtein: 9gCarbohydrates: 37g
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Easy Vegan Crackers

Easy Vegan Crackers

These rustic crackers are hearty and light. Great with soups, salads, spreads or on their own as a snack.
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Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breads & Crackers, Snacks
Cuisine American
Servings 12 Crackers
Calories 76 kcal

Ingredients
  

Dry Ingredients

  • 3/4 Cup Almond Flour
  • 1/4 Cup Flaxseed Meal
  • 1 TSP Psyllium Husk Powder
  • 1 TBSP Chia Seeds
  • 1/2 TSP Himalayan Salt
  • 1/4 TSP Ground black pepper

Wet Ingredients

  • 2 TBSP Olive Oil, Extra Virgin
  • 1/2 Cup Water

Instructions
 

  • Preheat oven to 400 Degrees
  • Line a cookie sheet with parchment paper and greese lightly with coconut oil or coconut oil spray
  • Combine all ingredients in a bowl starting with all the dry ingredients first
  • Using a tablespoon to create equal portions of the mixture, roll each portion into a ball and place on the parchment paper.
  • Spread out each ball until they are 1/8 inch think
  • Bake in the oven @ 400 degrees for 15-18 minutes or until the edges are crispy and lightly brown

Notes

Perfect Partners: Avocado dip, Avocado Salad

Nutrition

Sodium: 82mgSugar: 0.3gFiber: 2gPotassium: 14mgCalories: 76kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 7gProtein: 2gCarbohydrates: 3g
Tried this recipe?Let us know how it was!

Paleo Cinnamon Spice Cake

Paleo Cinnamon Spice Cake

Perfect for those winter evenings.. although don't let the sunshine and summer hold you back either. Paleo Cinnamon Spiced Cake is, vegan, gluten free, dairy free and brimming with cinnamon goodness.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 40 mins
Course Desserts & Sweet Treats
Servings 6 Slices
Calories 429 kcal

Ingredients
  

2x Flax Eggs

  • 3 tbsp Flaxseed Meal Ground
  • 9 tbsp Water

Dry ingredients

  • 1/4 cup Arrowroot starch
  • 1/2 cup Coconut flour
  • 1/4 cup Shredded coconut, Unsweetened
  • 1/2 tsp Baking Powder
  • 1/4 tsp Himalayan Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg

Wet Ingredients

  • 1/4 cup Coconut Oil or butter
  • 1/4 cup Local Raw Honey
  • 1/2 cup Coconut Milk
  • 1 tsp Pure vanilla extract

To make the "drizzle"

  • 1 tsp Ground Cinnamon Fresh or frozen
  • 2 tbsp Local Raw Honey
  • 1/2 tsp Pure vanilla extract

To make the "cream cheese filling"

  • 1/2 cup Cashews, Raw Soaked, 1hr in hot water
  • 1/2 tsp Lemon juice
  • 1.5 tbsp Local Raw Honey
  • 1/2 tbsp Pure vanilla extract
  • 1 tbsp Coconut Oil
  • 1/8 tsp Himalayan Salt

Instructions
 

Flax Eggs

  • Add the 3 tbsp of ground flax seed to 9 tbsp of water, and let sit for 5 minutes until it becomes goopy

Making the Cake

  • Preheat oven to 375F. Lightly grease 1 x 9" cake tin with a little coconut oil
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • In a second large mixing bowl, combine all the wet ingredients and mix well
  • Combine all the wet ingredients into the Dry, and mix well
  • Pour the batter into the cake tine and bake for 20-25 minutes, remove from the tin, let it cool

Making the "Drizzle"

  • Combine all the "drizzle" ingredients, blend until creamy smooth

Making the Cream Cheese Filling

  • Place all the "cream cheese filling" ingredients in your food processor, add 1 tbsp of the drizzle from above and blend until creamy.

Building the Cake

  • This is probably the most complex part of the cake... and depends on how many layers you want it to have. For a double layer, cut the cake half, spread the filling on the bottom layer. Place the second cake layer on top, and spread with the remaining filling. Finish with the "drizzle" with a little artistic flair. If you want 3 layers... see the notes for suggestions.

Notes

1 tbsp of Ground FlaxĀ Seed, mixed with 3 tbsp, is equivalent to 1 large egg
Want to know more about the amazing benefits of Cinnamon... check out our articleĀ Cinnamon: The Best Power House of Flavor & Health Benefits
If you want to make a triple layer cake, then make 3 of the cake layers above.Ā  IMPORTANT: do this in 3 separate batches, as the flax doesn't scale that well for larger quantities.... so you make the whole recipe above for one cake layer, and make it again for another.Ā  Then build as above (except no need to cut the single layer in half) The "triple" cake should comfortably make 12 slices.

Nutrition

Sodium: 232mgSugar: 23gFiber: 10gPotassium: 1mgCalories: 429kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 19gFat: 26gProtein: 6gCarbohydrates: 43g
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Vegan Roti Bread

Vegan Roti Bread

Not just for Indian food anymore, this works well in place of any flat bread. Wrap it, tear it, soak it, dip it. You can make it as sweet or savory as you like with your own herb combinations.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads & Crackers
Cuisine Asian, Indian
Servings 6 piece of bread
Calories 254 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup Arrowroot starch
  • 1/3 cup Coconut flour
  • 1/4 cup Ground Flax Seeds
  • 1 tsp Baking Soda
  • 1/2 tsp Himalayan Salt
  • 1/4 cup Shredded coconut, Unsweetened Optional : can also use ground coconut

Wet Ingredients

  • 1 can Coconut Milk full fat

Instructions
 

  • Preheat oven to 400 degrees
  • Combine all the dry ingredients and mix well.
  • Add coconut milk to dry ingredients and mix well.
  • Let the mixture stand for 5 minutes to set.
  • Line a cookie sheet with parchment paper.
  • Spray a mall frying pan with Spectrum Coconut oil spray and heat up pan on medium high heat.
  • Using a 1/4 cup measure, add mixture to the pan and spread out until the bottom of the pan is covered.
  • Cook until golden on both sides
  • When cooked, remove and place on the parchment lined cookie sheet.
  • Repeat with the rest of mixture.
  • Once completed with frying, place the cookie sheet with pieces of bread in the oven.
  • Bake for 10-15 minutes until desired crispness.

Notes

The addition of shredded coconut to this Vegan RotiĀ Bread is optional depending on how sweet you want it to be. Feel free to add your own mixture of spices and herbs to your desired taste. If you'd like a thinner bread, feel free to add 2-3 tbsp of water to the mixture.

Macro Nutrient Breakout

Screenshot_2015-11-25-17-19-40

Nutrition

Sodium: 432mgSugar: 1gFiber: 5gPotassium: 126mgCalories: 254kcalSaturated Fat: 15gFat: 19gProtein: 3gCarbohydrates: 19g
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Paleo Salmon Cakes

Paleo Salmon Cakes

We love salmon and these cakes are great for cooking in a skillet or out on the grill. The fresh flavors are a winning taste sensation no matter what the season. We served them with some grilled asparagus (pictured). You could also top each patty with our Avocado Dip for a creamy mayo style topping.
We always make more than we need, and then freeze, for a quick midweek meal option.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine American
Servings 8 patties
Calories 190 kcal

Ingredients
  

  • 12 oz Sockeye Salmon Fillets (Cooked) Flaked
  • 1/4 cup Coconut flour
  • 2 ribs Celery Finely diced
  • 4 cloves Garlic Finely diced
  • 1 tbsp Lime Juice
  • 2 tbsp Fresh Cilantro
  • Salt & ground black pepper
  • 4 Large Eggs
  • 6 tbsp Coconut Oil For Frying

Instructions
 

Preparation

  • In a mixing bowl, flake the cooked salmon fillets. Then add the coconut flower and mix until fully combined
  • Beat the eggs in a separate bowl, then stir into the salmon mixture until fully combined
  • Form the mixture into 8 patties (they were approx 3oz each when i made them) about 2.5-3" across.

Cooking in a skillet

  • This next bit depends on the size of your frying pan or skillet! I cooked them in 2 batches of 4 cakes. If your pan is large enough you can do them all in one go.
  • Heat the coconut oil in your frying pan or skillet on a medium heat. When hot, add the salmon cakes and cook for roughly 3-5 minutes on each side (depending on how thick your salmon cakes are) They should be golden but not burned šŸ™‚

Cooking on the grill

  • If you would like to cook out on the grill instead, just brush each patty on both sides with coconut oil, before placing on the grill.
  • Ā Use indirect heat to cook on both sides for about 4 minutes.
  • Finish for 1-2 minutes on both sides, on the direct heat to get the nice grill marks.

Serving up

  • Serve with lime wedges

Notes

Macro Nutrient Breakdown

Screenshot_2015-10-12-13-27-10

Nutrition

Sodium: 150mgSugar: 1gFiber: 2gPotassium: 161mgCholesterol: 100mgCalories: 190kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.2gSaturated Fat: 12gFat: 15gProtein: 14gCarbohydrates: 4g
Tried this recipe?Let us know how it was!

Paleo Herb Flat-bread

Paleo Herb Flat-bread

A versatile flat-bread, can be used for wraps, Mexican dishes, and our great flat-bread pizza. The herbs are optional but add a really nice touch when using them for lunch wraps. It's gluten free, dairy free, soy free, Paleo, and quick... need any more reasons ?We've tried several different versions of tortilla recipes, this one was inspired by the Simple Paleo Tortilla recipe fromĀ Stupid Easy Paleo, and with a few tweaks has become a firm favorite.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breads & Crackers
Servings 4 Flatbreads
Calories 154 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup Arrowroot starch
  • 4 tsp Coconut flour
  • 2 tsp dried mixed herbs optional
  • 1 tsp Himalayan Salt

Wet Ingredients

  • 4 Large Eggs
  • 2 tbsp Water
  • 2 tsp Coconut Oil

Instructions
 

Making the batter

  • Add dry ingredients to a bowl and combine well
  • In another bowl, beat together the eggs, water and coconut oil
  • Add the wet ingredients to the dry and whisk until you have smooth batter

Cooking

  • Heat an 8" frying pan or skillet over a medium heat, add a little oil (we use a coconut oil spray)
  • Using a 1/4 cup measure, pour the mixture into the preheated pan
  • Cook for about 1 minute each side
  • Can be served warm, or allowed to cool.

Notes

Make up a bunch, keep them refrigerated or freeze, they keep well.

Check out more delicious and healthy recipes here

Macro Nutrient Breakdown

Nutrition

Sodium: 594mgSugar: 1gFiber: 2gCholesterol: 185mgCalories: 154kcalMonounsaturated Fat: 0.2gPolyunsaturated Fat: 0.1gSaturated Fat: 4gFat: 8gProtein: 7gCarbohydrates: 16g
Tried this recipe?Let us know how it was!