These delicious cinnamon rolls were served as a surprise lunch during Culinary Skills Week at the FoodnSport event in Sedro Woolley, Washington. Following the rave review, it has become an event staple. This recipe makes one large cinnamon roll, or several small ones. Multiply all ingredients for more accordingly.
This is the best carrot cake recipe I have ever tried in my entire life and it’s low fat raw vegan! It’s chewy, moist, sweet, very flavorful, and has the texture of a baked carrot cake. Plus, it’s 100% guilt free and I could seriously live off of this recipe Good carrot cake in my opinion is smooth, with some moisture (But not too much), and has a nice soft chewy texture. In order to get the smoothest mixture possible, I like to follow these steps because I personally love the smooth soft, bread like texture. If you like it more chunky, don’t blend it as much.
Good Lord this raw recipe is to live for. I ate the whole thing in one sitting, which is a new record for me! I’m going to be putting out a few recipes here and there while I’m working on my Holiday recipe eBook. I got two pounds of blueberries the other day and what better way to use them than to make a low fat raw blueberry pie! If you would like to keep it more low fat, omit the almonds and coconut. They do add a nice flavor and texture though. Eat this low fat raw vegan pie at holidays for dessert, birthday parties, it’s great to bring to raw vegan potlucks and to eat for breakfast, lunch or dinner!
Most raw pies are laden with oils and nuts. This recipe is oil, salt and nut free! It’s much lower in fat than most raw pies, which can be up to 90% calories coming from FAT! Everyone and their grandma loves this recipe. It’s super easy and healthy. I could eat half of this for break fast and feel wonderful.
Vanilla Ice cream during the winter?! Heck yes! During the summer? Anytime! This ice cream is absolutely amazing for any day of the year. Everyone I’ve given it to loves it and they’re genuinely shocked that it’s made from just frozen bananas. It’s just bananas, so it’s low fat raw vegan. Yummy yummy!
In order for this recipe to work, the bananas have to be VERY ripe, with lots of cheetah spots. Just peel the bananas and place them in a zip lock plastic bag, then throw them in the freezer for 24 hours.
The ground vanilla beans make the recipe AMAZING, do not substitute liquid vanilla, as it has alcohol in it. Chopped dates, once in contact with the banana ice cream will freeze and have a chewy, caramel texture. Use as many frozen bananas as you think you, or whomever you’re serving, can eat.
I was looking around on the Internet for a low fat raw vegan fig newton recipe, but all of them are chock full of fat and oats! (Which can be very damaging to the digestive tract). This low fat raw … Read More