Wednesday, August 29, 2012

Best Brownie Ever!

Am I crazy?
Or is it normal to OBSESS about brownies whenever I make them. When I start eating them... I just can't stop!

Ohmigosh I want one now.... Too bad I already ate them all. But with no guilt!

-1 cup black beans (cooked)
-1.5 bananas, mashed
-1/2 cup cocoa powder
-1/4 cup brown rice flour
-1/4 cup coconut flour
-1/4 cup potato starch
-1 tbsp. baking powder
-1/4 tsp. xanthan gum
-1/4 tsp. sea salt
-1/2 cup unsweetened almond milk
-2 tbsp. agave nectar syrup
-2 tsp. vanilla extract
-cooking spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease an 8x8 pan.
3. In a medium bowl, add all dry ingredients.
4. In a food processor, add the black beans, agave, mashed bananas, almond milk, and vanilla. Process until beans are evenly pureed.
5. Add dry ingredients to the food processor and pulse until mixed.
6. Pour the brownie mix into the prepared pan and bake for about 30 minutes, or until the brownie topd are firm.
7. Allow to cool before cutting.


Tuesday, August 28, 2012

Better Than Bought Double Chocolate Milk!

Today, I was superrrrrrr hungry.
Ya know? It happens.
I wanted something chocolatey.
So I created this:


-2 tbsp. Hershey's Special Dark Chocolate Powder
-2 cups Unsweetened Milk Substitute (I used coconut milk)
-1/2 cup splenda


Put in your vitamix or blender and blend away!


Only 80 calories for the whole thing!

Monday, August 27, 2012

Say Cheeze!

I had to.
When I became vegan, I knew I was going to miss one thing...

Creamy, dreamy, delicious cheesecake...



-8 oz. tofutti cream cheese
-8 oz. vegan sour cream
-6 oz. o' soy vanilla yogurt
-2/3 cup splenda
-1 flax or chia egg
-pinch of salt
-1 tbsp. vanilla extract
-2 tbsp. flour

-1 1/2 cups crushed vegan graham crackers
-2 tbsp. splenda
-pinch of salt
-4 tbsp. vegan margarine
-1 tsp. almond extract
-1 tsp. coconut extract


-1 pint strawberries
-1/3 cup sugar
-1 tsp. vanilla extract

1 spring form pan is needed for this recipe.


1. First, you want to prep your pan. To do this, you line the outside of your spring form pan with aluminum foil. This prevents water to seep into your cheesecake while is it baking in a water bath.
  2. Preheat your oven to 350 degrees Fahrenheit, with the rack in the 3rd to lowest rack in the oven. 
3. In a food processor or blender, pulse the graham crackers if not in crumbs. Then, put in a large bowl, and stir in the salt and sugar. Using your hands, stir in the melted margarine. 
4. Put all but 1/4 cup of the crust into the bottom of the spring form pan. (you save the crust just in case of any holes.) Now, place in the oven for 10 minutes. Let cool. Then, reduce oven heat to 325 degrees.
5. Place the cream cheese, sour cream, and soy yogurt into a large bowl. Mix until creamy. Add the sugar and beat until combined. Add the salt, vanilla, and flour beating after every addition. Now, add the egg re-placer, until fully incorporated. Wipe down the sides of the bowl, and remix anything if needed.
6. Place the foil wrapped spring form pan into a high sided roasting pan. Fill the pan with water until about one inch high. Pour the filling into the crust and smooth the top with a spatula. Place into the oven and cook at 325 degrees for about 50 minutes, or until slightly jiggly in the middle.
7. When the cheesecake is done, take out of the oven and let cool.
8. Meanwhile, put the pint of strawberries into a pot and let cook down with the sugar and vanilla until made until a syrup. 
9. When the cheesecake is cooled, take out of the spring form pan, and onto a serving plate. 
10. Top with the strawberry syrup.


Nutrition information is not yet available...

Sunday, August 26, 2012

Just Peachy Crumble Bars!

The other night, I was at the store.

But this was not like any other shopping trip... Peaches were on sale. 88 cents each. I jumped on that offer faster than... well, never mind.

And my crumble is vegan. And healthy. And fat-free. And gluten-free. And sugar-free. And delicious. It's the best of all worlds.

-1.5 cups oat flour (grind up gf oats until powdery)
-1/6 tsp. salt
-1/2 tsp. baking powder
-a little over 1/2 cup natural applesauce
-1/3 cup splenda
-1 tbsp. cinnamon
-2 cups of fresh peaches
-2 tbsp. vegan buttermilk (vegan milk with lemon juice)
-1 tsp. vanilla extract
-1 tsp. cinnamon
-1 tbsp. splenda

Combine the first 6 ingredients in a bowl. Put half of the dough in the bottom of a small, oiled glass dish. Evenly mix the peaches with the rest of the ingredients and put on top of the dough. Now, top off with the rest of the dough. Bake for 35-40 minutes (until a golden brown and firm) at 350 degrees.

When cut up into 6 slices, these bars only have 100 calories each!

Monday, August 20, 2012

Vegan S'mores Cupcake!

Hello All!
Have you ever wanted a s'mores, but you didn't want the mess? Or dealing with the smell of smoke? Or the feeling of sticky fingers? I don't want any of those either. So, that is why I have created this. A s'mores cupcake. Enjoy. :)

                                                                    Right out of the oven...

For the Chocolate Cupcakes:
-1 C. Plain Non-Dairy Milk (I used almond milk)
-1 Tsp. Apple Cider Vinegar
-1/2 C. Granulated Sugar
-1/4 C. Coconut Oil
-2 Tbs. Unsweetened Applesauce
-1 1/2 Tsp. Pure Vanilla Extract
-1 C. All-Purpose Flour
-1/2 C. Cocoa Powder
-1/2 C. Vegan Graham Crackers, plus extra for garnish
-1 Tsp. Ground Cinnamon
-3/4 Tsp. Baking Soda
-1/2 Tsp. Baking Powder
-1/4 Tsp. Salt

For The Marshmallow Topping:
12 Vegan Marshmallows (at 2 minutes left, you add to the top of the batter.)

1. Preheat your oven to 350 degrees Fahrenheit.
2. Lightly grease your muffin pan.
3. In a large bowl, whisk together your non dairy milk and apple cider vinegar. Set aside for 3 minutes to let the milk curdle. (also known as vegan "buttermilk")
4. Add the vanilla, oil, sugar, and applesauce to the milk. Beat for about 30 seconds.
5. In another bowl, mix thoroughly the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon.
6. Pour the dry mixture into the wet until no lumps remain. 
7. Crumble the graham crackers and then fold in.
8. Bake 18-20 minutes. Remember, you add the marshmallow on at 2 minutes left, so you want to estimate correctly.
9. When cupcakes come out, lightly press on top of the marshmallow to flatten.
10. Garnish with a graham cracker triangle. (optional)

I believe these taste best when you let them cool all the way in the fridge.

These only have 155 calories!

Hello All!

Hello, and this is Bake Spy!A new vegan blog that helps you keep on track and not get bored with veganism! All nutrition facts will be provided!

Coming Soon: Yeast Free Vegan Cinnamon Rolls!
Check Back Soon!!