Photo Credit to Hannah Kaminsky of the Bittersweet Blog
Making a lifestyle change to your diet is not always easy. What makes it a difficult transition is having to adapt or develop recipes that are better suited for these new eating habits. For example, if one decides to be vegan, one excludes the use of animals for food, clothing or any other purpose. Food-wise, that means that not only does a vegan not eat meat, they also avoid products produced by animals, which includes eggs, milk, honey, cheese, etc. If you’re a dessert person, not being able to use eggs, milk and honey may seem like a big loss. However, today’s technology allows a better flow of information than ever before, which means that bloggers like Hannah of the Bittersweet Blog, can help you bake a cake and eat it, too.
Hannah has been baking at a very young age and by her senior year in high school, she had and still has one of the more popular vegan cooking blogs around. As you peruse her blog, you will see some savory offerings, but dessert is her first love. In fact, she became a published author with the release of her first book, My Sweet Vegan. Comprised of 77 original recipes, Hannah’s book may just be one of a vegan’s go-to books for all things sweet and dessert-like. Click here for information of how to purchase My Sweet Vegan. Until then, be sure to bookmark her blog to see what other sweet surprises Hannah comes up with. You can find the original post of this recipe here.
Maca Maca Bars
3/4 cup white whole wheat flour
2 Tbs Navitas Naturals Maca Powder
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup Garden of Life Extra Virgin Coconut Oil, melted
1/2 cup granulated sugar
1/4 cup Eden Foods, Organic EdenSoy Original Soymilk mixed with 1/4 tsp. white vinegar
1 tsp NuNaturals, Singing Dog, Pure Vanilla Extract
1/2 cup unsalted macadamia nuts
Directions
Preheat your oven to 350 degrees, and lightly grease an 8 x 4 inch loaf pan.
In a large bowl, sift together the flour, maca powder, baking powder, salt, and cinnamon, and whisk to combine.
Separately, whisk together the melted coconut oil, sugar, soy milk, white vinegar, and vanilla. Pour the wet ingredients into the dry, and with a wide spatula, stir just enough to bring the two together without too many lumps. Transfer the batter into your prepared pan, smooth out the top so that it fill the loaf pan in one even layer, and sprinkle the macadamia nuts evenly across the top. You may choose to lightly chop them if you feel they’re too large, but I like the visual impact of the whole and halved mac nuts. Use your hands to lightly press the nuts into the batter.
Bake for 15 – 20 minutes, until golden brown around the edges, and a toothpick inserted into the center comes out clean. Let cool completely in the pan before slicing.
Makes about 6 to 8 Bars
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