Happy Valentine’s Day, lovely friends!

If you’re looking for easy and healthy recipes to celebrate Valentine’s Day and shower some love on your special someone, sprinkle some affection on those near and dear to you, or perhaps treat yourself to some self-love with some delightful sweet treats, I have some amazing recipes for you!

These 5 irresistible recipes are perfect for impressing and expressing your love and appreciation to those special people in your life :

  Easy Vanilla Strawberry Cupcakes

  Simple Strawberry Sauce

  Vanilla and Raspberry Doughnuts *

  Easy Raspberry Sauce *

  Vegan Chocolate Hearts

* These recipes feature Chandler Honey’s delicious raw organic honey with unique flavour infusions!

All the recipes are cinch to make and the best part? They are all gluten-free, dairy-free and vegetarian-friendly!

Which one(s) are you going to try out? Lemme know in the comments below.

Wishing all of you a very Happy Valentine’s Day!

The post Easy Valentine’s Day Recipe Ideas 💘 {gluten-free, vegetarian} first appeared on Pure Sprinkles.

Happy Halloween, my lovely friends!
These Easy Halloween Mummy Bites are a spooktacular treat! This no-bake recipe uses simple pantry staples to create a snack that’s not only frightfully adorable but also packs a healthy twist. These treats are the ultimate ghoulish goodies to savour this Halloween. Bonus: they’re gluten-free, dairy-free, and totally vegan!

I’m going to let you in on something: I absolutely love making no-bake recipes! There’s something incredibly satisfying about creating a sweet treat recipe that you can whip up on a whim when you’re craving something sweet. Especially when you use natural, wholesome ingredients that are good for your health and well-being. That’s what Pure Sprinkles is about after all :).

I wanted to experiment with new ingredients while keeping things super easy because Halloween is a time for spooky movies, costumes, and fun, not spending hours in the kitchen. So, here’s a quick and simple, no-bake recipe to enjoy this Halloween season.

For this year’s Halloween recipe, I decided to give my little creations a costume – yes, you heard it right! A costume made of velvety white ‘chocolate’ wrapped around airy brown rice crispies, creamy cashew butter, and a spoonful of coconut oil. Sweetened naturally with maple syrup and a hint of vanilla. The result? Adorable mummy bites! They’re frighteningly cute, aren’t they? I just couldn’t resist.

I also opted for using cashew butter instead of marshmallows to give them a fun healthy twist, that adds a lot of depth of flavour and a beautiful contrast in textures as well.

I’m also super excited to use Camino’s new Vegan White Baking Chips! I have been waiting for the perfect recipe to use them so I can show off these beauties! 

So what’s to love about these Easy Halloween Mummy Bites?

• Loads of fun to make (especially with little kids)

• No bake recipe (that can be made ahead of time)

• Vegan friendly   • Gluten-free   • Dairy-free

• They’re super adorable

• No refined sugar or additives

And while I usually say that decorating is optional, in this case, it’s a must. It’s how we bring these cute mummies to life – well, figuratively speaking. But trust me, the effort is totally worth it. Not only do these treats taste AMAZING, but they’re also a blast to make. You can even turn it into a no-bake Halloween party with friends and family, and it’s a fantastic way to involve the kids. Who knows, it might become a Halloween tradition! So grab a spooky movie, gather in the kitchen, and whip up these delightful treats. The best part? You can indulge a little, or a lot, guilt-free. Enjoy!

Sprinkles recipe fun facts:

• WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• BROWN RICE CRISPIES – are low in calories and provide a source of fibre, vitamins, and minerals while promoting digestive health and weight management.

Let’s get into the Halloween spirit, and make some spooktacular Easy Halloween Mummy Bites! 

Enjoy!

The post Easy Halloween Mummy Bites {gluten-free, dairy-free, vegan} first appeared on Pure Sprinkles.

These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and can be whipped up in a flash for any special occasion or whenever you desire a sweet treat. They are super moist, with just the right amount of natural sweetness and a lovely strawberry jam filling. Simply put, these cupcakes are divine! They are also gluten-free, dairy-free and refined sugar-free!

With Valentine’s Day AND Pure Sprinkles’ 2nd Birthday just around the corner, I wanted to share a recipe close to my heart to celebrate these special occasions. Bringing together two of my favourite recipes, my Very Vanilla Cake and Simple Strawberry Sauce, that I shared with you last year for Pure Sprinkles 1st Birthday. Creating a whole new recipe that is something truly magical, with a flavour combination that is simply sublime.

I love the pairing of vanilla and strawberries. They are the perfect match. The sweet and slightly floral notes from the vanilla paired with sweet and slightly tart strawberries have a beautiful contrast of flavours yet meld together so seamlessly that it creates a flavour combination that makes your tastebuds smile.

It is also my go-to recipe for making treats for friends and family. I have made these cupcakes countless times and have always received praise for how yummy they are and how they can’t believe they are gluten-free. More proof in the pudding that gluten-free can be as tasty if not tastier than baking with regular flour or refined sugars. The best part is it’s healthier, and you can feel good about eating it.

So what’s to love about these Easy Vanilla Strawberry Cupcakes?

• Gluten-free

• Dairy-free

• Simple to make

• Natural wholesome ingredients

• Perfect for special occasions, birthdays, anniversaries, or parties!

I couldn’t resist decorating the cupcakes with some luscious Strawberry Buttercream. Its lovely soft pink hue ties in perfectly with Valentine’s Day and Pure Sprinkles’ Birthday! It was just too fitting and looked so pretty! I added some Strawberry Syrup (thanks to my Simple Strawberry Sauce) to the buttercream, which amped up the strawberry flavour. However, you can dress up these cupcakes any way you like with buttercream (as picturized), frosting, glaze, or whipped cream, or enjoy them just as they are!

I poured a lot of love into creating these cupcakes, and hope you enjoy them as much as I do!

Happy Valentine’s Day, lovely friends! & Happy 2^nd Birthday, Pure Sprinkles!!

Sprinkles recipe fun facts:

• COCONUT FLOUR – has high fibre content, is packed with nutrients and promotes good digestive health.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• HONEY – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

Let’s go and make some delicious Easy Vanilla Strawberry Cupcakes to celebrate these special occasions! 

Do you also love cupcakes? How did you enjoy these cupcakes? Let me know in the comments below. 

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Easy Vanilla Strawberry Cupcakes

These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and are a breeze to make for any special occasion or any time you want a sweet treat. They are gluten-free, dairy-free and refined sugar-free!

Author Priscilla S

Ingredients

Ingredients

Easy Vanilla Strawberry Cupcakes

Dry

• ½ cup coconut flour
• ½ tsp baking soda
• pinch of sea salt

Wet

• 4 eggs
• ⅓ cup coconut oil, melted (room temperature)
• ½ cup liquid raw honey* (or maple syrup)
• ¼ cup almond milk (or any plant-based milk of choice)
• 1 tbsp pure vanilla extract

Decorations

• sprinkles (optional, highly recommended)

Equipment

• whisk
• 2 x 6 cavity muffin tin (or silicone molds)
• measuring spoons + cups
• small and large metal bowls
• baking cups
• metal spoons
• cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
• toothpicks
• apple corer
• paring knife
• silicone spatula

Instructions

Preparation

• Line the muffin tin with baking cups and lightly spray the muffin tin with coconut oil. Set aside.

Vanilla Strawberry Cupcakes

• In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
• In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients and whisk together until you have a nice smooth batter.
• Preheat oven to 350°F.
• Let the batter sit for 5 minutes. This is an important step; please do not skip it as it helps the cupcakes to rise and become more moist. Mix together one more time.
• Fill the muffin tin with batter, about 3/4 filled, approximately 2 tbsp of batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 17-18 minutes or until golden brown. Be sure to do the toothpick test to make sure it is fully baked.
• Once done, allow the cupcakes to cool to room temperature, then transfer to a plate.

NOTE: This recipe uses my Simple Strawberry Sauce recipe as the filling for the cupcakes. So please hop over to the recipe here to get the full details and proceed with the next steps. If you don't want to add the filling, then skip over to the next section.

• How to add Strawberry Jam Filling
• APPLE CORER METHOD: Press the apple corer into the centre of the cupcake gently. Do not press hard, as you don't want to go too deep. Lightly twist as you pull the corer out. The center cupcake will lift up with the corer, leaving a lovely hole in your cupcake.
• PARING KNIFE METHOD: Carefully cut a hole in the middle of the cupcake. Do not press hard, as you don't want to go too deep. Remove the centre and set aside.
• Take a ¼ measuring spoon and gently press into the hole to make a nice, even hole to add the filling.
• Set aside the cake removed from the centre to seal the cupcake after adding the Strawberry Jam.
• Spoon a teaspoon of Strawberry Jam into the cupcakes and press down again with the measuring spoon to ensure it fills nicely. Then place the cake that we removed earlier and press it back into the hole to seal the cake.

Decorating

• You can decorate these cupcakes with buttercream, frosting, glaze, whipped cream, the choice is entirely yours! I highly recommend adding sprinkles as it really adds a fun element to the cupcakes and makes them look so pretty!

Notes

YIELDS 12 cupcakes

* Feel free to adjust the sweetness to your liking.

STORAGE: Stores in the fridge for a week in an air-tight container or in the freezer in a freezer-safe container or zip lock bag for up to a month.

If the cupcakes are decorated, they will keep up to 3-4 days in the fridge in an air-tight container or the freezer in a freezer-safe container or zip-lock bag for up to a month.

NOTE: These cupcakes don't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.

DECORATING: These cupcakes can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze or whipped cream! The possibilities are endless. 

BATCH BAKING: Want more cupcakes? No problem! Just double up the recipe. 

Enjoy!

The post Easy Vanilla Strawberry Cupcakes {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Hello dear friends!

This Easy Gingerbread Bundt Cake is light and super moist and brings classic gingerbread flavours to your table with a dessert that is super easy to make and an absolute showstopper with its elegant look perfect for all your holiday festivities!  Made with wholesome ingredients and naturally sweetened thanks to Chandler Honey’s Gingerbread Honey! A must-make dessert this holiday season. It’s gluten-free, dairy-free, and refined sugar-free!

I love the holiday season! The warmth of the season with holiday music, movies, time with family, friends and, of course, food is something very special. And Gingerbread is just one of the quintessential holiday flavours that capture the essence and feel of the season with its beautiful warming spices that are so comforting and gives you a warm fuzzy feeling that can’t help but bring a smile to your face with its cheerful flavour.

During the holiday season, we can sometimes be inundated with sweet treats and desserts, which is always a treat. But it can also be challenging for those of us who are not able to eat traditional desserts. I know from experience how trying and how disheartening it can be when you are not able to enjoy treats you have grown up eating or not be able to participate in holiday festivities due to dietary restrictions.

This recipe is my holiday present to you!  A classic holiday dessert, Gingerbread cake you can enjoy with wholesome ingredients you can feel good about! This recipe works for a variety of diets and food lifestyles, but honestly, it’s great for everyone!  I wanted to share a recipe that was extra special and do something different that I have never done before. So I chose to make a bundt cake. I have always loved how elegant they looked, and the shape of it naturally looks like a holiday wreath. So presenting to you my first-ever holiday bundt cake! I certainly put a lot of love and care into creating this recipe, and hope that you enjoy it just as much as I do. 

The best part of this Easy Gingerbread Bundt Cake is no one will ever know it’s made without traditional ingredients. It has a lovely structure, and the texture is so light and moist! The flavour of the cake has a beautiful infusion of Gingerbread spices. You will definitely be looking to get a second serving of this cake, it’s that good! It is not overly sweet and can be enjoyed as it is if you like things on the lighter side OR if you want to jazz it up (it is the holiday season, after all) I have a few suggestions on how you can dress up this cute bundt cake to be a showstopper for all your holiday festivities! 

So what’s to love about this Gingerbread Bundt Cake?

• Classic Gingerbread flavours in cake form (who doesn’t love that?!)

• Gluten-free   • Dairy-free   • Refined sugar-free   • Vegetarian

• The perfect dessert for all your holiday festivities (seriously, how pretty is it?!)

• No Gingerbread spices needed, thanks for Chandler Honey’s Gingerbread Honey

•  Made with wholesome ingredients you can feel good about

Now some of you may be wondering, wait, this is a Gingerbread Cake, why isn’t there a list of Gingerbread spices in the ingredients section? The reason, dear friends, is that we don’t need any! This is thanks to the secret ingredient that powers all the lovely Gingerbread spices and the source of the smooth, natural sweetness, Chandler Honey’s Gingerbread Honey! So let’s take a closer look at this spectacular, honey!

Chandler Honey

Gingerbread Honey

Chandler Honey’s Gingerbread Honey is part of the limited edition holiday bundle (including 3 new flavours) from Chandler Honey. This Gingerbread honey is bursting with classic Gingerbread spices, and each spoonful of honey feels like a taste of Gingerbread heaven. 

The honey itself is so beautiful and sparkles with all the aromatic Gingerbread spices. A taste of the holiday season captured in a lovely jar of honey. A must-try this holiday season!

So if you are looking for special honey this holiday season that will take your baked treats to another level, do try out this honey (which I highly recommend) along with the rest of Chandler Honey’s limited edition holiday bundle, please check out their website. 

Sprinkles recipe fun facts:

• CHANDLER HONEY’S GINGERBREAD HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• OAT FLOUR – jam-packed with antioxidants and nutrients such as magnesium, biotin, copper, phosphorus, and manganese and keeps you feeling full longer.
• ALMOND FLOUR – contains vitamin E, reduces the risk of cardiovascular disease and lowers ‘bad’ cholesterol, and increases ‘good’ cholesterol

So let’s do some holiday baking and make a glorious, Easy Gingerbread Bundt Cake! 

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Easy Gingerbread Bundt Cake

This Easy Gingerbread Bundt Cake is beaming with festive gingerbread flavours, thanks to Chandler Honey's Gingerbread Honey! Made with wholesome ingredients and naturally sweetened, it's the perfect dessert for the holiday season! It's also gluten-free, dairy-free and refined sugar-free!

Author Priscilla S

Ingredients

Gingerbread Bundt Cake

Dry Ingredients

• 1 cup oat flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ cup arrowroot flour
• ¼ tsp sea salt

Wet Ingredients

• 2 eggs
• ⅛ cup coconut oil, melted (room temperature) (or dairy-free butter)
• ½ cup almond milk (or plant-based milk of choice)
• ⅛ cup molasses
• ¼ cup Chandler Honey's Gingerbread Honey* ( plus ½ tbsp warm water to loosen the honey)
• ⅛ cup coconut sugar (or brown sugar, if you don't need the recipe to be refined sugar-free)
• ½ cup hot water

Gingerbread Glaze

• ½ tbsp Chandler Honey's Gingerbread Honey*
• 1 cup refined sugar-free icing sugar (or powdered sugar)
• 1-2 tbsp almond milk** (or plant-based milk of choice)

Decorations

• sprinkles (optional but highly recommended)

Icing Sugar Snow

• ¼ cup refined sugar-free icing sugar (or powdered sugar)

Equipment

• 9" bundt pan (or a similar sized cake pan)
• whisk
• silicone spatula
• medium and large stainless bowls
• measuring cups & spoons (or ceramic or heavy-set glass bowls)
• metal spoons
• cooking spray (I used coconut oil, or you can use any cooking spray of choice)
• bowls (for the glaze)
• sifter
• toothpicks

Instructions

Preparation

• Spray bundt pan with cooking spray and set aside.

Gingerbread Bundt Cake

• Preheat the oven to 350 °F
• Combine all the dry ingredients in a medium bowl. Set aside.
• In a large bowl, add eggs and coconut sugar and whisk together. Then add Chandler Honey's Gingerbread Honey along with molasses and mix again. Add the remaining wet ingredients and whisk together until you get a nice smooth consistency.
• Now it's time to add in the dry ingredients! Add a little at a time and slowly whisk together until you get a nice smooth consistency. You will notice the batter will turn into a lovely light caramel brown colour.
• Carefully add in hot water, this is a secret ingredient in classic Gingerbread cake! Whisk everything together one last time. You will notice the batter is more loose and runny than regular cake batter, but not to fret, this is how it should be and will come out beautifully!
• Slowly pour the batter into your bundt pan and give a gentle shake to ensure the batter distributes evenly. Place in the oven to bake for 40-45 minutes or until it turns a medium brown colour.
• Once it's baked, remove it from the oven and give it a quick toothpick test. If it needs more time, place it back in the oven. Otherwise, let it cool down and remove it from the pan. Place it on a wire rack, plate, or platter to cool down completely.
• All that's left to do now is enjoy this glorious Easy Gingerbread Bundt Cake! This cake is lovely as it is, but if you want to dress it up more for the holidays, here are a couple of options.

Decorating Easy Gingerbread Bundt Cake

A dusting of icing sugar snow

• Add some icing sugar into a sifter and dust some icing sugar over the cake for a beautiful festive presentation that looks like freshly fallen snow and a touch of added sweetness.

Gingerbread Glaze

• Sift the icing sugar. Please complete this step, or the glaze will have clumps. Mix 1-2 tbsp of almond milk (a little at a time) into the icing sugar slowly until well combined and you get the consistency you desire. Now add Chandler Honey's Gingerbread Honey, and mix together until you get a nice smooth consistency. It should be thick but still be able to drip off your spoon. If you want it looser, add a little more almond milk (or planted-based milk of choice) until you get the desired consistency.

How to Glaze

• Spoon glaze over the Bundt cake, creating a thick blanket of yummy glaze. You can control how much you want to add. I would do it twice to get a nice thick coating of glaze, leaving time in between to set. Then place it on a wire rack or plate to set.

After Glazing

• If you want to make your Easy Gingerbread Bundt Cake shine, you can decorate them with some fun sprinkles! Add them while the glaze is still wet, or they won’t stick.
• Let it set at room temperature for 1-2 hours to harden. If you want the glaze to harden faster, place the cake in the fridge for a couple of hours.
• Lastly, cut a piece of your beautifully decorated Easy Gingerbread Bundt Cake and enjoy!

Notes

YIELDS 9" BUNDT CAKE

This Easy Gingerbread Bundt Cake is best served with tea or coffee or enjoyed on its own for dessert!

NOTE: This cake is lightly sweetened, so if you prefer your desserts on the sweeter side, I recommend glazing the cake or adding more of Chandler Honey's Gingerbread Honey.

* Chandler Honey's Gingerbread Honey uses glorious, unpasteurized, raw honey, which means the flavours are more concentrated, and a little goes a long way. Plus, we are sweetening up the Easy Gingerbread Bundt Cake with the glaze, so we don't need a lot of sweetness. Feel free to adjust to taste by adding a little less or more depending on what you like best. 

** For these proportions, use according to the consistency of the glaze you desire. 

STORAGE

UNGLAZED PLAIN CAKE/DUSTED WITH ICING SUGAR SNOW: Place in the fridge covered in plastic wrap or an airtight glass container for up to a week. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month. 

DECORATED GLAZED CAKE: Place in the fridge covered in plastic wrap or an airtight glass container for 3-4 days. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month. 

NOTES

GLAZE: I actually don't recommend storing the glaze. As it hardens and is not great to work with after some time, so it is best to make it fresh. Instead, create one batch at a time and if you need more, make another batch.

GLAZE TIP: The glaze hardens very quickly but not to fret, if that happens, add a bit more almond milk, and it will loosen up again and be good to go!

 

 

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

The post Easy Gingerbread Bundt Cake – featuring Chandler Honey {gluten-free, dairy-free} first appeared on Pure Sprinkles.

This Easy Vegan Caramel Sauce is a show-stopper! With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious, dairy-free, gluten-free, paleo, and refined sugar-free sauce! It’s super versatile to use on various sweet treats and elevates them to next-level decadence!

I have always loved caramel sauce. The creamy, velvety texture is just so heavenly. I love how it appears so simple yet has such a complex flavour that can transform your treats into something extra special without much effort.

When I changed my diet years ago and had to forgo dairy, it was challenging not being able to have caramel sauce anymore. However, I was determined to create my own dairy-free version, and let me tell you, it was no easy feat. I experimented for quite some time and tried various iterations until this sauce was finally born, and oh my, was it worth the wait! It is caramel-y perfection, and I promise you will not miss traditional caramel sauce one bit once you try this! It’s just as good, if not better! 

So what’s to love about this Easy Vegan Caramel Sauce?

• Quick and easy to make

• Rich, creamy, and decadent

• Gluten-free   • Refined sugar-free

• Dairy-free   • Vegan   • Paleo

• Naturally sweetened with maple syrup and coconut sugar

• Countless ways to use it to create different sweet treats

Aside from being delicious, the beauty of this caramel sauce is it uses just 4 all-natural ingredients. The richness of coconut cream lends itself beautifully in creating a smooth, creamy textured sauce and replaces the loads of heavy cream and butter that you’d find in traditional caramel. I love the combination of maple syrup and coconut sugar as it balances out the sometimes bold taste of coconut sugar alone. The maple syrup also enhances the sweet, caramelized notes and plays nicely with both the vanilla and coconut cream for a harmonious depth of flavour.

The best part of this Easy Vegan Caramel Sauce is its easy use in so many treats! Though this recipe is magical all year round, I thought Halloween would be the perfect time to share this versatile recipe so you can use it in countless ways for all your spooktacular treats!

5 ways to use this Easy Vegan Caramel Sauce 

• CHOCOLATE TREATS: If you’re looking to create homemade chocolate treats to echo childhood classics like caramel chocolate, this sauce will do just the trick! 

• POPCORN: Caramel popcorn is a fun snack that gives you salty and sweet! Mix this sauce with freshly popped corn and bake to create your own homemade caramel popcorn!

• FRUIT: No need to bake to enjoy this sauce. Just cut up some of your favourite fruits and dunk them in for a simple and delicious dessert!

• CAKE/CUPCAKES: This sauce is fantastic for taking your cake/cupcakes to the next level! Drizzle on top of your cake/cupcakes or even in the middle as a filling! If you want to take it up another notch, add to your frosting for Caramel Frosting!

• BROWNIES: Dot the batter with the caramel sauce to create some Caramel Brownies, and swirl a little on top for little extra caramel-y goodness!

Sprinkles recipe fun facts:

• COCONUT CREAM – a thicker form of coconut milk that is rich in potassium and a great source of vitamins and minerals.  
• COCONUT SUGAR – has a low glycemic index and contains antioxidants, electrolytes, minerals, nitrogen, and vitamin C.
• MAPLE SYRUP – has high anti-inflammatory properties and is packed with antioxidants, vitamins, and minerals.

Wishing you a Happy Halloween, lovelies!   Hope you enjoy this sauce as much as I do!

Let’s take your sweet treats to the next level and make some luscious, Easy Vegan Caramel Sauce!

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Easy Vegan Caramel Sauce

This Easy Vegan Caramel Sauce is truly magical. With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious sauce! It's super versatile to use on various sweet treats and elevates them to next-level decadence!

Author Priscilla S

Ingredients

Ingredients

• 1 cup coconut cream (or full-fat coconut milk*)
• ½ cup coconut sugar (or any other refined sugar-free sweetener)
• 2-3 tbsp maple syrup (or any other refined sugar-free sweetener)
• ½ tsp vanilla extract
• pinch of sea salt (optional)
• small knob of vegan butter (optional)

Equipment

• small saucepan (or small pot)
• silicone spatula (or whisk)
• measuring cups and spoons

Instructions

Easy Vegan Caramel Sauce

• Add coconut sugar and maple syrup into a small saucepan or pot on medium-low heat. Mix until it dissolves, 3-4 minutes. 
• Once the mixture starts to bubble, gently add in the coconut cream until it dissolves completely and is well combined. 
• Bring the heat to medium until the mixture bubbles, on a steady gentle simmer. If you see it begin to bubble rapidly, lower the heat. Keep a close eye on it and constantly stir it to prevent burning. Be patient and loving with it. It takes some time, but it’s totally worth it!
• After 10 minutes, the sauce should have thickened yet still light and runny. Remove from the heat, add in the vanilla extract and give it one final mix. Your sauce is now ready to enjoy in countless ways, woohoo! You can enjoy the sauce straight away or let it cool down and let it thicken more. Feel free to have a spoonful of the sauce (just for taste test purposes, of course )
• If you want a thicker caramel sauce similar to dulce de leche, continue cooking for another 5 minutes or until you reach your desired consistency. You will notice the texture change dramatically to a dark, amber coloured, thick and luscious sauce! As previously mentioned, it will thicken more after it cools, so please keep that in mind.

Notes

NOTE: This caramel sauce is super versatile, drizzled on top of cupcakes, cookies, and cakes, and as a filling in chocolate treats! The possibilities are endless!

IMPORTANT NOTE: *I highly recommend full-fat coconut cream for this recipe. I tested this recipe with coconut cream and coconut milk and found coconut cream works best. It doesn't separate when you cook it down and creates a beautiful, velvety texture. You can use full-fat coconut milk if you can't find coconut cream. Just place it in the fridge and use the thick, creamy part on top. Be sure it's full-fat, though, as you need the fat content to make the caramel.

Also, I used Cha’s Organics Coconut Cream as they have amazing coconut products, and that’s the one I personally love to use but feel free to use whichever one you like.

STORAGE: Place in a glass jar for up to 3 days. Coconut milk and coconut cream have a short storage life, so it is best to consume them within a few days. However, judging by how tasty this sauce is, it’s a safe bet you will have next to none left!

ALTERNATIVE: If you are a lover of salted caramel, no problem! Just sprinkle a little coarse sea salt on top, and you've got yourself some creamy salted caramel.

The post Easy Vegan Caramel Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Hello lovely people!

I have a very special treat to share with you that are as tasty as they are beautiful. These light, moist, yet slightly dense Vanilla and Raspberry Doughnuts are oh so good! They showcase Chandler Honey’s Créme Brûlée Honey for some natural sweetness and use only a few simple, wholesome ingredients. They are also gluten-free, dairy-free, and refined sugar-free!

Firstly, I am so happy to be collaborating with Chandler Honey again to create these delicious doughnuts, so a heartfelt thank you to Tique Chandler for the opportunity! 

So what’s special about this recipe, you ask? For starters, this recipe is a 2 for 1 recipe, as it makes 6 regular-sized doughnuts + 12 mini doughnuts! How amazing is that?! Bang for your batter!

This recipe is brimming with healthy twists. It uses just a few simple, wholesome ingredients. They are also baked, not fried, making them a healthier option. So go ahead and indulge a bit and jazz up these sweet treats with some luscious glaze and some fun sprinkles!

Now to turn the spotlight on our star ingredients of this recipe – Chandler Honey’s Créme Brûlée Honey and raspberries. Their dynamic pairing creates a symphony of flavours that dance in perfect synchronicity. The bright tart notes of the raspberries mesh beautifully with the sweetness of the Créme Brûlée Honey that in itself, has layers of deep flavours.

I loved the pairing so much that I created the Easy Raspberry Sauce using Chandler Honey’s Créme Brûlée Honey. Let me tell you, it tastes AMAZING! 

Creating these doughnuts brought the joy of eating doughnuts back into my life. Since changing my diet, I haven’t had one in years and missed them dearly. I have fond memories of eating vanilla-glazed doughnuts covered with rainbow sprinkles (my favourite) as a kid. It was such a special treat that I relished every time I ate one.

So to create these doughnuts in a new way and healthy way makes my heart so happy. And even happier that I can share this special recipe with you!

So what’s to love about these Vanilla and Raspberry Doughnuts?

• Baked not fried, healthier alternative to traditional doughnuts

• Gluten-free   • Dairy-free   • Refined sugar-free

• A fun sweet treat for adults and kids alike 

• Mini doughnuts are perfect for little ones

•  Lovely as an afternoon snack with tea or coffee

Now, the backbone of these doughnuts and what give them so much depth is, without a doubt, our special star ingredient, Chandler Honey’s Créme Brûlée Honey. Let’s learn more about this honey, shall we?

Chandler Honey

Créme Brûlée Honey

The Créme Brûlée Honey is part of Chandler Honey’s Core Collection and is the first flavour I tried and what made me fall in love with their honey. The layers and depth of flavour is immense and is what makes this honey so special. 

You are first greeted with the sweetness of the toasted honey. The caramelized notes intertwine with the inviting flavour of the vanilla bean, which is beautifully speckled throughout the honey. Then comes the warmth of the cinnamon that is woven into the honey.

Together, they create a wonderous flavourful melody that so aptly fits its name. The flavours are so good that you will be reaching for a spoon to try more. It is seriously that good to just eat out of the jar! 

So if you are looking for special honey, that is super versatile and will take your baked goodies to another level do try out this honey and definitely check out their Core Collection.  To learn more about Chandler Honey and their amazing unique infused honey flavours, check out their website.

Sprinkles recipe fun facts:

• CHANDLER HONEY’S CREME BRULEE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• RASPBERRIES – are packed with antioxidants and vitamins C, which aid in boosting immunity and skin health as well as high in fiber.
• OAT FLOUR – chockfull of antioxidants and nutrients such as magnesium, biotin, copper, phosphorus, and manganese and keeps you feeling full longer.
• ALMOND FLOUR – contains vitamin E, reduces the risk of cardiovascular disease and lowers ‘bad’ cholesterol, and increases ‘good’ cholesterol

Think it’s time we start baking some delightful Vanilla and Raspberry Doughnuts, let’s go! 

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Vanilla and Raspberry Doughnuts featuring Chandler Honey {gluten-free, dairy-free}

These Vanilla and Raspberry Doughnuts are a delightful, guilt-free sweet treat made with wholesome ingredients and naturally sweetened with Chandler Honey's Créme Brûlée Honey. Bonus is they are gluten-free, dairy-free, refined sugar-free, and baked not fried. What's not to love?

Author Priscilla S

Ingredients

Vanilla and Raspberry Doughnuts

Dry

• ½ cup oat flour
• ½ cup almond flour
• 1 tsp baking powder
• pinch of sea salt

Wet

• 2½-3 tbsp Chandler Honey Créme Brûlée Honey** (if the honey is really thick, loosen with ½ TBSP of warm water)
• 1 tbsp coconut oil, melted (room temperature)
• 1 egg
• ¼ cup almond milk (or plant-based milk/milk of choice)
• 1 tbsp vanilla paste (or pure vanilla extract)

Equipment

• 6 cavity doughnut pan
• 12 cavity mini doughnut pan
• measuring cups & spoons
• metal spoons
• whisk
• silicone spatula
• cooking spray (I used coconut oil, or you can use any cooking spray of choice)
• small and large stainless bowls (or ceramic or heavy-set glass bowls)
• bowls (for the glaze)
• sifter (for the glaze)
• parchment paper
• toothpicks

Raspberry Glaze

• 1-2 tbsp Easy Raspberry Syrup or raspberry liquid*** (add according to the consistency of glaze you desire)
• ½-1 tbsp almond milk*** (or plant-based milk/milk of choice)
• ½ cup refined sugar-free powdered sugar (or icing sugar)

Vanilla Glaze

• ½ tsp Chandler Honey Créme Brûlée Honey**
• 1-2 tbsp almond milk*** (or plant-based milk/milk of choice)
• ¼ tsp pure vanilla extract (optional)
• ½ cup refined sugar-free powdered sugar (or icing sugar)

Decorations

• sprinkles (optional but highly recommended)

Instructions

Vanilla and Raspberry Doughnuts

• NOTE: I use my Easy Raspberry Sauce, Easy Raspberry Syrup /Pulp Recipes for these tasty bites. Please hop over to the Easy Raspberry Sauce recipe for steps on how to make it.
• Combine all dry ingredients, oat flour, almond flour, baking powder, and sea salt in a small bowl. Set aside.
• In a large bowl, whisk together the Chandler Honey Créme Brûlée Honey with the almond milk (which will help loosen up the honey), then add the rest of the wet ingredients, coconut oil, egg, and vanilla paste. Whisk until everything is well combined.
• Slowly add the dry ingredients to the wet ingredients and whisk until well combined and the batter is nice and smooth. The thickness should be like pancake batter. Thick, but still slide off your spoon. Let it sit for a couple of minutes.
• Preheat the oven to 350 °F
• Spray doughnut trays with cooking spray. Wipe access oil with a paper towel.
• Spoon the batter into the doughnut tray, 2 TBSP worth of batter in each cavity, roughly ¾ filled. It should not surpass the circular hole in the middle. Do not be tempted to add more, as it will close up the doughnut hole once baked. If that does end up happening, I have a trick on how to remedy that in the notes below. 
• Now it's time to add the Raspberry Pulp. Add ¼ tsp to the batter around each doughnut cavity and then again for a total of ½-1 tsp of Raspberry Pulp (adjust to your liking). Gently swirl it into the batter with a toothpick to create a marble effect (it will look really pretty once baked!). Once done, gently shake the tray to even out the batter. Place in oven to bake.
• Bake doughnuts for 15-16 minutes or until lightly golden brown. Be sure to do the toothpick test. Once it comes out clean, you are good to go. Just be sure to keep close on them to ensure you don't overbake.
• Remove from the oven and let it cool for 5 minutes. Once cooled, remove them from the doughnut pan and place them on a wire rack, plate, or platter to cool down completely.
• You will have some batter leftover, which can be used to make Mini Doughnuts.

Mini Doughnuts

• For Mini Doughnuts, add ½ tbsp of almond milk to leftover batter and mix. Pour 1 tsp of batter to each mini doughnut pan cavity, and gently spread the batter evenly.
• Bake for 10 minutes or until lightly golden brown. Let it cool and remove it from the pan.
• The Vanilla and Raspberry Doughnuts are done and ready to enjoy! These doughnuts aren't as fluffy as the fried, all-purpose flour-based doughnuts, but I can assure you will not miss the fried ones one bit. They are oh so tasty plain, but you can jazz them up for a next-level doughnut experience. Check out my delicious glazing options below to give these full doughnut status glory!
• Doughnut tip: If you add too much batter and your doughnut hole closes, not to worry. A quick trick to remedy it is to use an apple corer or a bottle cap that is the size of the hole, press through gently, and voila, problem solved!

Raspberry Glaze and Vanilla Glaze

These Raspberry and Vanilla Glazes are the perfect pairing for your freshly baked Vanilla and Raspberry Doughnuts. They are simple to make and add an extra layer of flavour to these tasty treats.

Raspberry Glaze

• Sift the powdered sugar. Please do not skip this step, or the glaze will have clumps. Mix 1-2 tbsp of the Easy Raspberry Syrup (a little at a time) into the powdered sugar slowly until well combined and you get the consistency you desire. If you want it looser, add a little more raspberry syrup and almond milk (or milk of choice) until you get the desired consistency.

Vanilla Glaze

• Similar to the Raspberry Glaze, sift the powdered sugar. Add Chandler Honey Créme Brûlée Honey, vanilla extract, and almond milk into the powdered sugar and mix until you get the desired consistency. 

How to Glaze

• Now for the fun part, we glaze our doughnuts, woot woot! 

  You have two options: you can dip or spoon the glaze over the doughnuts. The choice is yours. I highly recommend using a thicker glaze to spoon over and a thin glaze for the dipping method. 

Spooning Method - Thick Glaze: 

• • Spoon glaze over the doughnut, creating a thick blanket of yummy glaze over your doughnut. You can control how much you want to add. Then set on wire rack or plate to set.

  • This glaze longer to set to get that hardened finish. The best way to achieve that is to let it set in the fridge for a few hours. 

Dipping Method - Thin Glaze: 

• • Dip face down, and after a few moments, pull out and allow the access glaze to drip off. For complete coverage, use a spoon, shower the glaze over the doughnuts, and lift it out with a spoon or fork. Set it on a wire rack with some parchment paper underneath to catch the drippings for about 10-15 minutes. Then repeat the steps until you get the coverage you desire.

  • Gives you the same beautiful, glossy sheen look as traditional, store-made, fried doughnuts. 
• So go ahead and have fun with it. Each method turns out amazing! 

After Glazing

• If you want to take things to another level, you can decorate them with some fun sprinkles! Be sure to add them while the glaze is still wet or they won’t stick.
• Once you are done, let it set at room temperature for 1-2 hours to harden. If you can't resist (trust me, it is no easy feat to wait), feel free to eat them just as! If you want the glaze to harden faster, place them in the fridge for a couple of hours.
• All that's left to do is devour these delightful Vanilla and Raspberry Doughnuts, enjoy!

Notes

* YIELDS 6 DOUGHNUTS + 12 MINI DOUGHNUTS

** Chandler Honey Créme Brûlée Honey uses glorious, unpasteurized, raw honey, which means the flavours are concentrated and a little goes a long way. Plus, we are sweetening up the doughnuts with the glaze, so we don't need a lot of sweetness. But feel free to adjust to taste by adding a little less or more depending on what you fancy best.

*** For these proportions, use according to the consistency of the glaze you desire. 

GLAZE NOTE: The glaze hardens very quickly but not to fret, if that happens just add a little more almond milk, and it will loosen up again and be good to go! 

STORAGE

UNGLAZED DOUGHNUTS/MINI DOUGHNUTS: Place in the fridge covered in plastic wrap or a glass container with a lid for up to 2-3 days, unglazed, and stored in the freezer for up to a month in a zip-lock bag or freezer-safe container. 

GLAZED DOUGHNUTS/MINI DOUGHNUTS: Place in the fridge in a glass container with a lid for up to 1-2 days (if they last that long!). You can freeze them as well. Place them on a tray and freeze for 1-2 hours until the glaze hardens. Then store them in a zip lock bag for up to 2 weeks.

GLAZE: I actually don't recommend storing the glaze. It hardens and is not great to work with after some time, so it is best to make it fresh. Instead, create one batch at a time and if you need more, just make another batch. 

BATCH BAKING: Want more doughnuts? Not a problem! Just double up the recipe and you'll have more doughnuts in no time.

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

The post Vanilla and Raspberry Doughnuts – featuring Chandler Honey {gluten-free} first appeared on Pure Sprinkles.

Hello dear friends! 

This 3 ingredient Easy Raspberry Sauce can be made in a breeze, using fresh or frozen raspberries. It is super versatile, transforming a slew of desserts to next level, sweet treats. It features Chandler Honey’s Créme Brûlée Honey for some natural sweetness. It is also gluten-free, dairy-free, and refined sugar-free. 

I adore raspberries. I love how cute and adorable they look all red and fuzzy. Though don’t be deceived by their cuteness. They really pack a punch of flavour with their natural tartness, which I love! They are loaded with nutritional benefits, as it is part of the berry powerhouse family. The only downside is they tend to go bad FAST! So how can you use these tasty gems up quickly? This sauce is the answer! 

It is super easy to make and is the perfect way to enjoy your raspberries longer than you could if you kept them fresh. It’s extremely versatile too, so really what’s not to love with this sauce? Not convinced just yet? Check the list below with some of the endless ways you can use this sauce.

5 ways to use this Easy Raspberry Sauce

•  ICE CREAM: Looking to transform your ice cream? This raspberry sauce is the way to go. An added bonus it is made with a natural sweetness from the Chandler Honey’s Créme Brûlée Honey! This honey adds a lot of depth and flavour and compliments the raspberries’ tartness so well.

• DOUGHNUTS: This sauce was made for doughnuts. It works perfectly as added flavour and texture and does double time as a glaze too! Just like in my Vanilla and Raspberry Doughnuts!

• YOGURT: Elevate your yogurt by just adding a spoonful of this sauce. You’ve instantly got yourself an all-natural fruit yogurt, minus all the additives and sugar, from many store-bought yogurts. 

• CHEESECAKE: This sauce can really change your cheesecake game. Just add on top and, voila you have Raspberry Cheesecake! 

• PANCAKES: Looking to try something different than classic Maple Syrup or my Simple Blueberry Sauce? This Easy Raspberry Sauce is the ticket! 

Sprinkles recipe fun facts:

• RASPBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is immune-boosting and packed with vitamin C
• CHANDLER HONEY’S CRÉME BRÛLÉE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.

So how about we make ourselves some Easy Raspberry Sauce?

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Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free}

This Easy Raspberry Sauce is beaming with bright tart notes from the raspberries and perfectly balanced with the sweetness of Chandler Honey's Créme Brûlée Honey. The best part is that this super versatile sauce has only 3 ingredients and can be whipped up in minutes!

Author Priscilla S

Ingredients

Easy Raspberry Sauce

• 1 cup fresh raspberries (or frozen)
• ½ tbsp fresh lemon juice
• 2-3 tsp Chandler Honey Créme Brûlée Honey* (adjust to taste)

Equipment

• saucepan
• small bowl
• cutting board
• paring knife
• strainer (or fine sieve)
• lemon juicer (or can squeeze by hand)
• spoons

Instructions

Preparation

• Wash raspberries, drain and set aside. Wash, and juice the lemon. Set aside.

Easy Raspberry Sauce

• Heat saucepan on medium. Once heated, add lemon juice and Chandler Honey Créme Brûlée Honey until it dissolves.
• Once the lemon and honey mixture starts to bubble, add in the raspberries. Turn down the heat to medium-low and keep mixing to ensure it doesn’t burn. The mixture may froth a little, but it will settle.
• Cook for about 3 minutes if you using fresh raspberries. Once the mixture thickens, you will know it is done. If using frozen raspberries, cook for 5-6 minutes. Once done, remove it from the heat and let it cool to room temperature.
• Once cooled, you have yourself a glorious, Easy Raspberry Sauce! You can use it in a variety of ways such as topping for ice cream, yogurt, pancakes, parfaits plus so much more. If you want an Easy Raspberry Syrup, follow the next steps to do so.

Easy Raspberry Syrup

• Take your prepared Easy Raspberry Sauce and strain it with a fine-mesh sieve. Add the liquid back into the saucepan, and simmer on low for another 3-5 minutes or until it thickens to a syrup consistency.
• Be sure to stir constantly to avoid burning. You will notice the colour starts to deepen to a darker red. The sauce will become thick enough to slowly drip off your spoon, similar to caramel sauce. Cook until you reach the consistency you desire and remove from heat.
• Then your Easy Raspberry Syrup is done. Let it cool and enjoy! It’s perfect as a glaze for doughnuts, like my Vanilla and Raspberry Doughnuts, as well as cakes, or on top of ice cream. The possibilities are endless! Be sure not to throw away that precious pulp you strained from the Easy Raspberry Sauce! It can be used as Raspberry Pulp for things like filling for cakes, doughnuts (like my Vanilla and Raspberry Doughnuts), crumbles, or cheesecakes.
• If you want to skip preparing a cooked sauce, here’s a quick shortcut to some berry goodness!

Easy Raw Raspberry Sauce - Shortcut

• Mash the raspberries with a fork. Then strain the Raspberry Pulp through a fine sieve with a spoon. It takes time and patience but is well worth the effort. Reserve the Raspberry Pulp for items noted above and set the liquid raspberry 'juice' aside for things like creating a glaze, salad dressing, or even lemonade!

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

Enjoy!

The post Easy Raspberry Sauce Featuring Chandler Honey {gluten-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy 1^st Birthday, Pure Sprinkles!!

To celebrate this momentous milestone, I am sharing my most beloved recipe, my Very Vanilla Cake! This cake is super moist, spongy, and just so lovely! It is also gluten-free, dairy-free, and refined sugar-free! It is the first recipe I created and holds a special place in my heart. It is effortless to make and one you can whip up in no time.

I knew I wanted to save this recipe for a special occasion, and there could be no better day than today. I created this recipe when I first changed my diet nearly ten years ago. At that time, I had absolutely no clue about gluten-free baking. I was adjusting to my new food lifestyle, having to give up many of the sweets I had always loved, but I was determined to find a way to enjoy them in a new way.

I found different gluten-free recipes and tried many out, but none seemed to be quite what I was looking for, so I decided to try my hand at creating my own. After a bit of experimentation, this Very Vanilla Cake recipe was born. It is my go-to recipe even today and my absolute favourite. 

I love how it’s my tried and true recipe that I have made a million times. I’ve made it for friends and family, who might I add, absolutely love it! Many of them had never tried gluten-free baked treats before and said that it was one of the best cakes they had ever had. Many didn’t even realize it was gluten-free until I told them! So I think that is very telling in itself, wouldn’t you say?

So what’s to love about this Very Vanilla Cake?

• Gluten-free

• Dairy-free

• Super easy to make

• Uses wholesome ingredients

• No processed flours or refined sugar

Now I would be remiss if I did not acknowledge today is also Valentine’s Day! So I had to create a twist for Valentine’s Day to tie both special occasions together. I have a simple and super lovely Strawberry Sauce recipe for you that you can pair with this cake to take it to a whole other world. I have taken a bit of the sauce and added it to the buttercream, which added a nice fruity infusion to the frosting. 

This cake is perfect for serving on any special occasion, whether it’s birthdays, anniversaries, or anything you want really!

Sprinkles recipe fun facts:

• COCONUT FLOUR – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• HONEY – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

Think it’s time to make us some delicious Very Vanilla Cake to celebrate this very special day!

Happy 1^st Birthday, Pure Sprinkles!!

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Very Vanilla Cake

This sweet and delectable gluten-free Very Vanilla Cake is easy to whip up for any special occasion.

Author Priscilla S

Ingredients

Ingredients

Very Vanilla Cake

Dry

• ½ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt

Wet

• 4  eggs
• ⅓ cup coconut oil, melted (room temperature)
• ½ cup liquid raw honey* (or maple syrup)
• 2 tbsp almond milk (or any milk of choice)
• 1 tbsp pure vanilla extract (or vanilla paste)

Equipment

• 6" cake pan (or two mini 3" cake pans)
• whisk
• measuring spoons + cups
• small and large metal bowls (or heavy-set glass bowls)
• silicone spatula
• metal spoons
• parchment paper
• cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
• wire rack

Instructions

Preparation

• Line the cake pan with parchment paper at the bottom so it is easy to remove and lightly oil the pan with coconut oil. Set aside.

Very Vanilla Cake

• In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
• In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. whisk together until smooth. Slowly add the dry ingredients and whisk together until you have a nice smooth batter.
• Let the batter sit for 5 minutes. This is an important step; please do not skip as it helps the cake to rise and become more moist. Then mix together one more time.
• Preheat oven to 350°F.
• Fill the cake pan with batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 30-35 minutes, or until golden brown. Be sure to do the toothpick test to make sure it is fully baked.
• Once done, cool the cake until it comes to room temperature, then transfer to a wire rack. Then it is time to frost or glaze our delectable cake! Once decorated the cake is ready to enjoy. Hooray!

Notes

YIELDS One 6" cake pan or two mini 3" cakes pans

* Feel free to adjust the sweetness to your liking.

STORAGE: Stores in the fridge (covered) for a week, or in the freezer in a freezer-safe container or zip lock bag for up to a month.

NOTE: This cake doesn't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.

DECORATING: This cake can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze, or even fresh fruits! The possibilities are endless. 

BATCH BAKING: Want more cake? No problem! Just double up the recipe. 

Enjoy!

The post Very Vanilla Cake {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, dear friends!

This super simple 3 ingredient strawberry sauce can be made within minutes, elevating your treats to something a little extra special!  It’s also gluten-free, dairy-free and refined sugar-free. Woohoo!

I wanted to share a recipe that not only looks fun and festive for Valentine’s Day but is something I love with all my heart, strawberries.

Oh, beautiful, glorious strawberries, how you have such a special place in my heart. Strawberries are absolutely, positively my favourite fruit. There is no other. Bar none.

So why do I love them so much? Honestly, where to even begin? Strawberries are naturally lovely, sweet, slightly tart, juicy, and just so beautiful with their radiant red hue. They are so versatile they can be eaten as a snack, added to a salad, cereal, dessert; the possibilities are endless.

Now, take this beautiful ruby red fruit, and cook it up, and it transforms into something completely different. It takes this fruit that can sometimes slightly tart, and sweetens it up more.  It becomes a luxurious glossy sauce that can make anything feel more fancy and decandant! It is also free of additives and loads of sugar that can be found in store-bought strawberry sauces or jams, so a much easier and healthier choice!

5 ways to use this Simple Strawberry Sauce

•  ICE CREAM: Looking to create an ice cream sundae? This strawberry sauce is perfect and added bonus it is not loaded with tons of sugar as traditional strawberry sauces have!

• CAKE: It is great for taking your cake to next level, by topping of the cake, or even in the middle as a filling! It is great for Strawberry Shortcakes, yum!

• YOGURT: Taking your yogurts to new heights. No need for those store-bought fruit yogurts loaded with additives and sugar, just dollop some of this sauce for strawberries and yogurt delight!

• CHEESECAKE: Take some of this sauce. Just add on top of some cheesecake and you now got yourself a Strawberry Cheesecake, just as simple as that! 

• PANCAKES: Want to change things up from Maple Syrup or my Simple Blueberry Sauce, this Simple Strawberry Sauce is the way to go! 

Sprinkles recipe fun facts:

• STRAWBERRIES – is jam-packed with antioxidants and vitamin C, which is great for your immune system.  
• LEMON JUICE – is filled with rays of the sunshine vitamin C and is immune-boosting.
• HONEY – is rich in antioxidants and antibacterial that can help fight infections.

I think that’s enough talking about this Simple Strawberry Sauce. Let’s make some, let’s go!

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Simple Strawberry Sauce

This 3 ingredients simple strawberry sauce is super versatile, an absolute cinch to make, and sure to be your go-to recipe for elevating your treats!

Ingredients

Ingredients

• 2-2½ cups fresh strawberries (or frozen)
• 2 tbsp fresh lemon juice
• 3 tbsp honey* (or maple syrup for vegan-friendly)

Equipment

• saucepan
• cutting board
• paring knife
• medium bowl

Instructions

Preparation

• Wash, hull, and cut the fresh strawberries into small bite-size pieces. Set aside. Wash, and juice the lemon. Set aside.

Strawberry Sauce - Version 1

• Heat saucepan on medium. Once heated up, add lemon juice and honey until it dissolves.
• Once the lemon and honey mixture starts to create small bubbles, it’s time to add the strawberries. Turn down the heat to medium-low, and keep mixing periodically to ensure it doesn’t burn. The mixture may froth but that is totally normal and will settle.
• Cook for about 10 minutes, the mixture will start to turn glossy and the fruits should be almost turning into a jam-like texture, when you see that, it is time to cut the heat. If using frozen strawberries, it will take another 3-5 minutes.
• Once cooled strain the sauce. Reserve the strawberry jam for things like pancakes, filling for cakes, or cheesecakes. With the remaining sauce, you have a few options. You can enjoy it as it is and it's great mixed in with yogurt. But if you are looking for a Strawberry Syrup you can do that too.
• Let it cool until it comes to room temperature, transfer to a jar or bowl and your sauce is ready to enjoy!

Strawberry Syrup

• Add the strained sauce, add back to the saucepan, and simmer on medium-low for another 5-10 minutes, until it thickens to a syrup consistency. Stir constantly to avoid burning. You will notice the colour starts to deepen to a deeper red. The sauce will become thick enough that it will have a slower drip off your spoon similar to a thick caramel. Cook until the consistency you desire, 5-10 minutes and then cut the heat, you now have Strawberry Syrup.

Strawberry Sauce - Version 2

• Now if you prefer a sauce without the fruit pulp at all you can blend the strawberries first. Then cook them down just the same as the above Strawberry Sauce steps. It will become a thick, luscious sauce.

Notes

* Feel free to adjust the sweetness to your liking.

NOTE: Store in the fridge for a week in an air-tight glass container or jar.

 

Enjoy!

The post Simple Strawberry Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.

Happy Easter everyone!

Hope you’re all having a lovely long weekend, and for everyone celebrating Easter, sending all my warmest wishes to you and your family. This recipe is my healthy spin on the classic coconut macaroon with a festive twist. This recipe will transform your traditional coconut bites into cute little eggs to make for the perfect Easter treat.

Easter is one of my favourite holidays for many reasons. I love its simplicity. It tends to fall under the radar, with no significant spotlight surrounding it. It allows for more time to focus on the holiday’s meaning. It’s a day that signifies light, renewed hope, and new beginnings. It’s also a day to reflect, be thankful, and count our blessings.

I was raised in a Christian household and have fond memories of going to church on Easter Sunday with my parents. It was a day I looked forward to every year and one that left a lasting impression of comfort, hope, and peace on me.

Although I was taught to appreciate the spiritual significance of the holiday, I did and still enjoy the fun side of it too — the chocolate! I have fond memories of decorating and dyeing eggs, and of course all the sweet, chocolate goodies! I remember as a kid being so excited to go on my Easter egg hunt. It was so much fun to run around the yard and house searching for treasures. To reach the end and see a basket full of chocolate goodies from the Easter Bunny was thrilling! So many different kinds over the years: from classic chocolate eggs wrapped in coloured foil, Peter Rabbit white chocolate bunny (was my favourite), chocolate eggs filled with marshmallow, and of course Cadbury chocolate eggs!

So what’s to love about these coconut macaroon eggs?

• Easy to make

• Gluten-free

• Dairy-free

• No refined sugar or additives

• Vegan friendly (swap out the honey for maple syrup)

After changing my diet, I wanted to carry on the tradition of chocolate treats by putting a new healthy spin on it. Then it dawned on me to take my Coconut Macaroon recipe and put an Easter twist on it by turning it into an egg — a classic Easter symbol.

This recipe also brings together so many fond Easter memories and amalgamating them into one. More than that, I wanted to share a recipe that will not only be a sweet treat to enjoy, but one you will enjoy creating as well. Creating and decorating these little treats are loads of fun and I must confess they look adorable too! Kids will love these little sweets (and all of us kids at heart too), so you can get your little ones involved while making them. A fun activity to enjoy with the whole family. I hope it will become an Easter tradition in your household as it has in mine.

As promised from my Vegan Chocolate Hearts post, we will be exploring a different way to use the same melted chocolate recipe. This time we’ll be using it to dip and coat our Coconut Macaroon Eggs! To see the full recipe, please check out the recipe here. I have also placed the same instructions below for easier access ;).

So on this Easter day and as we live through such uncertain times, I would like to remind all of you that there is always hope for better days to come, no matter your circumstances. That through the darkness, a light of hope will shine through again. That better days are ahead. That’s why this day is so special to me. It reminds me of the fundamental belief that all things are possible through positivity, faith, and hope and has become the compass that guides me through life. 

Sprinkles recipe fun facts:

• SHREDDED COCONUT – is a great source of fibre, iron, calcium, and zinc.
• COCONUT FLOUR – is rich in fibre and helps to stabilize blood sugar, promote healthy digestion, and heart health. 
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties, and can also boost energy levels and metabolic rate as well. 

Sending all of you my warmest Easter wishes and for a happy and blessed one. Now I think it’s time to create some Easter fun and make us some Coconut Macaroon Eggs! Let’s hop to it

Enjoy!

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Coconut Macaroon Eggs

These Coconut Macaroon Eggs are the perfect Easter treat! Coated in chocolate, these light yet chewy eggs are delightful with coconutty goodness in every bite!

Author Priscilla S

Ingredients

COCONUT MACAROON EGGS

Ingredients

• 1 ½ cups unsweetened shredded coconut
• 1 tbsp coconut flour
• ⅛ tsp sea salt
• ½ tbsp coconut oil
• ¼ cup honey* (maple syrup** for vegan version)
• 1-2 tsp vanilla extract

Equipment

• mini processor/food processor
• cookie baking tray
• small/medium metal or glass bowls
• silicone spatula
• spoons
• parchment paper

CHOCOLATE

Ingredients

• ½ cup dairy-free chocolate chips (I personally like Camino Chocolates, but feel free to use your favourite)
• 1 tsp coconut oil
• pinch of sea salt

Equipment

• small saucepan
• medium metal or glass bowls
• silicone spatula
• spoons

Instructions

COCONUT MACAROON EGGS

Preparation

• Cut parchment paper to the size of baking tray and place on the baking tray. Set aside. 
• Place all dry ingredients into a bowl: shredded coconut, coconut flour, and sea salt, mix together. 

Instructions

• Put half the dry mixture into the mini processor/food processor, then add half the wet ingredients: coconut oil, honey, and vanilla extract. Close the lid, and pulse for 5-10 second short intervals for 1 minute.
• Turn off the processor. Scrape the sides with the spatula to get whatever is stuck on the sides incorporated with the rest of the mixture and pulse again for another minute. 
• Add the rest of the ingredients and repeat the process until you get a semi-paste-like texture. It should still have specks of the coconut visible. 
• TIP: To know it's the right texture, take a small portion in your hands and press it. If it sticks and you can mold it in your hand, it's ready. If it crumbles when pressed together, it's not ready. Continue to pulse until it reaches a paste-like texture.
• Preheat oven to 350 F
• Transfer the mixture into a bowl. Take about a teaspoon of mixture into your hand and mold it into the shape of an egg, then place on the baking tray. 
• Bake for 6-7 minutes in the middle rack of the oven. Set aside and let it cool for at least an hour. Now your scrumptious Coconut Macaroons are done and ready to enjoy! However, if you want to take these sweet treats to the next level, let us continue on.

CHOCOLATE COATING (OPTIONAL)

• Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
• Once you hear the water start to boil, add the coconut oil. After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. Add a pinch of the sea salt.
• Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes.
• It's time to coat our Coconut Macaroon Eggs with chocolately goodness! Place them into the melted chocolate, move them around, spoon the chocolate over the eggs until all sides are covered. Gently take them out of the melted chocolate and place them on the baking sheet.
• Repeat until all Coconut Macaroon Eggs are done and place in the fridge for 40-50 minutes until set and chocolate hardens. For a quicker result, you can place them in the freezer for 20 minutes. Either way, please trust me it will be worth the wait!
• Once everything is set, take them out and leave them at room temperature for about 5-10 minutes and your delectable coconut treats are ready to enjoy!
• OPTIONAL: If you want a thicker coating of the chocolate, take out of the fridge and repeat the process in step 4 to get a second coating and smooth finish. Place back in the fridge for another 30 minutes.

DECORATING (OPTIONAL)

• If you want to take these cute macaroons a step further and really get into the festive spirit, here are a few options to try out:

  • CHOCOLATES: Take the remaining melted chocolate and drizzle on top of the Coconut Macaroon Eggs. This will create a nice decorative finish to the eggs, giving them dimension and an elegant, simple design.

  • SPRINKLES: add fun colourful sprinkles to brighten them up and add a splash of fun (I used naturally coloured sprinkles but feel free to use whichever ones you like).

  • SHREDDED COCONUT: use some of the shredded coconut used for the macaroons to sprinkles on top — a nice way to reflect the coconut feel of these treats

  • COLOURED ICING: create some pretty, dairy-free coloured icing with ¼ cup of powdered sugar and 1 tsp of dairy-free milk (white). Add the milk slowly as it is easy to add too much and tricky to adjust after. You can add a pinch of turmeric to make it yellow. Instead of milk, try a little bit of blueberry sauce to create blue/purple, or strawberry/raspberry sauce to create red.

  Honestly, the possibilities are endless. Just have fun with it and decorate to your heart's content!

Notes

* I used Dutchman's Gold Summer Blossom Honey as that's my favourite honey brand, but feel free to use whichever one you like.

** To make this recipe vegan, substitute the honey for maple syrup. I have made a vegan version of this recipe a few times for my cousins during the holidays and they loved them!

NOTE: Once you finish creating the mixture, have a little taste. If you prefer things a little sweeter, feel free to add a touch more honey or maple syrup. 

STORAGE: These Coconut Macaroon Eggs will keep in the fridge for 2-3 days in an air-tight container or cookie tin — that is if they last that long! Trust me, they're so good they're pretty much guaranteed to disappear quickly. They can also be stored in an air-tight container or zip-lock bag in the freezer for a month to enjoy whenever you feel like having a sweet treat. 

The post Coconut Macaroon Eggs {gluten-free, dairy-free} first appeared on Pure Sprinkles.