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Vegan Lemon Trifle

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We are thrilled to introduce you to our vegan lemon trifle, one of our absolute favorite summer desserts.  This delicious recipe will knock your socks off.  It’s dairy free and really quite simple to make.  You need to plan ahead because you need to refrigerate the coconut cream for this one.  You could be like us and just always keep a can of coconut cream in the fridge, then you can make this recipe whenever you darn well please….which will actually be often once you see who good it is.  Anyway, we are really excited about the crumble in this dessert because it’s actually made with fiber.  I know, you are like, wait what??  You are going to need to trust us here.  Fiber has been a major game changer for us because of all of it’s health benefits.  One of the best one’s is that it keeps you fuller longer.  That’s a win when you are working with food all day! ha

To whip up the treat, you don’t need a ton of ingredients.  You just need some sweetened condensed coconut milk, coconut cream, and fresh lemons for the filling.  For the crumble you literally just combine bran cereal, coconut flakes, almonds, dates, cinnamon, vanilla and some coconut oil.  Sounds easy enough right?

You will basically do this recipe in two parts, you can start by making the crumble by simply combining the ingredients in a food processor and setting it aside.  Then move on to the coconut filling by mixing up the sweetened condensed coconut milk and lemon juice in a bowl using a hand mixer.  Then in a smaller bowl, beat the solid parts of the coconut cream until fluffy.  Add the coconut cream into the condensed coconut milk and lemon juice mixture and beat until fully mixed.  Then fold in the lemon zest.

To assemble the trifles, spoon some of the crumble mixture into the bottom of a serving glass followed by the coconut lemon mixture, then repeat the steps, ending with the coconut lemon.  You can top with some fresh zest and raspberries.  Be sure to serve this at your next entertaining event.  This dessert is a total crowd pleaser and we know your guests are going to love it!


Vegan Lemon Trifle
 
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Serves: 2-4
Ingredients
  • ½ C Original All-Bran cereal
  • ¼ C unsweetened coconut flakes
  • ¼ C almonds
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 2 tsp coconut oil
  • 3 medjool dates, pitted
  • 1 11.25 oz can condensed coconut milk - can substitute condensed milk
  • ½ C fresh squeezed lemon juice
  • 2 tsp lemon zest
  • 1 can coconut cream - solid parts only (refrigerate for at least 2 hours before using)
Instructions
  1. Using a food processor add All-Bran and coconut flakes, pulse until broken down. Add almonds and pulse again until broken down. Add cinnamon, vanilla, coconut oil and dates and pulse until thoroughly combined.
  2. Using an electric hand mixer to beat condensed coconut milk and lemon juice until smooth.
  3. Remove solid parts only of the coconut cream and add to a separate bowl. Use electric hand mixer to beat the coconut cream on high for 1 minute. Add coconut cream to the bowl with condensed coconut milk/lemon juice. Beat again until in comes together. Fold in lemon zest.
  4. Use 4 small glass serving glasses. Add approx 2 Tbsp of the crumble to the bottom of each glass and lightly press with back of spoon. Add approx ⅓ of lemon mousse on top of crumble. Add another 2 Tbsp of crumble and top with another ⅓ C of lemon mouse or more to fill to top of cup.
  5. Refrigerate for at least 2 hours to set. Serve with fresh raspberries or strawberries and candied lemon wedges.

Nana’s Bran Muffins

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Nana’s bran muffins are all the rage around our house.  My Nana’s recipe has been in the family for years and my kids are so happy when I whip up these sweet treats.  There is really nothing better than having fresh, homemade muffins to snack on or eat for breakfast on the go.  This recipe is really easy to make and is also very versatile so you can have some fun with it.  You can switch up the dried fruit ingredients, swap out the cane sugar for coconut sugar, add nuts and also make them gluten free if you want.

Begin by mixing the all bran cereal with boiling water and the dried fruit (unless you are using blueberries, those guys don’t need to soak or they will get too soft).   Set the bran mixture aside and get going on the rest of the ingredients.

In a separate bowl, mix the eggs, buttermilk, oil, almond extract and sugar then add it to the cooled bran mixture.  Sift the dry ingredients together and add it into the bran.  This is where you’d add the blueberries if you are using them instead of dried fruit. Just fold them into the bran mixture gently.  You can either cook them immediately, or keep the batter in the fridge for up to a week and bake them as you go.  We have to cook up the whole batch at once in our house because they don’t really last that long.

Line a muffin tin with paper liners or grease the inside of the muffins tins and fill with the batter.  Bake for 18-20 minutes until cooked through.  We know that you are going to love Nana’s muffins as much as we do!

Check out some of our other favorite muffin recipes here:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

http://www.goodthymekitchen.com/carrot-apple-zucchini-muffins/


Nana’s Bran Muffins
 
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Serves: 24
Ingredients
  • 3 C All-Bran cereal - original
  • 1 C boiling water
  • 2 eggs, slightly beaten
  • 2 C buttermilk
  • ½ C canola oil
  • 1 tsp almond extract
  • 1 C raisins (can sub dates, dried apricots or blueberries)
  • 1 C sugar (can sub coconut sugar)
  • 2 tsp baking soda
  • 1½ tsp kosher salt
  • 1½ tsp cinnamon
  • 1 tsp nutmeg
  • 2½ C flour (can sub whole wheat or GF flour)
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix bran with boiling water and dried fruit and set aside (if using blueberries fold in at the end).
  3. Mix eggs, buttermilk, canola oil, almond extract and sugar together and add to the bran when cooled.
  4. Sift dry ingredients and add to the bran mixture, mix well. If using blueberries gently fold into mixture.
  5. Either bake immediately or leave batter in an airtight container in the fridge for up to one week and bake as you go.
  6. Place liners in muffin tins or grease the inside of muffin tins. Fill with batter and bake 18-20 minutes.

Berries & Cream Cups

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These little berries and cream cups are an absolute family favorite.  They really are a perfect frozen summer treat and also happen to be super easy to make.  We love the crust because it’s made with bran cereal and it’s actually very healthy (loaded with fiber) and the kids have no idea which is always a win in our house.  The upping of the fiber intake is still going strong around here.  We are both trying to eat more fiber because of it’s health benefits.  We won’t bore you with fiber talk but you should just know that some of it’s nutritional benefits are that it helps maintain weight, it’s excellent for your digestive system, it helps control blood sugar levels and keeps you feeling full which eliminates the desire to snack.  Okay, that’s enough…you get it.  Back to the recipe, these berries and cream cups are so fun to make.

You start by making the crust in the food processor.  Simply pulse up the bran until broken down, add in the coconut flakes and almonds and pulse some more.  Then you get to add in the dates, cinnamon, coconut oil and vanilla.  Spoon the crust mixture into the lined muffin tins, pop them into the freezer to set and get going on the cream mixture.

Add the cream cheese and Greek yogurt to a bowl and blend them together with a hand mixer.  Add in the powdered sugar and vanilla and mix until blended.  Then add in the chopped strawberries and blend until incorporated into the yogurt mixture.

Take the muffin tins out of the freezer and fill with the strawberry mixture.  Top with fresh berries and place back into the freezer to set for at least 2 hours.  You are going to love these sweet little treats!!  They don’t last long in our house.


Berries & Cream Cups
 
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Serves: 10
Ingredients
For the Crust:
  • 1 C. original All-Bran cereal (or other bran buds cereal)
  • ½ C unsweetened coconut flakes
  • ½ C raw almonds
  • 8 medjool dates, pitted
  • 1 Tbsp coconut oil
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • kosher salt to taste
For the Berries & Cream:
  • 8oz cream cheese
  • 1 C 0% greek yogurt
  • 1 tsp vanilla
  • 1 C powdered sugar
  • 1 C strawberries, chopped
  • 4 strawberries sliced
  • ½ C blueberries
Instructions
  1. Add bran to a food processor and pulse until broken down. Add coconut flakes and almonds and pulse again until broken down. Add dates, cinnamon, coconut oil and vanilla. Let the food processor run on high speed until all ingredients are completely broken down. Add a pinch of kosher salt and pulse until combined.
  2. Remove from food processor and transfer to a bowl.
  3. Line 10 muffin liners in a muffin tin. Press approx 2 Tbsp of crust firmly into the base of each muffin liner. Transfer to the freezer.
  4. Add cream cheese and greek yogurt to a bowl, blend with a hand mixer. Add vanilla and powdered sugar and blend until mixed. Add chopped strawberries and blend until broken down and mixed into filling.
  5. Remove muffin tin from the freezer. Top strawberry filling equally into muffin liners. Top with sliced strawberries and blueberries. Return to freezer to allow to set for at least 2 hours. Once frozen they are ready to serve.

Yogurt Berry Cups

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These yogurt berry cups are everything!!  If you are looking for the world’s most delicious, healthy and beyond easy dessert, well, look no further because we literally have it for you today!  I seem a little overly fired up about these guys, however, if you take the time to make them, then you will understand why.  Seriously though, we are always working on coming up with fun new ideas so that you will have fun in the kitchen and make recipes that are totally worth repeating.  Well…we’ve got a repeater!  There are very few ingredients in these yogurt berry cups and they are also quite versatile.  We used strawberries and blueberries for this one but there’s no reason you couldn’t enjoy them with your other favorite fruits. Peach or mango would be awesome too.  Oh no, it’s happening again, the wheels are spinning!!

The other great news about this fun recipe is that the crust is made with bran.  We are on a serious fiber kick right now given all of the health benefits of incorporating fiber into your diet so…well, why not?  If it tastes good and it’s good for us, we are all in.

Using a food processor for the crust mixture, you will pulse some bran cereal, almonds, dates, coconut, coconut oil, vanilla, cinnamon and maple syrup until nicely incorporated.  Then press the mixture into your muffin tins and pop them into the freezer  to set while you work on part two.  

For part two, you will simply mix the Greek yogurt, fresh strawberries and honey in a bowl with an immersion blender.  You can also do this in a blender however, we are obsessed with our immersion blender and believe that everyone should have one in their kitchen.  Anywho, after you’ve blended up the strawberry yogurt mixture, pour it evenly into the muffin tins and top with a few fresh blueberries.

Pop it into the freezer and allow the yogurt the set up.  Once they are frozen, you can take them out and gobble them up. These guys are like popsicles so make sure you store them in the freezer.  An airtight container is perfect!  How pretty are they?? We just love when something like this happens!!


Yogurt Berry Cups
 
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Serves: 12
Ingredients
  • 1 C All-Bran original cereal
  • ½ C raw almonds
  • ¼ C unsweetened coconut flakes
  • 4 medjool dates, pitted
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • ¼ tsp vanilla
  • ¼ tsp cinnamon
  • 1 C 0% greek yogurt
  • 1 C strawberries, sliced
  • 1 Tbsp raw honey
  • ½ C blueberries
Instructions
  1. Using a food processor add All Bran and pulse until broken down. Add almonds and coconut flakes and continue to pulse until broken down. Add dates, coconut oil, maple syrup, vanilla and cinnamon and pulse until completely incorporated and broken down.
  2. Place 12 muffin liners in a muffin tin. Add approx 2 Tbsp of mixture to each liner, press firmly into the liner. Place in the freezer.
  3. Add yogurt, strawberries and honey to a medium bowl. Use an immersion blender to mix yogurt into strawberries. Distribute strawberry yogurt mixture evenly into each cup. Top each yogurt cup with blueberries and transfer to the freezer to set. Once frozen move yogurt cups to an airtight tupperware container to store.

No-Bake Lemon Blueberry Bran Bars (Vegan)

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We have been on a major bran kick lately, so naturally we’ve been testing the recipe waters with some fun and different bran based recipes.  We are always looking to create quick, easy and healthy on-the-go snacks.  These simple vegan no-bake lemon blueberry bran bars are SO delish, we are both currently obsessed!

Basically you throw all of these ingredients into a food processor and blend away, it really doesn’t get much easier than that.  Right?!  We love bran because not only is it super healthy buy it keeps you full forever and yes…it also keeps you regular!!  Just saying what I know you are all thinking!

The fresh lemon zest and juice really brightens these bars up and gives it a zing and of course lemon and dried blueberries are a no brainer together.  These bars would also be great with white chocolate chips mixed in if you’re feeling like you want some chocolate in the bars.

We’ve been packing these bars in our kids lunches all week and they have been loving them.  So many of the granola bars out there are filled with all sorts of junky ingredients.  You can feel good about sending them to school with ingredients like chia seeds, flax, dates, bran and almonds.  Actually you should feel pretty damn fantastic about sending them to school with these bars. Do yourself a favor and set 15 minutes aside this weekend to make these no-bake lemon blueberry bran bars, you will loooove them!!

Check out another one of our favorite toasted homemade granola bar recipes by clicking on the link below.

Toasted Granola Bars

No-Bake Lemon Blueberry Bran Bars (Vegan)
 
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Serves: 16
Ingredients
  • 1½ C All-Bran Original cereal
  • 1 C raw almonds
  • ¼ C flax meal
  • ½ C u sweetened flaked coconut
  • 6 medjool dates, pitted
  • zest and juice of 1 medium lemon
  • ½ tsp vanilla
  • 1 Tbsp coconut oil
  • ¼ C dried blueberries
  • 1 Tbsp chia seeds
  • pinch of kosher salt
  • *Optional - ¼ C. white chocolate chips
Instructions
  1. Using a food prcoessor add bran cereal and pulse until broken down. Add almonds and continue to pulse until broken down. Add flax meal, coconut flakes, dates, lemon zest and juice, vanilla and coconut oil. Allow the food processor to run for about a minute, stopping occasionally to scrape down the sides. Add chia seeds and a pinch or salt and pulse until combined.
  2. Transfer mixture to a bowl and mix in dried blueberries and white chocolate chips if using, it might be easiest to use your hands for this part.
  3. Line the bottom of a 8X8 cake pan with parchment. Press the mixture into the bottom of the pan, pressing firmly and evenly. Refrigerate for at least 30 minutes. Cut into squares and serve. Store remaining bars in an airtight container in the fridge for 7-10 days.