Sketch Free Vegan: Fun with Blues!

March 1, 2012 By Leanne Vogel March 29, 2017

Jaclyn and Jenn were the inspiration behind one of the blog’s most popular recipes, 100 calorie beary simple cookies. 7 months have passed since I made the first batch and they’re still made on a weekly basis around here. The thing I love most about Sketch Free Vegan Eating is their focus on simple ingredients and even simpler recipes. You’ll rarely find a recipe that has over 10 ingredients and everything’s just so easy to prepare! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ We are so honoured that Leanne asked us to do a guest post! We love Leanne’s recipes and appreciate her low-glycemic ways. We are twin sisters (Jaclyn and Jenn) and we write a blog: Sketch-Free Vegan Eating which focuses on wholesome, healthy vegan recipes that we create for those steering clear of processed “junk food”, and high sugar, high fat ingredients. Recently, we’ve come to terms with the fact that sugar…just doesn’t gel with us in the way we’d like it to. After reading up on various low-GI diets and elimination diets etc. we realized, that the fact of the matter is, is that we love fruit. Like we really love fruit. And when it’s cut out of our diet we honest to goodness miss it! Well, thankfully, there are fruits out there that don’t cause a spike in blood sugar and on this list are… blueberries. Here are three delicious blueberries recipes that celebrate this sweet little berry.

Lucuma-Blueberry Pebbles

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

Serves: 12

Jenn created this recipe, originally using tahini and carob, it tastes like a brownie! We had some lucuma and of course some blueberries, so decided to make a new version of our loveable pebbles. You can liken these to soft scones…with a caramely, fruity taste, so yummy!

Ingredients

½ cup buckwheat flour
⅓ cup fresh blueberries
6 tablespoon oat flour
2 tablespoon lucuma powder
½ teaspoon powdered stevia
½ cup water
pinch of salt
2 tablespoon almond butter
½ teaspoon vanilla extract

Instructions

Directions
Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
Combine dry ingredients in a medium bowl. Then combine water, almond butter and vanilla extract, stir until combined and then add into dry ingredients.
Spoon dough onto prepared cookie sheet, bake for 15-17 minutes or until baked through.

View Nutritional Information (once on page scroll down)

Blueberry Pudding

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

Prep time: 5 mins

Total time: 5 mins

Serves: 1

We’ve gotten into the habit of adding cucumber to our puddings, especially fruit based puddings. This eliminates some of the need for fat (avocado) and provides some bulk. A cucumber is a melon after all, pretty much a fruit :P.

Ingredients

⅓ cup frozen blueberries
½ an avocado
¼ cup chopped cucumber
1 tablespoon chia seeds
6 drops of liquid stevia

Instructions

Blend all ingredients in food processor until combined. Top with toppings of choice (pictured are raw buckwheat groats).

View Nutritional Information (once on page scroll down)

Blueberry Macaroons

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 20

These are amazing! The blueberry puree acts as the “oil” and helps bind everything together, along with the chia of course which acts as the egg. These are amazing! (sorry had to say it twice, because they really are!) Perfect for grain free diets, too.

Ingredients

2 cups unsweetened shredded coconut
2 tablespoon ground almonds
pinch of salt
¼ cup coconut nectar
¼ cup blueberry puree
2 tablespoon ground chia seeds
½ teaspoon lemon zest
½ teaspoon vanilla extract

Instructions

Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
Combine coconut, ground almonds, lemon zest and salt until well combined.
Mix rest of ingredients and let sit until chia gels (1 minute). Add into the coconut mixture. Stir until well combined. Spoon mounds onto prepared cookie sheet.
Bake for 15 minutes or until tops start to get golden.

View Nutritional Information (once on page scroll down) Well, it’s been fun Healthful Pursuit readers :) Hope you enjoyed our blueberry adventure! For more recipes, check out our blog: Sketch-Free Vegan Eating.

This entry was tagged: blueberry, breakfast bake, buckwheat, Coconut, macaroon, pudding