refined-sugar free

Refined Sugar-Free Cranberry Sauce

November 30, 2019

Refined sugar-free cranberry sauce made with only 5 ingredients. This recipe uses only healthy ingredients and avoids the immense amounts of sugar or overly-processed sugar alternatives and instead opt for a natural sweetener. This cranberry sauce has a divine balance between sweet and tangy and is simply perfect for the holiday season.

Disclaimer: This post may contain affiliate links.

This holiday season, ditch the refined sugar with this homemade cranberry sauce. A perfect combination of tangy and sweet, this cranberry sauce is a great compliment to your holiday spread. It is a healthy, (and equally delicious), alternative to most homemade recipes and especially canned cranberry sauce.

This recipe is incredibly easy to make and done within 20-25 minutes. It is also made with only simple, healthy ingredients. The maple syrup along with the pineapple juice give the sauce a nice sweetness that effortlessly works with the tanginess of the cranberries. The absence of sugar is not even noticed. Though, if you like your cranberry sauce on the sweeter side, simply add more maple syrup.

Try these other refined sugar- free recipes!

If you try this refined sugar-free cranberry sauce, or any other recipes, make sure to to use #pureandplantbased . Don’t forget to tag us @pureandplantbased on Instagram or Facebook!

Refined Sugar-Free Cranberry Sauce

Refined sugar-free cranberry sauce made with only 5 ingredients. This recipe uses only healthy ingredients and avoids the immense amounts of sugar or overly-processed sugar alternatives and instead opts for a natural sweetener. This cranberry sauce has a divine balance between sweet and tangy and is simply perfect for the holiday season.

Keyword refined sugar-free

Total Time 25 minutes

Ingredients

1 lb cranberries
2 tbsp grated orange rind
1 cup pineapple juice
1 tsp almond extract
1/4 cup maple syrup

Instructions

In a small saucepan over medium heat, add cranberries, orange rind and pineapple juice. Simmer until the cranberries begin to pop, then reduce to low heat and cook until the mixture is thick and chunky.
Mix in almond extract and maple syrup. Remove from heat and let cool.

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Chunky & Crunchy Homemade Granola

October 6, 2019

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Chunky and crunchy homemade granola that creates the perfect oat clusters. This granola is made with only healthy ingredients. It also contains no oil or refined sugar and makes for a delicious breakfast in a bowl of almond milk or topping for dairy-free yogurt.

Store bought granola is often overly-processed with an array of artificial ingredients and a far too high sugar content. In contrast, this homemade chunky, crunchy granola is perfectly healthy and delicious. This granola recipe is made using no oil and no refined sugars. Instead, it is naturally sweetened using dates and maple syrup. Additionally, the use of different types of oats gives it great texture while the flax eggs and nut butter help keep everything together, creating those perfect golden clusters.

Love granola? Try this peanut butter cookie granola!

How to Make the Perfect Healthy Granola

• Make your flax egg using warm water. Doing this makes the fax egg more egg-like in terms of texture which help to form the clusters. Allow it to sit for 8-10 minutes before adding it to be blended.

• After everything has been blended, your mixture should be gooey but not too-wet as you will then dump it into a bowl and mix in the remaining oats and almond milk. The mixture will be thick so you may have to use your hand or a silicone spatula to make sure everything is well incorporated.

• Easily add in some extras, from chia and pumpkin seeds to raisins or slivered almonds.

• When you dump the mixture onto the pan, you want to roughly spread it out. You are going to want large clumps and not evenly spread it out.

• Allow it to cook for about 10 minutes or until it starts to get crispy. At this point use a spatula or fork to break apart these larger clumps and create clusters.

• Bake the granola for 30-35 minutes or until it has turned golden brown. Once it has been removed from the oven, allow it to cool before handling it. This will allow the granola to crisp up and remain in clusters.

If you try this crunchy homemade granola, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

* to make this recipe gluten free, make sure you are using gluten free oats

5 from 1 vote

Chunky & Crunchy Homemade Granola

Chunky and crunchy homemade granola that creates the perfect oat clusters. This granola is made with only healthy ingredients. Containing no oil or refined sugar, this granola makes for a delicious addition to breakfast or healthy snack.

Course Breakfast, Snack

Cuisine Plant-Based

Keyword Oil Free Granola

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

5 cups old fashioned oats
1 cup steel cut oats
1/2 cup walnuts
2 tbs ground flax
6 tbs water
8 dates
1/2 cup peanut or almond butter
4 tbs maple syrup
3 tsp vanilla extract
2 tsp almond extract
2 tbs cinnamon
1/4 cup almond milk

Instructions

Preheat over to 375°F
Using warm water, combine flax and water to make two flax eggs in a small bowl. Set aside and let sit 8-10 minutes.
Using a food processor or blender, blend dates and walnuts. Add half of the old fashioned oats and all steel cut oats. Blend until crumbly.
To blender, add maple syrup, nut butter, almond and vanilla extract, cinnamon and flax egg. Blend until you have a gooey mixture.
Add oat mixture to mixing bowl and add remaining old fashioned oats and almond milk Mix until everything is well-incorporated.
Line a baking sheet with parchment paper. Dump mixture onto sheet and roughly spread it out. The mixture should be in large clumps.
Cook for 10 minutes then taking a spatula or fork separate large clumps into smaller clusters. Continue baking for remaining 20-25 minutes or until golden brown.
Remove from oven and let cool. If the clusters are still slightly wet, put pan back in oven after it has been turned off and is still warm to allow them to further dry out.

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Fluffy Whole Wheat Plant-Based Pancakes

July 31, 2019

Plant-based pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. This easy recipe makes deliciously fluffy pancakes that is perfect for the whole family.

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Fresh, homemade pancakes are the best Saturday morning tradition. There is nothing better than a warm stack topped with fresh fruit and drizzled with maple syrup. Perfect for breakfast or to have for brunch, these pancakes are sure to be a hit.

These pancakes are perfect, being light and fluffy They are made using 100% whole wheat flour giving them a hearty serving of whole grains. This recipe is also oil-free, sugar-free, and completely plant-based. Both the oil and sugar are completely unnecessary, as this recipe is great without. The use of simple ingredients makes these healthy pancakes sure to become a weekend favorite.

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

If you like plant-based pancakes, try these other breakfast recipes!

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If you try these plant-based pancakes, or any other Pure and Plant-Based recipe, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

Healthy Plant-Based Whole Wheat Pancakes

Pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. Made with no oil, no sugar, and 100% whole wheat, these plant-based pancakes are both nutritious and delicious. This easy recipe makes deliciously fluffy pancakes that are perfect for the whole family!

Course Breakfast

Cuisine Plant-Based, Vegan

Keyword breakfast, healthy breakfast, oil-free, pancakes, refined sugar-free, whole wheat

Prep Time 10 minutes

Cook Time 15 minutes

Servings 10 -12 pancakes

Ingredients

2 cups whole wheat flour
1 cup almond milk
2 tbs apple cider vinegar
1/2 tbs baking soda
1/2 tsp baking powder
2 tbs ground flaxseed
1/2 tsp salt
1 cup water

Instructions

Combine the apple cider vinegar and almond milk in a large bowl. Let sit while continuing with recipe.
In a separate mixing bowl, combine the flour, baking soda, baking powder, ground flaxseed and salt.
Add water to the apple cider vinegar and milk.
Mix in dry ingredients to the wet.
Heat a well-seasoned cast iron griddle or large greased skillet on medium heat.
Using a ladle, scoop the desired amount of batter onto the griddle. Allow the batter to cook until bubbles appear on top, then flip to cook the other side.
Serve with maple syrup, peanut butter, fresh fruit, or your favorite pancake toppings.

Recipe Notes

This recipe does great in the freezer. Make a double batch and freeze the remaining in a freezer bag for quick pancakes on demand.

If your making this recipe for a family or larger group, double the recipe. For a family of 5, doubling the recipe works great with a few left over.

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Whole Wheat Blueberry Bread

May 20, 2019

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This whole wheat blueberry bread is another great oil-free and refined sugar-free recipe. Made with 100% whole wheat flour, this bread is hearty and a great source of whole grains while also being incredibly delicious!

Looking for a healthy, hearty breakfast? Look no further than this whole wheat blueberry bread! This bread recipe is oil-free and refined sugar-free making it a great whole food, plant-based bread. The addition of blueberries add a dose of antioxidants while the use of whole wheat flour provides a heart healthy whole grain. This bread is great to make along with other oil and refined sugar-free breads such as this whole wheat banana bread or chocolate bread. Make a few loafs, then slice and freeze for an easy and convenient breakfast. Warm up a slice and top with your favorite nut butter for a quick and filling snack that is completely guilt-free!

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Notes

• Because this recipe uses all whole wheat flour, the texture of the bread will be different than bread made with all-purpose. Baking with whole wheat flour and no oil typically results in a denser and darker end product. The use of whole wheat flour gives the bread greater nutritional value as well as being a less processed and an overall healthier alternative to all-purpose flour.

• It is important that you do not over-stir the batter. Over stirring will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that make the bread lighter.

• The bananas are part of the liquid portion of this bread. So, it is important to make sure they are fully mashed. It is easiest to use a standing mixer or hand mixer and beat the bananas on medium for a few minutes.

• If you don’t have fresh blueberries, frozen works perfectly. The only difference is when folding in the frozen blueberries, they will make the batter turn purple and will result in a darker bread.

• Avoid using an aluminum loaf pan. Opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.

• Make sure to bake the blueberry bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.

If you try this recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Whole Wheat Blueberry Bread

This whole wheat blueberry bread is easy to make and so delicious! Made with 100% whole wheat flour among other clean and nutritious ingredients, this blueberry bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of nice cream for dessert!

Course Breakfast

Cuisine Plant-Based, Vegan

Keyword whole wheat blueberry bread

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1/2 tsp salt
2 medium, ripe bananas
1/2 cup orange juice
1 tbs apple cider vinegar
1/2 cup apple sauce
1/4 cup maple syrup
2 tbs peanut butter
1 tbs lemon or lime juice
1 tsp almond extract
1 cup blueberries fresh or frozen

Instructions

Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together whole wheat flour, baking soda and salt. Set aside.
Using a stand or handheld mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the mixing bowl add orange juice, apple sauce, maple syrup, apple cider vinegar, lime juice, almond extract and peanut butter. Mix on low until everything is combined.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Fold in blueberries.
Transfer the bread batter to the loaf pan. Sprinkle a handful of blueberries on top and lightly press them into the batter.
Bake for 50 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. *Removing the bread from the oven before it is completely baked will cause the center to sink.*
Allow the bread to fully cool before slicing.
Enjoy fresh blueberry bread or slice the bread and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.

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refined-sugar free

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If you like plant-based pancakes, try these other breakfast recipes!

Get great recipes and nutrition tips sent straight to your inbox!

Healthy Plant-Based Whole Wheat Pancakes

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Whole Wheat Blueberry Bread

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