Tag Archives: gluten-free

Vegan & Gluten-Free Lemon Tarts

16 Mar

These tarts are the lemon version of these fucktacular chocolate tarts. Like the chocolate tarts, these lemon tarts are also semi-healthy. Not too healthy, but also not super fuckin’ unhealthy. You’d be better off eating kale, but this is an okay and more delicious alternative.

Ingredients: 

The Shit You’ll Need for the Crust:

  • 2 cups coconut flakes
  • 1 cup almond flour or meal
  • 2 tablespoons of sweet syrup (I use FiberYum, which is a low-calorie and low-glycemic sweetener.)
  • 2 tablespoons of lemon juice
  • 2 teaspoons of vanilla extract
  • 4 tablespoons of melted coconut oil
  • 1/2 teaspoon of salt

The Shit You’ll Need for the Filling:

  • 1 cup of soaked cashews (I sprout them, but if you are impatient, you can soak them for a couple of hours.)
  • 1/2 cup of melted coconut oil
  • 1/3 cup of vegan milk (Full fat coconut milk works best, but I’ve also used flax milk with success.)
  • 1/3 cup of lemon juice
  • 1/4 cup of sweet syrup
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of lemon extract
  • 1/4 teaspoon of salt
  • A few pinches of sugar (optional)

How to Make the Fuckin’ Crust:

  1. Put all the crust stuff in a bowl.
Mix that shit.

Mix that shit.

2. Mix that shit until it is combined and looks like the picture below.

Do you like my lumps?

Do you like my lumps?

3. Press 1-2 tablespoons of the crust mixture into the bottoms of mini-cupcake pans or silicone mini-cupcake liners. I heart these silicone liners, as they are a great way to avoid paper waste and the tarts slip out of them super fuckin’ easy. So don’t be a wasteful fucker and get these things.

Press that shit into mini-cupcake liners.

Press that shit into mini-cupcake liners.

How to Make the Fuckin’ Filling:

  1. Throw all the filling ingredients into a food processor or blender and blend that shit until it is smooth.
  2. It will be pretty watery, but that is what it is supposed to fuckin’ look like. If it is too thick, add a tablespoon or two of lemon juice or water. 

    Cashews, milk, n' shit.

    Cashews, milk, n’ shit.

  3. Pour the mixture over the crusts.

    The newly poured mixture is shiny as fuck.

    The newly poured mixture is shiny as fuck.

  4. Put that shit in your fridge for a few hours until it is set.
  5. Once it is set and ready to serve, you can sprinkle a little extra sugar on top. If you’d like your tarts to be, um, tart, then leave the sugar off. If you’d like the tarts to be sweet and give the eater diabetes, then, by all means, please sprinkle some sugar on top.
  6. I usually have a bit of the filling left over, which I put into a container, refrigerate, and eat later. It makes a good pudding-like dessert.
Just a little diabetes on top.

Just a little diabetes on top.

Recommendations: Make this shit like a pro and layer it or add new flavors!

  • To make a spirulina layer, take half the already made filling and mix in 6 tablespoons of spirulina powder and one teaspoon of vanilla in a blender. Pour this mixture on the crust first and let that shit set in the fridge. Pour the lemon filling or another flavor on top.
  • To make a berry flavor, especially blueberry, blend one and a half cups of blueberries, 1/3 cup of coconut oil, and 1/3 cup of vegan milk into the filling. Pour this on top of the crust or your spirulina layer. I’ve also done this with great success with strawberries and raspberries. Berries are delicious as fuck. I do not know why anyone would choose a non-vegan dessert over this or just plain berries. Non-vegan shit is just fuckin’ nasty.
Don't mind the pussies licking my dinner crumbs off the table. Tabbies are rude as fuck.

Don’t mind the pussies licking my dinner crumbs off the table. Tabbies are rude as fuck.

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Semi-Healthy Mini Chocolate Tarts

5 Jan

Why are these tarts are only “semi-healthy” and not super, mega healthy? Because they are still a dessert, but as far as desserts go these tarts aren’t horrible for you. They are the leafy greens of the dessert world. There are even some tips throughout the recipe and at the end to help make these tarts even more sorta, kinda healthy-ish. However, they will never reach kale status, so do not use them as a leafy green replacement.

This recipe is based on a recipe that is based on Hail Merry tarts, so this is a knock-off of a knock-off. It tastes fuckin’ good and isn’t horribly unhealthy, so I have no shame when I make them and shove them in my pie hole.

Ingredients: 

Shit needed for the crust:

  • 1 1/2 cups of almond flour or meal
  • 6 tablespoons of cacao powder
  • 3 tablespoons of delicious syrup (maple syrup or VitaFiber works pretty fuckin’ good)
  • 3 tablespoons of coconut oil
  • 1/2 teaspoon of salt

Shit needed for the filling:

  • 1 1/2 cups of dark cacao powder
  • 1 cup plus 2 tablespoons of delicious syrup
  • 2 tablespoons of coconut oil
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • Topping: sea salt or pink Himalayan salt

Making the crust: 

  1. Put all the crust ingredients in a bowl and mix them until they are blended. The shit will be lumpy like in the picture below, but that is what you want to see.
  2. Press the crust mixture into the bottoms of a mini cupcake pan. About a tablespoon of the mixture for each mini crust.
This is what the crust looks like in bad lighting.

This is what the crust looks like in bad lighting.

Makin’ the filling: 

  1. Place all the filling ingredients in a bowl or food processor, and blend that shit until it is smooth as fuck.
  2. Once all the ingredients are well blended, fill each of the little crusts with filling.
  3. Sprinkle a tiny fuckin’ bit of sea or pink Himalayan salt on each tart.
  4. Put the tarts in the fridge for about 2 to 4 hours.
  5. Take them out once they are solid and keep that shit covered. They are good for a few days. Once or twice I kept them for a couple of weeks.
  6. *Optional: If you used VitaFiber or some other less sweet syrup, sprinkle a little bit of coconut sugar on top of each tart. You can also sprinkle some extra sugar on top if you used extra sugary syrup, if you want perfect thighs and waistline.
Blurry filling mixture at the top. Overly glared filling mixture at the bottom.

Blurry filling mixture at the top. Overly glared filling mixture at the bottom.

I ate one and then remembered I needed to take a picture. As you can tell, I'm a very professional blogger.

I ate one and then remembered I needed to take a picture. As you can tell, I’m a very professional blogger.

Notes and substitutions for the fucktacular baker (That’s you. You’re fucktacular!):

  • Syrup Substitution: When I first made these, I used maple syrup, but recently I’ve been using VitaFiber. VitaFiber is sugar-free and low calorie, but doesn’t have a shitty aftertaste like other sweeteners. (I’ve also used FiberYum because I have no brand loyalty.) Both of these are a little less sweet than sugar or syrups, so to make the tarts less bitter I sprinkle coconut sugar on top of the tarts when they come out of the fridge. They taste sugar-filled, but they aren’t.
  • Flavor Challenge: Don’t be lame. Go ahead and experiment with other flavors. I added a teaspoon of peppermint extract to the filling for some minty tarts. I’ve also added about half a teaspoon of cinnamon, cardamom, and ginger to make chai flavored tarts.
  • Oil Replacement: The oil in the filling can be replaced with an avocado. I used a whole one once, and that was probably too much as the filling was super, fuckin’ thick (but still tasted fucktacular). I think half or a fourth of an avocado would work much better. Or you can stick with the coconut oil and eat the avocado. God damn, avocadoes are amazing!

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The Best Damn Sugar Cookies: Sturdy, Vegan, and Gluten-Free

22 Dec

I have made a fuckton of cookies of different shapes and sizes. The most common shape and size are large dicks, but don’t take my word for it. Here they are for your viewing pleasure:

All these wonderful cookies were made from a random recipe I found on the Interwebs. I have made the recipe even more fucktacular over the years, and I will now share it with you because you deserve a tasty cookie full of diabetes.

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The shit you’ll need for the cookie:

  • 1 cup of vegan butter (I use soy-free Earth Balance.)
  • 1 cup of organic granulated sugar
  • 2 flax eggs* or Vegan Eggs
  • 1 teaspoon of vanilla
  • 3 cups of gluten-free flour blend (I use mother fuckin’ Pamela’s.)
  • 3/4 teaspoon of Xanthan Gum
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt

The shit you’ll need for the icing:

  • 1 cup of organic powdered sugar
  • 2 teaspoons of water
  • 2 teaspoons of clear syrup (I use this shit.)
  • 1/4 teaspoon of almond extract
  • Food coloring of your choice

Make some fuckin’ cookies:

    1. In a large mixing bowl, cream the fuck out of the butter and sugar.
    2. Make the vegan or flax eggs. If using the Vegan Eggs, prepare it according to the package. Use the following instructions to make flax eggs:
      • Mix 1 tablespoon of ground flaxseed and 2 tablespoons of water.
      • Let it sit for about 5 to 10 minutes.
      • If you want it to be really fuckin’ good, let it sit in the fridge and stir halfway through.
      • This make 1 egg equivalent, so you’ll need twice this much for this recipe.
    3. Beat in the vegan (or flax) eggs and vanilla.
    4. Mix in the xanthan gum, baking powder, and salt.
    5. Then, slowly mix in the flour. If you mix more than a cup at a time that shit will go all over your kitchen.
    6. Chill that shit in the fridge, overnight. (Plan ahead, bitch.)
    7. When ready to bake, preheat the oven to 350 degrees Fahrenheit.
    8. Roll out the dough and cut into your desired shapes. I prefer dicks, but you can pick whatever lame shape you want. Probably hearts or some other dumb shit.
    9. Place the shapes on the pan about an inch or two apart and bake for 10-15 minutes or until they are lightly golden.
    10. Be sure this shit is completely cool before you try to apply the fuckin’ icing.
Vegan eggs on the left and flax eggs on the right. This shit looks pretty gross, but tastes pretty fuckin' good.

Vegan eggs on the left and flax eggs on the right. This shit looks pretty gross, but tastes pretty fuckin’ good.

The dough labeled "Fuck" is with flax eggs and the dough that is not labeled "Fuck" is with vegan eggs.

The dough labeled “Fuck” is with flax eggs and the dough that is not labeled “Fuck” is with vegan eggs.

Here's a fuckton of cookies I've made.

Here’s a fuckton of cookies I’ve made.

How to make the icing:

      1. Stir the powdered sugar and water together until it is smooth as fuck.
      2. Add your clear syrup and almond extract. Mix until it is glossy. If the icing is too thick add more syrup.
      3. Divide your icing into bowls and mix in the food coloring. You can dip the cookies or write on them.
      4. This shit will dry out quickly, so use it fast or cover with a moist cloth to keep from drying out.
Here's some shit I've decorated. Yes, I even made cookies that weren't penis shaped for a 2 year old's Paw Patrol birthday party. I still don't know what the shit "Paw Patrol" is.

Here’s some shit I’ve decorated. Yes, I even made cookies that weren’t penis shaped for a 2 year old’s Paw Patrol birthday party. I still don’t know what the shit “Paw Patrol” is.

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