low sugar vegan lemon curd

I cannot believe it's been a whole month since I posted.

But vacation,

a weekend getaway,

plus back to school craziness and redoing a kitchen put a glitch in my best laid plans to share recipes.


I've been wanting to post this recipe for vegan lemon curd for ages. It took awhile to get it just right, but it is so worth the wait.

Reducing sugar, refined or otherwise, is tricky, especially when working with lemons, limes and other highly tart and acidic fruits. After playing around and praying about it (yes, God is good to answer even in these trivialities of life), the winning combination includes stevia, white grape juice and agave or coconut nectars.

When the batch is freshly made, it's lovely to drizzle on blueberry pancakes or spread on scones. After refrigerating, it sets up and takes on the texture found in lemon meringue pie, but can still work as a spread on pancakes, scones, muffins or straight out of the jar.

Low-sugar, Vegan Lemon Curd (recipe notes follow)
dairy-free, fruit-sweetened, gluten free, grain free, low sugar, oil free, refined sugar free, vegan

3/4 c. lemon juice
1/2 c. 100% white grape juice
2 scoops of stevia*
2 T agave or coconut nectar
6 T corn starch, organic is best
1/4 tsp. salt
1 c. full fat coconut milk
1 T vegan butter

1. Combine first six ingredients in a medium sauce pan over medium high heat.
2. Whisk constantly until mixture begins to thicken, then whisk in the coconut milk and vegan butter until smooth and pudding-like.

Recipe notes:
Though the recipe is basic and seems straightforward, it really is hard to describe what consistency is needed. The first few times I made this, the mixture seized up and got really thick, but once I added the coconut milk and vegan butter and whisked like mad, it smoothed up in the right consistency. If it seems too runny after you've added the coconut milk and vegan butter, just keep whisking it over medium-low heat until it thickens to the desired consistency.

I chose agave or coconut nectar as the sugar-based sweetener in the recipe since they have a low glycemic index.

*100% pure stevia usually comes with it's own scoop that looks tiny but is adjusted for the big punch pure stevia provides in a recipe. If you're without this small scoop, try 1/16 tsp. stevia using your 1/8th tsp measure.

banana bread bites (with gluten free option)

I'm always on the lookout for dessert recipes that are both good for your body and your taste buds.

The "good for your taste buds" part is easy since most desserts involve some sort of sugar and most people happily eat sweet. But good for you too? Now there's a challenge.

When I first spotted this recipe on Oh She Glows, I knew I had to try it. Unless you add the chocolate chips, it contains no added sugar other than what is found in the fruit. Score on the "good for you" part.

And happily, the recipe met the "good for your taste buds" requirement. It's a hands down favorite, especially with family and friends.

I made a couple of slight modifications and have included some suggestions for additional mix-ins.

Bring on the bananas...

Banana Bread Bites (recipe notes follow)
dairy free, fruit sweetened, gluten free option, nut free option, soy free, sugar free option, vegan

2 large bananas
1/2 c. date paste
1/4 c. coconut oil
2 c. rolled oats, gluten free if needed
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking powder
1/8 tsp. salt
mix in suggestions (use 1/4 - 1/2 cup): dairy-free chocolate chips, cacao nibs, unsweetened dried cherries, unsweetened coconut, unsweetened cocoa* (suggest 1/4 cup if using), chopped pecans 

Add all ingredients to a food processor and process until thoroughly combined. If adding mix-ins, pour mixture into a bowl, then stir in mix-ins. Scoop out portions with a large tablespoon and drop onto a baking sheet lined with parchment paper. With slightly damp hands (the water prevents the mixture from sticking to your fingers), form each banana bread bite into a ball shape. Since these don't spread, you can place each bite as close as a 1/2 inch apart on the baking sheet. Bake at 275 degrees for 20-25 minutes or until the bottom of each bite is lightly browned.

Recipe notes:
1. I usually double this recipe, especially when making for more than our family of six. If, like mine, your food processor can't handle all the ingredients in one go, process 3 cups of the oats into oat flour and place in a bowl. Then process the remaining cup of oats with the other ingredients. Then add to the bowl and stir in the remaining oats plus any mix ins.
2. I think this recipe works best with perfectly to just a tad over-ripe bananas to avoid an overpowering banana taste.
*3. If you're adding unsweetened cocoa powder, I recommend blending this into the other ingredients with the food processor.
4. If you can't find date paste (I get mine at a middle eastern convenience/market store), use 1 1/4 c. firmly packed and pitted Medjool dates. If the dates are dry, soaking them in warm water 20 minutes before using.
5. I get my dairy-free semi-sweet chocolate chips from Trader Joe's and order my fair trade cacao nibs from vitacost.

recipe review: curried chickpea cucumber wrap

With temperatures heating up, I excited to try this wrap from this blog. Another that I frequent in search of new recipes to try.

Kathy calls it the Sweet, Spicy, Curry Chickpea Cool Cucumber Wrap - a mouthful, but a delicious one. :) You can see the original recipe and pictures here.

Find my other recipe reviews here.

For the most part, I kept to the recipe with only a few modifications: I eliminated the coconut oil and raisins, kept the turmeric to 1 tsp, added an extra garlic clove, replaced the coconut sugar with date paste and reduced the pepper to a few dashes and did not add the apple cider vinegar to the cucumber salad. I also added lettuce to the wrap because I felt it needed it. The first time I tried it, I forgot the cashews. I think it tastes better with them in, but if you need to leave them out for dietary reasons, the wrap still is tasty.

Here's the recipe slightly re-wrapped:

Curried Chickpea Cucumber Wrap (recipe notes follow)
dairy free, fruit sweetened, nut free option, oil free, peanut free, soy free, sugar free, vegan

2 cloves garlic, minced
1 medium onion, chopped
 1/4 cup fresh lemon juice
1 tsp turmeric powder
1 tsp curry powder
1/4 tsp salt (or to taste)
few dashes pepper
1 Tbsp date paste
15-17oz. chickpeas, cooked
2 extra large or 3 medium-large wraps
1-2 lettuce leaves per wrap
1/4 cup raw cashews (optional)

Cucumber Salad:
1 cup cucumber, thinly sliced
1/2 cup apple, chopped or sliced in rounds
2 tsp tahini
1 Tbsp fresh lemon juice
pinch of black pepper

Saute the onion and garlic in a little water until softened, then add in the lemon juice, spices, and date paste. Stir to combine and break down the date paste and then add in the chickpeas. Meanwhile, prepare the cucumber salad and lettuce. To assemble the wraps, add the lettuce to the wrap first, then add the cucumber salad and chickpea mixture and sprinkle on the cashews. Roll up and enjoy.

Recipe notes: I might try this with a little coconut oil (as the recipe originally called for) next time I make it for the added flavor dimension and moisture. Either than or use unsweetened shredded coconut plus a little extra water. I think a sweetener of some sort is necessary for the recipe because it compliments the curry and I went with date paste to keep this sugar free. I also would try slicing the apples into rounds to mirror the shape of the cucumber. While the chickpea mixture can be stored in the fridge for a few days, I think the cucumber salad tastes best fresh so make only enough for your wraps or use it all.