a lifestyle in photographs, details & recipes.
all photos © happenstancelifestyle.

Chewy Cinnamon Almond Butter Cookies
(perfect for s’mores!)
- plant based, gluten free, vegan -

Preheat oven to 350.  Mix following ingredients in food processor or good blender:
1 cup almond butter
1/2 cup pitted medjool dates
1 flax egg
2 Tbs maple syrup
1/4 tsp baking soda
1/4 tsp sea salt
1 Tbs cinnamon

Process until blended smoothly.  Roll into ball and press onto parchment lines baking sheet.   Bake 10 minutes or until lightly golden brown.
Chewy Cinnamon Almond Butter Cookies
(perfect for s’mores!)
- plant based, gluten free, vegan -

Preheat oven to 350.  Mix following ingredients in food processor or good blender:
1 cup almond butter
1/2 cup pitted medjool dates
1 flax egg
2 Tbs maple syrup
1/4 tsp baking soda
1/4 tsp sea salt
1 Tbs cinnamon

Process until blended smoothly.  Roll into ball and press onto parchment lines baking sheet.   Bake 10 minutes or until lightly golden brown.

Chewy Cinnamon Almond Butter Cookies
(perfect for s’mores!)
- plant based, gluten free, vegan -

Preheat oven to 350. Mix following ingredients in food processor or good blender:
1 cup almond butter
1/2 cup pitted medjool dates
1 flax egg
2 Tbs maple syrup
1/4 tsp baking soda
1/4 tsp sea salt
1 Tbs cinnamon

Process until blended smoothly. Roll into ball and press onto parchment lines baking sheet. Bake 10 minutes or until lightly golden brown.

Light & Fluffy Chocolate Chip Cookies
- plant based, dairy free, gluten free, vegan -

1 cup almond meal/flour
¼ cup coconut flour
¼ cup sunflower
2 tbsp. coconut oil
1 flax egg
¼ cup maple syrup
¼ tsp salt
¼ tsp baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips 

Preheat oven to 350.  Mix almond meal and sunflower oil.  Not all oils are meant for cooking at certain temperatures, so I use sunflower oil since it can sustain higher heats well.  Add coconut oil and egg replacer.  Add maple syrup, salt, baking soda and vanilla extract.  Gently fold in chocolate chips.  The batter should be a little runny - add coconut flour a little at a time until spooned batted does not spread.  Bake for 12 minutes or until lightly golden brown.
Light & Fluffy Chocolate Chip Cookies
- plant based, dairy free, gluten free, vegan -

1 cup almond meal/flour
¼ cup coconut flour
¼ cup sunflower
2 tbsp. coconut oil
1 flax egg
¼ cup maple syrup
¼ tsp salt
¼ tsp baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips 

Preheat oven to 350.  Mix almond meal and sunflower oil.  Not all oils are meant for cooking at certain temperatures, so I use sunflower oil since it can sustain higher heats well.  Add coconut oil and egg replacer.  Add maple syrup, salt, baking soda and vanilla extract.  Gently fold in chocolate chips.  The batter should be a little runny - add coconut flour a little at a time until spooned batted does not spread.  Bake for 12 minutes or until lightly golden brown.

Light & Fluffy Chocolate Chip Cookies
- plant based, dairy free, gluten free, vegan -

1 cup almond meal/flour
¼ cup coconut flour
¼ cup sunflower
2 tbsp. coconut oil
1 flax egg
¼ cup maple syrup
¼ tsp salt
¼ tsp baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips

Preheat oven to 350. Mix almond meal and sunflower oil. Not all oils are meant for cooking at certain temperatures, so I use sunflower oil since it can sustain higher heats well. Add coconut oil and egg replacer. Add maple syrup, salt, baking soda and vanilla extract. Gently fold in chocolate chips. The batter should be a little runny - add coconut flour a little at a time until spooned batted does not spread. Bake for 12 minutes or until lightly golden brown.

Grilled Avocado Tacos with Papaya Salsa 
- plant based, vegan, gluten free -

Papaya Salsa

Dice half a papaya, one small red pepper, one jalapeño, 2 cloves of garlic.  Add fresh picked cilantro.  Mix well and let sit in fridge for flavors to mix before serving.
Grilled Avocado Tacos with Papaya Salsa 
- plant based, vegan, gluten free -

Papaya Salsa

Dice half a papaya, one small red pepper, one jalapeño, 2 cloves of garlic.  Add fresh picked cilantro.  Mix well and let sit in fridge for flavors to mix before serving.

Grilled Avocado Tacos with Papaya Salsa
- plant based, vegan, gluten free -

Papaya Salsa

Dice half a papaya, one small red pepper, one jalapeño, 2 cloves of garlic. Add fresh picked cilantro. Mix well and let sit in fridge for flavors to mix before serving.

Vanilla Almond French Toast
- plant based, vegan, gluten free -

This french toast was made from leftover vanilla almond cake.  It was adapted from a recipe from Bob’s Red Mill and it is super moist and delicious.  The almond taste is not strong at all because the only almond ingredient is almond flour; if you’d like more of an almond flavor use almond extract instead of vanilla extract.

Stevia is a plant based sweetener that is alkaline and calorie free.  Look for stevia made for baking that can be substituted for sugar, such as Pyure brand.

Vanilla Almond Cake Recipe

4 egg replacers (e.g. flax eggs)
1 cup of Stevia Cup 4 Cup sweetener 
1/2 cup butter (I use Earth Balance Soy Free Vegan)
1/4 cup coconut oil
1/2 cup of coconut milk (or other milk)
1 tsp vanilla
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 tsp Himalayan sea salt
2 tsp baking powder

Preheat oven to 350.  Cream together butter, coconut oil and sugar.  Add egg and beat until blended.  Add milk and vanilla, blend to combine.  In separate bowl, mix remaining dry ingredients.  Add to wet and beat until creamy.  Pour into greased pan and bake for about 30 minutes.

French Toast Batter
(you can substitute other milks or flours)

1 cup coconut milk
1 tbs maple syrup
2 tbs coconut flour
1 tbs of flax meal
1 tsp cinnamon

Mix all ingredients well and let sit while pan is heating so that it thickens a bit.  Melt some coconut oil in pan.  Dip slice of bread or cake into batter and cover on all sides.  Cook in pan, flipping, until all sides are crispy and browned.
Vanilla Almond French Toast
- plant based, vegan, gluten free -

This french toast was made from leftover vanilla almond cake.  It was adapted from a recipe from Bob’s Red Mill and it is super moist and delicious.  The almond taste is not strong at all because the only almond ingredient is almond flour; if you’d like more of an almond flavor use almond extract instead of vanilla extract.

Stevia is a plant based sweetener that is alkaline and calorie free.  Look for stevia made for baking that can be substituted for sugar, such as Pyure brand.

Vanilla Almond Cake Recipe

4 egg replacers (e.g. flax eggs)
1 cup of Stevia Cup 4 Cup sweetener 
1/2 cup butter (I use Earth Balance Soy Free Vegan)
1/4 cup coconut oil
1/2 cup of coconut milk (or other milk)
1 tsp vanilla
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 tsp Himalayan sea salt
2 tsp baking powder

Preheat oven to 350.  Cream together butter, coconut oil and sugar.  Add egg and beat until blended.  Add milk and vanilla, blend to combine.  In separate bowl, mix remaining dry ingredients.  Add to wet and beat until creamy.  Pour into greased pan and bake for about 30 minutes.

French Toast Batter
(you can substitute other milks or flours)

1 cup coconut milk
1 tbs maple syrup
2 tbs coconut flour
1 tbs of flax meal
1 tsp cinnamon

Mix all ingredients well and let sit while pan is heating so that it thickens a bit.  Melt some coconut oil in pan.  Dip slice of bread or cake into batter and cover on all sides.  Cook in pan, flipping, until all sides are crispy and browned.

Vanilla Almond French Toast
- plant based, vegan, gluten free -

This french toast was made from leftover vanilla almond cake. It was adapted from a recipe from Bob’s Red Mill and it is super moist and delicious. The almond taste is not strong at all because the only almond ingredient is almond flour; if you’d like more of an almond flavor use almond extract instead of vanilla extract.

Stevia is a plant based sweetener that is alkaline and calorie free. Look for stevia made for baking that can be substituted for sugar, such as Pyure brand.

Vanilla Almond Cake Recipe

4 egg replacers (e.g. flax eggs)
1 cup of Stevia Cup 4 Cup sweetener
1/2 cup butter (I use Earth Balance Soy Free Vegan)
1/4 cup coconut oil
1/2 cup of coconut milk (or other milk)
1 tsp vanilla
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 tsp Himalayan sea salt
2 tsp baking powder

Preheat oven to 350. Cream together butter, coconut oil and sugar. Add egg and beat until blended. Add milk and vanilla, blend to combine. In separate bowl, mix remaining dry ingredients. Add to wet and beat until creamy. Pour into greased pan and bake for about 30 minutes.

French Toast Batter
(you can substitute other milks or flours)

1 cup coconut milk
1 tbs maple syrup
2 tbs coconut flour
1 tbs of flax meal
1 tsp cinnamon

Mix all ingredients well and let sit while pan is heating so that it thickens a bit. Melt some coconut oil in pan. Dip slice of bread or cake into batter and cover on all sides. Cook in pan, flipping, until all sides are crispy and browned.

Honey & Pear Donut Muffins
- plant based, vegan -

This recipe uses pear sauce which you can easily make yourself.  You could also use applesauce instead.

Pear Sauce
6-8 pears, peeled, cored and chopped
1/4 cup water
2 tsp fresh lemon juice
1 tsp cinnamon

Combine pears, water, lemon juice and cinnamon in a large saucepan.  Heat on high to boil.  Reduce to medium-low heat and summer for about 30 minutes.  Let cool, then transfer to a blender and purée.  Store in fridge for one week or freezer for much longer!

Honey Pear Donut Muffins
1/4 cup vegan, soy free butter
1/2 cup honey
2 tbs coconut oil
1 1/2 cups whole wheat flour or other flour of choice
3/4 t baking soda
1/2 t cinnamon
3/4 pear sauce (or apple sauce)

Cream first three ingredients.  Add other ingredients until just combined.  Spoon into greased donut pan or muffin pan and bake at 350 until lightly golden brown, about 15 minutes.
Honey & Pear Donut Muffins
- plant based, vegan -

This recipe uses pear sauce which you can easily make yourself.  You could also use applesauce instead.

Pear Sauce
6-8 pears, peeled, cored and chopped
1/4 cup water
2 tsp fresh lemon juice
1 tsp cinnamon

Combine pears, water, lemon juice and cinnamon in a large saucepan.  Heat on high to boil.  Reduce to medium-low heat and summer for about 30 minutes.  Let cool, then transfer to a blender and purée.  Store in fridge for one week or freezer for much longer!

Honey Pear Donut Muffins
1/4 cup vegan, soy free butter
1/2 cup honey
2 tbs coconut oil
1 1/2 cups whole wheat flour or other flour of choice
3/4 t baking soda
1/2 t cinnamon
3/4 pear sauce (or apple sauce)

Cream first three ingredients.  Add other ingredients until just combined.  Spoon into greased donut pan or muffin pan and bake at 350 until lightly golden brown, about 15 minutes.

Honey & Pear Donut Muffins
- plant based, vegan -

This recipe uses pear sauce which you can easily make yourself. You could also use applesauce instead.

Pear Sauce
6-8 pears, peeled, cored and chopped
1/4 cup water
2 tsp fresh lemon juice
1 tsp cinnamon

Combine pears, water, lemon juice and cinnamon in a large saucepan. Heat on high to boil. Reduce to medium-low heat and summer for about 30 minutes. Let cool, then transfer to a blender and purée. Store in fridge for one week or freezer for much longer!

Honey Pear Donut Muffins
1/4 cup vegan, soy free butter
1/2 cup honey
2 tbs coconut oil
1 1/2 cups whole wheat flour or other flour of choice
3/4 t baking soda
1/2 t cinnamon
3/4 pear sauce (or apple sauce)

Cream first three ingredients. Add other ingredients until just combined. Spoon into greased donut pan or muffin pan and bake at 350 until lightly golden brown, about 15 minutes.

coconut curry quinoa with butternut squash, spinach & cilantro
- plant based, vegan, gluten free -

Coconut Curry Sauce/Dressing
1-2 tbs curry powder (depending on how spicy you like it!)
1 tbs coconut oil
1/4 cup coconut milk
juice of 1/2 lime
1 tbs coconut aminos (or soy sauce)

Mix well & pour over any/every thing.
coconut curry quinoa with butternut squash, spinach & cilantro
- plant based, vegan, gluten free -

Coconut Curry Sauce/Dressing
1-2 tbs curry powder (depending on how spicy you like it!)
1 tbs coconut oil
1/4 cup coconut milk
juice of 1/2 lime
1 tbs coconut aminos (or soy sauce)

Mix well & pour over any/every thing.

coconut curry quinoa with butternut squash, spinach & cilantro
- plant based, vegan, gluten free -

Coconut Curry Sauce/Dressing
1-2 tbs curry powder (depending on how spicy you like it!)
1 tbs coconut oil
1/4 cup coconut milk
juice of 1/2 lime
1 tbs coconut aminos (or soy sauce)

Mix well & pour over any/every thing.

Sweet Potato Pancakes with Salted Caramel Sauce, Caramelized Pears & Cacao Nibs

- plant based, vegan, gluten free -

Sweet Potato Pancakes Recipe:
1 cooked sweet potato, skinned
1 cup coconut milk 
1 tbs coconut oil, melted
2 flax eggs (2 tbs of flax meal + 10 tbs water in fridge for 10 minutes)
3/4 cup tapioca flour
3 tbs coconut flour

Mix flours in medium bowl.  Mix milk, flax eggs, and oil in bowl then add to flour.  Add sweet potato then use hand mixer to blend well.  

Oil a non-stick frying, heat to medium-low heat and pour batter into pan.  Cook for about 3 minutes or until lightly browned before flipping to other side.

Salted Caramel Sauce Recipe:
1 cup maple syrup
1 cup almond butter
1/2 cup coconut oil
2 tbs vanilla extract 
3/4 tsp Himalayan sea salt

Mix all ingredients in a food processor until well blended.  My guess is that you will eat it all and have no leftovers.  In the event that you have self-control, you can store it in the refrigerator, but keep in mind that it will thicken in the fridge so each time you want to use some you may want to set some out to warm to room temperature or heat some up on the stove each time you use it.
Sweet Potato Pancakes with Salted Caramel Sauce, Caramelized Pears & Cacao Nibs

- plant based, vegan, gluten free -

Sweet Potato Pancakes Recipe:
1 cooked sweet potato, skinned
1 cup coconut milk 
1 tbs coconut oil, melted
2 flax eggs (2 tbs of flax meal + 10 tbs water in fridge for 10 minutes)
3/4 cup tapioca flour
3 tbs coconut flour

Mix flours in medium bowl.  Mix milk, flax eggs, and oil in bowl then add to flour.  Add sweet potato then use hand mixer to blend well.  

Oil a non-stick frying, heat to medium-low heat and pour batter into pan.  Cook for about 3 minutes or until lightly browned before flipping to other side.

Salted Caramel Sauce Recipe:
1 cup maple syrup
1 cup almond butter
1/2 cup coconut oil
2 tbs vanilla extract 
3/4 tsp Himalayan sea salt

Mix all ingredients in a food processor until well blended.  My guess is that you will eat it all and have no leftovers.  In the event that you have self-control, you can store it in the refrigerator, but keep in mind that it will thicken in the fridge so each time you want to use some you may want to set some out to warm to room temperature or heat some up on the stove each time you use it.

Sweet Potato Pancakes with Salted Caramel Sauce, Caramelized Pears & Cacao Nibs

- plant based, vegan, gluten free -

Sweet Potato Pancakes Recipe:
1 cooked sweet potato, skinned
1 cup coconut milk
1 tbs coconut oil, melted
2 flax eggs (2 tbs of flax meal + 10 tbs water in fridge for 10 minutes)
3/4 cup tapioca flour
3 tbs coconut flour

Mix flours in medium bowl. Mix milk, flax eggs, and oil in bowl then add to flour. Add sweet potato then use hand mixer to blend well.

Oil a non-stick frying, heat to medium-low heat and pour batter into pan. Cook for about 3 minutes or until lightly browned before flipping to other side.

Salted Caramel Sauce Recipe:
1 cup maple syrup
1 cup almond butter
1/2 cup coconut oil
2 tbs vanilla extract
3/4 tsp Himalayan sea salt

Mix all ingredients in a food processor until well blended. My guess is that you will eat it all and have no leftovers. In the event that you have self-control, you can store it in the refrigerator, but keep in mind that it will thicken in the fridge so each time you want to use some you may want to set some out to warm to room temperature or heat some up on the stove each time you use it.