Sketch Free Vegan: Fun with Blues!

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!

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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

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

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!

Yield: 12 pebbles

Servings: 12

Ingredients

1/2 cup buckwheat flour
1/3 cup fresh blueberries
6 tbsp oat flour
2 tbsp lucuma powder
1/2 tsp powdered stevia
1/2 cup water
Pinch of salt
2 tbsp almond butter
1/2 tsp vanilla extract

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 nutrition facts

Blueberry Pudding

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

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 .

Yield: Just over 1 cup

Servings: 1

Ingredients

1/3 cup frozen blueberries
1/2 an avocado
1/4 cup chopped cucumber
1 tbsp chia seeds
6 drops of liquid stevia

Directions

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

View nutrition facts

Blueberry Macaroons

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

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.

Yield: 20 macaroons

Servings: 20

Ingredients

2 cups unsweetened shredded coconut
2 tbsp ground almonds
Pinch of salt
1/4 cup coconut nectar
1/4 cup blueberry puree
2 tbsp ground chia seeds
1/2 tsp lemon zest
1/2 tsp vanilla extract

Directions

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 nutrition facts

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.

Tagged as: avocado, blueberry, breakfast bake, buckwheat, coconut, macaroon, pudding, stevia

{ 14 comments… read them below or add one }

Andrea March 1, 2012 at

These recipes look very interesting! Love the ingredient lists

Beth @ Tasty Yummies March 1, 2012 at

Oh my gosh, these all look so amazing and super fun!! Especially those Blueberry Macaroons, I love macaroons so much. I can’t wait to check out your blog. Thanks for sharing these recipes.

barb March 1, 2012 at

I just made it, but it came out too loose. If I wanted to use an actual egg white, how much would i use, and would I then take out the chia seeds?

Jennifer and Jaclyn @ sketch-free vegan March 3, 2012 at: Did you allow the ground chia seeds to thicken? You can for sure use eggs, just use one single egg white.

what is coconut nectar exactly? Can i use coconut milk?

Jaclyn and Jenn @ sketchfreevegan March 2, 2012 at: coconut nectar is coconut sap from the coconut tree, you can also use agave or maple syrup. http://www.coconutsecret.com/nectar2.html

No you can’t use coconut milk, it has to be a syrup.

Hannah March 1, 2012 at

The blueberry macaroons look incredible!! Although, um, are there meant to be blueberries somewhere in the pebbles recipe, or am I just blind and not seeing something?

Yay for finding new blogs!