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Sincerely Tori

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  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Chestnut Cake + Eggnog Buttercream Frosting

    December 31, 2015

    …Because I couldn’t let the year end without one more cake.   This is it guys, 2015 is about to kick the metaphorical bucket and 2016 is loaded and ready to start unfolding the adventures that it holds for you! I hope you’re ready for this little thing I like to call life. I’m not sure that I am, but I’m excited all the same. It’s already looking like it will be even crazier than this past year was. We have some friends building a house right now and they’re on a deadline so we’re going to do all that we can to help them get it done. These friends…

    read more
    Tori 6 Comments

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  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    “Egg”nog Chocolate Chunk Scones

    December 22, 2014

    Hey all you Chocoholics, as promised, I give you…CHOCOLATE!! Not only chocolate, but chocolate wrapped in festive marvelousness!! Are you ready for the holidays? I can’t believe it’s already here. I have spent months planning and preparing and it snuck up on me. Okay, what do you think about eggnog? To be honest the actual eggnog made with eggs was always pretty disgusting to me. That’s why when I discovered that you could have almost the exact same flavor with an alternative such as almond, coconut, or soy milk. This past Christmas I found that there were so many kinds to choose from and I even tried making my own. …

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  • Breakfast,  Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Fluffy Whole Wheat Eggnog Pancakes with Homemade Eggnog

    December 10, 2014

    Get ready for some good news…..we’re having “eggnog” pancakes! Okay, so I had some leftover nog the other day this idea just came to me, “What better way to use them during the holidays than making some delicious pancakes? It’s all over now. I don’t know that we will ever be able to go back to regular pancakes. My family loved these so much that I wouldn’t be surprised if they blackmail me into making nog in June just so that I can make these. They were that good. I’ve already made them twice this week and you know that I don’t do that very often because I’m always trying…

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    Tori 0 Comments

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  • Happy first Saturday of Summer! Time for some recipes to celebrate the season. -Chocolate Hazelnut Granola Orange Yogurt Bowls- Nothing beats the classic trio of creamy yogurt, fresh fruit, and something crunchy. These bowls are topped with homemade chocolate granola! Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 servings + extra granola -Ingredients- Chocolate Hazelnut Granola: 3 cups rolled oats gluten free if needed 2 tablespoons almond flour 2 tablespoons arrowroot powder or cornstarch 1 tablespoon coconut oil melted 2 tablespoons cocoa powder 1/4 cup chocolate hazelnut butter 2 tablespoons almond milk or any liquid 2 tablespoons maple syrup 1/4 cup raw sugar 1 teaspoon vanilla extract 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup raw hazelnuts roughly chopped 1 5 ounce orange flavored chocolate bar Yogurt Bowls: 2 cups non-dairy yogurt cashew. coconut, soy, etc. 2 tablespoons maple syrup or agave plus more for topping 1 medium blood orange peeled and sliced 1 medium orange or 2-3 clementines peeled and sliced -Instructions- Chocolate Hazelnut Granola: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a small sauce pan melt together the coconut oil, hazelnut butter, maple, and sugar. Once melted stir in the vanilla, salt, arrowroot, cocoa, and almond milk until smooth. Now fold in the almond flour and oats and scrape the mixture out onto prepared pan. Spread into an even layer and place in the oven to bake. After about 12 minutes add the hazelnuts. Bake for 25-30 minutes total, stirring every 5 - 7 minutes throughout cooking. The granola is done when the clusters are golden brown. Allow the granola to cool completely. Once cooled, add the chopped chocolate chunks. Store in an airtight container for up to one week. Yogurt Bowls: Stir together the yogurt, syrup, and vanilla and scoop into bowls for serving. Top the yogurt with the oranges and granola and serve.
  • Happy first day of summer you guys! TBH, I'm finding it a little hard to feel all the vibes because our weather is really chilly right now. In fact, last night was only a few degrees above freezing. Lol, that's North Idaho for you though.🤷 Next week will probably be 100 degrees with no clouds. Anyway, I'm ready for all the summer snacks. Also, I'm always excited to hear ideas from you guys so feel free to drop some in my DMs.😁
  • It's only hours now until it's officially Summer but I think we can pretty much agree that it feels like it's here already. I think some celebratory baking is in order! Tiny Frosted Gem Butter Cookies (Vegan) - Sometimes the best things come in the smallest packages and these little bites of sweet goodness certainly prove it! These are perfect for birthdays and tea parties all year long! You can find the recipe on the blog!
  • Ok, this one is genuinely healthy enough that you could feel good eating it for breakfast. That’s right, ice cream that the kiddos will love and won’t know is actually healthy! Oh, oh, and even better news! It’s only got 5 ingredients! --Chocolate Chip Cookie Dough Soft Serve Nice Cream [Raw, Vegan, Gluten Free]- - Prep Time 15 minutes Servings 6 servings -Ingredients- Cookie Dough: 1 cup shelled raw cashews 1 cups pitted dates 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1/4 mini chocolate chips or finely chopped dark chocolate check brands to make sure that it fits your dietary restrictions if necessary[optional] Nice Cream: 5 - 6 very ripe bananas frozen 1 cup coconut cream ice cold [not milk, see note] 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1 teaspoon cinnamon optional -Instructions- Before making be sure to put your bananas and coconut cream in the freezer to make sure they are as cold as possible. (Although, don't leave the coconut cream in the freezer for more than an hour or two or it will freeze too much) Combine the cashews, date, and if using, salt and vanilla in a food processor or blender (a small one works best) and pulse together until as smooth as you'd like. I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed. Pour in chocolate chips and pulse just to combine. Now scrape the "dough" out onto a plate or cutting board and press it into a rectangular slab. Use a sharp knife to chop it into small cubes then place them in an air-tight container and freeze for at least 30 minutes. (Alternatively, if you want perfectly round balls, you can take the time to roll it by hand but the other method is faster.) Now, using the same processor (Yay, less dishes!) add your bananas, coconut cream, and if using salt, vanilla, and cinnamon. Process until smooth. Stir in cookie dough balls and serve as soon as possible. -Recipe Notes- If you can't find coconut cream you can buy full-fat coconut milk and chill it in the fridge for a few hours. Then just use the thick white cream that separates to the top and reserve the rest for another purpose
  • Now that Father's Day is behind us I'd say we can officially kick off the Summer! I know, I know, it's not technically Summer for a few more days yet but the weather is sunny and warm and it's time for all the Summer favorites! Recipe for this Strawberries+Cream Fudge Brownie Trifle is on the blog under desserts and I think it would be perfect for any Summer event you've got coming up!
  • It's a beautiful day to have a beautiful day. I hope you're having an awesome weekend so far and with father's day tomorrow I thought some of you might be needing some inspiration for what to make. I know that many of the guys in my life would absolutely love to have this recipe for dinner so I was thinking that me be the same for you. The recipe's on the blog. Just search "stuffed potatoes" Chunky Chili Stuffed Sweet Potatoes (Vegan+GF) - Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.
  • It's starting to feel like Summer for sure and I'm so happy about all the grill-outs coming up! What are you're plans for the Summer? I'm gonna be working a lot and trying to spend as much time outside as possible. Did I mention I'm currently working at a local restaurant? I thrive off having a full schedule so I'm really excited about being busy. Anyway, since I've been so busy I've been trying to take a little time to get into meal prepping since it's such a popular thing these days. I honestly didn't think I'd be that into it, but wow was I wrong. I've absolutely loved being prepared ahead of time with healthier options ready to go whenever I need them. This recipe that I shared the other day on the blog has been a great addition to the meals I prepped for last week so I'd def recommend. Hope you're having an awesome week!
  • Hey guys, happy Monday! I hope you're off to a great start of your week so far. I've been working on a side project for a friend at a local restaurant. I'm hoping to get to help update the menu photos but for now I'm just having fun getting snaps of they're awesome menu items. This was one of the shots I took yesterday off the Moscow mule. What are you up to this week?
  • Guys, can you believe grill season is nearly upon us???? Well I certainly can’t. I had to do a double take this morning when I checked my calendar and realized we’re halfway through the year already. I don’t know about you but I think this is gonna be an awesome Summer and I’m excited! Everyone knows that no Summer would be complete without some great grill recipes and that’s where this one comes in. Find the recipe for this Sweet Hot Mustard Grilled Tofu Satay (Vegan+GF) on the blog today.

@sincerelytoriblog

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  • Happy first Saturday of Summer! Time for some recipes to celebrate the season. -Chocolate Hazelnut Granola Orange Yogurt Bowls- Nothing beats the classic trio of creamy yogurt, fresh fruit, and something crunchy. These bowls are topped with homemade chocolate granola! Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 servings + extra granola -Ingredients- Chocolate Hazelnut Granola: 3 cups rolled oats gluten free if needed 2 tablespoons almond flour 2 tablespoons arrowroot powder or cornstarch 1 tablespoon coconut oil melted 2 tablespoons cocoa powder 1/4 cup chocolate hazelnut butter 2 tablespoons almond milk or any liquid 2 tablespoons maple syrup 1/4 cup raw sugar 1 teaspoon vanilla extract 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup raw hazelnuts roughly chopped 1 5 ounce orange flavored chocolate bar Yogurt Bowls: 2 cups non-dairy yogurt cashew. coconut, soy, etc. 2 tablespoons maple syrup or agave plus more for topping 1 medium blood orange peeled and sliced 1 medium orange or 2-3 clementines peeled and sliced -Instructions- Chocolate Hazelnut Granola: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a small sauce pan melt together the coconut oil, hazelnut butter, maple, and sugar. Once melted stir in the vanilla, salt, arrowroot, cocoa, and almond milk until smooth. Now fold in the almond flour and oats and scrape the mixture out onto prepared pan. Spread into an even layer and place in the oven to bake. After about 12 minutes add the hazelnuts. Bake for 25-30 minutes total, stirring every 5 - 7 minutes throughout cooking. The granola is done when the clusters are golden brown. Allow the granola to cool completely. Once cooled, add the chopped chocolate chunks. Store in an airtight container for up to one week. Yogurt Bowls: Stir together the yogurt, syrup, and vanilla and scoop into bowls for serving. Top the yogurt with the oranges and granola and serve.
  • Happy first day of summer you guys! TBH, I'm finding it a little hard to feel all the vibes because our weather is really chilly right now. In fact, last night was only a few degrees above freezing. Lol, that's North Idaho for you though.🤷 Next week will probably be 100 degrees with no clouds. Anyway, I'm ready for all the summer snacks. Also, I'm always excited to hear ideas from you guys so feel free to drop some in my DMs.😁
  • It's only hours now until it's officially Summer but I think we can pretty much agree that it feels like it's here already. I think some celebratory baking is in order! Tiny Frosted Gem Butter Cookies (Vegan) - Sometimes the best things come in the smallest packages and these little bites of sweet goodness certainly prove it! These are perfect for birthdays and tea parties all year long! You can find the recipe on the blog!
  • Ok, this one is genuinely healthy enough that you could feel good eating it for breakfast. That’s right, ice cream that the kiddos will love and won’t know is actually healthy! Oh, oh, and even better news! It’s only got 5 ingredients! --Chocolate Chip Cookie Dough Soft Serve Nice Cream [Raw, Vegan, Gluten Free]- - Prep Time 15 minutes Servings 6 servings -Ingredients- Cookie Dough: 1 cup shelled raw cashews 1 cups pitted dates 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1/4 mini chocolate chips or finely chopped dark chocolate check brands to make sure that it fits your dietary restrictions if necessary[optional] Nice Cream: 5 - 6 very ripe bananas frozen 1 cup coconut cream ice cold [not milk, see note] 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1 teaspoon cinnamon optional -Instructions- Before making be sure to put your bananas and coconut cream in the freezer to make sure they are as cold as possible. (Although, don't leave the coconut cream in the freezer for more than an hour or two or it will freeze too much) Combine the cashews, date, and if using, salt and vanilla in a food processor or blender (a small one works best) and pulse together until as smooth as you'd like. I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed. Pour in chocolate chips and pulse just to combine. Now scrape the "dough" out onto a plate or cutting board and press it into a rectangular slab. Use a sharp knife to chop it into small cubes then place them in an air-tight container and freeze for at least 30 minutes. (Alternatively, if you want perfectly round balls, you can take the time to roll it by hand but the other method is faster.) Now, using the same processor (Yay, less dishes!) add your bananas, coconut cream, and if using salt, vanilla, and cinnamon. Process until smooth. Stir in cookie dough balls and serve as soon as possible. -Recipe Notes- If you can't find coconut cream you can buy full-fat coconut milk and chill it in the fridge for a few hours. Then just use the thick white cream that separates to the top and reserve the rest for another purpose
  • Now that Father's Day is behind us I'd say we can officially kick off the Summer! I know, I know, it's not technically Summer for a few more days yet but the weather is sunny and warm and it's time for all the Summer favorites! Recipe for this Strawberries+Cream Fudge Brownie Trifle is on the blog under desserts and I think it would be perfect for any Summer event you've got coming up!
  • It's a beautiful day to have a beautiful day. I hope you're having an awesome weekend so far and with father's day tomorrow I thought some of you might be needing some inspiration for what to make. I know that many of the guys in my life would absolutely love to have this recipe for dinner so I was thinking that me be the same for you. The recipe's on the blog. Just search "stuffed potatoes" Chunky Chili Stuffed Sweet Potatoes (Vegan+GF) - Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.

@sincerelytoriblog

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