Sunshine Cookies


This recipe is dedicated to my incredibly talented and sweet nephew, Kian, who has a severe peanut allergy.  Since most of my cookie recipes contain some sort of nut, I feel bad that he can’t eat all of the treats my other 14 nephews and nieces get to enjoy.  So I made this special recipe just for him.  It is a nut-free version of a peanut butter cookie!  Instead of peanuts, I use sunflower butter.  He is not allergic to coconut sugar, but if someone in your household is allergic to coconut, please substitute with vegan sugar.  I also added mini-chocolate chips because everyone in my family loves chocolate chips!

Kian has yet to try these cookies since I don’t see him often, but my other nephews and nieces have tried and they think these cookies taste just like peanut butter cookies.

Interestingly, when sunflower butter and baking soda mix, it results in a green color.  Sometimes when I’m in a rush and over-measure the baking soda, the center of the cookies turn a green color.  Don’t be alarmed, though.  I have read that it is perfectly safe.   If you reduce the amount of the baking soda by just a tad, you might not get the green result.  My 4- and 5-year old nephews made a batch last night and they were so small, they didn’t turn green in the center.  At least we didn’t notice any green!




I want to give a huge thank you for kindly sending me ingredients that inspired these cookies!  Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies.  Click here for savings.

Lastly, I want to thank Kimberley Flanary (@back_to_eden_healing on Instagram) for helping me name these special cookies!  I hope Kian, and whomever you know with nut allergies, will find a bit of sunshine in these cookies!



Sunshine Cookies

Servings: 8

Time: 15 minutes

Diet: V, GF, SF, NF



Dry Ingredients:

3 Tbsp sorghum or oat flour

1/8 tsp sea salt

3/4 tsp baking soda

1/4 cup coconut palm sugar

Wet Ingredients:

1/2 cup sunflower seed butter

2 Tbsp unsweetened applesauce

1 tsp vanilla extract

Other Ingredients:

3 Tbsp mini vegan chocolate chips



1. Preheat the oven to 350 degrees F.

2. In a small bowl, add the dry ingredients and whisk together.

3. In a medium bowl, add the wet ingredients and mix.

4. Add the dry ingredients to the wet ingredients and mix to combine.

5. Mix in the mini chocolate chips.

6. Scoop 2-Tbsp cookie balls onto a half-sheet pan lined with a Silpat mat or parchment paper, and press down to flatten them ever so slightly with your hand.  You will make 8 cookies.

7.  Bake for 8-10 minutes, depending on powerful your oven is.

8. Allow the cookies to rest on the pan for about 3 minutes before transferring them onto a cooling rack.


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The My Eclectic Kitchen Cookbook Volume 1 has arrived!!!



Hello, my friends and family!

My eBook is finally available for sale!  The eBook contains the same 120 plus recipes that are currently in the iTunes app.  It basically is the app, but in book form!  Now everyone can make the recipes I feature on my Facebook (My Eclectic Kitchen) and Instagram (@yvonne_deliciously_vegan) pages!  To download the 330 page eBook, click here!

As for the Android app, it is still in development and is expected to be released in late July!

If you would like to win a free eBook or app download, I’m teaming up with @veganfoodshare for a giveaway contest on Instagram!  See giveaway posts on my Instagram page for more details.

Have a wonderful start to your week!

Much love,


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Summer Savories and Sweets


Here in the United States, we celebrate Independence Day on the fourth of July.  Americans commemorate the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain.  Celebrations usually include speeches, parades, barbecues, picnics, concerts, and, of course, fireworks!

In honor of this American holiday, I want to share some of my favorite Summer recipes that have been proven to please everyone, vegans and non-vegans alike.  All these recipes can be found in the My Eclectic Kitchen app and some can be found on this blog.  Here we go.


The first recipe is my Gazpacho soup.  Since it’s a raw, cold soup, it’s perfect for a hot summer day.  This oil-free, foolproof recipe tastes so much more complex than it is to make.  A definite crowd-pleaser as long as you use ripe tomatoes and a blender.


My Quinoa Veggie Burger Patties and 2-Minute Miracle Bread buns make a great meal.  These gluten-free, and soy-free quinoa veggie burger patties satiate burger cravings.  They’re also high in protein and full of nutrients.  The 2-Minute Miracle buns are nutritious, free of dairy, gluten, yeast, and nuts, and pair perfectly with the quinoa veggie patties.   Slather your burger buns with vegan ketchup and dijion mustard, then stuff your burgers with avocado, tomato, onion, dill pickles, and you will be a happy camper.


Chickpea Fritters are quick and easy to make, yummy, and high-in-protein.  Best served with a big dinner salad, in non-gmo corn tacos with guacamole, or served as an appetizer with my cucumber dill sauce.  They can be pan-fried or even baked!


I love salad, which explains why I feature 13 salads in my app.  However, while everyone is eating coleslaw this summer, I recommend this  Oriental Cabbage Salad.  It’s a nice change from the typical barbecue coleslaw; it’s crisp, crunchy, very probiotic, delicious, and has a nice Asian flair to it.  This salad is my vegan and gluten-free alternative to an Oriental chicken salad.  Believe me, no one will miss the chicken in this salad.


This sophisticated salad is perfect for the summer.  It has a savory sweetness from the roasted fennel, a tang from the vegan bagna cauda dressing, a comforting warmth from the roasted fingerling potatoes, and a nice crunch from the red cabbage and endive.  If you don’t get to see fireworks on the 4th, this delicious salad will make you feel like you just saw fireworks.


The combination of macadamia and cashews gives this Pink Peppercorn “goat cheese” a perfect texture.  The pink peppercorn not only adds a beautiful color, it adds a lovely, sophisticated peppery kick.  This is great in salads and with my Snackers Crackers recipe.  Perfect when entertaining guests this summer.


One of the easiest, healthiest, and most enjoyable snacks/desserts to make is this chocolate and superfood-covered frozen banana treat.  Perfect dessert for hot weather.  Just make sure you keep them in the freezer before serving. ;) Watch my video to see just how easy they are to make!


This is a classic fudge brownie recipe.  It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan, gluten-free, and soy-free.  My friends and family, and readers who have tried these brownies love them!  Since they’re such a big hit and are easy to make, I think I’ll make these for the fourth of July myself!


One of my favorite all-time favorite flavor combinations is peanut butter and chocolate.  This combo is deliciously perfect in “cheese”cake form.  This Peanut Butter and Chocolate Dreamcake is a favorite of many!  Impress your friends with this or the “cheese”cake below!


This is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.  A real crowd pleaser.  

I hope this post has given you some good ideas for what to cook up this Summer!  If you haven’t tried any of these savories and sweets, a good time to try them is now!

Again, all the recipes can be found in the My Eclectic Kitchen app, and some can be found on my blog.  Just a reminder, the My Eclectic Kitchen eBook should be released this weekend, or early next week.  It will contain the original 120 recipes loaded into the My Eclectic Kitchen app.  I created it specifically for those without Apple iDevices.  Also, the Android version of the app is currently in development and we expect it to be released in late July. Thank you so much for your patience.

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #MyEclecticKitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram, Facebook, and Twitter!


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The “My Eclectic Kitchen” App has Arrived!!!



Hello Friends!

I have some very exciting news!!!  The My Eclectic Kitchen cookbook app is now available for sale on iTunes! Download it here!

In the app, you will receive 120 delicious vegan and gluten-free recipes.  Search for recipes by food-type, diet (raw, nut-free, soy-free), ingredients, or by photo. Updates will be made regularly, which means that you will receive recipes as I create them!  You can find useful resources and tips, such as how to properly soak nuts, seeds, grains, and legumes; vegan and gluten-free substitutes for common cooking ingredients; most commonly used kitchen equipment; kitchen staples; and suggested articles on family, home, garden, food and drink, mind, and body.  You can even watch my cooking videos, index your favorite recipes, and shop for kitchen equipment and ingredients!

The app is not only for those with vegan and gluten-free diets, but also for those who are looking to eat healthier without compromising flavor.

It has been a true pleasure creating and sharing my recipes with you. Thank you so much to all of my readers for your continued love and support!  You help make my job of developing nutritious, gluten-free, and vegan recipes a labor of love!

Made with Love,











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How To Make Monster Cookies YouTube Video


Happy Father’s Day to all the dads that we know and remember.

On this special day, I made a new YouTube video.  I made it so that everyone can see just how easy it is to make Monster Cookies.  Monster Cookies are chunky and chewy, and loaded with oatmeal, chocolate chips, walnuts, pecans, and coconut.  They  are vegan, gluten-free, and oil free, and are sure to take the monster out of anyone and set them in an oh-so-good mood.  Click the photo, above, to watch the video and for the complete recipe, click here.

Also, I invite you to subscribe to my new My Eclectic Kitchen YouTube channel and to ‘like’ my videos. ;-)

Have a wonderful day!



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Fudge Brownies


This brownie recipe is what I would consider a classic fudge brownie.  It is comparable to one of my childhood favorites–Betty Crocker walnut brownies.  The differences are that it is made from scratch (not from a box), vegan and gluten-free, and there is not any cholesterol.  Since there is quite a bit of coconut sugar in this recipe, I cannot say that these brownies are healthy.  For all those who miss their pre-vegan and gluten-free days brownie, this is dedicated to you!  Always feel free to substitute the sugar with erythritol to make this sugar-free, and it should taste just as good!

Make brownie pops with this recipe!  Or if you have vanilla ice “cream,” make yourself a brownie a la mode, create a chocolate brownie ice cream by throwing in pieces of this brownie, or just enjoy these brownies just as they are!

Happy eating!

This recipe was inspired by ingredients that kindly sent to me.  Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies.  Click here for savings.


Fudge Brownies

Servings: 9

Time: 3-4 hours

Brief:  This is a classic fudge brownie recipe. It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan and gluten-free!

Diet: V, GF, DF, SF




2 ½ Tbsp flax meal

1/3 cup plus 1 ½ tsp filtered water

1 ¼ cup vegan semi-sweet chocolate chips, melted

¼ cup plus 2 Tbsp coconut oil, melted*

1 ½ tsp vanilla extract

½ cup coconut sugar

*Make sure the coconut oil is melted when you measure it.



½ cup sorghum flour

2 Tbsp brown rice flour

2 Tbsp arrowroot flour

¼ tsp sea salt

¼ tsp baking soda

1/8 tsp xanthan gum, optional


Other Ingredients:

½ cup walnuts, roughly chopped



1. Preheat oven to 350F. Line a 7”X7” or 8”x8” square pan with parchment paper and spray with nonstick cooking spray.

2. In a small bowl, combine the flax meal and filtered water. Mix and set aside.

3. In a large bowl, add all of the dry ingredients and whisk to combine. Set aside.

4. a) Place the chocolate chips and coconut oil into a large heat-safe bowl that can sit right over a small saucepot with very lightly simmering water.  Stir the chocolate and coconut oil with a silicone spatula until the chocolate melts. Remove from heat.

b) Alternatively, in a medium microwave-safe bowl, add the coconut oil and chocolate chips and melt in the microwave for about 30-45 seconds until melted.

5. Stir well, add the flax mixture, vanilla extract, and coconut sugar.

6.  Pour the wet mixture into the dry mixture and stir well to combine.  Fold in the roughly chopped walnuts.

7.  Pour the batter into the prepared baking pan and place a piece of parchment paper at the top and flatten it out with your hands or with a roller until smooth and even.

8. Bake for 30 minutes.  When you pull it out of the oven, it will be sizzling and bubbly, and will seem like it’s not fully cooked.  Don’t worry about that– it’s normal and will set as it cools and chills.   Do not slice into it.  I repeat, do not slice it yet because it will fall apart and crumble.  Allow the brownies to cool in the pan for about 1 hour.  When they are completely cool, place the brownie pan into the refrigerator until they are cold.  This makes them easier to handle and easier to cut.  I usually cool them overnight.  Once they are completely cold, remove them from the refrigerator and holding onto the parchment paper transfer them onto a cutting board.  Cut 9 square pieces or smaller pieces.

9. Best stored in the refrigerator in an airtight container and eaten cold!



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“Put Out The Fire” by Cat Ruehle – eGuide Review


I was recently given the opportunity to read Put Out The Fire! Diet and Wellness Guide, which was written by Cat Ruehle who is a qualified holistic health coach, blogs at, and is the author of Let Us All Eat Cake (Ten Speed Press).  Her fun and upbeat writing style draws her readers into the total-body wellness guide.

In Put Out The Fire! Diet and Wellness Guide, Cat begins by describing her life at the peak of her 20-year career in the culinary world.  She owned a successful bakery and cake studio, was a regular on the Food Network for making gorgeous and elaborate multi-tiered cakes, and was endlessly courted for multiple book and TV projects.  Then suddenly, her life turned upside down.  Cat was diagnosed with rheumatoid arthritis, a crippling and painful autoimmune disease, and could no longer pick up her cup of coffee much less make her beautiful creations.  After her doctor proposed to treat her autoimmune disease with a lifetime of toxic medicines, Cat decided to take control over the disease.  In her desire to “put out the fire” of her chronic disease, she spent innumerable hours researching on how to heal her body and mind.  She overhauled her diet and lifestyle by removing trigger foods, and embraced a more holistic and balanced approach to wellness.  By doing so, she has turned her life around, become symptom-free, and is now a certified holistic health coach and wellness foodie.

This 100 + page guide contains the plan Cat used to cure her incurable autoimmune disease and to find a well-nourished life.  This same plan has also improved lives of her clients through diet and lifestyle changes.  Put Out The Fire! Diet and Wellness Guide not only helps its readers create an individual plan for life-long wellness in 8 weeks, but also has more than 40 great recipes and a meal plan.  One of my favorite parts of the guide is in the Wellness Toolkit — the “sanity savers” tips that will help me stay on track when traveling and eating out, and for food preparation.


After reading Cat’s book, I realized that we share a very similar food philosophy– eat what makes me feel alive and well.  We also share similarities in our daily habits.

If you’re looking for a comprehensive guide to change your lifestyle and take control of your life, I recommend reading Cat Ruele’s Put Out The Fire! Diet and Wellness Guide.  Find it here, !





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Introducing The My Eclectic Kitchen YouTube Channel!


Greetings, Friends!

I started something pretty exciting, a My Eclectic Kitchen YouTube channel!  This channel will be linked to my cookbook app and website!

I am very excited about the release of the ‘My Eclectic Kitchen’ app this month as well as my newly established YouTube channel!

Check out my first videos, below, and feel free to subscribe!

Note: If the picture quality is blurry for you, adjust the viewing settings. It can be watched in HD.


How to Make Banana Crunch Pops




How To Line A Loaf Pan With Parchment Paper


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Garam Masala Cookies


Indian cuisine is one of my favorites because of the many warming spices used in their savory dishes.  I also love that there are so many different types of Indian vegetable dishes to choose from that are delicious and satisfying.  My husband enjoys Indian food, too.  He also loves having a cookie for his after-dinner dessert.  To change things up a bit and make things a little more exciting, I decided to mix the two together. I created an Indian-spiced cookie recipe that has a lot of texture, is oil-free, and low in fat and contains no refined sugar.


My spice of choice in this recipe is garam masala.  In Hindi, “garam” means hot and “masala” means spices.  In Indian cuisine, garam masala is a blend of ground spices.  A typical Indian garam masala mix contains cinnamon, cloves, black and white peppercorns, turmeric, black and white cumin seeds, and black, brown, and green cardamom.  As you can imagine, the spice mix is pretty intense but in a very pleasant and beautiful way.


When you throw garam masala into an oatmeal raisin and chocolate chip cookie with pistachios, you get a chewy, sweet and almost savory and umami cookie.  I hope you try it and enjoy it!


This cookie recipe was inspired by ingredients that kindly sent to me. Click on the ingredient links to purchase the same ingredients I used to make my garam masala cookies. Click here for savings.


Garam Masala Cookies

Time: 25 minutes

Makes 16 cookies





½ Tbsp flax meal

1 ½ Tbsp filtered water

¼ cup unsweetened applesauce 

1Tbsp almond butter

1 tsp vanilla extract

1/3 cup plus 1 Tbsp coconut sugar



2/3 cup rolled oats (gluten-free)

2/3 cup oat flour (gluten-free)

½ tsp baking powder

½ tsp baking soda

1/8 tsp xanthan gum, optional*

1/8 tsp fine sea salt

1 1/4 tsp garam masala

¼ tsp raw pistachios, roughly chopped

1/3 cup semi-sweet vegan chocolate chips

1/3 cup golden raisins

Please note: **the cookie will be less crumbly with the xanthan gum. If you don’t want to use it, feel free to omit it.



1. Preheat the oven to 350F degrees.

2. In a small bowl, mix together the wet ingredients.  Set aside.

3. In a medium-large bowl, combine the dry ingredients and mix.

4. Add the wet ingredients to the dry ingredients and mix thoroughly to combine.

5. Fold in the pistachios, chocolate chips, and golden raisins.

6. Scoop out the cookies onto a half sheet pan, lined with parchment paper or a silpat mat, using a 1-ounce ice cream scoop or by measuring out 2 Tbsp balls. Flatten the tops of the cookies with your hand or a spatula.

7. Bake for 10-12 minutes or until golden. Allow them to sit on the half sheet pan for at least 2 minutes before transferring them to a wire rack to cool.

8. Once cooled, store them in an airtight container.  Enjoy!

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Raw eBook Review


“Embarking On Your Raw Food Journey with the Raw Food Sisters” by Julie and Katrin Selmer is the ultimate beginner’s guide for those starting a raw food lifestyle, or for those wanting to incorporate more raw foods into their existing diet.

The Raw Food Sisters provide essential information needed to embrace and thrive in a raw foods lifestyle, covering a wide range of topics from sprouting nuts and seeds, essential kitchen equipment, kitchen staples, superfoods, proper food combining, to natural beauty tips and how to handle different social situations.  Their informative eBook also includes recipes with detailed instructions that give you the power to develop your own creations.  These recipes for meals and snacks are delicious, easy to make, and full of nutrition.

If you’re looking for a comprehensive beginner’s guide to raw foods, this eBook is for you—Julie and Katrin have a great way of delivering ideas and recipes.  Click here, to purchase their eBook in English or Swedish.

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