For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!…
Gluten and Oil free treats with zero guilt, and no refined sugars, doesn’t sound like much of a treat right? Wrong! These squares are oil, refined sugar and gluten free and definitely hold their own. Look they’re not as moist as a oily brownie or cake, and they’re not sweet to the point that your teeth fall off, but they are delicious in their own right! Actually since making them I already at 3 pieces myself, and that was only two hours ago, yup they’re tasty my friends.
Just like these cookies, these squares use over ripe bananas, because why waste something so good? They might look disgusting with less than desirable texture, but the moment you mash them and turn them into a baked good, they turn into something magnificent.
Healthy cookies free of oil, refined sugar and (optionally) gluten don’t sound like much of a treat, but don’t be fooled, these cookies are as delicious. These cookies are sweetened by natures bests, apples, bananas and dates. The reason these are optionally gluten free is because of the use of oats, although oats are naturally gluten free, because of cross contamination they could contain some gluten. But rest assured as you’ll probably find gluten free oats in your own grocery store, just be sure to check the label.
It’s been two weeks of zero alcohol which means it’s time for the second fase of my body reboot! We’re getting rid of gluten!! Now don’t get me wrong, I’m not allergic, but intolerant, or at least that’s what my body has been telling me. The main reason I’m removing gluten is because I want to get rid of my eczema and gluten is a common trigger, I refuse to take any pharmaceutical creams, so we’re going holistic. Two weeks from now I’ll also remove processed sugars and I’m doing these little steps of two because I came up with this theory that it’ll make this whole transition more easy, especially since last time failed!
Now with this little backstory you might not be surprised with the fact that I’ll be sharing a recipe for flax seed crackers, right!? I may be avoiding wheat crackers, but trust me I’ll not give up on these crunchy vehicles for delicious toppings and spreads, instead I’ll go for a more healthy option. Besides being super crunchy and delicious they are also very simple, and cost effective to make.
This recipes is super easy, what it comes down to is throwing everything into a bowl, placing it on a baking tray and removing all the moisture to create crisp and hearty crackers. These can even be made raw by adding them in the dehydrator for a couple of hours, until they’re completely dry.
Stay tuned for some delicious (raw) vegan spread recipes coming your way so we can all have our own flax cracker party! Now let’s get baking, we want to bake these with love so they’ll take a little longer, so we better get started sooner than later!
For the time being you can try to eat them with this black hummus.
Don’t throw away those nasty looking bananas that have been hidden away in your kitchen maybe even growing some mold on the skin. As disgusting as these bananas might look, they make a delicious component in this crunchy recipe. But not only this dish thrives from using over ripe bananas, you should try them in more baked goods such this banana bread or try making…
Move aside cinnamon rolls, there is another roll in town, one that can definitely hold it’s own against you, a much loved dessert! But for real though, I am a huge lover of cinnamon rolls, but it’s about time to switch things up. So let me introduce to you, the bounty roll! The name is quite self explanatory, these perfectly golden buns are filled with a coconut, cacao mixture and instead of using vegan butter as a filling, we of course used extra virgin coconut oil. I was planning on sharing this recipe about 10 months ago when I served them at my birthday, but you know what they say, better late than never, right!?
These rolls are perfect to bring to a holiday dinner or to serve on any other occasion to be honest, I often make these for family and friends, trust me, it’s a crowd pleaser.
You can eat these bun’s straight out of the oven as they are or top them with whatever frosting you like. For this batch I made a simple vanilla “butter” cream frosting, by whisking about two heaping table spoons of vegan butter with powdered sugar, vanilla with a pinch of turmeric and spirulina for colour.
I also decided to top them with some crushed pistachios, goji berries and desiccated coconut for that extra festive look.
You know what’s funny, I’m just now noticing that lately the recipes have been sweet treats, don’t worry I’ve got something savoury coming your way!
We’re in the middle of the holiday season, but to be honest, I’m not really feeling it. There’s so much happening in the world right now, that I’m not really feeling the holiday spirit this year, which is fine by me. I might not be blasting “all I want for Christmas” by Mariah Carey from my speakers, but we will be making it festive in the kitchen. One thing food has the power to do is to bring people together and to put a smile on someone’s face. So don’t worry, these weeks will be festive, I might even catch the jingle bugs along the way!
Aside from the holiday season we are in the middle of winter, if you live in the northern hemisphere that is, and one thing I associate with colder weather is tea, and lots of it! Now if you’d ask me for my favourite tea I’d say “a deliciously warming chai” but I’ve got a chai recipe in the works so for this recipe we are using another popular tea, earl grey.
Growing up I was obsessed with London Fog’s, which is basically earl grey tea with warm milk and vanilla. In this case we can speak of one plus one is two, why not turn a basically healthy tea into a indulging treat, because remember, were in the middle of the holiday season, so indulging foods are ok! And if you want to make it even more indulging (which has become another word for disgustingly unhealthy, but yum) you can make a pink cinnamon/vanilla frosting to go along. Just take a few tbsp’s of vegan butter and whip this up with some vanilla, cinnamon and powdered sugar until you get a nice thick and sweet frosting.
To be quite honest, I was going to make an earl grey cookie recipe, but didn’t feel like putting in the extra work, so I decided to go with muffins. This is a testament to how easy this recipe is, I didn’t mix wet and dry separate and didn’t even bother making a flax egg, no I threw everything in a bowl and it worked out perfect! You can see it as a life lesson if you might, since sometimes we over complicate things, while sometimes we should just throw everything into a bowl and hope for the best.
Now let’s get to it, pre heat that oven and make yourself some delicious muffins, and don’t forget to pour yourself a cup of tea to go along with it, or not if you’re not into tea.
Every time I see an overripe bunch of bananas lying around my kitchen I start getting excited because I know it’s time to either freeze them to make ice cream or use them in bakes goods, how exciting is my life, right!?. To everyone throwing away their perfectly ripe bananas because they look disgusting, those yucky looking bananas are tropical gold! I’m being over dramatic but I mean it, there is a point at when bananas start being really brown and mushy, but once they are used in some good baked goods, we turned gross bananas into a delicious banana flavoured treat, win.
This is a one bowl recipe, as I didn’t feel like mixing the wet and the dry separate, I’m kind of a rebel when it comes to baking! So far it has worked out great, so why fix something that isn’t broken.I topped these muffins with pieces of bananas and others with a mix of pumpkin & chia seeds and some crushed walnuts. You can top it with whatever you want though, you can try making a crumble or topping it with other nuts and/or seeds.
Now let’s get backing and make yourself a nice warming cup of tea (or not) to go along these scrumptious muffins! I really hope you like these recipes and feel free to leave a comment below or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.
A party just isn’t complete without a nice sweet snack/dessert, and since we’re still working towards a spooky Halloween menu why not make a spooky recipe for cupcakes!? These cupcakes are moist and rich with a decadent silver frosting that will ward off all the evil spirits, some might even say that this frosting will even protect you from werewolves. No I didn’t use any funky food colouring, just black tahini which you’ll find a recipe for over here. By now you might have figured out that black tahini will be making an appearance into almost every Halloween dish this year, so go to your nearest asian grocery store and get yourself a big bag of black sesame seeds, it’s worth it! You can also order the seeds or the tahini on-line if you don’t have any store selling these product near you.
Now to be honest even though the frosting adds a nice flare of magic it isn’t very necessary since the muffins are sweet by them selves, having said that, it does add to the presentation and might be just what you need! You can also skip the black tahini if you don’t have any on hands and still want moist and dense cupcakes, or use less like the picture below. One thing to keep in mind when using black tahini is that you’ll want to let the cupcakes cool before you eat them, cause otherwise the taste of the tahini will dominate the cacao and that’s, not, delicious! But once they’ve cooled down they’re the most delicious chocolate cupcakes ever!
These cupcakes were an instant fave for my family, they weren’t to sweet and perfectly moist, just the way they like them! I also sneaked a couple of pieces of chocolate in the batter so some cupcakes would have a chocolate core, because who doesn’t like a chocolate overdose!?
You can expect even more Halloween themed recipes during the next week so we’ll all be ready for our Halloween parties, or ready to simply indulge, parties are overrated anyway! I really hope you like these recipes and feel free to leave a comment below or to tag me in your spooky creations on Instagram and don’t forget to like my Facebook page.
One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some…