November 19, 2017

Healthy Cinnamon Roll Squares

2:28 PM 0 Comments

Cinnamon rolls are one of my favorite things to bake but I usually don't because they are very time consuming. So what do I do when I want cinnamon rolls without the wait? I make these squares!

They have all the goodness of cinnamon rolls without all the time or the calories.

and Holy moly these are so good! I urge you to try them right now! 

The squares are slightly dense and chewy. You can really bite into them and taste the delicious cinnamon.

The cream cheese frosting is the best I've ever tasted. And it's a little healthier than your average frosting.  

Cinnamon Roll Squares
Makes 12


For squares:

1 cup spelt flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 tsp cinnamon
1/4 tsp nutmeg
5 tbsp melted coconut oil
1/2 cup coconut sugar
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract

For frosting:*
1/2 cup cream cheese (softened)
3/4 cup powdered sugar
3 tbsp Greek yogurt

1. Preheat the oven to 350F. Line or grease a 8 x 8in baking pan.
2. In a medium bowl, whisk the spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another large bowl, whisk together melted coconut oil and all of the sugars. Add the egg and vanilla and then whisk until well combined. 
4. Slowly add your dry ingredients to the wet. Stirring until combined. Be careful not to over mix, the batter should be quite thick.
5. Pour the batter into your prepared baking dish. Bake for 25 minutes or until light golden brown on top. Allow to cool completely before frosting.
6. For the cream cheese frosting, blend all ingredients with an electric hand mixer until light and fluffy. 
7. Remove squares from the dish and frosting before cutting.

*This frosting recipes makes more than enough for the squares if you just want to lightly frost them like I did. Feel free to halve the recipe if desired or use the leftovers for something else. You can also frost your squares more if you like.

November 12, 2017

Scrumptious Pumpkin Chocolate Chip Muffins

9:45 AM 1 Comments

Ahh fall. Beautiful leaves, crisp air, and 
pumpkin spice everything!

These pumpkin muffins are delightfully spicy and fluffy. They are definitely scrumptious! The chocolate chips are the perfect sweet addition to the lovely fall treat.

I made a mini version of these for a potluck and the large version for a bake sale. They were a hit at both! Bake for about 10 minutes if you do the mini version

Be sure not to over bake and eat within a couple days so that they don't get too dry. If it does happen simply heat them up in a microwave for a few seconds.

Scrumptious Pumpkin Chocolate Chip Muffins

  • 1 cup flour (all purpose or spelt)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1  teaspoon cinnmon
  • 1/4 tsp nutmeg
  • 1/2 cup canola or vegetable oil
  • 2 large eggs
  • 3/4 cup packed light or dark brown sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips

  • Directions

  1. Preheat the oven to 350F and line or grease 12-cup muffin pan 
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, cinnamon, and nutmeg together in a large bowl. 
  3. In another bowl. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. 
  4. Pour the wet ingredients into the dry ingredients and use a whisk to stir until completely combined. Batter will be thick. Fold in chocolate chips.
  5. Spoon the batter into your prepared muffin tin. Fill about 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. 

November 5, 2017

Vegan Peanut Butter Ice Cream Bars

3:01 PM 1 Comments

I recently read a graphic novel called Bake Sale by Sara Varon. I saw this book on the sale rack at my university book store and I had to buy it! This book was so cute and some really nice themes in it about friendship and perseverance. It also included some recipes that are made in the story.

One thing the main character of the book does everyday in their bakery is try out new recipes so I was inspired to try something new out as well!

A few weeks ago I picked up a can of coconut cream from the store with the intention of making something with it. It didn't know what at first but after seeing many coconut ice cream recipes I decided to try out an ice cream bar!

These bars are gluten free and vegan! The filling is so good and creamy. You can tastes the coconut as well as the peanut butter and they complement each other decadently. The topping is simple yet puts everything together. 

My favorite thing has to be the base though. There's something about dates and oats that just can never go wrong.

Make sure to allow these bars to warm up a bit at room temperature before serving otherwise it may be too icy to eat.

Vegan Peanut Butter Ice Cream Bars

1 cup oats
1/3 cup shredded coconut
12 dates, softened
1/2 tsp cinnamon

1 can of coconut cream, chilled
2 tsp maple syrup
1/2 tsp vanilla extract
1/2 cup peanut butter (I used crunchy)

1 tbsp cocoa powder
1 tsp maple syrup
3 tbsp coconut oil


1. Prepare a 9x5 inch baking dish with wax paper on the bottom, set aside
2. Put all of the base ingredients into a food processor and blend until a dough forms
3. Press dough into the baking dish and then leave this to set in the fridge
4. Beat together all of the filling ingredients until fluffy and combined. Pour this mixture over the base and then put it into the freezer to set or about 15 minutes
5. Meanwhile, make the topping. Place coconut oil in a microwavable dish and microwave for about 30 seconds until it has melted. Add in the cocoa powder and maple syrup and mix until smooth
6. Drizzle the topping all over the filling and then place it back into the freezer for a few hours until everything has hardened
7. Take pan out of the fridge and carefully remove it from the dish while frozen than cut into squares
8. Leave the bars out for a few minutes to softened then serve
9. Bars can be stored in a container in the freezer

October 15, 2017

The Best Healthy Banana Bread

8:25 PM 2 Comments

I know you are probably skeptical of the title. You're probably thinking "THE Best? Really Kat? Is this really the best banana bread?". But I assure you, I rarely make the same recipe more than a couple times but I have made this banana bread every single time I had over-ripe bananas too use.

Yes that is correct, I didn't even think about finding or using a different recipes to use my bananas!

This banana bread is so simple. I think the real secret is it being sweetened by honey. This way the banana bread is not only naturally sweetened but you also get a wonder dense yet fluffy texture from the honey. It is so good.

Best Healthy Banana Bread

Adapted from here


⅓ cup melted coconut oil
½ cup honey
2 eggs
1 cup mashed ripe bananas (about 2 bananas)
¼ cup almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top

1/4 tsp nutmeg
1¾ cups spelt flour
1/4 cup chocolate chips

1/4 cup walnuts


  1. Preheat oven to 325F and grease a 9×5-inch loaf pan. Line the bottom with wax paper
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and almond milk. It's a good idea to bring your eggs and milk to room temperature so that the coconut oil doesn't soldify
  3. Add the baking soda, vanilla, salt cinnamon, and nutmeg. Blend together
  4. Stir in the flour, just until combined. Some lumps are ok.
  5. Gently fold in the chocolate chips and walnuts.
  6. Pour the batter into your  loaf pan and sprinkle lightly with cinnamon. If you want the swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  7. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes then serve!

Let me know if you try this out!

September 17, 2017

Gooey Dark Chocolate Cake with Cream Cheese Frosting

7:08 PM 0 Comments

Hey all! Hope you are doing well. Today I am going to leave out all of the extraneous information and let this cake speak for itself.

This chocolate cake is ultra rich and decadently dense. It's almost like a brownie but better!
The whipped cream cheese frosting is the perfect sweet and light accompaniment.

Feel free to veganize this recipe by using applesauce instead of yogurt and any frosting of your choosing.

Gooey Chocolate Cake

8-10 slices
Adapted from here


1 cup spelt flour
6 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup coconut sugar
1/3 cup yogurt
2/3 cup water
1/4 cup melted coconut oil
1 tsp almond extract

Cream Cheese Frosting

1/2 cup cream cheese, softened
1/3 cup butter, softened
1 1/2 cup icing sugar
1/4 cup cocoa powder
1 tbsp almond milk
dash salt


1. Preheat oven to 350F and grease an 8 inch round pan
2. In a large bowl, combine the spelt flour, cocoa powder, baking powder, salt, and coconut sugar. Stir very well. 
3. In a new bowl, whisk coconut oil, yogurt, water, and almond extract. Pour wet into dry and stir until just combined.
4. Pour into pan and bake for about 25 minutes until batter has risen and a toothpick inserted comes out clean.
5. As your cake bakes, get started on the frosting. 
6. Place butter and cream cheese in a bowl and beat until blended together. Add the rest of the ingredients in and beat until light and creamy.
7. Allow cake to cool completely before frosting
8. This cake tastes even better the next day so don't be worried about letting it sit!

September 2, 2017

Earl Grey Tea Cupcakes (vegan)

7:29 PM 0 Comments

A few years ago I went to New York and while I was there I had to go to the Baby Cakes bakery. I had bought their recipe book a while before even thinking about going to New York city and knew that I had to go! So I journeyed through the other side of China Town to find the small bakery. The treats I had were good and the company I had that day even better! We then took a metro line we weren't very familiar with to get back to our hostel in Brooklyn which turned out to have a confusing detour on it so it was in fact quite the adventure! 

But at least  got my delicious and healthy treats. 

Baby Cakes has since changed it's name to Erin McKenna's Bakery. Named after the owner and author of the original book. 

I've been making the Baby Cakes frosting recipe ever since I got the recipe book but hadn't made it in a while since I do not regularly stock up on soy milk powder. However, I knew that I had to try an earl grey tea version for this recipe! It turned out delicious, as expected. 

Here's to more adventures and even more cupcakes

Earl Grey Tea Cupcakes

Adapted from here
Makes 12

Cupcake Ingredients 

4 earl grey tea bags (or 4 tsp loose tea leaves)
1 1/4 cup flour
1/2 cup coconut sugar
1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2/3 cup almond milk
1/3 cup canola oil
2 tbsp apple cider vinegar
1 tsp vanilla extract

Frosting Ingredients

1 earl grey tea bag
3/4 cup almond milk, heated
1/2 tbsp coconut flour
6 tbsp soy milk powder
1 tsp vanilla extract
3 tbsp maple syrup
3/4 cup coconut oil
1 tbsp lemon juice

1. Make the frosting first. First steep the earl grey tea bag in a cup of warm almond milk for 5 minutes. In a food processor or blender (you could also do this by hand or with a hang blender but it will be more difficult). Combine the earl grey tea almond milk, soy milk powder, coconut flour, maple syrup, and vanilla. Blend for 2 minutes. With the food processor running, slowly add the coconut oil and lemon juice, alternating between the two until both are fully incorporated. Your mixture should look creamy. Pour the mixture into an airtight container and refrigerate (the Babycakes recipe book says to do this for 6 hours but you can get away with less)
2. As your frosting refrigerates, get started on the cupcakes. Preheat your oven to 350F and line a cupcake tin.  
3. Cut 4 teabags open and empty the leaves into a large bowl. If you have full leaf tea you may have to grind up the leaves to make them smaller. Add the flour, sugars, baking soda, and salt.
4. In a separate bowl, mix together the almond milk, coconut oil, apple cider vinegar, and vanilla.
5. Pour the wet ingredients into the dry and mix until just combine. Do not over mix
6. Divide the batter into your cupcake tin and bake for 18-20 minutes until a toothpick inserted comes out clean
7. After your frosting has set, take it out of the fridge. The frosting should be hardened and creamy. If your frosting broke or separated simply reheat the mixture and whip it up again then place it back in the fridge to set again. This should fix it. 
8. Apply frosting on to cooled cupcakes as desired. I spread it on using an icing spatula but you should be able to pipe it as well.


August 8, 2017

Detox Smoothie For Digestion and Clear Skin

1:29 PM 1 Comments

Sometimes even if you're eating really healthy you just need a little pick-me-up to treat yourself!

This smoothie was created with essential ingredients to aid in digestion as well as clear skin!

Benefits of the ingredients

Herbs: Really you can use any combination of herbs you like but I used fresh basil, parsley, and mint.

Basil- anti-oxidant effects which slow down the effects of aging, supports liver functions to detoxify the liver
Parsley- contains iron to fight fatigue, contains antioxidants to protect against aging
Mint- promotes digestion and soothes indigestion and inflammation in the stomach

Coconut water- full of electrolytes to help you maintain proper fluid balance and very hydrating. Also acts a diuretic and helps with your metabolic rate so you can lose weight. 

Cinnamon- anti-inflammatory and anti-oxidant properties. Could maintain normal digestion functionality by relieving abdominal discomfort brought about by excess gas

Ginger- ginger has been shown to speed up emptying of the stomach in people with indigestion

Raspberries- raspberries contain certain ketones that can affect the activity of enzymes and cell signaling molecules that are involved with the breakdown of fats which can help with weight loss. Raspberries also contain anti-oxidants

Collagen- collagen is a source of highly bioavailable protein with a specific amino acid profile that feeds soft tissues like cartilage and skin
I used this kind

Honey- regulates blood sugar and reduces gastrointestinal disorders

Detox Smoothie


1 tbsp of fresh herbs (I used basil, parley, and mint)
1 1/2 cups coconut water
1/4 tsp cinnamon
1/4" of fresh ginger chopped up (or about 2 tsp)
1/3 cup raspberries
scoop of collagen
ice if desired


1. Place all ingredients in a blender and blend until smooth
2. Serve!

July 18, 2017

Amazingly Chewy and Healthy Peanut Butter Cookies

8:53 PM 2 Comments

What should I do with my life? This is something I ask myself often and something that has been wrecking havoc on my life. I've discovered that this question for most people is something that takes a lot of time and hard self-discovery. 

I don't know if I have the patience for that but I'm definitely ready for the adventure! And I'm going to enjoy it with these cookies because that's something I'm sure of.

These cookies are so chewy and have the perfect peanut butter taste! I love it when cookies are just slightly stick to your mouth chewy but still soft. So if your like me you'll love these cookies.

Amazingly Chewy Peanut Butter Cookies

Makes 24


1/2 cup peanut butter
1/2 cup coconut sugar
1/2 tsp vanilla extract
1 egg (or flax egg)
1 1/4 cup oats
1/2 tsp baking soda
1 tsp cinnamon
1/3 cup chocolate chips
a couple tablespoons of almond milk if needed


1. Preheat oven to 350F and prepare a cookie sheet
2. In a small bowl, cream together peanut butter and brown sugar until fluffy. Beat in the egg and vanilla extract
3. Add in oats, baking soda, and cinnamon then mix until combined. Add in a couple tablespoons of almond milk if the mixture is too thick to mix
4. Stir in chocolate chips
5. Roll dough into tablespoon sized balls and place on baking sheet. Gently flatten
6. Bake for 6-8 minutes until golden brown

July 6, 2017

Rhubarb Crisp

10:00 AM 0 Comments

In the summer time my family tends a huge garden in our backyard. Every year one of the things that grows is rhubarb! And this year I've decided to experiment with it!

Rhubarb not pictured here but look at our garden! This is just part of it

And here is the rhubarb. I picked it from here myself though I do have to admit that I don't have the greenest thumb

Despite it usually appearing in desserts, rhubarb is actually a vegetable! It's a wonderful summer time vegetable at that too.

Most often it's paired with strawberries to sweeten it up as rhubarb can be a little sour for some but if you're like me and just want to taste the rhubarb then try out this crisp. If you feel like you'll need something a bit sweeter you can always add more honey or top it off with some sweetened whipped cream.

This crisp has a delightfully tart filling with a delicious crumbly topping. You can make gluten free and/or vegan if desired but enjoy it knowing that you're eating something healthy! It's the perfect summertime treat and tastes even better with fresh rhubarb.

Rhubarb Crisp

Serves 9


1/2 cup honey or maple syrup
1 1/4 cup water
2 tbsp cornstarch
3 1/2 cups rhubarb cut into bite sized pieces
1/2 cup coconut sugar
1 cup spelt flour*
1 cup rolled oats
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup melted coconut oil
2 tbsp almond milk
Handful of chopped walnuts (optional)

*You can also use white all-purpose flour. Or if you want to make this gluten free, I have also made this with oat flour and it came out well


1. Preheat oven to 350 degrees F and grease a 8x8" square pan with coconut oil
2. Combine honey or maple syrup, water, and cornstarch in  a saucepan and heat over medium heat until it comes to a boil. Turn heat down and simmer for 5 minutes or until color turns into a light brown. Remove from heat and set aside.
3. In a medium bowl combine coconut sugar, flour, oats, cinnamon, and nutmeg. Add in coconut oil and milk and mix together until crumbly. You can add a little more milk if the mixture is not sticking together well (I especially recommend this for the oat flour version)
4. Press half of the oat mixture into the bottom of your pan. Cover this with the chopped up rhubarb and then cover the rhubarb with the syrup mixture. Sprinkle the rest of the oat mixture on top and top with walnuts if desired.
5. Bake for 45-50 minutes until the top turns golden brown.
6. Allow to cool slightly and then cut into squares and serve

Let me know if you try this out!


Blueberry & Chia Jam