July 5, 2018

Strawberry Grapefruit Ricotta Cake

3:13 PM 0 Comments

This cake is soooo good! I don't even know what else to tell you. Just believe me when I say it's amazing! 
This cake is so soft and fluffy. It practically melts in your mouth which is perfectly balanced by the sweet fruit. 
Did you know that ricotta is one of the healthiest cheeses?! 
Ricotta is full of calcium, zinc, and vitamin A. It also tends to have less calories and fat than most other cheeses (especially if you use skim or low fat ricotta.
However, if you what to make this a little healthier you can use cottage cheese. I haven't tried this so I can't tell you how delicious it might be. Let me know if you do! I am assuming the results would be similar.
I used grapefruit and strawberries because that's what I had around but you can use any type of fruit! I also made these with rhubarb and they were delicious!

Just so you all know, I will be in Quebec for the next month! I am so excited for this new adventure. That being said, there most likely won't be any new posts until August unless by some miracle I happen to have some time!
Hope you all try this cake while I'm gone!

Strawberry Grapefruit Ricotta Cake

1 cup flour
1/2 cup spelt flour
1 cup sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3 eggs
1 1/2 cups ricotta
1/2 tsp vanilla
zest and juice of 1/2 a grapefruit
1/2 cup coconut oil, melted
1 cup strawberries, cut into pieces at your discretion

1. Preheat oven to 350F. Line a 9" round pan with parchment paper and lightly coat with oil
2. Whisk flours, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl
3. In another medium bowl, whisk eggs, ricotta, vanilla, grapefruit juice, and grapefruit zest until smooth. Fold wet mixture into dry until just blended. Fold in melted coconut oil and then carefully fold in 3/4 cup of the strawberries
4. Scrape batter into prepared pan and then top with the remaining strawberries
5. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes before unmolding

June 25, 2018

Strawberry Rhubarb Crumble

7:52 PM 0 Comments

It's strawberry and rhubarb reason and you know that means I'm going to be baking lots of fruity dishes!
Last year I made this Rhubarb Crisp several times so I decided to try out something new!
This crumble is even a litle healthier than my one last year but still just as delicious and full of fruit flavor!
This crumble is wonderful. The fruit filling is perfectly sweet and the oatmeal topping is a crunchy accompaniment. 
This crisp is:
Refined sugar free
Gluten free

Strawberry Rhubarb Crumble


400g rhubarb (about 4-5 stalks)
200g strawberries (around 5-10 strawberries depending on size)
1/4 cup coconut sugar
1/2 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

2 cups oats
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 tbsp coconut oil, melted
2 tbsp maple syrup

1. Preheat oven to 350F and lightly grease an 8x8" baking dish with oil
2. Chop rhubarb into about 1/2" sized pieces and chop strawberries into slightly larger pieces than the rhubarb
3. Place chopped fruit into a large bowl and mix in coconut sugar, vanilla, salt, cinnamon, and nutmeg until well combined. Pour this mixture evenly into your prepared dish
4. In a bowl, combine all topping ingredients until well mixed. Sprinkle this mixture generously and evenly onto your filling
5. Bake for 40-50 minutes until oats are golden brown and fruit is cooked. Serve warm or cold!

June 4, 2018

Lemon Poppy Seed Loaf (vegan)

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Probably one of my favorite combos is lemon poppy seed! I wrote in another post here about my long time love of lemon and poppy seed.Check out the recipe for Orange Vanilla Poppy Seed Muffins!
There's just something so wonderful, fresh, and crunchy about this combo that is to die for!
This loaf is made a little healthier with apple sauce, coconut sugar, and spelt flower.
I used lilac sugar in these. You can make it by putting some clean and dry lilac flowers in a jar of sugar and then letting it sit for a few days. It has a wonderful floral scent and aroma perfect for baked goods and tea!

Lemon Poppy Seed Loaf

For loaf
1 cup all-purpose flour
1 cup spelt flour
1/4 cup sugar ( I used lilac sugar)
1/2 cup coconut sugar
1 tbsp poppy seeds
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp pink Himalayan salt
1 1/4 cup almond milk mixed with 1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup melted coconut oil
juice of one lemon
zest of one lemon (save some for the icing)
1 tsp vanilla extract

For icing
1 cup powdered sugar
2 tbsp lemon juice or almond milk
reserved lemon zest

1. Preheat oven to 375F. Lightly grease a loaf pan
2. In large bowl mix together the flours, sugars, poppy seeds, baking powder, baking soda, and salt.
3. In a smaller bowl, mix together the almond milk-vinegar mixture, apple sauce, coconut oil, lemon juice, lemon zest, and vanilla. Try to get everything to room temperature before mixing so the coconut oil doesn't harden. If it does, you can place the bowl in some warm water.
4. Pour batter into loaf pan and bake for 45-55 minutes until lightly browned on top and a toothpick inserted comes out clean. Allow to cool completely.
5. Make the icing by mixing everything in a bowl until smooth. Pour this over your cooled loaf. Let sit before serving

May 20, 2018

Chewy Gluten Free Vegan Chocolate Chip Cookies

9:53 AM 0 Comments
These gluten free cookies are incredible! The chewy on the inside and crinkly on the outside. I have had a lot of gluten free and vegan cookies and these are the best! You won't believe it when you take a bite because they are just too delicious!
Do you like the pink leopard pink background?! 
I always love when I manage to create something that's tasty while being vegan and gluten-free! It can be hard to get the textures and flavors right. 
You'll definitely notice a difference between your standard cookie and these but trust me, it's a good difference! These have the most wonderful flavor and texture!

Chewy Gluten Free Vegan Chocolate Chip Cookies
Makes 24

1/2 cup white sugar
1/2 cup coconut sugar
1/2 cup coconut oil, softened
1/3 cup almond milk
1 tsp vanilla extract
1/3 cup rice flour
1/3 cup oat flour
1/3 cup coconut flour
2 tbsp corn starch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 to salt
1/2 cup chocolate chips

1. Beat together sugars and oil. Add the milk and vanilla and beat until combined
2. In a separate bowl, mix together the flours, corn starch, baking powder, baking soda, and salt.
3. Add dry ingredients to wet and stir to combine the stir in chocolate chips
4. Allow the dough to rest for 20 minutes, in the meantime preheat your oven to 350F
5. Bake cookies on a  prepared baking sheet for about 10 minutes until edges are lightly golden brown

May 14, 2018

Graduation Rosé Cupcakes (vegan)

4:16 PM 0 Comments
If you're anything like me then you love Rosé wine. Personally it is my favorite wine so when Amanda from The Glorious Grape asked me to join her Say Yes to Rosé collaboration, I was down! (pro tip: click the link for some great info on Rosé)
With grad ceremonies coming up I think this would be the perfect treat to serve for your friends or family graduating from high school or post-secondary. 
They would also be lovely for a bridal shower, special get together, or spring party!
These light and sweet cupcakes are accompanied by a delicious and perfectly creamy frosting. 
You can use a couple drops of food coloring in the frosting and/or batter to add a fun color.
These cupcakes have a subtle wine flavor which makes the perfect treat for a special occasion. 
If you wish to have more Rosé flavor then you can add in more Rosé instead of orange juice.
Graduation Rosé Cupcakes
Makes 12


1/4 Rose wine
1/4 orange juice
1 cup almond milk
1/4 cup melted coconut oil
3/4 cup coconut sugar
1 1/3 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

1/2 cup vegan or regular cream cheese, softened
3 tbsp coconut oil, softened
1 cup icing sugar
2-3 tbsp Rosé wine
couple drops of red and/or pink food coloring

1. For cupcakes, preheat oven to 350F and line or grease a 12 cup muffin tin
2. Beat together Rosé wine, orange juice, almond milk, coconut oil, and coconut sugar until well combined
3. Sift in flour, baking soda, baking powder, and salt. Mix batter until smooth
4. Fill tins about 3/4 full. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting
5. For frosting, beat together cream cheese and coconut oil until combined
6. Add in icing sugar, Rosé, and food coloring and beat until smooth and creamy
7. Frost cupcakes and serve! Cupcakes should be stored in a fridge
This recipe is part of a collaboration with The Glorious Grape. A wine and food pairings blog. Amanda has a whole series dedicated to rosé

May 2, 2018

Simple Raw Brownies

12:29 PM 0 Comments

I have slowly been becoming obsessed with raw no-bake desserts! And since I especially love chocolate brownies, I knew that I had to make a raw brownie recipe! 
I find these ones reminiscent of Little Debbie's Cosmic Brownies, especially with the sprinkles! Which I used to eat all the time when I was little! 
If anyone knows how to recreate those with a healthy twist but still just as fudgy please let me know ASAP!
These brownies are still better than Cosmic Brownies and maybe even more delicious! They're also vegan, raw, gluten free, paleo, and have no refined sugar!
They contain:

Cocoa powder
Coconut Oil
Maple Syrup
Sprinkles (optional)
And they're no bake so you can enjoy them in the hot summer months to come! Let me know if you try them out! 
Raw Healthy Brownies
Makes 6-9


For Brownies
1 cup almonds
1 cup dates
1/4 cup cocoa powder

For Chocolate Topping
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp cocoa podwder
sprinkles (optional)

1. Line a loaf pan with parchment paper
2. Place all brownies ingredients in a food processor and blend until combined and mixture sticks together like a dough
3. Press dough into bottom of loaf pan
4. In a small bowl, microwave coconut oil until melted
5. Add in maple syrup and cocoa powder and whisk together until combined and it looks like chocolate
6. Pour chocolate on top of brownies, sprinkle on sprinkles and then chill until brownies are hardened

April 22, 2018

Vegan Peanut Butter Pretzel Bars

3:20 PM 0 Comments
Pretzels are such a great food. Like seriously I should have them more often because I could eat them all day long. In fact, I think I did just that from the ages of 2 to 4 years old.
I mean, who doesn't love a sweet and creamy snack! But what if I told you these are healthy too?!
These bars are refined sugar free and vegan! 
These Peanut Butter Pretzel Bars are the perfect no-bake snack with summer just around the corner. The crust is soft almost like a shortbread because of the coconut flour but with a great crunch thanks to the pretzels.
The filling is wonderfully sweet, salty, and creamy. Anything with peanut butter is a yes to me so if you feel the same way, you’ll love these!
I used unsalted pretzels in these because I wanted to control the amount of salt i put in. If you only have salted feel free to use those instead. I think it would taste even better with the big and crunchy pieces of salt! 
I think the tahini mixed into the filling adds an extra taste dimension to these. It makes them a little more savory and even creamier. I recommend using it if you have it one hand! However, if you don’t feel free to use more peanut butter instead. 

Peanut Butter Pretzel Bars
makes 9 to 12

1 cup pretzels
1/3 cup coconut flour
2 tbsp maple syrup
2 tbsp almond milk
1/4 cup coconut oil, softened
1/4 tsp cinnamon

Peanut Butter Filling
1/2 cup peanut butter
1/3 cup tahini
1/2 tsp salt
1/2 tsp cinnamon
3 tbsp maple syrup
4 dates

Pretzels to top

1. Prepare an 8" dish by lightly oiling the bottom
2. Place all crust ingredients in a blender or food processor. Blend until combined. If some big pieces of pretzel are still there that is ok! You'll just have some crunchy bits. The dough should be sticking together.
3. Evenly and firmly press crust dough onto the bottom of your pan. Place in freezer as you prepare the filling.
4. Place all filling ingredients in a food processors and blend until smooth
5. Pour filling over crust 
6. If desired you can press some pretzels on top of the filling. You can use whole pretzels like I did or crush some up and put those on top.
7. Place bars into freezer until solid
8. Serve either straight out of the freezer or allow bars to get all melty at room temperature