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

April 15, 2018

Yeast Free Vegan Super Cinnamon Rolls

10:26 AM 0 Comments
These cinnamon rolls are so good I had to force myself to stop eating them! Best of all they have no yeast so you can make them super quick.
Why are they called Super Cinnamon Rolls? Because there is extra cinnamon in the batter and the frosting! If you're going to have a cinnamon roll, you better commit to the cinnamon! Am I right?
 Personally I loooove cinnamon, I put it in almost everything! So if you're with me don't be afraid of the extra cinnamon. It makes the cinnamon taste prominent throughout the rolls.
I used to have the cinnamon rolls at the mall very often. When I was younger, my mom would buy me one when we were shopping. Who can resist the sweet aroma of cinnamon when you're walking through the mall?
While I wouldn't call these totally healthy they are definitely still a lot healthier than the ones in the mall
You can enjoy them knowing that they're: 

  • almost free of refined sugars
  • vegan
  • have the goodness of whole grains 
  • and are a lot lower in fat than your average cinnamon roll!

You can leave them without the cream cheese frosting if you prefer them a little healthier since the frosting does contain icing sugar. 
You could also instead use an icing sugar vanilla sauce if you can't be bothered to get vegan (or regular) cream cheese. Just mix 1 cup of icing sugar with some vanilla extract and enough almond milk to reach your desired consistency.

Yeast Free Vegan Super Cinnamon Rolls
Makes 9


For batter:
1 cup almond milk
2 tsp apple cider vinegar
2 tsp vanilla extract
6 tbsp grapeseed oil (or other oil)
2 cups spelt flour
3/4 cups pastry flour (if you do not have pastry flour remove 4 tbsp of flour and add in 4 tbsp corn starch)
3 tbsp sugar
1/2 teaspoon baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

For filling:
1/3 cup coconut sugar
2 tbsp cinnamon

1/3 cup coconut oil, softened

Cream Cheese Frosting (see note above for alternatives)

3 oz (6 tbsp) of vegan or regular cream cheese
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

1. Preheat oven to 400F and grease an 8x8”baking dish with coconut oil
2. In a small bowl, combine the almond milk and apple cider vinegar. Whisk and leave to sit for 15 minutes, until curdled.
3. Whisk in vanilla extract and oil then set aside.
4. In a large bowl, sift in the flours, sugar, baking soda, baking powder, cinnamon, and salt. 
5. Create a well in the middle and pour your wet mixture in. Gently fold and combine to form a soft biscuit like dough. Add in a little more flour if necessary.
6. Flour your working surface and place your dough onto it. Fold dough over a couple times to make sure it’s all together.
7. On your surface, roll the dough into a rectangle measuring 10x10 inches.
8. Spread coconut oil all over the surface of the dough. Sprinkle the coconut sugar and cinnamon all over the top of the oil
9. Roll your dough the long way and then seal the ends. Cut into 9 pieces to form the rolls.
10. Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.
11. While your rolls are baking, prepare the cream cheese frosting by creaming together all ingredients. It will be a little runny
12. Remove rolls from the oven and cover with the cream cheese frosting. Let cool and then enjoy!

April 5, 2018

Grapefruit Spelt Muffins (vegan)

10:33 AM 0 Comments

Probably one of my favorite fruit flavors is grapefruit. I love the sweet and sour crisp taste of it.I find having a grapefruit at breakfast to be so filling and satisfying. It also tastes so good in desserts and drinks!  
These are full of grapefruit citrus taste and healthy for you! They're perfect for breakfast or as a snack. I like having mine with a smear of jam and peanut butter or coconut oil.
They're easy to make. Free of eggs, dairy, are refined sugar free and vegan
If you don't want or can't use a full cup of grapefruit juice you can top it off with another. 
I topped mine off with elderflower juice and it was delicious! Orange or apple juice would be great as well.
Grapefruit Spelt Muffins
Makes about 12-16 muffins
Adapted from here

1 cup spelt flour
1 cup all purpose flour
1 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp zest of grapefruit
1 cup fresh grapefruit juice (or however much grapefruit juice you want topped off with any kind of other juice)
1/2 cup grape seed oil
1/3 cup maple syrup

1. Preheat oven to 350F. Grease or line a 12-cup muffin pan and set aside.
2. In a large bowl combine spelt flour through grapefruit zest.
3. Add in your juice through maple syrup stirring until just combined
4. Scoop batter into cups until about 3/4 full
5. Bake muffins for 12-15 minutes until risen and center is firm when pressed
6. Allow to cool before serving. I like to cut them through the middle and smother with jam and peanut butter

March 30, 2018

Tahini Turmeric Cookies

10:41 AM 0 Comments
If you are as into food blogs as I am then I’m sure you’ve noticed that turmeric and tahini have become trendy buzzwords. I have enjoyed experimenting with both in recipes and especially grabbing a jar of tahini for the first time in a while! While turmeric and tahini are fun and delicious foods, they also have numerous health benefits!
I have to make a small disclaimer though, I have tried many turmeric lattes and not really enjoyed them :o . I don’t know if I just haven’t found the right recipe yet or if I just don’t like turmeric lattes! However, I love turmeric in curries and I love it even more in these cookies! So if you haven’t been entirely convinced in using turmeric yet then I urge you to try these out!
Now on to the health benefits!
Turmeric contains curcumin. Curcumin has powerful anti-inflammatory effects and is a very strong antioxidant. This can aid in digestion, reduce the risk of cancer, and relieve pain. However, the content is not that high in turmeric and it is poorly absorbed in the blood stream. Black pepper contains piperin which helps with absorbing curcumin. Therefore, it is added in the cookies! I promise you will barely if ever be able to taste the black pepper.
Tahini is a source of many vitamin and minerals. It is high in iron which can prevent anemia. It is incredibly high in calcium. It's also a good source of methionine, which aids in liver detoxification. It has 20% complete proteins, making it a higher protein source than most nuts! This helps maintain healthy skin and muscle tone. It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.

These cookies are gluten free, vegan, and free of refined sugars so you can enjoy them with all their health benefits and no guilt!
Turmeric Tahini Cookies
Makes around 20

3/4 cup tahini
1 tbsp coconut oil, softened
1/4 cup coconut sugar
1 egg or flax seed egg (mix 1 tbso ground flax seeds with 3 tbsp of water and sit for a few minutes)
1 tsp vanilla
2 tbsp maple syrup
2 tbsp coconut flour
pinch of black pepper
1-2 tsp turmeric
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper, this is important so that your baking sheet doesn't stain!
2. In a large bowl, cream together tahini, coconut oil, and coconut sugar until well combined. Add in egg or flax egg, maple syrup, and vanilla and mix again until combined.
3. Add in coconut flour, black pepper, turmeric, cinnamon, baking soda, and salt over the dough and blend in with a spatula. The dough will be thick and oily.
4. Fold in chocolate chips
5. Scoop out tablespoons of the dough and round into a ball shape. Then place on to your prepared baking sheet a couple inches a part from each other, Gently flatten the balls with your hands.
6. Bake for 6 to 8 minutes until cookies are set and lightly golden on the edges. Allow to cool

March 25, 2018

Gelato Cheesecake

4:29 PM 0 Comments

Today I am going to share with you one of my favorite places in Calgary! And that place is Fiasco Gelato
If you live in Canada, you may have heard of them since they sell their gelato in many grocery stores.
I love Fiasco Gelato. They have the best employees working there and such a cute shop. 
I go to Fiasco Gelato every week with my boyfriend. It is our favorite place to go and their gelato is some of the best I've ever had! They have new flavors that they've created right there in the shop every time we go.

A few weeks ago I picked up their Blueberry Basil Sorbetto and I was blown away! 
Whoever says that sorbetto is boring has never tried Fiasco Gelato's! It was sweet, refreshing, and beautifully accompanied by the basil.

In their store, they offer some recipe cards featuring their gelato, these inspired me. I knew I had to develop some recipes with their products so I came up with this super simple cheesecake. All you have to do is blend together gelato with cream cheese, let it freeze and viola you have a lovely dessert that you can customize however you like!
I made a coconut crust for this so that it is gluten free as well. The coconut crust is incredible and went so well with the sorbetto I used. You can toast the crust like I did or leave it no-bake and just press it onto the bottom. You can also use a traditional graham crust or other crust if you do not like coconut.
If you do not eat dairy, do make sure to use a dairy free frozen dessert (like sorbetto!) and vegan cream cheese! I used honey to sweeten this and depending on the ice cream you use, you may have to add more or even none at all to get your desired sweetness.

Please let me know if you make this cheesecake!With the beginning of spring and summer just around the corner, it will be the perfect no-bake, refreshing, and cool treat.
Gelato Cheesecake
Make one cake, serves about 8


For Crust

  • 1 1/2 cup shredded coconut
  • 3-5 tbsp coconut oil, softened

For Cheesecake
  • 1 cup (about 1/2 pint) sorbetto, gelato, or ice cream. This should be a little soft so that it's not too frozen to blend
  • 2 packages cream cheese or vegan cream cheese, softened at room temperature
  • 1/3-1/2 cup honey (or more or less)

1. Preheat oven to 350F if you are toasting your crust. Prepare an 8" spring form pan by placing some parchment paper on the bottom.
2. In a food processor, process crust ingredients into it is starting to stick together and the shredded coconut is small. Don't blend too much! We're looking for the coconut to be smaller but still visible like a dough, blending too much will create coconut butter.
3. Press dough firmly into bottom of pan. Bake for 10 minutes until coconut is fragrant and lightly brown. Set aside and allow to cool.
4. Place all ingredients for cheesecake in a large bowl and blend with a hand or stand mixer until combined, smooth, and creamy.
5. Pour cheesecake filling on top of your crust and place in freezer for at least 3 hours. You can get away with less but it might be hard to cut since the cake will be soft
6. I recommend taking the cake out of the freezer a couple minutes before serving so that it is a little creamier than frozen! Enjoy!

March 18, 2018

Vegan Oatmeal Chocolate Chip Cookies

7:13 PM 2 Comments

These are the best oatmeal cookies I have ever had! I have made them several times now and every time I share them they are a hit!
Hope everyone is having a lovely spring! I am even though it seems winter wants to stay. 
I haven't had as much time to post or engage on social media because of my final teaching practicum. It has been busy but wonderful. 
I have even had the opportunity to teach a grade ten dance option class which has been so much fun! Crossing my fingers that I can get hired to this in September!
I adapted this from The Vegetarian Baker. They are the best oatmeal cookies I have ever had! (did I already say that?). The Vegetarian Baker has some great vegan recipes. I originally found him on Youtube where he does excellent videos. 

Vegan Oatmeal Chocolate Chip Cookies
Makes 24

1 tbsp ground flax seed mixed with 3 tbsp of water, sit for 15 minutes
1 1/2 cup oats
3/4 cup spelt flour
1 tsp corn starch
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp Himalayan pink salt
1/2 cup coconut sugar
1/4 sugar
1/4 cup grape seed oil
1 tbsp almond milk
1/2 tsp vanilla or almond extract
1/4 cup shredded coconut
1/3 cup chocolate chips

1. In a large bowl, combine oats, spelt flour, corn starch, baking soda, cinnamon, nutmeg, and salt.
2. In another smaller bowl, combine flax seed egg, coconut sugar, grape seed oil, and extract. Whisk until smooth.
3. Pour wet ingredients into dry. Fold until combined and then blend until a dough is formed
4. Fold in shredded coconut and chocolate chips
5. Cover bowl and chill in the fridge as your oven preheats to 350F
6. Shape cookies into balls and flatten. Bake in the oven for 10-12 minutes until golden brown

March 11, 2018

Raw Raspberry Tarts

11:03 AM 8 Comments

This recipe changed my life! And I don't say that often. I love trying new recipes but I tend to stick to baked goods because I love mixing batters and seeing the changes in the oven!

However, after making these I am on a mission to make more similar recipes! If you have any good please let me know!

All you NEED  for this recipe is:




Maple Syrup and Lemon Juice

Coconut Oil



I adapted this from Jess at Choosing Chia who is one of my favorite food bloggers! You can see her recipe here. You should check out her site for some more awesome recipes and lifestyle posts.

These raspberry tarts are vegan, gluten free, free of refined sugars, paleo, and the list goes on! They also happen to taste absolutely amazing, sweet, and creamy! Make them for a healthy treat or dessert!

Raw Raspberry Tarts
Adapted from here


1/2 cup almonds
4 Medjool dates
pinch of Himalayan pink salt

Raspberry Topping
1 cup blanched hazelnuts*
1/4 cup almond milk
3 tbsp maple syrup
2 tbsp lemon juice
3 tbsp melted coconut oil
1/2 tsp vanilla extract
1/2 cup raspberries


1. Blanche hazelnuts if desired (see note below)
2. In a food processor, blend the almonds, dates, and salt until it sticks together.
3. Press dough into the bottom of a silicon muffin pan (I also made a couple mini tarts in a regular muffin pan and this worked well too!). Let this set in the fridge.
4. Blend hazelnuts, almond milk, maple syrup, lemon juice, coconut oil, and vanilla extract in a food processor or blender until smooth and creamy. Add raspberries and blend until smooth
5. Take base out of fridge and smooth the raspberry topping on top.
6. Place in freezer and freeze for 2-4 hours until set. 
7. Carefully take tarts out of your pan, allow them to de-freeze a little, and serve! Leftovers can be stored in the fridge

*I wanted to use blanched hazelnuts so that they would mix nicely with the raspberries for the topping. Blanching hazelnuts requires boiling them in water for about 5 minutes then straining them and peeling off the skins in a paper towel. If you want these 100% raw then you can forgo blanching the hazelnuts in boiling water. Letting them sit in warm water overnight then taking off the skins could also work.