March 17, 2019

Vegan Blueberry Mojito Upside Down Cake

6:43 PM 0 Comments
Hey everyone! Hope you have been doing well. I am happy to announce that I have just landed my first full-time teaching job! It's a temporary job that will last until the end of this year but still a good step in the right direction. And I love my school too!
So let's celebrate with a mojito cake! sans alcohol but who says you can't add some.
This cake is perfectly balanced with sweet berries and mint with sour and aromatic lemon.It's perfect for a light after dinner dessert or afternoon tea. A perfect treat for the beginning of spring!
The mint syrup is super easy to make and adds a good kick to this recipe but if you really don't want to make it, don't feel pressured. I'm sure it will still taste fine without it. (of course then it won't be a mojito but to each their own).
You will most likely have some mint syrup leftover. You can use it as a garnish on top of your cake.

Vegan Blueberry Upside Down Cake
Adapted from here

Mint Syrup
1/2-1 tbsp dried mint leave
1/3 cup water
1/4 cup sugar

1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
pinch of pink salt
1 cup water or almond milk
1/3 cup extra virgin olive oil
juice from half a lemon
lemon zest from one lemon
1/2 tsp vanilla extract
2 cups frozen blueberries

1. For mint syrup- bring all ingredients for mint syrup to a boil in a pot, remove from heat and let steep for 15 minutes. Strain out mint leaves and put aside
2. Preheat oven to 350F. Lightly grease an 8 inch round spring form pan with olive oil and then line with parchment paper
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. In another small bowl, combine water, olive oil, lemon juice, lemon zest, and vanilla
5. Pour wet ingredients into dry and then mix until batter is smooth
6. Brush the bottom of your pan with some of the mint syrup and then layer blueberries over top and brush the blueberries with more syrup. You probably won't use all of your syrup but use as much as you see fit!
7. Pour batter over top of berries
8. Bake for 50-60 minutes until cake is golden brown and a toothpick inserted comes out clean
9. Let cake cool before flipping over on to a plate and the carefully remove the parchment paper
10. Serve with some more of the syrup if desired

February 15, 2019

Cookie Dough Caramel Bars (vegan, no bake, gluten free)

6:02 PM 0 Comments
I know it's winter but I love no bake treats sometimes! They're so easy to make and never disappoint!
Hopefully you'll have the patience to let them sit in the fridge but even without the wait they still taste great!
These bars are almost like candy with the delicious date caramel filling.
Cookie Dough Caramel Bars


Cookie Dough
1 1/2 cups oats
1/3 cup coconut flour
1/2 cup maple syrup
1/3 cup peanut butter
1/4 cup almond milk
1/3 cup chocolate chips

3/4 cup pitted pits
1 tbsp coconut oil
1/3 cup maple syrup
1/4 cup peanut butter

1. Prepare an 8x8" pan with parchment paper at the bottom
2. In a food processor or blender, blend oats until they reach a flour consistency
3. Add coconut flour, maple syrup, peanut butter, and almond milk. Blend until combined and then add in chocolate chips and give the mixture a couple pulses
4. Remove mixture from processor and place half in your prepared pan
5. Place all caramel ingredients in food processor and process until smooth
6. Smooth caramel on to base
7. Scoop rest of cookie dough on top caramel
8. Place bars in fridge to allow them to set and then serve

January 24, 2019

Vegan Pumpkin Cinnamon Rolls

7:20 PM 0 Comments
Isn't anytime time of year a good time for pumpkin? So why should we wait until the Fall to have some?!
With these pumpkin cinnamon rolls, you won't regret having these every season!
These rolls are gooey and sweet with just the right amount of spice. They'll make your morning or afternoon as soon as you take a bite!
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.

Vegan Pumpkin Cinnamon Rolls
Makes 8-10

1.5 cups all-purpose flour
1.5 cups spelt flour
Pinch of salt
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
4.5 tbsp coconut oil, solid
3/4-1 cup almond milk
1/2 cup pumpkin puree
1 tsp vanilla

2 tbsp coconut oil, melted
3/4 cup brown sugar

Glaze (see note above for alternatives)
3 oz (6 tbsp) of vegan or regular cream cheese, softened
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

1. Preheat oven to 375F. Oil an 8x8" baking dish with coconut oil or line with parchment paper.
2. In a large bowl, mix together flours, salt, baking powder, and spices
3. Cut in coconut oil until the mixture resembles sand. Then add in almond milk, pumpkin puree, and vanilla. Stir until combined
4. Sprinkle more flour on a clean, dry, and flat surface. Place dough on top and then sprinkle the dough with flour so that everything is dry and not sticking.
5. Flour a rolling pin and then roll out dough into a rectangle, sprinkle more flour if necessary
6. Spread melted coconut oil and brown sugar evenly on top of dough
7. From the long side, roll dough into a log
8. Slice dough into 8 to 10 pieces and place on your baking dish
9. Bake for 35-40 minutes until lightly golden brown but gooey in the center. Allow to cool
10. Meanwhile, prepare your glaze. Place all ingredients in a medium bowl and blend until smooth
11. Spread or dump glaze on top of cinnamon rolls while they are still in the pan

January 9, 2019

Lavender Coconut Cupcakes (vegan)

5:55 PM 2 Comments
Floral scents, floral prints, floral flavors, floral flowers!....
I looove anything floral and hope you do too so that you'll love these cupcakes!
These cupcakes have lovely taste of lavender paired with the yummy texture of coconut to make for an interesting and tasty cupcake.
These cupcakes are wonderful without any toppings but I think they taste divine with a little bit of whipped cream (coconut whipped cream if you're vegan!). I've also included a simple frosting recipe that pairs perfectly with them!

Lavender Coconut Cupcakes

2 1/2 cups flour
1 1/2 cups sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup vegetable oil
2 tsp apple cider vinegar
1 cup almond milk
1 cup applesauce
2 tsp apple cider vinegar
1 tsp lavender extract
1/2 cup shredded coconut

1. Preheat oven to 350F
2. Combine flour, sugar, baking soda, baking powder, and salt in a bowl
3. In another bowl, combine milk, applesauce, apple cider vinegar, and lavender extract
4. Next stir in shredded coconut
5. Line or oil a muffin tin. Scoop batter into tin. Bake mini muffins for about 15 minutes and regular sized for 30 minutes, until a toothpick inserted in comes out clean.

For frosting:
1/3 cup coconut oil (softened)
1 cup icing sugar
1/2 tsp lavender extract

1. Blend everything until creamy

December 19, 2018

Cream Cheese Apple Coffee Cake

8:56 PM 0 Comments
Man guys this cake is sooo good! I imagine that it would be perfect for breakfast on Christmas Day but you can have it any time of year! 
I got the inspiration for this cake when I was shopping at costco and saw a cream cheese apple coffee cake there. I never tried it so I can't say how it compares but I don't know if I need to now because of how delicious this one is!
This apple coffee cake is tender with a surprise layer of cream cheese and delicious streusel topping.

My favorite part is the streusel!
If you want a show-stopping treat for breakfast, dessert, or snack then you must make this!

Cream Cheese Apple Coffee Cake


1/4 cup coconut oil, softened
3/4 cup brown sugar (or coconut sugar)
1 egg
1/2 cup Greek yogurt
1 tsp vanilla extract
1 cup flour
3/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 1/2 cups apple, diced*

Cream Cheese
8 ounces cream cheese, softened
1 tsp vanilla extract
3 tbsp granulated sugar

1/4 cup coconut oil. softened
1/4 cup flour
1/4 cup oats
1/2 tsp baking powder
1/4 cup brown sugar
1 tsp cinnamon

*I used about 4 gala apples but other varieties of apple such as granny smith work nicely too. Feel free to peel them if you wish. I did not because I like the peel!

1. Preheat oven to 350 and grease an 8x8 pan
2. Cream together coconut oil and brown sugar until smooth. Add in egg, Greek yogurt, and vanilla and blend again until combined
3. Add in flour, cinnamon, nutmeg, and salt and blend once more until everything is combined
4. Stir in apple and dump batter into pan
5. Cream together cream cheese, vanilla extract, and sugar until creamy. Spread on top of cake layer
6. For streusel, in a small bowl combine all ingredients until well combined and coconut oil is spread into the oats
7. Sprinkle streusel on top of cream cheese. You may want to use a knife to swirl in the layers a bit!
8. Bake for 35-40 minutes until golden brown. Allow to cool before serving

October 13, 2018

Cream Cheese Madeleines with Jam

4:16 PM 0 Comments

Guys these madeleines are amazing! I can't believe I haven't shared them yet because I've made them so many times.
If you've had regular madeleines and liked them you must try these! The cream cheese in these madeleines make them so tender, they practically melt in your mouth.
You can use any kind of jam for the topping or you can forget about the jam all together and these would still be good! I used lingonberry jam and I would highly recommend it!
If you don't have a madeleine pan, you can use a muffin tin and just not fill it up all the way.

Cream Cheese Madeleines with Jam

1/2 cup spelt flour
1/2 cup all purpose flour
1 tsp baking powder
3/4 cup butter
1 cup sugar
1/3 cup cream cheese, softened
2 eggs
2 tsp lemon zest
1 tsp vanilla
1 tsp lemon juice
1/3 cup jam

1. Preheat oven to 350F. Coat a madeleine pan with butter
2. In a small bowl, whisk together flour and baking powder
3. Melt butter in a microwave safe bowl. Stir in sugar and whisk for about 3 minutes until completely blended
4. Add cream cheese and whisk for another 3 to 4 minutes. The add eggs, one at a time, whisking well after each addition until completely blended
5. Add zest, lemon juice, and vanilla then mix well. Whisk in flour mixture until just incorporated
6. Fill madeleine pan with batter until almost full. Using a teaspoon, place 1/2 teaspoon of preserves in the center in each. These just need to be on top as they will sink during baking
7. Bake for 10 to 12 minutes, until madeleines puff up and edges are golden brown
8. Remove pan from oven and let cool for a few minutes and then invert pan and remove madeleines

September 10, 2018

Tahini Date Cookies

7:30 PM 0 Comments
These cookies are perfect! They're vegan, gluten free, sugar free, and deeeelicious!
The dates add such a chewy sweetness to them that can't compare to anything else! Dates are truly one of the best things!
Dates are one of nature's best foods! 
- first of all they are a natural sweetener
- they're high in antioxidants
- high in fibre to keep you full!
- they're a great source of energy
I'll definitely be making these cookies many more times. They're so simple to make and wonderfully healthy.

Tahini Date Cookies

1 1/2 cup oat
1/4 cup tahini
1/4 cup peanut butter
1 1/2 cup lightly packed dates
pinch of salt
pinch of nutmeg
1/2 tsp of cinnamon
2-4 tbsp almond milk (optional)

1. Preheat oven to 350F. Prepare a baking sheet with parchment paper
2. Place all ingredients in a blender or food processor and blend until it forms a dough. Add optional almond milk if the dough isn't sticking together
3. Shape into cookies into balls and then gently flatten on the baking sheet
4. Bake for about 10 minutes until lightly brown and let cookies cool on sheet

September 2, 2018

Summer Squash Bread with Chocolate Chips

8:23 AM 0 Comments

Our garden has produced a lot of huge veggies this year including yellow squash!
We have more than we know what to do with so I decided to get creative with baking. I got to thinking that maybe I could make a sweet bread with some of the squash since you can make things with pumpkin or zucchini so why not squash?
Don't get scared off because there's squash in here. I promise you that it will almost just like zucchini bread except a little more fun!
This bread tastes so good fresh out of the oven. You can eat leftovers cold or heat them up with a slather of peanut butter which makes them even more delicious

Summer Squash Bread

1 cup all purpose flour
1 cup spelt flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup coconut sugar
2 eggs
1 tsp vanilla extract
1/4 cup Greek yogurt
1 cup grated squash
1/2 cup chocolate chips

1. Preheat oven to 325F. Grease a 9x5 inch loaf pan. Place grated squash in between some paper towels and allow it to sit to drain any excess water
2. In a medium bowl, mix together the flours, cinnamon, nutmeg, baking soda, and baking powder
3. In a separate bowl, whisk together the oil, sugar, coconut sugar, eggs, and vanilla
4. Stir the Greek yogurt into your wet ingredients
5. Gently fold the dry ingredients into the wet ingredients using a spoon or spatula
6. Stir in grated squash and chocolate chips
7. Pour batter into your prepared pan and bake for 50-60 minutes until golden brown on top and a toothpick inserted in the centre comes out clean

August 23, 2018

Peanut Butter Black Bean Brownies

8:54 AM 0 Comments

Hey everyone! I am back from Quebec and ready for some baking!

I had so much fun during my time in Quebec! I met so many people, learned French, and ate lots of delicious Chocolat Favoris ice cream.

I immediately made some Rhubarb Crisp when I got home and then decided to experiment with a new recipe!

I think this is the first time I have made black bean brownies. And now I wonder why I didn't make them sooner!

These are gooey, sweet, and decadent. You would never guess that black beans are the main ingredient. I will be making them again ASAP!

Peanut Butter Black Bean Brownies
Adapted from here 

2 tbsp ground flaxseed mixed with 5 tbsp water
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup cocoa powder
1/4 cup coconut sugar
3 tbsp powdered peanut butter
1 15 oz can black beans, drained and rinsed
1/4 cup honey
1/4 cup coconut oil, softened
1/4 cup chocolate chips
1/3 cup melted peanut butter

1. Preheat an oven to 350F and prepare an 8x8" baking pan
2. Combine baking soda, baking powder, salt, cinnamon, cocoa powder, coconut sugar, and powdered peanut butter in a bowl. Set aside
3. In a food processor, place in beans, honey, and coconut oil. Blend until smooth and creamy
4. Add in flaxseed egg and combine then add in your dry ingredients and blend again until smooth
5. Pour mixture into your prepared pan. Sprinkle chocolate chips on top and then pour on melted peanut butter
6. Bake for 25-30 minutes until brownies are set and crisp on top. You can underbake them a but if you want them gooey

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