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

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