November 19, 2017

Healthy Cinnamon Roll Squares

2:28 PM 2 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