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

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)

4:33 PM 0 Comments

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