January 30, 2018

Eat Straight Out of the Pan Vegan Blueberry Coffee Cake

8:27 AM 0 Comments

This blueberry coffee cake is moist and full of cinnamon flavor which is perfectly accompanied by juicy blueberries! It has a crumbly and buttery topping. This is the best coffee cake I've ever made!
I adapted this coffee cake from Cara Reed's book Decadent Gluten-Free Vegan Baking. You can check out her blog here. There were so many delicious things in this cookbook I couldn't decide what to make first but this was definitely a good choice!
Usually coffee cake isn't the healthiest thing out there and something you probably don't want to have for breakfast everyday. But this coffee cake is different! It's made healthier with the addition of coconut sugar, spelt flour, and coconut oil! No butter here and only a little sugar to keep things sweet and delicious! You could get away with having some of this coffee cake for breakfast and not feel too bad about it.
But really I could eat this anytime of day. Eat it straight out of the oven or let it cool and eat it the next day! I guarantee you it will taste great either way! You'll be eating it straight out of the pan!
Vegan Blueberry Coffee Cake
Makes one 8x8" pan


For cake:
1 cup almond milk
1 tbsp apple cider vinegar
1/4 vegetable oil
1 cup spelt flour
1 cup white flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup fresh or frozen blueberries

For topping:
3 tbsp spelt flour
1/3 cup coconut sugar
2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 tbsp coconut oil, melted

1. Preheat your oven to 350F. Grease an 8x8" square pan
2. Whisk together almond milk and vinegar and let this sit for a few minutes
3. For the sugar topping, combine all ingredients with a fork until everything is covered by the coconut oil. Set aside
4. In a large bowl, combine flours, sugar, baking powder, salt, and cinnamon. 
5. Pour in soured milk and oil. Then stir until just combined. Fold in blueberries
6. Pour mixture into your prepared pan. If you like you can put in half the mixture, sprinkle some of the topping in the middle and then cover with the rest of your batter. Alternatively, you can just sprinkle all of the topping on top but I like having a sugary center
7. Bake for 35-40 minutes until golden brown on top and a toothpick inserted in the center comes out clean
8. Allow to cool and serve warm or wait the next day.

January 23, 2018

Banana Flour Chocolate Chip Cookies (vegan and gluten free options)

7:47 PM 0 Comments

I'm always on the lookout for new healthy baking ingredients so when I first heard about banana flour I knew that I had to get my hands on it! It was just my luck that I one day came across it at Home Sense!
Banana flour is made from grinding dried green bananas into a flour. It's gluten free, low in calories (100 calories per 1/4 cup!), and is packed with potassium. You can use about 2/3 cup of banana flour for every cup of flour called for in a recipe but it's best when mixed with another flour so that your product won't come out too dry. 

So what does banana flour taste like? Contrary to it's components and that it even smells a little like bananas when you open the flour packet up, it doesn't taste like bananas at all! I would even say that it tastes a little more like spelt flour (or compliments it) but with a chewier texture. I for one definitely liked it and will be using it again!

Banana Flour Chocolate Chip Cookies
Makes about 24

1 1/2 cups banana flour
1/2 cup spelt flour* 
1/4 tsp baking powder
pinch of salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg, room temperature*
7 tbsp coconut oil, melted
3/4 cup honey*
1/4 cup coconut sugar
A couple handfuls of chocolate chips


1. In a large bowl combine the banana flour, spelt flour, baking powder, salt, cinnamon, and nutmeg
2. In another bowl whisk together the egg, coconut oil, and honey until well combined. Add in the coconut sugar and then stir again until its dissolved. 
3. Add wet to dry ingredients and stir until combined
4. Fold in chocolate chips
5. The mixture will be very sticky so stick the bowl covered in some plastic wrap in the fridge for at least 15 minutes (more is better if you can). While you wait, preheat your oven to 350F and line a baking sheet with parchment paper.
6. Scoop heaping spoonfuls of the batter on to your prepared pan. If the dough isn't too sticky you can also roll them into balls
7. Bake for 10 minutes until lightly golden brown, allow to cool on baking sheet before serving

*If you want to make this recipe vegan and/or gluten free you can substitute the spelt flour for oat flour. The egg for a flax egg and the honey for maple syrup.

January 14, 2018

Mapple Upside-Down Cake

3:29 PM 4 Comments

What do you get when you put maple and apple together... Mapple Cake!

This cake recipe is adapted from one of my favorite bloggers! Her name is Joy and she runs Joy the Baker. I recently got her cookbook Homemade Decadence and decided that this apple cake recipe would be the perfect Christmas Eve Dinner dessert!
I made a few changes to heathify the recipe but you could probably do even more if you wanted to make it more healthy or less if you don't!
The cake, by the way, was to die for!
It is dense yet fluffy and has the best apple taste throughout.
Mapple Upside-Down Cake


2 gala, fuji, or granny smith apples (you may need just one large), cored, peeled, and sliced into wedges
1/2 cup maple syrup
4 tbsp butter or coconut oil
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg

1 cup spelt flour
1/2 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup coconut oil, melted
1/3 cup Greek yogurt
2 eggs
1/4 cup maple syrup
3/4 cup coconut sugar
1 apple, peeled, cored, and grated

1. Preheat oven to 350F and grease and line a 9x2" round baking dish
2. Arrange apple slices in the bottom of the pan, fanning the apples out into a circle
3. In a medium sauce pan over medium heat. Combine maple syrup, 4 tbsp of butter, brown sugar, cinnamon, and nutmeg. Heat butter until it melts and the mixture begins to simmer. Remove pan from heat and pour half of syrup over apples. Save the other half of this mixture to serve with the finished cake. If you do not wish to serve the cake with a syrup then you can make just half of this mixture.
4. For the cake, in a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt.
5. In another bowl, combine melted coconut oil, Greek yogurt, eggs, maple syrup, coconut sugar, and grated apple. Add this mixture into the flour mixture and stir well. 
6. Dollop the batter on top of the apples and smooth out 
7. Bake for about 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes then invert cake and turn it on to a serving dish. Loosen the edges of the cake with a knife if needed. Remove wax paper and drizzle with reserved syrup.
8. Serve with whipped cream if desired

January 2, 2018

Strawberry Matcha Blondies

10:26 AM 0 Comments

Raise your hand if you like matcha! *I fist pump both hands into the air*

Matcha has got to be one of my favorite things in the world! I love the strong green tea taste and how creamy and delicious it gets in drinks. So I wonder why I haven't baked more with matcha.
Matcha is a fine ground green tea. It adds the green tea taste and it's own creaminess making it the perfect ingredient for baked goods.
Many places have begun selling flavored matcha which tends to be cheaper than the real stuff as it is full of stuff other than matcha. However, it still tastes great and in my opinion sometimes even better because you get to have a yummy flavor accompanied with your matcha. It makes matcha just mixed with water delicious as well by the way.

You can find flavored matcha at David's Tea, HomeSense, and Bed Bath and Beyond to name a few.
I used a strawberry flavored matcha powder to get the strawberry taste in this, if you don't have access to strawberry matcha you can use any other desired flavor or plain matcha. 
You can also add a couple drops of food coloring to make it extra green but this is completely optional.

Strawberry Matcha Blondies


1 cup spelt flour
1/2 cup all-purpose flour
2/3 cup coconut oil, melted
1 eggs
1 cup coconut sugar
1 tbsp matcha powder (I used strawberry matcha powder
1 tsp baking powder
1/2 tsp salt
1/2 cup white chocolate chunks
couple drops of green food coloring


1. Preheat oven to 325F. Prepare an 8x8" baking dish by greasing the bottom and sides or lining it with parchment paper. Melt coconut oil in a microwave and set aside.
2. In a medium sized bowl, mix together the coconut sugar, coconut oil, and eggs until well combined. Add a couple drops of food coloring if desired.
3. In a separate bowl combine flours, matcha powder, matcha powder, baking powder, and salt.
4. Mix dry ingredients into wet. Fold in white chocolate chunks.
5. Spread mixture into prepared baking dish. Bake for 25-30 minutes until or until a toothpick inserted in the center comes out clean. 
6. Let blondies cool before serving