May 11, 2020

Chocolate Banana Pie Squares (vegan, gluten free, refined sugar free)

3:31 PM 0 Comments

These bars are amazing! I love the filling because it is just bananas! (pun intended)
They are such a great healthy alternative for any chocolate or banana dessert.
The crust is chocolately and delicate. The filling is packed with banana flavor and so creamy!
They taste just as creamy and maybe even more delicious than your average banana pie. Plus they are gluten free, vegan, and free of refined sugars! I could barely notice myself that they were healthy when I tried them because I really felt like I was indulging!
I adapted them from here and didn't realize until after I finished making them that the creator suggested not using coconut flour. I thought the coconut flour was great though and not dry at all! It also stayed well together after it completely cooled.
I thought they tasted really good warm (if you're ok with the crust falling a part a little) but also awesome at room temperature or cold. If you eat them cold, it gives a more banana pie texture.

Chocolate Banana Pie Squares
Adapted from here

2/3 cup coconut flour
1/3 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup peanut butter
4 tp 6 tbsp almond milk

3 bananas (at least 1 cup mashed)
1/4 cup peanut butter
1/2 tsp cinnamon
1 tsp almond extract
almond milk if needed
1/2 cup peanuts
1/3 cup chocolate chips

1. Preheat oven to 350F and prep a 8x8" square pan
2. Combine all ingredients for crust in a bowl. Add more almond milk if needed so that the dough sticks together when you squish it
3. Press dough into you pan. It may not look like you have enough at first but keep spreading and squishing!
4. Combine all filling ingredients in a food processor except peanuts and chocolate chips
5. Blend until creamy and smooth. Add extra almond milk if needed to help blend (for example if you're using frozen bananas)
6. Add in peanuts and chocolate chips. I like to pulse them into the mixture in my food processor but you could also stir them in
7. Pour over crust and smooth out
8. Bake for 30 to 40 minutes until filling is set and lightly golden brown on the sides
9. Allow to cool for a few hours or chill. You could eat it warm right away if you want but the crust most likely won't stay together. It still tastes good though!

April 24, 2020

Deadly Double Chocolate Cookies

1:01 PM 0 Comments

These double chocolate cookies are perfect for when you have an intense chocolate craving! You will not regret making these when the moment arises.

Finally we have some nice weather and I can take photos outside! I much prefer the outdoor lighting since I only use natural lights in my photos. I don't have any fancy light equipment yet and I honestly think natural light is the best when the conditions are right!

They have a chewy and soft texture as well as a deep chocolate flavor thanks to the abundance of cocoa powder. They're also vegan!

You can omit the cinnamon if it's not your thing but I love the sweetness and delicate spice that cinnamon gives!

Deadly Double Chocolate Cookies

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup grapeseed oil (or other oil)
1/4 cup almond milk
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp almond extract (or vanilla)
1 cup whole wheat flour (or other flour)
1/2 cup cocoa powder
1/2 cup chocolate chips

1. Preheat oven to 350F and line a baking sheet with parchment paper
2. Combine brown sugar, white sugar. oil, milk, and cornstarch in a bowl. Whisk or blend until combined and creamy. Mixture will resemble a thin caramel. When you pick up the whisk, ribbons of the mixture should remain on top for a second.This mixture doubles as your binder so make sure you don't get lazy and mix it well!
3. Add in baking soda, salt, cinnamon, and almond extract then mix to combine
4. Create a well in your mixture then stir in flour then stir in cocoa powder until combined
5. Mix in chocolate chips

April 14, 2020

Matcha Elderflower Loaf Cake (gluten free, vegan)

12:36 PM 0 Comments

Hey guys! I hope you're doing well. It's almost spring time!

I'm so excited that days are getting longer and the weather is getting warmer. Where I live we still get snow sometimes but I've been able to go on some bike rides already!
I know there's not much to do in this time of physical distancing so going out for some fresh air has been a priority for me. Just make sure you maintain distance from others and if you touch anything to wash your hands and clean your clothes.

This new cake recipe is perfect for spring! It's floral, energizing, and sweet! 
I used a gluten free flour blend which made the cake taste more rustic (also had some trouble keeping it together so be careful!) but you can use any flour!

You can skip the elderflower if you don't have any or use something else but I love elderflower! I get the drink concentrate from Ikea. I think the elderflower and green tea balance each other nicely too. You get the sweet floral elderflower and the sweet, creamy, and slightly bitter matcha. It makes for a killer combination!
I also love the taste of green tea and matcha so I put tons in! You can put more or less in depending on your taste but I'm guessing that if you're reading this recipe then you love green tea too so you will appreciate this recipe!

Matcha Elderflower Loaf Cake

3 tbsp ground flax seed mixed with 9 tbsp water, allow to sit
1 cup almond milk
2 green tea bags
2 1/4 cup gluten free flour blend (I used a quinoa flour blend, you could also use all-purpose if you're not gluten free)
1/2 cup brown sugar (or coconut sugar)
1/4 tsp cinnamon
1-2 tbsp matcha powder
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla
1/4 cup maple syrup
1/4 cup elderflower drink concentrate (or more maple syrup)
2 tbsp vinegar
1/3 cup melted coconut oil
1/2 cup shredded coconut (optional) plus more for topping

1. Preheat oven to 350F. Grease and/or line a 9x3 loaf pan
2. Gently warm almond milk and then steep your two green tea bag in it for about 10 minutes
3. Mix flour, brown sugar, cinnamon, matcha powder, salt, baking powder, and baking soda together in a large bowl
4. Add in flax seed mixture then maple syrup, elderflower concentrate, vinegar, and coconut oil one at a time. Gently mix together
5. Fold in coconut
6. Pour mixture into loaf pan
7. Bake 35-45 minutes or until a toothpick comes out clean
8. Allow to cool then slice

April 6, 2020

Healthy Ancient Roman Cheesecake

1:23 PM 0 Comments
Yes this recipe is from Christmas don't judge

This cheesecake is not only healthy but historic! It is based off an ancient Roman cake called Savillum! I based the recipe from this one so check out that link for more history of the cake!  It is made with ingredients that you would have found way back in ancient Rome. This includes cottage cheese, honey, and poppy seeds.

You may use ricotta instead of cottage cheese. I think this would be more smooth with ricotta but also ricotta is way more expensive! I thought it was still amazing and smooth with cottage cheese.
I made this for a Saturnalia party and the only photos of the whole cake I took were on my phone but I think they turned out ok!

Even though this cake is made with pretty natural ingredients, it is rich! You only need a small slice to feel happy and satisfied.

It is made with ay healthier ingredients than your typical cheesecake.

Honey- a natural sweetener which is gentler on your body than sugar. It does not spike insulin levels which may lead to eating more later. It is also sweeter than sugar so you need to use less therefore less calories!
I felt like my cake was almost a little too sweet so you may want to add less or be careful on how much you add

Cottage cheese- less fat and calories than cream cheese

Poppy seeds (optional)- rich source of calcium, iron, and magnesium. Can relieve exhaustion and anxiety

Whole wheat flour- more fibre an nutrients which keeps you fuller for longer

Obviously I added some non-traditional ingredients like the vanilla and cinnamon but I thought these made it taste even better!

Healthy Ancient Roman Cheesecake
12-24 servings

3 1/2 cups cottage cheese
3/8 cup honey plus 3/4 cup
1 1/4 cup whole wheat flour
1 egg
2 tsp cinnamon
1 tsp vanilla extract
1/8 tsp salt
poppy seeds

1. Preheat oven to 350F. Prep an 8" springform cake pan
2. In a bowl, combine all ingredients except the 3/4 cup honey and poppy seeds
3. Pour into your cake pan and bake for 1 hour and 40 minutes until cake is firm
4. Poke some holes with a fork on top of your cake and pour the rest of your honey on top
5. Sprinkle with poppy seeds
6. Return to oven and bake for 10 additional minutes

March 28, 2020

Vegan Red Velvet Cheesecake Brownies

12:56 PM 0 Comments

Hope you all are doing well during this time of social distancing. I'm sure many people out there are baking up a storm like I am!
I made these brownies a while ago for Valentine's Day (I know I'm very behind). For V-day I wanted something pink! It took me a while to figure something out but I also felt like making something different with a few more steps than I usually do.

Eventually I settled on making these vegan red velvet cheesecake brownies!

You don't need to use the food coloring but I did since I wanted these to be pink!

These brownies are awesome! They're dense and gooey with a perfect coconut flavoured topping! I highly recommend trying them out!

Vegan Red Velvet Cheesecake Brownies
adapted from here
Makes 12

Date paste
1 cup dates, packed
1/4 cup water

Cream Cheese Swirl
3/4 almond milk
4 tbsp cornstarch
1/2 coconut butter
2 tbsp maple syrup
pinch of sea salt
1 tsp vanilla
red food coloring (optional)

1 cup date paste
1/4 cup almond milk
1/4 cup peanut butter
2 tbsp flax seeds mixed with 6 tbsp water
2 tsp vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1/4 tsp salt
chocolate chips

1. Preheat oven to 350F and prepare an 8x8" pan with oil o
2. For date paste: place dates and water in a food processor and blend until smooth
3. For cream cheese swirl: gently warm almond milk, coconut butter, and maple syrup. I used a microwave but you may also do this over the stove.
4. Add cornstarch and stir until thickened then add the rest of the ingredients and stir until smooth.
5. Remove from heat if using the stove. I used a food processor to combine all my ingredients
6. If your mixture needs to thicken more, you can place it in the fridge until your ready for it
7. For brownies: whisk together date paste, almond milk, peanut butter, flax seed mixture, and vanilla until well combined
8. Add whole wheat flour, cocoa powder, and salt then beat until smooth. Mix in chocolate chip
9. Pour batter into pan and then swirl your cream cheese mixture in on top
10. Sprinkle with some more chocolate chips if desired then bake for 25 minutes until brownies are set