Ingredients 1 1/3 cup flour of choice 1/2 tsp baking soda Dash of salt 1 tsp ground flaxseed 1 tsp ground ginger 1/2 tsp cinnamon 3 tbsp cane sugar 1/6 cup molasses 1/6 cup coconut nectar 1 tsp vanilla 1/6 cup vanilla coconut yogurt 1/6 cup water Additional cane sugar + cinnamon for rolling
Method 1. In a large bowl, combine the flour, baking soda, salt, flax, ginger, cinnamon, and cane sugar. 2. In a small bowl, cream together the molasses, coconut nectar, vanilla, coconut yogurt, and water. Pour the wet mixture into the dry and stir to form a soft dough. 3. Refrigerate for 20 mins. In the meantime, prep your cinnamon sugar by mixing together 1/4 cup cane sugar with 1 tsp of cinnamon and preheat the oven to 375. 4. Once chilled, roll the dough into balls and coat them with cinnamon sugar. Press them onto a lined cookie sheet (about 3/4 inch thick) and bake for 10-12 mins, allowing them to cool before moving from the pan. Enjoy! Happy holidays, sunbeams.
I was recently asked by a coworker to veganize a recipe for pumpkin chocolate chip muffins. It was one of her favourite homemade snacks, but she was shocked to learn how much oil and sugar was packed in to these things! So I got to work and these were created. A lighter version that's equally as delicious! My secret for getting the moistness without all the added oil is using coconut yogurt (my go-to is Yoso vanilla). Ready for your new go-to? Check out the recipe below!
Ingredients 1 1/2 cups whole wheat flour 2/3 cup stevia 1 1/2 tsp baking powder 1/2 tso baking soda 1/2 tsp cinnamon 2/3 cup pumpkin puree 1/3 cup coconut yogurt 1 tsp vanilla 1 1/4 cup almond milk 1/3 cup chocolate chips
Method 1. Preheat the oven to 375 and line or grease a muffin tin. 2. In a large bowl, combine the flour, stevia, baking powder, baking soda, and cinnamon and stir until evenly mixed. 3. In a separate smaller bowl, mix the pumpkin, yogurt, vanilla, and almond milk until smooth. Add the wet into the dry and stir to form a batter. 4. Add in the chocolate chips and stir to evenly distribute. 5. Fill the muffin cups 2/3 of the way full and bake for 20-25 mins until a toothpick comes out clean. Enjoy! And be sure to let me know what you think over on Instagram.
Recipe 2 1/4 tsp yeast 1 tsp maple syrup 1/4 cup warm water 3 cups whole wheat flour 2 1/2 tsp ginger 1/2 tsp cinnamon 1/4 tsp salt 1/6 cup molasses 1/2 cup maple syrup 1 tsp vanilla 1 additional cup of water
Filling 1 cup or so of pitted dates (softened) 1/3 cup water Dash salt 1 tsp vanilla Cinnamon
Method 1. Preheat your oven to 350 and grease or line a 9x9 inch pan. 2. Activate the yeast by combining the 1/4 cup of warm water and 1 tsp maple syrup until dissolved. Add in the yeast and allow to sit for 10 minutes. 3. In a large bowl, stir together the flour, ginger, cinnamon, and salt. 4. Add in the yeast mixture, molasses, remaining maple syrup, vanilla, and warm water until a soft dough forms. 5. Once you have your dough, cover the bowl and allow it to rise for one hour. In this time, prepare your filling by placing softened dates (if they aren't soft when you open them, soak them in water for at least 30 mins before using) and all remaining ingredients except for the cinnamon to a blender and pulse until a smooth caramel forms. 6. After the one hour, uncover your dough and knead 8-12 times before rolling it out onto a floured countertop. Roll into a flat rectangle and spread your caramel mixture evenly across the entirety of the dough. Sprinkle generously with the cinnamon and roll the dough bottom to top, sealing it by pinching slightly when you finish. Cut cinnamon rolls approx 1 1/2 inches thick and place on a lined or greased pan. 7. Once again cover with a tea towel and allow to rise an additional 30 mins. 8, Once risen, bake them at 350 for 20-25 mins until lightly browned.
And enjoy! I made a simple glaze to top them with out of Yoso vanilla coconut yogurt and water to thin it.
Happy November, sunbeams! With the weather cooling down, I've been looking for ways to incorporate cold foods into more cozy creations. And I thought I'd start with this (vegan friendly) ice cream bread! I've seen ice cream bread videos on a bunch of different social media platforms as a quick, easy, and delicious recipe, so I knew I wanted to try making some for myself. But, of course, I had to do some kind of autumn spin, so this ice cream bread is pumpkin spice!
Curious? Check out the recipe below!
Ingredients 1 pint coconut Halo Top (melted) 1/2 tsp baking powder 1/3 cup pumpkin puree 1/2 tsp baking soda 1 tsp vanilla 1 tsp cinnamon 1 1/3 cup whole wheat flour Method Preheat the oven to 375 and line a loaf pan with parchment paper. Combine all ingredients in a large bowl and stir to form a smooth batter. Pour into the loaf pan and bake for 55 mins. And that's it! Enjoy, sunbeams.
Ingredients 1 1/3 cups oat flour 1 tsp baking powder 1/2 tsp baking soda Dash of salt 1/4 cup stevia 1 tbsp ground flaxseed 1 tsp beetroot powder 1 tsp vanilla extract 1 cup almond milk
Method In a large bowl, stir together the oat flour, baking powder, baking soda. salt, stevia, flax, and beetroot powder until combined. Add in the almond milk and vanilla and stir to make a smooth batter (keep the almond milk handy to add in an additional splash or two occasionally, the batter can thicken). In a non-stick pan over medium heat, spoon around 1/4 cup worth for each pancake, and flip when they begin to brown around the edges. Repeat with the remaining batter and enjoy!
Get ready for the ultimate indulgence (that also happens to be high in protein and fibre and low in sugar): Peanut Butter Oreo Brownies!
Ingredients 1 can black beans (drained and rinsed) 1/3 cup stevia 2 tbsp maple syrup 1/3 cup cocoa powder 2 tsp vanilla extract 1/3 cup almond milk 1 tsp baking powder 1/2 tsp baking soda Dash of salt 2/3 cup oat flour 10 Oreos Peanut butter of choice Method Preheat the oven to 375 and line an 8x8 pan with parchment paper. Place all ingredients except for the oat flour, Oreos, and peanut butter into a blender or food processor and pulse until smooth. Add in the oat flour and blend until evenly distributed. Pulse in 5 of the Oreos. Pour batter into the pan and top with a swirl of peanut butter and crumble the remaining Oreos on top. Bake for 15 mins and allow to cool for 20 mins before cutting. Enjoy!
Here it is, sunbeams. The dessert my mom said is "the best I've ever made". The one that my picky dad went back for seconds. The unintentional star of our family Thanksgiving: Vegan Pumpkin Cheezcake
Ingredients: Crust: 1 sleeve (175 grams) social tea biscuits 7 tbsp vegan butter (melted) Filling: 1 package soft tofu 1/3 cup pumpkin purée 2/3 cup stevia 1 tsp cinnamon 1/4 tsp ginger Dash of salt 2 tsp vanilla 1 tsp lemon juice 1/3 cup coconut oil
Method: Start by making the crust. Place the tea biscuits and melted vegan butter into a blender and pulse until a fine crumb forms. Drop by heaping tablespoon into cupcake liners and press down using a narrow glass or your fingers until dense and firm. In the blender, place all filling ingredients except for the coconut oil and blend until smooth. Melt the coconut oil and, while blending the smooth filling, pour it in gradually (this will keep it from becoming clumpy). Pour the filling over the crust-filled cups and place in the fridge for 3-4 hours until firm. Serve and taste the magic for yourself!
Happy Canadian Thanksgiving, loves! I hope you enjoyed this recipe. And for even more fun, I'm doing a giveaway over on my Instagram. Check out this post to enter.
Happy Canadian Thanksgiving, sunbeams! In honour of the holiday, I had a poll on my Instagram to see which autumn dessert recipe you guys preferred. Between Pumpkin Cheezcake and Apple Crisp, the poll was so close the entire time! As a solution, we ended up making BOTH. Up first: this quick and easy Autumn Apple Crisp! Gluten free, sugar free, oil free, and (of course) vegan, it's a comforting autumn dessert that tastes good and won't give you a tummy ache! I topped mine with vanilla coconut yogurt from Yoso and holy moly it was a perfect pairing. What are you waiting for? The full recipe is below!
Ingredients: 3 large apples (cored and sliced) Lemon juice 1 tsp vanilla 1/2 tsp cinnamon 1/4 tsp ginger Dash salt 1/4 cup stevia 1/4 cup pumpkin purée Crisp: 1 1/2 cups quick oats 1/2 cup flour of choice 1 tsp vanilla 1/2 tsp cinnamon 1/8 cup stevia 1 tbsp maple syrup 1/4 cup almond milk 1/4 tsp baking soda Method: Preheat your oven to 375 and line an 8x8 dish with parchment paper. In a large bowl, place the sliced apples and drizzle with lemon juice (to prevent them from browning). Add in the vanilla, cinnamon, ginger, salt, stevia, and pumpkin, and stir to evenly coat. Put to the side and prep the crumble. In a smaller bowl, combine the oats, flour, vanilla, cinnamon, stevia, maple syrup, almond milk, and baking soda until a crumbly mixture forms. Pour the apples into the 8x8 dish and spread until even, then top evenly with the crumble mixture. Bake for 30 mins, or until the top is golden brown and crisp. Serve and enjoy! Delicious warm or cold with dairy free ice cream, coconut whipped cream, or coconut yogurt.
I hope you enjoyed this recipe! Be sure to let me know what you think over on Instagram, and keep an eye on my feed tomorrow for a special surprise :)
Happy October, sunbeams! Today we've got a new recipe that's perfect for spook season. This Pumpkin Spice Dip is essentially a dippable pumpkin cheesecake that's vegan, refined sugar free, and secretly packed with protein! It's also a collaboration with one of my favourite companies, Coconut Cloud. The ladies over there sent me their Chai Latte Mix to try out and it takes this recipe to the next level! It's also incredible on its own. Check out the recipe below!
Ingredients: 1 package soft tofu 1/3 cup pumpkin purée 3 tbsp maple syrup 1 tsp vanilla 1/2 tsp cinnamon Dash salt 1/4 cup stevia 5 tsp chai latte mix
Method: Place all ingredients in a blender or food processor and blend until smooth. Pour into a small bowl and place in the fridge for at least 30 mins before serving. Top with crumbled ginger snaps (optional) and serve! Perfect for dipping fruit, cookies, graham crackers, or eating with a spoon! Enjoy, sunbeams. Be sure to let me know what you think over on Instagram, and show some love to the crew over at Coconut Cloud too.
Ingredients 1 medium carrot (grated) 1 1/2 cups oats 1 cup vanilla soy milk 2 cups water 1 tsp vanilla extract 1 tsp cinnamon Small handful of pumpkin seeds (optional) Handful of diced frozen pineapple (optional) Method Combine the carrot, oats, milk, water, vanilla, and cinnamon in a pot and heat until boiling. Simmer for 5-8 mins until thick, stirring often. Add in the pumpkin seeds and frozen pineapple. Serve with vanilla coconut yogurt (I use Yoso) to act as a cream cheese icing, and enjoy!