A bright and cheery pink drink to start the day! Prep Time: 10 minutes Serves: 2 Main Ingredients: 1 cup plant milk 2 frozen bananas chopped 1 tbsp shelled hemp seeds (also called hemp hearts) 3/4 cup fresh or frozen peaches 3/4 cup fresh or frozen raspberries *if you are using both fresh peaches and raspberries add 4-5 ice cubes Optional Add-ins: 1 tbsp chia seeds 2 tsp ground flax 1 scoop protein powder Method: In a blender, combine plant milk and chopped bananas, blend until smooth. Add fruit and hemp seeds and continue to blend. Because banana size varies you may need to add more if the mixture seems too liquid; do so half a frozen banana at a time. If you are making additions of your own or from the add-ins list, do so before adding additional banana. When your smoothie is well blended and a straw-drinking consistency, pour into glasses or jars and enjoy within 30 minutes. Tips & Variations:
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Two Summertime favourites together in one sumptuous snack! Prep & Baking: 15 minutes prep, 45 – 55 mins to bake Makes: 10 -12 slices or 12 muffins (20-25 mins to bake) Main Ingredients: 1 ½ cups whole wheat flour, or gluten free blend if you prefer 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder ½ tsp salt 3 medium ripe bananas – I freeze my bananas and quickly microwave them before use, see see our Strawberry-Rhubarb & Cardamom Coffee Cake recipe for more tips on using frozen bananas 1 ½ cups shredded zucchini – you can use a box grater for this or a food processor *after shredding, squeeze zucchini to release any excess moisture ¼ cup vegetable or melted coconut oil ¼ cup coconut sugar 2 tsp vanilla 2 tbsp lemon juice Zest of one lemon ½ cup blueberries Preheat oven to 350° and prepare a loaf pan or 2 muffin trays. In a large bowl, combine oil, sugar, lemon juice, shredded zucchini, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them. In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add the berries and lemon zest to the batter and gently fold the batter until incorporated. Fill your loaf pan and pat the batter down with a spoon or rubber spatula to pop any air bubbles. If you are opting for muffins, fill each of your prepared muffin cups around ¾ of the way full. Whether you are making a loaf or muffins, you can dot the tops with additional berries for a finishing touch. Bake at 350°F for 45-55 minutes for a loaf, or 20-25 minutes for muffins. Use a toothpick or knife to test the centre of the loaf or muffins; when it comes out clean they are done. Allow to cool for around 10-15 minutes before removing from the pan. Tips & Variations:
You are minutes away from a decadent indulgence! Prep and Cook Time: 2 minutes Serves: 1 Pairs Well With: Coconut Whipped Topping Main Ingredients: ¼ cup flour of your choice – if you require or prefer gluten free, use a flour blend ¼ tsp baking powder 1 tsp coconut oil + a small amount to coat the mug 1 tbsp coconut sugar – if you don’t have coconut sugar you can substitute brown sugar 1 tbsp maple syrup or agave nectar ½ tsp vanilla extract 3+ tbsp plant-based milk Pinch of salt Pinch of cinnamon Method: Prepare a microwave safe mug by spraying or applying coconut oil to the inside of the mug. In a small bowl, mix together flour, baking powder, oil, maple syrup, vanilla, milk, and salt. Blend together until the mixture has no lumps and is thin enough to pour into the prepared mug. You may need to add additional milk, 1 tbsp at a time, to achieve the right consistency. Transfer the batter to the mug and microwave for 1 minute and 30 seconds. Watch the mug while the batter is heating to avoid overflow. Microwave times vary so you may need to pop the mug cake back in for additional 30 second intervals. When the mug cake is cooked, you can transfer it to a bowl or plate, or just enjoy directly from the mug. Tips & Variations:
Sweet and tart Summertime flavours topped with a lightly spiced crumble Prep & Cooking: 35-40 minutes Makes: 9x9 cake Pairs well with: Coconut Whipped Topping Main Ingredients: 1 ½ cup whole wheat flour – if you require or prefer a gluten free recipe use a flour blend 2 tsp cinnamon 1-2 tsp cardamom 1 tsp baking soda 1 tsp baking powder ½ tsp salt 3 medium ripe bananas – I freeze my bananas and quickly microwave them before use, see below for more tips ¼ cup liquid coconut or vegetable oil ¼ cup coconut sugar – if you don’t have coconut, sugar light brown sugar can be substituted 1 cup diced rhubarb 1 cup diced strawberries Crumble Topping: ¼ cup whole wheat flour – or flour of your choice ¼ cup old fashioned rolled oats – If you don’t have old fashioned oats, you can substitute quick oats 1/3 cup coconut or light brown sugar 2 tbsp liquid coconut oil or plant-based butter 1-2 tsp cardamom 1 tsp powdered ginger Method: Pre-heat oven to 400°F and prepare a 9x9 baking dish. Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing; this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes; usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead; this may add a few minutes. In a large bowl, combine oil, sugar, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them. In a separate bowl, combine flour, cinnamon, cardamom, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add the diced fruit to the batter and gently fold the batter until incorporated. In an additional small bowl, add all of the crumble topping ingredients until combined. Transfer the batter to your baking dish, top with the crumble mixtures and bake for 25-35 minutes. Allow the cake to cool before serving. Serve alone or with fresh fruit, whipped topping, or plant-based ice cream. Topped with tasty fruit, this protein packed pudding is a winner! Prep Time: 10 minutes & 4+ hours to set Serves: 2 Main Ingredients: 1 cup plant-based milk 3 tbsp chia seeds 1 large ripe banana ½ cup fresh berries 2 tsp cinnamon 1 tsp vanilla Toppings: ½ cup fresh berries ½ banana, sliced 2 tbsp maple syrup ¼ cup chopped walnuts – if you don’t have or like walnuts, use what you have on hand Method: In a blender, or using a hand mixer/blender, combine milk, banana, cinnamon, and vanilla. In a container, with a lid secure enough to shake, pour the banana-milk mixture over the chia seeds. Shake the container to combine; making sure that the seeds are immersed. Chill in the refrigerator for 4- 6 hour or overnight. The mixture should be a thick consistency and be easy to spoon into single-serve dishes. Top with chopped nuts, berries, banana slices, and a drizzle of maple syrup. Tips & Variations:
A classic crowd pleaser – if you want to share, that is! Prep and Cooking: Makes: 24-30 cookies Main Ingredients: 1 cup natural crunchy peanut butter – or substitute whatever nut butter or nut butter blend you like or have on hand *if you are using smooth nut butter, add ¼ cup chopped nuts ½ cup light coconut sugar or cane sugar ½ cup brown sugar 2 tsp vanilla extract ½ cup plant-based butter – you can substitute coconut oil, however the cookies will have a different texture and taste 2-3 tbsp plant-based milk or cream 1 ½ cups flour – use a gluten-free blend if needed 1 tsp baking soda 1 tsp baking powder pinch of salt pinch of cinnamon 1/3 cup chocolate chips ¼ cup finely chopped peanuts (optional for extra crunch) Method: Preheat over to 350°F and line two baking sheets with parchment paper. In a large mixing bowl, combine peanut butter, sugars, vanilla, and butter. Cream the ingredients together until blended and no lumps remain and set aside. In a separate bowl, combine; flour, baking soda, baking powder, salt, and cinnamon. Blend until all dry ingredients are incorporated. Gradually add the dry ingredients to the wet. Stir to combine adding milk or cream 1 tbsp at a time as needed. The dough should be soft and easily hold a ball shape. Add chocolate chips and additional nuts and stir to incorporate. Roll dough into golf ball sized rounds and, using a fork, press the cookies into a round, flattened shape. If the cookies split, simply press the edges back together using your hands. Bake for 15-20 minutes. The cookies should have a golden brown edge and bottom when done. It can be difficult to see this as the cookies are a golden colour to begin with. You can check for doneness by using the edge of a fork or small spatula to lift a cookie gently to check the bottom. The cookies may break when you do this so only check one and do so gently, keeping in mind that a broken cookie is usually the baker’s treat. Allow the cookies to cool completely and store in an airtight container for up to one week. Tips & Variations:
Aromatic and sweet – a delicious little treat Prep & Cooking: 40 minutes Makes: 12 muffins Main Ingredients: 1 ½ cup whole wheat flour – substitute a gluten free blend if needed 3 ripe bananas mashed ¼ cup vegetable or liquid coconut oil ¼ cup coconut sugar *if you don’t have all of the spices listed below then use any variation of what is suggested, or feel free to use a pre-blended spice mix equalling approximately 3 tbsp 1 tbsp ground cinnamon 1 tbsp ground ginger ½ tbsp ground nutmeg 1 tsp ground cloves 2 tsp vanilla Pinch of salt 1 tsp baking soda 1 tsp baking powder 3 tbsp molasses 1⁄3 cup chopped raisins or dates 1⁄3 cup chopped walnuts – pecans would be a good substitute, if needed ¼ cup quick oats ¼ cup shelled hemp seeds (optional) Method: Pre-heat oven to 350°F and prepare a muffin tin. Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing, this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes; usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead; this may add a few minutes. In a large bowl, combine oil, sugar, molasses, vanilla, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them. In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add nuts, fruit, and hemp seeds to the batter and gently fold the batter until incorporated. Fill each of your prepared muffin cups ¾ of the way full and top with additional shelled hemp seeds if desired. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done. Allow to cool and store in an airtight container for up to one week. A classic comfort combination ready for snacking at home or on-the-go! Prep & Cooking: 30 minutes Makes: 12 muffins Main Ingredients: 1 ½ cup whole wheat flour – substitute a gluten free blend if needed 3 ripe bananas mashed ¼ cup vegetable or liquid coconut oil ¼ cup coconut sugar ½ tbsp ground cinnamon 2 tsp vanilla Pinch of salt 1 tsp baking soda 1 tsp baking powder ¼ cup peanut butter (chunky is best if you have it) – if you don’t want to use peanut butter, almond butter is a good substitute ¼ (or more) cup chocolate chips ¼ chopped peanuts (optional topping) Method: Pre-heat oven to 350°F and prepare a muffin tin. Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing, this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes; usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead; this may add a few minutes. In a large bowl, combine oil, sugar, vanilla, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them. In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add peanut butter and chocolate chips to the batter and gently fold the batter until incorporated. Fill each of your prepared muffin cups ¾ of the way full and top with chopped peanuts, if desired. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done. Allow to cool and store in an airtight container for up to one week. Cherries & chocolate with a hidden veggie advantage that can’t be beet! Prep & Baking: 30 minutes (plus cooling time before frosting) Makes: 9 large brownies, 16-20 small brownies Pairs well with: Coconut Whipped Topping Main Ingredients: ½ cup finely shredded or processed beets (in a food processor or blender) approximately 3 small cooked beets ½ cup dried cherries 1 cup all purpose, whole wheat, or gluten free flour blend ¼ cup coconut sugar ½ cup vegetable or liquid coconut oil ½ cup cocoa powder ½ tsp baking powder ½ cup chocolate chips Pinch of salt Pinch of cinnamon Frosting: ¼ cup plant-based butter 2 tbsp cocoa powder 3 tbsp icing sugar ½ tsp vanilla Method: Preheat oven to 350°F and line a 9x9 baking pan or dish with parchment paper or spray with coconut oil. In a food processor or blender, shred the cooked beets into a pulp. Transfer to a large mixing bowl and add coconut sugar and oil. Stir to combine. In a separate bowl, combine remaining dry ingredients; flour, cocoa powder, baking powder, salt, and cinnamon. Stir to combine. Gradually add the dry ingredients mixture to the wet and stir to incorporate. When the dry and wet ingredients are thoroughly mixed and no lumps remain, fold chocolate chips and dried cherries into the mixture. Transfer batter to a prepared 9x9 baking pan or dish and bake for 25 minutes. To check if brownies are baked through insert a toothpick or clean knife into the middle of the brownies, it should come out clean. If batter remains uncooked, continue baking in 5 minutes intervals. Allow brownies to cool completely before topping with frosting. If you prefer a thicker layer of icing, as shown in the photo, we suggest doubling the frosting recipe. Tips & Variations:
A satisfying and sweet on-the-go snack! Prep & Cooking: 25 minutes Makes: 15-20 pieces Main Ingredients: ¾ cup raw cashews ¼ cup raw almonds 1/3 cup dried cranberries 6-7 Medjool dates, pitted and quartered - I use medjool because they tend to stay fresh and are easily blended as are most fresh dates, if fresh dates aren’t available or you have dried dates on hand soak them for about 30 minutes in hot water before continuing with the recipe. The dates pictured below are fresh. 1 tsp vanilla 1 tsp cinnamon Pinch of salt Optional Topping: 2-3 tbsp finely chopped cashews Method: In a food processor, chop almonds and cashews until fine (see photo below). Add dates, cranberries, vanilla, salt, and cinnamon. Continue processing until all ingredients are incorporated; often the ingredients will come together and form a ball in the processor. Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1 minute. If the mixture is still too dry, add an additional pitted chopped date or two, one at a time, and process. Roll into 1” balls. Leave plain or roll in chopped cashews. These bites make a great on-the-go snack or a great addition to a packed lunch. They keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing. |
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