A tasty blend of summer fruit and a touch of spice - perfect for breakfast or an on-the-go snack! Prep & Baking: 40 minutes
Makes: 12 muffins Main Ingredients: 1 1/3 cups whole wheat or all purpose flour, or gluten free blend if you prefer 1/2 cup plant based yogurt (use apple sauce or an additional mashed banana as a substitute if needed) 1/4 cup vegetable oil 1 ripe banana, mashed 1/4 cup coconut sugar or white sugar 1 cup chopped rhubarb, fresh or frozen 1 tbsp or more ground cinnamon 2 tsp vanilla 1 tsp each baking powder and baking soda Pinch of salt Topping: 2 tbsp each finely chopped rhubarb and sugar 1 tbsp ground cinnamon Method: Preheat oven to 350° and prepare 1 muffin tray. In a large bowl, combine oil, sugar, banana, and yogurt. 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. Add the chopped rhubarb to the blended banana mixture. 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. Fill each of your prepared muffin cups around ¾ of the way full. Top with a sprinkle of finely chopped rhubarb, cinnamon, and sugar if desired. Be sure to place the muffins in the centre of the oven to avoid burning the topping. Bake at 350°F for 20-25 minutes. Use a toothpick or knife to test the centre of the muffins; when it comes out clean they are done. Allow to cool for around 10-15 minutes before removing from the pan.
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A Crunchy Snack Dusted with Holiday Inspired Flavour Prep & Cooking: 20-25 minutes
Makes: 3 cups Main Ingredients: 3 cups of whole raw nuts (not roasted or salted), a combination of pecans, cashews, and walnuts works best, but use what you have. 3 tbsp brown sugar or coconut sugar 2 tablespoons melted plant-based butter ½ tbsp of molasses ½ tsp each cinnamon, nutmeg, allspice, and ginger Pinch of ground cloves Pinch of salt Method: Preheat your oven to 350° and prepare a baking sheet. In a large bowl, combine sugar, salt, spices, molasses, and oil. Add the nuts and toss until evenly coated. Bake for 10-15 minutes; stirring once every 5 minutes. Watch the nuts closely as they will burn easily. Your nose knows! If you can smell toasted nuts, it’s time to take them out. Allow the nuts to cool before serving. Tips & Variations:
Seasonally Sweet & Spicy Prep & Cooking: 15 mins prep, 20-55 mins to bake
Makes: 1 loaf or approx. 12 muffins Main Ingredients: 1 - 368 ml (15 oz) can of pumpkin puree (not pie filling) 2 flax eggs or egg substitute of your choice • Each flax egg consists of 1 tbsp ground flaxseed and 2 tbsp water – combine water and ground flax and allow to sit for 5 minutes to thicken before adding to your recipe. 2 cups of all-purpose flour or gluten free baking blend 1 tsp baking soda 1 tsp baking powder ¼ cup brown or coconut sugar 1-2 tbsp pumpkin pie spice (start with 1 tbsp and add more to taste) ¼ cup vegetable oil or melted coconut oil 1 tbsp molasses (optional) Pinch of salt 1/3 cup chocolate chips 1/3 cup chopped pecans Optional additions or toppings: chopped pecans and/or raw pumpkin seeds Method: Preheat oven to 350° and prepare a loaf pan or 2 muffin trays. In a large bowl, combine oil, sugar, pumpkin, molasses, and flax eggs. Stir to combine. In a separate bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add the chocolate chips and pecans and optional pumpkin seeds 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 ½ of the way full. Whether you are making a loaf or muffins, you can dot the tops with additional chopped nuts and pumpkin seeds if desired. 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: • Easily convert this loaf recipe into around 12 muffins, fill muffin tins ½ full, top with optional pecans and/or pumpkin seeds and bake for 20-25 mins Short on time? This quick & festive cookie has you covered! Prep & Baking: 20 minutes
Makes: 24 medium sized cookies Main Ingredients: 1 box of chocolate cake mix – most grocery stores have a variety of both conventional, organic, and gluten free to choose from 2 tsp peppermint extract ½ cups chocolate chips, chunks or pieces (optional) 1/3 cup vegetable oil ¼ cup water 1/3 cup or more crushed candy cane Method: Preheat oven to 350°F and line two baking sheets with parchment paper. In a large mixing bowl, combine dry cake mix with oil and water. Stir together until all ingredients are incorporated and there are no lumps. Add in chocolate chips and peppermint extract and mix well. Roll dough into approximately 1 inch balls and dip the tops of the cookie balls into the crushed candy cane; coating the top half of the cookie in candy. Place the dough balls on prepared cookie sheet. These cookies will spread so leave plenty of room between each dough ball. I recommend putting no more than 8 cookies on each sheet. Bake the cookies for 10-12 minutes then transfer to a rack or plate to cool for around 10 minutes. Tips & Variations: • This recipe is easily made gluten-free just use a gluten free cake mix. • Crushed candy cane is usually available at bulk food stores • Not a fan of chocolate? No problem, use a white cake mix, omit the chocolate chips, or use white chocolate Subtly spiced with a nutty surprise! Prep & Cooking: 30-40 minutes Makes: 12 muffins Main Ingredients: 1 ½ cup flour – use a flour of your choice, a gluten free blend if needed 1 ripe banana, mashed 1 cup cooked pumpkin – cook it yourself or use canned, either one is just fine ¼ cup vegetable or liquid coconut oil ¼ cup coconut sugar or brown sugar ¼ cup plant-based milk 1 tbsp molasses (optional) 2 tbsp ground cinnamon ¾ tbsp ground ginger Pinch of ground clove Pinch of ground nutmeg *you can also use 2-3 tbsp pre-mixed pumpkin pie spice Pinch of salt 1 tsp baking soda 1 tsp baking powder 2 tsp vanilla ¼ cup chopped pecans ¼ cup pumpkin seeds (pepitas) Optional Topping: Whole or chopped pecans Pumpkin seeds Method: Pre-heat oven to 350°F and prepare a muffin tin. Banana Tip: See “Peach Crumble Top Muffins” for tips on using frozen bananas in your baking In a large bowl, combine oil, sugar, banana, pumpkin, and molasses. Stir to combine and use the back of your mixing spoon to break up the bananas and pumpkin until the mixture is smooth with few to no lumps. 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 chopped nuts and 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 the additional pecans and/or pumpkin seeds. 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. Store in an airtight container for up to one week. A sweet and spiced treat for spooky October nights Prep & Baking Time: 45 Makes: 10-12 cups Main Ingredients: 10-12 cups popped popcorn, lightly salted 1 cup brown sugar or coconut sugar ½ cup plant-based butter ¼ cup agave nectar or corn syrup ½ tsp baking soda 1 tbsp vanilla ½ tsp ground cinnamon ¼ tsp ground ginger Pinch of ground nutmeg and ground clove *use as much or as little of these spices as you like, develop your own combination that suites your taste! * alternatively use 1 – 1 ½ tsp of pre-mixed pumpkin pie spice Method: Preheat oven to 250°F. Line two baking sheets with parchment paper. In a 4 cup or larger microwave safe glass container, preferably with a handle, combine sugar, syrup, and butter. Microwave the mixture for 30 seconds, remove and stir to blend the melted butter with the sugar-spice mixture. Return the mixture to the microwave and heat the mixture for an additional 2 minutes; be sure to watch the mixture to avoid any boil over. Remove, and again, stir to make sure all the sugar is heating evenly and that there are no lumps. Return the mixture to the microwave for one last heating of 1 minute and 30 seconds. Be sure to have your baking soda and vanilla ready to add as soon as the bubbling mixture is removed from the microwave. *The sugar mixture will be very hot, this is not something to do while distracted and should not be attempted by children. Add the vanilla and the baking soda and stir vigorously to combine. The mixture will lighten in colour and become frothy. Be sure that all of the baking soda is mixed through and pour the hot golden mix over the waiting popcorn. Using a large spoon or rubber spatula, fold the spiced sugar syrup into the popcorn. You want to be gentle so that you don’t crush the popcorn, but be sure to work quickly while the mixture is still warm. Spread the coated popcorn out onto the two lined baking sheets as evenly as possible. Bake for 30 minutes total removing the sheets to stir the popcorn every 10 minutes. Allow the caramel corn to cool for 15-20 minutes before serving or storing in air tight containers for up to one month. This popcorn is so tasty and likely won’t last long, but if you are able to tuck some away be sure that the container has a tight seal. Even then you may need to give it a shake after storage to help break up any stuck pieces. A savoury sidekick to any soup or stew! Prep & Baking Time: 35 mins Makes: 8 biscuits Pairs well with: Leek & Potato Soup Main Ingredients: 1 cup whole wheat flour 1 cup all purpose flour – or gluten free blend of your choice 1 tbsp sugar or agave nectar ½ cup chilled plant-based butter 2/3 cup plant-based milk 2 tsp baking powder 1/4 cup chopped green onion ¼ tbsp dried rosemary ½ tbsp dried chives ½ tbsp dried sage 1-2 tbsp minced fresh garlic 1 tsp salt Pinch of pepper 1 tbsp nutritional yeast (optional) 1 tsp red pepper flakes (optional) Optional Topping: 2 tbsp melted plant-based butter OR unrefined coconut oil Additional mixed dried herbs Method: Preheat oven to 400°F and cut a piece of wax or parchment paper large enough to contain a 10”x10” square of dough. In addition, line two baking sheets with parchment paper. In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter to the dry mixture and slice through with a pastry cutter to incorporate. If you do not have a pastry cutter, use two butter knives to slice through and mix the butter into the dry ingredients, this may take awhile. When ready to roll, the mixture should be the consistency of wet sand. After the butter is worked in (no more lumps) the mixture should just barely hold together when pinched. Add milk and stir to combine. The mixture should come together and be tacky to the touch. If it seems too dry and crumbly, add additional milk, 1 tablespoon at a time. Add pepper, herbs, and garlic. Gently fold the dough to incorporate it. Form the dough into a ball shape, scraping any extra dough from the sides of the bowl with a scraper. Dust your parchment with flour and transfer the dough ball onto the paper. Pat the dough out into a flat square shape, approximately 10”x10”. Using a large sharp knife, cut into 8 triangles or use a biscuit cutter or clean glass to cut same-size rounds. Transfer each biscuit to a parchment lined baking sheet. Brush with melted vegan butter and sprinkle with additional herbs. Bake at 400°F for 15-20 minutes until edges are golden and crisp. Remove from baking sheets and allow scones to cool for at least 10 minutes before enjoying. These scones can be stored in an airtight container for up to a week. Be sure to cool completely before storing. Fall spices & warm seasonal fruit in an easy to prepare anytime dessert Prep & Cooking: 45-60 mins. Serves: 6-8 Pairs well with: Coconut Whipped Topping Main Ingredients: 2 medium sized apples, cored & chopped – I don’t peel my apples, but if you prefer you can 3 cups fresh plums, pitted and chopped ½ tsp ginger ½ tsp cinnamon 1 ½ tbsp flour – use what you have; gluten free blend, whole wheat or all purpose Crumb Topping: 1/4 - 1/2 cup brown sugar or coconut sugar ½ cup plant-based butter ¾ cup flour of your choice ¾ cup rolled oats 1/3 cup walnuts, chopped 1 tbsp cinnamon ½ tbsp ginger ½ tsp nutmeg Pinch of salt Method: Preheat oven to 400°F. In a large mixing bowl, cream together sugar and butter. Add salt, spices, flour, oats, and chopped nuts, stir to combine. You may find it easier to work the ingredients together by hand or with a fork to ensure that the oats are evenly distributed. Set this mixture aside while you prepare the fruit. In a large bowl, combine apples, plums, spices, and 1 ½ tbsp flour, stir until all of the fruit has been coated. This will thicken any fruit juice and will create a less liquid finished product. Transfer fruit mixture to a 9x9 baking dish, If you do not have a 9x9 baking dish use an oven safe container that will hold the fruit; creating approximately a 1 ½ - 2 inch layer of fruit. You can also use multiple smaller containers. Baking times will vary, but not enough to worry about. Layer the crumb topping evenly over the fruit mixture and place on the middle rack of a preheated oven. Bake uncovered for 20-25 minutes. When finished, the topping should be golden and the fruit mixture will be bubbling. Allow the crumble to cool for 15 minutes or more before serving. Tips & Variations:
Warming Fall flavours come together for this lunchbox treat! Prep & Cooking: 30 minutes Makes: 12 muffins Main Ingredients: 1 ½ cup flour – use a flour of your choice, a gluten free blend if needed 3 ripe bananas, mashed ¼ cup vegetable or liquid coconut oil ¼ cup coconut sugar 2 tbsp ground cinnamon ¾ tbsp ground ginger Pinch of salt 1 tsp baking soda 1 tsp baking powder 2 tsp vanilla 1 medium sized apples peeled and diced ¼ cup chopped walnuts Optional Topping: 1 tbsp coconut sugar mixed with 2 tsp cinnamon Chopped walnuts Method: Pre-heat oven to 350°F and prepare a muffin tin. Banana Tip: See our Peanut Butter & Chocolate Chip Muffins recipe for tips on using frozen bananas in your baking 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, spice, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add chopped nuts and diced apples 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 the crumble mixture. Top with cinnamon sugar blend and additional chopped walnuts. 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. Store in an airtight container for up to one week. 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:
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