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:
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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. 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:
Soft-baked, nutrition packed, hand-held fuel! Prep & Cooking: 30 mins Makes: 10 cookies Main Ingredients: ¼ cup shredded carrot ¼ cup shredded apple ¼ cup shredded zucchini 2-3 tbsp melted coconut oil - if you want the cookies to be oil free substitute the same amount of applesauce 2-3 tbsp molasses 2 tbsp chia seeds 1 cup quick cook oats 1 cup oat flour – if you don’t have oat flour then use what is available or grind oats into a flour using a blender or food processor 1 tsp baking soda 1 tsp baking powder 1 tsp vanilla 2 tbsp hemp hearts (optional) ¼ cup pecans – use what you have on hand, walnuts work well too ¼ cup raisins or dried cranberries ¼ cup shredded coconut (optional) Method: Preheat oven to 350 °F and prepare two cookies sheets. In a large bowl, mix together the molasses, oil, vanilla, and chia seeds. Set this mixture aside allowing the chia seeds to sit in the liquid while you combine the dry ingredients. In a separate bowl, mix together flour, oats, baking soda, and baking powder. Add the shredded fruit and vegetables to the wet ingredient mixture; and stir to combine. Gradually incorporate the dry ingredients into the wet mixture, stirring to combine. Depending on the moisture content of your fruit and vegetables, you may need to add water or plant milk a tablespoon at a time to help the mixture come together. When the wet and dry ingredients are combined, add the pecans, raisins, and coconut. Stir to combine. The mixture will be sticky and you may want to wet your hands before handling it. Using your hands or two spoons, drop the batter onto a prepared cookie sheet. Shape the batter into round forms, patting them out to around 2 ½ inches in diameter and approximately ½ thick or less. Bake the cookies for 12-15 minutes. The cookies will darken considerably when baked. These breakfast cookies are soft, but when done should be firm enough to hold their shape. Tips & Variations
A new take on a traditional favourite! Prep & Cooking: 30-40 minutes Makes: 24 parcels (depending on cutter size) Main Ingredients: 1 package puff pastry thawed (usually contains 2 sheets around 10”x10”) – if you have the time and skill to make puff pastry great! If not, there likely are plant-based options at your grocery or health food store in the freezer section 1 ½ cup mincemeat filling – the name can be deceiving as many prepared mincemeat fillings are vegetarian or even vegan, read the label and if you want plant-based be sure there is no beef suet included or look for a label that indicates that it is suitable for your needs ¼ cup plant milk Turbinado sugar or other coarse sugar (optional) Method: Preheat oven to 375 °F and line two baking sheets with parchments paper. On a floured surface, use a sharp knife or pizza cutter to cut the sheets, one at a time, into 12 equal pieces. If you would like round parcels, use a 2 ½ inch cutter. In a pinch you can use a metal ring from a standard mason jar. In the centre of half of the cut pastry pieces place 1 tablespoon of mincemeat. Using a small brush or fingertip paint the edges of the pastry with milk. This will help the bottoms and tops stick together while baking. Cover each of the bottom pieces with a matching top and crimp the edges with a fork to seal each parcel. Using a toothpick, prick several small holes in the top of each parcel creating vents to avoid the pastry splitting while baking. Dab the tops of each parcel with additional milk and sprinkle with turbinado sugar. Bake for 15-20 minutes, until edges are golden brown. Allow the parcels too cool for approximately 10 minutes before serving. The pastries can be stored in an airtight container for up to one week but are best if eaten straight away. A classic comfort treat! Prep & Baking Time: 1 hour Makes: 9 x 13 pan, 20-25 squares - this recipe can easily be halved Main Ingredients: Base & Topping 3 cups rolled oats (not quick oats) 3 cups flour -use all purpose, whole wheat or a blend of the two - if you need or prefer gluten free substitute with a flour blend 1 tsp baking soda 2 cups coconut sugar or brown sugar 1/2 tsp salt 1 tbsp cinnamon 1 1/2 cups plant-based butter 1/2 cup chopped pecans (optional) Filling: 2 lbs or approximately 6 cups pitted dates chopped -no need to soak the dates ahead of time as you will be heating them up in water 2 tbsp lemon juice 2 1/2 cup water 2/3 cup coconut sugar or brown sugar Method: Preheat your oven to 350°F In a large mixing bowl combine the plant-based butter and sugar, cream together with a wooden spoon. Add the remaining ingredients and blend until the consistency of wet sand. Press half of the mixture into a 9x13 baking pan. If you do not have a 9x13 baking pan you can use any high-sided oven safe dish. Ideally you want to create a layer of filling and base approximately 1-1/2 inches thick before adding crumb topping to maintain the same baking time. Over medium heat using a large saucepan, combine the pitted chopped dates, water and 2/3 cup sugar. Allow mixture to come to a boil, stirring occasionally. The dates will begin to breakdown the longer they are cooked. Continue to cook over medium heat until mixture is thick and the liquid had been absorbed, around 10-12 minutes. Add lemon juice and stir to combine. Spread the date mixture over the prepared base in the pan; use the back of a metal spoon or rubber spatula if needed. Using a fork stir the remaining topping mixture to break up any large lumps and sprinkle evenly over the date filling layer. Bake in a preheated oven for 25-30 minutes. Topping should be browned when squares are done. Allow to cool for approximately 20 minutes before cutting into squares and serving. Cool completely before freezing. Tips & Variations:
A bite-sized cookie with a tangy sweet filling Prep & Cooking: 30 mins Makes: 12-15 cookies Main Ingredients: ½ cup all purpose flour ½ whole wheat flour – you can substitute the full 1 cup of flour with a gluten free blend if needed ¼ cup + 1 tbsp tahini (sesame butter) ¼ cup maple syrup 1 tsp vanilla 1 tsp cinnamon Pinch of salt 3-4 tbsp raw sesame seeds 3-4 tbsp apple butter – apple butter is a thick, dark, concentrated spread and can be found in most grocery and bulk stores in the same section as jam and peanut butter Method: Preheat oven to 350°F and line two cookie sheets with parchment paper. In a large bowl, combine tahini, maple syrup, vanilla, salt, and cinnamon. Stir until smooth and any lumps of tahini have been smoothed out. Add flour(s) and stir to combine. This dough is quite stiff and it may take some effort to incorporate the dry ingredients. When the dough is ready to roll, it should stay together when pinched. If the dough is too dry add water, a tsp at a time, until desired consistency is reached. Roll dough into 1 inch balls and dip or roll into the sesame seeds. The idea is to cover just the top half of the cookie ball in seeds, if you coat the entire dough ball the seeds on the bottom of the cookie may burn as the cookies bake. Using your thumb or the end of a kitchen tool or small bottle, I used the end of a wooden vegetable peeler, press the centre of the cookie to create a well. You only want to press about ½ to ¾ of the way through the cookie or as the cookie bakes the apple butter will run through the bottom. Creating the indent in the centre of the cookie will sometimes create cracks on the edges, just pinch these together with your fingers if the cracks are wide enough to allow the apple butter to seep out. Fill each cookie with a teaspoon or so of apple butter; being careful not to overfill. Bake the cookies for 10-12 minutes. Allow the cookies to cool and store in an airtight container for up to one week. If the cookies will be stacked during storage, place some parchment or waxed paper in between the cookies to avoid sticky bottoms. |
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