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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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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 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. 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:
A back to basics breakfast – tasty, sweet, and energizing!  Prep & Cooking: 10-15 mins Serves: 2 Main Ingredients: 1 cup old fashioned rolled oats (not quick oats) prepared as per the package directions ½ cup sliced or slivered almonds, lightly toasted 1 cup fresh blueberries – if you don’t have fresh and are using frozen allow them to thaw for around 30 minutes or microwave for 45-50 seconds 1 tsp vanilla 2 tsp cinnamon Pinch of salt Brown sugar or maple syrup to top (optional) Shelled hemp seeds or chia seeds to top (optional) Method: In a large saucepan, prepare the oats using package directions. Add ½ cup of the fresh blueberries and cook uncovered for an additional 2-3 minutes; stirring frequently and allowing for the blueberries to pop open and soften with the heat. You may need to add additional water or plant-milk a tablespoon at a time if the mixture becomes too thick. When the oats are cooked through, remove from the heat and add the vanilla, cinnamon, and ½ of the toasted almonds. Stir to combine. Top with remaining berries, almonds, hemp seeds, and maple syrup. 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. A Summery "set it and forget it" start to your day!  Prep Time: 10 minutes, plus additional time to set (minimum 1 hour or overnight) Serves: 1 Main Ingredients: ½ cup almond milk – or other plant milk of your choice ½ cup old fashioned rolled oats (not quick oats) - double check the ingredients to be sure they are gluten free if required 1 tablespoon almond or coconut yogurt (optional) 1-2 tsp agave or maple syrup 1 ripe peach, pitted and diced – reserve half for garnish Pinch of salt Pinch of cinnamon 2-3 tbsp sliced or slivered almond, lightly toasted – reserve half for garnish Method: In a lidded container, combine all ingredients except for the peaches and almonds reserved for garnish. Stir until all ingredients are incorporated and the oats are well coated with milk. Place the container in the refrigerator for a minimum 1 hour, or for best results overnight. Enjoy cold from the fridge or heated for a 30 seconds or so in the microwave. Top with reserved fruit and nuts and enjoy. Tips & Variations:
A filling breakfast, lunch, or dinner – all the bases covered  Prep & Cooking: 20-30 minutes Serves: 4-6 Main Ingredients: 1 package extra firm tofu 1 tbsp olive oil (optional) 1 large bell pepper, diced ½ white or yellow onion, diced ½ cup cremini or button mushrooms chopped 1-2 cloves garlic, minced 2 tbsp yellow mustard 1 tbsp Dijon style mustard ½ tsp onion powder 1-2 tsp turmeric powder salt and pepper to taste finely chopped green onion or parsley to garnish (optional) Method: Drain water from the tofu package, remove tofu and gently squeeze the block; applying enough pressure to release some liquid. You may want to do this over the sink in a colander. Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top. I find a can of beans works well; this will allow excess water to drain before crumbling the tofu and should be done for a minimum of 10 minutes. In a large, high-sided pan, over medium heat, warm the oil and sauté the onion, and garlic until translucent, being careful not to burn the garlic. Add the chopped pepper to the pan and then the tofu, crumbling it into the pan into small pieces. Brown the tofu pieces for 5-7 minutes, stirring frequently to avoid sticking. Add the chopped mushrooms and continue stirring to incorporate all of the ingredients for an additional few minutes. When all of the vegetables are cooked and the tofu is lightly browned, add the mustards and seasonings. Stir the mixture to evenly distribute the mustard and spices and allow to cook uncovered for an additional 5-7 minutes. Remove from the heat and garnish with chopped green onion. Serve on its own, with toast or in a breakfast wrap. Tips & Variations:
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:
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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