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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 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 Dark chocolate flavour combined with rich pistachios and cashews for an indulgent and nutritious snack  Prep: 20 minutes
Makes: 12-15 pieces Main Ingredients: ½ cup raw unsalted shelled pistachios ¼ cup raw cashews 7-8 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended ¼ cup cocoa powder 1 tsp vanilla Pinch of salt Optional Toppings: Cocoa powder for dusting Chopped pistachio pieces Chocolate pieces or chips Method: In a food processor or blender, chop pistachios and cashews until fine. Add dates, cocoa, vanilla, and salt. 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 1-2 minutes, if mixture is still too dry, try adding an additional pitted chopped date and process. Form into 1” balls. You can top each ball with chopped pistachios, chocolate pieces, dust with cocoa powder, or leave plain. These pistachio bites add a pop of colour to a holiday dessert tray or make a perfect treat for gifting. 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. Tips & Variations:
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. 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. This no-bake recipe is the perfect way to still enjoy a tropical treat in the summer heat!  Prep Time: 20 minutes Makes: 12 Main Ingredients: 1 cup shredded unsweetened coconut 1 cup almond flour (also called almond meal) 2 tbsp maple syrup OR agave nectar 2 tbsp coconut oil 1 tsp lemon juice 1 tsp lime juice Zest of ½ lemon Zest of ½ lime Pinch of salt 1 tsp vanilla Optional Topping: Zest of ½ lemon Zest of ½ lime Method: In a large bowl, blend all ingredients together until well incorporated. Using a small ice cream scoop or your hands, form small bite sized macaroons and top with additional lemon-lime zest mixture. Store in an airtight container in the refrigerator 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:
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