Zero to 60….in 30 seconds. With a bat of my eye, 6 decades have past by. I sometimes try to remember what life felt like when I was in my early twenties; the naivety, the rebel, the idealism, the rock and roll Scarborough girl, the freedom and simplicity of it all. Not that life was easy (it really wasn’t), but in my younger days of sheer ignorance, things felt at least less cumbersome, less heavy, less oppressive. Life feels so different now. My twenties are simply another distant (foggy) life away. Despite the ups and downs and incredible joyFULL experiences and deep heartaches too, there is one thing that has remained within my soul, and that is my conviction that anything is possible when you choose love and honour your passion within your soul at all costs. I have proven this to myself a million times now in my own…
This recipe proves that you can do anything you set your mind to. When our publisher challenged us to create a quiche recipe without animal products, we took up the challenge with gusto. We promise you won’t miss the eggs! For convenience, we would never frown on anyone for using a store-bought piecrust. Try to find a vegan version, please! Active time: 30 minutes Total time: 60 minutes 1 (14 ounce) package firm tofu 2 tablespoons soy or coconut milk creamer ½ cup Cashew Cream (page xxx) 4 tablespoons nutritional yeast 2 tablespoons chick pea flour 1 tablespoon arrowroot starch 1 teaspoon dried parsley 1 teaspoon dried basil ¾ teaspoon turmeric ½ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon red chili flakes (or more if you like spicy heat) 2 tablespoons olive oil or coconut oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 cup cremini…
Active time: 10 minutes Total time: 10 minutes ¼ cup vegan butter, softened 1 cup palm shortening 4 ½ cups powdered sugar 2 tablespoons vanilla extract 2 tablespoons almond milk or rice milk In a large mixing bowl, with a hand mixer or a stand mixer with the paddle attachment, blend the vegan butter with the shortening until smooth, for 5 minutes. Add the powdered sugar slowly, ½ cup at a time. Add the vanilla and beat well. If the frosting is too dry, add non-dairy milk 1 teaspoon at a time to reach desired consistency. If you add too much milk and the buttercream gets too soft, sprinkle in another tablespoon of powdered sugar. Makes enough to frost 18 cupcakes or a 9-inch double layer cake
Sometimes one bite is all you need when you want a treat. These are perfect little brownies to take along, tuck into your lunchbag or serve with other delectables for afternoon tea. And just in case you didn’t realize it, brownies are 100% kid-friendly; these are also magically nutritious! Active time: 15 minutes Total time: 45 minutes 1 tablespoon flax meal 1 cup GF all-purpose flour ¼ cup potato starch 2 tablespoon arrowroot starch ½ cup cocoa powder ½ cup organic cane sugar ½ cup Sucanat 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon xanthan gum 1 teaspoon sea salt ½ cup coconut oil or canola oil ½ cup applesauce 2 tablespoons vanilla extract ½ cup hot coffee ¼ cup chocolate chips Preheat the oven to 350°F. Spray mini muffin pans or line with mini cupcake liners. Combine flax meal with 3 tablespoons of water and set aside…
These delicious frozen bites are unbaked, super-simple and taste like cookie dough! The good news is that you can enjoy them as an anytime snack without guilt. We’ve even helped out with portion control. Conventional cookie doughs are loaded with unhealthy animal fats and full of processed white sugar. Not these! Total time: 65-70 minutes Active time: 20 minutes 3/4 cup GF rolled oats 3/4 cup almond flour 2 tablespoons chopped almonds 2 tablespoons coconut sugar 2 tablespoons shredded unsweetened coconut 4 tablespoons chocolate chips 1/2 cup almond butter 5 tablespoons coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons maple syrup 1/4 teaspoon sea salt 1 teaspoon maca powder 1 teaspoon hemp seeds In a food processor or blender, pulse the oats until they are a light floury texture. Combine the powdered oats, almond flour, chopped almonds, coconut sugar, shredded coconut, chocolate chips, almond butter, coconut oil, vanilla, maple…
Seeing as we all tend to have a ton of time on our hands, this could be the perfect time to experiment with new baking ideas….This is a recipe from our book, Made With Love. This is a lovely wake-up bite on a Sunday morning. Imagine the aroma of delicious raspberries baking in the oven. We love these with our Raspberry Sauce or Lemon Glaze. Active time: 15 minutes Total time: 30-35 minutes 1 ½ cups GF all-purpose flour ½ cup white rice flour 1 tablespoon baking powder ½ teaspoon xanthan gum ½ teaspoon sea salt 1/3 cup coconut oil ½ cup organic cane sugar 1 tablespoon lemon zest 1 tablespoon vanilla extract 1 cup fresh/frozen raspberries 1 teaspoon rice milk 1 teaspoon cane sugar Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. In a medium bowl, whisk together the GF flour, rice flour, baking powder,…
Do you remember tapioca as a kid? Well it was one of our favorites! When we stumbled upon chia pudding, it was life-changing. Perfect for breakfast, dessert, or a light snack, and so versatile, it’s a staple in our kitchen, and ready in under an hour. If you want it extra cold, chill in the fridge for two hours, or longer. Recipe from our Made With Love cookbook. Active time: 5 minutes Total time: 1-2 hours of refrigeration, to chill and thicken 2 cups chilled coconut milk or any non-dairy milk 8 tablespoons chia seeds 1 teaspoon vanilla bean powder or 1 tablespoon organic vanilla extract 5 tablespoons maple syrup OR 6 tablespoons yacon syrup 5 tablespoons raw cacao powder Pinch of sea salt In a small bowl, whisk the coconut milk, chia seeds, vanilla, syrup, cacao powder and sea salt. Cover and refrigerate for 2 hours. Makes 4 servings Variations:…
These are so deliciously rich and loaded with chocolate flavor. We added one of our favorite snacks, gluten-free pretzels for fun; the salt and crunch really enhance the crazy-good factor of this cookie. You could substitute quinoa puffs, chopped almonds or any other crunchy, lightly salted treat you like. Active time: 20-25 minutes Total time: 35 minutes 2 tablespoons flax meal 2 tablespoons chia seeds 1 teaspoon espresso powder 1 cup GF all-purpose flour 2 ½ teaspoons baking powder ¼ teaspoon sea salt ¼ teaspoon xanthan gum 2 cups chocolate chips 6 tablespoons vegan butter 1 cup Sucanat 2/3 cup organic cane sugar 2 ½ teaspoons vanilla extract ½ cup chocolate chips 1 cup pumpkin seeds 1 cup crushed, GF pretzels ½ cup chopped almonds 1 cup puffed quinoa Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Combine flax meal and chia seeds with ½ cup…
Granola bars are good grab-and-go snacks but they are often fat-and sugar-bombs without enough protein to see you through. These unbaked bars come together very easily; they are gluten- and lactose-free and they have plenty of healthy protein, fiber and flavor to satisfy your snack-attacks. Active time: 25 minutes Total time: 8 ½ hours, including overnight refrigeration 2 cups GF rolled oats 2 cups brown rice crisps 1/2 cup raw almonds, roughly chopped 1/4 cup vegan chocolate chips or cacao nibs 1 tablespoon chia seeds ½ teaspoon sea salt 1/2 cup agave or coconut syrup ¼ cup maple syrup 1/4 cup raw coconut sugar ½ cup coconut oil 1 tablespoon vanilla extract 2 cups almond butter ½ cup cacao nibs Line a 9- by 13-inch baking dish with parchment paper. In a large bowl, mix the oats, brown rice crisps, almonds, chocolate chips, chia seeds and sea salt. In a…
Let’s admit that most people think the topping is the best part of a fruit crumble. The crunchy, sweet oat nuggets are really “the icing on the cake”, right? It may surprise you to learn that you get better results with coconut oil than with the butter our grandmas used. Coconut oil makes for a rich, crisp topping that’s also much better for you. Active time: 20 minutes Total time: 70 minutes Filling 12 apples, peeled, cored and sliced 1 tablespoon arrowroot starch ½ cup coconut sugar 3 tablespoons chia seeds 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon sea salt 3 tablespoons fresh squeezed lemon juice Topping 2 cups GF rolled oats ¾ cup GF all-purpose flour 1 cup vegan butter ½ cup roughly chopped almonds 3/4 cup organic cane sugar 3 tablespoons shredded coconut (optional) 1 teaspoon cinnamon 1 tablespoon vanilla extract 1 ½ teaspoons…