Cinnamon Huckleberry Muffins

These vegan muffins were a hit! Hope you enjoy. I was unable to take very many pictures of these because they were eaten too quickly! Yum yum… fresh out of the oven!

Makes 1/2 dozen muffins

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Ingredients

  • 1 banana, mashed
  • 2 Tbsp. Agave nectar or honey
  • 1/2 C. soy milk or other milk of choice
  • 1/4 C. soy yogurt
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 C. whole wheat flour
  • 1/4 C. sunflower seeds. (Could be replaced with other nut or seed of choice)
  • 1/2 C. huckleberries. (Again, could be replaced by other fruit of choice…  I think blueberries or apples would also be great!)

Directions

  • Pre heat oven to 400 degrees F
  • In large mixing bowl mix together banana, agave nectar, milk, yogurt and vanilla.
  • In separate bowl , mix together baking powder, nutmeg, cinnamon and flour.
  • Add dry ingredients into wet and mix until just combined.
  • Fold in sunflower seeds and huckleberries to batter. Do not over mix – or batter could turn blue!
  • Pour batter into greased muffin tins.
  • Bake for 16-20 mins.
  • Enjoy! 🙂

I topped mine with shredded coconut and slivered almonds before baking. Great for breakfast on the go, dessert, or an anytime snack!

 

Chocolate Almond Zucchini Loaf

This mouth-watering vegan loaf can curb a sweet tooth any day! I really enjoy the soft moist texture combined with the crunchy almonds. Mmmm Mmmm good!

Modified from this recipe.

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Ingredients 

  • 2 C. shredded zucchini
  • 1 C. whole wheat flour
  • 1/2 C. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. all spice
  • 1 large or 2 small bananas
  • 1/4 C. agave nectar or honey
  • 1/2 C. vegan yogurt
  • 1 tsp. vanilla
  • 1/4 slivered almonds
  • handful or rasins or dried cranberries…or chocolate chips!

Directions

  • Pre heat over to 350 degrees F
  • Mash banana and combine in bowl with agave nectar (or honey), yogurt and vanilla.
  • In separate bowl mix together flour, cocoa powder, b. soda, b. powder, cinnamon and all spice.
  • Add zucchini to banana mixture and combine.
  • Add dry ingredients to wet ingredients and mix until combined.
  • Stir in almonds and rasins.
  • Pour into greased bread load pan and bake for 45-50 mins.

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Best part about vegan baking?   You can eat all the batter and dough you want!!

Hope you enjoy this sweet loaf as much as I did!

Deconstructed Almond Date Tart, Topped with Fruit and Whipped Coconut Cream

Date and Almond base topped with fresh fruit and whipped coconut cream

This is a great dessert to make if you are crunched for time. It’s quick to make without sacrificing appearance or flavour! These tarts score a 10/10 in both categories!  These tarts have minimal sugar added- they are sweet enough with the dates and fruit.  I have made them with strawberries and banana but any fruit topping would work!

Serves 5

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Ingredients

  • 1 C. raw almonds
  • pinch of salt
  • 1 1/2 C. dates, pitted
  • 1 tsp. honey or maple syrup (more if desired)
  • 5 ripe strawberries
  • 1 large banana
  • 1 can full fat coconut milk
  • 1 tsp. vanilla

Directions

  • Chill can of coconut milk in fridge. Preferably overnight but I find that sticking it in the freezer for an hour or so also works!
  • Add almonds and salt to food processor and process until finely chopped.
  • Add dates and honey and process until everything is finely chopped and combined, resembling a crumbly dough.
  • Use hand to arrange almond date mixture on chosen dishes, pressing together to compact the mixture into desired shape.
  • Slice fruit and place on top of date tarts.
  • Top with freshly whipped coconut cream! (for directions on coconut cream, see below)

Directions for whipped coconut cream

  • Once can is chilled, open it up!
  • The milk has separated into two parts. It is the thick creamy part on top that you will be whipping. Pour clear portion of can into separate cup to be used for something else…a smoothie perhaps!
  • Place white coconut cream into bowl with vanilla and whip until fluffy.
  • Easy as that!

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Now sit back and enjoy your decadent dessert! You’ve slaved all day in the kitchen making it…or so everyone who is eating it thinks!

Healthy and Hearty Chocolate Chip Nutty Cookies

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I wanted to create a cookie packed with goodness, which means flavours and nutrition!

It was this awesome recipe that inspired me.  http://www.twopeasandtheirpod.com/almond-cranberry-oatmeal-cookies/

When ever I make these cookies they don’t last long, everyone gobbles them up!

Ingredients

  • 1 C. mashed black beans
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 C. peanut butter
  • 1/3 C. honey
  • 1/2 almond milk
  • 1 tsp. vanilla
  • 1 C. oats
  • 1/2 C. chocolate chips
  • 1/4 C. coconut
  • 1/4 C. almonds
  • 1/4 C. pumpkin seeds or sunflower seeds..or both!
  • 2-3 Tbsp. flax seeds

Note: All ingredients from chocolate chips down can be substituted for anything! Try raisins, dried cranberries, walnuts, etc.

Directions

  • Pre heat oven to 350 degrees
  • Combine black beans, baking soda, cinnamon, peanut butter and honey, Mix until smooth.
  • Add in almond milk and vanilla and mix.
  • Add rest of ingredients and mix until combined.
  • Drop balls of dough onto greased cookie sheet
  • Bake for 10 mins.
  • Sit down and enjoy your heavenly baking!

I love these cookies because they are very satisfying for your sweet tooth and they are very nutritious! Protein packed with the beans, nut butter, and nuts and seeds.  They are great as a dessert or a sweet little snack.

Vegan Carrot Cake

 

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I made this using a combination of recipes and tweaking them a little in order to keep it vegan.

For the cake I used this recipe: http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe/

Note- I subbed 3 Tbsp. ground flax and 9 Tbsp. Water for the eggs.

For the icing: http://detoxinista.com/creamy-cashew-icing-dairy-free/

The two went very well together..so good!

 

Loving Chia Seeds

Watermelon, Mango, Chia Seed Pudding, topped with coconut.

Watermelon, Mango, Chia Seed Pudding, topped with coconut.

This was so simple to make and heavenly on the tastebuds, not to mention healthy!

For the pudding the ratio is 1 cup liquid to 3 Tbsp. chia seeds.

For this recipe I used 1/3 cup almond milk and 1 Tbsp. chia seeds.  Let stand for at least an hour till the consistency you want is achieved (letting stand over night is ideal).

Enjoy!