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Recipes I've Shared:
A pinch of black pepper and toasted sesame seeds add just the right amount of savoury flavour to these rich, dark chocolate biscotti. Truvia's baking blend cuts down on the sugar while keeping the sweetness of the season!
Roasted, pureed pumpkin added a burst of golden colour (not to mention immune-boosting vitamins) to the hearty, oat flour and flaxseed batter, which (thanks to the use of flax milk) is also dairy free. For extra "pumpkin pie-ness" I tossed in a dash of homemade pumpkin pie spice. Want extra decadence? Top the stacks off with a compote made of late-harvest apples, maple syrup, cinnamon and ginger!
This hearty soup is packed with all sorts of goodness - Tongues of Fire beans, kale, garlic, corn, sweet potatoes, onions and home roasted tomatoes. Spiced up with a slew of different peppers and finished with a grain and legume "Aztec Blend", you won't be left hungry after a bowl!
Using a touch of white whole wheat flour and inulin powder along with the standard bread flour in these crusty loaves adds a little extra nutrition - perfect for the "white-bread" addicts out there!
Adapted from a somewhat flawed recipe in the 125 Best Chocolate Chip Recipes cookbook, these pack orange punch with zest and juice, as well as three chocolate "textures" - mini chips, jumbo chips and chopped
4 Habaneros, 1 Hatch chili, and a bunch of white and Egyptian onions combine with garlic scapes, garlic cloves and only a cup of shredded carrots and two mangoes to temper the flame! Good thing there's a shot of rum for good measure - you'll need it!
I whipped up this lightly cheesy, savoury, veggie laden pasta and chicken one-pot dish for a friend who could use a bit of a pick me up. She has a family of 6 at home, but this meal will more than satisfy any appetite (and the veggies are even somewhat hidden!).
A rich, butterscotchy apple filling swirls through this whole grain loaf, spiced delicately with nutmeg for an almost "apple fritter" like crumb. Breakfast will never be the same!
I was faced with a rather gratuitous amount of homemade buttercream left over from school, and rather than freeze it all I scooped a few cups of it into a bowl with cocoa, flour, an egg and all the dregs in my pantry to create these rich, moreish treats! Adapted from http://angrybakery.com/cookies/drop-cookie
AKA the International Bread of Mystery - nigella seeds with Indian flavours, black sesame seeds originating in Africa, Mediterranean thyme and rosemary, South American potatoes and 100% Canadian wheat and rye team up with my backyard wild yeast in this multi-step, slow rising boule. The wait is more than worth it!
Adapted slightly from Brown Eggs and Jam Jars by Aimée Wimbush-Bourque, this sauce combines the sweetness of roasted, fresh peaches with Vidalia onions and exotic black garlic. A touch of smoked paprika adds true BBQ nuances too!
A combination of semi-exotic, yet familiar flavours really sing in this low sugar jam, highlighted by a hint of coconut and lime.
While this recipe is "quick" to get into the jars, don't let the name fool you - they're at their peak after a week in the fridge! Everyone who's had a taste has raved about them, though - I had to make 3 batches for one fan!
One of my co-workers has an intense love for the spicy pickled green beans you can buy at the grocery store. As a gift, I took some of my home-grown beans and hot peppers and whipped up a batch myself! Canned in a quart jar, it's a gorgeous and delicious addition to any gift basket.
There's nothing more Autumnal than this spicy-sweet yeast bread! The whole wheat dough is packed with homemade pumpkin puree and pumpkin spice, while unsweetened apple butter weaves a luxurious ribbon through the centre. Toasted or straight up, it's a breakfast worth waking up for.
Thanks to my take on Cara Reed's GF Flour Blend, whipping up a batch of these moist, sweet and deceptively simple muffins is a breeze! Topping them with quinoa flakes and raw sugar adds a touch of pizazz, but is totally optional.
A great flour blend for quick breads and muffins, adapted slightly from Cara Reed
Adapted from 125 Best Vegan Recipes, this hearty and wholesome soup is filled with brown rice rotini, red lentils, nutritional yeast and home-roasted tomatoes from the Summer, while red wine vinegar and Cabernet-infused sea salt add another layer of elegance.
I made this riff on Chocolate Covered Katie's Cookie Dough Dip more grain-packed with oats, lower sugar with Truvia's new Brown Sugar Blend and nut free thanks to WowButter! It truly tastes like the best part of making cookies - licking the spoon!
This bread basically came about via me dumping the dregs of my grain bins into a multigrain, semi-enriched dough and letting it go crazy. I originally made one loaf with sweet, home-dried cranberries, cherries and blueberries, and left the other one au naturale, but wrote the recipe with the fruit amounts for two loaves
Adapted from Healthy Sweet Eats, these are super-healthy treats made with a base of banana, coconut and tigernut flour. Coated in stevia sweetened bittersweet chocolate they are little bites of Heaven you can indulge in without guilt!
Dark brown sugar and amber agave nectar give a rich depth to this spread, while a whisper of spice while a dash of both caramel and butter flavourings elevate it to the next level
Adapted from Global News, these oatmeal, almond and raspberry bars get an unexpected hit of nutrition (and extra nutty flavour) from pureed lentils - you'd never know they were there!
What do you do when you find a package of leftover roasted chicken from the holidays in your freezer? I mixed in some Asian BBQ Sauce from San J along with a few extra flavour enhancers (hello, red onions!), marinated it overnight and then cooked it low and slow in the oven until the meat was back to falling-apart tenderness. With just enough sauce remaining for sloppy sandwiches or perfect rice bowls, all you need is some sauteed broccoli to complete a healthy, flavour packed meal.
After discovering a bag of chopped steak and leftover Harvest Ragoût in the freezer, I knew I had the makings of a delicious, hearty soup on my hands! A little beef broth, red wine and Israeli couscous filled out the body while fresh-from-the-garden herbs livened up the flavours.
I spent two hours picking wild raspberries (and black raspberries) out in Prince Edward County and what I couldn't eat right away I wanted to savour - enter this lightly flavoured syrup and a quick waterbath process! These are delicious on ice cream, yogurt or pound cake.
I added a little bit of home-rendered, organically-sourced tallow and some tangy cream cheese to my standard tofu-based chocolate chip cookie recipe, packing in a ton of chocolate candy for good measure and using half oat flour for a velvety, chewy-soft texture. There is just the *tiniest* hint of savoury flavour that makes these truly stand out!
My Casa children at Summer Camp weren't left out of the fun associated with pizza making, helping to make the sauce with fresh herbs and sprinkling the mozzarella onto the sourdough and whole wheat crust I made at home. Can you ASK for a better lunch?
A slight adaptation From King Arthur Flour, this uses the "toss off" from your sourdough starter to add a delicious tang and artisan feel to the dough, helped by semolina and a rich, fruity olive oil. Whole wheat flour, garlic and oregano round out the ingredients for a flavour packed pizza night base!
I played into my Métis heritage and chose to make this Summery, not too sweet Blueberry Bannock Bread for the "Canada" portion of "food from around the world " week at Summer Camp.
When you top a honey-wheat crust with honeyed cream cheese, 100% fruit strawberry jam, strawberry "pepperoni ", mint "basil" and a dash of icing sugar "Parmesan", how can you resist a slice?
In my research for "food around the world" week at school, I discovered that the dish we know commonly as "bread pudding" originated in Belgium, not the UK as I thought! This version is dairy free, since some kids were allergic, but it's delicious just the same and freezes beautifully too!
This vegan cake was a MAJOR hit at work - and given the hefty amount of graham cracker streusel in and on the moist snack cake it's easy to see why! This batch got amped up even more with a layer of dried bananas in the middle - flavour to the max!
Tangy rhubarb highlights the sweetness of seasonal blueberries and local honey in this simple jam. The edible gold makes for a truly spectacular gift!
You'd never guess these protein and fibre packed, low fat, banana bread-like bars were anything but delicious - but thanks to toasted soy flour and vital wheat gluten you can have your snack and eat it too!
The joy of this chunky and lightly spicy soup came from being able to clean our (overburdened) fridge and freezer out of corn stock, leftover chicken, roasted tomatoes, acorn squash, carrots and peppers. A whole grain and legume blend added just enough graininess for a full meal deal that made perfect lunches at work.
Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb.
Toasted soy flour adds a hit of protein to this wholegrain loaf. Crunchy granola and a 4-grain cereal blend add texture and even more flavour to the cream-tenderized crumb, while the twisted shape adds visual appeal.
S'mores without the campfire? Yes please!
These banana bars are packed with goodness (and good flavour) - oats, brown sugar and luxurious melted butter combine into an almost butter-tart taste perfect for embracing the raisins. Mashed bananas add extra sweetness and moisture too, making these eggless bars perfect for every age!
A little touch of sourdough and a handful of dried cranberries add a tang to the nutty mixture of grains in this loaf. I added a touch of sweetness with almond-flavoured stevia and maple sugar, as well as a darker colour with cocoa too. Mom LOVES it! Adapted from Secrets of a Jewish Baker
This recipe is really one of those "everybody in the pool" deals - a slew and a half of vegetables and a hefty dose of tofu cook in fragrant sesame oil before meeting a glaze of orange-teriyaki flavour. Toss in a handful of sesame seeds if you have them too!
An oil-based, partial spelt pastry envelops a combination of blueberries, goji berries and berry jam thickened with a touch of graham cracker crumbs. It's the best poptart around!
Eggless, lower sugar and made with whole spelt flour, these chewy bars adapted from Vegan Chocolate are a perfect coffee-break addition!
It's hard to go wrong when you capitalize on the flavour of peak-season peaches, and thanks to my local orchard selling IQF bags of them year round I can make this low-sugar, small batch of sunshine anytime I choose!
Orange and teriyaki flavours team up in this vegetable and tofu concoction. It makes lots of sauce, perfect for pouring over rice or noodles!
Adapted from the Dehydrator Bible, this recipe infuses thinly sliced tofu with a sweet, savoury and slightly spicy marinade before dehydrating it to chewy, easy to store strips. Store in the fridge or freezer for longest shelf life, since tofu contains fat it can still go rancid even when dried!
I had a KAF recipe for yeasted crackers, which yielded a result that was more "biscuit" than "cracker" but still delicious. It pairs perfectly with my Brilliant Bean Dip too!
This light, tender and perfectly toastable loaf is packed with a fruit and nut trail mix - and the secret ingredient, zucchini! Why not get your vegetables every chance you can?
A few "secret" ingredients are my keys to making this lightning-fast pasta sauce taste like it's simmered all day! This is smooth and meat-free, but add what you (and your family) adore!
With such few ingredients and a great opportunity to make a mess, fresh pasta is a perfect opportunity to get kids into the kitchen! My grade 1-3 class loved everything from mixing to kneading to rolling and cutting, and gobbled it up!
With only a spoonful of chia seeds, this jam is ready to go - since I was making this with grade 1-3 children, I had to add some sugar, but if you love the taste of sweet-tart raspberries you can leave it out without any problems!
What started as a fruit-juice and honey lollipop recipe quickly turned into "dropped" hard candies when I didn't have any sticks - but that just makes them easier to eat!
These make for a great (if unusual) breakfast - especially if you need to eat your greens! The chickpea flour adds a great nutty taste and extra protein and fibre to the mix
This fat free, spicy bean dip is absolutely delicious and fat free - not to mention a great addition to picnics, potlucks and Tuesday taco nights.
This vegan biscotti is not lacking in caramel flavour at all - a full 3/4 cup of vegan caramel sauce sweetens the Kamut flour dough, while flaxseeds add a touch of extra binding power. Topped with slivered almonds they're a great addition to a mug of dark roast coffee.
These vegan and wholegrain cookies are crispy on the outside, tender inside, with an exotic sweet tang from blood orange zest and juice. Dark chocolate chunks just enhance the pot that much more!
A chocolate and coconut graham crust holding a thick, chunky strawberry filling is hidden by a pillow of meringue, just kissed by enough flame to turn golden and marshmallowy. It's a perfect Spring-Summer celebration!
Whether you're a 5AM gym rat, shuttling the kids to dance-soccer-piano-karate or simply needing a sweet, nutritious protein and energy boost mid afternoon, these slightly crispy, slightly chewy chocolate chunk cookies fit the bill!
Filled with homemade pumpkin puree and shredded coconut, these slightly spiced, crunchy cookies are perfect for your next hot beverage break - regardless if you choose tea, coffee (try a pumpkin spice flavoured one!) or apple cider!
Who says Challah is only for the holidays? Adapted from The Smitten Kitchen Cookbook, this half whole-wheat dough is rich with eggs, honey and both olive and sesame oils, making it perfect to hold ribbons of fig-sesame jam. Braiding 8 strands together made a gorgeous knotted shape and ensured maximum fig distribution too!
If you've ever been like me and forgotten to pick up a Caesar salad kit or dressing before a party, this quick-fix dressing might save your (literal) bacon! Makes enough for two entree salads (about 1 lb of greens).
A simple, yet flavourful combination of orange juice, orange zest and dried cranberries couple with the texture of bulgur wheat in a soft whole grain loaf perfect for toast or afternoon snacks
A (relatively) low-sugar spread made with naturally sticky-sweet vanilla persimmons gets extra layers of vanilla flavour with pure vanilla extract, vanilla bean and vanilla infused sugar.
Modified from a Dorie Greenspan recipe, this dessert is nothing more than wafer-thin slices of Asian pears layered with coconut oil and a spiced sugar mixture, lightly pressed and slowly baked to meltingly tender perfection. A chilled square of this alongside caramel or vanilla ice cream is the perfect, frugal-fancy end to any day of the week!
Inspired by my Dutch Oven Sunchoke Sourdough from years ago, I added even more "sunflower" elements (Jerusalem artichokes / sunchokes are a relative of the sunflower!) with ground and whole seeds, sunflower oil and sunflower milk. A sunny pop of colour came through with diced dried apricots and the crusty bread was baked in the Dutch oven for an artisan feel!
If, like me, you always have sourdough toss-off on your hands, don't toss it down the drain! Whip up these tender, slightly tangy cookies and stuff them with whatever chocolate goodies you have around the house (with Valentine's and Easter on either side of us, there's lots to choose from!).
Chicken thighs, garbanzo beans and whole grain couscous are the stars in this exotic, saffron-laced pot of warming fare. Thick with vegetables, it's hearty without being a lead balloon in your stomach!
A slight adaptation from the Bob's Red Mill Everyday Gluten-Free Cookbook by Camilla V. Saulsbury, this light but flavourful soup is packed with roasted beets, garlic, onions and amaranth seeds. A whisper of blood orange juice highlights the sweetness of the roots and shawarma seasoning adds a touch of exoticism.
A co-worker had been waxing poetic about the "death" of Starbucks' old formula for lemon scones - most notably the lack of glaze on top in lieu of a crunchy sugar sprinkle. So, for the holidays, I baked up a batch of extra-lemony cream scones
Adapted slightly from Bob's Red Mill Everyday Gluten-Free, this split pea soup is simplicity at it's finest. A basically spiced puree of carrots, onions and split peas forms the perfect base for a ginger and cilantro pesto, which I swirled in instead of using as a topper because I was freezing portions for the week.
Adapted from the Best of Bridge Home Preserving book, this combines a chunky mash of ripe peaches and mangoes with brown sugar, cardamom, cinnamon and white pepper for an exotic spread.
I've been on the hunt for a creamy, spicy dip / spread like Desert Pepper Trading Company's Pinto Bean Dip. Swapping in cowpeas for pintos created a buttery, slightly nutty flavour that played perfectly with the spices, vinegar and garlic.
My "unveganized" version of Isa Chandra Moskowitz' East Coast Coffee Cake, using Amoré Almonds + Dairy beverage, camelina oil, a touch of chickpea flour in the topping and a cupful of leftover cooked quinoa in the cake batter. Perfectly sweet, moist and flavourful!
Adapted from Chocolate Covered Katie, this dark, dense chocolate fudge cake is almost like a brownie in consistency. You'd never suspect anything healthy was tucked inside either, but surprise! Whole wheat and vegetables both find a home in each and every slice.
A luxurious combination of cream, bittersweet chocolate, cocoa and Frangelico turns into a thick filling with the addition of guar gum, giving it the perfect texture for chocolate candy centres or stuffing doughnuts.
When you're craving a rich, salty-sweet treat with the decadent flavours of chocolate and peanut butter but you don't have a gang to share a whole cake or batch of cookies with, this recipe, scaled for two, is the perfect solution!
A buckwheat sablé-style crust is the perfect base for the sweet, spicy custard filling made with fresh pumpkin-apple butter. A thinly sliced apple and sprinkle of raw sugar on top adds a touch of elegance!
A perfect use for fresh garden carrots, these dense, just this side of squidgy carrot bars are packed with flavour, texture and indulgence, all while being vegan, gluten free and sugar free! Try them at your next family dinner, or bring a piece or two to work for lunch - you won’t be disappointed! Adapted from Jenna Zoe’s book Super Healthy Snacks and Treats
These were a complete "sleeper" hit at school with the staff - moist and tender, but rich in flavour from the combined persimmon, banana and pumpkin butter I made as the base, they pair well with strong coffee or your favourite herbal tea. Adapted from http://small-eats.com/2013/12/11/pumpkin-p
This naturally gluten free, vegan and whole grain snack is a decadent treat to pack for road trips, gift at the holidays or snack on during your favourite team's game!
This is a decadent-tasting way to start your day - a rich custard soaks into dried-out, 100% whole grain bread and pan-fried before being topped with buttery, caramelized bananas. It's like New Orleans at home!
An updated, scaled back version of my original Soy Awesome Cookies (yummysmells.ca/2007/11/baking-cookies-sne
eky-sneeky.html), these vegan cookies are filled with flavour on all angles: from the pudding mix to the maca powder, barley flour and coconut oil. They are a hit with everyone (especially kids), and nobody will know there’s tofu in them either!
A modification of these cookies: yummysmells.ca/2014/06/ricotta-cookies-wit
h-peanut-nutella.html, these are tender cookies made with homemade ricotta, ground coffee bean brittle, stevia and spelt flour, then rolled thin and spread with a mixture of caramel sauce, almond butter and slivered almonds. Perfect with a cup o' joe!
Is there a more decadent way of marrying chocolate and orange than with a boozy liqueur? Maybe - it you do what I did and top the batch with liquor-filled chocolates!
With a little extra "oomph" from maca powder and chickpea flour, these moist and spicy bars are laced with Goldschläger, studded with raisins and taste like a better (and boozier) snickerdoodle!
A recipe adapted from Flavored Breads by Mark Miller, this crusty, yet tender bread is made with wild blueberries, whole wheat flour, yoghurt and both ricotta and cream cheeses! A subtle, but delicious, crunch from organic gingerbread granola just adds to the textural contrast of this loaf, making it a rich, hearty and healthy snack or breakfast.
These decadent, tender cookies get their richness from cottage cheese , whey powder and a protein-fortified milk, and have added nutrients from chickpea and oat flour. The decadence comes from a hefty helping of chocolate!
Glittering with coarse sugar, these naturally dyed, chewy cookies are a gorgeous addition to the party - especially when piped (or hand-forned) into hearts or swirls.
With lots of iron, calcium, potassium and vitamin E, these two-bite granola bars are a great on-the-go snack that happens to be vegan, nut free and without and extra refined sugar!
This simple, hearty and vegetable-laden soup is a perfect frugal meal when the weather is downright frightful outside. It's even easy enough for the kids to get involved with measuring, (supervised) slicing and stirring!
Bittersweet couverture chocolate and a scoop of cacao nibs lace this pectin-free preserve. Its a hint of dessert on your morning toast!
A dense, hearty, sweet loaf filled with raisins and candied fruit and spiced with the warm flavours of the Caribbean, this is definitely the cake to make if you want to escape from the cold, blustery weather!
This hearty, healthy and crunchy breakfast is full of good stuff, from thick rolled oats (and a sprinkling of extra oat bran!) to blood-sugar controlling cinnamon, calcium-rich sesame and B-vitamin stacked sunflower seeds. Made on the stovetop, it's also lickety split to make, and lasts in an airtight container for a while in the fridge or freezer!
An unadulterated spoonful is almost like the chewing gum in Willy Wonka's factory - it starts as a blast of tangy cranberry and pomegranate flavour, which merges into the sweeter notes of the fruit accented with a stevia-sugar blend. Just as the last hint of sugar begins to fade away, the jalapeno pops it's fiery head in to say hello, leaving a lingering finish that isn't painful so much as addictive.
These didn't look much like the photo on Cooking Light's page (http://www.myrecipes.com/recipe/cocoa-fud
ge-cookies-10000000226790/), but I didn't tell anyone and they were enjoyed nonetheless. Using flavourful Gold Label coconut oil in place of the butter and a coconut milk yoghurt added extra flavour while whole what pastry flour added a hint of texture and extra nutrition.
Recipe slightly adapted from Vegan Chocolate by Fran Costigan. Stevia sweetened dark chocolate, orange juice and zest and a spoonful of tahini meld into to-die-for spheres of candy rolled in sesame seeds for extra texture.
There's nothing about this soup that a true veggie lover like myself can fault - filled with garlic, homegrown heirloom carrots and beets and herbs, the puree is lightened ever so slightly with orange juice. It's a perfect Winter lunch with a hunk of crusty bread!
Lentil puree and spelt add a wonderful nuttiness to this (nut-free) vegan carrot cake, while a topping of spelt flakes adds texture and eliminates the need for frosting!
This cake is unassuming on the surface, but don't let that keep you from digging in! The rich spices and complex sweetness of Turkish Spice-Candied Pumpkin combine with slightly nutty Kamut flour and pumpkin seeds for a sensational flavour and texture perfect with an afternoon coffee.
NO oil or butter goes into these soft, rich-tasting chocolate chip cookies. The secret? Ripe, creamy avocado! The kids at school gobbled them up (and the teachers too!).
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
A good glug of red wine goes into both the batter and the glaze for these dense, rich chocolate bar cookies. Three hits of chocolate (bittersweet, milk and cocoa) bring even more decadence to the party, and glammed up with decors a plate of these is right at home on a party sweet table.
A dash of rum livens up these no-added-fat balls of decadence, made with little more than cocoa, bananas and a smidge of melted chocolate! Sprinkled with edible gold flakes, they are a showstopper for the holidays.
Candying cubes of local Winter squash makes for a divine ice cream or yoghurt topping, part of the filling for a Winter crumble or simply spooning from the jar! Exotic hints of spice bring out even more of the earthy, rich flavours too.
Slightly chewy and filled with heady molasses and anise flavours, this candy is a decadent treat for anyone who loves black licorice.
A rich, cocoa based dough is peppered with glitter-flecked mint white chocolate chips before rolling in a powdered and sanding sugar combination. Using ground tigernuts added a hint of (nut free) texture and a wonderfully complex flavour.
Another, slight adaptation of the classic Marshmallow Creme style of fudge, this is made with natural-style peanut butter, homemade marshmallow fluff, peanut flour and a touch of powdered sugar - all in the microwave!
Adapted from Chocolate Moosey, this sweet, creamy fudge is loaded with all things vanilla - from infused sugar to extract, seeds from a vanilla bean and of course the vanilla-flavoured white chocolate! Homemade marshmallow fluff makes this candy a breeze to make and ensures a melt-in-your-mouth experience!
Home roasted pumpkin puree combines with rich cream, butter and spices for a luxurious, chewy caramel perfect for the holidays! I made mine vegan with coconut milk and Earth Balance, but my recipe offers the option for the dairy-philes out there!
Adapted from 101 Cookbooks, these spelt and rye flour cookies are tender from cream cheese in the dough and aren't too sweet - perfect to accompany a creamy mocha or spiked hot chocolate in the afternoon.
These huge, hearty cookies are packed full of goodness - from sunflower seed butter to oats, spelt and organic cereal. Sweetened partially with stevia
Adapted from lovefromtheoven.com, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!
A gluten free, vegan and refined sugar-free treat that tastes like soft red velvet cake, but with the protein and nutrients f healthy, secret ingedients!
Adapted slightly from
rownies to use black quinoa, silken tofu and coconut milk. It's a gluten free, vegan delight!
Adapted from a WW recipe, I cut the sugar even more with Truvia's baking blend then upped the "chew" factor with a touch of sweet rice flour. Two types of cocoa and chocolate chips sweeten the deal even more!
You'll be more than willing to "gobble" up holiday leftovers when you make this hearty, healthy and exotic pot of vegetables, spices and turkey! Just add a bed of yellow rice or couscous and dinner is served.
The sweet earthiness of homegrown heirloom Lutz beets is pepped up with homegrown radishes, two types of mustard seed and a good glug of red wine. It's a delicious condiment year round.
Grossly adapted from Jamie Oliver, this is a decadent sauce for all sorts of vegetables, proteins and grains!
Adapted from http://rurification.blogspot.ca/2013/02/ch
Whole hazelnuts are steeped in the milk used to create this whole grain, crusty half-sourdough / half-yeast bread. A pop of bittersweet chocolate makes each slice a decadent treat!
A friend of mine has a son with celiac as well as allergies to soy, milk and tree nuts. I made a batch of this rollable, flaky pastry so he could have apple pie at the holidays too!
butter, sugar, molasses and spices, including two hits of ginger for extra pop. They bake up tender and fragrant, perfect for the cookie table!
Adapted from About.com, this lower-sugar jam uses Italian plums and blueberry-pomegranate juice spiked with Chinese five spice and gilded with edible gold.
A simple filling of over ripe bananas, toasted sesame seeds and muscovado sugar is just the right balance of richness for the wafer thin, crisp spring roll wraps. Baking instead of frying them keeps the whole recipe 99% fat free, and they're great for advance party planning too - make a huge batch and freeze whatever you don't need that moment!
Barely adapted from neohomesteading.com/brown-sugar-banana-jam
/, this super-small batch preserve is rich with butter and brown sugar and gets a glug of rum at the end for an adults-only treat!
Fresh, local corn gets roasted to bring out even more of it's natural sugars before teaming up with homegrown tomatoes and peppers in a tangy, sweet relish perfect for canning.
A little magic, soy milk and coconut oil come together to create a great, animal-free buttery stick ideal for baking or softening for morning toast.
An egg and nut free (but sinfully rich-tasting) vanilla cupcake recipe gets doctored up with Halloween nonpareils before baking up. A jaundice-yellow frosting with a coloured chocolate iris and gel icing blood get everything into the spirit!
Who doesn't love a hearty, chewy cookie packed with chocolate chips? These treats are filled with goodness (and few allergens) while still keeping the comfort food feel of the originals!
Sometimes a favourite recipe needs a revamp - and the good ol' bran muffin is no exception! This flavour-packed, hearty muffin has no added sugar thanks to Truvia® Baking Blend, and has a wonderful exotic aroma out of the oven.
The combination of Amoré Almonds + Dairy, buttermilk powder and flaxseed makes for a moist, tender and flavourful yeast bread perfect for toast or sandwiches.
Zucchini adds an "oatmeal" texture to these moist, vegan cookies. Spelt flour and two hits of carob (powder and chips) bring a wonderful earthiness to the batch too, making them perfect for the lunchbox or after-school snack plate.
Between pumpkin puree, applesauce and silken tofu, these bars laced with leftover Halloween (or anytime!) candy will stay moist for days and freeze perfectly!
We grow Italian flat beans (AKA Romano beans), which are delicious any which way regular green beans can be used. Pickling them with garlic and dill is a fabulous way to preserve the season!
My grandma's not overly fond of nutritious eating - especially vegetables - but she loves cheese. Taking a leaf out of many "kid food" author's books, I pureed a bunch of cauliflower and tofu into the three-cheese sauce before stirring in brown rice fusilli and baking individual portions with a topping of GF breadcrumbs. She's none the wiser, and claims that the meals are delicious!
While it really is a relatively simple puree of carrots, red lentils and zucchini in essence, by adding over half a head of fresh garlic, smoky chipotle pepper, ancho pepper, smoked paprika and achiote powder it delivers a sneaky heat perfect for thawing out after apple picking, trick-or-treating or a long outdoor recess.
I used corn in every possible application I could think of with this moist, tender snack - pureed corn for some of the (corn) oil, corn cob jelly as part of the sweetener in the batter and melted on top, and of course cornmeal! It's a perfect snack or accompaniment for a spicy chili.
Thanks to Pomona's Pectin, I was able to make this rich, flavourful jelly with less sugar using a mixture of stevia, agave and unrefined cane sugar. The secret is to really concentrate the corn stock first, which adds such a delicious golden colour!
Fresh, wholesome and packed with flavour, this salsa is easy to make year round and perfect for any get together.
The slight tang of full fat Balkan yoghurt cuts through the bittersweet brown sugar caramel in this melt-in-your-mouth whipped candy. Old fashioned flavour at home! Adapted from 300 Best Homemade Candy Recipes.
Although I accidentally quadrupled the peanut butter in my version of this rich, hearty vegan stew from The Leafy Greens Cookbook, I wouldn't go much less if I made it again - it was very thin beforehand and even with the extra PB was almost too spicy for mom to take! Given the habanero, I'm not surprised!
However, this was my "kale victory" over Mom - she can't say she hates it now!
Pomegranate-blueberry juice cloaks local, organic cherries, wild blueberries and crushed pineapple in this sweet and tangy jam. Making a batch is super quick and easy too, thanks to a pectin-infused "jam sugar".
If you're sick of zucchini by Summer's end, this chunky, crunchy granola is the perfect "make now, eat later" treat. Adapted from www.healthyfoodforliving.com/zucchini-brea
d-granola/, the pan gets extra crunch from walnuts, amaranth and brown rice cereal and a hint of decadence from chocolate chips.
Peeled local peaches are enrobed in a peach nectar and vanilla syrup thickened with a pectin containing sugar. Perfect for your next pancake breakfast or ice cream dessert!
With lots of natural sweetness from dates and raisins, these bars are nicely balanced with salted, roasted nuts and spelt flour. They will be a hit at the potluck, or at the office!
Inspired by Your Home-based Mom, I used the last of a block of cream cheese in with the butter, oats, flaxseed and 72% dark chocolate wafers for a decadent and healthy banana cookie!
My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!
Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious.
Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee.
Pretty much our whole garden and fridge stock goes into this hearty, wholesome minestrone-esque bowl: eggplant, zucchini, onions, tomatoes and herbs came straight from the backyard, while organic (and local) kale, garlic, carrots, leeks, cauliflower and tofu flesh out the rest of the broth. A Parmesan rind adds richness, while whole grain pasta lends a homey, stick to your ribs touch. Comfort in a bowl!
A host of homegrown vegetables and herbs, from heirloom tomatoes, thyme and eggplant to run-of-the-mill bell peppers and zucchini pack this pasta sauce reminiscent of the classic French dish. A hint of a secret spice makes it addictively magical and a hit with adults and children alike!
While this is technically "baby food", don't discount its benefits in baking! It adds a rich moisture to any chocolate treat without the fat! Whether you use the cooking liquid as juice or as a cooking ingredient (try making oatmeal with it!), do not throw it out: much of the Iron and Vitamin C that prunes are known for are in the juice too.
Zero sugar goes into these rich, decadent morsels that have a taste reminiscent of caramel with a touch of sesame flavour. Even the chocolate is stevia-sweetened, making these a perfect sweet treat!
Adapted from Jenna Zoe’s book Super Healthy Snacks and Treats, these are sugar free, nut free, gluten free and vegan bites of heaven that won’t send you running to the gym!
Absolutely delicious and nutritious, this takes marinated, dried eggplant and puts it on a pedestal, perfect for pasta sauces and sandwiches.
A 100% sourdough loaf made tender and rich with a high portion of whole milk and an egg. While there's no oil in the hearty whole grain dough, a brushing of melted butter right out of the oven sends the decadence over the top!
You will never be able to guess that these rich, moist and decadent vegan brownies are almost fat free, whole grain and reduced in sugar! Frost with a dab of Sweet Potato Frosting for an extra treat!
Adapted from Emily Mainquist, Special Contributor at The Daily Meal, I used flaxseed as an egg replacer and to add extra nuttiness since I wasn't using walnuts. A hefty dose of both large and small chocolate pieces mean these squares get extra special billing in the lunchbox!
This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too.
Shockingly, there is NO added fat in this whole wheat, vegan, cinnamonny loaf. All the moisture and tenderness comes from homemade apple butter and fresh-picked zucchini.
These sweet, smoky and peppery strips are adapted from a handful of raw food recipes to work with the oven. Great for summer ZLT's!
Multigrain cereal, oats, flaxseed and protein powder team up with diced apple, Amoré Almonds + Dairy and a seed mixture for moist, hearty cookies perfect for a breakfast on the go. Adapted from http://www.dairygoodness.ca/recipes/yummy-
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into the filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour, while a shaving of Parmigano Reggiano cheese is the perfect piquant finish!
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too!
Adapted from Gluten Free & Vegan Holidays by Jennifer Katzinger, this Fall/Winter chutney is sweet, savoury and packed with flavour from cumin, coriander, cardamom, black pepper, mustard powder, cinnamon, cloves, nutmeg, Chinese 5 spice powder, red pepper flakes, Schezuan peppercorns, garlic and fresh ginger!
There's nothing meek about the chocolate flavour in this rich, brownie-like loaf! Ricotta cheese, apple butter and a hint of Nutella keep the crumb moist and so rich you'll forget there's almost a pound of zucchini inside too!
A sweet and tangy lemon sauce blankets fresh vegetables and tender noodles in this quick stir fry dinner. Way better than takeout, both in nutrition and taste!
There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour’s!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat! Adapted from http://www.thekitchn.com/recipe-zucchini-1
This dense, brownie-like snacking cake is packed with a double hit of ginger - fresh minced adds a wallop of spicy heat, while crystallized ginger (with it’s syrup) lends a slower, gentler burn. Grossly adapted (especially veganized and de-glutened) from David Lebovitz's Fresh Ginger Cake
Cooked quinoa adds a lovely nuttiness and a hint of texture to these baked "TimBits", which get a toss in cinnamon sugar right out of the oven! Adapted from http://www.cookingquinoa.net/quinoa-cake-d
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!
Adapted from www.lentils.ca/?q=recipes/chocolate-chip-l
entil-cookies-b..., these cookies are everything you love in a chocolate chipper, with a nutty hint from both coconut oil and pureed lentils, not to mention less sugar thanks to organic xylitol.
Who knew these simple, whole wheat muffins studded with chunky apples and honey-roasted sunflower seeds would be such a hit at the bakesale table?
Adapted from http://www.pbfingers.com/2011/06/14/peanut
-butter-granola/, this uses crunchy peanut butter, honey and a spoonful of homemade jam for a unique twist on breakfast!
Both fresh and sun-dried tomatoes find a home in this spice-laced condiment. A bit of sharpness from onions, garlic and ginger compliments the sweet dried fruit and honey, making it perfect for everything from burgers to pizza, rice, grilled vegetables or tofu!
Adapted from Joanne Fluke’s Lake Eden Cookbook, the batter for these gems is filled with jam for lots of colour and flavour. A roll in decorating sugar adds extra sparkle!
I'm a sucker for the sweet and salty combination, so pairing natural, crunchy peanut butter with homemade salted caramel, salted caramel sprinkles and chopped peanut butter cups was a divine treat!
Adapted from Brown Eyed Baker.
This veggie packed stirfry is punched up with Szechuan peppercorns, Chinese five spice, ginger and garlic and is finished with Szechuan and Mongolian sauces. Not only is it deliciously exotic, but it's gluten free and vegan too!
Eggs do double duty as leavening and binding in this bean-based, dairy free cake. Orange juice as well as a stevia baking blend add a touch of sweetness to counter the bitter cocoa.
Almond milk, homemade egg replacer, a mixture of agave, maple syrup and palm sugar, gluten free flours and walnuts make for a moist, sweet and nutty cake without using gluten, refined sugar, dairy or eggs! Adapted slightly from Amy Green's Simply Sugar and Gluten Free.
My stepdad loves pizza, but he's a diabetic and is always watching his carb load. This crust isn't "low carb" per se but it is higher in protein and fibre than your run of the mill storebought. It even freezes beautifully!
A homemade version of the soft, chewy Newfoundland cookie, packed with molasses, dates, raisins and pecans. A touch of barley flour adds an extra "rustic" feel. The name comes from the Eastern terms "lassy" (molasses) and "mogs" (soft, low rising cakes).
A barely sweetened, cinnamon-kissed syrup cocoons chunks of local, organic apples in this perfect topper for pancakes, waffles, crepes or ice cream. It's even good by the spoonful right out of the jar!
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic - not to mention it's egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it's own is to die for too, especially if you're a Terry's fan :-)
A deceivingly tiny amount of flour goes into these cupcakes, making them ALL about the carrot! Adapted slightly from Simply Sugar and Gluten Free.
A small amount of lean beef gets big flavour in this stew, packed with onions, potatoes, garlic and spices. Peanut butter adds an unexpected twist, and beet greens add a wonderful fresh note too!
Melted caramels, Amoré Almonds + Dairy beverage and homemade oven-roasted apple butter are the stars in this sweet, spicy coffee cake. Sprinkled with crushed hard caramels, it's the perfect accompaniment to strong coffee or as an informal, weeknight dessert.
My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lemon juice lightens up the flavours.
A spoonful of yoghurt bumps up the creaminess of this rich avocado dip. Scallions, garlic chives and diced tomato add a little extra vibrancy, not to mention colour! I used this to help teach my Casa class about Cinco de Mayo and Mexican culture (i.e. the flag).
My mom and stepdad came home from a weekend away raving about the vegan curry served at the resort's pub. A quick perusal of the menu, plus their description of the contents, pointed me in the right direction and with an online recipe as my starting point I created this dish (which apparently tasted spot on, if not better!)
Adapted from http://www.feastingathome.com/2014/06/blac
k-garlic-tofu.html to use what I have on hand, and what I love, this flavour-packed recipe will make a tofu believer out of anyone!
Don't throw out the tops of your garden produce!! Radish greens, beet greens, spinach or romaine lettuce all work beautifully in this unusual application, lending it a fabulous green hue. Don't worry, though - all you taste is rich vanilla!
A bar for the true chocoholic, adapted from http://www.somethingswanky.com/fudgey-choc
olate-chunk-brownies/. Between melted semisweet chocolate, chocolate liqueur and cocoa powder in the batter and the cup and a half of chunks peppering it, these are dark, rich and fudgy!
Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too!
SCD-friendly muffins smell and taste almost like real Cinnabons - even a bit better! A little bit of “French Toast” flavour and texture comes through thanks to the high proportion of eggs in the batter, and the topping alone is reason to try these in your own kitchen! Adapted from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free
Tender oat flour cookie dough made with ricotta cheese (and no egg!) makes a delicious wrapper for a pinwheel of Nutella, crunchy peanut butter and chopped peanuts. How can you go wrong?
Adapted from http://www.fannetasticfood.com/2012/02/09/
gluten-free-dark-chocolate-quinoa-bars/, these are sweet, tender, slightly chewy bars packed with protein and fibre thanks to cooked quinoa, Salba seeds and chickpea flour. A little chocolate doesn't hurt either!
Minced garlic cooks in a mixture of white wine and white wine vinegar before being strained, sweetened with honey and lemon-thyme sugar and gelled with no-sugar-needed pectin. It's perfect with a cheese and cracker plate or smearing on a toasted bagel.
An exotic marriage of tomatoes, garlic, peppers and pomegranate juice is elevated to "gourmet" territory with Moroccan spices and a dash of saffron. Try this over rice or pasta, stir in some chickpeas and spinach for a stew or top grilled meats.
Sweet, a little spicy and full of rich, well rounded flavour, leftover grilled sirloin and a frozen stir-fry mix are elevated to a restaurant-quality meal in minutes thanks to a combination of red wine and San-J cooking sauces.
Low fat peach yoghurt from school added a delicious, moist texture to these cinnamon-sugar cookies, made lighter by replacing half the sugar with Truvia and a touch of richness from oat flour.
This is my favourite use for the Radish Top Pesto - the sweet peppers temper the bite of the radish tops and add visual interest to the bowl.
There's no better way to stay frugal, but elegant in the kitchen than by making your own sauces and condiments. This recipe (adapted from Chocolate & Zucchini - http://chocolateandzucchini.com/recipes/di
ps-spreads/radish-leaf-pesto-recipe/) keeps the often-tossed radish greens out of the compost pile and adds a bright, peppery zing to pasta, potatoes or anything grilled.
I love the rich, sweet-savoury blend of vinegars, port and Worcestershire in this steak sauce... Wait, forget steak. This would rock on potatoes, or a piece of cardboard for that matter! Adapted slightly from http://www.chatelaine.com/recipe/stovetop-
Adapted from Martha Stewart, this packs in hot and sweet peppers with a touch of wine, making a wonderfully savoury condiment for your next burger!
Chives, thyme, green onions and parsley add an herbaceous flair to crispy mashed potato waffles. The kids at school said they had a "French fry" taste, and they are a cheap and easy option for breakfast or dinner.
GF, vegan and full of spicy goodness, this cake is perfect on its own or gussied up with ice cream, yoghurt or caramel sauce.
Almond butter, Amoré Almonds + Dairy beverage and wholegrain dough envelops a filling of chopped stevia-sweetened bittersweet chocolate and moist, rich prunes. Everything my mom adores in sliceable form!
Adapted from Asian Tofu, this traditional soy-based recipe skips the frying in favour of a high-temperature bake. Basted and served with sweet and savoury sauce, it's a great addition to sushi night.
A comfort food classic in our family - leftover mac & cheese with tomato sauce, peas and leftover turkey - gets elevated with wholegrain farfalle, a simple rosé sauce and a quick bake under Panko breadcrumbs.
Almost 300g of assorted chocolate candy goes into these dense, fudgy bars of awesome. The best part is you can use anything and everything in your candy stash that you feel tastes good with chocolate!
Dense, tangy and full of rye flakes and flour, this loaf is perfect sliced thin with cheeses and charcuuterie or thick, toasted and smeared with jam. I use weights with sourdough to ensure consistency.
With molasses, carrots, dried fruit and oats, these spicy cookies are loaded with nutrition, and taste out of this world to boot! The "Big Four" are Vitamin A, manganese, iron and magnesium.
If you (or your kids) love PB&J sandwiches at lunch but nuts are a no-go at school or work, try this nut and peanut free, gluten free, soy free and vegan spread on for size! It has all the delicious roasted flavour of the original but with less fat and minimal allergens to worry about. You can even bake and cook with it!
If you're in the salsa game for the chunks and zip, this one is perfect for you! Can a batch over the summer from your garden's produce and you'll be able to dip to your heart's content all year long.
I went on a massive pantry-cleaning spree recently and came up with 4 cans of salsa - two spicy tomato-garlic ones I made last summer and two organic black bean ones I bought on a whim months back. With a few fresh ingredients, leftover chopped turkey and a good dose of salt-free taco seasoning, a rich and filling pot of goodness was ready for the bowl!
Adapted from Great Gluten Free Vegan Eats from Around the World, sweet, tangy and salty flavour is at everyone's fingertips
All the yummy fillings of a samosa, without the deep-fry! This is a perfect healthy dish that multiplies and reheats well and is even good cold the next day. Try crumbling in some tofu with the onion mixture for a one-dish supper!
Tangy and tender thanks to homemade yoghurt, these bright Meyer lemon cookies are rolled around nutty poppy seeds for a twist on the classic!
My mom was intrigued by one of the loaves she saw down at the market, so I told her that I'd attempt to make her a clone. This rustic boule uses fresh blueberries, hazelnuts, a spelt/whole wheat flour mix and 8 grain cereal for a hearty, lightly sweet sourdough perfect with breakfast.
Chock full of fibre, protein and complex carbs, these chewy bars will keep you going through your workouts and beyond.
Any thick puree of fruit (or fruit and vegetables!) works for this snacking cake - I love using my Honeyed Carrot Cake Butter, but apple, peach or pear work just as well.
So light and flaky, with the unmistakeable flavour of cultured butter and a bit of buttermilk, you'll forget that there's whole wheat flour in each bite!
Homemade marshmallow fluff, natural peanut butter, applesauce and xylitol transform into a chewy, sweet bar that is perfect as is, frozen into ice cream or dunked in dark chocolate for a party!
Have extra egg whites from baking? Whip them up into a bright white, sticky marshmallow cream that is perfect for baking and freezes well too! Adapted from Marshmallows: Homemade Gourmet Treats by Eileen Talanian
These monster cookies are packed with delicious flavour, but a little bit of whole grains too! You could even argue the 2 cups of bittersweet chocolate that went into them makes them an antioxidant superfood!
Adapted from http://www.heathersfrenchpress.com/2013/04
/carrot-cake-granola.html, this crunchy cereal mix incorporates shredded carrots, coconut, wheat germ, sunflower seeds and dried fruit for a dessert-worthy blend healthy enough for breakfast.
If you're a fan of Raincoast Crisps, you'll love this lightly sweetened whole wheat cracker packed with dried fruit, almonds and flaxseed. The unexpected inclusion of rosemary and thyme elevate this from a sweet to a savoury treat perfect for a cheese platter or spreading with pepper jelly.
Stevia sweetened chocolate studs a peanut and chickpea flour dough that was perfect to sandwich my chocolate date frosting, your favourite jam or more peanut butter!
Enjoy your bowl of cereal and fruit all in a hand-held, on-the-go cookie! Great for kids running out to early morning sports practice or students pulling an all nighter.
A honey-sweetened apple and carrot puree is cooked down to a luscious, caramel-like spread before being laced with ground walnuts. Whether on your morning bagel or piped onto cookies or into phyllo shells for dessert, it's a winner!
Caramel sauce, buttermilk and dried fruit make this hearty, healthy bran quickbread a real treat! Serve warm out of the oven or smeared with ricotta or jam the next morning for a real treat.
Who needs to shell out $5 for chemicals when you can make your own?
I found the original recipe on betterbatter.org/egg-yolk-substitute-vegan and modified it based on what I had on hand - namely a blend of chickpea and all-purpose flour (I was using it in shortbreads anyway which used regular flour so they didn't need to be GF). I was shocked at how wonderfully this worked, once I realized that an electric mixer (hand or stand) is not optional for proper consistency!
An egg-free batter made with chickpea flour and almond milk makes the perfect soaker for bread pudding (and French toast). I used my mom's (freezer-burned) Holiday Brioche, so of course it's not vegan, but using your favourite vegan fruit loaf it's 100% there!
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, it can hang out in the freezer until you need it.
A mosaic of Indian spice perfumes this rich broth, filled with vegetables, brown Basmati rice and black Beluga lentils. Finishing the pot with fresh ginger and tamari keeps the flavours bright and punchy, perfect for a Winter warm-up.
A hint of cashew butter brings a rich body to this chocolatey drink spiked with a few drops of concentrated chocolate-hazelnut flavouring
The decadent combination of bitter cocoa, tart cherries and sweet figs is an amazing complement to crunchy gluten-free cereal. Try it on yoghurt, stewed fruit or ice cream, or mix into your favourite pancake batter for a real treat!
Adapted from Joanne Fluke
This vegan, super-shiny cocoa frosting sets up like soft fudge and has a delicate hint of coconut flavour. It's perfect for pouring on a pan of brownies, or dipping the tops of muffins and cupcakes.
Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free!
Sesame seed laced butter cookie dough is amped up even further by the use of orange juice in place of milk or water. Honey mixed with egg and milk glazes the tops before baking to sweet deliciousness.
We made these at school for the start of the 2014 Sochi Olympics, since the cookies are ring shaped and are based off an ancient Greek celebration cookie (according to my recipe card from Home Ec 16 years ago!)
Dark cocoa powder is a natural with the flavour of sweet cherries, and a reduced cola syrup adds a little touch of nostalgia for those of us who grew up with the classic restaurant drink!
Every time I think of the phrase "Kraft Dinner" I can only ever think of the Barenaked Ladies song "If I had $1,000,000", and it's fancy Dijon ketchups. That's what inspired me to make this homemade tomato condiment - taking things up a bit on the luxe scale with sundried tomatoes, mulato chiles, balsamic vinegar, tamari and red wine.
Kamut grains take on the role of the more common barley in this simple "after Christmas" soup. Homemade stock, lots of veggies and a dash each of red wine and tamari round out the works.
A bowl of comfort on a cold winter's day, this roasted tomato soup tastes like the best spaghetti sauce and goes down smooth. The secret? No cream - Greek yoghurt is pureed in for body and a welcome bit of tang. For best results, use full fat yoghurt - it's less likely to curdle.
Using leftover filling mixture from the Pan-Fried Vegetable Wontons, I whipped up a noodle bowl with no-cook brown rice vermicelli, extra green onions, a touch of agave nectar and a big glug of San-J's Schezuan Sauce. A touch of sesame seeds on top add a touch of flair!
Crispy wonton wrappers filled with mashed tofu, toasted sesame oil, ginger, garlic, scallions and tamari. Perfect for our school's Chinese New Year celebration!
Homemade ricotta cheese and Xyla-sweetened Mountainberry jam star in these simple, pan fried dumplings of decadence. The adults at school liked them, no doubt the kids will too!
If you're like my mom, you adore the buttery, toasted pecans in the classic dessert, but not the cloying sweetness! My granola still keeps a hint of the golden syrup flavour, with the power of wheat germ, rolled oats and flaked quinoa for a delicious yoghurt topper!
Super spicy, transparent shards of hard candy perfect for toting anywhere - from school to the beach.
A yeast dough sweetened with xylitol envelopes bits of butter-sauteed apple before being baked to soft and gooey perfection. A simple cinnamon-laced glaze seals the deal!
A lower-sugar blend of dark brown sugar, maple syrup and Pyure stevia help make the apple juice and cinnamon combination sing. Pomona's pectin does the heavy lifting and the small batch cans beautifully for the pantry
My latest "mom jam", made with organic (and local!) peaches and raspberries, Redpath's QuickSet for Jam (a sugar with added pectin AKA jelling sugar), hints of cardamom and vanilla as well as a shot of Amaretto for good measure!
I have no idea how long this recipe's been around but so many people have made it I figured I'd give it a shot - with less added sugar than "normal" and Hot Tamales candy instead of cinnamon hearts, which I couldn't find!
Can you go wrong with the nutritious, delicious trifecta of homemade apple butter, whole grains and herbal tea? These crunchy (and low fat) cookies are perfect to tote in your lunchbag for your afternoon coffee break.
If you like Coffee Crisp bars and *love* coffee cake, this decadent combination is for you! You even get a little nutrition (and nutty flavour) in the mix thanks to whole wheat flour, psyllium husks and flaxseed.
Think peanut butter granola - but with chopped peanuts and coarsely ground popcorn in place of the oats! It's a great taste of the ballpark at home. I’m not telling you what to do, but IMHO this would make a delicious breakfast cereal (or ice cream topping!)
The rich flavour of tomatoes and garlic combined with the delicious nuances from lime basil and fresh oregano make this "Italian Salsa" a perfect party starter!
Leeks, garlic, and lemony yoghurt blanket strands of linguine, succulent shrimp and tender-crisp broccoli. It tastes decadent, but is healthier than you think!
Peanuts and popcorn... surprise! Sweet and salty kettle corn is ground down to a coarse meal before being mixed into a slightly rich, honey-sweetened whole wheat dough. A handful of chopped peanuts adds the classic nutty element... it's a sandwich loaf that's anything but!
Adapted from http://ibakeheshoots.com/easy-vegan-cookie
s/ and inspired by http://www.lorannoils.com/node/305, these vegan cookies are made with toasted hazelnut oil, ground hazelnuts and Frangelico for a truly decadent treat sure to please any Nutella fan!
Extra firm tofu is marinated in zippy Szechuan sauce from San-J before being sauteed with tons of veggies, brown Basmati rice and a finishing mixture of more Szechuan sauce, tamari, apple juice, ginger and garlic.
Tofu and nutritional yeast make up the body of the "ricotta cheese" in this baked rotini dish, while the blend gets extra oomph from black olives and lots of herbs! A topping of Daiya mozzarella seals the deal on this easy, delicious and freezer-friendly dish.
A quick soak in tamari, brown sugar, apple juice, pepper flakes, ginger and garlic turns bland tofu into a flavour packed protein - complete with a sauce that soaks perfectly into brown rice and broccoli!
This is a fast, frugal and versatile recipe that happens to be gluten free and vegan – kids love the small size (perfect for a quick lunch), and adults don’t have to feel guilty about grabbing one for a snack thanks to the protein and fibre in the chickpea flour. I like using salsa as my “pizza sauce” but use whatever you fancy – and if you like cheesy ‘za feel free to pile it on and broil it a few moments until melted.
Three types of peppers, rich sundried tomatoes and a good glug of lime juice liven up your standard tomato salsa. It's great with almost everything - try making scrambled eggs with it!
For a luxurious, tangy-sweet pudding, beat a few tablespoons of this into your favourite yoghurt. For the perfect decadent cake or doughnut filling, chill it at least an hour to thicken.
Almost every spice under the sun goes into this exotic condiment. Not only is it perfect for dunking your favourite fries and slathering on your burgers, but it makes a mean meatloaf topping and is even delicious mixed into leftover rice for a quick side. Adapted from The Homemade Pantry by Alana Chernila.
Your regular packet of cocoa will never be the same after you taste this rich, thick and exotic blend of bittersweet chocolate, almonds, spices and butterscotchy maca powder!
These are a delicious after-gym snack with a good hit of protein, and of course chocolate! Adapted from http://spabettie.com/2012/04/13/double-ric
Flaky (half-spelt) dough is laced with powdered cheese and a dash of Parmesan, then brushed with melted butter and twisted into fingers. Baker's ammonia ensures perfect crisping and flaking in the heat of the oven!
A subtle, but present, hint of cinnamon and three hits of coffee make for a truly unique, rich banana cake! Try this drizzled with chocolate sauce or served alongside a scoop of coffee ice cream. Adapted from Food for Friends by Sally Pasley Vargas.
A simple, spicy spread similar to hummus, but made with creamy butter beans and a punch of flavour from homemade berbere seasoning (if you don't want extra spice kicking around, even though it is delicious on almost everything, I've included the amounts of each spice for 1 batch of dip)
Adapted from The 250 Best Cookie Recipes by Esther Brody. To add a bit of extra flavour (since meringues are notorious for tasting just sweet), I used a minty trifecta of dried peppermint, peppermint extract and mint chocolate chips - its a perfectly light addition to the cookie swap.
Just as fruity and spicy as your usual holiday fruitcake, but without the dense stodgy quality that makes it the joke of Christmases past. Eggnog and homemade mincemeat definitely up the ante!
Adapted from the Unofficial Downton Abbey Cookbook, this is full of spices, fruit, rich sweeteners and a good glug of rum, and gets a hearty (nut free) texture with some granular TVP.
My sister requested these baked donuts after a craving for the local donut shop struck. I made them with rich cocoa, low-fat homemade yoghurt and white whole wheat flour for a little nutrition and moisture kick before dipping the tops in bittersweet chocolate and sprinkling them with mini chocolate chips. They got the seal of approval... a rarity with her! Adapted from http://www.shutterbean.com/2012/dark-choco
A vibrant red, rich mocha latte fills your cup when you add water to a scoop of this mix! Give it a good whisk and top it (or not) with whipped cream for a decadent treat.
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.
Nutty-tasting, wholesome bulgur wheat gets jazzed up with herbs and spices, dried fruit, almonds and pumpkin seeds for a vegan pilaf fit for any king's (or queen's) table.
A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of Chocolate Sweet Potato Frosting. A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearance
I you love the combination of chocolate and coffee, this granola is for you! Cereal, oats, almonds and chocolate covered raisins add texture and flavour, while three hits of coffee (including Coffee Bean Brittle) make sure you stay awake!
Adapted from Back to Her Roots, this creamy, thick and sweet chocolate fudge-like mixture is perfect for filling cookies, whoopie pies, or (my favourite) making your own filled chocolates for the holidays! It's sugar free and even gets a boost from maca powder for extra nutrition and flavour.
I love red velvet ANYTHING, and chewy, brownie like doughnuts? Count me in! These gluten free, lower-sugar treats are everything a good mochi cake should be, with a subtle but present red hue and a light powdered-sugar drizzle for good measure.
Adapted from Foods For The Soul, I used non-fat Greek yogurt, local berries, extra sugar-free (stevia sweetened) chocolate and LOT of extra cocoa for consistency. A little extra stevia helped sweeten the deal before the balls were coated in cocoa.
Rich dark brown sugar and creamy peanut butter star in this chocolate (and marshmallow) free fudge. Made with Amoré Almonds + Dairy beverage for extra nuttiness, a few chopped caramels also help add a layer of flavour and keep the fudge firm, but not rock hard, in the fridge
If you grew up in Canada in the 60s, you'll remember Lucky Elephant Popcorn. I took the whimsy of the pink candy coated crunchies and added extra flavour with a dash of cherry extract. I made a more "brittle" form of the treat by processing the popcorn to crumbs too, turning it into a hand-held snack.
Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Adapted from The Liddabit Sweets Candy Cookbook, these golden caramels have all the delicious flavour of an apple cheesecake (including the graham cracker crust!) Made with homemade ricotta and home-dried apples, I also used Baboo milk (from Natrel) and a touch of buttermilk powder for the creamy factor. Like all good candy, this recipe is made by weight.
Feel that Winter sniffly feeling coming on? A bowl of this hearty soup packed with shredded carrots, kale, coconut water and Thai chiles will wake you up and dissuade any cold from taking up residence!
If you have leftover roasted lamb from a holiday dinner (or even from Greek souvlaki take out!), this hearty, soul-warming pot of comfort is a great use for it. A can of IPA in the mix doesn't hurt either!
A gorgeous, hearty mix of split peas, lentils, brown rice, dried apples and spices pack this jar for a simple homemade gift or a pantry staple! Adapted from http://www.goodhousekeeping.com/recipefind
This vegan loaf cake is studded with "crimson raisins",a blend of cinnamon, nutmeg, allspice and cardamom and a hint of orange jelly. Served for dessert or as an afternoon snack, it's a deliciously unique addition to the day.
Adapted from Preserving Made Easy by Ellie Topp and Margaret Howard, this is the perfect blend of tart, sweet and floral fruit for any naked toast, crackers, pancakes or oatmeal!
A gorgeous golden yellow tints these silky strands of fresh fettuccine. Whether cloaked in rose sauce, spiced as a Cacio e Pepe dish or tossed in a carbonara, They’re a rich twist on the standard fare.
No shortage of flavour in this noodle! Whole wheat, garlic and any herb you like add a rich and wholesome nuance to your everyday side dish. Try it with a simple olive oil and herb sauce!
Simple, moist whole-wheat bread gets a sweet tang from homemade honey-ricotta and an extra crunch from both bulgur and sesame seeds. Adapted from http://www.notquitenigella.com/2013/07/14/
You can't beat a hearty, sweet and spicy soup when it gets cold outside, and this puree of black beans, pumpkin, roasted tomatoes and onion is sure to warm your bones!
These are a perfect combination of flavours and textures - sweet marshmallows, bitter chocolate, salty peanut butter and the crunch of sourdough pretzels and rice cereal. If you *love* peanut butter, use peanut butter filled pretzels in this for added oomph! Adapted from Mad Hungry Cravings.
Decoratively scored squid is an unusual protein in this spicy bowl, made with lots of veggies, ginger, red and green curry paste (hence "Christmas") and pineapple juice in place of coconut milk! Finished with lime basil, chopped cashews and a sprinkle of shredded coconut, it's an unusual yet delectable Asian feast.
Yes, this is a "cheater" recipe - using a mix - but really, some days you just need a cookie! I jazzed up the basic base with a diced red pear, organic raisins and a handful of dark chocolate chips, so the end result is anything but a boring old "box-mix" cookie!
Bright orange flavour infused with vanilla make this spread a delicious way to start your morning! Eat this jelly on toast or stirred into yogurt (if you want to get the true creamsicle effect).
These vibrant balls of goodness are subtly sweet from the sweet potato, agave and a hint of stevia, creamy from coconut milk and enrobed in a stevia-sweetened dark chocolate for good measure. They're so good, you'll forget they're refined sugar free and a good source of fibre!
Modified from a Patricia Wells recipe in The Paris Cookbook called Gateau aux Pommes de la Reine des Pommes, this cake has tons of apple chunks barely bound together by a spelt and flax batter. After baking almost all the way through, a topping of coconut oil, raw sugar and beaten egg gets poured on for a gossamer-thin crisp element. I used camelina oil and Amoré Almonds + Dairy beverage for a delicious nutty element in the batter, and while the cake practically fell apart it was delicious!
Local organic apples, raisins and chopped almonds are suspended in a vanilla-spice laced syrup that is perfect for topping ice cream, pancakes or waffles!
Adapted from Canning For a New Generation by Liana Krissoff, I made ginger-infused Candied Watermelon Rind (see http://www.yummysmells.ca/2013/07/candied-
watermelon-rind-preserving.html) and used it in place of candied ginger. A bucket of spices add extra perfume and flavour!
Have leftover melon from a dinner party or brunch? This simple syrup is a fast and inexpensive way to keep the party going into the next event!
Recipe out of Liddabit Sweets. After a "curing" stint (the book says overnight but I didn't get to it until 3 days later) it's a lot easier to cut into chunks, roll and slice into pieces. Instead of pinching off bits of dough I rolled large chunks into snakes to slice.
Chewy, rich cookies packed with candy coated chocolate and rolled in sprinkles! It's a great treat for the bake sale table (or stashing in your cookie jar), and they stay moist thanks to a smidge of homemade ricotta.
Adapted (and scaled *way* up) from the recipe in Classic Snacks Made from Scratch, I used POM pomegranate juice, extra citric acid (I love super-sours) and did away with the cornstarch-powdered sugar part of the coating. It was too hot to keep these out without them melting, but hanging in the fridge on a loosely-covered platter they won't be waiting long before being devoured!
Kasundi is a rich, thick and decadently spiced tomato relish of sorts hailing from India. If you have tomatoes in their peak season (bonus for super-flavourful heirlooms) this is a great way to preserve them! Stir it into eggs and rice, spread onto sandwiches, or use as a killer sauce on steak or roasted meats.
The ever popular "clean out the fridge and use up the turkey" soup! This incarnation uses homemade turkey broth, adzuki beans, sweet potato, leeks, carrots, celery, green beans and peas, along with an entire head of roasted garlic and Omega-3 enriched pasta.
This gluten free, vegan loaf is moist and dense but not as heavy as many storebought breads. With tons of flavour from ground and chopped pecans, craisins, maple syrup and coconut milk, it's a hit at holiday (and anyday) tables.
With sweet carrots, bell peppers and roasted tomatoes, spicy chiles and hearty beans and chicken, this wholesome soup will keep you warm and cozy inside for hours without weighing you down.
Crust steaks or roasts, sprinkle on grilled or roasted vegetables, or add to sautéed mushrooms, risotto and pasta sauce. This is even great as a "gourmet" pretzel salt!
A ton of spice flavour goes into this molasses cookie batter, but with a tablespoon of ground ginger and each drop crowned with a candied piece, there is never a doubt as to what's on the plate!
Diced Asian pears stud this spelt flour based cake batter, made tender and moist with ricotta cheese and eggless with flaxseed. The perfect light ending to a rich Easter dinner!
Lime basil, ground sunflower seeds and sunflower oil combine with a hint of extra lime and simple salt and pepper for a vegan pesto that can swim with the fishes! If only regular basil is available, add the remaining zest from the lime.
Modified from www.godairyfree.org/recipes/dairy-free-sou
r-cream-bread to make NOT dairy-free (I had regular yoghurt to use), this loaf is 100% whole wheat and peppered with dried cranberries, sunflower seeds and Omega rich hemp hearts!
Adapted from CHOW.com, this lower-sugar loaf is full of great stuff, even better flavour, and is SO simple to make!
With only cashew butter for oil and riddled with chopped nuts, this gluten free chocolate cake is beyond delicious! A good dose of zucchini (and some Zapple Butter for good measure) keep it moist and tender - perfect for a weeknight dessert!
Adapted from http://www.momontimeout.com/2013/08/chocol
ate-chip-zucchini-banana-bread/. I bumped up the protein, fibre and Omega fats while lowering the sugar for a treat that was a bit better for my (health-food ambivalent) Grandma.
This moist, sweet vegan loaf is all kinds of nutritious - from organic, homegrown zucchini to stevia, whole grains, dark chocolate, blueberry-pomegranate butter and hemp seeds! Whether for a power breakfast on the go or warmed slightly to cap off a dinner, it's a winner in every respect.
Adapted from http://mallowandco.blogspot.ca/2013/07/cho
colate-covered-banana-rice-krispy.html - these are a crispy, light taste of the best banana cream pie has to offer, including a creamy sweet marshmallow-pudding "glue", dried banana chips and a sumptuously sweet chocolate topping!
Another variation of the "Rich Tea Cake" in The Vegan Baker by Dunja Gulin, this one goes to the tropics with candied ginger, apricots, macadamia nuts, dates, cranberries, almonds, pumpkin seeds and raisins. No refined flour, eggs, dairy or refined sugar!
Earl Grey and a fruity herbal tea combine with a slew of nuts, seeds and fruit for this dense fruitcake-like loaf slightly modified from The Vegan Baker by Dunja Gulin. No refined flour, eggs, dairy or refined sugar!
What started as her one "sweet treat" on a diet turned into an obsession that everyone who tries it craves! With the combination of Greek yoghurt, unsweetened cocoa, vanilla stevia and a few spoonfuls of jam, it tastes just as good as it is for your body!
This no-fat-added, fibre-rich crunchy cereal is filled with my homemade "Zapple Butter" and home dried apples along with a nice hint of classic spice. It's like apple pie, without the guilt!
This is a great way to "sneak" veggies in on your family and friends (or yourself!) - the taste of the sweet, tangy apple overpowers the bland zucchini and the whole mixture melds into a thick, rich spread perfect for toast or baking.
AKA mock candied ginger, this vintage recipe simmers zucchini and ground ginger in sugar for hours until thick, syrupy and translucent, then infuses in the jar overnight. The taste is just like crystallized ginger from the gourmet shop!
Homemade fruit roll-ups are a delicious, easy portable snack for everyone's lunchbox! This is doubly easy if you have a dehydrator and an offset palette knife :-), but a low oven is a viable substitute!
I can’t tell you how long I’ve been dying to make these cinnamon buns from Brown Eyed Baker. Made puff-pastry style (laminated with cream cheese instead of butter), the dough is extra tender but sturdy enough to hold onto the rich, spicy sweet filling I made with granola (instead of nuts), raisins, honey and brown sugar laced with a hefty dose of spice! A light brushing of honey-butter glaze caps them off for the best Sunday morning breakfast ever!
This lower-sugar, spicy-sweet jelly gets extra zip from home-grown hot cherry and Thai chiles. I played up the "exotic" note with pomegranate juice in place of cranberry and added a shot of white wine vinegar too.
This vegan twist on the classic kid's treat is packed with Exotic Apple-Pear Butter, caramelly agave, home dried apples, rich coconut oil and crunchy sunflower seeds. You'll never go back! Adapted from a recipe found on Food52 by QuasiSiciliana
Modified slightly from my Double Lemon Roast Chicken to use this year's assortment of herbs and improve the flavour (and refine the roasting process a little). If it's even possible, this is *better* than the original!
Maple syrup, maple syrup and raisins make these eggless pumpkin bars a real treat! Chewy, tender and packed with flavour, they're great any time of the year!
Strawberries macerate overnight in sugar before being lightly cooked and laced with vanilla and sherry. I used my grandfather's homemade brew for the alcohol to give my grandma a little piece of his love this holiday.
Adapted from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard.
Similar to http://www.yummysmells.ca/2012/06/toast-to
pper-2-blueberry-butter.html, I used lemon zest and pomegranate juice for a new twist on an old fave!
Whether you use this as a drizzle over vanilla ice cream or brush it over a roasting chicken, this sauce adapted from Put ‘Em Up! Fruit by Sherri Brooks Vinton will find a niche in your pantry. It makes a delicious addition to gift baskets too - make it in the early Summer when the fruit is ripe and local, can it and wait for the wide eyes on Christmas morning!
It's hard to beat the flavour of great Thai chili sauce - it's not simply a smash-over-the-head heat, it's got true umami (which I know is a Japanese term, but run with it). Adapted from the Complete Book of Small-Batch Preserving.
Capped with a Limoncello-spiked glaze!
Moist from homemade ricotta, zingy from the zest of four Meyer lemons (and 1/4 cup of their juice!) and even on the border of nutritious with spelt and quinoa flour, these muffins are a great mid-morning snack that can be fancied up with a swirl of frosting for dessert!
Inspired by http://www.healthyfoodforliving.com/meyer-
Eggless and fruity, with homemade ricotta, spelt flour, applesauce and bananas as well as the berries! It's even low sugar thanks to the PureVia stevia blend I used - and was a HUGE hit at the salon! Adapted from http://www.playfulcooking.com/cakes-cupcak
Adapted from "Food for Friends" by Sally Pasley Vargas, this French-inspired recipe results in whole berries preserved in a caramel-like sugar syrup - certainly gem like in appearance, and with a taste just as precious! I only had enough berries for this recipe (a 1/4 batch or the original) but it turned out so well I'm saving the recipe for next year's crop!
Sweet and tangy, with a definite tropical twist! If you like the combination of strawberries and kiwi, this is for you.
Milk chocolate-studded gluten, egg and nut free cookies that are moist and rich... not to mention simple! Based on a recipe from glutenfreeeasily.com/chocolate-bombs-chewy
Is there a better way to eat your veggies than in a vegan, rich brownie-like cookie? These babies were inspired by http://www.chowvida.com/2013/01/double-cho
colate-zucchini-cookies/ and were an absolute hit - you'd never guess they were low-sugar, lower-fat or whole grain!
Adapted from The Homemade Pantry by Alana Chernila. This combination of ingredients and method makes for incredibly fresh, thick yoghurt with a slight tang - perfect as a base for dips and dressings, dolloping on tacos and potatoes and eating plain! I’ve added some of our favourite flavour variations too, feel free to play!
Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over grilled steak! Adapted from the Complete Book of Small-Batch Preserving.
Chewy rings of egg-rich dough are sweetened with a sugar-stevia blend and studded with dried blueberries. It's better (and cheaper!) than the deli!
Radishes get the short end of the veggie stick - too hot for some, not versatile enough for others... well, these muffins disprove all that! Just like carrot muffins, these are filled with shredded radish which adds a nice spice note with the allspice and cinnamon. Sweet raisins buffer the heat too.
You don't need nuts when you have rice krispies and oatmeal for great texture! A few chocolate chips in the light cocoa dough add some fun.
I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting
Chopped summer fruit, honey, schnapps and the merest hint of sugar (only there to dissolve the pectin) are the only players in this jar of sunshine! Try it on toast, or in between sponge cake layers!
Smoked paprika, basil and fennel join up with shredded Cheddar and 12 grain flour for hearty, flavour-packed crackers. Try them with sweet pepper jelly or blueberry jam!
A mix of homemade fig and peach jams add luscious flavour and moisture to this cocoa-based tea cake. Mesquite flour and maca powder add even more richness, while cacao nibs add crunch and chocolate chips add bursts of sweetness!
Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/ch
ee-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!
I adapted this recipe from http://tinascookings.blogspot.ca/2013/02/r
ed-velvet-cookies.html to make it vegan, and while I found it needed way more water than the original called for, the dough was a great base for bittersweet chocolate stars! Of course, if you can't find star-shaped dark chocolate (I think mine came from Sweden), chocolate discs or chunks (even broken up candy bars) work just as well.
Moist cake made with melted ice cream, yoghurt and tofu instead of eggs gets studded with ripe, chopped peaches and receives flavour, sweetness and lift from ginger ale! It's a no-fuss coffee cake that the kids at work loved!
Adapted (and scaled down) from The Vegan Baker by Dunja Gulin, these sweet, glazed cake squares are caffeine free, vegan and whole grain - with the rich, fruity taste of carob in every bite.
Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream!
This tangy-sweet, chunky mixture of dried figs and sultanas gets an interesting twist with black tea, and Szechuan peppercorns. Truvia helps cut the added sugar in half while keeping the flavour of a "real" jam, and Pomona's pectin lets it all set! Adapted from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard.
il.asp?recipe=2546749&ff=1, a little extra ice cream and a scoop of frosting to make these decadent truffles! Cloaked in milk chocolate and sprinkled with more non-pareils they're a fun "loot bag" option for your next birthday!
Who knew melted ice cream could make such a delicious cake? This is lightly flavoured with coconut and is a hit at parties... it's fabulous for making cake balls too! Adapted/inspired by http://blueberriesandblessings.com/2013/07
For those of us who like our peanut butter cookies with a little more texture than the others. I used homemade "jammy bits" (baking pureed cranberry sauce to make a thick fruit leather) but you can also use whatever dried fruit you have on hand - just chop it if it's bigger than a raisin.
The slight smokiness and spice from ancho and chipotle chiles really accents the sweetness of in season peaches. The vanilla note takes it from regular ol' jam to gourmet gift-worthy fare, and it's fantastic on toast as well as grilled meat!
Tender gnocchi pillows are really just a side for this delectable mess of greens and mushrooms - onion, garlic and a handful of fresh herbs boost the flavour while the lemon juice adds zip. A tiny bit of olive oil helps you absorb all the nutrition!
Made with rich watermelon curd, cream cheese and just a touch of butter, these are moist and tender with hints of Summer flavour. Coconut, cacao nibs and chocolate chips add extra decadence too!
Craisins and melted chocolate add interest to these high-fibre, chewy no-bake bars made with rolled oats, All-Bran and wheat germ. Almost 100% fat free thanks to a marshmallow fluff and low-fat condensed milk binder, they're a better for you version of the popular cereal bar!
These cookies are the sleeper hit of the party - you’ll swear they won’t turn out until they start making your home smell divine! Adapted slightly from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free, these are rich-tasting thanks to cashew butter, toasted coconut and a dark amber honey. They’re gluten free, egg free, dairy free and tender without falling apart - the texture is just like a perfectly done "real" oatmeal cookie!
Vegan, protein-enhanced chewy bars are rich with cocoa, lower in sugar with PureVia Baking Blend stevia, and higher in fibre with both whole wheat flour and Cheerios (for a nut-free, kid friendly crunch!). Adapted from http://whiskwriterepeat.blogspot.ca/2010/0
This vegan loaf is incredibly moist, yet low in fat thanks to a hefty dose of Watermelon Curd in place of a bucket of oil. A little extra curd on top adds a sweet swirl of Summer sunshine!
Maple syrup, sumac, cardamom and lemon juice make a relatively bland combination of apples and pears sing! Cooked into a luscious spread and canned, you can enjoy it year round.
Lean ground turkey gets a nutrient (and colour) boost with a can of pureed kidney beans and a few extra veggies, while leftover whole-grain waffles and gluten flour help the egg to bind it all together! Italian spices keep the flavours familiar, and by baking them in advance you can have a flash in the pan (pot?) meal in minutes!
This year I'm all about the watermelon rind - we had a lot left over from school and I couldn't wait to play with it in as many ways as possible! This lower-sugar chutney has pears, American saffron (AKA Calendula), cloves, peppers, ginger and garlic along with the peeled rind - no shortage of flavour!
I didn't think it was possible to do it, but a combination of arrowroot and tapioca starches with lightly sweetened watermelon puree made for a perfectly spreadable, buttery curd perfect for baking or toast!
A delicious, vegan version of the popular Vietnamese sandwich! Fresh and fragrant, this is a blend of marinated tofu, Spicy Shredded Root Pickle, Sriracha Veganaise and veggies piled onto crusty baguettes.
This tangy, gingery pickle is wonderful on any sort of sandwich or wrap you care to make (try it on Banh Mi!) - but it also makes a delicious slaw on its own and is a hit tossed with a garden salad at a picnic.
Inspired by http://www.chocolatemoosey.com/2013/01/15/
I made these lemon, blueberry, oat and white chocolate chip muffins for the Father's Day breakfast at school, boosting the "power" of them with some vanilla protein powder and low fat yogurt and adding a bit of childlike whimsy with Cheerios! Adapted from http://www.myrecipes.com/recipe/blueberry-
A hefty dose of booze slowly infuses its way into a mixture of dried fruit for a perfect accompaniment to roast game meats or pork (reminiscent of Prunes in Armagnac) at dinnertime, as well as served over yoghurt or pound cake for dessert.
These chewy, gooey caramels are 100% dairy free, made with coconut milk instead! A pinch of ginger adds zip, and the whole candied sugar mix is poured onto a bed of shredded coconut for added texture and rich flavour.
Directions for Gluten Free Fudgy Brownie Mix (http://recipes.sparkpeople.com/recipe-det
Homemade brownie mix means NO preservatives, fillers, artificial anything! You can control the ingredients and really enjoy!
Adapted from Fifi O'Neill's book The Romantic Prairie Cookbook, these chewy, caramelly vegan cookies are filled with carob chips and raspberry flavoured dried cranberries, as well as flaxseed and whole wheat flour. For a PB&J feel, the optional chopped peanuts make a fantastic addition.
My gift for the kids on the last day of school - a tender-crisp vanilla cookie base packed with sprinkles, mini chocolate chips and crushed potato chips too! It's a handheld party! Adapted slightly from http://www.pauladeen.com/recipes/recipe_vi
ew/potato_chip_cookies/ to make it dairy free and a little more "wholesome" with spelt and unrefined cane sugar - like that balances out the potato chips, chocolate and sprinkles!
A spice-packed, nutrient dense stew of coconut milk, red curry paste, tofu and a slew of any and all veggies hanging out in the fridge! Served over brown Basmati and wild rice, it is a hearty (yet oddly refreshing) lunch or light dinner. Adapted from The Four Season Farm Gardener’s Cookbook.
Adapted slightly from Put 'em Up! by Sherri Brooks Vinton. I love that this plum sauce was actually made from plums and not buckets of sugar like commercial sauces (the one we usually buy is made of "sugar, pumpkin, white vinegar, modified corn starch, plum purée, salt, concentrated lemon juice, garlic (contains soybean oil), red jalapeño pepper, citric acid, acetic acid, caramel colour").
Think Rice Krispie treats, but with Cheerios! We had two "jumbo" boxes to use before the end of he school year, and since 425 grams of them go into the mix (plus a handful of candy-coated chocolate!) it's a flash in the pot quick-fix!
Sweet, a little tart and full of natural watermelon flavour and colour! Pomona's pectin allowed me to drastically cut the sugar from the original recipe and add some Pyure stevia blend for sweetness instead.
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Schezuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/
slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
The NI and instructions for my homemade Fudge Brownie Mix (http://recipes.sparkpeople.com/recipe-det
So simple, yet it's a perfect gift to make for those who have everything - including a sweet tooth!
Homegrown, dehydrated minced Thai chilies add exotic heat to otherwise flavourless oil. A couple whole dried peppers add a touch of class to the bottle!
You can't go wrong with tons of oats, walnuts, chocolate chips and dried bananas! Not much sugar in these either, so feel free to take a second one.
Recipe adapted from http://thetolerantvegan.com/2013/03/apple-
peanut-butter-cookies & http://jesicakes.blogspot.ca/2013/04/vegan
-apple-peanute-butter-cookies.html. This recipe makes VERY tender, soft cookies - they don't travel well but who cares - they won't make it past the kitchen door!
Gluten free oats, brown rice flour, cornmeal and flaxseed star in this sweet-tart cookie packed with chopped fresh (or frozen) cranberries! Virgin coconut oil adds a hint of extra flavour too - you'll never miss the dairy, eggs or gluten!
The large-scale conglomeration of my favourite pie dough, my mom's Apple Square topping and a new apple pie filling I whipped up with a blend of Pyure stevia baking blend, regular sugar, cinnamon and cornstarch.
Adapted from http://blueberriesandblessings.com/2012/10
ack-bean-cookies-glutenfree/, these are GF, 100% stevia sweetened, and packed with dark chocolate, dried cherries and the goodness of legumes! The yellow peas I use are the same ones you find in French pea soup, and are mild and buttery without any "beany" flavour at all.
Adapted slightly from Farm Fresh Recipes from the Missing Goat Farm, these sweet, chewy oatmeal-based bars are filled with luscious caramel sauce, gogi berries, mashed banana and chocolate chips. Extra protein comes in with a vanilla soy isolate, while psyllium adds extra fibre and binding power. Just don't tell the kids they're healthy!
Something I whipped up to bring a new spin to the standard "chili" on the school menu. It may be a little too spicy for the youngest palates, but serve with a glass of milk and it's all good!
Caramel and bananas are a natural combination, and when you add in the earthy, nutty crunch of seeds and the tenderizing power of yoghurt and ricotta this cake is out of this world!
Lots of fruity yogurt, bananas and whole wheat flour in this lower-sugar loaf. It's super tender and tastes like dessert for breakfast!
Inspired by www.lafujimama.com/2012/09/blueberry-yogur
t-cookies, I used the peach yoghurt and raspberries we had at school and tossed in some wheat bran and chocolate chips too. I'm lucky the kids love fruit - and are adventurous eaters!
So called because one of the kids at school (Nathan, duh) was so enthralled by the first batch (made for the Mother's Day event on Friday) that he asked me if I would please make them soon. I'm a softie, what can I say?
Thanks to Mom for her recipe, it's never steered me wrong - and was the first cookie one of the teachers (who is almost 60) *ever* made!
Adapted from http://kitchengrrrls.blogspot.ca/2013/05/s
eitan-jerk-sloppy-joes.html. These are packed with flavour and are perfect for grilling on skewers or making jerk sandwiches!
A mouthful to say, and two to eat! These vegan, Kamut flour cookies are made with David's Tea Cocoa Canela and Genmaicha, cocoa powder and ground coffee bean praline, then topped with melted semisweet chocolate.
This is awesome on it's own as a snack, but try it as a topping on vanilla ice cream or yogurt for an "a la mode" experience too!
Made super sweet with both sugar and a stevia blend by PureVia, rich with coconut butter and eggs and moist with crushed pineapple! Adapted from yammiesnoshery.com/2013/02/hawaiian-sweet-
Baking powder without the allergenic gluten or corn starches, aluminum or other fillers.
Adapted from http://wholenewmom.com/recipes/energ-egg-s
ubstitute-egg-replacer-without-eggs/, this is a cheap, accessible and easy to make version of the Ener-G Egg Replacer Powder. Gluten, corn, soy and dairy free!
My "experimental" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg. Gotta say, I liked making this 100% sugar free dough a whole lot more than the sugar-filled one - it came together easier and baked flatter without spreading!
But how did they taste compared to the original? Stay tuned to yummysmells.blogspot.com to find out!
My "control" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg.
Simply glazed with powdered sugar and milk, these slightly sweet, fruity eggless donuts get a hint of colour from cocoa and nutrition from spelt flour. Baked instead of fried, you'd never suspect they were healthy!
Adapted from Judith Finlayson's The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice. I made them nut free with honey-roasted sunflower seeds, eggless with ground flaxseed, and lower in fat with 0% Greek yogurt. Not too bad for any muffin, gluten free or not!
The liquid form of one of my favourite Greek desserts - hazelnut baklava! Almond milk gives it a richer flavour than plain milk - and you can certainly use sugar-free syrup if you like
Bittersweet chocolate, cocoa, espresso and a hint of brown sugar goes into these brownies from Petite Treats: Your Favorite Desserts-Bite Size!. They were a little on the dry side (so sad!) as written, but a few tweaks (and a brushing of Kahlua on the underside) solved that problem :-D
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration!
Rich, thick and full of flavour from creamy coconut milk, coconut oil, coconut extract and naturally sweet carob powder. It whips up nice and smooth, and if you chill it, it pipes like a dream!
I made this originally to use up a half bag of very stale marshmallows (we're talking mini rocks here) that I had and to make a mouldable decorating medium for my grandmother's birthday cake. A few surprises along the way (i.e. marshmallows carmelizing in the microwave, not melting) worked themselves out with a few extra additions, and I even played up the flavour a bit with some English Toffee flavouring extract! Shaped and allowed to dry at room temperature overnight, you can have delicious, gorgeous flowers, bees or anything you want!
Roll small balls of this rich, gluten free, vegan ganache and dip them in chocolate or dust with cocoa for a delicious gift (or to eat all yourself!). Coconut milk makes for a silky mouthfeel, while a mashed, super-ripe banana adds flavour and natural sweetness!
Perfect for a mid afternoon pick me up, when you want something sweet and rich but without a huge caffeine jolt! Sugar free thanks to organic Pyure stevia, which has the benefits of inulin too!
Made with slivered almonds, flax seeds and sunflower seeds, this is definitely a banana bread for anyone who likes a bit of texture in their treats! Vegan caramel sauce takes place of the sugar and meshes perfectly with the over ripe bananas and the spicy peach butter!
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
If you're an Ovaltine fan, these are definitely the cookies for you - huge, chewy and full of malt flavour from malted barley flour, barley malt syrup and malted milk powder, with just enough chocolate chips to make it a real treat!
Called "Mrs Randalls Brownies" in the book Petite Treats: Your Favorite Desserts-Bite Size!, my version of these adds moisture-locking chia and liquid stevia to the rich cocoa and ground nut body. Powdered stevia and dark agave add extra sweetness. If you don't have ground chia, equal flaxseed meal can substitute.
Adapted from Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket by Judith Fertig, this yeast bread originated in Switzerland (where it's called bierenbrot) and came to American plates via Wisconsin. Fresh, dried and juiced pears find a home in the cardamom- and ginger-laced dough - a treat for any Fall breakfast!
This hearty loaf is packed full of texture and flavour - with almost every seed under the sun, whole grains, Craisins and sourdough starter! It makes delicious toast and thanks to the chia seeds stays moist for days.
Boiled bagels with 100% whole grain sourdough, with whole flaxseeds, malted barley syrup and buttermilk for extra tang! Adapted from breadwithoutbutter.blogspot.ca/2009/09/sou
A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.
I was in the mood for a taco the other day, but I didn't want the shell bit (never really liked hard tacos and the soft ones turn to mush). Instead, I just bunged everything into a bowl, drizzled it with plain soy yoghurt mixed with a bit of lime and called it a day!
Baked in a casserole for 2 hours, this melange of spicy trimmings from a leg of lamb (the meat that was too close to the bone for mom to bother with back at Easter), Thai chili, garlic, carrot and onions is meltingly tender and rich - but deceptively low in fat!
Chewy, gluten free, vegan bars with Xylitol+, coconut and homemade soynut butter. Rich and slightly sweet on their own, but elevated with orange juice caramel syrup!
You may know these tender, not too sweet cookies by their name Fig Newtons, but in reality the recipe is of Egyptian design. This version combines the traditional flavours of North Africa with the whole grain cookies of today.
My version of Mac n' Cheese for school. In the amount of time it takes to cook the pasta, I had a luxurious cheese sauce ready! Poured into the casseroles, sprinkled with more cheese and whole wheat breadcrumbs, it was declared "Best Mac and Cheese Ever" by the kids (and I think the old cook was jealous!)
There is NO escaping the chocolate goodness in these suckers, and it's a good thing the recipe I adapted from http://sallysbakingaddiction.com/2013/02/1
3/1-xxl-death-by-chocolate-cookie/ only makes two because they're the size of your face!
You know "Magic Bars" and Hello Dollies, but you've never seen this combination before! These have a chocolate cookie base, spread with raspberry jam, topped with sliced banana, butterscotch chips, coconut, and bittersweet couverture discs, then drowned in sweetened condensed milk mixed with peanut butter and capped with chopped roasted peanuts! Can we say Heaven??
Can you believe I hate avocado au naturale? This bittersweet, creamy frosting is the only way I’ll take a bite – and not only is it added-fat free, there’s no refined sugar either - just a dash of raw agave and a pinch of stevia! Slightly adapted from Giada De Laurentis’ Avocado Mousse
Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings – try my Luxuriously Healthy Chocolate Frosting... the combination is like Nutella on steroids!
Just barely adapted from Mr. Wilkinson's Vegetables, these tomato-based beans are filled with a medley of spices and "oven-simmered" until thick and rich. Perfect for dunking toast or just digging in with a spoon!
Makes about 8 tbsp. Almost the whole spice cabinet goes into this Ethiopian recipe, perfect for jazzing up anything on the menu (I love it on cauliflower and potatoes!).
The perfect accompaniment for cakes, ice cream or morning waffles!
Definitely NOT a diet dessert - but a winner for my mom's birthday party! With 24 oz of cream cheese, a cup of mascarpone and 10 oz of bittersweet couverture chocolate you can definitely count me in!
Adapted from http://creampuffsinvenice.ca/2011/02/05/nu
Or "starfish" if you want to relate to the famous Pepperidge Farm crackers these emulate. For extra zip, try extra old Cheddar and add a pinch of chipotle or jalapeno pepper powder!
Five ingredients (not counting the chocolate) and NO sugar! A xylitol / stevia blend enhances the natural sweetness of the organic coconut and virgin coconut oil.
I adapted this moist, low(ish) fat cake from The Newlywed Cookbook by Robin Miller, baking the topping (which I added pecans and almonds to) onto the top of the cake rather than sprinkling it on after baking. It's a wonderful morning snack!
No chocolate, but packed with the bright lime and graham cracker flavour from the classic treat! A touch of tangy cream cheese adds just the right about of taste and texture. Keep them in the freezer to prolong their life – not that they’ll hang around long!
Adapted from the upcoming Newlywed Cookbook to add all the veggies "beginning to die" in the house and use brown rice stick noodles. This is creamy, spicy and packed with nutrition! It's also good warm or cold, making it great for lunches.
The flavour of spaghetti squash reminds me of my favourite butternut, but like any mashed squash the texture puts me off. Making them into crispy savoury bites solves the problem, and adding ketchup (or maple syrup!) doesn't hurt either!
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.
Sliced zucchini, stevia and a hint of spice gets topped with crispy panko breadcrumbs and baked for a delicious and healthy midafternoon snack.
Melted frozen yoghurt adds moisture and sweetness to these whiskey-laced, oat flour cocoa muffins. A vegan mini marshmallow caps it off for looks!
Mini cinnamon buns that are super-simple to make ahead and freeze for later! Who doesn't like a warm cinnamon bun? The kids sure didn't complain at work!
Adapted from www.pixel-whisk.com/2012/11/baby-cinnamon-
buns.html to make it whole grain and lower fat with pureed chickpeas for extra nutrition!
Thin, chewy and vegan FTW! These use my Cocoa Syrup as the full-bodied chocolate flavour, amped up by brown sugar, with crunch from Rice Krispies and moist from oil and silken tofu. Perfect to face all the allergies at school!
Cocoa Syrup: http://yummysmells.blogspot.ca/2013/03/coc
Makes two 9x13” pans. Dense, sweet and studded with bittersweet chocolate chips, these vegan blondies have a rich nutty flavour without any added fat or nuts! Adapted from http://chocolatecoveredkatie.com/2011/05/1
With a boatload of mashed potatoes (either leftover or freshly made), oats and whole wheat flour, this is a stick-to-your-ribs, dense boule that's great for serving with stews, soups or your favourite St. Patty's Day dish!
Adapted slightly from All You Knead is Bread by Jane Mason. Using dark soy sauce instead of salt, it has a unique Asian flavour that meshes well with the nutty black rice. I used whole wheat bread flour and added stevia and coconut extract too for a kick! This is a fun "project" bread to make - it's not going to be an everyday loaf, since it's too low-rising for the toaster or to make proper sandwiches - but it's delicious and healthy to boot!
Homemade sundae or "hot chocolate" syrup perfect for almost anything, including brownies for school!
Between the honey, amber agave nectar, rosewater, cinnamon and walnuts, this creamy candy is a HEAVENLY concoction that really does evoke memories of the Mediterranean pastry!
My take on the classic for the kids at school! Creamy noodles and chicken are mixed with a mess of veggies and topped with crushed crackers for bona fide comfort food - and it both freezes and reheats wonderfully!
I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. Leftover sushi/sticky rice, a mix of stevia and sugar, whole milk and a few beaten eggs cooked together into a creamy mix that got a punch of colour, flavour and nutrition from frozen raspberries!
Baguettes from "All You Knead is Bread" by Jane Mason. A long process beginning with a pre-dough, a gazillion stretch and folds and a sticky shaping, but so worth it in the end! These have a whole-wheat and sourdough “predough” and a half whole wheat final dough spiked with a tiny bit of yeast-boosting ginger for a tangy, slightly nutty flavour! If doing this by hand vs. a stand mixer, I suggest investing in a bench scraper for the initial kneading.
Adapted from Connor’s Cooking and www.cravingsofalunatic.com/2012/11/red-vel
vet-popcorn.html. Rich cocoa, brown sugar and a hint of nutty sweetness from coconut enrobe crunchy popcorn and dry to a perfect Valentine's snack!
A simple stir fry of somen noodles, shredded cabbage and broccoli is dressed with a spicy, sweet garlic-teriyaki-scallion sauce.This also works well with a thinly shaved leek!
You can't go wrong with a good coffee cake - spiced just right, tender and sweet, with that to-die for crumb topping! This vegan, gluten free version (adapted from The Gluten Free Vegan) uses toasted quinoa and coconut in the topping and tastes like it came right out of the bakery!
Creamy, dreamy and rich, with a hint of tang from the buttermilk. Coat it in chocolate (dark or white) for an extra special treat - as a bonus it keeps longer!
This also works well with a thinly shaved leek, so play to your preference.
These mini cakes are dark, dense and rich - just sweet enough (with a complex sugar profile from xylitol, stevia, glycerin and brown sugar), and with a touch of fruity elegance from cherry jam. A nutty note from coconut oil, quinoa and adzuki beans seals the deal on these gluten free, vegan wonders. This is rich, so a tiny piece satisfies!
An elegant savoury garnish for blini or sushi. You will need a plastic syringe or squeeze bottle.
Sweet and tart cherries are livened up with a burst of pineapple groundcherries - not "real" cherries, but the name suits!
This low-sugar jam uses Pomona's Pectin and has a wonderfully complex flavour from the fruit, agave, wine and vanilla!
Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety!
You'd never guess these sweet, hearty spelt-flour muffins with crunchy granola on top have no sugar in the "cake" part (the topping is Crunchy Maple Sunrise® cereal from Nature's Path and has evaporated cane juice and maple syrup). The secret? Naturally sweet fruit and the goodness of almond stevia!
Moist, rich and not too sweet, these are packed with walnuts, chocolate chips and granola for interest. They're a nice mid morning snack for work (or school).
Inspired by the French Yogurt Cake in Dorie Greenspan's Baking: From My Home to Yours, I used whole wheat pastry flour, coconut flour, coconut extract, toasted sesame oil and white sesame seeds for an exotic, moist, tender loaf cake.
This is packed with an intense amount of spices, but none of them overpower the other. The tomatoes soak up the goodness and melt into a delicious, thick topper for toast, rice or your favourite protein (including eggs and grilled Halloumi!). Inspired by the blog "The Taste Space" - http://tastespace.wordpress.com/2012/09/19
AKA Hazelnut and Almond Praline. Adapted from Grace Massa Langlois' book "Grace's Sweet Life", using half brown, half white sugar, a pinch of sea salt, and corn syrup
for the glucose. The coated nuts, once hardened, can be ground to crumbs or a paste for baking or simply broken into shards for decoration.
Inspired by mymansbelly.com, these use a chewy, melted candy corn (mellowcreme) and coconut oil base and are packed with more coconut, hot cocoa mix and a touch of almond milk. Rolled in cocoa powder, they're an unusual yet delectable holiday treat!
With a can of beer and rich molasses, this crusty loaf is all kinds of moist! Rye, spelt and whole wheat flours add extra nutrition and great flavour, while honey-roasted sunflower seeds and raisins add interest and texture.
Crumbled "meatballs", macaroni and LOTS of veggies fill this thick and hearty soup. It's a nutritious "stick to your ribs" meal in a bowl that freezes well too. You can even top bowls with a slice of garlic toast and grated cheese, pop them under the broiler and have a real Italian feast!
Gluten free, these also have no leavening and rely on a "cook down" method for the pumpkin to concentrate it and eliminate the water. They're dense, not crumbly or sandy, and spicy!
The same base as my Asianesque ones, with the rich flavours of Italian cooking. These are perfect for making minestrone or Italian wedding soup.
These are the perfect size for soup or noodle bowls, or use them to fill wontons. They're filled with flavour and you'd never know they were meat free. Freeze on a baking sheet then keep in a zip-top bag in the freezer for a quick meal - just heat up your favourite broth, add noodles or rice and go!
Adapted from Cookin’ Canuck, these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot!
Chewy, sweet cookies with the goodness of whole grains, banana and oat flour and a homemade granola for crunch! Adapted from keepinitkind.com/salted-caramel-chocolate-
Makes about 3/4 cup. Veganized from www.brighteyedbaker.com/2012/07/24/diy-car
Have leftover mellowcreme candies from Christmas? Try these sticky sweet, fudgy blondies with candy corn as the secret ingredient! Adapted from cakefyi.com/2011/11/03/candy-corn-blondies
Chunky cut celeriac adds a new twist to oven fries. With less calories and carbs (and a lower GI) than potatoes, it won't hurt you blood sugar or your diet!
The maligned, knobbly vegetable known as celeriac or celery root is very mild in flavour, especially when cooked (like a slightly nutty potato). Paired with standard potatoes and sliced onions in a scalloped-style dish, it's so delectable you'll wonder why you haven't tried it before!
A combination of my Mom's famous "no-recipe" stroganoff (she's made it so often she never looks now) and Melanie's version for #SundaySupper: http://www.fastfood2freshfood.com/2012/08/
Same basic recipe as the Crisco Cookies, but with a GF flour blend that just so happens to have whole grains too!
Scoff if you will, but these shortening based sugar cookies keeps it's shape better and is a little sturdier, a huge plus when traveling to holiday parties!
Both a "basic" and a "redux" version of this healthy, hearty bread are on the table! Tender enough but still toothsome and great for toasting or sandwiches, this is a homey, feel good recipe you can keep in the freezer for breakfast anytime! Adapted from Adapted from Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket by Judith Fertig.
Recipe out of Liddabit Sweets. This is fairly simple to make but gets over EVERYTHING. It is hard to work in all the nuts, and cut it when it's cooled (it is hard candy!) but it's worth it for a special Christmas gift - it keeps almost indefinitely too!
Hard-crack sugar syrup mixed with espresso coffee beans and poured out into a single layer on a silpat. The perfect Christmas gift for those coffee lovers on your list!
Bubble sugar is an easy decoration made from cooked sugar that adds a beautiful touch to cakes, cupcakes, and pastries. Play with the alcohol you use to change the subtle flavouring of the finished candy - I love using a mix of Grand Marnier and Kahlua for chocolate cake decorations, or a coconut rum when making it to garnish a lime pie. Adapted from Grace Massa Langlois' book "Grace's Sweet Life".
The original (fictional) drink was invented by Zaphod Beeblebrox, a major character in Douglas Adams' novel The Hitchhiker's Guide to the Galaxy. The effect of a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon, wrapped 'round a large gold brick. It has also been described in the novel as the alcoholic equivalent to a mugging; expensive and bad for the head.
This is a more practical, but no less potent, version that is all about the booze. You definitely need to pace yourself... and your liver!
This is my mom's version of Julia Child's Fillet Of Sole Bonne Femme, courtesy of Julia Child! Sole poached in wine with Swiss cheese, heavy cream, mushrooms and not much else! I definitely suggest an enameled cast iron Dutch oven for this, as it evenly distributes the heat.
Even though this casserole-dish stuffing is fantastic for days after the event, there are rarely any leftovers! It’s a brilliant blend of sweet, savoury, nutty and fresh flavours that’s a stunner on the holiday table.
My (and my mom's) version of the classic French Onion Soup. Using Julia's recipe as a base, this uses butter and bacon fat to saute, gets a splash of cognac and a cup of wine along with the rich, flavourful beef stock. My stepbrother (who requested it in the first place) ate two huge bowls!
Makes one 12” crust. This adds a touch of homemade, flavourful goodness to your next pizza night! Feel free to try out different flours, oils and herbs too!
Directions and NI for Gluten Free Superfood Pancake Mix - http://recipes.sparkpeople.com/recipe-deta
Organic dried blueberries, maca powder, flaxseed and a great blend of GF flours make this pancake mix something you'll want to wake up to! NI is per cup of dry mix only (1 batch)
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!
Oats and almonds both stud this eggless, very vanilla dough that bakes into perfectly crunchy sticks. Dunked into coffee or hot chocolate it's a great pick me up in the afternoon!
There's no shortage of Fall flavour in this crunchy, chunky nut-free treat! With lots of fresh pumpkin puree, maple syrup and spices you don't need buckets of sugar or oil to enjoy!
Something my mom used to whip up for dinner during the week, these are fancy and delicious enough for company too! Use the most slender carrots you can find, as they're the sweetest.
If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!
12-grain flour, dark rye flour and whole wheat flour team up in this dense, multiple (cold) rising bread baked in a Dutch oven. You really need to plan this one out ahead though - with three long, cold rises, this hearty loaf adapted from http://www.kingarthurflour.com/recipes/roa
sted-apple-bread-recipe takes easily 3 days start to finish! It's so worth it though - with roasted apples, pumpkin seeds and dried figs, it's a showstopper on the breakfast table!
Ground walnuts, cinnamon and rosewater fill this semi-soft cookie batter. Enjoy as is or make decadent sandwiches with my Baklava Cream Fondant!
Crisp chopped and buttery ground pecans add a wealth of flavour and a hint of bitterness to the crunchy cookie fingers. Sweet toffee bits add the "caramel" note to the biscuits while dark, rich palm sugar deepens the overall flavour. You've never dunked this into your coffee!
Adapted from www.momstestkitchen.com/2012/12/hot-cocoa-
cookies.html, these babies have bittersweet chocolate chips, fudge sundae sauce, hot chocolate mix and chocolate extract in addition to flavourful coconut oil and mini marshmallows
Nut and egg free, 100% whole grain, but packed with rich flavour! An oat, whole wheat and pumpkin seed mixture makes the perfect base for a barely sweetened pumpkin layer. The whole thing gets topped off with yet more oaty crumble and baked to rich perfection!
A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall.
Adapted from the indolent cook. These are simple, not too sweet, snow white gluten and egg-free cookies that are both slightly chewy and crisp on the outside.
Inspired by the Millet & Buckwheat Granola on Vanilla and Spice, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy!
These cupcakes (modified slightly from the classic "Black Magic" recipe) get a wallop of flavour from cocoa, buttermilk and a hint of coffee, not to mention a hidden kick!
So moist, not too sweet and definitely vanilla! This is a great buttermilk French vanilla recipe for sheet cakes and cupcakes.
A delicious option for birthdays, Thanksgiving or Easter! The hint of spice in the tangy frosting really elevates it from your "standard" carrot cake, and the shredded beet adds a hint of earthiness you don't expect.
Crunchy multi-spice cookies leavened slightly with Baker's Ammonia and using a traditional butter/lard fat base. Topped with crunchy sugar crystals these will be a hit at Christmas parties!
Old fashioned Scandanavian cookies that use baker's ammonia for the leavening. Baker's ammonia can be purchased at most grocery and baker's supply shops, and cause the cookies to reek to high Heaven in the oven. Once cooked, though, they are all vanilla and peppermint.
A slightly more exotic twist on the Italian classic, made with coconut flour, extract and butter, whole wheat and no eggs! Bitter, crispy cacao nibs and rich pistachios stud the dough for contrast and pops of flavour.
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! They're very vanilla-y, but basic enough that you can play around with all sorts of fillings and frostings to make them your own. Try serving these plain with a "do it yourself" frosting bar for your child's next birthday party!
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! If using this on a vanilla cake, try adding a pinch
of nutmeg to the mixture for an extra bit of dimension.
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. Using instant espresso powder and Dutch processed cocoa makes for a velvety smooth, incredibly rich spread. Warm it slightly for a perfect cake or cookie filling!
Directions for http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2302552 . Makes enough for 4 kids or 2 adults. NI is for child servings.
Just as easy as AJ but a lot better for you! NI is for 1 batch of dry mix only.
Make your own and save a bundle while eating healthier! There are 15 ingredients but both whole and ground forms are used for two items. Recipe as written makes 20 cups but is more practical to make as "parts".
If you love the smooth combination of peanut butter and Nutella, you'll love these! I used turtle shaped candy moulds for these, but you can also press the dough into a 9" square pan and cut pieces.
Who knew leftover potatoes, peanut butter and icing sugar could be so delicious?
These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between “thin”, “flat”, “oat” and “chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can’t find the rocks (avail. online: http://www.nuts.com/chocolatessweets/choco
These are my sister's new favourite brownies - adapted slightly and scaled back from the Back in the Day Bakery Cookbook, they are chocolate to the max!
Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. Use in-season fresh or flash-frozen peaches for ultimate sweetness - that way you don't need as much sugar! Adapted from Quick and Easy Low Cal Vegan.
This tastes rich and exotic, with notes of peach and berry perfectly meshing. Diced dried apple adds textural contrast and an unusual "bite" of flavour when you get one!
I made the crumble part of these a bit lighter on the fat and sugar and with whole grain flour in order to counteract the sweeter Butterscotch Apple Pie Filling I had on hand. I was definitely pleased with the result - and my dad was too!
The directions and prepared NI for the Monster Cookie Jar Mix.
The classic kitchen sink cookie, these are easy to customize to the recipient's individual tastes simply by switching out candies and nuts. Adapted from Desserts in Jars: 50 Sweet Treats that Shine.
Who can pass up a good coffee cake? This one is simple, unadorned (though you can add a powdered sugar glaze if you like) and packed with cinnamon and chopped walnuts. What better way to start the morning? Adapted from Desserts in Jars by Shaina Olmanson.
When you want a safe dessert to serve (or eat yourself) but don't want the fuss and bother of a fancy cake - this is for you! It's a little unusual in that it uses juicer pulp in place of grated carrots, but finely shredded and squeezed dry carrots work too. Adapted from The Gluten Free Vegan.
This is really more a compilation of recipes, since you can make the components ahead of time (it's actually best to make the cake and filling a day ahead). The "ball" mix can be frozen up to 6 months either formed or not - and they taste like apple fritter doughnut holes when rolled in cinnamon sugar!
This perfectly fits a loaf pan, and makes the exact amount you need to make cake balls with the Maple Apple Cake - Ball Filling (http://recipes.sparkpeople.com/recipe-det
Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness. Adapted from the California Walnut Commission
Tangy-sweet and packed with wholesome flavour, this is a welcome change to the Christmas table!
Light and airy choux puffs are laced with aged Cheddar and crunchy walnuts. Simple and elegant, they're great for dinner parties or simply Sunday brunch! Adapted slightly from the California Walnut Commission.
Adapted from "500 of the Healthiest Recipes and Health Tips You'll Ever Need" by Hazel Courteney and Stephen Langley
Tastes like a decadent caramel apple, but fits perfectly into a pie shell! NI is per cup
If you're a fan of the spicy Christmas cookie, you'll love these - same crunch but with more nutrition!
Heirlooms and garlic from the garden roast to sweet, sticky perfection - ideal for this otherwise simple sauce!
Sweet, mapley apple pie combines with salty-nutty peanuts in a sweet potato pastry for the best (and healthiest!) "hand pies" you've ever had! Adapted from Petite Treats: Mini Versions of Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver.
Makes two 8" or 9" crusts. This is delicious with apple pie, or as a savoury base for pot pies like chicken.
This also makes delicious tartlets or "apple pie cookies" - that is if you can keep out of it with a spoon! Adapted from "Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness" by Dede Wilson.
While I was making this turkey and vegetable soup, I noticed that (almost) everything that went into it was divisible by 3! Vibrant turmeric, rosemary and thyme add herbal notes to the homemade turkey stock, while carrots, peas, leeks, celery and potatoes, along with a White Swan squash round out the mix.
Tiny silver dragees are the shining attraction in these dark, deep malted-cocoa cookies. A dab of black food colouring is optional but really helps the colour pop!
Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere.
Have a loaf of banana bread that didn't quite bake all the way through, or just have some leftovers that are going stale? Slice them up and make a delicious biscotti!
Why not save some cash and make your own dairy free cinnamon baking chips? Use common cinnamon or fancy Vietnamese, whatever you have on hand - it couldn't be simpler (or tastier!). NI is per tbsp
Like the best cinnamon toast ever - but with the health properties of pumpkin seeds! Makes 2 cups, 8 1/4-cup servings
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
A tiny amount of butter, combined with the richness of peach butter and sweetness of chocolate granola, makes these wheat free cookies decadent while keeping them wholesome! Adapted from http://arismenu.com/candy-corn-oatmeal-coo
Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention.
Gluten and egg free, packed with protein and fibre and all kinds of delectable! Rich and creamy Nutella filling nests inside each dark chocolate cookie made with almond butter and more Nutella! A handful of dried bananas add an accessory flavour and great texture too.
Adapted from Home Grown Harvest, I used whole wheat pastry flour along with homemade beet infused cocoa, home-dried cherries, homegrown beets, flaxseed to make a vegan treat for the girls at my hair salon. Applesauce from local apples replaced half the oil too - but you'd never guess these were in any way healthy!
Soft, lightly spiced rye dough packed with roasted cherries, raisins, cacao nibs, cocoa and coffee! Rustic and crusty, it's a low-rising boule perfect for breakfast.
If you know Biscoff, you know Speculaas - a spicy Belgian snapper with hints of almond and rum. This is a gluten free, vegan version adapted from Artisanal Gluten-Free Cooking by Kelli and Pete Bronski and uses their great flour blend.
This cake is extremely moist, nicely spiced and a great way to enter Fall while still enjoying your garden's tomatoes! It's an old formula that I veganized, cut the sugar, and added home-dried raisins and apples to.
Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe.
This recipe is the epitome of all the things Thai food is known for – a perfect marriage of flavour, texture and heat.
Have leftover Green Tomato Brownie Muffins and some Chickpea Almond Frosting kicking around? Make these decadent truffle-like balls! Coat in chocolate and stash in the freezer for holiday gifts, or roll in cocoa or icing sugar for immediate enjoyment!
A nutty, sweet topper for brownies, cupcakes or even in the middle of sandwich cookies! Makes about 1 1/4 cups
These also make awesome baked doughnuts with a powdered sugar glaze - don't be disturbed by the sunken appearance of the muffins though, that's what frosting's for!
My combination of all the things my dad loves most: butterscotch, bananas, peanut butter and bread pudding! Adapted from Alice Medrich.
Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon.
Adapted from Alice Medrich
Thick, sweet and full of peach flavour - this is a great spread for toast, bagels or pancakes and can be frozen (well-covered) up to 6 months!
Try this different twist on your next batch of pancakes or waffles! It also makes a fantastic ice cream sundae.
An easy, concentrated flavouring for your favourite cocktail, mocktail or soda creation!
A long simmer brings out the best of summer tomatoes in this simply seasoned pasta sauce. It's thick, rich and packed with flavour, especially if you use homemade tomato paste as well!
Who knew it was this easy to make rich, dark tomato concentrate at home? With a simple puree and a few hours in the oven the best bits of Summer can be yours!
A gooey, sweet and tart pastry made with low fat Potato Pastry Dough and sauteed apples glazed with crab apple jelly. Ensure you roll the top crust as thin as possible to avoid a leaden feel.
My old neighbourhood streets are lined with crab apple trees, which are never sprayed or treated but are always overburdened with fruit at the end of the summer. I didn't want to see it all go to waste for yet another year so I picked a bunch one morning and made this incredibly delicious jelly!
Greatly adapted from Attune Foods: blog.attunefoods.com/2011/10/double-dark-c
hocolate-granola/ to use up some pantry items I had and make my own granola to use in my mom's weekly bread! It really does depend on the day's heat and humdity as to how long this takes - start checking after an hour if you're worried about it burning. NI is per cup.
Three types of chiles - Thai, hot banana and sweet banana - get cloaked in amber honey and steeped for a week. It will keep for a long time in a sealed jar in the cupboard! Seed the peppers if you really want to keep the heat a bit lower.
Delicious in your next lemon or white cake!
A mix of traditional Japanese and Italian sweets makes for a delectable dessert or snack - whether freshly made or frozen!
Slurpy noodles in a shrimp and broccoli packed broth make for a delicious light dinner for one.
I wanted to capitalize on the tropical flavour that my pineapple ground cherries had, so I combined them with pineapple tidbits, pineapple sage, agave nectar and a hint of ginger for a rounded, medium-set jam.
The classic combination of bananas and cinnamon gets bulked up with almonds and walnuts for a healthy, super raw snack!
This is a traditional Mennonite dessert that I found in a box of paraphernalia from the St. Jacob's farmers market. I grow both ground cherries and grapes, so it seemed like a unique way to use them that wasn't jam!
Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but will work as a topper if rolled thinly. This is also delicious made with sweet potatoes, especially for apple pie.
A decadent topping for sandwiches made with the best Summer has to offer! It also makes a great pasta "sauce" with torn basil and oregano added in too.
Need a loaf to serve with your next Italian dinner? This crusty boule is packed with sun-dried olives and has just enough sourdough starter for a bit of interest. Instant yeast guarantees a rise, but this is a fairly low rising loaf.
Gluten free, nut free, vegan and definitely red - these brownies are adapted from www.munchinwithmunchkin.com/2012/02/03/hea
lthy-vegan-red-velvet-brownies/ and are a
fudgy, fruity and earthy treat everyone can enjoy! Since everything can be done in the food processor, there's only one thing to clean!
One of my favourite lunches that can also serve as a simple supper with a bowl of soup or a garden salad. Tofu and ricotta puree into a creamy spread with a touch of tang and freshness from herbs and lemon. Spread on bread that's been flattened out with a rolling pin (or wine bottle...) and topped with slices of summer candy before being quickly broiled to soften everything into a delicious whole and you've got a meal for kings and hungry gardeners alike.
My sister wanted a version of cinnamon raisin bread that would hold together when sliced so she could put it in the toaster. This is it!
Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself!
Adapted from Colette Martin's "Learning to Bake Allergen Free" - I tried both "regular" and "doughnut hole" types and I found the smaller ones were better overall. The finished nuggets can be rolled in cinnamon sugar or glazed with your favourite mixture - you can even try filling them with jam or Nutella!
Adapted from http://www.twopeasandtheirpod.com/chocolat
e-fudge-zucchini-cookies/. These are rich, chewy and touched with a fruity bite from raspberry cocoa and chocolate chips.
We can't get flavoured chocolate chips here, so I made my own! These also use my Raspberry Cocoa.
Dark, rich and full of fruity flavour - without anything artificial or spending a fortune! Enjoy your new berry flavoured cocoa!
Adapted slightly from "Learning to Bake Allergen Free" by Colette Martin. This is light and fluffy but incredibly moist and flavourful, and you'd never realize it was GF if you didn't know ahead of time! The glaze is sweet and spicy, and a perfect touch on a snack everyone can enjoy!
We are not fans of creamy pasta salad, and in the Summer it can be dangerous to leave it out. This tangy, veggie packed version is elegant and perfect for packing.
This makes about 1 cup and is the perfect alternative to creamy Caesar dressings. I use this on my Italian Salami Pasta Salad.
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
Adapted from Edible Herbs by Charles W.G. Smith. Filled with tons of antioxidant-rich, hearty vegetables, black soybeans (insanely high in omega-3 and -6 as well as anthocyanins!) and flax-enriched pasta, its a tasty vegan way to keep your heart, skin, digestion and detoxification systems at peak condition while keeping a smile on your face!
Made with Tofu Shirataki, non-fat Greek yogurt and a low fat vegan Parmesan, it's alfredo for everyday dinner! For the old WW POINTS system, the whole recipe is 2.8 on my calculator.
Adapted from Grace Massa Langlois' book "Grace's Sweet Life" - the berries are baked with the sugar and lemon juice instead of being done on the stove. It was so brilliant I had to share!
Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party.
A simple mash-up of homemade ricotta and overripe bananas fills a whole wheat shortbread crust and is topped with an eggless strawberry curd. Creamy and sweet but still light - and low in added sugar!
This is the perfect combination of two of The Chew's host's favourites: Michael Symon is proudly fond of bacon and butter, and Daphne Oz is on the healthier side with fruit, tofu and her notorious psyllium husk. A handful of butterscotch chips even the playing field, and soaking the dried apple in scotch doesn't hurt either!
You can't go wrong with chocolate and cherries, and these are no exception! Vegan, with 100% spelt flour and no added fat thanks to homemade pumpkin and sunflower seed butter, even the frosting is good for you, and packed with hidden antioxidants!
A slightly chunky spread of sunflower and pumpkin seeds, sweetened with amber agave nectar and sprinkled with sea salt
This is my mom's recipe for paella that we used to make every New Year's Eve as a celebratory meal. It's a bit pricey, definitely exotic, but well worth it for a special occasion.
You don't have to grill or saute the pepper and onions, but it adds a nice change in dimension and flavour with the rest of the cool veggies and yogurt sauce.
A fat-free, flavour-full breakfast side you can make at home! Got this from a local B & B and love it! They served it with a huge fruit salad and a cup of tart yogurt.
Naturally sweet and nutrient filled coconut water teams up with tart lime juice and a hint of agave for sweetness, while frozen summer berries make for flavourful "ice cubes" and garnish.
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Bring a pan to the next picnic or bakesale and watch it disappear!
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. These bars have a simple whole wheat vanilla shortbread crust and are piled high with diced fresh rhubarb in a light egg-flour custard. Not too sweet, they're a great addition to the backyard BBQ.
Lots of healthy ingredients get into this no-cook salad. It's a perfect dinner meal for one with a cob of corn or a crusty roll.
Copycats of the Tim Hortons classic that I made for Grandma to keep her spirits up - whole grain and egg free with tofu, blueberries, raspberries and filled with vegan strawberry curd, they're healthy, hearty and a familiar snack to keep on hand.
Wondering what to do with that vegan strawberry curd you made? I whipped up simple thumbprint cookies with home-dried kiwi slices in the dough for a unique twist on the classic.
Adapted from http://thehungryartist.wordpress.com/2012/
redient/. Everything for this decadent and veggie packed quickbread can be done in the food processor - no bowl washing required!
Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist - dark raisins steeped in the Cognac. The topping takes a day to steep, and tastes better done a few days in advance. The crisps are best done the day of serving although they will keep 1-2 days.
A new twist on the classic French toast, using buttermilk for a bit of extra "oomph"! For a chef's treat (which was my favourite part growing up) pour the leftover egg mixture into the pan and cook until crispy on the bottom and set on the top like an omelette. Serve alongside the French toast (with Blueberry Butter or maple syrup, of course!).
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
Hermit bars are basically an old fashioned spice cookie baked into a soft, chewy bar filled with raisins and nuts. They're said to date back to the late 1800s when the wives of New England sailors would make these for their husbands to take out to sea because they traveled so well. These are made with 100% whole grains, Omega rich almonds and walnuts, and magnesium rich molasses and Demerara sugar.
A classic stir fry of lean steak, vegetables and baby corn gets amped up with a spicy (but not too spicy) sauce from Blue Dragon.
A sweet and spicy sauce from Blue Dragon mixes well with tart orange juice, buttery salmon and a fruit and vegetable medley for a non-fat packet meal perfect to serve over your favourite starch.
Lots of veggies and thick Chinese noodles soak up the delicious sauce I was lucky enough to try out in a food demo. Feel free to use your favourite, the Blue Dragon Sweet and Sour variety is similar to thick plum sauce with a touch more heat and acid.
This is my step-dad's go to condiment for everything - toast, pasta, rice, even burgers and steamed veggies! It is spicy, so use with caution.
I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my marinated strawberries and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/
No need for sugar in this lightly spiced spread - the natural sweetness of the pears condenses into a dark gold caramel all on it's own! Adapted from the Old Farmer's Almanac Garden-Fresh Cookbook. Makes about 1 cup, 8 (2-tbsp) servings
A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Shortbread pastry (adapted from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book)
This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.
Adapted from BBC's Simon Rimmer to make a more gout-friendly dinner option for a guest. It's tangy, light and full of delicious flavour! If purines aren't an issue use whole wheat pasta.
Salbitxada sauce is a classic Spanish accompaniment for Summer dishes. Thick, spicy, salty and rich, it's made of ground nuts, peppers, garlic and tomatoes with a glug of olive oil and aromatics thrown in. Baked onto salmon fillets, it is a unique and exotic Catalan main.
Apples and blueberries combine with vanilla sugar, allspice and a pinch of salt for a long and slow stovetop simmer. The result is a rich, sweet and spreadable puree perfect for toast, PB&J or even sandwiching between cookies. Adapted from The Old Farmer's Almanac Garden-Fresh Cookbook
These individual pans of baked pasta are filled with hearty protein and fibre from beans, whole wheat noodles and textured vegetable protein, creaminess from ricotta and tons of nutrients from a homemade vegetable sauce and lots of spinach. You can bake them right away, freeze them "raw" and bake them later, or prebake, freeze and reheat them when you need them.
The perfect base for any pasta, especially my "One Day at a Time Lasagnettes"
Adapted from Godiva's website, this is more of a rich frozen custard than an ice cream. A little amount goes a long way - and it's worth every calorie!
A bit less of a devil's food than your standard, sugar-packed C&C, but still decadent and sweet! Maca powder is an ancient Peruvian energy booster and contains significant amounts of amino acids, carbohydrates, and minerals including calcium, phosphorous, zinc, magnesium, and iron. It's also packed with the vitamins B1, B2, B12, C and E. It's an adaptogen as well - supporting the body's defenses against both physical and mental weakness (including stress!) by aiding adrenal and pituitary gland health. The beans provide creaminess and a ton of blood-sugar controlling fibre, potassium, calcium, iron, folate and vitamins A and C.
These are bite sized crispy chocolate cookies that are perfect to mix into pudding, fudge or even fruit salad!
The nuances of a Springtime pancake breakfast at the maple syrup farm, in an easy drinking cocktail. Adapted from Burnett's vodka.
A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. This recipe takes at least 2 days (more if you need to build your starter).
My mom adored the Double - Lemon Roast Chicken I made for dinner and asked me to make a stock from the bones and soup from that. I cleaned out our fridge and turned it into a veggie and nutrient rich chunky bowl of comfort that will keep you from raiding the cookie jar mid afternoon.
Nix the deep fryer in favour of a heavy frying pan and a touch of canola oil for these sweet, nutty snacks you can have for breakfast! They're completely vegan, nut free, 100% whole grain and GLUTEN FREE too!
Fudgy, smooth chocolate and a kiss of sea salt is what
this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Makes 10 pieces
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Not too sweet mini cupcakes are filled with spicy rum flavour and chewy raisins, then capped off with a swirl of frosting with it's decadent partner in crime - maple!
This is a sweet, tangy, garlicky, oniony, beery mop or smear perfect for anything - veggies, tofu, chicken, pork or beef! Adapted from The Beeroness http://thebeeroness.com/2012/05/10/beer-br
Makes about 17 fl. oz, NI per 2-tbsp serving.
Fresh berries are chopped, lightly crushed and marinated in a mixture of liqueurs for an amazing topping for angel food or pound cake, or a decadent mix-in to chocolate pudding! NI is per fluid oz serving - including the sweet, boozy syrup that forms.
Toasted almonds and caramel flavoured stevia fill this whole grain apple muffin with rich flavour, while homemade apple sauce and almond milk keep it moist without added fat.
Using my vegan marshmallow fluff and crispy brown rice cereal, these thick treats are ten times better than the originals!
Regular marshmallow fluff or cream is a no-no for vegans thanks to the egg whites, and reading the rest of the ingredientsin the jarred stuff I wouldn't want to eat it anyways! Luckily homemade, vegan-friendly Fluff is easy and delicious! All measurements are dry weight.
Flax, seaweed, sesame and whole wheat crackers adapted from American Macrobiotic Cuisine by Meredith McCarty
The original recipe for these fruity marshmallows comes from a vintage copy of "The Joys of Jell-O Recipe Book". I changed the method so that the marshmallows set firm (not like the mallow cream-like original)
Creamy and slightly sweet adzuki beans, coconut milk, pomegranate juice and strawberries make a perfect summer treat. Adapted from FitSugar - cook time is freezing time.
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers. Makes 6 individual dishes or 1 9x5 lof pan and 2 individual casserole dishes.
Using my "Richer Ricotta" as a base, this is a light but very flavourful alternative to cream cheese frosting that works wonders on carrot, spice or coffee cake! You can even use it to fill cannoli in a pinch.
These are a baked, vegan mock up of one of my long-gone favourite doughnuts. A yeasted base is filled with a luxurious caramel-coffee custard and capped off with a simple powdered sugar icing. A final drizzle of caramel adds an ooey gooey pizazz! *Note - you'll only use about 1/2 the custard recipe for filling the donuts. The rest? Dunk the scraps!
For Caramel Cappuccino Donuts, which uses 1/2 this recipe
For Caramel Cappuccino Donuts
This is such a simple base recipe that you can add pretty much anything you had in the fridge to it and it would still taste fabulous! If you don't eat meat you can completely omit it or swap it for pressed extra firm tofu without any further adjusting! Many thanks to Carla of Chocolate Moosey for the idea behind this recipe.
Adapted from, with many, many (many!) thanks, Carla: http://www.chocolatemoosey.com/2007/11/06/
a-new-favorite/. This is a traditionally flavoured Thai stir fry with the unexpected yet perfect addition of feta cheese!
Serves 2 very hungry or 3 normal people
Delicious over anything you want to have a little Pueblo flair - tacos, grilled proteins, even stirred into rice! Adapted from veganmenu.blogspot.com. Enough for 6 burritos or 4 rice dishes.
As if that wasn't a mouthful enough! These are deceptively light, yet very lemony (not too sweet) and have little piques of interest from the sesame seeds. A pure raspberry fruit jam spreads on top and bakes into a fruity, slightly tart glaze.
Who can resist the siren song of rich chocolate, creamy hazelnuts, crushed chocolate cookies and chewy, wholesome oat bran? All wrapped up in an eggless nibble perfect for the lunchbox. Note for milk allergies that Oreo crumbs contain whey, use your preferred substitute if necessary.
If I was making these vegan "tasting cookies" for company, I'd use a good white port, but I've made them with regular tawny and they were delicious as well. They're not overly sweet, but great to put on a cheese tray with fruit and crackers after dinner.
Black kale, black garlic, black radish, black vinegar, black lentils, black rice, black pepper and black sesame seeds go into this hearty salad! If you've ever wanted to entertain your "dark side" this is a great way to do it - even though the black radish is white inside.
I came across the Amazon blog Al Dente's recipe for Popcorn Cookies, which were not only completely whole grain but vegan! I had a few problems getting the mixture originally posted to come together into anything other than sandy crumbs, so I modified along the way until I was rewarded with a sticky batter ready for the pan. I played around by using a mixture of raw sugar, Krisda's stevia baking blend and Nature's Agave delicious, rich amber agave syrup as well.
Dad's a diabetic but loves his cinnamon raisin bread, and because he works such strange hours he's often eating snacks rather than meals. I crafted this version of the classic toasting bread to be higher in fibre and protein for staying power and a bit of impact on the carb count, as well as reducing the sugar with stevia.
A mostly whole wheat version of my sister's favourite bread for French toast! She likes whole wheat bread and this is a good way to bridge the two.
An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme.
A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog.blogspot.ca/2012/03
The fun of cake pops, the decadence of peanut butter and chocolate, and the perfect format for Easter! These are probably the simplest Easter candy you can make. NI does not include dipping chocolate.
This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk"). NI does not include chocolate coating.
Taking a cue from the popular "cake pop" phenomenon, these use Limoncello Buttercream and a touch more Limoncello to bind almond biscotti crumbs that get rolled into balls and coated in white chocolate.
The filling for California Walnut Meringues With Limoncello Buttercream, which is perfect for any cakes, cookies or truffles needing a citrus zing.
Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol.
A perfect dipper for apples, fruit or homemade pita chips!
A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-fr
A light, fresh starter for your next Spring or Summer dinner party. Rich in antioxidants, healthy fats and vitamins.
You can't go wrong with the protein power of legumes, the richness of cocoa and the fibre of oatmeal! These baked bars are studded with almonds, bran cereal, Craisins and chocolate chips too, and are above and beyond your storebought Oatmeal-to-Go!
Sunny yellow (if you use the colouring) and full of lemon and orange flavour! It's a nice change from your usual Easter Peeps. Original recipe from http://www.frillsinthehills.com/2009/08/ma
ke-your-own-eggless-marshmallows.html, modified slightly by me. The NI reflects the amount of sugar/starch actually used in the recipe, not the excess.
This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free and packed with antioxidants, it is full of all the taste and look of sangria!
Makes 13 cups, or 26 “dainty” servings
Nutrition does not account for eating the fruit, uses stevia and calorie-free soda
This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free and packed with antioxidants, it is full of all the taste and look of sangria!
Makes 13 cups, or 26 “dainty” servings
Recipe does not account for eating the fruit, but does include sugar and full-calorie soda.
A nutty, hearty whole wheat bar cake just sweet enough to be called dessert, spread with a tangy citrus marmalade that soaks in and perfumes the whole pan.
An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need!
Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/lee
ge-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast!
Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts!
These make use of my 3-legume butter, and are a delicious, no-bake, healthy snack to bring to work or school that tastes like the classic cookie!
Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!).
I made my mom's tried and true banana bread for my RMT with one slight adjustment - one more banana, one less egg! I added her (generous!) amounts of walnuts and chocolate chips too. I'm attributing the incredibly moist (without being "wet") texture to her mixture of melted butter, oil, and yogurt along with the addition of 4 (or in my case, 5) big bananas!
The sweet crunch of jicama and carrot and the chewiness of raisins make a perfect tangy slaw to top a mashed bean-filled wrap. This is a refreshing lunch for two on the back deck!
Delicious, fruity and slightly sweet muffins perfect for a Monday morning! Makes jumbo muffins - for regular size, bake 25 minutes at 375F.
With three hits of mushroom and a bevy of vegetables, this one-pot meal is sure to please any mushroom lover! The natural richness of turkey and a kiss of cocoa make this meal special, and because of the potatoes you don't have to make a side dish!
Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!)
Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time. Adapted from http://tigressinapickle.blogspot.com/2011/
06/buttermilk-ricotta.html. Makes 1 cup. Cook time includes draining time.
A lemony, fresh "pesto" of sorts coats these rich bites of goat cheese and lobster pasta. If you're cooking for two, simply freeze the remaining tortellini until you need them - they'll keep in a Ziploc bag up to 1 month - and you can either refrigerate the sauce in a covered container for up to a week or freeze it up to 1 month.
A delicious, roasted spread that's nut free and 100% customizable! Try honey and cinnamon, or cocoa and brown sugar for a twist on the original!
Cheap as chips...er beans! You have unlimited potential here in terms of flavour - try honey, or salt and vinegar, or even wasabi! No need to pay the crazy prices for a healthy snack now! This also works with any type of bean, my current favourite is kidney - they taste like fries!
Like the Random Bars, this was a case of "OMG the fridge died and everything is thawed" turning into a delicious, moist quickbread, which turned into an impromptu donation to my hairstylist's place!
I made these chewy-crunchy "granola" bars when our fridge and freezer died and I had a LOT of stuff to use up in a hurry! They're packed with goodness, from whole grains to Omega rich flax and figs (that are a great source of calcium!).
Filled with all the foods of love, which also provide you with the vitamins and minerals to keep the romance going well into the night!
Without gluten, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic!
Gluten free, vegan and definitely different muffins! These are filled with chewy bursts of wild rice and dried cranberries, and naturally sweetened with maple syrup and honey. Adapted from "A Taste of Minnesota Blueberry Wild Rice Muffins" on vegweb.
Healthy sweet and spicy "hummus" that tastes just like Grandma's peanut butter cookie dough!
This is almost - almost - my grandpa's famous garlicky hummus. I don't bother buying tahini since it just sits in the fridge after 1 use and goes bad, so I came up with using the ground sesame instead. I had a batch of mixed ground sesame and flax on hand, so thats what I used. This definitely tastes best when you've used home-cooked chickpeas!
Want to have the taste of New Orleans on your breakfast toast without the fuss and fat? Try this chunky, sweet and rum laced jam instead!
This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!
When I was doing the baking for the Autism gala back in October, I also wanted to give something to the coordinator of the event who has asked me each year to donate! I adapted this apple and coconut cake from glutenfreegoddess.blogspot.com/2010/09/coc
onut-flour-apple-cake.html to use up the GFCF starches and flours I had and the outcome was decadent!
So named because they've got a handful of each addition, and they fit perfectly in your palm!
Inspired by a pantry full of bits and pieces of baking stuff and a helping hand from Twitter, these chewy, whole wheat cookies are home to rolled oats, graham cracker crumbs, chopped Mini Eggs and chocolate covered raisins.
Recipe adapted from the blog "Our Best Bites" who in turn modified it from America’s Dairy Farmers. These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavour, I find either direct from the orchard or organic bottled cider best to use in this recipe.
Kale makes these a "monsterously" sneaky and decadent treat when you're baking for kids! Omegas from the greens, walnuts, spelt, chia and flax make these nutritional ogres too. Use dark chocolate chips for optimum nutrition. Adapted from http://kandktestkitchen.blogspot.com/2011/
White meat chicken makes the base for these delicious and unique burgers, riddled with fresh blueberries and served on soft rolls. For the "Berry-MORE" experience, use my "Cranberry - Sweet Potato Buns" to serve.
These savoury, soft rolls are perfect for turkey or chicken sandwiches , especially when lightly toasted.
This quickbread is all about the apple and grainy flavours - boiled cider is packed with rich, caramelized fruit notes and apple butter even more so! Adapted from Gourmet's October 1991 magazine.
Chicken, turkey, duck and the kick of Cajun spice fill this huge pot of goodness. Cornmeal (representing cornbread stuffing) and sweet potato (a la casserole) help thicken and all the veggies add flavour, colour and texture!
The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Creole Seasoning as my Creole seasoning.
Adapted from http://www.adventuresinshaw.com/2009/10/pu
mpkin-shortbread-cookies/ . This can be rolled into a log and partially frozen for slice-n-bake cookies (don’t do this if adding chocolate chips or dried fruit like I did though) or made into 1 ½ tbsp sized balls, flattened slightly and baked that way.
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These almonds have both a sweet and a hot side! If you like the sushi-bar condiments of pickled ginger and wasabi, you’ll gobble these up.
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These slightly sweet , spicy mixed nuts smell like Heaven while roasting and are perfect for gift giving or to put out as cocktail-party nibbles.
With melted and chopped chocolate (and a little kiss of cocoa!) in the batter, these rich, cakey-fudgey brownies are a hit with chocoholics everywhere. Adapted from Best Recipes Ever (cbc.ca/bestrecipes/2010/03/super-chocolat
Inspired by a menu item at Rigoletto Italian Bakery & Cafe, these sandwiches are piles of paper-thin marinated steak, Provolone, caramelized onions and wilted spinach all on a porous roll to sop up the juices.
This is always a hit when my mom makes it. It's definitely a special occasion dish thanks to the butter and cream (not to mention the expensive salmon) but if you're looking to impress this is the fish dish for you.
Adapted from Peter Reinhart. My sister loves buttermilk biscuits, and this method of letter-folding the dough (like in puff pastry) ensures perfectly flaky layers every time. It’s an extra step, but it is SO worth it!
Chocolate, orange and cranberries are a winning combination on any holiday plate, and these simple, no-yolk bars are a delicious way to have them all at once!
Normally I abstain from any sort of candy making, but these were so simple to do (and delicious to eat) I couldn't help it! Depending on the nut or seed butter you pick, the flavour can be whatever you please. Try roasted cashew butter for a real treat!
This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist!
One of my all-time favourite breakfast pastries, turned into a cookie! Somewhat bastardized from the LCBO magazine, using cream cheese in the dough (instead of in a frosting) and a tangy buttermilk drizzle for appearances.
Rich, crispy chocolate-mint wafers are robed in minty chocolate for this Girl Guides-like treat that's 100% GF and vegan!
Adapted with many thanks from Karina, author of Gluten-Free Goddess (http://glutenfreegoddess.blogspot.com/200
luten.html). Made for the Autism charity gala 2011, everything is orange in colour because many autistic children have aversions to multiple colours being presented at once on a plate (overstimulation)
All the comfort and joy of the traditional holiday snaps, but without corn, dairy, eggs, or gluten!
This year's "centrepiece" dish for our Italian Christmas Eve feast, this is based on my mom's memory of a 5-star meal she had when out in Moncton on business. It's so close you could swear it was catered!
Chunks of crystallized ginger, ground dried ginger and a knob of grated fresh ginger all packed into chewy, oat-flour based goodies!
If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent.
Who doesn't love these rich, chocolate-hazelnut balls? Crunchy bits of hazelnut wafer and buttery ground nuts are bound with Nutella and wrapped around a whole hazelnut for a decadent gift you can make any day.
Adapted from "How Sweet it Is" http://www.howsweeteats.com/2010/10/12/red
All the goodies that go into my cookbook's Tag-A-Long Snack Mix, in cookie form! My mom loves these almost as much as the mix itself!
Adapted from Cooking Light, November 1996
Hearty enough to be different from their white flour, "intestine glue" counterparts but light enough to serve as the buns they are, these are packed with triticale flour and a 12-grain cereal mix and soak up sauce like a sponge!
Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes.
I found sunflower seed flour at my local health food store the other day and was dying for a chance to try it out! This whole wheat yeast bread has whole seeds as well for crunch and ground flaxseed for extra oomph!
Pass up the gooey, cheesy appetizers at the next holiday party – make these bites of creamy guacamole in crispy, flaky phyllo cups instead! You’ll get the same decadent experience but with healthy fats and lots of vitamins! Make these no more than an hour before serving them for the best appearance.
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat". I added currants to half the batch, but they're just as delicious without. NI does not include currants.
This loaf is all kinds of delicious! Yogurt tenderizes, spelt flakes and flaxseed grab onto moisture, ground walnuts keep the crumb tender, dark brown sugar adds a touch of bittersweet flavour, and chunks of diced apple and walnuts add dimension. Did I mention it has NO ADDED FAT?
This relies on caramelized onions, orange juice, balsamic vinegar and a handful of dried cranberries for a flavour-packed natural sweetness that only requires a hint of raw sugar.
For Dare to Compare. This “classic” recipe for cranberry sauce has no flavour other than sugar and a touch of orange.
Makes about 1 cup. This is a rich, sweet and spicy tomato preserve laced with touches of ginger, cinnamon and lime. A pop of fresh pineapple sage (you can use mint or lemon balm too) lightens it up a bit, making it perfect for a cheese and cracker platter.
Roasting truly brings out the "golden" qualities of garlic, peppers, onions and tomatoes - and with flavours this rich anything else is overpowering! This makes lots, perfect for the winter.
Beer, cocoa, malted milk powder and barley flour all get to play in this intense, rich, 5-layer tower of decadence. The kicker? Caramelized beer and Godiva liqueur in the filling!
You can use any type of ground, lean meat, crumbled tofu or even lentils in this hearty, sliceable version of cabbage rolls. Cabbage leaves separate layers of the tomatoey meat and rice mixture and the whole thing is baked like lasagne!
Simple Fall flavour that you can use in anything calling for powdered or icing sugar. Try it in a batch of your favourite shortbreads!
Gooey, decadent, rich butter tarts are a Canadian national treasure. The pastry melts away to a sweet custard filling with a silken tofu base and bites of chewy raisins. Not health food, but food for the soul!
Tangy, a little sweet and a touch spicy, this chutney is a perfect way to use up the end of the season's green tomatoes. Dried fruit and cider vinegar add sweet and sour, while the onions and garlic team with hot peppers, cumin and mustard seed for a savoury note.
"Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!"
Yields 10 cups, 1/2 cup per serving
I made these after our fridge and freezer died and we had apple butter and egg whites that had thawed out overnight. Whole grains and apple butter add a hearty, moist feel, while butterscotch chips and a touch of flavoured cappuccino mix add a bit of decadence.
These gluten free, vegan cookies are VERY almondy, and delicious beyond belief! If you're a fan of good ol' PB&J these are for you, all grown up!
All the flavour of a traditional sausage, pepper and onion fry-up, but without the mess of greasy sausage!
My Colombian schoolmate made these sweet, caramelly plantains (or Plátanos Calados) and served them in arepas. Traditionally they're eaten with queso fresco as dessert.
This year's variety - based off of what we had in the house and pantry, coupled with the bounty of my backyard! It's a tangy, spicy (and - warning - boozy!) melange that will make Christmas tarts anywhere very happy. Makes 9 cups, 1/4-cup servings
Adapted from Cookin' Greens' "Best Ever Kale Plus Everything Muffins" - I nixed the topping in favour of adding tons more goodies, and tons of moisture from yogurt and fresh fruit!
A mix of ready-to-eat and unripe Concord grapes from our backyard vineyard make a perfectly set, tangy jam. It'll stain your fingers and your tongue a delicious grapey purple! When harvesting, make sure you get some of the green (unripe) grapes in your basket: they have more pectin which makes for a better set. Makes 6 250mL (1/2 pint) jars, 2-tbsp servings.
Almost everyone loves to find a good ol’ PB & J in their lunchbox. I take it to a sweeter, healthier level by adding one of my favourites – banana – and swapping almond butter for the peanut. A swirl of grape jam tops it all off!
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century.
Makes 2 9" single crusts (NI is per crust)
A deliciously gluten-free recipe reminiscent of Rice Krispie treats, but made with puffed millet and without marshmallows! The squares have a complex butter-caramel flavour and a crown of chocolate chips for good measure.
This is a gorgeous, "gourmet" style salad that makes a great first (or light main) course for dinner parties all year long - every season is represented in it's glory.
Adapted from Patricia Wells' recipe in "At Home in Provence", this egglass, mostly whole grain version gets a delicate texture and flavour from ground almonds and almond extract, the zest of a lemon and a bevy of fresh wine-making grapes (and their seeds). It is rich thanks to a blend of table cream, olive oil and melted butter, but not overly sweet - perfect with a glass of sherry after a meal.
Adapted from Sneaky Chef’s Brainy Brownies
This version of arrabbiata makes no secret of it's spice - with two habaneros, you're in for fire! The rest of the ingredients balance the heat perfectly though, and the mix is an enjoyable one on any type of food! Inspiration came right from our garden - the stepdad planted "Scotch Bonnet" peppers thinking they were another type of small sweet reds. Boy, was he wrong after his first pepper sandwich! If you really can't take the heat, add a splash of heavy cream to the mix at the end to temper it.
Adapted slightly from Hannah Kaminsky's book Vegan Desserts, my version is a bit on the "healthier" (not to mention weirder!) side of sweet. A mix of pureed grapes and KALE find a home in the batter, along with stevia and spelt flour. While Hannah's version uses almond extract and pine nuts, I had neither on hand so used slivered almonds instead. The result is a delicious, moist, fine-textured cake perfect for capping off an Italian feast.
This truly is an "all-day" meat sauce, but it's almost work-free! The long, slow cooking makes even the leanest, toughest meat meltingly tender. If you prep the ingredients the night before and refrigerate, all you have to do is pop it into the crockpot in the morning and off you go!
Delicious, rich, and slightly spicy, this only simmers for 45 minutes but tastes like it took all day!
Have a movie night or afternoon snack that’s as fast as store-bought bags – and whatever flavour you want goes!
Adapted from one of my favourite GF and mostly vegan bloggers Karina Allrich (http://glutenfreegoddess.blogspot.com/200
9/03/big-banana-muffins.html). These are huge, flavourful, moist, and perfectly textured - while being interesting enough that nobody would ever suspect eggs, dairy, corn, nuts or gluten were missing! Makes 6 jumbo muffins.
Get ready to SIZZLE! This time, this fresh salsa is packed with garden fresh tomatoes, hot and sweet peppers, green onion, and fresh herbs, then jazzed up with pineapple, white onion, garlic, lime zest and juice, cumin and sea salt! Simple, delicious and versatile! Makes 800mL / 3 1/3 cups (packed).
Gluten free, vegan, fragrant and flavourful, these whole grain lemon and herb cookies glitter and call out to be devoured!
If you're as big a fan of black tea with lemon as I am, you'll LOVE these! Lemon balm is infused with teabags into the milk, then the oatmeal batter is capped off with a whole lemon's zest and juice!
Fresh, sweet herbs and bright lemon create a harmonious honey-kissed batter studded with berries. It's a great tea-time snack or Sunday breakfast!
Adapted from http://www.chelsea.co.nz/baking-and-recipe
This is a 100% dough raised, dense and moist seeded rye bread reminiscent of the vacuum-packed blocks in delis. The difference with this one is that it's FRESH, it's SOFT, and you can make it all at home!
Crispy cornmeal and panko enrobe low-fat Mozzarella and bake to a delicious crust - the perfect movie-night snack!
A delicious, healthy and unique twist on traditional latkes. Baked, not fried!
These things are NOT your light-and-airy, super sweet, grocery store or bakery cookies. These are serious nutrition-packed delights that make a great breakfast on-the-go and will give you sustained energy while filling you up for hours!
This is the epitome of sushi roll bastardization - BROWN short grain rice, CANNED tuna, and rice CHIPS for crunch? It works - believe me!
An excellent, nutrient-packed whole food breakfast for those on the go, with tons of protein, fibre and antioxidants!
Vegan, whole grain, and deliciously moist pancakes are just as easy as a box mix and way healthier! Serves 4, 3 pancakes each
For the "Cooking on the Road" segment of the March Break camps the Boys and Girls Club I co-op at ran this week, I had the privilege of coming up with a recipe that would fit their theme of "Food Guide Eating", specifically increasing the fruits and veggies the kids ate in the lower-income area we were working in. These sweet, fluffy and substantial pancakes were a total hit - no doubt in part to the fact that they taste like warm carrot cake!
An easy way to make chunky, spiced crisp fries from scratch in the oven.
Ever thought eating a decadent, upscale meal at home was impossible because all the recipes make enough for 4 or 6? A couple tweaks and a package of delicious, dried morels later, this sumptuous bowl of vegan pasta (with an amazing new GF spaghetti!) can be yours!
Heavily adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.The tangy, sweet flavours of rhubarb, pineapple, in season tomatoes and peppers play off the freshness of herbs and the zip of lime and chili peppers.
A veganized, lowered in sugar and added fat version of the “Fresh Apple Cake” from The Perfect Pantry (http://www.theperfectpantry.com/2009/11/t
able-salt-recipe-apple-cake.html). This is a tender, flavourful, super-moist snacking cake that you won’t miss the frosting on or feel like you’re eating a good-for-you high fibre treat!
The search for a decent, fold-able home made pizza crust for celiacs is over. This is delicious and flavourful with a wonderful herby aroma that calls out for any topping you desire!
Easy to keep on hand in the pantry for safe pancakes anytime! Makes just under 3 cups, or 10 servings.
This gluten free, vegan bread is adapted from a recipe made by The Blackbird Bakery in Austin, TX in the new book, “Blackbird Bakery Gluten Free”. While the list of ingredients is a long one, each part of the mixture is key to maintaining the texture and promoting the unapologetically gingery flavour of the cakey tea loaf.
I figured carrot cake's been done every which way, most often crowned with that glorious tangy cream cheese frosting. But what about turning it on it's head (literally) - a tangy cheesecake with a carrot juice glaze and sprinkle of raisins (or walnuts) and coconut?
This is a delicious, hearty sauce to serve with pasta, but also works well over grains like kasha or barley, where their nutty flavours really add to the richness of the meal. Don’t eschew the chicken thighs – they’re rich in iron and vitamins and much more flavourful.
Inspired by and veganized from http://smells-like-home.com/2011/07/ppq-bl
ueberry-buttermilk-upside-down-cake/, who in turn utilized a Bon Appetit recipe for blackberry upside down cake.
This was delightful as an addition to the graduation party at my college, spread on gluten free bread and used as a schmear for strawberries! Makes about 3/4 cup, 12 1-tbsp servings.
Bright and cheery, these colour-swirled cookies are always a hit with kids. You can thank my sister for their "other" name - I can't speak to *her* maturity level!
Adapted from a recipe by Patricia Green and Carolyn Hemming. No one will believe this rich, indulgent chocolate cake is either vegan or completely flourless - made with cooked quinoa and buckwheat, and not a drop of ground grain!
Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven’s sake!! If the coconut milk and vegetable oil don’t make your weight-loss angel’s hackles rise, the corn syrup, brown sugar and carob chips might!
I call my baking stress relief, really, since all work and no play makes Sarah break down and throw things. Instead, I break out a mixing bowl and throw yummy things into it (most of the time, if I aim!).
Last week I had some blackening bananas and a box of cereal that my stepbrother rejected in my corner – and a hair appointment on the weekend too! I packed this baby with everything under the sun (including crushed cookies and BEER!), and it was snatched up when it made it's timely appearance.
"Tastes and looks like the most expensive apricot jam" - from one of my grandmother's cookbooks, this preserve uses carrots, apples and rhubarb to mimic apricots. While I don't know if she ever made it, I can't wait to try with my carrots from the garden!
Spicy, bitter, sweet and tipsy all describe this decadent sauce. It's a great addition to a homemade spicy BBQ glaze, poured over ice cream or even used as a fondue dip (for cheese, fruit or pound cake!). Mulling spices traditionally include cinnamon, allspice, cloves, mace and cardamom - it is commonly available in the spice section of grocery stores.
Adapted from http://www.allergyfreecooking.net/gluten-f
ree-vegan-banana-bread/ to be a lower in sugar, soy free, nut free, rich in calcium and full of flavour teatime treat!
I was trying to use up a few slightly sad looking fruits in the fridge before our weekly shopping run, and knew that I also hadn’t made any goodies for my classmates lately, so I scouted around my baking cupboard for what else I could use. That turned into a bit of a pantry “dump” for me – long overdue – and yielded more appley stuff than I ever realized I owned! I also peeked into my freezer, and would up elbow-deep in icy things looking for the part-can of coconut cream I froze after making my dad’s curry. Soon I had the makings of a real gem: a no-fat-added, wheat- and nut-free, vegan sweet treat that I regretted not making more of – it disappeared so quickly that I had a few students hounding me the rest of the day!
I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner!
Makes 18 standard or 36 mini muffins.
Total cost for recipe: $2.10
Cost per standard muffin: $0.12
Modified from Vegan Cookies Invade Your Cookie Jar, these are a great "kid snack" with a grown up twist.
You don't get better than this intensely caffeinated bar cake studded with Coffee Crisp bar chunks and chocolate covered espresso beans!
All the goodness of Fall is packed into this baked dessert, which is perfect for using up stale bread (the staler the better!). Cranberries, apples and walnuts add texture and a rich sweetness to the spiced custard with a hint of ground flaxseed. You can make this (without baking) the night before and keep it in the fridge, covered, for the next day’s baking.
In all honesty, it would be a killer use for grilled steak, mixed into burgers, stirred into veggies and rice or smeared onto BBQ’d jumbo prawns (mmm, shrimp on the barbie!). The sweet and sour slaw was a refreshing, crunchy and cooling accompaniment, balancing out the entire meal.
I grew up on this eggy, tender yet crispy breakfast treat, lashed with maple syrup and served alongside crispy bacon. I’m craving it again just thinking about it! I came across an interesting icebox cookie formula on Baker’s Royale, and once I saw it I knew I had to make it!
With only ½ lb of ground beef, this sumptuous and spicy curry feeds a crowd easily with tons of veggies, rice and a secret protein addition – TVP! A lacing of coconut milk buffers the spice as well, while the sweetness from the peas and caramelized onion add a delicious balance.
While it might not be July yet, you can enjoy a summery “Christmastime” with all the yummy treats the cold, dark months also bring. Call it “extending the harvest”, call it crazy, or just call it what it is – plain good food.
Sweet, salty, sour and spicy - it's all here in this decadent, lean fish dish.
Healthy, sweet, dark and sticky, these are delicious warm or cold and freeze very well for later snacking!
These are a PMS'ing woman's best friend! 5 hits of chocolate fill these giant, gooey-rich treats - melted into the batter, in the soy milk, the cocoa and of course two kinds of chips! Who needs the bakery when you can do this yourself?
Makes 6 jumbo or 12 regular muffins
Crunchy, sweet and nutty, these gluten free protein snacks are a good pick me up after a workout or whenever you need to take the edge off your hunger. The mixture of seeds keeps things interesting, and they store really well too - great for school or hiking!
The combination of the yellow cornmeal, cornflour and sweetcorn kernels with both dried and frozen blueberries resulted in rather green-tinged muffins... an unexpected but perfect addition to any breakfast or snack time!
These loaves not only used some of the apple butter and worse-for-wear apples, but I was able to fortify them with protein rich soy milk powder and tofu too. They turned out decadently dense, with just that “hint” of something special from the mesquite flour. Since they freeze well too, they kept the office noshers sated for a few weeks (though each loaf disappeared in a few hours!).
My latest batch of muffins for the masses at school - these were packed with apple butter, fresh apples, dried apricots and candied ginger!
A moist, fruit and honey cake gets an interesting tang from rye flour and a crunch from toasted soybeans. Made with chocolate soy milk for an interesting touch of richness and a dash of orange extract for a boost of flavour, it's a half-wholesome treat to enjoy whenever you please!
Made in response to some blackening bananas in the fruit bowl (with Summer coming there's no room for flies!), while keeping in mind that my stepdad only likes "normal" banana bread. Little does he know!
Here’s an awesome calcium-rich recipe packed with fruit to try out at home! It’s vegan and gluten free, and really kid friendly (especially if you add a little maple syrup!)
Adapted from http://www.kingarthurflour.com/recipes/cra
nberry-carrot-cake-recipe to make it eggless (vegan without the cinnamon chips), cut the fat and pack a whole whack of flavours into an everyday carrot cake. It's a great way to use up leftover homemade sauce, and is so moist it doesn't need frosting... but you'll add it anyway!
These – ooooh these – well, let me just say they’re probably my favourite current child. And if you are a Nutella-ish fanatic of any kind (or love the thought of rich nuts and dark chocolate in a passionate embrace), these are for you – GF or not!
Rich with browned butter, butterscotch extract, butterscotch chips and Demerara sugar, you'd never guess these cookies made with ground pecans and flax were also gluten free and eggless!
Thanks to the freezer, this cake can give you a taste of Summer anytime!
Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic!
For all the Nutella lovers out there - this is basically the solid version of the decadent spread! The mixture of it with three types of chocolate, sweetened condensed milk and chopped hazelnuts