Vegan Oatmeal Raisin Cookies

A beautiful spin on a delicious classic! I can’t get enough of these cookies. I literally ate them for breakfast and dessert. They are definitely healthy enough!

Recipe:

Yields: 6-8 Time: 20 mins

Ingredients:

Cookie:

3/4 cup oat flour or oats grinded up

1/2 cup almond butter

1/4 cup sesame seeds

Handful of raisins to your liking

Splash of vanilla

1/4 cup maple syrup

2 tbsp apple sauce

2 tsp baking powder

Pinch of salt

Frosting:

1 cup vegan yogurt (I used vanilla coconut yogurt by yoso)

Food dye or superfood powders (I used pink pitaya and blue spirulina by rawnice)

Directions:

1. Mix all ingredients in a blender

2. Refrigerate for 1 hour

3. Bake at 350F for 12 mins

4. While cookies are cooling, mix powders with yogurt until desired colour and spread on top fully cooked cookies.

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Adaptogens

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Wellness Tip:

Include adaptogens to your food and drinks. What are adaptogens? They are foods that naturally heal and help your body manage stress. Some really popular adaptogens include: maca, licorice root, and ginseng. Maca has been an adaptogen that has received a lot of popularity lately. It’s a root that has been dubbed as a superfood. The benefits of maca include improving skin health, managing stress hormones, and providing the body with many nutrients and minerals. In powder form, it is very versatile. Maca will give your foods and drinks a caramel-like flavour, which goes well in baking and lattes. Below is one of my go-to latte recipes when I want to relax and do a little something extra for my body!

Maca Spirulina Latte

Ingredients:

1 tsp maca powder (a little goes a long way)

1 tsp spirulina powder (high in iron)

1 cup coconut milk

Directions:

Blend all ingredients in a blender

  1. Bring to a slow boil on the stove
  2. Enjoy!

Super simple and easy! What are you doing to take care of your mind and body?

VEGAN MATCHA LAVA CAKE

If you’re crazy about matcha like I am, you need to try this recipe! It’s honestly the best thing…and it’s also grain-free with a little help from Bob’s Redmill Paleo Baking Flour. Ahhhh you really have to try it! It’s so good!

Recipe:

Cake:

  • 1 3/4 cups of Bob’s Redmill Paleo Baking Flour (Or, almond flour)
  • 1 tsp Baking Powder
  • pinch of salt
  • 2 tbsp Brown Rice Syrup
  • 3 Tbsp Matcha Green Tea Powder
  • 1 cup Almond Milk
  • 1/3 cup Coconut Oil
  • 1/2 tsp Vanilla Extract
  • 2 tsp of lemon juice

Lava:

  • 1/2 cup Vegan Butter
  • 2 cups Vegan Powdered Sugar
  • 3 tbsp Matcha Green Tea Powder

Directions:

Cake:

  1. Preheat oven to 350F.
  2. Mix all cake ingredients together with mixer.
  3. Pour batter into muffin cups in a muffin tray.
  4. Bake for 25 mins.
  5. Put cakes in a cool place like the freezer for a couple of minutes until the middle falls.

Icing:

  1. Mix all the ingredients together.
  2. Pour on top of cakes when they are ready to be served! OR else the frosting will become solid…aka no lava lol.

Enjoy!

3 Ingredient Vegan Fudge

Hey everyone!

Sooooo this will be the shortest post ever because it is the easiest recipe ever. Get ready for this 3 ingredient white chocolate almond vegan fudge!

You will need:

A bar of vegan white chocolate

1 cup almond butter

1/2 cup coconut oil

Do this:

1. Melt all ingredients in a bowl over simmering pot of water.

2. Pour into muffin cups and freeze for 2 hours or overnight.

3. Let thaw for 15 minutes before enjoying!

Vegan Lemon Squares 

If you like citrus and tarte desserts, these are a must try! Even if you’re not vegan! You will be thanking yourself.

Recipe

Ingredients:

Base:

1/2 cup vegan butter
1 cup almond flour

1/4 cup maple syrup

1 tbsp lemon juice

Custard:

Juice of 3 lemons

1/4 cup maple syrup
3/4 cup flour

3/4 cup coconut milk

1/4 cup apple cider vinegar

1/4 cup coconut palm sugar

Pinch salt

1 tsp vanilla extract

1 tsp baking powder

Pinch of tumeric powder for colour

Directions:

1. Mix all base ingredients until well blended. Plwce on bottom on greased pan.  I bake at 350F for 20 mins.

2. Mix remainder of ingredients. Stir in pot on low heat until ready to transfer into pan.

3. When base is done, pour custard mix into the pan and bake for 15-20 mins.

4. Allow to fully cool before cutting.

*To make grapefruit version, sub lemon juice for juice of 1 grape fruit.

* I added blue spirulina powder to the grape fruit one to make blue

VEGAN FUDGE 

Happy New Year, foodies! First recipe post of 2018. Holla! I hope your new year’s and holidays were filled with good company and most of all good food! If you’re still feeling for something sweet like the holidays but want it to be on the healthy side, try this easy fudge recipe! 

Recipe (makes approx. 6 from muffin tin)

Ingredients:

1 cup of nut butter (I used almond butter)

1/4 cup coconut oil

3 tbsp maple syrup 

Pinch of salt 

4 pieces of vegan chocolate or a handful of raw cacao

Directions

1. Melt all ingredients in a bowl on top of a pot with hot water over a stove. Stir until completely smooth. 

2. Pour batter into muffin liners in a muffin tray. 

3. Put in freezer to set. (About two hours or overnight). 

4. Take out to thaw for 10 mins before eating. 

Enjoy!!