Raw Pumpkin Spice Bars

The best part about fall? Pumpkin. Spice. Everything. So, here are some raw pumpkin spice bars topped with chocolate! Plus, these are refined sugar-free and dairy-free. 

Recipe: 

1/2 cup oats

1/2 cup chickpea flour 

1/4 cup dates

1/2 cup almond milk

2 tbsp pumpkin spice 

For chocolate layer: 

1/2 cup almond milk 

3 tbsp cacao powder 

2 tsp vegan chocolate

Directions: 

1. Blend first layer ingredients together. Put into baking tray and set aside in fridge.

2. Blend second chocolate layer ingredients. Spread on top of first layer and then set in fridge for 1 hour. 

3. Enjoy! 

Advertisements

Easy Whole Wheat Bread

There’s something about knowing what goes into your food. Bread has always seemed like a daunting thing to make. But, it turns out, it’s actually quite easy! The best part is, you don’t need a lot of ingredients or a bread maker. And great news: no preservatives! Feel free to put a twist on this recipe and add whatever you like to it. Enjoy! 

Recipe: (1 loaf)

5 cups whole wheat flour

1 teaspoon salt

2 cups water 

3 tablespoon grape seed oil

Pinch of oregano and thyme

Directions:

1. Combine all dry ingredients and then mix in wet ingredients. 

2. Knead dough out on floured surface for 8-10 minutes. 

3. Place in bread pan (spread out evenly). Put in warm place with wet tea cloth on top for 1 hour. 

4. Preheat oven to 350F. Bake for 30 minutes. 

5. Allow to cool before cutting. 


The Cold Pressery in Mississauga, ON


Today was an absolute vegan adventure. We visited The Cold Pressery in Mississauga, Ontario and was pleasantly surprised. Well, not really because my cousin works there and we have only heard great things! 

The cafe is completely vegan with great good options to choose from. I indulged in the chipotle bean tacos while Patrick and my sister enjoyed the grilled cheese sandwich. For dessert we had a cookies and cream donut and raw tiramisu with vanilla ice cream made from coconut milk. 

I would highly recommend this place!


Green Smoothie + Spirulina

Hi everyone! 

The first time I heard about spirulina I was on board! This super food is jam packed with iron and tons of vitamins which I am all about. I actually have an iron deficiency so I snagged it first chance I got. I’ve been adding it to my smoothie bowls, smoothies, and unicorn toast. I’ve done some experimenting with it in my baked goods, but I’ll save that for another post. Here is one of my go-to green smoothie recipes. It’s suuuuuper simple and suuuuuper delicious. Enjoy! 

Bye! 

Jennie 

Recipe

Ingredients:

1 banana

1 cup strawberries 

1 cup spinach 

1 teaspoon spirulina powder

1 tablespoon pea protein powder (optional)

1 tablespoon chia seeds (optional)

2 cups almond milk or any kind of milk (or however much you like)

Directions

Blend altogether and enjoy! 

Sugar-free, Grain-free “Sugar Cookies”

Happy May the Fourth Be With You!

I was gathering my brain for Starwarsy desserts and the stuff I came up with in my head required a lot of fondant. As I have yet to figure out how to come up with sugar-free fondant, I decided to put a pin in it, and move onto something a little healthier. So, sugar-free sugar cookies happened. Just a little warning that these sugar cookies do not taste like sugar cookies in that they are not super sweet. They remind me more of biscotti’s. I feel like these would be really good with coffee or tea. Or, even as the bread for ice cream sandwiches!

Recipe: (Makes about 10 cookies)

Ingredients: 

1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 cup coconut palm sugar
1 teaspoon pure vanilla extract
Pinch of salt
1/4 cup melted butter
1 large egg

Frosting ingredients:

Dairy free cream cheese and spirulina.

Directions: 

  1. Preheat oven to 350 F. 
  2. Mix all the ingredients together. 
  3. Roll up into balls and flatten with your palms to desired thickness. 
  4. Use cookie cutters to cut out shapes or keep flattened. 
  5. Place on baking sheet and bake on middle rack for 8 minutes. 
  6. Allow to cool before decorating.

Frosting:

Mix desired amount of cream cheese with a pinch of spirulina. Add more for darker shade. 

     

    Homemade Sugar-free Sprinkles! 

    A part of me wants to eat healthy and another part of me wants to put sprinkles all over everything. Seriously, cupcakes without sprinkles is just not right. Sprinkles give a dessert some oomph when it needs it. But, the problem is…it’s all sugar which doesn’t really work with what I’m going for. I feel like I’ve just found my abs and would like to keep them for a little while longer (haha) ;). 

    So, upon experimenting with some ingredients I thought why not dye shredded coconut? So, I used some natural food dyes to give the coconut some colour. 

    Here’s what you need:

    • Shredded coconut 
    • Beet juice (for pink sprinkles)
    • Tumeric (for yellow sprinkles) 
    • Spirulina (for green sprinkles)

    Directions

    For Pink:

    1. In a bowl, mix however much shredded coconut you need with a spoonful of beet juice. Gradually add more for a darker shade. Mix until fully coated. 

    2. Squeeze out excess juice by pressing the coconut against the bowl with the spoon. 

    3. Spread out onto parchment paper and let dry for 24 hours. For quicker drying time, you can place it into the oven at the lowest temperature for 30 minutes and checking up on it to make sure it doesn’t burn. 

    For green and yellow: 

    1. Mix the shredded coconut with just a pinch of the spirulina and the tumeric. Gradually add more for darker shade. 

    2.  Spread out onto parchment paper and let dry for 24 hours. For quicker drying time, you can place it into the oven at the lowest temperature for 30 minutes and checking up on it to make sure it doesn’t burn. You may find that these will dry a lot quicker because you are only mixing it with powder. 

    Now that I’ve discovered this little hack, I can’t wait to experiment and come up with different colours! Until then, let me know what you guys think and what works or doesn’t work for you 🙂 

    J.