Vegan Chocolate Truffles!

Chocolate is happening!

You can’t have Valentine’s Day without it ❤

We have a mind blowing recipe for Valentine Truffles…and did I mention, they are vegan!  




80 grams of 100 percent cacao (baking chocolate) I used Chocosoltraders Gratitude Cacao

50 grams raw sugar


Flavour Options:

  • peppermint or orange oil
  • vanilla essence or powder
  • cacao nibs
  • chili & cinnamon powder
  • dried fruits
  • maca
  • coconut
  • sea salt
  • orange or lemon zest

To flavour…just use  2-3 drops of the oils or a pinch of spices.


  1. In a medium sized pot, bring water to a boil and place a glass bowl in pot.
  1. Add the chocolate to the glass bowl, reduce heat and slowly melt the chocolate.
  1. Add the raw sugar and mix until well blended. If you want a smooth texture, blitz the sugar in a food processor until the sugar is really fine before adding the sugar. I like the old school style of chocolate, with a bit of texture.
  1. Add the liquid chocolate mixture to your chosen mold, one spoonful at a time just until chocolate is level with the top of each opening.
  1. Top each truffle with your flavour of choice. Today I decided to do a variety of options: chili & cinnamon, orange, peppermint and a vanilla truffle.
  1. Allow to cool completely before removing truffles from the mold. I like to place mine in the fridge for at least 30 minutes while doing the cleanup. Remove from the fridge, turn mold upside down and give it a gentle tap to loosen truffles or simply remove each one manually.
  1. If you haven’t eaten all of the truffles, store them in an air tight container, away from heat and light.

Note: The chocolate will sweat if left in the fridge too long. If this happens gently wipe the water off with a towel.

Are you ready for the finished product?  Holy cow! Check these babies out!

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They are almost too nice to share…;)


Pour me another! More Holiday Cocktails

More cocktails?

We have a couple of others that we tried out last weekend.  One is from the same book, Cook. Nourish. Glow. and the other is one of our own creations.

From Cook. Nourish. Glow.  We chose to make Cardamon, Rose and Pink Grapefruit Gin Fizz.

Here’s how to mix this one up:

In your cocktail shaker, add 1/4 cup of gin, 1/4 teaspoon rose water, 1/3 teaspoon ground cardamom, 1 cup of pink grapefruit juice and the juice of 1 lemon.

 Shake it

Into a glass put some crushed ice and pour the mixture over top of the ice.  Splash in some club soda and garnish.


We garnished ours with hibiscus petals, but you can use whatever you like!

We came up with what we like to call a Cran-Pomtini.

We think it just looks so Christmassy!  AND it tastes really really good!


In your shaker, add 1/4 cup gin, 1/4 cup of cranberry/pomegranate juice and 1/8 cup grapefruit juice.

You know what to do…shake!

Pour over crushed ice and garnish with some pomegranate seeds and a lemon wedge.


We hope you enjoy these seasonal cocktails we have brought to you.  There are so many variations you can try of these depending on your taste and what you have at home.  They are all doable without alcohol too, if you’re looking for some virgin cocktails as well.

It is always challenging this time of year to not over indulge.  I think we are all guilty of that but first thing is not to beat yourself up.  It happens sometimes. You can give some of these a try if you are having an evening of entertaining and enjoying the festivities and they will taste great and not be loaded with sugar.



Chai Spice Cookies

Chai Spice cookies…like a cup of chai tea you can eat!  

The end of Cookie Month is here sadly, but we are finishing with an amazing Chai Spice Cookie! So if you like tea and if you like cookies…you’ll get them all in one bite!

A delicious blend of your favourite spices, just enough sugar and some spelt flour blend up to make this beautiful nibble.



  • 2 1/2 cups spelt flour
  • 1/2 cup organic cane sugar
  • 3 tbsp flax seeds
  • 1/8 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp pure vanilla
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup unsweetened applesauce
  • 2/3 cup coconut oil
  • 1/2 cup Almond milk


  1. Preheat oven to 350 F. Prepare two baking sheets by lining them with parchment paper.
  1. In a large mixing bowl blend together flour, sugar, flax, nutmeg, ginger, cloves, cinnamon, cardamom, baking soda and salt.
  1. In a small bowl, mix together the oil, milk, applesauce and vanilla until smooth.
  1. Pour the wet ingredients into the dry and mix until all flour is absorbed.
  1. Using a tablespoon form dough into balls. Flatten dough with the back of a fork to half an inch (1 cm) thick.
  1. Place the cookies on baking sheet 2 inches apart and bake for 8 minutes.
  1. Place cookies on a cookie rack and allow to cool completely.
  1. Store in an airtight container in a fridge for a week or freezer for 6 weeks.

You can rest a little easier knowing that these cookies are very low in sugar compared to most recipes.

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We enjoyed this treat with a steamed Vanilla Almond Milk with a shot of espresso and maple syrup…you may say that they are the perfect match. 🙂

Thanks for following along with November’s Cookie month! 

We hope you were able to take away a few good cookie recipes to try out or at least drool over.

December is almost upon us and we’ll be gearing up for the Holidays to bring some more recipes and other fun stuff…hint…it comes in a cocktail glass. 😉





Raw Chocolate Almond Coconut Cookies!

Raw Chocolate Almond Coconut Cookies

This raw food cookie is soft and oh so delicious! If you love chocolate the way we do, then this one will make your brain very happy! We adore raw food recipes that don’t require a dehydrator, especially ones with a small list of ingredients.

If you love a mocha flavor, simply soak the dates in freshly made hot espresso or brewed coffee instead of plain water.



  • 1 1/2 cups pitted dates
  • 3/4 cup filtered warm water
  • 1 tsp pure vanilla
  • 1/2 cup unsweetened coconut
  • 1 1/2 cups raw cacao powder or cocoa powder
  • 1 1/2 cups natural almond butter
  • 30 raw almonds or pecans

optional: hemp hearts, raw coconut, chopped pistachios/almonds or pecans to decorate cookies


  1. Place the dates in a medium sized bowl and pour 3/4 cup filtered warm water over the dates. Stir in a tsp of vanilla and soak for 30 minutes until dates are soft.
  2. Add dates and water to a blender or food processor and blend for 60 seconds. Scrape down the sides with a spatula and add coconut. Process mixture until evenly combined and fairly smooth.
  3. Transfer date mixture into a large bowl and add cacao powder, mix until evenly combined.
  4. Add almond butter, and mix until a smooth dough forms.
  5. Using a large tablespoon or medium sized ice cream scoop, portion dough into round balls. Place each ball on a flat serving plate and flatten with the palm of your clean hands.
  6. To decorate place an almond or pecan in the middle of the cookie and press into the dough.

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I like to mix things up and make some with almonds and some with pecans. You can roll the cookie in hemp hearts or raw coconut for additional texture. You may also exchange the almond butter for tahini.


These are delicious kept in the fridge or freezer. They do not completely freeze due to the almond butter content, and personally I love eating them straight from the freezer.


They will keep for a week in the fridge or 4-6 weeks in the freezer if they last that long, but I have a feeling ours won’t. 😉



My Personal Fave – Peanut Butter Cookies

We have a thing for peanut butter.  

There I said it. Peanut butter is a just something that finds its way into a lot of our recipes.  Peanut butter just works so well to bind and to flavour cookies, muffins or other treats that we keep coming back to it.  I eat it every day; mainly on toast but I have been known to have a spoonful now and again.

Our cookie recipe today is the one and only peanut butter cookie.  This recipe is made gluten free but you can use regular flour if you prefer.  The fact that there aren’t any eggs in it the recipe also makes it vegan too!


  • 1 cup peanut butter
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup brown rice flour
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup almond milk


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  3. In a separate mixing bowl, mix the dry ingredients together (rice flour, baking soda, and salt).
  4. While beating the peanut butter mixture, slowly add in the rice flour mixture and beat until a crumby dough forms. Add in the almond milk and continue to beat until distributed. Do not over mix.
  5. Line two baking sheets with parchment paper.
  6. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  7. Bake for 8-10 minutes.

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These babies turn out so good!

They are crunchy and chewy and peanut buttery!

Apple Cinnamon Donuts…and they are Vegan

How about a Re Blog? Well I know it seems kind of lazy, and yes, that is how I am feeling lately but hey, these are donuts! Apples are in season and the crop is stellar! So why not make some apple cinnamon donuts. If that doesn’t scream Fall then I don’t know what does…Pumpkin Spice? I say Apple Cinnamon wins that round!


Val and I had a good laugh when we took a look at the blog over the last week or so and noticed that there seemed to be a lot of orange dishes on our table lately.  It is the season of pumpkin and with the colder weather, we both were in the moods for curried dishes.  Luckily, pumpkin isn’t the only thing in season right now.  We have a luck of having so many apple farms around our area that you can’t help to use them in baking during the Fall.

Apples and cinnamon go together almost as well as peanut butter and jam.  So on this cold Sunday morning, an apple cinnamon donut would go great with a cup of coffee.  The recipe is vegan and can be made gluten free as well.  They are baked in a donut pan, which you can find quite easily.



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Granola for a Sunday afternoon

It is another grey and dreary spring afternoon here and I like to take this opportunity while I am sequestered to the indoors to make some granola for the week.  This granola recipe is very simple and you really can add other stuff to make it more to your taste.  Enjoy it on top of yogurt, on applesauce, or top off your morning oatmeal with it.  I bring it in a small plastic container for a mid morning snack at my desk at work.


1/3 cup of peanut butter, crunchy or smooth.  I like the natural pb but you can use whatever you like.

1 tbsp almond butter

1/3 cup maple syrup

tsp vanilla

2 1/2 cup oats.  Just use regular oats, not the quick ones.  I use the gluten free ones, just because I have to here at my house, but regular oats are just fine if gluten isn’t an issue.

1/2 cup almonds, raw

1/2 cup walnut

1/2 cup sunflower seeds, not roasted

1 tsp cinnamon

1/2 cup of chocolate chips


  1. In a small pot, put the peanut butter, almond butter, vanilla and maple syrup on low.
  2. Heat up the mixture until smooth.
  3. In a large bowl add in the oats and nuts and cinnamon. Mix.
  4. Pour the heated peanut butter mix on the oats and stir until coated.
  5. Put onto a cookie sheet with parchment into a 350F oven
  6. Bake for 15 minutes, then stir.
  7. Bake another 15 minutes and take out and stir.
  8. Let cool before adding in the chocolate chips.
  9. You can also add raisins or any dried fruit but wait until the end.
  10. Store in a dry, air tight container.


Super Simple Oat Cookies!

Val was in baking mode this week!  And she tried out a recipe for Simple Oat Cookies.  She made a few tweeks (she added chocolate!) and shared them with us 🙂

Nothing like the smell of fresh baked cookies.  These are super easy and super good.  The recipe was taken out of Deliciously Ella, by Ella Woodword.


3 large, ripe bananas

4 heaping tablespoons of almond butter

4 tbsp maple syrup

1 tbsp coconut oil, plus extra for greasing the pan

2 1/4 cups oats


1/4 cup mini chocolate chips or cacao nibs

1 tsp pure vanilla


  1. Preheat oven to 400 F.
  2. Peel the bananas and place them in a large mixing bowl. Mash them with a fork until they are smooth.
  3. Add the almond butter, coconut oil, maple syrup and the vanilla to the bananas and mix well until a sticky mix forms, at which point, stir in the oats. Mix until evenly mixed then fold in the chocolate chips.
  4. Once the oats are totally covered and nicely sticky, grease a baking sheet with coconut oil and then
  5. scoop heaping tablespoons of the mixture onto the tray, using your hands to spread them out into cookie shapes. They should be nice and thin so that they become crunchy.
  6. Once all the cookies are on the sheet, place it into the oven and bake 18-20 minutes, until the cookies begin to turn golden brown.
  7. Remove the cookies from the oven and allow to cool for about 5 minutes before enjoying.
  8. Store in an airtight container at room temperature.

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The cookies have a nice crispy outside and a yummy chewy inside.  Give them a try and let us know how they are!  Or if you change it up and add stuff to them, we would love to hear it.

Nom Yourself Simple Vegan Chocolate Chip Cookies

I was having a bad day the other day and decided that the only thing that was going to make me feel better was to make some chocolate chip cookies.  I had purchased Nom Yourself Cookbook a while ago and haven’t had a chance to try too  many recipes in there yet but chef Mary had a chocolate chip cookies recipe that I was itching to try.

I don’t know about you but I have tried so many different chocolate chip cookie recipes and have found them all so different in the way the cookies turn out.  Sometimes too fluffy or cakey, sometimes too gooey and flat.  Mary Mattern’s Simple Vegan Chocolate Chip recipe was easy to follow and I must say, the cookies were amazing.  They received glowing reviews from the harshest of cookie critics in my house.

I have decided to share this recipe with you but encourage you to take a look through her blog.  If you click on the name, it is linked to her blog.  It is full of yummy recipes, both sweet and savoury.

Mary’s Simple Vegan Chocolate Chip cookie recipe:


3/4 cup Vegan Margarine (ie Earth Balance)

1 1/3 cup Turbinado Sugar 

1 tbl. Vanilla Extract

1 tbl. Milled Flax Seeds

3 tbl. Hot Water

2 cups Unbleached Flour

1/2 tsp. Sea Salt

1/2 tsp. Baking Soda

1/2 tsp. Cream of Tartar

1 16oz. bag of Vegan Chocolate Chips 

Vegetable Oil (for greasing)


  1. -Preheat oven to 350 degrees.
  2. -Mix Margarine, Sugar & Vanilla Extract in large bowl until smooth
  3. -In small bowl, whisk flaxseeds and hot water for 30 seconds then pour into Sugar mixture.
  4. -In another bowl, whisk flour, salt, baking soda and cream of tartar until well combined.
  5. -Slowly mix flour mixture into sugar mixture until there are no more flour clumps.
  6. -Fold in Chocolate Chips until well distributed.
  7. -Lightly grease cookie sheet with vegetable oil then scoop cooking dough with spoon onto tray, leaving an inch between each cookie.

-Bake for 9 minutes. Let cool on cookie rack for 15 minutes, then enjoy!

**Nom Tip: The cookies will be very mushy still when you take them out of the oven. Use a metal spatula to transfer cookies to cooking rack. I assure you the 15 minute cool time will harden the outside of the cookie, but keep the inside extra gooey! 

Click here for the Instagram pic of these babies:





Gingerbread Donuts

Wow, what a beautiful Sunday it is here today!  Hope the sun is shining where ever you are right now.  With the temperatures so mild and the sun shining, it is hard to believe we are getting into the Christmas season.  After Hallowe’en this time of year seems to attack us for all angles.  First the stores, then commercials on radio and television, flyers you get in the mail, and the food of the season is definitely at the forefront.

One of my favourite flavours of the season is gingerbread.  I love the molasses and ginger and cloves combination that triggers the feeling of Christmas.  Whether it is in a cookie, or cake or a muffin, gingerbread is such a comforting flavour.  So why not combine gingerbread to the ultimate in comfort food treats; the donut?  Yes, I said it…Gingerbread Donuts!   Made vegan and with a gluten free alternative also that was tested and given a big thumbs up.


1 cup all purpose flour ***for gluten free, I used 1 cup of brown rice flour and 1 teaspoon of xantham gum.

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cloves

2 tablespoons unsweetened apple sauce

1/4 cup brown sugar

1/4 cup maple syrup

2 tablespoons molasses

1/4 cup vegan butter

1/3 cup almond or soy milk

1/2 teaspoon vanilla extract



  1. Preheat the oven 350 F. Spray the donut pay with non-stick spray or coat with vegan butter.
  2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and cloves.
  3. In a small sauce pan, put in the brown sugar, maple syrup, apple sauce, vegan butter, milk, vanilla and molasses.  Warm until the butter is melted and the molasses is liquid.  Do not over heat though.  Take off the heat as soon as the liquid is smooth  and a brown liquid.
  4. Pour the liquid mixture into a large bowl.  Slowly start to incorporate the flour mixture. Mix until completely combined but not over mixed.
  5. For the best results, I use a zip lock bag and spoon the batter into it.  Cut a corner and use it as a piping bag.  If you have piping bags, that would be even better, but I have had good luck working with the freezer bags or sandwich bags.  Spooning the batter will work too but you may need to shake the pan around a bit to even out the batter.
  6. Bake for 9-12 minutes.
  7. I decided to glaze some (see the glaze recipe below) and put just some crystal sugar on the others.

Glaze Recipe:

1 cup of powdered sugar

2 tablespoons of almond milk

1/4 teaspoons vanilla extract



Gingerbread Donuts with sprinkles and glaze…other with just sugar 🙂 Either one tastes like Christmas!


Gluten free version…these ones disappeared very quickly 🙂

Hope you enjoy them!


Apple Cinnamon Donuts…and they are Vegan

Val and I had a good laugh when we took a look at the blog over the last week or so and noticed that there seemed to be a lot of orange dishes on our table lately.  It is the season of pumpkin and with the colder weather, we both were in the moods for curried dishes.  Luckily, pumpkin isn’t the only thing in season right now.  We have a luck of having so many apple farms around our area that you can’t help to use them in baking during the Fall.

Apples and cinnamon go together almost as well as peanut butter and jam.  So on this cold Sunday morning, an apple cinnamon donut would go great with a cup of coffee.  The recipe is vegan and can be made gluten free as well.  They are baked in a donut pan, which you can find quite easily.


1 cup of all purpose flour **to make gluten free, I find that brown rice flour and 1 teaspoon of xantham gum works quite well.

1/2 cup sugar

1 1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup almond or soy milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla

2 tablespoons unsweetened apple sauce (or 1 flax egg)

1/4 cup vegan margarine or coconut oil.

1/2 apple, peeled and cut into small pieces.


  1. Preheat your oven to 350 F.
  2. In a bowl, mix all of the dry ingredients together using a whisk.
  3. In a sauce pan or a glass bowl, mix the wet ingredients together and heat until the margarine or coconut oil is melted.  I have found that a glass bowl in the microwave will work as well as a sauce pan on the stove, but just watch that you heat just until the margarine is melted and not any more than that.
  4. Mix the wet into the dry and mix thoroughly.  Then add in the pieces of apple.
  5. Into a greased donut pan, put the batter in, preferably pipe it in but will work with a spoon, you will just have to make sure the batter is evenly distributed in the pan.
  6. Bake 10-15 minutes.  The donut should just be golden and spring back at you when you push on them.
  7. Take out and let cool.

To top these donuts, you can do a number of different things.  This time I mixed cinnamon and some brown sugar together to sprinkle on them.  I find that melting some vegan butter and brushing a little on the top of the donut after they cool allows for the cinnamon sugar to stick.  You can make a glaze with icing sugar and almond milk to go on top of the donuts after they cool as well.  Or just leave them plain and they are just as yummy.

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Daytrippin’ with Val

‘All Journey’s Have Secret Destinations of Which the Traveler is Unaware’ Marten Buber

I can totally relate to the nature of this quote as I have pursued the art of breaking ritual and the routine of life by taking day trips to places I’ve never been. I will often get into my car without a planned destination and begin driving, with my favorite music playing and a hot drink and a few healthy snacks of course. Some of the villages and towns are within an hour of home, which gives me more time to explore the tastes, sights and sounds of the destination. We are spoiled for choice here in southern Ontario, from the Niagara region, Prince Edward County, Stratford- Elora-Fergus, Caledon, Collingwood and Tobermory to name a few. Recently I discovered The Bicycle Cafe on facebook suggested to me based on my profile. The name had me intrigued from the start, as I am an avid biker.

The journey to the small historical town of Flesherton is well worth the 90 minutes, passing many autumn sights including pumpkin patches, fruit farms, hay harvesting and mennonites in their horse drawn wagons, and not one big box strip mall in sight. The town has a museum, art galleries, antique shops, bakeries and many other creative shops. I’m told that the area is filled with artists and musicians who moved from Toronto for a slower pace of life.

The Bicycle Cafe was built in the 1800’s and has an old world feel the moment you approach the front deep blue glass door vestibule complete with cast iron handles. Once inside, you are greeted with a warm smiles and friendly staff . The cafe is filled with whimsical art, from a David Bowie poster to a hand painted canvas map of the world hung by carved wooden branches and twine. The handmade menus were created from recycled record covers. Speaking of records, while dining I had the pleasure of listening to an eclectic mixture of musical tastes from their record collection. I heard an Edith Piaf style French album and some Caribbean music. I love listening to all genres of music so this was perfect for me.

The description of the cafe on their Facebook page was unlike my pre-conceived idea of a meeting place for cyclists looking for a welcoming place to restore their batteries after a long journey. They describe the cafe as an alchemy of great food, music and art.

The choice for the name is explained in their menu as follows:

‘ The bicycle cafe is a tribute to playing cards, and the vehicle alike. They both represent the coming together of simple elements to create something greater than the sum of their parts. Playing cards kept soldiers alive in the trenches, transferred unspeakable wealth, instilled fundamental mathematics in young minds, and like laughter, served as a common language everywhere man has lived or travelled. Bicycles have liberated women, enabled families to eat, launched great men of industry, delivered books and medicine, pumped water, generated light, connected communities and all through the power of muscle fueled by determination. All fine examples of who we humans are and how little we need to be. Simple is always better. ‘

The owners are husband and wife team, Peter and Julie Reitzel ,who left busy Toronto life 3 years ago to live a quieter more relaxed vibe. Their first page of their menu greets you with their wish for you to take your time, relax, drink, play a game, talk to strangers and listen to music while visiting their cafe. They are dedicated to delivering fresh, local and seasonally sourced food. Their wonderfully creative menu provides a wide variety of choices for everyone including vegetarian, vegan, gluten free, and lactose free. The ‘Non-Meaty Eats’ menu serves a delicious bowl of Spicy African Stew which I throughly enjoyed that has just enough spice without masking the other tastes. The Cashew Rice Bowl is another tasty mixture of very fresh sunflower sprouts, avocado, cashews tzatziki, jasmine rice, hot chilis and tamari. The chickpea, spinach and cauliflower bowl was a creamy coconut curry served on jasmine rice was also delicious. The meal was topped off with a date, caradamon rice pudding served with sprinkled pistachios and ‘cream’ all washed down with a lovely hot chai tea. There are many more Non-Meaty eats options that I can’t wait to try.

The ingredients may be simple but the flavors and freshness of the dishes are elegantly combined to create the feeling that the creator of the dish truly cares about the end result. Attention to detail is evident in the presentation of the entrees.

Fall is the time of year live music really gets into swing at the cafe with independent musicians performing on weekends. For the current schedule check out the site at The Bicycle Cafe or call (519)-924-2920.

The cafe is open Thursday-Sunday from 11 am to 8 pm or later on live music nights. This will be a warm and welcoming destination during the long winter ahead here in Ontario. The local area is an outdoor haven for active people looking to get out of the city to ski or snowshoe with Beaver Valley, Collingwood and Duntroon close by the cafe. There are several beautiful Inns and Bed and Breakfasts to stay overnight if you have a little too much ‘Cider’ to drink.

As fall proceeds, we encourage you to break free from routines, take a loved one or close friend along to explore and let the journey awaken your spirit on the way to your destination. Who knows what you will discover along the way.

The Bicycle Cafe is located at 14 Sydenham Street in the town of Flesherton, Ontario.

Let us know if you visit!

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Cranberry Love Loaf – Vegan

Well someone bought a lot of cranberries!  That’s ok. The more to bake with my dear!

We have this go-to recipe that is so versatile and the more we experiment with it, the more we love it.  What is nice about it is that it can be altered to be gluten free or vegan, or both.  Sunday was a baking day for me so I decided to break it out and use the cranberries I had to see what the result would be.  I am happy to report that the results were yummy!


3 ripe bananas mashed

1/2 cup brown sugar

2 tablespoons of unsweetened apple sauce

1/3 cup melted vegan margarine (regular margarine works as well)

1 teaspoon vanilla

1 1/2 cup whole wheat flour ***if you are wanting to make this gluten free, I have found that 1 1/2 cups of brown rice flour and 2 teaspoons of xantham gum works well in this recipe.

1 teaspoon of baking soda

1 teaspoon of baking powder

1 cup of fresh cranberries (frozen would work just fine too)


Preheat oven to 350 F and line a loaf pan with parchment.

I like to use a stand mixer for this but a hand held would work just a well.

In a large bowl, mash the banana and mix in the sugar, apple sauce, melted vegan margarine, and vanilla. Mix until combined.

In another bowl, add in the flour, baking soda and baking powder together. Mix them together.

Then pour the dry mixture into the wet and mix until just combined and then pour in the cranberries and mix them in too.

Pour the batter into the pan and pop into oven for 35 -45 minutes.  Check the loaf with a knife or toothpick to see if any batter comes out before you take it out of the oven.  Let cool on a rack.

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Slice into wide slices and enjoy!  This loaf is super good for breakfast with some fruit or yogurt.


October bars – Gluten free and Vegan :)

We welcomed October last week and already the weather is turning cooler and the leaves are starting to change colour here in southern Ontario.  I have to admit that I think this is probably my favourite time of year and I really look forward to the Fall.  Now that it is here, we start thinking about Thanksgiving, which is this weekend for us Canadians.

October harvest time brings us so many good foods too.  We’ve already posted a pumpkin cookie recipe as well as a roasted pumpkin seed recipe.  Last Sunday, I picked up some fresh cranberries and felt like doing some experimenting with them and some pumpkin seeds.  Combining these two delicious fall flavours together into a bar, we had to call them October Bars.  These are vegan and I used gluten free oats but you don’t have to if it is not necessary to eat gluten free in your home.


2 1/2 cups of gluten free oats

1 teaspoon of ground cinnamon

1/2 cup of pumpkin seeds (shelled)

1/4 flax seeds

1 cup chopped fresh cranberries (just roughly chopped using a pulse chopper is good, or a knife to cut them in half)

2 ripe bananas mashed

1/2 cup peanut butter

1/2 cup maple syrup


Preheat the over to 350 F and line a rectangular glass or metal pan with parchment.

Take a small pot and put in the mashed banana, peanut butter and maple syrup.  Heat the mixture up until they are liquid but not too hot.

In a large bowl, put in the oats, cinnamon, pumpkin seeds, flax seeds.

Pour the heated wet mixture over the oats and mix it up!  Once mixed, put in the cranberries to combine them into the mixture.

Put the mixture into the pan and spread out evenly.  Flatten with hands or with a spatula.  Pop into the heated oven for 22-25 minutes, or until the edges become browned.

Let cool on a rack and cut into pieces once they are cooled.

Store in a cool, dry, air tight container.

**If you like a little sweeter bar, add 1/4 cup brown sugar to the wet mixture.

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These October Bars are the perfect snack or dessert for this time of year….oh heck…any time of year they are good!



Saturday night movie snacks

Saturday movie night has us watching The Kingsmen.  Normally, I  am not into action type films, but hey this one has Colin Firth, so how can I resist.  I know many of us have the habit of having a snack while watching a movie, whether it be in a theatre or at home.  More often than not, this snack is not a very healthy one; bowl of chips, butter laden popcorn, or what could be easier than breaking open a box of Oreos?  My goal tonight was to make something yummy that was not filled with sugar but satisfied our taste for something sweet.

Chocolate chip cookies are always a crowd favourite but they may be a little sweet for tonight.  I love to make granola and load it up with all kinds of goodies but loose granola isn’t the easiest to eat while you are trying to watch a movie.  So I took my granola recipe I have been using and made a few changes to it to bind it into a bar.  And I have to say, that they made the perfect movie snack tonight.

Here is how I did it:


Flax egg, which is one tablespoon of flax meal mixed with 3 tablespoons of water

1/4 cup of coconut oil

3/4 cup coconut sugar

1 teaspoon of vanilla

2 tablespoons of peanut butter

1/2 teaspoon baking soda

1 1/2 cups of rolled oats.  For gluten free bars, use gluten free oats which are available at health food stores or I buy ours from the Bulk Barn, Only Oats brand.  Take half of the oats, 3/4 cup, and grind them into a flour.

1/2 cup almond flour

1/4 cup ground hemp hearts

1/4 cup chocolate chips.  If you are vegan, you can substitute vegan chips or carob or even cocoa nibs. This may not seem like a lot of chips but a little goes a long way here.

2 table spoons roasted sunflower seeds

How to make them:

  • Make the flax egg first and set it aside.
  • Grind the 3/4 cup of oats into flour
  • Grind the 1/4 cup of hemp hearts
  • Preheat oven to 350F
  • Use an 8 inch pan and line it with parchment.
  • In a large mixing bowl, put the coconut oil and sugar in together and mix well.
  • Put in the flax egg and the vanilla extract and peanut butter.
  • Add the rest of the dry ingredients and mix in well.
  • Add the chocolate chips and blend them in.
  • Put the dough into the prepared pan.  Stamp down.  I used the bottom of a measuring cup.
  • Bake 22-27 minutes.Wait until there is dryness around the edges.
  • Take out and let cool for at least 10-15 minutes.
  • Pull out with paper and let cool on rack for another 10 minutes.

Cut into squares and enjoy!

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These were so good.  Moist and crunchy with just enough chocolate.  The movie…entertaining…very Bond-ish, if you like that kind of movie, check it out; it will be better with the treats though!