Tag Archives: allergy-friendly

No-Bake Gingerbread Men Cookies

Posted in Alexandra Courts, Baking, Desserts, Recipes by

Post by Alexandra Courts 

The holidays are approaching, so we’ve come up with a recipe for a no-bake version of a very classic treat. Say hello to these cute and fiesty little gingerbread men… shaped like ninjas, because why not? All you’ll need to recreate this festive goodie is a handful of ingredients and a dehydrator. Keep on reading for the lowdown!

  

Tools…

Ingredients…

  • 1.5 cups dates (pitted and soaked overnight)
  • 1 cup raw almonds
  • 1 cup rolled oats (gluten-free if desired)
  • 0.5 cup ground flaxseed
  • 2 tbsp cinnamon
  • 1.5 tbsp nutmeg
  • 1 tbsp ginger

Directions…

  1. Blend dates until a paste-like texture is formed. Set aside in small bowl while you complete next step.
  2. Blend raw almonds, rolled oats , flax and spices until a fine, ground texture has been reached. Combine with dates by folding “dough” repeatedly with hands.
  3. Roll out the combined mixture with rolling pin between two pieces of parchment paper. Ensure that “dough”is at least of 1/2 inch thickness.
  4. Use cookie cutter to shape your cookies. Repeat the rolling process until all is used.
  5. Place the cookies in a dehydrator at 150 F for 2 hours.

Enjoy! Yields 10-12 cookies.

Hearty n’ healthy veggie pita pizza

Posted in Entrees, Gluten Free, Megan Stulberg, Recipes by

Recipe by Megan Stulberg

Now I wouldn’t call myself lazy, but I’m all about being able to skip a step or two whenever possible. Prime example: I was going to make personal pizzas the other day, and then stumbled upon gluten-free (!!!) and vegan (obviously) pitas in the grocery store. And boom, pita pizzas happened. No crust, no fuss. You’re welcome in advance.

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Ingredients…

  • 2 standard pitas (I used Aidan’s gluten-free)
  • 1/2 red onion, chopped coarseley
  • 1 cup pure tomato paste
  • 1 cup Daiya mozzarella-style shreds
  • 1 cup arugula
  • 1/2 cup fresh pineapple, cut into chunks
  • 1/2 cup sliced cremini mushrooms
  • 1/4 cup black olives
  • 2 tbsp minced garlic (roughly 2 large cloves)
  • 2 tbsp cold-pressed EVOO

Directions…

  1. Preheat oven to 400F.
  2.  Lie pitas down flat on baking sheet lined with aluminium foil.
  3. Use ice cream scoop to place heaping dollop of tomato paste onto middle of pita. Flip ice cream scoop over, using back of spoon to smooth paste evenly over pita. Leave room at edges to form crust. Repeat for second pita.
  4. Sprinkle daiya, arugula, black olives and pineapple evenly all over pita. Repeat for second pita. Feel free to substitute or add additional toppings if desired.
  5. Place in oven for 20 minutes.
  6. In a medium saucepan on high heat, let garlic sauté in olive oil. Once it has browned, add onion slices. Lower heat and let sauté 5 minutes. Add mushrooms, then cook until everything has browned and olive oil is all gone. Remove from heat.
  7. Remove baking sheet from oven. Add garlic, onion and mushrooms to pitas.
  8. Let cook in oven for an additional 5-10 minutes. Be sure to check on it every few minutes to prevent burning, as every oven is different.

Let cool 15 minutes before slicing. Serve immediately.

Makes 2 servings (1 individual pizza/approximately 4 slices each).

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Breakfast Hacks: Overnight Oats

Posted in Áine Davis, Breakfast, Recipes by

Post by Aine Davis

Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.

PUMPKIN SPICE OATS: 

Top with toasted pecans and walnuts, if desired.

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CHOCOLATE CHOCOLATE OATS: 

  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1/2 cup oats (same brand as above)
  • 3 tbsp raw cacao powder
  • 3 tbsp raw cacao nibs
  • 2 tbsp blue agave or maple syrup
  • 1 tsp pure vanilla extract

Chop up your favourite granola or snack bar to act as a topping!

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Peanut Butter and Banana

  • 1 cup almond milk
  • 1/2 cup oats
  • 1/2 cup natural peanut butter
  • 1/2 tsp vanilla extract
  • 1 whole banana

Serve with toasted pecans and your favourite jam!

Raw Frosted Chocolate Brownies 

Posted in Alexandra Courts, Baking, Desserts, Raw Vegan, Recipes by

By contributor Alexandra Courts

If you crave chocolate as much as I do (probably impossible, but let’s go with it) then it’s always a good idea to have something sweet on hand. Make a batch of these and tuck a few into the freezer in case of emergency!

  

INGREDIENTS:

For the brownie…

  • 2.5-3 cups pitted dates
  • 1 cup raw almonds
  • 1/4 cup raw cacao powder
  • 1/4 cup hemp seeds
  • 2 tbsp flax meal

For the frosting…

  • 1 cup pitted dates
  • 1/4 raw cacao powder
  • 1/4 cup maple syrup
  • Water, as needed

DIRECTIONS:

  1. In a high-speed blender or food processor chop dates, almonds, cacao, flax meal, and hemp seeds until thoroughly combined.
  2. Press mixture into an 8-inch square cake pan lined with plastic wrap.
  3. Set in freezer for about 30 minutes.
  4. Separately process dates, cacao, syrup and water until smooth and spreadable.
  5. Remove cake pan from freezer. Slice, then slather icing on top of each brownie.
  6. Finish up these beauties with any toppings you like! I paired mine with shredded coconut and fresh raspberries.

Raw salted dark chocolate thumbprint cookies with butterscotch icing

Posted in Baking, Desserts, Gluten Free, Megan Stulberg, Raw Vegan, Recipes by

Post by Megan Stulberg 

I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.

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INGREDIENTS:

For the cookies…

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/4 cup cacao powder
  • 1/4 unsweetened shredded coconut
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 tsp pink crystal salt

For the icing…

  • 1 cup dates
  • 1/4 cup organic coconut oil
  • 2 tbsp water
  • 1 tbsp maple syrup
  • Pinch of pink crystal salt

DIRECTIONS:

  1. Drain walnuts and pecans.
  2. In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
  3. Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
  4. Set baking sheet aside in freezer for now.
  5. Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
  6. Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
  7. Leave in freezer overnight. Remove from freezer half hour before eating.

Serve chilled. Makes 10 cookies.

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Raw chocolate almond butter and banana cream cheesecake

Posted in Baking, Desserts, Megan Stulberg, Raw Vegan, Recipes by

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made this in an attempt to win a boy’s heart. It didn’t work, but at least I fell in love with this pie instead!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw walnuts

For the filling…

  • 1 medium banana
  • 2 cups raw cashews, soaked overnight
  • ¼ cup almond butter
  • ¼ cup organic almond milk
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract

For the topping…

  • 1 banana (sliced)
  • 2 tbsp raw cacao nibs

Directions:

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan or food storage container lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. Place all filling ingredients (except cacao powder) in blender and blend until creamy in consistency. Pour half of the filling directly onto crust and smooth out evenly with a spoon. Place in freezer to set.
  4. Add cacao powder and continue blending. Feel free to add more cacao by the tablespoon if you prefer a richer chocolate taste. Pour rest of filling on pie.
  5. Slice banana into thin slices and layer along edge to create a border for presentation. Sprinkle cacao nibs all over.
  6. Let pie sit in freezer overnight.
  7. Remove pie from freezer for 1 hour, then slice. Place slices in fridge and let thaw for an additional hour. Take out immediately before serving.

Makes approximately 8 servings. Serve chilled.

Raw Almond Butter and Raspberry Jam Pie

Posted in Baking, Desserts, Megan Stulberg, Raw Vegan, Recipes by

Post by Megan Stulberg

(Posted on our Instagram in advance here)

I don’t know which I ate more of as a kid: grilled cheese or peanut butter and jelly sandwiches. I rarely eat either now, but that doesn’t mean I don’t love the flavour combination of the latter enough to turn it into a dessert!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw almonds

For the filling…

  • ¼ cup raw almond butter
  • ¼ cup organic raspberry jam
  • 2 tbsp chia seeds

For the topping…

  • 2 tbsp chia seeds
  • 2 tbsp raw cacao nibs
  • ¼ cup organic coconut chips

Directions…

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan (or food storage container, if you’re broke like I am) lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
  4. Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
  5. Let pie sit in freezer overnight.
  6. Remove pie from freezer for 1 hour, then slice. Place slices back in freezer and take out immediately before serving.

Makes approximately 6 servings. Serve chilled.

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