By contributor Alexandra Courts
This key lime pie recipe of mine is raw, gluten-free and vegan! And since it’s no bake, it’s a snap to make! What’s not to like?
- 2 1/2 cups pitted dates
- 1/2 cup shredded unsweetened coconut
- 1 cup raw almonds
- 2 1/2 cups cashews, soaked overnight and drained
- 3/4 cup full-fat coconut milk
- 1/2 cup lime juice (from 4-5 limes)
- 1/4 cup agave syrup
- In a high-speed blender, blend the raw almonds. Add the remaining crust ingredients and blend until combined.
- Line an 8 inch round cake pan with plastic wrap. Press the mixture into the pan to form the crust.
- Blend all of the filling ingredients together in a high-speed blender until smooth.
- Pour filling into crust. Level the mixture with a spatula and place pie in freezer for about an hour or until it has set.
- Let the pie thaw before slicing. Serve and enjoy! Keep leftovers in fridge.
Makes 1 pie (about 6 servings)
By Alexandra Courts
We’ve done it! We’ve figured out a delectable and healthy way to satisfy your chocolate cryings!
These no-bake babies are free of any oils, artificial sugars, gluten or animal products. We replaced all of these nasty ingredients with dates, which provide the body with a variety of vitamins and minerals. They’re killer sources of energy, natural sugar and fibre.
(Recipe has been adapted from The Minimalist Baker)
- 2 1/2 cups pitted dates
- 2 cups raw almonds
- 1 cup chopped raw walnuts, pecans, or nut of your choice
- 3/4 cup raw cacao powder
- 3 tbsp unsweetened shredded coconut
- 1 tbsp finely ground organic direct-trade coffee
- 1 tsp organic vanilla extract
- Pulse almonds in food processor until finely ground.
- Add raw cacao powder and ground coffee to mixture and continue to combine with food processor. Set mixture aside in separate bowl.
- Process dates separately, then add mixture back to food processor and pulse until a dough-like texture is reached. Stir additional nuts, coconut and vanilla extract into batter.
- Pour batter into a lined square cake pan. Spread evenly.
- Chill brownies in fridge for 2 hours or freezer for 1 hour. Serve cold.
Enjoy! Makes about 12 brownies.
By Alexandra Courts
Snickerdoodles. If you don’t know what they are already, you really should.
Essentially, snickerdoodles are cookies rolled in cinnamon sugar, made with the holy trinity of baking: butter, sugar, and flour. I was eight-years-old when I first discovered them at my grandmother’s Christmas dinner. I downed about twenty of them in one sitting. Can’t stop, won’t stop.
My Christmas would not be complete without these, so I present to you: my gluten-free/vegan alternative!
Adapted from OhSheGlows.com
Makes about 20 cookies.
- 2 cup gluten-free flour (if you use regular flour, just omit milk from ingredients)
- 2/3 cup + 2 tbsp white sugar
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp pure vanilla extract
- 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
- 1/2 cup Earth Balance non-dairy butter (room temperature)
- 1 – 1 1/2 cups of almond or soy milk (I used almond)
- Cinnamon sugar: 2 tbsp sugar + 2 tsp cinnamon, mixed together
1) In a small bowl, mix the flax egg. Set aside.
2) In a medium sized bowl cream the sugar, butter and vanilla together. Add in the flax egg and beat for about 60 seconds.
3) In a third bowl (so many bowls!) whisk the dry ingredients together (cream of tartar, baking soda, flour, and cinnamon). Add the dry mixture to the wet mixture and stir well. Add non-dairy milk. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for 1 hour until chilled.
4) Preheat the oven to 375F and take about 1.5 tbsp of dough and shape into a ball. Roll in cinnamon sugar and then press the ball with the palm of your hand. Repeat 20 times! Spread the balls out onto a baking sheet.
5) If you want your cookies chewy, bake for 10 minutes. If you want them crispy, bake for 12 minutes. Cool for about 10 minutes before eating.
Merry Christmas everyone!!!
By Raven Steepe
Apple pie, in my humble opinion, is the best winter comfort dessert. There is something about the combination of cinnamon, nutmeg and apples that just makes my mouth water. Unfortunately, traditional pie crust usually contains a lot of butter, lard and shortening to get it super flakey so I came up with a super easy and delicious alternative.
This is a recipe for Vegan Apple Crumble or if you want to get fancy…Vegan Deconstructed Apple Pie! If you are pressed for time but want something that is satisfying and wholesome, give this a try.
Ingredients for Filling
- 6-8 small – mediums apples, peeled, cored and chopped
- Dash of lemon juice
- 1/2 cup brown sugar
- 1 heaping 1/2 tsp cinnamon
- 1 pinch of salt
Ingredients for Topping
- Heaping 1/2 cup brown sugar
- 1/4 cup gluten-free flour blend*
- 1/2 cup gluten-free old fashioned oats
- 1/2 cup sliced almonds
- 1/4 teaspoon cinnamon
- 1/3 cup or 1/2 one stick of non-dairy butter (I used Earth Balance)
1. Preheat oven to 375 degrees. Lightly grease a glass dish or baking pan.
2. Slice apples evenly and place in a large bowl, then sprinkle with lemon juice. Toss and coat the apples with sugar, cinnamon and salt.
3. Transfer the coated apples to your baking dish.
4. In a bowl mix together oats, almonds, flour, brown sugar, and salt. Add the non-dairy butter while stirring.
5. Sprinkle the mixed ingredients over the apples and bake until the apples are soft and the topping is a golden brown.
**You can use an all purpose gluten-free flour blend such as Bob’s Red Mill Brand.
By Megan Stulberg
What’s the point in making a healthy dessert from scratch for the holidays, and then ruining it by adding a bunch of food colouring? I personally don’t find anything remotely appealing that is covered in neon pink icing and rainbow sprinkles. Artificial food dyes are extremely bad for your body: many of the most commonly used artificial food colourings have been linked to potential cancer-causing chemicals and can trigger severe reactions in those with allergies. To read more about the dangers of food colouring, click here.
Just because you’re avoiding food dyes doesn’t mean your holiday meals have to look boring. Try using foods that are naturally vibrant in colour like I did:
The Perfect Christmas Day Lunch
This is the perfect meal to serve midday on December 25th. It’s packed with nutrients, won’t leave you too full to thoroughly enjoy a hearty Christmas dinner, and is 100% colour appropriate!
- 2 pieces of gluten-free bread
- 1 avocado
- 2 tbsp lemon juice
- Dash of pepper
- 2 stalks of celery, washed and cut
- 3 tbsp peanut, almond or cashew butter
- 1 handful raisins
- 2 kiwis, peeled and cut
- 8-10 strawberries
1) Toast the bread to desired brownness and set aside.
2) Combine avocado and lemon juice in bowl, mashing thoroughly into a basic guacamole. Spread evenly onto toast and add pepper.
3) Spread the nut butter onto each stick of celery and sprinkle raisins overtop. Why mess with the perfect snack?
4) Add fresh fruit to the plate. Chow down!
Serves 1, takes 5 minutes to make.
A good rule of thumb to remember is that the richer your food is in natural colour, the better it is for you. Here are some other fruits and vegetables that can easily be incorporated into your holiday meals:
- Red options: Beets, cherries, cranberries, pomegranates, red grapes and red potatoes.
- Green options: Asparagus, broccoli, kale, limes, spinach and zucchini.
Post by Aine Davis
Who doesn’t love macaroons? My belly…that’s who! Macaroons were my favourite, favourite, favourite dessert. Unfortunately, regular macaroons are chock-full of egg white. Yuck!
So, I took it upon myself to create my own! And after many trials and tribulations, I present to you: the most delicious and delectable vegan macaroon recipe I have to offer.
Whole Food Almond Macaroons
- 2 cups unsweetened shredded coconut
- 2 cups of almonds
- ½ cup arrowroot flour
- ¼ cup tapioca
- 2 tbsp baking powder
- 1 tbsp agave (add more if you’d like them extra sweet)
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 3-4 tbsp water
1) Preheat oven to 350 degrees F.
2) Blend the almonds in a food processor and pulse until a fine powder has been reached.
3) Mix the almond powder together with the remaining dry ingredients together in a bowl.
4) Add the agave syrup, vanilla extra and coconut oil. Whisk together with fork.
5) Add the water one tablespoon at a time until the dough is sticky to the touch.
6) Roll the dough into balls approximately 1 inch in diameter. Spread the balls out on a lined baking sheet.
7) Bake in oven for 15 minutes until golden brown.
Makes 12 macaroons.
Enjoy! Try eating the macaroons accompanied with a mug of our vegan eggnog.
By Megan Stulberg
As a Celiac, I haven’t had stuffing with Christmas dinner in far too long…and it was always my favourite part! So this year I decided to finally bite the bullet and try making my own. It was much easier to make than I had expected. Here’s my recipe for a delicious gluten-free vegan stuffing that skips all of that heavy cream/chicken broth malarkey.
Gluten-Free Vegan Stuffing
- 1 loaf whole grain gluten-free bread
- 1/2 cup chopped celery
- 2/3 cup white mushrooms, finely diced
- 2/3 cup organic seaweed, crumbled
- 1/2 cup fresh lemon juice
- 3 tbsp gluten-free soy sauce
- 2 tbsp olive oil
- 3 cloves of garlic, finely diced
- 1/4 cup parsley, chopped
- 1/4 cup basil leaves, crushed
- 1 cup gluten-free vegetable broth
- 2 tsp salt
- 2 tsp black pepper
1) Prep: If you’re using a frozen gluten-free loaf of bread, remove from freezer and let thaw for 1 hour at room temperature before use. Preheat oven to 350 degrees. Use a cooking spray or vegan butter to lightly grease a shallow baking dish.
2) Cut 8-10 bread slices into small cubes. Set aside in a large bowl.
3) Add 1 tbsp of olive oil to a medium skillet over high heat. Turn down to medium heat once the oil sizzles. Sauté garlic for 1 minute, then add celery and cook for an additional 2 minutes. Add the mushrooms and stir consistently until the mushrooms darken.
4) Add the vegetable broth, soy sauce and lemon juice. Let everything cook for a few minutes, stirring occasionally.
5) Remove mixture from heat and pour overtop of the bread cubes. Add the seaweed, salt, pepper, oil, parsley and basil. Toss all ingredients together until the bread is thoroughly soaked. If desired, add a splash of water.
6) Transfer mixture to the shallow baking dish and place in oven. Cook covered for 20 minutes, then uncovered for an additional 10-15 minutes if you prefer stuffing to be more brown.
7) Remove from oven and let dish cool for 30 minutes. Try serving with tofurky, cranberry sauce and roasted veggies.
Makes 6 side servings.