Jalapeño Cornbread

Post by Aine Davis

There’s a flavour in Mexican cuisine that I’ve always loved, but have never been able to fully figure out. I feel like I’ve been searching for that flavour my whole life, and I was beginning to believe I never would find it. That is…until I decided to experiment with a new cornbread recipe. I had a leftover jalapeño in my fridge and at the very last minute, I decided to put it in the cornbread, and guess what? I done did it! I had found the flavour I had been searching for! Turns out it was jalapeño the whole time, who knew it was that simple?! I love it so much that I’ve made it every day for the last week (I’m not even exaggerating). I hope you enjoy it as much as I do!

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INGREDIENTS:

  • 1 jalapeño, finely chopped
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp warm water)
  • 1 1/2 cups organic corn flour
  • 1 cup almond milk
  • 1/2 cup all purpose flour
  • 2 1/2 tbsp apple cider vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp agave syrup
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

DIRECTIONS:

  1. Set oven to 400°f.
  2. Whisk together almond milk and apple cider vinegar. Set aside.
  3. Whisk together ground flax seed and warm water to create flax egg. Set aside to let thicken.
  4. Combine remaining dry ingredients separately. Whisk together until they are completely incorporated without any lumps in the mix.
  5. Once the flax egg has thickened, whisk it in to the almond milk mixture as well as the vegetable oil and agave syrup. Whisk until oil is completely combined.
  6. Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
  7. Fold in the jalapeños until evenly distributed.
  8. Pour cornbread mixture into a bread tin. Bake in oven for 30 minutes until golden on top.
  9. Set to cool, and enjoy!

Makes roughly six slices.

SERVING TIP:

I like to fry the cornbread in a little bit of oil to crisp up the edges and serve with my Pulled BBQ Tofu and Dijon Coleslaw! Combo of champions.

Strawberry Rhubarb Crumble 

Post by Alexandra Courts 

I used to love strawberry rhubarb pie growing up! I realized recently though that what I was really crazy about was the filling, so why not skip the entire crust hassle and opt for a mouthwatering, warm, gooey crumble instead? You’re welcome in advance.

INGREDIENTS:

  • 3 cups chopped strawberries
  • 2 cups chopped rhubarb
  • 1 1/2 cups rolled gluten-free oats
  • 3/4 cup raw pecans
  • 1/2 cup almond meal (ground almonds, nerds)
  • 1/4 cup coconut oil, melted
  • 4 tbsp coconut sugar
  • 2 tbsp flax meal (ground flax seed, NERDS!)
  • Pinch of pink Himalayan salt
  • Optional but highly recommended: Coconut whip, use Meg’s VGF recipe for it here.

DIRECTIONS:

  1. Preheat oven to 350 F. Coat an 8″ round ceramic baking dish lightly with coconut oil.
  2. In a medium bowl combine the chopped strawberries, chopped rhubarb and coconut sugar.
  3. In a separate bowl, combine all remaining ingredients.
  4. Place the first bowl’s ingredients into the ceramic baking dish, then top with the second bowl’s ingredients.
  5. Bake for approximately 50 minutes or until the crumble is golden brown. Oven times will vary, so check regularly to prevent burning.
  6. Remove from oven. Allow crumble to cool for 10-15 minutes.
  7. Scoop crumble into bowls and top with dollop of coconut whip immediately before serving.

Enjoy! Serve warm. Makes 2 servings.

Chocolate drizzle pancakes 

Post by Alexandra Courts  

Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.


INGREDIENTS:

  • 1 gluten-free all purpose flour (Bob’s Red Mill brand)
  • 2 flax eggs*
  • 1 cup non-dairy milk (I used almond milk)
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil
  • 4 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1 tbsp baking powder

DIRECTIONS:

  1. Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
  2. *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
  3. Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
  4. Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
  5. To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
  6. Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).

Serve immediately. Makes approximately 6 pancakes (2 servings)

Trail mix bars (GF, vegan, raw, no-bake, refined sugar-free, grain-free)

By contributor Megan Stulberg

I’m constantly on-the-go and as a result, end up eating at least one or two snack/protein bars a day. I always opt for the healthiest brand available but I’m trying to eliminate ingredients like tapioca syrup and puffed rice crisps from my diet entirely. So, I tried making my own grain-free bars instead!

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Ingredients…

  • 1 cup pitted parnoosh dates
  • 1 cup raw almonds
  • 1/4 cup agave
  • 1/4 cup pumpkin seeds
  • 1/4 cup cacao nibs
  • 2 tbsp raw sunflower seeds
  • 2 tbsp black chia seeds
  • 2 tbsp goji berries
  • 1 tbsp hemp seeds 11063106_10155317497640133_426344933_n 10807047_10155317497555133_941330506_n-1Directions…
  • 1) In a food processor or high-speed blender, thoroughly combine dates, almonds and agave.
  • 2) Pour mixture into separate bowl. Add goji berries, cacao nibs and various seeds. Stir together with a large spoon until incorporated.
  • 3) Line small baking sheet or large plate with plastic wrap.
  • 4) Scoop 1 or 2 large spoonfuls of mixture onto sheet. Use hands to mold into rectangular bar shape.
  • 5) Repeat step 4 with rest of mixture.
  • 6) Place sheet in freezer for 4 hours, then move to fridge for 1 hour before serving. Once the bars have set, wrap each individually in plastic wrap for storage and travel.

Makes approximately 8 bars.

Lemon Coconut Cake with Cashew Cream Icing (GF, vegan, raw, no-bake, sugar-free)

By contributor Megan Stulberg

I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.

But seriously, expect Nanaimo bars soon.

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Ingredients:

For the base…

  • 1 cup dates, soaked 1 hour
  • 1 cup almonds (raw + organic), soaked 1 hour
  • 2 tbsp cacao nibs (raw + organic)
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp agave nectar (raw + organic)

For the icing…

  • 2 cups cashews (raw + organic), soaked 1 hour
  • 1 lemon, juiced
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp coconut oil (raw + organic)
  • 1 tbsp agave nectar (raw + organic)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
  2. Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
  3. Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
  4. Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
  5. Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.

Serve chilled. Makes 1 standard 6-inch cake (6 servings).

Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

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Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Pumpkin Chocolate Chip Muffins

By contributor Alexandra Courts

I recently found out that the pumpkin spice syrup at Starbucks doesn’t even actually contain pumpkin! Additionally, these extremely popular drinks are made with milk, high fructose corn syrup, and a whack of other artificial ingredients. What the heck? 

Here’s a new recipe I’ve created that will give you that fall flavour fix you’ve been craving: pumpkin chocolate chip muffins that are gluten-free, vegan and healthy! Eat your heart out: 

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Ingredients…

  • 2 vegan “eggs” (use this conversion chart)
  • 1 cup pumpkin puree 
  • 1 cup organic coconut sugar
  • 1 cup vegan chocolate chips 
  • 1/2 cup apple sauce (organic preferably) 
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot flour 
  • 1/2 cup tapioca flour
  • 3 tbsp ground flax
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1/2 tsp salt 

Directions…

  1. In large bowl, mix all dry ingredients together thoroughly. Set aside.
  2. In separate bowl, whisk all wet ingredients together.
  3. Combine contents of both bowls and mix until batter is thick in consistency. 
  4. Line a standard muffin pan with paper cups, or lightly oil pan to prevent muffins from sticking to the pan. Spoon batter into cups. Top with additional chocolate chips if desired. 
  5. Bake at 350 degrees for 20-25 minutes until golden brown. 

Allow 20 minutes to cool before removing from pan. Serve warm. Enjoy! 

Makes 12 muffins.  

Banana Coconut Butter Tarts

By Megan Stulberg and Alexandra Courts

These little babies are gluten-free, vegan, low FODMAP, soy-free and no bake! Try our recipe to add something sweet to your next picnic, summer potluck or backyard BBQ. 

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Ingredients…

For the crust: 

  • 2 cups unsweetened shredded coconut 
  • 1/2 cup gluten-free graham cracker crumbs 
  • 1/2 cup raw pecans 
  • 1/4 cup melted Earth Balance soy-free “butter”

For the filling:

  • 2 bananas, ripe
  • 1 can regular coconut milk, chilled
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup corn starch
  • 1/4 cup 100% maple syrup 
  • 2 tbsp vanilla extract 
  • 2 tbsp raw cacao nibs 
  • 1 tsp salt 

Directions…

  1. Preheat oven to 350 degrees. 
  2. On a lined baking sheet, evenly spread out shredded coconut. Bake in oven for 4-6 minutes until lightly toasted and golden brown in colour. 
  3. In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
  4. Loosely line a cupcake tray with cling wrap. Scoop 1 tbsp of graham cracker mixture into each mould. Press down with fingers to ensure crust is tightly packed. Place in freezer for 20 minutes.  
  5. Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes. 
  6. Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces. 
  7. Leave in fridge for an additional hour. 

Serve chilled and garnish with seasonal fruit.  Makes 12 small tarts. 

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Lemon Pomegranate Muffins

By contributor Megan Stulberg 

I’ve never been a huge fan of summer because I’m a wimp when it comes to humidity…but I do love that pomegranates are finally back in season! Pomegranates are packed with antioxidants and do wonders for your health. To learn more about the benefits of adding pomegranate to your diet, click here.

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LEMON POMEGRANATE MUFFINS RECIPE

(vegan, gluten-free, refined sugar-free, soy-free)

Ingredients…

  • 2 standard bananas, mashed
  • 1/2 pomegranate, seeded
  • 1/2 lemon, juiced
  • 1 1/2 cups almond meal
  • 1 cup gluten-free flour of your choice (sorghum is recommended)
  • 1 cup unsweetened almond milk
  • 1/2 cup potato starch
  • 1/2 cup Earth Balance “butter” (can use coconut butter or nut butter if preferred, taste will differ)
  • 4 tbsp unsweetened shredded coconut
  • 3 tbsp chia seeds
  • 2 tbsp vanilla extract
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

10346526_10154249251970133_7154873822529784522_nDirections…

  1. Preheat oven to 350F.
  2. Using electric mixer beat together flour, starch, meal, xanthan gum, butter, milk, baking soda, vanilla extract and banana on low speed for 2 minutes until smooth.
  3. Add lemon juice, pomegranate seeds, chia seeds, coconut and salt. Whisk by hand to thoroughly combine.
  4. Pour batter until lined muffin tray, filling 3/4 of each cup. Top with additional pomegranate seeds and coconut if desired.
  5. Bake for 20 minutes until slightly golden. Let fully cool before serving.

Makes 12-15 servings.

Ta da! Your muffins will (theoretically) look like this:

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No-bake Cacao Coconut Walnut Cookies: Raw, Gluten-free, Vegan

By Megan Stulberg

I woke up late and was craving something decadent, sweet, and salty all at once. I didn’t feel like bothering with a complicated recipe, so I threw a bunch of things in a blender. I’m lucky that the results turned out perfectly. Two cheers for laziness!

Ingredients:

  • 1 cup pitted dates (no need to soak)
  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil
  • 1 tbsp unsweetened shredded coconut
  • 2 tbsp raw almond butter
  • 1 tbsp raw cacao nibs
  • 1 tbsp raw agave syrup or maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp chia seeds
  • 1 tsp raw crystal salt or sea salt
  • 1 handful raw walnuts, chopped

Directions:

1) Combine all ingredients in food processor until smooth.

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2) Spoon bite-sized balls onto plate lined with parchment paper. Press each down with fork. Top with additional walnut crumbs, cacao nibs and coconut flakes if desired.

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3) Let cookies set in fridge for 4-6 hours.

Serve chilled. Should make 12 cookies but I ate too much of the batter. Whoops!

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