Thursday, February 22, 2018

Almond Butter Banana Oatmeal Cookies


Makes:  16

2 cups (225 g) quick oats
2 (285 g, approx. 1.25 cups) ripe bananas, mashed
1/2 cup (125 g) almond butter

1 tbsp maple syrup
1/2 tsp unrefined sea salt
1/2 tsp pure vanilla extract
1/4 cup (45 g) dairy-free chocolate chips or 1/4 up add-in of choice such as chopped nuts or raisins

Pre-heat oven to 350 degrees.
Mash the bananas in in a bowl with a fork until they form a paste.
Add the rest of the ingredients and mix well.
Drop spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.
Bake for 15 minutes. They should be firm and slightly browned when done.

Spinach Artichoke Pull-Apart Bread


I don't think this truly belongs on my blog, but I have had so much fun making it.  I am adding it anyway...

I found the original recipe to be too much bread.  By cutting the dough in half and creating two loaves, the bread to filling ratio is more to my taste.  For this reason, I doubled the filling amounts from the original recipe in order to create two loaves instead of one.


Use organic ingredients where possible.


  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil + extra for greasing bowl
  • 2 tablespoons organic cane sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 cups all-purpose flour + extra for dusting


  • 4 ounces plain goat cheese, crumbled
  • 12 cup grated Motzarella cheese
  • 1  red bell pepper, chopped
  • cup frozen spinach, thawed, rinsed, and drained
  • 2/3 cup chopped artichoke hearts, rinsed, if packed in oil
  • pinch of salt
  • teaspoon dried Basil
  • 12 teaspoon dried Oregano


  • 1 egg, beaten
  • 12 teaspoon Simply Organic® Poppy Seed
  • 14 teaspoon Simply Organic® Basil


  1. In a large bowl, whisk together water and yeast. Let mixture rest for 5 minutes to activate yeast. Whisk in olive oil, sugar, salt and egg. Gradually add the 3 cups flour, stirring to combine. When mixed and too stiff to stir, shape dough into a ball. Knead dough for 5 minutes, sprinkling with extra flour if needed. Lightly coat bowl with oil and roll dough in oil to coat. Cover with a towel and let dough rise for 2 to 3 hours, until doubled in size.
  2. Punch dough and place on parchment paper dusted with flour. Divde the dough in half.  Roll each half of the dough into a long rectangles.


  1. Scatter filling ingredients evenly down center of dough, starting with the cheeses and finishing with the spices.
  2. Fold one side of dough lengthwise over filling, then fold other side over to form a long tube.
  3. Join ends together to create a wreath shape.  Put one half of the dough end to end with the other half to form a wreath shape.  This way they fit on one pan and bake evenly.
  4. Carefully transfer wreath and parchment paper to a baking sheet.


  1. Preheat oven to 450 degrees.
  2. Use kitchen scissors to make even cuts in dough from the outside in, cutting only halfway through, to create individual rolls that can be pulled apart once baked.
  3. Let dough rest, uncovered, while oven heats.
  4. Brush top of wreath with beaten egg. In a small bowl, whisk together spices and sprinkle over wreath.
  5. Reduce oven to 400 degrees. Bake wreath for 20 to 22 minutes, until golden brown. Rotate sheet pan halfway through baking to ensure even browning.
  6. Allow bread to cool for 20 to 25 minutes, until cool to touch, before serving.
  7. To serve, cut or pull the individual “rolls” away from the wreath.

Oatmeal Cookie Bars



Strawberry Chia Seed Jam:
3/4 cup Chopped Strawberries
3 tablespoons honey
1 t. vanilla extract
1 tablespoon Chia Seeds

Vegan Oatmeal Cookie Dough:
1 cup Rolled Oats
1 cup Sorghum Flour
1/4 teaspoons Baking Soda
1/4 cup maple syrup
1 t. vanilla extract
Scant 1/2 cup Coconut Oil, softened but not melted
1 batch Strawberry Chia Seed Jam


Strawberry Chia Seed Jam: In a small pot, combine strawberries, honey and vanilla over a low heat. Using a heat proof spatula, stir the mixture whilst pressing down slightly on the strawberries to break them down. Cook for 5-10 minutes, or until the strawberries have released their juice.
Add chia seeds into the pot and stir well. Continue cooking over low heat, whilst stirring, for another 2-3 minutes or until the jam has thickened. Transfer to a bowl to cool.

Oatmeal Cookie Dough:Preheat oven to 350 degrees. Line a 6 inch baking tin with silicone or baking paper.
In a bowl, combine Rolled Oats, Spelt Flour, Sea Salt, Baking Soda and maple syrup. Whisk to combine. Add softened coconut oil and vanilla into the mixture and start rubbing with your fingertips until you end up with a moist crumble-like mixture. Make sure to work with just your finger tips!

Press 2/3 of your cookie dough into the prepared baking tin with a spoon so that it forms a nice, flat surface. Spread prepared Jam on the surface of your cookie base. Crumble the remaining third of the cookie dough over the surface of the jam and pop tin into the oven for 35-40 minutes or until the top is slightly golden.
Remove from oven and let cool thoroughly before cutting into pieces to enjoy 🙂

Banana Cake

From:  ?

1/4 cup coconut oil, melted
2 very ripe bananas
2-3 Tablespoons honey
6 majool dates or 12 small dates
2 flax eggs
1 t. vanilla extract
1 cup oat flour
1/2 cup sorghum flour
5 tablespoons walnuts, ground
2 t. baking powder

Preheat oven to 350 degrees and grease an 7x11 pan. 

Add dates to food processor and process for about 30 seconds.  You do not want them to stick together forming a big ball.  Add bananas and process until dates are chopped into small pieces.  Add the honey, flax eggs, coconut oil, and vanilla. 

In a bowl whisk together all dry ingredients.  Pour wet ingredients into dry and mix by hand.

Pour into greased pan, and bake 25 minutes or until skewer tests clean. 

Spinach balls

Makes: 30 appetizer size

6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used 1/4 cup mozzarella and 1/4 feta.
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g) - I took 3 pieces of Oroweat bread and put them in the oven at 250 degrees for 30 minutes (until they were hard to the touch), and that gave me about 1 cup of bread crumbs. 
1/2 teaspoon garlic salt

Preheat oven to  350 F (180 C).

Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.

Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.

Recipe Notes

Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.

Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.

Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

Tuesday, January 16, 2018

Vegan Holiday Pie with Hot Water Pastry


Vegan Holiday Pie with Hot Water Pastry
Serves 6-8 people

For the filling

3 cups* mushrooms, chopped
1 medium yellow onion, chopped
2 cups carrots, cut into 1cm slices
3 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon apple cider vinegar
1 can chopped tomatoes*
1 1/2 cups water or vegetable stock
2 tablespoons red wine (optional)
1 cup brown lentils*
1 teaspoon dijon mustard
1 tablespoon arrowroot powder
1/4 cup water
2 cups frozen peas

In a large pot, add the mushrooms and sear* for about 4 minutes, or until golden and significantly reduced in size. Stir in the onion and cook for another 2 minutes, or until translucent. Add the carrots, and cook for another 4 minutes, stirring occasionally. Add the garlic, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the tomatoes, water, and red wine (if using). 

Increase the heat to high and bring to a boil. Add the lentils and reduce the heat to medium low, then simmer for 20-25 minutes. Stir in the mustard and taste for seasoning, adjusting if needed. Use a fork to whisk the arrowroot powder into the 1/4 cup water then pour into the pot and stir. It should thicken immediately. Add the peas and remove from the heat. Set this aside while you make the pastry.

For the pastry (I did not have enough dough to put a top on it, but I did use a 9 inch pan.)

2 cups spelt flour* (I used regular unbleached flour.)
dash sea salt
2/3 cup water
1/4 cup coconut oil - be generous with measurement
1/4 cup olive oil - be generous with measurement

Grease a 8 inch springform pan with coconut oil and preheat the oven to 375F. Keep the filling on hand, and clear your countertop.

Place the flour and salt into a large heat safe bowl. In a small saucepan, heat the water, coconut oil, and olive oil to a low boil over medium heat. Pour the water mixture into the bowl and stir briskly with a wooden spoon* until it starts to combine. Use your hands - it will be hot, but shouldn't burn - to mix and knead the dough for about a minute or until it forms a smooth ball.

Separate the pastry into two pieces, two-thirds and one-third. Lightly flour a countertop and place two-thirds of the pastry onto it. You can also roll the pastry between two sheets of parchment paper. Roll it out to about 1 cm thick, resisting the urge to go thinner, turning occasionally, and working quickly. Place the rolled out pastry into the prepared springform and gently lift the sides and press the base and seams until settled. If it rips simply patch it with some extra pastry from the top. Make sure there are no empty spaces between the pan and the pastry.

Place the filling into the pastry and press down gently with a spoon, again working quickly (your pastry for the topping is waiting). Flour the countertop again and roll out the remaining one-third of the pastry to 1 cm thick. Place this onto the pie and use your thumbs and fingertips to press the base and the top pastry together, then use a fork to seal it. There should be a lip of pastry slightly higher than where the filling ends. Trim any excess pastry with a knife.

Use a wooden spoon to make at least one vent in the top of the pie. Bake for 60 minutes at 375F.  Only do the next step if you have a top on your pie, increase the heat to 400F for an additional 10 minutes to brown the pastry. Carefully remove from the oven and cool on a rack for 15-20 minutes before removing the sides of the pan, and serve hot. Don't drop it.

• My pie cracked a bit when I took it off the springform base and it was quite cool when I photographed it, so I recommend serving it on the base instead of trying to lift/slide it off.
• You don't have to use the wine. I've made it both with and without and using it adds a bit of depth, but if you don't keep it in the house, don't buy a bottle just for this recipe.
• I suggest making the filling either the night before or the morning of that you're planning to serve the pie. It's a lot easier to work with when it's not piping hot and it'll reduce cooking stress. It also freezes really well.
• Usually you'd knead a bit longer with a hot water pastry but we're using spelt and don't want to over mix.
• Don't use too much flour on your countertop - first, you don't need it as this isn't a sticky dough, and second, if you add too much additional flour the pastry could crack.
• Leftovers keep very well indeed, for about three days in the fridge. To reheat and crisp it up again, just pop it in the oven at 200C for about 10 minutes, or have it cold.

1. Measure the mushrooms in cups after chopping, not before.
2. Try to soak the lentils beforehand, 24 hours if you can. If not, rinse them well before adding.
3. The mushrooms need to have the water cooked out of them. Add a pinch of salt if you see too much water forming and turn the heat up if necessary to keep them from turning rubbery.
4. I time my recipes with a stopwatch BUT depending on the type of pan you use, the stove, and so on, timing will be different.
5. I generally use primarily light spelt flour, and haven't tried with all whole spelt. I've gone up to 50/50 and it worked.

Spring Clean Raw Beet, Carrot, and Apple Salad

2 servings

  • 2 medium carrots, peeled
  • 1 large red beet, peeled
  • 1 large golden beet, peeled
  • 1 apple (sweet variety), chopped
  • 1 garlic clove, minced (or less if you are not a garlic fan)
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • Red pepper flakes, to taste (I used a couple shakes)
  • 1/2 tbsp pure maple syrup, to taste
  • Kosher salt & freshly ground black pepper, to taste (I used about 1/4 tsp salt)
  • 2-3 tbsp Sesame seeds
  • 3-4 tbsp Chopped almonds
1. Trim, peel, and grate the carrots and beets. You can use a food processor with a grater attachment if preferred). Chop apple and place the grates beets, carrot, and chopped apple into a large bowl.
2. Assemble the dressing by whisking together the minced garlic, EVOO, lemon juice, vinegar, red pepper flakes, maple syrup, salt, and pepper. Adjust dressing to taste. Pour the dressing onto the vegetables and mix well. Allow to sit for at least a half hour so the flavours can develop.
3. Add in your desired seeds and nuts and serve chilled or at room temperature over a bed of greens. 



My Favorite Detox Salad!
Serves: 6 Servings

2 cups kale
2 cups broccoli florets
2 cups brussel sprouts, roughly chopped
2 cups red cabbage, roughly chopped
1 cup carrots, roughly chopped
½ cup fresh parsley
½ cup almonds
1 to 2 Tbsp sunflower seeds

For the dressing:
3 Tbsp olive oil
½ cup lemon juice (or juice of two lemons)
1 Tbsp fresh ginger, peeled and grated
3 tsp. Dijon mustard
2 tsp. honey (or maple syrup)
¼ tsp. sea salt

Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!

Protein Balls

From :

Top 8 Allergen Free Protein Balls
Chocolate black bean protein balls are free from peanuts, tree nuts, and seeds. Made with black beans, cocoa, coconut oil, coconut flakes and chocolate pieces.

45 min
Prep Time
45 min
Total Time

400g Can of Black Beans (rinsed well)
4 tbsp Honey
1 tbsp Coconut Oil
1/4 cup Cocoa Powder
1 1/2 cup Rolled Oats (old fashion)
1/2 cup Sunflower Seeds
1/3 cup Chocolate, either chips or bakers chocolate (roughly chopped)

In a blender, Vitamix, or food processor blend black beans, honey, coconut oil, and cocoa together until a smooth paste is formed. Once you think you have blended it enough, blend it for 30 seconds more.
Transfer black bean paste to a bowl and mix in rolled oats, sunflower seeds, and chocolate until very well combined. The same applies here, one you feel it is well mixed, mix it again!
Roll into balls, either weigh them out or eyeball it. If you weigh them out, take the overall weight of the dough and divide by 30 to get the weight for each ball (roughly 20g). When rolling into balls, the dough may crumble a bit, give it a squeeze (like dry play dough) and gently roll between your two hands.
Keep refrigerated. They are good for up to 3 weeks.

Mexican Chopped Salad


2 handfuls fresh corn kernels
2 handfuls chopped orange bell pepper
2 handfuls halved cherry tomatoes
2 handfuls chopped radishes
2 handfuls chopped cucumbers
2 handfuls chopped avocado
2 handfuls finely chopped red onion
2 handfuls sliced scallions
2 handfuls cilantro leaves
2 handfuls chopped romaine
Lemon juice
Lime juice
Ground cumin
Crumbled Cotija or feta cheese

In a bowl, toss corn kernels, orange bell pepper, cherry tomatoes, radishes, cucumber, avocado, red onion, scallions, cilantro leaves and romaine. Mix up a vinaigrette using lemon juice, lime juice and EVOO; season with cumin and salt. Toss the salad with the vinaigrette and sprinkle with crumbled Cotija or feta cheese.