If you have never made homemade granola, this recipe is definitely worth a try. It’s super EASY to make, healthy and delicious. No oil, preservatives, or refined sugar. Just pure goodness! You can use smooth or crunchy peanut butter. If you don’t have maple syrup, you might be able to use Agave Syrup. Eat it for breakfast with yogurt and berries or by the handful as a snack. Vegan and Gluten-free, one thing is for certain, it won’t last long! Continue reading
This year I baked several types of Christmas cookies of which I made these vegan and gluten free Salted Caramel Coconut Cookies. They were a nice addition to my usual cookies and I’m sure I will be making them again next year. Funny how they were the first to vanish off the cookie plate! Continue reading
But they don’t look like muffins! Yes, yes…I know. I was in the final stages of mixing the muffin batter when I opened my bottom oven drawer that houses all of my baking pans. Where’s my muffin pan? It’s not there! So after a quick (and unsuccessful) search of possible places it could be in my kitchen, I decided to line a 9×9″ pan with parchment paper and scrape all the batter into it. I slid the pan in my heated oven hoping for the best.
Lo and behold! These “muffin squares” turned out AMAZING! They do have that “Plain Jane” look about them but WOW do they taste great! Super moist — you can’t eat just one. Impossible. The Hubs couldn’t believe how good they were!
This recipe contains no grains of any kind. I used almond flour which is just finely ground up almonds. No one will ever know that these gems are gluten free. What a treat! Make them for a weekend breakfast or a mid-day snack or anytime, really. Next time, I will try them out as actual muffins. But where is my muffin pan? Continue reading
So let’s say you have a friend, relative or maybe even an enemy that is Vegan and/or Gluten free. And let’s say out of the goodness of your heart, you want to do something nice for them…like off the charts nice. May I (highly) suggest that you make a batch of these truly amazing cookies. I can’t make promises for your enemies loving you but it’s sure worth a try. I will say that this cookie recipe is a wee bit pricier to make but I can’t recommend it enough! They taste so amazingly good and you would never know that they are V&GF! If you decided to keep all the cookies for yourself, I wouldn’t be surprised. Continue reading
What? Only three ingredients? Truth be told, there are actually four if you include the water. So for argument sake, I’m going to say three ingredients.
I remember eating Fudgsicles as a kid and maybe you do too. Maybe you still eat them ; ). This recipe tastes exactly like Fudgsicles with a bit more of an ice cream texture.
When I discovered this recipe I just HAD to try it out. I thought if it didn’t work out it wasn’t such a big deal because it’s only three ingredients and not a lot of effort. Besides having so few ingredients, this recipe has a few other bonuses: it’s Vegan, Gluten-Free, No-Churn, No Ice Cream maker needed, tastes just like real ice cream, it’s a pantry recipe, No yucky ingredients or preservatives and well, it’s ICE CREAM!! Altogether now, “YAY!”
As usual, I probably have way too many step-by-step pics but that’s just the way I post. I want you see everything that I am doing so you will completely understand. By the way, you will need a food processor for this recipe…if you don’t have one, beg or borrow. This recipe requires plenty of freezing time, a slight drawback but definitely worth it.
One more thing…this recipe uses one can of coconut milk. The finished ice cream does not taste like coconut in the least. It just tastes like Chocolate Fudgsicles. You will just have to make it for yourself to see…and I sure hope you do!
So what are we waiting for? Let’s get started! Continue reading
Finally — time for something sweet and delicious! Before I get into the actual recipe, I just want to say that I made this recipe last night when it was dark outside. My kitchen wasn’t bright enough to take good pics so I told myself I would take the step-by-step photos the next time I make them. This recipe is so incredibly easy that you don’t really need the extra photos. However, I will take the pics next time and update this post.
Ok, let’s get started. This recipe is no-bake so it’s perfect for summer. It was hot out yesterday and the thought of turning on my oven was not appealing and I wanted to make a sweet treat for the weekend. Let me tell you, it’s now the next day and they are almost all gone. You will need to allow 3-4 hours for setting up once you have them in the pan and in the fridge. I cut them into 25 squares. Just the right size. Although this recipe has two coconut ingredients, I didn’t find the flavour was overwhelming and it certainly didn’t take away from the chocolate and the peanut butter. All the flavours came together very well. You can’t eat just one. Continue reading
Every once in a while I buy a healthy (and pricy) treat for my husband at our local health food store. They are called Energy Nuggets. In no time the bag is ripped open and they are gobbled up (of course I help a little). I wondered if there was a recipe out there for them and lo and behold there was! I bought the ingredients and whipped them up last night. I made a few minor adjustments to suit my taste. I didn’t take step-by-step photos as I wasn’t sure if the recipe was going to turn out. Was I shocked when they came out exactly the same as the store bought version. So the next time I make them I will take the step-by-step pics. I did take a few pics of the end result so you don’t have to go completely without. This no-bake recipe comes together very fast so you don’t have to wait too long before you can pop one or two in your mouth. By the way, for anyone interested, this recipe is Vegan and Gluten free. Only 63 calories per nugget to conquer your sweet tooth! Continue reading
I know what you’re probably thinking…why am I posting Rice Krispies Squares? We have all made them countless times and if I had a nickel for every RKS that I have eaten in my life well, you know the rest of the story. I decided to post RKS because the original recipe isn’t that great (for two reasons): 1) They don’t use enough marshmallows and 2) They use a 9×13″ pan. This said, you will get a flat and dry RKS. I think the vast majority of us want a RKS that we can really sink our teeth into without having to wedge it sideways into our mouths and biting it with our molars. I have now cracked the code on the perfect RKS by adding more marshmallows (60 to be exact) and using a smaller pan. But please, don’t take my word for it, just make them and you will understand. I promise. Continue reading
Don’t let the two day process to make this cookie prevent you from making it. That would be a shame. I came across The Chocolate Sparkle Cookie a few weeks ago. I was offered one and at first glance it didn’t look like anything special. Just a regular chocolate cookie. I took a bite and boy was I wrong! You know the old saying, “Don’t judge a book by it’s cover.” That’s exactly what I did. Lesson learned. One bite: it was sensational! It was like eating a super chocolaty fluffy brownie. Very smooth and light. Not what I was expecting at all! You would never think that it’s gluten free. Continue reading
Years ago (and I mean years ago), I made Sponge Toffee daily. I covered it in chocolate, broke it up into chunks, wrapped it up and sold it to convenience stores for them to sell. I called it Rocky Toffee. It got to the point where I could no longer get rid of the sweet smell of Sponge Toffee in my home. I had to stop. I’m sure my teeth were happy about that as well. It’s still one of my most favourite candy treats. Nothing like Sponge Toffee.
Note: The next time I make this recipe I will update with photos.