Sweet Potato & Black Bean Veggie Burger

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If you are looking for a vegan and gluten free veggie burger that holds it shape and tastes great, look no further.  Packed with goodness,  I have altered this recipe to make it as simple as possible without compromising on flavour.  Your veggie friends and family will love them.  Continue reading

3-Seed Breakfast Cookies

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I was thinking…not every cookie that we bake needs to be a shining star.  Sometimes, it’s the “Plain Jane” of cookies that give us the most comfort (especially with a hot cup of tea and a good book).  Do you know what I mean? I think so.  This soft 3-Seed Breakfast Cookie does just that.  And for a cookie, it’s a pretty healthy one as well.

One thing with this recipe…I lowered the amount of sugar from the original recipe as I found it to be too sweet.  It originally called for a 1/4 cup of White Sugar and a 1/2 cup of Brown Sugar.  You will see my changes below.  You can always add more sugar if you like a sweeter cookie.

Feel free to swap the seeds for other ingredients.  I used a total of 3/4 cup of seeds.  You can use nuts, raisins, dried cranberries, dried coconut, chocolate chips etc.  Choose your variations. Continue reading

Ultimate Vegan-GF Chocolate Chunk Cookies

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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

No-Bake Chocolate Peanut Butter Coconut Bites

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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

Pear Banana Oat Loaf

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I made this recipe for someone who suffers from Acid Reflux and who cannot tolerate a host of favourite foods.  The long list of ingredients may appear a bit daunting but the loaf does come together fairly easily.  I will say that this loaf is super moist and not overly sweet.  The entire loaf was gone in minutes (probably seconds).  Next time I will be sure to make 2 loaves. This recipe would make an excellent weekend breakfast addition or any time, really.  If you bake it, they will eat it. Continue reading

Date Squares

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Sometimes you just want an old fashioned Date Square.  This recipe can definitely help you out.

Note: The next time I make this recipe I will update with photos.

Date Squares
Author: 
Recipe type: Sweets
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
 
Pre-heat oven to 325〫F. Line an 8"x8" with parchment paper or grease.
Ingredients
  • 1½ cup Oatmeal
  • 1½ cup Flour
  • 1 cup Brown Sugar, packed
  • ½ tsp Baking Soda
  • ¾ tsp Pure Vanilla Extract
  • ¾ cup Butter, melted
  • 1 cup Dates – pitted, cut up fine
  • ½ cup Water
  • ½ cup Sugar
  • 1 Tbsp Lemon Juice, fresh
Instructions
  1. In a mixing bowl, combine Oatmeal, Flour, Brown Sugar, and Baking Soda.
  2. Add the Vanilla and melted Butter. Mix to combine. Set Aside.
  3. In a sauce pan, cook Dates with Water on medium heat until soft and mushy. Then add Sugar and Lemon Juice. Stir. Set Aside.
  4. Gently press ¾ of oatmeal mixture evenly into prepared pan. Spread date mixture on top.
  5. Crumble the rest of the oatmeal mixture on top of the dates.
  6. Bake for 30 minutes. Allow Squares to cool before cutting.

 

Present Glo Bar (Pecan-Pumpkin Seed-Cranberry Granola Bar)

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This is the best (no-bake) homemade granola bar I have ever eaten.  My only word of advice with this recipe is to double the recipe.  To double use a 9″x13″ pan and freeze the recipe for 1/2 hour prior to cutting. I wrap all of my bars in parchment paper and put them in our lunches during the week.  Everybody loves them. I have no doubt that you will too.  Also, you can use Sunflower Seed Butter instead of Almond or Peanut Butter.  Still tastes great.  You won’t even notice.  I have doubled the recipe for all the photos that appear in this post.

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Crispy Rice, Rolled Oats, Natural Peanut (or Almond) Butter, Brown Rice Syrup, Cinnamon, Vanilla, Green Pepitas, Dried Cherries, Pecans, and Salt.

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In a very large mixing bowl add the Oats, Crispy Rice, Pecans, Pepitas, Dried Cranberries or Cherries (or Cranberries), Cinnamon and Salt.

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Mix to combine. Set Aside.

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In a small pot on med-low heat mix the Peanut Butter and the Brown Rice Syrup.

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Stir regularly. When it starts to bubble, remove from heat.

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Add the Vanilla and stir well.

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Add they Syrup Mixture to the dry ingredients.

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Mix thoroughly to combine all the ingredients.  Dig deep.

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Pour into a prepared pan.

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Pressing hard, flatten mixture evenly into the pan. Along the edges and in the corners.

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Freeze then remove and cut into bars.

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Wrapped with parchment paper .  I put a tiny elastic band around the bar. Tape wouldn’t stick.

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Ready for the freezer.

Present Glo Bar (Pecan-Pumpkin Seed-Cranberry Granola Bar)
Recipe type: Granola Bars
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup Pecans, finely chopped
  • 1½ cups Rolled Oats, gluten free
  • 1¼ cups Rice Crisp Cereal
  • ¼ cup Pepita Seeds (Green Pumpkin Seeds)
  • ¼ cup Cranberries or Cherries, dried
  • 1 tsp Cinnamon, ground
  • ¼ tsp Salt
  • ½ cup Brown Rice Syrup
  • ¼ cup Almond Butter OR Peanut Butter
  • 1 tsp Pure Vanilla Extract
Instructions
  1. In a large bowl, combine the Oats, Rice Crisp Cereal, Pepita Seeds, Cranberries, Cinnamon, and Salt. Stir in the chopped Pecans.
  2. In a small saucepan, stir together the Brown Rice Syrup and Peanut or Almond Butter until well combined.
  3. Cook over medium-high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the Vanilla.
  4. Pour the nut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. (The resulting mixture will be very thick and difficult to stir.)
  5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands (I used a metal spatula to flatten) and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out. . (After thought: Use a roller or cylinder of some sort or a jar/bottle to roll on the bars, really pack it down.)
  6. Place the pan in the freezer, uncovered, and chill for 15 minutes.
  7. Lift the granola square out of the pan, using the parchment paper as handles, and place it on a cutting board. .With a large sharp knife cut the square into 6 rows and then slice them in half to make 12 bars total.
  8. Wrap the bars individually in parchment paper (plastic wrap will do) store them in an airtight container in the refrigerator for up to 2 weeks. I freeze them right away and pull them out as needed. In the freezer, Angela says they last a month. I say they will NOT last a month. Maybe one day in your home…maybe. You won’t be able to stop shoving them in your mouth).

Monster Cookies

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An excellent kids cookie.  Kids of all ages…that is.   No one will be turning away from these morsels.

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Rolled Oats, Baking Powder, Peanut Butter, M&M’s, Chocolate Chips, White Sugar, Brown Sugar, Peanuts, Vanilla Extract, Butter, and Eggs.

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Butter, Eggs, Sugars, and Peanut Butter and Vanilla.

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Mix with electric beaters. Set Aside.

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In a separate bowl add Oats, Chocolate Chips, Baking Powder and Peanuts.

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And combine.

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Mix dry ingredients into wet ingredients.

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Drop 2 Tbsp size dough mounds onto prepared baking sheet. Decorate with M&M’s. Bake for 12 – 14 min.

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Cool on wire rack to set. One awesome cookie!

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Go ahead! Help yourself! They won’t last long.

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