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
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
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 love Peanut Butter! Love, love, love Peanut Butter. If you’re like me and get a craving for a peanut butter cookie you will almost go mad until you finally get one. I haven’t had a PBC for a very long time. I almost forgot all about them. When someone asked me the other day to make a batch, I couldn’t wait to make them. The aroma of baking PBCs just fills your kitchen with pure delight and it won’t take long for anyone else in the house to come wafting in hopes of eating a few. So without further delay, here’s how I made mine. Note: I added Peanut Butter Chips to this recipe just to give it an extra peanut buttery kick (and well worth it, I might add). However, the peanut butter chips are optional if you prefer not to add them. Continue reading
This is a favourite stew among Vegans and Vegetarians. Very flavourful. Always a hit! In the photo I served the stew with some cooked quinoa. Continue reading
An excellent kids cookie. Kids of all ages…that is. No one will be turning away from these morsels.
Rolled Oats, Baking Powder, Peanut Butter, M&M’s, Chocolate Chips, White Sugar, Brown Sugar, Peanuts, Vanilla Extract, Butter, and Eggs.
Butter, Eggs, Sugars, and Peanut Butter and Vanilla.
Mix with electric beaters. Set Aside.
In a separate bowl add Oats, Chocolate Chips, Baking Powder and Peanuts.
Mix dry ingredients into wet ingredients.
Drop 2 Tbsp size dough mounds onto prepared baking sheet. Decorate with M&M’s. Bake for 12 – 14 min.
Cool on wire rack to set. One awesome cookie!
Go ahead! Help yourself! They won’t last long.