Easy, Soft & Chewy, No-Bake Granola Bars
These Easy, Soft & Chewy, No-Bake Granola Bars make a delicious and quick breakfast or snack. The plant-based proteins and fats make them super healthful.
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Paleo Chocolate Meringue Cake
This is a killer paleo chocolate cake that is perfect for birthday cakes. It’s best the day after it’s baked, making it a great one to make a day ahead.
Oat & Almond Anti-Candida Dinner Rolls
These Oat & Almond Anti-Candida Dinner Rolls are easy and fast to make. A life-saver during a candida cleanse as they can be made in a pinch, they’re filling and tasty. We recommend the rolls as an addition to a low-carb, anti-candida meal (which is all-too-often not satisfying). The oat and almond flour mix is also an excellent choice for anyone with cardiovascular or coronary artery disease, too.
Oat
Daily consumption of oat grain has been shown to reduce obesity, abdominal fat, and improve lipid profiles and liver functions (decrease AST and ALT). It is, thankfully, one of the whole grains allowed during a candida cleanse.
Oat is an excellent source of soluble fiber called beta-glucan. This is proven to reduce risk of coronary heart disease. It is also a rich source of phosphorus, thiamin, magnesium and zinc.
There are approximately 55 g of carbs per cup of oat. During a candida cleans you want to consume approx. 30-60 g of carbs/day. That means that you could have approximately half of what this recipes makes, everyday!
Almond
Almonds are rich in monounsaturated fat, fiber and α-tocopherol (a form of vitamin E which boosts the immune system and helps keep blood clots from forming). They contain minerals like magnesium and copper, as well as phytonutrients.
Almonds have been shown to reduce LDL-C (“bad” cholesterol), which is a known risk factor for coronary heart disease. Additionally, they help maintain or even increase HDL-C (“good” cholesterol) levels.
Oat & Almond Anti-Candida Dinner Rolls
A low-carb yet filling dinner roll that goes nicely with soup, or just as a side to your meal.
Ingredients
Method
- Preheat oven to 375°F
- Combine all dry ingredients together in a bowl and stir until mixed.
- Add all liquid ingredients to the same bowl and stir again until mixed.
- Form dough into 6-9 balls, according to how large of a roll you’d like.
- Place balls on a parchment paper covered cookie sheet and lightly flatten using your palm. They will not change shape significantly while baking.
- Bake in oven for approx 20-24 minutes, according to how large you made the rolls.
- Best consumed fresh with 2 days and stored in the fridge, or freeze for up to a month.
Bon appétit!
Easy Chocolate Ice Cream Pie
An easy, smooth, healthy and rich chocolate ice cream pie that will refresh and cool you on a hot summer day. The chocolate-nut-avocado blend is a winning combo!
SOOO Delicious Appetizer Spread
Whether you’re looking to stuff mushrooms, top crackers or create a delicious side dish, everyone will rave about this one.
Vegan Scones
A perfect treat for an afternoon tea or simply just a snack. This is an easy-to-make, tender and mildly flaky vegan scone which can feature any berry or fruit. Our personal favourites are lemon with either blueberry or rhubarb – yum!
How to decrease sugar in rhubarb
Most rhubarb baking is loaded with sugar to soften the sour, although there is another way. My grandma taught me a trick to naturally “treat rhubarb” which will allow you to cut the sugar quantity in half.
Start by removing the leaves off the rhubarb stalk (they contain oxalic acid, which is poisonous) and then wash or wipe dirt off the stalk. Cut your stalks into whatever sized pieces you prefer, usually ¼” to ½”, and place in a bowl. Boil a kettle or pot of water and promptly pour the hot water into the bowl of rhubarb. Let soak for a minimum of 5 minutes.
This give a gentle blanching effect to the rhubarb, and in doing so removes a lot of the tartness. The longer the rhubarb soaks, the less tart it will be and therefore will require less sugar. Personally, we enjoy a little bit of tartness, so will usually soak 5-10 minutes. Once it is finished soaking, drain the water which will now have a pinkish tinge. The rhubarb is ready to bake!
Fruit
This scone recipe will work well with a half cup of any berry or fruit. If you’d like, you can add a tablespoon of coconut flakes or nutritional yeast to modify the flavour in other ways, too.
Technique
This recipe is mostly a beginner level of baking, there’s just one little bit to be mindful of, and that is cutting in the oil. If you’re familiar with other pastry baking, old hat. If you’re new to it, pay attention.
There are things called pastry cutters, and they are used to “blend”, not “mix” the oil in with the flour, prior to adding the liquid. This is an important step, and the pastry cutter makes it fool-proof. The goal is to get a light and crumbly, evenly mixed dough that has tiny little oil pebbles covered in flour. When the scones bake, these oil clusters will be was forms each “flake” of the pastry. If you mix this with a mixer, you will not get this flaky texture.
If you do not have a pastry cutter, like myself, hold two butter knives side by side, and use a downward slicing motion to cut into the flour and oil mixture. Initially it will seem like you’re not doing it right, but all of a sudden you’ll notice the texture is changing and you no longer have large oil clumps – job well done!
Oil melts when it’s warm, so if at all possible, have cold hands when making pastry dough. Some will even chill the coconut oil/butter/shortening before doing this, just to ensure it keeps flaky.
Vegan Scone
A tender and mildly flaky vegan scone that can feature your favourite fruit.
Ingredients
Equipment
Method
- Preheat oven to 400°F
- Mix all “wet ingredients” together in a bowl, including the flax meal and whisk. Let rest for 5 minutes while preparing the dry ingredients.
- In a separate bowl combine all items in the dry ingredients list and cut the oil in using either a pastry knife or holding two knives together, as shown. You want to see small pebbles of oil evenly mixed so that it will come out flaky,
- Combine the wet and dry ingredients together and fold using a spatula or wooden spoon just until mixed.
- Sprinkle a generous amount of flour on your working surface. Gently transfer the pastry mix on top and sprinkle a little more. Using cold hands, quickly and gently work the dough into a rectangular shape, about ½” thick. Sprinkle with cinnamon and/or a tad more sugar, to taste.
- Lengthwise, fold the upper half of the pastry on top of the lower half, sandwiching the cinnamon and sugar. Using a sharp knife, cut the dough into 8 triangles. If you make larger triangles and fewer scones, bake longer.
- Bake for 12 minutes or until starting to brown at edges and move from oven and eat promptly with your favourite spreads.
- Store in the freezer for up to 4 weeks.
Bon appétit!
Classic Bean Burrito
This vegan burrito, snuggled in a homemade wrap, is a winner. With a light but lasting flavour, it mixes perfectly with a fresh parsley-avocado herb sauce.
Broccoli Dumpling Soup
Loaded with two full heads of broccoli, this dumpling broth soup is a fast, easy and health inducing dinner choice.
Peanut Butter Banana Ice Cream Tart
A easy-to-make and perfectly healthy snack for a hot summer day. Feel no guilt when you decide to indulge in a second one of these delicious peanut butter banana ice cream tarts.
A smooth, peanut butter and banana ice cream filling is the perfect partner to a crunchy almond and date base. You can top it with a variety of things, whether it be a sprinkling of a favourite spice, like cinnamon, some homemade chocolate chips, or leftover almond chunks.
The Base
The fresher the dates, the easier they are to work with. If yours have been sitting in your pantry for a little bit of time, like mine, then you may have to give them a warm soak. I recommend chopping the dates up into small pieces, approx. X4/date, then soak them in warm water for about 5 minutes, and drain. This helps the dates get sticky, which is precisely what you want for your base.
Next you can chop up an equal amount of almonds, about X3-4 chunks per almond. The base is a 1:1 ratio of dates to almond bits. Simply use your hand to mix the ingredients together until they’re a mushy mess. What else can you expect from a date?!
Ice Cream Filling
Use an immersion bender to purée two large, ripe (browned) and peeled bananas into a mash. This forms about a cup of mashed banana. Using a sturdy spoon (like a solid soup spoon) begin mixing in the natural peanut butter.
Let’s talk about the peanut butter (PB) for a moment. It NEEDS to be natural. This isn’t just because of avoiding the unhealthy additives in “regular” PB, but also because it’s a completely different texture. Natural PB is surprisingly dry and thick, and this recipe relies on that for the texture of the ice cream layer. I use Kirkland smooth PB from Costco and it works like a charm.
When mixing the banana and PB together, the PB was too thick for my immersion blender. Mixing it by hand a little bit first did the trick. Then I used the immersion blender to mix in pure maple syrup, sea salt and the flaxseeds (so easy to get a few extra nutrients with those guys).
Peanut Butter Banana Ice Cream Tart
A delicious and healthy ice cream tart to cool you down on a hot summer day.
Ingredients
Equipment
Method
- Cut dates into small pieces. If they are dry put them in a glass measuring cup and fill with hot water. Allow them to soak for 5 minutes
- Chop almonds into medium sized pieces, approx. 3 pieces/almond
- Use an immersion blender to mash two peeled bananas
- Add natural (thick) peanut butter to the bananas and stir with a spoon
- Add maple syrup, flaxseeds and sea salt to banana mixture and blend with the immersion blender until well combined
- Put cupcake sleeves into muffin tins, the silicone ones work best.
- Evenly disperse the almond/date mixture into the bottom of the cupcake sleeves and pat it down so that it’s flat and sticks together
- Evenly distribute the banana mixture on to the date base. Give the muffin tins a little jiggle back and forth so that the banana mixture flattens
- Top with your favourite ingredients i.e. cinnamon, chocolate chips, almond chunks, or all of them!
- Place muffin tray in the freezer for a minimum of 3 hours. Promptly eat once removed from the freezer.
Bon appétit!
Vegetarian Lasagna
A vegetarian lasagna that is a whole-foods and plant-based pan of goodness. The cashew cheese topping crusts ups perfectly.