Pseudo gingerbread latte – Vegan Bodybuilding Series


 You all know that this diet is NOT the best, especially at the point where you’re into your last couple of weeks.

I took to trading in some of my fats for the day in order to down an almond milk latte or two.

I found that this pseudo homemade latte hit the spot and was pretty creative if I do say so myself!

The natural essential oils add a sugary / fatty taste where you don’t have to add anything. Not even stevia.


1 tea bag – chai or gingerbread flavoured

1 cup almond milk, unsweetened & boiled/zapped

1 cup espresso coffee

Dash cinnamon & nutmeg


In very large mug for superhot espresso coffee and add teabag steeping for two to three minutes.

Remove teabag and stir in milk.

Add a dash of cinnamon and nutmeg.

Serve hot.

Vegan pumpkin ginger sugar cookies


This year, for some reason has been the most seasonally themed ever. For whatever reason, I’ve really gotten into the fall spirit.

Loafing around Friday night my step-daughter and I decided it was high time to make some goodies for school again. It’s always important that we do our best to make 100% organic, GMO free, Vegan and DELISH.

We’ve had a hard time in our family being able to bring healthy alternatives to others without sideways looks. Since my days of teaching kitchens in Vancouver I have always proclaimed that the best way to introduce non-believers, is with dessert. This one hits the mark, spot on!


1 cup softened earth balance (soy free)

2 cups raw, organic, unbleached sugar + 1 cup for rolling

1.5 cups pumpkin puree – shelling out your jack-o-lanterns and processing is a real treat if you can

just over 1/2 cup of molasses

2 heaping tablespoons of egg replacer with 8 tbsp of water mixed until smooth

2 tsp vanilla extract (get my homemade recipe HERE)

5 cups unbleached, organic all purpose flour

4.5 tsp baking soda

1.5 heaping TBSP pumpkin spice (get my homemade recipe HERE)

3/4 tsp salt



My oven is a bit of a pain in the *&& so I preheat the oven for 360. If your oven heats true, preheat to 350.

Either by hand or in a mixer beat butter, and sugar together until creamy. I use a hand blender for this.

Add pumpkin, molasses, egg replacer and vanilla extract mixing until fully combined.

Next, mix all dry ingredients together in another larger bowl  – flour, baking soda, pumpkin spice, salt.


Anastacia mixing dry ingredients.

Anastacia mixing dry ingredients.


Combine all ingredients until thoroughly mixed – your arms are going to get a workout here as you add in flour.


This looked a little off to us. Flour ratios were off a bit on the first trial.


Refrigerate batter for 1.5 hours minimum. 


Remove from fridge, roll into bit-sized balls (smaller than a Timbit), dust in bowl with your reserved sugar, place on a non-stick or greased/parchment tray and bake for 12-14 minutes or until the sides of your cookies begin to firm up. Again, you need to start keeping an eye on them after 10 minutes dependent on your oven.


Don’t forget to roll them in sugar!

Allow to cool for 5 minutes before removing from baking sheet. Transfer to flat surface or rack to finish cooling.

Makes approximately 60 cookies depending on sizes you roll.

Vegan/Vegetarian Gingerbread Cookies

Okay, okay. I’m busted. Making a Christmas-y recipe in December. Most of y’all know I’m not a big supporter of Christmas, the church etc…BUT I needed to find something for my step-daughter to learn in the kitchen and I thought making these for her class would be a nice thing to do as well.
Simple recipe, great flavour, and if you like your cookies a little softer, don’t roll them out too thinly.
I always recommend using the BEST ingredients that you can for cooking, though I may not make reference to exactly what types of ingredients I’ve used here…feel free to ask me!
4 1/4 cups all purpose flour or whole wheat pastry or gluten free flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla salt
1 tsp nutmeg
1 tsp clove
1 tsp cinnamon
3 tsp ground ginger
3/4 cup molasses
1.5 tbsp. egg replacer (1:3 ratio)
1/2 cup softened earth balance buttery spread
1 tbsp coconut oil
Preheat oven to 350 degrees F.
Place all dry ingredients in large bowl, blend together well. Add softened butter, molasses and egg replacer.
Dough will be stiff, mix well with hands.
Cover and refrigerate for 1 hour.
Roll out to 1/4″ thickness on a floured surface. Cut into gingerbread man shapes, or any other festive shape….if it’s summertime, make circular cookies with a floured drinking glass!
Place on cookie sheet no closer than 3/4″ together.
Bake 10-12 minutes (I like 12 mins in my old oven). Decorate as desired.
My little gingerbread man cut out (3×2 inches) made about 35 cookies with this recipe.