Vegan Carob cookies 

 

 

Every time I make a dessert recipe I firmly state that I rarely do so. Well, because we are embarking on a NEW business venture (yep another one) I will be using some of my time to try and create prototypes for testing – you may even see us out at the farmers markets this summer AND you should definitely see us with a booth at the fall bodybuilding shows….stay tuned.

My risk, your gain, these cookies were inspired by a bag of carob chips I had leftover after teaching part of my health series at my step-daughters elementary school. I call sugary things “sometimes treats” and enjoyed that I could reinforce that terminology with the class delivering surprise cookies.

*Nearly* sugar-free, these have made the recipe books…well, mine anyway. Just wish I would’ve busted out the equipment for some decent food shots.

Carob chips come in sweetened and natural – natural carob is NATURALLY sweet so please try to find unsweetened chips.

Dry Ingredients:

1 tsp salt

2 tsp baking powder

2 tsp baking soda

4 cups spelt or coconut flour * I used both and liked spelt more

Wet ingredients: 

1/2 cup almond milk

1 1/8 cup coconut oil melted

2 tsp vanilla extract – try my simple recipe

1 cup brown sugar

2 cups carob chips – save us for last!

Method: 

Baker I am NOT so I will have you know that there were two fallen trial recipes before this one. I attempted both baking AND dehydrating however, baking won.

Set oven to 350.

You will need 2 bowls, one large one medium.

In your medium bowl mix warm melted coconut oil with vanilla extract and brown sugar. Dissolve your sugar up in this mix.

In your larger bowl add all of your dry ingredients and mix well.

Make a well in the dry ingredients and add your wet ingredients as pictured below.


Once this is done SLOWLY add your nut milk and mix until sticking. Add in your carob chips.

The dough should be relatively dry and ball up easily. Don’t add all your nut milk at once and don’t be afraid to use a tad more over the recipe if you feel the cookies are too dry.

Ballers being ballers – stoked to have a recipe that just might work.

Next, roll into doughnut hole sized balls and place on a cookie sheet.

These bad girls don’t grow too much so squish them down with your fingers or a fork to ensure they are thoroughly cooked.

Bake for 10 minutes. I tried 12 and they dried out too much, 10 should work well if your oven temps are true.

 


 

Peanut butter & Banana Nice Cream – HOLIDAY SERIES

 

 

 

This picture is actually a little teaser for my chocolate pie…..but I really didn’t get a good snapshot of my ice cream. Quickest recipe you’ll make in your life, so there’s no excuse for dairy or yucky cheap ice cream anymore!

Love PB? Love Bananas? You’re done for.

Ingredients:

3 cans coconut milk

1 cup peanut butter *smooth

3 large bananas

2 tbsp agave nectar or sweetener of choice

1/2 tbsp vanilla extract

Method:

Blend all ingredients in blender, pour in bowl/vessel and freeze.

Allow to sit on counter to thaw for 5-10 minutes before serving.

OH MY GOOD LORD HOLD ON TO YOUR HATS.

Serve with pie, or on it’s own or in a banana split…my god, serve it on my abs and call it a day!

Sexy Maca Protein Pancakes – Vegan Bodybuilding Series

I promised in one of my “Becoming Little Miss Bikini” posts that I would put up my recipe for the hated protein pancake.

I have not learned to love these things however, this recipe turned out the best and I figured if you’re vegan and trying to fight your way to a body-building competition, you might appreciate this recipe and tips.

Maca is a little used superfood in my world but since my sex drive has been put on the back burner – 18 times per month instead of the usual 25 plus – I thought I’d add this little beast to boost the libido. It is also found to balance hormones, boost energy in general, aid with clearing skin and immune system.

Maca is a plant whose root has been used to treat low libido issues for years. Deemed an aphrodisiac and fertility enhancing, why not try it out if you’re “too tired”? Those who have a thyroid condition should avoid this as it could cause goiter. You don’t want that.

The flavour is sort of butterscotch-y over use can destroy smoothies and other recipes. You should consult a professional (me) if you’re wondering what dosages to take regularly.

You can purchase this in a variety of forms. I buy it powdered and bagged.

Ingredients: 

1 large tbsp organic, raw coconut butter ( I use Artisana)

1/2 cup gluten free oats (I use Only Oats)

1 tsp Maca ( I use Organic Traditions)

1 tbsp baking powder

1 scoop Iron Vegan Natural Vanilla Protein

1/4 tsp cinnamon

1/2 tsp homemade vanilla extract

Method: 

Mix all ingredients with hot water in a bowl as well as you can. Allow it to sit for 5 minute for the oats to absorb as much water as possible.

Add more water until you get to a pancake batter consistency.

Preheat a pan on to medium heat – level 4 or 5. Use coconut oil cooking spray to quickly spritz your pan.

Scoop out silver dollar sized dollops and allow to cook for at least 5 minutes. This will not bind like a regular pancake so don’t get too excited to flip them right away. Trust me.

Look for bubbles like with a regular pancake, seriously let them be for 5 minutes.

Flip and cook for another 3-5 minutes.

Plate and allow to cool for 5 minutes or so.

The inside will be slightly gooey and this recipe would be TO  DIE FOR with almond butter.

Nutrition information: 

365 total calories

25g protein

39 grams carbs

10g fibre

3g sugar

14g fat

52g iron

8g calcium

Chocolate Chip cookies

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Me and cookies were never a thing, but after finding a pretty decent recipe and tweaking it…we just might be on like donkey kong.

Simple, quick and delicate. If you’re a fan of chocolate chip cookies, you’ll thank me for working this one out.

Fact: they were bagged up to take to the kids at Anastacia’s school before I could get a picture…then Jeff ate a bunch….so you’ll have to use your imagination here.

Ingredients: 

2 cups flour (gluten free flour is ok here, I used coconut flour)

1/2 cup raw coconut oil (I use the flavoured variety and just a bit over)

1 cup raw turbinado sugar

1/4 cup coconut milk

1 tbsp homemade vanilla extract

1 tsp baking soda

1 tsp baking powder

1/4 tsp Himalayan sea salt

1 & 1/2 cups carob chips or vegan chocolate chips or regular

Method:

Preheat oven to 350. I used 365 in my 3rd and 4th batches which worked out better.

Mix coconut oil and brown sugar (do not soften coconut oil prior to mixing).

Add nut milk and vanilla extract.

By now your mix should be a bit watery because of the coconut oil. This is alright unless you have soup on your hands…then add a smidgen more flour at the end of the next step.

Mix all dry ingredients together then add to wet ingredients. Your mix should be crumby but tacky…if it’s still too wet, add a bit more flour here.

Roll into balls, make for 10 minutes checking on them often. They spread out quite a bit so don’t try to place too many on one sheet.

I placed all my cookie sheets outside in the 0 degree temps for 20 minutes after to cool them down quickly.

These freeze amazingly.

Made just over 30 cookies.

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Adapted from a daily Rebecca recipe. 

Banana Pancakes – vegan

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What to make for breakfast with a house full of people and nothing in the cupboards? Vegan banana pancakes of course. Silly. Add this recipe to your repertoire for a delish and healthy breakfast for the masses.

 

Ingredients: 

6-8 VERY ripe bananas

1 tbsp vanilla extract – try my homemade recipe!

2.5 cups unbleached organic flour – swap for spelt flour if you’re gluten free

4 tsp baking powder

1/2 tsp salt

2.5 cups almond/nut milk

4 tbsp unrefined organic sugar

Avocado oil/coconut oil for pan

Method: 

Mash bananas in bowl set aside 2 for garnish. Blend with milk, sugar and vanilla extract. Mix all ingredients together until smooth.

You can play with the consistency of your pancakes here. I like them a little more thick so if they are too thin, I just add a bit more flour. Be fearless, pancakes cannot be screwed up. Promise.

(But if you do screw them up..let me know)

Pour into a cast iron pan coated with coconut or avocado oil, heated to medium heat. Cook until bubbles appear then flip. Cook to a golden colour.

Serve with sliced banana and organic REAL maple syrup

Serves 6

Quick health facts: 

If you think bananas are just for monkeys, think again.

  1. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin — the happy-mood brain neurotransmitter.
  2. Eat two bananas before a strenuous workout to pack an energy punch and sustain your blood sugar.
  3. Protect against muscle cramps during workouts and nighttime leg cramps by eating a banana.
  4. Counteract calcium loss during urination and build strong bones by supplementing with a banana.
  5. Improve your mood and reduce PMS symptoms by eating a banana, which regulates blood sugar and produces stress-relieving relaxation.
  6. Bananas reduce swelling, protect against type II diabetes, aid weight loss, strengthen the nervous system, and help with the production of white blood cells, all due to high levels of vitamin B-6.
  7. Strengthen your blood and relieve anemia with the added iron from bananas.
  8. High in potassium and low in salt, bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.

    Eating Bananas Aids Digestion

  9. Rich in pectin, bananas aid digestion and gently chelate toxins and heavy metals from the body.
  10. Bananas act as a prebiotic, stimulating the growth of friendly bacteria in the bowel. They also produce digestive enzymes to assist in absorbing nutrients.
  11. Constipated? High fiber in bananas can help normalize bowel motility.
  12. Got the runs? Bananas are soothing to the digestive tract and help restore lost electrolytes after diarrhoea.
  13. Bananas are a natural antacid, providing relief from acid reflux, heartburn and GERD.
  14. Bananas are the only raw fruit that can be consumed without distress to relieve stomach ulcers by coating the lining of the stomach against corrosive acids.

    Natural Cures From A Simple Banana

  15. Eating bananas will help prevent kidney cancer, protects the eyes against macular degeneration and builds strong bones by increasing calcium absorption.
  16. Bananas make you smarter and help with learning by making you more alert. Eat a banana before an exam to benefit from the high levels of potassium.
  17. Bananas are high in antioxidants, providing protection from free radicals and chronic disease.
  18. Eating a banana between meals helps stabilize blood sugar and reduce nausea from morning sickness.
  19. Rub a bug bite or hives with the inside of the banana peel to relieve itching and irritation.
  20. Control blood sugar and avoid binging between meals by eating a banana.
  21. Eating a banana can lower the body temperature and cool you during a fever or on a hot day.
  22. The natural mood-enhancer tryptophan, helps to relieve Seasonal Affective Disorder (SAD).
  23. Quitting smoking? Bananas contain high levels of B-vitamins as well as potassium and magnesium to speed recovery from the effects of withdrawal.
  24. Remove a wart by placing the inside of a piece of banana peel against the wart and taping it in place.
  25. Rub the inside of a banana peel on your leather shoes or handbag and polish with a dry cloth for a quick shine.

Vegan pumpkin ginger sugar cookies

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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!

Ingredients: 

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

 

Method: 

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.

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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.

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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 pumpkin French toast

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This recipe is in honour of October, camping, crisp nights, frosty mornings with piping hot black coffee, dogs, love and real food.

 

Ingredients:

8 slices “little big bread” by Macks Flax

3 bananas

1/2 cup pumpkin puree

3/4 cup almond milk

1.5 tbsp ground flax seed

1/2 tsp cinnamon

1 tsp vanilla extract

2 tbsp earth balance soy free spread

1/4 cup raw, organic, granulated sugar

1 cup water

4 small pears

2 cups strawberries

Method:

To prepare your vegan batter add bananas, milk, flax seed, almond milk, cinnamon, vanilla extract  and pumpkin puree into hand blender vessel & blend well. If your mix is looking too thick or dry, add more almond milk a few tablespoons at a time.

Let mixture sit for at least 30 minutes to thicken up.

In small pot add peeled (or not) and sliced pears. I do not peel mine. Add water and sugar, heat until rolling boil achieved. Turn heat down to simmer and stir often until liquid is reduced.

In frying pan on medium heat add 1/2 earth balance until melted. Dip bread slices into liquid mixture and transfer to frying pan. Cook until browned on both sides. Avoid soaking for too long as bread will become too soggy.

Brioche bread works the best…FRESH sourdough is also amazing.

Plate with sliced strawberries, top with pear reduction – who needs syrup????? If you’re feeling extra saucy, add Tofutti cream cheese with pear reduction and “stuff” between two slices of french toast. Top with fresh fruit & cinnamon.

Serves 2-4 depending on how much you love it – I say it serves two.