Ginger Moalsses Cookie Dough Bites

I am SUPER EXCITED about this recipe!

Did you eat peanut butter balls for the holidays as a child too??? Gone are the days of kraft peanut butter and icing sugar so here is my healthy adult version inspired by @emily.likes.food but with my own twist! 

Recipe

Ingredients
1 1/3 cup almond butter
1/4 cup pure maple syrup 🍁
1 heaping TBSP organic blackstrap molasses
2 tsp freshly grated ginger root or 1 tsp ground/dry
1.5 tsp ground cinnamon
2 Tbsp coconut flour
1 tsp vanilla extract
Pinch of salt
2 medjool dates, cut into small pieces

Method

In a bowl, combine all ingredients except dates, until everything is well mixed.

Roll into balls with about 1 Tbsp mixture. Add more flour if its too wet.

Press a piece of date into the centre. Roll again.

Refrigerate & Enjoy!

Makes 20-24 balls.

Vegan Chocolate Pudding for Dinner! {made with sweet potato and black beans} {free of refined sugars}

…So this started off as making sweet potato brownies, but didn’t end that way!  After trying what was supposed to be my batter, I turned off the oven and decided this was absolutely amazing as it was… no need to turn it into anything else. So here you are, a healthy, nutrient dense, chocolate pudding that is filled with plant based protein, fibre, and antioxidants, magnesium rich raw cacao, and healthy fats like almond butter and coconut oil. This recipe is free of refined sugars and only sweetened with local maple syrup. Enjoy!

This recipe makes about 4 portions, depending on who is making it and doing the “quality control” 🙂 🙂 🙂

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Ingredients

1 medium sized sweet potato, peeled and cubed.

1/2 cup black beans, cooked or canned (I like Eden Organics)

3 T organic coconut oil, melted

1/4 cup raw cacao powder

1/4 maple syrup (you could also use Medjool dates, but would have to add more water)

1 Tbsp almond butter, smooth or crunchy

1-2 Tbsp filtered water

Pinch of Himalayan sea salt

Dash of vanilla extract or a pinch of powder

Your favourite berries and superfoods for topping

1/2 cup almonds, ground, or nuts of choice (optional…add for crunch!)

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Method

This recipe can be prepared in a blender or food processor. For a Vitamix use the damper stick, for any other blender (and perhaps the food pro), continue to stop the blender and scrape down the sides with a baking spatula, as you add more ingredients.

  1. Steam cubed sweet potatoes until soft, about 20 minutes. I like to use a bamboo steamer. In the mean time, take out the other ingredients, melt the coconut oil, grind the almonds, etc.
  2. To your blender or food processor, add sweet potatoes, black beans and coconut oil. Pulse/blend until they start to combine well.
  3. Add cacao powder, maple syrup, almond butter, salt, vanilla and 1 tbsp of water. Blend well.
  4. Add additional water until desired consistency is reached.
  5. Remove the pudding from your blender, place in a bowl and stir in the ground almonds or nuts of choice.
  6. When ready to serve, you can top the pudding with fresh berries, additional almonds or any of your superfood toppings like bee pollen, chia, cacao nibs, spirulina or goji berries.

Looking for something lighter? Replace the sweet potato and black beans with 1/2 a papaya.

Easy Overnight Chai Oats

 

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Ingredients:

1 cup gluten-free rolled oats

2 cups almond milk or fresh homemade coconut milk  *

1/4 cup raisins

1 inch piece fresh ginger root, grated

1/4 tsp ground ginger

1/4 tsp ground cardamom

freshly grated nutmeg, to taste (less than 1/4 tsp)

2 tsp cinnamon

ground clove and star anise (optional)

1/2 cup almonds, sliced

1/4 cup pumpkin seeds or sunflower seeds

1/2 tsp vanilla extract

1/4 tsp salt

1 Tbsp honey or maple syrup

*for canned coconut milk, add 1 cup coconut milk + 1 cup water.

Directions:

Mix all ingredients in a glass tupperware container and stir until well combined. Let sit overnight in the fridge.

Optional garnishes: fresh fruit like sliced banana or cubed apple.

Tip: Soaking the oats over night improves digestion and assimmilation of the oats!

Makes 3-4 servings

Baked Maple Pecan Granola

Simple and classic. Enjoy with banana oat milk, or your favourite non dairy beverage. Top with additional fixings like coconut flakes, ground flax, chia or fresh fruit.

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Ingredients

2 cups rolled oats

1⁄2 cup pecans or almonds

1/2 cup mixed dried fruit such as cranberries, raisins, figs, prunes, apricots, peaches, cherries

1/3 cup sunflower or pumpkin seeds

2 tsp cinnamon

1⁄2 tsp nutmeg

1/4  tsp salt

1⁄2 cup maple syrup, or liquid sweetener like agave. It’s best not to bake with honey

1/4 cup coconut oil

1 tbsp fresh ginger, grated

1 tsp vanilla extract

Instructions

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PREHEAT oven to 275° F. Line Baking sheet with parchment paper. IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt. IN A SEPARATE BOWL, combine maple syrup, ginger, coconut oil and vanilla. ADD maple syrup mixture to oat mixture and combine well. SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.

Fruit & Millet Muffins {spelt flour, coconut oil, maple syrup}

 

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These are my absolute favourite muffin recipe. They are moist, yet crunchy thanks to the millet. It really is an easy way to include millet into our diet… it’s not just for the birds! Millet is a traditional gluten free grain that is high in minerals, especially magnesium, copper and manganese. It is also the most alkalising grain, unlike most grains which have an acidic effect on the body.

I prepare the muffins with my go-to flour, spelt. Spelt is one of the oldest cultivated crops in human history! It is not gluten free, however it contains less gluten, making it easier to digest. Spelt is also higher in protein, compared to conventional wheat, and filled with B vitamins and minerals. I love how you can take any recipe, and replace the flour with the same amount of spelt, without needing to add any binding agents, and it turns out perfect every time!

You can make this recipe with any fruit. My favourites are raspberry, apple, blueberry, peach and my new addition, strawberry. Thank you to Jae Steele’s cookbook, Ripe from Around Here, for this amazing recipe.

Fruit & Millet Muffins

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2 cups Spelt Flour

2/3 cup Millet

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt
1 cup Non-Dairy Milk, such as almond or coconut

½ cup Apple Sauce, preferably homemade or unsweetened

½ cup maple syrup
1/3 cup extra virgin coconut oil

1 tsp Pure Vanilla Extract

1 ½ cups fruit, fresh or frozen (but not thawed) – strawberry, raspberry, blueberry, apple, peach

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Preheat oven to 375 degrees. Prepare a 12 cup muffin tray with liners or a light coating of oil and set aside.

Whisk together the flour, millet, baking powder and soda, and salt in a large bowl. Add the milk, applesauce, sweetener, oil and vanilla. Mix together just until all the flour has been absorbed. Gently fold in the berries. Pour evenly into the prepared muffin cups. Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Makes 12 muffins- keeps in an airtight container for 3 days or in the fridge for up to a week.