Crazy for Carrots…in Cake!

One thing that I enjoy about this time of year is all of the carrot cake. It’s one of my favourites and I think that it is completely appropriate to eat for breakfast….lunch….or dinner. I mean come on, it’s a cake based on a veggie 🙂 Anyway, I’ve spent far too much time drooling over carrot cake treats on Pinterest tonight so I thought that I would share all of the deliciousness that I have stumbled across:

Carrot Cake Smoothie

photo credit: Vega

Carrot Cake Raw Buckwheat Porridge

Carrot Cake Baked Oatmeal

Carrot Cake Quinoa

photo credit: Kiss My Broccoli

Carrot Cake Muffins– shameless plug alert 🙂

Carrot Cake Cupcakes

Carrot Cake Oatmeal Cookies (use egg replacer to make vegan)

photo credit: Amy’s Healthy Baking

Carrot Cake Bars

photo credit: Our Four Forks

Vegan Carrot Cake Cheesecake

Carrot Cake Popsicles

Dairy-Free Carrot Cake Ice Cream

And of course, since it is Easter weekend…

xoxo Erin

 

BANANA PEANUT BUTTER CHOCOLATE CHIP OATIES- Vegan, Gluten-Free, Oil-Free & Refined Sugar-Free

I cannot believe how long it has been since I’ve posted a recipe here. I wish I could say that I will start posting recipes frequently again, but my recipe notebook is packed in a box somewhere and I don’t know when I’ll be unpacking. My fiance and I are currently staying at his parents house while we finish up renovations in our new house. So not only do I not have my recipe notebook, I also don’t have my own kitchen to experiment and make a mess in. One day in the near future I will though and it will be glorious!

In the meantime, I’m sharing a recipe today that I have memorized because I’ve made it THAT many times. And yes, it is a cookie recipe. What other recipe would I make that often?

I love these cookies because they’re naturally sweetened with banana and they’re packed with protein thanks to our friend Mr. Peanut Butter. These cookies are healthy enough to enjoy frequently but they don’t taste like it. The richness of the peanut butter mixed with the decadent chocolate makes these beauties a real treat!

Banana Peanut Butter Chocolate Chip Oaties

Decadent cookies that are naturally sweetened and healthy enough to enjoy everyday!

Serves 12-15

Ingredients:

• 1 cup gluten-free rolled oats
• 2 tbsp ground flax seeds
• 1 medium banana, mashed
• 1/3 cup unsweetened non-dairy milk
• 1/3 cup natural peanut butter
• 1/2 cup chocolate chips
• arrowroot starch for dusting

Instructions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a small bowl mix together rolled oats and ground flax seeds and set aside.
3. In a medium bowl cream together the mashed banana, non-dairy milk and peanut butter.
4. Add the oat mixture to the medium bowl and mix until combined.
5. Stir in the chocolate chips and then portion the dough onto the lined baking sheet.
6. Use a fork dipped in arrowroot starch (to prevent sticking) to flatten the cookies to your desired thickness, remembering that they will NOT spread while they bake.
7. Bake for 10 minutes and let cool on baking sheet for another 5 minutes before enjoying!

xoxo Erin

You May Also Like:

Peanut Butter Chocolate Chip Muffins

 

BLUSHBABY SMOOTHIE- Vegan, Grain-Free & Refined Sugar-Free

Ever wanted something that tasted like a dessert but was filled with veggies?

Well you’re in luck because Leanne Vogel’s newest cookbook Vibrant Life Cleanse Program & Cookbook (that I introduced the other day) is filled with juice and smoothie recipes that are absolutely delicious. There’s even an entire chapter in the book dedicated to dessert smoothies. Now that’s my kind of chapter! I’m honestly drooling just thinking about all the recipes I cannot wait to try!

Leanne was kind enough to let me share a recipe with you. This recipe is fantastic because it’s a smoothie made with fresh juice. A bit more labour intensive than just a smoothie or just a juice, but the flavour is unbelievable. It’s definitely worth the extra effort. I would suggest making a double serving when you make this. Believe me, you won’t regret it.

Blushbaby Smoothie

Shared with permission of Leanne Vogel. 

Serves 1 (Makes 500ml)

Ingredients:

1 orange, juiced

4 carrots, juiced

1 golden beet, juiced

8 frozen mango chunks

6 strawberries

3 ice cubes

Directions:

Juice the orange, carrots and golden beet.

Pour the juice into the jug of your high-powered blender, followed by remaining ingredients in the order they are listed.

Blend on high for 1 minute, or until smooth.

Transfer to a glass and serve immediately.

To store: pour into a glass container and keep in the fridge for 1-2 days. Alternatively, pour into a plastic container and freeze for up to 1 month.

Grab your copy of the cookbook here and after you do, immediately flip to the dessert smoothie chapter!!! Just do it.

xoxo Erin

ALMOND ORANGE BROCCOLI- Vegan, Gluten-Free & Oil-Free

I sat down with the intention to write my next review of Happy Herbivore Light & Lean. But as soon as I looked at my computer screen I felt exhausted. I spend about six of my eight hour work day sitting at a desk writing an assessment. Turns out that’s enough to make me not want to write anything else today!

Almond Orange Broccoli

Crisp broccoli smothered in a sweet and salty sauce. 

Serves 2

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 tbsp orange juice
• 1 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 1/2 tbsp almond butter
• 3 tbsp sliced almonds

Instructions:

1. Heat frying pan over medium-low heat and add broccoli florets.
2. While the broccoli cooks, add orange juice, soy sauce, vinegar and almond butter to a blender (I used my Magic Bullet) and blend until combined.
3. Once the broccoli is cooked to your liking (I cook mine just until it starts to turn a brighter green), pour the sauce over the broccoli and sprinkle with the sliced almonds.

xoxo Erin

You May Also Like:

       Butter Chickpeas

UPDATE! This recipe has been shared at Healthy Vegan Fridays.

CHOCOLATE PEANUT BUTTER DONUTS- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

I’ve seen lots of red desserts floating around the internet lately. Some coloured with food colouring, some with raspberries or cherries and some with beet juice. Even though all of these valentines treats look amazing, I’ve had an aversion to foods that are unnaturally red for a long time. When I was younger I would break out in hives whenever I’d eat a little too much of something with red food colouring. I expect that I would still break out in hives but I’ve been avoiding red food colouring since I realized what was causing the hives.

But this valentines treat won’t be causing any hives. These peanut butter and chocolate goodies are decadent enough to make for your sweetheart on valentines day and healthy enough to make again and again for no reason other than they taste like a little piece of heaven. Sweet peanut butter and chocolate heaven, mmmm! Oh, and if you’re looking for more delicious non-traditional valentines recipes, check out The Healthy Maven. Davida has been baking up some ridiculously amazing treats…lemon swiss roll with coconut cream frosting, banana fosters cinnamon rolls and double chocolate cherry cookies kind of amazing! Excuse me while I drool a little…and by a little I mean a lot 🙂

Chocolate Peanut Butter Donuts

Soft and decadent chocolate peanut buttery donuts smothered in sweet and creamy peanut butter glaze. 

Serves 5-6

Ingredients:

Donut- 

• 1/2 cup unsweetened non-dairy milk
• 1/2 tsp apple cider vinegar
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1/2 tsp vanilla extract
• 1/4 cup peanut butter
• 1/2 cup brown rice flour
• 1/4 cup tapioca starch
• 1 tsp xanthan gum
• 1/4 cup coconut sugar (any granulated sugar will work)
• 1/4 cup cocoa powder
• 1 tsp baking powder

Glaze-

• 3 tbsp peanut butter
• 1/3 cup coconut sugar (any granulated sugar will work)
• 1 tbsp tapioca starch
• 1/2 tsp vanilla extract
• 1 tbsp unsweetened non-dairy milk

Instructions:

1. Pre-heat the oven to 350 degrees and set aside a donut baking pan.
2. Add apple cider vinegar to the non-dairy milk and let stand for at least 5 minutes.
3. Mix the ground flaxseeds with the water and also let stand for at least 5 minutes.
4. Meanwhile, mix together brown rice flour, tapioca starch, xanthan gum, cocoa powder, coconut sugar and baking powder.
5. Add the peanut butter, vanilla extract, non-dairy milk mixture and flaxseed mixture to a blender and blend until smooth. Pour over the dry mixture and mix until combined.
6. Use an icing piping bag to fill the donut pan with batter.
7. Cook for 9-11 minutes and let cool in the pan for at least 5 minutes before removing the donuts to a cooling rack.
8. While the donuts are baking and cooling, add the coconut sugar and tapioca starch to a blender and blend until the sugar is powdered.
9. Combine the powdered sugar with the rest of the glaze ingredients and mix until combined. Spread the glaze over the cooled donuts and enjoy!

xoxo Erin

You May Also Like:

Sugar-Free Peanut Butter Cups

  

UPDATE: This recipe has been shared at Vegan Mondays Roundup, Gluten-Free Fridays, Potluck Party and Healthy Vegan Fridays.

TROPICAL DESSERT SMOOTHIE- Vegan, Gluten-Free & Refined Sugar-Free

I created this recipe for my mom. My mom loves the summer. She loves the weather, the sunlight and of course, the flavours. Since this winter has been especially cold and since my mom has recently obtained a high-power blender, I thought I’d create a recipe for her. I thought of no better recipe than a smoothie that is delicious enough to call a dessert but healthy enough to enjoy at any time of the day. This super healthy smoothy is completely mouthwatering and will take your taste buds to tropical heaven.

Okay, so it doesn’t look that pretty when it’s just a pile of stuff in a blender, but once that “on” button is pressed and all the ingredients are pulverized, tropical heaven is achieved. Just trust me.

See, I told you! Look at those beautiful green glowing smoothies. I love the look of green smoothies but I can appreciate that lots of people think they look like alien goo. Although I’ve listed this as a dessert smoothie, I still like throwing spinach in there for extra nutrition. You cannot taste the spinach at all. The fruit and coconut milk are so strong in flavour that the spinach is covered up immediately. If I was making this as a meal instead of as a sweet treat I’d probably throw at least 2 cups of kale in there as well. This will make the smoothies much brighter green though and that may be off putting for some. Feel free to leave out the spinach if you’re making it for picky eaters…but I promise if you blind-fold them and serve them the green version they would never know!

Tropical Dessert Smoothie

A creamy smoothie that’s filled with bright tropical flavours and is sweet enough to be a dessert. 

Serves 2-4

Ingredients:

• 3/4 cup coconut milk
• 1 cup water (use 1 1/2 cups if you like a thinner drink)
• 1 cup frozen pineapple chunks
• 1 cup frozen mango chunks
• 1 banana
• 1 tbsp macadamia nut butter
• 2 cups spinach

Instructions: 

1. Add all ingredients to a high-powered blender, making sure to add the liquids first. Blend until smooth. Pour into glasses and let your taste buds escape to the tropics!

xoxo Erin

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Pina Colada Oatmeal

UPDATE: This recipe has been shared at Healthy Vegan Fridays, Raw Food Thursdays and Weekend Wholefood Blender Party.

Top 10 Recipes & Goodbye 2013

Apparently it’s almost 2014. I don’t know how that happened. I swear it was JUST October! I guess time does fly when you’re having fun 🙂 When I sat down to write this post I started by making a list of things that have happened in 2013. It was after making the list that I realized why time has been flying; basically all of the things I wrote down have happened during the last half of the year. Now, this may very well speak to my memory or it may speak to my early year hibernation…but let’s be honest, it’s probably a combination of both.

So what was on the list I wrote? Here we go, things that happened in 2013:

• I started to learn how to cook and bake without oil
• I went on a road trip to North Carolina with my best friend
• I visited Iceland, Norway, Sweden, Finland AND Estonia with my partner (first time to Europe!!!)
• My partner and I got a puppy
• I started a new and more challenging position at work (and I’m loving it)

And last but not least…

• On December 13, 2013 my partner of 4.5 years asked me to marry him…AND I said yes…AHHH!!!

Basically 2013 has been a wonderful year and although I do not expect 2014 to be as exciting, I feel confident that it will be filled with what is important: the 3 F’s…family, friends and food 🙂 Speaking of food, here are your favourite Sift, Stir and Savour recipes from 2013:

Instant Triple Chocolate Brownie

Peanut Butter Swirl Brownie

Banoffee (Banana Toffee) Pie

Instant Chocolate Chip Cookie

Peanut-Free Tagalong Cookie

Homemade Potato Chips

Grain-Free Cinnamon Raisin “Oatmeal”

Chocolate Chip Cookies

Chocolate Hazelnut Truffles

Peanut Butter Chocolate Chip Muffins

Not bad choices, if you ask me! Many of those recipes are also my favourites, but a few of my favourites were missing:

Black Forest Grain-Free Porridge

Hazelnut Pear Custard Bars

Veggie Pad Sew Noodles

Apple Pecan Smoothie

Happy New Year everyone!

xoxo Erin

APPLE CRISP- Vegan, Gluten-Free, Refined Sugar-Free & Refined Sugar-Free

I don’t know about you, but the days following a big holiday dinner by body craves lots of salad and fruit. Sometimes my fruit craving is a bit more complicated than just biting into a fresh apple though. Sometimes I want that fresh apple to be slightly cooked, covered in spices and sprinkled in granola…aka apple crisp…aka dessert…aka what I ate too much of during the holidays.

Luckily, this apple crisp is healthy enough to enjoy anytime. Fresh apples, oats, cinnamon, almond butter, maple syrup, almond milk and coconut sugar, oh my! Heck you could even enjoy this for breakfast 🙂

Healthy Apple Crisp

Soft apples, fragrant cinnamon and a cookie-like oat topping make this a dessert worthy of any occasion!

Serves 4-6

Ingredients:

• 4 apples, peeled and chopped
• 1/2 cup rolled oats
• 1/4 cup oat flour
• 1 tsp cinnamon
• 1/4 cup coconut sugar (any granulated sugar will work)
• 2 tbsp almond butter
• 2 tbsp unsweetened non-dairy milk
• 2 tbsp maple syrup

Instructions:

1. Pre-heat oven to 350 degrees and set aside a 9 x 13 baking dish.
2. Add apples to the baking dish, sprinkle with cinnamon and toss until all the apple chunks are coated.
3. In a small bowl cream together almond butter, non-dairy milk and maple syrup. Add the oats, oat flour and coconut sugar and mix until combined.
4. Drop the oat mixture on top of the apples and gently press it down.
5. Bake for 30-35 minutes or until the apples have released some juice and that juice is bubbling. The oat topping should also be slightly browned and crispy to the touch.
6. Let cool for a few minutes, or serve immediately. Top with a dollop of non-dairy ice cream or yogurt and enjoy!

In other news, I was recently made aware of THIS great article that has a bunch of homemade treats for dogs. I haven’t tried any since Wayne is allergic to turkey, beef and dairy but the Pumpkin Cranberry Muffins with Sweet Potato Icing looks interesting. Maybe when he’s a bit older I’ll give it a try. Do you have a dog? Do you make homemade treats? Leave a comment about your pups favourite homemade treat!

xoxo Erin

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Banoffee (Banana Toffee) Pie

UPDATE! This recipe has been shared at Gluten-Free Fridays.

THE GREAT CANADIAN CUPCAKE- Vegan, Gluten-Free & Refined Sugar-Free

When I think of Canadian food I think of poutine and maple syrup. Since making cupcakes that are poutine flavoured sounds more revolting than enticing and since it feels like the season for maple syrup, these Canadian cupcakes are highlighting maple, not potatoes smothered in cheese and gravy 🙂

I called these cupcakes the GREAT Canadian cupcake because of how beautifully they rise. It’s the rise in baking that makes a treat fluffy, light and downright irresistible. I’m sure you can imagine my excitement when my first attempt at these cupcakes had the perfect rise. Believe me when I say that this rarely and I mean RARELY ever happens! I obviously celebrated my devouring a cupcake almost immediately….once the frosting was on it, of course.

My favourite thing about these cupcakes, besides the texture and flavour, is the fact that there’s a hidden veggie in them. I used pumpkin puree but you could just as easily use butternut squash puree…which was actually my first idea. When I was testing these beauties though I had pumpkin puree not butternut squash puree in my fridge. Oh how my laziness affects my recipes!

Great Canadian Cupcakes

Moist, fluffy and healthy cupcakes that when smothered in maple frosting taste like the perfect Canadian treat!

Makes 8-10

Ingredients:

Cupcakes-

• 1/2 cup unsweetened non-dairy milk
• 1 tbsp apple cider vinegar
• 3/4 cup brown rice flour
• 1/4 cup tapioca starch
• 1 tsp xanthan gum
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup maple sugar
• 1/2 cup pumpkin puree
• 2 tsp vanilla extract
• 1/2 tsp maple extract
• 3 tbsp maple syrup

Frosting-

• 1/4 cup Earth Balance
• 1/4 cup maple sugar
• 1 tsp tapioca starch
• 1/4 cup maple syrup
• 1/4 tsp vanilla extract

Instructions:

1. Pre-heat oven to 350 degrees and line cupcake pan with liners.
2. In a small cup mix together unsweetened non-dairy milk and apple cider vinegar, let sit for 5-10 minutes.
3. In a medium sized bowl mix together brown rice flour, tapioca starch, xanthan gum, sea salt, baking soda, baking powder, spices and maple sugar.
4. In another bowl cream together pumpkin puree, unsweetened non-dairy milk and vinegar mixture, extracts and maple syrup.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Portion batter into cupcake liners and bake for 30 minutes, or until an inserted toothpick comes out clean.
7. Let cupcakes cool completely while you prepare the frosting.
8. To make the frosting add maple sugar and tapioca starch to a blender and blend for 30-45 seconds or until the sugar is powdered, set aside.
9. Cream together the Earth Balance, maple syrup and vanilla extract with a hand mixer.
10. Slowly add the powdered sugar and beat until frosting is fluffy.
11. Once the cupcakes have cooled completed, top them with frosting and sprinkle with cinnamon.

xoxo Erin

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Nectarine Peanut Crumble

UPDATE! This recipe has been shared at Gluten-Free Fridays, Allergy-Free Wednesdays and Gluten-Free Wednesdays.

SPICED ORANGE COOKIES- Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free

The last time I visited my parents we started talking about cookie flavours. I was searching for inspiration to feed my cookie cravings with. One of the first cookie flavours my dad thought of was licorice. I told him to try again, haha. Then he said spiced orange. Hmmm, now he was talking my language!

And that’s how these beauties were born.

These cookies make a perfect holiday treat. They’re bursting with the traditional holiday flavours of orange, cinnamon, nutmeg, ginger and cloves, but they’re not overly sweet so you can feel good about indulging in them. I like them as is, but if you’re looking to jazz them up a bit feel free to drizzle some dark chocolate over them or top them with an orange glaze (1/2 cup powdered coconut sugar mixed with 1 tbsp orange juice and 1/2 tsp orange zest).

Spiced Orange Cookies

Soft and fragrant orange holiday cookies made with 100% wholesome and healthy ingredients!

Makes 18 cookies

Ingredients:

• 1 cup brown rice flour
• 1/4 cup tapioca starch + extra for fork dusting
• 1/4 cup potato starch
• 1 tsp xanthan gum
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/4 cup coconut sugar
• 5 tbsp macadamia nut butter
• 5 tbsp coconut syrup or maple syrup
• 1 tbsp orange zest
• 1 tbsp ground flax seed mixed with 3 tbsp orange juice
• 1 tsp vanilla extract
• 1/2 tsp orange extract

Instructions:

1. Pre-heat oven to 350 degrees and line baking sheet with parchment paper.
2. In a small bowl mix together brown rice flour, tapioca starch, potato starch, xanthan gum, baking soda sea salt and spices.
3. In a separate bowl cream together the remaining ingredients.
4. Add the contents of the first bowl into the second bowl and mix until just combined.
5. Place spoonfuls of batter onto the lined baking sheet and press batter down with a fork dusted in tapioca starch (to prevent sticking).
6. Bake the cookies for 6-8 minutes and let cool for 5 minutes on the baking sheet before moving cookies to a cooling rack.
7. Enjoy as is or drizzle with dark chocolate or top with an orange glaze, if desired.

xoxo Erin

You May Also Like:

Peanut-Free Tagalong Cookies

   

UPDATE! This recipe has been shared at Allergy Free Wednesdays and Gluten-Free Fridays.