Buckwheat Banana Bread with Maple Cream Icing and Cacao Nibs (Dairy Free)

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A delicious and healthy banana bread; refined sugar free and packed with superfoods cacao, hemp, and buckwheat. This recipe can be easily enjoyed for breakfast or as a snack. Top off the loaf with the dairy-free, maple cream icing and extra cacao nibs, and you have yourself an amazing dessert.

Servings: 7 mini loaves

Bake Time: 30 minutes

Buckwheat Banana Bread

Ingredients

1/2 c buckwheat flour

1/2 c whole wheat flour

1/2 c white flour

1/2 c cacao nibs

1 tbsp hemp seeds

1 tsp cinnamon

1/2 c margarine or butter (room temperature)

1 c coconut palm sugar

2 eggs

1 tsp baking soda

1 tsp salt

1 c mashed ripe bananas (approximately 3 medium)

1/2 c unsweetened apple sauce or yogourt

1 tsp vanilla extract

Instructions

1: Preheat oven to 350 F

2: Grease and flour mini loaf pan

3: Cream margarine, eggs, and sugar

4: Whisk flours, soda, and salt

5: Add to margarine mixture

6: Add mashed bananas, apple sauce, vanilla

7: Stir in hemp seeds and cacao nibs

8: Bake for 30 minutes

9: Remove from oven and cool before adding maple topping

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Maple Cream Icing

Ingredients

3/4 c cashews, soaked and drained

1/4 tsp salt

3 tbsp of pure maple syrup

1 tbsp coconut oil

1/4 c almond milk

1 tsp vanilla extract

Instructions

1: Combine all ingredients in a powerful blender or bullet

2: Place into the freezer for approximately 15 minutes

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Featured in the National Post

Sinful Mocha Ice Cream (Vegan)

imageI’m a little obsessed with “Nice Cream”… But can you blame me? For those of you who aren’t familiar with it, it tastes like ice cream, looks like ice cream, but is dairy free. So if you’re looking for a healthier ice cream alternative, trying to loose weight, limit calories, or simply not consume dairy, nice cream is for you. There are countless creations you can do, from super healthy to rich and decadent; if you’re interested in checking out other flavour options, I’ve created several vegan ice cream recipes previously including Hemp Butter, Reese’s Peanut Butter, and Coconut Chocolate.

Mocha Ice Cream

Serves: 4

Ingredients

2 large frozen bananas

2 tbsp dark cocoa powder

2 tbsp dark chocolate chips

1 tbsp ground or instant coffee

Instructions

1: Thaw bananas for 5 minutes

2: Purée all ingredients in a food processor or put through a Yonanas machine.


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Simple Chia Pudding Recipe

imageChia pudding is the new and improved tapioca; instead of just tasting delicious, it’s also nutritious. Simple to make, and can be stored in the fridge for a days. It makes a great breakfast or snack, and based on your toppings can be sweet or light and fresh.

Recipe is Vegan. Free of dairy, gluten, soy, and refined sugars.

Serves: 4

Ingredients

1/4 cup chia seeds

2 cups non-dairy milk

Dash of salt

2 vanilla beans or 2 tsp vanilla extract

2 tbsp pure maple syrup

Plus, pick a flavour and add to the mix:

Chocolate: 1 tbsp cocoa powder

Cinnamon: 2 tsp cinnamon

Mango: 1/4 cup mango, 3 tbsp water puréed together

Summer Fresh: mixed berries + almonds

Instructions:

1: Combine all ingredients into a bowl and mix

2: Place bowl into the fridge overnight or first transfer into serving size jars and cover

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Peanut Butter Chocolate Chip Ice Cream Sandwiches (dairy free)

imageBeing overjoyed with warm weather has inspired my latest creation. At first I thought of making peanut butter cookies with strawberry ice cream or simply banana, but I ended up going with chocolate chip ice cream; just enough chocolate to satisfy my inner chocoholic, but not too much to take away the main focus, peanut butter. Make these and store them in the freezer for family and friends, because who can resist an ice cream sandwich.

Recipe is free of dairy, soy, and refined sugar. Vegan friendly with egg substitute and natural sugar choice.

Servings: 12 cookies (6 ice cream sandwiches)

Peanut Butter Cookies

Ingredients:

1 c natural peanut butter

1/3 c maple syrup, agave, coconut palm sugar, or raw honey

1/4tsp salt

1 tsp vanilla

1/2c dark chocolate chips

1 egg or 1 egg replacer

1/2c oats

1/2 tsp baking soda

Instructions:

1: Preheat oven to 350 F

2: Combine all ingredients into a bowl and blend

3: Form dough into 2 in balls and slightly flatten

4: Bake for 10 minutes

5: Cool and then place into the freezer for 1 hour.

Chocolate Chip Ice Cream

Ingredients:

2 frozen bananas

2 tbsp dark chocolate chips

Instructions:

1: Put slightly thawed bananas and chocolate into a food processor until smooth.

2: Place back into freezer for 30 minutes.

3: Put one scoop of ice cream between 2 cookies, enjoy!

Healthier, Reese’s Peanut Butter Ice Cream (Vegan)

imageChocolate and peanut butter; one of the best combinations invented. I sometimes feel as though I could survive off of the two… So, I went ahead and created a healthier, vegan version of Reese`s Ice Cream, using banana, chocolate, and peanut butter.

Servings: 1

Ingredients:

1 banana, frozen

1 tbsp peanut butter

2 tbsp dark chocolate chips

2 tsp coconut oil

Instructions:

1: Put slightly thawed banana through a Yonanas machine or food processor.

2: Stir in peanut butter.

3: Place ice cream into freezer.

4: Prepare chocolate shell sauce by combining coconut oil and chocolate chips in microwave safe bowl. Microwave for approximately 1 minute, stirring halfway.

5: Pour onto ice cream.

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No-Bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies

imageA play on my original Raw Chocolate Cake, but made extra delicious with toasted coconut topping and mini macaroon cookies for each slice. This cake was made with the chocoholic in mind.

Recipe is vegan, free of dairy, soy, and gluten.

Cake Ingredients:

Crust

1 1/2 cup pecans (or nut of choice)

2/3 cup dates

Filling

1 cup dark cocoa or carob powder

4 medium avocados

1/2 cup maple syrup

1/2 cup coconut oil

Topping:

1/2 cup toasted coconut

INSTRUCTIONS

Crust

1. Soak nuts if desired, for 1 hour or longer.

2. Mix ingredients into a blender or food processor, until dates and nuts are chopped.

3. Press into pan, and place into the fridge while you prepare the filling.

Filling

1. Combine the filling ingredients into a food processor or blender until completely smooth.

2. Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).

Topping

1: Sprinkle toasted coconut evenly over cake.

Cookies

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Cookie Ingredients

1/2 C unsweetened coconut

4 tbsp chocolate chips, melted

1 vanilla bean or 1 tsp vanilla extract

2 tbsp almond or peanut butter

Instructions

1. Preheat oven to 300 F

2: Combine ingredients in bowl, and mix.

3: Roll into small balls and flatten on cookie sheet.

4: Bake for 10 minutes.

5: Cool and then place into freezer.

6. Melt 3 tbsp chocolate chips with 1 tsp coconut oil.

7. Dip cookies into melted chocolate and place back into freezer for 10 minutes.

8. Cut cookies in half, and lightly press into cake, around the edge, so each slice gets one.

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Hemp Butter + Hemp Ice Cream Recipes

Who doesn’t love a good nut or seed butter? Great on toast, in baked goods, with fruit, or simply on it’s own. Being on a bit of a hemp kick lately, I decided to throw together a hemp butter. Simple to make, and all you need is hemp hearts and hemp oil. Combine the two into a blender, food processor or bullet, and ta-da, hemp butter is born.

Hemp Butter

Ingredients:

1/2 cup hemp hearts (seeds)

2 tbsp hemp oil

Instructions:

1: Combine into a blender until smooth.

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Hemp Butter Ice Cream

Makes 1 servings

Ingredients:

1 frozen banana, peeled

2 tbsp hemp butter

Instructions:

1: Combine ingredients into a food processor or yonanas.

2: Enjoy!

*Sprinkle with chocolate for an extra delicious treat!

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Featured in the National Post

Irresistible Maca Chocolate Bar Recipe

imageWhy pay over $3 at a store, when you can make this easy recipe at home? Never pay for a Maca Chocolate Bar again! The ratio of chocolate vs maca has been calculated to create the perfect  balance of flavour. Create your favourite chocolate bar with the added benefit of maca by using the recipe below, and adding any optional ingredients.

Ingredients Per Chocolate Bar:

4 g Maca Powder

50 g Dark Chocolate

Optional:

1/4 tsp peppermint extract

1 tbsp chopped nuts or seeds

1 tbsp dried fruit

Instructions:

1: Combine maca powder and chocolate, melt over a double boiler or in microwave safe bowl. 2: Immediately stir in any optional toppings. 3: Pour onto a silicone mat or wax paper and slightly form into a rectangle (chocolate bar shape). 4: Let chocolate cool for 5-10 minutes and then continue to form until you get the desired look. A silicone spatula, cold hands, or slightly wet hands work well to shape. image

Cashew Cream Cheese Icing with Molasses Carrot Cake

imageThis dairy-free icing recipe is amazing with baked goods; the taste and texture is nearly identical to cream cheese! Depending on what you’re baking you can alter the recipe for sweetness or flavour by adding some water, less/more sugar, or additional ingredients i.e. chocolate, lavender, more vanilla, orange zest, etc. I’ve included one of my favourite carrot mix recipes below, which can be used to make muffins, cake, or cake pops, enjoy!

Cashew Cream Cheese Icing

  • Servings: 1
  • Difficulty: easy
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(Vegan. Free of dairy, refined sugar and soy.)

Preparation: 5 minutes

Ingredients

3/4 c raw cashews, soaked then rinsed

1 tsp vanilla extract

2 tbsp fresh orange juice or lemon juice

1/4 tsp salt

2 tbsp coconut oil, melted

2 tbsp raw honey, agave, or maple syrup

Instructions

1: Soak cashews for a minimum of 1 hour

2: Place all ingredients into a high powered blender (I use the Nutribullet) and blend until smooth and creamy looking

3: Put into the freezer for 1 hour

4: Move to fridge until ready to use, or enjoy immediately on baked goods

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Molasses Carrot Cake Mix

  • Servings: 16
  • Difficulty: easy
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image(Free of dairy, refined sugar and soy.)

Servings: 16 Muffins or 1 Large Cake

Preparation: 10 minutes

Bake Time: 25 – 30 minutes

Ingredients

1 c buckwheat flour

1 c whole wheat flour

1/2 c fresh pineapple or 1 small can of crushed pineapple

1/2 c unsweetened apple sauce

4 eggs

3/4 c oil

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp cinnamon

3 c carrots, grated

3 tsp vanilla extract

1/2 c maple syrup

1/2 c coconut palm sugar

1/4 c molasses

Instructions

1: Preheat oven to 350 F

2: Grease muffin pan or cake pan and lightly flour

3: Combine all dry ingredients into a medium bowl

4: Grate carrots in a separate bowl, and set aside

5: Blend pineapple until a ‘crushed’ consistency and combine with carrot mixture

6: In a large bowl beat wet ingredient (eggs, sugar, etc.)

7: Combine dry and wet ingredients

8: Stir in carrot and pineapple mixture

9: Bake for 25-30 minutes

10: Let cool and spoon-on cream cheese icing  

Raw Chocolate Cake

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After recently eating at a raw restaurant for the first time, I realized how amazing raw food can be. It inspired me to challenge myself and make a dessert that is raw, but absolutely delicious, and that anyone can enjoy.

This recipe makes 2 individual cakes or 1 small cake. A spring pan lined with parchment paper works best. The cake resembles those orange chocolates you eat around Easter (Omit the orange zest, if you’d rather have a cake without this flavour).

This recipe is raw, vegan, and free of gluten, refined sugar and soy.

Ingredients:

Crust

2 tablespoons orange zest

3/4 cup raw walnuts (or nut of choice)

1/3 cup dates

Filling

1/2 cup dark cocoa or carob powder

2 medium avocados

2/3 cup maple syrup

1/4 cup coconut oil

Optional Toppings

Nut of choice (almonds, walnuts, pecans work well)

Fruit

Instructions

Crust

1. Soak nuts if desired, for 1 hour or longer.

2. Mix ingredients into a blender or food processor, until dates and nuts are chopped.

3. Press into pan, and place into the fridge while you prepare the filling.

Filling

1. Combine the filling ingredients into a food processor or blender until completely smooth.

2. Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).

3. Eat cake as is or continue below and add toppings!

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Optional Topping

1. Remove cake(s) from pan and decorate with chopped nuts around the edges or top with fresh fruit.

Enjoy!

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Raw Chocolate Cake

  • Servings: 2-4
  • Difficulty: easy
  • Print

imageThis recipe makes 2 individual cakes or 1 small cake. A spring pan lined with parchment paper works best. The cake resembles those orange chocolates you eat around Easter (Omit the orange zest, if you’d rather have a cake without this flavour).

This recipe is raw, vegan, and free of gluten, refined sugar and soy.

Ingredients:

Crust

2 tablespoons orange zest

3/4 cup raw walnuts (or nut of choice)

1/3 cup dates

Filling

1/2 cup dark cocoa or carob powder

2 medium avocados

2/3 cup maple syrup

1/4 cup coconut oil

Optional Toppings

Nut of choice (almonds, walnuts, pecans work well)

Fruit

Instructions

Crust

  1. Soak nuts if desired, for 1 hour or longer.
  2. Mix ingredients into a blender or food processor, until dates and nuts are chopped.
  3. Press into pan, and place into the fridge while you prepare the filling.

Filling

  1. Combine the filling ingredients into a food processor or blender until completely smooth.
  2. Pour onto cake crust, and place back into the fridge overnight (or a minimum of a few hours).
  3. Eat cake as is or continue below and add toppings!

Optional Topping

  1. Remove cake(s) from pan and decorate with chopped nuts around the edges or top with fresh fruit.