No Bake GF/Vegan PB Brownie (No Food Processor!)

No Bake Brownie

After seeing how much you guys enjoyed the No Bake Cookie Dough Bites, I knew I had to recipe test more simple desserts. With busy schedules, it is nice to make a dessert that requires no baking, minimal ingredients, and only one bowl!

Ingredients:

• 3 tbsp coconut oil
• 1/2 cup 70% chocolate (I use chocolate chips)
• 1 tbsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1/4 cup raw cacao powder
• 2 cups + 2-3 tbsp almond flour (or enough to form a dough)
• pinch of pink himalayan salt
• 1/2 cup natural peanut butter (or your favourite nut butter)

Directions:

1. Line an 8 x 8 baking pan with parchment. Set aside.

2. In a large bowl melt your coconut oil along with chocolate. You can do this over a shallow pot of boiling water or in your microwave. Whisk until smooth.

3. Mix in vanilla, maple syrup, and cacao powder.

4. Add your almond flour. Add additional tbsp until a dough forms. It should be firm.

5. Mash in your peanut butter. If you want to see the peanut butter in your brownie, make sure not to overmix.

6. Press into your prepared pan and top with extra salt if desired. Set in fridge for 30 minutes. Remove and slice. Store in an airtight container.

good copy 2

No Bake Chocolate Chip Pumpkin Pie Bites

No Bake Pumpkin Pie Bites
With American Thanksgiving around the corner, I know many of you are looking for some EASY last minute recipes. Well I don’t think there is anything easier than not having to bake. These healthy bites are a great addition to your dessert table to have a festive offering for celiacs, vegans or those trying to eat healthier. If you don’t serve them at your table, they’ll be a great snack when you are detoxing from the super heavy meals without leaving you in total withdrawal! Happy Thanksgiving to all, I hope you love these!

Ingredients:

• 1 1/2 cups gluten free oat flour (if you’re celiac)
• 1/2 cup almond flour
• 3 tbsp coconut sugar + 2 tbsp for topping
• 1 tsp pumpkin pie spice + 1/2 tsp for topping
• pinch of salt
• 2 tbsp melted coconut oil
• 3/4 cup pure pumpkin puree
• 1/4 cup pure maple syrup
• 1/4 cup dairy free milk or water
• 3 tbsp 70% chocolate chips (dairy free)

Directions:

1. Sift oat flour, almond flour, 3 tbsp coconut sugar, 1 tsp pumpkin spice and salt in a bowl.

2. In another small bowl, whisk coconut oil, pumpkin puree, maple syrup and dairy free milk until smooth.

3. Add wet ingredients into dry, and stir until combined. If your batter is too wet to form into balls, add more almond flour until you achieve desired consistency. Stir in chocolate chips.

4. In a small bowl, mix together the remaining 2 tbsp coconut sugar and 1/2 tsp pumpkin pie spice.

5. Roll batter into bite sized balls, and coat in sugar coating by rolling in the sugar mixture. Store in an airtight container in the fridge!
Pumpkin Pie Bites

Lavender Poppy Loaf

Gluten Free Lavender Poppy Loaf
I posted this recipe over a year ago now and I decided it was time to give it a revamp in terms of ingredients as well as pictures. I hope you all love this new recipe, and give lavender a try!

Lavender has been one of my obsessions for many years now. My best friend worked at a bakeshop here in Montreal and often came home with leftover cupcakes from the day. On a Monday evening, she brought home a beautiful purple lavender cupcake and I was instantly hooked. Monday’s (only day they had lavender cupcakes) became a little brighter for me as I indulged in the buttery cake that smelled of perfume. Lovely lavender cakes became a birthday ritual for me but often resulted in bloated, uncomfortable evenings. So on this journey to clean eating, I have successfully recreated my favorite dessert. Although I missed the butter cream frosting, the addition of coconut flakes and poppy seeds made the loaf rich and flavourful.

This recipe is grain-free, gluten-free, dairy-free and sugar-free. Like all my recipes, it uses all natural ingredients. This was my first time using millet flour and I have to say, I was quite impressed. There was no unwanted “gluten-free” taste to be found, plus it has an incredible crumb-cake like texture! I highly recommend this flour for cakes and muffins.

Gluten Free Lavender Poppy LoafGluten Free Lavender Poppy LoafGluten Free Lavender Poppy Loaf

WCCNqOJWOwUnVb068NgRQnNKqvd261T4FSisY-yDgpI

Serves 7-10

Ingredients:

• 1 and 1/2 cups millet flour (almond flour will work too!)
• 1/2 cup coconut flour
• 1 tbsp dried lavender + more for garnish
• 3 tsp. poppy seeds
• 1 tbsp baking powder
• 1/2 cup unsweetened coconut flakes (divided)
• 1/2 cup coconut sugar or xylitol
• 1/2 tsp sea salt (or himalayan salt)
• 1 cup unsweetened almond milk
• 2 large eggs at room temperature
• 1 tbsp pure vanilla extract
• 1/2 cup coconut oil (plus 1 tbsp for greasing pan)

 

Directions:

1. Position a rack in the lower third of the oven and heat the oven to 350°F. Grease loaf pan with coconut oil, or line with parchment paper.

2. In the bowl of a food processor, add you your 1 tbsp lavender and coconut sugar. Process until the lavender has turned into a powder.

3.In a large bowl, combine the millet and coconut flour, coconut sugar, 1/4 cup coconut flakes, poppy seeds,, baking powder, and salt. Whisk until well blended.

4.In a medium bowl, add the almond milk, eggs, melted coconut oil and vanilla. Whisk until evenly combined. Pour the wet ingredients over the dry ingredients. Using a spatula, gently fold until combined. Scrape the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to even out the batter. Top with remaining coconut flakes and more lavender if you desire.

5. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Allow to cool for 5-10 minutes and then invert the cake onto a cooling rack and allow to finish cooling for another 30 minutes. Serve with fresh blueberries and tea!
Zr9SVS7N0ElB2ILLuMeQNtx3wUup9k8P1rSwJqCq3FY

wZgjusLtpifPZViW6hi6j3zsNaGJrHqf-4hy07DSRJs

44-5KO2eocmOC0zKyOZhjT5ZulikwUe2YJKC8ky0HN8