Strawberry Oat Cake

Healthy Strawberry Oat Cake
Strawberry season is in full swing (at least here in Montreal) and I knew I had to highlight this delicious fruit in the best way possible. The strawberries are so sweet and flavourful this time of year, I can’t wait to make jams, smoothies and more of this cake! I always give tips and tricks on my Instagram story (you can follow by clicking the icon above!) and this weeks was about buying seasonal fruits and freezing them yourself for smoothies, baked goods etc.. throughout the off season. This is a much cheaper option and you get to support local farms.

This cake is super moist and crumbly- and perfectly sweet from the strawberries and coconut sugar. The flours are simple oat and almond making it a delicious breakfast option. Serve alone or with whipped coconut or your favourite dairy free yogurt. Hope you love it!
Strawberry Oat Cake

Ingredients:

• 1 cup chopped strawberries (quartered), + extra for sprinkling over top
• 1 1/3 cup gluten free oat flour
• 1/2 cup almond flour or meal
• 1/3 cup gluten free oats (+ extra for sprinkling)
• 1/2 tsp Himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 eggs
• 2/3 cup + 2 tbsp almond milk
• 1/3 cup coconut oil, melted and cooled

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

2. Scatter strawberries evenly in the loaf pan.

3. In a large bowl, mix together the oat flour, almond flour, oats, salt, baking powder, coconut sugar and cinnamon.

4. In a separate medium bowl, whisk together the vanilla extract, eggs, almond milk and coconut oil.

5. Add wet ingredients all at once into the dry. Mix until well combined and pour into loaf pan.

6. Bake for 40 minutes or until top is golden. *If you are using a toothpick to check doneness, remember the strawberries will remain wet, so try and find a spot thats strawberry free to check the cake itself!

7. Allow to cool completely before cutting! I like to store mine in the refrigerator.
Strawberry Oat CakeStrawberry Oat Cake

Homemade Almond Milk

Homemade Almond Milk
For so long I have wanted to make my own nut milk. Like most of us, it seemed a lot easier to just pick a carton from the store. So my longing to complete the process got pushed to the side until most recently, I made some homemade cereal. To put almond milk with added stabilizers etc.. into freshly made cereal just didn’t seem right. So, the time had come to throw out that Almond Breeze and pull out that cheese cloth.

I have to be honest, the process was SO much easier than I anticipated. It took no time at all. So long as you soak the almonds (or any nut/seed) overnight, the rest comes together in under 5 minutes.

So it worth making your own? Heck yes! The pure almond taste is unlike anything you will get from a carton. The frothy texture is also a nice added bonus. What’s best is that this recipe is a mere base for any flavours you want to add. I like the idea of adding matcha and cinnamon or cacao and peppermint oil. Will test those out and update the recipe ASAP.

So you must be wondering where that homemade cereal recipe is….CHECK BACK SOON!
Homemade Almond MilkHomemade Almond MilkHomemade Almond MilkHomemade Almond Milk

Ingredients:

• 1 cup almonds soaked overnight(any nut/seed will work too!)
• 4 cups water
• 1 tsp pure vanilla extract (non alcoholic) or the seeds of 1 vanilla pod
• pinch of pink himalayan sea salt
• 2-3 drops liquid stevia (2 tbsp maple syrup or 3-4 medjool dates will work too)
• optional flavour combinations- add 1 tbsp of the following: cacao, cinnamon, matcha powder, ginger, maca powder

Directions:

1. Soak almonds overnight (these are easier to digest and to blend!)

2. Place a cheese cloth over a large bowl. Rinse soaked almonds under cold water.

3. Add rinsed almonds, 4 cups of water, vanilla, salt and stevia to a high powered blender or food processor. Blend twice on the highest power.

4. Pour mixture over cheese cloth. Lift up the ends of the cheese cloth and form a ball. Squeeze the pulp until no liquid remains. (*add the leftover pulp to your next granola or smoothie)

5. Store almond milk in an airtight container for 3-4 days in your refrigerator. Shake well before serving!
Homemade Almond MilkHomemade Almond Milk

Oatmeal Chocolate Chip ‘Macaroons’

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No these aren’t really macaroons, but I had trouble coming up with a name for these babies. Are they cookies? Clusters? Balls? All sounded a bit off. They do have almonds and coconut so, why not put a twist on a macaroon. Don’t get confused with the Laduree macaron (mack-ah-rohn) you get in paris. These are a play on the  mack-ah-roon you most likely have tried at a passover dinner or at one of your g-free friends get togethers.

These clusters were created months ago while watching a pretty intense Montreal Canadians hockey game. For those of you reading who live outside of Canada, hockey is pretty much a religion here. We take it very seriously. There were lots of dudes and their ladies that were craving something sweet. I pretty much need no excuse to bake, so I went to to my mans (Zach) kitchen to see what he had in his pantry. I had been making him granola weekly at this point so I figured something had to work!  I pulled out oats, almond flour (that was there from cauliflower pizza making), chocolate chips, coconut, coconut oil vanilla, maple syrup and got started. I basically used my best baking judgement of the amounts I needed and mashed it in a bowl, formed it into balls and put it in the oven. What we were left with was a pretty amazing cluster of goodness that we polished off that night.

So ladies, if you are trying to get your significant other or male friend to eat a little healthier, I suggest you start with these. All the boys couldn’t get over how it was even possible that these cookies were good for you. One of Zach’s friends even called me the next day to personally tell me how good they were. He said, “why have I been eating unhealthy cookies all this time when I can just eat these?” Music to my fucking ears.

So these macaroons, cookies, clusters whatever you want to call them, are gluten, dairy and refined sugar free. They are packed with fiber, healthy fats, good carbs and are a really good snack to get your energy up after a long day or before a workout. The best part is that they are so easy to put together. One bowl, barely a mess (yay no flour), and bake in half an hour. Enjoy!
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Ingredients:

• 3 tbsp coconut oil + extra for greasing
• 2 eggs
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla exract
• 1 tsp cinnamon
• 1 cup almond flour
• 1 cup unsweetened shredded coconut
• 2 and 1/2 cups large flake gluten free oats (not the quick cooking kind)
• 1/3 cup 70% cacao chocolate chips or 70% cacao chocolate bar chopped finely
• good pinch sea or pink himalayan salt

Directions:

1. Preheat oven to 350 F. Line a baking sheet parchment paper and grease with coconut oil.In a pan or microwave safe bowl, melt 3 tbsp coconut oil.Transfer coconut oil into a large bowl and allow to cool.
2. To the coconut oil whisk in eggs, maple syrup, and vanilla.
3. Then add in cinnamon, salt, chocolate chips, almond flour and coconut. Stir until combined.
4. Add your oats one cup at a time and stir. If you find the batter is getting too dry then leave out 1/2 cup of oats.
5. Form palm sized balls (about 2-3 tbsp). Squeeze tightly so that the liquid inside the oats releases and allows them to stick together.
6. Bake for about 30 minutes or until golden. After 15 minutes, turn the pan so they bake evenly.
7. EAT AND ENJOY <3
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One of my many taste testers, Kat, giving her approval.

One of my many taste testers, Kat, giving her approval.