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

Sweet Breakfast Scramble

Sweet Breakfast Scramble
I can’t believe wedding week is finally here! I promise that after the big day/honeymoon, I’ll be baking more! Although my ingredients are always wholesome, it is important to remember that although a brownie is made with avocado and maple syrup it is STILL a brownie and should be treated as such. A healthy treat is called a treat for a reason and should always be eaten in moderation (if you can control yourself!). In my attempt cut back on the baked goods and bread, I concocted this sweet breakfast scramble to satisfy my sweet tooth without it loading up on carbs. This breakfast comes together so quickly and it is PACKED with protein to keep you full for hours. Lots of you saw it on snapchat and sent me your versions! So, I figured I should share it here.

Zach and I get married on Saturday, ah! Then we set off to Italy and Greece for our honeymoon. Be sure to check my Instagram stories or snapchat for some insider pictures of the special day and all the delicious food we eat in Europe. I am preparing another recipe to share next week, then I am going to take a little social media/blog break. I’ll be there but much less often. Can’t wait to tell you all about it upon my arrival. Have an amazing few weeks everyone! Stay tuned for some delicious recipes…

Ingredients

serves 1
• 1/2 tsp coconut oil
• 2/3 cup egg whites
• 3 tbsp gluten free oats
• 1 tsp cinnamon
• 1 tbsp nut butter of choice
• 1 tbsp maple flakes (or maple syrup)
• sliced fresh fruit (bananas and fresh figs work really well!)

Directions

1. Heat coconut oil in a nonstick pan over medium heat. Add your egg whites, sprinkle with oats and begin to fold. When they are half cooked, add your cinnamon. Keep folding the eggs until cooked through.

2. Drizzle scramble with nut butter, maple flakes and fresh fruit. Enjoy!

Sweet Breakfast Scramble

Vanilla Raspberry Porridge with Toasted Cashews

Vanilla Raspberry Porridge
I don’t know about you, but there is nothing I hate more than throwing out food. I do have a habit of buying more than Zach and I need, and sometimes I just can’t get through all the produce I bought for the week. A good way to avoid this is to buy small amounts of fresh produce once at the beginning of the week and again towards the end. HOWEVER, most of us want to do a big order once a week. Luckily this oatmeal recipe is a great way to use up some of that overripe fruit.

Although this recipes calls for raspberries, you can use just about ANY fruit to make a compote of sorts. By cooking the fruit, the natural sweetness and flavours are intensified from cooking out the water. The jam like mixture pairs beautifully with oatmeal but can also be added to yogurt, granola and smoothies. The best part is, it comes together in minutes and adds exciting flavour to our everyday oatmeal! Feel free to cook the fruits up to a week in advance and use throughout the week. Have a beautiful weekend!
Vanilla Raspberry PorridgeVanilla Raspberry Porridge

Ingredients:

• 1/2 cup gluten free oats
• 1 cup water or dairy free milk
• 1/2 tsp pure vanilla extract (alcohol free)
• 1/2 tsp chia seeds
• small pinch of salt
• 1 cup raspberries
• 1 tbsp maple syrup (honey will work well too!)
• 2 tbsp roasted cashews (roughly chopped)

Directions:

1. In a small saucepan on medium heat, cook raspberries for 5-7 minutes.

2. While the raspberries are on the stove, cook oats according to the directions of the brand.

3. Once raspberries have started to cook down, add maple syrup and stir. Cook for another 2-3 minutes.

4. Mix the vanilla, salt and chia seeds into the cooked oats.

5. Swirl the raspberry sauce into the oats. Top with cashews. Enjoy!
Vanilla Raspberry Porridge