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

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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!
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Blueberry Cookies with Chocolate Hazelnut Filling (Passover-Friendly)

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I love looking at food photography of other bloggers. Healthy food or not, I find it so inspiring to see how others both create and demonstrate their food. After seeing so many beautiful versions of homemade Oreo’s or sandwich cookies, it was time I made my own! I had a visual in my head of a purple or blue cookie with a healthy Nutella filling. I love pear combined with chocolate hazelnut spread but I wanted to do something different! Back in the junk eating days, I would take a huge scoop of Nutella and put berries on top, so I figured why not inject this flavour into a cookie?

The base of this cookie is based on my Maca Maple Flax cookies. I wanted the same soft texture and sweetness level of those cookies just with a strong blueberry flavour. I love infusing blueberries into my maple syrup for pancakes, so I did the same for these cookies. They taste like blueberry muffins! In fact, if you add some baking powder I’m sure these can be muffins… (to test at a later date…)

The almond base makes these cookies passover friendly.There are no leavening agents or grains. From what I understand, most of the ingredients don’t need to have a Kosher for Passover label because they are natures foods! BUT if you are strictly Kosher for Passover over the holidays, make sure to check with your local Rabbi or ask a knowledgable friend! The lack of dairy in these cookies allow them to be served after a meal containing meat!

Passover Seders not in your near future? No problem! These are a PERFECT Easter treat! Because of their beautiful colour they would make a great addition to any dessert table! You can even use a cookie cutter to shape them into bunnies or eggs. How cute? It is always nice to serve something a little healthier and gluten free when hosting an event! (just incase!)

Good on their own or with healthy nutella filling, these cookies are a flavourful gluten, dairy and refined sugar free treat. Hope you all love these and wanted to wish you all an early Happy Holidays!!
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Ingredients:

• 2 cups almond flour
• 2 heap tbsp ground flaxseeds
• pinch of sea or pink himalayan salt
• 1 cup + 1/2 cup blueberries (fresh or frozen)
• 1/2 cup melted coconut oil
• 1/3 cup pure maple syrup (the light kind works best here!)
• 1/2 tsp pure vanilla extract
• 1/2 tsp fresh lemon juice
• 1 egg
Healthy Hazelnut Chocolate Spread

Makes about 20-25 cookies

Directions:

1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.

2. In a large bowl, whisk together almond flour,ground (milled) flax and salt. If your almond flour is lumpy sifting is a good idea!

3. In a saucepan on medium heat, begin to heat your maple syrup. Once heated, add 1 cup of blueberries. Allow to cook for 5-7 minutes or until the blueberries have exploded and begun to reduce in the pan. Whisk every 2 minutes.

4.Once the blueberries have turned the syrup a beautiful purple colour and have reduced slightly, add your coconut oïl. Once the coconut oïl has melted transfer mixture into a small mixing bowl and allow to cool for several minutes.

5. When mixture has cooled, whisk in your egg, vanilla and lemon juice.

6. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms. Add your remaining 1/2 cup of blueberries.

7.If your dough is too liquidy to form into balls then place in saran wrap and allow to rest in the freezer for 30-45 minutes.

8.Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using your fingers press the dough down slightly.

9. Bake for 25-28 minutes or until golden. Allow to cool and then spread a generous amount of healthy hazelnut chocolate spread on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Store in an airtight container for up to two weeks!
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Maca Maple Flax Cookies

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So it has taken me a lot longer than most healthy foodies to get on board the maca train. When it comes to superfoods it can get VERY overwhelming. I mean, how many powders can one possibly pack into a smoothie? With a packed pantry and a practically empty wallet, I told myself…NO. MORE. Superfoods! BUT here I am today of course making maca cookies. When I first learned about maca, I knew one of its main benefits was that it would provide energy. For me, my morning coffee did the trick. But now with my crazy schedule, I find myself low on energy by the end of the day and need some sort of pick me up. I like to stick to one coffee a day, so I decided it was time to give Maca a try. Ok so here are the official details about Maca:

Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains.According to Web MD, Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomachcancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.

Sounds pretty fantastic, right? Maca has a caramel/butterscotch flavour that I felt would match perfectly with maple. These cookies are so incredibly soft with a really sweet maple flavour. These cookies are a delicious way to get your maca intake without having to throw another powder into your smoothie, plus I can easily get my energy boost on the go. You can throw these together in 5-10 minutes and have an energy boosting treat to last you for days (if you can control yourself!) Along with the benefits of maca, you’ll get lots of skin enriching vitamin E from the almonds, and omega 3 crunch from the flax seeds. As always this recipe is gluten, dairy and refined sugar free! Make something sweet for your loved one, Happy Valentines Day!
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Ingredients:

• 2 cups almond flour
• 1/2 cup whole flaxseeds (not milled)
• 2 heaped tbsp maca powder (can find it at any health food store)
• pinch of sea or pink himalayan salt
• 1/2 tsp gluten free baking powder
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup (#2 amber is best, the darker kind)
• 1/2 tsp pure vanilla extract
• 1 egg

Makes about 20-25 cookies

Directions:

1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.

2. In a large bowl, whisk together almond flour, flaxseeds, maca powder, baking powder and salt.

3. In a medium bowl, melt your coconut oil. Allow to cool for a few minutes and then whisk in maple syrup, vanilla and one egg.

4. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms.

5. Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using a fork press the dough down slightly.

6. Bake for 15-18 minutes or until golden. Allow to cool and store in an airtight container for up to two weeks!
Photo 2015-02-12, 10 36 58 AMPhoto 2015-02-12, 11 36 40 AM
Photo 2015-02-12, 11 37 57 AM