Banana Blueberry Oat Cookies!

Healthy Banana Blueberry Oat Cookies!

Healthy Banana Blueberry Oat Cookies!

 

My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂

 

Banana Blueberry Oat Cookies 

 

Ingredients:

  • 1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
  • 2 organic mashed banana
  • 1 tsp. cinnamon, or to taste
  • 1/3 cup blueberries

 

Method:

  1. Preheat oven to 325 F
  2. Line a baking sheet with parchment paper
  3. Mash the two bananas in a medium sized bowl
  4. Add the oats and cinnamon. Combine really well.
  5. With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.

Note:

*  You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *

* These quantities made 9 cookies for me*

 

Enjoy! 😀

 

~ Chocolate Mousse Pie ~

Chocolate Mousse Pie!

Chocolate Mousse Pie!

This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂

*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*

Ingredients:

  • 3 large avocados
  • 1 cup unsweetened cocoa
  • 1/2 cup agave
  • 1/3 cup unsweetened almond milk
  • 1/3 cup pure maple syrup
  • 1  pre-made graham cracker pie crust/shell
  • 1/2 tsp. pure vanilla extract (optional)
  • 1/2 cup medjool dates

Method:

  1. Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
  2. In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
  3. Add the mixture into your pre-made pie shell and smooth it out.
  4. Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.

*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*

Enjoy!

Christmas Chocolate Mousse Pie!

Christmas Chocolate Mousse Pie!

Chocolate Muffins with Mini Chocolate Chips!

Chocolate Muffins

My kids are really picky and I’ve made many chocolate muffins but this is the favourite in my house! So now that I created a recipe that’s finally a hit with everyone I’m sticking to it! No more playing around with ingredients anymore when it comes to chocolate muffins/cupcakes in my house! LOL These muffins are really fast to make and have very simple ingredients. Sometimes the simpler recipes create the best outcome!

I want to mention that depending on the flour that you choose to use you may need to use a little more milk in the recipe. If you find it a little too dry then add 1 tbsp. more milk at a time. I tried to cut the sugar down in my recipe but that didn’t work out so well with my taste testing crew over here. Ugh! So it’s best to use 1/2 cup for best results. In order to make myself feel better I only add a few mini chocolate chips on top of each muffin instead of adding them into the batter. I cut down on sugar in that sense and the kids didn’t notice. Hey sometimes you have to be a little sneaky if it’s for their best interest right? 🙂

Here is my super easy and kid approved recipe …

CHOCOLATE MUFFINS WITH MINI CHIPS

* Makes 12 Muffins*

Ingredients:

  • 1 1/2 cups flour, I usually use brown rice flour or spelt flour. I’ve also used a mix of regular unbleached flour and brown rice flour and it worked really well.
  • 2 tsp. baking powder
  • 1/3 cup veggie or coconut oil
  • 1/4 cup cocoa powder, you can add more if you like a stronger chocolate taste.
  • 1/2 tsp. pure vanilla extract
  • 3 tbsp. flaxmeal
  • 6 tbsp. water
  • 1 cup unsweetened almond milk. Depending on the type of flour you use you may need up to 1/4 cup extra as some flours draw in the moisture more than others.
  • 1/2 cup coconut sugar
  • Handful of vegan mini chocolate chips

You will need:

  • 3 mixing bowls: 1 large, 1 medium & 1 small
  • 1  muffin tin (for 12 muffins)
  • 12 paper muffin liners

Method:

  1. Preheat oven to 400 F
  2. Add your flaxmeal to a small bowl and add 6 tbsp. of water to it. Mix and set aside for a few minutes until it thickens up a bit.
  3. Line your muffin tin with paper liners.
  4. Add flour, baking powder, cocoa and sugar into the large bowl and combine well.
  5. In your medium-sized bowl add milk, oil, vanilla and flaxmeal mixture. Mix well.
  6. Add your wet ingredients into your dry ingredients and combine. Don’t over mix. Add in a little extra milk if needed.
  7. Scoop up the batter and fill up your muffin tin.
  8. Top each muffin with some vegan chocolate chips.
  9. Pop them into the oven for 20 minutes.
  • Once baked allow to cool off in the muffin tin. Transfer to an air tight container.

* If you wanted to make cupcakes with this recipe then just add the mini chips to the batter instead. Once baked allow them to cool off completely and then ice them. Place them in the fridge for a bit to allow your icing to set nicely*

Enjoy! 🙂

muffins

My Raw Vegan Pumpkin Pie!

I’m finally posting the recipe for my Raw Vegan Pumpkin Pie !!! Many people have asked me for this recipe so here it is! It’s super easy to make and so far everyone who has tried it has loved it! When I cook and bake I pretty much always just eyeball the quantities of my ingredients. Not good when your being asked for your recipes often! I’ve now forced myself to pay attention to the quantities and write down my recipes as I go. This recipe is easily adapted so adjust the spice amounts as desired. Everyone is different. Some people like their pie mild in flavor and others like it strong. I’m kinda of a mid range person and that’s what my recipe reflects. As far as nuts go I prefer to use raw cashew halves in my pie filling as well as the crust. I’ve done it with walnuts and it turns out good in flavor but I find the texture of the pie is much better when I use cashews. So although Thanksgiving has already passed for us in Canada I still made another raw pumpkin pie this week. Hey it’s still fall so I think it’s still appropriate! For my lovely American friends & family this recipe is coming to you in perfect timing! Your welcome! 🙂

 

 

My Raw Vegan Pumpkin Pie

 

 

RAW VEGAN PUMPKIN PIE

 

Ingredients for the crust:

  • 1 cup raw cashew halves (no need to soak the nuts for the crust)
  • 1 tbsp. unsweetened shredded coconut
  • 2 medjool dates, pitted

 

Ingredients For the pie filling:

 

 

  • 1 1/2 cup raw soaked and drained cashew halves
  • 1/2 cup pure maple syrup or agave
  • 1 1/2 cups pure pumpkin puree (Not pumpkin pie filling!)
  • 1/2 tsp. pure vanilla extract
  • 1 heaping tbsp.’s cinnamon, or to taste
  • 2 tsp. pumpkin spice, or to taste
  • 3 heaping tbsp.’s coconut oil
  • 10 medjool dates, pitted

 

You will also need:

  • 1 pie plate or desired dish
  • food processor
  • large bowl
  • medium-sized bowl
  • kettle

 

* For best results soak your cashews over night!!! Add the 1 1/2 cups raw cashew halves into a large bowl and cover with water. Give it a quick mix and leave them overnight on your countertop. *

 

Method:

 

  1. Place the dates in a medium-sized bowl and add boiled water to them from your kettle. Let them sit there 10-20 minutes to soften up.
  2. After your dates have softened you can remove 2 from the bowl and after pitting it add it to the food processor. Your now going to make your pie crust. Add in the 1 cup of raw cashews and the 1 tbsp. of shredded coconut. Use the pulse option in order to just combine the ingredients slightly. I then use the low setting on my food processor to combine the ingredients well.
  3. Remove the crust ingredients and add them to your pie plate. Use your fingers to press down the mixture and spread it out evenly. Set aside.
  4. Remove the other 10 dates from the water and remove the pits. Add them to the food processor.
  5. Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.
  6. Add in the 1 1/2 cups pure pumpkin puree, 1 heaping tbsp. cinnamon, 2 tsp. pumpkin spice and the 1/2 tsp. pure vanilla extract.
  7. Next add the 3 heaping tbsp.’s of coconut oil
  8. Pulse to just chop everything slightly and then use the high-powered option and blend well. I stop mine and use a spoon to scrape down the sides of the processor a couple of times in order to make sure that the nuts puree well.
  9. It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.
  10. Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.
  11. Pop it into the freezer for at least 4- 6 hours until it’s set and firm. Once it’s set really well you can place it into the fridge. Take the pie out a few minutes before your going to slice and serve it so that it comes to room temperature.

 

* I’ve also been known just kept my pies in the freezer and only cut the slices I need. I let them come to room temperature and serve them.  My kids enjoy adding whipped cream on top of their pie slice but I eat mine plain. I think it’s perfect just like that!  🙂

 

Enjoy!

 

 

Raw Vegan Pumpkin Pie

 

Quinoa Berry Bake

Healthy Quinoa Berry Bake!

Healthy Quinoa Berry Bake!

 

 

My quinoa berry bake is so incredibly easy to make! You can put this berry bake together in about 5 minutes! Yes that fast I swear! I use frozen or fresh berries for this bake. It’s not a fussy recipe so use whatever you prefer. I sometimes buy a frozen berry variety that also has cherries in it and it turned out really yummy too. I only add 2 tbsp. of pure maple syrup to my berry bake but most people will not find it sweet enough so I suggested 3 – 4 tbsp. You might have noticed that I make a lot of fruit bakes or crumbles. I like how by making them I can enjoy a sweet treat without feeling guilty about eating it!  I have a sweet tooth so I’m always trying to create healthy yet satisfying treats. My sweet tooth is happy with this simple berry bake!!! 😀 I’ve had some people ask me for the recipe so here it is ….

 

QUINOA BERRY BAKE

 

You will need:

  • 1 1/4 cup Organic Quinoa Flakes
  • 1 tsp. Cinnamon
  • 3 tbsp. Flaxmeal
  • 1-2 tbsp. Hemp Hearts
  • 3-4 tbsp. pure maple syrup, agave or other sweetener of choice
  • 1 baking or pie dish
  • 2 cups mixed berries (I used blueberries, raspberries, strawberries, blackberries and I also threw in cherries)
  • 1 1/3 cup unsweetened almond milk

 

Method:

  1. Preheat oven to 350 F
  2. Grab your baking or pie dish and add the 1 1/4 cup quinoa flakes, 1 tsp. cinnamon, 1-2 tbsp. hemp hearts and 3 tbsp. of flaxmeal.
  3. Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
  4. Even it out in your baking dish and then pour in your 1 1/3 cup milk. You don’t even need to mix it because your quinoa flakes will start to absorb the milk.
  5. Pop it into the oven and bake for approximately 35 minutes.
  6. Allow to cool off a bit once baked in order to cut neat slices.

 

Enjoy!

 

Quinoa Berry Bake Slice!

Quinoa Berry Bake Slice!

Banana Chocolate Chip Cake

Banana Chocolate Chip Cake!

Banana Chocolate Chip Cake!

 

 

Almost every week I make banana chocolate chip muffins because they are my kids favourite type of muffin. It get’s kinda boring sometimes so I sometimes make a banana chocolate chip cake instead. Hey why not switch it up a little? Right? We go through a lot of bananas at my house! That’s ok though because these energy powerhouses have many health benefits such as containing potassium, fiber, vitamin C, B Vitamins, iron, they are a mood enhancer, and are good for the heart and nerves. I incorporate bananas in a variety of ways from my morning smoothies, muffins, and in hot breakfast cereals and oatmeal. 🙂

Here is my super easy recipe for Banana Chocolate Chip cake …

 

 

Banana Chocolate Chip Cake

 

You will need:

  • 3 medium-sized bananas
  • 1/4 cup coconut or sucanat  sugar
  • 1/4 cup coconut oil
  • 1/3 cup mini vegan chocolate chips, or regular sized vegan chips
  • 1 tsp. pure vanilla extract
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 1 cup unsweetened almond milk

 

Method:

 

  1. Preheat your oven to 400 F
  2. Mash your bananas in a medium-sized bowl.
  3. Add the coconut oil and sugar to the mashed bananas.
  4. Next add the vanilla extract and give it a good mix.
  5. In a large bowl add the brown rice flour and baking powder and mix well. I use a fork to make sure my baking powder is incorporated well.
  6. Add the wet ingredients into the dry and also add in the almond milk into the bowl.
  7. Combine well and add the vegan chocolate chips to the mixture.
  8. Grease a baking pan with coconut oil and add the mixture into the dish. Even it out and pop it into the oven.
  9. Bake for about 30-35 minutes, ovens vary.
  10. Once baked allow the cake to cool completely before slicing it!

 

That’s it! Very easy and fast to make!

Enjoy!

Blueberry Chia Muffins

Healthy Blueberry Chia Muffins!

Healthy Blueberry Chia Muffins!

 

 

Mmmmmmm Blueberry Muffins!!!!! Healthy Blueberry muffins of course! 🙂 I make blueberry muffins often but usually use flaxmeal as my “eggs in my recipes. I played around with using Chia seeds as my “eggs” the last couple times I baked blueberry muffins. I love chia seeds and use them often in baking, smoothies and in my breakfasts. Chia seeds are a powerhouse of nutrition such as omega3 , protein, calcium and iron! They make me feel energized and they help me stay full longer so they are a staple in my kitchen. I use organic coconut oil in my muffins because I like the slight coconut taste it gives to the muffin and of course the health advantages but veggie oil can be substituted instead if needed. I usually use brown rice flour when I bake but I have also used spelt flour to make these muffins. Either way they turn out super yummy! As far as sugar goes I either use sucanat or coconut sugar in my baking. My kids prefer when I use the sucanat however. Anyway, as always this recipe is super easy to make!

 

Blueberry Chia Muffins

 

Ingredients:

  • 1 1/2 cups Flour ( I use brown rice flour or spelt flour)
  • 1 TBSP Chia seeds
  • 1/2 cup Water
  • 3/4 cup Almond Milk
  • 1/3 cup Coconut Oil
  • 1 1/4 cup Blueberries
  • 1/3 – 1/2 cup Sucanat or Coconut Sugar (I use 1/3 cup)
  • 2 TSP Baking Powder
  • pinch of Himalayan salt

 

Method:

  1. In a medium-sized bowl add 1 TBSP Chia seeds and 1/2 cup water to it. Mix and let it sit to thicken for 20-30 minutes. Give it a mix every now and then in that time period.
  2. Preheat the oven to 400 F
  3. In a large bowl add flour, sugar, salt and baking powder. Mix well.
  4. Add the coconut oil and milk into the chia mixture. Combine well.
  5. Place the wet ingredients into the dry ingredients and mix well.
  6. Gently fold in the blueberries into the mixture.

 

blueberries

 

 

 

 

 

 

 

 

 

 

 

blueberry chia batter

 

 

 

 

 

 

 

 

 

 

7. Line the muffin tin with paper liners or grease the baking tin.

8. Fill the muffin tin evenly with the mixture and pop it into the preheated 400 F oven. Bake for about 20 – 25 minutes. I find that mine are done at 25 minutes but every oven varies.

9. Once baked let them cool off in the muffin tin or they can also transferred to a cooling rack to cool off. Place in an airtight container once they have cooled down.

Healthy and so simple to make … Enjoy!

 

Blueberry Chia Muffins

 

*For a glimpse into my foodie life follow me on Instagram ~  VeganMommyDee and Twitter at MommyDeeOf3 🙂

 

 

 

Healthy Strawberry Quinoa Bake

This is one of my most often made recipes at my house. LOVE it! It’s crazy fast and easy to prepare too! Everyone who has eaten it can’t believe it’s made with quinoa. SURE IS and it tastes soooo good!

I add 2 TBSP of maple syrup to my recipe below but you can add an extra one if you enjoy things more on the sweeter side. You could also substitute it for agave if you wanted. One of my favourite things to throw into this bake is protein packed hemp hearts because it adds a bit of a nutty flavor to the bake. I often eat this strawberry quinoa bake for breakfast. Hey why not? It’s full of super healthy ingredients so I feel good about enjoying this yummy treat in the morning. See healthy can taste fantastic!!! 🙂

 

 

A slice of Strawberry Quinoa bake

 

 

Ingredients:

 

  • 1 Cup Quinoa Flakes
  • 1 TSP Cinnamon (I sometimes add more though :))
  • 2-3 TBSP Hemp hearts
  • 1-2 TBSP Dried Coconut flesh (I use Coconut Manna by Nutiva)
  • 1/4 Cup melted Coconut Oil
  • 2 Cups chopped Strawberries
  • 2-3 TBSP Pure Maple Syrup
  • 3 TBSP Flaxmeal (ground flax seeds)
  • 1 Cup Unsweetened Almond Milk

 

 

Method:

 

1. Preheat oven to 350 F

2. Add 1 cup of quinoa flakes into a baking dish (I use a round glass pie plate).

3. Mix in the cinnamon, hemp hearts and flaxmeal.

 

 

Quinoa Bake

 

 

4. Next add the 2 cups of strawberries and the dried coconut flesh.

 

Strawberries

 

 

 

5. Pour in 2-3 TBSP’s of pure maple syrup and the 1/4 cup coconut oil and give it a good mix.

6. Even it out in the baking dish and pour 1 cup of unsweetened almond milk on top.

7. Pop into the oven for 35 minutes at 350

8. Once Baked and removed from the oven allow to fully cool before cutting because it needs to set! If your in a hurry like I am at times scoop it into a bowl and eat it hot in a bowl.

 

Enjoy!

 

Strawberry Quinia Bake

 

Banana Oat Breakfast Bites with Cranberries & Walnuts

One of my favourite things to whip up are these easy to make Banana Oat Breakfast Bites!!! Many people make similar cookie versions to this recipe but the great thing is that everyone can make it their own way using ingredients that work for them. The great thing about this recipe is that you can tailor it to your own tastes and preferences! I find that they are a great idea for a fast breakfast when you’re in a hurry which really saves time. Have them with a healthy green smoothie and your good to go! I always have organic bananas on hand as well as oats so this recipe is made very often in my home. I also add dried sulfate free cranberries and walnuts sometimes too. The recipe I’m posting will be this version. 🙂 My kids like my vegan chocolate chip version best of course but then they are a treat and no longer a super healthy breakfast bite! LOL  You can also make them into cookies if you want but I like making mine smaller so that’s why I call them “bites”. I find that they are the perfect size to pop into a little container and pack them into a lunchbox or throw into a purse. They are a great on the go healthy snack. I always make sure I have healthy snacks in my purse because I’m vegan and it’s not always easy to find healthy vegan snacks on the go. Hey non vegans you should definitely be trying to bring healthy homemade snacks with you so you’re not tempted to buy sugary & fat filled treats while your on the run too!

 

 

Banana Oat Breakfast Bites with Cranberries & walnuts

Healthy Breakfast Bites

Healthy Breakfast Bites

 

Ingredients:

  • 2 regular sized Bananas
  • 1 TBSP Cinnamon
  • 2 cups Oats
  • 1  1/2 tsp. pure Vanilla extract
  • 1 TBSP Sulfate free Cranberries
  • Handful of chopped Walnuts

 

Method:

  1. In a medium-sized bowl mash both bananas with a fork really well.
  2. Add the vanilla and mix.
  3. Throw in the 2 cups of Oats and the 1 TBSP of Cinnamon. Combine well.
  4. Now you can go ahead and add the cranberries and walnuts. Give it another good mix.
  5. Shape into small round balls and place on a lined cookie sheet. Flatten the balls down slightly with the back of a teaspoon.
  6. Pop them into the oven for 10 minutes. If you want to make them bigger or into cookies then they will bake between 12-14 minutes.
  7. After removing them from the oven let them cool down on the pan. Transfer them to an airtight container once they have cooled off.

 

 

Other Versions of my Banana Oat Breakfast Bites:

 

Vegan Chip: My kids favourite version has 1/3 cup vegan chocolate chips thrown into the banana and oat mixture. They are such a tasty treat!

Plain Banana & Oat: I also make these banana bites without adding any dry fruit and nuts and they turn out great as well. Simple and super fast!

Protein Boost: I also make a version of these breakfast bites with peanut or almond butter added to the oat mixture! YUM! Just add 2 TBSP nut butter to your mixture. Be sure to combine it well  I bake them 10-12 minutes depending on their size. *I omit the cinnamon, chopped nuts and dried fruit for this version.*

Coconut & Almond: Toss in a handful of chopped almonds as your nut for these banana bites and instead of adding the cinnamon I throw in 1 TBSP of shredded coconut in it’s place.

 

*ENJOY your yummy & fast to make Banana Breakfast Bites! Have fun with them and try out different combinations to suit your needs*

 

*Makes 12-15 Banana Bites depending on their size*

My Coconut Rice Pudding

I adore rice pudding so once in a while I seriously crave some! I used to make my rice pudding using only almond or soya milk but once I tried making it with some coconut milk I revamped my recipe. Oh my gosh the coconut milk adds such a lovely flavor! This is my idea of feel good comfort food especially during the cold winter months. This recipe is actually my 8 year old’s favourite one and she get’s super excited when she sees that it’s cooking away on the stove top. It’s funny how such simple things can make a kids day! 🙂

Coconut Rice Pudding

Coconut Rice Pudding

Ingredients

  • 3/4 cup Arborio rice
  • 1 can of Coconut Rice Pudding
  • 4 cups Almond Milk or just use the coconut milk can and fill it twice
  • Cinnamon
  • 1 tsp pure Vanilla
  • Pure Maple Syrup (I only add 1 TBSP)

Method

  1. In a medium-sized pot add the can coconut milk and almond milk. Bring to boil at medium heat. Keep an eye on your pot because in the blink of an eye it will boil over and create a crazy mess on your stove top!
  2. When the milk is boiling add the rice, vanilla and desired cinnamon. Mix well. Bring the heat down to low or a simmering heat.
  3. Boil for 45 minutes – 1 Hour. Stir often throughout so the rice doesn’t stick to the bottom of the pot.
  4. I like adding the maple syrup during the last 10-15 minutes of cooking and then mix well.
  5. Transfer to serving bowls and sprinkle a little cinnamon on top before serving.
  • I haven’t put in a certain amount of cinnamon because I add A TON into my rice pudding. Everyone’s taste is different so you can add what ever amount you think is best.
  • I added 1 TBSP of Maple Syrup to my pot of rice pudding. You can add more if you like your pudding sweeter! I prefer adding only 1 TBSP and then if people want it sweeter then a little more can be added to only their serving.

 

NOTE:

* It seems that I live with some MAJOR Sweet Toothed people! They said they prefer when the rice pudding is sweeter! They added between 1 tsp and 1 tbsp to their bowls of pudding!

 

 

That’s it! It’s crazy easy and so incredibly yummy!!!  So ENJOY!