Category Archives: Vegan Baking

Yummy and healthy Vegan baking ideas!

My Coconut Rice Pudding

Posted in Vegan Baking by

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!

Banana Vegan Chip Muffins

Posted in Breakfast, Vegan Baking by

My kids LOVE, LOVE, LOVE Banana Vegan Chip Muffins!!! I have many recipes that I use but this recipe is their favourite one! It’s very fast to make and they taste super yummy and moist. It’s loaded with ground flax seeds (flaxmeal) and even my very picky 6-year-old gives these muffins the thumbs up. By the way she doesn’t even like bananas and eats these muffins! I make these muffins and almost all my baking period with brown rice flour. It has many health benefits such as its rich in fiber, manganese, selenium, zinc, calcium and B vitamins. I also add healthy oats to these muffins but it would work with wheat germ as well. These muffins are made so often that when we don’t have them the kids ask me “mommy where are the muffins???” LOL  I’ve also made them without the vegan chocolate chips and they are still super good! I add in the chips to make the kids happy! I do however sometimes only add in 1/4 cup of them instead of the 1/3 cup and they actually notice! Then they ask me why there are less vegan chips in the batch of muffins when that happens. Sheesh!  This is why I put 1/3 cup in the recipe below! I also added a picture of them cooling off on the wire baking rack but sadly it’s not the greatest picture. Oh well you get the idea …

Yummy Banana Vegan Chip Muffins!

Yummy Banana Vegan Chip Muffins!

 

 

Banana Vegan Chip Muffins

 

Ingredients:

  • 3 Bananas, mashed
  • 1/4 cup coconut oil or oil of choice
  • 1 tsp pure vanilla extract
  • 3 TBSP ground flax (flaxmeal)
  • 6 TBSP water
  • 1/2 cup oats or wheat germ
  • 1/4 cup sucanat sugar or other sugar of choice
  • 1 cup brown rice flour
  • 2 tsp aluminum free baking powder
  • 3/4 cup almond milk (I use unsweetened)
  • 1/3 cup vegan chocolate chips

Tools:

  • 2 muffin tins
  • paper muffin liners
  • 2 medium-sized bowls

Method:

  1. Preheat oven to 400 F
  2. Place 3 TBSP of flaxmeal in a small bowl add add the 6 TBSP water to it. Mix well and set aside for a few minutes.
  3. With a fork mash 3 ripe bananas in a medium-sized bowl.
  4. add 1 tsp vanilla, 1/4 cup oil and 1/4 cup sugar to banana mixture. You can add more sugar if you like sweeter muffins but I think 1/4 cup is enough for us.
  5. In another medium-sized bowl add the 3/4 cup brown rice flour and oats.
  6. Add the baking powder to the flour mixture and combine well.
  7. Add the flaxmeal mixture into the wet ingredients and mix well.
  8. Next add the wet ingredients into the dry ingredients. Now add the 3/4 cup unsweetened almond milk. Combine.
  9. Toss in the vegan chips  and give it another mix.
  10. Line 1  12 muffin baking tin with paper liners and fill them half way for medium-sized muffins. Grab another muffin tin and place 4 more paper liners in it. Fill those suckers up too! You could also just do 12 larger muffins and bake them for 25-27 minutes. We prefer medium-sized muffins however.
  11. Pop them into a 400 F oven for 23-25 minutes.
  • Once they are baked I let them cool off inside the tins for about 5 minutes. Then I transfer them to a wire baking rack and let them cool completely before placing them into a air tight container.

*Makes 16 medium-sized muffins or 12 large muffins*

Enjoy! 🙂

Healthy Oat Bars

Posted in Vegan Baking by

Here is my favourite recipe for healthy oat bars! I love this recipe that I came up with because it’s made with healthy dates and prunes. Dates have iron, calcium and fiber in them as well as countless other healthy benefits. Prunes also have fiber in them as well as vitamin C, A, K and they are said to be a good anti colorectal cancer food choice. I really like how the dates and prunes act as a sweetening agent in the recipe! I’ve added the option of adding pure maple syrup to them as well if desired. I’ve made them with and without the maple syrup and both ways taste really good to me. The maple syrup adds a bit of extra sweetness and of course a tasty kick to the bars though. I love oat bars because they are easy to make and can be a great snack to eat on the go! Another bonus is that this recipe is flour free too!

|**The bars do have almonds in them but you can make them nut free if allergies are a concern. **

 

Healthy Oat Bars

 

Ingredients:

  • 2 Cups Gluten Free Oats
  • 1 TBSP Cinnamon
  • 3/4 Cup Cranberries or other dried sulfate free fruit of choice
  • 3 TBSP Flaxmeal
  • 1/2 cup finely chopped almonds
  • 1/2 tsp – 1 tsp vanilla extract
  • 2 TBSP Pure Maple Syrup (optional)
  • 12 Dates (I soak mine over night to make them easier
  • 6 Prunes
  • 1/3 cup warm water
  • 1/3 cup pumpkin seeds or you can substitute another seed

 

You will also need these simple items …

  1. Food Prosser or high-powered blender
  2.  You will need a baking pan. Depth will depend on how thick you want your bars to be.
  3. Parchment paper to line your baking dish or coconut oil to oil your dish with.

 

 

Method:

  1. Preheat oven to 350
  2. In a food processor add the dates and prunes
  3. Add 1/3 cup warm water into the food processor and process until smooth. Add more water if needed until it’s well combined. Also add the vanilla extract and combine all ingredients well.
  4. In a large bowl add the oats, cinnamon, pumpkin seeds and flaxmeal.
  5. Add the cranberries or other dry fruit of choice & finely chopped almonds to dry mixture. Combine well.
  6. Add the date & prune mixture into the dry ingredients. Make sure to mix everything up well.
  7. If you’re adding in the maple syrup then toss it in now and combine well.
  8. Line your baking pan with parchment paper or oil it well
  9. Add the mixture to the baking pan and even it out well.
  10. Bake for 3o minutes

*Let rest until cooled off before cutting into bars*

 

Enjoy them! I know I do & they don’t last long at all! 🙂

 

 

Date Cranberry bars

Healthy Vegan Cranberry Granola Bars

Posted in Breakfast, Vegan Baking by

I love granola bars and I also love giving them to my kids as a snack. I don’t however like the fact that the store-bought types are loaded with refined sugar! I’ve been playing around with different combinations of ingredients and making my own homemade granola bars. In this recipe I use pure Canadian maple syrup as my sweetener. Pure maple syrup is low on the glycemic index and contains manganese and iron which a total plus! 🙂 These bars are protein packed and contain healthy omega! Hurrah! I even eat them for breakfast sometimes when I’m on the go. Here is my easy and healthy recipe for vegan granola bars …

Easy & Healthy to whip up Granola Bars1

Healthy Vegan Cranberry Granola Bars

Ingredients:

  • 2 cups oats
  • 3/4 cup sulfur free dried cranberries
  • 3 TBSP raw pumpkin seeds
  • 1/3 cup flaxmeal
  • 2 TBSP vegan protein powder (I used vanilla brown rice protein powder)
  • 1 TBSP cinnamon
  • 1/4 cup melted organic coconut oil
  • 1 TBSP natural almond or peanut butter
  • 3 TBSP brown rice flour
  • 1/2 cup pure maple syrup
  • 2 TBSP of flaxmeal w/ 3 TBSP warm water
  • 1/4 cup chopped almonds or nut of choice

* You will need a baking pan. The size of the pan will vary depending on how thick you want your granola bars to be*

* Depending on how sweet you like your baked goods, you may want to add more maple syrup to your granola bars. I don’t feel the need for the extra sweetness so I only use 1/2 cup in my recipe.

Super yummy & healthy granola bars!
 

Method:

  1. Preheat oven to 350 F
  2. In a large bowl add oats, brown rice flour, vegan protein powder, cinnamon, and 1/3 cup flaxmeal. Mix well.
  3. In a small bowl add the 2 TBSP of flaxmeal with 3 TBSP of warm water. Mix and let it sit for a couple of minutes to thicken.
  4. Chop up nuts or process them. Toss them into the mixture.
  5. Add cranberries and pumpkin seeds and mix.
  6. In a medium-sized bowl add the almond butter, maple syrup and coconut oil. Mix well.
  7. Add the wet ingredients into the dry and combine well.
  8. Use vegan butter/coconut oil to grease your pan or cut parchment paper to fit your baking dish.
  9. Add the mixture to the baking pan and even out. Push it down with a spoon to make sure it’s tightly packed in.
  10. Pop into the oven for 35-40 minutes at 350 F.
  • Once you take it out of the oven let it cool off in the baking dish before you cut it up.
  • When the granola mixture has cooled off you can remove the parchment paper and place on the counter. Cut the granola up as desired and place in an airtight container. If you didn’t use the parchment paper just cut it up right in the baking dish. You could also individually wrap them up so you have them ready to go for breakfast on the go or to toss in your lunchbag or purse for a snack.

ENJOY! 🙂

Easy to make healthy granola bars!

Easy to make healthy granola bars!

Blueberry Quinoa cake

Posted in Breakfast, Vegan Baking by

I’ve been on a bit of an organic blueberry kick lately! It seems that somehow I’m always throwing blueberries into my baking these days! These antioxidant rich berries have so many health benefits so I feel good about incorporating them into my baked goods. They also help to boost your immune system which is especially important to me during these wretched winter months. [insert rant] … Yes I HATE WINTER with a bloody passion! Stupid cold never-ending months of torture!

Ok I’m done now. 🙂

As I was saying blueberries have many health benefits such as aiding in heart health, brain function, helps reduce belly fat, helps with constipation and digestion and they are known for being natures anti-depressant!

This recipe is super easy as are all my recipes. I’m a mom of three and I don’t have the time to make fussy recipes! I’m also a strong believer in the fact that less is more when preparing food! This blueberry quinoa cake is also great for breakfast despite the fact that I’m calling it “cake”. Another added bonus is that it is flour free, so our waistlines are thanking us!

 

BLUEBERRY QUINOA CAKE

 

Ingredients:

  • 1 1/2 cup organic blueberries
  • 1 cup quinoa flakes
  • 1 cup almond or soy milk
  • 1 heaping TBSP of cinnamon
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup or agave
  • 3 heaping TBSP of ground flax seeds (flaxmeal)
  • handful of chopped nuts of choice or raw pumpkin seeds

 

Method:

  1. In a medium-sized baking dish combine quinoa flakes and cinnamon
  2. Add the flaxmeal and blueberries, mix
  3. Next add the melted coconut oil and the maple syrup or agave. Combine well. 
  4. Throw in a handful of chopped nuts or my favourite raw pumpkin seeds
  5. Add the milk and give it one last mix to combine all the ingredients well.

 

*Pop it into the oven at 350 F for 35-40 minutes. Let it cool for a while so it can set properly and you can slice it up.

 

NOTE: If you want your cake to take on more of a bright purple colour instead of having all the blueberries in tact like mine in the pictures you can give it a mix at the 20 minutes mark. The blueberries will be super soft and will release their beautiful bright colour into your cake. I’ve made it both ways and either way it’s yummy!

 

Enjoy!

 

Healthy protein & omega rich cake. Flour free!

Healthy protein & omega rich cake. Flour free!

 

Healthy & simple blueberry & quinoa cake!

Healthy & simple blueberry & quinoa cake!

 

 

 

Organic Apple Quinoa Bake

Posted in Breakfast, Vegan Baking by

Here at my house I have a bit of a obsession with making apple oat bakes. I always have organic gala apples and oats in the house! Those are staple food items in my home. My kids are obsessed with gala apples so that’s why I stick to buying that type. Apple bakes are great when you wanna put together something quickly. The beauty of a bake is that you throw it into the oven and you don’t have to fuss over it. I wanted another option that was even healthier so I decided to use quinoa flakes in my recipe. It’s also a wheat-free/gluten-free grain option! There are so many benefits to including quinoa to your diet! It’s packed with a protein, super low in calories, antioxidants, magnesium, phosphorus, calcium, and has anti inflammatory benefits as well. Here is the incredibly easy recipe for my organic apple quinoa bake …

ORGANIC APPLE QUINOA BAKE

Ingredients:

  • 2 large organic apples, chopped up and leave the skin on. Everyone needs more fiber in their diet!
  • 1 1/4 cup organic quinoa flakes
  • 1 heaping TBSP of cinnamon … another obsession of mine 🙂
  • 1/3 cup melted coconut oil
  • 1/3 cup apple cider vinegar
  • 1/4-1/3 cup pure maple syrup (1/4 cup is what I use)
  • 1/4 cup pumpkin seeds

Notes:

* You will need a medium-sized baking dish*

*You can add more quinoa flakes to your bake if you desire. I don’t because I like to keep apples as the star of the show.

*Makes 4 servings*

Method:

  1. Add the quinoa and cinnamon into the baking dish, mix
  2. Chop up the apples and add them into the baking dish
  3. Pour the apple cider vinegar to the mixture and give it a good mix.
  4. Pour the coconut oil on the mixture and combine.
  5. Next add the maple syrup. Depending on how sweet you want your apple bake to be you can add between 1/4 – 1/3 cup maple syrup.
  6. Toss in the raw pumpkin seeds
  7. Even out in the baking dish and bake for 20-25 minutes at 350 F

Easy, Easy, Easy! Enjoy as a dessert or snack! You could even spoon this bake on top of coconut ice cream with a little drizzle of maple syrup and top with walnuts or pecans. YUM!

Simple Apple Quinoa Bake

Peanut Butter Spelt/Oat Cookies

Posted in Vegan Baking by

This is the cookie which is most often made in my home! It’s very easy to make, healthy and doesn’t have  a lot of ingredients. Bonus! 🙂

*Preheat oven to 325 F*

Ingredients:

  • 1 Cup Natural Peanut Butter (I use natural & unsweetened)
  • 1/3 cup Sucanat sugar or Coconut sugar
  • 2 Tbsp of brown rice or quinoa flour
  • 3 Tbsp flaxmeal with 4-5 Tbsp water
  • 1/3 cup Spelt flakes or Oats

Method:

  1. In a small bowl add flax and water. Mix and let it sit for 5 minutes to thicken.
  2. In a medium-sized bowl add the peanut butter and sugar. Combine.
  3. Add flaxmeal and flour and give it a good mix. Make sure the flaxmeal is distributed well!
  4. Lastly toss in the oats or spelt flakes and combine.
  5. Roll into small balls and place on baking sheet.
  6. Flatten slightly with a fork or push down with the palm of your hand
  • Bake at 325 F for 12-14 minutes depending on the size of the cookie.

DSC_0722

Granola Coins

Posted in Vegan Baking by

These granola coins are so easy to make and are so handy to have in the house.  I throw them into my purse in case I need a snack on the go.  I found a recipe in Today’s Parent but had to change it up to suit my vegan needs. The original recipe called for eggs so I use flaxmeal in my recipe. I also added shredded coconut to my recipe as well because I think it add’s incredible flavor and texture to the coins.  Another change to the original recipe is that I added cinnamon too! We LOVE cinnamon! Making this recipe really got me thinking about other combinations I can make as well. I will be trying out some different ideas before my kids head back to school.  Sadly summer holidays are almost over. I’m starting to think of new easy to make snacks that the kids would be able to take to school. I think that these granola coins would be a great snack to throw into their lunch boxes! They are super yummy and very healthy for them too!

Granola Coins

*You will need a muffin tin for this recipe*

  • 3   TBSP  Flaxmeal
  • 7-8 TBSP Water
  • 1 TBSP Vegetable oil or coconut oil
  • 1 cup oats
  • 2 TBSP Pumpkin seeds
  • 1 TBSP Sesame seeds
  • 2 TBSP Shredded coconut
  • 1/4 cup dried cranberries
  • 1/4 cup 100% pure Maple syrup
  • Cinnamon to taste … I add at least 1 teaspoon to mine 🙂
  1. In a small bowl add the 3 TBSP of Flaxmeal with 7-8 TBSP of water. Add 7 and if it’s still a tad dry add more water. Mix well and let sit for 5 minutes.
  2. Preheat oven to 350 F (180 C).
  3. In a medium bowl add maple syrup and oil. Mix.  
  4. Stir in the oats, pumpkin seeds, cranberries and sesame seeds, cinnamon, shredded coconut and add the flaxmeal.  Give it a good mix.
  5. Coat your muffin tin with coconut or veggie oil
  6. Add the granola mixture into the muffin tin, dividing it equally.
  7. Use the back of a teaspoon to press the mixture firmly down into the muffin cup.
  8. Bake at 35o F  for about 12 minutes
  9. Let the coins stay in the muffin cups for at least 5 minutes after taking them out of the oven. This will let the shape fully set.
  10. Transfer to a storage container

* Makes 12 granola coins *

Healthy Chia Seed Pudding!

Posted in Vegan Baking by

I’ve falllen in love with this easy to make and healthy pudding! I like to top it with fresh strawberries or blueberries. It looks so pretty and tastes yummy!

Chia Pudding

  • 3/4 cup organic chia seeds
  • 2 cups almond milk
  • 1/2 tsp of pure vanilla extract
  • just a pinch of Himalayan salt
  • 1 tsp of cinnamon

 

Combine the above ingredients in a large bowl or glass Tupperware. Mix it up for a couple minutes until it starts to thicken up. Give it a good stir every 10 minutes for about an hour. Pop it into the fridge overnight so it thickens up to the pudding consistency we’re looking for. When your ready to serve it place the desired amount into serving dishes and top with some healthy fruit!

* Makes 4-6 servings *

 

Image

Healthy Peanut Butter Banana Cookies

Posted in Vegan Baking by

I found this recipe on VegWeb.com and the source is www.luxhippie.com

  • 3 ripe bananas, mashed
  • 1 tbsp vanilla
  • 3/4 cup natural chunky peanut butter ( I prefer smooth peanut butter )
  • 2 tbsp maple syrup
  • 2 cups rolled oats
  • 1/2 cup whole wheat flour ( I use spelt or brown rice flour )
  • 1 tsp baking powder
  • 1 tsp salt ( I just threw in a pinch of Himalayan salt )
  • 1/2 cup vegan chocolate chips
  1. Preheat oven to 350
  2. In a large bowl mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency with a hand blender.
  3. In another bowl combine oats, flour, baking powder and salt.
  4. Add the dry ingredients to the wet and combine well.
  5. Fold in chocolate chips
  6. Place tablespoon sized balls of batter onto baking sheet
  7. bake for 15-18 minutes

*Makes about 15 cookies*

Image