Tag Archives: coconut

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!

 

 

 

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 *