Vegan Chocolate Peppermint Cookies

Posted in Snack, Vegan Baking by Vegan Mommy Dee

It’s been a long time guys! I’m so very sorry! Life has been busy. I’m back now and I will be sharing some of our favourite recipes with you all. I also have a video version of this recipe on my YouTube channel and I will be sure to include the link below. I know some people like to see me visually make the recipes.

I decided to start off with this cookie recipe because it’s an absolute favourite at my house! I hope you enjoy it as much as we do!

I made this recipe during the holiday season and for my 12 Days Of Christmas Videos on YouTube. It has become a staple cookie recipe that is eaten anytime of the year however.

These cookies have the perfect amount of chocolate flavour and the hint of peppermint works perfectly with it. I love how fluffy and delicious they are too! Every time I make them, they just don’t seem to make it past a couple days in this house. They just get gobbled up!

I also tried keeping them as healthy as possible. I didn’t add obnoxious amounts of sugar in them. Little by little you can decrease sugar in the diet quite easily. Before you know it, you don’t crave the over sugary treats anymore. If you are still used to very sweet desserts and snacks then you might want to increase the sugar in the recipe a touch. I actually add less sugar for myself personally but since others eat them (including teens) I decided 1/2 cup of sugar was needed. I want to please everyone. You be the judge of how much sugar you want to add.

I have used a variety of sugars for this recipe and they all work just fine. I use coconut sugar most often at my house but sometimes I use cane or brown sugar too.

I also like creating oil free recipes so I can save on a ton of calories. I replace the oil with unsweetened apple sauce in this recipe. Each tablespoon of oil is 120 calories and I won’t add all those unnecessary calories to my meals or desserts. Oil is also highly refined and extremely unhealthy. It offers no nutritional value and just helps pack on the pounds to in my opinion.

As far as the optional items in my ingredient list it’s up to you if you want to add those in or not. The cookies taste great either way. I add the chocolate chips in but rarely add the candy canes. The peppermint flavour is enough for me and my family. It does look pretty on the cookies during the holidays however.

I leave my baked cookies on a cake stand because they are gone within a day or two. I would toss them into an airtight container and pop them in the refrigerator to maintain freshness if you can’t eat them that fast. They will last up to a week in the refrigerator.

These cookies are great for taking on the go too. They hold their shape and can be added to a ziplock bag, reusable bag or small Tupperware container for travel. I love having healthy treats like this when I just need a little something while I’m on the go. I work long 12 hour shifts so having snacks like this save me when I’m getting that snack urge. It’s better than buying a calorie loaded unhealthy vegan treat. I feel satisfied with my cookies and I’m able to stick to my wellness goals.

Vegan Chocolate Peppermint Cookies

Makes 18-20 cookies

Ingredients:

Dry Ingredients:

1 1/2 cups of Flour

1 tsp. Baking Powder

1/2 cup sugar

1/2 cup of Cacao Powder

1 tsp. Flaxmeal

1/3 cup Vegan Chocolate Chips (Optional)

Crushed candy canes (Optional)

Sprinkle of Salt

Wet Ingredients:

1/2 tsp Peppermint Extract

3/4 cup unsweetened Apple Sauce

1/2 cup Plant Based Milk

3 Tbsp. Of Warm Water

Method:

1. Preheat oven to 350F

2. Add all the dry ingredients in a medium sized bowl. Combine well.

3. Next put the one tablespoon of flax in a small bowl with 3 tablespoons of warm water and give it a mix. Allow to sit and thicken for five minutes before using.

4. Add all the wet ingredients as well as the flax egg in a small bowl and mix well.

5. Transfer the wet ingredients to the dry and give it a good mix. Go ahead and add the chocolate chips and if you are using them.

6. Transfer to a lined baking sheet. Add optional, crushed candy canes on top if using.

7. Bake the cookies for 12 minutes.

8. Allowed to cool completely before transferring them to an airtight container for storage.

Enjoy! 💚

I hope you all enjoy these cookies and be sure to also visit my YouTube channel for more recipes. Thank you for the support and love here in the blog and on YouTube.

Much love to you all!

-Debbie

3Feb2023

Instant Microwave Carrot Cake

Posted in Snack, Vegan Baking by Vegan Mommy Dee

Hey guys! Today I’m sharing the fastest little instant cake you have ever seen! It’s not only quick to make but tastes super delicious too!

We don’t always have time to be baking in the kitchen so this recipe helps for those times you need something fast! This time saving little cake is whipped up in literally no time at all! If a craving hits you do you really want to start a long process of baking a treat? Not me on most days! I can easily make this treat and be satisfied in minutes!

The recipe is also healthy and still keeps my wellness goals in mind still. I use healthy ingredients that are easy to find in pretty much anyone’s home. I love using staple ingredients because it just makes life easier. I always try creating recipes that use easy to source items that are regular everyday home pantry ingredients.

Carrots are loaded with nutritional value and they taste great! They have vitamin A (from beta Carotene), Vitamin K, Fiber, Biotin, Potassium, Vitamin B6 as well as many other nutritional benefits. Carrots are great for the skin and hair, boosts immune system, facilitates digestion and is most widely known for improving eye health. They also contain other minerals such as iron, manganese and copper. I feel great about enjoying this dessert because carrots are such power houses of nutrition!

If you wanted to jazz the carrot cake a little and extra calories are no issue then you can also add frosting on top. A yummy maple icing / frosting would work amazing on this recipe. You can add icing sugar in a small bowl with some pure maple syrup. Whisk it and add a tiny amount of plant based milk until you get a nice consistency. This will add such a nice decadent addition! If you make this dessert for a guest I would go with this added option. It will look pretty too! I would also add a sprinkle of cinnamon on top of the icing / frosting for an even prettier presentation.

I know some of you like watching a video version of the recipes so I will add my YouTube recipe video below. Thank you for the support on the channel as well. If you haven’t already Subscribed to the channel then please consider doing so for more healthy recipes!

I love having a comforting cozy warm dessert from time to time. This harsh Canadian winter is becoming too much for me. We have been hitting record cold temperatures this week. It’s just bitterly cold and depressing in general. The warming spices in this cake are a lovely treat and help tremendously. I’m really enjoying a good snuggly blanket and this warm cozy carrot cake lately. It’s becoming our go to recipe!

Instant Microwave Carrot Cake

Dry Ingredients:

1 cup Brown Rice Flour

1 tsp. Baking Powder

Wet Ingredients:

1 cup Plant Based Milk of choice

2 Tbsp. Apple Sauce

5 Tbsp. Shredded Carrot

Dash of Vanilla Extract

Spices:

Sprinkle of Cinnamon

Sprinkle of Nutmeg

Kitchen Gadgets you will need:

1 medium sized bowl

1 mixing spoon

1 small microwave safe baking dish or large wide mug

Grater (for the carrot)

* You can also add Pumpkin Pie Spice as the seasoning for this recipe *

Method:

1. Add all ingredients to a bowl and combine well.

2. Transfer to small Microwave safe baking dish or large wide Mug.

3. Place in the microwave for approximately 3 minutes & 30 seconds. Check on it at the 3 minute mark to see if you need the extra 30 seconds. Keep a close eye on the cake during the whole baking process.

4. Allow to cool off a bit because it will be very hot! You also want the cake to set nicely before digging in.

Enjoy! 💚

Health , Joy & Positive Vibes,

Debbie

12Jan2022

Healthy Guilt Free Banana Loaf that Actually Tastes Great!

Posted in Breakfast, Vegan Baking by Vegan Mommy Dee

Hi everyone! Hope all is well with you all. It’s still quite cold and damp in my neck of the woods. The rain and dampness has made me crave comforting baked goods so I’ve been revamping my banana bread. It’s just a cold, cold Spring!

I’ve enjoyed baking and creating lots of cozy meals lately. It’s all about the comfort meals this time of year. I have so many recipes to share with you all this year and I’m hoping to get them posted soon. I’ve been recipe testing and trying my best to create healthy versions of my favourite meals. Many of them have been a huge success but a few still need to be tweaked a tad.

I’ve recreated my original banana bread and made it as healthy as possible without sacrificing the taste of this epic treat. I’m so very happy with the result! This is the most often made treat at my house. It’s easy to make, includes staple ingredients that pretty much everyone has on hand and it’s guilt free. It’s healthy and delicious! No need to have any guilt about indulging in this banana bread. You’re fueling your body with nutritious ingredients instead of the typical store bought version that’s full of sugar and fat.

I also love using this recipe for mini muffins and mini loafs. Just bake them for a shorter period of time. I love how versatile this recipe is.

I really tried to break this recipe down to minimal ingredients so that everyone can feel like they can make it easily. It doesn’t matter what your skill level is in the kitchen either. This recipe is so easy that anyone can make it, and end up with a perfect snack. I also like to create meals that children can make as well. My son is usually my assistant in the kitchen. I want him to learn the importance of making home cooked meals and desserts. My recipes are easy enough for him to help me with and learn some skills. If you have little ones too, then you can definitely make this recipe with them!

My recipe is less calorie rich than my original version. I decided to eliminate the nuts and oil to save on calories. I realized that they were honestly unnecessary ingredients in the recipe. Any type of oil is still refined and not healthy by any means. It provides no nutritional benefits and makes baked goods very calorie rich. I know the hype right now is eat all the fat you can because it’s said to be healthy for us in our diet. The reality is, it’s not. Yes we need some fat in our diet but it really should be from the whole food source such a yummy avocado.

I will add my video version of this recipe below. I know a lot of you enjoy watching the recipe video on my YouTube channel. Thank you for the continued support on my channel. I really appreciate it. If you haven’t already Subscribed to my channel then please consider doing so if you enjoy health and wellness videos. I make healthy yet satisfying meals on my channel and provide wellness tips as well.

Ok so let’s get to the good part …

Here is probably one of my most favourite recipes that I’ve ever created! I hope you enjoy it as much as we do!

Healthy Guilt Free Banana Bread

Dry Ingredients:

2 cups of oat flour

1 cup of oats

1 teaspoon of baking powder

1/4 cup hemp hearts (optional)

2 Tbsp. Ground Flax

Optional : 1/4 – 1/3 cup Vegan Chocolate chips/chocolate chunks or cacao nibs

Wet Ingredients:

6 Tbsp. Warm Water

1 teaspoon pure vanilla extract

1/2 of a cup of plant-based milk

3 regular sized spotty bananas, mashed

1/3 of a cup of sugar. I use coconut sugar, brown sugar, or maple sugar.

* Preheat oven to 350 F *

Method:

1. In a large bowl place 2 cups of oat flour and 1 cup of oats. Next add in 1 teaspoon of baking powder and 1/3 cup sugar of choice. Combine well. Toss in the 1/4 cup of hemp hearts if you are using them in your banana loaf.

2. Add 2 tablespoons of flax meal to a small bowl with 6 tablespoons of warm water. Mix well and allow to thicken up

3. In another large bowl mash three spotty bananas well. Add in 1 teaspoon of pure vanilla extract and the 1/2 cup of plant-based milk. Mix well.

4. Add the flax egg into the wet ingredients. I use a fork to mix it well.

5. Next add the wet ingredients into the dry and combine everything very well.

6. Transfer your batter into your baking dishes or loaf pans. Bake at 350° for approximately 40 to 50 minutes.

ENJOY! 💛

Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!

Health, Joy & Positive Vibes,

15Mar2017

Saint Patrick’s Day Protein Balls!

Posted in Snack, Vegan Baking by Vegan Mommy Dee

Happy Saint Patrick’s Day!!!

Hi everyone, hope your having a great day! Things have been busy here in my neck of the woods, as life with five kids is always busy. Between swim class, girl guides, appointments, my kids social lives and everything else it gets quite busy. Not to mention doing all that with a 9 month old so everything takes a little longer to accomplish lol. I try posting on IG most often out of all my social media but I don’t to post on here as much as I would like unfortunately.

A lot of people have asked me for my protein ball recipe so I thought I should post it for everyone to enjoy. I decided to post my recipe for these super healthy and protein packed St. Patty’s Day protein balls since it’s coming up this Friday! We’re actually having a St Patty’s Day party at our house this year since I’m home and not working this year (I’m on Maternity Leave). I just added more Spirulina to my protein ball mixture to achieve this wonderful green colour so they look a little more festive. No added unhealthy dyes in these babies! By doing this I also made them a power house of nutrition. I have to say I just love how easy they are to whip up and the ingredients used are all staple ingredients in my home. These protein balls are protein packed with hemp hearts, vegan protein powder, and spirulina! Healthy fats are thrown in there too with yummy unsweetened creamy peanut butter! You can use whatever nut butter you have at home or prefer and they will still turn out amazing.

These protein balls are perfect for taking with you on the run for healthy snacking while doing errands. They will stop you from stopping for unhealthy fast food because they are quite filling and will hold you over until your next balanced meal. I love the fact that they’re also a great snack to take with you to the gym for a post workout snack. I store mine in the fridge in an air tight container for over a week but usually they don’t even last that long!

Here’s the super easy recipe for these tasty and healthy protein ball snacks.

St. Patrick’s Day Protein Balls

Ingredients:

1 tbsp. Spirulina
1 cup oat flour
1 cup unsweetened peanut butter
2 scoops of vegan protein powder
1 heaping tbsp. of hemp hearts
1/3 cup unsweetened almond or coconut milk
2 – 3 tbsp. of pure maple syrup

Tools:

A medium sized glass or ceramic bowl
Fork
Storing container with an air tight lid

Method:

Combine the oat flour with the vegan protein powder in your bowl
Add the peanut butter and maple syrup
using your fork combine ingredients and get the peanut butter well mixed in. The mixture with look quite crumbly.
Next add the almond or coconut milk and continue to mix all the ingredients well.
Form balls with the mixture and place inside an air tight container.

Note:

* The protein balls pictured above have less spirulina. I prefer to add a whole tbsp. but depending on who I’m serving them to I may add less. These have 1 tsp. in the mixture.

*You can add optional vegan chocolate chips or shredded coconut to your mixture too if desired as well.

Enjoy!

26Mar2014

Raw Vegan PB Cheesecake love!

Posted in Snack, Vegan Baking by Vegan Mommy Dee

VeganMommyDee’s Raw Vegan PB Cheesecake

I made one of my favourite cheesecakes earlier this week … raw vegan peanut butter cheesecake! Anyone who knows me well knows that I’m a PB and over all nut freak. PB makes everything perfect! This was my 1st try making this cheesecake and I’m really happy with the outcome. So happy indeed that I’m sharing my recipe with you all right away. I’ve had many people ask me for this recipe once I posted a picture of it on Instagram. My new years resolution was to try and put pen to paper and actually write down my recipes so I did just that when I made this cheesecake. I’m not a fussy person and I love to bake and cook so I’ve become the queen at winging my recipes. I barely measure and don’t fuss about exact measurements. When people ask me for recipes, ask me to please consider writing a cookbook or teach cooking classes this becomes a problem however. I blame the way I am because of my mom (just joking) because she never used measurements when I used to cook/bake with her as a child. She intern leaned the a little of this and a bit of that type of measuring from her mother as well. I’m breaking the cycle now and these days I’ve made a conscious effort to try and write down the measurements that I’m using when I’m cooking or baking. So going back to this awesome raw cheesecake I didn’t overly sweeten mine so if your a major sweet tooth then add more sugar to your cheesecake. I’m a sweet tooth who has converted to an almost sugar free lifestyle so I try and limit how sweet I make my desserts. It’s really difficult sometimes but I just try and use dates and stevia when baking in order to make my desserts as healthy has possible. I love the natural sweetness that dates bring to desserts and what’s even better is they have many nutritional benefits. Hooray!

Here is my very simple recipe …

Raw Vegan Peanut Butter Cheesecake

You will need:

1 spring form pan ( I use a 9″ pan )
1/3 cup Pure organic coconut oil
1 400 ml can of coconut milk ( you will only use 1/2 of the can however)
5 cups Raw cashew halves
1 TBSP Maple syrup
2 cups Medjool dates
3 Powdered Stevia packets
1/3 cup vegan mini chocolate chips
1 1/2 cup Unsweetened natural peanut butter
Food processor

Method:

The 1st step which is the most important step of all is soak your cashews for at least 4 hours before making this recipe. I prefer to soak mine overnight. I just put the cashews in a glass bowl and cover them with fresh water the night before I’m making any cheesecake.
Soak your dates in very warm water for 10 – 15 minutes so they can soften and become really plump. I also pop the can of coconut milk into the fridge while my dates soak. I find when the can is cold the cream becomes a little thicker and easier to scoop up after.
You are going to start off with making the crust for the cheesecake by adding 2 cups of the raw cashews into the food processor with 7 pitted dates. Process until the dates have been incorporated well.
Lightly oil your spring form pan with a little coconut oil
Transfer the crust mixture into the spring form pan and press down well and evenly distribute it around the base of your pan.
Now you can go ahead and make your filling by adding the following ingredients into the food processor: The remaining 3 cups of the the raw cashews, 1 TBSP of maple syrup, 1/3 cup coconut oil, 3 packets of stevia, 1 1/2 cup peanut butter, 1/2 of the can of coconut oil (skim the thickening coconut cream from on top as you don’t want the liquid for this recipe) and the remaining pitted dates. Process very well. Make sure to scrape down the processor’s bowl in order to make sure everything is combining well.
Once combined well and it’s a nice creamy consistency then add your filling into the spring form pan and smooth it out evenly.
Top with mini vegan chocolate chips
Pop it into the freezer to set for at least 4 hours so the cheesecake can set nicely.
Remove it from the freezer about 20-30 minutes before your want to slice it up and serve it. You can keep any left over slices in the fridge in an air tight container.

So incredibly easy to make right? The only thing you have to remember to do is soak your nuts and your dates so that your cheesecake turns out wickedly good! 🙂

Enjoy!

~Debbie~

*Remember to visit me on Instagram and take a look at how I try and live a healthy balanced lifestyle! I’m VeganMommyDee on there as well.*

A lovely slice of VeganMommyDee’s Raw Vegan PB Cheesecake!

29Dec2013

~ Chocolate Mousse Pie ~

Posted in Snack, Vegan Baking by Vegan Mommy Dee

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:

Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
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.
Add the mixture into your pre-made pie shell and smooth it out.
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!

4Nov2013

My Raw Vegan Pumpkin Pie!

Posted in Snack, Vegan Baking by Vegan Mommy Dee

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! 🙂

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:

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.
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.
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.
Remove the other 10 dates from the water and remove the pits. Add them to the food processor.
Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.
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.
Next add the 3 heaping tbsp.’s of coconut oil
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.
It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.
Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.
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!

11Oct2013

Quinoa Berry Bake

Posted in Breakfast, Snack, Vegan Baking by Vegan Mommy Dee

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:

Preheat oven to 350 F
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.
Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
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.
Pop it into the oven and bake for approximately 35 minutes.
Allow to cool off a bit once baked in order to cut neat slices.

Enjoy!

Quinoa Berry Bake Slice!

21Apr2013

My Coconut Rice Pudding

Posted in Vegan Baking by Vegan Mommy Dee

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

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

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!
When the milk is boiling add the rice, vanilla and desired cinnamon. Mix well. Bring the heat down to low or a simmering heat.
Boil for 45 minutes – 1 Hour. Stir often throughout so the rice doesn’t stick to the bottom of the pot.
I like adding the maple syrup during the last 10-15 minutes of cooking and then mix well.
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!

28Mar2013

Healthy Oat Bars

Posted in Vegan Baking by Vegan Mommy Dee

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 …

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

Method:

Preheat oven to 350
In a food processor add the dates and prunes
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.
In a large bowl add the oats, cinnamon, pumpkin seeds and flaxmeal.
Add the cranberries or other dry fruit of choice & finely chopped almonds to dry mixture. Combine well.
Add the date & prune mixture into the dry ingredients. Make sure to mix everything up well.
If you’re adding in the maple syrup then toss it in now and combine well.
Line your baking pan with parchment paper or oil it well
Add the mixture to the baking pan and even it out well.
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! 🙂