Healthy Carrot Pulp Loaf

Have you ever thought to yourself “what a waste” after discarding your juicing pulp? I kept thinking that every time I tossed my pulp in the compost bin after juicing. I juice almost everyday so that’s a fair bit of pulp! I wanted to figure out some ways of using up that pulp. I’ve made a few things that worked fantastic and a few that were total flops. Somethings are a work in progress and that’s fine with me. Eventually I’ll get it right and I feel like I’m learning a lot throughout the process.

I wanted to share my healthy carrot pulp loaf with you all in hopes that you find it useful. I tried making this loaf a few times in different ways just to test out what worked better. We love to top a slice of this yummy loaf with some butter and gobble it up! You can totally make muffins with my recipe too if you prefer. I make muffins often and add some vegan mini chocolate chips to them. I use my ceramic muffin tin and that way I done have to use the paper muffin cups! I’m happy because it’s great for the environment, saves me money and saves my muffins from ending up into a crumbly mess. I bake mine for about 18 minutes but as every oven may vary a bit keep an eye on them. You may need to increase or decrease the time depending on your oven.

Now if only I could find a good ceramic loaf pan! I’m on the hunt for one. Let me know if you’ve bought one and what brand it is below in the comments. Thanks!

My followers across my social media showed interest in my recipe but I was still recipe testing. After trying it a few times and adding new ingredients to my loaf I’m finally happy with the outcome. So as promised, here is the recipe below. Enjoy!

For those of you that don’t juice don’t fret because you can totally make this recipe with grated carrots! Now go rock this recipe! Tag me in pictures of your awesome loaf or muffins. 😀

Things you will need

*Large mixing bowls

* 1 wooden spoon (or use your favourite baking spoon)

* 1 loaf pan (use whatever size you prefer for bigger or smaller slices) I prefer a smaller loaf pan myself

* Set of measuring cups and spoons

* Fork

Dry Ingredients

Cups flour of choice (I use brown rice flour a lot)

* 3/4 cup coconut sugar

* 1 1/2 tsp baking soda

* 1 1/2 tsp baking powder

* 1/3 cup hemp hearts

* 1/2 cup GF Oats

* 2 tbsp chia seeds

* 1 tbsp cinnamon

* 4 tbsp flax meal in order to make 4 Flax Eggs

* Pinch of salt

Wet Ingredients

*3/4 cup non dairy milk ( I like using almond or coconut milk)

* 1 large banana (mashed)

* 1 1/2 packed cups of carrot pulp from your juicer

* 1/2 cup unsweetened apple sauce

* 1/4 cup coconut oil

* 12 tbsp of water to add to the flax meal

  • Walnuts for topping (Optional)
  • To make 1 Flax Egg mix 1 tbsp flax meal with 3 tbsp of water and mix well. Allow to thicken for 3-5 minutes. In order to make this loaf you will need 4 flax eggs.

1. Preheat your oven to 375 F

2. Add your ground flax to a small bowl with water. Mix well and allow to sit for 3-5 minutes. The mixture will thicken up so you can use as an egg replacement.

3. Mix all the dry ingredients together in a large bowl.

4. Add all the wet ingredients to another large bowl and combine well

5. Add the flax eggs into the wet mixture and mix well using a fork

6. Transfer the wet ingredients into the dry and combine well

7. Line loaf pan with parchment paper

8. Add the mixture into the loaf pan and even it all out. Top with walnuts if your using them

9. Pop them into the oven and bake for 60 minutes

10. Check if your loaf is done by inserting a wooden scuwer into it or a tooth pick

11. Remove from oven and allow to completely cool before trying to slice it.

Note:

  • Cooking time may vary depending on the oven. Check your loaf at the 50 minute mark and decide if it needs more time like mine does.
  • If you feel like the top of your loaf is browning up too much then just cover it with foil and continue to bake it. I try avoiding foil and enjoy nicely toasted walnuts on top of my loaf. I’ve also moved my oven rack to a lower position which is a great alternative if I feel I need to.
  • I actually add more cinnamon to my loaf because I absolutely love the way it makes baked goods taste. I also think it helps add great flavour without adding more sugar to recipes.
  • I feel that 3/4 cup of coconut sugar is enough to sweeten this loaf but if your preference is sweeter loafs or desserts then I would say add more sugar to the recipe as desired.

I hope you enjoy this recipe as much as my family and I do!<

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Healthy Cinnamon Apple Chips!

 

Healthy Apple Chips!

Healthy Apple Chips!

 

 

I love making healthy apple chips! They are a guilt free snack or treat and they are so easy to make! I have found that the best way to slice the apples is by using a mandolin so that they are super thin. If you don’t have a mandolin don’t sweat it, you can just slice them as thin as possible. The thinner they are the faster they will cook. If you use a knife to cut the apple slices just remember to allow some extra time for cooking so they turn out perfect. I like to sprinkle cinnamon op top of my slices but if you’re not a cinnamon fan then just don’t use it. I love cinnamon because of the wonderful flavor it adds but it also helps reduce inflammation in the body.

 

Apple Chips

Ingredients/things you will need:

  • 1 large baking sheet or 2 smaller ones
  • 1 tbsp. Coconut oil
  • Cinnamon
  • Apples (I use 4-5 organic Gala apples)
  • 1 tbsp. Lemon juice
  • Mandolin or sharp knife
  • Parchment paper
  • Silicone brush

 

 

Apple Slices!

Apple Slices!

 

 

Method:

  1. Preheat oven to 250 F
  2. I usually use 4-5 Organic Gala Apples when I make apple chips. I use the mandolin to slice them up thinly. Place in a medium-sized bowl.
  3. Squeeze 1 tbsp. of lemon juice on top of the apple slices and give them a careful toss. If you mix them too much they will fall apart so be gentle!
  4. Melt 1 tbsp. of coconut oil
  5. Line 1 large baking sheet or 2 smaller baking sheets with parchment paper.
  6. Add the apple slices to the baking sheet. Try not over lapping them and lay them out in one single layer.
  7. Using your silicone brush you can now lightly brush the apple slices with coconut oil and sprinkle them with cinnamon.
  8. Pop them into the oven for about 45 minutes.
  9. Just continue this process until you have baked all your apple slices.
  10. Allow to cool off once cooked and ENJOY! 🙂

* Visit me on Instagram for more healthy food ideas! My handle is  VeganMommyDee *   🙂

Chestnut Love!

Chestnuts!

Chestnuts!

 
I look forward to this time of year not only because I’m a Christmas-a-holic but I also LOVE Chestnuts! I grew up eating them and they bring back so many great memories. Memories that mostly contain my wonderful grandfather who was like a second father to me. He passed away 11 years ago and I still miss him terribly. I do however have these awesome memories and I truly cherish them.

As per Portuguese custom my grandmother would boil the chestnuts and my grandfather would peel them for me. Yep I had the life eh? 🙂 YUM! I now prefer to roast my chestnuts these days. They are so easy to peel once roasted too which my kids really appreciate! Chestnuts are super fast to cook up and they are a fantastic snack to have this time of year. They are low in calories, have protein, minerals, vitamins, are gluten-free and contain less fat than other types of nuts. They are rich in vitamin C and 100 g provide 43 mg of vitamin C!

Here is how to make this tasty & healthy snack …

 

Roasted Chestnuts

  1. Preheat your oven to 400 F
  2. Line a baking pan/cookie sheet with a piece of parchment paper
  3. Cut a slit into each chestnut so that the steam can escape when your roasting them. Use a small sharp knife or a chestnut cutter. Don’t skip this step or else your chestnuts will explode in your oven!
  4. Pop them into your oven for 20 minutes.

 

Enjoy! 🙂

* Below is a picture of the chestnut cutter if you’re not sure what it looks like. I’ve wanted one for years but never bought one. This year I finally treated myself to one! The one I’ve pictured is the one I bought but many different types are available to choose from. *

chestnut cutterchestnut cutter

 

 

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 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*

Banana Vegan Chip Muffins

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 Vegan Cranberry Granola Bars

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!