I can’t take credit for this recipe as my husband created it but I can take credit for helping eating it all! There is actually quite a lot of cucumber in this recipe, and combined with the cashews it is full of nutrients. Try this tasty dairy-free alternative as a dip or a spread in your favourite sandwich. Continue reading “Vegan Tzatziki”
I have been traveling for the last two weeks and have had some good and not so good experiences. When traveling North, it is hard to find vegan food so there were several times when I had a bar (thanks Vega!) or snacks for a meal. I was able to bring some microwavable KeenOne Quinoa cups which helped when I had access to a microwave. Continue reading “Vegan Hello Dolly Bar”
This recipe is an adaptation from my Double Banana Bars that I made last year. I bought some Wow butter because my daughter loves peanut butter and I wanted to send some to school, however, she wasn’t a fan. So, there may be a post or two where I’m using Wow Butter in an attempt to use it up. At least my treats are safe for school and still have a peanuty taste. If you want, you can totally sub real peanut butter or sunflower butter to make the recipe soy-free.
These bars are gluten-free, peanut-free, dairy-free and wheat-free. So, they are great for school lunches. If you make them with sunflower butter then they will also be soy-free.
These bars also are quick to make as they require only one bowl and need less than 1/2 hour cook time.
MAKES ONE 8×8 pan
– 1 flax egg (2 tablespoons ground flax seed, 3 tablespoons water)
– 3/4 cup brown rice flour
– 1/4 cup buckwheat flour
– 2 tablespoon organic cane sugar
– 1 tablespoon organic coconut sugar
– 3 tablespoons arrowroot powder
– 1/2 teaspoon baking soda
– 1 teaspoon xanthan gum
– pinch of salt
– 1/2 cup brown rice syrup
– 2/3 cup mashed bananas (around 2 bananas)
– 1/3 cup Wow Butter (or sunflower butter, or peanut butter)
– 1/4 cup coconut oil, melted
– 1/4 cup dairy-free chocolate chips
1. Preheat oven to 350F. Line a 8×8 pan with parchment paper. Make sure that the parchment paper goes up the sides too so that you can easily remove the bars.
2. Prepare your flax egg by mixing the water and flax in a large bowl. Let sit for 5 minutes to thicken.
3. Mix all of your dry ingredients together in one bowl.
4. Add in the remaining ingredients and mix until fully combined.
5. Scoop mixture into prepared pan and spread using slightly damp hands. Bake at 350 for 21-24 minutes, until the bars are set, golden and toothpick comes out clean.
8. Let bars sit in pan for 10 minutes to cool. Then remove to cooling rack and let cool completely.
I’m heading away for a few work trips this month, so I’m preparing some healthier food items to bring with me. Our dining options will be slim but with some homemade items I can make sure to have balanced meals/snacks.
This recipe is adapted from another recipe of mine to include some dried fruit and a chocolate drizzle. You can switch out the nuts and fruit to your own preference.
This recipe is quick to prep and only requires 1 bowl and 15 minutes cooking time.
– 1/2 cup unsalted pistachios, roughly chopped
– 1/2 cup unsalted pecans, roughly chopped
– 1/2 cup unsalted almonds, roughly chopped
– 1/4 cup currants
– 3 tablespoons brown rice syrup
– dash of salt
– 2 tablespoon dairy-free chocolate chips
1. Preheat oven to 350F.
2. Line a medium loaf pan (8.5 x 4.5) with parchment paper
3. Combine all of your ingredients into a bowl, except for the chocolate, and mix.
5. Press the mixture into the loaf pan. Slightly wet hands will help.
6. Bake for 15 minutes, or until nuts lightly roasted.
7. Let cool for at least an hour in the pan. |
8. Melt the chocolate and drizzle over the top. You can use the microwave to melt your chocolate.
9. Cut into cubes. They will be sticky at the bottom at first, but after they sit overnight, they won’t be as sticky.
If you follow my blog, you know we make a lot of bread products from scratch. Naan is another one of those staples that we can seem to bring ourselves to purchase at the store. There is nothing better than warm naan right out of the pan.
Red lentils are amazing. They are quick to cook and are full of nutrients. This recipe is quick to make and is kid-friendly. We usually add in a little spice afterward to ours, so feel free to do the same.
You can serving the lentils by themselves, over rice, or as a side dish. I just love them plain served with some warm naan. For additional nutrition, you could add in a handful of spinach or kale during the last few minutes of cooking.