When we spring clean, we also spring clean our pantry. I had leftover pumpkin to use up so even though it is not officially pumpkin spice season, I feel that the chillier weather this week makes it okay to bring out the fall spices. Continue reading “Butternut Squash Spice Bread”
Vegan Hollandaise Sauce (Soy-free)
I have never had an egg benedict before or real hollandaise sauce, but whenever it is a special occasion I ask my husband to make a vegan version of it. I just can’t get enough of warm home-made English muffins and that sauce! Continue reading “Vegan Hollandaise Sauce (Soy-free)”
Marbled Banana Bread
“I’m going to marry this bread” my younger daughter said to me this week. We’ve made it twice this week and barely can keep a loaf around for a day. The chocolate top may have something to do with it! Continue reading “Marbled Banana Bread”
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”
Vegan Hello Dolly Bar
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”
Chocolate Chip PB & B Blondies
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.