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Category: Dessert

  • Pumpkin Oatmeal Muffins 

    Pumpkin Oatmeal Muffins 

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    Pumpkin Oatmeal Muffins

    It’s pie pumpkin season and I picked one up from the farm the other day and roasted it. I made these tasty little muffins and a chia pudding. Now I need to get a few more pumpkins so I can freeze some pumpkin for later! Makes 24 small muffins or 12 large ones (One thing about GF vegan baking is it’s hard to tell when something is baked through. For muffins, I prefer to make the smaller ones to ensure they aren’t doughy inside.)

    Ingredients

    • 3/4 cup pumpkin puree homemade or canned
    • 2 ripe bananas mashed
    • 1/2 cup unsweetened applesauce
    • 1 cup rolled oats
    • 1/4 cup coconut flour
    • 1 tbsp ground flaxseed meal
    • 1 tsp cinnamon
    • 2 tsp baking powder
    • 1 tsp pure vanilla extract

    Instructions

    • Preheat oven to 350 degrees and line your muffin pan with parchment paper liners or use a silicone muffin pan.
    • In a large mixing bowl, stir together all the ingredients until combined.
    • Divide the batter evenly between the muffin cups and bake about 22-25 minutes (longer for large muffins), or until the tops are golden and feel just about firm to the touch. Remove the muffins from the oven, and place on a cooling rack. (If you’re using a silicone muffin pan, it’s best to let the muffins sit for 5 minutes before removing them from the pan.)
    • Serve warm or at room temperature.

    Notes

    These freeze well.
    Benefits: These muffins are sweetened with fruit only and contain no oil. They are high in fibre. In addition to beta carotene, pumpkin offers vitamin C, vitamin E, iron, and folate, all of which strengthen your immune system. Pumpkin is also rich in potassium which can help regulate your blood pressure, lowering your risk for heart attack and stroke.
  • Apple Mulberry Breakfast Cookies

    Apple Mulberry Breakfast Cookies

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    Apple Mulberry Breakfast Cookies

    My neighbour has been bringing me over tons of apples and I’ve been finding creative ways to use them. I really like the way this cookie turned out. It’s a very soft cookie and I love it spread with a little almond butter. The dried mulberries add a burst of sweeteness.

    Ingredients

    • 1/2 cup almond flour
    • 1/2 cup applesauce or maple syrup
    • 1 tbsp ground flaxseed mixed with 3 tbsp water
    • 1/4 cup plant milk
    • 1 tsp vanilla
    • Dry Ingredients
    • 1 cup oat flour
    • 1/2 cup oats
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1 cup grated apple
    • 1/2 cup shredded coconut
    • 1/2 cup dried mulberries or dried cranberries, raisins, etc.

    Instructions

    • Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
    • Stir ground flaxseed and water together in a small bowl and let sit.
    • Mix almond flour and applesauce together in a large bowl.
    • Add the flax egg, milk, and vanilla. Then add all the dry ingredients and the grated apple. Mix well. Stir in the coconut and mulberries. Let the batter sit for a few minutes to enable the flour to absorb some of the liquid.
    • Drop cookies using two spoons onto baking sheet. Flatten slightly with wet fingers.
    • Bake for 20 minutes or until golden brown and firm to the touch. Let cool completely on the pan before eating.

    Notes

    These freeze well.
    Benefits: Dried mulberries are packed with antioxidants and phytochemicals. They’re a good source of iron and vitamin C and have been associated with decreasing risks of cancer, lowering cholesterol and blood sugar.
  • Apple Cinnamon Muffins

    Apple Cinnamon Muffins

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    Apple Cinnamon Muffins

    Makes 24 small muffins or 12 large

    Ingredients

    • 1 1/4 cup almond flour
    • 3/4 cup tapioca flour or arrowroot
    • 2 tsp cinnamon
    • 1/2 tsp baking soda
    • 2 flax eggs
    • 1 mashed pear or banana
    • 1 tbsp lemon juice
    • 1 tsp vanilla
    • 1 cup grated apple

    Instructions

    • Preheat the oven to 350 degrees and line muffin tins with parchment holders or use a silicone pan.
    • Make the flax eggs. Combine 2 tbsps of ground flaxseed with 6 tbsps water. Mix together and then set aside for 10 minutes.
    • In a mixing bowl, combine the flours with the cinnamon and baking soda. Whisk to remove any lumps.
    • Once the flax eggs are ready, combine them with the mashed fruit, lemon juice and vanilla.
    • Pour the wet ingredients into the dry ingredients, stirring well. Then add the grated apple. Stir until combined.
    • Fill the muffin tin with batter.
    • Bake for about 28 minutes for small muffins, about 35 minutes for large ones or until a tester comes out clean.

    Notes

    I find this recipe works best with small muffins.
    These muffins freeze well. I love making up batches of these muffins in the fall when fresh apples are plentiful.
    Feel free to add in extra ingredients (about ½ cup) to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, and dried mulberries and walnuts.
  • Almond-Chocolate Truffles

    Almond-Chocolate Truffles

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    Almond-Chocolate Truffles

    Course Dessert
    Servings 24

    Ingredients

    • 1/3 cup chopped and pitted soft dates If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.
    • 1/3 cup raw cashews soaked in hot water for 3 hours and then drained
    • 3 tablespoons almond butter
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup date sugar
    • 1 teaspoon vanilla extract
    • Ground almonds for coating or I used cocoa instead

    Instructions

    • Combine the dates and cashews in a food processor and process to a paste. Add the almond butter and process to combine. Add the cocoa powder, date sugar, vanilla and 1 teaspoon of water. Pulse until well combined.
    • Pinch some of the mixture between your fingers to see whether it holds together. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls. If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.
    • Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfer to a plate. Repeat until all the mixture has been rolled into balls.
    • Place the ground almonds (or cocoa) in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.

    Notes

    Recipe taken from the “How Not to Die Cookbook” by Michael Greger.