dessert

Quinoa Cookies

Vegan. Gluten-free. Dairy-free. Absolutely delicious.

These quinoa cookies are quick to make, simple in its ingredients, easy to adapt and on the healthier side as far as treats go. If you are looking for a sweet treat that can double up as a quick grab and go snack with your morning coffee – these cookies are an obvious choice. You might want to opt out the chocolate for some dried fruit but in my opinion, a hint of chocolate is always welcome (especially when it’s the right chocolate). 🙂

These cookies are nutty in flavour with a touch of sweetness and the quinoa adds a slight crunch, (which I love). Next batch I’m going to try with a double up on the coconut, minus the chips – adaptations are just that easy with this one. I’d love to hear how you might switch this dish up.

Now for the real sell on these sweet bites. The plant based source Quinoa is a complete protein; packed with iron, zinc, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fibre. Adding this key ingredient to your baking is a big win over the traditional empty ingredients that go into the typical cookie. Plus, for those fighting allergens often related to our favourite baked goods (wheat/dairy), here is something for you. Check out this dish –

Quinoa Cookies (yields 20-24)

  • 2 cups cooked quinoa (let it cool before using)
  • 2/3 cup natural peanut butter (chunky or smooth)
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon himalayan sea salt
  • 3/4 cup gluten-free rolled oats
  • 1/2 cup unsweetened, shredded coconut
  • 1/2 cup dairy-free chocolate chipsIngredients - Quinoa Cookies
  1. Preheat oven to 350 degrees
  2. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low speed, combine ingredients well
  3. Stir in coconut and chocolate chips
  4. Scoop and mold dough into round, tablespoon-sized cookies onto baking sheet
  5. Bake for 20-25 minutes, until bottoms are nicely browned
  6. Let cool before storingQuinoa Cookie BatterQuinoa Cookies

Keep Sweet. xx

Lentil Nanaimo Bars

It took me a long time to master the word Nanaimo. It was always Nanaimano up until my first visit to Nanaimo, BC in 1995. It is still a running joke in the family. I grew up loving the sweet, creamy dessert of Nanaimo Bars, whether it was the original, mint, or peanut butter variation, I loved them all.

In time, I grew out of this favoritism and started to try out more interesting desserts. However, when I came across this recipe the nostalgic craving set in.

I would like you all to please note, this recipe is not necessarily going to replace the original ultra sugary, buttery classic Nanaimo bar, but the variation in taste + added nutritional value will make this switch much more favourable.

I was pleasantly surprised with this alternative. I dig that this recipe is not as sweet as the original Nanaimo bar, yet it fills all my top requirements in a dessert. Coconut, Nuts, Chocolate. The addition of lentils packs this dessert with protein, iron, zinc and copper. I am telling you it is well worth the try!

The original recipe is found here (this site has some great recipes). I did make a few slight variations which are added in below.

Lentil Nanaimo Bars

For the base:

  • 8 pitted Medjool dates
  • Âľ cups walnut pieces
  • ½ cup unsweetened shredded coconut
  • ÂĽ cup raw cacao powder or carob powder
  • 2 tbsp melted coconut oil

For the filling:

  • 1 cup unsweetened shredded coconut
  • ½ cup dry red lentils
  • â…“ cup maple syrup
  • 2 heaping tbsp to ÂĽ cup melted coconut oil
  • 1 tbsp pure vanilla extract

For the topping:

  • 1 cup of dark chocolate

Instructions

  1. Place your lentils and one cup of water into a small pot. Bring to a boil, then simmer. Stir occasionally for about 12 minutes, until the lentils have broken down and the water is almost completely absorbed.
  2. While the lentils are cooking, prepare your base. Add the walnut pieces to a food processor and pulse 6-7 times until they are broken down to a rough meal. Add the dates, coconut, raw cacao/carob and coconut oil. Process until the mixture comes together, about one minute. You’ll be able to pinch the dough with your fingers and have it stay together.
  3. Line a 6 x 6-inch square pan with parchment paper (I used a 9×9 which worked just as well). Dump the base into the pan and press it down as evenly as you can.base
  4. Wipe out the bowl of your food processor with a kitchen towel or paper towel (it shouldn’t be too dirty). Add your one cup of shredded coconut to the bowl and blend for a minute or two, until it breaks down even more finely. Pour your cooked lentils, maple syrup, vanilla, and coconut oil into the processor and blend for 2-3 minutes, until the filling is smooth and creamy. Taste and adjust for sweetness if necessary.
  5. Pour the filling over the base and spread evenly. Pop the pan into the fridge to harden.filling
  6. Gently melt the dark chocolate bar and pour over the base. Chill in the fridge until set.topping

Keep an open mind with these, if it’s been years since you have had the original Nanaimo, it’ll be hard for you to taste the difference. Hope you enjoy!

Lentil Nanaimo BarTreat Yourself. xx

 

No-bake Berry Cheesecake

With the holiday season being so busy, I pull out my favourite no fail recipes that are easy and quick yet still fancy and delicious. This quick no-bake cheesecake recipe comes together in a snap and will surely impress your guests. The perfect go to for your next gathering.

No-bake Berry Cheesecake (yields 8-12 servings)

  • 500 g mixed berries
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 cups graham wafer crumbs
  • 3 tbsp melted butter
  • 450 g mascarpone cheese
  • 200 ml heavy whipping cream
  • 2-4 tbsp powdered sugar, to taste
  1. Put 2/3 of the berries (the rest are used as they are), granulated sugar, and vanilla extract in a sauce pan. Bring to a boil and let simmer 2-3 minutes stirring every now and then. Let cool.
  2. Mix the graham crumbs with melted butter.
  3. Mix mascarpone, cream and powdered sugar until creamy.
  4. Layer graham crumb mix, fresh berries, mascarpone cream and cooked berries into serving glasses.
  5. Best served chilled.

IMG_4209Indulge! xx

 

Chia Pudding

The tiny chia seed is a powerhouse of nutrients. It’s loaded with fiber, calcium, maganese, omega 3 fatty acids, protein, and various antioxidants. All of which offer benefits to our heart, brain, digestive, bone and oral health. No wonder it’s a superfood!

You can easily add the chia seed into your daily diet due to its tasteless nature.  I find it easiest to sprinkle on salads, add it to smoothies, or most favourably- chia pudding!

This recipe comes together easily and you can top it however you like.  Interchangeably chia pudding makes a great breakfast or dessert. And an added bonus, this recipe is vegan, raw, and gluten-free.

Chia Pudding (2 servings)

  • 1 cup unsweetened vanilla almond milk
  • 4 tbsp chia seeds
  • 1/2 tbsp pure vanilla extract or maple syrup
  • 1-2 tbsp of unsweetened coconut
  • any toppings of your choice – fresh fruit, raw nuts, coconut are my go-to
  1. Combine almond milk, vanilla extract, chia seeds in a jar and shake until combined
  2. Chill in refrigerator for 4 hours or leave overnight
  3. Remove from fridge, stir in coconut and mix until smooth
  4. Serve with your favourite toppings

Chia Pudding

 Enjoy. xx