gluten-free

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

Banana Bread Granola

I am basically obsessed with the My New Roots: Inspired Plant Based Recipes for Every Season cookbook. Sarah Britton is a true original when it comes to edible inspirations, with an insight on Holistic Nutrition that is thought-provoking and enlightening. This book isn’t just about the pretty pictures (although they are definitely mouth-watering to look at). Sarah breaks out her recipes by season and by dish category – which I absolutely love! Although I am totally guilty of jumping all over, since I want to try them all!

This weekend I tried out her Chunky Banana Bread Granola and I can’t believe I hadn’t thought to add in banana’s to my granola sooner – what a game changer for my granola making days. For one that loves banana bread but looks for a healthier alternative with added nutrients – this is it!

Using banana’s as part of your binding agent will change up any of your go-to granola recipes. Sarah’s recipe is spot on and needs no modification, unless you want to add a few alternate ingredients or use what you have on hand. Just don’t skip out on the Banana – this is the absolute key! My personal recommendation for add-in’s are chia seeds, raw pumpkin seeds, crushed raw almonds or chocolate chips for a treat! What would you add? Check out this amazing breakfast dish-

Banana Bread Granola (yields 9 cups)

  • 3-4 very ripe bananas
  • 1/2 cup pure maple syrup
  • 3 cups rolled oats (gluten-free)
  • 1 cup  buckwheat groats
  • 1 1/2 cups unsweetened large coconut flakes
  • 1/2 cup raw sunflower seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup whole raw walnuts, roughly chopped
  1. Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
  2. Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth.
  3. In a large bowl, combine the remaining ingredients – rolled oats, buckwheat groats, coconut flakes, sunflower seeds, walnuts, cinnamon, salt, etc.
  4. Pour the maple syrup mixture over the dry mixture and gently toss to coat.
  5. Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 20 minutes, until it’s beginning to brown.
  6. Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5-8 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp.
  7. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
  8. Store in an airtight container at room temperature for up to 1 month – if it lasts that long!! 🙂

Banana Bread Granola

Go BANANAS! xx

 

Cucumber Bites

Here’s an appetizer that can be prepped in advanced, easy to fix when your guests arrive and deliciously fresh. These cucumber bites take a bit of a healthy spin and can easily be adapted to suit your tastes. Simply, find your favourite filling and fill your cucumber bowl and you’ll have one tasty bite (or maybe two). They are great filled with crab, spinach dip, and hummus; the options are limitless. I’d love to hear how you would fill yours!

My cucumber bites take on a Greek twist, with herbs, lemon, feta, olives, peppers, tomatoes and onion; combined to satisfy your taste buds. This recipe honestly doesn’t get any easier with three steps-cut, scoop, fill. I always prep my filling the night before and when it’s party time all that is left to do is cut the cucumber, scoop out the centre and fill- so easy!

Cucumber Bites (yields 20-24 bites)

  • 2 cucumbers
  • 1/2 red pepper, chopped
  • 1/2 small red onion, chopped
  • 1 roma tomato, chopped
  • 1/8 cup canned sliced black olives, chopped
  • 1/8 cup fresh feta, crumbled
  • 1/4 tbsp dried oregano
  • 1/8 cup parsley/basil, chopped
  • juice of 1 lemon plus 1 tbsp zest OR 1 tbsp of balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • salt and pepper to tasteCucumber Bites

Directions:

In a large mixing bowl, mix together the pepper, onion, tomato, olives, feta, herbs, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

Peel the cucumbers partially, cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a cucumber bowl.

Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional herbs and olive oil as desired and enjoy!Cucumber Bites

Eat Fresh. xx

Sweet Potato Rounds

Anyone who knows me, knows that I would rather put out a spread with a ton of bite sized options, rather than host a coursed meal. For me hors d’oeuvres encourage my creativity and allow me to offer a variety of options to my guests. I love pulling together each element of detail and finishing the look when it comes to the garnish and plating. Plus, putting out a table full of goodies allows me to be a social butterfly the rest of the evening.

When I look at some of my favourite go-to recipes, many to most contain either gluten or dairy.  With more restricting diets out there, I started to look for alternative options to appease my friends with sensitive tummy’s. It is important to be cognizant of restrictions or allergens of your guests, when choosing the menu, after all we don’t want any one to starve or feel sick.

This sweet potato recipe is simple, pretty, and delicious. And who doesn’t love sweet potatoes! (see benefits here)

This dish has sweet potatoes tossed in olive oil and spices, roasted and topped with a dollop of mashed avocado and topped with tomato and cilantro. These rounds are bright, savoury, and quite filling. Not to mention they look fancy without the work – major plus!

Sweet Potato Rounds

Sweet Potato Rounds

Makes 20-24

  • 2 medium sweet potatoes, sliced into ÂĽ inch thick pieces
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoons olive oil
  • 1 large avocado, pitted
  • ÂĽ cup fresh lime juice
  • sea salt
  • 5 cherry tomatoes, sliced
  •  ¼ cup cilantro

Sweet Potato Rounds

Directions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Toss sweet potatoes, cumin, paprika, olive oil, and sea salt in a bowl until evenly coated
  3. Spread the sweet potato slices out into a single layer on baking sheet and bake for 15 minutes or until crispy
  4. Mash Avocado with lime juice and sea salt to taste
  5. Spread the sweet potato slices out on a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprig of cilantro

Sweet Potato Rounds

xx!

Coconut Baileys Irish Cream

When I think of Baileys Irish Cream, I associate the consumption with indulgence and am instantly taken back to the colder weather and the winter holidays. I feel nostalgic with the thought of sipping Baileys on ice, Christmas eve or enjoying a Baileys spiked coffee on a cold winter’s morning. Rarely, do I think to enjoy this decadent treat in the warmer months, until now.

Recently, I had been looking for a dairy free option that I could easily make at home with natural ingredients. I wanted to eliminate the unknowns of glycerol monostearate, maltodextrin, and artifical flavours, yet still satisfy that Irish cream craving.

As soon, as I stumbled upon this recipe on Oh She Glows, I knew it would be life-changing. 🙂 Angela Liddon, hits it right, every single time. With five simple, natural ingredients, this homemade treat offers a  hint of coconut and espresso, a dynamite combination. Let’s just say I may have over-indulged, it’s just that good.

Not only, does this vegan option hit the mark on taste, but this recipe is just as easy as picking up a “convenient” bottle at your local liquor store. I insist that you give this homemade recipe a try to see for yourself. From here on in, I will absolutely choose this version over store-bought each and every time.

My Saturday morning coffee on the front porch just got a whole lot better.

Coconut Milk BaileysHomemade Baileys Irish Cream (yields 3.5-4 cups)

  • 1 can light coconut milk
  • 1 can full-fat coconut milk
  • 1/2 cup brown sugar
  • 3/4 cup strong espresso, or to taste
  • 3/4-1 cup Jameson Irish Whiskey, or to taste
  • pinch of salt

Directions:

  1. In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
  2. Remove from heat and stir in the espresso or coffee.
  3. Add a pinch of salt and finally the Jameson, to taste. Make it as strong or weak as you prefer.
  4. Store in sealed jars and serve over ice, with coffee or tea, or in baked goods. The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using.

xx!