If you’re a regular here at ADC, you probably already know that I love baking. In fact, this blog started out as a way to share my dessert recipes after I returned from an epic week with Fran Costigan at the Natural Gourmet Institute in 2010, full of knowledge and inspiration.

Baking has been my jam ever since my stepmom taught me how when I was all of seven years old. Heck, my love for baking experiments even started back then—have you ever tried baking chocolate chip cookies in a muffin tin? I thought it was a brilliant idea at the time, but I was devastated when they came out of the oven looking like rock-hard hockey pucks (I ate them anyway). My first baking lesson: Don’t ever mess with the tried-and-true recipe on the back of the Hershey’s chocolate chips package.

When JK Gourmet, a local company that sells grain-free and gluten-free baking ingredients, mixes and snacks, contacted me about reviewing some of their products, the decision was a no-brainer. I had spotted their almond flour in health food stores before, and so I was excited about testing it out in my kitchen. They sent me a box of their almond flour, cookie mix and pancake/waffle mix. (Scroll down for a giveaway!)

JK Gourmet was created by a woman named Jodi who was diagnosed with ulcerative colitis, a life-destroying intestinal disease, back in 2000. She was looking for a drug-free way to treat her condition and soon realized that changing her diet was key to controlling it. Her health journey is what inspired her to create a company with a mandate devoted to making all-natural, preservative-free products.

While not all of her products are vegan (she uses honey in her granola, chocolate and other baked goods), I’m so glad I was introduced to her almond flour. Since it’s made up of blanched almonds that are very finely ground, the flour is fluffy and light and far superior to other brands I’ve tried before—plus, it saves me from cleaning out my food processor when grinding my own nuts (hehe).

Both the cookie mix and pancake mix are made with just a few simple ingredients: almond flour, coconut sugar, baking soda and salt. The instructions for the pancake mix call for whipped eggs and water, but I gave it a go anyway using flax eggs. Unfortunately they turned out quite dense and stuck to the pan like nobody’s business. I’m thinking egg replacement powder or even that magical aquafaba would have provided better results.

I’m madly in love with the almond flour though, and was particularly happy that it came in a resealable plastic bag so it would stay fresh longer. These almond thumbprint cookies with blueberry chia jam are a result of this mild obsession, and if you try this particular brand you’ll realize what a difference it makes to use super-fine flour in cookies and cupcakes—you’ll get a lovely texture without any of the grit, and they’ll be delicious and authentic like they’re supposed to be. I even ran out and bought more to use in my vegan bake-off entry in March.

The JK Gourmet brand of almond flour is a little more pricey than others, but I think it’s worth the difference. Of course, the drought last year in California also resulted in significant price increases for almonds and almond-based products [insert sad face here], but sometimes that crunchy, versatile nut just can’t be beat.

Gluten-free almond thumbprint cookies with blueberry chia jam

Yield: Makes 20 to 22 cookies

Ingredients:

For the blueberry chia jam:

• 1 1/4 cups fresh or frozen blueberries
• 2 tbsp coconut sugar
• 1 tbsp chia seeds

For the cookies:

• 1/2 cup natural smooth almond butter
• 6 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• 2 cups almond flour
• 2 tbsp flax meal
• pinch of sea salt

Directions:

For the blueberry chia jam:

1. In a small saucepan over medium heat, stir together the blueberries and coconut sugar. Cook, stirring occasionally, until the raspberries soften and the sugar is melted, about 5 minutes.
2. Add the chia seeds and stir well. Reduce heat and simmer for about 10 minutes, until thickened. Remove from heat and allow to cool.

For the cookies:

1. Preheat oven to 325F and line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and almond extract until smooth.
3. Add the almond flour, flax meal and salt and mix with a spoon until a dough forms. Depending on the consistency of your almond butter, you may need to add a touch of water until it comes together.
4. Using a one-tablespoon measuring spoon, scoop out dough and form into balls with your hand. Place on prepared cookie sheet and use your thumb or finger to make an indent in the centre of each ball. Fill each well with jam (I used about 1/2 teaspoon each).
5. Bake at 325F for 18 to 20 minutes or until cookies are dry to the touch and the bottoms are golden brown. Allow to cool completely.

Product giveaway:

I’m thrilled that JK Gourmet is allowing me to give away the same product pack I received (a $50 value!). If you’re a baker like me or just want to give these grain-free, gluten-free and vegan mixes a try, enter using the widget below. The giveaway will run until 12 a.m. EST on Wednesday, April 29, 2015 and is open to Canadian residents only (sorry, my international friends!).

a Rafflecopter giveaway

Single-Serve Pancakes with Gingerbread Pecan Butter from Living Candida-Free

Many of you may already be familiar with Ricki Heller and her popular website, a fantastic resource for vegan, sugar-free and gluten-free recipes and information about living with candida. Her new book, Living Candida-Free, offers practical and realistic strategies for anyone wishing to follow an anti-candida diet, as well as more than 100 recipes that anyone—on a special diet or not—can enjoy. Since many people aren’t familiar with candida, I asked Ricki in this guest post to explain what candida is and how she conquers it on a plant-based diet. 

I was hired to do the food photography for this book, so I was able to try out a number of the recipes. Luckily, Ricki is allowing me to share one of my favourite recipes from the book below, the single-serve pancakes. I love them because they’re made with wholesome ingredients like chia, quinoa, buckwheat and hemp. They’re also super simple to make and have become one of my go-to weekend breakfast recipes. For more delicious, sugar-free recipes and information about living candida-free, grab a copy of the book or sign up for Ricki’s Candida Kick-Start Course.

As a self-proclaimed sugar addict, I was perturbed (to say the least) when I was first diagnosed with candida and had to embark on an anti-candida diet.

Candida is a form of yeast that normally lives in the intestinal tract in harmony with all the other organisms that reside there. In a healthy body, candida causes no problems and can even be beneficial to help keep toxins under control.

But when things go awry (a condition often referred to as “dysbiosis”) in the internal microcosm, candida can quickly grow out of control and wreak havoc. Symptoms like overweaning fatigue, sugar cravings, foggy thinking, allergies, joint aches and all kinds of yeast infections can begin to develop and interfere with normal functioning.

Carob Pudding from Living Candida-Free

The usual treatment for candida overgrowth is a diet devoid of all sugars (even fruit), starches, yeast, alcohol and all moldy foods, along with antifungal supplements (and perhaps prescription antifungals, too).

So you can understand why I was concerned about having to follow the diet.

In addition, most candida diets shun a vegan approach to eating. Because meat, poultry, fish and eggs are all free of sugars or starches, they are usually recommended as the best forms of protein while battling the yeast. Some diets even go so far as to suggest that it’s impossible to remain plant-based while clearing the candida.

Eggplant “Parmesan” from Living Candida-Free

Well, I’m happy to say I proved those folks otherwise—even with a very severe case of the syndrome. It took some experimentation, working with a fantastic naturopath and time, but I managed to clear my candida while living a normal life and even created some delicious recipes along the way (recipes I am proud to serve to my husband, friends and family—and they don’t even realize they’re “special” foods!).

Fellow sugar addicts, take heart: if you’re dealing with candida, it IS possible to remain plant-based and conquer the yeast. With dedication, persistence, and some kick-ass recipes, you’ll be on your way and feeling better in no time.

ACD-Friendly Grain-Free Granola from Living Candida-Free

And even if you’re not dealing with candida overgrowth, the anti-candida diet is still a great way to transition to a diet free of refined sugar and incorporate more natural, lower glycemic sweeteners in your recipes; it’s a great resource for diabetics, too.

Single-serve pancakes

Yield: Serves 1

Ingredients:

• 6 tablespoons (75 ml) milk of choice (unsweetened almond, hemp, flax, etc.)
• 1 teaspoon (5 ml) raw apple cider vinegar
• 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
• 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
• 1 tablespoon (15 ml) whole chia seeds
• 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
• 1 tablespoon (15 ml) uncooked whole buckwheat
• 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
• 1 tablespoon (15 ml) coconut flour
• ¼ teaspoon (1 ml) baking powder
• Pinch of fine sea salt
• Coconut oil, for pan (optional)

Directions:

1. In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
2. In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
3. Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about ¼ inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015

By now, you’ve probably guessed that I love to bake. I crave the creativity, the preciseness, the excuse to drown out everything that’s bothering me, slow down and focus on the simple task of following a recipe, mixing together a set of ingredients, and watching what happens when it goes in the oven. This, to me, is calming, meditative, a form of relieving stress.

And let’s just say I’ve been baking a lot lately.

Over the years, my baking has changed in many ways. From using eggs, butter and white sugar when I made cookies as a kid, to using vegan options like Earth Balance margarine and egg replacement powder when I was just out of university and on a budget, to now, when my dessert recipes use more whole food ingredients like avocado, nuts, dates and beans, and a variety of wholesome flours like almond, chickpea and oat.

I know there are a million and one brownie recipes out there but I think I’ve trumped myself in the nutrition category with these decadent little bites. Kidney beans, almond butter and walnuts pack in the protein power and spinach adds an element of green goodness. Plus, I recently received some new Vega One samples that I wanted to make use of without resorting to a traditional smoothie recipe. And guess what? It worked beautifully.

Thanks to Vega, these flourless brownies are even better because their new Vega One all-in-one nutritional powder has been enhanced with 33% more protein and double the greens—hence the “plant-powered” in the recipe title. Just take a look at the nutrition specs. Pretty great, huh? (Psst…scroll down to the end of this post for a Vega One giveaway!)

I’ve made these brownies a few different ways over the last few weeks, playing around with different ratios and ingredients in order to get them just right. Then I retested using different nut and seed butters (peanut, almond, and sunflower seed) and protein powders (Vega One, Vega Protein Smoothie and Vega Performance Protein… Can you tell I like Vega?). All worked out lovely, although this almond/Vega One combo is probably my favourite.

So, you should have success using whatever protein powder you have on hand, just make sure you use chocolate flavoured powder. Also note that Vega is quite sweet on its own so if yours isn’t, your brownies will be less sweet also. Rest assured these aren’t your typical athlete’s “treat”—as in, they sound great but taste like chalk. Seriously, guys, they are your dream brownie: thick, fudgey, richly flavourful and studded with chocolate chips and walnuts throughout. They’ll rock your world.

Flourless plant-powered protein brownies

Yield: 16 to 20 brownies

Ingredients:

• 2 cups packed baby spinach leaves
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 1/2 cups kidney beans, rinsed and drained
• 1/4 cup natural smooth almond butter (or other nut butter)
• 2 tsp pure vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup Vega One Chocolate powder (or other chocolate-flavoured protein powder)
• 1/4 cup coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup chopped walnuts
• 1/4 cup mini vegan chocolate chips (or cacao nibs)

Directions:

1. Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper so there's an overhang.
2. In a food processor, combine spinach leaves, almond milk and maple syrup. Process until the spinach leaves are broken down. Add the kidney beans, almond butter and vanilla extract and process for a minute or two, until well combined and fairly smooth.
3. In a small bowl, whisk together the cocoa powder, protein powder, coconut sugar, baking powder and salt. Add to the food processor and process until a thick batter comes together. Pulse in walnuts and chocolate chips (alternatively, you can sprinkle them on top after pressing the batter into the pan).
4. Spread the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth out the top. Bake for 30 to 35 minutes, or until the top is dry to the touch. Do not over-bake, as they will continue to set up as they cool. Allow to cool completely before slicing into squares. Store in an air-tight container in the fridge.

Product giveaway:

My friends at Vega are offering a giveaway for one lucky ADC reader! If you win, you’ll receive one box of Vega One Chocolate single packs and a Vega shaker cup. If you’ve never used a shaker cup before, you’re missing out on an incredible invention. It’s a travel mug with a round wire whisk that whips around while you shake to help incorporate the powder into your drink. Say goodbye to lumpy protein shakes for good!

Enter the giveaway using the Rafflecopter widget below and I’ll choose a random winner on Wednesday, February 4, 2015. The giveaway is open to residents of Canada and the US. Good luck!

a Rafflecopter giveaway

I’m going to declare this a seasonal transition dish. It’s like wearing shorts with socks and a thick, chunky sweater. These days, it’s hard to decide whether it’s warm or cold outside, but most days it’s a little of both. So I’ve paired summertime gourds with a rich, warming almond sauce. From a culinary perspective, I’d say this dish combines the best of both worlds.

Since we know which direction the weather is eventually heading (Summer, where art thou?), I’m naturally craving more fresh foods like salads, veggies and fruit. This week I set out to create an easy entree that is fresh, delicious and can be prepared quickly without using the stove or oven. I ended up with this hearty noodle dish using not just zucchini, but cucumber too! The pasta topper, made up of puffed quinoa, sliced almonds, goji berries and pumpkin seeds, adds a lovely crunch and complexity to this otherwise simple dish. The best part? This meal can be prepared in less than 15 minutes.

To make the noodles I used my trusty spiralizer, but don’t fret if you don’t own one. I’ve heard good things about julienne peelers (this one, specifically) that can turn veggies into thin angel hair noodles, but you can also use the shredding blade on your food processor to cut the veggies into matchsticks too. Better still, feel free to substitute rice noodles or whatever pasta you have on hand. The spicy almond sauce I paired with the noodles is delightfully versatile.

This recipe makes one large serving, but it can easily be doubled or tripled as needed to serve more. I think this pasta is perfect for lunch, a light dinner, or anytime you crave a fresh, satisfying meal without having to spend a lot of time in the kitchen. Enjoy!

Cucumber & zucchini noodles with spicy almond sauce

Yield: one large serving

Ingredients:

• 1 cucumber, peeled and spiralized
• 1 zucchini, peeled and spiralized

Spicy almond sauce:

• 1/4 cup almond butter
• 1 tbsp pure maple syrup
• 1 tbsp tamari
• 1 tbsp fresh lime juice
• 1/4 tsp red pepper flakes, or more to taste
• pinch of sea salt
• 2 tbsp water

Topper:

• 1/4 cup puffed quinoa
• 1 tbsp sliced almonds
• 1 tbsp pumpkin seeds
• 1 tbsp goji berries
• pinch of sea salt

Directions:

1. Peel the cucumber and zucchini and run them through a spiralizer (or julienne them if you prefer).
2. Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
3. To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
4. To make the topper, combine all topper ingredients in a small bowl.
5. To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of topper. Serve immediately.

If you’ve been reading ADC for a while, you may already know I’m pretty much obsessed with nut butters of all persuasions. Cashew, hazelnut, sesame, almond, sunflower—the list goes on. The greatest thing about them is that they’re so versatile; they work their magic in both sweet and savoury recipes and can add a creamy richness to just about any meal. Happily, most grocery stores carry a variety of nut butters beyond the usual peanut version, but the downside is often the price tag. Unless you can find it on sale, a jar of nut butter can cost anywhere from $5 to $12. That’s why I prefer to make my own.

As Lisa and I wrote in our latest VegNews article, making your own nut butter is ridiculously simple, and also easy on the wallet. To make the almond butter for the recipe I’m sharing with you today, it took 1 cup raw almonds, a quick 10-minute roast at 325F, and then a whirl in my food processor until a creamy buttery consistency was achieved. And that’s that.

The idea for these almond butter cups came to me the other day when I had just whipped up a fresh batch of almond butter. Rather than spreading it on a banana in my usual fashion, I decided to go straight for dessert. I knew I had a few blocks of ultra-amazing organic and locally made dark chocolate in my cupboard—thanks to the fine folks at Chocosol, who sent me home with a bagful of goodies after a culinary event last month—and so I immediately knew the almond-and-chocolate combo was meant to be.

After a quick Google search, I found a recipe on Sprouted Kitchen, and I tinkered with it ever so slightly to make these beauties. If you’re still looking for an Easter treat to share, these could not be easier to make and are charming in every way. They made a perfect gift for the host of a baby shower I attended last weekend, but I also have another batch ready to go for Easter weekend festivities.

These dark chocolate almond butter cups are picture perfect and can be whipped up in no time—seriously, I think it took all of 30 minutes to make them. You can, of course, make your own almond butter (using 1 cup raw almonds) or use store-bought if you’re in a pinch or already have some on hand.

Also, I used these muffin liners. They look nice and peel away beautifully from the candy. Enjoy!

Dark chocolate almond butter cups

Yield: 12 to 14 mini cups

Ingredients:

• 1/2 cup natural almond butter (homemade or store-bought)
• 2 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 7oz (195g) dark chocolate (at least 70% cacao)

Directions:

1. In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth. Place in the freezer while you make the chocolate coating.
2. Finely chop the chocolate. Place it in a double boiler, or a pot of simmering water with a heat-proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl. Heat over medium-low heat until chocolate is melted, stirring occasionally.
3. Place 12 mini cupcake liners in a mini cupcake tin. Spoon 1 teaspoon of melted chocolate into each liner. Tilt and twist each liner so the chocolate coats the sides of the liner (to about halfway up) and place back in the tin.
4. Take the almond butter filling from the freezer. Scoop out 1 teaspoon and gently roll it out into a ball between your palms. Place it in the centre of a chocolate-coated liner. Press the top down gently to flatten. Repeat with remaining filling.
5. Spoon another teaspoon of melted chocolate on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the almond butter ball. Top each cup with a few cacao nibs or flaked salt, if desired. Place the tin in the fridge to set.

Recipe adapted from Sprouted Kitchen.

As much as I love the traditional (vegan) recipes—and I have many!—I’m here to introduce my latest holiday favourite. Inspired by a desire to incorporate healthier ingredients into my holiday baking repertoire, I wanted to give the basic idea a new, raw foodie twist to balance out the other sugary items that are sure to be involved.

Alas, these cute little raw gingerbread people are made with ingredients like almonds, flax and freshly grated ginger. This recipe is based on my flourless almond ginger cookies and is a great option for anyone trying to avoid gluten or sugar this season. These cookies are dense and chewy and have a nice gingery bite to them. Another bonus is that they can be made ahead of time and stored in the freezer until your guests arrive.

I highly recommend using a mini cookie cutter to make bite-sized cookies—they turned out to be so cute!  And if you want to kick it up a notch, I bet these little guys would be really good dipped in raw chocolate. Oh, I wish I had thought of that before I took these photos. I may just have to dig them out of the freezer and give it a try… Enjoy!

Raw gingerbread people

Yield: 24 mini cookies

Ingredients:

• 3/4 cup almond meal
• 1 tbsp raw cacao powder
• 1 tbsp flax meal
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• pinch of nutmeg
• pinch of sea salt
• 1/4 cup raw almond butter
• 3 tbsp raw agave nectar
• 1 tsp fresh grated ginger root
• 1/4 tsp pure vanilla extract

Directions:

1. In a medium bowl, stir all ingredients together until smooth.
2. Wrap the dough mixture in plastic wrap and refrigerate for at least one hour. This helps it firm up for easier rolling.
3. Once the dough is cold and no longer sticky, roll it out between two pieces of parchment paper to about 1/4 to 1/8 thickness. Using a mini cookie cutter, cut out cookies and place them on a dehyrator tray.
4. Dehydrate at 105F for 8 to 12 hours, depending on the size of your cookies and your desired texture. Store cookies in an air-tight container in the fridge or freezer.

If you don't own a dehydrator, simply place the cut-out cookies on a cookie sheet and freeze until firm. Store them in the freezer until ready to serve (they will go soft if they sit out too long).

Not long ago, I fell in love with vegan baking and would spend countless hours hopelessly experimenting with new flours and flavours in my tiny condo kitchen. After much persuasion from my husband, I finally put myself out there and started sharing my baking results with others—and amazing things happened. Not only did I start to realize my potential, but I made an impact on others. Colleagues became curious about using healthy substitutions in their own kitchens, family members embarked on new ways to improve their diets, and friends sought out advice on cutting meat from their daily meals.

There is nothing more rewarding than sharing your passion with the world and realizing your skills have the potential to change lives, change habits, and even change the world, just by encouraging others to celebrate the deliciousness of a plant-based diet.

In other words, today is about baketivism. This means using vegan baking as a form of activism.

The beauty of Vegan Baking Day is that you can make up your own rules. The concept is simple: bake up your favourite vegan goodies and take them with you to work, school, band practice, jury duty, shopping…wherever you find yourself on the last Friday of September. The official website lists some tips on how to plan ahead, choose your desserts and have fun, too.

Since I’ve had one heck of a busy week, I wasn’t able to create my own treats (maybe next year). While perusing options on a few of my favourite recipe blogs, Angela‘s easy chocolate chunk toffee bars stuck out as something easy and recognizable. Needless to say, my colleagues loved them.

Chocolate chip toffee bars

Yield: 12 bars

Ingredients:

• 1 1/2 cups rolled oats
• 1/4 cup 12-grain flour (or spelt)
• 2 tbsp chia seeds
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 cup sliced almonds
• 1/2 cup chopped walnuts, toasted
• 1/2 cup brown rice syrup
• 2 tbsp Earth Balance (or other nondairy spread)
• 1/4 cup Sucanat
• 2 tbsp natural almond butter
• 2 tbsp natural peanut butter
• 1/2 tsp pure vanilla extract
• 1/3 cup vegan chocolate chips

Directions:

1. Preheat the oven to 350F and line an 8-inch baking pan with parchment paper (long enough to it draps over the sides).
2. In a large bowl, combine the rolled oats, flour, chia seeds, cinnamon, salt, sliced almonds and walnuts. Set aside.
3. In a small saucepan, stir together the brown rice syrup, Earth Balance, Sucanat, almond butter, peanut butter and vanilla on medium-low heat until the Earth Balance is melted and the mixture is smooth.
4. Pour the liquid mixture into the bowl with the oat mixture and stir well. The mixture will be very thick. Fold in the chocolate chips.
5. Scoop the mixture into the pan and smooth out with the back of a wet spoon or offset spatula. Bake at 350F for 25 minutes. Allow the bars to cool in the pan for 20 minutes and then place the pan in the freezer to set (I left it for an hour). Cut into bars and serve, or store in an air-tight containter for future snacking.

Recipe adapted from Oh She Glows.

For my contribution, I created a recipe for raw ice cream sandwich cookies.

I made two delicious flavours, both using fresh avocado as the “ice cream” base. The chocolate avocado version is definitely my favourite, but if you’re up for trying a new, very colourful flavour combo, the avocado mint flavour is for you!

I was pleasantly surprised when I discovered the avocado keeps its beautiful green hue when frozen. So, my only advice is to make sure you keep the filling frozen rather than refrigerated, or else it will turn a very unappealing brown. The rest of the process is surprisingly easy. This recipe makes four large sandwich cookies. Enjoy!

Raw ice cream sandwich cookies

Ingredients:

Chocolate cookies:

• 3/4 cup almond meal
• 1/4 cup raw buckwheat groats, ground (or more almond meal)
• 1/2 cup raw cacao powder
• 1/2 cup chopped dates, soaked until soft
• 2 tbsp raw agave nectar
• 1 tsp vanilla extract
• pinch of sea salt

Filling option #1: Avocado mint

• 2 ripe avocados, skin and pit removed
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup raw agave nectar
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp pure mint extract
• 1/4 cup coconut oil, melted

Filling option #2: Chocolate avocado

• 2 avocados, skin and pit removed
• 1/2 cup raw agave nectar
• 3 tbsp natural almond butter
• 1 tbsp pure vanilla extract
• 1/2 cup raw cacao powder
• 2 tbsp coconut oil, melted

Directions:

Chocolate cookies:

1. In a food processor, pulse the almond meal, buckwheat and cacao powder just to combine.
2. Add the chopped dates, agave, vanilla and salt and process until a soft dough ball forms. If it doesn't, add water 1 teaspoon at a time until a ball forms.
3. Using a rolling pin, roll out the dough in between 2 pieces of parchment paper into a thin, even layer. Remove the top sheet of parchment paper and use a cookie cutter to cut out round shapes. Carefully transfer them to a cookie sheet covered with parchment paper. Place the sheet of cookies in the freezer for at least an hour to firm up.
4. To assemble, spread a thick layer of the chocolate or mint filling (recipes below) on a cookie and place another cookie on top, pressing down gently. Roll the sides of the ice cream sandwich in cacao nibs or nuts to coat. Repeat with remaining cookies. Refreeze for at least an hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

Filling option #1: Avocado mint

1. Blend together all ingredients, except the coconut oil, in a high-powered blender until smooth. You may need to stop occasionally and scrap down the sides.
2. Add the coconut oil and blend again until combined and smooth.

Filling option #2: Chocolate avocado

1. Blend together the avocado, agave nectar, almond butter and vanilla until smooth.
2. Add the cacao powder and coconut oil and blend until combined and smooth.

I’m pretty unpredictable when it comes to baking for a crowd though. Sometimes I’m in the mood to “wow” the crowd, and other times I settle for comfort food recipes that are popular and recognizable. Either way, I always put a spin on it. Sometimes it’s obvious and sometimes it’s not.

This delicious pudding is one such example. Can you tell by the photos that it’s full of beans? You can’t tell by the taste either. It’s a thick, creamy chocolate-and-nut heaven thanks to the addition of silken tofu, cocoa and nut butter. It’s also incredibly versatile—I’d consider using it as a tart filling, a cream centre for cupcakes or even on its own as a pudding parfait. Here, I used some of it as a filling for mini almond-oat tart crusts. The pudding can be made a day in advance (it thickens and provides a deep chocolate and nut flavour after being refrigerated overnight), and then filled or piped or layered the day of your celebration…or just eat it as a simple fibre-rich pudding!

I was inspired to create this delicious recipe for this month’s SOS Kitchen Challenge, featuring adzuki beans. If it wasn’t for the challenge hosts, Ricki of Diet, Dessert and Dogs, and Kim of Affairs of Living, this pudding would have never happened. The recipe below makes enough crust and filling for about 20 mini tarts. Enjoy!

Adzuki pudding tarts

Yield: 20 tartlets

Ingredients:

Crust:

• 1 cup rolled oats
• 1 cup almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup brown rice flour
• 1/2 tsp baking powder
• 2 tbsp unsweetened coconut flakes
• 2 tbsp canola or sunflower oil
• 3 tbsp pure maple syrup
• 2 tsp pure vanilla extract

Adzuki pudding:

• 1 1/2 cups cooked adzuki beans (or 1 can)
• 1 12-oz package firm silken tofu (I use Mori Nu)
• 1/2 cup agave nectar
• 6 tbsp natural nut butter (I use almond and peanut)
• 1/4 cup cocoa powder, sifted
• 1 oz. unsweetened chocolate, melted
• 1 tsp pure vanilla extract
• pinch of salt

Directions:

Crust:

1. In a food processor, process the oats and almonds to a fine meal.
2. Add the cinnamon, salt, brown rice flour, baking powder and coconut and pulse to combine.
3. Finally, add the oil, maple syrup and vanilla and process until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add a teaspoon or two of water.
4. Press the mixture into the bottom of oiled tart tins. Bake at 350 for about 8 to 10 minutes, or until dry to the touch and lightly browned. Allow to cool completely before filling.

Adzuki pudding:

1. In a high-powered blender, puree the beans and silken tofu. Add the remaining ingredients and blend for 2 or 3 minutes until smooth.
2. Refrigerate the filling in a covered container for several hours or overnight to allow it to thicken up. Pipe or spread the filling into tart crusts and refrigerate until ready to serve. Tarts are best eaten the day they are made.

Crust recipe adapted from More Great Good Dairy-Free Desserts.

Inspired by chef Fran Costigan, my baking style has since evolved to include organic, fair-trade and minimally processed ingredients. As you may have noticed with many of my recipes on this blog, I try to limit refined flours and sugar, or avoid them entirely. While my treats often boast a low glycemic index and higher levels of protein and fiber, that’s almost beside the point. What makes developing these healthy treats so fun is how inarguably creative things can get in the process.

Which brings me to these almond ginger cookies: a dense and chewy alternative to flour-based cookies that makes use of almond meal instead of my usual whole-grain flour, as well as flax meal, agave nectar and a good dose of ginger root. I made my own almond meal by grinding whole almonds in a spice grinder using a process like this, and it gives these cookies a wonderfully dense and nutty charm that pairs nicely with the cinnamon and ginger. So, if you happen to see my spicy raw chocolate chili cheesecake last week and you’re looking for a simpler way to spice up your Valentine’s Day, you must try these cookies. After all, they’re filled with love, not empty calories.

While we’re on the topic of Valentine’s Day, be sure to check out the Fiery Vegan Valentine Contest over at Cook.Vegan.Lover. and vote fore your favourite Valentine recipe! My cheesecake has been entered in the dessert category. Voting opens tomorrow and closes on Sunday at 9 p.m. [Update: I won! Thank you to all who voted!]

Flourless almond ginger cookies

Yield: one dozen

Ingredients:

• 2 cups almond meal
• 1 tbsp flax meal
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 cup almond butter
• 1/3 cup agave nectar
• 1 tbsp fresh ginger root, minced
• 1 tsp pure vanilla extract

Directions:

1. In a medium bowl, whisk together the almond meal, flax meal, cinnamon and ginger.
2. In a separate bowl, whisk together the almond butter, agave nectar, fresh ginger and vanilla until well combined.
3. Add the dry mixture to the wet mixture and stir to thoroughly combine.
4. Roll the dough by hand into small balls (about 1 heaping tablespoon each) and place on a cookie sheet lined with parchment paper. Lightly flatten each ball using a fork. Bake at 325 degrees for about 8 minutes, or until golden brown. Allow to cool completely. Store cookies in an air-tight container.

Recipe inspired by this one.