I don’t know what got into me last week but I suddenly needed a break from the kitchen. That rarely happens, but between recipe testing for a mini project (soon to be announced!) and a couple of food photography gigs, I’d had enough of food and needed a breather.

Sometimes a little downtime is necessary. I’ve felt uneasy about things lately, specifically this little space of mine within the world wide web. I often wonder: Are people reading? Do they enjoy my recipes? Do they even care? We’re living in a world where online content is changing and updating at warp speed—every day there are depressing news headlines making the rounds, a shocking Twitter comment or YouTube video goes viral, “new” recipes posted on a gazillion blogs—and I feel like I’m being eaten alive by social media. I just can’t keep up.

But you know what? This isn’t about being the most popular blogger, making money, or having hundreds of recipes in my archives. This isn’t about being at the top of the search engine when someone types in “vegan” (I’m not mobile-friendly anyway; thanks Google!) or being the first to post about the latest food trend or vegan discovery. When I first started this blog, my mission was (and still is) to document my favourite recipes and to show the world that veganism isn’t about restriction or deprivation. This is about putting attention and care into the recipes I create and then sharing them with you.

I’ve gotten a whole lot more out of this blog than I had ever imagined. It has connected me to an entire community of caring, compassionate and very talented individuals; it has made me fall in love with photography all over again and landed me so many awesome side projects; it has deepened my friendship with Lisa, with whom I’ve partnered on a number of fun projects, including two ebooks and a cookbook (<– pinch me); and it has given me, this very shy girl, a voice.

All this is to say that although I don’t post nearly as much as I would like to, I truly appreciate you. It’s difficult working so hard to fill a space where I feel like no one is listening. But I know you are. And for that, I am grateful. The more people sharing and reading and trying healthy, plant-based recipes means change is happening. As the popular Michael Jackson song goes, together we are healing the world and making it a better place.

What this has got to do with carrot muffins, I have no idea. But here you go, a recipe I’ve been playing with for a few months now, tinkering here and there until I felt it was just right. I’m a big fan of carrots and chai tea, so I figured putting them together in muffin form would be pretty tasty. And, indeed, they are.

Grating carrots by hand is no fun, so if you have a food processor with a grating blade this is the time to use it. These lightly sweetened, chai spiced muffins make use of my favourite flour blend (oat, buckwheat and almond) and the applesauce and moist chunks of carrots make it so there is no need for oil. They make wonderful breakfasts and snacks on the go.

P.S. You have until Wednesday, April 29 to enter my giveaway for an awesome JK Gourmet product pack, including a box of my favourite almond flour!

Gluten-free, oil-free masala chai carrot muffins

Yield: 8 to 10 muffins

Ingredients:

• 2/3 cup unsweetened almond milk
• 1 chai tea bag
• 1/3 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice
• 1 cup gluten-free oat flour
• 1/2 cup light buckwheat flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar, plus more for sprinkling
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp sea salt
• 1½ cups grated carrots
• 1/3 cup pitted and chopped Medjool dates

 

Directions:

1. Preheat oven to 400F. Line a muffin pan with 8 to 10 muffin liners.
2. In a small saucepan, heat the almond milk over medium heat until almost boiling. Add the tea bag, cover with a lid and remove from heat. Allow to seep for a 5 to 10 minutes.
3. Remove the tea bag and gently squeeze out any liquid. Discard tea bag. Whisk in the maple syrup, applesauce, and lemon juice.
4. In a large bowl, whisk together the oat flour, buckwheat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger and salt.
5. Pour the liquid ingredients into the bowl with the dry ingredients and stir just to combine. Fold in the grated carrots and chopped dates.
6. Scoop the batter evenly into the prepared muffin pan. Sprinkle a little coconut sugar on top of each muffin. Bake at 400F for 15 to 18 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for a few minutes before transferring muffins to a cooling rack to cool completely.

Happy almost Christmas! Can you believe it’s almost here?

This is likely a very busy week for many of you, since you’re either a) running around like a crazy person trying to find last-minute gifts, b) have a whole lot of prepping, cooking, baking and gift wrapping to do, or c) are already in holiday mode and spending quality time with family and friends. Or perhaps you’re having a nice quiet week on your own, which is cool too!

In any case, I’ll keep this post short and sweet, much like the recipe—which I couldn’t wait to share with you because, well, I’m in love with this wholesome, make-ahead meal and I think it would make a fantastic seasonal Christmas morning breakfast. If you’ve got a house full of guests or a handful of little ones running around with excitement after Santa’s visit, and you know you won’t have much time to prep a decent morning meal, this cranberry apple spice overnight oatmeal is your solution.

It’s super simple: stir together the oatmeal ingredients the night before and pop it in the fridge. In the morning, you’ll be all ready to go! I loved eating this oatmeal cold, but if you prefer something warm, just put it in a saucepan and gently heat until warmed through. Really, it’s delicious either way.

You can also serve this with toppings like chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Well, I guess this is it for 2014. I’ve got lots more recipes and reviews lined up for the new year, so be sure to check back soon.

Happy holidays!

Cranberry apple spice overnight oatmeal

Yield: 3 to 4 small servings

Ingredients:

• 2 cups rolled oats
• 2 tbsp chia seeds
• 3/4 tsp ground cinnamon
• 1/4 tsp allspice
• pinch of sea salt
• 2 cups nondairy milk
• 1/2 cup cranberry applesauce (see note)
• 1/4 cup pure maple syrup
• 2 tsp blackstrap molasses (don't skip this!)
• 1 cup fresh or frozen cranberries

Directions:

1. In a large mixing bowl, stir together all ingredients, except the cranberries, until combined. Stir in the cranberries. Cover and refrigerate overnight, or if you want to eat sooner, allow to sit for at least one hour.
2. Serve cold, or transfer to a large saucepan and heat over medium-low, stirring frequently, until warmed through. Add more nondairy milk to thin out, if desired. Serve with chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Note: I created this recipe using my own slow cooker cranberry applesauce but it can be substituted with store-bought unsweetened applesauce if that's all you've got.

My hubby? He loves doughnuts. I mentioned on Twitter a couple of weeks ago that he ate an entire test batch of these babies. It took me a few more trials to get them just right, but here I am now able to share them with you!

These little guys are a real treat: tender baked doughnuts topped with a layer of sweet maple glaze and sprinkled with homemade coconut bacon. A truly Canadian treat made gluten-free and vegan. They are an ode to my home country, and a tribute to the place that gave us hockey, peanut butter, Nanaimo bars, Trivial Pursuit and the Wonderbra, and the birthplace of Joni Mitchell, Neil Young, Ellen Page, Jim Carrey, and Ryan Gosling—oh, and me!

I should note that I tested several versions of these doughnuts and they have a much better texture with xantham gum, so be warned if you decide to skip it. You’ll also have lots of coconut bacon left over, so you can store it in a mason jar and sprinkle it on salads, sandwiches or eat on its own as a snack (they kind of remind me of Hostess Hickory Sticks, another Canadian favourite).

Enjoy!

Gluten-free maple "bacon" doughnuts

Yield: 24 mini doughnuts

Ingredients:

For the doughnuts:

• 1 cup sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2/3 cup non-dairy milk
• 3 tbsp melted coconut oil
• 1/4 cup unsweetened apple sauce
• Ener-G egg replacer for 1 egg
• 1 tsp pure vanilla extract
• 1/4 tsp maple extract

For the coconut bacon:

• 4 cups large flaked coconut
• 2 tbsp liquid smoke
• 2 tbsp pure maple syrup
• 1 tbsp tamari
• 1 tbsp water
• 1 tsp smoked paprika

For the maple glaze:

• 1/2 cup powdered sugar, sifted
• 1 tbsp non-dairy milk
• 1/4 tsp maple extract

Directions:

1. To make the doughnuts, first preheat the oven to 350F.
2. In a large bowl, whisk together the sorghum flour, tapioca starch, potato starch, coconut sugar, baking powder, baking soda and xanthan gum.
3. In another bowl, whisk together the non-dairy milk, coconut oil, apple sauce, egg replacer, and vanilla and maple extracts. Pour this mixture into the bowl with the dry ingredients and stir to combine.
4. Divide the batter between 2 mini doughnut pans (for 24 doughnuts). I used a small spoon to scoop the batter into each tin and smooth out the top with a clean finger. Bake at 350F for 8 minutes, or until a toothpick inserted into a doughnut comes out clean. Allow to cool completely before carefully removing them from the pan.
5. To make the coconut bacon, first reduce oven heat to 325F and line a cookie pan with parchment paper.
6. Put the coconut flakes in a large bowl. In a small bowl, whisk together the liquid smoke, maple syrup, tamari, water and smoked paprika. Pour into the bowl with the coconut flakes and stir until all the flakes are covered.
7. Spread the coconut flakes out onto the prepared cookie pan. Bake at 325F for 20 to 25 minutes, stirring with a spatula ever 5 minutes or so (this is important so it cooks evenly and doesn't burn). Remove from the oven and allow to cool.
8. To make the maple glaze, whisk together the glaze ingredients in a small bowl until smooth.
9. To assemble, take a mini doughnut and dip the top into the glaze and allow excess to drip off. Lay the glazed doughnut on a cooling rack or plate. Top with coconut bacon just before serving.

• The doughnut recipe is a finicky one, so I don't suggest making substitutions. If you don't have maple extract though, you can leave it out.

Coconut bacon adapted from Amber's delicious recipe.

It turns out my kale and quinoa tabbouleh salad really did get me back on track. Of course, it’s no coincidence that my week of super healthy eating (except for that slice of birthday cake that was put in front of me last weekend…oops!) offered the immune-boosting power to fight off the painful, phlegmy, energy-zapping cold that was. Now I feel fantastic, the sun is shining, and I’m ready to get on with life.

And baking, of course.

Enter today’s creation: a gluten-free fudge cake topped with coconut whipped cream and berries. Because fresh berries in my local grocery store are the true sign of summer and that’s reason enough for me to celebrate. Don’t you think?

This actually started out as a quest to perfect a gluten-free brownie, but after three unsatisfactory trials I switched things up a bit and instead came up with this cake-like brownie—in other words, something I’m going to call a fudge cake. It’s dense and moist like a brownie but has a cake-like crumb. And you won’t even be able to tell it’s gluten-free.

I topped the cake with a super easy coconut whipped cream, made simply of the cream from the top of a can of coconut milk, a couple of teaspoons of sweetener and the seeds of a vanilla bean. No wonder this stuff is so popular. Unlike traditional whipped cream or frosting, this stuff has just enough sweet without being overbearing. It also makes a perfect addition to my Sunshine in Jar and Dark Chocolate Mousse Cups.

Be sure to use full-fat coconut milk (I like Native Forest brand) and refrigerate it for at least 24 hours. That way the cream separates from the liquid and it whips up nice and thick. You can find a good tutorial on how to make it here. I’ve never flipped the can over like Angela demonstrates in the tutorial; I prefer to scoop the cream from the top of the can instead. But do whatever works for you.

Oh, and make sure to enjoy this after consuming a big bowl of greens. We need to stay healthy for summer, right?

Gluten-free fudge cake with coconut cream and berries

Yield: 8-inch cake

Ingredients:

• 2/3 cup chickpea flour
• 1/2 cup cocoa powder
• 2 tbsp tapioca starch
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup + 1 tbsp hot water
• 1/4 cup melted coconut oil
• 1 tbsp pure vanilla extract

Coconut cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Directions:

1. Preheat the oven to 325F and line an 8x8-inch square cake pan with parchment paper so it's hanging over the sides.
2. In a medium bowl, sift the chickpea flour, cocoa powder, tapioca starch, baking powder, baking soda and salt. Whisk together.
3. In another bowl, whisk together the maple syrup, applesauce, water, coconut oil and vanilla.
4. Add the dry ingredients to the wet ingredients and gently whisk until combined and smooth.
5. Pour the batter into the prepared pan and gently tap the pan on the counter to even it out. Bake at 325F for 30 minutes, or until the cake springs back when touched. You can also test with a toothpick--it should come out fairly clean few crumbs. It's important not to over bake this cake. The texture should be soft and fudgy.
6. Remove the cake from the oven and allow to cool. To serve, cut the cake into squares, top with coconut cream and fresh berries and enjoy!

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

I’m not getting off the baked doughnut bandwagon yet, either. This time, I experimented with an allergen-friendly version so some of my gluten-, nut- and dairy-sensitive colleagues could enjoy them, too. And, well, because it just meant another fun challenge in the kitchen. I do love challenges.

Thanks to Lani at LPK’s Culinary Groove, one of my favourite bakeries in Toronto, I’ve learned to be a little more daring when it comes to gluten-free, vegan recipe development. I participated in her Introduction to Gluten-Free Baking workshop a few months ago and I simply relished my experience working in a professional kitchen alongside her, if only for a few hours.

The keys to successful gluten-free, vegan baking? Use a combination of flours that include rice, bean and two starches. My go-to mix includes brown rice flour, chickpea flour, potato starch and tapioca starch—or a similar combination like in the recipe below. Also, a combination of binding agents is often required to keep things together. For the recipe below, I’ve included both flax and Ener-G powder.

One of my favourite treats to bring to parties and to the office, these cinnamon-spice doughnuts have a lovely, fluffy crumb. The deep, spicy flavour is enhanced by the cinnamon sugar topping—a must, as far as I’m concerned. Enjoy!

Gluten-free cinnamon spice doughnuts

Yield: 2 dozen mini doughnuts

Ingredients:

• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/3 cup Sucanat, ground
• 1 1/2 tbsp flaxmeal
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup nondairy milk
• 3 tbsp sunflower oil
• 3 tbsp unsweetened applesauce
• Ener-G egg replacement for one egg
• 1 tsp pure vanilla extract

Cinnamon sugar coating:

• 1/2 cup cinnamon sugar (ground cinnamon + organic cane sugar)
• 1/4 cup Earth Balance butter, melted

Directions:

1. Preheat the oven to 350F.
2. Lightly oil two mini doughnut pans and set aside.
3. In a large bowl, sift together the brown rice flour, sorghum flour, potato starch, tapioca starch, Sucanat, flaxmeal, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda.
4. In a separate bowl, whisk together the nondairy milk, sunflower oil, applesauce, egg replacement and vanilla.
5. Add the liquid mixture to the flour mixture and stir to combine, making sure there are no more large clumps.
6. Spoon the mixture evenly into the prepared doughnut pans, filling each about 3/4 full. Lightly tap the pan on the counter to release any air bubbles. Bake at 350F for 8 to 10 minutes, or until a toothpick inserted in the centre of a doughnut comes out clean. Allow to cool for about 5 minutes before transferring them to a cooling rack to cool completely.
7. For the cinnamon sugar topping, simply dip each doughnut in the melted Earth Balance and allow excess to drip off. Then dip in the cinnamon sugar to cover all sides.

To avoid soggy doughnuts, I prefer to freeze the doughnuts for an hour after baking and dipping them while frozen to keep the Earth Balance from soaking right in.

One concept I came up with involved the use of apple butter, which is similar to applesauce but more concentrated in texture and flavour. It is produced by slow cooking apples and apple cider to the point where the sugar in the apples caramelizes, turning the apple butter a deep brown. Cinnamon or other spices are often added for extra flavour. I found a simple sugar-free recipe here, but you can also buy it commercially (Eden Organic apple butter is widely available in Toronto).

I also had a large supply of local, organic strawberries in my freezer (I tend to stock up on berries when they’re in season), so I got into my mad scientist mode and went to work on creating a healthy new treat. After two interesting trials, I ended up with a sugar- and gluten-free treat that will most definitely please any sugar addict. The natural sweetness of strawberries and ripe bananas, combined with oats, almonds and spiced apple butter, make for one delicious evening treat–it’s particularly good served with banana soft serve and sliced fruit. This became my second entry to the September SOS Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living. 

Fruit 'n' oat squares

Ingredients:

For the base and topping:

• 1 very ripe banana
• 1/2 cup unsweetened applesauce
• 2 cups rolled oats (see notes below)
• 1 cup unsweetened coconut flakes
• 1/2 cup chopped walnuts or pecans
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp coconut oil, melted
• Topping additions: 1/4 cup each rolled oats, unsweetened coconut flakes and chopped nuts

For the filling:

• 3 cups chopped strawberries, fresh or frozen
• 1/2 cup unsweetened apple butter
• 1/4 tsp each cinnamon and nutmeg (optional, if using plain apple butter)

Directions:

For the base and topping:

1. In a food processor, blend the banana and applesauce until smooth.
2. Add the oats, coconut, cinnamon and salt and blend to combine.
3. Add the coconut oil and nuts and pulse a few times to combine.
4. Press the batter evenly into the bottom of an oiled 8 x 8 inch square pan, reserving 1 cup of batter for the topping.
5. Put the remaining 1 cup of batter in a medium bowl and break it up into small chunks with a spoon or fork.
6. Mix in the additional topping ingredients (oats, coconut and nuts) to the batter. Set aside.

For the filling:

1. Blend the strawberries, apple butter and optional spices in a food processor until smooth.
2. Spread the filling evenly over the oat base in the pan.
3. Drop small pieces of the topping over the fruit filling, spreading out evenly. Press down gently with the back of a spoon.
4. Bake at 350 degrees for 35 to 45 minutes or until golden brown.
5. Allow to cool for about 10 minutes before cutting into squares. Serve warm or at room temperature and store leftovers in the fridge.

If you have a gluten intolerance, use oats that are certified gluten-free. Oats don't naturally contain gluten, but commercial brands can be contaminated by contact with grains that do.

Hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living, the SOS challenge invites bloggers to create new recipes based on one key ingredient. But there are requirements: it has to be vegan and contain only natural, whole foods and no refined sugars.

There are a million and one things that can be done with apples, but since this is a baking blog, what other than a sweet apple treat?  My mini doughnut pans have been feeling quite neglected lately, so I decided to come up with a healthier version of traditional deep-fried apple cider doughnuts. These mini treats have a light, cakey consistency and highlight the flavours of fall–cinnamon, nutmeg and apple cider–much like the cider doughnuts that are sold at local cider mills as part of the annual harvest tradition. Break out the cider and enjoy!

Baked apple cider doughnuts

Ingredients:

• 1 cup whole wheat flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup Sucanat
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup apple cider
• 1 tbsp sunflower or canola oil
• 2 tbsp nondairy milk
• 1/2 tsp apple cider vinegar

Directions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the Sucanat, maple syrup, applesauce, apple cider, oil, nondairy milk and vinegar.
3. Slowly add the flour mixture to the liquid mixture and mix until no large lumps remain. Be careful not to overmix.
4. Spoon the mixture into mini doughnuts pans, filling about 3/4 full. Smooth out with a clean finger if needed.
5. Bake at 350 degrees for 8 to 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the doughnuts to cool completely in the pan before attempting to remove them.

Cinnamon sugar topping:

1. In a small bowl, combine equal parts cinnamon and Sucanat that have been ground in a spice or coffee grinder. Dip the top of each doughnut in the bowl to cover with the cinnamon sugar.

This will most definitely make you the star of your next Sunday brunch. Enjoy!

Cinnamon spice crumble cake

Yield: one 7-inch cake

Ingredients:

Crumble topping:

• 1/4 cup spelt flour
• 1/4 cup Sucanat
• 1/2 tsp ground cinnamon
• pinch of sea salt
• 1/4 cup chopped walnuts
• 2 tbsp sunflower or canola oil

Cake:

• 1/4 cup nondairy milk
• 1/2 tsp apple cider vinegar
• 1 cup + 2 tbsp spelt flour
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup Sucanat
• 1/4 cup maple syrup
• 1/4 cup sunflower or canola oil
• 1/4 cup unsweetened applesauce
• 1/2 tbsp ground flax + 1 tbsp water
• 1 tsp vanilla extract

Roasted apples:

• 4 small Granny Smith apples
• 1 tbsp ground cinnamon
• 1/4 cup agave nectar
• 2 tbsp fresh lemon juice

Directions:

For the crumble topping:

1. Whisk together the flour, Sucanat, cinnamon and salt in a small bowl. Stir in the walnuts and oil and set aside.

For the cake:

1. Whisk the soymilk and vinegar in a small bowl and set aside.
2. In a medium bowl, whisk together the spelt flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt.
3. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the ground Sucanat, maple syrup, oil, applesauce and vanilla, and then add the soymilk mixture.
4. Whisk the flax and water separately until foamy and then add to the liquid mixture above. Finally, add the flour mixture and mix until just combined.
5. Pour the cake batter into an oiled 7-inch springform pan. Crumble topping evenly over the cake batter.
6. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before serving. Garnish each piece with a spoonful of roasted apples (recipe below) and drizzle with 1 tsp of maple syrup.

For the roasted apples:

1. Peel, core and dice the apples into 1-inch cubes.
2. In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated.
3. Spread the mixture on a parchment lined baking pan. Bake the apples at 350 degrees on the center rack for 30 minutes, rotating the sheet halfway through. Cool completely. Roasted apples can be stored in an airtight container in the fridge for up to one week.