Ah, long weekends full of sunshine, how I love you.

The initial plan was to spend the weekend at the cottage, but hubby and I opted to stay in the city to get some much-needed spring cleaning under way. And, since we are in the process of planning out a new addition to our house, we need to be diligent about completing the necessary plans for the building permit. Have you ever had to apply for a building permit? It’s ludicrous, I tell you. Truly ludicrous. Floor plans, site plans, cross sections, elevations, lot surveys—yikes!

Since we have been such busy bees, I kept our meals pretty simple. Smooth mocha chia pudding made for a delicious Saturday afternoon snack, and these soft tacos were quick to come together for our late Sunday evening dinner.

They require a pretty simple combination of ingredients: portobello mushrooms, red pepper and red onion tossed with oregano, balsamic vinegar and salt and pepper, and roasted to perfection. The roasted veggies can be stuffed in soft tortillas or folded like a burrito (I love Food for Life sprouted ezekiel or brown rice tortillas) and garnished with other additions like avocado, cilantro, salsa or whatever your heart desires. I added sliced avocado and shredded kale and served with our favourite spicy guacamole.

Truth be told, while my hubby enjoyed them taco style (the ones in the photos), I preferred to top a meal-size salad with the roasted veggies and lightly broil the tortilla to serve as the bowl. That’s what I love about recipes like this—they are simple yet totally versatile.

Enjoy!

Roasted portobello & red pepper tacos

Yield: Serves 2

Ingredients:

• 3 portobello mushrooms, sliced
• 2 tsp dried oregano, divided
• 1 tbsp balsamic vinegar + 3 tbsp water
• 1 sweet red pepper, sliced
• 1/2 red onion, sliced into 1/2 moons
• 1 tbsp olive oil
• salt & pepper
• 4 (4-inch) soft tortillas (use brown rice tortillas for gluten-free option)
• optional add-ins: sliced avocado, guacamole, shredded kale, salsa

Directions:

1. Preheat the oven to 425F.
2. In an 8x8-inch square baking pan, combine the portobello mushrooms with 1 teaspoon of oregano, balsamic +water mixture, salt and pepper. Stir to coat.
3. In a 9x12-inch baking pan, combine the red pepper, onion, remaining teaspoon of oregano, olive oil, salt and pepper. Stir to coat.
4. Bake both at 425F for about 20 minutes, stirring halfway through, until the veggies are cooked and the onion is just starting to caramelize.
5. To assemble, fill each tortilla with roasted veggies and other optional add-ins. Serve immediately.

On my way home from work earlier today, I was thinking of ways to use up the soft avocado that was sitting in my fridge. At first, I thought about making avocado pasta, avocado salad, chocolate avocado pudding or maybe ice cream sandwich cookies but I wanted to challenge myself, and that almost always involves a little baking chemistry. (I admit it: I’m a nerd.)

And then I remembered I had started working on a new cupcake recipe a few months ago but gave up after several attempts because it wasn’t quite right. I wanted to use avocado in place of oil and a gluten-free flour mix that didn’t leave an aftertaste like so many gluten-free baked goods do. And I wanted the perfect cupcake crumb—not one that was heavy or gritty or crumbled in your hand when you touched it.

These are the challenges that often come with gluten-free baking and I was ready to conquer them, so I flipped through my recipe notebook until I found the chicken scratch of my previous tests. And then I got to work.

The result? I am so glad I decided to give this cupcake challenge another try. Because this, my friends, is the ultimate avocado cupcake. It is rich and light and has a phenomenal fudgy flavour. It is so good I decided it doesn’t even need frosting. This is the kind of cupcake that can stand alone.

Straight from the oven, I sprinkled the cupcakes with a mix of coconut sugar and cocoa powder and placed a tiny piece of dark chocolate on top. I then returned the cupake pans to the still-warm oven for a few seconds to soften the chocolate, just enough so that it melts in your mouth when you bite into the cupcake.

Perfection.

If you’re looking for a treat with a healthy hidden gem that will knock the socks off your friends and family, your search can stop here. Enjoy!

Gluten-free chocolate avocado cupcakes

Yield: 2 dozen mini cupcakes

Ingredients:

• 1 1/2 cups gluten-free flour mix (see notes below)
• 6 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 2/3 cup coconut sugar
• 1/4 tsp sea salt
• 1 ripe avocado, peeled and pitted
• 1 cup hot water
• 1/4 cup pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 2 oz. dark chocolate, melted

Topping:

• 1 tbsp coconut sugar
• 1 tsp cocoa powder
• dark chocolate, chopped

Directions:

1. Preheat the oven to 350F and line 2 mini cupcake pans with muffin liners. Set aside.
2. In a medium bowl, sift the gluten-free flour, cocoa powder, baking powder and baking soda. Add the coconut sugar and salt and whisk to combine. Set aside.
3. In a food processor, process the avocado, water, maple syrup, vinegar, vanilla and chocolate until smooth.
4. Add the flour mixture to the food processor and process until well combined and smooth. You may need to stop and scrap down the sides of the mixing bowl. Don't worry about overmixing the batter; it doesn't affect gluten-free baking.
5. Spoon the batter evenly into the prepared cupcake pans and smooth out the tops with your finger or the back of a spoon. Place both pans on the middle rack of the oven and bake at 350 for 10 to 12 minutes, or until a toothpick inserted in the centre of a cupcake comes out almost clean (there may be a few crumbs sticking to it but that's okay).
6. Remove the cupcakes from the oven and sprinkle with coconut sugar topping. Place a piece of chocolate on top of each cupcake and return the pans to the still-warm (but turned off) oven for about 10 seconds, just enough to soften the chocolate. Allow the cupcakes to cool slightly before serving.

I make my own homemade flour mix of 3 parts brown rice flour, 3 parts chickpea flour, 2 parts potato starch and 1 part tapioca starch. These can be made as regular-size cupcakes but I think they're best in mini form.

And then there’s the warming scent of holiday baking. As one unapologetic Canadian treat, Nanaimo bars have been making their way into kitchens all over the world. These three-layer bars are famous for a reason: they start with a graham cracker crumb base, followed by a layer of light custard buttercream, and the crowning glory is a smooth, glossy layer of chocolate. Traditionally loaded with powdered sugar, butter, eggs and chocolate, they are as sweet as sweet can be. I made a vegan version of these indulgent treats last year but this year I’m in the mood for something a little different.

Enter my raw mint-chocolate Nanaimo bars. I am head-over-heels in love with this new raw version, made with simple whole foods like nuts, dates, avocado, fresh mint and raw cacao. My love affair with the mint filling first began when I created my raw ice cream sandwich cookies last spring, and so I knew a Nanaimo bar recipe wouldn’t be a far stretch.

Please note I made these bars using a loaf pan instead of a typical square pan because the density of most raw treats means you only need a small serving to fulfill your dessert cravings. Even still, this recipe makes enough for 12 small squares. Also, be sure to store them in an air-tight container in the freezer (not the fridge) to keep their beautiful green hue. Enjoy!

Raw mint Nanaimo bars

Yield: 12 small bars

Ingredients:

For the base:

• 1/2 cup raw almonds
• 1/2 cup raw walnuts
• 2/3 cup dates, soaked and well drained
• 1/4 cup cacao powder
• pinch of salt

For the mint layer:

• 2 small avocados, peeled and pitted
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup raw agave nectar
• 1/2 tsp pure mint extract (or more to taste)
• 1/4 cup melted coconut oil

For the chocolate topping:

• 3 tbsp melted cacao butter
• 3 tbsp cacao powder, sifted
• 2 tbsp raw agave nectar

Directions:

For the base:

1. Line the bottom of a 10 x 5-inch loaf pan with plastic wrap or parchment paper. Be sure to leave an overhang, so it's easier to remove the finished bars. Set aside.
2. In a food processor, process the almonds and walnuts to a coarse meal. Add the dates and continue to process until the dates are broken down.
3. Add the cacao powder and salt and pulse to combine. The mixture should stick together when pressed between two fingers.
4. Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.

For the mint filling:

1. In a high-speed blender, blend the avocados, mint leaves, agave and mint extract until smooth. You may need to stop and scrap down the sides a few times.
2. Add the coconut oil and blend for a few seconds to combine. The mixture should be thick and creamy. (If your blender doesn't move the mixture very well, try blending it in batches until smooth.)
3. Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon. Return to the freezer until firm, at least one hour.

For the chocolate topping:

1. Whisk together all ingredients until smooth. You may need to warm up the mixture if the cacao butter firms up too quickly. You can do this by using a double boiler a very low heat setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.
2. Remove the pan from the freezer again and pour the chocolate topping on top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon. Return to the freezer one last time until the topping is set.

To cut:

1. It takes some practice to cut any kind of Nanaimo bars without cracking the chocolate topping, and the same goes for raw Nanaimo bars. For best results, remove the bar from the pan by pulling up on the parchement paper and set on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares. Warm the knife in the water as needed to cut all squares. Store bars in an air-tight container in the freezer.

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.