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

Where I fit in is among the city’s thriving vegan community (although we have yet to have a neighbourhood named after us), a diverse crowd of individuals who live up to their values of compassion and wellness. The point of connection for all of us is the Toronto Vegetarian Association, an amazing non-profit organization that works to inspire people through community events like the annual Toronto Vegetarian Food Festival and the Totally Fabulous Vegan Bake-Off.

Yesterday, I met up with TVA’s vegan bake-off organizing team for a lovely potluck brunch to celebrate the success of this year’s event (you can read my recap of this year’s bake-off here). The smorgasbord of food included scrambled tofu, tempeh bacon, avocado, oatmeal bake, potato spinach squares, raspberry lemon muffins, mushroom asparagus tart and green macaroons. Thanks to the lovely Lisa, you can find the recipes for the tart and macaroons here.

Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal. And luckily, our hosts Luke and Drew were able to steal the leftovers in what they coined the Great Granola Heist of 2013.

Completely un-food-related but definitely relevant if you follow this blog, Google Reader is shutting down as of July 1st. If you use Google Reader to follow me or other blogs, be sure you have a replacement lined up (I’ve heard good things about Feedly and Bloglovin’). And remember, you can always subscribe to A Dash of Compassion by email and get new posts emailed directly to you if you prefer!

Amazing granola parfaits

Yield: 4 to 6 servings

Ingredients:

Granola:

• 1 1/2 cups rolled oats (use gluten-free if necessary)
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts
• 2 tbsp hulled sesame seeds
• 1/3 cup dried apricots, chopped
• 1/3 cup dates, chopped
• 1/4 cup pure maple syrup, at room temperature
• 1 tbsp melted coconut oil
• 2 tbsp warm water

Vanilla Cream:

• 1 cup raw cashews, soaked for at least 2 hours
• 1 (13.5oz) can coconut milk
• 1/4 cup water (omit if using light coconut milk)
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice
• seeds of 1 vanilla bean
• pinch of sea salt

Blueberry Apple Jam:

• 2 1/2 cups frozen blueberries
• 2 medium apples, peeled and cubed
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice

Directions:

For the granola:

1. Mix all dry ingredients in a large bowl.
2. In a smaller bowl, whisk together wet ingredients. Pour wet mixture into the bowl with the dry ingredients and combine thoroughly.
3. Spread out granola on dehydrator trays lined with Teflex sheets and dehydrate at 110F for about 4 hours, or until dry. Alternatively, preheat oven to 250F and spread out granola on a large cookie sheet. Bake for about 45 minutes or until lightly browned and dry.

For the vanilla cream:

1. Blend all ingredients in a high-speed blender until smooth. Transfer to a container and place in the fridge for an hour or more to thicken up.

For the jam:

1. Combine all ingredients in a large saucepan over medium heat. Bring to a boil and then reduce heat and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Allow to cool and then store in the fridge until ready to use.

To assemble:

1. Spoon jam in the bottom of serving glasses or bowls, then add granola and top with vanilla cream. And then dig in!

When Kim and Ricki announced June’s feature ingredient as one of my favourite superfoods, blueberries, I got super excited to incorporate it into a healthy yet decadent treat. Although I’d like to think every brightly coloured fruit and vegetable fits the category of a superfood—as do nuts, beans, seeds and aromatic herbs and spices—there are some that contain proven beneficial properties and are just fun to eat.

Enter my raw mulberry-coconut cupcakes with blueberry frosting. Yes, that’s right: blueberries and mulberries.

I recently experienced my first bite of a sun-dried mulberry when creating cake pops with Lisa back in April, and I haven’t stopped thinking about it since. Chewy and soft with a fig-like crunch, sun-dried mulberries are nature’s version of candy. A delightful alternative to raisins, it’s difficult to not eat them straight from the bag.

Better still, mulberries are also considered a superfood. They’re one of the few fruits to be considered a protein source; they’re an excellent source of iron, calcium, vitamin C and fibre; and they also contain a high concentration of Resveratrol, an antioxidant compound that combats free radical damage.

So why not combine these two superfruits into one sweet, super-power cupcake? Coconut is the dominant flavour in these tiny treats but the mulberries provide a fruity sweetness like no other. The quick and easy blueberry frosting rivals any sugar-loaded frosting I’ve made before. Enjoy!

Raw mulberry-coconut cupcakes

Ingredients:

For the cupcakes:

• 1 cup coconut flour (grind coconut flakes to a fine powder)
• 1 cup almond flour (grind raw almonds to a fine powder)
• 1/2 cup ground, dried mulberries (grind dried mulberries)
• 1/3 cup date paste (blend 1 cup soaked dates with 1/4 cup water)
• 2 tbsp almond milk
• pinch of salt
• 2 tbsp coconut oil, melted
• 1 tbsp flax meal

For the frosting:

• 3/4 cup frozen blueberries
• 1/2 cup raw cashew butter
• 1/4 cup raw agave nectar
• 6 tbsp coconut oil, melted

Directions:

For the cupcakes:

1. Using a hand mixer or stand mixer, combine the coconut flour, almond flour and ground mulberries.
2. Add the date paste, almond milk and salt and mix until combined.
3. Finally, add the coconut oil and flax meal and mix until just combined. Be careful not to overmix. It should look like thick cake batter.
4. Line a mini muffin tray with mini muffin or candy cups. Scoop a 1/2 tablespoon of the cupcake mixture and mold it into a ball or cupcake shape and gently press it into the muffin cup. Repeat with remaining mixture. Place the tray in the fridge or freezer while you make the frosting (recipe below).

For the frosting:

1. Using a high-speed blender, blend the blueberries, cashew butter and agave nectar until well combined and smooth. Add the coconut oil and blend just to combine.
2. Scoop the mixture into a piping bag and attach a small tip. Decorate each cupcake and return the cupcakes to the fridge until ready to serve.

When my sister came to visit a few weeks ago, she brought the perfect gift for a newbie raw foodie: a dehydrator! I went to work on a new batch of goodies, which required some prep time–germinating walnuts and almonds for several hours and sprouting buckwheat and sunflower seeds for about three days. But when all is said and done, it was just a matter of throwing the ingredients into a food processor and then placing them on the teflex sheets of my dehyrator. By the time I came home from work the next day, I had a beautiful assortment of healthy snacks just waiting to be gobbled up.

The goodies included raw granola made of buckwheat and sunflower sprouts, pumpkin and poppy seeds, apricots, dates, bananas, currants, lavender, ginger and cinnamon; soft banana bread chips made of almond flour, walnuts, dates, bananas and cinnamon; and rosemary crackers made of flax seeds, almonds and rosemary (to go with my homemade raw cilantro salsa).

Raw blueberry cheesecake with crumb topping

Yield: one 8-inch cheesecake

Ingredients:

For the crust:

• 2 cups raw almonds
• 1/2 cup dates
• 1/4 cup shredded coconut
• 1/4 tsp sea salt

For the filling:

• 3 cups cashews, soaked overnight
• 3 cups blueberries, picked over and rinsed
• 15 dates, soaked for 1 hour
• juice of 1 lemon
• seeds of 1 vanilla bean (or 1 tsp vanilla extract)
• 2 tsp dried lavender (optional)
• 1/4 tsp sea salt
• 1/4 cup raw agave nectar
• 1 tbsp coconut oil, melted
• 1 tbsp lecithin granules

For the crumb topping:

• 1/2 cup walnuts
• 1/4 cup dates
• 1/4 cup shredded coconut
• 1/4 cup oat groats
• 1/8 tsp vanilla extract
• pinch of sea salt

Directions:

For the crust:

1. Process the almonds in a food processor until they become a course meal. Add the rest of the ingredients and process to combine. The mixture should stick together when pressed between your fingers. Press the crust into the bottom of an 8-inch springform pan and place in the freezer to firm up.

For the filling:

1. Rinse cashews and dates and blend them in a food processor. Add the rest of the ingredients, except the coconut oil and lecithin granules, and blend until smooth. Finally, add the coconut oil and lecithin granules and blend to combine. Pour onto prepared crust and place in the freezer.

For the crumb topping:

1. Chop the walnuts and dates briefly in a food processor. Add the rest of the ingredients and pulse lightly to combine. Crumble the topping evenly onto the cheesecake filling, pressing gently. Keep the cheesecake in the freezer until ready to serve.