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

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.

A little superpower is what I’m aiming for these days. After a very busy summer of recipe testing (and, naturally, a lot of taste testing) and photography for the book, I’m refocusing my goals for the next few months to me. That means pulling on my workout pants, fastening my workout bra (these babies need support) and tying up my running shoes. Thanks to the help of Christy, I’m hitting the gym at least four times a week and I’m feeling amazing.

They say exercise is only 20% of the equation though. Fueling your body with good food makes up for the rest.

With this new plan, I’m focusing on balancing macronutrients and, as always, adding lots of colourful veggies to my meals every day. While optimal macro ratios vary from person to person, I’m learning through meal-planning for my fitness goals that I feel my best on a plan of high complex carbs, moderately low protein and low fat.

This means I’ve been on the lookout for nutrient-dense meals and snacks to fuel my days. While Vega protein smoothies have been my recovery fuel of choice, my pre-workout meals require a bit more thought than whisking together some powder and almond milk.

Enter my superpower matcha vanilla overnight oats—a nutritious breakfast and pre-workout meal in one. It was inspired by the bag of matcha green tea powder that Kiss Me Organics sent me to try out a few weeks ago and, well, because I love overnight oats.

Did you know that matcha powder contains 137 times the antioxidants of brewed green tea? Unlike brewed tea, the powdered form contains the entire tea leaf, which dramatically increases the nutritional content. And, most importantly for me, matcha powder provides a mild, steady boost of energy as it acts as a stimulant and is ideal for helping me stay focused and get through my workouts.

But I know you’re curious about the giveaway, so here it goes: I enjoyed the Kiss Me Organics matcha powder so much, I asked the company if I could give some away to a friend—that’s you. Not only did they agree to send a bag of matcha powder to one lucky ADC reader, but they also offered a discount code for all of you to use! See the details below.

Matcha green tea powder giveaway

For a chance to win a bag of Kiss Me Organics matcha powder, enter using the Rafflecopter widget below. The giveaway is open to residents of Canada and the US. I’ll choose a random winner on October 8th.
a Rafflecopter giveaway

15% discount for ADC readers

For a limited time, Kiss Me Organics is offering a 15% discount on their matcha green tea powder. The product is available exclusively through Amazon.ca and Amazon.com <– click through one of the links and enter the code N7G4NPPT- (good in both Canada and the US). The discount expires on October 31, 2014. Thanks to Amazon’s amazing shipping policy, I’m pretty sure it’ll be eligible for free shipping, too.

Superpower matcha vanilla overnight oats

Yield: 1 serving

Ingredients:

• ½ cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp Vega One all-in-one nutritional shake, French Vanilla flavour
• 1 tsp matcha tea powder (I used Kiss Me Organics)
• ½ tsp vanilla powder
• 1 cup almond milk

Directions:

1. Stir together oats, chia seeds, Vega powder, matcha powder and vanilla powder.
2. Whisk in the almond milk until Vega and matcha powders are dissolved. Refrigerate overnight. Serve with more almond milk and berries, if desired.

Let me just put it out there: I think Fran Costigan is a culinary genius.

I’ve been in awe of her incredible baking knowledge ever since participating in her Vegan Baking Boot Camp Intensive training course in 2010. A classically trained pastry chef who went vegan more than 20 years ago, Fran is a true powerhouse who has dedicated years of her life to tweaking, testing, and analyzing the chemistry that makes a top-notch vegan dessert.

She has worked her way up to become a a sought-after instructor at the Natural Gourmet Institute, consultant, author of More Great Good Dairy-Free Desserts Naturally, and the expert of all things (vegan, fair-trade) chocolate.

And then, she suddenly comes up with a missing piece in the vegan cookbook category. Her new book, Vegan Chocolate, features 120 better-than-ever vegan chocolate desserts. It is the work of a true expert. Some of the “showstoppers,” like the Bûche de Noël, Chocolate Hazelnut Six-Layer Cake and Opera Cake, are multi-step projects for special occasions (or anytime, if you live at my house) but there are also simple recipes, like Quick and Easy Homemade Hot Cocoa and Almost-Instant Chocolate Pudding, for those in need of a quick chocolate fix.

All the recipes are vegan, some are gluten-free and some are raw, but in true Fran style, every single one is made with quality, easily sourced ingredients without dairy, eggs and white sugar. Fran is also known for her very detailed instructions, which may seem cumbersome but are needed in order to get perfect results every time. With a beautiful layout and full-colour photos by Kate Lewis throughout, Vegan Chocolate is a must-have for any cookbook collection.

I was thrilled when I was asked to be a part of the select group of testers for this book, which made for a full summer of chocolatey fun. I was able to test many of the recipes, including the Graham Crackers and Vanilla Chocolate Chip Cupcakes with Creamy Chocolate Cupcake Frosting, among others.

My advice: buy the book, and start with these authentic vegan graham crackers, and then use them to make the Moon Pies, S’mores and Magic Cookie Bars.

What I didn’t try until I got the hardcover book in hand, however, is this incredible (and simple) Chocolate Espresso Chia and Coconut Pudding, which is a variation of the Chocolate Date and Coconut Pudding on page 189. This bowl of chocolate goodness takes plain chia pudding to a whole new level, with bits of coconut and a hint of espresso that heightens the chocolate flavour. Thanks to Running Press for allowing me to share this recipe with you today.

Enjoy!

Chocolate espresso chia and coconut pudding

Yield: 3 to 4 servings

Ingredients:

• 2 oz (60g)  pitted Medjool dates (about 4 large) or an equal amount of another variety of date
• 1/3 cup (80ml) strong espresso
• 1 1/4 cups (300ml) almond milk or coconut milk beverage, divided
• 1/4 cup + 1 tbsp (26g) dried shredded coconut, divided, plus more for garnish
• 2 tbsp (12g) Dutch-process cocoa powder
• pinch of fine sea salt
• 3 tbsp (45ml) pure maple syrup, Grade B or dark amber
• 1/4 cup (40g) chia seeds, white or black

Directions:

1. Put the dates in a small bowl. Pour the espresso over the dates and set aside for 15 minutes or until very soft. Mash the dates into the espresso as they soften.
2. While the dates soak, puree 1/2 cup of the milk, 3 tablespoons of the coconut, the cocoa powder, and the salt in a blender. Add the remaining milk and the maple syrup and blend for 30 seconds.
3. Add the dates and any soaking liquid and blend until mostly pureed (some small pieces of dates are fine).
4. Pour the mixture into a 2-cup measure. Add enough additional milk to equal 2 cups, if necessary.
5. Mix the chia seeds and the remaining 2 tablespoons of the coconut in a medium bowl.
6. Pour the liquid ingredients over the chia and coconut and whisk vigorously. Repeat twice at 5-minute intervals. Wait 10 minutes and whisk again.
7. Refrigerate the pudding for at least 6 hours or up to 2 days ahead. Whisk a few times, when you think of it, to prevent clumps of chia in the pudding.

Serving

Whisk the pudding and serve in small bowls sprinkled with toasted coconut.

Keeping

The pudding can be refrigerated in a covered container for up to two days. Whisk before serving.

Recipe reprinted with permission from Vegan Chocolate ©2013 by Fran Costigan, Running Press.

The scent of freshly baked banana bread has been wafting through my house for the last week. A sudden craving hit me recently and the next thing I know, I’ve used up every single frozen banana in my freezer in a crazy attempt to perfect a gluten-free version of my favourite baked treat.

I’ve been a big, big fan of banana bread ever since my grandmother introduced me to it when I was a wee child. So, I didn’t take this personal challenge lightly. This gluten-free bread had to be good, with a texture that wasn’t gluey or doesn’t fall apart in your hands, and a light banana flavour that wasn’t too sweet. Oh, and with a beautiful chocolatey swirl throughout. Shouldn’t be too hard, right? I already had it planned out before I even started, but naturally, what seemed so easy on paper couldn’t quite be achieved in the kitchen. It took more than a few trials to get this just right.

This, my friends, was a lesson in texture. I already knew the combination of different flours affects the outcome immensely when it comes to gluten-free baking. My goal was to use a few simple flours and not starches or gums. In the end, it was a mix of three of my favourites that did the trick—oat, buckwheat and almond. Why I didn’t try this combo to begin with is beyond me.

But I digress.

If you’ve never tried making a loaf with a fun chocolate swirl, you’re missing out. Not only does this turn a plain banana loaf into an attractive party dessert, but it’s just so much fun to mix and swirl the batters together to create a totally unique loaf every time.  Thanks to Isa for the fun idea.

Enjoy!

Gluten-free marbled banana bread

Yield: 1 loaf

Ingredients:

• 1 cup oat flour (gluten-free certified, if necessary)
• 3/4 cup light buckwheat flour
• 1/2 cup almond meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tbsp ground chia seeds + 1 tbsp water
• 4 overripe bananas, peeled
• 1/2 cup coconut sugar
• 2 tsp pure vanilla extract
• 3 tbsp cocoa powder + 3 tbsp hot water

Directions:

1. Preheat the oven to 350F and lightly oil a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the oat flour, buckwheat flour, almond meal, baking powder, baking soda and salt.
3. In a small bowl, whisk together the chia and water and set aside until a gel forms.
4. In another large bowl, mash the bananas until no large clumps remain. Add the coconut sugar, vanilla extract and chia gel. Add the flour mixture and stir to combine.
5. Transfer 1 + 1/4 cup of the batter to another clean bowl. Now, in a small cup whisk together the cocoa powder and hot water until the cocoa is dissolved. Add this to the batter and mix until incorporated.
6. Now it's time to marble! Scoop out 1/3 cups of batter and drop them in the prepared loaf pan, side by side and on top of each other, alternating colours as best you can. Repeat until all the batter has been used. Insert a sharp knife or long skewer into the batter and make a swirl motion throughout. You want to try to swirl through each section to gently merge the batters, but take care not to overdo it.
7. Bake at 350F for 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before slicing.

Update: Thanks to reader input, I've changed the buckwheat flour to read "light buckwheat" since the swirl doesn't show up well when the darker variety is used. You could also try grinding raw buckwheat groats (not kasha) into a flour.

I’m traveling to Portland next week to join 200 other vegans who are invading the city for the 2nd annual Vida Vegan Con. I can’t even begin to tell you how excited I am to see other fellow bloggers like JL, Gena, Dreena, Hannah, Hannah, Angela, Terry, Isa, Fran, Kate and many others.

When I feel overwhelmed with anticipation of events like this, all I want to do is eat celebration foods—you know the kind you don’t normally indulge in? The kind you eat when you are surrounded by people who make you happy and you feel like your life couldn’t get any better.

But I live by the mantra that you will feel good by eating well, so I decided to create a treat that is good for me but also satisfies my craving for something sweet.

Enter this easy-to-make, creamy pudding. The winning ingredient: chia seeds!

Of course, I’m not the first to come up with the idea of chia seed pudding, nor am I the last. Why? Because chia is a pretty amazing ingredient. Besides its incredible nutrition profile, one of the most magical characteristics of chia is how it can act as a thickening agent. When soaked in liquid such as almond milk, the seeds expand and soften, creating a thick, goopy concoction. I tend to use chia mostly as a thickener for smoothies or a vegan egg replacer in baking.

You may be familiar with pudding using whole chia seeds but I’m not a big fan of the texture, so I thought about the idea of grinding the chia and then blending with almond milk and a few other ingredients. The result was a creamy and delicious pudding—no pre-soaking required! I hope you enjoy it as much as I do.

Smooth mocha chia pudding

Yield: 1 to 2 servings

Ingredients:

• 1/3 cup whole chia seeds
• 2 tbsp cocoa powder
• 1/4 tsp vanilla powder or extract
• 1/4 tsp espresso powder
• pinch of sea salt
• 1 cup unsweetened non-dairy milk
• 2 tbsp pure maple syrup

Directions:

1. Grind the chia seeds in a high-speed blender until powdered (make sure the blender container is completely dry first). Add the remaining ingredients and blend until smooth. This may take a couple of minutes. Be sure to stop and scrap down the sides and bottom of the container too, otherwise you might find globs of chia at the bottom!
2. Transfer the pudding to a container, cover and chill in the fridge for an hour or two before serving.

Recipe inspired by Kiersten's recipe.

I gave in and made a maple cinnamon almond butter variation a few months ago and I was immediately love struck. There is something so satisfying and wonderful about the combination of almonds, cinnamon and maple syrup.

But don’t let me fool you. As the title above suggests, this is not another nut butter recipe. Instead, I combined a variety of seeds–think pumpkin, sunflower, flax, chia and hemp–slowly roasted with maple syrup and then blended with cinnamon and a touch of vanilla.

Dare I say this is my new favourite? It tastes so sinfully good you may find your fingers a suitable substitute for apple slices. Not that I did that–I’m just sayin’.

Enjoy!

Maple cinnamon multi-seed butter

Yield: about 1 cup

Ingredients:

• 1 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 2 tbsp whole flax seeds
• 2 tbsp hemp seeds
• 1 tbsp white chia seeds
• 3 tbsp pure maple syrup
• 2-3 tbsp oil (I used canola)
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Directions:

1. Preheat the oven to 300F and line a cookie sheet with with Silpat or parchment paper.
2. In a large bowl, combine all seeds and the maple syrup. Spoon the mixture onto the cookie sheet and bake for 15 to 20 minutes, stirring halfway through. Remove from the oven and allow to cool for a few minutes.
3. Transfer the seeds to a food processor and process until crumbly. With the food processor running, pour the oil through the spout (use more or less oil depending on how thin you want it). Allow the food processor to run until the mixture is smooth, about 10 minutes. If you own a high-speed blender, you can transfer the butter for another round of blending to make it super smooth. I did and it is well worth the extra step!
4. Transfer the butter to a mason jar and store in the fridge.

Recipe inspired by Angela's almond butter.

Oops…did I just spoil the surprise?

Yes, that means there are beans in these cookies. What’s not to love about that?

After being captivated by these chocolate black bean power cookies a few days ago, I immediately decided I needed to make my own. In order to create flourless cookies, I incorporated black beans as well as chickpeas to get the soft, fudgy consistency I wanted. I also bought some organic coffee extract during a recent visit to the states, and it makes a wonderful addition here, moving the fudgy chocolate flavour to a whole new level. My husband is currently on a hazelnut coffee kick, so I thought, Why not add some hazelnuts and dark chocolate, too?

It turns out my spontaneous experiments were a success. Everyone who tried these had no idea they were made of beans! Seriously, they were completely fooled. If you make them, I promise you will be, too.

I originally called these flourless cappuccino cookies when I revealed by experiments on Facebook the other day, but I decided that because of the flavour pairing, the mocha bean name makes more sense. Enjoy!

Flourless mocha bean cookies

Yield: one dozen

Ingredients:

• 1 1/2 cups cooked black beans, rinsed
• 1/2 cup cooked chickpeas, rinsed
• 1/2 cup cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 2 tbsp ground chia seeds (or flax meal)
• 1/2 tsp pure coffee extract
• 1/2 cup chopped hazelnuts (or other nuts), plus more for cookie tops
• 1/2 cup dark chocolate chips, plus more for cookie tops
• 2 tbsp coconut sugar, for cookie tops

Directions:

1. Preheat the oven to 375F and line a cookie sheet with Silpat or parchment paper.
2. Using a food processor, process the black beans, chickpeas, cocoa powder, cinnamon and salt until it turns into a thick, flour-like consistency.
3. In a medium bowl, whisk together the maple syrup, coconut oil, chia seeds and coffee extract until well combined. Pour the mixture into the food processor and process until smooth. I let my processor run for about two minutes and scrapped down the sides of the bowl halfway through.
4. Remove the processor bowl from the base and remove the blade. Fold in the chopped hazelnuts and chocolate chips. Alternatively, you can transfer the mixture to another bowl before folding in the nuts and chips.
5. Using a cookie scoop, drop rounds onto the prepared cookie sheet and use a wet finger or the back of a spoon to flatten and mold into cookie shapes. Keep in mind they won't spread while baking. Add a few more nuts and chocolate chips to the top of each cookie.
6. Bake the cookies at 375F for about 18 minutes, or until the tops of the cookies are fairly dry to the touch. You don't want the middle to feel too wet or the cookies will be very fudge-like. Remove the pan from the oven and sprinkle coconut sugar on each cookie. Allow the cookies to cool completely before removing from the pan. Cookies can be stored in an air-tight container in the fridge.

Recipe inspired by Sarah's recipe and David's recipe.

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.