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.

Applesauce is a staple in my pantry. Although I don’t like to eat it on its own (I’m not a pureed food kinda gal) and prefer to just bite into an apple, it makes an excellent binder and oil replacement in baking. So I tend to always have some on hand because, you know, a lot of baking takes place around here.

This cranberry applesauce recipe idea initially came to me after my husband brought home two gigantic bags of apples after visiting his folks in the Niagara region, where there is an abundance of apple orchards and family-run fruit stands. I love apples and I would typically gorge on them as they come in all their glorious, natural deliciousness. But, this was just too much for little ol’ me.

So, I chopped some up and threw them in the slow cooker along with a cup of cranberries I had stashed in the freezer. A couple of hours later and a quick zip through my Blendtec, and viola! This silky smooth, naturally sweetened and amazingly delicious cranberry applesauce was born.  It’s sweet and cinnamony with a slight hint of tang from the cranberries. Perfection. And now, I really can’t say I don’t like to eat applesauce anymore.

I’ve made this three times since then and I love the flavour it gives to baked goods, like apple muffins, and other breakfast meals and snacks. I’ve even eaten it on its own because I’ve fallen in love with the silky smooth, melt-in-your-mouth texture and naturally sweet flavour. It would also make a great (and easy) holiday treat that you can store in jars and give to the hosts of all the parties and dinners you’ll be attending this season.

Give it a try and check back on Monday for a new breakfast recipe I’m going to share using this sauce. I promise it won’t disappoint!

P.S. You only have until Monday to enter the Nature’s Path holiday basket giveaway!

Slow cooker cranberry applesauce

Yield: about 5 cups

Ingredients:

• 3 lbs apples, cored and roughly chopped (I used a mix of Macintosh and Golden Delicious)
• 1 cup fresh or frozen cranberries
• 2 tsp fresh lemon juice
• 1 tsp ground cinnamon

Directions:

1. Place apples and cranberries in a slow cooker set to HIGH. Cover and allow to cook for about 2 hours, stirring occasionally. The apples should be soft and mushy.
2. Turn off slow cooker and transfer mixture to a high-speed blender. Add the lemon juice and cinnamon. Blend on high for about a minute, until very smooth. While blending, you may need to allow some steam to escape through the top hole. At this point you can eat it as is, or if you would like it thicker, pour back into the slow cooker and cook on HIGH, uncovered, for an additional hour or until desired consistency is achieved. Store in the fridge.

2014 sure has been a year full of cookbooks. Just as I finish cooking my way through one, another finds it way into my kitchen. That’s totally okay with me though. I’m thrilled there’s an increasing demand in the plant-based market and so many of my incredibly talented friends have been able to find a voice in the publishing world.

Perusing through my cookbook collection, it’s not hard to see that each one I own tells a different story, provides a twist on an old classic, or shares new techniques or ingredient combinations I had never thought of before. Each author has her or his own voice, and it is enhanced with each book’s ever-beautiful design and photography. When it comes to cookbooks, this crew doesn’t cut short on anything—humour, sass, creativity, or delicious food.

Today I’m featuring another example of a rising star in the cookbook world. Emily Von Euw is the voice behind the blog This Rawsome Vegan Life and is the author of the recent bestseller Rawsome Vegan Baking. Her brand new book, 100 Best Juices, Smoothies and Healthy Snacks, releases on Monday!

A little bit about the book:

• While the focus is on vitamin-packed juices and smoothies (both sweet and savoury), the book also includes nut mylks and mylkshakes, and healthy snacks like date bars, flax bread and kale chips.
• If you don’t own a juicer, that’s okay! All the smoothies and mylkshakes are made in a blender and most of the snacks use a food processor.
• There are tons of full-page photos to highlight the colourful, nutrient-dense drinks and snacks throughout the book.
• Tucked away in the back is a resources section that offers tips on techniques and recommended equipment brands in ranges that are best suited to your needs.

Emily doesn’t spend much time discussing the merits of juicing or writing out pages of detailed instructions (heck, you just push the carrots through the juicer, right?). Instead, she devotes her energy to concocting delicious-sounding recipes and creating colourful photos to inspire you to get juicing. I suspect for most people this will be more than enough and it certainly emphasizes an ease to which juices and smoothies can become part of a regular routine. I gave in to the allure of the lettuce turnip the beet juice and the simplicity of the energizer bunny almost immediately. Other recipes like the apple cinnamon delight smoothie, creamy iced chai latte and coco oat bars with peanut butter and carob are also on my to-make list.

But like a typical girl looking for a little comfort on a cold winter day, I also quickly spied a luscious-looking drink in the mylks and mylkshakes chapter—hello, homemade chocolate mylk! Seriously, guys, this is a chocolate milk lover’s dream come true. I wouldn’t compare it to any store-bought chocolate milk by any means. Think bold winter spices like cinnamon and nutmeg combined with a light cacao flavour and caramel date sweetness. It is pure magic.

For this recipe, you can make the mylk out of whatever nuts or seeds you have on hand—I used a mix of almonds, pumpkin seeds and hemp. I’d imagine this chocolate mylk could also be gently heated to create a warm mug of deliciousness. Thanks to Emily to allowing me to share the recipe with you today!

Spiced chocolate mylk

Yield: 4 1/2 cups

Ingredients:

For the spiced mylk:

• 1 cup (125 g) raw nuts, seeds or coconut meat
• 3 cups (237 mL) water
• 1 tsp cinnamon powder
• ½ tsp nutmeg powder
• 1 tsp vanilla extract
• Pinch of pink Himalayan crystal salt
• 3–5 pitted dates

To make it chocolate:

Follow the instructions for spiced mylk, adding 1–2 tablespoons (28–56 g) of cacao powder and, if you like, 1 tablespoon (28 g) of maca powder.

Directions:

1. Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water.
2. Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white.
3. Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.

From 100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw, printed with permission of Page Street Publishing

Cookbook giveaway

Want to win your own copy of the book? Enter using the widget below! The giveaway is open to Canadian and US residents and will run until Thursday, December 11, 2014. Good luck!

a Rafflecopter giveaway

I’ve been on a chickpea thing lately. You know, that thing where you want them all the time? I put them on my salads, make all kinds of hummus (duh), add them to veggie curries, make cookies, eat them straight up (am I the only one?). I thought about ways to make a fun, portable snack, and then it hit me: cookie dough balls!

Like any good food blogger, the first thing I did was Google it. And, yes, it’s been done before. I’m not sure why it’s taken me so long to discover this. But I went to work anyway and came up with something a little different. These cookie dough balls don’t have the taste or texture of chickpeas, and that is due to a little extra step: I roasted ’em first.

Roasting chickpeas not only dries them out but also adds a wonderful nutty flavour. When mixed with a little nut butter, maple syrup and of course chocolate chips, the resulting mixture looks just like cookie dough. And it tastes just as delicious but without the unhealthy ingredients. Score!

These bite-sized gems have made perfect pre-workout snacks, since they contain extra protein and carbs from the chickpeas and nut butter. I’ve been making a batch every other week or so and stash them in my freezer. I’ll take one or two to work in a little mason jar for snack time. They’re also great for afternoons or evenings when that sweets craving hits.  

Enjoy!

P.S. There’s a Blendtec giveaway happening—you have until December 10th to enter!

Chickpea cookie dough balls

Yield: 12 to 14 balls

Ingredients:

• 1½ cups cooked chickpeas (or one 13.5 oz can)
• 3 tbsp pure maple syrup
• 2 tbsp natural smooth peanut butter
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp sea salt
• 2 to 3 tbsp mini chocolate chips or cacao nibs

Directions:

1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
2. Spread out chickpeas on the prepared cookie sheet and roast for 15 minutes or until dry to the touch and a little toasty. Remove from the oven and allow to cool slightly.
3. Using a food processor, process the roasted chickpeas, maple syrup, peanut butter, vanilla extract, cinnamon and salt. Process until smooth, stopping to scrape down the sides if necessary. It should come together and look like regular cookie dough.
4. Transfer mixture to a bowl and stir in the chocolate chips. Roll the dough into tablespoon-size balls and store in an air-tight container in the fridge or freezer.

Inspired by Vanessa's recipe.

My in-laws own a beautiful cottage that sits on a lake at the end of a very long, empty dirt road in northern Ontario.  It’s a good hike from Toronto and almost always involves sitting in bumper-to-bumper traffic up Highway 400 through Barrie, but the drive is always worth it once we get there.

It’s the one place where we can leave behind the noisy, crowded, high-energy city that we live in, and soak in the calmness and fresh air of cottage country. I sometimes long for the days when we can go, because often just a quick weekend visit can put my busy mind at ease. There’s something about the place that allows me to leave computers, cell phones and iPads behind and crack open a good book.

Because of full-time jobs and ongoing weekend projects, however, we don’t get there often. But we always make a point of planning a weekend getaway each September because there’s no better time to see the leaves on the trees turning gorgeous shades of red and orange, sit on the dock without scorching your skin, and enjoy the warmth of the wood-burning fireplace in the evenings. Include wine and friends and a game or two of Cards Against Humanity and it ends up being a pretty epic weekend.

This annual tradition also comes with special fall-inspired meals. I tend to do all the cooking while we’re there with friends because, well, that’s just my thing, and luckily our guests have yet to complain about the lack of animal products. At my hubby’s request, I always make a big batch of spicy vegan chili for Saturday night’s meal, and serve it with crusty bread and a big, colourful salad. This hot and spicy chili recipe was inspired by the red bean and lager chili from the reFresh cookbook, a recipe I’ve made but adapted over the years.

There’s no beer in this chili but the addition of a hot banana pepper is what gives it some punch. I also love the cinnamon and cocoa powder for an amazing depth of flavour. This time, I was inspired to add a simple lentil-walnut meat (inspired by Angela’s recipe) for more substance and nutrients. If you’re looking at this and thinking, “I don’t like spicy food,” feel free to reduce the amount of hot banana pepper (try 1/4 or 1/2 of a pepper) to suite your tastes. Enjoy!

Hot & spicy vegan chili with lentil-walnut meat

Yield: 6 to 8 servings

Ingredients:

For the chili:

• 2 medium onions, peeled and diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 1 small hot banana pepper, seeds removed and minced
• 2 carrots, thinly sliced
• 2 tbsp chili powder
• 2 tbsp cocoa powder
• 1 tbsp ground cumin
• 1 2-inch cinnamon stick
• 2 (28oz) cans crushed tomatoes
• 1 (15oz) can red kidney beans
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced and quartered
• 2 cups water
• 1 cup chopped fresh cilantro

For the lentil-walnut meat:

• 1 (15oz) can brown lentils, rinsed and drained
• ½ cup walnut pieces
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt

Directions:

For the chili:

1. In a large soup pot over medium heat, saute the onion, garlic, celery, banana pepper and carrots with a splash of water until soft. Add more water if needed so the veggies don't stick to the bottom of the pot.
2. Stir in the chili powder, cocoa powder, cumin and cinnamon stick and cook for about 30 seconds.
3. Add the crushed tomatoes, kidney beans, bell peppers, zucchini and water. Bring to a boil, and then reduce heat and simmer until vegetables are tender, about 20 minutes. While it's cooking, you can make the lentil walnut meat.
4. Add the lentil walnut meat and continue to simmer until heated through.
5. Remove from heat. Stir in the cilantro and remove the cinnamon stick. Serve with vegan sour cream and extra cilantro, if desired.

For the lentil walnut meat:

1. Using a food processor, pulse all ingredients until chopped but be sure to leave some texture.

It took me  almost two years to figure out how to make my own flavoured popcorn.

That’s a long time to go without popcorn.

I’m not just talking about the air-popped, coconut-oil and nooch-sprinkled stuff that has become most people’s movie night treat. It’s the stuff that, much like Cracker Jack, is coated in a crunchy, or sometimes even gooey, sweet glaze that makes you lick your fingers and want more.

You see, my obsession with candy-coated popcorn began almost two years ago when Lisa and I discovered this totally rad chai masala popcorn at Food Fight! in Portland, Oregon. It was made by a local company called Masala Pop, and to say it was love at first bite would be an understatement. We were infatuated. We bought as many bags as we could fit into our carry-ons, and I’ve been dreaming about it ever since I inhaled the crumbs from the bottom of my last bag (I could only buy two).

Since then, we’ve been on a mission to create our own version. Lisa hit it big time when she came up with a chai-spiced popcorn that rivaled our original love—psst, you can find that recipe in our Edible Gifts ebook. We’ve been playing with other flavours too, and today I wanted to share my latest favourite.

With cooler fall weather comes pumpkin everything, as you well know, so I thought it would be fun to add this flavour to the mix. Combine warming spices like cinnamon, ginger, nutmeg and cloves with a little pumpkin puree and sweetener, and you’ve got yourself the perfect popcorn coating. Tuck yourself under a warm blanket in front of the boobtube (do people still say that?) with a big bowl of this crunchy, sweetly spiced corn. Or, better yet, package it up in little cellophane bags for awesome Halloween party favours. Your guests will be begging for the recipe. Enjoy!

And, don’t forget to enter my GIVEAWAY for a copy of YumUniverse before October 23rd!

Pumpkin spice popcorn

Yield: Makes 6 cups

Ingredients:

• 1/2 cup popcorn kernels
• 1/4 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1/4 cup coconut sugar
• 3 tbsp coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 tsp sea salt
• 1/8 tsp ground cloves

Directions:

1. Preheat oven to 300F and line a large cookie sheet with parchment paper.
2. Pop the popcorn kernels using an air-popper. If you don't own one, you can use your stove: Add 2 teaspoons of coconut oil to a large pot over medium-high heat. Add the popcorn kernels. Cover and allow to pop for 3 to 5 minutes, while moving the pot in circular motions around the burner, until the sound of popping slows down considerably. Pour the popcorn into a very large bowl.
3. In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, coconut sugar, coconut oil, cinnamon, ginger, nutmeg, allspice, sea salt and cloves. As soon as it comes to a boil, reduce heat and simmer for 5 minutes, stirring frequently, until smooth and thick. Remove from heat and allow to cool for a minute or two.
4. Drizzle half the mixture over the popcorn and gently toss to coat using a large spoon or clean hands, until the popcorn is evenly coated. Drizzle on the remaining mixture and toss again until evenly coated.
5. Spread the popcorn onto the prepared cookie sheet. Bake for 15 minutes, mixing gently halfway through. Allow to cool completely before serving. It will firm up as it cools.

There are an epic number of pumpkin pies being shared this week, so why another? As the name implies, this is no ordinary pumpkin pie. It’s actually made with nuts and carrot juice!

I first had the opportunity to try this raw vegan pie when Jess, a.k.a. Natural Chef Niagara, came to my in-law’s house to cook and serve us a three-course vegan meal, which I had won as a raffle prize at the Niagara Veg Fest back in June. With busy schedules and newborn babies, we weren’t able to schedule a dinner until earlier this month but the wait was absolutely worth it.

Jess and her warming personality and incredible cooking talents made this night extra special. It was so nice to sit back, sip a glass of wine and watch her whip up our meal. Jess is a certified natural chef who studied at the Natural Kitchen Cooking School, and before moving to the Niagara region she lived and worked as a private chef in New York City. She had many interesting stories to tell about her work there and her aspirations for creating a similar base of clients in Canada.

A few weeks before, Jess and I discussed ideas for a menu and, based on my preferences and the availability of local, seasonal ingredients, and taking into account my husband’s cashew allergy, Jess came up with an incredible array of options for our evening.

As a starter, we were served a creamy butternut squash soup with apple barley salad. I absolutely loved the presentation of this dish—the barley salad in the middle of the soup gave each spoonful a little texture and a refreshing and tangy twist from the apples.

The main consisted of stuffed tempeh with yams, asparagus, mushroom ragout and kale chips. This dish incorporated some of my all-time favourite fall flavours, including mashed yams that were creamy and sweet, lightly sauteed and crispy kale, and the deep flavour notes and meaty texture of the mushroom ragout.

And finally, the “I can’t believe it’s not pumpkin” pie topped off this full meal. It consisted of a pecan crust and a creamy filling made of macadamia nuts, carrot juice and pumpkin pie spices. The texture of the filling is like a cross between a cheesecake and an ice cream cake but with pumpkin pie flavour. I loved this pie so much I asked for the recipe so I could make it again, and of course share the recipe with you!

After dessert, Jess cleaned the kitchen and dishes entirely and left any leftovers neatly in the fridge. For the entire evening, I truly felt like a queen.

For more information on Jess and her personal chef and catering services, check out her website.

"I can't believe it's not pumpkin" pie

Yield: 1 pie

Ingredients:

For the crust:

• 2 1/4 cups raw pecans
• 4 dates
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• pinch of sea salt

For the filling:

• 1/2 cup raw cashews or macadamia nuts
• 1/2 cup maple syrup
• 2 tbsp agave nectar
• 1/2 cup coconut oil
• 1/2 cup + 2 tbsp carrot juice
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1/2 tbsp chopped thyme [I used 1/4 tsp dried thyme]

Directions:

For the crust:

1. In a food processor, pulse pecans and dates to small crumbs then mix the other ingredients in by hand. Press into a 9" tart pan or pie dish. Chill the crust in the freezer for about an hour before filling.

For the filling:

1. Blend all the ingredients in a high speed blender. Fill chilled pie shell. Chill in the freezer overnight for best results. Remove to set for 15 minutes before serving.

Recipe from Natural Chef Niagara.

I’m pretty excited to be a part of my friend Ricki’s virtual book tour for her beautiful new cookbook, Naturally Sweet & Gluten-Free. You may have already read the praise she’s been receiving from others, like Angela, Tess, Allyson, Gena , JL, Carolyn and Dreena.

Ricki’s blog, RickiHeller.com (formerly Diet, Dessert & Dogs), has become a go-to resource for vegans and others with food allergies or sensitivities or looking for insight into the anti-candida diet. Over the years, Ricki has shared her struggles with health and weight because of her addiction to unhealthy sweets. When she cut out all refined sweeteners from her life, she began to search for alternatives and, in the process, learned to create recipes that are both healthy and satisfying. 

Her new book features an array of sweet treats that are vegan, allergy-friendly and, with the use of sweeteners like coconut sugar, stevia or agave nectar, every recipe has a reduced glycemic load. So, if you love baking like I do but want to start making use of ingredients like gluten-free flours and natural sweeteners, and also avoid common allergens like gluten, dairy and corn, this book is for you!

Baking with natural, whole-food ingredients is simply better for your body and, ultimately, your well-being, but Ricki has also taken great care to ensure her recipes taste just as good as traditional desserts, if not better. I’m so proud of Ricki on this new book, which also features beautiful, full-page photos scattered throughout, and I know it will soon become a cherished book in my collection.

Since Ricki is a local vegan superstar here in Toronto, I first had the opportunity to meet her at Ange’s birthday party back in 2011, when she introduced me to her Happy Hemp Two-Bite Brownies. When I came across the recipe in this book, I knew it would be one of the first things I made. These high-protein, bite-sized gems are a perfect little pick-me-up after a long day of work or school—and they’re made with almonds and hemp seeds to boot!

Ricki knows the process of baking without gluten, eggs, dairy or refined sugar is a little different from that of conventional baking, so her book also includes a thorough introduction on how to best use whole-grain, gluten-free flours, natural sweeteners, natural non-hydrogenated fats, and vegan egg replacers, as well as what to expect when baking with whole-food ingredients.

This Caramel Ice Cream, for example, makes use of cashews, sweet potatoes and coconut milk. It may seem like an unusual combination of ingredients that aren’t meant for ice cream, but you will be amazed by how much this tastes like caramel! It was decadent and creamy, and I loved it with bits of chocolate chips and cacao nibs mixed in.

This Grain-Free Autumn Fruit Crumble is a quick and easy recipe that is perfect for this time of year. Although it was hard to choose, this was probably my favourite so far, likely because these seasonal fruits have been calling my name for the last few weeks. I loved the crunchy topping, and the perfect balance of tart and sweet fruit. I served it with a dollop of coconut whipped cream (because whipped cream makes everything better).

Luckily, I was given permission to share this recipe with you today—straight from the book! If you get a chance, I highly recommend trying out this crumble recipe, and picking up a copy of Ricki’s book. The holidays are fast approaching, and this book would give you lots of options for desserts that will please everyone. Enjoy!

Grain-free autumn fruit crumble

Yield: Serves 6 to 8

Ingredients:

For the topping:

• 1/3 cup (45g) coconut sugar
• 1/2 cup (65g) natural raw walnut pieces
• 1/2 cup (80g) natural raw skin-on almonds, preferably organic
• 1/3 cup (50g) coconut flour
• 1/4 cup (40g) potato starch
• 1 tbsp (30ml) ground cinnamon
• generous pinch sea salt
• 3 tbsp (45ml) coconut oil, at room temperature, preferably organic
• 30 drops pure plain or vanilla stevia liquid, or to taste
• 1 tsp (5ml) pure vanilla extract
• 3 tbsp (45ml) water

For the filling:

• 2 medium pears, washed, cored, and diced, peeled or unpeeled
• 2 medium sweet apples, washed, cored, and diced, peeled or unpeeled
• 1 cup (115g) fresh or frozen cranberries
• 1 tsp (5ml) ground cinnamon
• 1/4 tsp (1ml) ground ginger
• 2 tbsp (30ml) coconut sugar
• juice of 1/2 lemon
• 1/4 tsp (1ml) pure stevia powder or 1/3 tsp (2.5ml) pure plain or vanilla stevia liquid, or to taste
• Coconut whipped cream for serving

Directions:

1. Preheat the oven to 350F (180C). Grease a 9-inch (22.5cm) square pan or a 6-cup (1.4L) casserole or souffle dish with nonstick spray or coconut oil.
2. Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.
3. In a small, heavy-bottomed pot, melt the coconut oil. Whisk in the stevia, vanilla and water. Pour the coconut-oil mixture in a ring around the dry ingredients in the processor and pulse until it all comes together. It should look like moist clumps. Set aside.
4. Make the filling: In a large bowl, toss the pears, apple, and cranberries together with the cinnamon and ginger. In a small bowl, mix together the coconut sugar, lemon juice, and stevia, and stir until the sugar begins to dissolve. Drizzle over the fruit and then toss again to coat evenly.
5. Assemble and bake the crumble: Turn the fruit mixture into the prepared casserole dish and sprinkle with the topping. Press down gently on the topping.
6. Bake for 40 to 60 minutes (depending on the depth of your pan, you will need more or less time for the fruit to cook), rotating the dish about halfway through baking, until the crumble topping is deeply browned and the fruit is soft. Serve immediately or at room temperature with a little coconut whipped cream. May be frozen.

Recipe from Naturally Sweet & Gluten-Free, reprinted with permission

I’m pretty excited for today. It’s the first day of the annual Toronto Vegetarian Food Festival, and I’m just about to head down to Harbourfront to check out all the new products, eat delicious food and catch up with friends. Thankfully it’s a beautiful day in the city—the sun is shining and everyone is out and about for the weekend.

If you’re in town, be sure to stop by and check out the festivities. We’ve got some amazing speakers and demos lined up, including Roberto Martin, Allyson Kramer, Michael Greger and Heather Nicholds, just to name a few, as well as a Q&A with the director of The Ghosts In Our Machine (an incredible documentary, if you haven’t seen it yet).

This doesn’t have anything at all to do with this pear and banana loaf, but I have been up to my elbows in pears this week. You see, I came home with a huge bag of cute little Forelle pears from a colleague’s tree, and so far I’ve made a pear crousade, a fall-inspired crumble and this amazing loaf. Yep, I’ve been a busy girl.

As you’ll see from the ingredients list, this loaf is humble yet wholesome. It is bursting with fruit flavours and chunks of soft pears, and also makes use of one of my favourite gluten-free flour combinations: chickpea, oat and almond. Oh, and it’s oil-free, too.

I paired the loaf slices with some homemade blueberry jam, the recipe of which will appear in Dreena Burton’s next cookbook. I get the pleasure of working with Dreena once again and have been busy photographing all the recipes for this new book (and from what I’ve seen so far, I think it’s going to be another masterpiece!). To find out about her family-friendly recipes, check out my review of her latest ebook.

Enjoy!

Gluten-free pear & banana loaf

Yield: 1 loaf

Ingredients:

• 3/4 cup chickpea flour
• 3/4 cup oat flour (see note)
• 3/4 cup almond meal
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1.5 cups peeled and chopped ripe pears, divided (about 2 medium)
• 3/4 cup sliced ripe banana (about 1 medium)
• 6 tbsp pure maple syrup
• 1 tbsp fresh lemon juice
• 1.5 tsp pure vanilla extract

Directions:

1. Preheat the oven to 350F and line a 9x5-inch loaf pan with parchment paper so it hangs over the sides of the pan.
2. In a large bowl, whisk together the chickpea flour, oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Set aside.
3. Using a food processor, process 3/4 cup chopped pear with the banana, maple syrup, lemon juice and vanilla until smooth. Pour the mixture into the bowl with the dry ingredients and stir just until combined. Fold in the remaining 3/4 cup chopped pear.
4. Use a spatula to pour the batter into the prepared pan and smooth out the top. Bake at 350F for 45 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Allow to cool before slicing.

Note: Be sure to purchase certified gluten-free oat flour if you are sensitive to oats.