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.

This particular granola, with its golden hue and warming spices, has been my comfort food during this otherwise dismal and very hostile transition to winter. I spend late evenings wrapped up in a thick, cozy comforter on the couch, hands wrapped around my favourite blue and black cereal bowl that is tucked up against my chest, perhaps subconsciously filling an emotional void, a fear of what’s to come when winter hits and the frigid, dark days become the norm.

Warming vegetable soups, maple-kissed oatmeal and spiced tea are my salvation until next spring. As is this granola, sometimes eaten straight up but most often drowned in a sea of almond milk and topped with a sprinkle of cinnamon.

I’ve made many granola adaptations over the years, but this is the first time I’ve added pumpkin puree to the mix. I wish I had thought of this earlier, because it makes for a fantastic binding agent for the oats and other dry ingredients. This is a very versatile recipe, so feel free to swap out the buckwheat, seeds or fruit for whatever you have on hand.

Pumpkin spice granola

Yield: about 6 cups

Ingredients:

• 2 cups rolled oats (gluten-free if necessary)
• 1/2 cup pumpkin seeds
• 1/2 cup buckwheat groats
• 1/3 cup dried cranberries
• 1/3 cup dried chopped apricots
• 2 tbsp shelled hemp seeds
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup pumpkin puree
• 6 tbsp pure maple syrup
• 2 tbsp water
• 1 tbsp melted coconut oil
• 1 tsp pure vanilla extract

Directions:

1. In a large bowl, combine the oats, pumpkin seeds, buckwheat groats, dried cranberries, dried apricots, hemp seeds and spices.
2. In another bowl, whisk together the pumpkin puree, maple syrup, water, coconut oil and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir to coat.
4. Divide the mixture between two dehydrator trays and dehydrate for 3 to 4 hours at 115F or until dry. Oven option: Spread the mixture evenly onto a large cookie sheet and bake at 300F for 45 minutes.

First, I have to admit: I’ve never been a big fan of pie or tarts. I would much prefer a serving of pie filling, minus the heavy, buttery crust. So when I started dreaming about this idea for an alternative no-bake apple pie, I imagined a soft apple filling spiked with cinnamon and complementing spices, as well as my favourite alternative to a pastry crust, which is a simple blend of nuts and dates and a pinch of salt.

This is my first time making a crust with just walnuts, and dare of say I like them much better than my usual almond-based recipe. The raw walnuts provide a soft, buttery flavour and pair perfectly with the caramel flavour of the dates. The apple filling is made simply by simmering apples with apple cider and spices, and then layering it with a simple date cream. I used Granny Smith apples here, but feel free to mix it up if you wish. Enjoy!

No-bake apple tart

Yield: one 8-inch tart

Ingredients:

For the crust:

• 2 cups California walnuts
• 1/2 cup chopped dates, soaked and drained
• 1/4 tsp sea salt

For the filling:

• 3 Granny Smith apples, peeled and thinly sliced
• 1 + 1/4 cup apple cider
• 1/2 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• pinch of ground cloves
• 1 cup chopped dates, soaked and drained

Directions:

For the crust:

1. In a food processor, process the walnuts to a coarse meal. Take care not to over process or they'll turn into butter.
2. Add the dates and salt and pulse to combine. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water 1 tsp at a time.
3. Press the mixture evenly into an 8-inch tart pan with a removeable bottom. Place in the freezer while you make the filling.

For the filling:

1. In a large pan, carefully mix together the apples, 1 cup apple cider, lemon juice, cinnamon, nutmeg and cloves. Heat over medium heat until the liquid comes to a boil, and then reduce heat and let simmer for 10 minutes, stirring occasionally, or until the apples are soft but not mushy and the liquid is reduced.
2. While the apples are cooking, blend the dates and remaining 1/4 cup of apple cider until smooth. It should resemble a soft cream.
3. To assemble, remove the tart crust from the freezer and spread half of the date cream over the crust. Next, add a layer of the cooked apples, overlapping in a ring formation, and then top with the remaining date cream and another layer of apples. Garnish with walnut halves, if desired.
4. Serve immediately or store, covered, in the fridge until ready to serve.

This recipe was submitted to the California Walnut Commission for its California Walnuts Holiday Blogger Challenge.

Chocolate-making isn’t just for professionals. If you can get your hands on chocolate candy molds, it’s super easy, and you can have fun coming up with different fillings—there are endless flavour and texture variations. The molds are usually made of plastic or silicon and come in a variety of shapes and themes to suit any occasion. I bought mine at a local bulk food store, but you can also find them online.

The first step to making chocolate candy is learning how to temper chocolate. Tempering refers to a process of heating and cooling the chocolate to specific temperatures so the cocoa butter in the chocolate forms even crystals. Chocolate doesn’t always need to be tempered when melted—for instance, tempering is unnecessary when chocolate will be combined with other ingredients for baking. However, if you’re going to be dipping centers in chocolate, or making solid chocolate candies, you will want to temper your chocolate to produce a stable, beautiful, appetizing candy. Click here for a primer on tempering. It’s really not that difficult once you get the hang of it.

The next step is the fun part: experimenting with different fillings. Don’t worry, there is no need for candy thermometers or boiling hot sugar—just simple stir-together ingredients. I recently came up with a healthy gingerbread filling that is perfect for a winter treat. The fiery bite of fresh ginger is combined with cinnamon, nutmeg and cloves to deliver a classic gingerbread taste sensation within a chewy base of almonds, dates and coconut.

The filling recipe also makes use of a new sweetener I recently picked up. Coconut nectar is a naturally sweet and nutrient-rich sap that comes from the blossoms of a coconut tree. The sap is low glycemic and contains 17 amino acids, minerals, as well as vitamins B and C. The Coconut Secret brand I bought says it’s grown without chemicals, pesticides or herbicides. This mild-tasting sweetener combined with dried dates give this filling all the sweetness it needs. No one will believe these decadent little goodies are vegan and full of goodness. Enjoy! 

Gingerbread chocolates

Ingredients:

• 1 cup almonds
• 1/2 cup unsweetened coconut flakes
• 1/4 cup flax meal
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp cloves
• 1/8 tsp sea salt
• 1/2 cup chopped dates
• 2 tbsp coconut nectar or agave nectar
• 1 tbsp coconut oil
• 2 tsp minced fresh ginger
• 2 tsp pure vanilla extract
• 6 oz. good quality dark chocolate, for coating
• Chocolate candy molds of choice

Directions:

1. In a food processor, process the almonds and coconut to a coarse meal.
2. Add the flax, cinnamon, nutmeg, cloves, salt and dates and process until thoroughly combined.
3. Finally, add the coconut nectar, coconut oil, ginger and vanilla and pulse just to combine.
4. Transfer the mixture to a bowl and refrigerate until ready to use.
5. Melt the chocolate in a double boiler using the tempering instructions here. When ready, cover the inside of the candy molds using a teaspoon or your finger (just thick enough so that you can't see through the inside of the molds). Refrigerate for about 15 minutes to allow the chocolate to set.
6. Next, fill the chocolate molds with the gingerbread mixture, filling to the top of each mold. Then, using a teaspoon, cover the tops of the molds with more chocolate, making sure to even it out. Tap the mold lightly on your countertop to break any bubbles that may form in the chocolate. Refrigerate for an hour before attempting to remove them from the molds. Chocolate candies can be stored in a tightly covered container in the fridge for several weeks.

Recently, Shauna of Gluten-Free Girl put a call out for gluten-free recipes for this year’s US Thanksgiving. While the Canadian Thanksgiving has come and gone, the countdown has begun for those south of me. It seems as good a time as any to share a new dessert idea in case some of you haven’t yet nailed down your menus.

A sweet potato tart is the perfect traditional dessert, but the question remained whether I could tackle a gluten-free pie crust. Taking inspiration from one of my favourite (and super easy) raw tart crusts that just happens to be gluten-free, I came up with a tart that is sugar-free, gluten-free, grain-free and vegan. Even if you, like me, have already celebrated this holiday, consider making tonight a special occasion with this healthy and cruelty-free dessert.

Sweet potato tart

Yield: one 5-inch tart

Ingredients:

For the crust:

• 1 1/2 cups almonds
• 1/2 cup walnuts
• 1/4 cup chopped dates
• pinch of salt

For the filling:

• 1/4 cup chopped dates
• 1/4 cup boiling water
• 2 cups cooked and mashed sweet potato
• 2 tbsp agave nectar
• 2 tbsp nondairy milk
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp sea salt
• 8 pecan halves, for garnish

Directions:

For the crust:

1. Place the almonds and walnuts in a food processor and process until crumbly (but don't process for too long or it will become oily). Add the dates and pulse to combine. It should form a crumbly dough and stick together when pressed between two fingers. Press the dough firmly into the bottom of a small springform pan or a tart pan with a removable bottom (I used a 5-inch springform pan). Set aside.

For the filling:

1. Soak the dates in the boiling water for about 15 minutes to soften, and then puree the dates and soaking water in a blender or food processor.
2. Add the remaining ingredients and blend until smooth. It will be fairly thick. (You can add more agave if you prefer a sweeter pie.)
3. Spoon the filling on top of the crust and smooth it out with an offset spatula or the back of a spoon. Top with pecan halves.
4. Bake at 325 degrees for about 20 minutes, or until the filling is no longer sticky when touched. Be careful not to overbake or the crust will burn. Set the pan on a wire rack and allow to cool. Refrigerate until ready to serve. Drizzle with maple syrup or agave nectar before serving, if desired.

I came up with this holiday parfait for an upcoming dinner I will be hosting for some close friends. I’m known for my deliciously unexpected dessert creations—I am not one to just whip something together at the last minute. I often start thinking about what I’m going to serve weeks ahead, and it gives me the perfect opportunity to experiment with new flavour combinations and recipes before the big night arrives. I probably spend more time thinking about the dessert than the main entree. Call me crazy, but I firmly believe that what comes at the end of the meal is what people often remember most.

This holiday parfait is one of the most decadent desserts I have made in a while. Layered with spiced gingerbread cake, maple-almond cream, sweet potato custard and candied nuts and seeds, it will most definitely make an impression on your guests. Don’t be intimidated by the number of steps to this dessert. You can easily make the layers a day ahead (other than the cake-making, all layers are quite simple), and assemble it an hour or two before your guests arrive. Depending on the size of your parfait cups, this recipe should be enough to make about four individual parfaits.

This is my first submission to the SOS Kitchen Challenge, featuring sweet potatoes. I have to admit: I rushed through this photo shoot just so I could take a bite of one of these babies! The sweet potato custard is definitely one of the best parts.

Holiday parfait

Ingredients:

For the gingerbread cake:

• 1 1/4 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1/3 cup nondairy milk
• 1/4 cup sunflower or canola oil
• 1/4 cup maple syrup
• 2 tbsp molasses
• 1 tsp lemon zest
• 1/2 tsp apple cider vinegar

For the maple-almond cream:

• 12 oz. firm silken tofu (I used Mori-Nu)
• 1/3 cup maple syrup
• 1 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/8 tsp pure almond extract

For the sweet potato custard:

• 2 cups cooked and mashed sweet potato
• 1 cup nondairy milk
• 1/4 cup maple syrup
• 2 tbsp arrowroot
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp sea salt
• 1/8 tsp cloves

For the candied nuts and seeds:

• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 1/4 cupped hulled pumpkin seeds
• 1 tbsp sunflower or canola oil
• pinch of salt
• 3 tbsp maple syrup

Directions:

For the gingerbread cake:

1. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Set aside.
2. In a medium bowl, whisk together the nondairy milk, oil, maple syrup, molasses, lemon zest and vinegar.
3. Add the liquid mixture to the dry mixture and stir just to combine.
4. Pour the cake batter into an oiled 8-inch round cake pan and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool completely.

For the maple-almond cream:

1. Place all ingredients in a blender and blend until smooth. Refrigerate for at least an hour.

For the sweet potato custard:

1. Place all ingredients in a food processor or high-powered blender and blend until smooth. You may need to scrape down the sides of the mixing bowl a few times to integrate all the potato. Refrigerate until needed.

For the candies nuts and seeds:

1. Place the pecans, walnuts and pumpkin seeds in a large skillet and toast over medium heat for about 5 minutes, stirring occasionally.
2. Add the oil and salt and stir to coat all the nuts and seeds.
3. Add the maple syrup and stir to coat. Turn the heat down to medium-low and cook for another few minutes, stirring occasionally.
4. Spoon the mixture onto a small pan lined with parchment paper and put it in the freezer for about 20 minutes, or until the mixture is dry and no longer sticky.

To assemble:

1. Break apart the candied nuts and drop a few into the bottom of each parfait cup. Spoon a layer of maple-almond cream over top. Take the cooled cake and break it into crumbs in a bowl (using a fork or your hands) and then add a layer of cake crumbs over the cream, pressing down gently. Next, add a layer of sweet potato custard. Repeat the layers until the cup is almost full. Top with a spoonful of maple-almond cream and more candied nuts and seeds. Refrigerate until ready to serve.